Ingredients
Sponge
- 1 tsp dry yeast
- 250 grams warm water, 250 ml/1 cup warm water
- 350 g sifted bakers flour
Dough
- 1 sachet yeast dry, 7 gms
- 5 tablespoons lukewarm milk
- 1 tablespoon olive oil
- 250 grams warm water
- 600 grams bakers flour
- 2-3 tsp salt
- 2-3 tablespoons warm water, (additional if needed)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
SPONGE
In a mixing bowl, add the yeast to the water, allow to stand for 3-4 minutes, stirring gently. Sift the flour and add to the yeast. Combine ingredients well, cover and let stand at room temperature for 12 hours. (if you are in a hurry and forget to let it sit the night before, I have done this only an hour or 2 before making the dough and its been fine. Just make sure it has lots of bubbles in it.)
Dough:
Add the milk to the TM bowl and warm for 1 min at 50 degrees speed 1, add yeast and stir on speed 1 for 30 seconds. let it stand 3-4 minutes to be sure the yeast is working.
Add the, water, oil and the sponge mix to the milk and yeast and mix on speed 4 for 5 seconds.
Add 2 cups of flour and the salt and knead for 5 minutes on interval setting, adding the remaining flour slowly, or more water, until the dough begins to pull from the sides of the bowl. The dough should be quite soft; firm enough to handle without sticking to the hands, but still very soft. Add the last of the flour slowly. Or, add water if necessary.
Cover or place in a large, oiled bowl and let rise in a warm place for about 1 hour or until tripled in size and bubbly.
Place the dough on floured baking paper or other surface and divide into 4 pieces, but do not punch down. Form in rectangles about 10” x 4”/25 x 10 cm in size and press down lightly with the fingers. Cover the dough and let rise for 90 minutes. The dough will rise only slightly.
The flour on the surface where the bread makes its final rise is what remains on the top of the loaf after baking. With practice you can adjust the amount to get a pleasing appearance. You can also form them into about 6 to 8 rolls. Preheat oven to 200°c7.
Heat bread mat (or tray with baking paper on) in the oven for about 15 minutes. (you may need 2 trays depending on size) Pick up the loaves (carefully), turn them over and lay them upside down on the tray being careful not to press out the air. Bake the bread for 25-30 minutes until bread just begins to turn golden. During the first 10 minutes, paint or spray the bread with water 3 times.
Describe the preparation steps of your recipe
Describe the preparation steps of your recipe
Tip
Thermomix Model
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Recipe is created forTM 31
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
Made these today I found the recipe a little hard to follow at times ie: it should state somewhere to weigh and measure flour out first and have it sitting on the side to come back to when you need to add the flour by two cups and then the remainder. The finished product tastes great but it is not a true ciabatta it hasn't got large holes to the bread on the inside and it looks more like regular bread inside, however the outside has a nice crust. Did I do something wrong for it to not have the big holes on the inside?
I made a full starter, but only want to use half of it, how can I keep it for use later, maybe a week or so?
have place under cling film on the fridge, but should it be fed or something?
Sorry that should read sachet of dried yeast. clicked on the wrong word
Can you tell me how much 1 scoop of dry yeast in the dough is equivilant too? Not sure what size a scoop is.
So sorry, I kow this is way too late as I didnt get any notification that i had a reply on my recipe
Yes use Bakers flour throughout. Hope it turned out ok?
So sorry, I kow this is way too late as I didnt get any notification that i had a reply on my recipe
Yes use Bakers flour throughout. Hope it turned out ok?
Hi just wondering is the flour in the second part (dough) just plain flour?? First part sponge states bakers flour and second part dough just states flour which leads me to think it is just plain flour?? Could you confirm I am on the right track.
Thanks so looking forward to trying this bread!!!
This is one of the best bread I'd ever made... The bread is soft and chewy.. even after a couple of days.
As this yielded quite a few loaves, I froze some. 200C for 15mins, cooled them and then froze them.
To use them whenever I want, put them into the cool oven immediately out of the freezer, and turned on the heat 200C for 12~15mins.
Bread Flour is a high gluten flour needed to give your bread a nice lift and make it light. it is only used for bread making to my knowledge but i have used it instead of plaing flour when i have run out. if you use normal plain flour for bread it wont be as good.
it only makes 4 small long rolls or 1 large loaf. im sorry i have never frozen it. i think it should be fine though