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[baz]

Hi I am beginning to get my head around TMX and will be starting to make bread today. However most of the interesting comments and feedback I have recieved seem to be from Aus. Are there any Brits out there with TMX. I am based Suffolk 70 miles north of London

[Nay-nay]

Hi baz! welcome - There are quite a few from the UK on here. CornishCream, Katya, CarolineW, Nicola1968, Rogizoja come to mind - here is a link to a thread I found for you.  http://www.forumthermomix.com/index.php?topic=4727.0
hope to hear more from you and what you are doing with your TMX. 

[baz]

Thanks Nay Nay Ill keep watching the posts

Just made some dough I must say after years of making it by hand the TM has produced the smoothest dough yet.
It is in for rising now so we will see how that goes

The one prob was cleaning the sticky dough out of the bowl .I found this very labour intensive However next time i will release the cutter blades and tip the whole lot out together and then remove / clean blades ,wash etc
Anyboby got better ideas on sticky dough removal ?

[Katya]

I'm from the UK Baz - not many of us on here but it's quality rather than quantity     I'm up in Yorkshire but I think there are  UK peeps from down south

The best way to get the remaining dough off the machine (and the blades) is to set it to turbo a few times and that usually dislodges it.   I also have bought a silicon spatula which I much prefer to the TMX one as it is so much more flexible and that helps in scraping off leftover dough.

I still have to wash the blades and use a small bottle brush to dislodge the dough that sticks on the underside of the blades....

Good luck

[Cornish Cream]

I live in Buckinghamshire Baz, in the Chiltren Hills famous for it's Beech Trees and Bodging.

[Nik2WIN]

Oooh Hello, yes I'm in the UK - down in Dorset, on the South Coast we live in Poole at the moment but dh works in Feltham so we will hopefully be moving to Fleet/Basingstoke area.

I've gone mad for breadmaking with the TMX, it does indeed make the most marvelous dough.  I'm trying to make bread on just 2 days a week and freeze the proceeds as the tidying up is taking all my time ...

Nik

[baz]

Great & thanks for all the responses

I am road testing this machine & the focaccia is about to hit the oven in a minute
I tried porridge but was dissapointed that whatever i seemed to do the milk still caught/ browned the bottom of the bowl
This certainly does not happen when hand stirring!
Pastry was fine although no different to using blender (mine is Robot Coupe ) Pate now brilliant (I modded the standard recepie)
& I have got to grips with the onion /garlic probs with soups
Tomorrow I am making a leek artichoke & sweet potato soup so I will post results.
The cost saving in using fresh ingrediants does not come into my equation but the benifit to me will be in time/quality improvement.

 Thanks again

Baz ( Nr Colchester)

[Nik2WIN]

Would love to see the recipe for leek, artichoke and sweet potato soup, sounds absolutely delicious

Nik

[Frozzie]

Thanks Nay Nay Ill keep watching the posts

Just made some dough I must say after years of making it by hand the TM has produced the smoothest dough yet.
It is in for rising now so we will see how that goes

The one prob was cleaning the sticky dough out of the bowl .I found this very labour intensive However next time i will release the cutter blades and tip the whole lot out together and then remove / clean blades ,wash etc
Anyboby got better ideas on sticky dough removal ?

i use two ways either if im not using hte THX immediately i just fill it with water and let it soak and after a while all the dough just dissolves into the water and rinses off or if in a hurry you fill the bowl with water just over the blades and can add some dishwashing liquid and egg shells (or just the egg shells wxith the water)...then turn it up to 10 slowly and let it run for at least  1min 30 and your boxl will be very clean...you can even pour the water and crushed eggshells onto your garden..thats how my consultant in france suggeszted for cleaning any hard to clean matter off the bowl and it works a treat!

[Katya]

Baz - I had the same problem with porridge and then found someone on here suggested doing it at speed 4 and it works a treat.  I soak the bowl in water as soon as I've dished out the porridge and when I come to clean it, it is really easy.

Hope this helps

[Nay-nay]

Wow! the egg thing is a fantastic idea frozzie! I hope you've got some good ideas baz, for getting dough off easy and can see that it doesn't have to be a huge job. Another is adding a little flour in the last few seconds so all the dough comes away onto that. 

[pippa]

The way my consultant got the dough off in a demonstration was to put flour into the bowl after taking the dough out and using turbo (I think).  The bowl was clean after that! 

Pippa
(I used to work in Colchester BTW, but live in Australia - was doing the good old working holiday thing post university!  Loved the area very much)

[baz]

I love the egg shells Frozzie We keep chickens so yet another use for the shells!!
I will try pippas flour method as well.Uni still going strong in Wivenhoe

Ill try porridge soon but at present waiting for my soup to finish

The foccacia end result was no different from my hand method even though the kneeding produced a brilliant smooth dough.
Funny thing about dough is that as long as its wet enough and pulled together enough it should always produce a good result
Ive seen bread makers in soutern Italy who produce amazing breads an hardly kneed at all.  Funny old game cooking!!!

[KitchenDiva]

I'm a Yorkshire girl born and bread but now live in Perth.......Perth WA - not in Scotland!

[Frozzie]

the egg shells work really well for me but it has to be min 1m30..i tried it less once and otld my consultant it didnt work so well and she said you have to do it high speed for min that time and since then works really well any time there is stuff stuck all over the bowl and blades!