To make bread or to not make bread

Honeythief

oly2c wrote: »

I suspect that the reports of better bread from the oven stem from using an express programme on the machine. Mine takes 3hr40 for a large wholemeal loaf.
I remove the paddles after the final kneeding process to avoid tearing the bread after baking.

I have heard of people removing the paddles but our machine doesn't give any indication of when it has finally finished kneading. I'd have to sit watching it with a timer for each different program, I think! Anyway it wouldn't work if we put the bread on overnight which we usually do. Has anybody tried a machine with collapsible paddles? I think Morphy Richards makes one but have never seen it myself.

The fastest program for yeast dough on our machine is 3h30 and the one I normally use is 3hr50 (French bread setting that gives a lovely crispy crust).

honeythewitch

Honeythief wrote: »

I have heard of people removing the paddles but our machine doesn't give any indication of when it has finally finished kneading. I'd have to sit watching it with a timer for each different program, I think! Anyway it wouldn't work if we put the bread on overnight which we usually do. Has anybody tried a machine with collapsible paddles? I think Morphy Richards makes one but have never seen it myself.

The fastest program for yeast dough on our machine is 3h30 and the one I normally use is 3hr50 (French bread setting that gives a lovely crispy crust).

I used to have the Morphy Richards bread-maker with retracting paddles, and now i have a panasonic. The retracting paddles left a shallower indentation but tended to get stuck in the loaf a lot.With the new machine the bread slides out easily every time and the paddle has only been left in once or twice.
The french bread programme on mine takes six hours.

tronator

WantToBeSE wrote: »

... then freeze them, 2 slices to a freezer bag.

You can freeze more than 2 slices in one bag. You can separate one or two slices from the rest without too much force.

Callie22 wrote: »

... and to me, all a breadmaker does is bring the factory process home - basically what you get in a mini version of the Chorleywood process in your house.

With all respect, but this is nonsense. If you're really a baker (and not just the son of one ), then you should know what the Chorleywood bread process is. I'm yet to see a breadmaker with high-speed mixers...

"The last requirement means that the CBP cannot be reproduced in a domestic kitchen." (quote from Wikipedia)

honeythewitch

tronator wrote: »

You can freeze more than 2 slices in one bag. You can separate one or two slices from the rest without too much force.



With all respect, but this is nonsense. If you're really a baker (and not just the son of one ), then you should know what the Chorleywood bread process is. I'm yet to see a breadmaker with high-speed mixers...

"The last requirement means that the CBP cannot be reproduced in a domestic kitchen." (quote from Wikipedia)

Kenwood certainly used to market the dough hook as giving exactly the same results as doing it by hand.

Iwannabemargo

I have just come back from France where I ate a tonne of bread and butter and it was lush. Since comming back I have resolved to make my own bread. I have a bread maker in the cupboard, but use my Kenwood. I used 3 cups of plain flour, 3 cups of bread flour, 2 tsp of dried active yeast, salt and water.

I have reserved a portion of the dough (about tennis ball size) from each loaf I have made since to make a starter for the next loaf ( so no additional yeast), I just mix it with some water, bung in a cup of flour, whisk with a fork to the cosistancey of heavy batter, clingfilm on top and kept on the counter to ferment. Then when I make my new loaf I bung in my starter and off we go.

Tastes so much better, no work ( had to mix by hand today as my kwood is on the blink) and I ring the changes on flavours.

Costs:

Flour 750g = 27p
water- free (ish)
yeast - free (ish)
salt - negligable
electric - oven uses 2200 watts - 1 hour = 2.2 kw/h @ 15p / kw/h = 2.2*.15 = 33p
= 27+33= 60p, half the price of an equivelent size shop loaf with loads more flavour.

:T

'Margo

tronator

Iwannabemargo wrote: »

electric - oven uses 2200 watts - 1 hour = 2.2 kw/h @ 15p / kw/h = 2.2*.15 = 33p
= 27+33= 60p, half the price of an equivelent size shop loaf with loads more flavour.

I don't think that your oven takes 2200 Watt constantly...

Eyeore

Iwannabemargo - can you talk me through your process pretty please? how long to mix for, how long to rise etc - it sounds good! Also How much water and oven temp?
Thank you!

Catslovelycats

Interesting thread. I bought a BM about 6 months ago. Make 1/2 loaves a week in it and love it. I have tried all sorts of added seeds etc and really like the flavour. Also, I only ever need 2 slices for my lunch, whereas I always needed 4 when I used shop bread. I bought it because I wanted to eat healthier bread and was never sure if it is actually cheaper once you factor in the cost of buying the BM and the electricity.

I'm not A Cook or Baker by any means, so fully appreciate those with better baking ability probably can do their own better than with a BM, but I wouldn't be without mine.

rubys_mummy

hi, i've been using my panasonic for breadmaking practically every day, but i really wanna have a go in my kenwood now after all the rave reviews! does anyone have a fool proof recipe? i was looking for one that i can shape into rolls, as breadbuns if possible...thanks