Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: janetski on December 23, 2012, 01:38:18 am
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I am still having trouble making bread. Since Gretchen helped me make first loaf I have had an incredibly fantastic loaf to match up to and cannot yet do it. What am I doing wrong? I have tried 3 times now using different flours, and none of them come out of the TM freely. Any ideas or do I just keep on keeping on? Also really anxious to try meals in TM but have no idea really where to start. Hope to have demo in the new year.
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janetski, it doesn't really matter that the bread doesn't come out of the bowl easily. Just put some flour on your hand and scrape it out. If it is very sticky, just shake a bit of flour over it and fold it over a few times. If you have a plastic scraper it is easy. Please don't give up, you will get there and then wonder what all the fuss was about.
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Janetski please as Chookie says keep trying. There are many on this forum that couldn't make a decent loaf of bread to start with and with encouragement and help from this forum now make fabulous loaves. I can confess that the loaves I first made 5 years ago are nothing compared to what I can turn out today.
Please keep trying and keep asking questions. There is also plenty of reading on the forum where other members have had problems too if you have the time ;)
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I agree, keep trying. The first couple of batches of bread rolls I made were so hard they could have been used as weapons. It's an amazing feeling when you make your first loaf of great bread.
Perhaps Gretchen can visit again and you could make another loaf together?
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Sing out over the fence Janetski, I'm sure Gretchen will give some more advice and help. Have you tried Chookie's No-fuss dough (http://www.forumthermomix.com/index.php?topic=4253.0) as either rolls or a loaf?
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Ditto to what everyone has said Janetski. Chookie's No fuss Recipe is very good. Keep at it and if you can get the lovely lady next door to you to offer advice that would be even better.
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Definitely no fuss bread. I make rolls every week and freeze for DH. Must admit have not made this as bread but great success as rolls. I generally use bakers flour for DH as he likes white rolls.
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just keep trying, my bread is heaps better than 3 years ago :)
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Thank you so much for all the support from everyone. I went to a TM cooking class last night (first since becoming an owner) and it was mind boggling! I learnt so much! Am still trying the bread and will continue. Let you know how I go. Thanks again.
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Good luck with it. Classes just blow your mind. Hope you wrote lots of notes.
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Try the sour dough loaf, so easy to make and rises well.
Lovely texture too.
Good baking xxx
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As chookie said, flour up if need be! A sticky dough generally means a light dough, so try not to add too much flour. Just enough so you are able to handle it. Some doughs may not come out cleanly and you may not be able to get every little bit out of the bowl, but you will find the cooked loaf lovely. Bread making is a relatively cheap experiment. If at first you don't succeed, try again. If you don't succeed after that, try another recipe ;)
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Try the sour dough loaf, so easy to make and rises well. Lovely texture too.
Which sour dough loaf is this please? I'm also trying to make better bread. Many thanks
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Try the sour dough loaf, so easy to make and rises well. Lovely texture too.
Which sour dough loaf is this please? I'm also trying to make better bread. Many thanks
I think DJ means this loaf past94x Sour Cream Sandwich Loaf (http://www.forumthermomix.com/index.php?topic=9106.0) that JulieO posted. :)
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I think Sour Dough bread is too difficult for someone with not much experience. Maybe you mean Sour Cream Loaf as JulieO's instructions are excellent.
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I did mean sour cream chookie, thanks very very much.
Oops sorry for my mistake, in too much of,a rush as usual ;D
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Obbie, you say your bread is much better now than it was 3 years ago, but you don't say why.
As a new TM owner,the bread I am making is not good. Could you tell me why your bread is now so much better?
Some TM owners are saying "keep trying and it will get better" but, if I am making the same recipe over and over again, how will it improve if I don't change anything? I'd really appreciate your help.
I have had some really helpful suggestions from a few kind breadmakers, which I really, really appreciate. With your help and theirs, I shall be making good bread soon, I hope. Thanks for your time.
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This is one recipe that many start with.
http://www.forumthermomix.com/index.php?topic=4253.0
Achookwoman is the bread guru on here and it is her recipe.
Another good one is this one http://www.forumthermomix.com/index.php?topic=2729.0
And Isi, is another great bread maker but she hasn't been on the forum for a while.
Our favourite is currently this one http://www.forumthermomix.com/index.php?topic=9106.0
For the second rise in the tin you need to touch with your finger after it has risen Up. You need a little bit of spring back, if it deflates it has risen too long. You will get to understand the more you make.
Best of baking luck
Xx
PS Reading chookies thread on hints is very good too.
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Have you tried the suggested recipe of Chookie's no-fuss dough past94x? Which recipe are you using that always fails you? I would suggest you try the forum recipes and leave those in books until you have had a few successes. Each recipe on here has reviews and you will see from those which are the most loved and successful. Many of us were not bread makers before we joined this forum and the tried and true recipes from here have set many of us on the path to glory. Are you using bakers flour, is your oven temperature true (test it with a thermometer as sometimes they are way out), is your yeast fresh (even dried yeast can be too old to work). Good luck with your next loaf or batch of rolls - you will be so proud of yourself when you finally crack it.
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I feel for you, it is horrid when things don't work. You can't rush bread you have to be very patient. Perhaps start the bread and then make sure you have something else to keep you busy for a couple of hours. Then reshape the bread and keep busy for another couple of hours while it does it's last rise. Good luck.
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My bread making has good and not so good days. I've only had my tmx for 5 months and every time I make bread/dough I learn more about bread making. I've found that the temperature/conditions of where my dough rises can change daily in my climate and this is the part I've found crucial to a good loaf....depending on the temperature and draught and humidity I change where I put my dough to rise. On cooler days (but not cool enough to have heating on) I've found the inside of my car to be the best place. On warmer days just covered with a tea towel is sufficient here. I guess my point is that every day can be different and as everyone else says keep making it and make little changes so you can see the differences in your environment and the effects they may (or may not) have in your bread.
Plain White rolls-no fuss is my go- to recipe. I make about 16 balls and place then on an oven tray in a flower arrangement. By the time they've risen, they are touching sides and look effective (once baked) on the dinner table :) good luck!