Any members in Chiang Mi who make their own bread found any flour locally to make bread similar to Farmhouse Whole Wheat bread or French Country full of holes bread?

And can you please share what Brand home bread maker you use, where you bought it, would you buy the same machine again or have you noted a better machine, and price.

Thanks for sharing.

12 minutes ago, scorecard said:

Any members in Chiang Mi who make their own bread found any flour locally to make bread similar to Farmhouse Whole Wheat bread (same fluffiness but not necessarily same taste), or French Country full of holes bread?

And can you please share what Brand home bread maker you use, where you bought it, would you buy the same machine again or have you noted a better machine, and price. A

nd do you use a frame to slice the bread into consistent thickness? please tell some details on slicing.

Thanks for sharing.

Just now, scorecard said:

15 minutes ago, scorecard said:

Any members in Chiang Mi who make their own bread found any flour locally to make bread similar to Farmhouse Whole Wheat bread (same fluffiness but not necessarily same taste), or French Country full of holes bread?

@scorecard

I use these, and available at Makro (Suthep branch), possibly others, but just the one I peeked at ...

https://www.makro.pro/en/c/search?q=whole+wheat+flour

https://www.makro.pro/en/c/search?q=ufm+white+swan+bread+flour

I don't use a machine, as completely unnecessary, unless you don't have 2 hrs of free time, and just want to press a button & forget it.

I use a 70 / 30 % ratio, bread & WWF. Using a bread machine, it's going to take more than a few times to get good results. I use a stand mixer, and have used a food processor also. Can even do it by hand, just a bit more exercise kneading.

1 hour ago, KhunLA said:

@scorecard

I use these, and available at Makro (Suthep branch), possibly others, but just the one I peeked at ...

https://www.makro.pro/en/c/search?q=whole+wheat+flour

https://www.makro.pro/en/c/search?q=ufm+white+swan+bread+flour

I don't use a machine, as completely unnecessary, unless you don't have 2 hrs of free time, and just want to press a button & forget it.

I use a 70 / 30 % ratio, bread & WWF. Using a bread machine, it's going to take more than a few times to get good results. I use a stand mixer, and have used a food processor also. Can even do it by hand, just a bit more exercise kneading.

Thanks, good information.

The loaf in the photo you posted is the bread fluffy or solid, is it similar to french county bread?

42 minutes ago, scorecard said:

Thanks, good information.

The loaf in the photo you posted is the bread fluffy or solid, is it similar to french county bread?

Neither soft, not too dense. Took a while for me to dial it in the way I like. I use 'red' yeast, for no to low sugar. Most in TH don't carry it, but LAZ does. Just 5 ingredients:

flours 350g/150g bread flour / WWF

water 325g

salt 10g

sugar 10g

yeast 10-15g

Use this recipe for 1 loaf instead of 4 banquettes. If not using WWF, then 350g water & 10g yeast.

@ 7:25 of vid

Also check at Yok Intertrade on Super Highway. They have many kinds.

I had a bread maker, but I think a good heavy mixer with a dough hook is a much better investment. You can do a lot more with it, like pizza dough, rolls and whatnot, and it takes up the same amount of space. Bread is cheap and easy to make. There is little work time, but there is a lot of wait time.

I also think the bread from an oven is better than bread machine bread.

I used a slicing rack for a while, but it seemed like more trouble than it's worth.

30 minutes ago, Yellowtail said:

I had a bread maker, but I think a good heavy mixer with a dough hook is a much better investment. You can do a lot more with it, like pizza dough, rolls and whatnot, and it takes up the same amount of space. Bread is cheap and easy to make. There is little work time, but there is a lot of wait time.

I also think the bread from an oven is better than bread machine bread.

I used a slicing rack for a while, but it seemed like more trouble than it's worth.

Agree, and not a fan of single purpose appliances, kitchen tools, and not saying bread machine only make bread, but don't know many that used theirs for anything else. That's all I used mine for back in USA.

Stand mixer and or food processor really come in handy at times, and both of ours are easy to clean. On the food processor, if only have and or using for bread, get one with a powerful motor. Our works fine for bread, but I think it puts unnecessary strain on the motor, as it's low spec'd and was inexpensive.

44 minutes ago, Yellowtail said:

I had a bread maker, but I think a good heavy mixer with a dough hook is a much better investment. You can do a lot more with it, like pizza dough, rolls and whatnot, and it takes up the same amount of space. Bread is cheap and easy to make. There is little work time, but there is a lot of wait time.

I also think the bread from an oven is better than bread machine bread.

I used a slicing rack for a while, but it seemed like more trouble than it's worth.

Did you buy the slicing rack in Thailand? would you please share the details:

• shop

• location

• price

• photo maybe

Thanks

My mother used to make the dough for six loaves at a time and freeze five. Take it out of the freezer, let it thaw and rise and then bake. Same with pie dough.

90% of the work and mess of baking bread is making the dough, and making dough for six loaves is little more work than making dough for one.

Baking a frozen loaf is no work and virtually no clean up.

2 minutes ago, scorecard said:

Did you buy the slicing rack in Thailand? would you please share the details:

• shop

• location

• price

• photo maybe

Thanks

I bought the rack in the US when I bought the bread machine. I do not remember where, or what I paid, but it was plastic, and it was pretty substantial. It was a set with an electric knife. I did not use it nearly as long as I used the bread machine.

The basis issues were:

It made a pretty good mess

Only one thickness

Pretty much had to slice the whole loaf at once

Took up a pretty good bit of room

The problem with slicing the whole loaf at once is that it seems to stale much faster once it's sliced.

I ended up storing the loaf on a cutting board with a cover.

If I were going to buy one today, I would try this:

2 hours ago, khunphil said:

Also check at Yok Intertrade on Super Highway. They have many kinds.

Yeah, I buy my bread flour from YoK, 34bht/Kg for white bread flour.

Best ever breadmaker I've owned is Lahome (3lb) from Lazada, 1600bht with vouchers on sale days.

เครื่องทำขนมปังแบบมัลติฟังก์ชั่น LAHOME ระบบควบคุมอัจฉริย...

LAHOME

Just now, BritManToo said:

Yeah, I buy my bread flour from YoK, 34bht/Kg for white bread flour.

Best ever breadmaker I've owned is Lahome from Lazada, 1600bht with vouchers on sale days.

เครื่องทำขนมปังแบบมัลติฟังก์ชั่น LAHOME ระบบควบคุมอัจฉริย...

LAHOME

Thanks for sharing, much appeciated, looks good and good price.

Have you bought a non-electric bread slicer? Please share.

10 minutes ago, scorecard said:

Thanks for sharing, much appeciated, looks good and good price.

Have you bought a non-electric bread slicer? Please share.

ARO brand from Makro ......... had it years.

Sale is on Today, price for 3lb bread maker, can't beat that for a price.

I use MENU 3 for all my bread (white or wholemeal) as it gives a bit more rise time than MENU 1.

52 minutes ago, BritManToo said:

Yeah, I buy my bread flour from YoK, 34bht/Kg for white bread flour.

Best ever breadmaker I've owned is Lahome (3lb) from Lazada, 1600bht with vouchers on sale days.

เครื่องทำขนมปังแบบมัลติฟังก์ชั่น LAHOME ระบบควบคุมอัจฉริย...

LAHOME

Thanks.

Did you buy the LAHOME bread maker in Thailand (Chiang Mai) or online from China??

12 minutes ago, scorecard said:

Thanks.

Did you buy the LAHOME bread maker in Thailand (Chiang Mai) or online from China??

Lahome sells from within Thailand, delivery 2-3 days

38 minutes ago, BritManToo said:

Sale is on Today, price for 3lb bread maker, can't beat that for a price.

I use MENU 3 for all my bread (white or wholemeal) as it gives a bit more rise time than MENU 1.

I'm guessing you mean the LAHOME bread maker you bought from MAKRO (but bigger size) is now on sale at MAKRO Superhighway CM, 2,091bAHT.

Can you please confirm. Superhighway.bread mke

38 minutes ago, BritManToo said:

Sale is on Today, price for 3lb bread maker, can't beat that for a price.

I use MENU 3 for all my bread (white or wholemeal) as it gives a bit more rise time than MENU 1.

I'm guessing you mean the LAHOME bread maker you bought from MAKRO (but bigger size) is now on sale at MAKRO Superhighway CM, 2,091bAHT.

Can you please confirm.

30 minutes ago, scorecard said:

I'm guessing you mean the LAHOME bread maker you bought from MAKRO (but bigger size) is now on sale at MAKRO Superhighway CM, 2,091bAHT.

Can you please confirm.

Lazada

4 hours ago, khunphil said:

Also check at Yok Intertrade on Super Highway. They have many kinds.

Another branch of Yok opened on Hang Dong road within the last year.

https://maps.app.goo.gl/jv2PpDoqaq4VKmNK9

21 hours ago, khunphil said:

Also check at Yok Intertrade on Super Highway. They have many kinds.

But check the flour for bugs.

Yok sent me (via lazada) 2 with bugs in.

I just bought the Lahome 2lb model on Lazada. It was 1387 baht so I figured, what the hell. Any other tips, tricks, suggestions?

21 hours ago, Yellowtail said:

I had a bread maker, but I think a good heavy mixer with a dough hook is a much better investment. You can do a lot more with it, like pizza dough, rolls and whatnot, and it takes up the same amount of space. Bread is cheap and easy to make. There is little work time, but there is a lot of wait time.

I also think the bread from an oven is better than bread machine bread.

I used a slicing rack for a while, but it seemed like more trouble than it's worth.

I personally prefer machine made bread, better quality and taste.

I use 75/25% bread/rye flour which gives it a bit of a bite.

I use my slicing rack as soon as the loaf has cooled, and into a plastic tub in the freezer, each two slices separated by baking paper so no sticking together.

Also use the machine to make yoghurt, burger buns and pizza doughs.

Haefele make from Lazada, about Bht 3000. Love it.

32 minutes ago, ricklev said:

I just bought the Lahome 2lb model on Lazada. It was 1387 baht so I figured, what the hell. Any other tips, tricks, suggestions?

Use menu 3 for everything, longer final rise time equals nicer bread.

I make my own but mix the flour, water and yeast in a bowl then just let it rise for 2 or 3 hours. Flip into a 12 inch round pan and let that rise gain for 2 or 3 hours then in the oven for 30 mins at 200.

Lotus flour is ok but I have found a cheaper variety at 29 baht. Add my own ingrediants eg, pumpkin seeds, rosemary, raisens etc. Soft enough for 3 days then good for toast, any longer then in the freezer.

Tastes great, takes minutes and simple.

My bread machine does a great job making pizza dough....

I make 3 pizzas at a time & the dough setting makes it very easy.....

Just now, pgrahmm said:

My bread machine does a great job making pizza dough....

I make 3 pizzas at a time & the dough setting makes it very easy.....

Yep, Nan bread too, make a batch and throw them in the freezer until needed, which in my case is three times a week usually.

I don't use any bread machine nor mixer. Folding the dough works perfectly with these recipes given me by an Italian chef friend.

I also make the bread in a standard loaf pan while using up to 20% whole wheat for a chewier texture. (I would have added the recipe as a '.doc' file but the system won't allow me to do so.)

Focaccia, Stefano

 500 gr flour

400 gr water

10 gr dried yeast all roughly mixed together (optional rosemary finely chopped 5gr)

10/15gr salt

Let rest for 30 min.

Fold rest 20min, fold rest 20 min, fold rest 30 min

Spread the dough on a well oiled tray (30x40) if needed, rest 5 min

Then spread it to fill the gaps !!! be careful to make it even thickness

 5gr oil, 25gr water, 10/15gr salt mixed together spread on top and with hands make holes

 Rest 2 hours

 Bake 180/200°c 30/40 min (according to your oven)

 

Bread, Stefano

 

500 gm bread flour (total flour weight – whole wheat (100gr max), 50gr rye, corn meal , semolina)

400 gr water

5 gm salt

3 – 7 gm yeast (100 gm sourdough)

Flour, salt, yeast, water to proof 1 hour covered

Fold 3+ times, rest 1 hour

Turn onto table with dusting of semolina.  Pull to square, fold, rest 15 minutes

 Pull to square gently, fold, form loaf rest 15 minutes and score top

 Bake 220 C 20 minutes, 200 C 30 minute