Preparation time
2h 0min
Total time
2h 30min
Portion
1
portion(s)
Level
medium
Ingredients
STARTER
- 100 grams White bread flour
- 100 grams rye flour
- 250 grams water
- 1/2 teaspoon Yeast
DOUGH
- 400 grams flour
- 1 teaspoon Salt (fine)
- 200 grams water
- 1/2 teaspoon Yeast
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
"Gentle stir setting" Starter
Place all the ingredients in a bowl
Mix thoroughly with a spoon
Cover with cling film and leave at room temperature at least overnight or up to 24 hrs
Dough
Add all ingredients into thermie bowl plus starter
Mix 15 seconds speed 4
Kneed 8 minutes
I add additional flour during the kneading process just to prevent sticking in the bowl. It is a sticky dough.
Place the dough in a biggish lightly oiled bowl
Cover with cling film and leave until doubled in size – at room temperature
Preheat oven
220C/200C
Place flat baking tray on the middle shelf of the oven and a smaller tray with sides underneath with water helps form the crust.
Once dough has doubled in size - Remove heated flat baking tray from oven
Place baking paper and dust the baking paper heavily with flour
Tip the dough onto the floured try
Don’t knock back – work gentle
Shape
Dust with flour
Slash with knife or blade
Bake for 30 minutes or until the bread sounds hollow when tapped on
Leave the bread to cool completely
Might be a cheat loaf but it’s better than the real deal and no wastage with the starter
CHEAT SOURDOUGH BREAD (BETTER THAN THE REAL DEAL)
Tip
Might be a cheat loaf but it’s better than the real deal and no wastage with the starter
Thermomix Model
-
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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Comments
Did as p recipe, room temp water, about 20g extra flour. Bulk proof in fridge overnight and cold start oven with Dutch Oven bake.. Thank you..
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
I made this today. Looks and smells great. Can't wait to try it
Followed steps until baking. I preheated a 22cm cast iron pot at 220 degrees. Then lowered my loosely shaped and slashed dough on floured baking paper into the pot. Place lid on and bake for 25 minutes. Removed lid and baked a further 15 minutes. After removing the loaf from the pot, I baked a further 5 minutes on the oven rack. MY BEST CHEATS SOURDOUGH EVER 😋.
Yummo! I make my starter before I go to bed, let it sit 24 hours, mix up the dough before bed and put the bowl in the fridge overnight. It rises slowly but steadily. I then tip it out on a cold tray, put it in a cold oven and then turn it on, allowing the dough to come to temperature in the oven. I just watch for when it looks cooked, usually not much more than the recommended time. Perfect way to have fresh bread quickly in the morning!
Decided to Give this a go and was delighted with the outcome. I baked it in a large casserole ceramic pot. I also added 7g of Diastatic Malt which I got from All Bout Bread. Result, a perfect loaf which kept fresh for days.
This bread is great. So easy. I can’t keep up with making it. It is so popular in our house. I don’t bake for 30 minutes only 20-25 at 220 degrees. Adding teaspoon of flour every minute in kneading process is a good idea.
Just want to say this recipe has got me the top mumma rating in my family!! LOL My 18 year old says he can't buy his lunch in town anymore because the bread tastes revolting compared to this! Thank you so much for sharing this. I have so many people who have requested me to share this recipe so I will point them in your direction and share the link. I hope that is ok with you.
This is excellent! Yes the recipe is a little confusing! But it makes a very tasty loaf! I added a teaspoon of flour every minute during the kneading process. The dough doubled in size very quickly and then I heated the tray in the oven for about 10 mins and also placed a tin in the oven with one cup of water. I then took the tray from the oven, placed bakingpaper on the tray and then flour then the dough. I was careful not to touch the dough too much to ensure I didn't disturb the airation of the loaf! I then baked for 15 mins and then removed the tin with the water and cooked for a further 15 minutes! End result! Delicious bread! Happy Days!
Sorry bit confused with instructions too. Do I +- teaspoon of flour during 8 min kneed if too sticky? Do I knock down & shape then dust with flour & put hot tray which has paper?
Sorry, not sure I understand this instruction "Don’t know back – work gentle" . Do you mean not to knock down. Do I kneed it at all?