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1 minute ago, BritManToo said:

It's completely different rules for hand baking and machine baking.

The machine controls temperature and humidity and forces a 'quick rise', it's really designed for white bread flour only.

The machine controls humidity? So it may add some water by itself when the dough is to dry?

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2 minutes ago, hugocnx said:

Fermipan red is actually meant for (extra) sweet bread recipe like raisin bread. Sounds strange, but standard yeast cannot handle to much sugar. This according to Fermipan Co.

I don't know if the blue Fermipan is cheaper, but it works even as good.

As far as I know the red sort is for lean dough, or sugared up to about 10%. The brown sort is for dough with sugar up to about 18%.  The price of both is about the same as far as I know. I dont remember ever seeing a blue sort.
 

 

 

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12 minutes ago, hugocnx said:

Is that 20 minutes hand kneading or machine kneading?

Hand kneading.

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1 minute ago, KittenKong said:

As far as I know the red sort is for lean dough, or sugared up to about 10%. The brown sort is for dough with sugar up to about 18%.  The price of both is about the same as far as I know. I dont remember ever seeing a blue sort.
 

 

 

Yes, you are right. Sorry all, my bad; was mixing Fermipan up with Bruggeman.

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Pity you have bought the machine already.. here is the most easy fantastic no knead bread that will knock your socks off, just mix the ingredients and let it rise and bake... Easy peasy...

 

 

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2 minutes ago, ezzra said:

Pity you have bought the machine already.. here is the most easy fantastic no knead bread that will knock your socks off, just mix the ingredients and let it rise and bake... Easy peasy...

 

 

Nice loaf!

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22 minutes ago, ezzra said:

Pity you have bought the machine already.. here is the most easy fantastic no knead bread that will knock your socks off, just mix the ingredients and let it rise and bake... Easy peasy... 

I've done bread like that myself. The trick is the Dutch Oven effect which keeps the humidity up in the container.

 

Yes, the technique does make nice bread. Shame the video uses those ridiculous US measurements: cups, spoons, jiggers, etc. Why cant they just measure by weight like everyone else? So easy, no need for interpretation and impossible to get wrong.

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1 hour ago, BritManToo said:

Verasu want 4,300 for the same machine.

https://www.verasu.com/product-detail/130/เครื่องทำขนมปังอัตโนมัติ

I looked at that one too, really they all are much of a muchness.

If my 2,000bht machine didn't break so often I would have stuck with it.

Never been much of bargain hunter :)

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6 minutes ago, sharktooth said:

Never been much of bargain hunter 🙂

Yeah, my 2,000bht machine wasn't much of a bargain.

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Posted (edited)

I do 50g of granary flour, 400g of bread flour. Can't comment on breadmakers as I do all by hand. Humidity may affect things here. I combine the sugar and yeast with water and let it work for about half an hour before adding it to the rest of the ingredients. The longer the salt and yeast are away from each other the better as the salt slows down the yeast's processes.

 

 

My recipe"

400g bread flour

50g Granary flour

2 tsp yeast

1 tsp sugar

1 1/2 tsp salt

3 TBSP Oilve Oil

 

300ml room temperature water

handful of oregano (works with sweet and savory things for sandwiches and toast)

 

Edited by Psimbo

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In november 2017 I bought a breadmaker on Lazada for 2100 baht ( brand Flezie). It does the job, you don't need an expensive one. I put the liquids first, then salt, an egg, the flour and the yeast. If you don't use your machine much keep the yeast in your fridge or freezer. If your bread collapses try to put some more oil, I put 50 grams of oil for an 800 gr. loaf. I use a kitchen scale and follow the instructions in the book except I put more oil.

Good luck.

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On 1/2/2019 at 1:41 PM, marcusarelus said:

Have to proof the yeast to make sure it's ok.  Then don't add salt or oil till everything else is mixed.  I use 25% whole wheat flour.  But I don't use a bread machine.  Don't add anything until you get the basic recipe right. 

The multiple responses agree with my experience. If you don't use a majority of white (not 'cake') white flour the bread just doesn't rise enough. 

 

As an engineer I suggest you take variables out of the experiment. Use your normal recipe but use all white flour. See the result and iterate from there changing or eliminating one thing at a time. 

 

Time consuming I know but at least you can nearly always 'stomach ' the results. 

 

Also it might help to use a digital scale on all ingredients and keep records until you get what you want. Then it's easier to get what you like everytime. 

 

But don't get too serious since it should also be fun. 

 

I don't use a machine and enjoy the kneading by hand. I've read that both salt and sugar (though counterintuitive) can retard yeast growth. I found that only a pinch of sugar is all the yeast needs. Oils and grains definitely affect the rise, as others have noted. 

 

Experiment and enjoy! There's nothing like homemade bread slathered with butter right out of the oven. 

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Yesterday for the first time ever both batches of dough failed to rise. Hand made not machine. Strange thing is one is sourdough starter and the other instant yeast. Surfing the web best answer was water quaility likely high chlorine. I use water filters but perhaps they still pass chlorines

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Pity you have bought the machine already.. here is the most easy fantastic no knead bread that will knock your socks off, just mix the ingredients and let it rise and bake... Easy peasy...
 
 
Looks like a lot of work when watching the vid. I would fail. I can never get the same results as those easy you tube vids

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