Bread making machines

Make Baguettes!

 

thank you "M". It was written pre Bread maker days I note, Jenny

Apparently, they need a very high heat with a few amount of steam injected into the oven whilst baking Freddy. Can't do that with a Panasonic,
Jenny

 

Oh

 

Indeed!

But, sometimes it is useful to use the bread machine a) to pre-set the timer to start off the mixing/proving; then b) bake it in the oven when you are using it for other stuff. That way, you get the best of both worlds.

For example: I have used the bread machine, set on timer (prior to going to bed). It is set so that by the time I wake up all the hard work has been done and I can simply remove the dough, pop it in the fridge (it will still continue to prove!) and then, later in the day when the oven goes on, I remove it to come to room temperature then bake it in the oven when the meal is cooking.

Or, I have used the bread machine on dough setting late afternoon/early evening - popped the dough in the fridge overnight and baked it first thing in the morning (think *this* weather when you don't want your home filled with heat later in the day but you want a quiche/meatloaf/other baked offerings to have cold for supper later that day). You get it all over and done with by 9am and then have a carefree day but fresh, scrummy food for later (bonus!).

When I first got mine, I used to get my flour from a local mill and used the bread machine just to do the hard work and bake it traditionally: scrumptious!

I see my bread machine as a vehicle rather than a destination

 

Delia's Complete Illustrated Cookery Course, Classic Edition page 35

 

Just out of the machine.
To go with those Greengage and Damson jams in the background that were made yesterday,


Jenny

 

Looks lovely Jenny, is that made with the French flour or a 50/50 mix, There is a new wheat on the market being tested

 

Yum Jen, looks scrumptious

 

Good morning Jiffy. I gave my Parisienne French flour to a friend to work with. It was hopeless in the Panasonic.
This loaf is a 400 gram white made with the new Tornado blend. It's for our friends ( a secret swowaway ) to go with the Wholemeal Norfolk Malted Crunch loaf that's in the Panny right now. The latter is for the table to go with a the cheeseboard. There will be 16 of us.

Please tell us more about the new flour that's being tested - I'm very intrigued,

Jenny

 

It's a new wheat, (new wheats come out every year), it may not be good on it's own as the protein isn't high enough 11/12% proitein, but this year havest is already in the bread as you will see from the texture

 

that was http://gardenerscorner.co.uk/forum/threads/bread-making-machines.45803/page-8#post-588180
Just had a new sack today - same price as 3 Sept 2012 !! Now how good is that !! Bless 'em - note the PACKED ON / USE BY DATES

Jenny

 

Impressive Jenny.

My flour is locally produced but unfortunately I can't buy it directly from the mill or in bulk.

 

Inside the factory: How our favourite foods are made. Was on last night BBC2 8.oo pm, show how your bread is made, not sure it's on the i player

Yep it's on iplayer

 

Thanks for the thumbs up @Jiffy - it's raining now so, soon as breakfast's done and dusted I'll take a look,
Jenny

 

Interesting and the statistics on the amount of bread consumed / and thrown away= 33% was shameful. Still a good prog. to watch , thanks Jiffy.
Next week they are in a well known chocolate factory*....
( *makes note to self )
Jenny