A loaf of homemade bread.

Thermomix Sourdough Loaf

Make your own Thermomix Sourdough Loaf with our simple step-by-step recipe using starter, flour, water and salt.

A loaf of homemade bread.

It has certainly been the year of the sourdough! In what has become the biggest baking trend, it’s ALL about nurturing your sourdough starter and making it into delicious sourdough loaves.

A loaf of homemade sourdough cut into slices.

What You Need

To make a loaf of sourdough using your Thermomix, you’ll need:

  • sourdough starter (get some starter from a friend or make your own)
  • Bakers flour or strong bread flour
  • salt
  • water
The ingredients for sourdough.
Water, flour, salt and sourdough starter in a Thermomix bowl.
Sourdough mixture in a Thermomix bowl.

Proving The Dough

It’s important to allow the dough to prove twice before baking.

First Prove

Place the dough into a lightly greased Pyrex bowl or a ThermoServer. Cover with a lid or tea towel and allow to rest at room temperature for 4 hours.

After 4 hours, knock the dough back down to remove the air and form into a tight ball.

Second Prove

Place the dough ball back into the bowl or Thermoserver, cover with a lid or tea towel and allow to prove for an additional 3-4 hours.

Note: Alternatively (and for an even better sourdough), you can do the second prove by placing the covered bowl into the fridge overnight.

Sourdough mixture in a tea towel covered bowl.

Cooking The Sourdough

Pyrex Bowl Method

Place the dough onto a lightly dusted baking tray.

Use a very sharp knife to create tiny slits in the top of the dough.

Place a pyrex bowl over the top of the dough (to create a dome with the bread inside) and bake according to the instructions in the recipe card below.

Uncooked sourdough under a pyrex bowl.

Steam Oven Method

If you don’t have a pyrex bowl, then you can place a tray of water in the base of the oven to create steam.

Place the dough onto a lightly dusted baking tray.

Use a very sharp knife to create tiny slits in the top of the dough.

Place the baking tray with the dough on the shelf above the water tray and bake according to the instructions in the recipe card below.

A loaf of sourdough.

Tips For Making Thermomix Sourdough

Look after your starter – you need to take care of your starter and feed it! If you’re baking every 3-4 days, then keep your starter at room temperature and feed it daily. If you’re only planning to bake once a week, keep your starter in the fridge and remove it the day before you plan to use it.

Use a very sharp knife or old school razor blade – when cutting tiny slits into your loaf before baking.

Freeze – sourdough freezes beautifully. I like to bake two loaves and freeze one of them.

Cutting the bread – as delicious as warm bread straight from the oven is… allow it to cool for approximately an hour before slicing. This allows the bread to hold it’s shape when cut.

Slices of homemade sourdough bread.

More Thermomix Bread Recipes

If you love making breads and rolls in your Thermomix, then these recipes are for you!

A collage of breads and scrolls made in a Thermomix.
A loaf of homemade bread.

Thermomix Sourdough Loaf

Make your own Thermomix Sourdough Loaf with our simple step-by-step recipe using starter, flour, water and salt.
5 from 3 votes
Print Pin Rate
Course: breads
Cuisine: French
Keyword: sourdough
Prep Time: 10 minutes
Cook Time: 50 minutes
Proving Time: 8 hours
Total Time: 9 hours
Servings: 1 loaf
Calories: 1602kcal

Equipment

  • Thermomix
  • Oven

Ingredients

  • 400 g Bakers flour or strong bread flour
  • 5 g salt
  • 230 g water
  • 160 g sourdough starter

Instructions

  • Place the flour, salt, water and sourdough into the Thermomix bowl. Knead for 10 minutes of kneading/Interval function. The mixture will be very sticky at this stage – this is perfect.
  • Use a spatula to scrape the sticky dough into a greased bowl. Cover and allow to prove for 4 hours at room temperature.
  • On a lightly floured board, knock the air out of the dough and form into a tight ball. Return to the greased bowl, cover and allow to prove for another 4 hours (for best results, cover and place into the fridge overnight to prove.
  • Preheat the oven to 210 degrees celsius (fan-forced) or 230 degrees celsius (non fan-forced).

If using a pyrex bowl

  • Lightly flour a flat baking tray.
  • Place the dough onto the centre of the tray and cut a couple of tiny slits with a very sharp knife on the top of the dough. Place the pyrex bowl over the top of the dough to form a dome.
  • Cook for 25 minutes and then very carefully remove the pyrex bowl and cook for a further 25 minutes or until a crust has formed and the loaf sounds hollow when tapped.
  • Allow to rest and cool before cutting.

If using a water tray

  • If you don't have a pyrex bowl, you can place a tray of water on the bottom shelf in the oven to create steam.
  • Place the dough onto the centre of the tray and cut a couple of tiny slits with a very sharp knife on the top of the dough.
  • Place the tray on the shelf above the water tray and cook for 30-35 minutes or until a crust has formed and the loaf sounds hollow when tapped.

Notes

RECIPE NOTES & TIPS
Look after your starter – you need to take care of your starter and feed it! If you’re baking every 3-4 days, then keep your starter at room temperature and feed it daily. If you’re only planning to bake once a week, keep your starter in the fridge and remove it the day before you plan to use it.
Use a very sharp knife or old school razor blade – when cutting tiny slits into your loaf before baking.
Freeze – sourdough freezes beautifully. I like to bake two loaves and freeze one of them.
Cutting the bread – as delicious as warm bread straight from the oven is… allow it to cool for approximately an hour before slicing. This allows the bread to hold it’s shape when cut.

Nutrition

Calories: 1602kcal | Carbohydrates: 336g | Protein: 45g | Fat: 4g | Saturated Fat: 1g | Sodium: 1960mg | Potassium: 428mg | Fiber: 12g | Sugar: 1g | Calcium: 60mg | Iron: 19mg

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