The homemade bread with Bimby dough recipe is very easy and quick. I used my sourdough starter, but you can also use yeast, reducing the rising time and still bake a lovely homemade loaf. For me, the aroma of freshly baked bread is unique and inviting; indeed, I wait for it to cool slightly before slicing the first piece and tasting it.
I love enjoying it with a drizzle of extra virgin olive oil and a pinch of salt or with a thin layer of jam in the morning for breakfast. Made with few ingredients: flour, water, yeast, barley malt, or honey, and salt, to prepare a genuine and simple bread and perhaps stop buying it, just like I’ve been doing for a while!
Shall we prepare it together? Let’s get our hands in the dough!
See you soon, Susy
If you love kneading, I also leave you the recipe for:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 7 Hours
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Energy 596.28 (Kcal)
- Carbohydrates 121.87 (g) of which sugars 2.02 (g)
- Proteins 21.68 (g)
- Fat 1.75 (g) of which saturated 0.01 (g)of which unsaturated 0.03 (g)
- Fibers 3.63 (g)
- Sodium 1,631.30 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Homemade Bread Bimby Dough
- 5.3 oz sourdough starter (or 0.4 oz yeast)
- 1.5 cups water (warm)
- 0.35 oz barley malt (or honey)
- 3.2 cups Manitoba flour
- 1.6 cups remilled semolina flour (+ as needed to roll out the dough)
- 0.5 oz salt
You Will Need
- Food Processor
- Bowl
- Proofing Basket
- Baking Sheet perforated
Preparing Homemade Bread Bimby Dough
In the pitcher, I place the sourdough starter, water, and barley malt and mix for 3 minutes at speed 3. I add the flours and salt and knead for 3 minutes at spike speed. I transfer the dough to the counter, knead it quickly, form the classic ball, and let it rise in the bowl for an hour.
On the lightly floured counter, I stretch the dough with my hands to form a rectangle and proceed with the three-fold.
I bring the top part of the rectangle towards the center, fold the bottom part closing it like a booklet, creating a smaller rectangle.
Then I fold the right side towards the center and close with the other like a booklet. I turn it and begin shaping it, turning the dough with floured hands to give it a spherical shape.
I let it rise in the basket with the seam side up for about 6 hours, until it doubles in volume.
I gently turn the dough onto a baking sheet, score the surface with a knife or blade, and bake in a static oven at 446°F for 10 minutes, placing a pot of water on the lower rack. Then I lower the temperature to 392°F and continue baking for another 35 minutes. The homemade bread with Bimby dough is ready when it is nicely golden, so I turn off the oven, open the door halfway, and let it rest for about ten minutes. All that’s left is to take it out of the oven and let it cool on a wire rack.
Storage
When the homemade bread is completely cooled, I wrap it in well-sealed food bags to keep it crisp and soft. Otherwise, I slice and freeze it to keep it as good as freshly made when I defrost it!
I await you on my Facebook page, on my Instagram profile, on TikTok, on Pinterest, and on my YouTube channel with my videos for a greeting and a comment.
See you soon, Susy
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