Ingredients
Sourdough (in a date loaf tin)
- 150 g Sourdough starter, Active
- 280 g room temp water
- 490 g bread flour, (opt 100 g wholemeal, 390 white)
- 10 g bread improver
- 1 tsp salt
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Mix starter and water in thermomix gently to combine. Add flour and bread improver, mix Sp3 till just combined. Rest 30-60 mins in TM bowl. Add salt, mix Sp3 30 seconds.
"Dough mode" Knead 4 mins - (TM may move around).
Turn onto lightly floured bench, knead by hand 30 sec and form into a ball, then place into oiled bowl. Cover. Rest 30 - 40 mins in warm spot (not hot). Perform stretch and fold and rest another 30-40 mins. Perform stretch and fold and rest another 30-40 mins. (ie, do this twice). Rest further 30 mins.
Carefully turn onto lightly floured bench trying not to release too much air. Stretch it out into oblong shape. Roll up and place into oiled loaf tin.
Cover(I use clear shower cap) and rest in warm spot 1-2 hours till dough is well settled and has risen a little. Then place, covered, in fridge overnight - min 12 hours. The loaf will continue to rise slowly in the fridge.
Heat oven to 240 C - not fan forced . Remove gladwrap and either slash loaf lengthwise from end to end or make 3 angular slashes across the bread. (If you miss this step, the bread will burst of its own accord).
Cover loaf tin with another loaf tin of same size. This traps steam created during initial cooking which allows the bread to rise well. See photo. (Simulated Dutch Oven method).
Remove top tin after 20 mins, reduce temp to 210 and continue cooking for another 20 mins. Remove from tin - bread should sound hollow on base. Allow to cool well before cutting.
Sourdough
Tip
This sounds complicated but once in a routine, each step takes just minutes.
To perform a 'stretch and fold'- while dough is still in bowl, grab edge of dough, lift and stretch and fold into centre. Turn bowl 90 degrees and repeat 4 times. This helps develop the gluten in the dough.
Placing one tin on top of another to create steam environment simulates placing the loaf in a Dutch Oven and takes away the traditional need to create steam in the oven with water bath. The loaf can go straight from the fridge to the oven.
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!
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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.
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