FOOD Third breadmaking session: now FIFTH session, post 172. Adjustments made

Dennis Olson

Dennis Olson

Chief Curmudgeon
_______________
I managed to pick up a 5 lb package of bleached white flour At the store this evening (last one on the shelves.) So I decided to try making bread again. What I’m doing different this time:

The recipe calls for 3c flour. Instead of 3c of the Canadian flour, I used 2c white and 1c Canadian.

I did NOT add gluten

I carefully watch the initial kneading process, including touching the dough as it was in-process. It started out very sticky, adhering to the sides of the pan. I added flour a bit at a time until it was only slightly tacky

It should be ready sometime after 11 pm. Then all see if my adjustments paid off.
 
B

Bumblepuff

Veteran Member
3wyzho.jpg
 
Dennis Olson

Dennis Olson

Chief Curmudgeon
_______________
Top fell again, with 30 minutes left on the bake cycle. But I’m going to let it finish and look at the interior of the loaf.
 
Melodi

Melodi

Disaster Cat
I can only think there is something about the moisture or texture in your Canadian flour, or maybe it is just that I've been using unbleached Canadian White flour for 20 years, so it seems normal (almost all the bleached flour here is soft anyway).

You might try taking some of your big bag of unbleached flour and put it in a glass jar for a couple of weeks and see if moisture forms on the glass (it might only take a couple of days?).

If so, that may be your answer and you could try toasting the flour in the oven (low temp) for about 30 minutes to dry it out and/or use it with the bleached or whole wheat flour to use it up.

Toasted flour bread is a technique that makes tasty bread anyway.
 
twobarkingdogs

twobarkingdogs

Veteran Member
It could be that you are suffering from a hardware issue. Isn't the breadmaker you using a thrift store purchase?

My breadmaking experience which I'll admit is limited is that a collapsed top is that the oven temp is not warm enough as the dough does a final rise and set as its baking in the oven. Does the breadmaker display the oven temp. It could also be due to the dough over rising which for me is usually due to me using to much yeast, to much sugar, or to much rising time. Temperature during the rise also matters as I have to adjust rising times between the winter and the summer.

I would go back to your original plan to duplicate your first successful result and then make modifications one at a time to account for the different flours , etc.

Good for you in trying but I think you need to get to where you can duplicate results. If your breakmaker is programmable maybe adjust the rise time or baking temp using the same recipe you just used to see what happens

tbd
 
R

raven

TB Fanatic
Dennis Olson said:
Top fell again, with 30 minutes left on the bake cycle. But I’m going to let it finish and look at the interior of the loaf.
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When you say "top fell" do you mean about 1/2 to 1 inch of the top?
If so, for me, that is normal. Happens so often, I almost expect it.

Also, everyone says - including the normal recipes - that when you are baking "whole wheat" to use 1/2 whole wheat flour and 1//2 white.
Yea, about that. I did not want to say anything earlier because there are so many folks that truly are bread experts" but,
I found that for whole wheat and rye, in the bread maker, I had to up the white and reduce the whole wheat.
I usually use 2 cups of white and one cup of whole wheat - but I am not an expert - maybe someone can tell you why it works.

Glad to see you stuck with it.
 
Skyraider

Skyraider

Senior Member
Dennis, I found this to be a fun story. Man on a quest. I have such respect for you. I have learned you too put your pants on one leg at a time. I have never had a problem with my bread machine. Use unbleached flour and follow the instructions.

Skyraider
 
Esto Perpetua

Esto Perpetua

Veteran Member
Do you have a working oven and a loaf pan?

Try yanking the dough out after the kneading cycle so you can finish it in the traditional manner.

The recipes usually say let rise for an hour or until double.

Soumetimes "until double" happens in way less than an hour.

If Iet my bread rise too long it will fall down.
 
W

WOS

Veteran Member
billet said:
Ditch that crappy breadmaker and go no-knead for the easiest and BEST bread you ever had! It rocks!
Runtime 7:17

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This one is working for me... Once I found the bits I needed to make the bread and figured out the minor adjustments to the recipe, it's working well.

It's a good backup method to the use of a breadmaker.....
 
20Gauge

20Gauge

TB Fanatic
twobarkingdogs said:
It could be that you are suffering from a hardware issue. Isn't the breadmaker you using a thrift store purchase?

My breadmaking experience which I'll admit is limited is that a collapsed top is that the oven temp is not warm enough as the dough does a final rise and set as its baking in the oven. Does the breadmaker display the oven temp. It could also be due to the dough over rising which for me is usually due to me using to much yeast, to much sugar, or to much rising time. Temperature during the rise also matters as I have to adjust rising times between the winter and the summer.

I would go back to your original plan to duplicate your first successful result and then make modifications one at a time to account for the different flours , etc.

Good for you in trying but I think you need to get to where you can duplicate results. If your breakmaker is programmable maybe adjust the rise time or baking temp using the same recipe you just used to see what happens

tbd
Click to expand...
Yes it was, but it was brand new in the box.
 
Dennis Olson

Dennis Olson

Chief Curmudgeon
_______________
Now that I have some white flour (more coming today) I’m experimenting a bit. That Canadian flour was very expensive and I didn’t want to use it on those experiments.

But yes, this weekend I’m going to duplicate the original successful recipe attempt. I’ll have nearly 100# of flour to play with. I should be able to practice some (lol).
 
20Gauge

20Gauge

TB Fanatic
twobarkingdogs said:
It could be that you are suffering from a hardware issue. Isn't the breadmaker you using a thrift store purchase?

My breadmaking experience which I'll admit is limited is that a collapsed top is that the oven temp is not warm enough as the dough does a final rise and set as its baking in the oven. Does the breadmaker display the oven temp. It could also be due to the dough over rising which for me is usually due to me using to much yeast, to much sugar, or to much rising time. Temperature during the rise also matters as I have to adjust rising times between the winter and the summer.

I would go back to your original plan to duplicate your first successful result and then make modifications one at a time to account for the different flours , etc.

Good for you in trying but I think you need to get to where you can duplicate results. If your breakmaker is programmable maybe adjust the rise time or baking temp using the same recipe you just used to see what happens

tbd
Click to expand...
My first thought was too active yeast. But then I have limited experience.
 
Josie

Josie

Has No Life - Lives on TB
Is the bread rising and then sinking before it can be baked? Mine was doing that for a while. It tasted fine but just didn't look very pretty. The trouble shooting guide said that one of the major causes for bread failure is improper measuring. I tried decreasing the water by 2 tbs., then increasing the salt by 1/4 tsp., then decreasing the yeast by 1/4 tsp. Change things one at a time. If those fail, it's most likely the flour as the issue. Funny thing was, I decided to make a cinnamon raisin bread and it came out beautiful! The only difference was that I changed the bread type on the machine from basic to sweet.
 
D

Donald Shimoda

In Absentia
Howdy, Folks!

Dennis, someone mentioned on another thread they used their breadmaker to mix up the ingredients, and then they transferred the dough to bread pans and baked then in their oven.

Seems to me the biggest hassle is all the kneading and mixing; as the machine does that, you could at least test this to rule out an issue with the breadmaker's baking ability.

Is this an option?

Reason I ask - good portable electric convection ovens are inexpensive, and can be used for other things. During the Texas summer, you could still have fresh baked bread every day without heating up the house.

Good luck and happy baking!


Peace and Love,

Donald Shimoda


PS: Anyone know of something like a breadmaker machine to make croissant which actually works well?
 
C

connie

Veteran Member
Try letting bread machine do kneading only. Put in pan to rise and bake.

I have done the no knead bread using heavy cast iron dutch oven method. Works good. Some have tried loaf pan inside dutch oven.

Good luck.
 
Dennis Olson

Dennis Olson

Chief Curmudgeon
_______________
The bread mixes fine and rises fine. It starts baking fine. The top falls about 30 minutes into the bake cycle.
 
Toy Maker

Toy Maker

Senior Member
I don't know anything about making bread or bread makers, but I did have a thought. (Yes rare, but does happen once in a while.) So I have to ask.....

If the top is collapsing all the time, could it be that the baking temperature is too low, not allowing the crust to harden fast enough?
 
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