zoes basic sourdough by Zoecsorensen. A Thermomix <sup>®</sup> recipe in the category Breads & rolls on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

You are here:

Print to PDF

[X]

Print recipe

zoes basic sourdough

Print:

main picture

tips

step pictures

comments

Print recipe

Create a variant

I'm cooking this today

Ingredients

1 portion(s)

Dough

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

Teaspoon yeast

Teaspoon bread improver

Add to shopping list

6
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please 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!
9
Afternoon tea Breakfast Brunch Lunch Snack Bread Natural Side dish Non-dairy Preserving

Recipe's preparation

Method

Add ingredients into Thermomix in order listed

Knead for 12.30

Oil and flour a bowl

leave overnight

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.

Accessories you need

Spatula TM5/TM6
buy now

Tip

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 The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.