- TM 31
Ingredients
Poolish
- 360 g bakers flour
- 360 g tepid water
- Pinch dried yeast
Dough
- 400 - 430 g water
- 30 g Olive oil (light)
- 3 tsp dried yeast
- 650 g bakers flours
- 700 g poolish (see General Tips)
- 1 tbsp sea salt or to taste
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place all poolish ingredients into mixing bowl and mix for 30 sec | speed 2. Set aside to ferment at room temperature in a non-porous bowl covered with cling wrap for approx. 16 hours.
Place water and oil into clean mixing bowl and heat for 4 min | 37°C | speed 1.
3. Add all remaining dough ingredients and mix for 5 sec | speed 6 to form a rough dough. Knead for 2 min | closed lid | Interval. Place dough on a well-floured surface and cover. Leave to rise in a warm area for 2.5 hours or until doubled in size.
4. The dough is very soft and sticky so flour hands well before handling. Very gently lift one side of the dough and fold it into the middle. Repeat with the other side to overlap the first, being careful not to knock out the air. Repeat this process every 45 minutes for 3 lifts and folds.
5. Pre-heat oven to 210°C. Line a baking tray with baking paper and set aside.
6. Very carefully cut the dough with a sharp knife into 8 – 9 rectangles without knocking out the air. Place cut side up onto prepared tray. Allow to rise for a further 20 minutes, then bake for approx. 25 – 30 minutes or until rolls sound hollow when tapped.
Poolish
Dough
Tip
This is a tweaked version of 'Mick's Ciabatta Rolls' recipe on page 98 of 'Devil of a Cookbook'. General Tips: The more poolish you use in your dough, the stickier the consistency will be but the results are worth the effort. Make the poolish before you go to bed and your bread will be ready to bake in time for lunch. Using a poolish (pre-ferment) improves the keeping time of baked bread and creates greater complexities of flavour. Although pre-ferments have declined in popularity in recent years due to the ready accessibility of store-bought yeast, they are still widely used in artisan bread recipes. Recipe contributed by Mick Hammond, customer TAS.
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.
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Comments
This recipe is amazing! This was my first time making bread, and it turned out great. Thanks for sharing.
Hi, can this recipe be halved?
I've made my own bread for the past few years and was looking for something different to try. Worked well, we thoroughly enjoyed the taste and texture of this bread.
Thanks for your lovely feedback
Thermomix Head Office
Did exactly to the recipe. Made 5 rolls and 2 small loaves. Cooked the rolls for 20 minutes which was enough. The loaves for 30 minutes. Delicious!
Exellent recipe, cant wait to make them again. Well worth the effort.
I LOVE these rolls they are so tasty & have a wonderful texture!!
Cooking from scratch www.arwensthermopics.com
I made one giant loaf out of this and 'twas delish!! Even though I made a huge boo boo. I put it out for the first proving session, went to the beach with my kids and promptly forgot about it! Three and a half hours all up. So I gathered it all up, popped it on a tray in a big lump and put it in a cold oven at 180C so it could prove a bit more while preheating, missing at least 3 steps! Whilst clearly not perfect, my husband said it was the best bread he's ever had. I think I just lucked out though, so perhaps don't try this at home
I guess I'm just impressed that it is such a forgiving recipe!
Awesome thanks, my daughter said they were better than the ones we have been getting from the bakery. I must say I had to agree with her.
Hi Vegananni. No such thing as a dumb question! The poolish goes in at step 3. "Add all remaining dough ingredients...". The poolish is listed as a dough ingredient. Happy baking.
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