- TM 5
Ingredients
Dough
- 470 g water
- 2 teaspoon herbamare salt, or less salt plus herbs
- 2 teaspoon dried yeast
- 500 g bakers flour
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Weigh 470g water into the bowl and warm to 37 on speed 1 with MC off.
While water is warming add salt and yeast from the top. Move to next step when water has reached temperature.
Remove lid and add flour, mix on speed 6 for 8 seconds with MC in place. Use spatula to scrape sides down and let rest in bowl for 10 minutes.
Turn to speed 9 for 3 minutes with MC off so you can watch. It will labour but it is OK.
Turn out into an oiled casserole dish about 3.8L size and put the lid on. Leave until it fills the dish and before it starts to collapse back on itself (around 2 hours)
Turn out onto a well floured baking tray using a spatula to release from the dish. Let it rest for 20 minutes. For rolls, see comments.
With well floured and wide fingers, collect up the shortest side of the dough and fold it over the top to the opposite side. Repeat from the opposite side, effectively folding the dough into three. Reflour tray and let rest for 20 minutes.
Repeat the previous step, lifting first one side and then the other (i.e. at right angles to the previous fold). Let rest for 20 minutes.
Use a silicon dough mate or spatula to cut the dough into two halves. It helps to sprinkle the line with flour before cutting. Turn each half away from the other and reposition on the tray ready for baking with the cut side up.
Use well floured hands to pat the sides of the loaf to neaten the shape. Let rest for 20 minutes, meanwhile pre-heat the oven to 230 degrees or 210 fan forced.
Cook for 10 minutes then turn down the temperature by 20 degrees and continue to cook until a deep golden brown all over- about 20 minutes more.
Tip
If you have time, an extra fold step can be included.
For rolls, cut the dough in half or thirds just before each fold step until you have the number of pieces you want. Any number from 6 large rolls or 12 small rolls works. Two trays will be needed.
To make longer rolls just stretch them before the final rest.
This is a hybrid recipe adapted from both Easy Ciabatta Bread and Mick's Ciabatta Rolls.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
So easy and tasty. Does require a bit of time at home as need to leave then fold etc but not a lot of hands on time. is really easy and tastes sensational. I have tried it also adding rosemary garlic and lemon and just the rosemary. it comes out of the oven really crunchy on the outside and nice and light on the inside. My family also loves the rustic shapes that we end up with the same 2 rolls
