Ingredients
Step 1. Sour dough starter
- 1 package dry yeast, or approximately 1 level tablespoon
- 1 tablespoons sugar
- 2.5 cups warm water
- 2 Cups bakers flour
Step.2 Feed your starter
- 1 cup starter, Taken from the mixture above
- 1.5 cups of warm water
- 1.5 Cups bakers flour
Step 3. Bread making
- 20 grams Butter
- 100 grams Milk
- 20 grams sugar
- 400 grams proofed starter, Taken from step 2, at room temperature
- 450 grams bakers flour
- 2 teaspoons bread improver
- 1 teaspoon salt
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
This process needs to be started at least 3 days beforehand.
1. Add yeast, sugar and 1/2 cup water to
"Closed lid" . Blend 20 seconds/ sp3.2. Add remaining ingredients, blend sp3-4/ 30 seconds.
3. Tip this mixture into a medium sized bowl, cover with a clean tea towel and leave to sit on your bench top for 3-4 days. It will bubble and froth before settling into a sour smelling sludge. If it develops a layer of liquid on top...that's fine as long as its not pink..if so toss it out and start again. You can mix it back into the starter, if it's ok, or just leave it.
This step needs to be done 8-12 hours before baking, after your starter has been sitting for 3-4 days.
1. In a medium bowl, combine all ingredients for "Feed your starter". You will be left with some original starter after you remove the required 1 cup. Throw this out.
2. Stir until reasonably combined. Don't be too worried about a few lumps. Leave to sit (lightly covered) on a bench for 8-12 hours. You can leave it longer..it will beome more sour.
Now you are ready to prepare your loaf for baking
1. Add butter, milk and sugar to
"Closed lid" . Melt on sp 3/60C, 2 minutes, or until melted.2. Measure out 2 cups starter, add to the
"Closed lid" and leave remainder in the mixing bowl for next time. *See tips4. Add flour, salt and bread improver to
"Closed lid" . Keep bread improver and salt apart.5. Combine sp6/ 30 secs.
6. Knead 5 mins.
6. Rest, covered on a silicone mat for 15 minutes.
Preheat oven to 220C
7. Tip from bowl and form into shape...free form or in a large greased pan. Leave to rise until 2.5 cm above the top of the tin or has risen considerably, if baking free form.
8. Brush top with milk or egg and place into a preheated oven, set at 220 for 10 minutes, then reduce heat to 180 and bake a further 20 minutes, or until done when tested..hollow sound when tapped.
(. Remove from tin, or tray to cool immediately on removing it from the oven.
Step 1.Sourdough starter
Step 2. Feed your starter
Step 3. Bread making
Tip
A good sour dough takes time the first time around.
This is the "real deal", not a cheat's version, using yogurt ( although I don't mind that but it's not "real sourdough".)
It is done in 3 steps.
Please read this as it will (hopefully) make sense of this whole process!
Step 1. Sourdough starter..the beginning.
Step 2. Feeding your starter, adding extra ingredients to the mixture resulting from the completion of step 1.
Step 3. Making the bread, using some of the mix from the completion of step 2, and adding remaining ingredients. Keep remaining left over dough for future sour dough baking.
You need to allow around 4 days for your starter to bloom and the another 8-12 hours to prove it, before making your bread.
But you will be left with an ongoing starter and a delicious artisan style sour dough loaf...
* In stage 2, you will have left over starter. Don't throw this out!! Simply cover and place in the fridge. Next time you want to make a sourdough loaf, you will alrteady have your "starter" and can continue with step 2. You will continually have a star/ polteter/poolish ready to go if you bake every few days.
If you don't wish to bake every few days, simply discard 1 cup of mixture, once a week, and replace it with 1 cup of flour and 1 cup of water.Mix well and continue again next time at step 2.
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Thermomix Model
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Recipe is created forTM 31
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Comments
Made this bread today. Magnificent !! Just halved the bakers flour with wholemeal flour, worked perfectly. Thanks
I'm sorry but this is not a real sourdough starter. An authentic starter doesn't contain any commercial yeast, instead it is created from wild yeasts and lactobacillus present in the air and grains. The recipe provided is what's known as a preferment, a preparation of flour and water made hours or days before the final dough is mixed. There are different types of preferments, some use natural starters or yeast. More information on sourdough starter and preferments can be found here http://www.kingarthurflour.com/professional/preferments.html
For information on creating an authentic sourdough starter, see this link https://www.theperfectloaf.com/7-easy-steps-making-incredible-sourdough-starter-scratch/
Hello! New to making bread of any sort and wondering what I would need to do to add grains? Thanks
Glad I took the time to make the starter, really easy and nice bread! I have starter left over for more bread! Husband and Bub loved this!!!! Definitely will be making it again!
I have made this it's great.
This recipe is amazing!! Great taste, soft and fluffy inside with a lovely crust on the outside. Was so worth the wait! Thank you again Monica for a fantastic recipe!
Throw out the remainder from step 1 (starter), but keep leftover (about a cup) from step 3 for future sour dough bread making. Follow on from step 2 when baking next loaf.
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Turned out perfectly! Still not sure what to do with leftover starter from step 3. I have the original starter in the fridge and now leftover starter from making the bread.
Perfect Bake wonderful bread ❤️ Still not sure I did it all right but I started on Monday lunch time and by lunch time today Thursday I had 2 delicious loaves of sourdough bread thanks to this recipe. I'm looking forward to many many more loaves too. Give it a try you have nothing to lose.
I'm sure you could do half half, otherwise Ita a bit dense. Add some gluten flour to enrich the protein level. 1 tspn per cup of flour roughly.
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