Bread

[green lily]

I think most failures are because most people are in too much of a hurry. I often leave mine to prove overnight in their tins in the fridge. My wrists are stronger in the evenings and then i go to bed and chuck in all in the oven in the morning.My first mix-up is usually just that now and I don't knead properly until its going into the tins.
If bread is sad in the middle it needs longer in the oven. An hour I find is usually ok and I do 4-5 Loaves at a time.
I think a breadmachine would have to be excellent to tempt me from handbaking despite now having R. Arthritis in my hands.
My first loaves were made as we watched the men first walking on the moon [was it 1969?] and I've continued ever since... ;)

[green lily]

[artichoke]

Well, I am an awful hurry when I make it by hand. 20 minutes at a run from assembling flour (mixed white and wholemeal, both strong, about 3.5lb plus 2 packets of quick acting dried yeast), salt, warm water, and into the tins for a single rise. Two or three hours later into hot oven, turned out after about 40 minutes, upside down,  onto baking sheet to singe the bottoms. Tins are lined with sesame seeds to help the bread slip out, and the tops of the loaves are stroked with milk plus pumpkin seeds for added flavour.