RE: [slug-chat] Break makers

[Jill Rowling <Rowling@xxxxxxxxxx>]

The crustiness is to do with it having a reduced moisture content on the
outside.
If you bake it in a tin in a conventional oven and not in the breadmaker,
the humidity will stay high and it will not be crusty.
Just follow the recipes from the last century.
Breadmaker machines are designed to be crusty.
Conventional ovens make the bread not crusty.
Try using the same mixture in a greased (buttered) tin, let it sit for about
an hour or so to rise, then bake it in a conventional (convection) oven.
Actually I haven't made bread this way, I only was watching what they do in
small commercial bakeries.
It's also fun to try making damper in a tin in hot coals.
I made damper once on a beach, wrapping the dough in coral tree leaves (we
didn't have a tin) and it took about an hour to cook in the fire's coals
buried in sand.
Only problem was the crust tasted like coral tree leaves (not poisonous,
just strange).
My mum uses a breadmaker as she prefers crusty bread.

Regards,

Jill.

--
Jill Rowling, Snr Des. Eng. & Unix System Administrator
Eng. Systems Dept, Aristocrat Technologies Australia
3rd Floor, 77 Dunning Ave Rosebery NSW 2018
Phone: (02) 9697-4484 Fax: (02) 9663-1412 Email: rowling@xxxxxxxxxx
 


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