|
Pittsburg, Kansas | Back when we ate bread my wife loved her bread machine but she almost never baked in it. Just let it make the dough and then she baked the loaf or rolls in regular oven.
I always thought the bread baked in the machine was ok but she always preferred the oven baked. She just let it make the dough.
Can't remember her brand of machine.
We did a two day baking and milling class put on by the Ag Extension Service one time (designed for county agents to advise high school students about baking or milling careers). In the flour testing portion of the baking school facility they used bread machines to test the flour. The reason was because they were completely consistent between tests. They do exactly the same every batch.
Another interesting comment by the baking instructor was consistency was valued above quality of flour. To a commercial baker every loaf had to be exactly the same. The finished bread had to go through the slicer and into the bag exactly the same.
To do so all the ingredients including the flour had to be uniform from batch to batch.
Edited by John Burns 4/1/2025 13:51
| |
|
Good bread machine?
