Ingredients
Sourdough Bread
- 125 g water
- 1 tsp Dry active yeast
- 425 g Flour, Plain
- 150 g Sourdough starter
- 1 tsp salt
- 1 tbsp olive oil
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Place water and yeast into thermomix bowl.
2 min/37°C/Speed 2.5 - Add all other ingredients (flour, sourdough starter, salt and olive oil). You may also add seeds or grains. Experiment.
2 min/
"Dough mode" knead - Dough should be soft, spongy and slightly sticky. It will depend on the different types of flour you use. Each type of flour absorbs and kneads differently. Add more flour or water and repeat knead if necessary. In general, remember that sourdough tends to be a bit more sticky. The dough should come away from the sides of the thermomix and not overly stick to blades.
- Remove dough from thermomix and place in a lightly oiled bowl to rise. Cover with wrap or a clean tea towel. Let rise for about 2 hours.
- Remove the dough from the bowl and shape into loaf (or buns). Place loaf (or buns) on to baking paper or oiled baking pan or tray. Let rise for 1 hour.
- Preheat the oven to 200°C.
- Put bread in to hot oven and bake for 25-30 minutes (20-25 minutes for buns).
- Tap on the top and underside of bread to test 'doneness'. It should sound hollow. Remove from baking pan/tray and place on wire rack for cooling. Leaving your bread in the pan could create a soggy base. You may like to paint a small amount of olive oil on top of the bread while it is hot. This will give the crust a shiny coat.
Tip
Place a cup of hot water in an ovenproof dish next to the bread while cooking. This will help improve the texture of your crust.
The additional yeast in this recipe does not make this a true sourdough bread, as traditional sourdough is leavened only by the starter. However this recipe when baked has a delicious taste and texture.
When bread is cool, slice and place in freezer. Unless you plan to eat and enjoy in the first couple of days.
You can toast the slices from frozen which is very convenient.
Thermomix Model
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Recipe is created forTM 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!
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.
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