Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: photocat on March 06, 2010, 01:32:17 pm
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Has anyone successfully done this in their TM?
Usually I find it completely gums it up after the first couple of minutes on the kneading cycle. If I keep adding more flour it gets going again, only to bog down another minute later when the flour's been incorporated.
My sourdough recipe says to hand knead for half an hour, so I've been trying to get it to do 10 mins in the TM.
Any sourdough makers here?
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I'm sure Chookie will answer your call for help in the morning photocat.
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I mix the sourdough starter with water for 30 sec/speed 4. Add flour, mix 1 min, let the dough rest for 20 min, add salt and knead for 6 min.
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I have done it successfully. Similar to Tebasile. Think that is when i started leaving my dough in the TM bowl during rising as it was difficult to remove - but dries and becomes more workable with time.
I only knead it for about 3 minutes the second time. Then take it out and if not happy with the texture will put it back.
There is a photo somewhere on here ? Think this is it
(http://i489.photobucket.com/albums/rr257/thermomixer/Bread.jpg)
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Haven't had any problems with the sourdough in the TMX. One recipe that I use has rolled oats in it and this may help. Also make a dough to leave in the fridge for up to 5 days. This recipe you knead then leave it for 30 mins, knead again, leave for 30 mins. I will look the recipes out, although I think I may have posted them in my early days on the forum. I'll have a look. In town babysitting tomorrow so may be a couple of days.(GS's kinda got flooded out)
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Just checked I posted both recipes on the 19th. Dec last year.
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Fresh baked....started a week ago ;):
(http://www.fotos-hochladen.net/p1130077u3tkp70r.jpg) (http://www.fotos-hochladen.net)
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Tabasile, that is a classic :o
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Nice crust :-*
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Thank you :-*. My experiment with a new starter turned out great. Recipe follows...
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Thanks for the replies everyone, that is some fine looking bread I see!
Well, I chucked out my 2 starters because I was just wasting flour on them and making bricks. I did manage to make a couple of good batches but it went downhill from then on.
I'll have to re-visit it though, I think I'll make my own starter and google some methods or rummage round on here till I find some. Maybe it was the method that was causing the problem......3-6 minutes kneading seems much more reasonable. :)
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My first two attempts were rather unexciting but since then I'm finding I'm doing quite well.
Now that I've worked out when my starter peaks after feeding and then using it at that time for making the bread as well just watching how it rises, punching it down when it's doubled and shaping for the final rise... I seem to be on a winner!
The kneading time I use is between 3 and 5 mins depending on how sticky the dough is and it's been very successful so far.
Here's hoping your results get better too Kat! ;D
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Ceejay, great work, do you find your starter is most active 7 hours after last feed, while at room temp?
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It doubles at around 4 hours here in Qld chookie... it's the San Francisco starter and I'm giving it away every which direction when I can! :D
Just made a lovely loaf! Will see how it slices when it's cooled down a tad! ;D
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Ceejay, that is fast. OMG what a beautiful loaf, can you wait the 2 hours for it to cool? I couldn't. Do you keep the starter in the fridge between feeds?
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I currently have 4 lots of it in the fridge and one out for regular use... I've just been experimenting as I go and getting braver. :-))
I found that taking it out of the fridge, feeding it and then leaving it to come to room temp it's usually good to go by a 2nd feed around 12hrs later. ;)
This loaf was started this morning at 9:30am after I'd taken kids to school... I usually leave it overnight but it was already more than doubled by 4pm so I punched it down and shaped it there and then.... forgot about it for a few hours while I made dinner etc and then brushed it with water and olive oil and put it into the oven at 200 deg for around 70 mins. :)
The recipe I used is basic: 1/2 cup starter, 3.5 cups of organic flour, 1.5 cups warm filtered water and 1.5 teaspoons of himalayan salt.
As for waiting... well I'll see! ;) :D
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Thanks CJ, I think I should attend to my starter more. I keep it in the fridge and only take it out when I want to make a loaf, I feed it when I take it out, let it stand on the bench, and make up the mixture at about 4 in the afternoon. I knock it down in the morning, at about 10.00 and let it rise in the tin, usually takes 2 hours to double. You sound like you have got it all worked out, well done.
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Oh I can't take all the credit here chookie... it's thanks to knowledge and assistance such as yours that others are game to "have to a go". ;)
I'm still learning but I must say there's a romance to this side of baking that I really enjoy and connect with! :-*
Oh and I sliced the loaf last night and had it with olive oil...DIVINE! ;D
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Looks fantastic Ceejay - doesn't it feel great?
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Certainly does Thermomixer... even my fussy teenage son decided it wasn't so bad. :o
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CJ, that looks terrific. When we were in Bright last week we had sour dough bread with olive oil. They had sprinkled salt around the edge of the oil dish. It made a great difference to the combined flavor. Bread making with sour dough is the ultimate challenge, I love it , but it is so time consuming and it is only now that I have retired that I have time to 'play'. Keep up the good work and keep sharing your knowledge.
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Never fear chookie, pay it forward is my motto after everything my children and I have been through. ;)
I'm sharing my journey with many all over Oz.. I've given starter to friends locally and interstate already and today my son's mentor was enthusiastic about starting his own efforts and took home a jar to experiment and feed his wife and kids. :D
I am loving the "slow" food ideals with sourdough moreso than I ever did with yeast baking... it's a path I have wanted to seek out for years and am now enjoying it immensely. Thank YOU for sharing so much! :-*
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Ceejay, you have inspired me to get the starter out of the fridge and make a loaf. I'm making the sour dough with rolled oats. You might like to try it. I posted the recipe ages ago. The poor starter hasn't been fed for over 2 weeks :-)) :-)) :-))
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Ceejay, you have inspired me to get the starter out of the fridge and make a loaf. I'm making the sour dough with rolled oats. You might like to try it. I posted the recipe ages ago. The poor starter hasn't been fed for over 2 weeks :-)) :-)) :-))
How wonderful to know you are again inspired chookie! ;D
I will look up your recipe and see how we go.. I tend to stick to basics to start with and slowly experiment to change them as to my boys' dietary issues. But always willing to try something new! ;)
Must admit, I'm amazed at just how hardy my starter is... DS1 keeps saying he wants to experiment with it! 8)
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Thanks Chookie - the photo from your blog
(http://3.bp.blogspot.com/_2rdq1DU5mKY/S80Ff__AGrI/AAAAAAAAAGk/UlRNCEEGfWs/s320/DSC01216.JPG)
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Noice one!! :-*
Might have to try that recipe very soon chookie! ;)
Thanks Thermomixer! ;D
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Thanks Thermomixer, you are a real gem.
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I am one of the recipients of Ceejay's San Fran starter... well, ahem, she tried a few times and I kept letting it die! I have only made pikelets so far but came here to look for a bread recipe... too late for today but will get the starter active for later and bake tomorrow! Mmmmm...
Wish me luck for the next step! :D
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Good luck with San Fransisco SD starter - fingers crossed. Flower power & all that for us oldies!
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The sourdough starters needs to be fed every 4 day or so to be kept alive. Take out half of your dough and replace with flour and water. Also as written take it out some hours before and leave it at the table.
The peak time depends on the temperature and when you last fed it. The best temperature for sourdoughs are around 30 Celsius.
Its very easy to make your own starter. I usually take one same amount of flour and water ex. 1 cup/1 cup and mix it and leaves it on the table for 1-2 days with a tea towel to cover. When it starts to smell sour you dough is ready. Peel of the dry parts and use the inner parts as a starter. You might want to add flour and water from the beginning to have more sour dough for your next batch.
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bluesed, I'm only feeding my starter once every week. I usually make something with sour dough each week. Last week it was English Muffins.