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For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz 6. Ingredients Method 1. Place the water, starter culture and flours into the bowl of a freestanding mixer with a dough hook attachment. Knead on low speed for 3 minutes, or until the ingredients are well combined. Rest for 10 minutes. 2. Knead the dough again on high speed for 3 minutes, add the salt and knead on low speed for 2 minutes. Cover with a damp tea towel and rest on the bench for 1 hour. 3. Using clean wet hands, stretch and fold the dough from the edges to the middle, working around the bowl, flip over so the smooth side is on top and leave again at room temperature for 2 hours. Repeat this step 0-4 times. Repeating is optional; doing so can create more air pockets in the dough. 4. Pre-shape the dough by laying on a lightly floured bench, smooth side down, and pull the corners into the middle, flip over, and pull towards yourself to tighten the surface and forming a round shape, rest for 10 minutes covered. This step is optional; however, it can help create a compact shape. 5. Turn the dough onto a lightly floured bench, smooth side down, gently press into a square shape roughly the same length as your mould. Pull in the two corners furthest away into the middle. Now pull the pointed dough into the middle and continue to fold over the top of the dough and tighten into a log shape, sealing the join. 6. Flour a banneton or tea towel placed in a loaf-shaped mould and place the dough in seam side up. Cover with a damp cloth or cling wrap and place in the fridge overnight. 7. Place a gourmet baking stone on shelf level 1 (or shelf level 2 in 60 cm combi steam Pro ovens). Select User Programmes and create the following: Stage 1: Select Fan Plus at 225°C + 30 minutes Stage 2: Select Combi mode: Fan Plus at 225°C + 100% moisture + 30 minutes Stage 3: Select Combi mode: Fan Plus at 170°C + 0% moisture + 30 minutes Save and start programme 8. Turn the loaf out onto a well-floured, or baking paper lined, wooden paddle and score along the length with a sharp knife or razor at a 45° angle. Slide the bread onto the heated gourmet baking stone after stage 1. 9. Allow to cool for a minimum of 1 hour before slicing. Hints and tips • If you are new to sourdough baking, we have simple instructions on how to create your own starter on our Miele Experience website. Alternatively, you could borrow a starter from your friends or purchase a dehydrated starter from your local gourmet grocer. • If you don't have a gourmet baking stone, you can also use your universal tray which comes supplied with your oven. We suggest preheating the tray for 5 minutes prior to baking. • This recipe uses steam which is a miracle component when baking bread. It helps the bread to rise evenly, create a softer crumb and form the perfect golden crust. 350 ml water 225 g starter culture, at peak fermentation 280 g Baker’s flour (high protein flour) 225 g wholemeal flour 15 g salt flakes Appliance / Function Combi mode Miele accessories Gourmet baking stone Makes 1 loaf Preparation time 40 minutes, plus proving time Cooking time 1 hour, plus preheating time Sourdough Scan the QR codes below to discover more bread recipes using steam Bagels Bavarian soft pretzels English muffins