FOOD Making my first loaf of bread machine bread this evening - SECOND LOAF, post 133; now THIRD, post 154 - fell. What went wrong?

[Dennis Olson]

I FINALLY have all the ingredients i need to make bread. So about 30 minutes ago, I started my first loaf of bread in the machine. Simple white bread to start. Should be done in about 3 ½ hours. I’ll let you know how it comes out. Since I only had unbleached flour (and don’t want to open my Saskatchewan flour for an “experiment”), I added some wheat gluten to turn it into “bread flour.”

 

[Normallguy]

Do you have butter or a favorite spread?

 

[Dennis Olson]

Lots of butter.

 

[Bumblepuff]

 

[jward]

Careful, that stuff is addictive- and makes me puffy just like that dough boy in the pic

 

[nehimama]

Can't wait to know how it turns out!

 

[Dennis Olson]

I’d be shocked if I did it right.

 

[packyderms_wife]

I use only unbleached flour for making bread and have never had to add extra gluten, you might need to do so with whole wheat flour depending on the recipe you use and the crumb you are wanting.

 

[Millwright]

Watch it on the first mix so you have a visual reference point on how much liquid.

 

[Groucho]

Yeah, making bread is fun.
Dark pumpernickel rye.

first attempt to make burger buns. Good, but I need to shape them better.

 

[Cardinal]

Careful, that stuff is addictive- and makes me puffy just like that dough boy in the pic

Yeah, I actually made some last week and tried to eat it. It made my gut cramp up awful and then my ankles swell. I guess I no longer have the gut bacteria to digest it. Oh well, back to rib eye.

 

[Groucho]

I’d be shocked if I did it right.

You'll do fine. Follow the recipe and take your time.

 

[MaisieD]

How cool you started your first bread today. I just mixed up my first batch of Amish starter. I'll have to wait ten days to bake my first loaf. Hope it turns out great for you. Nothing smells much better than baking bread.

 

[Groucho]

Yeah, I actually made some last week and tried to eat it. It made my gut cramp up awful and then my ankles swell. I guess I no longer have the gut bacteria to digest it. Oh well, back to rib eye.

Yer breaking my heart.

 

[Donald Shimoda]

I wonder how many bread machines will end up in the thrift stores by say, August (last time I checked - about 6 months ago - the local thrift stores had about 5-6 each).

 

[Cardinal]

I wonder how many bread machines will end up in the thrift stores by say, August (last time I checked - about 6 months ago - the local thrift stores had about 5-6 each).

I sent mine to my sister (or did she send me hers). Anyway, I never did use it much.

 

[Dennis Olson]

Well, mine won’t. I love fresh bread. D’Anne used to make it periodically.

 

[Elza]

We have used our bread maker a fair amount and really like it.

One thing I've never done is make bread the "old fashioned way". DW and I have talked about it but never got around to doing it. It might well be a good skill to acquire in regards to future events.

 

[Elza]

Yeah, I actually made some last week and tried to eat it. It made my gut cramp up awful and then my ankles swell. I guess I no longer have the gut bacteria to digest it. Oh well, back to rib eye.

That sucks!!! Bread would be the hardest thing I would ever have to give up.

 

[KMR58]

Yeah, I actually made some last week and tried to eat it. It made my gut cramp up awful and then my ankles swell. I guess I no longer have the gut bacteria to digest it. Oh well, back to rib eye.

Try making it with non-gmo organic flour. Likely it's the glyphosate in the flour hurting your gut.

 

[jward]

Yeah, I actually made some last week and tried to eat it. It made my gut cramp up awful and then my ankles swell. I guess I no longer have the gut bacteria to digest it. Oh well, back to rib eye.

Sucks to be us some days, doesn't it? Poor lil waif girls, lookin' in at all the goodies those other folks can eat :: sad face ::

 

[Dennis Olson]

My Saskatchewan flour is non-gmo organic and stone ground. Unbleached hard red wheat. I’ll use it next, but I have to find something airtight to put it in.

 

[Millwright]

My Saskatchewan flour is non-gmo organic and stone ground. Unbleached hard red wheat. I’ll use it next, but I have to find something airtight to put it in.

I'm surprised you don't have it's genetic lineage.

 

[Groucho]

Started with a bread maker 30 years ago. I got tired of it and sold it. Picked up a stand mixer and a bread making book by Williams Sanoma (?). Some good loaf recipes but I knew there was more. Then signed up for some baking classes at a culinary school a few towns over. Oh baby, the world opened up. Baker's formula, measure by weight not volume, and some good tips. In the last few years I was awarded with blue ribbons from the county fair and even got a "Best In Class" fancy pants ribbon for the rye.

For some reason, I have really gotten into bread baking. A few years back I even trailed a baker for a week. That was a bitch. Those guys start at two in the morning and deal with 50# sacks of flour and pounds of yeast all in a giant Hobar mixer that could be used to make concrete in a pinch.

 

[Dennis Olson]

I'm surprised you don't have it's genetic lineage.

I should. it cost $45 for 10kg. Shoulda come with a hooker...

 

[Groucho]

One place you can order all kinds of wheat, flour and equipment is breadtopia. Products

I mill my own wheat and rye. Small mills can be had at Lehmans hardware and other places. Lehman's Hardware Store | Order Online

The only flour I buy is high gluten from Canada. Non-gmo.

If you're making wheat and rye breads you may want to add a cup or two of white flour and wheat gluten to get it to rise and lighten up the crumb. When I make "pure" wheat or rye breads, they make a great door stopper or can be weaponized if needed.

I urge all to get into this. Great prepper skill and wonderful way to get back to good eating. BTW, Red Fife wheat makes a really good loaf. Its an old standard from Canada. Red Fife wheat - Wikipedia

 

[Jonas Parker]

The bread will be fine, Dennis. Hairy will love it!

 

[Dennis Olson]

Lehman’s is out too. As I suspected. Why the hell do you think I had to go all the way to freakin’ Saskatchewan ?

 

[Millwright]

When I make "pure" wheat or rye breads, they make a great door stopper or can be weaponized if needed.

I loaded the machine with straight whole wheat flour, one time. There might have been some wine involved.

IIRC, it took a sawzall to get the little beater out of the loaf.

 

[end game]

Put some sharp cheddar cheese and jalapeno's in on the next try.

 

[hiwall]

When I had to start eating gluten-free and saw how much the bread cost, I started baking my own. I have baked many loaves and have used countless recipes. About six months ago I got into cornbread and corn tortillas and have been making those instead of bread.
We are in isolation and my wife is just about out of bread now so I will try my hand at regular bread for her.

 

[China Connection]

I preferment my dough before adding to the bread machine.

I make my own mix.

 

[Faroe]

Yeah, I actually made some last week and tried to eat it. It made my gut cramp up awful and then my ankles swell. I guess I no longer have the gut bacteria to digest it. Oh well, back to rib eye.

Same here. I've tried straight rye too, and even that little bit of gluten messes me up; the usual three days of misery. LOVE fresh home-baked bread, but not happening anymore. Oh well, avoiding bread products does help keep weight down.

 

[Donald Shimoda]

I should. it cost $45 for 10kg. Shoulda come with a hooker...

AND blow.

 

[oleglass]

Been grinding our own flour for long time. Use hard white wheat to make bread, not as heavy as the hard red wheat.
Also bake our blueberry muffins from our blueberries we grow.
nothing like having hot muffins you baked for breakfast
We use bread machine to do the mixing and kneading, then take out after it rises, knock down , put in bread pans and cook in the oven.
Makes the loaves just the right size to make sandwiches out of.

 

[Fake Shemp]

Dennis is the breadwinner of the household. I’m sure the puppies would love a bite.

 

[Groucho]

I loaded the machine with straight whole wheat flour, one time. There might have been some wine involved.

IIRC, it took a sawzall to get the little beater out of the loaf.

Oh lawdy lawd, I almost spilled my bourbon I was laughing so hard.

 

[Profit of Doom]

My Saskatchewan flour is non-gmo organic and stone ground. Unbleached hard red wheat. I’ll use it next, but I have to find something airtight to put it in.

I’d suggest your stomach.

 

[Cardinal]

Try making it with non-gmo organic flour. Likely it's the glyphosate in the flour hurting your gut.

That is exactly what I used KMR.
My issue is that I have been zero carb for almost a year now.
The gut micro biome changes when you don't feed it carbs.
Those bacteria that feed on sugar die off.

 

[Profit of Doom]

I should. it cost $45 for 10kg. Shoulda come with a hooker...

The big KitchenAid mixers come with a dough hook. That close enough?