Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: achookwoman on December 19, 2009, 04:55:24 am
-
Nothing could be easier than this recipe. You mix in T.M at about 4pm. one day and form it to cook at 10 am the next morning. It will need to double on the second rise, so should be ready for lunch. Because it is 18 hours ( mostly overnight) a good flavour develops.
90g. oats
90g whole wheat flour premix ( I use Lauke)
300g white bread flour premix ( I use Lauke)
1 cup of starter ( about the consistency of thick pancake batter)
1 cup of water, warm
AT 4pm...........
Weigh above ingredients into T.M bowl Mix 5 seconds on speed 7.
Knead 1min 30 seconds on interval speed.
The mix should be a bit sticky, if not add another Tablespoon of water and mix at interval for 15 seconds.
Oil a large bowl and pat mix into a round shape and place in bowl.
Spray with water and cover with plastic,a shower cap, glad wrap,or into a plastic shopping bag tied so that it is fairly air tight.
Dont worry if nothing seems to have happened by the time you go to bed .Just leave it in a warm place.
NEXT MORNING.........
It should have nearly doubled, by about 10 am. tip it onto your bench and form it into whatever shape you wish.
Leave on the bench while you prepare tin, Pyrex cooking dish, cast iron pot . or what ever you choose.
Oil tin, coat generously with rolled oats, bottom and sides.
Place dough into tin with any folded seams underneath. Spray with water, sprinkle with oats, spray again (this helps the oats stick)
Cover with plastic, place in warm place to double. Should take about an hour to 1 1/2. If it is cold and the dough is slow to double, fill the sink with boiling water and place a rack over the water , place the bread on the rack and cover the lot with a table cloth. or put it in the car which is in the sun, or in the over set at 50 or in the bed with the electric blanket on.
Heat oven to 220
Make a "tent" with foil allowing for a little more "bounce"(growth) in the oven.
Make 1cm. slashes across the top, spray again with water.
Place in center of oven.cook for 30 mins with "lid" on , remove lid and cook for 20 mins. more. Take out of tin turn upside down and bake for a further 10 mins.
Resist cutting, if you can, for 1 hour.
This is a basic loaf that can be adapted in many ways, but is best to start out simple and get the feel of the bread.
The texture is good fresh but also very good toasted.
-
Thanks Chookie - great work. Very good indeed. ...and for those starting out - note how little starter is needed.
(http://3.bp.blogspot.com/_2rdq1DU5mKY/S80Ff__AGrI/AAAAAAAAAGk/UlRNCEEGfWs/s320/DSC01216.JPG)
... added this from Chookie's blog
-
One question I have been asked is - how do we get the starter? Is that posted anywhere please?
-
JD .you can grow your own or I can send you some. I have dried some as an experiment. Will test and if O.k could post it to you with instructions. I made a mistake with the 5 day bread. I have posted the correction. Is it possible to correct the original?
It is quite fun to grow your own, Just mix some bakers flour with rain water or filtered water, put it out side for a day or 2 ,covered with a chux or similar. The aim is to capture the wild yeast in the air. The mix should be fairly sloppy. After 3 or 4 days it should start to bubble and smell like yeast. If it smells off... throw it out.Let me know what you would like to do. ::
-
It was Trudy who was asking me if the recipe had been posted. I guess we can try to make our own with your instructions but exactly how much flour do you start off with. I take it the weather doesn't affect this starter sitting outside for 2 days - what if it is stinking hot ??? ??? I pm'd you on how to correct your own posting, did you understand it?
-
Thanks again for bailing me out, JD. To make the starter mix 1/2 cup flour with 1 cup of water. Put it in a sheltered place. It is rather good fun making a starter as it is truly a part of your environment. I call mine the' Cherokee Bug ' as I grew it where we live. All the cultures have a slightly different flavor. Mine is similar to the San Francisco culture which is a famous sour dough flavor. It is fairly mild in flavor, unlike some of the European cultures. It was just luck that I "caught" a good bug. If you catch a good bug, and you are happy with the smell, you start to feed it like you would a ginger beer plant. A little flour and water each day for about a week . Some people put a couple of raisins in to start as these have a natural yeast on them. I would only use organic ones.
I will try and reconstitute the dried culture tonight and will know by the morning if it works.
-
Thank-you so much for this info. I will certainly have a go.
-
Me teaching you the odd thing for the computer and this forum Chookwoman is going to be an easier job than you teaching me how to make sour dough bread ;D ;D ;D You are a very fast learner. When you say you add a little flour and water each day to the starter, exactly how much is 'a little'?
-
Me teaching you the odd thing for the computer and this forum Chookwoman is going to be an easier job than you teaching me how to make sour dough bread ;D ;D ;D You are a very fast learner. When you say you add a little flour and water each day to the starter, exactly how much is 'a little'?
About a dessertspoon . I tried to revive the dried culture last night but it didn't work. I must have killed the yeast in drying at too high a temp. Looks like you will have to grow your own or if you have a sour dough baker near you ask if you could buy a small amount of their culture. If any one is coming this way I would happily give them some ( and a bread making lesson )
-
Thanks for that Chookie, have the recipe all ready to go now and will try it after Christmas/New Year. Hopefully someone else will have a go before then though. Sadly, I live too far away to pop in - if I lived closer I'd be popping in quite often ;D ;D ;D
Bad luck about your dried culture not working but 10/10 for trying :-* :-*
-
Thanks for that Chookie, have the recipe all ready to go now and will try it after Christmas/New Year. Hopefully someone else will have a go before then though. Sadly, I live too far away to pop in - if I lived closer I'd be popping in quite often ;D ;D ;D
Bad luck about your dried culture not working but 10/10 for trying :-* :-*
And you would be more than welcome. :)
-
Watch out Chookie, we'll all be "dropping in". I'm going to give the sourdough a try too. I have done it before but the recipe I used added a cup of flour each day and I ended up with this massive starter and no one to share with. It had a strong flavour which DD and I liked but DH didn't. So it will be interesting to see what happens this time.
-
Go for it cookie, its such good fun. If you end up with too much starter make the 5 day bread which uses 2 cups.
-
Me teaching you the odd thing for the computer and this forum Chookwoman is going to be an easier job than you teaching me how to make sour dough bread ;D ;D ;D You are a very fast learner. When you say you add a little flour and water each day to the starter, exactly how much is 'a little'?
Here is another starter for you Judy. I use if this one to make ciabatta breadand other sour dough breads.
1 Tsp dry yeast
250 mls warm water
350 gms flour
Add yeast to water and stir gently for a couple of minutes then add the flour. Stir to combine. Cover and leave at room temp for at least 12 hours. Easy peasy. Works fine here is Cairns whatever the temp. Of course it is always warm here.
Gretchen
-
Dried sourdough starters can be bought at various online stores both here in Oz and in the US if growing your own seems scary. I tried to grow my own from wild yeast some years ago, but eventually gave up and bought some.
Here is an Australian site -
http://www.basicingredients.com.au/GLP_SourDo2.html?gclid=CLTEsJ2X5p4CFcQvpAodRV_sIQ
and a US one (which has the San Francisco starter)
http://www.northwestsourdough.com/newsite/store.html
-
Cookie, how do you go making bread in a hot climate? I was wondering if I might have a go at developing the American ftidge bread for people in hot climates. It uses yeast and has only one rise after taking it out of the fridge,also you can keep it in the fridge for 2 weeks.
-
No problems really. I do need to keep an eye on it otherwise it rises and goes everywhere. I either put it under the air con vent or near or away from it. Depending on how long I want it to rise. I have more problems in the winter and usually have to resort to the oven.
-
Great Cookie, all under control.
-
Oooh, goody!! ;D
I just tidied up the top of a bookcase in the kitchen and found the freeze dried pkt of San Francisco sourdough starter that i bought some months ago and then promptly lost!
A salutary lesson in domestic management, perhaps. :-))
-
Oooh, goody!! ;D
I just tidied up the top of a bookcase in the kitchen and found the freeze dried pkt of San Francisco sourdough starter that i bought some months ago and then promptly lost!
A salutary lesson in domestic management, perhaps. :-))
Good Amanda, what a nice Christmas present. Go for it. The San Francisco sour dough has the best flavour, it has tang but not too sour. We all would love to hear how you go.
-
Just posting a pic here from Chookie's blog showing the final result
(http://3.bp.blogspot.com/_2rdq1DU5mKY/S80Ff__AGrI/AAAAAAAAAGk/UlRNCEEGfWs/s320/DSC01216.JPG)
-
Is there no salt in your dough Chookie?
-
I use a pre-mix, by Laucke. It has salt, sugar and improver included. No preservatives. If you use Bakers (bread) flour, add what you would normally add when making bread, based on the flour amount.
-
I've been given a starter by a friend and have been looking after it even more tenderly than I look after OH.
I've tried the recipe she gave me and it was an unmitigated disaster so I'm going to have a go at this. I've got a couple of questions
- I don't have an Australian cup measure. Would a US one give about the same amount? I am guessing that the exact amount of starter isn't crucial but probably the water is more so.
- Have you tried baking it loose rather than in a container? If so, does it cook for less time?
I'd be really grateful for any help with this. I'm determined to conquer sour dough baking as I love the taste and texture.
:-* :-* :-*
-
Katya American cups and Australian cup measurements are different.An American cup is 8oz and the Australian cup is 250mils. Confusing isn't it because of the metric and imperial measurements.I am afraid I can't help you with the other problems, you will have to wait for the sour dough "guru" chookie to respond.
-
Thanks CC. If Chookie reads this, perhaps she could tell me the approx weight of the starter....
-
It will depend on the density of your starter... mine is around 200g for an Aus cup measure of starter.
Hope that helps a bit. :-\
-
Katya, ceejay is right about the density of the starter. For my recipe, the consistency should be like a thick pancake batter, and make sure it is active. Feed the starter with flour and water, (rain or filtered water), leave on the bench for about 7 hours, (it should have bubbles on the top), and smell like beer.T.hen follow the recipe.
With the cup measurements, the American cup is a bit smaller, so I would say 1 1/4 American cups of starter and water, to the amount of flour.
You can cook the loaf in free form, the reason that I suggest that you make a 'tent" of foil, is the steam created gives bounce to the dough and a better rise. If you want a free form loaf I suggest that you cover the loaf with a oven proof basin or cake tin.
I retested this recipe yesterday, following the directions as printed, and produced a good loaf. The only difference being that the 2nd. rise took 4 hours. This is probably because it is so cold here at the moment, and I am experimenting with feeding the starter once in two weeks, so the starter may have been a bit sluggish.
Good luck , keep trying and don't give up because the end result is worth the effort.
-
Thanks everyone for all your help. My starter is fermenting as we speak and I hope to see bubbles soon. I will report back once I've baked it tomorrow.
We have no problem with rising here at the moment as it is unusually hot for a British summer - and I'm not complaining (much :D)
-
Katya, are you in USA OR ENGLAND? I am Australian so cup measurements are similar to English.
-
Chookie I'm in England. We don't use cups as measures here which is what causes all the confusion.
Anyhow, I kind of winged it and it looks really professional. It is atiny bit dense in texture and it could be that I didn't cook it for long enough (I have an AGA and it is always a bit of guesswork as to how long to cook things for) but it's got the sour taste which I love.
Next time I think I will use a different container and maybe all white flour just to try something different.
Thanks so much Chookie for this great recipe - I have gained loads of confidence in sour dough bread making and I'm going to keep going until I can perfect the technique.
:-* :-* :-*
-
Looks good Katya - how was the flavour?
Just a question on how you look after your starter while it's growing. Do you cover it with cloth or loosely cover with plastic?
-
The flavour was great. I think the denseness was due to there being wholemeal flour in the recipe. I've only ever had white sour dough before.
I keep my starter in a plastic box with lid in the fridge. I then take it out, feed it and separate it into 2. Half is put back in the fridge and the rest I just leave out on the work surface uncovered.... maybe I should have covered it but it worked fine this way.
-
A great looking loaf of bread Katya.
-
Thanks CC :)
-
Noice!! :)
I have to admit I still haven't tried this recipe as I don't use packaged bread mixes at all... too many extras in them for my food sensitive kids.... :-\
Might need to improvise with my current recipe though...
-
Katya, the oat loaf is dense, and you are correct in thinking that it is the wholemeal flour and the oats. The white loaf that I have put on the forum is more like what you are after. You don't have to use "mix" just white bakers flour and add 1 teaspoon of salt and the same of sugar. Also the covering of the loaf or cooking in a covered container (I use a French cast iron casserole dish ) makes for a lighter loaf. Every thing else you are doing is fine. I would love an Aga, you lucky ducky!!!! The loaf looks terrific, congratulations.
-
Ceejay - I didn't use a mix, I just used flour and added 1 tsp salt and 1 tsp sugar and it was fine.
-
Good work Katya - looks great. :-* :-* :-*
-
:-[ My starter just refuses to start! It's been on the bench for over a week now, fed every day and it still smells like flour and has no bubbles....
I'm guessing it's just too cold, though we have the aircon going pretty much all day and night. I'm going to try the sourdough starter from Basic Ingredients (http://www.basicingredients.com.au/catalog/index.php?cPath=32_88)
-
What sort of flour did you use? I used unbleached stoneground and spring water & it started within 2 days. I made a second batch later and put it in the fridge after 24 hours and it still bubbled away after 4 or 5 days - so don't think it would be too cold.
Unbleached flour in Australia seems to have enough yeast without having to add sultanas etc to start it.