Sourdough Tin Loaf
Bread and Rolls
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Cook Time
5 h
Difficulty
Medium
Prep Time
45 Min
Description
This sourdough tin loaf from the Thermomix® is baked with wheat flour, rye flour and active sourdough. Bread spice ensures the hearty taste. The preparation takes a total of 300 minutes, the active working time is about 45 minutes. The recipe is ideal for a hearty breakfast and yields [Anzahl] servings. Category: Bread and Rolls.
Ingredients (7 ingredients)
-
400 g Wheat flour 1050
-
330 ml Water
-
150 g Rye flour 1150
-
100 g active sourdough (starter, 100% hydration)
-
100 g Water
-
17 g Salt
-
5 g Bread spice (caraway, fennel, coriander)
Preparation (7 steps)
Autolyse
Add 400 g wheat flour 1050 and 330 ml water to the mixing bowl and mix for 30 sec./speed 4. Then let it rest for 30-60 minutes.
Mix main dough
Add 150 g rye flour 1150, 100 g active sourdough (starter, 100% hydration), 100 g water, 17 g salt and optionally 5-10 g bread spice (caraway, fennel, coriander) to the dough and knead for 3 min./kneading stage.
Bulk fermentation
Stretch and fold the dough in a bowl every 30-45 minutes for 3-4 hours at 22-24°C. The dough should rise visibly (approx. 50-70% increase in volume).
Shaping
Carefully shape the dough round, shape it lengthways and place it in the greased/lined tin.
Final proof
Proof for 2-3 hours at room temperature or overnight in the refrigerator. The dough should almost reach the edge of the tin, then it is ready to bake.
Baking
Preheat oven with steam to 250°C. Slide in the bread, bake for 15 minutes at 250°C, then reduce to 200°C. Total baking time approx. 45-50 minutes. Knock test: if it sounds hollow, it's ready.
Let cool
After baking, immediately remove the bread from the tin and let it cool on a wire rack for at least 1 hour.
Finished cooking? Great! 🎉
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Tags
Allergens
- Wheat
- Rye
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