Course Only Video
Related CoursesThe Lazy Sourdough Bakery
WELL....this is a last minute race addition to the Lazy Sourdough Bakery Course. I just had to try it and it came out so well, it had to be included...I mean.
So...as this is a very high hydration dough, it is a little tricky to handle, but if you watch the video and use the fridge proof, you will be able to manage it very easily. Lazily even!!
Go ahead and add anything you like to the dough. The picture shows a fig and pecan loaf. SO good. But think anything you like to add to your regular ciabatta already and go with it.
Hope you enjoy this one.
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 100 Grams Levain bubbly and ready to use Recipe
- 370 Grams filtered water
- 500 Grams bakers or strong flour plus more for dusting
- 10 Grams Fine grind salt
- 30 Grams Extra Virgin Olive Oil (EVOO) BUY
- ice cubes for baking
Place levain, water, flour and salt into the Thermomix bowl and blend 6 sec/speed 6.
Drizzle dough with EVOO and cover with lid. Allow to sit in the bowl for 1 hour.
Knead 2 min/Interval/dough setting. Tip dough out into a square or rectangular container with a lid. Leave on your kitchen bench for up to 6 hours. Occasionally do a pull and fold. Up to 3 times. Place container into the fridge for up to 18 hours.
When ready to bake, preheat oven to 250°C for a minimum of 30 minutes. Line a cast iron flat tray or pan with baking paper.
Dust the bench liberally with flour and tip the container with the dough upside down, allowing the dough to eventually release and fall out of the container. Use a scraper to divide the dough into two. Dust the top with flour and add a few salt flakes if desired. Transfer the dough onto the prepared tray as two loaves. Throw a cup full of ice into the bottom of the oven before placing the tray inside. Bake 20 minutes. Reduce heat to 200°C and bake a further 30 minutes.
Baking time with sourdough is always a lot longer with sourdough than yeast risen doughs. You need to learn the intricacies of your oven, which can really impact the end cooking time.
This recipe can be seen if you sign up for the related course. Join the course to get access!