Making Bread dough in your Thermomix

So many people struggle with bread making, so if you have issues, you are not alone.

Here are a few tips that some people miss.
  • Make sure you have decent flour.  (Bread flour is better for bread, yes, it is. 🤣) Many say, "I use plain flour, and it works just fine".  Yes, it will still make bread, but if you want good bread with a good crumb texture, you need the protein in bread flour.
  • Kneading is good for bread production; kneading makes your bread elastic so it can stretch and contain air pockets as it rises.  This makes your dough light.  However, you can alter the method slightly and create good no-knead bread.
  • Make sure your yeast is still within the use-by date.  Make sure you store it in a cool dark place.  Don't store your yeast in the freezer; because of the small particle size, it will get freezer burn and won't last as long.  I keep mine in the fridge but if you don't use it much, purchasing sachets and storing them in a cool pantry is fine.  
  • Keep your opened jars of instant yeast in the fridge.  It likes it in there.
  • Your dough should nearly always be soft and just slightly tacky, and this makes for soft light bread.  If your dough is dryer and firm, your bread will be too. 
  • Don't dust your benchtop with loads of flour; this makes your dough heavy and dry; get used to handling the soft, tacky dough.
  • Make sure you've proved your dough.  Sit it in a bowl on a heat pillow if you need to.  If you own a microwave, put the heat pillow in there, set it for the recommended time your heat pillow came with when it's warm, then sit the dough on top of it in the microwave and shut the door—instant proving chamber. 
  • Most of the time, you have heavy, tight, crumbed bread because you've been impatient, allowing it to prove.  
  • Don't wrap your dough up tight in a baking mat; it needs room to do its thing.  


I hope all these tips help. 
6 Lessons