tag:blogger.com,1999:blog-36203532934561194942012-02-16T07:53:42.488+01:00Domestic bread making against high cost of living.microguruhttp://www.blogger.com/profile/08366596877325961910noreply@blogger.comBlogger61100tag:blogger.com,1999:blog-3620353293456119494.post-14784366080594883142009-04-11T20:40:00.002+02:002009-04-11T20:41:16.033+02:00

Full process automatization.The programmable timer is a very precious function because allows to further automatize the bread making process. The SEVERIN BM3988 permits to differ the program up to 13 hours.This means that setting the timer to 9 hours we will get the bread out of the oven after exactly 9 hours from the start of the program.So let's say we decide to make a poolish 8 hours long.We

microguruhttp://www.blogger.com/profile/08366596877325961910noreply@blogger.comtag:blogger.com,1999:blog-3620353293456119494.post-65761416026986717302009-04-11T20:39:00.001+02:002009-04-11T20:39:33.938+02:00

The overturning technique.Bread machines are all quite similar: a U shaped heating element is located at the bottom of a not sticky mold.This conformation is a cheap solution for the manufacturer but it has a limit because produces a not uniform heat distribution inside the mold. Moreover, the bottom of the loaf is constantly in touch with the metal of the mold. The consequence is a greater heat

microguruhttp://www.blogger.com/profile/08366596877325961910noreply@blogger.comtag:blogger.com,1999:blog-3620353293456119494.post-62001719413037247072009-04-11T20:36:00.000+02:002009-04-11T20:37:08.673+02:00

The poolish magic.There are essentially two rising typology for bread: direct and indirect.In the direct rising the brewer's yeast (Saccharomyces Cerevisiae) and the rest of ingredients are put all together at the same time in the mold, after that the bread maker takes care of everything and after about 3 hours you get the bread done.With indirect rising instead you need to prepare a so called

microguruhttp://www.blogger.com/profile/08366596877325961910noreply@blogger.comtag:blogger.com,1999:blog-3620353293456119494.post-39602842375844608232009-04-11T20:34:00.006+02:002009-04-11T20:42:02.723+02:00

Introduction.The scent and fragrance of fresh bread is a sensorial experience that you can't miss if you are so lucky to live near a bakery where the owner is an artist of the bread making art. Unfortunately in the last years we have seen a progressive pauperization of the average quality of the craftmade bread, the sense of taste of the young generations has been gradually addicted to artificial

microguruhttp://www.blogger.com/profile/08366596877325961910noreply@blogger.comtag:blogger.com,1999:blog-3620353293456119494.post-57462883960935825002009-04-11T20:33:00.001+02:002009-04-11T20:33:17.337+02:00

To achieve a clear understanding about the amount of electrical energy necessary to produce a loaf with the bread maker you need an Energy meter. The model chosen for this test is the FHT-9999, an instrument you can buy online for about twelve euro.The meter I'm speaking about provides a rechargeable internal lithium battery and the use is really simple.You need only to put the meter between the

microguruhttp://www.blogger.com/profile/08366596877325961910noreply@blogger.comtag:blogger.com,1999:blog-3620353293456119494.post-13192912741949021942009-04-11T20:30:00.001+02:002009-04-11T20:31:53.336+02:00

This blog born to offer a valuable instrument to face the high cost of living that in these difficult days imposes lot of families to remodulate their budget to survive.Especially bread,  a not renounceable primary good, has seen his price climbed to levels so high that consumers started to think to autoproduce it as they was used to do long time ago.Usually in the supermarket the quality of

microguruhttp://www.blogger.com/profile/08366596877325961910noreply@blogger.com