Advanced Bread Baking in Tins Class
Once you’ve got some basic Thermomix bread-baking skills under your belt, the only way is onwards, up, and straight into a bread tin. And now that you’ve got the best bread-baking tins in town (our Mackie’s tins, in case you didn’t know), the AA team will show you just how to use them for the perfect loaf in our Advanced Bread Baking in Tins cooking class.
So — why should you be using a bread tin, you ask? For a start, it can make the bread-making process a lot quicker, easier, and more effective; it can give your bread a superior crunchy crust; it can help you to avoid the problematic over-handling that comes from dough shaping and that can ruin the texture of your bread; and it enables you to get a lot more creative without the constrictions of shape and form. But you have to tin it right. Contrary to what you may think, baking with bread tins isn’t simply a matter of plopping the dough in and letting the oven do the rest; there’s an art and a science to using your tins, and when you know how to master them both, you’ll never need to settle for store-bought sandwiches again.
Our advanced bread tin baking class will cover everything you need to know about the second half of the bread-baking process, from proving to shaping to baking your loaves. While the Thermomix makes the first half of the process easy, the second half is where your skills and expertise in the areas really come into play. So we’ll teach you how and when to use them for the perfect loaf via three foolproof Thermomix recipes, each one showing you the varying aspects and benefits of using a bread tin. In this class, we will be teaching (and eating) the following recipes using your Mackie’s 900g jumbo loaf tin, 680g sandwich loaf tin, and your sandwich tin lid:
- A flawless white sandwich loaf,
- A nutritious wholemeal loaf, and
- A delicious and versatile fruit loaf
Through these recipes you will come to know:
- How and when to shape and tin your dough
- How to know when your bread is proved and ready to bake
- What you need to do to your dough for the best texture and taste
- How to deal with common bread-baking problems
- When and how you should use a bread tin lid
- How to get the perfect crust
- How to make your bread healthier using whole grains and seeds
- How to adapt your bread to your tastes and preferences
- How to get more creative with your bread baking, and
- How to care for your tins so that they will last you a lifetime.
This is NOT a Thermomix cooking class, but it’s an absolutely must-see for any avid bread baker, and it’s a great chance to come to AAHQ with some non-Thermie friends! The dough baked in this class will be pre-prepared in the Thermomix and ready to prove and shape when you arrive. Each attendee will go home with a recipe booklet containing the three Thermomix recipes, but the skills learned in the class can be applied to all bread baking in tins. To learn all about the fundamentals of Thermomix bread baking along with some delicious recipes, check out our Thermomix Bread cooking class.
alyce alexandra cooking classes are relaxed and intimate, with 24 people or less. Sit back and enjoy a glass of wine or cup of coffee while tasting all the delicious morsels of food being prepared in front of you. Our presenters are always open for questions, and will be teaching you many of their most useful baking secrets along the way. Some recipes will be from alyce alexandra’s cookbooks, while others will be exclusive recipes to the classes.
Presenting this class is Janene Babauskis, a well-respected and long-standing member of the Thermomix community. Janene was Victoria’s first Thermomix Branch Manager and worked with the company for eight years. She now focuses solely on running independent specialist Thermomix cooking classes with the AA team, where she shares her years of experience and wisdom, helping you to make the most of this amazing machine.