5 hours Dutch oven Bread by instathermy. A Thermomix <sup>®</sup> recipe in the category Breads & rolls on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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5 hours Dutch oven Bread

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Ingredients

1 piece(s)

Dutch oven Bread - Ciabatta style

4 grams Instant dry yeast
1 tsp honey
350-375 grams water
350 grams manitoba flour, or any strong flour, high in proteins
150 grams Type 0 flour, or baker's/rye/wholemeal flour
1 tsp salt

Add olives or mixed seeds to taste!

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6

5h 15min

Preparation 4h 30min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 6
  
  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.
- Recipe is created for
  TM 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!
- Recipe is created for
  TM 31
9

Recipe's preparation

Dough

Place water, yeast and honey into mixing bowl: 2mins, 37º, Speed 2

Add both flours: 3mins Dough function

Add salt: 3mins Dough function

Remove dough from the bowl and place into a container to rest for 40mins.
Cover the container with clingwrap and leave somewhere warm.

I recommend leaving it in the oven (turned off).

Stretch and Fold

Gently flatten the dough on a lightly wet surface (so it doesn't stick to it)

Gently lift the left end of the dough and fold 2/3 in, then do the same with the right end.

Fold 1/3 of the dough away from you, then continue folding it back like shown in th picture.

Put the dough back into the container to rest.

Repeat the same fold every 45mins (four times in total!)

Shaping and Preheat

At the end of the last fold, tuck the all sides under with your hands to give it a loaf shape and place your dough into a proving basket (seam side up) - rest for another 45mins.

While doing the last round of folds, preheat the oven to 200º.

IMPORTANT: place your empty Ducth oven in the oven already while pre heating - this will help during baking time.

Scoring

Lightly dust the base of your Dutch oven.

Place your dough into the Dutch oven and score the top with a blade, get creative!

Baking

Bake at 200º for 35mins with the lid on and then for a further 10mins without the lid!

Accessories you need

Spatula TM5/TM6
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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.