AuthorLe-ThermiqueCategoryBreadsDifficultyIntermediate WEIGHING INGREDIENT
- Place the mixing jar in the base unit, and press the scale button to start the weighing. The display will show “0 00 0” by default.
- Add ingredients: Weigh all the dry ingredients and follow by wet ingredients.
- Weigh the ingredients one by one in the mixing jar to show the exact value on the LCD screen.
- Press the scale button once it will reset to zero.
- Remove the ingredients, it will minus the weighing total value.
KNEADING
- After weighing all the ingredients, select KNEAD for preset mode 10 minutes OR you may use 3 minutes manual setting for quick kneading.
Select preset mode R - KNEAD and run the auto setting : Timer: 3 Minutes / Speed: 3 then continue Timer: 7 Minutes / Speed: 2
OR
- Select preset mode R "KNEAD" Auto Settings Timer : 3 Minutes / Speed: 2 / Temperature: 37°C
Notes:
- If the dough is sticky that it sticks to your fingertips, you need to add a little flour 1 – 2 tablespoon of flour and knead for 1 Minute.
- Follow the instruction for 1st Rise for 1 hour.
Punch, Shape the dough and 2nd Rise
- Use your hand to punch and flatten the dough to release the air.
- Turn the dough onto a floured surface, and roll it out into a large circle or rectangle until that the dough is about 1/2-inch thick. Cover the dough again with the plastic wrap, and let the dough continue to rise for another 30 minutes.
- Transfer the dough to a large parchment-covered baking sheet (or press it into a 9 x 13-inch baking pan). Use your fingers to poke deep dents (seriously, poke all the way down to the baking sheet) all over the surface of the dough.
- Drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle evenly with the fresh rosemary needles, tomatoes, olives and sea salt.
- Preheat oven 230°C for 20-25 minutes until golden brown.
- Remove from the oven, and drizzle with a little more olive oil if desired. Slice, and serve warm.
Notes:
Flaky vs. fine sea salt: If you do not have flaky sea salt on hand, no worries, you can definitely sub in fine sea salt. Just be sure to use about half the amount of salt (if using fine sea salt) so that the bread is not too salty.
0 servings
Ingredients
Directions
WEIGHING INGREDIENT
- Place the mixing jar in the base unit, and press the scale button to start the weighing. The display will show “0 00 0” by default.
- Add ingredients: Weigh all the dry ingredients and follow by wet ingredients.
- Weigh the ingredients one by one in the mixing jar to show the exact value on the LCD screen.
- Press the scale button once it will reset to zero.
- Remove the ingredients, it will minus the weighing total value.
KNEADING
- After weighing all the ingredients, select KNEAD for preset mode 10 minutes OR you may use 3 minutes manual setting for quick kneading.
Select preset mode R - KNEAD and run the auto setting : Timer: 3 Minutes / Speed: 3 then continue Timer: 7 Minutes / Speed: 2
OR
- Select preset mode R "KNEAD" Auto Settings Timer : 3 Minutes / Speed: 2 / Temperature: 37°C
Notes:
- If the dough is sticky that it sticks to your fingertips, you need to add a little flour 1 – 2 tablespoon of flour and knead for 1 Minute.
- Follow the instruction for 1st Rise for 1 hour.
Punch, Shape the dough and 2nd Rise
- Use your hand to punch and flatten the dough to release the air.
- Turn the dough onto a floured surface, and roll it out into a large circle or rectangle until that the dough is about 1/2-inch thick. Cover the dough again with the plastic wrap, and let the dough continue to rise for another 30 minutes.
- Transfer the dough to a large parchment-covered baking sheet (or press it into a 9 x 13-inch baking pan). Use your fingers to poke deep dents (seriously, poke all the way down to the baking sheet) all over the surface of the dough.
- Drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle evenly with the fresh rosemary needles, tomatoes, olives and sea salt.
- Preheat oven 230°C for 20-25 minutes until golden brown.
- Remove from the oven, and drizzle with a little more olive oil if desired. Slice, and serve warm.
Notes:
Flaky vs. fine sea salt: If you do not have flaky sea salt on hand, no worries, you can definitely sub in fine sea salt. Just be sure to use about half the amount of salt (if using fine sea salt) so that the bread is not too salty.