Everyday white loaf (TM)
From Cookipedia
| Everyday white loaf (TM) | |
|---|---|
 |
| Servings: | 1 large loaf |
| Ready in: | 4 hours 10 minutes |
| Prep. time: | 3 hours 35 minutes |
| Cook time: | 35 minutes |
| Difficulty: | 
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This recipe is based on one that I made at bread school day course at the Míele Experience Centre and has been adapted for making in a Thermomix. There is also a recipe for making this using the conventional method.
Ingredients
Ingredients
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- 15g fresh yeast
- 300g (approx) sparkling water, at room temperature (see Chef's notes below)
- 500g strong white bread flour
- ¾ teaspoon salt
- 15g olive oil
Method
- Add the yeast and water to the TM bowl.
- Mix for 2 minutes / Temp. 37° / Speed 1.
- Add the remaining ingredients in the order given above.
- 3 minutes / Knead
- Leave in the TM bowl until the dough has rested and is touching the lid.
- 12 seconds / Knead
- Tip the TM bowl upside down on a lightly floured surface .
- Loosen the blades by undoing the blade unit at the base. The weight of the blades will help the dough to drop out of the bowl onto the surface.
- Pull any remaining bits of dough off the blades and out of the bowl.
- Shape into a ball, place in an oiled bowl and cover with clingfilm.
- Leave until the dough has almost doubled in size (about an hour).
- Gently knock back, face downards into a rectangle, one side being the same length as the tin.
- Roll the dough towards you as tightly as you can.
- Flatten and stretch the ends and tuck them underneath so that they meet up in the middle.
- Place into a 900g / 2lb loaf tin, cover with clingfilm and prove until the dough reaches the top of the tin.
- Make some diagonal slashes across the top or one long one across the lenghth and bake at 220° C (425° F - gas 7), [fan oven 200° C & reduce cooking time by 10 mins per hour] for 30-35 minutes until golden.
- Cool completely on a wire rack.
Chef's notes
The amount of water you need can depend on the heat and humidity of your kitchen. It can also depend on the flour you are using. I used very strong Canadian bread flour, which like wholemeal, needs much more water than ordinary bread flour.