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Thread ID: 100606	2009-06-14 00:11:00	Breadmaking machines	FoxyMX (5)	PC World Chat

Post ID	Timestamp	Content	User
782121	2009-06-15 03:56:00	Do you think using the Kenwood Chef mixer with dough hook would give a good result? It seems to work well for pizza and calzone dough. I have had a Kenwood in the past though I was reluctant to use it for kneading - I think it would have put too much strain on it. Great for actually mixing the dough though - using the spade (Kenwood calls it the "K" attachment I think). Have you been using it to knead pizza and calzone dough for a while? No breakdowns?	Deane F (8204)
782122	2009-06-15 04:56:00	lol just noticed foxy posted at 11:11 and me at 12:12, cool! So? Me (forums.pcworld.co.nz) and pctek (forums.pcworld.co.nz) joined on the same day. But as for breadmakers, unless you really get into the whole breadmaking thing, the novelty wears off after a bit. It is a bit more expensive than the mass-made junk, but it does taste damn nice. I forget what happened to ours, think it ended up at supershed or something.	ubergeek85 (131)
782123	2009-06-15 04:58:00	So? Me (forums.pcworld.co.nz) and pctek (forums.pcworld.co.nz) joined on the same day. Umm cool...	hueybot3000 (3646)
782124	2009-06-15 06:01:00	Have you been using it to knead pizza and calzone dough for a while? No breakdowns? Not a lot, no. I wondered whether there was too much strain for it but that's what the dough hook is for and it is much harder work making my Christmas cake every year. :p	FoxyMX (5)
782125	2009-06-16 09:42:00	In Wanganui I have not been able to find Mixed Multi Grains, the health Shop has stopped selling it. As to Soft/hard Higrade flour, North/South hemishere flour. Does that mean that one should add a little extra Gluten? Or has that alreadt been done in NZ? PJ	Poppa John (284)
782126	2009-06-16 13:44:00	In Wanganui I have not been able to find Mixed Multi Grains, the health Shop has stopped selling it. As to Soft/hard Higrade flour, North/South hemishere flour. Does that mean that one should add a little extra Gluten? Or has that alreadt been done in NZ? PJ Because there is usually wholemeal flour in multigrain breads the gluten is lowered so you do need to get more gluten into the mix somehow. Usually from health food or organic shops you can find high gluten flour - or it may be called durum flour. As far as I can remember, gluten does not actually exist in flour until water is added - then four proteins (I think) combine to make gluten which is a long chain molecule.	Deane F (8204)
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