- 470 g water
- 2 teaspoon herbamare salt, or less salt plus herbs
- 2 teaspoon dried yeast
- 500 g bakers flour
3h 30minPreparation 3h 30minBaking/Cooking
8Recipe is created for
TM 5Please 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!
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.
Accessories you need
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.
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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