Is the basket in this combo made out of a natural material? Has anyone ever tried to reheat their bread by sticking the whole thing back in the oven?
1068772
I am not sure what it is make of, pieces of it chip off all the time, but it does not look like wood!!! I would not put it in the oven!
1068773
The basket is not made of natural material and no we have not reheated the bread by putting back in the oven
1068774
No. I think the correct method would be to just put the stone and bread (wrapped in foil) back in the oven to reheat. Putting the basket and/or towel in the oven might cause a fire.
1068775
The basket looks like it is made of natural material, but I didn't read the tag when I got it.. We put the whole thing in the microwave for 15 seconds and nothing happened but normally I would only put the stone in. That's what retains the heat. Hope this helps
1201194
I have used any bread machine specific recipes including cookbooks and packages of premixed as well as the ones that come with the machine and had great success. I have not tried to use a regular cook in the oven recipe.
1933010
Have you found any alternative? I just started looking into purchasing a bread maker and I'm stuck in the same quandry. I avoid non-stick at all costs, but I can't seem to find a machine without it. Please let me know if you found anything. Thanks! Lyndi
621481
I do not make bread loaves from it. I make pizza crust. By adding Italian seasonings it makes great pizza crusts
1430634
I haven't used it in a conventional oven myself, but it is made of the same type of glass (borosilicate) that is used in chemistry settings.....think Bunsen burners direct flame under glass beakers bubbling with who knows what, Frankenstein's lab, mad scientist type of thing. It is thin glass and extreme temperature changes could cause it to break, I still reheat my tea in it using a microwave and no problems so far. Good luck.
1196385
I have been using this to bake bread, combined with other flours, no problem. It's not that the gluten is added, rather it is that some types of wheat berries have a naturally higher gluten content, making them better for bread baking. Thus the naming of the flour as "bread" flour. The recipe I use can be found, with video, at my blog titled "the nature of brown whyte"Hth,Holly
187041
Yes. I just wipe the outside with a damp cloth. Wash the basket and paddle with warm soapy water. I also use a damp cloth to catch the flour and crumbs that spill over during the baking process. Otherwise, it smells like burnt toast if you do not remove that.
2033970
The last bun in the middle would be funky. Make the whole recipe and freeze the rest. As a side note, it has been our experience that home made bread lasts longer. Cool it as normal and store it in your fridge.
2246509
the heating elements remain on the 2 inside and outside walls. the metal (i will call baskets) close in on whatever your bread thickness is as soon as it starts to lower. i have put really thick bagels in it and it did well.
2140847
I have not. I have used this a number of times to make sourdough bread in the oven and it works well. Any whole wheat produces denser bread no matter the method of cooking.
1733911
Angel: New Breadman Ultimate Plus:Purchased new machine on Amazon, baked with reg flour and came out great, twice tried Red Mill gluten free bread mix following the instuctions exactly but both came out larger than 1/1/2 lb and raw in the center of the loaf. Anyone have any suggestions?
879286
I've made the whole wheat twice and it has come out burnt on the outside twice. I wonder if I have a faulty machine. The other breads I made (which allow you to adjust the crust) turned out fine. With whole wheat setting it doesn't allow one to choose a crust... advice?
1662109
We just moved so we have had it packed away and just recently got it out. We haven't tried bread on it. But good question
1712542
I have had one of these since the 1970's and they were made by Foley Co. The best thing to do is to throw away the frame, as it slips, and use without the frame.....You will love it for rolling out any dough from cookie dough, to bread to pie crust! I have nearly worn my out, and ready to order this as I love it. Be sure to rub the flour into the cloth before the 1st use, then just fold up into a little square and store in a zip-bag in the freezer.....you do not want to wash it each time that you use it. It is wonderful after it has lots of flour worked into the cloth! Enjoy......from one who has baked for about 50 years! :) I have had one of these since the 1970's and they were made by Foley Co. The best thing to do is to throw away the frame, as it slips, and use without the frame.....You will love it for rolling out any dough from cookie dough, to bread to pie crust! I have nearly worn my out, and ready to order this as I love it. Be sure to rub the flour into the cloth before the 1st use, then just fold up into a little square and store in a zip-bag in the freezer.....you do not want to wash it each time that you use it. It is wonderful after it has lots of flour worked into the cloth! Enjoy......from one... » Read More I have had one of these since the 1970's and they were made by Foley Co. The best thing to do is to throw away the frame, as it slips, and use without the frame.....You will love it for rolling out any dough from cookie dough, to bread to pie crust! I have nearly worn my out, and ready to order this as I love it. Be sure to rub the flour into the cloth before the 1st use, then just fold up into a little square and store in a zip-bag in the freezer.....you do not want to wash it each time that you use it. It is wonderful after it has lots of flour worked into the cloth! Enjoy......from one who has baked for about 50 years! :) « Show Less
383236
I make 3 loaves. Find a recipe though that uses only flour, water, salt and yeast. The dough "proofs", it doesn't rise. The yeast isn't mixed with water. Spritz the bread before you put it in the oven and it comes out perfect crusty on the outside and soft inside. I love this pan!!!!
2201749
This is my second try and I am seeing the same issue with bread sinking in the middle. The loaf done today was too crumbly . I have used the exact recipe from the book not sure what is causing it to sink. Any suggestions
2076270
Its not really so much the wood fire or smoke that makes a wood fire pizza so great its the high heat from all angles that cooks the pizza super fast and creates the crispy thin crust that snaps and crunches almost like a cracker. Its also this process that makes baking fresh bread so wonderful and much better then a conventional oven. I would like to hear from anyone who has tried baking some bread in one of these. I would also like to know if there is any kind of a door you could put on it so you could turn it down really low and bake the bread. What a great idea though. I'm getting one.