Serrana thread with Thermomix

(No Ratings Yet)

22 June, 2026

Serrana thread with Thermomix

Recipe from our friend and collaborator Luz Maria Lagoa. For lunch, dinner, or snack; a spectacular village bread filled with lettuce, tomato, goat roll, evoo and the main star, Serrano ham. The boys prepared it under the guidance of a servant. Thermomixers are made.

The magic of a hyper fluffy crumb at home

The great secret of this mountain thread lies in the care and patience during its resting times. The result is a rustic bread with a crunchy crust and an incredibly honeycombed and tender interior, perfect for housing the intensity of the Serrano ham and the creamy touch of the goat cheese.

Traditional techniques adapted to your Thermomix

By applying baking processes such as prior autolysis and spaced folds directly in the bowl, we manage to structure the gluten optimally and without excessive effort. A round recipe that will become the queen of your informal meetings.

Serrana thread with Thermomix

INGREDIENTS

🌾 500 gr strength flour
💧 375 ml water
🍞 6 gr fresh yeast
🧂 12 gr salt
🥬 Lettuce, tomato, goat roll, evoo and Serrano ham (for the filling)

PREPARATION

1
We add 350 ml of water and the flour to the glass, program 30 seconds, V-4 to do the autolysis.

2
We let it rest with the lid and the beaker on for 1 hour. (Autolysis only consists of mixing flour and water, without yeast or salt, to help develop gluten naturally).

3
Then, in the remaining 25 ml of water, add the crumbled yeast and add it to the glass, mixing for 10 seconds, V-4. We let it rest for 10 min.

4
Then, we add the salt and program 10 sec, V-4.

5
Lightly grease a bowl and pour the dough into it. We cover and let it rest for 30 min.

6
After time, we will fold and stretch it by moistening the dedines in water around the entire circumference of the dough in the same bowl. We turn the dough and cover. We let it rest for 30 min.

7
We will do this same folding operation two more times, completing a total of 3 series with their respective rests.

8
In the last fold, we cover and let it triple in size (approximately 1 hour and a half, always depending on the temperature of your kitchen).

9
We sprinkle flour on the work table, carefully pour the dough on top and sprinkle the surface with flour again.

10
Taking care to remove as little air as possible after fermentation, we form a ball, sprinkle flour on the surface, cover and let it rest for 20 minutes.

11
Then, we soak the dedines in flour and make the central hole to give it a donut shape. We cover and let it rise again (approximately 1 hour, depending on room temperature).

12
We place a metal container at the bottom of the oven and the refractory stone so that it heats up well. We turn on the oven at 250° between 25 or 30 minutes before baking, with the heat only option below.

13
When the thread has grown, we sprinkle more flour on the surface and make the cuts or combs with a blade.

14
We place our bread in the oven on the stone and immediately pour a glass of boiling water into the bottom container to generate steam. We bake for 20 min.

15
After that time, being very careful not to burn ourselves, we remove the container from the water. We changed the oven to the top and bottom heat option and lowered the temperature to 220°.

16
Bake for another 30 to 40 minutes, or until the desired golden brown crust is achieved. We turn off and remove to cool completely on a rack.

17
Once cold, we open the bagel in half and fill it generously with the lettuce, tomato, goat roll and Serrano ham. ONLY LEFT TO ENJOY, BONUS!

Recipe by Jesus