Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: sargo on December 19, 2009, 06:18:41 pm
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This is my every day bread converted for Big Bertha.
462 grams bread flour
15 grams salt (about 2 teaspoons table salt but I use Diamond Crystal Salt)
1 teaspoon sugar
2 teaspoons instant yeast
1 tablespoon olive oil
300 ml (approx.) very warm water
Put dry ingredients into Thermomix jug and mix on speed 5 for 30 seconds. Add oil and water and mix again on speed 5 for 30 seconds. Add more water if needed to make sure dough balls and is not dry. You want the dough to pull away from the sides of the jug. Knead on interval setting for 3 minutes. Turn out into a lightly oiled bowl and turn in the bowl to lightly coat all surfaces with the oil. Cover tightly and let rise until doubled - about 40 mins but will depend on your ambient temperature. Punch down. Shape into 2 boules, 2 batards or 1 large of either. Cover with a barely damp cloth and let rise again for another 40 minutes or so. Slash, spray with warm water and bake on stone at 450 for 12 minutes, reduce to 375 F and bake until done - about another 8-10 minutes. Internal temp should read between 195F and 200F.
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Looks very good, do you add other grains? How do you test the internal temp?
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The loaves look lovely Sargo.
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Good work sargo - just goes to show the old TM 21s are still a great investment. :-* :-* :-*
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This is my every day bread converted for Big Bertha.
462 grams bread flour
15 grams salt (about 2 teaspoons table salt but I use Diamond Crystal Salt)
1 teaspoon sugar
2 teaspoons instant yeast
1 tablespoon olive oil
300 ml (approx.) very warm water
Put dry ingredients into Thermomix jug and mix on speed 5 for 30 seconds. Add oil and water and mix again on speed 5 for 30 seconds. Add more water if needed to make sure dough balls and is not dry. You want the dough to pull away from the sides of the jug. Knead on interval setting for 3 minutes. Turn out into a lightly oiled bowl and turn in the bowl to lightly coat all surfaces with the oil. Cover tightly and let rise until doubled - about 40 mins but will depend on your ambient temperature. Punch down. Shape into 2 boules, 2 batards or 1 large of either. Cover with a barely damp cloth and let rise again for another 40 minutes or so. Slash, spray with warm water and bake on stone at 450 for 12 minutes, reduce to 375 F and bake until done - about another 8-10 minutes. Internal temp should read between 195F and 200F.
Hi sargo. I've been looking for a better recipe than what I have ... and yours looks great (beautiful images!!). Thermomix causes me to think you're using a TM21. True? It would be good to know because my Bimby is a TM21. :)
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This is my every day bread converted for Big Bertha.
. . .
Hi sargo. I've been looking for a better recipe than what I have ... and yours looks great (beautiful images!!). Thermomix causes me to think you're using a TM21. True? It would be good to know because my Bimby is a TM21. :)
That is correct! I have the TM21.
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... and they still work brilliantly too !!!
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I've currently got this on the first rise, nearly time to hit down and leave for 2nd rise.
My question is where you say to shape and let rise under damp cloth then put on stones into oven to bake etc, do you let rise on the stone for the second rise, otherwise surely it would be difficult not to deflate it when moving (after sitting for 2nd rise?) Or do you need the stone to be hot before putting it on?
Your help would be appreciated. :)
Julie.
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I've currently got this on the first rise, nearly time to hit down and leave for 2nd rise.
My question is where you say to shape and let rise under damp cloth then put on stones into oven to bake etc, do you let rise on the stone for the second rise, otherwise surely it would be difficult not to deflate it when moving (after sitting for 2nd rise?) Or do you need the stone to be hot before putting it on?
Your help would be appreciated. :)
Julie.
Sorry. I made some assumptions here! I let it rise on a parchment covered peel and then slip the parchment from the peel onto the hot stone. I remove the parchment after the first 10 minutes so that the bottom browns! Hope this helps and wasn’t too late.
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Thanks Sargo, I have it covered, sitting on baking paper on a tray at the moment, and the stone is heating in the oven, so I've done the right thing. :P Just wanted to be sure as I don't always have the best result with bread made by hand. :)
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"parchment covered peel and then slip the parchment from the peel onto the hot stone. I remove the parchment after the first 10 minutes so that the bottom browns! "
Was going to make this, but have now thought that perhaps I need to re-evaluate..love cooking bread in my Romertophtf (not sure of the spelling). was going to do one or two shaped balls in it.
(Think I need to go to a kitchen place or maybe a tile place to find something to cook this type of thing on. What about pizza - anyone find something like a travertine tile cheaper than going to a kitchen shop and buying a pizza stone from??)
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Thanks Sargo, I have it covered, sitting on baking paper on a tray at the moment, and the stone is heating in the oven, so I've done the right thing. :P Just wanted to be sure as I don't always have the best result with bread made by hand. :)
So I'm anxious to hear how you made out. I'm happy to help in any way I can.
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Looks very good, do you add other grains? How do you test the internal temp?
Yes, I have used a multigrain flour and it works fine. I have also added about 1/3 multigrain and it also works fine. I use a simple digital thermometer with a thin probe but really, if it sounds hollow when you rap on the bottom, it's done. Some of our high-tech toys are really unnecessary luxuries (but I'm not giving them up).
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. . . .
(Think I need to go to a kitchen place or maybe a tile place to find something to cook this type of thing on. What about pizza - anyone find something like a travertine tile cheaper than going to a kitchen shop and buying a pizza stone from??)
Don't let the lack of a stone prevent you from trying this bread. If you have a cast iron frying pan then turn it upside down and preheat it in the oven just as you would a tile. Failing that you can simply turn a sheet pan upside down and do the same thing. Sheet pans, however, unless very sturdy, have a tendency to warp at these high temperatures. Other people have had success with the "saucers" you can buy made of terra cotta and designed to put under very large plant pots. Unglazed quarry tiles are also a good replacement for a pizza stone but I have never had any success in finding them. I get my pizza stones from garage sales or charity stores for very little money.
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Think they only cost about $10 new from large retail stores - check the likes of KMart, BigW, Myers, etc
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So I'm anxious to hear how you made out. I'm happy to help in any way I can.
Sorry Sargo, I wasn't going to comment before I had another go at making it as it didn't turn out for me. Looked okay, but was very dense and when it had cooled was pretty much like a brick. I did leave it in for longer to try and get the hollow sound when knocked on.
Please don't let this put anyone else off trying it as I would imagine it's all my doing and not the recipe as like I said in an earlier post I don't seem to have much luck with bread. :(
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So I'm anxious to hear how you made out. I'm happy to help in any way I can.
Sorry Sargo, I wasn't going to comment before I had another go at making it as it didn't turn out for me. Looked okay, but was very dense and when it had cooled was pretty much like a brick. I did leave it in for longer to try and get the hollow sound when knocked on.
Please don't let this put anyone else off trying it as I would imagine it's all my doing and not the recipe as like I said in an earlier post I don't seem to have much luck with bread. :(
A couple of things come to mind immediately:
The condition of your yeast- is it fresh and still active? If you place a small amount in some lukewarm water with a few grains of sugar it should foam and be lively within 10 minutes.
Did your dough double in bulk on the first rise? The easiest way to check this is to put the dough in a tall, straight-sided, clear container and put a piece of masking tape to mark the top of the dough when you first put it in there. (I use a tall Tupperware container.) You can then quickly check when it has risen as there will be as much dough above the masking tape as below it.
Did the formed loaves almost double in size on the second rise? To check, dip the tips of your fingers in a bit of flour and quickly press them into the top of the dough to about ½ inch depth. If you leave a dimple in the dough, then it is ready. If it springs back then it needs a bit more time. Don’t let it over proof as that is as bad as under proofing.
Do give it another try as it is an easy and pleasant bread for every day.
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Hi Sargo, thanks for taking the trouble to try and help.
My yeast is fine and I do keep it in the freezer to prolong it's life.
The dough rose no problem for the first rise, but the second not as much.(maybe should have left longer - will try your dimpling effect to check it out on my next try.
Thanks again. :)
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I'm totally confused on the parchment removal.
I let it second rise on parchment, use parchment to transfer to stone, when and how do I then move the parchment?
I'm keen to try this, will the two loaves fit on one stone and or would halving the recipe change any if your techniques used?
Thanks in advance, Pen