I’m an engineer not an artist, so no.
…… Breadmaker flour - what to use?
- Thread starter Dennis Olson
- Start date
Groucho
Has No Life - Lives on TB
Yes, but also gets the bran out of whole wheat flour so the gluten structure isn't cut by the bran. Flour Sifter – 50 MeshI always thought sifting was to get the weevils out
I have hardly ever had the bread makers recipe turn out perfect. Most times I have to add water, or more flour. If your dough ball is kind of sticky and stringy, and clinging to the sides add flour a tbs or so at a time until it forms a dough ball. If it is not sticking at all but seems rather thick and not mixing well, add a tbs or two of water. A "brick" could be either too much water or too much flour, or too much raising time and it collapses unfortunately. . If it seems like it is raising too much you can unplug the machine and turn it to "BAKE ONLY", raising not enough. unplug and let it raise to where you want it and again use the "Bake only" Cycle. For regular every day bread I use regular flour, any brand and 1 cup whole wheat as any more whole wheat than that makes it too dense to me.
Oh yeah. Sorry. Forgot that tidbit. Can you knead in machine and then bake in oven? Kind of leaves the machine straight in there though. I guess we wait for more flour. Sigh
Hard Red Wheat vs. Hard White Wheat - Bob's Red Mill Blog
www.bobsredmill.com/blog/healthy-living/hard-red...
Jul 15, 2010 · Red wheat has a slightly higher amount of protein which makes it better for more rustic, artisan, and generally harder bread loaves. In contrast, hard white wheat’s more moderate level of protein makes for softer loaves such as your typical pan loaves and dinner rolls.
Hmmm..
www.bobsredmill.com/blog/healthy-living/hard-red...
Jul 15, 2010 · Red wheat has a slightly higher amount of protein which makes it better for more rustic, artisan, and generally harder bread loaves. In contrast, hard white wheat’s more moderate level of protein makes for softer loaves such as your typical pan loaves and dinner rolls.
Hmmm..
Marie
Veteran Member
Dennis I had the same problem with a bread maker. Do you have an oven? I found taking the dough out prior to the bake cycle and just putting it in the oven remedied the situation.
So the bread machines baking may be the culprit. As for the flour I've used all different types except Canadian and haven't had success or failure difference. May be your yeast. Some brands just suck.
And thanks for the link for flour I can't find any either.
Edited because I cant read.
So the bread machines baking may be the culprit. As for the flour I've used all different types except Canadian and haven't had success or failure difference. May be your yeast. Some brands just suck.
And thanks for the link for flour I can't find any either.
Edited because I cant read.
Last edited:
God he'p me...you guys are gonna make me drag out the bread machine just to check on various bugs in the system. This after finally getting the leftover biscuits from Easter dinner out of the house...
If memory serves, think my instructions for the beast recommended plain old grocery store bread flour and quick-rising yeast..?
If memory serves, think my instructions for the beast recommended plain old grocery store bread flour and quick-rising yeast..?
I got an email this morning that my flour had shipped. Only a three day lag. Not bad. No idea if they’ll lose the shipment though.