Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: baf65 on November 24, 2008, 08:35:54 am
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Im just not happy with the bread!!!
I like a nice big piece of toast and normal looking sanwhiches but Ive not been able to get a loaf out that looks like a 'normal' loaf
They are either like vienna loaves if I dont put in a loaf tin, or like a banana cake shape loaf if i do put in a loaf tin
Anyone willing to share their bread tips and pictures!! I guess Ive been used to a breadmaker shaped type of loaf
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i think the secret is using a bread tin (which i also need to source and buy)
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hmmmm well make sure Im the next to know where you got one from!!!!
i bought a large loaf tin but its more like a cake loaf tin...and it just doesnt cut it...need on with higher sides i think
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http://cgi.ebay.com.au/Large-Baking-Non-Stick-Oblong-Sandwich-Loaf-Tin-Bread_W0QQitemZ200268619443QQcmdZViewItemQQimsxZ20081028?IMSfp=TL081028125001r15814 (http://cgi.ebay.com.au/Large-Baking-Non-Stick-Oblong-Sandwich-Loaf-Tin-Bread_W0QQitemZ200268619443QQcmdZViewItemQQimsxZ20081028?IMSfp=TL081028125001r15814)
http://cookshoppl.cart.net.au/details/595347.html (http://cookshoppl.cart.net.au/details/595347.html)
http://www.everten.com.au/category/loaf-tins/ (http://www.everten.com.au/category/loaf-tins/)
http://www.thebaytree.com.au/New%20site/products/bakeware/cake%20tins/loaf%20tin.html (http://www.thebaytree.com.au/New%20site/products/bakeware/cake%20tins/loaf%20tin.html)
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This is the bread I usually do (right now it's in the oven ;) ). I am Spanish so I have had to translate the recipe, I don't know if everything it is ok, but if there's something you don't understand, please ask me, I will try to explain it. :-*
The recipe is from Potota, and I've taken it from here: http://www.lasrecetasthermomix.com/search?q=masa+de+pan+rapida
Ingredients (for 800 grams of dough, approx.)
300 g of warm water
20 g of fresh pressed yeast
500 grams of strong flour
5 g sugar
10 grams of salt
1 spoonful of soya lecithin (this makes it softer)
preparation:
Pour the water and dissolve yeast programming 5 seconds, 4 speed.
Put the flour, sugar, soya lecithin and salt inside and mix 30 seconds, speed 6.
Knead 2 minutes programming, closed lid *:, speed ::.
Let the dough into the cup until double in volume (30 m approx.).
Put the dough on the work table where you have put flour powder first, knead a little to remove the air and make ball. Give the desired shape: loaf rolls, etc.. Put the bread in the oven tray lined with baking paper. Let stand until double in volume (30 m approx.) And make cuts with a knife or scissors on the top.
Preheat oven to 220 º. Bake 20 to 25 m (if small loaves) or 30 to 40 m (for large loaves).
(http://farm3.static.flickr.com/2355/2427477557_076e242882.jpg)
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When I want to make bread for sandwiches I use a baking tin like the one for plum-cake and it gets this shape:
(http://farm3.static.flickr.com/2362/2468538576_9f7c9e00ed.jpg)
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my bread never looks that aireated...it looks a lot more dense....i must be doing something wrong!
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Well, I don't use the TM for my breads, but I have a great "no knead" method that results in wonderful bread... You can find the recipe HERE (http://www.recipesonrails.com/recipes/show/436-baguette-no-knead-larger-loaf) with a bunch of step by step pictures and even a video at the end.
(http://www.recipesonrails.com/recipes/photo/436-baguette-no-knead-larger-loaf.png)
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The bread looks great, and thank you for the link it's very good. But the TM is really good for kneading, it's easy. I make bread quite often, I've tried different recipes, and all of them are delicious. The easiest one is the one I told you before but I will try to translate some others. I love bread ;D
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What you need is a bread tin which here in Adelaide South Australia is available from bread supply shops or some specialty kitchen ware shops. I have two sizes but the smaller one is what you need for the recipe in the book. I also spray water into the over a couple of times during the baking time to help firm the crust.
Hope this helps
Trudy
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A shallow dish of col water in the bottom of the oven is also an excellent way to give a crunchy crust.
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Thanks for this recipe, Djali, it's wonderful! I made it this morning, and it's fantastic. And that's without the soya lecithin, as I didn't have any (DH tasked with buying some from the health food shop today). Also, I didn't have fresh yeast (haven't found anywhere I can get it!) so I was using Hand Baking Dried Active Yeast, which you activate in a similar way to fresh. You hadn't mentioned what you brush the top with, Djali - I used milk. Loaf and rolls turned out perfectly - yum, yum, yum. I find the UK and Oz recipes a bit dry for my taste (possibly because I'm using Spelt flour, I can't eat wheat), but this one is perfect.
This is the bread I usually do (right now it's in the oven ;) ). I am Spanish so I have had to translate the recipe, I don't know if everything it is ok, but if there's something you don't understand, please ask me, I will try to explain it. :-*
The recipe is from Potota, and I've taken it from here: http://www.lasrecetasthermomix.com/search?q=masa+de+pan+rapida
Ingredients (for 800 grams of dough, approx.)
300 g of warm water
20 g of fresh pressed yeast
500 grams of strong flour
5 g sugar
10 grams of salt
1 spoonful of soya lecithin (this makes it softer)
preparation:
Pour the water and dissolve yeast programming 5 seconds, 4 speed.
Put the flour, sugar, soya lecithin and salt inside and mix 30 seconds, speed 6.
Knead 2 minutes programming, closed lid *:, speed ::.
Let the dough into the cup until double in volume (30 m approx.).
Put the dough on the work table where you have put flour powder first, knead a little to remove the air and make ball. Give the desired shape: loaf rolls, etc.. Put the bread in the oven tray lined with baking paper. Let stand until double in volume (30 m approx.) And make cuts with a knife or scissors on the top.
Preheat oven to 220 º. Bake 20 to 25 m (if small loaves) or 30 to 40 m (for large loaves).
(http://farm3.static.flickr.com/2355/2427477557_076e242882.jpg)
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I'm glad you liked it Caroline. I don't usually brush the bread but I think that your idea of brushing it with milk is great. ;)
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As I mentioned in completely the wrong thread ( :P) I used buttermilk instead of water when I made this (because I had some hanging about in the fridge) to give more of a sourdough taste. Thought I'd better post that here where it's supposed to be ;D
Made it again today, this time with the soya lecithin. My husband prefers it with the lecithin, I prefer it without. Both ways are very good. Used buttermilk again, by the way (still have lots left ::) )
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my bread never looks that aireated...it looks a lot more dense....i must be doing something wrong!
Mine does too. I can't figure out why. I made the TM31 bread the other day. I think my tins are wrong. I have 2 small ones (which are really too small for quantity of bread in a batch) and a really big one (which seems to be too big). I'm not using bakers flour at the moment because someone gave me a 25kg bag of plain flour. It does rise really well, but it doesn't seem to stay up when I put it in the oven. It flattens off at the top. Even the bakers flour seemed to do that though. Next time I bake some bread, I'll take some photos. It's probably easier to see in a pic.
Cathy
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my bread never looks that aireated...it looks a lot more dense....i must be doing something wrong!
Mine does too. I can't figure out why. I made the TM31 bread the other day. I think my tins are wrong. I have 2 small ones (which are really too small for quantity of bread in a batch) and a really big one (which seems to be too big). I'm not using bakers flour at the moment because someone gave me a 25kg bag of plain flour. It does rise really well, but it doesn't seem to stay up when I put it in the oven. It flattens off at the top. Even the bakers flour seemed to do that though. Next time I bake some bread, I'll take some photos. It's probably easier to see in a pic.
Cathy
Cathy, plain flour is just not strong enough to make bread with. You could buy some gluten to add to it if you want to use it up to make bread - that might help a bit. Gluten is available in the supermarket.
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aagh i've recently read the reason for that (it's very very common in gluten free bread baking) but cdan't remember the reason given. will come back if i come across it again...
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You should always use bakers flour to hold the rise for bread making...to get a nice dense dough and therefore finer textured bread, less liquid (obviously) and probably like in French bread, no frills, so water, flour, yeast and a little salt. I am about to post a great recipe for French baguettes I made today...steam required, so without a steam oven, it is possible to do them in the Varoma, though I have not tested this method yet.
Too tired tonight, but stay tuned...put a date rolls recipe up this morning which whilst not strictly bread and no good for sandwiches, is none the less a yummy addition to any meal!
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Cathy, when you let your bread rise, what temperature is the room and how long do you let it sit?
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To be honest, I haven't noticed a difference between bakers flour and plain flour. I do know when I used plain flour in the bread machine (I'd make the dough in the machine and do the final rise in the bread tin and bake because I prefered it), my bread would rise up and be quite high over the top of the bread tin and would stay during baking.
I usually rise it in a bowl/tin, covered in oiled cling wrap out on my verandah, which is very warm. It rises quite quickly out there. Inside it (airconditioned) it rises much slower.
Cathy
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I am about to post a great recipe for French baguettes I made today...steam required, so without a steam oven, it is possible to do them in the Varoma, though I have not tested this method yet.
Hubby will be pleased that the steam oven is being used ;) ;) :-X :-X
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Have now made Djali's bread with water, rather than buttermilk, and it was lovely. I have another version baking in the Remoska even as we speak ... This one is 2 thirds white spelt flour, and 1 third wholemeal spelt flour. It's looking and smelling good so far :D
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I posted a recipe for mik bread adapted from UK cookery book, you can use a mixture of flours to have brown or white bread. we prefer the soft white bread here, it is a wonderful recipe and best when using fresh yeast. It is cold here in Cape Town so I rise my bread by wrapping the bowl (covered with cling wrap) in a duvet. It usually rises within an hour even in the coldest bedroom in the house, alternatively it can be left to rise in the fridge overnight. The quantity would fill a large bread tin for a "toaster" size loaf. I make this bread every few days and slice and freeze the remainder. Freezes really well.
Shayla in Cape Town
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Thanks Shayla
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I usually find that my bread doesn't rise well and is heavy and 'flat' on top if the dough is too sticky. Make sure your dough springs back when you touch it. When you tip it out of the TMX, it should come out easily, and not be all stuck to the blades and sides.
I absolutely love my TMX for bread making - I would never go back to a bread maker. I make wholemeal spelt bread, and it's so yummy. For a really delicious, moist, wholemeal loaf, (actually makes two loaves), try this recipe for Challah - you don't have to braid it, you can just put it into two loaf tins if you like. (I like to braid it because it looks pretty.) http://quirkycooking.blogspot.com/2009/01/challah.html
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I have just made a beautiful loaf of white bread from the UK Thermomix site. Baked it in my 14cm wide x 24cm long x 7cm deep loaf tin - not a huge loaf so next time I'll be making 2 - may as well whilst the oven is on. Served it warm to neighbours who were over helping me in the garden, with my banana jam and cream - they were very impressed. So was I ;D ;D ;D Instructions are for bread loaf, finger rolls or burger buns.
Check it out here - http://www.ukthermomix.com/recshow.php?rec_id=21 (http://www.ukthermomix.com/recshow.php?rec_id=21)
This won't take you directly to the recipe but just click on the Thermomix site and it will come up immediately.
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Banana jam, ohhh you are killing me. :o I will have a look for the recipe first before I ask for it, and another bread recipe for me to try. :)
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I did a chef demo today and the chef showed me that the dough was ready when you stretch it and it is transparent before it breaks - if it breaks first then knead some more as the gluten is not fully processed! He also used half the yeast called for in the recipe - as I left before it had risen I am not sure how it went. When we tried using less yeast yesterday the bread didn't rise so much and was also more cakelike.
Chef was suitably impressed by sorbet and we made three different purees and a pesto - they loved the colour and consistency of puree and pesto!
Another sale!
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Good work - Warren (Unconundrum) has written about how much yeast is needed. If you are happy to let it spend more time rising and knock it down and let it rise again then less yeast is good. The cakey texture may come from not working enough to activate the gluten.
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I have been making Artisan Bread, using whole grains I grind first. I make it quite wet dough and place in the fridge after the first rise in a small roller box with lid. I make about 10 loaves from one mix. Every morning we have a lovely loaf of bread. yummy
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Do you use a recipe from here?
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Yay Virginia!! That's great it's working - isn't Artisan bread yummy? I love it!
I use spelt to make my artisan bread (http://quirkycooking.blogspot.com/2010/03/wholemeal-spelt-artisan-bread.html), or I do the gluten free artisan bread (http://quirkycooking.blogspot.com/2011/06/gluten-free-artisan-bread.html) - both are delicious!
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Thanks Jo. I have some spelt flour that I can use for this. It would be handy to have it in the fridge.