Bread making machines

This is the actual time for mine - first 25 minutes is the kneading and then the beeper tells me it's the last 5 minutes knead and to add cheese or whatever else you want or nothing and then the last hour is the first rise. Most machines only give regular bread one rise before baking but since I form my own stuff, the dough needs a second rise. I just leave it in the pans, whatever on the counter for about another 45 minutes or when it appears big enough for my liking.

 

I've got an SD mix in the Bread maker on a 1hour 50 mins dough mix setting. It's done 1 cycle of 50 mins and a beeper went,so I pressed the start button and it's doing another knead and now says it has 45 mins to go. I'll take it out then and let it rest for an hour, then stretch and fold by hand for a bit and see if I can get it silky and springy.
All trial and error but good fun and it's heavy showers outdoors and too wet to enjoy gardening,
Jenny

 

Got myself covered in sticky gloopy dough so I've ordered a scraper blade as a video showed me how much it helped not getting covered in the stuff !! Also ordered a final rise proving basket and hood . Getting crazily hooked in achievement now.!
It'll pass no doubt...
Jenny

 

I sprinkle flour over my dough and also coat my hands with it before handling. Helps a little

 

looking fab Jen .... I have got a bread maker I need to get it out the cupboard lol

Spruce

 

After watching even more utube master classes on "how to make the perfect sourdough bread" and purchasing a benneton proving basket and a scraper blade, I opted for baking it in a Pyrex lid covered by a Pyrex bowl to keep the moisture in. This is what came out - proof of the pudding will be in the eating of course.....

 

@Jenny namaste that looks fantastic! I hope it is as tasty as it looks

 

That looks great. The bannetons give a nice finish.

Have a look at lodge cast iron deep skillet and shallow lid. You can get the cast iron really hot and then cook at 230 for 20 mins and then drop to 180 - gives a really good crust

 

it wasn't great - too heavy TBH....
:-(

 

That's been my problem so far as well @Jenny namaste . I'm still trying it now and again but so far my sourdough bread is more like lead bread! I've got some starter so I may try again today...

 

Now that's a shame @Jenny namaste ...because it looks gorge,bet you still ate it though..

 

It went with us to a friend's dinner party and was presented as a "treat" to go with the cheeseboard.
Yes, they all had a slice and ate it but made no comment..
Jenny

 

this was yesterday's. Yep - I know it's burnt - wasn't watching when I should have been
still, I know the bread maker programme that works and my starter dough is enjoying this warmer weather. It makes it more lively and the bread is lighter with more holes in it.
Notwithstanding the burnt crust :-( it's much nicer than before),
Jenny

 

Yesterday's efforts.
final "levain " in the 2 bannetons. Left on the work counter o'nite to swell .


and the two baked to a colour more to my liking