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Posted: 11/7/2009 11:06 AM

#295530

	LindaB

	Member

Total Posts:139
Last Post:11/20/2009
Member Since:6/29/2003

Subject: Bread Machine Question

I have a question about bread machines. I have read on the board that you can use them to mix, rise, and knead the dough, and then bake it off in the oven if you like. My question is how to get the liquid/flour ratio correct if you put the ingredients in the machine, and program it to magically be finished at say 8 pm?

When we make pizza dough (by food processor, we don't have a bread machine), the amount of water needed seems to vary, even when we use the same recipe, flour, etc.

I love the idea of being able to dump everything into the machine and come back to either baked bread or ready to use dough, but I am not sure how that will work in a climate with varying humidity. (Dry in winter, humid in summer.)

Thanks for any help you can provide.

LindaB

Posted: 11/7/2009 6:57 PM

#295554

	la peca

	Member

Total Posts:3058
Last Post:11/20/2009
Member Since:1/29/2004

For my machine (the 1-lb Zo), I am not able to pre-program it to "delay" on the dough-only cycle. Thus, when I make dough, I hover during the kneading process to adjust the ratios as needed, then wander away when I am satisfied. My dough cycle takes 1h45m, so I just plan accordingly.

Posted: 11/8/2009 1:32 AM

#295555

	gcsc15

	Member

Total Posts:9524
Last Post:11/19/2009
Member Since:9/15/2004

LindaB,

I know what you are saying but all that I can recommend is that you make the recipe in question once with you in attendance. Make a mental note of how much more or less water/fluid is required at that time, using that particular flour, etc. Then, the next time you make it using the timer, adjust accordingly (presuming that you will do this soon after you witnessed the first batch).

In my experiences, the amount of (water) that I use to make an elastic dough is just a matter of adding 1/4C or less, usually towards the "less" side (ie, more like just a tablespoon or so). I adjust the recipe accordingly from thereonin.

Using the delay timer is WONDERFUL. Nothing like assembling everything in advance and then coming home to or waking up to a delicious smelling fresh loaf of bread waiting to be eaten.

PS. Not every recipe can be put on the delay timer. For example, recipes involving added ingredients like cheese or those that require buttermilk are recommended as not being appropriate for the delay timer. But for me, if I am setting the delay timer to make and bake the bread fairly soon after assembling ingredients, then I feel comfortable doing so.

........MJ

In matters of taste, there should be no dispute.

Posted: 11/8/2009 7:42 AM

#295561

	LindaB

	Member

Total Posts:139
Last Post:11/20/2009
Member Since:6/29/2003

La Peca and MJ,

Many thanks for your help! It seems that after one or two trials, perhaps I could get the ratios about right as long as I make a note on the recipe. MJ, I have read your glowing postings about Beth Hensparger's bread machine book, so I may check that out as it might help me decide whether to plunge ahead with the Zo.

I don't eat much bread myself. However, DH loves all kinds of breads, and we love pizza/flatbreads etc. so that's the source of my interest.

Again, thanks for your insights.

LindaB

Posted: 11/8/2009 7:59 AM

#295565

	gcsc15

	Member

Total Posts:9524
Last Post:11/19/2009
Member Since:9/15/2004

Enjoy baking with Beth H's book! If anything, you will find baking with your breadmaker VERY ADDICTING.

It's too easy, the recipes from Beth's book are fantastic, and even if you don't eat bread that often, the bread that you do eat will be unforgettable.

Everyone wins!

........MJ

In matters of taste, there should be no dispute.

Posted: 11/10/2009 8:37 AM

#295674

	jim262

	Member

Total Posts:3865
Last Post:11/20/2009
Member Since:3/18/2004

I don’t use a bread machine, but I have been using the dump and mix technique with weighed ingredients for years. The same measurements work whether the humidity in my kitchen is a wintry 25% or a rainy summer day’s 70%.

As a result, I have always been a bit skeptical that humidity has a dramatic effect on bread. CI confirmed this a couple years ago when they found that the amount of water absorbed by flour in moist environments is less than 1%. If flour is stored in an airtight container, differences based on humidity are probably even less than that.

Contrast that with the 10% variance that may occur with different flour measuring techniques or even the same technique as the procedure is repeated in the same canister and the 10% variance that can occur when measuring liquids depending on the accuracy of the liquid measure and the diligence of the measurer.

Jim

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