I stumbled upon this recipe quite by accident. I have owned the Bimby for over 25 years now and had never read a more obvious recipe than this. Water bread!!! The first time I read the recipe, I didn’t find anything strange, in fact, the recipe is very similar to my Homemade Bread 100% Semolina with Sourdough the only difference is that it is slightly more hydrated and obviously, the use of brewer’s yeast. Then I noticed that in the Bimby water bread recipe, there is no classic double rising that is always done. I had some doubts, but obviously, I couldn’t not try it. And I must say the result positively surprised me, although I always prefer my version. If you too want to try it, I leave you all the detailed steps.
- Difficulty: Very Easy
- Cost: Inexpensive
- Rest time: 3 Hours
- Preparation time: 1 Hour
- Portions: 1 Loaf
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 6 cups Manitoba Flour (half remilled semolina, half all-purpose flour)
- 2 1/3 cups water
- 2 tsp fresh brewer's yeast
- 2 tsp salt (I use 4 tsp)
- 1 cup water
- 2 tbsp lemon juice
Tools
- Bimby
- Parchment Paper
- Baking Tray
- Bread Scoring Knife
Steps
Place 2 1/3 cups of water, semolina, and flour in the bowl, mix for 20 seconds at speed 6. Let it rest in the bowl for 40 minutes.
Add the yeast and knead for 3 minutes at ‘spiga’ speed.
Add the salt and knead for another 3 minutes at ‘spiga’ speed.
Transfer the mixture to a floured work surface and fold it a few times.
Shape into a loaf and transfer it to the Varoma lined with oiled parchment paper.
Rinse the bowl and put the water and lemon juice inside.
Place the Varoma on the Bimby lid and set it for 3 hours at 98°F in fermentation mode.
Preheat the oven to 482°F. Dust the baking sheet with a bit of flour and set aside. Transfer the risen dough to the work surface and, using your hands, gently press it into a rectangle without applying too much pressure. Fold ⅓ of the dough towards the center and fold again to form a loaf. Seal the dough and place it on the prepared baking sheet. Dust the surface with flour and, using a bread scoring knife, make cuts on the surface.
Bake for about 30 minutes at 482°F, then lower the temperature to 392°F and bake for another 15 minutes.
Cool on a wire rack and slice.
The fermentation mode is present only in the latest Bimby models. For others, I recommend letting the bread rise in the oven slightly preheated and then turned off.
You can always use the Varoma, or a bowl.
FAQ (Questions and Answers)
What is the purpose of the water and lemon?
It prevents the blades from oxidizing during fermentation.
Do I need to keep the Bimby on for 3 hours?
Yes, but it will only function to heat the water to 98°F, then it will be practically off.
