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There is a technique called autolysing which involves mixing just the flour and water first and letting it sit, then proceeding with the other stuff, to get some sort of better loaf, it's not clear. It's controversial though.
I made some 50/50 last night but realised we didn't have any white bread flour, I used normal plain instead. To compensate I used vitamin C powder. Turns out not to have been such a good idea since despite making a medium recipe it's expanded to the size of an XL so still doesn't fit in the bread box. I'm going to have to buy another bread box.
Just tried the basic loaf with raisins, again using olive oil instead of butter, and added a teaspoon of ground cinnamon. Has to be the best yet. 😀 😀
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The loaf with plain flour is quite tasty, possibly even fluffier than with bread flour.
Anyone got tips on reducing the paddle hole? The paddle is fairly battered and missing bits of it's coating. Will a new paddle help. Any other tips?
Picture of today's particularly bad hole.
A replacement paddle helped quite a bit when ours started doing that.
This is a handy guide, answers a few questions I had.
Coming on strong: choosing the best flour – Dan Lepard
Thanks, it was good. Needed more Stuff, I halved the amount of fruit specified and that was a mistake. It makes astounding toast though.