As you know, I love making bread…and this loaf was such a pleasure to make and play with. The dough is so soft and completely divine. I was transported back to childhood a little, and watching my mothers floured hands kneading a pliable homemade dough into a fragrant and deliciously soft loaf. The steam oven is certainly helpful, but in the absence of such an appliance (short of buying one of course) I have given instructions below. I hope you enjoy!
Make sure you check out some of our other amazing yeast bread recipes:
No Knead Bread with a Pre-Ferment
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Need
- 2 Teaspoons dried yeast
- 350 Grams water
- 500 Grams bakers or strong flour
- 50 Grams semolina
- 50 Grams Extra Virgin Olive Oil (EVOO) BUY
- 2 Teaspoons pink salt flakes plus some more BUY
- A few sprigs of rosemary, foliage only
Do
- 1
Place yeast and water into Thermomix bowl and warm 2 min/37℃/speed 2. Allow to rest in bowl 20 minutes.
- 2
Add all remaining ingredients and blend 10 sec/speed 6.
- 3
Knead 3 min/Interval/dough setting.
- 4
Tip out onto floured cloth and form into a tight ball. Cover loosely with cloth and allow to rise until doubled.
- 5
Preheat your steam oven to 220°C on Fan Steam setting. (No steam oven?? Place a large pan of water in the bottom of your oven when you preheat and leave it there throughout the whole baking process to produce steam.)
- 6
Roll dough out into long fat sausage and roll dough around itself into a giant scroll.
- 7
Place onto a piece of baking paper and dust with the flour that is left on the cloth.
- 8
Sprinkle with a little additional salt. Allow to rise until you are happy with how it looks. (This will depend on the weather, the freshness of the yeast you used amongst other things!)
- 9
Transfer to oven (for a crispier crust, use no tray underneath, so a pizza peel is a good idea for this).
- 10
Bake 25-35 minutes until crust is golden and sounds hollow when tapped.
- 11
Cool before slicing but it is great hot, slathered with butter.
