On 20/01/2013 12:58, geoff wrote:
In message , polygonum
writes
On 20/01/2013 03:30, geoff wrote:

I want to properly knead dough like the new bread makers don't seem to
be able to

I found out that my brother has "inherited" my mother's kenwood chef, so
I'm on the lookout for one


Not sure what you are trying to achieve here.

For me, I did have a fling with bread-maker and it was fun and quite
nice. Very much depended on exact flour and recipe - small differences
had quite an effect - but under-kneading never seemed to be an issue.


I find that bread made with a bread maker always come out with a bit of
a "cakey" consistency. To make good (to my taste) you need strong whiter
flour and plenty of kneading to "draw" the strands of gluten. This gives
it a "bready" rather than "cakey" consistency

I think I didn't write my response very well. Yes, indeed, bread-maker
bread certainly tends to the cakey texture. But, at its best, I find it
acceptable in terms of texture.

But the ultra-slow, cold rise can result in an excellent texture with
relatively little or no kneading. For example, this is one technique:

http://www.nytimes.com/2006/11/08/dining/08mini.html

--
Rod