- 200 g Starter Culture sourdough
- 420 g Filtered warm water
- 800 g bakers flour
- 15 g Maldon Sea Salt Flakes, If you don&#039;t have maldon reduce the salt to 1tsp
- 1 teaspoons apple cider vinegar
- 30 g Oil or Melted Butter
8Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Add ingredients into Thermomix in order listed
Knead for 12.30
Oil and flour a bowl
Knock back, shape into loaf and rolls
Place loaf into prepared Dutch oven, leave to prove few hours
Preheat your oven to 280c or as hot as your oven will go.
Place into the oven, with water bath
Take off the lid after 20 minutes then turn oven down to 220c continue baking for a further 60-90min or until your loaf sounds hollow when knocked.
Remove from tin, leave in over to crisp bottom
Rest for at least 20 min before slicing.
I will be adding my starter recipe to the Thermomix community.
This recipe uses natural wild yeast as it's proving agent and the long rise partially digests the gluten as a ferment.
If you are in Sydney I'm happy to share my starter culture.
You can reduce the salt significantly if you aren't using maldon sea salt flakes, I would use a maximum of 1tbsp of granular salt or any salt other than maldon
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.