Mixing it…

As regular readers will know, I make my own bread and, for the last year or so have had to use a Kenwood Chef Classic to do the grunt work (mixing and kneading). Deeply unimpressed to find that, used just once a week for bread (making two 2lb loaves), and again, very recently, for muffins, it’s now making ominous graunching noises, especially when mixing dough.

I’ve tried dribbling food-grade oil into the very few access points, but any improvement is short-lived. If it fails, there’s no bread, so Continue reading

Advertisements

Making bread using a stand mixer…

As there’s not a lot of advice on using stand mixers for mixing bread dough, I though I’d share my experiences with you. I’ve covered the basics in this post – this is the detail.

Because of worsening health, even before my recent crisis, and spreading arthritis, some months ago I started using a stand mixer, a Kenwood Chef Classic (avoid the Kenwood Prospero, it’s cheap and nasty, and the dough hook is a piece of junk).

Kitchen Aid mixers, which in some ways I would have preferred, are gorgeous, particularly the special edition Candy Apple Red version, but they’re overpriced and underpowered – see footnote.

My first attempt at using the mixer was disappointing and very Continue reading

My Breadmaking Progresses…

Happy New Year, folks!

2010 is going to be the year in which I get seriously into bread-making. OK, I can make pretty good bread already, but with having to work around the problems of my health, it can be difficult.

The first change is buying a mixer, which frees me from the problem of having a good day, healthwise, before I can bake. I was torn, as I’ve mentioned previously, between the Kenwood Chef Classic (white only),


and a fire-engine red KitchenAid Artisan. (The candy-apple red special edition is stunning.)


In the end, though, it was no contest. The…

Read the full version on my breadmaking blog here.