Ingredients
Sourdough Spelt Loaf
- 315 g water
- 100 g active sourdough starter, fed to double
- 10 g salt
- 150 g unbleached white spelt flour
- 350 g wholemeal spelt flour
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
- Add water, active sourdough starter, salt, white spelt flour and wholemeal spelt flour to mixing bowl and
"Dough mode" for 2 min - Wet hands to transfer dough to a large bowl. Stretch edges to bring into the middle of dough to form a shaggy ball. Leave to prove on the bench, doing 1-3 sets of stretch and folds over the next 2 hours.
- Leave to rise to double.
- Flour the bench and remove dough from bowl. Stretch the dough into a rectangle and leave to rest for 5 minutes.
Line a loaf tin with baking paper. - Fold the short edges in like a letter (into thirds), and fold the resulting short edges of said 'letter' in as thirds as well. Create tension in the dough by pushing it away, and pulling it towards you. Use the bench to create tension. Shape it roughly into the shape of the loaf tin, ensuring you keep tension.
Place into lined tin, seam side down, sprinkle with flour and cover with a shower cap or damp towel to prove again for a couple of hours. You'll know it's ready when you can push a finger in and it leaves a dent (i.e. it doesnt fill back in quickly). - Preheat oven to 180 degrees. Bake for 25 minutes. When internal temperature reaches about 90 degrees Celsius, the bread is done.
Tip
- You can also bake this without a bread tin by shaping it into a ball at step 5. Line a bowl large enough to hold the doubled dough with baking paper and put the dough in seam side down. To bake it, heat a casserole dish with a lid in a 250C oven. Once it's hot, lift the dough into the casserole dish with the baking paper. close the lid and leave to bake at 200C for 25 min, then remove the lid for another 10-15 min at 180C. The internal temperature is the best way to determine if it's done. You'll need to adjust the oven time depending on how hot your oven is.
Thermomix Model
-
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!
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
Are you sure to delete this comment ?