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    Home » All Posts » Savoury » Savoury Breads & Muffins » Thermomix Sourdough Loaf

    Published: Sep 7, 2020 by Lucy ·

    Thermomix Sourdough Loaf

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    Jump to Recipe Print Recipe

    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.
    4.95 from 17 votes
    Print Pin Rate
    Course: breads
    Cuisine: French
    Prep Time: 10 minutes
    Cook Time: 50 minutes
    Proving Time: 8 hours
    Total Time: 9 hours
    Servings: 1 loaf
    Calories: 1602kcal
    Author: Lucy & Lauren

    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
    Tried this Recipe? Share it Today!Mention @Thermobliss or tag #Thermobliss!

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    Reader Interactions

    Comments

    1. Cassie says

      November 18, 2022 at 12:59 pm

      I have been trying and perfecting a sourdough recipe for months now. It was fine but not perfect, which annoyed me immensely 😅. Thought I'd give your recipe a go as everything else I've tried from your site has been amazing. OH MY GOD! Why didn't I try sooner! I proved over night and baked in my Dutch oven. It's the best sourdough I've made so far, plus so much easier for me to do with a baby! Thank you!

      Reply
    2. Kate Hofmeister says

      August 13, 2022 at 7:44 am

      5 stars
      I’ve spent the last few years trying to make the perfect sourdough, with too many failures to count. This mornings loaf is perfection! Cooked in a Dutch oven - thank you !

      Reply
      • Lucy says

        August 13, 2022 at 8:16 am

        Fantastic!

        Reply
    3. Julia M says

      July 24, 2022 at 1:33 pm

      5 stars
      Worked perfectly. No constant needing to fold and stretch. No having to “read” the dough. Turned out so well. This is now my go to recipe.

      Reply
    4. Jessica Bayl says

      May 01, 2022 at 2:09 pm

      5 stars
      This recipe is brilliant- the only reason I make sourdough! My personal experience is to use a rye flour starter- it is way more active than a normal white flour one (sometimes it smells alcoholic it’s so fermented!) Once I switched to rye for the starter and just normal white flour for the recipe, I haven’t had a single failed sourdough. Thanks for this recipe!

      Reply
      • Lucy says

        May 03, 2022 at 10:31 am

        That's fantastic to know!

        Reply
    5. Deborah says

      September 20, 2021 at 12:24 pm

      5 stars
      Thanks for this easy to follow recipe. Finally found the courage to try baking SD. And it was a great success with my first attempt.

      Reply
    6. Karen McAllister says

      April 17, 2021 at 10:15 am

      5 stars
      Fabulous result - it’s taken 8 weeks to get here but my first real success. I used Multigrain Flour and a Dutch Oven.

      Reply
      • Tash says

        April 19, 2021 at 2:46 pm

        That sounds amazing!! Thanks for the review 🙂

        Reply
    7. Kerrie says

      February 19, 2021 at 11:32 am

      Used protein rich bread flour, proofed overnight in fridge. I doubled the amount of salt for flavour and the result was outstanding. Let it stand at room temp for about an hour before I cooked it in a cast iron dutch oven with lid on at 230C for 25 minutes then 10 minutes with lid off at about 200C. This is the easiest and most successful recipe I have come across. My family loved this bread.

      Reply
      • Tash says

        February 21, 2021 at 11:28 pm

        That's great feedback - thank you!

        Reply
    8. Nicki Bate says

      January 13, 2021 at 10:57 pm

      5 stars
      Excellent recipe! I’ve tried several and this produces sourdough bread to equal my local artisan bakery!
      I slow proved overnight in fridge, left out for 1 hour to bring to room temperature. Then cooked at 230 fan for 15 mins and 180 fan for 20 mins. Threw 4 ice cubes in at the start. Siemens oven.

      Reply
      • Lucy says

        January 14, 2021 at 6:38 am

        That is absolutely fantastic to hear!!

        Reply
    9. Claire says

      September 29, 2020 at 3:20 pm

      5 stars
      Perfect. Did o’night fridge prove and water in bottom of oven.

      Reply
      • Lucy says

        September 30, 2020 at 7:29 am

        Fantastic!!!!

        Reply

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