Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: droverjess on March 24, 2013, 05:01:24 pm
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Today I made French bread here is what I did.
LONG post and sorry for BIG pics.
I did a lot of reading and then combined two recipes, used fresh yeast and French grade flour (55) and put in a bit of my own method.
I used Tenina's French bread quantities for ingredients and substituted the dried yeast for 20g fresh.
http://www.forumthermomix.com/index.php?topic=5233.0
For shaping I used Frozzies recipe
http://www.forumthermomix.com/index.php?topic=4164.0
My method uses autolyse and is a bit like Tenina's with a pause, however I add the salt after a rest.
Method
Put water and fresh yeast into *: 2 mins 37 speed 2
Add flour :: 3 mins
Wait 15 mins
Add salt :: 3 mins
Put in oiled bowl and rise until more than double.
(http://i1255.photobucket.com/albums/hh621/Droverjess/0a19b39da9c715a67c8a77203c8f0ac9.jpg)
Tip onto work surface and gently fold in on itself several times to remove all the air, cover and leave to relax for 15 mins
(http://i1255.photobucket.com/albums/hh621/Droverjess/ffd3d2b8c9784ce8427a0d314cdd7d20.jpg)
Fold over twice more Then follow Frozzies method, folding four times. Picture of third fold.
(http://i1255.photobucket.com/albums/hh621/Droverjess/a26c1efc6d5da0212096936565e73bfd.jpg)
Then cut into 4 and follow Frozzies instructions
(http://i1255.photobucket.com/albums/hh621/Droverjess/1bf203c2af8460c5b6d66ccf6ccc403a.jpg)
This is what I made proofing 3 baguettes and a twist with poppy seeds ( note to self poppy seeds go everywhere!)
(http://i1255.photobucket.com/albums/hh621/Droverjess/af42325b90b3cd5119eefc516be89965.jpg)
After a good hour I brushed and slashed the tops before full proof as chookie suggests to prevent collapse
(http://i1255.photobucket.com/albums/hh621/Droverjess/0567bd95fb7834e46a44e1d3bdca2c5a.jpg)
Then 20 mins more proofing and re brushing of water and in the oven
(http://i1255.photobucket.com/albums/hh621/Droverjess/2073f6a8a82f4302d82b4d44c120ae4e.jpg)
Cooking time as per Frozzie's recipe
And here they are
(http://i1255.photobucket.com/albums/hh621/Droverjess/de3985d850447ca0a647c582154d8ea7.jpg)
(http://i1255.photobucket.com/albums/hh621/Droverjess/68133717277f784d540656927dca6d8b.jpg)
Haven't eaten yet but will report after tea.
2 wrapped in foil and frozen as per chookies instructions.
Cost of 4 loaves less than 30 pence each. Cost Tesco 56 p each. We usually buy these in the village and they cost more than that but can't be sure how much, but a good saving.
Think about 42 Aus cents.
Enjoy and thanks to Tenina, Frozzie and chookie
Edited to add this. Just had for tea, very good.
(http://i1255.photobucket.com/albums/hh621/Droverjess/9a0c8bf7d27576a5944c120d66fcb105.jpg)
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Just fabulous DJ ;D
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Yum DJ. Love all the step by step photos.
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Looks great dj 😁 much better than my first attempt which was shocking imo ended up just buying fresh as mine just didnt compare with the golden outer crust and hollowey elastic like inner.. my fav baguette is the 'tradition but will definately be playing with a few recipes i have if i can source some good flour!!!.... I miss my ex local boulangere.. Mme pain lol.. Thought her name very appropriate... Nothing beats real local french bread... See alot of bread sticks getting passed off as baguettes here... :(
I posted that recipe and attempted when i first got thermie .... Am going to have to edit some of my old posts lol
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DJ, the bread looks amazing.
The boarshed in cottesloe sells baguettes, they import their flour from an award winning place in Paris.
:)
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DJ they look fantastic. Well done. Thanks for the detailed instructions.
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The award winning bakerys change every year and whichever boulangerie it is the elysee (french version of whitehouse) orders their bread from them every day..
Im sure in syd ill find alot more french produce.. Looking forward to seeing what is around..
If im ever over in perth hally ill be sure to check them out :)
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They look fabulous DJ. Clearly made with a lot of love and TLC. :)
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Thanks everyone, yes lots of TLC, and very therapeutic.
Had one today for lunch from freezer.
Heated in oven in foil as per chookies suggestions then unwrapped for last two mins.
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Well done DJ! They look great.
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They look lovely :) YUM
I love Frozzie's recipe & instructions - make it 3x a week minimum! Thanks Frozzie!
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they look beautiful dj, well done ;D
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yummy, and great photos too.
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Great bread DJ.
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Frozzie what was that French bread flour called again?
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No 55 is what they call it here CP.
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Cp The one i used in france was a special blend from our local mill but my fav was a 'tradition ' baguette blend.. Ill have to wait until my stuff arrives as i cant remember whats in each blend if thats what you mean.. I can find out though.. In any case you wouldnt get it here.. You could maybe try to replicate it??? Is that what you meant??
The different flour mills make up different flour blends for diff breads...
Jo glad you like it but not my recipe.. Just posted from the French bread book so cant take credit.. Glad you like it though :)
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Type 55 is just a strong flour which can be used for any kind of dough really but not specific for baguettes although ppl making them do use it for baguettes but its not the flour used to make baguettes traditionally as they are blends
You could use any strong flour like you do for any bread dough really but for me its the difference between bread shaped like a baguette and an actual baguette.. But ive been spoilt and standards are high.. 😄😄😄
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I would go and live in France just for the Baguettes. I have only once made bread that was close in taste and texture. I always use Frozzies method for folding. Thanks for this tip Frozzie.
DJ, I really enjoyed your photos.
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I am missing them terribly chookie.. Miss just popping down to our local boulangerie to grab a baguette.. Divine!! Snif 😔
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Thanks Chookie. It is very interesting what you say Frozzie about flour blends. I feel I was almost miss sold the flour I bought. Still they were good and live and learn. That's what I love about this place the sharing of knowledge, the encouragement and the desire to have a go.
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Dj like an award winning baker in paris said.. Its amazing how many different breads you can make out of water flour salt and technique.. Think thats what he said lol but you get the meaning... What they dont say is there are different flours and technique are often closely guarded secrets in good boulangeres... Even after 12 years i still dont know all the different types of breads... Like cheeses.. So much choice.. So e i loved and some not so much but my all time fav.. Baguette tradition and was kind of partil to a fruity muesli boule in bretagne in my inlaws little village bakery :)
Dj I think for any home baker you can use a type 55 which is what it states in the french recipe i posted .. A strong bread flour without added salt yeast etc just flour?? would be the aussie equivalent .. Im just on a mission to try a and replicate a true baguette that i have grown to love.. Im a fuss pot lol.. That golden crunchy exterier and an airy stringy type interieur and sort of flattened... Heaven!
I saw a you tube video where a guy threw his small container of water on the bottom of hot oven after he put the bread in to cook and quickly closed the door... Said thats the secret to the perfect crust and not just putting it in the oven.. Will have to try it!!
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Slightly worried about electrics, am going to try lava rocks in a roasting tin, heat up then chuck water in there. I posted thread and video.
The millers are clever. Shipton where I get mine are one of the best and the flour used does make a big difference.
Keep us posted and safe driving to Sydney.
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Thx dj will do.. Not leaving for syd until the morning.. Dh needs a rest :) but he will be here very soon... Yay!!
I thinkthe water only being a small amount pretty much evaporates straight awayto create alot of steam.. Prob about 1/2 cup roughly?? Let us know how you go withthe rocks.. Interesting.. Sort. Of likea sauna effect??