AuthorLe-ThermiqueCategoryBreadsDifficultyIntermediate- Add in starter and water into mixing jar to mix.
Settings: Timer: 15 Seconds / Speed: 3
- Add flour and salt, continue to mix.
Settings: Timer: 30 Seconds / Speed: 3
- Rest the dough in mixing jar for 30 Minutes
KNEADING
- Select KNEAD for preset mode 10 minutes OR you may use 3 minutes manual setting for quick kneading.
Select preset mode R - KNEAD and run the auto setting : Timer: 3 Minutes / Speed: 3 then continue Timer: 7 Minutes / Speed: 2
or
- You may use manual setting for quick kneading.
Settings: Timer: 3 Minutes / Speed: 3 / Temperature: 37°C
- Transfer out the dough to a large bowl . Dough is sticky.
- Dough may be a bit sticky to hands. Advice use wet hand to handle the dough 4 edges inward (x4 times)
- Cover the dough in your bowl with cling film and leave it to bulk ferment for 30 Minutes
- Repeat in 2 hours total 4 times.
- Apply flour on your workplace.
- Briefly shape and fold the dough to a round with smooth surface. Then turn the bottom upright.
- Cover the dough in your bowl with cling film and leave it to bulk ferment for 30 Minutes
- Prepare a cotton towel in the container or basket , floured the towel surface.
- Remove the dough, shape and fold it into ball shape.
- Place into the container with towel.
- Keep in the fridge for 6-48 hours. Suggested room temperature is 28°C.
- 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 oven.
- Gently shape it into a round, fold the top down to the center, turn the dough, fold the top down to the center, turn the dough; repeat until you’ve come full circle.
- Preheat oven 290°C with baking pot
- Sieve flour on the dough surface
- Use a shape blade for scoring or use string to cut a cross or score your desire design on the dough.
- Place the dough on wire mesh with parchment paper and cover with the the preheat baking pot.
Tips
If you're worried about the base of your bread burning, place a baking sheet on shelf underneath your oven. It's work!
- Bake in preheated oven at 230ºC for 30 Minutes
- Remove sour dough bread, lightly bump the bread on table top and cooling on cooling rack. Enjoy the bread only when it is fully cool down.
1 servings
loaf
- Amount per serving
- Calories1180
- % Daily Value *
- Total Fat 13.3g18%
- Saturated Fat 0.4g2%
- Cholesterol 0mg
- Sodium 2462mg108%
- Total Carbohydrate 224.1g82%
- Dietary Fiber 16.7g60%
- Total Sugars 0.7g
- Protein 36.2g
- Calcium 7mg1%
- Iron 82mg456%
- Potassium 291mg7%
- Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
- Add in starter and water into mixing jar to mix.
Settings: Timer: 15 Seconds / Speed: 3
- Add flour and salt, continue to mix.
Settings: Timer: 30 Seconds / Speed: 3
- Rest the dough in mixing jar for 30 Minutes
KNEADING
- Select KNEAD for preset mode 10 minutes OR you may use 3 minutes manual setting for quick kneading.
Select preset mode R - KNEAD and run the auto setting : Timer: 3 Minutes / Speed: 3 then continue Timer: 7 Minutes / Speed: 2
or
- You may use manual setting for quick kneading.
Settings: Timer: 3 Minutes / Speed: 3 / Temperature: 37°C
- Transfer out the dough to a large bowl . Dough is sticky.
- Dough may be a bit sticky to hands. Advice use wet hand to handle the dough 4 edges inward (x4 times)
- Cover the dough in your bowl with cling film and leave it to bulk ferment for 30 Minutes
- Repeat in 2 hours total 4 times.
- Apply flour on your workplace.
- Briefly shape and fold the dough to a round with smooth surface. Then turn the bottom upright.
- Cover the dough in your bowl with cling film and leave it to bulk ferment for 30 Minutes
- Prepare a cotton towel in the container or basket , floured the towel surface.
- Remove the dough, shape and fold it into ball shape.
- Place into the container with towel.
- Keep in the fridge for 6-48 hours. Suggested room temperature is 28°C.
- 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 oven.
- Gently shape it into a round, fold the top down to the center, turn the dough, fold the top down to the center, turn the dough; repeat until you’ve come full circle.
- Preheat oven 290°C with baking pot
- Sieve flour on the dough surface
- Use a shape blade for scoring or use string to cut a cross or score your desire design on the dough.
- Place the dough on wire mesh with parchment paper and cover with the the preheat baking pot.
Tips
If you're worried about the base of your bread burning, place a baking sheet on shelf underneath your oven. It's work!
- Bake in preheated oven at 230ºC for 30 Minutes
- Remove sour dough bread, lightly bump the bread on table top and cooling on cooling rack. Enjoy the bread only when it is fully cool down.