For me I'd buy the mixer. It's versatile and you make better bread in an oven. The bread maker just fits into the same category as slow cookers, thermomix' ect - they exist because people are lazy.panzerd18 said:
Bread ****
- Thread starter Tim F
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Not really, i love that i can wake up in the morning to a nice fresh hot loaf or come home too same. Has nothing to do with being lazy for me its's all about convenience and even when home i don't have to put the oven on when it's stinkin hot, although i can make better in the oven but at times not worth itCiderman said:
Well each to their own I guess. It's just like beer, I can make it with a tin of extract in not much time or I can craft it from grain over a few hours. In both cases you make beer, but to my taste one is clearly better than the other.
Bread is the same. If you like the taste of sliced white then a bread maker is a good option. Prefer the more artisan breads, go a mixer.
Bread is the same. If you like the taste of sliced white then a bread maker is a good option. Prefer the more artisan breads, go a mixer.
Airgead
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Yeah. Definitely. Learn to make it by hand first, then switch to a machine. Learning to kneed the dough by hand really gives you a feel for how the dough develops.indica86 said:
I've been making bread by hand for 10 years now. Still haven';t felt the need to switch to a machine (though with teenage kids, the weekly bake is now up to around 6kg of dough which is a lot to kneed by hand. Mind you, its also beyond the capacity of domestic mixers as well...
seamad
beer dog
Pizza night last night, usually make some bread sticks with leftover pizza dough in the morning along with a sourdough and/or ciabatta ,but after a few too many scottish wee heavies last night I thought it prudent to just put the door on the oven and not rake out the coals. Took the door off this morning to bake bread and the fire started up again so decided to make some brekky pizzas that the missus has been wanting for a while. Turned out pretty tasty, just bbq pizza sauce, bacon cheese and eggs.
And after brekky baked a sourdough loaf
And after brekky baked a sourdough loaf
Red Baron
Well-Known Member
1st attempt at ciabatta. Used plain white flour, no poolish or biga, just folded it a couple of times after primary ferment. Cooked it in the webber Q to save heating the house up. Looks like I never need to buy this again!
seamad
beer dog
Thanks , I use the old fashioned razor blades, they last for ages and are pretty cheap.Bridges said:
seamad
beer dog
2 Sticks from leftover pizza dough and a sourdough loaf, all 24 hour ferments.
Red Baron
Well-Known Member
300g white flour, 1 tsp bread yeast, 1 tsp salt, 260ml water.BadSeed said:
I put all the ingredients in the kitchenaid with the dough hook and beat it like crazy for about 5min (it goes from just being a really wet sludge to being a really wet dough after a few minutes). I let it rise for about 4 hours, then scooped it out onto some clingwrap on the bench and folded it a few times to shape. It proved on the bench for about 30min. I preheated the weber with the pizza stone in for 10min on full, then it cooked on full for about 20min. I've turned the heat down slightly since as you can see the scorch marks in the photo.
Use lots of flour on the clingwrap and dough and have wet hands are my 2 tips for ciabatta. Unbelievably simple to make when you know how......
Cheers,
RB
Ps. It works equally well with spelt flour- just use a bit less water to get the same consistency.
Red Baron
Well-Known Member
Indica- Do you let your Bagels prove again after boiling them, or put them straight in the oven after. I find that mine look all lumpy after they come out of the boil, and letting them prove for 20min or so evens them out again. I've been making both blueberry and plain ones recently and they are the bomb!
Cheers,
RB
Cheers,
RB
Fents
Not a Beer God
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Finally joined the bread crew...started making normal loaves then my mate gave me some starter and a big lesson, goes a litttle like
Mix dry and wet ingredients
Rest for 20mins then add salt and knead
Rise for one hour then flatten out and fold
Rise for one hour then flatten out and fold
Rise for one hour then flatten, shape into containers and ferment in fridge overnight
Next morning pull out containers, take dough out, slash and spray with water
Bake at 230c for 10mins then 200c for 15mins
1st loaves :
2nd loaves :
Still not sure why i got that blistering on top of my 2nd ones? Maybe didnt pop all the bubbles when shaping the loaves into containers? any ideas?
Mix dry and wet ingredients
Rest for 20mins then add salt and knead
Rise for one hour then flatten out and fold
Rise for one hour then flatten out and fold
Rise for one hour then flatten, shape into containers and ferment in fridge overnight
Next morning pull out containers, take dough out, slash and spray with water
Bake at 230c for 10mins then 200c for 15mins
1st loaves :
2nd loaves :
Still not sure why i got that blistering on top of my 2nd ones? Maybe didnt pop all the bubbles when shaping the loaves into containers? any ideas?
Airgead
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Blistering is usually a sign of over rising. The top dries out a bit and starts to separate from the main loaf. Gas bubbles form underneath and then expand during baking to form a big blister.Fents said:
I also don't knock down the bread that often. That results in a very closed texture. I prefer a more open, lighter texture. I just kneed, rest for an hour, shape and rise (8-12 hours depending on the weather) before baking.
Cheers
Dave
