Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: achookwoman on September 01, 2017, 08:53:54 am
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This recipe is from Paul Hollywood's book Bread. It has a lovely light crunchy crust and flavoursome soft crumb. A match made in Heaven.
You need to allow 9 to 10 hours to make these 2 loaves.
6 hours for the first mix,
2 to 3 hours for the next step
30 minutes before baking and 30 minutes baking.
The time for steps 2 and 3 will depend upon how warm your kitchen is. My kitchen was about 20 degrees. Quite cool for bread making.
Ingredients
400 g strong bread flour, I used Laucke which has salt and sugar added.
7 g fast acting dried yeast.
300 g of cool water
2 Tablespoons of olive oil. 7 g salt if not using mix.
Semolina, ( fine) for dusting.
Baking tray
20 cm square plastic container with lid. 12 cm deep.
Method.
In a bowl mix 200g of flour
1/2 yeast and 200 MLS of water.
Give it a good beat with a wooden spoon, cover and set aside for 6 hours.
Tip into TMX and add remaining yeast, flour, water and salt, if using. In the order written.
Knead for 4 minutes.
Tip into a well oiled square container and cover with lid. ( important that container is square as this helps shape the loaves.
Allow to rise for 2 to 3 hours until it fills the container. ( my container is 23 cm square so I let it fill the container 3/4. This took 2 hours.
Heat oven to 220 C or 200 ff.
Being careful not to knock out all the Air, turn the container onto a silmat or bench that has been well dusted with an equal mix of flour and Semolina.
Cut into 2 equal parts with a floured knife.
Stretch slightly to fit oven tray by pulling gently on the ends.
Dust oven tray with semolina and flour mix. Lift bread carefully on to tray, leaving space between loaves.
Dust top of loaves and cover with plastic and wait 30 minutes, then gently slide bread into pre heated oven.
Bake 30 minutes.
If you have a light and glass door on your oven you can watch the loaf rise. It is quite amazing.
It is the ratio of water to flour and the kneading that does the trick.
The more water you can get into the dough, the lighter the loaf. Also it will be more difficult to handle.
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(https://uploads.tapatalk-cdn.com/20170901/aca076e5b6271bc00c0f9ba999adedfa.jpg)
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Sorry about the 2 lots of script. I don't know how to post using Tapatalk with out this.
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Thanks for teh recipe, Chookie, DH says he will give it a go (but don't hold your breath, it could be a while until he gets around to it).
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I've removed the recipe from the photo for you Chookie..
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Thanks Judy. You are a gem.
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They look perfect Chookie.
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CC, they actually taste better than they look.
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They look delicious so must taste extraordinary Chookie. They look exactly the same as in the book. Well done.