Experimenting with Bread

[meganjane]

I'm not happy with the bread that I've made in the TMix so far, so I'm experimenting.
I believe bread needs a long, slow process for it to be at its best in texture and lightness.

This is my recipe number 1 that I normally use for my breadmaker:

355g water
600g bread mix (I use Lauke and blend 400g white with 200g multi-grain)
1 1/4 tsp yeast

Add to TMix and blend for 5 minutes on setting
Rest for 10 minutes
Blend 5 minutes and rest for 10, then blend for 5 minutes more. The rest in between is important. If allowed to mix for a full 10 minutes, the TMix heats the dough up.
Allow to rise in machine for at least 30 minutes.

Turn out and place into bread tin. Cover and allow to rise for another 30 minutes. Bake at 220 degrees for 45 minutes.

Mine is baking now, so I'm only guessing at the time. This is the baking time used for the breadmaker.
Will post an update in 40 minutes or so!

[gertbysea]

Meganjane don't give up on Thermomix bread just yet. I make a lot of bread and have never had a failure. Try the 5 seed and the buttermilk. I tossed my breadmaker away a long time ago and before TMX I made it by hand. Bread takes only 20 minutes in my fan forced oven at 200c no matter what sort I make and no matter if I have let it rise twice. Last week I made 8 sorts of bread with minimum effort and each one a winner using just the recipes I found here or in the TMX cookbooks.

Gretchen

[meganjane]

Hi Gert!
I'm certainly not giving up - far from it! I'm going to keep experimenting with my bread mix and the TMX until I get the bread that I want.

The 5 Seed Bread sounds great! I buy Bread mix, though, as it's more convenient. I may just try this recipe with my regular Lauke Bread Mix and see how it goes. It has a lot of water to flour, so that my be the difference.

Here's the result of experiment 1:
   

[cookie1]

Meganjane, my first few loaves of 5 seed bread were actually done with bread mix. I had bought 20kg to take away and there was some left. I just pretended that it was flour and did the recipe accordingly.
The mix is very soft compared to a traditional loaf.  I now knead it for 3 minutes and let it rise a little longer. Like Gretchen I'm finding the TMX brilliant for bread. My bread usually cooks for about 25-35 minutes.

[gertbysea]

Nothing wrong with that loaf Meganjane. Looks great. I buy bakers flour in 5 kilo packs. Not always convenient up here as I have to keep it in the fridge. I would be nice if it came in 3 kilo packs.  Like cookie I usually knead it a little longer in the TMX too. It is all about trial and error. I think the climate makes a difference to bread rising too. I put one lot outside and I had a Mt Vesuvius which took me ages to to scrape from the table. After that I bought the Thermomix silicone mat. Worth every penny.

Gretchen

[Thermomixer]

The loaf sure looks great.

I have had success with shorter kneading times, but leave longer to prove and tend to do it slowly.

15 yrs ago I did about a year of No-knead classes and know that I can make excellent bread with very little kneading.

Do you use the 37^o to warm it while kneading ?

Don't give up on it - you'll get there.

[faffa_70]

Do you use the 37^o to warm it while kneading ?

I didn't know about that one Thermomixer!!! Nice tip 

[meganjane]

Thanks for the tip TMixer!

I'd still only give this bread a 3.5 out of 5. Not quite right yet. I'll definitely try the Five Seed Bread today, I'm sure it's having more liquid that does it.

I haven't had to use heat on the TMX as it creates it's own heat from working the dough...  Yesterday, I left it for 11 minutes and it was showing 37 degrees on the temperature buttons.

Gert, I haven't seen the silicone mat. What's it used for?

[gertbysea]

I was sure there was a chat about the bread mat.  http://www.forumthermomix.com/index.php?topic=1536.0

See if this works meganjane.

Gert

[cookie1]

Thanks from me too for that tip TMXer. Meganjane keep at it. You'll find the perfect loaf for you sooner or later. I loved your photos too.

[Amanda]

Beautiful loaves, Meganjane!
You are right with the slower proving, though.  It results in a much more satisfying flavour.

[meganjane]

Thanks Gert!

I have a silicone mat, but didn't ever think to use it for kneading dough or pastry making!

As I type, the Five Seed Bread is proving on the stove, while a roast lamb is cooking in the oven. YUM!

I didn't have all the seeds, so used almond meal as a replacement. I'm out of pumpkin seeds and don't like sesame seeds in my bread, only on top.
Boy, that dough is sloppy! More like a cake batter.
Will let you all know how it goes.

[meganjane]

Well, I'd say probably 4/5 for taste, but only 2/5 for texture and lightness.
Not sure if I cooked it long enough because it's quite doughy and heavy.

I cooked it at 220 for about 20 minutes until I realised that it should have been only 200, so turned it down for the final 20 minutes. It didn't have that hollow sound when I tapped it, but was getting quite dark, so I took it out.

Tastes superb, but still not what I'm after. I'm going to try it again with less water.

[gertbysea]

Looks good. Maybe the almond meal made it a bit heavier. Probably a bit too hot for it but a good effort anyway. So long as it tastes good eh? It is a very sticky mixture which is neat I say as you don't have to mess with it much just mix and pour.

I made butter yesterday and did not realise I had the reverse on all the time. Worked anyway. The machine obviously knew what I was trying to do. Spooky.

Cheers,
Gretchen

[cookie1]

Once more great photos. You and Julie are very clever. Your bread looks lovely, but obviously not what you want. My 5 seed loaf is fairly light and suits us, but possibly not right for your tastes. Lucky we're all different.