Based on Uni's quick rolls in under an hour. Thanks Uni so much. I make the rolls often. It makes lovley loaves, but not in under an hour to get the right softness and bounce.
http://www.forumthermomix.com/index.php?topic=12530.0So many people have asked me about the adapted big soft loaves so I thought I'd start a new thread with all my info in one place. Please refer back to Uni's thread too.
600 g strong white plain flour (bakers flour) or 450g strong white and 150 wholemeal. ( or other mix of flours)
370g tepid water ( may need a fraction more, depends on flours)
22 g fresh yeast (or 2.5 tsp traditional dried yeast or 2 tsp fast action instant yeast - the fast action is very very small grains)
Two slugs of olive oil (two tablespoons) I don't measure it!
1 tsp sea salt
Scant half teaspoon of vit C powder
Put water in
with yeast and mix speed 2 20 secs.
Weigh in flour.
Put on top of flour the salt, the vit c and oil.
Shut lid and
for four minutes. After one minute add a little water if it needs it, repeat as necessary. Only experience will tell you this. The dough should feel soft but not stick to your fingers. It should just be handleable.
Leave to rise until double or pushing mc out. In my temps about 40 minutes.
Turn out on to silpat mat and shape into a two pound loaf.
Put in loaf tin. Spray with water.
Leave to rise until double and finger test indicates proof is complete. Can take up to an hour. ( the better the rising and proofing, the softer the loaf). When almost ready slash top with sharp knife or lame.
Just before the oven spray the top again with water. Sprinkle with seeds optional.
Put in oven 220 approx, lower if fan. Turn 180' after 15 to 20 mins. Briefly spray inside of oven.
Done in 30 to 35 mins.
Here are some pics ( sorry for size of pics and long post)
Enjoy..and bake
White
Brown made with brown flour
Proving in 2lb tin
With part wholemeal flour
Yesterday's two, one with 50g sundried tomatoes and dried onion (rehydrated) and Topped with nigella seeds
