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 Bread (And Tiger King!). I've made the first two, which are on the blog, but I haven't yet mastered making my own Sourdough.
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 it's straightforward once you get the hang of it.
Ingredients
Scroll down to the recipe card at the bottom of the post for ingredient quantities.
- Rye Flour & White Bread Flour: Cheat's Sourdough is typically made with 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 food shops. In Australia, it's sold at The Source Bulk Foods. It still works well with white bread flour if you can't get hold of any.
- 7g sachet of fast-action dried yeast: If you don't have the handy sachets, measure 7g using accurate scales.
- Water: I used cold water straight from the tap, but the experts use filtered water. It still turned out okay.
- Salt: For flavour and, to tighten the gluten structure, and to add strength to the dough.
Step by Step Directions
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Mix the starter in the Thermomix - it's 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 it doubles in size. It's always best to watch the dough, not the clock, as rising will depend on climate and humidity.
- Knock back the dough once, then turn it onto a lightly floured surface and form it into a ball. Fold the bottom edges of the ball together to create a smooth surface on top (see images 5 and 6).
- Place the dough on lightly floured greaseproof paper and leave it to rise for an additional 1 hour. Preheat the oven 20 minutes before the hour is up.
- Risen dough is all ready to be baked.
- Score the top of the dough with a sharp knife - this ensures that it doesn't crack in unexpected places and looks prettier when it rises.
This cheat's Sourdough takes about 35 minutes to bake and is ready when it sounds hollow when tapped underneath. Pour some water into a preheated baking tray - this gives the dough a lovely crisp crust.
Storage
Homemade bread is best consumed within 2-3 days. To help keep it fresh, store it in an airtight plastic bag at room temperature.
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📖 Recipe
Thermomix Cheat's Sourdough
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.
Ingredients
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
Instructions
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' and transfer it to the Thermomix bowl.
- Add 175g of cold water, 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 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 depending on humidity, etc., and watching the dough and not the clock is always best.
- When doubled in size, knock back the dough once to deflate it. Then, turn it 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 images 5 and 6 in the recipe post).
- Place the dough on greaseproof paper sprinkled with flour and cover with a tea towel for 1 hour. 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 the 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 before slicing.
Notes
See the recipe post for step-by-step photos and storage instructions.
Nutrition Information:
Yield: 20 Serving Size: 1Amount 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.
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