Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: achookwoman on May 22, 2014, 07:34:43 am
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I wanted to make a wholesome loaf of bread. This loaf fits the bill but with the added bonus of being FULL of flavor. It is slightly sour as the Rye and Sour Dough predominate, but if you have a savory palate, you will like it. If you like things a bit sweeter, then add 1 Tablespoon of Golden Syrup, Honey or molasses to the dough.
Remember that Sour Dough Bread cannot be hurried.
Ingredients
400g of active Sour Dough Starter
300g Rye flour
200g Wholemeal flour.( I used Laucke BioFort Golden Wholemeal)
250g warm water
If you do not use Laucke flour that has sugar and salt added, then add 1 teaspoon of each.
Optional, 1 level Dessertspoon of Honey, Golden Syrup or Molasses.
Method
Place all in TMX bowl and Knead for 4 minutes.
Leave in bowl and allow to double in a warm place. Mine took 17 hours. My starter was not fully active and it sat in a cool room over night.
Sit bowl back on base and knead for 1 minute.
Turn out on to a well floured Sil Mat and fold over several times.
Roll into a sausage shape and place fold down in a lined tin.
Spray with water.
Cover with a plastic shower cap or plastic wrap.
Place in warm spot to rise and double. (there will be very little oven bounce)mine took 2 1/2 hours in front of combustion stove.
It is ready for baking when small bubbles or holes appear on top of dough.
Spray with water and sprinkle with seeds.
Bake in center of oven, 200 O for35 minutes. Turning half way.
Remove from tin and place back in oven 15 minutes .
I test with Thermometer , 200 F, if cooked. If not give it another 5 minutes in oven and test again.
cool on wire rack.
it will slice into thin slices without crumbling
The best taste test is a thin slice with very good sweet butter.
Posted by elizabeth at 11:26 PM
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(http://img.tapatalk.com/d/14/05/22/gaqy6ajy.jpg)
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What a beautiful loaf Chookie. 8)
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I'll bet you are pleased with that one Chookie.
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Tank you Chookie. I can't wait to try it. I will get my SD out and feed it up.
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Yes it is a very nice loaf. Like how I can cut thin slices, which still have plenty of flavour.
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It looks lovely Chookie.
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Chookie this is just the sort of loaf I was looking for - waking up my starter tomorrow morning!
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That is a great looking loaf Chookie. I wish I had a sourdough starter.
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Chookie, i can smell your loaf from that wonderful photo.
Den, if you are ever Mandurah way, i could give you some.
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Thanks Bedlam, unfortunately I don't often get to Mandurah. :(
I could just start growing my own again but I just don't make enough bread to make it worth while.
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Bonsai, I was thinking of you while I was making this.
DD, I think you would like this one. See if you can get 400 gs of starter from someone.
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Den I can give you some starter if you like. Just give me a bit of warning and I can refresh it for you.
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Very generous Cookie.
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Have a loaf rising now. My dough was really sticky so added extra rye and whole meal. See what happens by the morning. In our kitchen at around 20 degrees C. Den, I only make about one loaf a fortnight and my starter lives happily in the fridge, happy to share some, it's quite a fearsome mix now! Let me know if you're ever around Fremantle.
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I'm much like you Bonsai, I only make a SD loaf every now and then. I feed the starter up for a day to two and then it bubbles madly and I use it. Feed it and put it back in the fridge. It's so easy, mix in the thermomix, let rise and cook it when it's ready.
Thank you for a lovely starter Chookie. Some is now living at Bedlam's place. It's well travelled.
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It's a lovely loaf, a bit dense without being too heavy, nice sour/rye flavour. My dough was still really wet after an overnight rise - wondering if I got a measurement wrong- a very soft but just manageable dough. It's worth testing the internal temp to see if it's cooked (I usually don't bother) as it took a bit longer than I would have thought.(http://img.tapatalk.com/d/14/05/24/y2a4epe9.jpg)
Just noticed one of my fish photo-bombed the bread!
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Fish add to the interest. I like the look of the bread. I am feeding my starter up as I can't do it until Monday.
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Bonsai, it is a pretty soft sticky dough. How long did you let it rise for both times. ? Good Idea to test with thermometer.
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I let the dough rise overnight for around 16 hours (room temp 20 degrees C and dropping), then second rise in the warm oven (30 degrees C) for about 90 minutes.
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Bonsai, maybe the second rise was not long enough. If you look at the cut loaf, it is more dense at the bottom than at the top. This sometimes happens to me when I get impatient and hope for some oven spring. Oven spring is less likely in SD than yeast bread. However this is a good result when you consider that there is not much gluten for the SD starter to work with. I also don't have much luck in the warm oven. When you added more flour, it is difficult to say if this caused any problems, as it depends on how thick your SD starter is.
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My starter is quite runny. I follow Yoke's instructions of flour to water ratio of 1:1.5. The dough had doubled to the top of the tin but maybe I should have left it longer as I agree about the denser bottom of the loaf. Anyhow it tastes good so I'll have another go next week.
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Bonsai, the taste test is the important one.
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I have just made this. It is certainly a sticky dough. I can't wait to try it. I am going to leave it to rise all day and longer if it needs it.
My dough is fairly stiff as I use the 1:1 ratio for my starter. If I make a rye starter I use 1:1.5.
Even my starter took ages to become fully active with the cooler weather.
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Cookie, I know what you are experiencing with the cold weather. Even though our house is warm during the day, about 20 o, it is as if the starter knows that it is cold outside.
My dough was a bit sticky, but not too bad. I think it was the Rye flour.
I think you are on the right tack to just allow the dough to rise in its own good time.
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Thanks Chookie. I am looking forward to the taste test but have other bread to eat in the mean time.
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Here it is. The taste is sensational. As it was getting late I decided to cook it. I was going to put it in the fridge over night but decided against it. I found the second rise was quite fast, although that may have been because we had the heater on!
Next time I will make the bread late in the day and let the first rise happen over night.
Thanks for a lovely tasty bread Chookie.
(http://img.tapatalk.com/d/14/05/29/5a9a2y7e.jpg)
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That looks perfect Cookie, excellent result.
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Cookie, that looks fab. Glad you like the taste. We did also. The other thing, it keeps well. I wrap in foil. Congratulations.,,
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Thanks. The flavour is wonderful. As you said a little more sour than the normal SD bread. As soon as we sliced it this morning DH had a slice and gave it his tick of approval.
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Wonderful loaf Cookie 8)
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Looks perfect and delicious Cookie, well done.
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I have made another loaf of this yummy bread, but I hurried it a bit in the second rise. That will teach me. The flavour is still lovely but the texture isn't as nice as it can be.
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I've made this bread a couple of times and it's the best tasting sourdough! Thanks all for the tips in this thread. One thing I've noticed is that the thermie seems to be working very hard to knead the dough. Maybe because I've been using a mix wholemeal rye and unbleached bakers flour, or maybe because my thermie is starting to slow with age (like me :P)
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Djinni, try adding a bit more water.
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Thanks Chookie will give that a go although the mix was very wet last time. Very tricky to work with
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Djinni, Rye is always sticky.