Yes, in traditional breadmaking you let it rise and then "knock it back" and let it rise again.Then cook it.
I think it looks great BTW, I was being picky data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
I was quite intrigued with the structure of the dough, particularly after the prove. There's still a place for my breadmaker though as the automation to wake up to a loaf can't be done in the traditional way. That's why bakers get up at stupid O'Clock in the morning, and my wife won't wear that data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
We've been pondering a bread maker for a couple of years but we don't really eat that much bread; so now that there are some discounts on the Kitchenaid mixers, we're considering that instead since they can do a fair bit more (mmm, cakes) although they don't bake the bread. Should decide soon, before the offers end...
No help with your dilemma but we've had the Kitchenaid for a few years now, came with whisk, mixer and dough hooks. Pretty mixer.
I couldn't justify the cost of a Kitchenaid. My sister and mum both have one and yes they look nice, but in the end we went for the Kenwood K-mix from Tesco for £230. And I do honestly prefer the look of the K-mix over the Kitchenaid.
Its like the Apple / Android debate. Both do exactly the same thing, but one is more money so that the owners of the more expensive one can tell you 'its just better'.... I'll get my coat.
I would go the mixer route.
With a bread maker, you make... bread (ok, it will make different flavours and cakes etc too, but you get my meaning).
With a mixer you can make different types of bread (not just loafs).
Try to make a French stick in a bread maker or a flat/naan bread or a focaccia and apart from the mixing/kneeding and proving (which can be done using a mixer and warm area of your house) then there is little else it can do. Where a mixer is so much more versatile as it can do the same as the bread maker (for these types of bread) plus lots of other things too.
I too went the Kenwood K-Mix route, as it only cost me £100 from Currys.
I have both data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7I find them both really useful.If I was forced to choose, I'd go for the Kenwood Chef over the bread oven, because the last time I tried to beat egg whites into stiff peaks in the bread oven it didn't work out too well.
( data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7 data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7 )
Well since the Mrs really likes macarons, it'll have to be a mixer if we do decide to get one - ain't no way I'm spending that long making fluffy egg whites by hand...
Then I would recommend a mixer data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7I can't really commenton the Kenwood versus Kitchen Aid debate as my Kenwood is 40 years old and I doubt they are as well put together these days.data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
Imo
Been a chef 28 years now own a bakery, always used kenwood chefs in work and at home superb bits of kit just bought a new one on amazon deals for £109 superb value they will last for years.