Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: droverjess on October 23, 2012, 09:31:25 pm
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Hi
I started this bread yesterday, it is so long since I baked and I needed to test the oven in this house.
From this recipe http://www.guardian.co.uk/lifeandstyle/wordofmouth/2008/apr/17/crustofliving
Posting link due to copyright issues. The baker Andrew Whitley is a friend of mine. He wrote BREAD MATTERS
The dried yeast i used is tradtional dried, for fast and easy blend yeast use 2g
However on day two at the mixing stage I add in another half a teaspoon traditional dried yeast, if easy blend use 1/4 tsp. for fresh add 5 gms. Just because I want a lighter loaf.
Here comes lots of pictures. Sorry for size.
First stage the sponge dough. Cover and leave overnight or a minimum of 8 hours. It does not have to be perfectlY mixed. A spoon will do.
(http://i1255.photobucket.com/albums/hh621/Droverjess/5ad7d7be65e55103ff38229105392c8a.jpg)
Here it is the next morning. See how light and fizzy it is. The smell is divine under the cling film.
(http://i1255.photobucket.com/albums/hh621/Droverjess/a76fefed0bc282aa631b2bb788bd34fd.jpg)
Next stage add in flour, and water. Not salt and butter yet.
Always add liquids first then flour. So sponge first plus water then flour.
I used kenwood as double quantity too much for Thermy
(http://i1255.photobucket.com/albums/hh621/Droverjess/f05fb579f3d178587768bb257793ed4c.jpg)
Knead 5 mins, wait 15 add salt and butter, knead 5 mins.
Put to rise in covered bowl. I went shopping and here it is risen on return.
(http://i1255.photobucket.com/albums/hh621/Droverjess/751c51b6e85d8b5f4b00c588e1617335.jpg)
As I had double quantity I made 12 x 95g rolls and one loaf
(http://i1255.photobucket.com/albums/hh621/Droverjess/3ab2e9f7b95d18bd161d9b13f895bd4c.jpg)
. (http://i1255.photobucket.com/albums/hh621/Droverjess/cbef1be8ff8d40e9e86019cd51b9450a.jpg)
After proofing
(http://i1255.photobucket.com/albums/hh621/Droverjess/edd137d9ed676ec3f7261eae13891f3a.jpg)
Loaf tipped on to pizza stone covered with semolina and slashed along top.
(http://i1255.photobucket.com/albums/hh621/Droverjess/809d3ddf1ced8345b652098226260d62.jpg)
Rolls 12 to 16 mins depending on oven.
Loaf 38 minutes in mine. Turn 180' half way and upside down for last 8 minutes.
(http://i1255.photobucket.com/albums/hh621/Droverjess/799978e83804d062c8065449d4e09716.jpg)
Enjoy
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Nice bread DJ :)
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DJ, glad to see you back into bread making. Looks great.
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thanks DJ, I used to make a similar loaf and it was always lovely and crusty and light inside. I had forgotten how easy and lovely it was. It just needs planning to get the timing right.
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Thanks chookie and everyone.
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This (http://achookwoman.blogspot.com.au/search?updated-max=2010-09-04T21:45:00-07:00&max-results=7)is the one i make with a sponge.
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This looks superb DJ.
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Nice to see you back baking DJ, bet the house had an amazing smell whilst these were rising then baking.
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Looks great DJ
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Thanks.
These 3 made the same way with 50g malted grain flour in the sponge. Again double quantity.
And two heaped t malt extract to final stage of dough when salt and butter added and 100g seeds (inc sunflower seeds, whole,oats, barley flakes etc)
Really good.
(http://i1255.photobucket.com/albums/hh621/Droverjess/1d4ec08caa94f8b023af41f6d4ed245c.jpg)
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Looks great, DJ. Do you malt your own grain or buy it already made. I buy mine from a beer brewing shop.
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Thanks for all the pics. The bread and rolls look great!!!
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Thanks chookie and Trudy.
I get my flour from here
http://www.shipton-mill.com
The master miller is totally brilliant and in a poor season like 2012 it is really important to have a good miller blending wheats from around the world to get good bread flour. If I just bought organic stoneground this year it could be terrible.
DD spent the summer testing grain and there was hardly any of milling quality where she worked and it will be a headache for all, farmers, merchants, millers and bakers.
Organic no 4 unbleached is my main flour. I like to play about and add all sorts. The men like it as white as poss, I like flavour.
The five grains I get from here too. I also have rye flakes. Look in their shop.
Just about to do anther order in about 10 days. Usually get 16kg sacks. Will push it over 30 to get free delivery by getting some 00 flour for pasta and plain and SR for baking. It will all come in.
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Great looking bread and rolls DJ 😊
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Wow, that all looks great DJ! Love your rolls, I am yet to master good rolls for some reason.
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DJ, you are lucky to have a good miller near by. Our most consistently good flour come from South Australia. Laucke is the brand. However it is important to have fresh flour as it does make a lot of difference. I buy 10k. bags of white and mix my own seeds and grains with it. I never make the same bread twice, I also love the look of those rolls. much better than any i can make.
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Thanks chookie, that is praise indeed.
Not all batches are the same as you know!
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This really is a most forgiving recipe. Suggest though in hot climate after 24 hours keep sponge cooler until you want to use then bring back to room temp.
I made another double quantity sponge dough on Wednesday and it sat covered in the kitchen. Was going to start bread on Friday and we went rushing to Wales.
So yesterday I made the dough stage adding flour, water and yeast to the sponge. Had just done the 15 minute rest after first kneading and added butter, salt, kneaded again 5 mins then added the 100gm seeds and malted rye flakes when DH announced we were going to look at another property! Eek, the baker in me said.
I just tipped the now kneaded dough into a,bowl , covered with large plastic bag and put in fridge.
On our return 7 hours later I took out of fridge, knocked back, left 15 minutes, divided into 3 parts, shaped and put in tins, covered with oiled cling and refrigerated again.
This morning took out of fridge, left at room temp two hours, removed cling, baked. 3 perfect loaves.
It shows how with a bit of practice how real bread making can fit into a busy life.
The slower the recipe, the more flavour, and for all sorts of reasons I never use a bread improver.
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DJ, love the way you manage your bread making.
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DJ I might need to pick your brains a little bit more. I love making our wn bread but with a full on job I never seem to be able to pull the right time frames together. I've used this method a few years ago but then forgot about it. Thanks for the reminder and tips re timings.
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Thanks chookie, that means a lot.
Feel free wonder. I am sure between us chookie and I can help you.
Farmhouse bread for busy people based on Andrew Whitley s sponge dough as link posted at start of thread.
Start sponge day 1 ( or any day of the week)
Day two am before work make basic dough, (NB I add extra yeast the original recipe does not) Wait 15 then add butter and salt knead again 5 mins. Add seeds if using.
Put in large oiled bowl, turn over so top oiled. Put in fridge, go to work.
Come home from work. After supper.
Take out of fridge tip onto lightly oiled work top.
Knock back. Cover with bowl wait 15.
Divide Shape and put in tin/s. double quantity of dough makes me 3 loaves. But not in *: as too much dough.
Cover with plastic bag tent or oiled cling. I use seeds on top of loaf too to help prevent sticking.
Back in fridge overnight.
Early next morning remove from fridge, keep covered.
Turn oven on.
Depends on room temp but allow at least 1 hour before baking. It is winter here so I need two hours.
Bake.
Enjoy. My loaves bake for 35 to 40 mins. First 10 mins on max oven temp 250+ then 220. Tray of boiling water on base of oven.
Hope it works.
Good luck.
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Had some sponge on the go since Monday, try to use it tomorrow!