thermomix sourdough

This simple recipe uses a stand mixer to make a traditional loaf of sourdough bread!

Stand Mixer Sourdough Bread Recipe (Machine Mixed)

100 g Sourdough Starter (fed

500 g Bread Flour (Baker's Flour)

Salt

Pre MixUse the paddle attachment for this step: add your sourdough starter and water to the stand mixer bowl. Gently mix together for around 30 seconds or until the sourdough starter is dispersed through the water and the water is cloudy.

Now use the dough hook: add your flour and salt to the sourdough starter and water in the stand mixer bowl. Knead for around 30 seconds or until it comes together in a shaggy dough.

FermentolyseLeave dough to rest in the bowl for around 10 minutes (you can leave it up to around 30 minutes if you want to).

KneadingUse the dough hook to knead the dough in 2 minute increments. This should take around 4 - 6 minutes.You&#39;ll know when the dough is done when you look into the bowl and see that there is a gap between the dough and the side of the bowl because the dough has formed a &quot;ball&quot;. The dough will be elastic when you pull it up and have quite a bit of stretch.

Bulk FermentationRemove the stand mixer bowl from the appliance and cover with a plastic cover. Now leave the dough to bulk ferment (see notes).It&#39;s ok to leave the dough to bulk ferment in either glass, ceramic or stainless steel.

ShapingUse a silicon spatula to gently ease the dough out of the bowl. You want it to land &quot;upside down&quot; with the smooth top of the dough at the bottom and the sticky underneath on the top. This will make it very easy to shape.Using your hands, pull the top the dough into the centre so that it starts to form a ball. Once all the edges are in the centre, turn the dough over so that the smooth dough is at the top. Using the sticky underside, gently tension the dough so that it forms a ball.

You will need a banneton to put your dough into. If you do not have a banneton, then a bowl or basket lined with a floured tea towel is perfectly fine. Make sure your bowl isn&#39;t too big though, you want your dough to retain some shape.Whatever you&#39;re using needs to be liberally floured with your rice flour. If you&#39;re using a banneton - liberally sprinkle it with rice flour. If you&#39;re using a cloth or tea towel, rub the flour into it to ensure it becomes non stick.Once the dough is shaped into a tight ball, place it into your banneton smooth side down, so your seam is on the top - this way the top of your dough will get the pretty lines from the banneton. If you&#39;re using a cloth or tea towel in a bowl it&#39;s ok to put your dough with the smooth side up. Just make sure the dough is tight.Lift your dough around the edges to pop a little more rice flour if you feel it needs it. Just try to handle the dough as little as possible and be really gentle as you really want to preserve all the gases and air bubbles that have formed during your bulk ferment.

Cold FermentationNow your dough is in it&#39;s &quot;shaping container&quot; cover it loosely with a plastic bag or damp tea towel and place into the fridge. I use a large plastic bag to cover it - I just reuse it each time. It&#39;s not totally essential to cover it - you can place it in the fridge uncovered if you&#39;d prefer.Try to leave it in the fridge for a minimum 5 hours up to a maximum of around 36 hours. The longer you leave it the better your bread will be! A longer cold ferment creates beautiful blisters on your crust and a deeper sourdough flavour. It will also ensure your dough forms a skin which makes it easier to score.

Once you&#039;re ready to bake your sourdough, you&#039;ll need to preheat your oven to 230C/450F. Place your Dutch Oven into the oven when you turn it on so it gets hot. Try to preheat for around 1 hour to ensure your oven is super hot - but you know your oven so just adjust this time if you need to.Leave your dough in the fridge until the very last minute - placing a cold dough into a hot oven will give you a great &quot;spring&quot;.

BakingNow it&#39;s time to bake!When your oven is at temperature. Take your sourdough out of the fridge. Gently place it onto a piece of baking paper. Make sure that you make the baking paper big enough to use the edges as a handle to lower to dough into your Dutch Oven.Gently score your bread with a lame, clean razor blade or knife. At minimum a large cross is sufficient, but you can get as artistic as you like. Try to score it fairly deep to ensure the dough opens up.

Carefully take your dutch oven out of the oven. Place the sourdough into the pot using the baking paper as a handle. Put the lid on and place into the hot oven. If you want to you can spritz your dough with extra water before you put the lid on.If you&#039;re worried about the base of your bread burning, place a baking sheet on shelf underneath your Dutch Oven - it works!BAKE TIME:Bake your sourdough for 30 minutes with the lid on at 230C/450F plus10 minutes with the lid off at 210C/

When you remove your dough from the oven, carefully remove it from the dutch oven as soon as possible and place on a wire rack to cool.

This buttery, rich sourdough brioche loaf is perfect for breakfast ... or anytime really! You can enjoy it in so many different ways and it makes the most incredible French Toast!

Sourdough Brioche Loaf

g Sourdough Starter (fed and bubbly)

Flour

Eggs

120 g Salted Butter (soft)

Milk (whole milk)

Sugar

Egg (plus 1 tbsp water egg

Butter (extra for brushing after baked)

Warm milk to around 37C (you don&#39;t want it to be cold, but not too warm either). Add the milk and sugar to the bowl of your stand mixer and mix until the sugar is dissolved.

Now add the sourdough starter, flour and eggs to the bowl. Mix into a rough dough and let it sit for around 30 minutes.

Once the dough has sat for a little while, add the butter and salt and use the stand mixer to knead it really well. You want the butter to mix all the way through and the dough to become very soft and elastic.Depending on the type of mixer you use, this could take 3 minutes, it could take 20 minutes (see notes in the article above).

Once the dough is silky and elastic (it can be slightly sticky) it should be pulling away from the sides of the bowl. Transfer the dough into a large bowl for bulk fermentation. Cover with plastic and set aside.

Once the dough has risen a bit (it doesn&#39;t have to double, 50% rise is ok in this instance) you&#39;ll need to shape the brioche dough.

Turn the dough onto the counter and divide into equally weighted balls of dough.

Use the instructions in the post above for shaping (you can choose to shape as a loaf or into individual rolls).

Once shaped, allow the dough to proof and get nice and puffy. This can take quite a while due to the butter, milk and eggs.

Once the dough is puffy, it&#39;s time to bake!

Preheat the oven to 180C/350F.

While the oven is preheating, mix an egg with 1 tablespoon of water and brush the dough generously with this egg wash.

Bake the sourdough brioche at 180C/350F for around 30 minutes. This loaf will burn easily so keep an eye on it. If the top of the loaf starts to get to dark, cover the loaf with foil and turn the oven down to 160C to allow it to cook through without burning.

Once the loaf is out of the oven, brush with lashings of butter while still in the pan. Cool on a wire rack.

A quick and easy sourdough discard pizza dough that you can make anytime!

Sourdough Discard Pizza Dough

200 g Sourdough Starter (DISCARD)

g Instant Yeast (OPTIONAL)

Water

Honey

g Olive Oil

Measure out the sourdough starter, water and honey (and yeast if you want to add it). Stir together until the sourdough starter and honey are dissolved into the water.

Now, add the oil, flour and salt into the bowl and gently stir together with a dough whisk or knife. Cover with plastic wrap and allow the dough to sit for around 30 minutes.The dough will seem a little dry and shaggy and that&#39;s ok! You can see photos of how the dough looks through the process in the recipe notes above.

Now, tip the dough out onto the counter and knead it really well using your hands. This is a lovely dough to work with and with the right kneading, it will become soft and silky. I find it takes around 10 minutes to come together when kneading by hand.Note - you can do this using a stand mixer - you can see the instructions for how to do this here.

Once the dough is silky and elastic, pop it into a warm bowl (I warm a bowl with water and then dry it - this speeds up the rising).Cover with cling wrap or a damp tea towel and leave to rise until it has doubled. See notes below for timing and how to judge it.

Once the dough has doubled, separate the dough into smaller balls so they are ready to be rolled out. I use 200g per pizza (this fits my pizza oven perfectly) but anywhere from 200g to 300g is good for a pizza.Leave the balls on your counter top, covered with a tea towel, for around 30 minutes to allow the gluten to relax.

Once you&#39;re ready to make your bases, use your fingers to press your dough into a pizza round. If you need to stretch the dough, pick it up and move your hands around the edges, allowing the dough&#39;s own weight to stretch it out into a round. Avoid using a rolling pin if you can to maintain your dough&#39;s sourdough character and give it good structure when baked.

Place your pizza dough onto pizza peels ready to top with your favorite toppings (see my notes in the article above for my best tips on using pizza peels).When you are ready to bake, pre heat your oven to 230C/450F and make sure it&#39;s HOT!! Place your pizzas into the hot oven for around 15 minutes or until toppings are cooked and bases are crispy on the bottom. These bases are especially good baked in a wood fired or gas pizza oven. I bake them for 2 minutes at 350C - 400C (662F - 752F)

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Stand Mixer Sourdough Bread Recipe ...

Sourdough Brioche Loaf

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Top 3 thermomix sourdough recipes from across the web

The most viewed thermomix sourdough recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Stand Mixer Sourdough Bread Recipe ...

Sourdough Brioche Loaf

Sourdough Discard Pizza Dough

The most viewed thermomix sourdough recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine