Equipment/Breadmaker: Difference between revisions
From London Hackspace Wiki
m (No more bread maker. Scrapped.) |
(scrapped) |
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| model = Unknown <!-- Model --> | | model = Unknown <!-- Model --> | ||
| category = Equipment <!-- Main category. Please leave alone to keep item in this category --> | | category = Equipment <!-- Main category. Please leave alone to keep item in this category --> | ||
| subcat = | | subcat = Defunct<!-- Sub-category if one exists. Please check main listing to see other categories contained within the main one --> | ||
| status = Scrapped <!-- Set to one of; Good working order, Faulty, Out of order, Under construction, Out of consumables, Scrapped, or Unknown --> | | status = Scrapped <!-- Set to one of; Good working order, Faulty, Out of order, Under construction, Out of consumables, Scrapped, or Unknown --> | ||
| consumables = Ingredients<!-- Any items used up in normal operation, such as; ink, paper, saw-blades, cutting disks, oil, etc.. --> | | consumables = Ingredients<!-- Any items used up in normal operation, such as; ink, paper, saw-blades, cutting disks, oil, etc.. --> | ||
Latest revision as of 08:02, 4 June 2019
| Bread-maker | |
|---|---|
 | |
| Model | Unknown |
| Sub-category | Defunct |
| Status | Scrapped |
| Consumables | Ingredients |
| Accessories | Unknown |
| Training link | Unknown |
| Owner | Unknown |
| Origin | Unknown |
Operation
Press start. Select the correct bread type, and then weight and preferred darkness. Or just make it beep lots until things look right.
Warning: I wouldn't try making more than a 1lb loaf in the breadmaker with the current yeast. It rises significantly with a 1lb loaf (up to 0.75% of the height), so any more is likely to overflow.
Recipes
- 800 ml of wholemeal flour
- About 300ml of warm water (needs more refinement)
- 1 desert spoon of honey
- small amount of salt
- 1 desert spoon of yeast
- 2 desert spoons of oil
Put the yeast in the water and stir it around until dissolved. Add honey and oil.
Add more water at the kneading stage to get all the flour up. Or just poke at the bits that haven't been assimilated.
