Grow Your Own Magazine

I turned the tin upside down and shook it very hard several times, but would not come out. I tapped it on the bottom and at the sides, but it was stuck all the way round. I left it for a few minutes and shook it again, but in the end had to resort to putting my fingers down each side and prising it out of tin. Although it did eventually come out I still had holes in the bottom where the 2 paddles were and it had left some residue of bread stuck to the paddles so perhaps may not have been cooked enough. I did put it in my fan oven for another 10 minutes as it was soft and I wanted a crust on it. I had it on the medium setting, so if I try again will try on dark setting.

Have tried the bread today and the consistency and taste are ok, but couldn't make a proper sandwich as there were bits missing from the bottom of the slices I'm wanting to make my own bread so that I'll know what's in it and because the price of a small wholemeal loaf at my bread shop has risen from 69p to 80p overnight. Costing me a fortune in experimenting though!

Thank you Kirsty, I'm going to have a go at that in the morning

My morphy works best on the dark crust setting! Best suggestion I can make is a time consuming one - only use it on dough setting!

Let it make the dough in the evening - knock it back and put the dough into a traditional tin, place the tin in the fridge! (remember to cover it with oiled film)

Next morning carefully transfer the tin to your oven, turn the oven on and cook the loaf.

The bread will rise in the fridge, very slowly, and the reason for putting it into a cold oven is to slowly warm the dough and get the final rise just before it cooks.

Does your machine have the extra cook feature? You could give it an extra ten mins or so and see if that helps or you could spray the sides and paddle with spray oil or cake release?