I've spoken to the developer of this bread mix. He was very nice and extremely helpful; spent quite a bit of time on the phone with me going through what to do and what not to do with the mix.
He is familiar with the Thermomix.
Here are his suggestions for getting the best out of your bread.
1. Use a very good quality yeast - he suggests a French or Dutch yeast. They sell this from their website but I have bought some elsewhere also. It's only a couple of dollars. Keep it in the freezer in an airtight container and it will last months.
2. It's really important to keep everything warm for the yeast. This includes the water you add (hand hot temp), pre warming the bowl (just by filling it with warm water then emptying it again) and the bench top that you are going to knead it out on! He suggested using a wooden cutting board as the wood doesn't get as cold as a bench top. If you are using the silicone mat, put it on a wooden board. Don't let the dough get cold. Prewarm your bread tin in the oven briefly before putting the dough in.
3. To rise, if it's not a warm day and there is nowhere to put the dough in a warm spot, turn the oven onto 180deg for 3 minutes then turn off and put the dough in. You can give it another burst if necessary (esp if your oven is not well insulated). It should triple in size before baking.
4. Use a proper bread baking tin.
There is lots of helpful info on their website as well and it's worth spending the time to go through it to get the best results.
Yes, this bread is great!!
