🍞 Lekue 0200600M10M017 Silicone Brown Bread Maker: A Must-Have Kitchen Gadget Review

I had this on my wish list and got it for Christmas. While I don't know if I'm fully engrossed in the book's recipes (I've only tried one of them, to be honest), BUT I've also started using the Make Artisan Bread in 5 Minutes a Day book. which is based on wet dough and works great!. I made a couple of comparisons using the same recipe - a loaf made with a brick and steamer and a loaf made with the same recipe in a Lekue bread maker. The only exception I found was when baking a small loaf…

From the beginning of 14 Days to Flatten the Curve, yeast and bread were sometimes difficult to find. I've always wanted to make my own sourdough sourdough and everything I needed was at hand. I did it with the extension. My first bread was stone baked rye sourdough bread. Without much getting used to, the bread was tolerable, but rather flat, baked on a stone. I became a terracotta baker. It makes a great crust, but there was this bell baker's secret desire before I even started my endeavors…

I am learning to bake sourdough bread with natural yeast sourdough. It's quite expensive to buy the lodge or ceramic baking pan needed to get the crispy crust that sourdough is famous for, and I wasn't sure I could even keep my yeast alive, let alone could bake a loaf of bread with it. I bought two Lekue bread makers. They worked well and saved me a lot of money. After some experimentation I managed to bake a delicious and crunchy sourdough bread. I'm grateful for the low price when…

I do not offer recipes in the accompanying book. Instead, use any bread recipe you can find online. Kitchn.com has a good starter. Use this if you want. I was concerned that my usual recipe using 500g flour wouldn't work based on some comments and reviews and I think if used fully enclosed it might. However, if you're using a Dutch oven, you're removing the lid during cooking, so I see no reason not to do the same here. A 500g loaf is placed in this bowl with plenty of room after proofing, even

I have been baking 2 loaves of bread using the Tartin method (starting from 1000 grams of different flours, 70% humidity and Leuven) for about 3 months. I started with buns in the Le Creuset Dutch Oven and progressed to buns and oval loaves on a marble pizza stone with a grill lid and a lava rock under the stone and a lid to create steam. All in search of the perfect crumb and spring in the oven. Results have varied, with the biggest disappointment being the Oven Spring. Also, I put a lot of…