That just means it doesnt have a licence to kill...which is pretty handy if youre using it in bread! data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
Dont make my own yet but The in-laws do and theyve made some great pizzas and breads recently. Makes me want to make my own as I love a good fresh bread but I have a feeling my version would be more like a manhole cover rather than a nice risen loaf!
Jas.
Made a rosemary garlic and tomato fougasse and cheese swirl rolls the other day.
Old thread alert!
I'm looking to start making my own bread again after not doing so for a few years. I'd like to take the semi lazy route and use a stand mount mixer to do the mixing and kneading. Does anyone else use a mixer to make their bread?
Me data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7, only made 1 loaf with my Kenwood Kmix KMX80. I've used a bread machine until now but i wanted to expand my baking skills so I bought the stand mixer.
How did you get on with it? I'd be interested to hear what you think of it after you've had a few goes data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
I personally thought it was a little bit doughy but my wife loved it. It might have been a bit to dense, I'll have to try a different recipe.
As for the kneading , I used the dough hook and added the ingredients and I set the mixer on minimum for a few minutes until the dough looked nice and smooth, I then left it for an hour then knocked it back and left it again to rise then baked it. Really easy but Ijust need to gain a bit more experience data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7. It looked and smelt gorgeous when it came out.
We make our own bread all the time.In fact, wife made a killer (had 00 on the flour pack too) garlic bread with cheese last night!
Nice thread. I love fresh bread.
I recommend the book Beard on Bread, it explains the basics and the science behind baking bread as well as some great recipes.
Thanks for the book advice (couldn't get it on Kindle). I downloaded Brilliant Bread by James Morton the other day, which is very helpful on techniques as well as recipes.