I'm dying to find out myself as I hate wasting good bread. My latest experiment with my breadmaker is turning out fine... I bought an extra pan for it and now use one solely for mixing-kneading the dough and the other for baking the loaf. At 1hr 30 mins through the cycle it goes through the "final shaping" stage and I set my kitchen timer to remind me of this. I pause the machine and tip the dough out of the pan it was mixed in, tear off a Satsuma sized piece of dough and chuck that piece back into the mixing pan. Then I reshape the dough on the bench and drop it into the new lightly greased pan to complete its rising and baking cycle. There is no paddle in this pan so instead of a huge hole when the baked loaf is tipped out, there is only a very neat hole from the paddle shaft.
Now, the bit of raw dough I tore off is sitting all alone in the "mixing" pan, so to keep it alive I add the water for my next loaf, 305mls, and 250g of strong white flour. This is left on the bench until the current loaf has baked and then after the machine has cooled down I start off my next loaf by setting it away on the dough cycle. Once it has properly mixed, about 15 minutes, I just switch the machine completely off and let it sit there for a couple of days. It ferments away slowly and when it is time to bake again I add 20g lard, 1.5 tsps salt, plus the balance of the flour, which will be another 250g of any sort I fancy like malted, wholemeal, seeded etc. etc., and off we go again on the never ending loaf run.
The results are superb and resemble a sourdough in taste and I love it.
Will bread keep OK in a vacuum 872
I'm not convinced on this point. Do you have any reference for this? As opposed to the following: "A vacuum is measured in inches of Mercury. A total vacuum, or no air at all, measures...
(Anyone trying this must, of course, use yeast in the very first loaf.)