Making bread

[Guest guest]

Bread is so sensitive to make. A lot depends on the humidity, etc. I don't use

a bread machine but using my same old recipe will differ from time to time.

Donna

Sent via BlackBerry from T-Mobile

 

 

TendrMoon

 

Fri, 25 Jul 2008 10:58:45

 

Re: Making bread

 

 

You probably did nothing wrong.? I have been using a bread machine for years and

still occasionally have a flop even when I repeatedly use the same recipe.? Back

in the days before I had my bread machine, it was the same thing.? It usually

turned out great, but there was the occasional failure.?

 

I'd be curious to know what type of flour you used.? If you use whole wheat it

tends to make a denser loaf of bread.??In that case,?you might want to think

about using vital?wheat gluten to give it a boost.? I noticed a big difference

in my loaves?once I started using it.

 

On another note does anyone wonder just what they put in bread to make it last

literally forever?? I had a loaf of Arnold whole wheat bread on top of my fridge

for MONTHS as kind of an experiment.? After three months or so?it still had not

gotten moldy.? I find this distressing.?

 

TM

 

 

 

 

 

[Guest guest]

I used to make bread in my breadmaker, but it always came out thick

and not light and fluffy, the way bread should be. With grocery prices

climbing sky high and the fact that most breads contain HFCS (although

I have found a brand that does not) I would like to make my own bread

again. Does anyone have any ideas why my bread did not come out light

and fluffy or any suggestions I can try? I followed the directions for

the bread maker very carefully, so I am stumped as to what I did

wrong. Thanks!!

[Guest guest]

You probably did nothing wrong.? I have been using a bread machine for years and

still occasionally have a flop even when I repeatedly use the same recipe.? Back

in the days before I had my bread machine, it was the same thing.? It usually

turned out great, but there was the occasional failure.?

 

I'd be curious to know what type of flour you used.? If you use whole wheat it

tends to make a denser loaf of bread.??In that case,?you might want to think

about using vital?wheat gluten to give it a boost.? I noticed a big difference

in my loaves?once I started using it.

 

On another note does anyone wonder just what they put in bread to make it last

literally forever?? I had a loaf of Arnold whole wheat bread on top of my fridge

for MONTHS as kind of an experiment.? After three months or so?it still had not

gotten moldy.? I find this distressing.?

 

TM

 

 

 

 

 

[Guest guest]

Whole wheat flour that you buy in the store has probably been there

for months. Wheat flour can go rancid. You won't get consistent

performance from it. Try to get it from a place that you know gets a

fast turnover of flour, if possible, or grind your own, since in

grain form it virtually lasts forever.

 

Do you have a whole wheat setting on your breadmaker? Whole grain

takes considerably more kneeding and rise time.

 

Someone else suggested adding more vital wheat gluten. The amount of

gluten is the main difference between all-purpose flour and bread

flour. That can help, but if you use too much, the loaf can get

tough, too.

 

¸.·´ .·´¨¨))

((¸¸.·´ .·´ -:¦:- Terri

-:¦:- ((¸¸.·´

 

 

 

On Jul 25, 2008, at 10:50 AM, S & T wrote:

 

> It is a West Bend bread and dough maker. Just a basic model. The

> flour I was using was a mixture of all-purpose and wheat, but now I

> want to use just all wheat.

>

> Thanks!!

>

> --- On Fri, 7/25/08, Terri Partyka <tpartyka wrote:

>

> Terri Partyka <tpartyka

> Re: Making bread

> " itshotinjt04 " <itshotinjt04

> Friday, July 25, 2008, 7:41 AM

>

> What kind of flour are you using? What brand and type of

> breadmaker? I have been doing this for years, so I have this all

> figured out . I have many wonderful recipes, but there really

> are a lot of factors to consider.

>

> ¸.·´ .·´¨¨))

> ((¸¸.·´ .·´ -:¦:- Terri

> -:¦:- ((¸¸.·´

>

>

>

> On Jul 25, 2008, at 10:22 AM, itshotinjt04 wrote:

>

>> I used to make bread in my breadmaker, but it always came out thick

>> and not light and fluffy, the way bread should be. With grocery

>> prices

>> climbing sky high and the fact that most breads contain HFCS

>> (although

>> I have found a brand that does not) I would like to make my own bread

>> again. Does anyone have any ideas why my bread did not come out light

>> and fluffy or any suggestions I can try? I followed the directions

>> for

>> the bread maker very carefully, so I am stumped as to what I did

>> wrong. Thanks!!

>>

>>

>>

>

>

 

 

 

 

[Guest guest]

You do not need a bread machine at all. Making bread is both the most

simple and most complicated thing. I make bread by hand and have for

years, and from time to time, something goes different in my loaves.

 

Differences arise from variations in temperatures (hot weather causes

fast rising), wild yeasts, differences in humidity, time left to rise,

how old is your flour, small variations in salt/flour/water amounts,

you name it....

 

The last one went a little sour (fast rising and bubbling) and since

it was whole wheat it did not rise as much as I would have liked.

However, the taste is great and I know exactly what went in there. It

also saves heaps of $$$$ if you compare the prices for artisan bread

(or even the more commercial ones) and the price of flour. Even if

the loaves are less than ideal, they will still be very good, so it is

worth pursuing. I made 3 small loaves and 2 of them went in the

freezer so I'll have fresh bread for a while. I'd be glad to show you

how to make it by hand (best to see it done) next time I go camping in

JT (in the fall or winter)

Roseta

 

 

 

, " itshotinjt04 "

<itshotinjt04 wrote:

>

> I used to make bread in my breadmaker, but it always came out thick

> and not light and fluffy, the way bread should be. With grocery prices

> climbing sky high and the fact that most breads contain HFCS (although

> I have found a brand that does not) I would like to make my own bread

> again. Does anyone have any ideas why my bread did not come out light

> and fluffy or any suggestions I can try? I followed the directions for

> the bread maker very carefully, so I am stumped as to what I did

> wrong. Thanks!!

>

[Guest guest]

I really think it's a gift or a whole lotta patience to make bread.  I know a

few times I almost tossed all my bread books in the trash.  LOL  I refused to be

defeated so I would try and try again, I finally got it right.

Donna

 

 

How does it feel to be on your own, with no direction home, like a complete

unknown,

like a rolling stone?

Bob Dylan - Like A Rolling Stone

 

--- On Fri, 7/25/08, rosetalleo <rosetalleo wrote:

 

rosetalleo <rosetalleo

Re: Making bread

 

Friday, July 25, 2008, 8:57 AM

 

 

 

 

 

 

You do not need a bread machine at all. Making bread is both the most

simple and most complicated thing. I make bread by hand and have for

years, and from time to time, something goes different in my loaves.

 

Differences arise from variations in temperatures (hot weather causes

fast rising), wild yeasts, differences in humidity, time left to rise,

how old is your flour, small variations in salt/flour/water amounts,

you name it....

 

The last one went a little sour (fast rising and bubbling) and since

it was whole wheat it did not rise as much as I would have liked.

However, the taste is great and I know exactly what went in there. It

also saves heaps of $$$$ if you compare the prices for artisan bread

(or even the more commercial ones) and the price of flour. Even if

the loaves are less than ideal, they will still be very good, so it is

worth pursuing. I made 3 small loaves and 2 of them went in the

freezer so I'll have fresh bread for a while. I'd be glad to show you

how to make it by hand (best to see it done) next time I go camping in

JT (in the fall or winter)

Roseta

 

, " itshotinjt04 "

<itshotinjt04@ ...> wrote:

>

> I used to make bread in my breadmaker, but it always came out thick

> and not light and fluffy, the way bread should be. With grocery prices

> climbing sky high and the fact that most breads contain HFCS (although

> I have found a brand that does not) I would like to make my own bread

> again. Does anyone have any ideas why my bread did not come out light

> and fluffy or any suggestions I can try? I followed the directions for

> the bread maker very carefully, so I am stumped as to what I did

> wrong. Thanks!!

>

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

[Guest guest]

I don't use a bread machine.  I actually start with wheat berries and grind my

own flour.  I have fresh bread on the table in 2 1/2 hours and most of that is

waiting time.  Bread is easy and tastes so much better than what you get at the

store.

Katie

--- On Fri, 7/25/08, rosetalleo <rosetalleo wrote:

 

rosetalleo <rosetalleo

Re: Making bread

 

Friday, July 25, 2008, 7:57 AM

 

 

 

 

 

 

You do not need a bread machine at all. Making bread is both the most

simple and most complicated thing. I make bread by hand and have for

years, and from time to time, something goes different in my loaves.

 

Differences arise from variations in temperatures (hot weather causes

fast rising), wild yeasts, differences in humidity, time left to rise,

how old is your flour, small variations in salt/flour/water amounts,

you name it....

 

The last one went a little sour (fast rising and bubbling) and since

it was whole wheat it did not rise as much as I would have liked.

However, the taste is great and I know exactly what went in there. It

also saves heaps of $$$$ if you compare the prices for artisan bread

(or even the more commercial ones) and the price of flour. Even if

the loaves are less than ideal, they will still be very good, so it is

worth pursuing. I made 3 small loaves and 2 of them went in the

freezer so I'll have fresh bread for a while. I'd be glad to show you

how to make it by hand (best to see it done) next time I go camping in

JT (in the fall or winter)

Roseta

 

, " itshotinjt04 "

<itshotinjt04@ ...> wrote:

>

> I used to make bread in my breadmaker, but it always came out thick

> and not light and fluffy, the way bread should be. With grocery prices

> climbing sky high and the fact that most breads contain HFCS (although

> I have found a brand that does not) I would like to make my own bread

> again. Does anyone have any ideas why my bread did not come out light

> and fluffy or any suggestions I can try? I followed the directions for

> the bread maker very carefully, so I am stumped as to what I did

> wrong. Thanks!!

>

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

[Guest guest]

Like every craft you eventually come to know what to look for to get

satisfactory results.? I am in the middle of knitting a simple lacey shawl that

drove me nuts in the beginning...knit a row, tink two rows.? Eventually I came

to know what the pattern is supposed to look like and it's smooth saling.? Over

time with bread you can tell if the dough is too dry, too moist, etc.? It just

becomes second nature.? Of course with a bread machine you don't really have

that option.? I would just keep trying until I got it right.? While the finished

product may not have the eye appeal or fluffiness you're looking for, it will be

edible, certainly better for you,?and will no?doubt?improve over time.?

 

 

 

 

 

 

I really think it's a gift or a whole lotta patience to make bread.? I know a

few times I almost tossed all my bread books in the trash.? LOL? I refused to be

defeated so I would try and try again, I finally got it right.

Donna

 

 

 

 

 

 

 

 

[Guest guest]

I love baking bread. I bake every week. For the past couple of years I have been

using bigas and levains and no yeast at all. I especially enjoy the slight tangy

taste and he look of the rustic loaves.Most of the time I use a blend of white,

wheat and rye flours. I buy 25 lbs of organic unbleached flour monthly for my

baking needs. I get a 10% discount for bulk. I bake 3-5 loaves a week and freeze

the loaves. My one luxury appliance is a heavy duty stand mixer which makes

kneading a breeze.

 

I agree with the other posters. I often get different results using the same

recipe. It really does depend on humidity in my case.

 

Lise

 

 

[Guest guest]

I have to agree on the luxury heavy duty stand mixer! I just got a

KitchenAid for my birthday two weeks ago and LOVE it!! I've been pining

over them for 10+ years, so finally my whole family pitched in for one. The

first thing my kids (ages 2 1/2 and 5 1/2) and I made was bread. No

kneading, no getting my hands all nasty (no getting icky kid germs in my

food!!), and the machine powered right through the kneading of 2 full loaves

with no burps at all. SOOOO impressive. I was hooked on my bread machine

back this spring, but I don't know that I could use it now that I've

experienced TRUE homemade bread!!

 

Susan

 

PS - does anyone know how to trim posts when it comes through in the new

format? I tried, but it all appears to be hooked together somehow. Thanks!

 

----

 

Lise

7/25/2008 9:27:50 PM

 

Re: Making bread

 

I love baking bread. I bake every week. For the past couple of years I have

been using bigas and levains and no yeast at all. I especially enjoy the

slight tangy taste and he look of the rustic loaves.Most of the time I use a

blend of white, wheat and rye flours. I buy 25 lbs of organic unbleached

flour monthly for my baking needs. I get a 10% discount for bulk. I bake 3-5

loaves a week and freeze the loaves. My one luxury appliance is a heavy duty

stand mixer which makes kneading a breeze.

 

I agree with the other posters. I often get different results using the same

recipe. It really does depend on humidity in my case.

 

Lise

 

 

[Guest guest]

bread machine yeast doesn't last forever - the yeast could be the

problem

[Guest guest]

I think making bread is something that anyone can do IF they pay attention to

the

instructions totally and then don't give up after one or two not so great

loaves. I have

been baking bread since I was a 10th grader in high school....when the hippies

roamed

the earth picking flowers. I made bread for 15 years by hand....then I got

my Bosch Universal

mixer and it made my kitchen life SO much simpler. At the same time I got my

Bosch, I also

bought a second hand 1976 model, hardwood cabinet, stone grinding Magic Mill

grain grinder.

That was in 1981. Since then I have bought wheat in bulk, usually by the 50

lb. bag, and grind

the grain right before I bake....I also usually keep some freshly ground flour

in the freezer. My

grinder will grind any dry grain including wheat, barley, oats, rye,

Triticale, rice, and beans.

 

We have about 300 lbs. of hard white wheat, 45 lbs. of hard red wheat, 5 lbs.

of soft wheat,

40 lbs. of Triticale plus other smaller amounts of whole oat groats and

barley.

 

I have been baking my family's bread using the Bosch since 1981 having short

periods of time where I didn't due

to having a new baby or a family illness. Before that I mixed and kneaded by

hand.

 

I usually make a loaf that is part freshly ground wheat

flour and unbleached all-purpose flour or unbleached bread flour. I use

Vita-Wheat gluten in some

loaves. Since I have chickens, I usually add eggs and reduce part of the

water, and I almost always

add dry powdered skim milk with the water. I also like to use either honey

or Agave nectar for what

ever sugar is called for in the recipe. Sometimes I add soy flour, or flour

made from oats, barley

or rye to the dough.

 

You can up the protein in bread by using the Cornell Triple Rich formula (that

is an easy google)

which what I used to do all of the time since one of my kiddos was a very

picky eater but loved

peanut butter sandwiches. There is a great recipe I loved to use back then I

got from the La Leche

League cookbook called " No Excuse " bread. If you would like the recipe, just

let me know.

 

I also have an Alaskan sourdough starter that I have had going for 35 years

now and it is well over a

hundred years old as a starter. I have two others, one is a Russian starter

and the other is called a

Killbuck starter because it came from Killbuck, New York. I have a

particular recipe for a sourdough

bread that I bake, making 4 loaves at a time, that we use for everyday bread,

sandwiches and toast

and then I like to make whatever kind strikes my fancy. I love making artisan

style loaves and crusty

San Francisco French style sourdough breads.

 

Having a Bosch Universal makes making and kneading bread so easy that you feel

encouraged to

bake more often just because it is so easy. I usually don't bake as often in

the summer as I do in

the cooler months because I don't like heating up the kitchen to bake. And

although I have been baking

about 44 years total, I LOVE getting books on making and baking bread and

would love to take one

of Mike Avery's baking classes. If anyone ever feels the need to throw away

baking books....just let

me know and I will be happy to pay the postage to send them to me. After

all, I also have 5 daughters,

two of whom have new Bosch Universals of their own and who also don't like

" store bought " bread.

 

 

When you start out learning to bake.....the most important piece of advice I

can give you is to not give up

because you will be successful in short order.

Nancy C.

East Texas

 

 

 

Li

 

I really think it's a gift or a whole lotta patience to make bread.? I know a

few times I almost tossed all my bread books in the trash.? LOL? I refused to

be

defeated so I would try and try again, I finally got it right.

Donna

 

[Guest guest]

Humidity plays a whue part in bread making. Also make sure you don't

use expired yeast, baking powder or baking soda and you must take a

knife and level off the measuring spoons and cups to make sure you use

exact measurements.

 

Zena

[Guest guest]

I too make my own bread and at first it was very thick. But one day while

shopping at the local Loma Linda market I spoke with a little old lady about

bread and she suggested I use High gluten flour. I replaced 1 cup of high

gluten wheat flour in my recipe and my bread is now light and fluffy

 

On Fri, Jul 25, 2008 at 7:22 AM, itshotinjt04 <itshotinjt04wrote:

 

> I used to make bread in my breadmaker, but it always came out thick

> and not light and fluffy, the way bread should be. With grocery prices

> climbing sky high and the fact that most breads contain HFCS (although

> I have found a brand that does not) I would like to make my own bread

> again. Does anyone have any ideas why my bread did not come out light

> and fluffy or any suggestions I can try? I followed the directions for

> the bread maker very carefully, so I am stumped as to what I did

> wrong. Thanks!!

>

>

>

 

 

 

[Guest guest]

I think I will go to the health food store today and see what they

have as far as adding wheat gluten to my bread. Out of all of the

suggestions, I know that it is not my yeast and probably not my

flour as I have a pretty qucik turnover on those. They don't sit in

my house too long and often our store is out of wheat flour, so I

know that it doesn't sit there too long. It could be the machine, it

is old and not the best. I do have a kitchenaid mixer, but turning

on the oven in the desert, in the summer, is something I would like

to avoid as much as possible.

I want to thank everyone for their help and suggestions!

 

 

, " carole poma "

<cpomaster wrote:

>

> I too make my own bread and at first it was very thick. But one

day while

> shopping at the local Loma Linda market I spoke with a little old

lady about

> bread and she suggested I use High gluten flour. I replaced 1 cup

of high

> gluten wheat flour in my recipe and my bread is now light and

fluffy

>

> On Fri, Jul 25, 2008 at 7:22 AM, itshotinjt04

<itshotinjt04wrote:

>

> > I used to make bread in my breadmaker, but it always came out

thick

> > and not light and fluffy, the way bread should be. With grocery

prices

> > climbing sky high and the fact that most breads contain HFCS

(although

> > I have found a brand that does not) I would like to make my own

bread

> > again. Does anyone have any ideas why my bread did not come out

light

> > and fluffy or any suggestions I can try? I followed the

directions for

> > the bread maker very carefully, so I am stumped as to what I did

> > wrong. Thanks!!

> >

> >

> >

>

>

>

[Guest guest]

I have a suggestion for something that may be causing your trouble.  I missed

parts of the ocnversation, so if this was already mentioned, please forgive

me.   I started having trouble with bread out of my machine and someone

mentioned to me that bread machine recipies tell you to add things in the order

they are listed.  They list the salt right after the yeast most of the

time.  Salt kills yeast, so if you use a delayed start for salt can be sittting

right on the yeast for hours.  When the machine first starts the paddles start

mixing the bottom stuff first and it may be several minutes into the mixing

before the upper level of dry ingredients, the yeast and salt, are mixed in

well.  All that time, they are right next to each other, but them they are wet,

which makes it far worse.  

 

I started digging a hole in the pile of flour and putting the salt way down away

from the yeast and had no more porblem. 

Katie

--- On Mon, 7/28/08, itshotinjt04 <itshotinjt04 wrote:

 

itshotinjt04 <itshotinjt04

Re: Making bread

 

Monday, July 28, 2008, 6:17 AM

 

 

 

 

 

 

I think I will go to the health food store today and see what they

have as far as adding wheat gluten to my bread. Out of all of the

suggestions, I know that it is not my yeast and probably not my

flour as I have a pretty qucik turnover on those. They don't sit in

my house too long and often our store is out of wheat flour, so I

know that it doesn't sit there too long. It could be the machine, it

is old and not the best. I do have a kitchenaid mixer, but turning

on the oven in the desert, in the summer, is something I would like

to avoid as much as possible.

I want to thank everyone for their help and suggestions!

 

, " carole poma "

<cpomaster@. ..> wrote:

>

> I too make my own bread and at first it was very thick. But one

day while

> shopping at the local Loma Linda market I spoke with a little old

lady about

> bread and she suggested I use High gluten flour. I replaced 1 cup

of high

> gluten wheat flour in my recipe and my bread is now light and

fluffy

>

> On Fri, Jul 25, 2008 at 7:22 AM, itshotinjt04

<itshotinjt04@ ...>wrote:

>

> > I used to make bread in my breadmaker, but it always came out

thick

> > and not light and fluffy, the way bread should be. With grocery

prices

> > climbing sky high and the fact that most breads contain HFCS

(although

> > I have found a brand that does not) I would like to make my own

bread

> > again. Does anyone have any ideas why my bread did not come out

light

> > and fluffy or any suggestions I can try? I followed the

directions for

> > the bread maker very carefully, so I am stumped as to what I did

> > wrong. Thanks!!

> >

> >

> >

>

>

>