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Crusty Loaf


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Ingredients

Dough

  • 240 g water
  • 5 g dried instant yeast
  • 350 g bakers flour, Any type of wheat flour
  • 150 g rye flour, If wholemeal, add 20g more water
  • 100 g Yoghurt or buttermilk, Even sourcream
  • 2 level teaspoons salt, To taste
  • 1 heaped tablespoons sourdough, Optional
  • 2 level tablespoons White balsamico, Any vinegar will work
  • 2 heaped teaspoons Dehydrated vegetable powder, Optional, for flavour only
  • 25 g sourdough or livieto madre., To taste, optional
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    Preparation
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Recipe's preparation

    Water yeast mix
  1. Add the water and yeast into Closed lid
    2mins 37degrees speed 2
  2. Add all other ingredients to Closed lid

    Knead Dough modefor ca. 4 minutes.

    Move dough into a floured bowl, sprinkle with flour and cover up.

    Leave to prove, in a warm place for ca. 1 ½ hour. ( I put it into my microwave with a cup of boiling water-repeat a few times)

    Flour your baking mat and knead dough and form it into a bread shape.

    Put the round shaped dough into a floured proving basket, or any smallish round bowl, cover with a towel and leave to prove for a further hour. You can form this dough into a nice shape, in the basket or bowl.

    Heat up oven to 230 fan forced, add a cast iron pot and lid.

    Once heat has been reached, leave an extra 15 mins for pot to heat up.
    Then take out the pot and let the round shaped dough fall into it. Make sure the dough is loose from the edges of the basket or bowl, so it doesn't get stuck when you tip it into the hot cast iron pan.
    Work fast, as it’s hot.

    Bake for 45 mins with lid on and potentially a further 15 mins with it off for a nice crunchy crust. This is depending on your oven too. Keep an eye on it.

    If you don't have a cast iron pot, you can use any smallish oven pan. Keep it smallish so the dough doesn't flatten too much.
  3. This is a variant of several, very popular German recipies, which I've just amended to my liking and taste.
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Tip

This bread is rather versatile.

Use any flour mix. Just add extra water when using wholemeal, as it soaks up more water.

The Joghurt, buttermilk or sour cream make and keep it nice and moist.

The proving basket is not essential. It just keeps the dough in shape and can leave a nice pattern, that all. Any smallish bowl is ok. Don't use the biggest bowl you have, as that will flatten your dough.

Get a cast iron pan, it's so worth it. I bought one ages ago, on BBQ specials, at the German Shop. tmrc_emoticons.;-) $25.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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