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

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.

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

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.

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.

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.

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.

More Thermomix Bread Recipes

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