Bread machines make fine sandwich breads, but it'll never hold a candle to a kitchenaid, time, and a real oven.
That's funny...a few years ago, my cousin gave me her virtually brand new Kitchenaid. I asked why she didn't want it, and her response was "Because I'm a purist." I guess there are varying degrees of purity.
Whatever...all I know, is I got a great mixer out of the deal! I use that thing all the time. Thanks cuz!
__________________ FERMENTING: Members Only Maibock, Apfelwein KEGGED / BOTTLED: Düsseldorf Altbier, Honeydripper Hefe, High Yellow Strong Belgian Ale, Irish Red Ale, Canned Heat Wee Heavy ON TAP: Ó Flannagáin Extra Stout, Squeeze My Lemon Summer Blonde, Apfelwein ON DECK: Munich Helles, Ó Flannagáin Extra Stout, Cold Shot ESB
To UN thread hijack, I used to make bread by hand but after I cheffed at a restaurant with a dedicated bread oven the effort didn't seem worth it. The thing I missed was the steam injection. Nothing can duplicate that.
That said from purely a convenience point of view bread machines put out a great product. Used to remind of those Pepperidge Farm bread loaves in their density. Kind of pleasing and certainly better than most anything you purchase from a supermarket.
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On Tap: 1. Kelly R. IPA, 2. Roter Hund Hefeweizen, 3. Bud Killer Blonde, 4. Red Dog Pale, 5. Roter Hund Oktoberfest, 6. Pumpkin Ale, 7. McRed's Stout (with new nitro system and stout tap,) Cream Soda, 8. ESB # 3, & 9. Ordinary Bitter.
That's funny...a few years ago, my cousin gave me her virtually brand new Kitchenaid. I asked why she didn't want it, and her response was "Because I'm a purist." I guess there are varying degrees of purity.
Whatever...all I know, is I got a great mixer out of the deal! I use that thing all the time. Thanks cuz!
I can understand wanting to knead by hand, but in some cases, it's difficult to get as wet a dough as you'd like if you're not using a mixer to knead for you. I reference Rose Levy Beranbaum's The Bread Bible.
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Primary - Haus Pale Ale
Secondary - Empty
Bottled/Drinking - Dark Matter
Kegged - BigKahuna's Blonde - with Nectarines
Planning - American Red
Definitely from scratch. 1.5 hour dough rest, work and cut, then anywhere from 1 to 24 hours drying. Tonight 1 hour.
Homemade Sweet Italian Sausage and fresh chopped tomato and parmesan to top.
Is there a reason that you rest the dough for 1.5 hours? I admit to never having used a recipe, but I've made pasta numerous times and have never had problems with less than 5 minutes of resting the dough.
__________________
Primary - Haus Pale Ale
Secondary - Empty
Bottled/Drinking - Dark Matter
Kegged - BigKahuna's Blonde - with Nectarines
Planning - American Red
Is there a reason that you rest the dough for 1.5 hours? I admit to never having used a recipe, but I've made pasta numerous times and have never had problems with less than 5 minutes of resting the dough.
Same reason you need to rest bread dough prior to baking. I've never had dough that was even close to workable without at least an hour rest. The glutens need time to relax. If I tried to work my dough into pasta at 5 minutes it would disintegrate into ripped shreds of nastiness.
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On Tap: 1. Kelly R. IPA, 2. Roter Hund Hefeweizen, 3. Bud Killer Blonde, 4. Red Dog Pale, 5. Roter Hund Oktoberfest, 6. Pumpkin Ale, 7. McRed's Stout (with new nitro system and stout tap,) Cream Soda, 8. ESB # 3, & 9. Ordinary Bitter.
this thread made me buy Rose Levy Beranbaum's The Bread Bible. I have had problems with the bread being dense and dry is that too little water? I like to add all kinds of stuff seeds and grain sorts of things.
this thread made me buy Rose Levy Beranbaum's The Bread Bible. I have had problems with the bread being dense and dry is that too little water? I like to add all kinds of stuff seeds and grain sorts of things.
It is actually more from less gluten formation. This is caused by bread dough not resting enough before baking.
__________________
On Tap: 1. Kelly R. IPA, 2. Roter Hund Hefeweizen, 3. Bud Killer Blonde, 4. Red Dog Pale, 5. Roter Hund Oktoberfest, 6. Pumpkin Ale, 7. McRed's Stout (with new nitro system and stout tap,) Cream Soda, 8. ESB # 3, & 9. Ordinary Bitter.
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