- July 28, 2008 at 11:22 am #260730
Bread making is an art and science. If you just throw in the
ingredients according to the recipe and don’t check/adjust as the
machine does its work, it can be a disaster (ask me how I know!!!)
I have to constantly juggle the flour/liquid balance regardless of
whether I use my machine, mixer or knead by hand. Usually I have to
add quite a bit of extra liquid because it is so dry where I live
(North Las Vegas). Also my machine tends to ‘overproof’ the loaves so
I find it best to let the machine knead and then bake in the oven
rather than the machine. Which is a waste of money if you think about
it…but my machine was a gift, so at least it’s someone else’s money
that was wasted.
If you have a quality mixer such as a KitchenAid with a bread kneading
paddle, it is just as time saving as the machine (mixers can knead the
bread in less than five minutes) and the quality is as good as hand
> > What kind do you have? I had one that made terrible bread with
> 3/4th inch of hard outside and not nearly enough good on the inside.
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