andrewrwebsteruk
20210902_183842
This is how I used to make bread, perhaps a year ago, pre Chainbaker. In 2000 or so I was given an old bread machine. I quickly realised that the bread was okay but the form was terrible. So I started to use the bread machine simply as a mixer and prover, I would then do a final proof and bake the bread in an oven. The results were decent and for me much better than supermarket bread. I developed a few recipes that worked, 80|20 whole wheat and white and 20|80, Focaccia, Ciabatta, English Muffins, Tomato bread, Pizza and even a version of Brioche. The normal bread was very high hydration, 75-80% and contained oil, sugar, milk powder and sunflower seeds. It was very hands off baking with decent results. Charlie has inspired me to to take the next step and its a joy to be more in contact with the dough and bread. But you can make better than supermarket bread with a mixer and very little effort.
20210902_183842
This is how I used to make bread, perhaps a year ago, pre Chainbaker. In 2000 or so I was given an old bread machine. I quickly realised that the bread was okay but the form was terrible. So I started to use the bread machine simply as a mixer and prover, I would then do a final proof and bake the bread in an oven. The results were decent and for me much better than supermarket bread. I developed a few recipes that worked, 80|20 whole wheat and white and 20|80, Focaccia, Ciabatta, English Muffins, Tomato bread, Pizza and even a version of Brioche. The normal bread was very high hydration, 75-80% and contained oil, sugar, milk powder and sunflower seeds. It was very hands off baking with decent results. Charlie has inspired me to to take the next step and its a joy to be more in contact with the dough and bread. But you can make better than supermarket bread with a mixer and very little effort.