Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: cookie1 on June 30, 2015, 09:49:55 am
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Classic Bread
Ingredients
500g Bakers' flour
310g water
100g sour dough starter you can use starter directly from the fridge for this
1 teaspoon yeast
2 teaspoons salt
Preparation
Place water and yeast into bowl. 2minutes 30 seconds, speed 1, 37 degrees.
Add SD starter, flour, and salt. Take care not to get the salt on the SD starter.
Knead for 4 minutes.
Remove from bowl and place in an oiled bowl and let rise for about 2 hours.
Knock down and put into bread tin, leave to rise until doubled.
Bake at 220 degrees for about 30 minutes. I use fan forced at 200 degrees.
Photo
This recipe is my version of one in The Larousse book of Bread.
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Looks good cookie, how did it taste?
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Very nice Cookie.
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Looks good Cookie. A quick one to make using SD starter.
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Great looking loaf Cookie
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Made 2 lots of this bread today. Cookie, looks like a keeper. Thanks.
It is a recipe that fits a different time slot so good if you have to go to the shops after kneading. 2 hours rising.
Cookie, I changed the process a bit. I added everything with warm water to the bowl and kneaded on 37 degrees.also the SD starter wasn't fully activated. I also used an egg wash.
I can't wait to cut it.
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(http://images.tapatalk-cdn.com/15/07/05/28d2bbba0202a1d5d3ae2fc5235355f8.jpg)
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Yum yum. Chookie
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Cut this loaf for breakfast toast today. I REALLY like this loaf. Although it looks like a light loaf, it isn't.but it isn't heavy either. It has a real chewy character. It is not open texture like SD but has a fairly fine crumb. If you have a SD starter, give this loaf a go. Thanks again Cookie.
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(http://images.tapatalk-cdn.com/15/07/06/abdeea2504d1e6f382dc62d15d5feff2.jpg)
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Looks like I could have let it rise for another 15 minutes. The edges are more compressed than the Center. This is because the heat in the oven set the edges while the Center was still rising.
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I've learned something new today, thanks Chookie.
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I have another loaf from this book rising at the moment. It is having troubles as it is freezing here today. I've put it on the oven with bopoiling water to help it along.
This loaf has another name but is the same ingredients with 50g of the flour being replaced by rye flour.
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Cookie, will be interested to see how this new loaf turns out.
The last SD loaf that CC made Is a perfect example of how a cut SD should look. Perfect timing.
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I didn't cook this loaf until evening as it took a long time to rise. No photo I'm afraid as D H had it cut and in the freezer before I got up. It looks to be pretty good though. I used 4g of my fresh yeast to make this one and 100g starter. I'll do another one of these and add some spelt and seeds.
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I made this again today. I added a heap of seeds towards the end of kneading.
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Great loaf cookie.
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Good looking bread Cookie 8)
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Thanks. The family have decided they like this for everyday now, so the SD starter will be getting refreshed several times a week.
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What sized tin did you use cookie?
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I'll measure it and let you know Judy. I do all my everyday breads in this tin. It is perfect for Chookie's No Fuss recipe as a loaf and this one too.
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Thanks cookie, it's almost ready to go into the tin for it's second rise.
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I ended up using my biggest tin, it worked a treat. It was 2.45 when I decided to make this loaf so to help the rising process I put it on the sunny bedroom window ledge for the 2 hrs, forgot to knock it down before putting the dough into the bread tin and placed it in a cold oven with a baking dish of boiling water for 40 mins for the second rise.
It's a tasty loaf cookie and has such a lovely crunchy crust.
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A great loaf of bread Judy 8)
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It looks fantastic Judy. I just remembered that you had asked for the size of the tin I use. Do you still need it?
The bread freezes well too.
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No thanks cookie, my biggest tin was the right choice. It toasts wells too.
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DH has just mentioned that we need more bread! He has forgotten that I need to give the starter a boot up before I can make the bread. At least it is warmer now and it will rise well this afternoon after I boot up the starter this morning.
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This loaf looks great Cookie and Chookie; I must make some more sour dough starter as I let mine die a while back when I couldn't attend it. Chookie do I understand correctly (from your post earlier on) that not letting the dough rise enough can make the sides cave in? Sometimes this happens and I wonder why.
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I made this today, using wholemeal bread flour. I added a little more water because of the change of flour.
It made a lovely loaf which I've sliced and placed in the freezer. It sliced really well and I can just tell it will make lovely toast. Great recipe Cookie.
I'm really liking my TMX bread knife with the slicing guide. It's really helping me slice my bread neatly. I love it.
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I want one but they sold out really fast. I really struggle to cut bread, which stops me making it so often.
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I love making this bread in the hot weather. I take the SD starter out of the fridge when I get up. Feed it. It's all bubbly and ready to use mid or late morning. I make the bread, let it rise and it's usually cooked by late afternoon. The hot weather does have some advantages. ;D
This is the latest loaf.
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You have that recipe down pat cookie. This hot weather has to be good for something but why is it that I only want to make bread when it's cold LOL.
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A great loaf Cookie.. 8)
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Very nice Cookie.
Yes it is lovely making SD in the hot weather but not the cooking bit.
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I've just made another loaf of this and this time I used the starter directly from the fridge. It worked beautifully. I will adjust the recipe.
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Making my second SD loaf, this time thought of trying Cookie's recipe, fingers crossed, have put it in the oven for the first proofing :)
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I have one nearly ready to out in the oven at the moment.
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I am definitely going to make this.
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I mixed in sesame, sunflower seeds and some pepitas while kneading and ended up with this wonderful loaf, Thanks Cookie :) I even used the bread cutter aid so not so embarassing slices this time ;)
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Lovely looking loaf thermilover.
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You're going great guns thermilover and I love how that gadget enables you to cut even slices.
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Fantastic Thermilover, I'm thrilled for you. I always put seeds in mine, depending on what I have. I often put 70/80g of rye or spelt flour too. ( included as part of the 500g).
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A superb loaf thermilover 8)
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When I made this yesterday I found I had to go out for a few hours mid rise. After the first rise, I knocked it down and put it in the bread tin, covered it and then refrigerated it. When I came home several hours later I took it out of the fridge and left it to rise. When it had risen enough I baked it and it is lovely, as usual.
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Cookie, that is great. Love it when the Bread can be made to fit our timetable. This certainly is a lovely loaf.
Thermilover, lovely loaf. Nice slices.
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Thanks everyone :)
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I made a batch of this on Saturday. I ran out of time to cook it so decided to leave it until Sunday. But Sunday was very busy too so it wasn't baked until this morning. I had kept it in the fridge while it was waiting.
The texture is a little bit all over the place and we had a couple of big air bubbles form while it was returning to room temperature, but the flavour is so nice. Not quite a SD but still very nice. It was in the fridge for about 36-38 hours.
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Looks a good loaf Cookie and would be devoured in this house ;)
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I love how you can neglect it and still end up with a useable loaf cookie. Swiss cheese has holes in it, you could call this one a Swiss loaf.
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Not a bad idea Judy. Swiss Classic Bread.
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Cookie, this is a very interesting loaf. When air bubbles develop on the top, I wonder if this is because the dough at the top is in a warmer environment. The part in the tin stays cooler and therefore doesn't rise as much.
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Chookie thank you. I was hoping you would have some ideas. I don't think we let this return to fully room temperature. DH was keen to get it in the oven and see how it turned out. I will do the same next time and try to leave it longer before I cook it.
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An interesting looking loaf Cookie. It would still taste nice, holes don't affect the flavour :D :D
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An interesting looking loaf Cookie. It would still taste nice, holes don't affect the flavour :D :D
Love the holes, butter sinks into them.
Cookie, I wonder if floating the loaf on warm water while waiting to come back to room temp, would help.
Last time I made your Classic loaf, the room was cold so I sat the loaf in the tin on the open oven door. I had been baking so warm air was coming out. It was very successful. Love the challenges that baking bread throws at us.
Nice that we can share our knowledge here.
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Thanks Chookie, I'll try that too.
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I made a loaf of this today, it always turns out nicely. Much, much better than that awful store bought bread we had to buy while on holidays.
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I'm glad you enjoyed it Margaret. Store bought bread seems to taste like poly styrene to us now. When we are away DD even makes her own bread.
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I decided to make this bread today. I fed up the starter last night and by this morning it was ready to go.
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Lovely loaf Cookie.
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DH and DD love it as it's quite soft and airy. I stick to the SD as it's supposed to be better for me. ;)
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I made this again today. I came in from outside and found DS cutting the crust off before the loaf was even cool :-)) :-))
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One of my mob Margaret LOL.
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I love it. DD and DH prefer this bread, so I make it all the time for them. I add 50g Spelt flour, 50g oatbran in place of bakers' flour. Then I add a MC of mixed seeds. It is so easy and tasty. I'm glad your DS likes it Margaret.
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My New Year resolution is to make the recipe. Thanks Cookie.
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I made this loaf today, first loaf in ages. I had forgotten I’d even made it before until I read the posts. Very nice, I took it out of the oven then went out for 4 hours, have had 3 slices since I came home.
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Looks good, Judy
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Yum Judy.
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Lovely loaf Judy. 8)
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Thanks girls, I was determined to have a success so I was up earlier than usual to make sure it had plenty of time to rise. I put it in the bathroom which receives the morning sun then I turned the overhead heater on. I don’t even do that for myself!
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Spoiling the bread Judy. ;D ;D
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Thanks girls, I was determined to have a success so I was up earlier than usual to make sure it had plenty of time to rise. I put it in the bathroom which receives the morning sun then I turned the overhead heater on. I don’t even do that for myself!
The things we do for our bread :o
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Yes it was a bit extravagant, I had it on for an hour. I might try the large slow cooker for raising my bread when the weather is cold, has anyone done that - would low be enough heat?
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Judy,I would set it as low as possible. Might try water in bottom and put dough on a rack in a container.
Bed with electric blanket might be less expensive.
Years ago, like 40, I used an electric frypan with wire cake rack over it. 4 bottles, one at each corner and small table cloth over the lot.
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Thanks Chookie.