Kenwood Breadmaker questions tips etc

skyelark

P.S. Swan is really knowledgable in most areas of breadmaking. I haven't come up with a question she can't answer yet. My money is on her providing info on this! :-)

Swan_2

skyelark wrote: »

P.S. Swan is really knowledgable in most areas of breadmaking. I haven't come up with a question she can't answer yet. My money is on her providing info on this! :-)

:eek:

you're not so bad yourself, I was typing out a reply about the cost question & when I went to post, you'd already answered it :A

there are others that know loads about breadmaking, they just don't seem to be around at the moment

just one example, thriftlady knows a lot about handmade bread (& cookery books ) & there are others whose (sp?) brains you can pick


one thing I don't know much about, sourdough
I made a starter more than a year ago, then I moved home at short notice & it's been lurking at the bottom of my fridge ever since, I'm quite scared of it now :eek:

skyelark

Swan wrote: »

:eek:

you're not so bad yourself, I was typing out a reply about the cost question & when I went to post, you'd already answered it :A

there are others that know loads about breadmaking, they just don't seem to be around at the moment

just one example, thriftlady knows a lot about handmade bread (& cookery books ) & there are others whose (sp?) brains you can pick


one thing I don't know much about, sourdough
I made a starter more than a year ago, then I moved home at short notice & it's been lurking at the bottom of my fridge ever since, I'm quite scared of it now :eek:

I am not even sure what it is. I have heard alot of people make it and struggle, so I think I will continue with the BM recipes and maybe try the recipe on weezls site for no knead bread first of all. Start slow, so I dont get all fed up!:)
Put it this way, if you struggle with sourdough, I may leave it for a while:o

Swan_2

skyelark wrote: »

I am not even sure what it is. I have heard alot of people make it and struggle, so I think I will continue with the BM recipes and maybe try the recipe on weezls site for no knead bread first of all. Start slow, so I dont get all fed up!:)
Put it this way, if you struggle with sourdough, I may leave it for a while:o

it's the starter I'm scared of! I think it's taken on a life of its own! :rotfl:
probably best to make another one

hand making bread is great fun, there's a really good thread, called something like Adventures In Breadmaking, have you seen it? if not I'll find you a link

Swan_2

HERE you go

I love that thread

skyelark

Swan wrote: »

it's the starter I'm scared of! I think it's taken on a life of its own! :rotfl:
probably best to make another one

hand making bread is great fun, there's a really good thread, called something like Adventures In Breadmaking, have you seen it? if not I'll find you a link

No, I haven't. As you probably guessed, I am not great on searching for things on here!:o The link yould be great.
Def going to start next week and have a go at HM. Going to Aberdeen for the weekend though so will have to wait till then. I would be delighted if I had a HM loaf turn out. I would feel as though I had achieved something miraculous!:rotfl:

Swan_2

skyelark wrote: »

No, I haven't. As you probably guessed, I am not great on searching for things on here!:o The link yould be great.
Def going to start next week and have a go at HM. Going to Aberdeen for the weekend though so will have to wait till then. I would be delighted if I had a HM loaf turn out. I would feel as though I had achieved something miraculous!:rotfl:

look ^ ^ ^

the search function can be a bit mad anyway, so it's a bit hit & miss if you can find what you want

I don't know Aberdeen well but was there for a day out recently had the best Dim Sum :drool: can't wait to go back!

Diflower

I've been reading this thread over the past few days so thanks to everyone who's posted:)

I got a bargain MR breadmaker from a charity stall in the local market, it's not a fastbake but a lot of the tips still apply.
Re the ciabatta, I have this in a book -she calls it Italian-style bread, and says it's similar to ciabatta but denser. It's not cooked in the bm though, and I haven't tried it yet.

350ml water
3 tbs olive oil
11/2 tsp sea salt
500g strong white flour
1 teasp yeast.
Use the white dough setting. Have ready a thickly-floured baking tray.
When it's done use a plastic spatula to get the dough out and onto the tray, do it gently so's not to knock any air out. It will be very sticky. Use well-floured fingers to gently pat it into a rectangle about 3.5cm thick. Dust top with flour.
Leave to rise uncovered until doubled in size. Heat oven to 220c/fan200c/gas7. Put into hot oven, bake about 30 mins, cool on wire rack.

Ps. I know, this is the Kenwood thread, I did know that but I'm tired this week, sorry! I meant to add I presume it would be the same principle for any bm.

skyelark

Swan wrote: »

look ^ ^ ^

the search function can be a bit mad anyway, so it's a bit hit & miss if you can find what you want

I don't know Aberdeen well but was there for a day out recently had the best Dim Sum :drool: can't wait to go back!

Looking forward to it. Never been! Going to in laws house, so will get the guided tour:D
Yes, I struggle with the seaerch. That link is great, thanks!:A

skyelark

Diflower wrote: »

I've been reading this thread over the past few days so thanks to everyone who's posted:)

I got a bargain MR breadmaker from a charity stall in the local market, it's not a fastbake but a lot of the tips still apply.
Re the ciabatta, I have this in a book -she calls it Italian-style bread, and says it's similar to ciabatta but denser. It's not cooked in the bm though, and I haven't tried it yet.

350ml water
3 tbs olive oil
11/2 tsp sea salt
500g strong white flour
1 teasp yeast.
Use the white dough setting. Have ready a thickly-floured baking tray.
When it's done use a plastic spatula to get the dough out and onto the tray, do it gently so's not to knock any air out. It will be very sticky. Use well-floured fingers to gently pat it into a rectangle about 3.5cm thick. Dust top with flour.
Leave to rise uncovered until doubled in size. Heat oven to 220c/fan200c/gas7. Put into hot oven, bake about 30 mins, cool on wire rack.

That looks lovely, thanks. Will try this after I make my first batch next week. Wonder if I could put it in the kenwood?:undecided I might try. Just to see! Will try a HM batch too!:)