Karen’s Sourdough Bread Using Thermomix & Air Fryer

Karen’s Sourdough Bread Using Thermomix & Air Fryer

by | Oct 18, 2022 | Air Fryer, All Recipes, Bread, Extras, Recipes, Thermomix, Vegetarian

About this Recipe

By: Karen Mace

I never thought I could make sourdough. It all seemed too hard. Now, I am a fan. I love it and using this method makes it easy and fun. Once you get used to making the basic loaf, you can throw all sorts of things in to make it ‘special’. Just add things at the pressing into a square or rectangle stage.

Ingredients

  • 400g bakers flour (can use all white or a mix of white and wholegrain). I prefer Kialla Organic Stoneground White Flour
  • 1 tsp salt
  • 230mls water
  • 160-200g starter

Tip:
The starter is really important. When I started making sourdough bread I didn’t prepare the starter before using it. Since I have been doing that I’ve noticed a marked (positive) difference in rising and flavour. A friend gave Miriam some of his starter and Miriam gave some to me. The person our friend got it from had kept it going for 25 years, add another two years to that and we have a starter that has been going for 27 years! Before we throw everything into the Thermi, we ‘gee up’ as our friend says, the starter. What that means is you feed the starter and leave it for a couple of hours to bubble and brew until it’s doubled in size. To do this, add equal parts starter, water and flour. The top will be a mass of bubbles and the mix itself will be a stretchy, stingy consistency – perfect! When it’s like this, it’s ready to use. You can also test the starter by dropping a bit into water. If it floats, it’s ready!

Step by Step Instructions

Step 1

Throw all the above into your Thermomix. Set dough mode to 5 mins and let it go.

Step 2

Tip dough out into a very lightly oiled dish (I use a Pyrex one, but it can be any kind), place a piece of plastic wrap or a tea towel over the top and let it rise for three-four hours in a draft-free spot. The warmer it is, the quicker it will rise, but you don’t want it to rise too quickly otherwise it might collapse on itself.

Step 3

When it has doubled in size, tip onto a lightly floured board. I like to use rice flour for this part, but it’s a preference only. Pat out into a square or rectangle, then pull the corners into the middle of the piece of dough. You can place it in a Banneton or you can place it straight into the airfryer baking pan.

 

Step 4

Cover again and place in the refrigerator for 12 – 24 hours. I find that the longer it is in the ‘fridge, the more intense the flavour. 

Step 5

To bake the loaf, if it is already in your baking pan, pop it into preheated airfryer, set to pie mode, cook for 10 mins at 200 degrees, then reduce temp to 180 degrees for 20 mins.  You can bake straight from the ‘fridge, or leave it to come to room temperature before baking. It may need a little less time if you choose the second option. The loaf is ready when you hear a hollow sound when it’s tapped with a knuckle.


Happy baking. Please let us know how you go if you choose to try making your own sourdough bread!

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Egg Free Bread

Egg Free Bread

by | Jul 9, 2020 | Air Fryer, Bread, Extras, Recipes, Sides, Snacks, Thermomix, Vegetarian

Having been diagnosed with an egg intolerance certainly makes finding a good bread recipe hard! Thankfully, this now exists and is a regular for me. I have made it a few ways; once I accidentally left out the ACV and it turned out fine. I have also made it once using a store bought egg replacer (1 Tbps.) and it turned out really well too. Have a play and see what works best for you in your kitchen 🙂 PS. Over time my egg intolerance has reduced so I am able to eat them, just not overdo it!

 

Ingredients:

  • 1/2c (65g) pysllium husk powder
  • 2/3c (85g) almond meal/flour (the blanched/lighter coloured one)
  • 1/3c (30g) coconut flour
  • 1 tsp. cream of tartar
  • 1 tsp. baking soda
  • 1 tsp. pink salt
  • 1c boiling water
  • 1 Tbsp. apple cider vinegar
  • 1/3 cup melted butter
  • 3 Tbsp. coconut oil melted

Method:

I used my thermomix, but you could easily use a normal food processor or bowl.

 

  1. Place pysllium husk powder, almond meal, coconut flour, baking soda, cream of tartar and salt into bowl/thermi/food processor and mix until everything is incorporated.
  2. Pour boiling water in while mixing gently.
  3. Add acv, butter and coconut oil.
  4. Continue mixing until a dough is formed.
  5. Spread dough into a greased bread/baking tin. (I use a silicone one).
  6. Bake at 180C for about 45 minutes or until top is brown and it is cooked through.
  7. Cool in baking tin for about 20 minutes before removing and letting cool completely on rack (I fast track this by popping it straight into the fridge in the baking tin!).
  8. Store in refrigerator or freezer. It should last a few days on the bench if the weather isn’t too hot. I choose to slice and then refrigerate.

Tips:

  • Add some garlic and onion powder
  • Add some mixed herbs
  • Add whatever you like and see how it turns out! lol

 

The ‘dough’ looks a bit odd until you press it down

Press it down using your hands or the back of a spoon

It slices up easily after being refrigerated

What a beautiful loaf of bread!

Exactly what I felt like

Fathead Pizza

Fathead Pizza

by | Jul 8, 2020 | Air Fryer, All Recipes, Bread, Mains, Recipes

This is even better than the real thing and we have been loving it for years! Trust me, after you make it a few times, you will ALWAYS want to make sure you have the ingredients on hand – ready for when that ‘Fathead Craving’ takes over! This has always been a staple for our family. 🙂 I have the Philips XXL Air fyer with the Pizza accessory. It’s not cheap, but it’s the best(!) and I highly recommend it if cooking piiza in your air fryer is going to become a regular thing.

Fat Head Pizza Base Serves 2 – 1 Pizza (this is a VERY filling pizza)

 

Ingredients:

  • 1 ½ cups shredded mozzarella
  • ¾ cup almond flour
  • 2 Tbsp. cream cheese, broken up
  • 1 egg
  • Garlic powder and herbs/spices of your choice
  • Baking paper/silicone mat and baking tray
  • Whatever toppings you like

TRADITIONAL METHOD

  1. If using oven, pre heat to 180c.
  2. Figure out what toppings you will have and prepare them first (cook any meats/onions etc. that need cooking).
  3. Put mozzarella & cream cheese in a medium size microwaveable bowl.
  4. Microwave for 1 min, stir and then another 30 sec, stir (very hot!).
  5. Stir in egg & almond flour.
  6. Wet hands and smoosh it into a ‘dough’
  7. Spread it fairly thin on baking paper. It should spread evenly with dough-like consistency (if “stringy” then your cheese has hardened too much—just put it back in the microwave for maybe another 20 seconds). I usually put another piece of baking paper on top and squash it through the paper.
  8. Poke holes into the base to stop those huge bubbles rising (you’ll soon know what I mean!).
  9. Sprinkle with garlic powder.
  10. Put in 180c degree oven or cook in air fryer or in weber/bbq.
  11. After about 7 minutes, check it and poke holes where any of those big bubbles may be. If using air fryer, cook base for 6 minutes, remove from the air fryer, discard the baking paper, and cook the other side for 5 minutes.
  12. Remove from heat and top with whatever topping you have prepared.
  13. Return to the oven/bbq until the cheese is golden and bubbling

 

THERMOMIX

Ingredients

  • 170 grams mozzarella, rough chunks
  • 50 g cream cheese
  • 1 egg
  • 80 g Almond Flour
  • 2 pinches salt
  • 1/2 tsp garlic powder and herbs/spices of your choice
  • Baking paper/silicone mat and baking tray
  • Whatever toppings you like

Method

  1. If using oven, pre heat to 180c.
  2. Figure out what toppings you will have and prepare them first (cook any meats/onions etc. that need cooking).
  3. Chop mozzarella and cream cheese 10secs/speed 6/mc on, scrape down
  4. Cook 80degrees/3mins/speed 2/mc on
  5. Mix 10secs/speed 4, scrape down
  6. Add egg and almond meal and garlic plus any other herbs etc
  7. Mix 20secs/speed 3/mc on
  8. Remove from thermomix with wet hands and smoosh it into a ‘dough’
  9. Spread it fairly thin on baking paper. It should spread evenly with dough-like consistency (if “stringy” then your cheese has hardened too much—just put it in the microwave for 20 seconds or so). I usually put another piece of baking paper on top and squash it through the paper. 
  10. Poke holes into the base to stop those huge bubbles rising (you’ll soon know what I mean!).
  11. Sprinkle with garlic powder.
  12. Put in 180c degree oven or cook in air fryer/weber/bbq.
  13. After about 7 minutes, check it and poke holes where any of those big bubbles may be. If using air fryer, cook base for 6 minutes, remove from the air fryer, discard the baking paper, and cook the other side for 5 minutes. 
  14. Remove from heat and top with whatever topping you have prepared.
  15. Return to the oven/bbq/air fryer until the cheese is golden and bubbling

 

Keep in mind that the toppings only cook long enough for the cheese to melt. Therefore, any meat you add needs to be fully cooked. Before you begin making your crust, cook the bacon/mushrooms/onion/. Remember, it’s a PIZZA… so be creative!

 

A good old cheese pizza. The kids favourite! (along with Hawaiian of course)

It also travels well and tastes great cold. It was our lunch while we were out exploring the Kroombit National Park 🙂

2 Minute Bread

2 Minute Bread

by | Jul 8, 2020 | All Recipes, Bread, Breakfast, Dairy Free, Recipes, Snacks, Vegetarian

This has to be the easiest ‘bread’ recipe around! It takes 2 minutes to cook and even less time to prepare.

 

 

 

Ingredients:

  • 1/2 cup almond flour
  • 2 large eggs
  • 2 Tbsp. oil (melted butter, melted coconut oil, avocado oil)
  • 1 tsp.baking powder
  • Pinch or two salt

Method:

  1. Combine all ingredients in a bowl with a flat bottom.
  2. Microwave for 2 minutes.
  3. Slide a knife around the edge to loosen, and tip to slide ‘bread’ out.
  4. Use a knife to slice in half (carefully).

Tips:

  • Toast it and top with butter
  • Pan fry in butter and make a toastie!
  • Eat it as you would any ‘normal’ bread.