Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: ELH05 on May 23, 2012, 08:08:51 am
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Ok so I am a new bread maker - only made one loaf and it wasnt that successful, hence my beginner questions!
Today I spotted on special Laucke Barossa Sourdough Rye Bread mix - which sounds yum to me, so I bought it! But now I was wondering can I mix it in the thermomix and if yes, do I follow the same water & yeast mix? Although I'm not sure if I use 480ml of water that it calls for using with a bread machine or 430ml for a mixer/hand kneaded ? And then do I just pop it all in and start it on the knead straight away, and how long for ?
Thanks guys!
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Use the recipe for hand mixing wherever possible if using the TM to knead the dough. Achookwoman is probably the pinnacle of expertise on bread making on this forum but if I ever use a prepared bread mix I follow the hand kneading instructions instead of the bread maker option.
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Hi ELH05, I'm a novice bread maker too. I have the same bread mix and I used the lower water quantity as for hand mixing, but kneaded in the TMX. Wasn't sure how long to knead for - I think I used 6 minutes which may have been too long, hopefully Chookie can answer that.
My dough was VERY sticky so 430ml of water may be too much. End result was pretty good - quite a dense bread but maybe that's what it's supposed to be like!
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We usually knead for 4 minutes on here but water content is something for someone else to answer.
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I love this mix, and often mix it with other Laucke flours.
Knead for 4 mins, but 6 will not do any harm.
I find that it doesn't 'bounce ' in the oven, so make sure it rises double in the tin, or even a bit more.
Water, I am not too sure how much I use, but Merlin could be correct. For 500g flour I use 330 g of water and then watch, through the hole in the lid, to see if it comes together, and keep adding a little more until it looks OK. I do this in the first min. of kneading.
You can add yoghurt as part of the liquid for a more sour taste.
Yeast, I add 2 1/2 full teaspoons of yeast as the rye does not rise like plain bread flour.
The stickiness is also due to the rye.
You can add seeds
Hope this helps. ;D
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Thanks achookwoman - great tips ! I'm ready to give it a go now!!
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Thanks achookwoman - great tips ! I'm ready to give it a go now!!
Let me know how you go. ;D
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I've seen this mix at the shops. I think I will give it a try as my sourdough starter died and I haven't got a new one yet.
Did you enjoy the taste?
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Tastes good Cookie, just a bit dense for me. I think I will let it rise more as Chookie suggested and add seeds next time.
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I also picked up a box of this, bought on special ($1.99) but reading these comments I think I might just use it half and half with plain bakers flour as I don't like heavy bread. Thanks for your advice Chookie.
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I used this mix on the weekend to make 8 mini loaves. Was quite sticky even with the amount of water recommended for hand mixing. Kneaded for 6 minutes, Let it rise wrapped in a Silpat mat then sprinkled some bakers flour around so I could actually handle it enough to put it into my pan! It rose nicely and I didn't think it was too dense - maybe a little more than white bread but not a brick. Still reheating nicely a few days later.
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I picked up a box of this last week after seeing these comments. I made a loaf today and put 410ml of water in (it definitely didn't need any more) and took Chookie's advice and put 2½ teaspoons yeast in it. It is really lovely. We all tucked into it. I took a photo so will put it up.
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We enjoyed this so much I went and bought another packet. Mine is not dense at all with Chookie's changes. I found I only needed 400ml water.
(http://i255.photobucket.com/albums/hh142/birdsam/Thermomix%20recipes/P1020507.jpg)
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Cookie, nice looking loaf.
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I have used the sourdough rye mix in the bread machine in the past but was never 100% happy with it as it was always so sticky I don't think my machine ever baked it long enough. After seeing Cookie's pic I might have to try it again as that looks nothing like what I got, that looks YUMMY!!
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Thanks Chookie. It is really delicious. All I did was follow your instructions, 2½ teaspoons yeast, knead in TMX for 4 minutes and as I said I only needed 400ml water. I then let it rise in a bowl until well and truly doubled, took it out and folded it back on itself several times to get the air out and roughly shaped it and put it in the tin to rise again. It is rather sticky, but cooks up beautifully.
(http://i255.photobucket.com/albums/hh142/birdsam/Thermomix%20recipes/P1020426.jpg)Queen Be this is what I use to scrape the dough out of the bowl and then fold it to get the air out. (on the bread mat). I don't use any extra flour.
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Thanks for much for these tips! I bought the same mix today as I am really wanting to make rye bread, I cant find rye flour on its own so thought this pre-packaged one might be worth a go. I took a punt on searching the forums to see what to do for the prepacked breadmaker type breads, and sure enough you have come to the rescue again! I have mixed it and it was indeed very sticky so its reassuring to know thats normal (I would hate to make this one by hand!). I followed the tips of using 400g water and 2.5 tspn yeast. Its rising now so hopefully will work out great. The packet I bought was a 4 pack box. :)
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Kulsha if you are in or near Perth I can tell you a couple of places that sell rye flour.
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Hi Den
Thanks for that, but I'm in Darwin. We have a great organic shop here but its 45 min drive from our place (we are in a semi-rural area but can visit town a couple times a week). Some of the closer health shops may stock it. Meanwhile that Laucke Bread mix came out really well, I couldn't fault it, it was soft and fresh, not too dense - and stayed fresh for quite awhile. The dough was so sticky to work with but I think that is the norm with sourdough so next time will try and handle it less.
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Kulsha, i think laucke flour is the best.
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I didn't think it was that expensive either chookie, a 4 pack box was around $8, so $2 per loaf.
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That's so good to hear. I love Laucke. Love their ethics and their products.
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Mulch a I make this when we have run out of bread and I don't have time to do a sourdough. I put it in a bowl to rise and then use the pink thing (pictured above) to scrape it into the tin after I have used the pink think to squish it down in the bowl. (by folding it over onto itself). This way I don't touch it at all and therefore don't get any of the dough on me, because as you say it is rather sticky.
Sorry for mucking up your name.....blame the iPad. X
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Thanks cookie, so you don't leave it in the tmx bowl for the first rise? I will have to find a similar pink thing... Maybe the tmx spatula in the meantime ...
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I made this again today and used my tmx spatula to handle the dough, worked quite well although I let it rise in the tmx so was a little fiddly to remove. Next time will let rise in a bowl like cookie said. To spread evenly in the bread tin I found the dough easier to distribute with very wet hands. Took a photo today, bread doesn't look high but my bread tin is a large wide one.
(http://img.tapatalk.com/d/12/10/13/8uru7u6e.jpg)
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Kulsha, the texture is perfect. Good work.
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Great looking loaf Kulsha, it's a nice size to manage for cutting, wide rather than high - even I could cut evenly on that one ;)
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Well done. I think I got my pink thing from Kitchen Warehouse.
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Thank you!
I am on to my 3rd packet out of the box of 4. My plan is to have it perfected after the 4th one. Actually I'm looking forward to making a normal bread again too, so lovely to knead the ones made from bakers flour but the taste and texture of this one is sensational and a couple of slices are quite satisfying.