I want to call this Fenix Bread, but not everyone will know what I’m talking about!
This bread has been baked in the amazing Fenix Cast Iron Dutch Oven from the Mix Shop. Super high quality from Firra Cast Iron, these are designed to last. You can hand these down to your grandchildren, they’re that good!

I love to bake bread. Most people know this, I think I’ve developed the best technique for perfect home baked bread. I couldn’t do it without my Thermomix as it creates the perfect temperature for proofing the yeast, then it does the hard yakka for me by kneading my dough to perfection. If I’m pressed for time, I could even prove the dough in the Varoma.

Bread making isn’t hard, it just needs time. I only bake bread on a day when I know I don’t have to go anywhere for very long. I allow about 5 hours in the day. Of course, these aren’t active hours by any means! I’m always doing something else while the dough is proving or baking.

ThermoGourmand

Bread baked in Cast Iron Pot

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Ingredients Method

Ingredients

  

• 370 g water
• 2 tsp dried instant yeast
• 1 tsp sugar
• 600 g bakers' flour
• 2 tsp bread improver
• 30 g olive oil
• 2 tsp salt

Method

 

1. Place water, yeast and sugar into Thermomix bowl and warm 3 min/37/sp 2.
2. Leave for 10 minutes.
3. Add flour, bread improver, oil and salt. Set Thermomix to Dough/ 5 min.
4. Remove dough to an oiled bowl and cover with plastic wrap (I use a plastic shower cap). Allow to prove until almost tripled.
5. Tip dough out onto a floured bench. With floured hands, bring edges into the centre to form a ball, then press out into a circle shape.
6. Fold the outside edges of the circle in to form a triangle.
7. Bring the top of the triangle down with one roll. Press down where it joins the remaining dough. Continue rolling and pressing until you have a cylinder.
8. Place into an oval container lined with baking paper - I use an oval casserole dish. Make sure the baking paper is large enough for you to be able to move the proved loaf of bread into the cast iron pot.
9. Cover with a large plastic bag - make sure it’s not going to touch the dough. Allow to prove until almost tripled.
10. As it nears that stage, preheat the oven to 210c and place the cast iron pot with lid on into the oven to heat for 20 minutes.
11. Remove the pot from the oven and carefully place the dough in using the baking paper to hold it. Sprinkle with flour and slash with a sharp knife or lame (pronounce lahm).
12. Spray with a little water , replace lid and bake for 40 minutes.
13. Carefully remove to a wire rack to cool.