Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: cookie1 on October 16, 2014, 12:54:30 pm
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I made the baguettes from the UK newsletter. It is my first attempt at this type of bread. I was pleased with the result and they taste lovely. (http://img.tapatalk.com/d/14/10/16/avu9uqyn.jpg)
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They are beautiful. Did you use a baguette pan or bake them shaped but free form? I don't have such a pan and wonder if they could be made without one. I too got the newsletter and the recipe looked very appealing
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well done cookie! I was hoping you would post a pic. Were they hard?
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Oh wow, Cookie! They are gorgeous!! 😍😍
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If that is the same recipe as the one from the UK EDC they are fantastic :)
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Your bread looks delicious Cookie 8)
The recipes are different Meagan.
I'll send you the recipe. ;) ;D
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They look fantastic.
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Well done Cookie. Are they crunchy on the crust with a soft inside?
I have found the SD ones the closest to the ones we have had in Paris. Will certainly give these a go.
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My favourite pictures are those of bread products cookie, I must bake more once the Hobartfest is over.
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They look perfect Cookie :)
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Thanks everyone. They are not as hard on the outside as they perhaps should be. I didn't put 'steam' into the oven as I don't like very crunchy crusts on bread.
I love the taste. DH was helpful and cut them up for me when I was in the shower. :'(he sliced them! I wanted to use them as a roll for my lunch. :'( not too worry, we have lots of little slices now. He said he can have 2 sandwiches for lunch instead of one.
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Cookie, can you tell,me if you baked them in a baguette pan or free form? Thank you.
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Here's the link: Baguettes (http://thermomix.vorwerk.co.uk/wp-content/uploads/2014/10/Baguette.pdf).
I have a baguette pan that I bought from Lola's Wheat Free World (http://www.wheatfreeworld.com.au) and can't wait to try this recipe.
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I've got the Pain Aux Cereales from the UK Newsletter proving ATM. When it doubles in size its still not going to be a big loaf. I didn't think too much about the quantities of flour before starting but there is only 270g all up. I'm interested as to how its going to turn out tho as you have to prepare the starter dough the day before, and there is 3 hours of proving time all up.
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Love them cookie. I had planned to buy some proofing baskets and loaf bannaton to bake it as well as a lame after my holiday but I have put everything on hold for the moment because I don't have a TMX said and boo hoo to me. When it arrives I will do some more research as to what to get . I can't afford to waste money on things I don't need except maybe some new gadgets........or the new iPads .......or.........LOL!
Anyway we may pass a kitchen/bakeware place in Tassie. Right girls?
I was forced to buy a loaf of sour dough at a French Bakery this morning and it cost me $6.50 .i am chewing each bit at least 20 times before I swallow.
Gert
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I watched a show on TV last night where a French Baker was making Baguettes he just seems to put them in what looked like a black cloth of sorts, laid one down after rolling then pushed up a fold before the next one,( I was wondering if the black silicone sheet I have for the BBQ would work I will give it a go over the weekend. ) put them in a wood fired oven for a short time and voila, yum yum they looked good.
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LOL Gert. You must get your money's worth. It would be lovely if we happened to stroll past a kitchen shop in Hobart. ;D ;D I have some metal baguette tins but I used these for the recipe I made yesterday. They seemed perfect for them.
(http://img.tapatalk.com/d/14/10/17/unugu2e9.jpg)
CP they were easy to make.
I meant to do the cereal loaf today, but forgot to do the starter last night. I'll try and remember tonight.
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I have a dish the same good value as you can also place rolls along the three grooves.
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Tell me girls do you put the baguettes in the oven on that tray, looks ideal I might have to look for one. Could improvise, there is a cut off from the metal roof behind the shed nearly like that. ;D
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I just finished typing up my thoughts on the Pain Aux Cereales only to delete it. This is the short version: 3 hours 20 mins proving time amongst steps :-\ having to wash the bowl twice - once the night before making the starter and again the next day making the dough :-\. Taste wise the nicest homemade wholemeal loaf I've made so far :) will, I make it again - yes :)
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It looks wonderful CP 8)
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Nice straight cutting CP and a lovely loaf.
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AB I saw this on a website and thought it a great idea for a improvised baguette tins if you run out of space. ;)
(http://i950.photobucket.com/albums/ad348/Cornish_cream/7bf6401c436789282246a46704a2e5dd.jpg)
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I cooked mine in the baguette shapers AB.
CP I have the starter in the fridge for that bread. It is certainly a little amount.
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Love that idea, CC!
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OMG I should probably no doubt about it invest in a French baguette tin. I've probably been resisting 3-5 years (whose counting) but I'm caving!
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Oh Gert you are a tonic!
;D ;D ;D
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Your bread looks delicious Cookie 8)
The recipes are different Meagan.
I'll send you the recipe. ;) ;D
Thanks :-*
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having to wash the bowl twice - once the night before making the starter and again the next day making the dough :-\.
I'm making this again today. When I made the starter yesterday I just put the little container that I keep the starter in onto the scales and measured the ingredients into it, and then mixed together with a teaspoon. Took a couple of seconds and old lazypants didn't have to wash the jug ;D
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Clever. ;D ;D
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CP, where's the Pain Aux Cereales recipe? I like breads where theres a starter involved.
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Pain Aux Cereales.Acknowledgement to UK Thernomix who originally printed the recipe.
INGREDIENTS FOR 12 SLICES
Starter Dough
· 50 g strong white bread flour · 50 g water
· 1 tsp dried instant yeast
· 1⁄2 tsp fine sea salt
Dough
· oil, for greasing
· 110 g strong white bread flour · 110 g strong wholemeal bread
flour
· 150 g water
· 1 tsp fine sea salt
· 1 tsp dried instant yeast · 1 tsp barley malt extract · 35 g sesame seeds
· 30 g linseeds
PAIN AUX CEREALES
ACTIVE TIME TOTAL TIME DIFFICULTY SERVINGS
15 min 3 h 45 min easy 12 slices
PREPARATION
Starter Dough
1 Place bread flour, water, yeast and salt in mixing bowl and mix 5 sec/speed 4. Scrape down sides of mixing bowl with spatula then mix again 15 sec/speed 4.
2 Transfer starter dough to a bowl, cover with cling film and place in fridge for 8 hours or overnight.
Dough
3 Grease a large bowl and set aside. Place white bread flour, wholemeal bread flour, water, salt and yeast in mixing bowl and mix 30 sec/speed 4. Set aside for 20 minutes.
4 Add malt extract and starter dough then, without measuring cup, knead 6 min/ (6 min/ *: / :: ).
5 Add 20 g sesame seeds and 20 g linseeds, then with measuring up on, knead
3 min/ (3 min/ *: / :: ).
6 Transfer dough to oiled bowl, cover with cling film and leave to rise until
doubled in size (approx. 2 hours). Meanwhile, place a small bowl on mixing bowl lid and weigh in 15 g sesame seeds and 10 g linseeds. Set small bowl aside.
7 Line a baking tray with baking paper and sprinkle half the seeds from the small bowl over the baking paper. Shape rested dough into a round ball then place on top of seeds on baking paper. Sprinkle top and sides of dough with remaining seeds.
8 Cover with oiled cling film and leave dough to rest for a further hour. Preheat oven to 220°C and put a baking dish on the lowest shelf of the oven.
9 Prepare approx. 100 g very hot water in a cup. Place bread in oven and quickly, but carefully, pour hot water into baking dish on lower shelf of oven to create steam and immediately close oven door to trap steam.
10 Bake for 30-35 minutes (220°C) until golden and base sounds hollow when tapped underneath. Transfer to a wire rack and allow to cool before slicing.
TM31 instructions are in brackets,if they are different from what is stated.
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Thanks so much CC!