(egg cracks into skillet) (egg frying) - Hello everyone and
welcome to SORTEDfood. - Now our friend and
chef Ben has got himself a new flatmate who's been
keeping him very busy recently. - If I'm completely honest,
it's been a threesome. I've got two of them,
(record scratch) a 37-in-one automatic bread maker and I thought "Let's
try a bunch of recipes to show them off." - It's our own fault. It's our own fault. - We did that. We did that to the world. - Ebbers, it's five past six PM. - Look, so often we take
these machines out of the box, we read the manuals, we
demo them and we often say, "Oh it's got a timer on it, you can set it in advance." Well, that is the beauty
of a bread machine is you can wake up to freshly baked bread so we can get two loaves on the go now, and we can come in in the
morning and they'll be ready. Loaf number one, classic bloomer and we'll make it seedy. - Hey, it's a good place to start when testing a bread maker. - It's got the kneading fork, it's probably got a technical name. That gets plugged in and
then we weigh into it strong white bread flour, 400 grammes. - You're a chef. Why do you want or need
an automatic bread maker? - That was a very good question. - Good question, good question. - As a chef, there is
nothing more therapeutic than kneading bread and
letting it proof and bake, but you'd have to be up several hours before you want that fresh bread. 15 grammes of butter,
one teaspoon of sugar, one teaspoon of salt. Very important to add water, 280 mil. That's everything, so you
can plug the machine in. And the next thing is
in yellow, it is yeast, three quarters of a teaspoon, and it needs to go into
the yeast dispenser. Once you've done a lot of
the mixing and kneading at the appropriate time, it will dispense the yeast into here. - Why are you saying grey, then yellow? - The first colours are alternate
and go into the bread bin. The yellow goes in the
yeast dispenser, it's yeast, and then the blue bits go
in the other dispenser, this side, because that will
drop in at the relevant time. A tablespoon of each,
we're using pumpkin seeds, linseeds and sunflower seeds. - He loves it 'cause it's color-coded. - I hate it because it's color-coded. (laughing) - I don't know why,
poppy seeds and sesame seeds both went into here. They're much smaller,
so maybe in the knead, it's less of an issue
in the gluten structure, whereas these are the bigger
seeds and drop in afterwards, I would guess, but I actually don't know. I'm literally just following it. And then you can set a timer delay. If you just push go, it will just go. And this one will be
ready in four hours time. Or you can delay that so that it is ready in whenever you want
and we'll have it ready for first thing in the morning. So with the second machine overnight, let's do a different bread. How about, from menu eight,
maple and pecan nut loaf? So this time, half
wholemeal, half plain flour, and we're going to add nuts and maple so it's a lot sweeter, but
otherwise it's an exact repeat. That when you use wholemeal flour, you have to use different ratios of water, sometimes different proofing
times and temperatures, you might knead it differently because it's all going to have a different sort of protein gluten structure. - I'm quite liking the sound of it already because we're making two different breads and I don't have to know about kneading times, proofing times. - It seems like a gadget
that takes the fuss out of something as amazing as bread. - Yeast in the dispenser,
pecan nuts in the dispenser, set all the timings, and I'll see you at half
past seven in the morning, with two loaves of bread. (rooster crows) - Good morning. Let's see if we've got the
smell of fresh bread as we let ourselves into the studio. Smells great. Nine minutes left on the
bake on both machines, and we just whip it out. I'm the only one here to
enjoy the fresh bread. Wonder where the Normals are? - We're here, and we have bread. - Loaf number one: five-seeded. - How's that cutting? How's that looking? It smells amazing. - You can hear it slicing
through the crust. I think what's important
when we put things in it, like seeds, is how well and evenly
dispersed those seeds are, have they all sunk to the bottom. It looks pretty good. It's springy, it's elasticy. - It's crusty outside,
but a flop in the middle. - Mm, yeah.
- That's good. - Oh, cheers.
- Cheers, Ebbers. (bread crunching) - It's excellent. There is
nothing like fresh bread. - It will not last as
long as a shop-bought loaf because it hasn't got
those preservatives in it. However, when it's that
good, and that small, and remember that's only a medium loaf, if the few of you in the
household or a family, you'd get through it easy. That's the classic loaf. Yes, we put seeds in it,
but it's a four hour cycle. - Can you rest it in the machine or does it need to rest on like a tray? - It will beep at you when it's done and you're better off
to try and lift it out within a few minutes of it finishing, which is why you set the timer, because otherwise it's
going to stay in a hot oven and kind of steam. - Okay, basic loaf. It works, it's great. - Tick. - Second loaf, wholemeal. I think the key here is we
put whole pecans into that, but they are evenly dispersed
throughout the whole loaf. To get that in your bread is,
I think, quite a good thing. - The smell of the maple
is really coming through. - You can smell maple syrup, can't you? That is amazing, okay. Cheers. - Cheers.
- Cheers. - I would still say that this
is savoury with some sweetness. It's absolutely delicious. - Texture wise, it's got
more of a chew to it. I feel like I'm chewing
through maple syrup. - Yeah, yeah, that is so right. - Which is as much the
whole grain as well, because obviously you've
got the added fibre brand, all the bits and pieces as
opposed to the ground flour. - So, few loaves down.
They're the same shape. Am I right in assuming that
you can only get that shape regardless of the bread
that you're making? - Yes. Now, this is where for me, the machine says 37-in-one. I kind of think it really
only does three things. (gasping) - Oh, there's that balance. - However, some of those things
have infinite possibilities. So what it essentially
does is kneads, proofs, and bakes loafs that size, or makes a dough that you then handle. - In the same way a stand mixer does? - Yep, but with perfect proofing, adding in the elements at the right time or cooks a batter that you have handled. - Like an oven.
- Like an oven. You need to make the cake in a bowl, mix it, make a cake batter, and then you just put it in there to bake. - That batter that it cooks for the cake, does it cook it that shape? - Yes.
- Right. Interesting. - The reason I don't want
to test a cake is because I think you'll get the idea. What it won't do is a sponge cake. The good thing about a sponge cake is it will go in the oven and
it hits 180 degrees Celsius and you get an immediate rise in a cook. This will go in and will slowly, slowly come up to temperature and bake. So it is perfect for soda
bread, corn bread, carrot cakes, like marzipan, fruit
cakes that are much denser and need a longer, slower, gentler cook. - I'm intrigued. Come on then,
what are we testing next? - So I think the next
thing to test is the dough and doing stuff that won't
come out of that shape. I thought, Barry, you might
like to make some focaccia. - Would I? - When I took the loaf out this morning, I put into the machine
something which is just beeping. So on the right-hand side, lift it up. - Ooh. - Flour, olive oil,
salt, sugar, and yeast. Set it on a 45 minute cycle and what you should have
is perfect focaccia dough. - Oh, that is magical. - That is smooth. - Normally, if you were
doing this yourself, you'd get lots and lots of kneading until it is silky smooth and elastic, like that, but then you
need to leave it to proof. What that's done is knead
it and for a length of time, at the perfect temperature, it has allowed it to relax
and do what you've done, which is why it's warm. So it's acting kind of as a
half proofing space as well. - Straightaway with focaccia, as well. I know that, like, to get
that dough is quite a wet mix. - Absolute pros, when
they're making focaccia, it tends to be a little
bit wetter and sloppier almost pouring it into the dish. So that's a little bit dryer.
- Okay. - But what you're going to do now is smother that tin in olive oil, then press that out into
the base of the tin, cover it with more oil, and
we'll leave it to proof, this time at our own room temperature until it's doubled in size. - So when I made focaccia in the past, you bring the dough
together and you leave it to double in size. So this didn't double it in
size when it came straight out and it will still work? - Well I don't know, let's try. - And then again, it's
like you put it into here, stretch out to the corners. Usually you let it proof again, but the instructions are
saying some whatever flavours you want on top. - Now.
- Now, then let it proof and
then drizzle the oil. - Interesting. And it says
that that needs to proof for about half an hour
at 40 degrees Celsius. Now, unless you've got a proofing oven or you live somewhere in the tropics, you're probably not going to achieve that. So I would actually say at 20 degrees, which is probably what it is in here, but twice that, but it does say until
it's doubled in size. - Cover and just leave it. - Cover, leave it to one side, and what we'll do is do
the final drizzle of oil, generous pinch of sea salt, and it goes into a hot oven, 220 degrees, until it bakes. - Perfect. - Next up, pasta. - Oh! - Pasta coming out of the side of this? - It doesn't extrude it. You're not going to lift the machine and find a pile of spaghetti in there. (laughing) But what it will do is get the pasta dough to a stage that you can
wrap it in cling film, leave it to rest until you're ready to turn it into whatever shape you want. So it does the original kneading process and making the pasta
dough perfectly smooth. If you haven't got the time,
you haven't got the ability, the dexterity to knead, then
this machine will do that. What is this machine doing
that a stand mixer couldn't do? Nothing, but maybe you
don't have a stand mixer. - Usually when you're
making pasta at home, you just go 100 grammes to one egg and then scale it up, very simple and then a pinch of salt. Here, they want 450 of
flour, and 250 of eggs. Our two eggs come to 116, not 250. Then it says to top
the rest up with water. - Right. So it's two eggs
plus water until you get 250. - But that's going to
be half egg, half water. - Yeah.
- Yeah? - You can make pasta without any egg. Most of the pasta you buy
in a store is eggless. - Right, then just pop it in. So that's about 20 minutes left. Then we need to wrap it,
rest it, cut some pasta out, make a dish and eat it. - Next up, Mike, you're
going to do a bread three cheese Italian style. - Mmm, one of those is blue cheese. - Now I've picked it because
putting cheese into bread changes the way that dough behaves. - Some standard strong white bread flour. - So this comes from the
Italian bread section, which gives you a slightly
lighter, airier bread. What it does is, you can't use the raisin and nut dispenser. Everything has to be in from the start. Now, I don't really know why, other than it's refusing to open a window, which means everything
that happens is sealed from start to finish. So that may well be that it's protecting heat, temperature, steam
levels, and everything in there to give you that light, airy texture. - So then in with my cheeses, you've taken an amazing Italian cheese and put blue cheese in its place. - No, that's dolcetta. It's a soft, Italian blue cheese. - It's disgusting. It's not going in. We're making a two cheese. (laughing) - Just tip the whole plate in! - 240 mil of water. So in it goes, in with three quarters
of a teaspoon of yeast. Programme 12, four hours, 30 minutes. Now, Ebbers, I have
noticed the amount of yeast has changed each time,
whereas whenever I've followed any sort of bread or dough recipe, it's always been a sachet
of yeast or eight grammes. - Basically, it will depend on the amount of time you give it. This is so much more controlled, you can use less yeast
if it's a bit warmer or less yeast if it's a bit longer because we know what yeast needs. It needs sugar, it needs
time, it needs temperature and it needs water. If any one of those vary,
then the yeast can also vary. This takes that into account, so it is more precise,
which is why hopefully we'll see a difference in the texture between the Italian style
and the style we had before. So a hint of maple aside, it's
all been very savoury so far. I thought, Jay, how
about some Chelsea buns? (exclaiming) - Yes, I'd love to do a Chelsea bun. - So this morning, I put in
a batch of enriched dough. So that is your flour with added things like sugar, milk powder,
beaten egg, salt, sugar, yeast and it's been doing its thing
for two hours and 20 minutes. It's just beeped. You can open up and crack on. - Let's get it out. - So when you say a dough is enriched, part of the ingredients that go into it, what happens to that dough, then? - If you remember we ever make donut dough or brioche dough, often takes a bit longer to proof, a bit longer
to kind of come together and do its thing, and therefore, it's quite a lengthy, timely process and very sticky to do by hand because of the added liquid and egg. - Gotcha. - Good in a stand mixer,
very sticky by hand. - Did you just slap that bread? (hand slaps against dough) - That is--
- Naughty. - --smooth. (hand slaps against dough) Yeah. Sorry, I was quite enjoying that. (laughing) - You're going to start
shaping some Chelsea buns. Essentially, the machine is only done the first of five instructions. - Knead the dough lightly and roll out to an oblong, 26 centimetres
by 20 centimetres. - I got excited about
dough, and incorrectly because I made an assumption. I thought maybe it might
be a proofing oven as well. I've struggled with making bao doughs, enriched doughs in the past, in my flat, for whatever reason, it doesn't rise. I was hoping that I could
do the mixing, kneading, put it in there, and it proof
at the perfect temperature. It won't do that job for me, will it? - You're right, that is
not a proofing drawer. All it will do is get the dough ready to the point where you begin to shape it. Well you can see the bubbles
even having Jamie rolled it out they're beginning to already form. The yeast is active in there. - And they're going to roll up from the longest side and then cut into eight to 10 slices. - Exactly the same method you
could use for cinnamon rolls, some of the cardamom
rolls and cardamom buns we've done before. - Arrange in a greased sandwich tin, and allow to proof at 40 degrees Celsius until doubled in size,
approximately 20 minutes, or room temperature, 20
degrees, twice as long. They're then going to go
into an oven at 225 degrees for 15 minutes or until golden brown. We'll let them cool and then glaze 'em. - Last but not least, I picked another one out the
book that I haven't tried, but I thought you might like to. A rye and stout loaf. - Nice. - I would like to try that, that is true. - So it was a good excuse to
use a different kind of flour, a rye flour, and subbing out the water for a different liquid. - So, rye bread is like really
tight and dense bread, right? - Much more so. - Oh, that's a lot of
water, plus your stout. - 220. - Yeah, no, you're absolutely
right. I'm surprised. I thought it was gonna
be almost wholly stout. - This is two and a half teaspoons
of yeast. That's a lot. - Mmm, very heavy bread. Needs a little yeast to boost it. - And that needs three and a half hours. - I wanna ask you a question that probably a lot of people are asking: sourdough. - Mhmm. - It's got a sourdough function. - What it recommends,
I haven't tried this, but you take the measuring jug and you put your starter ingredients in and then put it into there
and it's a 24 hour setting. So it keeps it the perfect
temperature for 24 hours, which is a very quick way
of making a cheats starter, so not when you feed and replenish for like a week or months, but you'll get to something in 24 hours that will have that lactic sour, then you add in all the other ingredients and you put the kneading blade in and then you can turn it into a sourdough, which should give you
the sourness, the chew, and hopefully the crust like
you cooked in a Dutch oven. - Did you know that our 37-in-one automatic bread making
machine will make jam? - No.
(laughing) - I wasn't expecting that, actually. - And compotes. If you pop in apples,
grated or finely chopped, some blackberries, some
sugar, and some pectin. - So it just heats that up. - And stirs, so it's going to
constantly stir and heat it for a length of time that will
give you a compote or a jam and there's a handful of
recipes there, aren't there? - Yeah. (applause) - Do come on in to my bakery. - Yes yes, intrigued for this. Oh, you've done some slicing. - I've done some slicing. (exclaiming) - Yes! - Well, what do I go for? I'll go for that, I'll have some pasta. Cheers.
- Cheers. - Cheers, to bread.
- To bread. - The rye, very, very
savoury because of the stout. Very chewy, very dense, very delicious and well baked. - It is that use of different flours. There's also recipes for
Spelt flour, the rye flour, the whole grain flour, but
also gluten-free flours. So that the machine
also has functions for. Not tested those, but
basically ways of incorporating structure into gluten-free flours. - That's going to be very
useful for a lot of people. - I love the three cheese bread. It is very light and fluffy,
but with a really great crust. The smell is so cheesy, but the taste actually
isn't overwhelming cheese. - Hmmm, pasta out of a bread machine and I think you can tell because it's like, you know
how a lot of good pasta, throw it in the fridge, sticks, with this you're gonna bounce
back and hit you in the face. - So it didn't roll out
as much as we expected, as it was quite elastic, almost
over-kneaded in that time. - Oh. - It's good pasta, it's
far from excellent. Dig in on this focaccia 'cause
that's a wonderful texture. - It doesn't look like
the one I made, oh well. - Despite the fact that we filmed this over two days and overnight, I tried to do too much at
once and we put the yeast into the machine when it was
still hot from a previous loaf and I think it killed the yeast, so the first batch, which
you did with the rosemary, did not rise the way it should. So I did another batch. We'd run out of rosemary, so I put some sliced potatoes on, and it did what it should've done because the machine was
cold when it went in. - Now I have had bubblier
focaccia in my local bakery, I am going to say that, but
for making something at home, that's as good, if not better
than anything I've made. - And what about the Chelsea buns? - Tear and share. - That is naughty. - That is syrupy, which
is everything I want from a Chelsea bun. Soft, fluffy, syrupy. - Okay, Ebbers. Price
wise, what we talking here? - So we paid for that
machine about 240 pounds. (cash register chimes) So still not a cheap bit of kit. - Mmkay. As a Normal, this could help me get really consistent
results every single time without having to know the
detail of how I got there. - I'd agree, but I really enjoy the idea of learning how to make things like focaccia or Chelsea
buns, or sourdoughs and I don't think I'd
use the machine for that. I'd rather play, but I
think I'd use the machine just to make my weekly bread in. I think, as part of my routine. - That's what I'd say, it makes a loaf of fantastic tasting bread, as good as the freshest
window of a bakery, get in there within that
two hour baking point. What it does with other things,
I think are less impressive personally, might be a little
bit more on the expensive side for me, just for that purpose in my life. - For me, having lived with it, I think it's all about your
lifestyle and your routine. Because working this into my routine, there was nothing easier
and more convenient than getting this variety of
fresh bread from one machine. I don't need that much bread in my life. If there's multiple of you in a household, that is where something like this is great because suddenly you can save
so much money on fresh bread. 'cause the ingredients that
go into it are dirt cheap. - Can I spend less? - There's cheaper ones on the market and they do a bit less. - What do you think of the bread machine? Would you fit this into your lifestyle? Would you come up with
something a little bit cheaper, like Baz, or would you have nothing at all and just hack it at home? Comment down below, let us know. - I think I speak for everyone, though, that we all have food babies here. - Lots of bread.
- Dropping. (laughing) - If I'm honest, I think I'm
done with a menage-a-trois. - I think, if we walk that
way, it's all tuba music. (mimicking tuba) - Oh I'm going back for
another one of these. (camera shutter) (no signal noise) (pan hits floor) - Oh damn. That's sturdy. This is why I can't be
trusted to film things. Where is the crew?
MVP goes to Ben for opening the ep with a threesome Bennueno and wrapping it up with a ménage à trois. Good thing I wasn't sipping on anything.
Them replacing James with a bread maker machine is peak British sarcasm
I always thought bread makers were a lot more expensive. I'm glad I watched this because it looks like there are a lot of options for less than $100, according to Google. Could be a good investment for me living in a household that eats a ton of bread!
However, I would really also like to get a KitchenAid some day. If I'm mostly put off by the kneading and mixing part of mixing bread, would it make more sense to just put the bread maker money towards saving for a KitchenAid?
Good video but I think it solidified my opinion to save up and get a kitchen aid-type mixer instead. The foccacia didn't look quite right (more cake-like than I have had before). I'm not quite sure why there wouldn't be a proofing function included, if it's just a maintaining a steady low temperature. I also must admit the shape of the bread you get out of the makers is never quite as appealing as artisinal loaves.
This video made me hungry for fresh bread and i don't even eat bread often.
I feel like a bread maker would have been more appropriate a year ago when we were all locked down.
How did Ebbers hurt his thumb?