EASY SOURDOUGH BREAD KNEADED IN THE THERMOMIX

Lazy Sourdough Bread
INGREDIENTS:
4 oz / 110g unfed starter
12 oz / 325g water
1lb 4 oz / 560g unbleached white bread flour
(Substitute with 8 oz/225g wholemeal if you want but then add extra 1oz / 5g water)
3/4oz / 20g sea or rock salt

METHOD:
Weigh starter into TM bowl. Add water. Mix 10 secs speed 2 till blended.

Weigh in flour and salt. Stir 10 secs speed 2 then knead 5 mins. Transfer to bowl and cover with cling film and refrigerate for 12-24 hours till doubled. You can also store the dough in a lightly greased 1 gallon ziplock bag.

When ready to bake. Remove dough onto lightly floured surface. Prepare a bowl that is a similar size to your Dutch oven by lining it with a light tea towel that is heavily floured.

Flour you hands and with the base of your right hand on the base of the back of the dough, gently pull the dough towards you in an upward, tilt to the left motion and continue this till you have a boule.

Gently transfer it to the prepared bowl. Cover with the cloth and leave to sit for 2-4 hours till it has doubled in size.

If making it in a loaf tin, gently ease the dough onto you lightly floured work top. Grease your loaf tin. Gently shape the dough to roughly the length of the tin. “Swiss” Roll the dough and gently place it in the tin and cover and leave to double in size (2-4 hours).

If you can’t bake the bread in that 2-4 hour window, you can put the bread in the fridge straight after forming it and leave it there for 1-3 days before baking. The downside of this is the bread will be denser but the pay off upside is the flavours will be more complex.

One hour before baking, preheat over to 240C with Dutch oven inside. Then score the dough, invert it gently into the palm of your hand and drop it into the hot Dutch oven. Place lid on it and place in oven and reduced temperature to 225C for 30 minutes. After 30 mins, remove the lid and bake for a further 15 mins if using Dutch oven, and around 5 mins if in loaf tin (check internal temperature - (Sourdough is done between 96C-99C))

Watch Ben Starr’s video for more details!

[chewo]

Thank you, I really appreciate the way you've explained everything. 😊

[Lozyloza]

Hi Aruna, I just discovered Ben Starr yesterday & I am following him, Im also thrilled that I have discovered your channel doing Ben Starrs Sourdough Bread in the Thermy, as I'm new to the Thermy & now I can follow you & feel a bit more confident, you have done a marvellous job, I really enjoyed watching & once my starter is ready (Ben Starr Starter) I will follow your instructions THANK YOU VERY MUCH Oh and Ben said its very important to put the full amount of salt in. Another channel I found is ( OUR GABLED HOME ) think you may like Anja's channel as well.

[vernavannugteren]

Thank you so much, will start today and I'll keep you posted

[LynnNeubauer]

Your written directions say knead for 5 mins but you say 2 mins. Which time is accurate? Thank you

[doremonnz]

Thanks for the video and recipe. Re the whole meal flour substitute, do you mean using 335g white flour and 225g whole meal flour?