 |
|
|
|
|
Recipes
| Bread – Richard Bertinet, The Bertinet Kitchen |
This is a basic bread recipe which can be varied endlessly. Chef and expert baker Richard Bertinet says that bread made with this slow method is often tolerated easily by people who are intolerant to shop-bought commercial bread, and 3 people in the Thermomix office have personally proven this to be true! I find it very easy to fit bread baking into my schedule – I mix and work the dough late in the evening, then leave it to rise in a cool place overnight; in the morning, it just needs tipping out, gentle shaping, resting, then baking – easy even for working people. Alternately, mix and work the dough in the morning and bake when you return home from work in the evening. Makes 1100 g bread or rolls.
If you fancy an excellent day out, see www.thebertinetkitchen.co.uk for Richard’s cooking and baking classes; they have several guest chef classes too. |
| Ingredients |
120 g organic rye flour or rye grains
500 g organic strong white bread flour
10 g fresh yeast or 1 sachet of instant yeast
1 tsp salt
480 g warm water |
| Method |
1. If using rye grains, grind 1 minute/Speed 10 to flour.
2. Add all ingredients and mix 20 seconds/Speed 3 to combine. The mixture should form a ball and the dough should begin to clean the sides of the bowl. If it’s too dry, add a little more water (common with organic flours) and mix a few seconds more.
3. Set the timer for 7 minutes, put the Speed dial to lid locked position, and press the Dough button to start the working of the dough. Do not leave your Thermomix unattended while on Dough Setting. The dough will end up being smooth, shiny and slightly tacky. Scrape out the dough into an oiled bowl. Return the TM bowl to the base and whizz at Speed 8 for a few seconds to send the remaining to the sides of the TM bowl – scrape out and add to the bowl of dough. Cover the dough with a tea towel and leave to rise until almost doubled in size. This may take several hours if the room is cool, but the slow rising adds to the flavour and digestability of the bread.
4. Scrape out of the bowl onto a heavily floured surface and dust the top with more flour. Without working the air out of the dough, form a loaf shape or divide into 15 to 20 pieces and form into rolls. Put into a 900 g loaf tin, or place on a baking sheet. Cover with a clean tea towel and leave to rest until almost doubled in size.
5. Bake 20 to 30 minutes for a loaf or 10 to 12 minutes for rolls at 220°C/425F/gas 7. Aga Ovens: Bake same timings in the Aga Roasting Oven on the rack on the floor.
|
| Janie's Tip: | Tip: See Richard’s excellent books “Dough” and “Crust” for many, many ideas and recipes for delicious breads. I like to make this recipe as baguettes, rolls, fougasses, cottage loaves, or any other shape that takes my fancy.
Tip: To make this bread with a “ferment”, i.e. similar to a starter, just make the recipe one day with an extra 200 g strong white flour and an extra 140 g water, then set aside 200 g of the dough in the fridge in a bowl covered with cling film for 24 to 48 hours. Each time you make bread after that, just add the ferment to the ingredients above before mixing and working, and set aside a new 200 g piece in the fridge after the working. Using a ferment will give your bread an even better flavour.
|
|
|
|
