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| Mine is a panasonic too and it is fab. It is always reliable and comes with a recipe book. I am just doing a loaf now. I can't be without it and am taking it with me on my caravan trip this week. I can't eat shop bread after making my own. Good luck with your bread making - really recommended Jen |
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| Nobody has mentioned the use of vitamin c (ascorbic acid) to aid the rising process especially when using granary and wholemeal flour. Can be a little difficult to find the tablets- don't use the flavoured fizzy vitamin c tablet -although that could give an interesting flavour!! The local chemist orders in the tablets just for me! A 500mg tablet is about right for a one and a half pound loaf and add it with all the ingredients at the beginning. Happy baking! |
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__________________ Have nothing in your houses that you do not know to be useful or believe to be beautiful..William Morris |
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| You don't need to use vit C in a 50 / 50 wholemeal loaf or for a standard granary loaf, or that's what I've found. However, if you go to a higher percentage of wholemeal flour then it does help I'm told but I also find the bread a bit dry so stick to the lighter mix.
__________________ Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now. Which one are you and is it how you want to be? |
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| I made two 50:50 loaves yesterday - completely by hand *very proud*. I don't make bread regularly but do try and make my own pizza bases when I can. I've got a fascinating book about bread by Andrew Whitely - it's about the chemistry and physics of bread making, and it takes a big swipe at the commercial bakers. It's thicker than the bible, but if you like knowing exactly why things happen, this book is great. Anyway, I have adopted his mantra... "the wetter the better" So, I struggled with sticky hands to make a huge lump of, what I would previously have called "far too wet" dough. It wasn't quite as gluey as I think some breads need to be - like ciabatta - but rather ridiculous even so. Big mess made. Anyway, it was easy to knead and rose well, and I've ended up with two lovely loaves - nice crust and chewy, light texture. The best loaf I've ever made. Fabulous for toast as the edges go crunchy. The recipe was extremely simple: 600g flour - use whatever combination you like 400g water - this was FAR TOO MUCH for a 50:50 loaf, I will use less next time 5g sea salt 8g FRESH yeast - which works out about 2.4g instant easy doodah according to his conversions. Roughly a level teaspoon and a bit. Did the usual - mixed it up, kneaded it, rose it, knocked it back and let it prove. Whacked it in a hot oven for half an hour and, well, it's worked out beautifully. I'd still like a breadmaker, but perhaps I'll try a food processor with dough hooks instead ![]() Last edited by Cutecumber; 25-03-2008 at 07:27 PM. |
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| OH has been saying for years what good bread he makes, but then hasn't made any, so I got fed up one day and bought a machine! (We both work full time, so making it by hand would eat up a lot of precious spare time - we cook most meals from scratch already.) I chose the Panasonic with the seed thingy - haven't used that feature yet, but this is the only model that comes with a rye setting (I like to make a 50% wholemeal spelt bread with mixed seeds). However I find the white bread it makes rather too light and dry - after reading cutecumber's post, I'm thinking I should experiment with using a bit more water, at least with my current brand of flour (an organic strong white flour from our local wholefood cooperative). As it is, using a fresh pack of Dove's Farm quick yeast, I can only make a 400g loaf as it rises so much!
__________________ Small Plot? No Problem! - my blog about growing organic veg Last edited by Eyren; 26-03-2008 at 09:53 AM. |
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HTH keth xx |
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| We have been making bread nearly every day. I am now on a DIET! Just to say another huge thank u for all the help and advice. Lidl have bread flour for 58p a bag at the mo, so well worth stocking up. (Also strawberry plants £1.49 for 6, although very leggy and poorly... bought 2 boxes and they have really perked up after a bath in the sink. Fruit bushes - gooseberry and redcurrant too for £1.60). |
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It does add a certain lushness; I just had an old pot of vit c and zinc tabs; so use them.
__________________ Andrea :wavehello http://www.growfruitandveg.co.uk/gra...logs/zazen999/ moon trials completed: tomatoes [46% increase in crop per seed sown and 10% increase in crop per plant] currently underway: calabrese garlic |
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| What weight are these bags of flour from Lidls? is it just white or do they have wholemeal and/or granary too? A 25 kilo sack of Doves farm Organic unbleached strong white is about £23 this year ...About £18 last year!!! We have had a Panasonic for about five or six years, (A hopeless Kenwood for a while before that) It is used every day and the tin is so knackered the paddle actually rarely sticks in the loaf!! still have to stand there like a cocktail barman trying to shake the thing out but hey...usually better if you leave it for 20 mins to cool first. Have tried quite a few fancy recipes over the years. Sometimes I use a percentage milk instead of water which I find softens it a bit and makes it save better.... and granary for interest, but most of the time Mrs P just churns out a standard 90% white loaf. Feeds the family and this means we don't have to go into town very often at all. Frankly it is just a chore but certainly saves money for us and keeps us out of the supermarkets. If we want a treat I'll just go to the bakers and buy a special loaf...that's what they are good at eh.
__________________ Advertising is the rattling of a stick in a swill bucket. George Orwell Paul |
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| I bought some oatmeal bread flour a few weeks ago, but haven't used it as I don't have a recipe. If anyone has one for the bread maker I'd be grateful. Last edited by bluemoon; 28-03-2008 at 09:45 PM. |
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| Hello, I have recently attended The Bertinet Kitchen in Bath, a bread workshop where french chef and artisan baker Richard Bertinet makes the most wonderful bread, by hand. His technique is quite different to the usual kneading and you do get lovely bread. If you get the chance have a look at his website The Bertinet Kitchen | Cookery Classes in Bath | Bread Making, he also has two great books; Crust and Dough. It is quite a quick process (the kneading) once you get the hang of it and has a nice therapeutic rhythm. He is a great believer in "real bread" and has no time for stuff that comes in plastic bags "it is not bread". If you need yeast Tesco's and Sainsbury fresh bread counters have it. I think you can get small amounts free from Tesco but Sainsbury's sell it, it's very cheap and with bread the price it is, I'm sure it's worth making it and you know what's in it. There looks to be some good recipes on here and good luck with your breadmaking. Dorsetfoodie |
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Oat Flour - You can make it yourself by grinding rolled oats in a food processor or blender. Oat flour adds lovely flavor to breads and because of certain natural preservative in the oats themselves, it improves their shelf life. Oats contain no gluten, which is needed for bread to rise, so it must be mixed with a gluten-containing flour such as wheat. Substitute 1 of every 5 parts of wheat flour with oat flour. If your recipe is for a quick bread, no addition of other flours is necessary. - found this nugget of info on an oat site, hope it is helpfulOatmeal Bread Recipe - Bread Machine Recipe
__________________ I'd rather sit on a pumpkin and have it all to myself than be crowded on a velvet cushion. http://hollandsroadparadise.blogspot.com updated 14 May 2008 www.bradleyroundtwo.blogspot.com Last edited by kirsty b; 09-04-2008 at 10:56 PM. |















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