Kenwood Breadmaker questions tips etc

skyelark

:snow_grin:snow_laug:snow_laug:snow_grinBah, just spent ages replying to you both, Swan and Cooking Mama! Lost it! Arrrgh! Have to go but will pop back on to reply. Hope you well.:D

skyelark

Swan wrote: »

no problem, hope things are ok with you :A


lol :rotfl:I've been thinking the same, while everyone's running around frantically clearing the shelves we're all sitting pretty

given the amount of bread you see some people buying, you'd think they were going to insulate their houses with it


says me with my own private Flourbin/Lidl bread flour mountain

Just been offered another job with company, so won't be unemployed at xmas:). Just really busy, and home laptop not working...........:(!!!!! Hope you well. Hear Dundee got it bad:(

cooking-mama wrote: »

Just wish i had a coo oot the back producing semi-skimmed milk and id be self sufficient for weeks.:rotfl:
Glad i ordered all that wrights flour now...plenty to keep us going in loaves for a long time yet.[/QUOT
Me too. Would love to live on a croft. So long as I didnt have to kill anything. A coo for milk, veg patch and hens for eggs:) heaven!

cooking-mama

Im chocked with the cold...up for a hot drink...cant help but log on when im near computer...anyhow as usual ive the breadmaker on timer with a programme 5 French 750gm loaf....Ive noticed my last 3 have come out "flat-topped",very square,rather than the usual domed shaped...I dunno if this is because the kitchen is so cold overnight now,or if its because im using Doves farm yeast(little orange packet)...I think if todays loaf is flat,then i'l revert back to using a sachet and see if that makes any difference....hope everyone is coping with the snow.

cooking-mama

Okay....another flat-topped loaf this morning..tastes brilliant,just doesnt look right...so tonight im gonna go back to the sachet yeast..itl be interesting to see if that makes any difference.

cooking-mama

update on the flat-topped bread...as suspected the problem is the doves farm yeast...was just a new pack id opened too...however i went back to hovis yeast sachets and once again have lovely dome topped loaves...will stick with sachets from now on.
my breadmaker has more than paid for itself in terms of convenience recentlty with all the snow,,our massive Tesco and Morrisons have both been out of bread recently due to delivery lorrys not arriving.

bettyB_2

Hi everyone, sorry if this is not the right place to ask but i have just got a breadmaker and in the book it says to put sugar in the mix - is this really necessary??? thanks

Farway

bettyB wrote: »

Hi everyone, sorry if this is not the right place to ask but i have just got a breadmaker and in the book it says to put sugar in the mix - is this really necessary??? thanks

Not strictly, but it does help the yeast rise more

Depending on BM make I found the cheaper ones use way too much sugar [like a tablespoonful] for my taste. My Panny is just one falt teaspoon per 500g loaf so I do not consider that too much

Azaniah

I've been trying the Wrights flour mixes and they always seem to come out a bit dense for me.
I've been using Program 2 (Rapid bake) Large, medium crust.

I did try one on Program 3 but that really did come out like a brick.

What program are you all using for your Wrights mixes?

cooking-mama

Sorry Azaniah I havent used wrights mixes,just wrights flour...it produces lovely bread in the kenwood,but Rapid programme 2 has been fine for Hovis and Tesco mixes that ive tried in the past.

marmiterulesok

cooking-mama wrote: »

update on the flat-topped bread...as suspected the problem is the doves farm yeast...was just a new pack id opened too...however i went back to hovis yeast sachets and once again have lovely dome topped loaves...will stick with sachets from now on.
my breadmaker has more than paid for itself in terms of convenience recentlty with all the snow,,our massive Tesco and Morrisons have both been out of bread recently due to delivery lorrys not arriving.

Is it completely flat-topped or knobly and flat?

I sometimes get a knobly flat-top.I know this is because I have not put in quite enough water,but I usually substitute 50g flour for 50g of oatmeal,and this requires more water.The loaf itself tastes fine.It just looks odd.

So for a 500g brown bread loaf made with 250g brown bread flour,50g white bread flour and 50g oatmeal,I add 310mls water instead of 245ml and get a lovely soft loaf.It's taken a while to get the quantities right!