Bread Makers

I’ve been making sourdough for many years and use a newish Kenwood Chef with dough hook. Wonderful results!

You do realise using a mixer to knead dough is sacrilege and constitutes grounds for ejection from the worshipful society of artisan sourdough breadmakers😂

Systemic Absolutely, but then I never joined! And also, I use commercial steel loaf pans…

Usually ½ organic whole grain spelt and ½ strong white.

How much dough do you mix in the Chef? I use a similar mixer when making croissants and find torque moves the mixer’s head - no big deal but I don’t like it. My Kitchenaid seems to max out at 500grms of flour plus rest of ingredients.

Just out of the oven - 1kg each prior to baking. 25% wholemeal, 10% rye and 65% strong white.

Systemic looks delicious. Do we get a picture of the money shot?

My Ankarsrum can make p to 5kg of dough.

The roller shown acts like fingers kneading the dough.

The initial rise in the bowl…

Shaped and placed in the Pullman tin for the second rise and then baked…

The recipe is pretty standard, although I always add a tangzhong to my initial mix which gives a much softer crumb, great for sarnies.

@EddieMoonshine thanks - always wait at least 24 hrs before trying to slice the loaves so check back later tomorrow.

Who owns that posh mixer they are pricey ,looked at these a while back they are nice . Whenninwas choosing my Flour Mill .

These were 70% hydration.

We’ve got a new oven with a dedicated bread setting which makes a real difference to achieving a good spring.

How does that work? I mean how is that achieved?

I bake at 230c for first 20 mins. That plus pre-heating the Dutch oven I bake the loaves in helps achieve good oven spring.

EddieMoonshine

Systemic looks awesome, I’d smash that toasted covered in butter and a nice wedge of Lancashire cheese on the side.

EddieMoonshine Lancashire cheese

Oh no, has to be extra mature cheddar 😜