- 1kg Strong Yorkshire Flour
- 30g Milk Powder
- 20g Salt
- 20g Sugar
- 30g Yeast
- 40g Rapeseed Oil
- 550 Water Warm
- 500g Ferment 500g of the day before bread
Thermomix Bread
Kevin Kindland
26th June 2014
Thermomix Bread
Tip: To make this bread with a “ferment”, i.e. similar to a starter, just make the recipe one day with an extra 200 g strong white flour and an extra 140 g water, then set aside 200 g of the dough in the fridge in a bowl covered with cling film for 24 to 48 hours. Each time you make bread after that, just add the ferment to the ingredients above before mixing and working, and set aside a new 200 g piece in the fridge after the working. Using a ferment will give your bread an even better flavour.
Ingredients
Method
Add all ingredients and mix 20 seconds/Speed 3 to combine. The mixture should form a ball and the dough should begin to clean the sides of the bowl. If it’s too dry, add a little more water (common with organic flours) and mix a few seconds more.
Set the timer for 7 minutes, put the Speed dial to lid locked position, and press the Dough button to start the working of the dough. Do not leave your Thermomix unattended while on Dough Setting. The dough will end up being smooth, shiny and slightly tacky. Scrape out the dough into an oiled bowl. Return the TM bowl to the base and whizz at Speed 8 for a few seconds to send the remaining to the sides of the TM bowl – scrape out and add to the bowl of dough. Cover the dough with a tea towel and leave to rise until almost doubled in size. This may take several hours if the room is cool, but the slow rising adds to the flavour and digestability of the bread.
Scrape out of the bowl onto a heavily floured surface and dust the top with more flour. Without working the air out of the dough, form a loaf shape or divide into 15 to 20 pieces and form into rolls. Put into a 900 g loaf tin, or place on a baking sheet. Cover with a clean tea towel and leave to rest until almost doubled in size. 5. Bake 20 to 30 minutes for a loaf or 10 to 12 minutes for rolls at 220°C/425F/gas 7. Aga Ovens: Bake same timings in the Aga Roasting Oven on the rack on the floor.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
