Easy Sourdough Bread

Baking - savoury Baking - savoury

Preparation time

4h 30min

Total time

5h 20min

Portion

10 slice(s)

Level

easy

TM 6
TM 5
TM 31

by Billymeeka

published: 2023/07/14

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Ingredients

Sourdough by The Busy Thermie

150 g Unfed Sourdough Starter
220 g water, Room temp
420 g bakers flour
10 g salt

Olive oil

20 g olive oil

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Spatula TM5/TM6
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Recipe's preparation

Dough

Add 150g unfed sourdough starter and 220g water to

, mix 10sec/sp3. Add 420g bakers flour to

, mix 15sec/sp4. Scrape sides and leave to rest in bowl with lid on for 30-40mins.

Add 10g salt to dough in

and knead on

for 2 minutes. Leave in bowl for 30 minutes.

Add olive oil then Knead again on

for 2 minutes. Transfer to lightly oiled bowl, cover and leave to proof for 3-4hrs depending of the ambient temp of the room. Around 22-24 degrees is perfect. If hotter watch dough to make sure it doesn't over proof. You want it to nearly double.

Once dough is proofed gently remove from bowl onto a lightly oiled or floured surface and begin to laminate and then shape into a tight ball (I'll post a link to a good YouTube video in the notes to help if you are unsure).

Gently transfer seam side up to a floured banneton or bowl lined with a floured tea towel. You can create more tension in the loaf now by pinching the seam closed. Place covered in fridge for minimum 12 hours. Normally 20 hours is a good amount of time.

Pre-heat oven and dutch oven to 240 degrees for 30 minutes. Remove loaf from fridge and gently turn out onto baking paper. Score loaf with a lame or sharp knife.

Transfer loaf on baking paper to Dutch oven and bake lid on for 30 minutes. Place a baking tray under the oven rack you have your Dutch oven on to prevent the base of your loaf from over cooking.

Remove lid, reduce oven to 180 degrees and bake for the further 15-

20 minutes. Remove loaf from Dutch oven and transfer to cooling rack until complete cooled (normally about 2 hours).

Slice up your loaf and enjoy!

Tip

A great YouTube video on laminate and shaping.. https://youtu.be/7Nztji3srjQ

Thermomix Model

Recipe is created for
TM 6

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.
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!
Recipe is created for
TM 31

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.