Right so, the theory, and hopefully the practice, of this blog is to endeavour to bake wonderful bread. Other stuff may come out of it but the prime reason for buying the KitchenAid is to make bread. Yeasty, crusty, wonderful bread.I don't know very much about yeast bread apart from what I have learned in the last couple of weeks since getting the Red Divil. My mother never baked yeast bread, my father didn't get up at 3 am every morning to start the ovens in a bakery, I have vague memories of my sister Gráinne rising bread at home but that's about the limit.
In terms of equipment (other than the KitchenAid) I have;
one broken oven,
nothing for proofing,
one loaf tin,
some plastic bowls,
a counter-top (vital!)
Already I have made many mistakes, I didn't take pictures of those cos I didn't think I was going to document any of this but as of today I will be trying to make amends.
So far I have made a yeast bread/baguette that could easily double for a police baton it was so heavy. I made another loaf that was considerably lighter but could still be used as ballast in a hot-air balloon and of course I have used the Red Divil for making scones. No yeast at all in those and so they turned out beautifully.
Today I am trying this recipe.
So far I'd like to say it has gone well but in fact I almost burned out the Red Divil. This recipe is to make 3 loaves of bread. I can report that I found the limit of the Red Divil to be half that. So there must be some sort of thermal fuse (which I guessed cos the fuses in the house didn't go) that resets itself. Or else (like my Hilti impact gun) there is a torque setting which, if exceeded, doesn't allow you to use the machine for an unspecified length of time (Hilti... about 30 seconds, KitchenAid... who the hell knows)
So what I did was divide the dough into 3 and mix them all separately and then throw them back together (literally). Seems to have worked so far.
I have only one loaf tin so I have put a third of the dough into that and put the rest into a pyrex dish that's about twice the size. There's a good chance that this is not going to work very well, we'll see.Currently it looks like this on the left.This is good dough ... it rose quite well I think!
In the oven for the required baking time plus a few minutes cos as mentioned above our oven is slightly broken and God knows what temperature it actually is inside.
This is really really good bread .. that blog is a godsend! It's soft and tastes like those breads they give you in restaurants (good restaurants!) before you have your tasty meal.
What I mostly wanted from this escapade was a bread I can use for sandwiches every day and I've got that already after only a week.
Things are looking good....