Book a free demo
TM6 Price Change Coming Soon.

Sourdough-style Loaf

Sourdough-style Loaf recipe for the Thermomix TM6

Useful Items

Tea towel, baking tray, roasting tin, wire rack, proving basket, jar, large bowl, cling film, lame, oven

Hints & Tips

  • Rye flour often produces the best starters due to the natural bacteria it contains.
  • Some flours, particularly organic varieties, require more liquid, so if the mixture looks dry in step 2, add a little more water.
  • The dough rising time will depend on the temperature of your kitchen.
  • In step 3, if you do not have a proving basket, dust a sheetof baking paper with flour and place dough on top. Sprinkle lightly with flour then cover with a tea towel and leave to prove until doubled in size (approx. 1 hour). Transfer bread and paper to a baking tray or stone then slash top with a lame before baking.
  • Adding water to a roasting tin below your loaf while baking creates steam that helps to form a good crust.
  • Sourdough usually takes much longer to rise than traditional yeasted bread, with some recipes proving overnight in the fridge. This quicker version uses a sourdough starter but adds yeast to speed up the proving time. The resulting loaf has the classic sourdough taste and crisp crust in half the time!

Ingredients

Rye Starter
  • 50 g rye flour, plus 5 Tbsp (see tip)
  • 50 g water, cold, plus 5 Tbsp
Loaf
  • ½ tsp dried instant yeast
  • 400 g strong white bread flour, plus extra for dusting
  • 200 g water, cold, plus extra for baking
  • 1 Tbsp fine sea salt
  • Olive oil, for greasing

Share this recipe

Instructions

Rye Starter
  • Place a jar on mixing bowl lid then weigh in 50 g rye flour and 50 g water. Mix well, cover jar opening with a tea towel then leave at room temperature for 24 hours. On each consecutive day, mix in 1 Tbsp rye flour and 1 Tbsp water. Cover again and set aside. After 5 days, the mixture should be bubbly with a slight alcoholic aroma. If not, continue to feed daily until this happens.
Loaf
  • Once starter is ready, place yeast, bread flour, 200 g rye starter, water and salt in mixing bowl. Mix 15 sec/speed 4 (see tip), then knead 7 min/. Meanwhile, grease a large bowl. Transfer to prepared bowl, cover with greased cling film and leave to rest until doubled in size (1-2 hours at room temperature, see tip).
  • After resting time, tip dough out onto a lightly-floured surface and, without knocking too much air out, gently shape into a round. Dust a proving basket with flour then place dough upside-down inside (see tip). Lightly dust with flour then cover with a tea towel and leave to prove until doubled in size (approx. 1 hour).
  • Towards the end of this time, preheat oven to 200°C. Place a thick baking tray or baking stone on the middle shelf and a roasting tin underneath.
  • Gently turn dough out onto hot baking tray or stone and, using a lame or sharp knife, slash the top with 2 parallel cuts. Place in oven and carefully pour some cold water into roasting tin (see tip). Bake for 25-35 minutes (200°C) until loaf sounds hollow when tapped underneath.
  • Transfer to a wire rack to cool completely before serving in slices.
View this recipe on Cookidoo

Want to demo the TM-6?

Before you make a purchase, book a live demo and we'll come cook in your kitchen.
Click Here

Start your TM6 Journey

Book your no-obligation TM6 experience

Cooking is about sharing, and in that spirit we want to make sure that you get the most out of your Thermomix® experience. Before you make a purchase, experience the TM6, we will come over to cook in your kitchen – to show you just how easy and fun it can be!

"*" indicates required fields

Preferred Contact Method*
This field is for validation purposes and should be left unchanged.