I've had an Oster bread machine since October 2014. Looks like I bought it new on Amazon for $62. I bought it to make bagel and challah dough. I don't use the baking part, just the dough mixing part. I don't use it often, just when I'm asked to bring challah to an event. Works fine after ten years but very limited use. Start to finish for challah dough is 90 minutes without me doing a thing. The dough is portioned, braided, and left to rise again for 20-30 minutes and then finished with a egg wash, seasoning, and baked. I almost never make bagels anymore but that's mostly because I stick to a low carb keto oriented diet.
Any bread maker recommendations?
- Thread starter JohnTak
- Start date
Andy Kaminski
TVWBB All-Star
I used to enjoy eating my wife’s bread machine bread when I was still working.
Now that I’m retired and am not a slave to a schedule I spoil us with artisan sourdough bread from our Dutch Oven.
Our bread machine is a nice one but it’s a kitchen tool that I would give away.
Our local second hand stores here have quite a few to choose from.
If I wanted one I’d look there where nice ones are pennies on the dollar.
Now that I’m retired and am not a slave to a schedule I spoil us with artisan sourdough bread from our Dutch Oven.
Our bread machine is a nice one but it’s a kitchen tool that I would give away.
Our local second hand stores here have quite a few to choose from.
If I wanted one I’d look there where nice ones are pennies on the dollar.
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Yair Halamish
TVWBB Fan
IMO Zojirushi ana Panasonic makes the best bread machine. We have a Zojirushi and use it a lot. My wife also makes sourdough bread but let the bread machine make the high hydration dough, than shape in a banneton and bake in a french oven.
LMichaels
TVWBB 2-Star Olympian
I have heard that about those brands. We had a couple of the other "usual" brands Walmart type ones. I gave them away. Maybe if I sprung for a "quality" machine? But I do love the french loaves my wife turns out from just using the KitchenAid Commercial, the dough hook and good old fashioned black steel loaf pans
Andy Kaminski
TVWBB All-Star
Yair that is interesting what you said about high hydration.
Any chance you could post a recipe that uses the bread machine with finishing the bake off in a banneton ?
I’m fine with high hydration (for the most part) I’d just like to experiment with a less labor bake.
For me if I go over 85%-90% hydration with the flour blend I use I feel that my pre shape and final shape suffers.
I’ve also never used a bread machine so it kinda interests me.
Thanks.
Any chance you could post a recipe that uses the bread machine with finishing the bake off in a banneton ?
I’m fine with high hydration (for the most part) I’d just like to experiment with a less labor bake.
For me if I go over 85%-90% hydration with the flour blend I use I feel that my pre shape and final shape suffers.
I’ve also never used a bread machine so it kinda interests me.
Thanks.