I’ve got a place in Saskatchewan where you can get some... 
FOOD Making my first loaf of bread machine bread this evening - SECOND LOAF, post 133; now THIRD, post 154 - fell. What went wrong?
- Thread starter Dennis Olson
- Start date
I am getting yeast from AmazonThank you - I hope yours works too. I haven't tried mine out yet so all my excitement could be for nothing.The next hurdle will be finding flour and yeast at the store. Luckily toilet paper is not a required ingredient...
Anti-Liberal
Veteran Member
All this talk about homemade bread got me to find our bread maker. I got some bread brewing right now called Sweet Butter Bread. Quarter cup of butter and a quarter cup of sugar, This stuff is great toasted in the morning.
AnniePutin
Veteran Member
I can't find bread flour online to order anywhere!
Like I said, I had to go to Saskatchewan to find it.
Cool. There are about 18,000 restaurants in austin.
Which means there are at least several restaurant supply stores in the area as well. Most will sell to the general public, although you'll have to buy flour or sugar in a 50# bag.
Summerthyme
Grock
Veteran Member
All Trumps Malted Spring Wheat Flour
The All Trumps Enriched Malted Spring Wheat Flour has been milled from the country's finest wheat. This flour has all the baking characteristics required to make biscuits, breads, pizzas, pancakes, cakes, croissants and a variety of other baked goods. The 50-pound bulk pack is ideal for restaurants, bakeries and food trucks.
Wheat Flour
- Malted spring wheat flour
- Made from finest wheat flour
- Can be used to make a variety of baked goods
- High gluten
- 50 lb. (22.68 kg) pack
Preparation and Cooking:
Bake - Refer to your desired recipe or formula for preparation instructions.
Serving Suggestions:
Use for thin crust pizza, bagels, rolls
All Trumps Enriched Malted Spring Wheat Flour
Flours | FoodServiceDirect.com
www.foodservicedirect.com
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MinnesotaSmith
Membership Revoked
Not anymore. I predict at least 20% are SOL even if they get to open in a week or two.
Making my second loaf. First use of the Canadian flour. The machine had a very tough time kneading it. I had to repeatedly lift the dough ball off the paddle to let it restart. I followed the recipe to the absolute letter. In its final rise now. It acts like it’s having a hard time rising. It’s a French bread loaf.
Groucho
Has No Life - Lives on TB
Wear sweat pants and you'll never notice.
Not enough liquid. Increase by three ounces.
Post mortem: it came out like a brick. The Canadian flour is definitely hard red wheat and makes dark brown whole wheat bread. Thus, I’ll have to mix it with white flour. That being said (and bear in mind I made it using the french bread recipe), once I sawed through the crust, the flavor is outstanding. Rich and full. But definitely needs to be lightened up some.
mzkitty
I give up.
It sounds like you're getting the hang of it already. I never make all whole wheat. I only ever knew one person who could, but even her bread was best when toasted and slathered with butter and solid honey. Also, if your bread is having a hard time rising, you can put your oven on 175 or Warm, and when it's there turn it off and put your bread in, covered. Crack the door, or not. Could also depend on if it's a rainy day. Lots of variables in bread making. Keep experimenting.
packyderms_wife
Neither here nor there.
Umm no just add more liquid be it water or milk. Bread made from whole wheat is my speciality contrary to what our outrageously expensive bread machine 5hinks.
Well, I’d only ever made bread in the past with “white” flour. This LOOKED white, though it said “unbleached all purpose.” I suspect I need to add some gluten and extra water.
To-late
Membership Revoked
Donald Shimoda
In Absentia
Donald Shimoda
In Absentia
dup
Profit of Doom
Dismember
Ditto on more fluid. You’ll learn what it needs, when you use a new recipe. You don’t want it sloppy, and you don’t want it solid.
Esto Perpetua
Veteran Member
A lot of store bought bread stays mold free an unusually long time.Since you live in Austin, I will tell you about an experiment I did with my bread in Plano.
I made a loaf and I bought a loaf.
I left the store bought loaf on the counter in its wrapper.
I put the homemade loaf in a Tupperware box on the counter.
Side by side.
The homemade loaf started growing green mold in about 3-4 days.
The store bought loaf never did.
I started keeping my homemade loaf in the fridge.
Below is the recipe for my favorite loaf except I use whole wheat rather than Rye
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Basic Rye Bread
This is a bread machine recipe that includes a little cocoa to darken the loaf and caraway seeds for extra bite.www.allrecipes.com
Makes me wonder what kind of chemicals they use in it...
Melodi
Disaster Cat
OK I always buy my flour in Orangic Unbleached White 50 pound (25 Kilo bags) which used to be the only way to get "strong" flour over here, the default flour in Ireland and the UK being a "soft flour" for soda bread and cakes - you can make soft rolls with it but not regular yeast bread.
Whole wheat flours need extra liquid (start with an extra quarter cup) and unless specifically designed for an entire whole wheat recipe, they do better with at least a cup or two of white unbleached flour.
You shouldn't have had a problem using unbleached White Flour (if it is actually white and not white-wheat) but in humid climates like Texas or Ireland sometimes you have to add more liquid than the recipe calls for.
Summertyme tried to explain to me why a few years ago but I just accept it as a fact and add about a 1/4 cup extra liquid on humid or rainy days (I've done this in Dallas too, I have made bread in Texas).
When you use the bread baker a few more times you will get a feel for checking the dough and knowing "this needs a few tablespoons of liquid or some more flour" but it is a learning curve.
Ane no matter what you do, even good bread books will say this, you will always get the occasional brick or doorstop, either cut them up for croutons/bread crumbs/melba toast or just put milk on them for the furry members of the family and start another batch.
I don't recommend trying to do sourdough in the bread baker until you learn the liquid vs dry ratio by sight because liquid yeast bread will always need some adjustments in a machine.
Whole wheat flours need extra liquid (start with an extra quarter cup) and unless specifically designed for an entire whole wheat recipe, they do better with at least a cup or two of white unbleached flour.
You shouldn't have had a problem using unbleached White Flour (if it is actually white and not white-wheat) but in humid climates like Texas or Ireland sometimes you have to add more liquid than the recipe calls for.
Summertyme tried to explain to me why a few years ago but I just accept it as a fact and add about a 1/4 cup extra liquid on humid or rainy days (I've done this in Dallas too, I have made bread in Texas).
When you use the bread baker a few more times you will get a feel for checking the dough and knowing "this needs a few tablespoons of liquid or some more flour" but it is a learning curve.
Ane no matter what you do, even good bread books will say this, you will always get the occasional brick or doorstop, either cut them up for croutons/bread crumbs/melba toast or just put milk on them for the furry members of the family and start another batch.
I don't recommend trying to do sourdough in the bread baker until you learn the liquid vs dry ratio by sight because liquid yeast bread will always need some adjustments in a machine.
briches
Veteran Member
I just tried that this past Friday to go with chili we were having. It tasted delicious, but the bread rose so much that it hit the top and then collapsed down (1 1/2 pound loaf). Do you have a tried and true recipe for this to try?
There is also the "dry flour" syndrome we get up north in the winter with our flours...any and all of them.
The air is so dry that the flour become extremely dry. We always have to add more liquid to any bread/pastry recipe in the winter.
Just thinking that Dennis's flour came lately from Cananada, and could be a factor.
The air is so dry that the flour become extremely dry. We always have to add more liquid to any bread/pastry recipe in the winter.
Just thinking that Dennis's flour came lately from Cananada, and could be a factor.
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Unbleached and whole wheat are different flours. Unbleached refers to white flour that has not been bleached to be white, but has had the bran removed. Whole wheat is flour ground from the entire wheat berry with nothing removed. Whole wheat can be made from red or white wheat as can unbleached. Hard wheat is best for bread and soft wheat is best for quick breads, cakes and pastries.
There is more to understand about how you measure, humidity and other factors. Try adding more water at about a Tbsp. at a time. You want a soft, pliable texture to the dough, probably more like your first loaf. Also, try lightening your flour by sifting or stirring with a whisk before you measure it. Spoon it into the cup instead of scooping. Use a recipe for the kind of flour you have. If you have whole wheat use a recipe for whole wheat bread instead of French.
Does the book that came with the machine have a section on troubleshooting?
There is more to understand about how you measure, humidity and other factors. Try adding more water at about a Tbsp. at a time. You want a soft, pliable texture to the dough, probably more like your first loaf. Also, try lightening your flour by sifting or stirring with a whisk before you measure it. Spoon it into the cup instead of scooping. Use a recipe for the kind of flour you have. If you have whole wheat use a recipe for whole wheat bread instead of French.
Does the book that came with the machine have a section on troubleshooting?
grabbed another 20 kg bag of flour yesterday at the mennonites
I,m good for a while now (yrs)
All of this. And this is why a bread machine can never totally replace baking yeast bread the "old fashioned way"... there are so many potential variables. Professional bakers *weigh* all their ingredients, which allows for differences in moisture levels in the flour.
Semi-professionals like myself don't use a recipe at all! I know the approximate ratios, and I use water, milk, sour milk, buttermilk, or even potato water (what you drain off after boiling potatoes). Almost always add butter, and at this time of year, half a dozen eggs. Half a cup of honey is standard (honey is microscopic, so help a bread stay fresh longer). 2 tablespoons of yeast. And a teaspoon or so of salt.
Then I add white flour... or whole wheat flour (or both). Toss in some 6 grain cereal mix, or flax seeds, or rolled oats. And I add it until the dough starts to pull away from the sides of the mixer bowl. Switch to a dough hook and add more flour *tiny bits at a time* until the dough is smooth and elastic.
Some days, it's a quick and easy process. Others, I end up needing an extra cup or even more of flour.
Sometimes I get 3 loaves (starting with a quart of liquid), some days I can end up with 4.
Yesterday, I got 4 loaves and a dozen crescent rolls... the loaves are baked and in the freezer, the rolls are rising in the root cellar and will be baked in an hour or so.
I did like my Zojirushi bread machine (I've passed it on to my daughter), especially to toss the ingredients in in the evening and wake up to still warm fresh bread. But they definitely don't let you use the "art" of yeast baking...
Summerthyme
Ive started another batch adding the recommended ¼C of extra water. It’s kneading properly now. The dough ball isn’t nearly as dry (but it’s not “wet”). I also added some gluten because this is in fact “all-purpose” flour rather than bread flower. This should be interesting.
hunybee
Veteran Member
you can make your own bread flour. the general ratio is:
1 cup of all purpose to 1 1/2 tsp of vital gluten
this is not a hard and fast rule, mind you. there are a lot of factors that can affect this like the temp and humidity, the variations from bag to bag in all purpose flours, etc. all purpose flour is not exact in how much gluten is in it. that can vary and make a difference in baking too.
1 cup of all purpose to 1 1/2 tsp of vital gluten
this is not a hard and fast rule, mind you. there are a lot of factors that can affect this like the temp and humidity, the variations from bag to bag in all purpose flours, etc. all purpose flour is not exact in how much gluten is in it. that can vary and make a difference in baking too.
gunnersmom
Veteran Member
Although it's been a while, I used to let the bread machine mix the dough up and then pop it into the oven for the smell.
Grouchy Granny
Deceased
Another issue is altitude - all of you at sea level won't have much of an issue other than humidity, but those of us at 5,000 or higher do. I've learned over the years to check the "sticky" factor. Some days it needs more water, other days more flour.
Today when mixing up the rolls for dinner I had to add more flour, but then again it is snowing and the humidity is up.
Have to check with my sis who is at 8 or 9 K to see what issues she's had, that is if she's still doing any baking.
Today when mixing up the rolls for dinner I had to add more flour, but then again it is snowing and the humidity is up.
Have to check with my sis who is at 8 or 9 K to see what issues she's had, that is if she's still doing any baking.
I try to keep the bread at the same altitude as myself when I am kneading it
sometimes we are both a little higher than ..normal??
Bread is in "bake" cycle now. When I pulled the paddle just before the final rise began, I noted the the dough was somewhat "sticky". Is that how it should be? Yesterday's attempt was not sticky at all. It was pretty much dry on the outside of the ball.
20 minutes into the bake cycle, I notice that the bread has collapsed (fallen). What did I do wrong this time?