After taking out the sourdough starter from the fridge, letting it come to room temperature, giving it a "feed" (1/2 cup plain flour and 1/3 cup filtered water) letting it bubble and froth you are ready to make Sourdough Bread.
If the sourdough starter hasn't been used for over a week, you may find it takes a bit to "wake" it up, you may need to "feed" it two to three times (12 hours apart) before it starts to bubble again. Also the variation of the water I have listed is because of the weather, we are in the middle of Summer and the humidity has been high, therefore I find you need slightly less water in the heat.
3 1/2 cup Bread flour
1/4 cup bubbly sourdough starter
1 1/4 to 1 1/2 cups tepid water
1 Tablespoon salt
Oil or spray oil for oiling the bowl
Place the flour, salt, sourdough starter and water in the Thermomix bowl
Knead for 4 minutes
Turn into oiled bowl and let rise in a warm spot for 6 to 8 hours, or until doubled in size
Place a large cast iron pot in the oven and preheat oven to 250 C.
Flour your work surface and scrap the dough out of bowl onto surface
Using a flat,flexible spatula/scraper, form dough into a round shape or "Boule"with the joins underneath
Place onto a piece of baking paper
Let the sourdough rise again till oven it up to temperature
If dough has spread you can reform it
When the oven is, as hot as the face of the sun, I mean up to temperature, and working very quickly, take cast iron pot out of oven, remove lid and place sourdough in the bowl, replace lid and put back in oven.
Turn oven temperature down to 200 C. and cook for 30 mins
After 30 mins take lid off pot and cook for a further 15 mins
Remove bread from oven and allow to cool on a cooling rack
Slice and devour with loads of butter
|Sourdough Bread fresh from the oven|