Broodbakmachine
I have joined the club of bread baking enthousiasts - I am now the lucky owner of an AFK BM3 bread baking machine. Let's see if I find it as fun as baking bread the ol' fashioned way.
(no I have not tried it out yet, but I will let you know how it turns out)
Labels: AFK BM3, baking, bread, broodbakmachine
posted by glyn at 11/05/2007 05:28:00 PM
6 Comments:
The world of bread-baking-machines emerged to my self when I lived abroad in the UK a couple of years ago... Everybody at work talked about these "wonders" and how they baked their own bread now... instead of buying it at Tesco.
I had a barbecue at my house one day and decided to bake my own bread the old fashioned way. When people tasted the bread they where really amazed. It was like they had never tasted anything like it for a long, long time.
I later saw some of the machine-bread and i realized why they where so amazed about my baking. Machine-bread can never compete with real bread... ever!
In my opinion the machine takes longer to clean then it takes to prepare the bread your self and stick it in the oven. And the final shape of the bread is way nicer.
I used to bake bread about once a week when I lived in Odense. I made Italian bread (ciabatta and focaccia), white bread, dark bread, and my favourite: Walnut bread.
But since I moved to Holland, I have only encountered gas ovens with weird and unpredictable behaviour. So the truth is that I have not baked a single bread for two years until two weeks ago when I for the first time tried out my bread baking machine. What a delight to taste freshly baked bread again!
You are right that the machine will never be able to give you all the possibilities you have with making bread the old fashioned way, but it does have other advantages:
- you never risk baking the bread for too long
- the temperature for baking is just right (my biggest problem with the gas ovens here)
- you can set the timer so that the bread will be baked in time for breakfast (or for when your guests arrive)
If you eat bread for lunch every day like I do, you can break the routine of buying the same dull Dutch bread every week, and instead make exactly the kind of bread you want, fresh when you want it, with little extra effort than buying the bread in the shop. And if you do it regularly, you can even save money!
so so....how was it????
I have tried the bread machine twice now, both times with ready-mix from the St. Anna Molen.
The first bread was a Dutch type soft bread with dark crumb and lots of seeds in it, and it tasted great! It was a bit too dry in the crust, but after leaving it overnight in plastic in the fridge it became softer.
The second bread was a volkoren bread, with no other ingredients than volkoren flour, yeast, a bit of sugar and a spoonful of oil. Though a completely different bread type, I enjoyed this one just as much as the first.
Next time I will mix the ingredients myself, 'cause now I now that the machine works and works well, so any failures will be from odd mixes of the ingredients.
Hi I have just been given the exact type of maching - any chance of sharing recipes? And doesn't anyone measure in ounces any more
Hi Carrie,
I have only tried two recipes so far, and both of them were ready-made mixes, but I am open to sharing future recipes.
drop a mail to broodbakmachine at glyn.dk
Cheers,
-glyn
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