Forum Thermomix

Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: achookwoman on September 01, 2010, 08:45:15 am

Title: Rustic Bread from the Agrarian Kitchen
Post by: achookwoman on September 01, 2010, 08:45:15 am
Rustic Bread from the Agrarian Kitchen.
At the Agrarian Kitchen, we all made a loaf of bread which was cooked in the wood fired oven. We took the loaf home. Rodney had started the pre-ferment the previous day, and we carried on with the process. I wasn't sure how the recipe would convert as we all spent a good 20 mins. slapping the dough down on the stainless steel bench. I shouldn't have worried as you can see by the result. It is truly amazing what a very small amount of yeast and sufficient time will do to raise the dough.

Begin the pre-ferment the day before

In the TMX bowl mix
450g bread flour, (I used Laucke premix)
270g warm water
1 1/2 teaspoon of salt, (not if using premix)
1/8 teaspoon of dried yeast

Knead for 1 min. on knead setting.
Leave in TMX bowl and place in a warm place for 12/16 hours.(over night)

Final dough

Sit bowl back on base and add the following ingredients, It will look very full but will settle down once kneading starts.
270g bread flour
90g rye flour
90g wholemeal flour
355g. warm water
8g salt, (not if premix is used)
1/2 teaspoon dried yeast.

Knead for 5 mins.
on bread/dough setting.
Tip out of TMX bowl into a large bowl that has been oiled, and cover with plastic.
Let sit for 2/3 hours, knocking it down after 50 mins.
When it has doubled, turn out on to silmat and knead by hand for 1 to 2 mins. Form into shape required to fit tin, which should be oiled or lined.
Place in bread tin or large cast iron casserole, cover with plastic and let rise for 1 to 1 1/2 hours until doubled.

Preheat oven to 220/230c, cover bread with foil formed into a tent over bread, or cover casserole with lid.
Cook for 30mins. turning bread around after 15 mins.
Remove cover and cook for another 20 mins., turning after 10 mins.

Test to see it is cooked by tapping on the base, it should sound hollow.
If not cooked , return to oven without tin, for 10 more mins.
Cool on wire rack.


You can make 1/2 mix, reduce cooking time to 30/40 mins in total.
If you wish to grind your own rye and wholemeal flour, do it before you start the premix, and set aside for the next day.
Posted by eliz
Title: Re: Rustic Bread from the Agrarian Kitchen
Post by: Cornish Cream on September 01, 2010, 12:35:04 pm
Nice looking loaf of bread Chookie.Very interesting process of producing the finished result.You really are the guru of breadmaking and very inspirational to us all here. :)
Title: Re: Rustic Bread from the Agrarian Kitchen
Post by: judydawn on September 01, 2010, 12:53:00 pm
Another feather in your cap Chookie - with all those feathers is it any wonder your nickname suits you  ;) ;) :-* :-*
Thanks for sharing your experience with us.
Title: Re: Rustic Bread from the Agrarian Kitchen
Post by: CreamPuff63 on September 02, 2010, 05:29:06 am
absolutely stunning chookie  :o and I bet you marvelled at it quite abit before taking the first slice  ;D
Title: Re: Rustic Bread from the Agrarian Kitchen
Post by: JulieO on September 02, 2010, 06:17:43 am
Another feather in your cap Chookie - with all those feathers is it any wonder your nickname suits you  ;) ;) :-* :-*

Good one Judy!  :D

Love the sound of this Chookie and yours looks great, I have made one similar called Artisan bread where minimum kneading is done and left for about 18 hours before baking in a cast iron pot.  I'd  like to try doing it by this method one day soon.  Love reading your posts.  ;D
Title: Re: Rustic Bread from the Agrarian Kitchen
Post by: cookie1 on September 02, 2010, 08:49:29 am
Thanks for all the work Chookie. I am going to try this over the weekend.
Title: Re: Rustic Bread from the Agrarian Kitchen
Post by: Thermomixer on September 03, 2010, 06:06:11 am
Looks great indeed.  Thanks for posting.  I did a bread class with a french baker & he used the same technique with a poolish made the day before.  It was interesting to see how little yest we really needed.

The TMX sure beats banging dough on the table for 20 minutes !!
Title: Re: Rustic Bread from the Agrarian Kitchen
Post by: cookie1 on September 09, 2010, 08:39:15 am
Managed to get this made at last. We like it very much. DH actually said 'it wasn't bad.' High praise indeed. I made it in two tins with lids so we ended up with 2 square loaves. Very nice, thanks Chookie.
(http://i255.photobucket.com/albums/hh142/birdsam/P1010014.jpg)
Title: Re: Rustic Bread from the Agrarian Kitchen
Post by: achookwoman on September 09, 2010, 09:01:48 am
Cookie,  these look great.   We liked the softness and flavor,  hope you do too.
Title: Re: Rustic Bread from the Agrarian Kitchen
Post by: containergirl on September 12, 2010, 04:33:20 am
This looks great.  The texture looks divine in cookies picture.

I also find it amazing how little yeast you need with extra time.  For my daily bread I only use 1/2 teaspoon.
Title: Re: Rustic Bread from the Agrarian Kitchen
Post by: achookwoman on September 12, 2010, 04:57:34 am
Containergirl,  do you let it sit over night?
Title: Re: Rustic Bread from the Agrarian Kitchen
Post by: Thermomixer on September 16, 2010, 08:31:12 am
looks better than "not bad" cookie1 - keep up the good work.   :-* :-* :-* :-*
Title: Re: Rustic Bread from the Agrarian Kitchen
Post by: Thermomixer on September 26, 2010, 02:45:09 pm
Hey Chookie, does this look familiar?

http://stephenestcourt.blogspot.com/2010/09/agrarian-kitchen-secrets-of-sourdough.html (http://stephenestcourt.blogspot.com/2010/09/agrarian-kitchen-secrets-of-sourdough.html)
Title: Re: Rustic Bread from the Agrarian Kitchen
Post by: achookwoman on September 27, 2010, 12:14:54 am
Thermomixer,  thanks for that.  The loadf we made was obviously based on this,  however without the sour dough.   Inspired to do THAT class now,  although thought I might do the WHOLE PIG class.  Can always learn something.
Title: Re: Rustic Bread from the Agrarian Kitchen
Post by: Thermomixer on September 27, 2010, 04:18:38 am
You can ALWAYS learn something is my motto (& excuse for going to so many classes  :-)) :-)) :-))  )
Title: Re: Rustic Bread from the Agrarian Kitchen
Post by: containergirl on October 02, 2010, 12:02:37 pm
Chookie, I sometimes leave it over night.  Once it gets over 20 degrees at night if I do it over night it is a lovely flavour and texture like a sourdough.  It doesn't rise as much but tastes fantastic - I tend to make a more turkish style loaf if this is the case.  Mostly I leave it for 2 - 6 hours during the day, depending on what I am up to, how desparate we are for bread, and the humidity. 

I stir it a few times during it's sit.

I started with denali's recipe from the following web site and found that I could skip the poolish step and just do it all together and our daily bread has evolved from there.
http://www.breadtopia.com/bread-recipes-dry-yeast/
Title: Re: Rustic Bread from the Agrarian Kitchen
Post by: achookwoman on October 02, 2010, 02:04:57 pm
containergirl,  I find that if I do the 2nd. rise in the cast  iron pot,  and cook it in this with the lid on for the first 30 mins.  i get a good lift and still a moist loaf.  Thanks for the breadtopia reference,  always good to see what others are doing.
Title: Re: Rustic Bread from the Agrarian Kitchen
Post by: containergirl on October 06, 2010, 11:39:28 pm
Thanks for the tip about the second rise.  I dont have a cast iron pot but I reckon my vintage pyrex collection could work (thereby justifying me keeping it!)
Title: Re: Rustic Bread from the Agrarian Kitchen
Post by: achookwoman on October 07, 2010, 01:12:59 pm
containergirl, the Pyrex would be great.   Sometimes I use a bread tin and make a 'helmet'  from foil to keep the steam in for the first 1/2 hour.
Title: Re: Rustic Bread from the Agrarian Kitchen
Post by: judydawn on July 09, 2011, 09:00:40 am
Finally got around to making this one Chookie, had no rye flour so used all wholemeal flour with my bakers flour.  A long process but I got there and it is a lovely loaf indeed. Slowly working my way through all these different breads on the forum.
Title: Re: Rustic Bread from the Agrarian Kitchen
Post by: Cornish Cream on July 09, 2011, 12:49:17 pm
Good looking loaf Judy  ;) I was going to start this bread but when I looked I didn't have enough bakers flour left in my cupboard.I hate grocery shopping at the weekend so have put it on hold until I shop on Monday. ;D
Title: Re: Rustic Bread from the Agrarian Kitchen
Post by: cookie1 on July 11, 2011, 02:18:49 am
This is a lovely loaf isn't it? DH loves it but I have to make sure I will be home all the next day when I make it.
Title: Re: Rustic Bread from the Agrarian Kitchen
Post by: judydawn on July 11, 2011, 02:38:55 am
Yes, it does tie you to the house Cookie so has to be well planned.
Title: Re: Rustic Bread from the Agrarian Kitchen
Post by: cookie1 on July 28, 2012, 02:54:57 am
I made this again yesterday as we really like it. I was amsazed at how slow the rising was due to the cold weather. I ended up leaving the overnight rest for another few hours. I think it has actually developed a slightly sour taste, or it maybe in my mind. Lovely texture and lovely bread.
Title: Re: Rustic Bread from the Agrarian Kitchen
Post by: achookwoman on July 28, 2012, 05:09:35 am
Cookie,  I think this is about as close as you can get to sour dough,  without the sour dough starter.  Glad you like it. ;D
Title: Re: Rustic Bread from the Agrarian Kitchen
Post by: cookie1 on August 01, 2012, 12:53:17 pm
I asked DD which bread she likes best of the ones I have been making lately. This is the recipe she chose.
Chookie's it is as near as you can get to sourdough. That's probably why we like it so much.