Ingredients
Dough
- 300 grams active sourdough starter, I use a rye sourdough starter
- 225 grams filtered water, tap water is ok if need be
- 500 grams flour, spelt or bakers flour (pref organic)
- 15 grams fine celtic sea salt
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place all ingredients into bowl and
"Dough mode" for 3 minutesLet dough rest for 20 minutes in bowl
Preheat oven to 225
Whist this is resting prepare bread tin by generously coating with olive oil
"Dough mode" for a further 5 minutesYou will know dough is ready when it passes the window pane membrane test. Take a corner of the dough and stretch it between your fingers and if makes a see through membrane without breaking you have kneaded it sufficiently
Pour into bread tin - this is a little tricky so oil up your hands in advance so dough will not stick to you and dig out of bowl. Your spatula will come in very handy here.
Cover tin with glad wrap very firmly so it is air tight and let dough prove to double its size - usually 4-6 hours less if its quite warm. This can even be done over night in the fridge and then take out in morning - and wiat until dough has doubled in size from original - please wait until dough returns to room temperature before cooking in oven
Remove glad wrap and place into oven for approx 40 minutes or untl bread sounds hollow when you tap it. Tip out onto cooling rack.
Sourdough will still be cooking inside so please do not cut for about half an hour. As this will dry your bread out - so as tempting as it is please resist.
Serve with delicious cultured butter and chicken liver pate.
sourdough
Tip
You can use spelt flour - or bakers flour. My family enjoy the bakers flour - I prefer the spelt. So I usually make one of each.
My sourdough starter is a rye starter - it was given to me by a friend. You need to feed it rye flour and water regularly or it gets very angry at you and goes very sour. See if there are any local sourdough workshops happening in your area - it really is an interesting process.
Don't be scared to give it a try
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.
Comments
Beautiful bread!! Great recipe! My bread turned out very crusty yet moist, half of the loaf was gone within an hour by just 2 adults, after dinner 😬
Good recipe, thanks. Worked for me. I made the bread in the evening, put in in the fridge and baked it following day. Everyone liked it, have another one in the fridge ready for tomorrow.