Thought for today - 3 April

[AlanHo]

Do bakers trade bread recipes on a knead-to-know basis?

[Watchful]

Going off the taste of some bread today, more like a no-need-to-knead basis

[Irene]

Do bakers trade bread recipes on a knead-to-know basis?

I agree with Pushkin, I think the recipes died with the local bakers shops. :(

[andsome]

:D Make your own. I have just started a loaf in the machine a few minutes ago. :D

[Irene]

:D Make your own. I have just started a loaf in the machine a few minutes ago. :D

Which machine do you use?

[catgate]

:D Make your own. I have just started a loaf in the machine a few minutes ago. :D

Which machine do you use?

The bacon slicer.

[AlanHo]

I have a Panasonic bread maker. It is excellent.

I load it up in the evening, set the timer, and wake up to the aroma of fresh crusty bread in the morning.

Yummmeeeeee

[Watchful]

I have a Panasonic bread maker. It is excellent.

I load it up in the evening, set the timer, and wake up to the aroma of fresh crusty bread in the morning.

Yummmeeeeee

That sounds like heaven to me ;)

[andsome]

:D Make your own. I have just started a loaf in the machine a few minutes ago. :D

Which machine do you use?

Morphy Richards Fastbake. Had it for several years now. I don't do as Alan does because the paddle is left in the loaf. I prefer to allow the second kneading to finish, then tip the baking tin up over a non stick baking sheet and remove the paddle. This way, when the bread has finished baking, there is only a small quarter inch diameter hole about an inch long in the centre of the loaf. I usually use malted bread flour with malted flakes, and add several table spoons of various seeds. :D

[Irene]

Which machine do you use?

Morphy Richards Fastbake. Had it for several years now. I don't do as Alan does because the paddle is left in the loaf. I prefer to allow the second kneading to finish, then tip the baking tin up over a non stick baking sheet and remove the paddle. This way, when the bread has finished baking, there is only a small quarter inch diameter hole about an inch long in the centre of the loaf. I usually use malted bread flour with malted flakes, and add several table spoons of various seeds. :D

I'll bet the birds like it too! :lol:

That is unless you don't spare a crumb for them?

[catgate]

We ditched our bread machine about eight years ago.

I can't remember what make it was. But it fell out of favour because of the great chasm it left in the bottom of the loaf.

Management now makes our brown crusty wholemeal in the old fashioned way, but using clay, rather than metal, baking "tins".

[andsome]

We ditched our bread machine about eight years ago.

I can't remember what make it was. But it fell out of favour because of the great chasm it left in the bottom of the loaf.

Management now makes our brown crusty wholemeal in the old fashioned way, but using clay, rather than metal, baking "tins".

That was due to the paddle. This is why when the second kneading has finished, I remove it. :D

[catgate]

We ditched our bread machine about eight years ago.

I can't remember what make it was. But it fell out of favour because of the great chasm it left in the bottom of the loaf.

Management now makes our brown crusty wholemeal in the old fashioned way, but using clay, rather than metal, baking "tins".

That was due to the paddle. This is why when the second kneading has finished, I remove it. :D

Oddly enough we had worked out what it was that caused the hole.. We had also worked out the if it is necessary to prat about during a supposedly automatic process then the whole concept of "automatic" is lost, and the exercise becomes a bit pointless.

Sometimes we just throw all caution to the wind and have brown crusty wholemeal "buns" instead of loaves.