{"id":27518,"date":"2024-09-05T16:26:18","date_gmt":"2024-09-05T14:26:18","guid":{"rendered":"https:\/\/accessormix.com\/?p=27518"},"modified":"2024-09-05T20:35:42","modified_gmt":"2024-09-05T18:35:42","slug":"how-to-make-a-delicious-pain-cocotte-with-thermomix__trashed","status":"publish","type":"post","link":"https:\/\/accessormix.com\/en\/how-to-make-a-delicious-pain-cocotte-with-thermomix__trashed\/","title":{"rendered":"How to make a delicious pain cocotte with Thermomix?"},"content":{"rendered":"\n

Would you like to find out how to make delicious pain cocotte with your Thermomix?\nLet me guide you through the simple steps to make a moist, flavorful loaf that will delight your household.\nFollow me on a culinary adventure that’s as easy as it is fun. <\/p>\n\n

\n\"discover\n<\/figure>\n\n

To make a delicious pain cocotte with Thermomix, start by gathering the necessary ingredients: 500g T65 flour, 320ml warm water, 10g salt, 10g sugar and 20g fresh baker’s yeast.\nPour the warm water into the Thermomix bowl with the crumbled yeast and sugar, and mix for 2 minutes at 37\u00b0C, speed 2.\nAdd the flour and salt, and knead for 4 minutes.\nLeave the dough to rest in the bowl for 1 hour.\nThen degas the dough, shape it into a ball and leave to rise in an oiled cast-iron casserole dish.\nPreheat the oven to 240\u00b0C, slash the top of the bread, cover the casserole and bake for 30 minutes.\nRemove the lid and cook for a further 10-15 minutes.\nLeave to cool before enjoying this delicious homemade bread, the perfect accompaniment to any meal. Enjoy your meal!<\/p>\n\n

\n\n\n\n\n\n\n\n
\ud83c\udf5e<\/td>\nPreheat the oven to 240\u00b0C with the cast-iron casserole inside.<\/td>\n<\/tr>\n
\ud83c\udf3e<\/td>\nMix the flour, salt, yeast and water in the Thermomix.<\/td>\n<\/tr>\n
\u23f2\ufe0f<\/td>\nLeave the dough to rest for 12 hours.<\/td>\n<\/tr>\n
\ud83d\udd25<\/td>\nBake the casserole with the dough for 30 minutes.<\/td>\n<\/tr>\n
\ud83d\udd14<\/td>\nUnmould and allow to cool before serving.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n\n
    \n\n
  • Step 1:<\/strong> Prepare the bread dough \ud83c\udf5e<\/li>\n\n\n
  • Place the ingredients in the Thermomix and knead until smooth.<\/li>\n\n\n
  • Leave the dough to rest in the Thermomix bowl for 1 hour.<\/li>\n\n\n
  • Step 2:<\/strong> Shaping the bread \ud83e\udd56<\/li>\n\n\n
  • Preheat the oven to 250\u00b0C with the cast-iron casserole inside.<\/li>\n\n\n
  • Remove the dough from the Thermomix and shape into a ball.<\/li>\n\n\n
  • Step 3:<\/strong> Bake the bread \ud83c\udf1f<\/li>\n\n<\/ul>\n\n
      \n\n
    • Place the ingredients in the Thermomix and knead until smooth.<\/li>\n\n\n
    • Leave the dough to rest in the Thermomix bowl for 1 hour.<\/li>\n\n<\/ul>\n\n
        \n\n
      • Preheat the oven to 250\u00b0C with the cast-iron casserole inside.<\/li>\n\n\n
      • Remove the dough from the Thermomix and shape into a ball.<\/li>\n\n<\/ul>\n\n

        Ingredients required<\/h2>\n\n
        \n\"discover\n<\/figure>\n\n

        To make delicious pain cocotte<\/strong> with your Thermomix<\/strong>, start by gathering the necessary ingredients<\/strong>. Here’s what you’ll need:<\/p>\n\n

          \n\n
        • 500 g T65 flour<\/li>\n\n\n
        • 320 ml water<\/li>\n\n\n
        • 10 g salt<\/li>\n\n\n
        • 20 g fresh baker’s yeast<\/li>\n\n<\/ul>\n\n

          Place the water and crumbled yeast in the Thermomix bowl.\nProgram for 2 minutes at 37\u00b0C, speed 2. <\/p>\n\n

          Add the flour and salt, then knead the dough for 5 minutes in the mixer mode<\/strong>.\nOnce kneading is complete, leave the dough to rest in the bowl for around 1 hour to allow it to rise properly.\nTo ensure that the dough benefits from the right amount of heat, you can leave the Thermomix closed with the lid in place. <\/p>\n\n

          Once the dough has doubled in volume, place it on a floured work surface.\nGently shape the dough into a ball and place in a cast-iron casserole dish lined with baking paper. <\/p>\n\n

          Make a few cuts in the top of the dough with a sharp knife, then sprinkle with a little flour.\nCover the casserole dish with the lid and leave to rise for a further 30 minutes. <\/p>\n\n

          Preheat your oven to 240\u00b0C (gas mark 8).\nOnce the oven is hot, place the casserole in the oven, still covered, and cook for 30 minutes. <\/p>\n\n

          Remove the lid from the casserole and bake for a further 15 minutes to obtain a crisp, golden crust.\nRemove from the oven and cool on a wire rack before serving. <\/p>\n\n

          With these simple steps and practical advice<\/strong>, you’ll be able to enjoy delicious, authentic homemade bread<\/strong>, made with ease thanks to your Thermomix<\/strong>.<\/p>\n\n

          Main ingredients<\/h3>\n\n

          Here’s a simple recipe for Thermomix<\/strong> pain cocotte<\/strong> that’s sure to delight your taste buds.\nStart by gathering the main ingredients<\/strong>. <\/p>\n\n

            \n\n
          • 500 g T65 wheat flour<\/li>\n\n\n
          • 300 ml warm water<\/li>\n\n\n
          • 20 g fresh baker’s yeast<\/li>\n\n\n
          • 10 g salt<\/li>\n\n<\/ul>\n\n

            Then follow these steps to prepare your pain cocotte<\/strong>:<\/p>\n\n

              \n\n
            1. In the Thermomix bowl, crumble the baker’s yeast<\/strong> and add the warm water.\nMix on speed 2 for 2 minutes. <\/li>\n\n\n
            2. Add the flour and salt to the bowl.\nKnead in mixer<\/strong> mode for 5 minutes. <\/li>\n\n\n
            3. Transfer the dough to a large bowl and cover with a clean tea towel.\nLeave to rest at room temperature for about 1? hours, until doubled in size. <\/li>\n\n\n
            4. Lightly flour your work surface and degas the dough by kneading lightly for a few seconds to remove excess gas.<\/li>\n\n\n
            5. Form the dough into a ball and place in a cast-iron casserole dish, either floured or lined with parchment paper.\nMake incisions in the top of the bread with a sharp knife. <\/li>\n\n\n
            6. Cover the casserole and leave to stand for a further 30 minutes.<\/li>\n\n\n
            7. Preheat your oven to 240\u00b0C (gas mark 8), with the casserole inside, so that it’s nice and hot.\nPlace the casserole in the oven with the bread and cook for 30 minutes, without removing the lid. <\/li>\n\n\n
            8. After 30 minutes, remove the lid from the casserole and continue cooking for a further 10-15 minutes, until the bread turns a beautiful golden color.<\/li>\n\n\n
            9. Remove the casserole from the oven and leave the bread to cool on a wire rack before slicing and serving.<\/li>\n\n<\/ol>\n\n

              This pain cocotte<\/strong> is perfect to accompany your meals, or simply to enjoy with a little butter and jam. Enjoy your meal!<\/p>\n\n

              Optional ingredients<\/h3>\n\n

              To prepare a delicious pain cocotte<\/strong> with your Thermomix<\/strong>, here are the ingredients you’ll need:<\/p>\n\n

              To make this recipe, you need :<\/p>\n\n

                \n\n
              • 500 g wheat flour<\/li>\n\n\n
              • 300 ml water<\/li>\n\n\n
              • 20 g fresh baker’s yeast<\/li>\n\n\n
              • 10 g salt<\/li>\n\n<\/ul>\n\n

                To personalize your pain cocotte<\/strong> and make it even tastier, you can add :<\/p>\n\n

                  \n\n
                • Sesame seeds<\/li>\n\n\n
                • Flax seeds<\/li>\n\n\n
                • Sunflower seeds<\/li>\n\n\n
                • Aromatic herbs (rosemary, thyme, etc.)<\/li>\n\n<\/ul>\n\n

                  Start by pouring the water into the Thermomix bowl and adding the yeast.\nProgram for 2 minutes at 37\u00b0C, speed 2.\nWhen the yeast has dissolved, add the flour and salt.\nMix for 5 minutes in mixer mode, until you obtain a smooth dough. <\/p>\n\n

                  Leave the dough to rest in the Thermomix bowl for 1 hour.\nThe dough should double in volume.\nThen degas it by pressing lightly with your hands. <\/p>\n\n

                  Preheat oven to 230\u00b0C.\nForm the dough into a ball and place in a lightly floured cast-iron casserole dish.\nIf you’ve chosen to add seeds or herbs, sprinkle them over the top of the dough before covering the casserole. <\/p>\n\n

                  Bake with the lid on for 30 minutes.\nThen remove the lid and continue baking for a further 10-15 minutes, until the bread is golden brown. <\/p>\n\n

                  Remove from the oven and cool on a wire rack.\nSlice and enjoy this homemade bread, crispy on the outside and soft on the inside. <\/p>\n\n

                  Recommended quantities<\/h3>\n\n

                  To make delicious pain cocotte<\/strong> with your Thermomix<\/strong>, it’s essential to choose the right ingredients and follow the recommended proportions.\nHere’s what you’ll need to make this tasty, crusty bread right at home. <\/p>\n\n

                    \n\n
                  • 500 g T65 flour<\/li>\n\n\n
                  • 300 g room-temperature water<\/li>\n\n\n
                  • 20 g fresh baker’s yeast<\/li>\n\n\n
                  • 10 g salt<\/li>\n\n\n
                  • A little flour to flour the casserole dish<\/li>\n\n<\/ul>\n\n

                    To begin, place the baker’s yeast<\/strong> in the Thermomix bowl with the water and set to 2 minutes, 37\u00b0C, speed 2.\nThen add the flour<\/strong> and salt<\/strong> to the bowl and knead for 5 minutes in “\u00e9pi” mode.\nLeave the dough to rise for about 1 hour in the Thermomix bowl, covered with a clean cloth. <\/p>\n\n

                    After this first rise, place the dough on a lightly floured work surface.\nForm a ball and place in a floured casserole dish<\/strong> to prevent sticking.\nCover and leave to rise for a further 30 minutes. <\/p>\n\n

                    Preheat your oven<\/strong> to 240\u00b0C.\nWhen the rising time has elapsed, place the casserole in the oven with the lid on and bake for 30 minutes.\nThen remove the lid and continue baking for a further 10-15 minutes, until the crust is golden brown. <\/p>\n\n

                    Remove the bread from the casserole and leave to cool on a wire rack before serving.\nThis Thermomix<\/strong> bread casserole<\/strong> is the perfect accompaniment to any meal, or a simple gourmet sandwich. <\/p>\n\n

                    Preparation steps<\/h2>\n\n
                    \n\"discover\n<\/figure>\n\n

                    To make pain cocotte<\/strong> with your Thermomix<\/strong>, start by gathering your ingredients:<\/p>\n\n

                      \n\n
                    • 500 g flour<\/li>\n\n\n
                    • 300 g warm water<\/li>\n\n\n
                    • 10 g salt<\/li>\n\n\n
                    • 20 g fresh baker’s yeast<\/li>\n\n<\/ul>\n\n

                      Place the yeast in the Thermomix bowl with the warm water.\nSet to 37\u00b0C for 2 minutes. <\/p>\n\n

                      Then add the flour and salt.\nMix at speed 5 for 30 seconds, then knead the dough for 5 minutes using the mixer function. <\/p>\n\n

                      Remove the dough from the bowl and place in a large salad bowl.\nCover with a clean tea towel and leave to rise for an hour, or until doubled in size. <\/p>\n\n

                      Preheat your oven to 240\u00b0C with the cast-iron casserole inside, so that it’s nice and hot.<\/p>\n\n

                      Once the dough has risen, defrost it by lightly pressing your fist into it.\nShape it into a ball and place in the hot casserole dish, taking care not to burn yourself.\nCover with the lid. <\/p>\n\n

                      Place the casserole in the oven for 30 minutes.\nThen remove the lid and cook for a further 10-15 minutes to obtain a golden, crispy crust. <\/p>\n\n

                      Your pain cocotte is ready!\nLeave to cool on a wire rack before slicing.\nEnjoy this delicious, fragrant, crusty homemade bread<\/strong>, the perfect accompaniment to your meals. <\/p>\n\n

                      Preparing the dough<\/h3>\n\n

                      To make a delicious pain cocotte<\/strong> with your Thermomix, start by gathering the following ingredients:<\/p>\n\n

                        \n\n
                      • 500 g wheat flour<\/li>\n\n\n
                      • 300 ml warm water<\/li>\n\n\n
                      • 20 g fresh yeast<\/li>\n\n\n
                      • 10 g salt<\/li>\n\n\n
                      • 1 tablespoon olive oil<\/li>\n\n<\/ul>\n\n

                        Then follow the step-by-step instructions:<\/p>\n\n

                        Place the yeast and warm water in the Thermomix bowl.\nSet to 2 minutes, 37\u00b0C, speed 2 to activate the yeast. <\/p>\n\n

                        Add the flour, salt and olive oil to the bowl.\nMix for 5 seconds at speed 5 to combine the ingredients. <\/p>\n\n

                        Knead the dough by setting the Thermomix to “kneading” mode for 3 minutes.<\/p>\n\n

                        Form the dough into a ball and leave to rest in a warm place for about 1 hour, or until doubled in size.<\/p>\n\n

                        Preheat your oven to 240\u00b0C with the cast-iron casserole inside, so that it’s nice and hot.<\/p>\n\n

                        Once the dough has risen, carefully place it in the preheated casserole dish.\nScore the top of the dough and sprinkle with a little flour for a rustic effect. <\/p>\n\n

                        Replace the lid on the casserole and bake for 30 minutes.\nThen remove the lid and cook for a further 10 to 15 minutes to achieve a crisp, golden crust. <\/p>\n\n

                        Remove the bread from the pan and leave to cool on a wire rack before serving.<\/p>\n\n

                        Baking pain cocotte<\/h3>\n\n

                        To make delicious pain cocotte<\/strong> with your Thermomix<\/strong>, here are the steps to follow for perfect results every time.<\/p>\n\n

                        1. Preparing the dough<\/strong><\/p>\n\n

                        Start by pouring 300 ml of water into the Thermomix bowl.\nAdd a teaspoon of baker’s yeast<\/strong> and mix on speed 2 for 2 minutes at 37\u00b0C.\nNext, add 500 g flour<\/strong> and a teaspoon of salt<\/strong>.\nKnead on cob<\/em> mode for 5 minutes. <\/p>\n\n

                        When the dough is well kneaded, place it in a lightly floured bowl.\nCover with a tea towel and leave to rest for 1-2 hours, until doubled in volume. <\/p>\n\n

                        2. Shaping and second lift<\/strong><\/p>\n\n

                        After the first push, place the dough on a lightly floured work surface.\nDeaerate it, pressing gently to expel any air.\nShape the dough into a ball and place in an oiled and floured cast-iron casserole dish.\nCover and leave to rest for a further 30 minutes. <\/p>\n\n

                        Baking pain cocotte<\/strong><\/p>\n\n

                        While the dough is resting, preheat your oven to 240\u00b0C.\nOnce the oven is hot, place the casserole (closed with its lid) in the oven for 30 minutes.\nThen remove the lid and bake for a further 10-15 minutes, to give the bread<\/strong> a nice golden crust. <\/p>\n\n

                        Remove the casserole from the oven and leave the bread to cool on a wire rack before slicing.\nThe result is a bread that’s crispy on the outside and soft on the inside, perfect for accompanying your meals. <\/p>\n\n

                        Tasting and storage<\/h3>\n\n

                        How to make a delicious pain cocotte with Thermomix?<\/strong><\/span>\n<\/p>\n\n

                        Start by gathering the necessary ingredients: <\/p>\n\n

                          \n\n
                        • 500g T65 flour<\/li>\n\n\n
                        • 320ml warm water<\/li>\n\n\n
                        • 10g salt<\/li>\n\n\n
                        • 10g sugar<\/li>\n\n\n
                        • 20g fresh baker’s yeast<\/li>\n\n<\/ul>\n\n

                          Pour the warm water into the Thermomix<\/strong> bowl.\nAdd the crumbled yeast and sugar.\nMix for 2 minutes at 37\u00b0C, speed 2. <\/p>\n\n

                          Add the flour and salt to the bowl.\nKnead on the cob mode for 4 minutes.\nOnce the dough is smooth, form a ball and leave to rest in the bowl, covered with a damp cloth, for 1 hour or until doubled in size. <\/p>\n\n

                          After the rising time, remove the dough from the bowl and lightly degas it on a floured work surface.\nShape into a ball or a loaf, as you prefer.\nPlace the dough in a lightly oiled cast-iron casserole dish<\/strong> and cover.\nLeave to rise again for about 30 minutes. <\/p>\n\n

                          Preheat oven to 240\u00b0C.\nGently score the top of the bread with a sharp blade.\nClose the casserole with the lid and bake for 30 minutes.\nThen remove the lid and cook for a further 10-15 minutes to obtain a nice golden crust. <\/p>\n\n

                          Leave the pain cocotte<\/strong> to cool on a wire rack before slicing.\nThis bread is the perfect accompaniment to any meal, savory or sweet. <\/p>\n\n

                          For storage, wrap the bread in a clean tea towel or airtight box.\nThis will keep it fresh for several days.\nIf you wish to extend its shelf-life, you can also freeze it in slices. <\/p>\n\n

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