Bread makers - Page 2

Zirax · 22-12-2007, 16:57

How much are these doofers and what do I need to look for? I have been getting very tired recently of the crummy bread you get in the supermarkets. Even Warburtons bread used to be ok, but that is virtually inedible now due to flavourings and random ingrediants

SidewinderINC · 22-12-2007, 17:07

As will and lostkat have said, panasonic are the best ones to buy, and I find you can't really go wrong with a "which?" best buy when it comes to homeware & kitchenware

Feek · 22-12-2007, 17:34

I've been singing the praises of the Panasonic ones for about three of years because they're so good, but for some reason I lost the taste for the bread it makes a while ago.

But by a strange co-incidence I bought some flour and yeast yesterday to try and get back into it. If nothing else, I want to wake up on Christmas Morning to the smell of fresh bread.

I'd be very interested in what recipes you are using for baguette dough, Will and for breakfast rolls, Kate?

Toby · 22-12-2007, 18:26

Everyone says to go for the Panasonics and forget about the rest.

We've got the SD-255 which is £99 in JL. There's an SD-254 for £30 less and which only seems to be missing the nut/fruit dispenser at the top so if this isn't that important to you then you can save some cash that way.

We've been trying different brands of flour to see what the differences are and have settled on Sainsbury's strong white flour. It produces a much lighter and "fluffier" bread than either Tesco's own or the expensive Hovis stuff - highly recommended.

PS. Ta to mods for moving thread - my bad

Justsomebloke · 22-12-2007, 18:33

It would have been an expensive one as all she is good for is spending money. Can you tell i really don't like her

She is just one of those crap people you have to put up with because they are attached to a person you have known a long time. I was best man at there wedding an all, I even lent him one of my suits an Original Van Gill no less, cost me an Absolute fortune back twenty years ago. Pfffff I dunno

She is crap anyways

William · 22-12-2007, 19:27

Quote:

Originally Posted by Blackstar

****ing evil things, i've burnt myself twice in the same place with ours.

When they say "bun in the oven" they don't mean it like that.

lostkat · 23-12-2007, 10:16

Feek - I'll ask him today. I think he's got a bread cookbook

Will - Baguettes is an awesome idea!! Might get him to make a couple to go with my boef bourguignonne on Christmas Eve

Will · 23-12-2007, 11:09

Feek, Kate, firstly you have to set it to do pizza setting.

The only ingredients you need for baguette are warm water, salt, yeast, strong white flour (buy the better stuff, if you can buy French strong white flour then it's even better.

I tend to use: 275ml warm water
1 teaspoon (using the cup measurement) of salt
1 teaspoon of yeast
450g strong white

These values are approximate as I tend to do it by "eye" so to speak... Just make sure it's not too humid or too sticky when it's kneeding - if it is add either more water or more flower (in TIIIIIINY quantities until it's tacky but not sticky or dry - experience I'm afraid is the only key to this).

It'll take about 45 minutes or so. When the program finishes, leave it in the machine for about an hour or so.

Then take it out put it on a well floured board get the air out of it (otherwise known as petrissage if you want to technical term for it, basically kneeding), and divide into 2 dough balls. You may have to divide it into more depending on how big your oven is. Shape the dough balls into "baguette" shapes.

So now you've got your "baguette" shape dough, place it on a lightly floured baking tray, and cover with a tea towel for an hour or so.

Before shoving it in the oven, very lightly slit across the top of the baguette ever 2 inches or so - when it cooks it'll "split" the skin a little and give the inside an area for the air to escape whilst keeping enough pockets of air inside the loaf.

The oven should be preheated to 250C and the baugette should be cooked for about 20 mins. Again this is down to trial and error. The baguette should sound "hollow" when you give it a tap. It's important to let it cool down on a grill or cake stand or something where air can get to both sides.

A little tip/trick, is if you want to, you can throw a bit of water into the hot oven (warning: a LOT of steam will be created) and then quickly place the baguette in to cook. This is not mandatory, and works better in stone ovens, but it does look kinda cool.

It's very hard to get it right straight away, it's taken me dozens of attempts at getting the mixture right (with salt, yeast, water and flour), so my measurements are approximate (I never measure anything in my cooking

) I hope they're not too wildly out, but if they are I apologise however they will be near enough for you to be able to work it out.

Good luck!!!

Matblack · 23-12-2007, 17:43

Well I'm sold, we went and bought a Panasonic 255 today and our first loaf is in the machine now

MB

Will · 23-12-2007, 17:45

Nice - we have the 253

22-12-2007, 17:07	#12
SidewinderINC Joey Tempest Join Date: Sep 2007 Location: Gravesend. Posts: 2,751	As will and lostkat have said, panasonic are the best ones to buy, and I find you can't really go wrong with a "which?" best buy when it comes to homeware & kitchenware __________________ No Sig.

22-12-2007, 17:34	#13
Feek ex SAS Join Date: Jun 2006 Location: JO01ou Posts: 10,062	I've been singing the praises of the Panasonic ones for about three of years because they're so good, but for some reason I lost the taste for the bread it makes a while ago. But by a strange co-incidence I bought some flour and yeast yesterday to try and get back into it. If nothing else, I want to wake up on Christmas Morning to the smell of fresh bread. I'd be very interested in what recipes you are using for baguette dough, Will and for breakfast rolls, Kate? __________________

22-12-2007, 18:26	#14
Toby Absinthe Join Date: Aug 2007 Posts: 1,023	Everyone says to go for the Panasonics and forget about the rest. We've got the SD-255 which is £99 in JL. There's an SD-254 for £30 less and which only seems to be missing the nut/fruit dispenser at the top so if this isn't that important to you then you can save some cash that way. We've been trying different brands of flour to see what the differences are and have settled on Sainsbury's strong white flour. It produces a much lighter and "fluffier" bread than either Tesco's own or the expensive Hovis stuff - highly recommended. PS. Ta to mods for moving thread - my bad __________________

22-12-2007, 18:33	#15
Justsomebloke The Night Worker Join Date: Jul 2006 Posts: 5,228	It would have been an expensive one as all she is good for is spending money. Can you tell i really don't like her She is just one of those crap people you have to put up with because they are attached to a person you have known a long time. I was best man at there wedding an all, I even lent him one of my suits an Original Van Gill no less, cost me an Absolute fortune back twenty years ago. Pfffff I dunno She is crap anyways __________________

23-12-2007, 10:16	#17
lostkat Good Cat Join Date: Jun 2006 Posts: 5,550	Feek - I'll ask him today. I think he's got a bread cookbook Will - Baguettes is an awesome idea!! Might get him to make a couple to go with my boef bourguignonne on Christmas Eve __________________ Oooooh Cecil, what have you done?

22-12-2007, 16:57	#11
Zirax Goes up to 11! Join Date: Jul 2006 Posts: 4,577	How much are these doofers and what do I need to look for? I have been getting very tired recently of the crummy bread you get in the supermarkets. Even Warburtons bread used to be ok, but that is virtually inedible now due to flavourings and random ingrediants

23-12-2007, 11:09	#18
Will BBx woz 'ere :P Join Date: Jan 1970 Posts: 2,147,487,208	Feek, Kate, firstly you have to set it to do pizza setting. The only ingredients you need for baguette are warm water, salt, yeast, strong white flour (buy the better stuff, if you can buy French strong white flour then it's even better. I tend to use: 275ml warm water 1 teaspoon (using the cup measurement) of salt 1 teaspoon of yeast 450g strong white These values are approximate as I tend to do it by "eye" so to speak... Just make sure it's not too humid or too sticky when it's kneeding - if it is add either more water or more flower (in TIIIIIINY quantities until it's tacky but not sticky or dry - experience I'm afraid is the only key to this). It'll take about 45 minutes or so. When the program finishes, leave it in the machine for about an hour or so. Then take it out put it on a well floured board get the air out of it (otherwise known as petrissage if you want to technical term for it, basically kneeding), and divide into 2 dough balls. You may have to divide it into more depending on how big your oven is. Shape the dough balls into "baguette" shapes. So now you've got your "baguette" shape dough, place it on a lightly floured baking tray, and cover with a tea towel for an hour or so. Before shoving it in the oven, very lightly slit across the top of the baguette ever 2 inches or so - when it cooks it'll "split" the skin a little and give the inside an area for the air to escape whilst keeping enough pockets of air inside the loaf. The oven should be preheated to 250C and the baugette should be cooked for about 20 mins. Again this is down to trial and error. The baguette should sound "hollow" when you give it a tap. It's important to let it cool down on a grill or cake stand or something where air can get to both sides. A little tip/trick, is if you want to, you can throw a bit of water into the hot oven (warning: a LOT of steam will be created) and then quickly place the baguette in to cook. This is not mandatory, and works better in stone ovens, but it does look kinda cool. It's very hard to get it right straight away, it's taken me dozens of attempts at getting the mixture right (with salt, yeast, water and flour), so my measurements are approximate (I never measure anything in my cooking ) I hope they're not too wildly out, but if they are I apologise however they will be near enough for you to be able to work it out. Good luck!!! __________________ *No No!*

23-12-2007, 17:43	#19
Matblack Baby Bore Join Date: Jun 2006 Location: Svalbard Posts: 9,770	Well I'm sold, we went and bought a Panasonic 255 today and our first loaf is in the machine now MB __________________ "we had roots that grew towards each other underground, and when all the pretty blossom had fallen from our branches we found that we were one tree and not two"

23-12-2007, 17:45	#20
Will BBx woz 'ere :P Join Date: Jan 1970 Posts: 2,147,487,208	Nice - we have the 253 __________________ *No No!*