Breadmaking

[securespark]

Modern breadmaking theory states the use of cold water.

When I do that with my breadmaker, the loaf is under-risen.

Surely that proves (excuse the pun) that warm is better?

 

[ImayKnow]

SP try reducing the salt by about 20%. Too much can prevent it from raising.

 

[maltaron]

We make ours with milk. The machine is loaded early evening and switched on early the following morning after being left overnight in the kitchen. All ingrediants are then at room temporatture. Allways put the yeast with the sugar and away from the salt.

 

[securespark]

Thanks guys. I put the yeast at the bottom, with the sugar, then the flour on top. Then salt (I always use far less than they say) then butter and water.

 

[ImayKnow]

Thanks guys. I put the yeast at the bottom, with the sugar, then the flour on top. Then salt (I always use far less than they say) then butter and water.

Strangely my recipes always say add the yeast last of all, and state the ingredients should be added in the order they are listed in the recipe. I have found it is a case of sussing out how much salt to add, too little and the bread will raise too much, too little and it won't raise enough (salt stops the yeast from doing its job, hence you need to find what amount best suits your machine). I always use less salt than suggested as I have more success doing that.

The water is best being at room temperature as the other poster mentioned.

Happy baking let us know how you get on.

 

[securespark]

How odd!

The breadmaker (Panasonic) instructions advise putting the yeast at the bottom and everything else on top, followed lastly by the water so the yeast does not get wet from the off.

I get very good results at the moment using warm water, but will try water at room temperature and see how I get on. Thanks!

 

[JBR]

How odd!

The breadmaker (Panasonic) instructions advise putting the yeast at the bottom and everything else on top, followed lastly by the water so the yeast does not get wet from the off.

I get very good results at the moment using warm water, but will try water at room temperature and see how I get on. Thanks!

We have a Panasonic and, as you say, the yeast always goes in first. We use tap water, which is colder than room temperature, of course, but the (rather lengthy) 'rest' period at the beginning of the cycle is intended to take care of that.

 

[chapeau]

If you put warm water in then the 'rest' period is shorter and the proving period longer. In our experience that makes for a better loaf. Also use the strongest white flour you can find, even in a wholemeal loaf put a load of white flour in. Our best loaf is 75% strongest white flour and 25% Allinson's Wholemeal Seed & Grain Bread Flour. With warm water.....

 

[securespark]

Yeah! I make what I call my version of BOB bread (Best Of Both) with a heap of white flour (strong Allinsons) and wholemeal and warm water.

The boys love it.

 

[Hysteresis]

I gave my Bread Maker away as the Bread from the local Supermarket was far better , a lot cheaper and far less bother.
I wouldn't thank you far a Bread Maker.

 

[ImayKnow]

I gave my Bread Maker away as the Bread from the local Supermarket was far better , a lot cheaper and far less bother.
I wouldn't thank you far a Bread Maker.

Each to their own!

I prefer the tastier homemade version with NO additives or preservatives!

 

[DP]

Imayknow, you need to change your name to Iknow when it comes to bread until you have tried the sourdough bread from Wholefoods when you can revert to Imayknow

When I get a bag of flour, I prefer to prepare containers with milk powder, sugar and salt with 15oz of flour on top, ready to go when a loaf is required. Yeast in the pan and premix on top and one is ready to roll.

Anyone out there tried making sour dough bread in the Panasonic?

 

[JBR]

When I get a bag of flour, I prefer to prepare containers with milk powder, sugar and salt with 15oz of flour on top, ready to go when a loaf is required. Yeast in the pan and premix on top and one is ready to roll.

Or just buy a bag of ready-mixed. We've tried them and they are good.