Baguette

I enjoy bread one of my weakness, baguette is a simple bread, but when made right it’s so good, it should have a hard outside crust and a soft light center. Using a good flour and giving it time develop in the raise you are rewarded with mild simple favor . So what can the Thermomix do?

Today I tried to making some bread with my TM5, I use the basic cookbook baguette recipe, now I have a little experience with bread making I have been making homemade whole wheat bread for the last couple of years on and off. With the first step warming the water sure sound good to me, but in the second step knead for only 2 minutes (?) that's what it reads so 2 minutes is what I did. After the short knead time I found a nice looking dough, boy I sure miss my longer knead times with my mixers I love watching the dough go around (simple minds are entertain easy). After the last raise you put the bread in a 480F oven I didn't even think my oven goes up that high (and I am still not sure if it does) After my bread had cool down it was time to give it tried, nice hard crust and a soft light inside I spread some homemade butter on it  and before I know it ¾ of the first loaf was gone. I did say bread was one of my weakness.

My DW, are neighbor and I enjoyed eating the bread. I would rate this bread a 3.1 out of 5 it needs a little more time developing and my presentation was not picture quality,

I have been using my TM5 for a week now, overall it has been a positive experience. What I like best sofar is the flexibility that comes with the Thermomix. It really can do so many things with limitations only by the end user. So-far it has replace my coffee grinder, teapot and blender, I have also remove my electric coffee maker from the kitchen counter top because of space.

It will not replace my food processor, stand mixer, or wheat grinder, these stand alones just work to well and are not limited in size as the Thermomix is.

What I don't like so far, The way it chop my ground beef and all the grease left in the beef when done cooking. All I can say is make sure you use a good quality of beef with the lowest fat content as possible.

Your morning cup of joe, you should give it a try, it makes a great cup.

25 oz French press coffee pot
44g of fresh coffee beans. (I like to use a dark roast, Italian or French).
705g of filter water
Grain (chop) coffee, 6sec. Sp8
Remove coffee for TMX put into coffee pot
Add 705g of filter water
Time 8mins, Temp 212f deg. Speed  (ideal temperature for French press coffee 205f)
Allow water to reach set point and hold for 30 seconds (stop)
Pour half for the water into the pot, set a timer for 30 sec.then stir.
Add remaining water, set a timer for 5 mins.
Press and enjoy a great cup.

PS: This gives me some morning time with my TM5 and puts a little smile on my face.

All Thermomix tonight,
I made the Salmon with Mushroom cream sauce and potatoes, I used the basic cookbook recipe and sub the salmon with tilapia (tilapia is what I had on hand), I also lightly oiled and seasoned the potatoes before cooking. DW said the potatoes and fish still needed more seasoning (I took note) salmon would had been better for this disk because tilapia does not start out with a lot of flavor. I haven't steam fish before so this is a learning stage for me. We both thought that the mushroom with the cream sauce came out well. I was very happy with the meal and even happier with the sauce, one of my main reasons for buying the TM5 is to make sauces and soups.

Thank you all for the Welcome, sorry for the long wait on my reply got busy playing with my TM5 and forgot to come back here. Please check out (Exploring the TM5) http://www.forumthermomix.com/index.php?topic=17189.0 in the chit chat section it's my daily log on what I am trying with the TM5. I am hoping to help other newbies like my self. If it wasn't for this forum I would be totally on my own.

Allen

Hi Allen,
Welcome to the forum. I am sure you will enjoy  your TM. My parents are dam Yankees, you know the ones that move down south and won't go home. They live not far from the Georgia border near Aiken South Carolina.

You will find the forum a friendly place where everyone is happy to help.
Dennis

Hi Dennis,
I am a dam Yankee also, grow up in Phila. and have been down here for about 27 years now, I sure do not miss the snow
Allen

Dinner is server

Soup of the day: Lobster Bisque
8oz Grilled Sirloin steak season to perfection
Sides baked potato with topping (your choice)
Sweet yellow cut corn with sweet Valdosta onion
Dessert: Chocolate  mousse

I have been busy, started last night making the chocolate mousse, I use a recipe off youtube the big problem was the lady spoke French and the recipe was also in French and I don't read or speak French, I know so why did I use that recipe because it look soooo good and my goal is to tried recipe from far-away places. Well to start my whites did not look like hers when I was done, this might be because my eggs were cold and had been sitting in the refrigerator for couple of weeks. I tried to separate my egg whites by the way Supermum_of_3 said to do, letting the egg whites run under the MC but that did not work for me my egg whites were to thick again maybe do to being cold or age? The mousse turn out rich and smooth but not light like mousse should be. My next attempt will be the one in the basic cook book.

Today I made the lobster bisque, I use the recipe on Bellini website I could not find one for the Thermomix. It came out OK, it was missing favor it was bland. Next time I will turn up the heat a little plus add one more tail, than simmer the shells after removing the meat after steaming. When the bisque was done I puree it then strain the bisque before adding the meat, I think this was a mistake, I should have cooked it longer at a little higher temperature and puree it longer. My thought is that the Bellini might get up to set point quicker but I have nothing to base this on.

My DW brought me a recipe for a watermelon drink she wanted to tried while I was cutting up some watermelon, so I quickly sever her (I who obeys)

So how did my dinner turn out, I would give it a 3 out of 5 it was all eaten but I have some work to do.

I've never heard of red wheat Allen so I'm not surprised you couldn't find a recipe for it on line.  Well done you and I hope you racked up a few more brownie points from your wife for your effort.

Judy

Winter wheat is "hard red wheat" Summer wheat is "hard white wheat" both are bread wheat's grown in the northern state. Soft white wheat is use for cakes and biscuits and so on, it is grown in the southern states. Red wheat has a hardy taste to it and is better for cream of wheat. IMHO.