Made Tenina's French Bread

[artsyshell]

I made Tenina's French Bread yesterday and it was awesome! Recipe here http://tenina.com/2009/01/perfect-french-sticks-or-batons-francais-parfaits/

I used to make French Bread in my food processor, but it's even better in the thermomix as I don't have to dirty utensils.

Couple of changes I made to the recipe.

I used kosher salt. Added an extra tsp of yeast, (I used traditional dry yeast)
added in a tbsp of olive oil.

I reversed the order that I put ingredients in the thermomix. I did water and yeast first and let it proof a bit, then added the rest with salt being last.

I put my dough in a baguette pan and put it on a pizza stone, on bottom shelf. I put a tray on top shelf to which i added the ice cubes, (as I don't have a steam oven)

Bread was fantastic. Will be making this one again and again! Thanks Tenina!

[quirkycooking]

Isn't it great???  We LOVED it!  I made it with spelt flour - it was so delicious and crusty and chewy.  I'm going to make it this Friday for a New Year's Eve party, with Salmon Rilettes, for an entree... yum!

[opi2kenopi]

Thanks for posting your tips artsyshell.  I am hoping to receive a baguette tin for Christmas from my brother (sent him the link to an online store...it's not too much to ask is it???  ).  Yes, late Christmas, but I will be seeing him next week when I travel back to SA for a couple of weeks.

I like the idea of using the pizza stone and the ice cubes.  Thanks for sharing your method too.   

[Halex]

I am thinking of making this bread.

I dont have a steam oven, can i skip the steam oven  and place  in the oven on my pizza stone.

Thanks
Hally

[CreamPuff63]

Maybe give this a go Hally. I haven't read the recipe through thoroughly but I have the gist of the procedure.

Once you have done your first rise, punched down, and shaped into two rolls:

Preheat oven to 220^oC and heat pizza stone if possible.

Place each roll on separate pieces of baking paper. Place 1 litre of water into TM bowl and bring to boil 8min, Varoma, Speed 2
Place one loaf into Varoma dish (with baking paper) and steam for 10 mins, Varoma, Speed 3.
Remove bread and immediately slide onto pizza stone (helps to use the baking paper). Bake for whatever time it said (8-10 mins?), and repeat with the remaining loaf.

[Bedlam]

Hally,
When we went to Teninas cooking class she steamed her bread in the varoma before she baked it. That was sour dough.
Like CP says.

[CreamPuff63]

Bedlam I've been making that bread regularly, but have substituted the white bakers flour with the Laucke multigrain bread mix flour and it is so tasty. Have you made any?

[Bedlam]

Unfortunately no,I have stuck to chookies no fuss. How is your starter does it improve with time. Do you not use a starter the first loaf.
Do I sound dumb?

[CreamPuff63]

the starter is fine, however i probably don't do the right thing by not pulling it in and out of the fridge every day. I don't make bread every day, so I sort of forget. The first loaf you have to make your starter, and then you take 200g off the dough from the second proof and pop  in the fridge for the next loaf etc

[Halex]

Thans cp will try that
H

[Amanda]

Jo, the link to the salmon rillete's recipe doesn't work - seems to have been removed from the page.
I don't suppose you have it somewhere else?  I think I might really want it!

Isn't it great???  We LOVED it!  I made it with spelt flour - it was so delicious and crusty and chewy.  I'm going to make it this Friday for a New Year's Eve party, with Salmon Rilettes, for an entree... yum!

[judydawn]

Helene has one on her blog Amanda - Super Kitchen Machine

[Frozzie]

amanda
i only found one salmon rillettes recipe on the other forum and it was tenina who posted it..dont know if that was the recipe that jo was talking about as she also used teninas french bread stick recipe??

[Vivaroo]

Which tray should I be using to varoma?  I'm trying both. The top tray was long enough but the bread touched the lid, and the bottom tray kind of turns up the ends but lots of head space.  They both are looking awesome though can't wait.

Edit:  the bottom tray one looks best, more golden.  Nice crust.  Next time I'll divide by thirds to get thinner sticks and see how that goes.