Ingredients
- 3 Cups bakers flour
- 1 Cup Sourdough Starter
- 1 Cup water
- 1.5 teaspoons salt
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I'm cooking this todayRecipe's preparation
Put into the thermomix flour, starter, water and salt.
Mix together on speed 3 til it looks incorporated.
Then knead for 7 minutes. While it is kneading check to see if it needs more water or flour. You will get to know what you like.
Put a little olive oil in bottom of bowl and add dough to bowl. Cover with glad wrap and leave for 4 - 6 hours for first rise. The weather will make a difference. Play with it and see what consistency you like (ie timeframe for proving).
Shape into loaf and sprinkle all over with semolina. For second rise I put on a piece of baking paper in the varoma base. Leave for 4 to 6 hours (you can be flexible with this to what timing suits you). Also try it in the fridge over night or for the day and bring back to room temperature before cooking.
Heat over to 180 degrees.
Lift dough out of varoma (or bowl from second rise) and put onto tray. Slash the top and cook til golden brown (40 minutes approximately). Wrap in a teatowel for 30 mins to rest.
Try putting some boiling water in a tray for first 15 minutes of cooking time at a higher temperature (say 220 degrees) then remove tray and turn oven down for remainder of time.
It is good to try different doughs - firmer or wetter - to see what you like. If wetter, do the second rise in a bread tin.
Also try adding some chia and sunflower seeds at time of kneading.
Thermomix Model
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Recipe is created forTM 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.
Comments
My first loaf with my new home made starter. It’s not pretty, pretty rustic actually, but it’s got a great crumb, texture and taste. Thanks for the recipe 👍
Where can I get the 'sourdough starter' from?
#doyoueventhermo?
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