Fake it til you make it with this Thermomix Cheat’s Sourdough! This version requires less time and effort and tastes pretty much the same as the real deal.
It’s been the year of banana bread, dalgona coffee and sourdough. I’ve made the first two recipes which are on the blog but have struggled with the concept of feeding a starter and it taking over my life.
That’s where this recipe comes in handy! This cheat’s sourdough has the tangy taste of sourdough but is made with yeast and in a fraction of the time. The ‘starter’ is left to bubble overnight, so it’s still a little long-winded but well worth the effort.
There are a few steps to follow, but once you get the hang of it, it’s straightforward.
Ingredients to Make Cheat’s Sourdough
Rye Flour & White Bread Flour: Cheat’s sourdough is typically made with a combination of rye flour and white bread flour. The rye flour helps achieve a better flavour and fermentation. It’s not readily available in the supermarket, but you can buy it at health foods shops and in Australia it’s sold at The Source Bulk Foods. If you can’t get hold of any, it still works well with just white bread flour.
7g sachet of fast-action dried yeast: If you don’t have the handy sachets, just measure out 7g using accurate scales.
Water: I use cold water straight from the tap but, the experts use filtered water. It still turned out ok.
Salt: For flavour and to tighten the gluten structure and to add strength to the dough.
How to Make Cheat’s Sourdough
See the recipe card at the bottom of the post for ingredient quantities.
- Mix the starter in the Thermomix – this is a combination of rye flour, white bread flour, water and yeast.
- Leave it in a warm place to ferment overnight – it will expand and bubble up.
- Mix the starter with the remaining white bread flour, water and salt.
- Leave to rise for 2-3 hours until double in size – it’s always best to watch the dough and not the clock as rising will depend on climate and humidity.
- Knockback the dough once, then turn it out onto a lightly floured surface and bring into a ball. Fold the bottom edges of the ball together to create a smooth surface on top (see image 5 & 6).
- Place the dough on some lightly floured greaseproof paper and leave the dough to rise for an additional 1 hour. Preheat the oven 20 minutes before the hour is up.
- Risen dough all ready to be baked.
- Score the top of the dough with a sharp knife – this is so when it rises, it doesn’t crack in unexpected places, and it also looks prettier.
This cheat’s sourdough takes about 35 minutes to bake and is ready when it sounds hollow when tapped underneath. Pour some water in a preheated baking tray – this gives the dough a lovely crisp crust.
How to Store Cheat’s Sourdough
Homemade bread is best consumed within 2-3 days. To help keep it fresh, store in an airtight plastic bag at room temperature.
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For the Starter
- 100g rye flour
- 125g white bread flour
- 7g sachet of fast action dried yeast
- 225g cold water
For the Main Dough
- 375g white bread flour
- 175g cold water
- 2 teaspoons salt
For the Starter
- Add the 100g of rye flour and 125g of white bread flour to the Thermomix bowl then add the yeast. Add 225g cold water and knead for 30 sec/Interval speed until combined.
- Transfer the mixture to a large bowl and cover with cling film. Leave for 24 hours in a warm place. It will be sticky and will bubble up and expand.
For the Main Dough
- After 24 hours, uncover the bowl with the 'starter' in and transfer it to the Thermomix bowl.
- Add 175g of cold water and 375g of white bread flour and 2 teaspoons of salt. Knead for 2 mins/Interval speed. The dough will be soft and slightly sticky.
- Tip the dough out onto a lightly floured surface and knead into a ball then transfer it to a large bowl, cover with cling film and leave to rise for 2-3 hours until doubled in size. Timing will vary on humidity etc. and it's always best to watch the dough and not the clock.
- When doubled in size, knock back the dough once to deflate it then turn out onto a lightly floured work surface and gently form a ball. You don't want to knock too much air out of it. Fold the bottom edges of the dough together to create a smooth surface on top (see image 5 & 6 in recipe post).
- Place the dough on top of some greaseproof paper sprinkled with flour and cover for 1 hour with a tea towel. Twenty minutes before the dough is proofed, preheat the oven to 200°C fan-forced / 220°C. Place a large tray in the oven, and a smaller one underneath to heat up. Ensure the small tray underneath has tall sides as it will be filled with water.
- Score the top of the dough with a sharp knife (see photo 8 in recipe post) then transfer it with the greaseproof paper underneath into the hot oven. Carefully pour some water into the bottom hot tin so that the steam will give the bread a lovely crisp crust.
- Bake in the oven for 30-35 minutes until the loaf is golden and sounds hollow when tapped underneath.
- Leave to cool on a wire rack and slice when completely cold.
See recipe post for step by step photos and storage instructions etc.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 109Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 213mgCarbohydrates: 22gFiber: 1gSugar: 0gProtein: 4g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.