Do you find that you can get a good crusty Artisan bread using this? It looks like there would not be enough steam to properly cook in this? Thanks!
1859923
I am not quite sure what you mean by good crusty Artisan bread but I believe it is a wonderful device - I take my bread out of the breadmaker for the last five to ten minutes as the top which is covered by the folding bit is still a little pale. Out bread is amazingly crusty and my recipe which is an incredible no knead one yields the most amazing toast - this is so much better than the sourdough breads I had been trying before. I make bread every second day and occasionally every day using the Lekue breadmaker. I recommend it and can give you my recipe to try if you like.
1393548
I'm so sorry you've had such bad luck. Mine works perfectly and I produce wonderful loaves of fresh bread. Try another brand and report the results. Now I'm worried!!
2029567
The only kind of bread we have made in it is a gluten-free mix from Pamela's Products. We followed the instructions exactly(temperature, order of adding ingredients, don't let yeast touch wet ingredients) and had perfect bread every time. I'm not sure why yours isn't turning out well.
1272140
Yes and I made it from the Lekue recipe and it was a bit dry. I re did it and added some yeast and it was fine. I have found the bread maker very useful as I love fresh bread but the supplied recipes from Lekue are not my favorites. I use several out of the book "Joy of cooking" and they all work great. I hope this helps. It seems everyone likes bread a different way. The best advice I can give it measure well, write doen what you dom and when you find really good results you will have the information to duplicate it.Thanks,Joe
1245759
Often, when my house is too cold for properly making bread, I rise my dough in my deep kitchen sink, filled with about 2 inches of water, 110°f or so, and put a cutting board over the top, or even saran wrap, so I can watch my bread rise. I've been known to even use my dishwasher, ran for a few minutes before putting the dough in for their final rises... in neither of these situations have I had any problem with rust. No problem whatsoever with rust because my pans are properly seasoned.
1485116
I only use my machine to make gluten free bread for my son. I found that it works best if I mix the ingredients prior to putting them in the machine. I have also found that you have to use the correct amount of yeast for your altitude I have just played around to figure out what works beat for me. Also with your yeast add some sugar to help activate it (you would have to google how much to use as I don't measure and just eyeball it) and do not open you machine until it has finished cooking. This is what I found has worked to make the bread I make come out better.
639151
I haven't found that steam builds up. When I use the cover, I still get good browning on my food, however, for the pan I use, this is a little large, so it doesn't fit tight to the pan. I guess if it was tight, it could possibly build steam.
741902
I have -- more than once! It worked beautifully. A part of using a pan like this well, I think, is knowing not only the properties of the pan, but the habits of your oven. I use a sort of tired electric stove, and instead of pre-heating oven and pan, I usually oil well, put a little extra flour in the pan before putting the dough in, and let the oven and pan slowly heat together. That means I do end up cooking the bread for, say, closer to 40 minutes than 30, but the results have been delicious. The lid does a good job of helping the crust balance crispness and moisture. One thing to note: the dome on the lid is rather flat, so if your risen dough (even after punching down) does a really BIG second rise while it's cooking, it is going to bump against the lid. The one time that happened to me, it just meant the top was a little indented rather than really round, which doesn't bother me. In any case, it's cooked evenly and tasted great every time I've done it. I'm about to cook a couple of loaves to take with me for the holidays, in fact. :)
1205232
HI-- My bread came out like a normal loaf-- I did use regular eggs-- and I used whole eggs. I also added a 1/4 cup sugar away from the yeast. My Machine guidelines say to start with all wet ingredients on the bottom of the pan (make sure your water is warm enough) then add the dry ingredients with the yeast on the top on one side of the pan and I put the ¼ cup additional sugar on the other. I chose the darker crust option. My bread came out pretty good.
122680
This bread keeper is good. I keep waiting for it to disappoint me but so far it hasn't. I hear others speak of moldy bread, but I have never gotten that and I keep the vents closed as tight as I can...wonder if I can tape them shut? Anyway, yes, it will work if you pre-slice your bread but your bread may dry out a bit. Homemade breads don't have the chemicals in them to make them stay moist no matter what.
621481
I do not make bread loaves from it. I make pizza crust. By adding Italian seasonings it makes great pizza crusts
1260227
Without measuring- it seems a little smaller, but not by much. Ive found that in order to yield same size loaves I've had to allow just a little longer rise time. Let it get tall. I also would suggest steam be present during beginning of bake, to get a nice tall oven spring. Loaves will be close to what your used too, just a bit taller. Hope that helps. BTW, the crust makes it worthwhile.
1450937
I add butter on the top of the bread. It does not seal it but it sure taste great!! I would not choose this one again since the top of it gets so hot and i have burned myself a couple times on it. I would look around for others that might work better???
30254
If you are going to be making bread, go with the 600 lift-up bowl model, my Artisan can't really handle bread dough gracefully - it really struggles and makes such terrible noises it makes me anxious that it is going to die!
1785078
I agree wholeheartedly with GardenGal's comment. Immediately after the bread is done and taken out, use a pastry brush to brush the top with oil. It will lock in the moisture and keep the crust moist. Do not use a lot of oil because it can become soggy. Sunflower or olive oil is good. Marie
328279
When I had a bread machine I was very happy not to have the paddle come loose in the bread. Maybe if you grease the paddle well before putting in dough it will release the bread more easily and you won't have to pull it from your loaf. If your paddle has a nonstick coating this may work.
65461
This dish bakes MARVELOUSLY, however I wouldn't try it for bread. The glass doesn't "spread" the heat the way metal pans do. I bake bread quite often, but I'd be afraid the bread wouldn't rise properly. IF, you do use it to bake a loaf, please let me know how it turns out. Pj