Cheap Breadmakers at Myyrmäki!

[strawberry]

Checked:
Yup, Artesaanibreads are indeed products of the Primula bakery, more info on http://www.primula.fi/default.htm, only in Finnish, unfortunately... Found in most supermarkets, methinks. However, don't give up, Stephen!

[sds]

Hi folks,

Well I took the machine back to citymarket yesterday, and they exchanged it.

I used Cory's recipe, and made a new loaf - I set it on the timer to be ready this morning. This was the result:



It sank again.

Interestingly, it rose to the top of the machine and left some debris on the roof. This, I think, was due to me adding more yeast due to me testing the teaspoon measure and coming to the conclusion that it in fact measures 4ml. So I added nearly 2 teaspoons of dried yeast.

Well, I think I will try the recipe from the instruction manual again, and if that fails I will contact the importer.

[aurora]

This bread thing is getting addictive. I can´t wait for the new photo...Who needs soap operas when you have BREAD. ( was on tv too!). I think you may not be cut out for baking perhaps:::? I have had plentyof disasters, but not on camera, perhps we should start a website in your honour.

Lets hope Pinja has not inherited your baking skills.

Cheers Aurora

[Hank W.]

Tried using real yeast? In store they sell it with milk in small, avg 2-matchbox size cubes. Hiiva says in blue on it.

[Rosamunda]

(Cory, don't you mean 3 grams? 3mgs is microscopic.)

[sds]

Another exciting installment.

I tried something else. I made a half sized loaf. I did this by halving the amount of the ingredients in Cory's recipe. Well, I don't have much ingredients left any more .

I used the slightly shorter smalled loaf size basic program. I used just about half a teaspoon of yeast. A plastic teaspoon measure teaspoon that is. Sadly I don't have any fancy digital kitchen scales


This is indeed the best looking loaf so far, but it is a way from being perfect.
Inside, it is somewhat gooey and undercooked. But at least it is approaching edible.
My machine has a french bread program, I'm wondering if I should use that - it lasts 3 hours 50 mins instead of 3 hours? The manual says of this program: leivän taikinan vaivaus, pidempi nostatusaika ja paisto. Not much other instructions, it just rises and bakes it longer.

Stephen

[superiorinferior]

Hate to sound like a spoil sport, but wouldn't it be easier to bake bread like mom used to -- in the oven ?

[khu]

Hehe. I said the same thing about 2 pages back!

[sds]

From the photo, it looks as if the bread is dark? Are you using a full grain bread in a French bread recipe? With this recipe, use only plain white flour of it won't bake properly.

Hi Cory,

Actually, the colour is quite light - the photo is not coloured perfectly. The flour is that "hiivaleipäjauho" - white flour.

But I think I will get some more white flour this evening, and try the full quantity recipe again with the french bread program. The pan size is given as 600g in the manual I think, although the display says you can choose 1lb or 1.5lb loaves. What is your size?

Stephen

[aurora]

Wow, the last loaf looked, nearly, edible I think you are on to something..I am amazed at your patience. I would ahve thrown the breadmaker into the garden by now. Pictures please.
Aurora

[Frypan]

Please take a picture of the bread machine too... I wanna see where all this bread is coming from . My local Citymarket has a very round looking Chef one for 59e. No one else seems to stock them.

--fry

[Rosamunda]

Hullut Päivät - next Friday, the Kenwood BM258 leipäkone @ 89€.... might be worth the extra euros, thinking about it....

[sds]

More news, bread lovers...

Loaves 10 and 11 have been baked:



And, to cut to the ending, although they look quite similar, they are not inside. Loaf 10 is much like the others, but loaf 11 is perfectly edible, and quite tasty!

Here's what happened. I baked loaf 10 with Cory's recipe, but with about 1 teaspoon of yeast, and french bread setting. The loaf actually rose too much - a bubble at the top of the loaf touched the top of the machine, and the whole thing sank back somewhat. Not a really bad sink, but bad enough that the loaf was too heavy and moist to be edible.

I looked at other recipes, and hints from the internet. And I came to the conclusion that the quantites given were too much for my machine, and also that the loaf was still rising too fast.

So for loaf 11 I used 3/4 quantities. Except for the yeast. I used only half a teaspoon of yeast. And the loaf did not fill the pan to the top, but it rose and only sank back a tiny bit when the baking cycle came on. The bread is light and nicely cooked inside.

So now I have some quantites that more or less work. One question is why do I need so little yeast? Another question is how to make the loaf so that I get a nice rounded top like it should be?

Hullut Päivät - next Friday, the Kenwood BM258 leipäkone @ 89€.... might be worth the extra euros, thinking about it....

Yes, it may well be. Here is a picture of my machine:


At least I can give some advice if you buy the Chef machine like mine, but I can't say I wholly recommend it!

[aurora]

Yipee -the loaf story has come to an end????? ihtink you should try your hand at Danish pasteries, croissants and karelia pies next(with pictures).I enjoyed it all though- how sad my life is.

Regards and happy baking Aurora

[sds]

If the recipe included with your break machine does not have the correct measurements, perhaps a letter to the manufacturer is in order? Or at least to the translator of the recipe book?

Yes. Actually loaves 11 and my latest loaf 12, although edible, were not so great. The are still a bit heavy and gooey at the bottom. The top half is ok though. I have written to truebell http://www.truebell.net, who brand and import the machines, I will report on what they say.