BS: Bread maker problems

Subject: RE: BS: Bread maker problems
From: Dazbo
Date: 19 Feb 09 - 10:47 AM

Hi Jess,

I found that varying quanintities of the ingredients from the recipe helped fine tune the bread. If the packet bread works it's not the machine that's the problem.

Yours isn't a problem I've had but I'm guessing that you need a bit more water. I've also found that doubling the length of the kneading helps the bread rise better. So play around a bit and experiment.

My machine I do 540g of strong flour (usually a mixture of white and malt/wholemeal flour about 3:1), 320ml of water, a generous dollop of olive oil, half a teaspoon of salt, two teaspoons of yeast (I buy the a big packet Dove's Farm), not the 7g sachets) two tablespoons white sugar, and it comes out fine.

Darren

Subject: RE: BS: Bread maker problems
From: Black belt caterpillar wrestler
Date: 20 Feb 09 - 07:44 AM

The only problem that I have had with my cheapo machine bought at Asda some years ago is to do with the central bearing for the paddle. Over time it has developed enough wear and slack to allow the water (which you put in first in this machine) to start to leak out. It means that you can't put it on timer but have to start it off as soon as all the ingredients are in to minimise any water loss!
I suppose that I shall have to have a second repair session on it soon, I've already done one bodging job on it.

Subject: RE: BS: Bread maker problems
From: Jess A
Date: 24 Feb 09 - 09:55 AM

Well, I've now made a loaf with my modified recipe as per Stilly River Sage's suggestions plus looking at the other recipes people have posted or linked to in this thread, and am pleased to report that they helped a lot! I also discovered that my other half didn't really like the bread I was making because it tasted too sweet, so I reduced the amount of sugar a lot and also reduced the salt a bit to compensate.

I'm going to experiment a bit more (I think I may use a bit more yeast and will add some vitamin C too) to see if I can get it to be a bit more springy, but when I've come up with a 'final' recipe I'll post it here in case it is ever any use to other people.

thank you! I knew I needed to try varying the amounts of ingredients but felt I had too many variables and not enough prior experience of breadmaking to know what to change first... your collective advice has made a big difference!

Subject: RE: BS: Bread maker problems
From: Stilly River Sage
Date: 24 Feb 09 - 10:47 PM

That's good news! And there is every reason to keep experimenting in the kitchen, even when you perfect this particular recipe.

I made a loaf late this afternoon, and I think my current batch of yeast is a little old, or shocked somehow. I'm going to replace it. It takes longer for a loaf to rise to the right height, longer than it typically should. But this afternoon's loaf was part of dinner and we happily had a couple of slices each with our chicken and broccoli.

You can get away with very simple meals if you serve the freshest home-cooked elements. :)

SRS

Subject: RE: BS: Bread maker problems
From: Jess A
Date: 25 Feb 09 - 11:21 AM

for some reason I've always been a bit nervous with experimenting with baking. Which is crazy really because I'm a pretty confident & experimental cook for everything else, and am perfectly happy with modifying or adapting recipes or just making them up on the spot...

I think it is because with baking you can't taste as you go along and add extra things, so it always feels like I have to get it right first time or risk it all going wrong and having to throw it away and start again... plus I've never baked much apart from the odd birthday cake so I haven't got much experience to fall back on...

now I just need to persuade my other half, who is actually doing 95% of the cooking in our house at the moment, to start making bread too :)

Subject: RE: BS: Bread maker problems
From: JohnB
Date: 26 Feb 09 - 10:12 AM

Just tell him that they use Yeast in Beermaking too Jess and you should be half way there.
We used to start off ALL recipes with half to a quarter of the Salt called for.
JohnB.

Subject: RE: BS: Bread maker problems
From: Stilly River Sage
Date: 26 Feb 09 - 04:59 PM

It's not like it is a huge dollar investment in a few cups of flour, a little yeast, salt, sugar, water, and maybe a special ingredient or two.

Live dangerously! ;-D

SRS

Subject: RE: BS: Bread maker problems
From: Amos
Date: 26 Feb 09 - 05:41 PM

How much does bread cost when you are using a home bread-making machine (not including the amortization of the machine itself)?


A

Subject: RE: BS: Bread maker problems
From: CarolC
Date: 26 Feb 09 - 05:56 PM

My guess would be less than fifty cents per loaf unless people put exotic ingredients in their bread. Our bread machine paid for itself very quickly in savings on the cost of bread.

Subject: RE: BS: Bread maker problems
From: Stilly River Sage
Date: 26 Feb 09 - 11:41 PM

I haven't worried about the cost, whether higher or lower--the bread is so much better it's worth it, even if it comes out costing more. But I think Carol is probably pretty close on the math. I buy bread flour in bulk (I keep 5 pounds in a canister and the rest is wrapped in plastic and stored in the freezer) and I buy yeast in bulk, so it really is quite low. Whole wheat flour is expensive, especially the good brands, but my recipe uses only 1 cup per loaf. Turbinado sugar is $1.50 a pound bulk, and how much does a dollop of olive oil and a teaspoon of salt cost? Very little.

SRS