While I have some buttermilk left, I like to make Buttermilk Bread. I usually do this in my bread machine, but I thought I'd see what happens in Thermy.
I'm not convinced that Thermy will replace my breadmaker. If I didn't have one, Thermy would possibly make buying one unnecessary, but I like the convenience.
Anyway. I started off with my usual recipe, although I swapped out 50g of flour for 50g of milled seeds. I think this was a mistake, I should have added the milled seeds as an extra and not replaced the flour.
All the ingredients went into Thermy, and I mixed on speed 3 for 20 seconds to combine. I then put it on to knead for 1.5 minutes, all as per Fast and Easy Cooking instructed.
The dough was very wet. Too wet. I tipped it out onto a floured surface, and kneaded more flour in. This is why I think the seeds should have been extra rather than a flour substitute.
I then put the dough into a floured banneton, put it in a huge plastic bag and tied, and left on the windowsill to rise.
I put it in the airing cupboard to rise.
I put the oven on and put the breadstone in. Much, much later I remembered to go and get the dough out of the airing cupboard,
It hadn't risen.
I cooked it anyway,
The resultant texture was a bit like soda bread, so I think it was a yeast activation fail.
I hadn't warmed anything and I used cold buttermilk and a non-chemical yeast. The fault was most likely mine.
It tasted OK, but not at all how it should have done.
I think I'll go back to brad basics with Thermy, and start from the beginning. In the meantime, I'll continue with my breadmaker.