Technique change for breadmaking with a stand mixer…

As I said last time, the bowl supplied with my Kenwood Silver Chef Premier is rubbish, so I was reverting to the much better bowl from my Chef Classic.

Did that today, all the problems I’d had with the bowl went away.

I also changed my technique slightly. Normally I pour the water/vinegar/yeast starter mixture into the bowl with the machine running, then add the oil. This time, I

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Kenwood Silver Premier Chef – a warning…

The bowl with this machine is spin-moulded. This leaves parallel tool marks all over the circumference if both the inside and outside, which no attempt has been made to polish out, which results in a rough texture. On the outside, this doesn’t matter, and might even be an advantage, in that it doesn’t show finger marks.

Different ball game on the inside, though, especially when making bread.