Does the 250 Breville Bread Maker Outperform the Competition The Kitchen Gadget Test Show
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Date: 2020-05-20
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Comments and reviews: 10
Sabrina
TO GET A WELL-RISEN LOAFIf your bread machine loaf is over-proving, try using a little bit less water, maybe 10ml, and see it that helps. I spent a year or more fiddling with yeast and salt quantities, but nothing affected the loaf more than hydration. Also, make sure you use warm water. White bread needs 60% of the flour's weight in water, and wholemeal needs 70-75% (I use 2/3 WM and 1/3 Strong brown bread flour, so I use 70% hydration. With my machine (Morphy Richards FastBake) when I make a wholemeal loaf, I've taken to mixing the water, yeast, sugar, and oil in a measuring jug first, then putting the salt and flour in the tin, and then pouring the water on top of the dry ingredients, making sure to get it into the corners. When it's mixing in the machine, if all the flour isn't getting in, scrape it in with a silicone spatula, and if necessary, a little extra water to help it stick. Different flours have different hydration needs. After doing it this way, I'm finally getting consistent, well-risen loaves! The recipe is: 280ml warm water + 2 tbsp vegetable oil + 2. 5 tbsp sugar + 1 tsp fast action yeast or 3/4 tsp instant yeast. 1. 25 tsp salt + 265g WM flour + 135g Strong brown bread flour + one crushed multivitamin tablet (optional)Set on Wholewheat or Wholemeal for a small loaf and medium crust. Oh, and the thing about using vitamin C tablets to help wholemeal bread rise is a myth. I tried it with and without and there was no difference. I put vitamin tablets in for my health's sake because when I didn't for a while, I got a cold.
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TO GET A WELL-RISEN LOAFIf your bread machine loaf is over-proving, try using a little bit less water, maybe 10ml, and see it that helps. I spent a year or more fiddling with yeast and salt quantities, but nothing affected the loaf more than hydration. Also, make sure you use warm water. White bread needs 60% of the flour's weight in water, and wholemeal needs 70-75% (I use 2/3 WM and 1/3 Strong brown bread flour, so I use 70% hydration. With my machine (Morphy Richards FastBake) when I make a wholemeal loaf, I've taken to mixing the water, yeast, sugar, and oil in a measuring jug first, then putting the salt and flour in the tin, and then pouring the water on top of the dry ingredients, making sure to get it into the corners. When it's mixing in the machine, if all the flour isn't getting in, scrape it in with a silicone spatula, and if necessary, a little extra water to help it stick. Different flours have different hydration needs. After doing it this way, I'm finally getting consistent, well-risen loaves! The recipe is: 280ml warm water + 2 tbsp vegetable oil + 2. 5 tbsp sugar + 1 tsp fast action yeast or 3/4 tsp instant yeast. 1. 25 tsp salt + 265g WM flour + 135g Strong brown bread flour + one crushed multivitamin tablet (optional)Set on Wholewheat or Wholemeal for a small loaf and medium crust. Oh, and the thing about using vitamin C tablets to help wholemeal bread rise is a myth. I tried it with and without and there was no difference. I put vitamin tablets in for my health's sake because when I didn't for a while, I got a cold.
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Goedelite
The important matter for me is the orientation of the baking-pan. A vertical pan makes more sense for kneading the dough because the kneading paddle has the weight of the entire dough ball to push against. When kneading by hand, one pushes the dough against the base board. The paddle has to push the dough ball against something and not just rotate it. In the vertical pan, besides the force of gravity there are the nearby walls of the pan. The paddle works the ball against the walls of the pan, which are grooved so that the ball will not simply slide against the walls. The ball is twisted as the grooves resist the ball's rotation. The horizontal orientation does not, in my opinion, offer as good a geometry for kneading the dough. That is why most machines, today, can do with a smaller, less powerful motor and produce only a 2lb loaf, maximum. Bread machines today, like many other products, are not what they used to be. [Edited to add the word nearby]
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The important matter for me is the orientation of the baking-pan. A vertical pan makes more sense for kneading the dough because the kneading paddle has the weight of the entire dough ball to push against. When kneading by hand, one pushes the dough against the base board. The paddle has to push the dough ball against something and not just rotate it. In the vertical pan, besides the force of gravity there are the nearby walls of the pan. The paddle works the ball against the walls of the pan, which are grooved so that the ball will not simply slide against the walls. The ball is twisted as the grooves resist the ball's rotation. The horizontal orientation does not, in my opinion, offer as good a geometry for kneading the dough. That is why most machines, today, can do with a smaller, less powerful motor and produce only a 2lb loaf, maximum. Bread machines today, like many other products, are not what they used to be. [Edited to add the word nearby]
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Dylan
Bread making, as with baking, is an art. This also goes with bread machines, you absolutely need to play around with ingredients and whatnot for the machines. I had a machine that was an absolute gem, even lifting the bread out of the bottom of the machine for me, with they still made them. Anyways, a good rule of thumb I have found, was to pay attention during the first knead, to make sure all the ingredients are mixed. Sometimes you also need to add a little water. If you did that, your results were often much better. I also agree with these machines being a gateway to baking real bread, same here. I started with the machine, and now I am taking baking classes in collage, loll. I will say, they still come in handy if your super busy and want decent bread in a hurry. Yes, the bread at the store may be much cheaper, but that's also because its not healthy, or real bread, to me at least. Using a machines allows you to control what you put in.
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Bread making, as with baking, is an art. This also goes with bread machines, you absolutely need to play around with ingredients and whatnot for the machines. I had a machine that was an absolute gem, even lifting the bread out of the bottom of the machine for me, with they still made them. Anyways, a good rule of thumb I have found, was to pay attention during the first knead, to make sure all the ingredients are mixed. Sometimes you also need to add a little water. If you did that, your results were often much better. I also agree with these machines being a gateway to baking real bread, same here. I started with the machine, and now I am taking baking classes in collage, loll. I will say, they still come in handy if your super busy and want decent bread in a hurry. Yes, the bread at the store may be much cheaper, but that's also because its not healthy, or real bread, to me at least. Using a machines allows you to control what you put in.
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BU3
She should have added the yeast to warm water to get the best affect. I was given a bread machine because a friend knew I was interested. It isnt top of the line but I cant see paying 250 for not enough difference. My bread is costing me about 40 cents per loaf and I love it. The things I dont like about my bread machine is not getting a full rectangular loaf life I would buy at the store (even though I can make 2lb loafs, that small section on the bottom in the middle infuriates me because the middle slices are so weird. Oh and sometimes you have yeast issues it is just a fact of life when baking bread. Sometimes the yeast for what ever reason will not activate properly. I like to stack up on bread making ingredients just in case we have a tough financial month we can save a few bucks by making bread ourselves that month. I have a large family and the savings while only a few bucks here and there, does add up.
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She should have added the yeast to warm water to get the best affect. I was given a bread machine because a friend knew I was interested. It isnt top of the line but I cant see paying 250 for not enough difference. My bread is costing me about 40 cents per loaf and I love it. The things I dont like about my bread machine is not getting a full rectangular loaf life I would buy at the store (even though I can make 2lb loafs, that small section on the bottom in the middle infuriates me because the middle slices are so weird. Oh and sometimes you have yeast issues it is just a fact of life when baking bread. Sometimes the yeast for what ever reason will not activate properly. I like to stack up on bread making ingredients just in case we have a tough financial month we can save a few bucks by making bread ourselves that month. I have a large family and the savings while only a few bucks here and there, does add up.
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Dan
Great guest -- bring Sim back! That said -- weird choice of machines, and frankly, you've tested the recipe books more than the appliances. Having a good recipe is so, so important with bread machines. For anyone who wants to try out a bread machine, go down to your local thrift store and try to find one there. People discard them after they get a few loaves like the one in the middle! I got a different Cuisinart for 20 and it's worked well for 3+ years now. Then go to your favorite source of used books and get a good bread machine cookbook. I've really liked Beth Hensperger's The Bread Lover's Bread Machine Cookbook. And Rustic European Breads: From Your Bread Machine is great if you're feeling like branching out. That said, I have two loaves of hand kneaded, naturally leavened sourdough rising on my counter, so I guess the gateway drug comment is true!
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Great guest -- bring Sim back! That said -- weird choice of machines, and frankly, you've tested the recipe books more than the appliances. Having a good recipe is so, so important with bread machines. For anyone who wants to try out a bread machine, go down to your local thrift store and try to find one there. People discard them after they get a few loaves like the one in the middle! I got a different Cuisinart for 20 and it's worked well for 3+ years now. Then go to your favorite source of used books and get a good bread machine cookbook. I've really liked Beth Hensperger's The Bread Lover's Bread Machine Cookbook. And Rustic European Breads: From Your Bread Machine is great if you're feeling like branching out. That said, I have two loaves of hand kneaded, naturally leavened sourdough rising on my counter, so I guess the gateway drug comment is true!
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Goedelite
Not a good comparison. The same recipe should have been chosen for the three machines. How can one do a fair taste test when the recipes differ? I don't know. As a bread machine user for many years, I can tell you that the best of them all, the Black & Decker B1600, out of production for more than a decade, was the best of all machines. It was inexpensive. It made a 2. 25 lb loaf in a vertical pan, and was totally reliable. The lesson to be learned is that the price of the machine has no relation to the quality of the bread. A sixty dollar machine can make as good a bread as a two fifty one. It may even take less counter space. Don't let a fancy price fool you.
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Not a good comparison. The same recipe should have been chosen for the three machines. How can one do a fair taste test when the recipes differ? I don't know. As a bread machine user for many years, I can tell you that the best of them all, the Black & Decker B1600, out of production for more than a decade, was the best of all machines. It was inexpensive. It made a 2. 25 lb loaf in a vertical pan, and was totally reliable. The lesson to be learned is that the price of the machine has no relation to the quality of the bread. A sixty dollar machine can make as good a bread as a two fifty one. It may even take less counter space. Don't let a fancy price fool you.
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Phil
Sorry, just had to necromance this discussion. I checked and my Breville has worked nicely for five and one half years. Frankly I'm surprised. The Breville is a much more elaborate device than the others and is highly customizable as well. I've used many different bread machnes over many years. Although the expensive ones give you a lot more than a cursory review like this reveals, they all can make a simple loaf much better than shown here. Some other really great ones: Breadman (highly customizable, Zojirushi (dual impellers for a bakery shaped loaf, and the Panasonic (narrow tall loaves - extremely well made. I know these things because I used them.
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Sorry, just had to necromance this discussion. I checked and my Breville has worked nicely for five and one half years. Frankly I'm surprised. The Breville is a much more elaborate device than the others and is highly customizable as well. I've used many different bread machnes over many years. Although the expensive ones give you a lot more than a cursory review like this reveals, they all can make a simple loaf much better than shown here. Some other really great ones: Breadman (highly customizable, Zojirushi (dual impellers for a bakery shaped loaf, and the Panasonic (narrow tall loaves - extremely well made. I know these things because I used them.
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Bucket
Start off with a bread machine. ( hint. lots in goodwill. but need the booklet for each machine or get it online cause recipe for each machine differs) and follow those instructions until your confident. Then just mix the dough in the machine and shape and bake in your own oven. then make your dough from scratch. it is a learning process. you will learn the the feel and touch, moisture, stickiness of good bread dough. then spend the 250 money on a kitchen aid. it will knead the dough for you. and take care of every other mixing need in your kitchen, cakes, pies, pizza dough, sauces, did I say everything? PASTA. ETC
reply
Start off with a bread machine. ( hint. lots in goodwill. but need the booklet for each machine or get it online cause recipe for each machine differs) and follow those instructions until your confident. Then just mix the dough in the machine and shape and bake in your own oven. then make your dough from scratch. it is a learning process. you will learn the the feel and touch, moisture, stickiness of good bread dough. then spend the 250 money on a kitchen aid. it will knead the dough for you. and take care of every other mixing need in your kitchen, cakes, pies, pizza dough, sauces, did I say everything? PASTA. ETC
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Jan
I think bread machines' most redeeming quality (at any pricepoint) is they're machines. Meaning, you can buy the ingredients in bulk, load it up in minutes, set the timer and just bugger off to work. You're not stuck with a process that's not necessarily all that much more labour intensive (if you buy a stand mixer, but you have to be at home for and multitask around, nor with going out to a baker/corner store and buying fresh bread every other day. Given the poor availability of my preferred type of bread at my corner store and, frankly, a decline in quality from their supplier, I'm considering it.
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I think bread machines' most redeeming quality (at any pricepoint) is they're machines. Meaning, you can buy the ingredients in bulk, load it up in minutes, set the timer and just bugger off to work. You're not stuck with a process that's not necessarily all that much more labour intensive (if you buy a stand mixer, but you have to be at home for and multitask around, nor with going out to a baker/corner store and buying fresh bread every other day. Given the poor availability of my preferred type of bread at my corner store and, frankly, a decline in quality from their supplier, I'm considering it.
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Emad
I wonder if you would be spending more money on bread this way than just buying it of shelf in store because you need to consider ingredients and electricity, both are cheap for mass production in store. I think the end product would be cheaper and better to just get it From the store. I have no idea why I am watching this. I never call this bread our definition of bread is different. We still eat this occasionally but we don't consider this bread. I am An Arab if you are wondering.
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I wonder if you would be spending more money on bread this way than just buying it of shelf in store because you need to consider ingredients and electricity, both are cheap for mass production in store. I think the end product would be cheaper and better to just get it From the store. I have no idea why I am watching this. I never call this bread our definition of bread is different. We still eat this occasionally but we don't consider this bread. I am An Arab if you are wondering.
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