![Image](http://img132.imageshack.us/img132/9521/img0166rhk.jpg)
It was struggling a bit with the dough and suddenly stopped dead before I could get to it , with an ominous overheated smell coming from it...
![Crying or Very sad :cry:](./images/smilies/icon_cry.gif)
I left it for 2 days before pressing the thermal cut out button and switching it on..
OH Joy!!
![Very Happy :D](./images/smilies/icon_biggrin.gif)
Dave
I left it for 2 days before pressing the thermal cut out button and switching it on
saucisson wrote:Thanks Jen. I seem to have finally cracked breadmaking thanks to all the help here. Things have improved massively since I stopped weighing anythingI now put some water in the bowl add some Allinsons yeast and a pinch of sugar and leave to froth. I then pour in a thirdish, half or 2/3rds or more of a bag of flour, a couple of generous pinches of improver ie a few teaspoons and a generous pinch of salt and then start mixing. As it comes together I add water until it "looks" right and then let it knead, finishing it off by hand to make sure I "like" the texture. Rise knock back, rise and bake.
My gas BBQ seems to make an awesome bread oven, possibly due to the high humidity and the fact it's very hot
Dave
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