polo1665
Veteran Member
FWIW I agree. I doubt that a baking cycle would get hot enough to release any toxins.
Bread Machines
- Thread starter Larry Caldwell
- Start date
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FWIW I agree. I doubt that a baking cycle would get hot enough to release any toxins.
OldMcDonald
Platinum Member
My wife has used bread making machines for many years - Morphy Richards and Jocel (Chinese?). The seal in the bottom of the bread pans eventually fails in them all, and a replacement is half the cost of a new machine. Loaves are square. There is a small paddle in the botom and it often sticks in the bread but it is easily removed, although leaving a small hole. She mainly makes white loaves; with fruit and cinnamon; or rye flour. Always uses milk, never water. Back home in the UK it was always milk (whole or skimmed) when totally made by hand.
She has recently tried about six different US no-knead bread recipes acquired off the internet - all total failures. In Australia (1980s) she made no knead breads very successfully, but does not have the recipes any more. They might be available on the net. We only went shopping every six weeks, so making her own bread was not really an option, but a necessity. One thing they used was readily available "dough improver" - vitamin C she thinks.
Are the pics on P.1 actually a breadmaker or just a doughmaker? I like the paint job!
I agree with the remarks about the breadmaker not reaching enough heat to affect the non-stick, but that does not matter - it eventually wears off and into the bread anyway. We do not appear to have come to any harm from ingesting the coating off several bread pans, frying pans, woks etc. You have to die of something at some time.
She has recently tried about six different US no-knead bread recipes acquired off the internet - all total failures. In Australia (1980s) she made no knead breads very successfully, but does not have the recipes any more. They might be available on the net. We only went shopping every six weeks, so making her own bread was not really an option, but a necessity. One thing they used was readily available "dough improver" - vitamin C she thinks.
Are the pics on P.1 actually a breadmaker or just a doughmaker? I like the paint job!
I agree with the remarks about the breadmaker not reaching enough heat to affect the non-stick, but that does not matter - it eventually wears off and into the bread anyway. We do not appear to have come to any harm from ingesting the coating off several bread pans, frying pans, woks etc. You have to die of something at some time.
Piston
Elite Member
Specifically regarding bread makers, does anyone have a good homemade recipes for pizza dough?
We have been buying the cheap pizza dough in the store but I'd like something more flavorful!
We use a countertop pizza oven which works pretty good. I'd also love a good pizza sauce recipe but that might be for a different thread.
We have been buying the cheap pizza dough in the store but I'd like something more flavorful!
We use a countertop pizza oven which works pretty good. I'd also love a good pizza sauce recipe but that might be for a different thread.
polo1665
Veteran Member
Here is a good site if you want to be a pizza nerd. These people are really into it. Dough and sauce recipes galore.
Pizza Making Forum - Index
I guess I should edit to add that I doubt that there will be any bread machine recipes at this site. Hand mixing pizza dough is no big deal though, and longer fermentation (rising) times add to more flavor in the dough. I make pizza in an outdoor wood fired oven, and will rarely let dough rise for less than two days before baking.
dmccarty
Super Star Member
What failed? The rise?
If the rise failed then, the yeast were dead/not healthy or the environment for the wee beasties was not good. I do proof my yeast per the yeast brand's instructions before adding to the flour. The only real difference I have seen between recipes is the use of a bit more liquid to make a wetter dough compared to a regular recipe.
The only real problem I have had is oven temperature and time to bake which is variable depending on the oven. A thermometer helps as well. I think the bread was done around 200F ish degrees but that had to be balanced with the crust being done.
I just started a couple different no kneed recipes and kinda winged it from there.
Later,
Dan
OldMcDonald
Platinum Member
They did not cook properly. Very short solid loaves. She followed the recipes as they were printed on the net. Her decision was that they all left the dough too long to rise or prove before being cooked - some up to 24 hours. A man could die of starvation in that time.
She bakes about four loaves a week of different breads in the breadmaker, white, rye, a fruit loaf, and a Hot Cross Bun type recipe, so the flour and yeast are OK. She also does the occasional loaf by hand, but not so often these days.
I was wrong about her not having the Australian no-knead recipes. Here is the basic one, and it can be white or wholemeal. It is in metric and is for two loaves.
1.5kgs flour; 1 tablespoon each of salt, sugar, oil. 1150mls warm water (this is a weird amount and one litre for starters is fine) with a bit extra if needed. My wife uses milk not water in all loaves. Yeast to suit according to directions of supplier. 5 teaspoons of dough improver. This is Vitamin C mixed with soya flour. No idea whether it is available in the US, but it should be somewhere.
Mix the dough as normal; leave to double in size then turn into itself. Put in bread pan(s) and leave to double again. Cook in pre-heated oven (230ºC/450ºF) for about 30 to 35 mins. It was successful in Australia.
She bakes about four loaves a week of different breads in the breadmaker, white, rye, a fruit loaf, and a Hot Cross Bun type recipe, so the flour and yeast are OK. She also does the occasional loaf by hand, but not so often these days.
I was wrong about her not having the Australian no-knead recipes. Here is the basic one, and it can be white or wholemeal. It is in metric and is for two loaves.
1.5kgs flour; 1 tablespoon each of salt, sugar, oil. 1150mls warm water (this is a weird amount and one litre for starters is fine) with a bit extra if needed. My wife uses milk not water in all loaves. Yeast to suit according to directions of supplier. 5 teaspoons of dough improver. This is Vitamin C mixed with soya flour. No idea whether it is available in the US, but it should be somewhere.
Mix the dough as normal; leave to double in size then turn into itself. Put in bread pan(s) and leave to double again. Cook in pre-heated oven (230ºC/450ºF) for about 30 to 35 mins. It was successful in Australia.
polo1665
Veteran Member
Short solid loaves sound like overproofing to me. If you are letting dough proof for 24 hours at room temp, you have to trim the amount of yeast down. Either that or allow it the 24 hours rise, but in the refrigerator. Longer ferment is great for flavor.
tcreeley
Elite Member
I started getting lighter loaves (air pockets) in my no knead bread when I kneaded it after sitting for 18+ hours before the 1-2 hr rise, and kneading it again just before it went into the hot dutch oven to cook at 475F. I also got better results when I switched to instant bread machine yeast from the regular bread yeast I had been using. - Just made a loaf I am eating now with dried cranberries and walnuts. I am using apple butter on it that I made in the slow cooker. -Decadent!
Argonne
Gold Member
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I finally went to a local thrift shop to replace my machine. They had 3 in stock, and wanted $10 for each. I chose the late model Kitchen Pro with no evidence that it had ever been used, and it works perfectly. Thanks again for the tip!
My favorite recipe is the easiest one ingrediant wise, and it produces a 2lb french bread loaf. 4 cups (high glutin) flour, 2 1/2 tsp yeast, 1/2 tsp salt, 2 Tbsp oil, and 1 1/2 cups water, and that's it. It's a very crusty bread that we really like. If you want the crust a finer consistancy, replace the oil with mayonaise. Don't forget to choose "French Bread" on the machine for best results, but doing it as a normal loaf works well as well, just a different crust texture.
CADplans
Elite Member
Will this "out-power" our Hobart??
