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Old 03.11.2016, 17:57
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Re: What flour in breadmakingmachine ?

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Of course you can, I've been doing it for years.

I'm sure all the Swiss hausfraus don't buy their bread flour from britshop but still make perfectly good bread.
I know, I was being sarcy.
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  #42  
Old 15.11.2016, 18:35
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Re: What flour in breadmakingmachine ?

See whether there is a Ländi shop in your area - they have 2kg bags of various flour types (white, Zöpfe, vollkorn etc) with added dried yeast, so you only need to add water - and the instructions for bread machines are on the packet. The resulting bread is really delicious.
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  #43  
Old 15.11.2016, 19:22
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Re: What flour in breadmakingmachine ?

This week I bought at the Coop some "Prix Garantie" (own budget brand) pain de campagne (Landbrot) Mélange prêt à l'emploi (fertigbackmischung). 500g for 1.20 or so. Includes instructions Für Backautomat:
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  #44  
Old 15.06.2017, 11:03
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Re: What flour in breadmakingmachine ?

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not in my experience; that's why I ask.
What negative experience have you had with a particular flour in your bread machine? I'm interested as I've never had an issue with any regular bread recipe in my machine, even those not specifically made for machines.

I use landi flour whenever possible for bread - it has a slightly better composition than the typical coop/migros flours in my experience.
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Old 15.06.2017, 11:21
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Re: What flour in breadmakingmachine ?

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What negative experience have you had with a particular flour in your bread machine? I'm interested as I've never had an issue with any regular bread recipe in my machine, even those not specifically made for machines.
I missed this thread or would have posted on it before. I can only imagine that the OP was referring to 'ordinary' flour of the sort normally used for pastry and cakes, and spicy does not contain sufficient gluten for bread making.

I haven't tried the Ländi ones, scorching or for and mixes in France, but have had little success with all-in-one bread mixes in our Engelberg apartment. I put it down mainly to the altitude (1000m) and have since experimented with recipes, specifically with proportions of yeast, to much of which can over-rise and then cause a collapse, and salt, which helps the gluten to hold a structure. Started getting good results, after much trial and error.

It could also be due to the new machine, which is a Moulinex, Jay not being as good as the old faithful Panasonic in our French house. Certainly the range of programs isn't so good, like not having a specific whole grain or seed setting, and overall times are shorter, so give less proving time.
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