Bread making machines

I work as a childminder, so will have plenty other kids to keep me occupied! But it sure will be odd, I've childminded since I had her so have been home with her forever!

Thanks for the link, I'll have a read. My HV called back this morning to check how I got on yesterday with the GP, she's shocked we haven't been referred as when she was talking to him, she got the impression he would just put us forward to Paediatrician/Dietician.

I'll continue with food/symptom diary meantime then see how she is in a week or 2.

 

has anyone made any type of garlic bread in the breadmaker? My girl is in love with garlic bread!

 

I made this again today but with all white flour/white sugar - mmmmmm! Even hubby said it was like Warburtons!

 

Light and crispy?

 

No Freddy , not light but biscuit hard. I'm having trouble with this new French flour to be honest. I shall be ringing Heygate's "flour technical" team in the next hour to seek advice and assistance. I'll let you know what they say,
Jenny

 

Reply from Heygates:

Thank you for your enquiries to John Finch and Jill Buckingham about producing good quality bread from Parisienne flour,using a Panasonic breadmaker.
I am not really surprised at the results you are getting.
Parisienne flour is designed for the commercial production of French stick-type bread (baguettes,ficelles etc.) using a no-time dough process.Its protein content is significantly lower than flours used to make tin bread and it will make a more extensible, weaker dough,leading to bread with a more open crumb structure.
I suggest that you will get better results on the breadmaker if you use a CBP type or stronger flour,with a higher protein content and gristed from stronger wheats.Remember though,that a stronger flour will need more mixing in order to fully develop the gluten and so produce a loaf with bigger volume and improved,finer and more even crumb structure and texture.
There are a number of strong white bread flours available in 1.5kg packs in the supermarkets,some of them milled from grists containing a significant proportion of Canadian or USA spring wheat.You may find the strongest of these too strong for your breadmaker to mix sufficiently, so I would suggest ordinary strong white bread flour.Don’t use Plain or Self Raising flour because they will be too weak and give you disappointing results.
Alternatively,in larger quantities of 16kg or more,Heygates Emerald or Bakers Green Label flour should give good results.Stronger flours still,such as Extra Patents or Home Milled Canadian (HMC) flour are treated with vitamin C to strengthen the gluten so are less suitable for domestic use with a breadmaker.However ,untreated forms of these flours are available and may give you the extra strength you need,provided mixing times are extended to fully develop the gluten.I suspect though that 16kg would be too much flour for your domestic needs.
I hope these thoughts help you in your quest for better bread with your Panasonic breadmaker!
Yours sincerely,
Richard Keeping.
Chief Chemist.

 

That's a good and helpful reply Jenny but it would seem the Parisienne flour is not suitable. Will you consider others they have suggested or go back to the flour you used previously?

 

I've asked R Keeping which of the 2 ( Heygates Emerald or Bakers Green label ) he would recommend I try for a change. Just a bit sad that I've got £9.50's worth of flour that I don't know what to do with,
Jenny

 

Why not add some strong protein flour to your French flour

Most breads are mix's any way

 

That's interesting Jiffy. Any in particular you recommend? And what ratio please,
Jenny

 

To make nice loafs you need the high protien flour,( i'm no expert) there's lots of differant flours to buy each makes a different type of breads it's hard to say which is best as we all have different tastes

You may want to make biscuits or pizza with the French flour as it lower protein

The bread make industry is very conplex and it's way over my head, but has you have french flour you may have to experiment

 

Thank you Jiffy,
I'll start with a 50/50 mix then.
Jenny

 

Jenny, do you have any of Delia Smith's books as some times there is a write up about bread making and a in sight into the flour and how it's made

 

Jiffy, I only have Delias Complete Cookery Course and I cant' recollect much about bread making in the one,
Jenny

 

Page 42 (flour specifically, p44)