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I have a BR : Osler

 

the brand doesn't maker 

 

as they are made and brande3d in China 

 

and the elemental ones are more or less the same

 

w different brands on the,

 

and I use to use this for some tie

 

understanding the container

 

was flinsy , and if you scratched the non-stick liner ..............

 

moving on :

 

Id like to start baking bread here for toast etc

 

I plan  to go back to this

 

Finest Baking Book Ever 

 

https://www.amazon.com/Best-Bread-Ever-Homemade-Processor/dp/0767900324/ref=sxts_sxwds-bia-wc-nc-drs1_0?cv_ct_cx=best+bread+ever&dchild=1&keywords=best+bread+ever&pd_rd_i=0767900324&pd_rd_r=4417b32a-6656-48ad-8a69-71303fb11703&pd_rd_w=Mtwz9&pd_rd_wg=RZnh3&pf_rd_p=bb3ab43b-b104-4d0e-bd07-c0b6b72185d0&pf_rd_r=Z959MH5R0EMEKQ7RYGKP&psc=1&qid=1604854165&sr=1-1-88388c6d-14b8-4f70-90f6-05ac39e80cc0

 

 

 

why this book ?

 

you got your ingredients in order

 

the put the dry in the Chisinart

 

then added the water , in a stream

 

and 9n 45 seconds , perfect dough

 

so what you say

 

very little oxygen was in corporate 

 

so the bread when baked

 

ket for some time 

 

so :

 

back to the topic , I myself have started 

are their newer Brad Machines that 

 

do this :   may I put a retarded dough in them

 

possibly from the ReFrig

 

and then set a time on them to 

 

warm the dough slowly , then Id kn ow about when this waws

 

the push bake

 

thank you for your insight