Vanilla Snow Pavlova
★★★★★ 3.4 (130)
Ingredients
The Starter
The Bread
Method
The Starter
- For best results use the KitchenAid Platinum Stand Mixer KSM156.
- For the starter: Attach either the flat beater or flex edge beater and the mixing bowl to the stand mixer and add the starter ingredients: the flour, yeast, sugar and warm water.
- Turn to speed 4 and mix to a paste. Remove to a clean mixing bowl.
- Cover with plastic wrap, and set aside in a warm, dark place. Stir twice a day to help prevent a thick skin forming. The paste will become bubbly and have a pleasant, light yeasty smell.
Tips & Hints:
- Makes 1 large loaf.
- Place the remaining 'starter' in a sealed container and refrigerate for up to 3 days, ready for the next loaf.
- Additional 2.8l or 4.8l mixing bowls are available for purchase.
The Bread
- 12 to 24 hours later: Attach a dry clean mixing bowl to the stand mixer fitted with either the flat beater or flex edge beater.
- Add the flour, salt, sugar and yeast. Turn to speed 1 and mix until combined.
- Add 200g (about 1 cup) of the starter (refrigerate the remaining in a sealed container), warm water and oil. Mix on speed 2 until smooth.
- Change to the dough hook and knead on speed 2 for 5 to 7 minutes or until smooth.
- Remove dough to a lightly oiled bowl, cover with plastic wrap or a damp tea towel and leave until doubled in size. This takes about 1 1/2 hours in a warm, draft free place.
- Punch down the dough and return to the stand mixer. Using the dough hook, knead for a further 2 minutes.
- Place the dough into the desired shape onto a lightly floured baking sheet and sprinkle the dough with extra flour. Set aside for 40 minutes or until doubled in size.
- With a sharp knife, lightly and quickly score the top of the loaf, if desired.
- Meanwhile, preheat the oven to 220°C (200°C fan forced).
- Place an oven proof dish filled with water in the bottom of the oven (this will help give a super crunchy crust on the outside and a fluffy interior to the bread).
- Bake loaf for 10 minutes then reduce the temperature to 200°C (180°C fan forced) and bake a further 20 minutes or until the bottom of the bread sounds hollow when tapped. Cool on a wire rack.
The Starter
- For best results use the KitchenAid Platinum Stand Mixer KSM156.
- For the starter: Attach either the flat beater or flex edge beater and the mixing bowl to the stand mixer and add the starter ingredients: the flour, yeast, sugar and warm water.
- Turn to speed 4 and mix to a paste. Remove to a clean mixing bowl.
- Cover with plastic wrap, and set aside in a warm, dark place. Stir twice a day to help prevent a thick skin forming. The paste will become bubbly and have a pleasant, light yeasty smell.
Tips & Hints:
- Makes 1 large loaf.
- Place the remaining 'starter' in a sealed container and refrigerate for up to 3 days, ready for the next loaf.
- Additional 2.8l or 4.8l mixing bowls are available for purchase.
The Bread
- 12 to 24 hours later: Attach a dry clean mixing bowl to the stand mixer fitted with either the flat beater or flex edge beater.
- Add the flour, salt, sugar and yeast. Turn to speed 1 and mix until combined.
- Add 200g (about 1 cup) of the starter (refrigerate the remaining in a sealed container), warm water and oil. Mix on speed 2 until smooth.
- Change to the dough hook and knead on speed 2 for 5 to 7 minutes or until smooth.
- Remove dough to a lightly oiled bowl, cover with plastic wrap or a damp tea towel and leave until doubled in size. This takes about 1 1/2 hours in a warm, draft free place.
- Punch down the dough and return to the stand mixer. Using the dough hook, knead for a further 2 minutes.
- Place the dough into the desired shape onto a lightly floured baking sheet and sprinkle the dough with extra flour. Set aside for 40 minutes or until doubled in size.
- With a sharp knife, lightly and quickly score the top of the loaf, if desired.
- Meanwhile, preheat the oven to 220°C (200°C fan forced).
- Place an oven proof dish filled with water in the bottom of the oven (this will help give a super crunchy crust on the outside and a fluffy interior to the bread).
- Bake loaf for 10 minutes then reduce the temperature to 200°C (180°C fan forced) and bake a further 20 minutes or until the bottom of the bread sounds hollow when tapped. Cool on a wire rack.
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