It's a philosophy that has served me well over the years, and once again it has come to my rescue.
My old mixer, which I had for five years, suggested that when mixing dough you should add the water last. And it worked reasonably well.
Anyway when I brought the new mixer I assumed that the same logic would apply, however I noticed at first that the ingredients did not mix well, and required a bit of manual scraping half way through the cycle.
So I followed my own advice, and found that I should put the liquids in FIRST for this particular machine.
I don't know why,(and I hate that) but because the dough hook is smaller on this one than the old one, despite the bowl having a larger capacity, maybe that has something to do with it.
I am reminded of Rule 7 (c) of the INTERNATIONAL REGULATIONS FOR PREVENTING COLLISIONS AT SEA, 1972, which I had to learn for my Certificates of Competency all those years ago, and can still remember now.
"Assumptions shall not be made on the basis of scanty information, especially scanty radar information."
And by the way, the bread turns out even better now I am doing it according to the book.
I have just registered for "Brixham Means Business," a breakfast club for SME'S in the town, so we will go along next week and see what they have to offer.
Here are a few pictures of this weeks productions for Oats.
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| Organic Spelt Tin Loaves, Half and Half White/Wholemeal. |
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| Organic Rye Sourdough. |
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| Organic White Bloomer. |
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| Organic Olive Ciabatta. |
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| Organic Dairy-Free Teacakes. |
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