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White sliced ​​bread with thermomix

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6 March, 2024

This recipe has been sent by our friend Luz Maria Lagoa Vives. Hello comrades. After the last 2 breads, semi-whole and 100% whole-wheat, to satisfy my husband culinarily, I have made him without whole-wheat flours.

He likes it more and the waiter and I mold ourselves with whatever.
I give you two yeast candidates, I have used only 10 g, since I have preferred to do the long cold fermentation, the masses come out more enriched, flavored, juicy and spongy, and,,, blah, blah, and a long blah, But the truth is, listen to me, even for the preparation of a simple sliced ​​bread, the dough needs your care.

White sliced ​​bread with thermomix

White sliced ​​bread with thermomix

Of course you do want a quick bread, in a matter of 2/3 hours you will have it, but,,,,, based on a lot of yeast, how bad it feels intestinally speaking, not to mention the smell,,,,
Anyway,,,, we are free to choose,,, but, let the baby be pampered, as I call my masses, they are like them, tender and delicate that need care 🤣🤣

White sliced ​​bread with thermomix

People

6
Kitchen

Spanish Cuisine

Category:

Bread and Doughs

Ingredients of white sliced ​​bread with thermomix

  • 525 gr strength flour
  • 10/15 gr fresh yeast
  • 180 ml milk
  • 180ml water
  • 25 gr honey
  • 30 gr butter (TA)
  • Pinch of salt (about 8 gr)

Preparation of white sliced ​​bread with thermomix

  1. We start by sifting the flour, into the glass,
  2. 10 seconds / speed 8.
  3. Set aside and reserve
  4. We temper the milk and add the crumbled yeast, stir
  5. In the thermomix glass, add the water, milk, honey, cubed butter and the flour with the salt,
  6. 10 seconds / speed 4.
  7. We let it rest for 20 minutes so that the flour particles are hydrated.
  8. Then, we give
  9. 3 kneadings of 2 min, with 5 min breaks.
  10. Remove to a lightly greased bowl and cover.
  11. Here we have 2 fermentation options, wait about 2 hours at room temperature
  12. Or, leave it at room temperature for 30 minutes to start the fermentation and put it in the refrigerator overnight.
  13. Then, the next morning, remove from the cold, let it cool for about 40 minutes. And degas (removing the air created after rising), kneading lightly by hand for 1 minute.

FORMED AND BAKED

  1. We sprinkle the work table with flour and pour out the dough.
  2. Let’s stretch and form a rectangle.
  3. Prick with a fork to remove any air bubbles, so that large alveoli do not form (these types of bread do not necessarily have them).
  4. We roll it up and place it in the mold previously greased with butter.
  5. We cover and let the dough reach the edge. (approximately 1’30 min)
  6. Oven previously preheated to 180°; heat up and down
  7. We spray our bread with water
  8. We open the oven and also spray its interior.
  9. We bake for about 45 min.
  10. We turn off and remove
  11. When it cools, unmold and let it cool completely on a rack.
  12. ONLY LEFT TO ENJOY, GOOD PROFIT

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Receta por chomon