Postive and negative comments on breadmakers please?

sandieb

I use my breadmaker for dough preparation only - for pizzas and bread rolls. Quick and easy for both.

I tried making loaves early on but got fed up with the paddle problem and the brick shaped loaf.

I'm not that happy with the measuring cup either!

Angelina-M

kittie wrote:

snow I was reading about this method an hour ago. If you goggle Mark Bittman you`ll find a video on it. I am going to try this and finish by doing the 3x3 turns before plopping it into a very hot cast iron pan. I`ve got my starter out the fridge now and will start the proving in the morning. I`m going to be using the leaven instead of yeast and I`ll probably bake late tomorrow evening

I cant find the video but this sounds great with the cast iron pan and everything! Could you post a link to the video pleeeeeeeeeeeze:T

snow

Angelina-M,
The article and the video were here http://select.nytimes.com/gst/abstract.html?res=FA0716F73A5B0C7B8CDDA80994DE404482
but it seems they want money now.. But its really not so difficult to imagine and you can find the recipe at the Rose Levy Beranbaum's website. She made some changes but to improve the original only. You know, she is a perfectionist Here is the link:
http://www.realbakingwithrose.com/2006/11/holy_bread.html#comments
Here she improved the recipe:

http://www.realbakingwithrose.com/2007/01/baby_breada_great_new_techniqu.html#comments

Give it a try! You'll see how easy it is!

Kittie, has your bread come out ok?

shammyjack

Direct link to the video

http://video.on.nytimes.com/ifr_main.jsp?nsid=a6a2e3ada:110a0f72cdd:-3143&fr_story=35eac03d90314ffed6a0c0ae143ab87b1474fb89&st=1170934455953&mp=FLV&cpf=false&fvn=9&fr=020807_063408_6a2e3adax110a0f72cddxw3142&rdm=884810.5596483884



Article

http://www.nytimes.com/2006/11/08/dining/08mini.html?ex=1171083600&en=ce46e6e991005b0f&ei=5070




shammy

snow

Thank you, shammy! You are a star!:T

Aril

I've found it a very worthwhile investment particularly since I had to go back to work fulltime when OH was made redundant. We use it every other day and we make bread and some of the cake recipes in it. It was a bit hit and miss at first. We've priced it out and it's definitely cheaper for us. I've also found the timer facility on mine has given me more flexibility so we can be there when the bread is ready rather than letting it sit in the pan and go soggy. I do sometimes pick up reduced rolls etc in the supermarket for the freezer for if we forget! Am also too lazy to do anything like pizza dough where I may have to do some work. We tried hot cross buns in it last year but to honest think they would have been less palaver to have made by hand!
Aril

bootman

I have just watched the video on no knead bread. I am going to give it a go. Just to check what flour I should be using though?

Also after leaving it for 19 hours how long did he leave it for a second time wrappind in the tea towel? Maybe I missed what he said

snow

Just usual bread flour. I prefer (apart from Allinson's which is quite expensive) a Sainsbury's one.
First time the dough can rise even more than 19 hours, it depends on the temperature of your room... Second time -from 3 to 5 hours, again it depends... It should rise enough. And may I give you advice about the towel? Either use very rough one or better dust it with bran, not flour or the dough will stick like hell!