Ingredients
STARTER:
- 30 g Sourdough starter
- 40 g light rye flour
- 60 g filtered water
DOUGH:
- 100 g Sourdough starter, rye, spelt or white
- 350 g Water, filtered
- 20 g honey or molasses
- 15 g Macadamia or Olive oil
- 400 g Bakers flour, white
- 100 g Wholemeal bakers flour, spelt or rye
- 10 g salt
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Combine starter ingredients and stir vigorously.
Allow approximately 8 to 12 hours for starter to ferment.
Starter is ready to use when active, bubbly and doubled in size.
The ambient temperature will determine fermentation time.
Place 30g of starter in the fridge for next time you're baking bread. - Add 100g starter to TM bowl with filtered water, honey and oil.
Mix for 10 seconds on speed 3.
Add bakers flour and salt to TM bowl then mix together on speed 3 for 20 seconds.
"Dough mode" Knead for 4 minutes.
Place dough into a glass or plastic bowl, cover and refrigerate until ready to proceed with step 3.
If ready to proceed, allow dough to rest at room temperature for 30 minutes. - This dough produces a beautiful loaf, without doing any stretch and folds, but if you have the time, do two sets of S & F's 30 minutes apart.
- Transfer dough to work surface, gently stretch out flat to oblong shape and roll into a taut log the same size/length as the tin.
Gently place dough into the bread tin with seam on the bottom.
I recommend using a water spray bottle to mist the top of the loaf with filtered water and place a shower cap or plastic bag over the tin. - Allow dough to proof for 4 to 8 hours, depending on room temperature or until it reaches the top of the tin.
Proofing can also be done in the fridge but will take significantly longer.
Whilst proofing will be much slower in the fridge, it's a great option for time management and to create a more complex sour taste to the loaf.
Learn to use the 'poke test' to determine when fully proofed but generally when the dough is within 1 to 2 cm from the top of tin, it'll be ready to bake.
Be careful not to over proof the dough or it'll collapse and the bread will be dense and flat. - Preheat oven to maximum temperature for approximately 20 to 30 minutes.
Place bread tin into the oven with approximately 2 cups of boiled water in a tray below bread.
Quickly close the oven door and bake with steam for 20 minutes.
After 20 minutes, reduce the oven temperature to 220ºC and bake for a further 20 to 30 minutes or until crust is brown.
After 40 to 50 minutes, bread should be baked through and the crust brown.
Optional: for an extra crusty loaf, remove bread from tin and return it to the oven and bake for a further 5 to 10 minutes.
The internal temperature of the loaf should be at least 96ºC when fully baked and the loaf will sound hollow when tapped on the base.
Don't allow bread to cool in the tin or the loaf will sink in at the sides.
Ensure bread is completely cold before slicing and storing.
Step 1 - Activate Starter:
Step 2 - Mix Starter with Loaf Ingredients:
Step 3 - Optional - Stretch and Fold Dough (S & F):
Step 4 - Shape Dough:
Step 5 - Final Proof of Dough:
Step 6 - Bake:
Tip
I use a rye starter which is why I use 60% water to 40% rye flour. If you're using white flour for your starter, then 50% water / 50% white flour is recommended. Different flours affect the taste, texture and crumb of the loaf so it's great to experiment.
There's no need to discard any starter when using the 'scrapings method' which you'll see demonstrated in detail on YouTube.
Work each step into your daily schedule by using the fridge to adjust the temperature of the starter and dough. This will allow you to have more control of both the fermentation process and proofing time.
Sourdough bread can be frozen either whole or sliced. If you over proof your dough, simply use it for focaccia, bread crumbs or croutons, but don't be disheartened because most bakers have over proofed their dough at least once or twice.
I prefer to use the 'coil method' for the stretch and folds which you'll find demonstrated on YouTube.
YouTube has a lot of educational videos to assist with the following sourdough techniques:
Scrapings method,
Stretch and folds using the coil method,
Window pane test,
Poke test and
Shaping.
Thermomix Model
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Recipe is created forTM 6
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. -
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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