• In a bowl, using digital scales or your Thermomix TM6 scales, add ingredients in the order in this recipe from wet to dry ingredients
• MIX by hand or spatula or in TMs: 1 min on dough or knead
• REST at least 15mins to 30mins, for TMs: dislodge dough from blades by turning the bowl onto the bench or silicon mat
• KNEAD, stretch and fold dough several times (LESS is more, do not break the dough, no more than six stretch & fold), you can also, if you prefer, to do old fashioned ‘comfort’ kneading.

  For TMs: 1-2 mins on dough or knead
• RISE for 2-3hrs at room temperature in a oiled and covered container
• Dough should rise at least 50% in height or volume
• SHAPE into 100-125g rolls and place touching sides on the lined enamel tray of your oven or heavy roasting pan or large muffin tins or special bread roll tins like in my photo
• MIST like mad with water and keep covered
• FOR SAME DAY BAKING: let rise covered until they are risen again to double. Time will vary depending on room temperature, keep moist and covered, away from draft and direct heat source
• FOR NEXT DAY BAKING: let rise covered in another closed container or wet cling wrap (NOT TEA TOWEL) in the fridge, DO NOT FREEZE
• BAKING: get an oven thermometer to make sure that your oven is doing the right thing

  SAME DAY baking: pre-heat your oven to 225-235C, and MIST your rolls with plenty of water. Throw two big handful of ice cubes as you place the bread rolls dough into the oven. Bake for 20mins. Reduce heat to 200C and bake for another 10-15mins until dark golden brown and thermometer inserted into the rolls show 95-100C

  FOR NEXT DAY BAKING: Take rolls out of the fridge, MIST your rolls with tons of water, place your bread rolls dough into the oven, throw two handful of ice cubes and crank up your oven to 235C, for half hour. Reduce heat to 200C and bake for another 15-20mins until dark golden brown and thermometer inserted into the rolls show 95-100C

WHITE LEAVEN

• Stir and mix well, leave overnight or 6-12 hours until starter has doubled and bubbly

MIX

• BY HAND: In a huge large diameter bowl, measure and add your wet ingredients. starting with the starter. Then add all of the dry ingredients. MIX WELL, and massage any lumps you may have. You want to have one homogeneous dough. Turn bowl upside down on your kitchen benchBY THERMOMIX: 30 sec KNEAD, turn bowl upside down, then do the same for the other half BY MAGIMIX: 1 MIN SPEED 7, Brioche setting ROTARY MIXERS: 30 sec, K beater, speed 1

REST 1 hour

• REST (fermentolyse) the dough covered (turn your bowl upside down)

STRETCH & FOLD X4

• STRETCH and FOLD your dough 3-4 times, EVERY 30 mins - REPEAT 4 TIMES

SHAPE

• SHAPE your dough into your large sandwich loaf tin (outer measurements 30cm long x 13cm wide x 12cm height)

RISE OR RETARD

• RISE OR RETARD OVERNIGHT until doubled. The dough must double before baking so if it is still not doubled after an overnight rise, take it out of the fridge to double

BAKE

• PREHEAT YOUR OVEN TO 225-235C for 30mins with an enamel tray on the lowest rack PUT your dough in on a rack above the enamelled tray ADD two handful of iceBAKE for 20mins REDUCE temperature to 200C, BAKE for 20mins REDUCE temperature to 180C, BAKE for 20mins INSERT thermometer, the inner dough temperature must reach 100C. ENJOY... wait till it cools down if you can, to get a better crumb ... I bet, you can't resist cutting it as soon a it is out of the oven BAKED BREAD is freezable in a zip-lock bags for up to 2 months
• put your tinned dough in bake for 20mins reduce temperature to 200C, bake for 20mins reduce temperature to 180C, bake for 15-20mins until inner temperature of dough reaches 100C

ENJOY

• if you can resist the temptation, wait until the loaf is cool before cutting but, the choice is entirely yours! Enjoy and you can even freeze this baked loaf for 2 months in an airtight container or zip lock bag