Nebbermind:

is this the same fishball from echoloft?

lol i dun think so....i dun hv an account there

Hello everyone, I am back again.

I took a long sabbathical absence from this forum; lay off bread-making (using BM of cos), sold my Kenwood BM and took time off to pursue other interests...

Then.....the BM bug bite me in Oct and I bought the panny SD-P104 and since then, have used the BM for than 20 times.....the very 1st time was a 100% success unlike the problems I had with the previous BM.

Now I wanna take a step further to improve the softness of the bread...It's soft but not soft enuf for me
Anyway, the provided recipe from Panny is:
250g bread flour
15g unsalted Butter
2 tbsp granulated sugar
1 tbsp milk powder
1tsp Salt
190ml Cold Water
1tsp Instant dry yeast

I was thinking of playing around with the flour/milk power/butter combo to make the bread softer.
Any suggestions from the gurus here?

T I A

Selling my BM366 here at $100


http://www.kiasuparents.com/kiasu/forum ... 21&t=78110

Selling my Kenwood BM366…1yr 2 months young

Used only for a short while before being posted overseas

Now have hardly time to use it.
Selling at $150 neg
Interested pls PM me. Thanks

Within ah hour after cooling bread was quite hard. Wife n kids gage thumbs down for taste ntexture…

Latest bake


http://img822.imageshack.us/i/7kwa.jpg/


took tips from funz....select Dough program then selecr full cycle

waiting to cool....still hv slight crater but looks pretty ok this time.
cant wait to see insides

Hmmm....taste is ok but a little dry. Bread slices tend to slightly 'harder' when cooled or after a few hours
Maybe used to commercial breads & its preservatives

Out of the BM:

http://img515.imageshack.us/i/xqsh.jpg/


The bottom:
http://img189.imageshack.us/i/ft6l.jpg/
not too sure why there is a white patch round the bottom corner


Cooling off:
http://img42.imageshack.us/i/zng0.jpg/

Evenly browned with crisp crust.
after 45mins:
http://img38.imageshack.us/i/rz0p.jpg/

dasalo:

*PS: I don't usually use fresh milk or full fat milk for my loaves. I still believe in scalding my fresh milk or powdered not fat milk even though nowadays the fresh milk have been pasteurised and full fat milk retard my loaf. If I have to use liquid milk, I'll use low fat UHT.

Noted. So, using fresh milk will retard the loaf. so, this could be one of the factors. Anyway, no more fresh milk from now onwards....if need to, then low fat UHT. Can use at room temp or need to scald milk?

OK, left 10mins baking time...the dome top is now gone...sob.

I will bake using my mixer and oven tmrw....

Flowermonaster:

fishball18:

The bottom.......I am so embarrassed to put this up but I m trying hard nit to blame the BM.

its usually the baker's fault lol.....
Nevermind, I will get better 1 fine day ....

Fishball, could it b your BM problem?
This is my Z-machine bake using Dasalo's TZ recipe. Not sure what you r looking for but I am quite happy with my bread bake in BM. The raisins are spread equally unlike yours. I don't normally bake using my BM but I will use this recipe if I want to save time by using full bm function. To add on , I actually knead the dough for one cycle using dough function only, then I press the full cycle.
http://i41.tinypic.com/69erua.jpg\">

Edited due to accidentally deleted \"Dasalo's recipe\".

Hey FM, thanks for the tip.
I will try out your technique.....1 cycle knead using Dough function then commence full cycle.
Sorry, i missed yr post

dasalo:

Is this the sequence required by your BM? If yours is liquid first, I will put in this sequence.


Water
Butter
Salt
Sugar
Flour
Yeast

Yeast and Salt should never come in contact. Flour should cover the surface of water. With my machine, it is important to get the sequence right.

You are correct....I was mixed up watching too many how-to videos and did not follow my BM sequence which is similar to yours.
Looking back, it's definitely the baker's fault.....who else?

Anyway, 2nd proofing is rising very nicely so far.....a very nice and even domed top. :rahrah:
Not taking any pics as I do not wanna open the lid this time round. Just let the machine do the work without any interference.

As for the 'what to do with the unwanted loaves', my other -half is not kitchen/food savvy so all your tips are out of the question lol....but thanks, anyway.
She's not too happy with me for clogging up the kitchen with mixer, ice-cream maker, nespresso etc... and now, a BM :rotflmao: