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 divine. I was transported back to childhood a little, and my mothers floured hands kneading a pliable home made 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!
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- 2 tsp dried yeast
- 350 g water
- 250 g Laucke Type 00 Flour Laucke Type 00 Flour BUY
- 250 g Laucke Bakers Flour Laucke Bakers Flour plus some more BUY
- 50 g semolina
- 50 g Cobram Estate Extra Virgin Olive Oil EVOO BUY
- 2 tsp Pink Salt Flakes Pink Salt Flakes plus some more BUY
- A few sprigs of rosemary, foliage only
Place yeast and water into Thermo bowl and warm 2 min/37℃/speed 2. Allow to rest in bowl 20 minutes.
Add all remaining ingredients and blend 10 sec/speed 6.
Knead 3 min/Interval.
Tip out onto floured cloth and form into a tight ball. Cover loosely with cloth and allow to rise until doubled.
Preheat your Kleenmaid Combi Steam oven to 220°C on Fan Steam setting. (No Kleenmaid 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.)
Roll dough out into long fat sausage and roll dough around itself into a giant scroll.
Place onto a piece of baking paper and dust with the flour that is left on the cloth.
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!)
Transfer to oven (for a crispier crust, use no tray underneath, so a pizza peel is a good idea for this).
Bake 25-35 minutes until crust is golden and sounds hollow when tapped.
Cool before slicing.