Thread: Bread making machine.

Indians use urine and rotten brains and some shit, I don't know what, but I do know it stinks like hell.
My uncle, he died in 1946 so I didn't know him that well, but anyway he did some tanning as he was a taxidermist and tanned the hides he used for mounting.

Yes I know a taxidermist mounts animals, but you folks from down under only mount live animals, sheep mostly from what I hear.

The Thai milled flour is weak in protein with low gluten, so its won't hold an aerated cell structure.
There is a company that imports flour milled in OZ its sold in Tops here and there is also a company importing a bread mix made in OZ specially formulated for bread machines.
The brand sold in tops they also do a whole meal a good rye flour, I think the brand is white Rose, its easily recognizable as its in brown paper bags.

You will never make a good loaf with that Thai milled crap from Chinese wheat, I got it tested years ago and it had a protein level equivalent to cake flour.

Originally Posted by peterpan

The brand sold in tops they also do a whole meal a good rye flour, I think the brand is white Rose, its easily recognizable as its in brown paper bags.

Well we don't got it here so I would be interested in some if you could ems to me a few different kinds and I could make a choice and then ship me a bunch to last and I could put money in your bank if thats cool with you Petey.
Or maybe if it doesnt suit us we could just get flour,, what ya think of that.

Thanks PP for the tip.

Lovely to read this thread BG, without the hecklers. Keep it up with the baking man; good for you. I can't be arsed myself, might try pickled onions one day!!

Had the recipe on the kitchen door for 2 years now. Give it a glance but know I'll never bother. Get my brown bread the extortionate way in Big C or makro, oh well.

Carry on bro!

Well I made some pickled eggs awhile back, then a friend from Kansas brought over some pickled Okra he made that was very good, so I made some pickled long beans that turned out OK, pickled pigs trotters didn't do to well tho.
I did dry rub cure some Pork chops that I bought that were a little tough without aging a few days and they turned out just like country ham,, damn fine.
Nothing much to do around here while my wife at work, cept try to figure out how to make some of this Thai shit into decent food.

Originally Posted by blackgang

Originally Posted by peterpan

The brand sold in tops they also do a whole meal a good rye flour, I think the brand is white Rose, its easily recognizable as its in brown paper bags.

Well we don't got it here so I would be interested in some if you could ems to me a few different kinds and I could make a choice and then ship me a bunch to last and I could put money in your bank if thats cool with you Petey.
Or maybe if it doesnt suit us we could just get flour,, what ya think of that.

You know thats cool with me bro

I'm flat broke until end of next week, so when my boat comes in, will get Hi protein flour and rye flour with some whole meal to send for you.

OK, here is 5 cups of White Swan Bread flour, 1 1/2 cup of starter, 1 1/2 cups+ water, 1 TBSP salt, 2 TBSP sugar and 1/2 tsp baking sode, mix on #7 which is 23 minutes warm time, mix and knead-1 hr 50 minutes time, set for #8 with 11 hours rise time, light crust setting.
Finish weight 1.3 kilo, crust perfect, texture perfect, I woke up at 0500 to the smell of baking bread and it had 7 minutes left to run.
as you can see, the sumbitch is 7 inches tall.
The one on the left is the last loaf that weighed 2.6 kilo,, better at 1.3 this time.

That looks awesome.....would do nicely toasted with a smothering of vegemite

I had a slice toasted with butter and 3 tsp. of low sugar strawberry jam, knock your dick in the dirt, good.
Now for lunch I have a 1/2 inch of thin sliced rare roast Argentine Angus striploin with mayo and mustard on a 5 inch X 7 inch long sammich.
Not bad chuck for an old dude.

Bread Machines in Thailand

http://www.verasu.com/product_detail.php?pid=514

Originally Posted by 12Call

Bread Machines in Thailand http://www.verasu.com/product_detail.php?pid=514

Chitown posted that same link, but being the same brand as mine, only a smaller machine, mine is, [I just looked at the specs] 750g to 1600g loaf and is 800 watts instead of 600, you can buy from the company I listed in my post and you will get it delivered here cheaper than the one at Varasu as they will ship USPS Priority mail and be here in a week and they also have a shit load of stuff that works on this juice. so the more you order in a shipment the more you save, I saved over 40% by buying and having shipped and got a better quality of stuff.

a cheaper option: http://www.verasu.com/product_detail.php?pid=224

Personally I would prefer to purchase locally.

Originally Posted by 12Call

a cheaper option: http://www.verasu.com/product_detail.php?pid=224 Personally I would prefer to purchase locally.

Your prerogative where you spend the money here or somewhere else as the severin machines are made in Germany so they get the money in the long run.
I have a 800 Watt machine with a 1600g max loaf which is top of the line and the 2 you and Chi listed are 450 and 600 Watts with a max 1000g loaf.
Those 2 machines sell in the states for $98, and $109,, here they are $121 and $191, and mine in the states was $146.

Also the meat grinder I bought in the states was 800 watts for $70, in BKK the same type machine only 400 Watts and is 18k baht, 1/2 the machine for $500.00.

Up to you.

correct

I just moved to a new house 1,5 month ago with a decent oven, the Gf complains about it being a bit to far out to go shopping for bread in Carrefour every second day, so I have started baking my own, no mechanical aids apart from the oven, I haven't done it since I was a teenager, but it's great fun and I am getting some decent bread out of it if I have to say it myself, and like BG I love the smell of fresh-baked bread.

I get a packet enough to last for one, one and a half, month from Bangkok somewhere, with pre-packed flower and yeast for one oven load, it's different kinds of bread like White bread, multi-grain, whole meal bread, multi-cereal, dark rye and Ciabatta, then it's just to add whatever my preferences are, milk or water, salt and sugar a bit of beer in the dark rye and so on.

Here is a few of my results-

Good on ya Lars, I make to big a mess doing it the old way, besides the kneading is like rubbing in the cure on hams and bacon and it kinda fucks with my Cor Pulmonale, so I don't do much of it, I did have to knead it here the other evening for about 5 min. and bout did me in.
I have eaten more bread in the last 2 weeks than I have in the last 2 years.

I think I about have a sour dough down pat, but I had to use yeast for a starter, but if they get US spuds with the jackets set, they might be OK for making starter, thats what I have always used before, but the NEW spuds here do not work, and I have tried many times to get one going.

Its good looking bread Lars, I take by the evenness of colour that you have invested in a forced convection fan oven?

have you tried the fan? it should improve the bake although it looks good now 40 to 50 mins is quite a long bake time.
For loaves that size, about 400grms I would use 30 mins at the max.

I'm still experimenting and I will be sure to try the convection and the shorter time, Ill let you know how it turns out

Do that Lars, Convection is a damn site faster, cheaper and a lot better than a Micro. which is in a different class altogether.
I love the convection.

Jesus Christ, I am gonna have to slow down on eating that fuking Sour dough, starting to make me fart like a god damn pack mule.
Plumb worn out from dragging that blanket back on the bed all nite long.

Originally Posted by blackgang

But I did not want to use yeast at all, but with the NEW potatoes that they have here you can not seem to get a sour dough starter that will work, so I did start my starter with yeast.

have a word with FriscoFrankie, BG, he makes a great sourdough with captured yeast

Originally Posted by pompeybloke

Lovely to read this thread BG, without the hecklers.

this is in a different part of the forum, so no need for that

Originally Posted by DrAndy

have a word with FriscoFrankie, BG, he makes a great sourdough with captured yeast

Yes, and I have started it with Potatoe water all my life, and the Thai New Potatoes will not work and didn't work for him either,
He boiled sticky rice down to a gruel and got a start from that, but the one I started with yeast is now been fed for about a month and has a nice flavor and is raising a 2 inch thick loaf to over 7 inches in 10 hours., so is working well, but it still sour dough and like green beer, gonna make ya fart quite a bit., But thats cool as Thai get a hell of a kick out of hearing a good fart while in the checkout line at Tesco.

Originally Posted by DrAndy

Originally Posted by pompeybloke Lovely to read this thread BG, without the hecklers.

Thats right, it is enjoyable without the idiots posting and stalking, well most of em anyway, but jail does that and I ignore them now too as I was advised to do before.