Oh man was that hard now with the whole translation business - I hope it is understandable and does not have many errors. Otherwise, sorry!Isi, may I just say, you are doing a fantastic job. Thank you so much for sharing I recipes. I bet you'll find that in a few weeks you'll be pleasantly surprised how much you've learned from investing your efforts into these translations for us.
isi
I thawed 2 out to have with our lunch JulieO - they were fine. You didn't let the dough sit in the TM bowl any longer after you did the second kneading? Just went straight into the making of the bun shapes then left to sit for the 10 mins on the tray as stated?
It might become the bread recipe for lots of us ;D ;D ;D
I'm really wanting to try this but am wondering if the dough would rise in the TMX in a cooler climate. Has anyone tried it that isn't experiencing a heatwave or who isn't in a toasty-warm heated house?? Perhaps I should take it out and use the oven? :)
The book that I'm reading now, "Ratio", suggests that bread will always rise, given time. It's even suggested that you can mix it the night before and do the first rise, then leave the prepared loaf in the fridge overnight for the second rise.
The book that I'm reading now, "Ratio", suggests that bread will always rise, given time. It's even suggested that you can mix it the night before and do the first rise, then leave the prepared loaf in the fridge overnight for the second rise.
Chelsea, I think you may have discovered a method of proving your bread in a cold climate. Just leave it in the TMX until it doubles for the first rise. Setting it at 37 is not going to do the yeast any harm. In the winter here, when it is very cold, I often do the second rise over the sink full of hot water. The steam and the heat do the trick....so how about the Varoma dish, set the temp. at say 50 -60 and sit your bread on a rack over this, covered with a large cloth.
The only thing different was the fresh yeast. I was really surprised as I didn't think it would/could make that much difference.I only ever use fresh yeast now and was surprised myself at the taste and ease of rising using it. :)
I was wondering what others think?
Cathy79, did you use dry or fresh yeast.? Dry doesn't mind being put in with dry ingredients, and fresh is usually dissolved in liquid. Think this might be your problem.I've always used dry yeast, and second loaf worked from same yeast. Any other thoughts?
Is it possible you forgot to add the sugar? I only ask because I did that once when I was even more absent-minded than usualI also did that once when I was making bread in the breadmaker. Next morning we had a hot rock for breakfast ;D ;D ;D ;D
No not the sugar, I remember putting that in.Is it possible you forgot to add the sugar? I only ask because I did that once when I was even more absent-minded than usualI also did that once when I was making bread in the breadmaker. Next morning we had a hot rock for breakfast ;D ;D ;D ;D
Is it possible you forgot to add the sugar? I only ask because I did that once when I was even more absent-minded than usualI also did that once when I was making bread in the breadmaker. Next morning we had a hot rock for breakfast ;D ;D ;D ;D
Sure you put all the yeast in ?Pretty sure, when I took the lid off it was bubbling, just didn't rise properly.
Very sticky after 1st rise - should I add more flour next time when I take dough out? It was very sticky inside TMX bowl too!
Is there any difference between premium bakers white flour, any flour and self raising flour?
Sometimes For me the dough is still too wet so I put e a little bit of flower so it is more solid!
.........
Without reading thru every single page....can someone in WA please tell me where I can get fresh yeast from?I am not in WA but you can ask at any bakery and often it is available at health food stores in the fridge section as well.
I tried this bread last night using all white spelt flour and added the 7 tbs of seeds, I added an extra few MC's of flour but the dough was still very sticky and the bread turned out very heavy. I tried one piece for toast this morning and will use the remainder of the loaf for breadcrumbs - does anyone know if it would be the result of using all spelt flour?
Nadine
Without reading thru every single page....can someone in WA please tell me where I can get fresh yeast from?I am not in WA but you can ask at any bakery and often it is available at health food stores in the fridge section as well.
Hope that helps. :)
Lellyj you sound like you are having a lovely time on your own thereIt's true Megan--first time in 19 plus years! I'm crossing things off my "to do" Thermomix list right left and centre! Just got to be careful I don't eat everything my self. I'm fairly safe with washing powder!
Excuse my ignorance.....I've just been reading the recipe again and I note that it does not give the quantity of salt. Can you advise me please? ???
Just discovered this but wanting to know how to activate the fresh yeast? I've never used it before. Or do I just chuck it in?Like you said INAID you just chuck it in :D