I use a 1970's Kenwood Chef with a dough hook data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
That's the easy bit, the hard bit is getting everything else right data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
This is what I knocked up for the cheese board:
https://www.avforums.com/attachments/img_2935-jpg.448526/
They ain't flat enough to make into a cheese board data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
@IG.
Could you post a pic when you cut into them so we can see the texture inside. Thanks.
I've been using Paul Hollywood's basic bread recipe for the last few months. I tend to make a loaf for Saturday lunch most weekends.
I find the temperature in my kitchen has a huge effect on the rise. I sometimes put the range on low just to raise the ambienttemperature.
My wife put his bread book in my stocking this year so looking forward to trying some recipes out. I'm not that keen on the guy tbh but he knows his stuff
We ate the batons last night data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7 here's one of the little buns: https://www.avforums.com/attachments/img_2938-jpg.448589/
Lovely bake IG, good rise and no heavy bottom. Thats the issue I always have, the lowest half an inch often stays a little soggy. But thats on a big cob or tin so maybe harder.
The texture looks fantastic. That's just how I like it.
While I am happy with what comes out of my bread maker, it's much closer texture than yours.
The convenience of my machine seems to be at the expense of increased density.
I always had that issue with the breadmaker. Now I only use it for pizza dough\doughballs - which is great BTW.
This is the second machine we have tried. The first was cheap and other than a packet mix would not produce anything like what I was aiming for.
Our current is more precise, dropping the yeast in at a given moment etc.. and always produces a decent loaf from the raw ingredients. The fruit tea-cake-style loaf is excellent.
We haven't really strayed from the instruction book, so I may try varying the quantities. A bit less water and a bit more yeast perhaps.
Anyways, I'll shut up now as this is a hand bake thread. data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
im slavering at all the pics of bread-howewever i cant eat bread as i have severe allergy to it and free from bread is ok but is dry as the saraha dessert! wholemeal::freee ride in ambulance :-(