Marking what I hope is my return to breadmaking is today’s mostly organic loaf, a rye bloomer. Flour, as always, is from Shipton Mill, and I always use a stand mixer, in my case a 1200W Kenwood Premier Silver Chef (current version has been downgraded to 1000W for some reason). Without it I couldn’t bake at all – it does all the grunt work for me. You can, of course, make it by hand if you’re able.
My normal loaf is 50-50 white and some form of wholemeal. With rye, which doesn’t rise particularly well, I use more white than usual.
These are my scales, sitting on the cooling rack while my loaf bakes. Very accurate, £49.19 including a mains adapter. Runs on 3 AA batteries or the adapter. I’m still on the original batteries after 2 years or more. Go figure. If you bake a lot, it’s probably worth getting the adapter, it’s only a fiver.