- TM 31
Ingredients
Sourdough Bread
- 200 g Sourdough starter, (See tip)
- 750 g baker's flour
- 500 g warm water
- 30 g olive oil
- 3 tsp salt
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I'm cooking this todayRecipe's preparation
Place all ingredients into TM bowl. Mix for 10s on speed 5.
Place dial on
"Closed lid" and knead for 3 minutes on interval speed.Lightly spray the bread tin with oil spray or wipe with a small amount of oil to prevent sticking.
Scrape dough into bread tin and leave to prove for at least 9 hours. I leave mine in a cold oven until it is almost to the top of the tin.
Preheat oven to 200C.
Bake at 200C for 45 minutes or until bread sounds hollow when tapped on the bottom of the loaf. Tip out of the tin and cool on a cooling rack.
Leave to cool for at least 30 minutes before slicing
Sourdough Bread
Tip
You can make your sourdough starter or get some from someone who already has one going. See Sourdough Starter recipe to make your own.
I have made this with 250g milled whole wheat and 1 Tbsp gluten (get this from health food stores) in the place of 250g of bakers flour. I am going to try greater amounts of whole wheat and will upload results.
You could make a half batch if you don't have a big tin like I used.
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Recipe is created forTM 31
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Comments
My go to sourdough bread recipe! I have a Rye Sourdough starter, I use 500g spelt wholemeal flour & 250g plain white flour. I also add seeds (pumpkin, sunflower, hemp, poppy) into my dough. Rising time for my bread in the cold oven is about 4hrs (depending on how warm or cold it is at home). Bakes beautifully, very yummy!
CELOUIE: yes I need two tins for this recipe
Love this recipe as it is so simple! But I have a question- my bread rises so high. First go I made it in the evening and in the morning it had risen out and over the tin (fortunately I had placed the tin in the cold oven on a baking tray so it wasn't too much of a nightmare to clean up)... so today I thought I'd give it another go but it's still rising so high, I've had to knock it back with 4 hours rising time left to go. I'm using quite a big loaf pan.. and even though I'm in QLD the weather is kind of cool at the moment... anyone else have an over-achieveing sourdough that wants to rise up and take over the world?
Lovely and simple love it
Could this be left in the fridge overnight to bake in the next day? Thanks
Thanks for this tasty easy recipe.
I make it regularly
Thanks for this easy recipe! Mine turned out great!!! Nice big loaf, but fit in my standard bread tin with no top.
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Huge loaf!
I baked this in my cast iron pot, actually left it to rise over 24hrs (partially accidental, partially experimental!) it rose and almost filled the enormous pot. This being said I don’t think 45 mins washing enough, it’s a little doughy. Will try again.
Hi Karen, about to make this and the starter for the first time would it work fine with a 900gm tin (all about bread) or would you suggest the 680gm?
This is in the oven.. cooked in my Dutch oven. It looks amazing! Smells amazing!
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