Philips Airfryer - anyone have?

[RedViking]

Jesus. Punctuation. This took me far too long to figure out.

Argh, so frustrating. Swiftkey crashed and had to reinstall. Now it's all stupid again.

 

[PoppieChoffel]

Yuck. Would not order from them online.

You also swore you'd only ever use Philips.

 

[RedViking]

You also swore you'd only ever use Philips.

This is an oven for wifey to bake her bread. Not an airfryer. Philips is the only airfryer.

 

[PoppieChoffel]

metoo, but my gluten free looks this. Basically hybrid method and experimentation. Obviously I'll share for any one interested.

View attachment 1250046

Yes please.

 

[PoppieChoffel]

Argh, so frustrating. Swiftkey crashed and had to reinstall. Now it's all stupid again.

Sure. Let's go with that.






Or maybe it's because you've crossed the line and Philips own your soul and now you done f'ed up, boy?




Banjo music plays in the background as the moonshine distillery comes into view as your lifeless corpse floats down the river ...

 

[PoppieChoffel]

This is an oven for wifey to bake her bread. Not an airfryer. Philips is the only possessed airfryer.

FTFY.

 

[Polymathic]

This is an oven for wifey to bake her bread. Not an airfryer. Philips is the only airfryer.

Sounds like somebody arguing that their mistress is just their friend..... With benefits.

 

[RedViking]

I actually regret I bought this Bennett Read thing.

Quality is poor.

The thing doesn't have slip resistant legs, hard plastic leg supports and slips all over the counter if you try to open the door. You need to hold it with a cloth to open door.

Then whole oven heats up on the outside.

Very dangerous if you have kids. Treat kids with caution.

The temp dial is in odd increments 140, 190, so you have no accuracy.

The symbols and text are of poor quality. Don't think it is going to show for long.

The timer is a one way dial. So if you put on the wrong time, you need to wait it out.

I haven't even cooked anything yet. Sheesh.

 

[RedViking]

Just buy Philips, don't mess around with other rubbish.

 

[Polymathic]

I actually regret I bought this Bennett Read thing.

Quality is poor.

The thing doesn't have slip resistant legs, hard plastic leg supports and slips all over the counter if you try to open the door. You need to hold it with a cloth to open door.

Then whole oven heats up on the outside.

Very dangerous if you have kids. Treat kids with caution.

The temp dial is in odd increments 140, 190, so you have no accuracy.

The symbols and text are of poor quality. Don't think it is going to show for long.

The timer is a one way dial. So if you put on the wrong time, you need to wait it out.

I haven't even cooked anything yet. Sheesh.

If I'm not mistaken, this is a Tevo import. That should tell you everything

 

[Herr der Verboten]

@_kabal_ @PoppieChoffel

I use the metric system with the exception of a tsp for the vinegar, ginger and sugar(food for the yeast). You will require a stand mixer, an electric scale and a food thermometer; also this isn't banting friendly, keto safe or exclude eggs and milk. In fact, as with all my recipes I use Jersey milk and in the case with bread, rolls, buns and pizza dough a mixture of yogurt, buttermilk and milk.

This isn't a one day process but could be made into one. I do it over two or more days because of time constraints and taste. I would assume it taste better with I leave the dough-retard longer in the fridge. Finally, it is a combination of how to make certain recipes to achieve their better attributes. For example the buttermilk and apple cider vinegar is added to assist with softness and texture as to ginger for the rising process.

Of course any part can be modified but results and expectations should be managed accordingly. You can make it into a one day process it will just take about 6 to 10 hours instead of two short sessions depending on what you do exactly. The sourdough starter could be reworked back into the recipe as I use 1:1 for my starter. That is 150 grams of starter/discard becomes an extra 75grams of flour and 75grams of hydration (preferable clean/filtered water). The All-purpose gluten free flour is a two thirds white mix I prefer for most of my baking where as the pizza dough requires a even lighter combination. These combinations I'll add to the bottom or separate post.

As for replacements, that you would have to rework yourself for the eggs, milk, buttermilk, yogurt and/or the butter. I do not use a lot of salt, butter or sugar. The sugar is in fact food for the yeast as to the salt a bit of control. Now the basic idea is to create a dough-retard, let it activate and stand in the fridge for 1 to 3 days. Then you use that to mix in the remainder of the ingredients, shape and bake the bread. I do not use a bread pan anymore as I get better bread results by manual shaping and making an "artistic seared bread".

---

Two thirds white:

Item	Percentage
White rice flour	31%​
Corn starch (Maizena)	18%​
Tapioca flour	15%​
Powdered milk (Klim)	14%​
Brown rice flour	8%​
Oats flour	8%​
Potato starch	3%​
Xantan gum	3%​

---

Set 1:

200 grams AP Mix using two thirds (I have an excel sheet to calculate this). Note: no xantum gum here, because you do not restrict the process.

Item	200 GR
White rice flour	63 grams​
Corn starch (Maizena)	36 grams​
Tapioca flour	30 grams​
Powdered milk (Klim)	28 grams​
Brown rice flour	16 grams​
Oats flour	16 grams​
Potato starch	6 grams​

Making the Dough-Retard
Ingredients:

1. 200 grams of AP Flour.
2. 4 grams of instant yeast (I only use goldstar, remember to check if it is really the best before date when buying).
3. 1 tsp Castor Sugar (easily digested by yeasts).
4. 150 grams sourdough starter or discard (75 gr water + 75 gr flour).
5. 144 ml yogurt (Ambledale double cream plain).
6. 103 ml milk (Jersey).
7. 103 ml buttermilk.

Method:

1. Add the AP flour items, the yeast and the castor sugar in a bowl and whisk well.
2. Then in small saucepan add the milk, the yogurt, the buttermilk and sourdough starter/discard.
3. Slowly heat it up to 30 degrees celsius while whisking and monitoring its temperature using a food thermometer. You do not want to do this instantly as you will kill the discard/starter, especially if you go past the 40 degrees celsius mark; why we stop at 30 degrees celcius.
4. Now throw that mixture into the stand mixer's bowl.
5. Then add the flour mixture on top of that.
6. If your oven has an incubation setting or program now is the time to set it on. This is not to bake the bread but facilitate the rising process as room temperature isn't always great for these kind of things.
7. Mix for about 10 minutes; 2 mins slow and then 8 minutes on moderate.
8. Scrape that into another bowl. Here you can reuse the stand mixer's bowl but I normally do not as it will be standing in the fridge or a few days. So I add the mixture into another bowl.
9. Then cover it with plastic wrap and use an elastic band to hold it into place. Then I make a small hole into the middle using needle, this is to elevate pressure. Cover that with a kitchen towel.
10. Finally, add it to the oven if you use the incubation programing for the rising or leave at a rather warm room temperature for about 1 to 2 hours. What you are looking for is at least 30% increase in size, but I leave mine to double up.
11. Then if it was in the oven let it stand for 15 minutes on your counter top, still covered with the kitchen cloth, which after you place it in the refrigerator.
12. Leve it for about 1 to 3 days where 3 days is optimal.

---

Set 2:

150 grams AP Mix using two thirds (I have an excel sheet to calculate this)

Item	150 GR
White rice flour	47 grams​
Corn starch (Maizena)	27 grams​
Tapioca flour	23 grams​
Powdered milk (Klim)	21 grams​
Brown rice flour	12 grams​
Oats flour	12 grams​
Potato starch	5 grams​
Xantam gum	12 grams​

You need to take the following things out an hour before you begin to bring them to room temperature:
the dough-retard, instant yeast (if you fridge them), baking powder, eggs, butter.

Ingredients:

1. 4 grams instant yeast.
2. 12 grams castor sugar.
3. 150 grams AP Flour.
4. 2 grams salt.
5. 12 grams baking powder.
6. 1/4 tsp fine powdered ginger.
7. 2 large eggs (66 gr each).
8. 21 grams unsalted butter.
9. 2x tsp apple cider vinegar.

Before I actually begin I pre-prepare the yeast and dough-retard:

1. Add the dough-retard into the stand mixer's bowl.
2. Add the instant yeast and castor sugar on top.
3. Mix for 5 mins on low (hook utensil).

Now I start:

1. Add the AP Flour items, salt, baking powder and whisk well.
2. Add the two eggs and apple cider into a bowl and mix well. I reuse the bowl the dough-retard was in.
3. In a small pan melt the butter, but not 100% as we do not want hot butter, so just enough to melt most of it and then swirl it for the rest.
4. Now add on-top of the pre-prepared dough-retard mixture the flour mixture
5. Then add the egg mixture on top of that.
6. If your oven has an incubation setting or program now is the time to set it on.
7. Using the hook utensil we start mixing on low for about 2 mins and add the melted butter while the stand mixer is mixing.
8. After 2 minutes set it to medium for 8 mins, the max setting your are allowed to use with the hook utensil).
9. Lightly flower a clean surface to shape the dough and scrape out the mixture on top of that.
10. Then start shaping the dough into a boule or roll like shape. Do not compress, flatten out or overwork it, that is adding endless flour to the process while you are working it. You actually want to retain the moisture inside of it but making it workable by adding flour.
11. You should be left with a boule or role like shape that is not too flat but smaller in size. So here experimentation comes into play, to get the best working shape. If it was shaped out too flat it would not rise enough and you will be baking a flat earth bread.
12. In a baking tray add the shaped bread, then score it and lightly cover with plastic wrap. I spray the plastic wrap with non stick. Also the scoring should be done with care as it could potentially break the process.
13. Leave it at room temp or in the oven (incubation program) until it has risen enough, that is before it bursts at the sears and flops flat. Normally it is good to go within 40 to 60 minutes but could take longer at room temp. Mine normally doubles in size, but you have to watch it and learn when enough is enough.
14. Remove the plastic wrap and set the oven to 180 degrees celsius. I use the rack just below the middle as the middle is too hot for bread baking and would normally brown the top too much. Also I leave the bread in while it gets to temperature which hasn't given any problems.
15. Bake for 50 mins.
16. Then before the 50 minutes is over, last minute or two, I close up the kitchen to facilitate a warmer climate to avoid all of sudden changes in temps as it comes out. You need to do this to avoid the bread collapsing / help keep its shape.
17. Now turn off the oven and crank the door open to let the warm air fill the kitchen. The oven's door isn't open 100% but just cranked open and let it stand like that within the oven for 10 minutes.
18. Finally, take out the bread and put it on a cooling rack and let it cool for at least 3 hours.

 

[Herr der Verboten]

Anybody tried a sourdough in the airfryer? What temps to other versions go up to? 220? Mine only does 200.

This really depends on what you want to achieve. Normally you use a Dutch Oven; this works because of the created steam and high temps which gives the spring, scoring and crust result. You can't do this otherwise and an airfyer would function like an oven where you do a normal bake over "40 mins".

 

[_kabal_]

@_kabal_ @PoppieChoffel

I use the metric system with the exception of a tsp for the vinegar, ginger and sugar(food for the yeast). You will require a stand mixer, an electric scale and a food thermometer; also this isn't banting friendly, keto safe or exclude eggs and milk. In fact, as with all my recipes I use Jersey milk and in the case with bread, rolls, buns and pizza dough a mixture of yogurt, buttermilk and milk.

This isn't a one day process but could be made into one. I do it over two or more days because of time constraints and taste. I would assume it taste better with I leave the dough-retard longer in the fridge. Finally, it is a combination of how to make certain recipes to achieve their better attributes. For example the buttermilk and apple cider vinegar is added to assist with softness and texture as to ginger for the rising process.
......

holy crap that is a recipe and a half.

thanks for taking the time to post all of that

 

[Polymathic]

@_kabal_ @PoppieChoffel

I use the metric system with the exception of a tsp for the vinegar, ginger and sugar(food for the yeast). You will require a stand mixer, an electric scale and a food thermometer; also this isn't banting friendly, keto safe or exclude eggs and milk. In fact, as with all my recipes I use Jersey milk and in the case with bread, rolls, buns and pizza dough a mixture of yogurt, buttermilk and milk.

This isn't a one day process but could be made into one. I do it over two or more days because of time constraints and taste. I would assume it taste better with I leave the dough-retard longer in the fridge. Finally, it is a combination of how to make certain recipes to achieve their better attributes. For example the buttermilk and apple cider vinegar is added to assist with softness and texture as to ginger for the rising process.

Of course any part can be modified but results and expectations should be managed accordingly. You can make it into a one day process it will just take about 6 to 10 hours instead of two short sessions depending on what you do exactly. The sourdough starter could be reworked back into the recipe as I use 1:1 for my starter. That is 150 grams of starter/discard becomes an extra 75grams of flour and 75grams of hydration (preferable clean/filtered water). The All-purpose gluten free flour is a two thirds white mix I prefer for most of my baking where as the pizza dough requires a even lighter combination. These combinations I'll add to the bottom or separate post.

As for replacements, that you would have to rework yourself for the eggs, milk, buttermilk, yogurt and/or the butter. I do not use a lot of salt, butter or sugar. The sugar is in fact food for the yeast as to the salt a bit of control. Now the basic idea is to create a dough-retard, let it activate and stand in the fridge for 1 to 3 days. Then you use that to mix in the remainder of the ingredients, shape and bake the bread. I do not use a bread pan anymore as I get better bread results by manual shaping and making an "artistic seared bread".

---

Two thirds white:

Item	Percentage
White rice flour	31%​
Corn starch (Maizena)	18%​
Tapioca flour	15%​
Powdered milk (Klim)	14%​
Brown rice flour	8%​
Oats flour	8%​
Potato starch	3%​
Xantan gum	3%​

---

Set 1:

200 grams AP Mix using two thirds (I have an excel sheet to calculate this). Note: no xantum gum here, because you do not restrict the process.

Item	200 GR
White rice flour	63 grams​
Corn starch (Maizena)	36 grams​
Tapioca flour	30 grams​
Powdered milk (Klim)	28 grams​
Brown rice flour	16 grams​
Oats flour	16 grams​
Potato starch	6 grams​

Making the Dough-Retard
Ingredients:

1. 200 grams of AP Flour.
2. 4 grams of instant yeast (I only use goldstar, remember to check if it is really the best before date when buying).
3. 1 tsp Castor Sugar (easily digested by yeasts).
4. 150 grams sourdough starter or discard (75 gr water + 75 gr flour).
5. 144 ml yogurt (Ambledale double cream plain).
6. 103 ml milk (Jersey).
7. 103 ml buttermilk.

Method:

1. Add the AP flour items, the yeast and the castor sugar in a bowl and whisk well.
2. Then in small saucepan add the milk, the yogurt, the buttermilk and sourdough starter/discard.
3. Slowly heat it up to 30 degrees celsius while whisking and monitoring its temperature using a food thermometer. You do not want to do this instantly as you will kill the discard/starter, especially if you go past the 40 degrees celsius mark; why we stop at 30 degrees celcius.
4. Now throw that mixture into the stand mixer's bowl.
5. Then add the flour mixture on top of that.
6. If your oven has an incubation setting or program now is the time to set it on. This is not to bake the bread but facilitate the rising process as room temperature isn't always great for these kind of things.
7. Mix for about 10 minutes; 2 mins slow and then 8 minutes on moderate.
8. Scrape that into another bowl. Here you can reuse the stand mixer's bowl but I normally do not as it will be standing in the fridge or a few days. So I add the mixture into another bowl.
9. Then cover it with plastic wrap and use an elastic band to hold it into place. Then I make a small hole into the middle using needle, this is to elevate pressure. Cover that with a kitchen towel.
10. Finally, add it to the oven if you use the incubation programing for the rising or leave at a rather warm room temperature for about 1 to 2 hours. What you are looking for is at least 30% increase in size, but I leave mine to double up.
11. Then if it was in the oven let it stand for 15 minutes on your counter top, still covered with the kitchen cloth, which after you place it in the refrigerator.
12. Leve it for about 1 to 3 days where 3 days is optimal.

---

Set 2:

150 grams AP Mix using two thirds (I have an excel sheet to calculate this)

Item	150 GR
White rice flour	47 grams​
Corn starch (Maizena)	27 grams​
Tapioca flour	23 grams​
Powdered milk (Klim)	21 grams​
Brown rice flour	12 grams​
Oats flour	12 grams​
Potato starch	5 grams​
Xantam gum	12 grams​

You need to take the following things out an hour before you begin to bring them to room temperature:
the dough-retard, instant yeast (if you fridge them), baking powder, eggs, butter.

Ingredients:

1. 4 grams instant yeast.
2. 12 grams castor sugar.
3. 150 grams AP Flour.
4. 2 grams salt.
5. 12 grams baking powder.
6. 1/4 tsp fine powdered ginger.
7. 2 large eggs (66 gr each).
8. 21 grams unsalted butter.
9. 2x tsp apple cider vinegar.

Before I actually begin I pre-prepare the yeast and dough-retard:

1. Add the dough-retard into the stand mixer's bowl.
2. Add the instant yeast and castor sugar on top.
3. Mix for 5 mins on low (hook utensil).

Now I start:

1. Add the AP Flour items, salt, baking powder and whisk well.
2. Add the two eggs and apple cider into a bowl and mix well. I reuse the bowl the dough-retard was in.
3. In a small pan melt the butter, but not 100% as we do not want hot butter, so just enough to melt most of it and then swirl it for the rest.
4. Now add on-top of the pre-prepared dough-retard mixture the flour mixture
5. Then add the egg mixture on top of that.
6. If your oven has an incubation setting or program now is the time to set it on.
7. Using the hook utensil we start mixing on low for about 2 mins and add the melted butter while the stand mixer is mixing.
8. After 2 minutes set it to medium for 8 mins, the max setting your are allowed to use with the hook utensil).
9. Lightly flower a clean surface to shape the dough and scrape out the mixture on top of that.
10. Then start shaping the dough into a boule or roll like shape. Do not compress, flatten out or overwork it, that is adding endless flour to the process while you are working it. You actually want to retain the moisture inside of it but making it workable by adding flour.
11. You should be left with a boule or role like shape that is not too flat but smaller in size. So here experimentation comes into play, to get the best working shape. If it was shaped out too flat it would not rise enough and you will be baking a flat earth bread.
12. In a baking tray add the shaped bread, then score it and lightly cover with plastic wrap. I spray the plastic wrap with non stick. Also the scoring should be done with care as it could potentially break the process.
13. Leave it at room temp or in the oven (incubation program) until it has risen enough, that is before it bursts at the sears and flops flat. Normally it is good to go within 40 to 60 minutes but could take longer at room temp. Mine normally doubles in size, but you have to watch it and learn when enough is enough.
14. Remove the plastic wrap and set the oven to 180 degrees celsius. I use the rack just below the middle as the middle is too hot for bread baking and would normally brown the top too much. Also I leave the bread in while it gets to temperature which hasn't given any problems.
15. Bake for 50 mins.
16. Then before the 50 minutes is over, last minute or two, I close up the kitchen to facilitate a warmer climate to avoid all of sudden changes in temps as it comes out. You need to do this to avoid the bread collapsing / help keep its shape.
17. Now turn off the oven and crank the door open to let the warm air fill the kitchen. The oven's door isn't open 100% but just cranked open and let it stand like that within the oven for 10 minutes.
18. Finally, take out the bread and put it on a cooling rack and let it cool for at least 3 hours.

Eish, why do people post entire scientific papers on this forum?

 

[Herr der Verboten]

holy crap that is a recipe and a half.

thanks for taking the time to post all of that

Probably sounds worse than it is, writing and explaining that makes it seems at such. I don't eat a lot of bread, but I bake this once a week and so far the results are great. Now you see why I didn't use my p20lite to post it? haha.

 

[Herr der Verboten]

Eish, why do people post entire scientific papers on this forum?

There's Albany or Blue Ribbon if you don't want to git gut.

 

[Polymathic]

There's Albany or Blue Ribbon if you don't want to git gut.

I like a normal Human Being just use the yootoobs

 

[Herr der Verboten]

I like a normal Human Being just use the yootoobs

Which is a rather good to start with but I used that as a base to end up with what I have now. I still frequent and follow

Pro Home Cooks

If you would like to add subtitles to any of my videos, you can use this link below http://www.youtube.com/timedtext_cs_panel?c=UCzH5n3Ih5kgQoiDAQt2FwLw&tab=2

www.youtube.com

https://www.youtube.com/c/helenrennie

https://www.youtube.com/c/Downshiftology

https://www.youtube.com/c/LetThemEatGlutenFreeCake

https://www.youtube.com/c/SimplyHomeCooked

https://www.youtube.com/user/jastownsendandson

and then

https://www.youtube.com/c/TastingHistory

 

[PoppieChoffel]

@_kabal_ @PoppieChoffel

I use the metric system with the exception of a tsp for the vinegar, ginger and sugar(food for the yeast). You will require a stand mixer, an electric scale and a food thermometer; also this isn't banting friendly, keto safe or exclude eggs and milk. In fact, as with all my recipes I use Jersey milk and in the case with bread, rolls, buns and pizza dough a mixture of yogurt, buttermilk and milk.

This isn't a one day process but could be made into one. I do it over two or more days because of time constraints and taste. I would assume it taste better with I leave the dough-retard longer in the fridge. Finally, it is a combination of how to make certain recipes to achieve their better attributes. For example the buttermilk and apple cider vinegar is added to assist with softness and texture as to ginger for the rising process.

Of course any part can be modified but results and expectations should be managed accordingly. You can make it into a one day process it will just take about 6 to 10 hours instead of two short sessions depending on what you do exactly. The sourdough starter could be reworked back into the recipe as I use 1:1 for my starter. That is 150 grams of starter/discard becomes an extra 75grams of flour and 75grams of hydration (preferable clean/filtered water). The All-purpose gluten free flour is a two thirds white mix I prefer for most of my baking where as the pizza dough requires a even lighter combination. These combinations I'll add to the bottom or separate post.

As for replacements, that you would have to rework yourself for the eggs, milk, buttermilk, yogurt and/or the butter. I do not use a lot of salt, butter or sugar. The sugar is in fact food for the yeast as to the salt a bit of control. Now the basic idea is to create a dough-retard, let it activate and stand in the fridge for 1 to 3 days. Then you use that to mix in the remainder of the ingredients, shape and bake the bread. I do not use a bread pan anymore as I get better bread results by manual shaping and making an "artistic seared bread".

---

Two thirds white:

Item	Percentage
White rice flour	31%​
Corn starch (Maizena)	18%​
Tapioca flour	15%​
Powdered milk (Klim)	14%​
Brown rice flour	8%​
Oats flour	8%​
Potato starch	3%​
Xantan gum	3%​

---

Set 1:

200 grams AP Mix using two thirds (I have an excel sheet to calculate this). Note: no xantum gum here, because you do not restrict the process.

Item	200 GR
White rice flour	63 grams​
Corn starch (Maizena)	36 grams​
Tapioca flour	30 grams​
Powdered milk (Klim)	28 grams​
Brown rice flour	16 grams​
Oats flour	16 grams​
Potato starch	6 grams​

Making the Dough-Retard
Ingredients:

1. 200 grams of AP Flour.
2. 4 grams of instant yeast (I only use goldstar, remember to check if it is really the best before date when buying).
3. 1 tsp Castor Sugar (easily digested by yeasts).
4. 150 grams sourdough starter or discard (75 gr water + 75 gr flour).
5. 144 ml yogurt (Ambledale double cream plain).
6. 103 ml milk (Jersey).
7. 103 ml buttermilk.

Method:

1. Add the AP flour items, the yeast and the castor sugar in a bowl and whisk well.
2. Then in small saucepan add the milk, the yogurt, the buttermilk and sourdough starter/discard.
3. Slowly heat it up to 30 degrees celsius while whisking and monitoring its temperature using a food thermometer. You do not want to do this instantly as you will kill the discard/starter, especially if you go past the 40 degrees celsius mark; why we stop at 30 degrees celcius.
4. Now throw that mixture into the stand mixer's bowl.
5. Then add the flour mixture on top of that.
6. If your oven has an incubation setting or program now is the time to set it on. This is not to bake the bread but facilitate the rising process as room temperature isn't always great for these kind of things.
7. Mix for about 10 minutes; 2 mins slow and then 8 minutes on moderate.
8. Scrape that into another bowl. Here you can reuse the stand mixer's bowl but I normally do not as it will be standing in the fridge or a few days. So I add the mixture into another bowl.
9. Then cover it with plastic wrap and use an elastic band to hold it into place. Then I make a small hole into the middle using needle, this is to elevate pressure. Cover that with a kitchen towel.
10. Finally, add it to the oven if you use the incubation programing for the rising or leave at a rather warm room temperature for about 1 to 2 hours. What you are looking for is at least 30% increase in size, but I leave mine to double up.
11. Then if it was in the oven let it stand for 15 minutes on your counter top, still covered with the kitchen cloth, which after you place it in the refrigerator.
12. Leve it for about 1 to 3 days where 3 days is optimal.

---

Set 2:

150 grams AP Mix using two thirds (I have an excel sheet to calculate this)

Item	150 GR
White rice flour	47 grams​
Corn starch (Maizena)	27 grams​
Tapioca flour	23 grams​
Powdered milk (Klim)	21 grams​
Brown rice flour	12 grams​
Oats flour	12 grams​
Potato starch	5 grams​
Xantam gum	12 grams​

You need to take the following things out an hour before you begin to bring them to room temperature:
the dough-retard, instant yeast (if you fridge them), baking powder, eggs, butter.

Ingredients:

1. 4 grams instant yeast.
2. 12 grams castor sugar.
3. 150 grams AP Flour.
4. 2 grams salt.
5. 12 grams baking powder.
6. 1/4 tsp fine powdered ginger.
7. 2 large eggs (66 gr each).
8. 21 grams unsalted butter.
9. 2x tsp apple cider vinegar.

Before I actually begin I pre-prepare the yeast and dough-retard:

1. Add the dough-retard into the stand mixer's bowl.
2. Add the instant yeast and castor sugar on top.
3. Mix for 5 mins on low (hook utensil).

Now I start:

1. Add the AP Flour items, salt, baking powder and whisk well.
2. Add the two eggs and apple cider into a bowl and mix well. I reuse the bowl the dough-retard was in.
3. In a small pan melt the butter, but not 100% as we do not want hot butter, so just enough to melt most of it and then swirl it for the rest.
4. Now add on-top of the pre-prepared dough-retard mixture the flour mixture
5. Then add the egg mixture on top of that.
6. If your oven has an incubation setting or program now is the time to set it on.
7. Using the hook utensil we start mixing on low for about 2 mins and add the melted butter while the stand mixer is mixing.
8. After 2 minutes set it to medium for 8 mins, the max setting your are allowed to use with the hook utensil).
9. Lightly flower a clean surface to shape the dough and scrape out the mixture on top of that.
10. Then start shaping the dough into a boule or roll like shape. Do not compress, flatten out or overwork it, that is adding endless flour to the process while you are working it. You actually want to retain the moisture inside of it but making it workable by adding flour.
11. You should be left with a boule or role like shape that is not too flat but smaller in size. So here experimentation comes into play, to get the best working shape. If it was shaped out too flat it would not rise enough and you will be baking a flat earth bread.
12. In a baking tray add the shaped bread, then score it and lightly cover with plastic wrap. I spray the plastic wrap with non stick. Also the scoring should be done with care as it could potentially break the process.
13. Leave it at room temp or in the oven (incubation program) until it has risen enough, that is before it bursts at the sears and flops flat. Normally it is good to go within 40 to 60 minutes but could take longer at room temp. Mine normally doubles in size, but you have to watch it and learn when enough is enough.
14. Remove the plastic wrap and set the oven to 180 degrees celsius. I use the rack just below the middle as the middle is too hot for bread baking and would normally brown the top too much. Also I leave the bread in while it gets to temperature which hasn't given any problems.
15. Bake for 50 mins.
16. Then before the 50 minutes is over, last minute or two, I close up the kitchen to facilitate a warmer climate to avoid all of sudden changes in temps as it comes out. You need to do this to avoid the bread collapsing / help keep its shape.
17. Now turn off the oven and crank the door open to let the warm air fill the kitchen. The oven's door isn't open 100% but just cranked open and let it stand like that within the oven for 10 minutes.
18. Finally, take out the bread and put it on a cooling rack and let it cool for at least 3 hours.

I see now why you said you needed your laptop. Thank you!

 

[RedViking]

I actually regret I bought this Bennett Read thing.

Quality is poor.

The thing doesn't have slip resistant legs, hard plastic leg supports and slips all over the counter if you try to open the door. You need to hold it with a cloth to open door.

Then whole oven heats up on the outside.

Very dangerous if you have kids. Treat kids with caution.

The temp dial is in odd increments 140, 190, so you have no accuracy.

The symbols and text are of poor quality. Don't think it is going to show for long.

The timer is a one way dial. So if you put on the wrong time, you need to wait it out.

I haven't even cooked anything yet. Sheesh.

I am such an idiot. Tried to make a rotisserie chicken today and it barely fits between the top and lower elements. What a waste of money. Between this and making a trip up to Johannesburg, I can win a trophy for Idiot Awards 2022.

Just stick to Philips Aifryer. Everything else use a proper oven (if it works).