Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: NomesFog on April 16, 2012, 10:17:57 am
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I must say I stopped regularly making bread as we've got the most amazing bakery around the corner and it's crusty and chewy and delicious...but it's $6 a pop :(
Just tried this recipe for No-knead-bread and there is no looking back baby!
You do need some sort of Dutch oven to cook it in. I used my large La Chasseur cast iron pot.
The dough needs to sit for 12-18hours, so I made my dough at night and then finished off the bread late afternoon the next day.
It's so easy you don't even need a thermomix, but thermie does make it less messy...
500gm (3cups) flour (they say you don't even need to use bread flour)
quarter of a teasoon of yeast
1 and a quarter teasoon of salt
280gm (1 and a half cup) water
5sec/spd7 to bring the dough together......and THAT'S IT!
pop it in a bowl and glad wrap it and let it sit for 12-18 hours
Flour up your bench or thermomat, turn out your dough, it should be bubbly. Form it into a ball (as much as you can as it will be very floppy) by bringing all 4 side into the centre.
The original recipe suggests getting a clean teatowel and sprinkle liberally with cornmeal/bran/seeds place your dough seam side down onto the teatowel, another sprinkling of cornmeal on top of the dough, fold the teatowel up over the dough to rest for another hour or two. (you could maybe use the thermomat instead?)
Heat the oven with your Dutch oven inside SUPER hot 250degrees celcius and pop your bread seam side up (where you folded it into a ball earlier) into your dutch oven and into THE oven
Cook for 30mins with lid on, and then 15-20mins lid off.
Original recipe with a video is here:
http://www.motherearthnews.com/Real-Food/2007-12-01/Easy-No-Knead-Dutch-Oven-Crusty-Bread.aspx
***LET ME JUST ADD THIS WARNING***
make sure that the pot you're using to cook in can handle that sort of heat...the top of the handle of my Dutch oven exploded off! Not too sure why...maybe had some moisture in it....but just be careful...
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Wow 12-18 hours, what did you leave the dough in to rise? Wouldn't it be massive after all this time? Sounds really easy though.
I tried the link but it wouldn't open for me.
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It is working now Mandi, NomesFog must have fixed it.
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dede - try going straight to youtube and search for Making no-knead Bread . . . . it's a demo by Mark Bittman from the New York Times . . . .
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No still can't open, maybe cause I'm on the iPad ? Don't know.
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Thanks GF
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I'm finding the website only works some of the time for me too Dede....I left it in a glass bowl with glad wrap...it doesn't grow THAT big....only a quater tsp yeast...
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Oh yeah I forgot about the small amount of yeast. I just imagined this massive dough growing out the windows and doors and lifting the roof off the house lol. ;D
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i have made this a few times now and i triple the recipe, the longer u leave it in the fridge the tastier and i dont wash the bowl for a few weeks, keep mixing in the same bowl :-))
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i have made this a few times now and i triple the recipe, the longer u leave it in the fridge the tastier and i dont wash the bowl for a few weeks, keep mixing in the same bowl :-))
If only I had a bigger fridge :'(
That's a great idea fundj, might have to make some room for it, as I plan on making this each week now. Would you leave it out for the rising time and then put the remainder in the fridge til next time and then leave it out again for a few hours? Or could you make it straight from the fridge??
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What size Dutch oven do you use NomesFog?
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What size Dutch oven do you use NomesFog?
It's a 26cm pot, but I don't think it would matter too much if it were a little smaller or bigger, my dough didn't quite cover the whole base.
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NomesFog, love the look of this. Is this the dough that you mix and then can leave in the fridge and then just remove the amount you want each day and cook that. ?
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I remember seeing this in the NYT quite some time ago and if I remember correctly, I even printed off the recipe - just never got to try it. Many thanks, NomesFog, for posting this . . . I'm really keen to try it now . . . especially with TMX's help ;)
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NomesFog, love the look of this. Is this the dough that you mix and then can leave in the fridge and then just remove the amount you want each day and cook that. ?
I'm not too sure achookwoman, I'm just trying to pick fundj's brains over that one...
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Chookie, I am very i terested in seeing what you think of this.
H :)
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This is a good method for cooking any loaf, that is in a cast iron dish with lid, No need for water in dish in bottom of oven. I frequently cook my Sourdough this way. If you don't have a lidded pot, you can form a lid from a couple of sheets of foil and form a dome. This will keep the steam in. It is so rewarding to make a good loaf and you could fiddle with the mix of grains and seeds and still get a great result.
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Hally, you have to work out what suits your life style and tastes. You could certainly do this with great success. This method was the craze in the U.S a couple of years ago and it really was good for the home made bread industry. From this quick mix method, grew many variations and this is one. Some recipes use this quick mix method and storing in fridge but bake it free form in the oven. Once you understand how yeast works, you can do pretty much what suits you. You have reached this stage with your "High Loaf'. Give this method a try and see if it suits you. I developed the No Fuss recipe, to get people started and to build confidence. You are up and running. ;D
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Thanks Chookie, yes I will give this a go ;D
H :)
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I'd love to give this a try but don't own a cast iron dish. What else do you think would be suitable?
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Cookie, do you have a camp oven, one of those black things with a lid? OR a real bread tin that is heavy, and then make a foil lid. A pyrex dish with lid ? I would line whatever you use with a silicon liner or baking paper. Tell me what you have and we can work out how to use it,
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I have a real bread tin that is very heavy and several large corningware casserole dishes with lids. I think one of the corningware dishes would be perfect.
Our camping oven is very black and I'm not sure I even want it in the house. (I could clean it up though, or light a fire out the back :D)
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We have a few of those camp ovens. One is so big that I can't even lift it. But we have some smaller ones which would be perfect.
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Cookie, Use your corningware dish. Remember not to put it down on a cold surface while it is hot.
Dede, use one of your Dutch ovens and line it.
Let us know how you go. There is a similar recipe that uses more yeast and is rested for 4 hours.
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This is almost ready for the oven. I can't wait to see how it goes. I've made it plain this time but if we like it will try rye and spelt and seeds.
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This has just come out of the. Oven and I haven't tasted it yet but it looks and smells good. I didn't grease the foil I put over it and that stuck a tiny bit. I used my corningware dish and was a bit afraid to heat it in the oven first so I didn't. The tasting will reveal all.
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In the video the baker said that Pyrex would be fine too. I guess then, if you don't have a Pyrex casserole with lid, you'd just use Chookies tip of making a lid with foil.
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Do you need to use lukewarm water for this?
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yes , lukewarm water is best Lovemythermo
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this is slightly different . you can mix it and let rest for a few hours then bake or refrigerate and use it within 14days.
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That looks really good fundj :)
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Looks good Uni. Do you bring it back to room temp before cooking. Would be good to have a few in the fridge ready to go.
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i triple or double the recipes and cut some dough out of it when i need it. shape it then let it rest for 1hour b4 baking . it really nice toasted and with soup
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I made the artisan no knead loaf and of course there is none left. It tasted fine. The texture was a little bit 'airey' but I guess that is because of the no kneading. Although we really liked this I possibly won't make it very much as I find it easier to shove the ingredients into the TMX, rise and bake all on the one day.
This would be great if you didn't have the TMX to do the hard work. Probably for holidays when you don't have the time for the kneading etc.
(http://i255.photobucket.com/albums/hh142/birdsam/Thermomix%20recipes/P1020427.jpg)
I use this spatula ''thing a me jig for sticky doughs like this at is so easy to lift and fold the dough. No gooey fingers.
(http://i255.photobucket.com/albums/hh142/birdsam/Thermomix%20recipes/P1020426.jpg)
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Uni, looks nice and crusty.
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it is a nice loaf and frank thinks its the best, i like it too but only for toasting and soups and dipping, like the evoo and balsamic vinegar dipping thing