sergiup
Publish time 26-11-2019 05:14:45
I have to say @hyperfish, good effort! But with a newborn baby, I just plonk everything in the Panasonic, turn it on, and come back 4-5 hours later to a fresh loaf. Not quite as satisfying as doing it by hand, but so much more convenient!
All of these have turned out just fine so far: white, wholemeal, not so sweet brioche, olive bread, tomato and cheese bread, (Panasonic's version of) sourdough, and a few variations using Khorasan flour. Not amazing or as pretty as hand made, but miles better than supermarket bread!
hyperfish
Publish time 26-11-2019 05:14:45
I get great results with my Panny too. I'm not getting rid of that any time soon.
Urien Rheged
Publish time 26-11-2019 05:14:46
Is a ceramic piggy bank my daughter painted
Urien Rheged
Publish time 26-11-2019 05:14:46
Yes, you should do one rise (until doubled in size), then 'knock it back' (by hand), make it into a loaf shape, put in loaf tin, do a second rise (until doubled in size) then bake it.
hyperfish
Publish time 26-11-2019 05:14:46
I mixed it and let rise, mixed it again and let rise, then baked it. A little indelicate but it came out ok, if you shut your eyes data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
hyperfish
Publish time 26-11-2019 05:14:46
Houston...
Eggcup for scale.
https://www.avforums.com/attachments/20160827_211850-jpg.751745/
jonna
Publish time 26-11-2019 05:14:46
Old yeast?.
Water temperature to hot or cold?.
hyperfish
Publish time 26-11-2019 05:14:47
I'm thinking that the yeast is the problem.
I'm pleased that it's my wife's effort and not mine data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
hyperfish
Publish time 26-11-2019 05:14:47
This was on offer for £1.50 at the cash n carry. I'll give it a try over the weekend.
https://www.avforums.com/attachments/uploadfromtaptalk1511381605638-jpg.942461/
hyperfish
Publish time 26-11-2019 05:14:47
I put 1lb of mix along with 10floz of warm water into the mixer and let the dough hook do it's thing for about 5 minutes. Dough balls went onto a tray with parchment paper underneath. I tried to get them even sized but it was so sticky. Then into the airing cupboard to prove. After about 90 minutes I put them into the oven set at 220C along with a bowl of water for about 15 mins.
It is a cheat I suppose, but the result is the best bread I have made either by hand or the machine. Nice firm crust, soft and loose in the middle. Needless to say I will get some more of this mix.
https://www.avforums.com/attachments/20171125_164041-jpg.943734/
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