How to make Thermomix Artisan Bread | Sophia's Kitchen

[@philipdorey4651]

Hi Sophie, I’m always in awe of someone who produces content for U-tube. On a technical issue, I find the background music coupled with the kitchen echo distracts from your brilliant presentation. It’s quite professional. I will be following your recipes and making bread this way. Ta.

[@sharondoublet8881]

Still such a go to recipe. I wouldn't look at any other website for bread recipes and advice. Didn't realise I should use half the amount of yeast when putting in the fridge overnight, but hey! Practice makes perfect!!! Thanks Sophia, you are such an inspiration to me!

[@marlagiacon1646]

I use your bread recipes every weekend to bake loaves for family and friends

[@sophiapeace]

I’m so glad!!!

[@maripazflores365]

Thank you Sophia! Love all your videos, your recipes, your books.

[@namiaoyagi4505]

Can you explain the spraying with water. Do you spray the bread and then cover it?

[@mariangelaamorosi3310]

Fabulously easy, and yummy!

[@janauld4390]

Thanks so much for taking the time to apply. I haven’t been game enough to try again, but I certainly will.

[@TheAlbaGarden]

Use this recipe all the time! Thanks!!

[@amcken]

Thank you. Looking for SOURDOUGH recipes too, please.

[@life_and_motion]

Hello Sophia, I enjoyed the video and will try again, but unfortunately, my loaf did not double in size if anything it probably only increased by 30% I used instant yeast, is anyone aware of how many grams of actual dry instant yeast I should have used. Does this appear in any of your books as I have purchased them all and have yet to have an opportunity to check them out.

[@afadel6678]

I just baked this loaf for my neighbour who is a nurse, because I didn't want to make just an ordinary loaf. After i was done, i had to do another one for me.

[@IGGI4U]

Hello. I love your videos! I tried the artisan bread; fantastic. What is the recipe for a large or larger bread pls?

[@byroseycloud]

One of my fav things to make in my thermomix

[@sophiapeace]

Awesome!

[@DawnPeacock]

Looks great! Could you elaborate a bit on the part where you spray it with water? Spray the loaf before putting the lid on the Dutch oven? How much water?

[@cynthiaabraham3733]

Hi, I love watching you and your enthusiasm makes me excited to get my bake on. I’m wanting to know what brand your cast iron Dutch ovens are! Thank you so much!

[@MissCagoita]

Great recipe!! I haven't tried yours yet but will do. Lately I have been doing the 'pao de agua' baked in the Dutch oven but was not doing the 2nd proofing but will do next time :)

[@michaeljee251]

I should add that it rises both proofings but is just flat after cooked. Tips for a lighter loaf sooo welcome!

[@janauld4390]

Great video. My loaf flattened when I scored it, not sure what I did. I used a razor blade?

[@PapaLim]

Jan Auld I faced e same problem too

[@sophiapeace]

Hi there! Practice makes perfect! When I learned to score it took me ages to find the right technique. The trick is to move extremely quickly and to not stop, even if you get stuck on a piece of dough. You might also be scoring too deeply, but I couldn’t tell unless I saw you do it.

[@mm-nk3qe]

Wow. Not just a pretty face

[@greensugar01]

When do you sprinkle with water?

[@andreamorales8129]

I’m giving it a try 😊

[@theresapizarro2296]

Where is the black dutch oven from? Thank you

[@beaatrice7510]

Hi Sophia! I'm going to try this today! I'm wondering, what do you think of bread improver? Would it be useful in a recipe like this? Or do you think it's unecessary?

[@joychong9702]

Hi Sophia, if we do not own this black pot, what would u recommend? 220 for 45 min? Thanks

[@agathanahidd1595]

Have you got any more videos coming out?? I love them! Any festive recipes you love?

[@sophiapeace]

Aga Nahid yes absolutely! I love that you enjoy my vids! After my Australia tour I took a bit of time off to regroup and replan the year! I’ll be starting with vids again in Feb! Can’t wait!

[@sweetazlife2013]

Hi Sophia, what steps would be different if I were to use a sourdough starter as opposed to dried yeast? and how much starter should I use?

[@sophiapeace]

As a general rule, you’ll want to add 15-20% of the weight in flour of sourdough starter however you’d need to completely alter the method of the recipe. Unfortunately I can’t really explain it in a comment. Maybe a good topic for a new video :) in the mean time, check out my sourdough book real bread!

[@michaeljee251]

Hmmmm I dont seem to be able to pinch it til there’s no seam underneath! Then when it goes in the dutch oven (cast iron casserole dish with well -fitting glass lid it’s a bit flatter than the film and doesn’t seem to rise as much so not so light as yours sophie. 😩

[@takoreamexicangrill]

Nice Sophia, never made bread myself, but I took the plunge to give it a go... This looks superb... you aint got ciabatta in your channel, are ye? itd be awesome if you had... also focaccia. Cheers!

[@mineiwang]

Can you use white sugar instead of molasses?

[@vaniaaristamuljadi2250]

Hello Sophia, i really like your video, its really helpful, sorry to bother you, i want to ask, if i just have instant yeast instead of dry yeast, can i use it?can i use same amount of yeast?and if i don’t have molasses, can i substitute molasses with honey or anything else?thankyou so much Sophia ☺️☺️

[@lenabar-maor4592]

Dear Sophia, I absolutely love your "real bread" book. I have been making many of your recipes. Tastes wonderful!! I am a beginner in bread making, and I am having difficulty with the texture of the breads that need to be shaped. I have proving baskets, I do the folds, everything like in the book. However, once the bread is baked, I get a beautiful crust with very dense and hard inside. I believe my rye starter is great. What do u think can be my problem besides lack of experience. What am I missing? Thank you so much for all your help and your lovely book!!!!! A pleasure

[@sophiapeace]

Could be sooo many things. Possibly over proved dough, try proving for less time.

[@sharonhunter1618]

I’ve just discovered your KZbin and I’ve subscribed

[@sophiapeace]

Thanks for the support! Welcome to the family :)

[@katanyajason3316]

Does this work with spelt flour too? Would I have to use more yeast?

[@Anna-ok7rg]

Do I still add a tablespoon of yeast if mine is instant one? Or shall I do 1 heaped teaspoon? X

[@sylvieprudhomme1873]

The recipes you have listed are not of the bread you are baking ? Where can I find the recipe?

[@tanyaryan6715]

Love making thermi bread 💞

[@456lyon4]

At last! I have been waiting for this video on how to make bread. Thank you! I have a question. How do you make thermomix temperature for yeast???

[@sophiapeace]

37 degrees :)

[@mrs.ho-tsencooper-thornchu5689]

where i can buy that thermomix (stand borad )?

[@sophiapeace]

You can buy them on my shop 😉 thermomixbakingblogger.com/product-category/new/

[@lilifer3]

Following you from Oz

[@wjmallett2251]

Well my bread is in the oven. So far so good (except for my knife which hacked rather than cut!). Note to self - buy a bread lame! The video does not mention olive oil but the written version does. Mine has no olive oil, so fingers crossed! 21 minutes to go 🤞🤞🤞😀

[@sophiapeace]

Lovely!!!

[@wjmallett2251]

Update. My bread was yummy. I'm thinking that it may have risen a little more had I been able to cut it properly. Will definitely make again.

[@iamlenster1229]

What if you can’t get whole meal flour at the moment (pandemic situation). Can I use quinoa and mill it?

[@mm-nk3qe]

Try an indian shop. They have plenty of flour

[@kerryclayton2809]

Are you adding Wholemeal bread flour or normal wholemeal flour please Sophia? Thank you!

[@sophiapeace]

Wholemeal bread flour 😊

[@kerryclayton2809]

Sophia Bakes - thank you, thought so but didn't want to assume and get it horribly wrong ;-)

[@louisestadly3501]

Have you made sourdough bread, using your starter, in the Thermomix? If so please can you make a video 🤞

[@PapaLim]

I tried to make my 1st sourdough bread using your recipe in e ebook. E bread did not rise properly. But Taste nice..Quite.soft on e inside + very thick crust hehe But i faced some problems and hope you can advice me to improve my bread Problem #1 It was rising properly @ final proving.but the texture of the dough is quite.fluffy/air and soft. Is this correct? Problem#2 But when I try to scour it (b4 putting oven), due to e soft texture of the dough> I cannot cut. When I managed to cut, e dough.seems to deflat alot (like balloon losing air).. is this normal?

[@sophiapeace]

James Lim hi James! Well done! It sounds like you did everything perfect until you scored the Bread. It is very normal for your bread to be soft after proving, sourdough is always a little softer than commercial bread. It suggests you will have a light and fluffy texture when baked which is good! When learning to score Bread, it took me many many tries before I got it right. It’s hard to explain but you need a very sharp knife (sharper than most kitchen knives). I use a special bakers lame which is like a razer blade. Also, the key is to move quickly and when you get stuck on a piece of dough, don’t stop, keep going. Practice makes perfect!

[@456lyon4]

I have never managed to make my sough double the size. What am I doing wrong?

[@sophiapeace]

It could be many factors and it is difficult to say without knowing your exact circumstance. I wouldn't worry about it so much, your dough doesn't always have to EXACTLY double... it just needs to show some evidence of activity and rise. If you feel as if your dough isn't rising enough I would start with adjusting the temperature of the room you are proving it, perhaps you need to think about warming things up to encourage activity. Perhaps get yourself a proving cupboard or box, or place the dough in the oven with the door ajar and the light on to keep the heat in :) You are aiming for around 26C.

[@greenberyl]

Your yeast is probably stale or you are baking in a cold environment. Depending on the temperature dough takes a variable amount of time to rise.

[@deniseanne07]

Loving your bread videos especially this one and sour bread dough 🥖

[@sophiapeace]

More of those to come!! :)

[@paulgomm3876]

Do you have a baguette video?

[@sophiapeace]

Coming soon!!! Just being edited now. Make sure you subscribe to get notified when it gets posted x

[@paulgomm3876]

Thanks Sophia, already subscribed. Made baguettes today- turned out exactly as you said it would!!

[@JLJ9811]

Nice video..

[@sophiapeace]

Thanks 🙏

[@monikapilipczuk4727]

Hi, how big is your casserole? 26 or 28 cm?

[@sophiapeace]

either would be fine :)

[@Paul-MP]

Check out Ann as well: kzbin.info/www/bejne/hKjNk4uGlsyUmKs

[@thermomixcuisinemarocainef6641]

👍

[@marionfillaut7265]

👏

[@simon4043]

For heaven's sake, cut out the music! I want to hear your voice

[@kevinu.k.7042]

37 degrees? Blimey! You need to check yeast activity and temperature. 20 C - 27 C Most Favourable Range For Yeast to Multiply 26 C Optimum multiplication of Yeast Achieved 27 C - 30 C Optimum Fermentation Range Not watching more of this - You clearly don't know how to bake. Yet you have set yourself up as an instructor. (Yes, you can put the yeast in with the yeast direct. It's dried, so its dormant. It's an old wives tale. )