Hello Collette I too love my Thermomix but equally love my Miele ovens so am trying to learn to use the best features of both. Your comments about wet hands are great. I also like the fact that you fold the bread and I did do that today. I prove my bread in the Miele on the prove function at 30 C and I use Moisture plus. We like a very good crust but I have not mastered the temperature at which to bake the bread. I used to bake it at 230C on shelf two, and it would burn. Miele ovens say reduce temperature by 20° from the temperature in the recipe Today I put it on the middle shelf preheated at 230° and lower it to 200C when I put it in the oven , 2 shots of steam as this is what makes crust and baked for 30 minutes. It was quite good when I took it out but softened on resting. So moisture trapped in bread. So I know I should’ve baked it longer, or at a higher temperature. You didn’t take your bread out of the oven so I don’t know what yours looked like. I was also wondering if your other oven is a steam Combi oven. If it is, have you tried baking your bread in that oven? I have the steam Combi oven but I’ve never baked bread in it. Have you tried any of the Miele automatic bread functions? If you can help me with any of these questions I would really appreciate it as I really don’t have anyone to talk to regarding the actual baking of bread in those ovens. Thanking you in appreciation 🙏
Very helpful... I've made it several times, but definitely struggled with the wet dough. Your demo was great... thanks.
Put some oil in your hands
Hello still waiting for your cook book .love your recipe and help. Don't forget TH-cam,
Hello Collette
I too love my Thermomix but equally love my Miele ovens so am trying to learn to use the best features of both. Your comments about wet hands are great. I also like the fact that you fold the bread and I did do that today. I prove my bread in the Miele on the prove function at 30 C and I use Moisture plus. We like a very good crust but I have not mastered the temperature at which to bake the bread. I used to bake it at 230C on shelf two, and it would burn. Miele ovens say reduce temperature by 20° from the temperature in the recipe Today I put it on the middle shelf preheated at 230° and lower it to 200C when I put it in the oven , 2 shots of steam as this is what makes crust and baked for 30 minutes. It was quite good when I took it out but softened on resting. So moisture trapped in bread. So I know I should’ve baked it longer, or at a higher temperature. You didn’t take your bread out of the oven so I don’t know what yours looked like.
I was also wondering if your other oven is a steam Combi oven. If it is, have you tried baking your bread in that oven? I have the steam Combi oven but I’ve never baked bread in it. Have you tried any of the Miele automatic bread functions? If you can help me with any of these questions I would really appreciate it as I really don’t have anyone to talk to regarding the actual baking of bread in those ovens. Thanking you in appreciation 🙏