How does it work with baking home-made bread. Does it have to be preheated or not.Can I also use it for proofing the bread?
147383
I have never thought to used it for baking bread.. where do you find recipes?
727080
Any bread sealer (or stamper) works best with soft fresh bread. I've used it with whole wheat as well and it works! (not sure about grain bread) But sometimes if my bread is old, (for example, 1 week after I purchased them) the texture of the bread become harder, so then I would warm bread before imprinting on it. I only warm about 8 seconds in the microwave (or 15 seconds on the top of the pan)
959074
If you use the machine for baking, then yes, it does leave a hole in the bread. As this machine bakes a small loaf of bread and if baked in the machine, it has a hole in the bottom and is shaped similar to a chimney, I prefer to let the machine do everything other than bake the bread. After it is done mixing the ingredients, I take the dough out, shape it and bake it myself in the oven, just because of the aesthetics. The taste is wonderful no matter which way you decide to do it.
2061570
I have been making bread with mine since day one! I haven't had any problems with it and even let my bread sit and rise in the bowl and then turn it on low to knead the bread! I have used it mostly for bread and stiff dough and as long as you keep it on low and don't get in a hurry....it doesn't even heat up? I have made dough for pretzels, regulat white bread, pizza dough, and even wheat bread "which seems to get the thickest and stalls it a little more, but has been doing just fine for me! Just don't make the mistake that I did on my first one and try to do butter and walk away for a min or two because the butter will turn out of nowhere and splash all of the cream or whey out "even with a towel over it" and if it gets under the unit...it will suck up into the fan which is right under neath the unit about a 1/4 of an inch from the work surface and will suck up into the motor and burn up or short out the unit! But other than that...I have made about 50 loaves of every kind of bread you can make in the last 3 or 4 weeks and use it daily, sometimes 2 or 3 times a day and I have no problem! Yes a cover and maybe a little more power would be nice, but I can make 2 BIG loafs of any kind of bread in it and I have had no problems, just do the dough on low to #2 until it gets thick and turn it down to low, let it rise and put it back on low for 5 mins to knead the bread!
1044810
Absolutely Sarah! I have used it many times for cheesy breads and it works perfectly!! Many mats do not go to the temperatures this mat can go to so have fun :)
1471750
There is a "no knead" recipe on it if you are making it without a breadmaker (you add more water)- but I put it in my breadmaker, which kneads it, and use the breadmaker instructions. I've been ordering this for a couple of years, and I have not noticed any difference. Does that help?
497738
I use these for baking artisan breads. I let the bread rise directly on the reusable baking sheets, then use a cookie sheet to slide the baking sheet with bread onto my baking stones, preheated to 500 degrees. When the bread is done, I slip the cookie sheet back under the baking sheets to remove the bread from the oven. I have used them repeatedly with no problems. They do discolor after much use, but they still work fine. I've had mine for several years and they work great.
917539
I have had much success using this flour for baking bread, I use a traditional recipe and oven bake my bread. I do not use a bread machine.
1441376
my sister is our bread maker and she does her 2nd proof in it. She does not preheat the bowl & lid and her bread is always great. She takes the lid off for about the last 10-15 minutes of cooking. We love the size of these loaves.
1997310
I have a Cuisinart CBK-200 machine and it works great. There is a GF cycle on the machine and I have not had a bad loaf yet. I alter the recipe as follows: 2 cups milk vs 1-2/3, add 1-1/2 tsp sugar to help make the bread rise fully. Other than that, it's pretty simple. I don't see a reason why you can't bake in an oven; there are directions for both on the bag.
832125
Yes, it works fine for bread. I've used it to bake round loaves of whole wheat bread using a King Arthur flour bread "formula" and it makes a nice browned crusty loaf. I've since gotten a Lodge combo cooker which is the same size but has handles on top and bottom making it easier to heft into the oven. They work the same.
1956914
No problem if u make sure iron is hot. I spray it with Pam and then cook a slice of bread prior to putting in batter.
275480
You definitely should NOT put this in the ovenThis basket is used purely for the proofing stage, not the cooking stage. After the bread is proofed, you turn the bread out on or into whatever cooking vessel you want to use for bakingThis basket would definitely quickly get destroyed in the oven
2283555
I have baked bread sticks. You just have to let the temperature equalize at least 15 minutes. If you did not buy this yet, just make the purchase, it was the best accessory I have ever bought. It works great for pizza and cheesy garlic bread, just like the restaurant. Hope this helps
1185491
I used this cloth to cover dough while proofing on the table. If your oven has proofing option, you don't have to use anything cover the dough. You can sprinkle some flour on the cloth or dough to prevent the dough from sticking to the top.
2203757
Bread bakes differently due to so many factors, like humidity, elevation, starter or commercial yeast, I hesitate to recommend a recipe. You could check the Great River website, and do a small loaf by reducing the recipe, see how you like it. For where I live, I need to add at least 2 tablespoons of water to the recipe I frequently use, which is from the Tasajara Bread book, the basic recipe. Since the 7 Grain absorbs more water, you need to add some, whereas with standard bread flour, probably not. I have made many delicious loaves baked in an ordinary loaf pan with the 7 Grain blend, I think the flavor is very good, and I always toast my slice. Always. Also, the bread is better 24 hours after baking, the moisture averages out thru the loaf, I just wrap it in a kitchen towel for a day, and after that it's kept in a plastic bag. I only bake one loaf at a time, but I change seeds, dates, chunky ground nuts, or even herbs, depending on what sounds good. I plan to start using my own wild yeast starter, so that will take me out of the loaf pan and onto a baking stone or a baguette baker. I have all the flours made by Great River, they do rise differently, the 7 Grain is a little more dense of a loaf, but it's great to have access to organic flours, and home made bread is worth the time. Good luck, and don't worry if you have a few loaves in the beginning that aren't terrific, that happens, it's an art, takes a little practice.
30477
I believe the instructions that came with it said to rub the inside with vegetable oil. I did that and baked bread in it and it did not stick, so I think that works. Thanks and hope this helps.