Gidday from Sydney, Australia
I just made the lesson 1 basic white bread loaf.
Vert happy with the result. I Noticed a distinct change to the glossy and silky dough during needing, rising and punch down went fine, shaping needs some work, I made 2 medium sized loafs, nice crust and fluffy inside, slight yeasty smell, but not over powering.
Can't wait to make the next one. I am keen to try semolina as an ingredient too. I am having trouble getting flour with a protein strength any higher than 12%.
Does anyone have any advise on machine versus hand. I am looking at an ebay Kenwood Chef (new Kitchen Art and the like in Australia are AUD$750.00 plus). I made the lesson 1 loaf by hand.
Thanks and I hope to be talking with you all soon