Sourdough Bread (Thermomix)

Ingredients

• 16 - 17 oz bread flour, divided, plus exra to dust
• ¼ tsp active dry yeast
• 1 ¼ tsp fine sea salt
• 12 oz water

• Preparation

  1. Place 14 oz flour, yeast, salt and water into mixing bowl and mix 5 sec/speed 5.
  2. Knead 2 min/. Transfer dough into a large bowl and cover with a damp kitchen towel or cling wrap. Let stand at room temperature for 17-18 hours.
  3. Use remaining 2-3 oz flour to dust a bread board or silicone mat. Turn the dough out of the bowl onto the floured surface. Do not knead, but gently fold the edges of your dough in, first the outer edges then the two ends. Turn dough over and lightly sprinkle flour on top of the dough. Leave rest for 2 hours.
  4. Preheat oven to 400°F during the last 30 minutes of dough’s resting.
  5. Place a cast iron pot, empty but with lid on, into the oven for 30 minutes. After 30 minutes, carefully remove pot from oven using oven mitts. Gently lower dough into the preheated pot. Cover, return to oven and bake 30 minutes (400°F). Carefully remove lid from pot and bake a further 20-30 minutes until bread is crusty and golden brown.
  6. Carefully remove bread from pot. Allow to cool completely before slicing.