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Old 11-30-2009, 01:41 PM   #16
HighAlpineDrifter
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Quote:
Originally Posted by advtek
WHERE can I find some bread-machine recipes that won't result in such a heavy, dense loaf? I LOVE homemade bread but even if I just use the machine to make the dough, it still comes out really heavy.

I want to lighten up my loaves...
Someone start a thread on this. About to take the plunge on a bread machine.
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Old 11-30-2009, 02:18 PM   #17
Doc.Snyder
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1 kg flour, type 550
625 ml slightly warm water
30 g honey or sugar
30 g fresh yeast or 3 pcs dry yeast (à 21g)
30 g salt

Use half of the water to solve the yeast and honey / sugar.
Mix flour and salt and make a hole/dip in the middle. pour the yeast/honey/sugar mixture into it. Solwly work the dry ingredients into it.
Now add the 2nd half of the water and work it until you have a 'wet' dough.
Roll, work, fold, press for 5 minutes until you have a smooth dough. If the dough sticks to your hands, put some flour on your hands and rub them together.
Also put some flour onto the dough and form a loaf. Put it onto a baking tray and make some scratches with your knife. This helps the dough to rise quicker. Wait until the volume has doubled (40min. - 1.5h) and preheat the oven. Let the dough rise at a warm place w. no draught.
When the dough is ready, work the dough for 1 minute to get the air out.

Form a loaf again, and let it rise a 2nd time until it is twice the size again (make sure it is not standing in draught)

Put the bread into the oven and bake it, until it sounds hollow, when you knock on its bottom.
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Old 11-30-2009, 02:41 PM   #18
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My bread machine recipe is

2 1/4c white flour
1 c whole wheat
3/4c oats
2 tbs butter
3-4 tbs molasses
2 tsp salt
1.5 c milk

1.5 tsp yeast.

I have a panasonic machine that I love and this makes the best loaf I have come up with.
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Old 11-30-2009, 02:55 PM   #19
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Quote:
Originally Posted by advtek
WHERE can I find some bread-machine recipes that won't result in such a heavy, dense loaf? I LOVE homemade bread but even if I just use the machine to make the dough, it still comes out really heavy.

I want to lighten up my loaves...
More yeast, more time to raise...
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Old 11-30-2009, 02:59 PM   #20
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also make sure you aren't using too much liquid. I routinely adjust the flour after the first couple mixes to make sure it isn't too heavy.
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Old 11-30-2009, 03:48 PM   #21
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Something I started to do last year.

Italian sourdough - No "yeast" added. total rise time 9 hours


Cinnabon ain't got nuttin



soft pretzels for fun with my daughter

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Old 11-30-2009, 04:00 PM   #22
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Quote:
Originally Posted by sailah
also make sure you aren't using too much liquid. I routinely adjust the flour after the first couple mixes to make sure it isn't too heavy.
Most breads I have tried are well over 50% hydration. Some as high as 75%.
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Old 11-30-2009, 04:09 PM   #23
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Quote:
Originally Posted by HighAlpineDrifter
Someone start a thread on this. About to take the plunge on a bread machine.
Go for one with two kneaders, and as many metal parts as possible. I've got a cheapo one which has worn its plastic gears and has become rather useless (I'll probably go and get it repaired, eventually).
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Old 12-01-2009, 05:24 PM   #24
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I'm giving this a try http://www.nytimes.com/2006/11/08/dining/081mrex.html

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Old 12-01-2009, 05:48 PM   #25
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Originally Posted by Denis
This is an excellent recipe. Makes a lovely loaf that has a chewy crust and looks like an "artisan" loaf. When I make it, I use about half the amount of salt and it still works out fine.
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Old 12-01-2009, 05:59 PM   #26
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I'm making it with some whole wheat and oat bran, hope it works. It's been rising now for about 5 hours.

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Old 12-02-2009, 06:56 AM   #27
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Quote:
Originally Posted by Denis
This is the same one I used for my bread.
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Old 12-02-2009, 07:33 AM   #28
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The dough after 18 hours and just before going into the oven.



in the oven



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Old 12-02-2009, 08:21 AM   #29
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Finished



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Old 12-02-2009, 08:26 AM   #30
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Looks tasty, all of it!



The Girl and I started baking our own Challah bread every Friday around the same time Charla started the PUAC thread.

It took us a few weeks of trial and error, but then she took over and we now have perfect Challah every week!



I'll post pictures after next Friday, and if anyone is interested I'll post the recipe from home any time.
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