Thermomix Sourdough Loaf

Thermomix Sourdough Loaf

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

Course breads

Cuisine French

Prep Time 10

Cook Time 50

Proving Time 8

Total Time 9

Servings 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