||[Nov. 28th, 2004|06:42 pm]
We've had a bread machine for a little while now, and are really pleased with it. The trick seems to be getting the right flour.|
Initially, we were planning to get stoneground wholemeal flour, since Not On The Label had educated us about how much gets denatured by roller pressing of flour (as normal flour undergoes). The best selection of flour I've found so far is in Beanbags Natural Health in Witney, and they didn't have plain stoneground wholemeal flour. Since self raising wouldn't work (all they had in stoneground), I had to go for their wholemeal breadmaking flour (from Dove's Farm). This worked quite well, once we'd found the right amount of yeast to use. (It varies surprisingly by brand).
Then, a few weeks ago, they got in some plain stoneground wholemeal flour, and organic too (though the breadmaking stuff was also). Maybe my pestering of them paid off :) This has worked very well, and the bread is nice and healthy too (the flour's from Shipton Mill). It isn't too expensive either - all the kinds of wholemeal bread are only about 50p more than their unhealthy white equivalents in Sainsbury's.
Another sideline is french bread, which is all about the flour. Luckily, Palm's in the Covered Market do a line of french bread flour, which I've used to good effect. I use the breadmaker to do the dough, then bake in the oven. Only slight downside is that I can't seem to get the dough to stay thin enough - mine seems to spread out and flatten (into a ciabatta like shape) while baking. Any tips anyone?
Finally, this week I spotted a new kind of flour when I was in Witney. "Rye and Linseed Breadmix", for breadmachines, from Glebe Organics. This is a pre-mix of normal flour, rye flour, linseed flour and yeast, all ready to go for breadmachines. Being a tad lazy to get the right quantities of all the ingredients to do my own, I gave this a try. It ended up making some rather nice (and quite interesting tasting) bread. True, it's a tad more expensive than the others, but it makes a nice change.