Bread

Ok, the Magimix bread experiment is in progress. Just a standard white loaf. Potato-pic in temporary unfinished kitchen as proof. A couple of things to bear in mind:

1. Since I usually use dough hooks on a hand mixer, I usually weigh the flour and just add the water as I go until I get the dough consistency I want. Can’t do that with the Magimix - you have to dump it all in at once, so work to a recipe.
   
2. It does chop the dough up really fast, as suspected, but it seems to work.
   
3. Unexpected side effect of the mega fast kneading is it generated a LOT of heat. It made the dough hot to the touch!
   
4. 500g flour loaf was a bit too big and it had trouble pulling the top back down into the mixer and kneading the top. It needed squishing down a few times. I think 300g flour loaf is a more suitable size.
   
5. ???
   
6. Profit. Something like that.
   
   

Bake in an hour or so once it’s popped back up...

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