Bread Makers

[Taipan]

Ours (Panasonic SD-255) sounds similar to Horses, it has a separate container and can add fruit and nuts or whatever to the mix at the appropiate time. But Mrs T just makes wholemeal bread in it though. We wanted to do this after finding out that bread has become a UPF with tons of crap in it, so Mrs T makes a wholemeal alternative to buying a Hovis loaf and its been very successful at this.

I asked her about the paddle thing and she says it has a single padle which leaves a small hole in the loaf when you remove the loaf but it doesn't affect or spoil the bread at all. Neither of us get any enjoyment from making bread by hand, but I'm sure many do. Millions like playing golf, but I dont. Different strokes for different folks and all that.

[Count Steer]

TBH, I enjoy the process and yes, if I'm not making much I'll do most of the work on a worktop and chuck the dough in a bowl to prove (I've even let the bread prove overnight in a cold place*). When I was really into it a lot of things produced weren't 'small loaf shaped'.

The industrial mixer was a result of supplying a network of friends. I even got presented with an apron with 'Doughboy' on it and did a couple of tuition sessions for two blokes that wanted to get into baking bread.

(Yes, I did get the sourdough bug for a while but that really was too much faff. I prefer to use live yeast rather than dried but not hung up on that either. If I can get it I'll use it).

Now I'll knock up a loaf (or fougasse or etc) if the mood takes me.

If I want convenience there's a village shop with excellent bread 5 minutes walk away. (It's a bit like France sometimes, you'll see blokes strolling home early morning clutching a newspaper and a loaf of some sort. ). I'm not sure who the main loaf supplier to the shop is but they do get deliveries from 'Delice de France' or something like that too.

* there's an East European bread that proves in the rain barrel outside in v cold weather. When the dough floats it's proven. (Proven, proved? Ready to bake ). I haven't tried that.

[mangocrazy]

I might need to investigate the latest generation of bread makers, I think. The only other drawback is worktop or storage space. Our kitchen in Sheffield is really small and has very limited worktop space (and all the storage is full). In France we have a lot more space, so a bread maker there could be a possibility. But the village boulangerie is only two doors down from us, so...

[Taipan]

I cant imagine ever baking my own bread in France!

[mangocrazy]

I cant imagine ever baking my own bread in France!

Yes, the phrase 'coals to Newcastle' springs to mind...

[Horse]

Ours (Panasonic SD-255) sounds similar to Horses,

2502, now discontinued

https://www.panasonic.com/uk/support/di ... b2502.html

@mangocrazy yes, despite being described as 'compact', it's not small.

Our microwave, air fryer and bread maker are all kept on the worktop in the utility, with the latter two only brought into the kitchen when needed.

[Noggin]

I cant imagine ever baking my own bread in France!

I do But then, where I live the boulangerie isn't open in the interseason and the Spar sells some very not good baguettes!! And since it's changed hands, the standard basic baguette isn't so nice (to me anyway)


Also, for me, I make a loaf in a loaf tin because I want bread for sarnies or cheese on toast - this winter I've not made any but I'm buying sandwich bread from the supermarket, and whilst I like it, I'm aware that it's full of unneeded stuff, which is one reason I started making my own. (The other being that I was given a load of wholemeal flour!!)

The other thing I have tried to learn is how to make baguettes because I can't (or at least, should't) eat a whole baguette in a day. Up until a couple of years ago the boulangerie used to sell a half baguette which was still a lot, but I didn't mind having a bit left over (I did end up with a lot of breadcrumbs in jars, but always handy for treacle tart amongst other things!!). If I can learn to make them, I can make them small and freeze some unbaked or par baked

There's a chef called Richard Bertinet who has a school near (or in) Bath and he does bread courses - going there for, at the least, a course on how to make baguettes is on my list for this year when I'm on holiday. I did use his recipe and the baguettes didn't come out too badly, so with a course and more practice, I reckon I can have some great bread all year round!!!

[Taipan]

I cant imagine ever baking my own bread in France!

I do But then, where I live the boulangerie isn't open in the interseason and the Spar sells some very not good baguettes!! And since it's changed hands, the standard basic baguette isn't so nice (to me anyway)


Also, for me, I make a loaf in a loaf tin because I want bread for sarnies or cheese on toast - this winter I've not made any but I'm buying sandwich bread from the supermarket, and whilst I like it, I'm aware that it's full of unneeded stuff, which is one reason I started making my own. (The other being that I was given a load of wholemeal flour!!)

The other thing I have tried to learn is how to make baguettes because I can't (or at least, should't) eat a whole baguette in a day. Up until a couple of years ago the boulangerie used to sell a half baguette which was still a lot, but I didn't mind having a bit left over (I did end up with a lot of breadcrumbs in jars, but always handy for treacle tart amongst other things!!). If I can learn to make them, I can make them small and freeze some unbaked or par baked

There's a chef called Richard Bertinet who has a school near (or in) Bath and he does bread courses - going there for, at the least, a course on how to make baguettes is on my list for this year when I'm on holiday. I did use his recipe and the baguettes didn't come out too badly, so with a course and more practice, I reckon I can have some great bread all year round!!!

Richard Bertinet is often on James Martins show. Yes he is a master baker!

[Count Steer]

Bertinet's technique for working the dough/stretching all that lovely gluten is a bit different from the regular method. It's also very satisfying to do.

It was his first book, complete with DVD, that really got me going with my bread adventures.

(Both 'Dough' and 'Crust' are worth having for anyone that wants to get started).

[Noggin]

Richard Bertinet is often on James Martins show. Yes he is a master baker!

That's exactly where I first saw him! Love watching him make bread on there and how he talks about it!!

Bertinet's technique for working the dough/stretching all that lovely gluten is a bit different from the regular method. It's also very satisfying to do.

It was his first book, complete with DVD, that really got me going with my bread adventures.

(Both 'Dough' and 'Crust' are worth having for anyone that wants to get started).

I know very little about working dough, so didn't realise his way was different. Downside for me is I can't knead dough properly (only one arm to do it - not so good ).

I did enquire with the school and they have said they can work with me using a machine to knead rather than doing it by hand. Kinda sad, but at least I can still do it .

I've avoided buying the book/s as it seems they often include one in the course - but if I do get into a bigger apartment, I'll probably not be able to resist as will have the space to do more baking

[Count Steer]

Bertinet's technique for working the dough/stretching all that lovely gluten is a bit different from the regular method. It's also very satisfying to do.

It was his first book, complete with DVD, that really got me going with my bread adventures.

(Both 'Dough' and 'Crust' are worth having for anyone that wants to get started).

I know very little about working dough, so didn't realise his way was different. Downside for me is I can't knead dough properly (only one arm to do it - not so good ).

It's a 'slap and fold' technique. The stretching is done in the pull towards you rather than pushing away with the heels of both hands. I think, with a smaller quantity of dough (one loafs worth), it could work one handed.

It's definitely not the standard method.

If you Google 'Bertinet dough kneading technique' there's info and vids.

[Count Steer]

Here y'go. Demi-baguettes.



Hmm...maybe not one-handed. Although what he calls the lazy way where you don't pull the 'wings' out might work.

Turning the bowl while mixing in the first stage might be a problem too.

PS Having watched the vid I feel inspired to get my bread making kit out and start kneading and baking again.