Kenwood Chef - Fun and Practical

Rossy2692

hmmm yeah sounds like a heavy mix, maybe try less a ratio of rye and maybe use one or the other with white being te dominant flour hth

Justamum

Rossy2692 wrote: »

hmmm yeah sounds like a heavy mix, maybe try less a ratio of rye and maybe use one or the other with white being te dominant flour hth

I was winging it a bit I must admit - I've made bread with rye before but never in such a high proportion. It's out of the oven now and I'm munching on the crust as I type :rotfl:Tastes nice (I did a rye starter last night which has added to the flavour too)

Rossy2692

Justamum wrote: »

I was winging it a bit I must admit - I've made bread with rye before but never in such a high proportion. It's out of the oven now and I'm munching on the crust as I type :rotfl:Tastes nice (I did a rye starter last night which has added to the flavour too)

ahhh so it was a wet dough? I have a starter in the fridge, he is about 6 months old now, have yet to make a perfect sourdough loaf out of him lol

SailorSam

I'm waiting until they make one with a gadget that does the ironing.

nuatha

Thanks to this thread I'm now the owner of a second Chef. Taking into account the cost of a stainless bowl, the splatterguard and the flexible K beater, all of which I was planning for my existing Chef, it made sense to buy the 510 at Currys.
Over the next couple of days I'll check the compatibility of my existing accessories (900/KM series so in theory should fit) and report back.

Justamum

SailorSam wrote: »

I'm waiting until they make one with a gadget that does the ironing.

Ironing? What's ironing :cool::D

Justamum

Rossy2692 wrote: »

ahhh so it was a wet dough? I have a starter in the fridge, he is about 6 months old now, have yet to make a perfect sourdough loaf out of him lol

Not particularly wet, and I think that was the problem - rye plus wholemeal doesn't make for a particularly flexible dough. I've had a couple more slices. Just to check that it's ok you understand :rotfl:I'm going to put the rest in the freezer before I demolish it all - I need it for our 'soup and pudding night' later in the week (I like to do a different bread from normal for that meal)

As for sourdough starter, this wasn't exactly a sourdough. It's a bit like the one the Hairy Bikers did on the Bakeation. They put some of the flour, water and yeast in a bowl overnight then mixed it in with the rest the next day, which is what I did. It does enhance the flavour without it being too sour. I've tried a long-term sourdough starter before but can't be **sed with it to be quite honest.

Rossy2692

Justamum wrote: »

Not particularly wet, and I think that was the problem - rye plus wholemeal doesn't make for a particularly flexible dough. I've had a couple more slices. Just to check that it's ok you understand :rotfl:I'm going to put the rest in the freezer before I demolish it all - I need it for our 'soup and pudding night' later in the week (I like to do a different bread from normal for that meal)

As for sourdough starter, this wasn't exactly a sourdough. It's a bit like the one the Hairy Bikers did on the Bakeation. They put some of the flour, water and yeast in a bowl overnight then mixed it in with the rest the next day, which is what I did. It does enhance the flavour without it being too sour. I've tried a long-term sourdough starter before but can't be **sed with it to be quite honest.

Oh its defiatly a labour of love! I am starting to wonder why i am bothering really :rotfl:think its just i wont be beaten haha soup and pudding night is a new concept for us so would like you, have a different bread for every session lol

Justamum

Rossy2692 wrote: »

Oh its defiatly a labour of love! I am starting to wonder why i am bothering really :rotfl:think its just i wont be beaten haha soup and pudding night is a new concept for us so would like you, have a different bread for every session lol

I went to a talk by Andrew Whitley a couple of years ago - extremely interesting (he's the one who started The Village Bakery). He had a starter which he'd had for about 30 years I think!

Rossy2692

Wow!! I love my starter so am reluctant to ditch him, am just trying to find out about baking a loaf replacing the dry yeast with starter, am a bit confused atm hahaha