Traditional Homemade Loaf with Thermomix

We put 480 ml of water and the flour in the glass. We mix for 30 seconds at speed 4 and let it rest for 1 hour with a lid and beaker to perform autolysis.

We dissolve the yeast in the remaining 20 ml of water, add it to the glass and mix for 10 seconds at speed 4. We let it rest for 10 minutes.

Add the salt and mix for 10 seconds at speed 4.

We make 3 kneadings of 2 minutes at spike speed, leaving 5 minutes of rest between each kneading.

Pour the dough into a lightly greased bowl, cover and let it rest for 30 minutes.

We make folds around the entire dough with moistened hands. We turn it over, cover it and let it rest for 30 minutes. We repeat this operation two more times.

After the last fold, we let it ferment until it triples in size, approximately 2 and a half hours.

We pour the dough onto the floured table, carefully shape the bread and place it in an improvised banneton with a floured cloth, with the closure facing up. We let it rise for 1 hour and a half.

We preheat the oven to 250° with heat only at the bottom and place a container in the bottom. Pour the dough onto baking paper, sprinkle with flour and knead.

We introduce the bread and pour a glass of boiling water into the bottom container. We bake 20 minutes.

We carefully remove the container, activate the heat up and down, lower the temperature to 230° and bake for 35-40 more minutes until the desired golden brown is achieved.

We turn off the oven and let it cool completely on a rack before cutting.

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