Club Breadmakers

[Twins]

schweppes:

Twins:

Sigh, I'm so sad. I've just re-started my bread baking with my almost-becoming white elephant Severin tonight and dough had risen to a beautiful height and then I think it went \"kapoom\" when baking process started!!


Unfortunately , I dozed off and woke up to my alarm at 1230am so didnt realise that had happened until I opened the cover and the beautiful dough hill came tumbling down !!

I've now placed it in the oven with no idea how long to bake it for. 15 minutes on, and the crust is turning \"chao dar\"!! So lowered the temp to 140 degrees Celsius and have no idea if the inside is \"cooking\"....

I've been reading this thread and seems very true now that the bread maker must be constantly used!!

Mine's just over a year and half old only!! I used less than 10 times but must also say that I haven't used for a year too....

Sigh sigh sigh....

Oh dear, Twins. Did u manage to save your bread? :xedfingers:

Hi Schweppes

Thankfully, and thank God! I did! Apart from the top crust, the rest was quite edible and soft too.

So, yeah! I now learnt that the flour brand and type used does make a difference in texture of bread. I used Prima Bread flour (learnt it from this thread!!) and I think that's what makes the bread softer than other brands, since it's made in Singapore and made for what Singaporeans are used to.

Thanks to all you much-more-experienced bakers.... It's bcos of this thread that I took the elephant out of the cupboard. :celebrate:

Now gotta call the service centre and find out if it's even serviceable, and how much repair will cost!!

BTW, how to post a picture ah? Dont see anything I can click on to attach a pic. Would like to put my near-disaster bread pic on for fun!!

[peterch]

jtoh:

Has anyone tried making buns using their bread machines? I'm thinking of trying it but not sure how to shape the dough into buns before putting them into the oven.

Maybe u cud try this. Let the machine knead the dough well, then take out before the final rise stage.

Then you shape it in to buns then put on baking pan and let it raise till it fermented well. Usually you have to put this stage at warm and humid place. Maybe you could put in a covered box and you put hot water in a glass together. Because in fermentation room, there is hot steam to keep the temp warm and humidity at about 80-90%. (Sauna room, but not that hot :D)

[twinklejoy]

jtoh:

BigDevil:

[quote=\"autumnbronze\"]BigD,


This msg is for wifey ...

Just buy the S brand lah ... its cheaper. China one the qlty may not turn out good, then you will lose your interest even faster.

My DH and DS like the fresh bread very much. And its really hassle-free.

Think of all the various sorts of fresh bread you and your family can devour :drool: :drool: I'm sure you've seen all the shi fus' pix here

I saw the S brand at Best Denki. Yes it's friendlier to the wallet, but it's also much bigger! We live in humble HDB, so can only afford to get a skinny white elephant, not a big fat one. :lol:

Yes me too. When I was looking at buying the Z machine, I took a look at the other brands and they looked quite big. My kitchen not big enough so figured better get something small.[/quote]Yah, I agreed..given that S is so much bigger, it's abit inconvenience but definately very friendly to wallet!(my inital planned was to hv that cutey z ..but alas..long story.. )
I have to shift this bulky S from this end to that end of my kitchen top :slapshead: ...as the wire is short and and space constraint lah...so..lifting up and down is my routine arms exerise
S weight abt 5.5kg bah..

[jtoh]

Twins:

Thankfully, and thank God! I did! Apart from the top crust, the rest was quite edible and soft too.

So, yeah! I now learnt that the flour brand and type used does make a difference in texture of bread. I used Prima Bread flour (learnt it from this thread!!) and I think that's what makes the bread softer than other brands, since it's made in Singapore and made for what Singaporeans are used to.

Thanks to all you much-more-experienced bakers.... It's bcos of this thread that I took the elephant out of the cupboard. :celebrate:

Now gotta call the service centre and find out if it's even serviceable, and how much repair will cost!!

BTW, how to post a picture ah? Dont see anything I can click on to attach a pic. Would like to put my near-disaster bread pic on for fun!!

Thank goodness it was saved. And good at that.

To add images, there's an Add Image to Post link at the bottom of your text box. Click on that and upload.

[peterch]

Twins:

since it's made in Singapore and made for what Singaporeans are used to.

Twins, it's made in Singapore from a very good US Wheats with hight protein. 15-17%

[Twins]

twinklejoy:

Twins:

Sigh, I'm so sad. I've just re-started my bread baking with my almost-becoming white elephant Severin tonight and dough had risen to a beautiful height and then I think it went \"kapoom\" when baking process started!!


Unfortunately , I dozed off and woke up to my alarm at 1230am so didnt realise that had happened until I opened the cover and the beautiful dough hill came tumbling down !!

I've now placed it in the oven with no idea how long to bake it for. 15 minutes on, and the crust is turning \"chao dar\"!! So lowered the temp to 140 degrees Celsius and have no idea if the inside is \"cooking\"....

I've been reading this thread and seems very true now that the bread maker must be constantly used!!

Mine's just over a year and half old only!! I used less than 10 times but must also say that I haven't used for a year too....

Sigh sigh sigh....

oh dear! did you manage to salvage your bread?
Well, that's a good excuse to get that kawai z machine!

Hi TwinkleJoy

yah I did...(if you saw my reply to Schweppes a while ago). Thank goodness for that!

I cant remember how much I paid for the S. Wanted to ask you .... how much did you pay and was it from Taka, like where I bought mine?

Need to know my extent of wallet pain if not repairable.... ahhh ... :stupid:

I'm just eating a slice of the brad now .... not bad, far less chewy than my earlier attempts a year ago. Must be due to the flour.

Bcos of the machine-breakdown, looks like choc chip bread for the kids will have to wait a bit....

[jtoh]

peterch:

jtoh:

Has anyone tried making buns using their bread machines? I'm thinking of trying it but not sure how to shape the dough into buns before putting them into the oven.

Maybe u cud try this. Let the machine knead the dough well, then take out before the final rise stage.

Then you shape it in to buns then put on baking pan and let it raise till it fermented well. Usually you have to put this stage at warm and humid place. Maybe you could put in a covered box and you put hot water in a glass together. Because in fermentation room, there is hot steam to keep the temp warm and humidity at about 80-90%. (Sauna room, but not that hot :D)

Thanks. I was planning to do that but am wandering how to shape the buns. Do I just roll them into balls, flatten them, roll them out.... What if I want to add toppings like ham etc?

[twinklejoy]

Twins:

schweppes:

[quote=\"Twins\"]Sigh, I'm so sad. I've just re-started my bread baking with my almost-becoming white elephant Severin tonight and dough had risen to a beautiful height and then I think it went \"kapoom\" when baking process started!!


Unfortunately , I dozed off and woke up to my alarm at 1230am so didnt realise that had happened until I opened the cover and the beautiful dough hill came tumbling down !!

I've now placed it in the oven with no idea how long to bake it for. 15 minutes on, and the crust is turning \"chao dar\"!! So lowered the temp to 140 degrees Celsius and have no idea if the inside is \"cooking\"....

I've been reading this thread and seems very true now that the bread maker must be constantly used!!

Mine's just over a year and half old only!! I used less than 10 times but must also say that I haven't used for a year too....

Sigh sigh sigh....

Oh dear, Twins. Did u manage to save your bread? :xedfingers:

Hi Schweppes

Thankfully, and thank God! I did! Apart from the top crust, the rest was quite edible and soft too.

So, yeah! I now learnt that the flour brand and type used does make a difference in texture of bread. I used Prima Bread flour (learnt it from this thread!!) and I think that's what makes the bread softer than other brands, since it's made in Singapore and made for what Singaporeans are used to.

Thanks to all you much-more-experienced bakers.... It's bcos of this thread that I took the elephant out of the cupboard. :celebrate:

Now gotta call the service centre and find out if it's even serviceable, and how much repair will cost!!

BTW, how to post a picture ah? Dont see anything I can click on to attach a pic. Would like to put my near-disaster bread pic on for fun!![/quote]That's good to hear that! :rahrah:

you can click on ADD IMAGE TO POST in blue and thereafter, choose the pics to upload.
anxious to see your chao dar but soft fluffy bread!

[twinklejoy]

Twins:

twinklejoy:

[quote=\"Twins\"]Sigh, I'm so sad. I've just re-started my bread baking with my almost-becoming white elephant Severin tonight and dough had risen to a beautiful height and then I think it went \"kapoom\" when baking process started!!


Unfortunately , I dozed off and woke up to my alarm at 1230am so didnt realise that had happened until I opened the cover and the beautiful dough hill came tumbling down !!

I've now placed it in the oven with no idea how long to bake it for. 15 minutes on, and the crust is turning \"chao dar\"!! So lowered the temp to 140 degrees Celsius and have no idea if the inside is \"cooking\"....

I've been reading this thread and seems very true now that the bread maker must be constantly used!!

Mine's just over a year and half old only!! I used less than 10 times but must also say that I haven't used for a year too....

Sigh sigh sigh....

oh dear! did you manage to salvage your bread?
Well, that's a good excuse to get that kawai z machine!

Hi TwinkleJoy

yah I did...(if you saw my reply to Schweppes a while ago). Thank goodness for that!

I cant remember how much I paid for the S. Wanted to ask you .... how much did you pay and was it from Taka, like where I bought mine?

Need to know my extent of wallet pain if not repairable.... ahhh ... :stupid:

I'm just eating a slice of the brad now .... not bad, far less chewy than my earlier attempts a year ago. Must be due to the flour.

Bcos of the machine-breakdown, looks like choc chip bread for the kids will have to wait a bit....[/quote]bought from courts, 188 bucks. saw Taka selling at 179 wor :stupid:

[twinklejoy]

can advise how to increase that cheesy taste in cheese bread? I tried to add a spoonful of cream cheese on top of the required cheddar cheese..result still the same to me...no cheesy taste ley. :?: