Stores out of bread?

[ea56]

BTW, the dough will almost fill a 4 qt. bowl to the top or almost to the top by the time its ready to turn the dough onto a floured board and begin forming the loaf.

 

 Play around with, it make it your own and use techniques that work for you.  There’s more than one way to skin a cat at they say. I’m just trying to convey what I’ve found to work well for me through trial and error.  Make the experience fun, then you’ll want to continue making bread.

 

Eddie

[this post was last edited: 3/15/2020-18:07]

 

[ea56]

Oh, and Mike that looks like a really nice loaf pan.  If its smaller than the 9”x5” pan I use, you may want to reduce the amount of flour to 3 1/2 cups and the water to 1 3/4 cups, salt 1 tsp and rapid rise yeast to 1/2 tsp. to compensate for a smaller volume pan.

 

Eddie

 

[mattl]

I've 3 bread machines, none produce a loaf I'm happy with.  The last a Cuisinart does a poor job at best. Bread is easy to make in the KA, this is the recipe I make all the time, fantastic fresh out of the oven.

 

 

https://www.kingarthurflour.com/recipes/french-style-country-bread-recipe

 

[combo52]

Bread results

Hi Gary, reply #6, I think you were right.

 

Well we got bread but it was only 1/2 as high as it should have been, it was very dense and tasty, myself and two friends ate all of it.

 

I tried proofing the yeast, 1/4 cup warm water 2 1/2 ts yeast, 1 ts sugar in a glass and in 15 minutes it over flowed the 12Oz glass, I am going to try the bread again with twice as yeast.

 

John L.

 

[vacerator]

As our kids are

early millenials, late 80's and early 90's, I told our son in law that I doubt any of them can make bread. He told me all they have to do is google how to do anything, and they can. Ok, I asked when the last time was one changed a flat tire.
I know, they don't have to know how, they just call the auto club. Many cars do not even come with a spare anymore.
One gal we know had the small Range Rover with the Automotori sourced V6. Her temp. light came on, and she drove it till the engine siezed up. She said that's the last time she buys a car because it's cute. I told her if it happens on her Nissan Xterra, the same thing will happen if she doesn't shut the engine down. Coolnat needs to be checked periodocally on any vehicle.

 

[sfh074]

Not called .......

Idiot lights for nothin!  But now you're saying the idiot lights don't work on the latest generation??  LOL  The lowest common denominator is getting lower it appears.  But then every generation says that about the next.

 

I once had a Jaguar that had an idiot light that would come on, if any other bulb burnt out.  I wanted to know if there was an idiot light for that particular idiot light.  You know, an idiot light ...... to tell you the idiot light (that tells you any other bulb in the vehicle burnt out) burned out .      Just thought they should  cover all possibilities.

 

[Ultramatic]

 

 

Finally got around to using the bread machine. While bread is plentiful here, I'd rather not go out. This is the french bread recipe that came in the machines manual. We'll see in a few hours.

 

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[Ultramatic]

 

 

Proofing. Smells very yeasty.

 

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[Ultramatic]

 

 

 



 



 



 

Disappointed.  While the crust was spot on, the taste was not. It had an off, yeasty taste. I didn't like the smell as it baked, so that was a sign. The inside was somewhat tough and rubbery. I measured and followed the instructions carefully, I mean it was a very simple recipe. I used, Gold Medal bread flour, Red Star yeast (fresh), sugar, salt and correct temperature water (80F). I keep wondering if it was the yeast. Or perhaps it was just a lousy recipe. Well, back to the drawing board.

 

[petek]

That is too much yeast or 3.5 cups of flour.. I use only 2 tsp yeast for each 4.25 cups of bread flour , cut it back by at least 1/2 tsp.

 

[Ultramatic]

 

 

Thanks! So it was just a lousy recipe.

 

[ozzie908]

We have the problem of

NO yeast available anywhere except from China...... By the time it arrives we won't need it lol

 

[chachp]

Fresh Yeast

 

<span style="font-family: georgia, palatino;">Louis, I read somewhere that fresh yeast is not recommended for bread machines but rather active dry yeast.  I wish I could find the article.  If that recipe called for 2.5 teaspoons yeast it was most likely active dry yeast.   I've used both dry and active dry in my bread machine and usually have pretty good luck.</span>

 

<span style="font-family: georgia, palatino;">The chefs on line can confirm but it's my understanding dry yeast works before in recipes where you start out with cooler water and let ferment longer where active dry yeast is intended for recipes with warm water that you'll ferment for a shorter time which is why its recommended for bread machines.</span>

 

[ea56]

I Baked Bread This Morning

I started the dough at 4pm yesterday, took me only 10 mins to measure, mix and cleanup.  This morning I formed the loaves, took another 10 mins from beginning to cleanup, another 70 mins ( 35 mins of this was preheating the oven to 450 F) to rise and 40 to bake.  I've included some photos, sorry I didn’t think to take photos of the mixing step, and I don’t do videos, so hope the photos are helpful.  The recipe and instructions are in reply #2 of this thread.

 

 Here’s and explanation of each photo:

 

1.  dough after 4 hrs rising

2. dough after 15 hrs rising this morning

3. dough turned out on floured board

4. dough after 10-12 turns with bench scraper

5. dough flattened out to 8”x12” rectangle

6. 1st 1/3 fold to form loaf

7. 2nd 1/3 fold to form loaf

8. loaf in pan

9. loaves after 70 mins rise and ready for oven

10. finished loaves just out of oven

11.  baked loaves out of pans and cooling

 

This recipe is a great saver of yeast too, only 3/4 tsp required per loaf, or 1 1/2 tsp for 2 loaves.

 

Eddie

 

[bigalsf]

Dutch Oven method

Eddie, my husband uses a similar method in the cast iron dutch oven. The bread comes out great!! Crusty on the outside, great crumb/texture on the inside. Love it! There's a loaf rising as we speak. Fresh bread for us tonight!

Stay safe everyone. And bake!

 

[ea56]

Alan,

The Dutch Oven recipe is what gave me the idea to tweak it to make sandwich loaves for everyday use.  And agree with you, the rustic loaves made in the cast iron dutch oven are out of this world delicious!  I also use this same recipe to make the most delicious crusty rolls you ever want to taste.

 

I would encourage everyone to try this recipe at least once.  This is the only bread we’ve eaten since the beginning of 2019.  It’s easy, quick, and inexpensive to make and requires the purchase of really only a bench scraper if you don’t already have one, plus the ingredients of course.

 

Eddie

 

[Ultramatic]

Ralph

 

 

 

I meant the yeast was fresh pertaining to the "use by" date. It was active dry yeast in packets.

 

 

[Ultramatic]

Question

 

 

Since the recipe called for more yeast than necessary, would that had contributed to the breads tough, dense texture?

 

[chachp]

This is the recipe I use in my machine...

 

<span style="font-family: georgia, palatino;">Louis, I've never had an overpowering yeast smell or taste.  This uses a little less yeast for the amount of flour. I don't add the wheat gluten.</span>

 

[petek]

Too dense

Louis.. I think you had too much liquids, along with there being too much yeast. I'd cut the water back by that quarter cup,, or maybe not quite that much to start.. You can always add a teaspoon or more of water a few minutes into the start if it then looks too dry.

 

[circlew]

Louis, that's a shame your bread didn't turn out right. My sister made rolls for Thanksgiving once that turned out like that.

Eddie, your bread looks good.

I got bread at my favorite bakery a couple weeks ago, but now I only have store bought whole wheat. Tired of peanut butter sandwiches already.

I like to make rolls and bread, but I've not finished my kitchen yet, so can't.

 

[chachp]

Got mine down off the top shelf of the pantry...

 

<span style="font-family: georgia, palatino; font-size: 14pt;">....dusted it off and fired it up.</span>

 

<span style="font-family: georgia, palatino; font-size: 14pt;">We were running out of fresh bread and I'm working so don't have time to do from scratch today.  I dug out the bread machine and made a basic white loaf.  It came out pretty good.  Makes me wonder why the bread machine lives way up there on the top shelf of the pantry.</span>

 

[Ultramatic]

Take two...

 

 

Ralph (chachp) was kind enough to send me a bread recipe on which I decided to try. A thing I didn't know was always to aerate the flour before measuring it. It's currently proofing and has NO yeasty smell. For Ralph's bread recipe, click on link.

 



 



 



 

 

https://juliasalbum.com/how-to-make-basic-white-bread-less-dense-in-a-bread-machine-recipe/

 

[Ultramatic]

 

 

Petek, I actually added a two tablespoons of water this time, since it appeared too dry. Thanks for the advice!

 

Tom, I was very disappointed of course but mad too since the recipe was poorly written. Thus wasting my time and ingredients.

 

 

[this post was last edited: 4/8/2020-17:37]

 

[mattl]

Measuring flour

I long ago quit measuring my ingredients, I weight everything. Flour, water, sugar shortening etc.  I always get the same results when I weigh everything.  Different flours have slightly different masses so you need to use the correct conversion, easy to find on google.  Another plus is there is very little to clean up afterwards.

 

King Arthur has the most complete weight conversion I've ever come across, almost  everything is on their list

https://www.kingarthurflour.com/learn/ingredient-weight-chart

 

[Ultramatic]

 

 

Beautiful golden color.



 

Surprisingly rustic crust.



 

Somewhat dense, but soft inside (I need a new bread knife).



 

The verdict. Mighty tasty! While I find the crust far too dense, inside is just right. While the machine was mixing the dough seemed a bit too dry and I added 2 tablespoons of water. I think that affected the crust. Also, perhaps I should had used the "light" setting instead of medium. I was wondering if baking the bread in the oven instead of the machine produces a superior loaf. To be honest I am not enamored with the cinder block shape the bread machine makes. Next up, Jalapeno/Cheddar bread.

 

 

[circlew]

That looks good!

Louis, I glad this recipe was successful.

 

[Ultramatic]

 

 

Thanks Tom! I just had a slice with raspberry preserves. I'll get it down pat eventually. 

 

[ea56]

Louie

congratulations on your bread making success.  One thing I’ve learned since I began to bake all of our bread is that if you want nice, neat slices let the bread cool until its less than 80 F inside ( use an instant read thermometer), I wait until its about 75F, if the loaf is too warm it won’t slice neatly.  Also a good serrated knife is helpful.

 

Eddie

 

[Ultramatic]

 

 

Thanks Eddie. I'll wait longer next time. Already ordered a new bread knife too.