Automatic breadmaker

by **Morley** » Tue Mar 03, 2009 5:21 pm

I've just finished eating a delicious ham roll. I made the French dough in the breadmaker and did a bit of off piste kneading and proving to make the rolls then baked them in the oven. Made 4, rest will be consumed tonight.

Yum yum. Croissants look a bit fiddly though.

by **Pete S** » Tue Mar 03, 2009 6:29 pm

[quote='harry remmington']Convinced BUT what is the difference between Panasonic SD255 [Amazon £86.31 inc. delivery] and SD255WXC ? - more expensive but seems to have the same spec. ?[/quote]

Knickers:

Didn't think of Amazon- mind you a bent Amazon employee was(allegedly) responsible for my CC cloning last year and I haven't used 'em since.

Couldn't wait for delivery: Argos it was: a tenner more than Amazon, Cheaper than Currys or Comet, same as J Lewis. Mine's got wxc on the box too.

Can't smell the bread cooking yet: have resisted the temptation to take a peek.

Peter

by **Pete S** » Tue Mar 03, 2009 11:15 pm

Right!

That's cracked basic white:

granary tomorrow..........

Peter :wink:

by **Lindsayp** » Wed Mar 04, 2009 2:34 pm

Steve, how do you go about getting a second rising of the dough? (This is not a masonic question - those who are will understand, those who aren't ....won't).

by **Morley** » Wed Mar 04, 2009 2:41 pm

[quote='Lindsayp']Steve, how do you go about getting a second rising of the dough? (This is not a masonic question - those who are will understand, those who aren't ....won't).[/quote]
Set one of the ovens to 40 deg. If you have an airing cupboard it will do. Room temperature is too cool.

by **Lindsayp** » Wed Mar 04, 2009 3:03 pm

Thanks - that will open up whole new vistas of breadery

by **Morley** » Wed Mar 04, 2009 3:55 pm

Yup. When I made bread before the tricky bit was mixing and kneading. Now all that is done and all I have to do is final kneading, shaping and proving.

I dont think i'll do my own croissants though. Too much like hard work!

by **Bill McCarthy** » Wed Mar 04, 2009 4:03 pm

Morley, I'm trying my damnest to imagine you kneading and shaping. Pinnie on ?

by **Pete S** » Wed Mar 04, 2009 6:04 pm

I've cracked it already>

Today's wholemeal spicy fruit loaf was the D's Bs.

Peter :roll:

by **Morley** » Wed Mar 04, 2009 8:01 pm

Bill McCarthy wrote:Morley, I'm trying my damnest to imagine you kneading and shaping. Pinnie on ?

Naturally. As it were.

by **Tall_Guy_In_a_PA28** » Wed Mar 04, 2009 9:43 pm

The second kneading can be more of a 'knocking back' (technical term) than full kneading, unless you need to relieve some tension or clean your finger nails.

by **Morley** » Wed Mar 04, 2009 9:48 pm

Tall_Guy_In_a_PA28 wrote:The second kneading can be more of a 'knocking back' (technical term) than full kneading, unless you need to relieve some tension or clean your finger nails.

Releiving tension? Isnt that knocking one out?

by **harry remmington** » Thu Mar 05, 2009 6:24 pm

Just got the 255 but instructions are a bit vague.
What happens if you only want a small loaf using 250grm of mix.
Does the machine adjust its baking time or is it the same cycle for any weight or size ?

by **Carole P** » Thu Mar 05, 2009 7:18 pm

I just do a 250 grammes loaf and I just register it as a small loaf but with a light crust. It works well, the only problem with a smaller loaf is that the paddle seems to stick in it a bit more

by **harry remmington** » Thu Mar 05, 2009 10:30 pm

Thanks C I'll give that a go....the birds will have a treat in the morning with brick # 1

Automatic breadmaker

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