340 g filtered water
440 g bread flour
8 ml salt
2 ml instant dried yeast


  • Place all ingredients into TM bowl. Knead 50 sec/knead.
  • Place in a lightly oiled bowl and cover.
  • Once double in size, preheat oven to 200°C and place a small oven-proof bowl with water in the oven to create steam.
  • Place dough on a well floured baking sheet. Fold each side of the bread gently over on itself. Spray with water. The water and steam creates a firm crust.
  • Bake 30-40 minutes until golden brown and baked through. You may remove the bowl of water carefully after the first 15 minutes.
  • Leave to cool and serve with butter.

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Sourdough Bread