The message
from AriesVal contains these words:

I've stopped using my breadmaker. I make my bread in a Kenwood mixer with a
dough hook. I make two big loaves at a time using a mixture of strong
flours - this week it was a little organic white, organic wholewheat,
granary flour and some mixed seeded flour.

The only reason I use a breadmaker is that I haven't got my (gas) cooker
connected yet.

I let the dough rise once, knock back and put into two 2 lb double skinned
loaf tins and let it rise again covered with unbleached non stick baking
paper (similar to greaseproof paper but not stick). I then leave until well
risen in the tins, then place in a very hot oven for 10 mins, lower the heat
a little, and continue to bake for another 20 - 25 mins until cooked through
and the loaves sound hollow when tapped.

If I wanted a fresh loaf every day I'd make barm, which, when mixed
really thoroughly into the dough, makes (exhibition-type) bread with
very fine bubbles, an no big holes.

The baker I learnt to make real bread from (though I've been making some
sort of bread since 1950) reckoned that the longer you kept strong flour
(and assuming you keep the moths, mealworms, mites out of it) the better
it became for breadmaking.

He said he never used flour for making exhibition/competition bread
until it was at least seven years old.

I'd have liked to have prised more info out of him, but unfortunately he
pickled himself to death.

--
Rusty
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