Breadmaking - recipes, hints, tips, questions

Since my breadmaker arrived this week, I've made 2 very satisfactory white loaves using tescos strong white flour (51p for 1.5kg). If I made it with a more expensive brand would the bread turn out even nicer? Also, would I be right in thinking if I'm making dough for pizza the flour quality wouldn't really matter anyway?

BTW breadmakers are amazing. You just chuck the ingredients in and what looks like a floury watery mess ends up as a lovely smelling loaf in the morning. It's like magic!

Croissants


Ingredients:

250ml Tepid water
460g Strong white flour
2tbsp Sugar
2tbsp Butter
1tsp Salt
2.5 tsp (7g) Yeast

You will also need 250g of butter or margarine, 1 egg, a little milk and some cling film.


Method:

Place the ingredients in the bread pan and select "Make Dough".

Meanwhile, place the butter between two pieces of cling film. Using a rolling pin gently roll the butter until it becomes a 1" (2.5cm) thick rectangular slab. Remove to the fridge to chill.

When the dough cycle is complete remove the dough from the machine. On a lightly floured surface roll the dough into a rectangle 10"x12" (25x30cm).

Remove the chilled butter slab from the fridge, remove the cling film and lay the butter across the dough in such a way that the dough can be folded over to form a sandwich with the buuter in the middle. Roll the dough again into a rectangle 10"x12" (25x30cm). try to make sure the butter spreads out evenly as you go.

Next cut the dough into eight triangular pieces...

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Starting at the base of the triangle, roll each piece then turn each end in sllightly to form the traditional croissant shape.

Lay the eight croissants on a baking tray giving each one as much room as possible. Remove to a warm place for 40 - 60 minutes to rise.

Pre-heat the oven to gas mark 6 (200C). Brush the top of each croissant with the beaten egg mixed with 2tbsp milk.

Bake for 10 - 12 minutes or until golden brown.

You've followed all the instructions that are in my book. I never got really crusty rolls either. Nice, cooked all the way through - just not that lovely french stick type crust. So I'll be very interested in any tips we get on this.

What is it, exactly? Well it tells you in the ebay "ad" ...

These are designed and blended from natural products to give a better taste, lighter texture, better volume and to stay fresher etc. They are used by bakeries worldwide, including the village instore bakery.

you can miss out the sugar, fat, milk powder and any ascorbic acid(vitamin C)as they're included,

so that is what it is composed of, presumably!
Yes, I do believe it is safe (Lakeland sell it too, but, I've never used it, so don't know the price)

It's an authentic product - not one I'd buy, or see any need for because my bread comes out great w/out it.

HTH

I'm with Queenie on this one. (As I so often am)

Don't see the need for it, don't want to pay for it, and don't, quite honestly, like the look of that ingredients list at all.