This Thermomix Cheat’s Sourdough is one of the best and most delicious bread recipes ever. This recipe includes step by step instructions.
Making sourdough is one of the most rewarding tasks in bread baking. For the ‘real’ sourdough, a mixture of water and flour is mixed up and fermented to form what bakers call a sourdough starter. It is then used to act as the natural rising agent instead of yeast because the fermentation process allows the sourdough starter to develop natural yeast, which intensifies the flavours. If you are in a hurry or simply don’t want to face the task of making a sourdough starter, this Thermomix cheat’s sourdough version is great to start with. The longer rising process means that some fermentation occurs in the dough and develops those beautiful flavours that are so similar to the ‘real deal’.
This Thermomix Cheat’s Sourdough is a little sneak peak recipe from my Bread Time booklet and it is available to purchase soon again.
Thermomix Cheat’s Sourdough
- 30g rye flour
- 500g strong white bread flour
- 1 tsp dry active yeast
- 375g water
- 10g sea salt flakes
- 3-4 ice cubes
- Place the rye flour, 180g strong white bread flour, yeast and 220g water in the mixing bowl. Combine 30 Sec. / Speed 4. Pour into a large bowl and cover with cling film. Leave to rise at room temperature for 24 hours. The ‘sourdough starter’ will develop and grow a lot. Keep an eye on it, if you feel that the bowl is not going to be big enough or if it is a particularly warm day, change the bowl or place it in the fridge.
- The next day, uncover the bowl and tip the mixture into the mixing bowl. It should look very bubbly. Add the remaining 155g water, 320g strong white bread flour and sea salt flakes and knead 2 Min. / Kneading function. Leave the dough to rise for another 2-3 hours until doubled in size.
- Tip the dough onto a floured surface and fold into a round shape. Do this by gradually folding in one edge at a time towards the centre of the dough. Then turn it upside down and form it into a ball using your hands in a circular movement. Set the dough into a bread proofing basket with the seam side down and dust with more flour. Cover with a tea towel and leave to rise for another 45 minutes.
- Meanwhile, preheat the oven to 220°C / 200°C Fan / Gas Mark 8. Put an empty tray in the oven to heat up.
- Once preheated, remove the tray from the oven and line with greaseproof paper. Careful – the tray will be very hot! Tip the bread upside down onto the tray and score with a knife a couple of times. Place in the oven on the middle shelf. Add 3-4 ice cubes to the bottom of the oven and bake for 15 minutes.
- Turn down the oven to 200°C / 180°C Fan / Gas Mark 6 and bake for a further 30 minutes until golden brown and it sounds hollow when tapped.
- Remove and leave to cool on a wire cooling rack.