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Topics - BellaBear

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Questions? Technical Issues? The Survival Guide / Bread is Splitting
« on: July 21, 2010, 07:19:05 am »
I make bread every day in my TMX but I mainly do rolls because of a recurring problem I have when I make a loaf - the sides of the bread split near the top.  This makes it really hard to cut and pieces often break away.

I usually do variations on the basic bread recipe - doing one rise and then putting into a cold oven to bake (to get the second rise).  I've tried adding a little more oil to the mix, spraying with water, and rubbing with a little oil.  My thought is that perhaps the second rise is happening too fast??  I did try doing a second rise and then putting into a hot oven but I still got some splitting (not as bad though).

So far this seems to happen if I put it into a loaf tin.  Freeform loaves don't seem to do it.

Any ideas or suggestions?  The kids prefer a loaf so they can have toast.

Chit Chat / Varoma Demo Question
« on: July 13, 2010, 11:32:26 am »
My consultant is very keen for me to have a Varoma demo.  I have a couple of friends who I think would buy a machine if they saw the regular demo (they haven't seen the machine in action before).  My question for the consultants, or people who have had a Varoma demo, does it show off much of the functionality of the bowl and blades (hope that's the correct terminology), or is it almost all about steaming?  Is it as impressive as the regular demo?

Chit Chat / Trying My Varoma Tonight
« on: July 06, 2010, 12:48:01 pm »
I'm currently cooking my very first meal in the Varoma.  I've been too scared before now.  I haven't even seen it at a demo so I'm very nervous.  I've made the Swedish meatballs - something I've never even eaten so it feels a bit risky.

Wish me luck!

Bread / Bread Rolls with Psyllium Husk
« on: July 02, 2010, 06:24:31 am »
Here's my favourite of my bread experiments to date.  The kids like the variation as it doesn't look like "brown" bread.  I like it because it's got plenty of fibre but is still reasonably light.

100g Kibbled Oats or Wheat (I usually mix the two)
2 Tbsp Psyllium Husk
400g Bakers Flour
2 1/2 tsp Dried Yeast
340g Water
30g Light Olive Oil
1 tsp Salt

1.  Mill oats/wheat for 30 seconds on speed 9
2.  Add water and salt, then all other ingredients (with yeast on top)
3.  Mix for 5 seconds on speed 5
4.  Knead for 1 min 30 sec on interval speed
5.  Turn onto bread mat and manually knead for about 30 seconds
6.  Wrap in bread mat and allow to rise for 30 mins
7.  Return to TMX for 1 min on interval speed
8.  Shape into rolls (I usually make 6 - 8 rolls with this much dough) and put on a lined baking tray
9.  With very wet hands, rub the tops and sides of each roll to get a nice smooth finish
10.  Put baking tray into cold oven.  Turn oven to 175C (not fan-forced) and bake for 25 - 30 minutes

I have made this dough into a loaf but I allow it to do a second rise first (for about 1 hr) and put into a pre-heated oven.  To cover the loaf for the second rise I put an large upturned tupperware container over the top.  I usually sit it on top of my dishwasher if it has been running as the bench gets quite warm.

ETA  Sorry, should have mentioned that I based this recipe on the basic buckwheat recipe from the EDC.

Introduce Yourself / Another Newbie
« on: June 28, 2010, 08:04:24 am »

I've been lurking here for a few weeks now but thought it was high time I introduced myself..  I'm from Perth, WA and am a mum of two - a five year old and a two year old.  I've relatively recently become a stay-at-home mum and have used the opportunity to switch to making almost all of our food from scratch.  I'm not much of a cook so it has been a fun challenge! 

I've had my TM for about a month now and I love it.  I use it every day for making bread (gave the bread-maker away after only 3 days!) and most days for either making lunch box snacks or dinner.  I now wish I had two of them.

I'm looking forward to contributing to the forum as well as getting some more great ideas.


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