Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: JuliaBalbilla on November 19, 2011, 03:56:03 pm
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Name of Recipe: Everyday White Bread (with photo)
Makes 1 large loaf
Ingredients:
15g fresh yeast
300g (approx) sparkling water, at room temperature (see Tips/Hints below)
500g strong white bread flour
¾ teaspoon salt
15g olive oil
Preparation:
Add the yeast and water to the TM bowl.
Mix for 2 minutes / Temp. 37° / Speed 1.
Add the remaining ingredients in the order given above.
3 minutes / Knead
Leave in the TM bowl until the dough has rested and is touching the lid.
12 seconds / Knead
Tip the TM bowl upside down on a lightly floured surface .
Loosen the blades by undoing the blade unit at the base. The weight of the blades will help the dough to drop out of the bowl onto the surface.
Pull any remaining bits of dough off the blades and out of the bowl.
Shape into a ball, place in an oiled bowl and cover with clingfilm.
Leave until the dough has almost doubled in size (about an hour).
Gently knock back, face downwards into a rectangle, one side being the same length as the tin.
Roll the dough towards you as tightly as you can.
Flatten and stretch the ends and tuck them underneath so that they meet up in the middle.
Place into a 900g / 2lb loaf tin, cover with clingfilm and prove until the dough reaches the top of the tin.
Make some diagonal slashes across the top or one long one across the length and bake at 220° C (425° F - gas 7), [fan oven 200° C & reduce cooking time by 10 mins per hour] for 30-35 minutes until golden.
Cool completely on a wire rack.
Tips/Hints: The amount of water you need can depend on the heat and humidity of your kitchen. It can also depend on the flour you are using. I used very strong Canadian bread flour, which like wholemeal, needs much more water than ordinary bread flour.
Origin: This recipe is based on one that I made during a bread making course at the Míele Experience Centre in Abingdon and I have adapted it for making in a Thermomix.
Photo: For a larger image see: http://www.flickr.com/photos/34648965@N03/6363515255/in/photostream
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This looks amazing Julia. Am I right in thinking that it needs 3 rises (1 in TMX bowl, 1 in bowl with cling film and one in tin)? Is there any particular reason for this or could one of them be cut out?
Thanks
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Hi Katya, thank you! Yes, there are 3 rises as you described, but that is purely habit. You could certainly cut out the one in the TM bowl and just shape it into a ball for rising in a mixing bowl or whatever. However, according to bread experts, the more risings the better as it improves the quality and flavour. Perhaps no more than 5 in total because the yeast will start to weaken.
BTW, I know mentioned clingfilm, but loathe the stuff, so I went out and bought a couple of shower caps which serve the purpose brilliantly :)
JB
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This look lovely JB. I also use shower caps. The less waste the better. Some home bakers put a plate on top, but with the shower cap you can see what is happening. I have tried the 3 risings but can't determine much difference. It is the same with Dan Lepard's 3 kneadings . I couldn't see or taste the difference.
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I have tried the 3 rise too, (blind test with DH) he liked both lol ;D
I use a tea towel or a plate
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I think the 3 risings is just habit. I only do 1 initial knead then after the first rising I just shape the dough rather than do endless kneading. In the Dan Lepard book I have he suggests doing lots of little kneadings of about 10 seconds (as I recall) but you have to remember to keep doing it throughout the day.
I use damp tea-towels for the final rising of bread that is not baked in a tin such as boules, baguettes etc.
JB
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JB, Dan has 30 min. Between 3 kneadings. I use a spray bottle with water and spray free formed bread with this , at the second rise. I even spray over an egg wash, with water.
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The more I hear about Dan Lepard books the more I like the sound of them. I might have a look in Melbourne next week (if Qantas lets me go) and then order them from Book Depository.
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cookie - Dan has a regular column in the Guardian so you should be able to find a lot of his recipes online at the Guardian website
http://www.guardian.co.uk/profile/danlepard (http://www.guardian.co.uk/profile/danlepard)
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Oh Thank you Katya. It is a wonderful site. :-* :-* :-*
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I have decided to ask DH for a bread making recipe book for Christmas, and I have heard many members talk about Dan Lepard.
Which book of his do you recommend?
thanks
DG xxx
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I have Dan's 'The Handmade Loaf' which is excellent IF you are prepared to use a sourdough starter for the majority of the recipes. Personally I would recommend Richard Bertinet's 'Dough' ISBN 1856267628 to start with and you can also find one of his recipes, converted for the TM here (http://www.ukthermomix.com/recshow.php?rec_id=73).
JB
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I cannot get fresh yeast, can I substitute with dried yeast? And is it 15g of dried yeast? Cheers
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I usually use about 2 teaspoons dried yeast for about 500g flour. Hope that helps.
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You ususally need half the weight of dried to fresh, so a 7g scahet of dried would be fine. Actually, when I make this recipe I tend to use 10g fresh or even less and leave to prove for longer. Makes a better loaf I feel :D
JB
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Exactly as JB says. I read this afternoon fresh is double the amount of dry.
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Is sparkiling water just tap water?
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No DG, it is bottled sparkling mineral or spring water. You don't have to use it, but the fact that it is sparkling (fizzy) helps the dough to aerate. Also tap water in the UK has added chemicals which can slow down yeast action, but not sure if it is the same in Aus or other countries though.
JB
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A lot of people here have filtered water JB, this would be an alternative.
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OK I have tank water, so I might need to buy some Sparkling Water.
thanks
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Gosh JD, filtered water would be fine of course. I used to have a filter jug, but gave up on it as I kept forgetting to change the cartridges etc :( DH likes sparkling mineral water so we buy it in anyway, but I suppose filtered water would be more ecologically sound.
JB
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DG, I think if you buy a water filtering jug, you should be OK. They are not that expensive, but you do need to remember when to change the cartridge ;D
JB
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Thanks Girls - I used 10g of dried yeast and it came out fine. The thing I forgot when I went to make the bread at 8pm was that it needed 3 rises, so at 11.30pm I said bugger and popped it in the oven, so the 3rd rise wasnt that big, yet it was the softest, yummiest bread that my thermomix has made yet! Cheers
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The third rise is not necessary. I just do it out of habit as I read somewhere (Dan Lepard or Richard Bertinet, I think) that the more rises the better, but no more than 5.
JB