Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: Wiz (not) on August 02, 2011, 06:48:29 am
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I have never made bread, ever. I have trawled through the recipes here and instead of it looking easy it looks fraught with difficulty for me. Double rising, special bread tins, water in the oven. Oh no, can't do! Please could someone send me a simple fail-safe ordinary bread recipe (I don't care whether it's a pull-apart or a loaf, just e a s y) so that I can, for the first time, using my new Thermomix, try it out with reasonable prospects of success. :-\ Whiz (not)
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Hi Whiz, welcome to the forum. It was a long time before I succeeded with bread but this (http://www.forumthermomix.com/index.php?topic=4253.0) one is failproof. Give it a go, it can be made as a loaf as well as rolls.
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Try chookies no fuss bread, I hadn't made bread until a few weeks ago and now I buy none. It is so satisfying and really not hard. Just get in there and have a go. Oh don't do what I did the first time I made pasta,buy specific bread flour. I used ordinary plain flour and the pasta was awful. Have fun.
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JD great minds think alike
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Wiz don't be scared. I have just started with the bread making "Thing" it all looked so hard. I am loving it now.
Make your next loaf when you have a few hours at home so your not stressed.
JD suggestion is good
Enjoy
Hally
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Wiz, don't panic. I wrote this "NO Fuss" recipe just for you. ;D If you have any problems just get on to the Forum and ask for help. No question is silly. Plenty of good bread makers here. Hally's advice is good, do it when you are NOT under any pressure. Go for it.
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Good luck Wiz. I'd never made bread before I got my TMX in February. Now I never buy bread, and making it has become one of my favourite TMX activities. Allow yourself plenty of time, so that you're not worrying about whether it will rise in time and be cooked before you've got to go out, etc.
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Wiz, I think there must be a request difference between fail safe and fail proof. Not sure what failsafe requirements are, but just make sure you check the ingredients first to meet your needs.
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Welcome to the forum and good luck with your breadmaking!!!
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Wiz have you made any bread?
You cant beat home made bread
This weekend i had bakery bought cibatta in my freezer, the boys defrosted it, were not happy and threw it in the bin. I make vthe best bread now, well a few minths ago dh told me not to bother, now they dont wantbanything else
So give it a go
Hally
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found this recipe for ciabetta (http://www.acanadianfoodie.com/2011/01/28/ciabatta-bread-richard-bertinets-ultimate-crunchy-crust-white-fluffy-puffy-interior/)
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hi wiz not...like everyone says its pretty easy so dont let the recipe daunt you...not sure about a fail safe recipe?? but if your after fail proof i agree go with chookies no fuss bread recipe and you dont need bread tins and such just a baking tray would do fine...and the two rises make a better bread otherwise it would probably be way too dense and not that nice...the water in an oven proof containter is just to make a nice crust on the bread (you just put it in full of water when you preheat the oven)... its easy as because you just put everything in, knead it together and leave in thermomix bowl until it rises once (around double in size)..dont go on set times as it depends on temperature in the air if its raining or not etc etc just keep an eye on it and put itsomewhere warm if you want it to rise quicker but a slow rise will make a nicer bread (just for info) the second rise you form it into the shape you want it cooked in and here you can get creative or just form it into a loaf shape or individual rolls and they rise the second time again around double in size then off to the oven they go....its more about patience than talent when it comes to bread as its quite forgiving really so give it a go and dont be disheartened if your first loaf isnt as great asyou imagined...keep at it and before you know it you will never be buiying bread again! Like others said dont be afraid to ask any question no matter how silly you think it is...we have all been there at some time or anohter...happy bread making :) :)
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I usually use the white bakers flour in my bread recipes, but if a recipe said "rye" flour - is that a flour that you would get from the health shop or a special bakers rye flour? Same query re spelt, etc
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CP63, there are 2 types of bread flour. One is just' hard' flour, that is it is strong as it is made from wheat that has a lot of gluten. The second is Bread Mix. This has added salt, sugar and improvers, but not necessarily preservatives.
Then there are a variety of other flours, Rye and Spelt and many others. They do not have as much gluten as wheat flour, so need longer raising and /or more yeast. Rye is often sold as Dark or Light.
Health Food shops often have a variety of flours, but other food shops do also. Whenever I see an interesting flour, I buy it. When you are making a loaf it is wise to substitute only 1/3 of the white with Rye etc., until you have a feel for how it will behave.
I use Laucke Bread mix. So does Maggie Beer.
In today,s Age Newspaper, (Victoria), there is a comprehensive article about Sour Dough. You may find this interesting. Hope this helps, I have tried to Keep this simple, and answer your questions. ;D
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Cp thanks for the cibatta link, will try this at some stage
Hally :)
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Thank you all for your advice and comments. It is very encouraging.
I finally screwed up the courage to try it yesterday.
I took the Plain White Rolls no fuss recipe and compared it to the bread recipe in the spiral book that came with the TM.
I have one of those TM bread mat things and wanted to avoid the time that seemed to be involved in letting it rise in the TM.
The book recipe was essentially the same as the Plain White Rolls one, except that it had oil as well. It also used some grains, but the combined weight of the grains and the flour was the same as the Plain white Rolls recipe and all the other elements were identical.
I used Laucke's bread flour. I used the Plain White Rolls recipe, added the oil as per the book recipe, put the ingredients in in the order that the book recipe specified, turned on the air conditioner to warm up the room and put the dough in the mat to rise. I left it there a little longer than it said because I was interrupted, but as it was a cold day I figured that the extra time wouldn't do any harm.
I had a problem with the oven specifications because it said to put into a cold fan forced oven and turn on the temperature but don't use the fan forcing. That doesn't make sense to me because my oven either operates on fan forced or on regular principles but I can't have it on with the fan forced off unless I just use the elements.
So I used it as a standard oven (top and bottom elements).
I made roughly shaped rolls so that I didn't have to address the "bread tin" issue and because I thought they might cook more quickly this way. I brushed them with water in accordance with the instructions.
The bread rolls weren't bad at all, and I wasn't unhappy with them, but I did feel they were a tad doughy/heavy in the centre (ie judged against perfection or the rolls one buys from the shop).
What do I do to reduce any heaviness in the centre? I'm too unskilled to try to work out the chemistry in this.
Thanks all, very much
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Wiz, perhaps they still weren't cooked long enough. Here are three topics that may be of some help to you, and are an interesting read:
one (http://www.forumthermomix.com/index.php?topic=333.15)...
two (http://www.forumthermomix.com/index.php?topic=6146.0)...
three (http://www.forumthermomix.com/index.php?topic=6514.0)...
what works for me is letting the dough do its first rise, and takes approx an hour (sometimes bit more, to double in size). I knock it down to remove all the air, and then shape as required. Then I turn the oven on which takes approx half an hour to heat up, and by the time the oven has reached the temp the bread/rolls should have had a bit of rise and be ready to pop into the oven.
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Wiz, your lack of success in producing a good roll is due to you mixing the 2 processes. I don't agree at all with the process used by EDC instructions. Cp is right you need 2 double rises. The basic ingredients can be fiddled with a fair bit , but not the process ( until you have a lot of experience). Either use Isi's recipe for her Portuguese Rolls or my No Fuss recipe and don't fiddle with the process. What you have done is good because this is a learning experience and i can see that you have made a valiant effort to understand the process. Why the double rise in these recipes? It is to get the gluten working,and so that when the dough hits the heat in the oven the gas bubbles expand and this gives an extra lift.
I am so happy that you have taken the first step, and am sure that you will soon be making wonderful bread.
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hi wiz
i have to say im not a fan of the EDC recipes at all...I have found not only the processes to be off in some recipes but also ingredients in others.. with the dense bread ..CP and chookie are right its about the two double rises which is quite important to get a lighter finished product...like i said it depends on climate and time etc but you just need to keep an eye on it and when it has doubled mixed or bash it down again then form into desired shape and let rise again until double before putting in an oven. If you have the time it is better to let the bread rise naturally ie not put near something hot etc as some people do...it will give you a better flavour with a slower natural rise.
I find chookies recipe quite easy and forgiving so i would stick to her recipe and play with it from there once you have a result you like you can add other ingredients etc. Most bread recipes, pasta recipes etc are very similar if not identical but like chookie said its the process that makes the difference..
Just read peoples comments on any given recipe as a guide and go from there...let us know how you go with the two double rises with chookies recipe.....its quite light and fluffy like store bought bread... :)
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Hi Wiz,
That's a great start. Congratulations. Unless I want it for something else, I usually do my first rise in the TMX jug and I know it's ready for my attention when it's starting to push the measuring cup out. Then I knock it down, and give it another minute's knead before I tip it out and shape it. Then as the others said, set aside to rise for 20 minutes or so while the oven heats. I find my rolls/small loaves usually cook in 20 minutes, but I know some people give them up to 30 minutes. I was quite chuffed and a bit incredulous when a friend told me the loaf of bread I gave her was the best bread she and her DH had ever eaten. The glory for that one goes to Isi though since it was her Portugese rolls recipe.