Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: droverjess on January 12, 2014, 03:42:47 pm
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Based on Uni's quick rolls in under an hour. Thanks Uni so much. I make the rolls often. It makes lovley loaves, but not in under an hour to get the right softness and bounce.
http://www.forumthermomix.com/index.php?topic=12530.0
So many people have asked me about the adapted big soft loaves so I thought I'd start a new thread with all my info in one place. Please refer back to Uni's thread too.
600 g strong white plain flour (bakers flour) or 450g strong white and 150 wholemeal. ( or other mix of flours)
370g tepid water ( may need a fraction more, depends on flours)
22 g fresh yeast (or 2.5 tsp traditional dried yeast or 2 tsp fast action instant yeast - the fast action is very very small grains)
Two slugs of olive oil (two tablespoons) I don't measure it!
1 tsp sea salt
Scant half teaspoon of vit C powder
Put water in *: with yeast and mix speed 2 20 secs.
Weigh in flour.
Put on top of flour the salt, the vit c and oil.
Shut lid and :: for four minutes. After one minute add a little water if it needs it, repeat as necessary. Only experience will tell you this. The dough should feel soft but not stick to your fingers. It should just be handleable.
Leave to rise until double or pushing mc out. In my temps about 40 minutes.
Turn out on to silpat mat and shape into a two pound loaf.
Put in loaf tin. Spray with water.
Leave to rise until double and finger test indicates proof is complete. Can take up to an hour. ( the better the rising and proofing, the softer the loaf). When almost ready slash top with sharp knife or lame.
Just before the oven spray the top again with water. Sprinkle with seeds optional.
Put in oven 220 approx, lower if fan. Turn 180' after 15 to 20 mins. Briefly spray inside of oven.
Done in 30 to 35 mins.
Here are some pics ( sorry for size of pics and long post)
Enjoy..and bake
White
(http://i1255.photobucket.com/albums/hh621/Droverjess/711ef0d3b4658d02615c6ecf63a18bbd.jpg)
Brown made with brown flour
(http://i1255.photobucket.com/albums/hh621/Droverjess/90f5761938acb71af806fa4def596039.jpg)
Proving in 2lb tin
(http://i1255.photobucket.com/albums/hh621/Droverjess/846a90b743d086902b6c1e25ce5994fd.jpg)
With part wholemeal flour
(http://i1255.photobucket.com/albums/hh621/Droverjess/6bf7c8b1af4de72edc47c0b62f65462d.jpg)
Yesterday's two, one with 50g sundried tomatoes and dried onion (rehydrated) and Topped with nigella seeds
(http://i1255.photobucket.com/albums/hh621/Droverjess/a68552bd6812a5ccd87eae6c849e4f9c.jpg)
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Thanks DJ. Good instructions and helpful photos.
Photo shows that you proof it inside a plastic bag. Does it speed up the process?
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Well thanks for asking BZB it keep off the draughts, and makes a humid atmosphere. I sometimes use a big bowl, but it doesn't fit over the two pound tin. It keeps it moist, and doesn't make a dry crust on top.
Here are today's photos for part wholemeal made in two tins.
Shaped and in tins
(http://i1255.photobucket.com/albums/hh621/Droverjess/64536616c6e12e6bed021b5731c501ff.jpg)
Proofing nicely
(http://i1255.photobucket.com/albums/hh621/Droverjess/81a10c761d887061d02b19e2af967a1c.jpg)
Ready for the oven
(http://i1255.photobucket.com/albums/hh621/Droverjess/c4a857bc8b05e7c93ffd849d0cd153fc.jpg)
Baked
(http://i1255.photobucket.com/albums/hh621/Droverjess/f8c97ed2b742b8c24aeedddbd303da86.jpg)
Enjoy
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They look great, DJ, thanks for the adaptation.
One hint I got from Chookie - either here on the forum or one time when we got together - was to use one of the shower caps you get in hotels for the proofing. It works a treat. I've since collected a few of them and use them often simply as covers over salads, etc. in the fridge as well instead of plastic wrap.
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A great photo gallery of the breads you have made using this recipe DJ 8)
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Fantastic DJ, will try your way for sure. :)
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Oh thanks Julie, please do let me know how you get on.
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Thanks DJ. Love the photo's and your bread looks wonderful. Next time I make a loaf will be giving your method a try. Would try today but it's supposed to be 40C so don't want to use the oven!!!!!!!!!
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Ooh fantastic dj, were going home today, on my to do list :)
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DJ, thanks for the finger test explanation. Reposting on your loaf thread so that I can find it easily :)
BZB
Andrew Whitley wrote Bread matters, he is a great baker he told me years ago to use a finger pad, and press gently on the surface of the dough, to feel how far the dough is fighting back. Test the rising dough periodically, and he said when the dough has proofed to a point where the finger test tells you that it is nearing its maximum expansion it will be ready to bake. What that means is it must take the finger pressure and keep its shape. I hope I am explaining this ok. A bit of practice and you'll get to know. If the dough sinks, it is over proofed.
There should be just enough 'gas' left in the yeast to give a final push of 'oven spring' in the oven to give the final lift to the loaf.
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Nice to have your method all in one place DJ, the bread speaks for itself.
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Heres todays :)
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It didn't take long for you to get into the bread baking after your weekend away Hally. I'd love to make a loaf but in this weather, not on your Nelly ;D
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Good loaf Hally. :D
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Thx dj, tastes good too :)
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It didn't take long for you to get into the bread baking after your weekend away Hally. I'd love to make a loaf but in this weather, not on your Nelly ;D
I know I missed cooking :(
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Thx dj, tastes good too :)
Am so glad ;D
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Thanks for sharing DJ. The loaves look fantastic. I think our resident bread queen just might have some competition from you 😉😄
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Your breads look lovely DJ. I think you can buy 'shower cap' things for baking over here. I'm sure I have seen them somewhere.
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Thanks for sharing DJ. The loaves look fantastic. I think our resident bread queen just might have some competition from you 😉😄
No way KimmyH I just like being part of the bread tragic club... And felt I should share my tweaks.
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Here is another tweak.
Added 5g psyllium husk to the yeast/water mix and blended gently 10 secs before adding flour. Reduced flour by 5 g.
Sesame seeds on top
(http://i1255.photobucket.com/albums/hh621/Droverjess/60093d70596b002c672cb73ea15d464b.jpg)
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Looks great DJ.
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A high fibre loaf DJ.
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A high fibre loaf DJ.
Well higher than the original... Chookies added value is the one with tons of goodies in it.
I shall keep playing, but DH likes the original, he hasn't tried yesterday's yet!
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I made this today with added grains.
Porridge oats, chia, linseed and sunflower soaked.
Flour a mix of wholegrain spelt, white spelt and brown wheat.
2 small loaves.
Success.
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DJ, this looks fantastic. Don't know how I missed this original post, until I looked at the date. We were away for a week at this time.
If I could make a couple of comments. Firstly this is nothing like Uni's recipe as she uses plain white flour, not bread flour. She adds improver to compensate, but this still does not give the same result as bread flour.
This recipe is closer to Cookies Vienna loaf, but the process is different.
DJ, you have created a completely wonderful loaf that is truly your own. You may have taken inspiration from others , but it is your loaf.
Keep experimenting.
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Thanks chookie, your comments mean so much. ;D
We've sort of given up white flour just now so it limits the choices a bit.
Do please join in if you'd like to, I am sure two heads are better than one on this. ;)
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Can't wait to give this a whirl on the weekend. What I need is a pan like yours. Where did you get it DJ?
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DJ I imagine the flavour was lovely. Well done.
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Can't wait to give this a whirl on the weekend. What I need is a pan like yours. Where did you get it DJ?
It's a UK made pan by a company called Silverwood, sold on amazon.co.uk too.
Any big heavy large loaf tin will work. Happy baking
Here is website for manufacturers
http://www.alansilverwood.co.uk
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Made two batches of this today.
One with white flour and made 12 pizza rolls using Dede's recip for the topping. Although I mixed tomato purée with chutney and added ham, yellow pepper and grated cheddar on top.
Second batch was mainly white with the end of a bag of brown, and some wholemeal in.
Both were a hit for extended family supper.
No pics as demolished.
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This really is a great loaf. I added 5g psyllium husk for fibre, and sprinkled with sesame seeds before baking in the Aga.
Will stick with this one for a while and make variations.
So pleased I've finally baked bread again!
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Just made a loaf and cheese and bacon rolls and YUMM
I did my second rise in the oven with boiling water, best bread ive made yet :)(http://tapatalk.imageshack.com/v2/14/11/21/11cc967bc9be8b9715e82079a826da16.jpg)
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Look great SS, I like your roll tins.
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Thanx Bedlam there RACO ones, perfect size
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Very nice.Great cooking SS 8)
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So pleased SS well done, look great..... So moreish! ;D
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Very morish DJ only have 2 rolls left! And I polished of the ends of the loaf with fresh apricot jam! Yumm
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They look delicious. There will be no stopping you now. ;D
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This is a great recipe, thanks DJ.
I've made it three times this Easter weekend, two loaves of bread and some bread rolls.
(http://tapatalk.imageshack.com/v2/15/04/05/c0c461cdf3d9fd1b4f36e8bfa6d5c26a.jpg)
(http://tapatalk.imageshack.com/v2/15/04/05/d27fd49cc1bc8b73ed807cd028611c13.jpg)
(http://tapatalk.imageshack.com/v2/15/04/05/8932f3a5867f0e62b9864740178bf992.jpg)
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Great bread and rolls Katie.
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I would imagine that you receive great satisfaction from creating those Katie. They look brilliant.
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This made an excellent loaf. I was really impressed by how high it rose.
(http://images.tapatalk-cdn.com/15/08/08/452b2866cf3b4f65f0b839e660e7cb8d.jpg)(http://images.tapatalk-cdn.com/15/08/08/2e329bb243917e7fde813c8a690bd081.jpg)
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I'm having trouble with Tapatalk - it keeps duplicating photos
(http://images.tapatalk-cdn.com/15/08/08/0cc096a940801e7d7af1c8d7d53171bb.jpg)
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Wow!
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Beautiful loaf ES 8)
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Your bread slices look perfect ES.
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I am so glad that this recipe is proving a hit. :)
Great baking!
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Thanks DJ for this recipe, made this tonight and it is really nice and soft!!!
Turned out well but because I was so pre occupied with DD, ended up with a burnt top :D
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That's easily removed Thermilover. I'm glad it worked out for you.