"Trusty & Crusty Service!"
24 April 2015
After over 2½ years of regular use, turning out 1-6 loaves every week (mainly basic, cheese, wholemeal, French & sandwich recipes), my little machine is still working well. Having a cool kitchen, I've found using very strong bread flour, preferably Canadian, makes for better-rising. As to the paddle sticking, whilst not foolproof, I've found the 'light crust' setting & shaking the bread out immediately after the programme's ended seems to help removal. I also wrap the hot bread in a clean tea towel & leave to cool as I prefer a softer, less 'shattery' crust. Great bread, great machine!!