All the ingredients inserted in the mold before the start of the program.
The loaf (750g in weight) just taken out of the bread machine. It's tall about 13cm, all this with just half a gram of dried brewer's yeast.
Some economical considerations.
Beside to obtain a high organoleptic quality product you can't understimate the economical advantage that refunds in a fiew months the cost of the bread machine.
The cost of the loaf is the following:
- 0.30€ of Manitoba flour;
- 0.12€ of flour type 00;
- 0.02€ for 0.5g of dried brewer's yeast;
- 0.05€ for salt, sugar, lard;
- 0.11€ for 0.5kWh of electrical energy (0.22€/kWh);
The cost of the domestic bread produced with the bread machine amounts to 0.80 Euro/Kg.
You can easily extract the kneading blade just after the cut of the bread.
Thanks to the techniques showed in this guide, product of several months of mindful experimentation, it becomes possible to autoproduce the daily bread needed without being professional bakers obtaining a high quality product. All this at one third of the cost respects bakeries and with only 10 minutes of complessive work.
The bread just baked and cut in a half for the humidity sweat out.
Particular of the alveolation.