Dennis Weaver inventions bread machines-wonderful-they are not thinking very well. You and me, when we have a bread percolating on the counter, can look and say: My bread rises a little slow today. I think I'll leave to another fifteen minutes. Our bread machines and begin to move forward bake cycle anyway. The result is a dense bread that does not rise enough.
The only way we know compensate for the bread that is not quite right is human intervention. Most recipes that are not acting right can be attached to the bread making perfect, but it may take a lawsuit or two for to come straight into the individual environments in our kitchens.
We had a call from the Denver area this week, my bread machine has worked well in Australia. Now he cooked hard, dense bread. Denver is a very different environment of Australia. The dough should act differently there. But then act differently in your kitchen dough that is the case in the kitchen in the street.
Most of the time in most kitchens, the bread goes well (which is a compliment to modern machines). When the bread does not come out all right, it's usually because the machine starts baking too early or too late for a particular recipe in a specific environment. If it starts before the bread is fully risen loaf comes out dense. If it becomes too much, the top starts to cave.
So what? Most errors breadmaker can be corrected if you use a little human intervention.
• Keep conditions consistent. If you unplug the machine and / or ingredients leave the cold garage this week but the warm pantry next week, you have two different loaves. If you spend more or less water or hot water or colder, you have different loaves. Measure carefully and use a thermometer.
• See the dough. During the second mix cycle, check to see if the dough is too wet or two dry. (Wet dough rises faster than dry dough.) If the dough seems too sticky and wet, or does not keep its shape, add a tablespoon of flour at a time. If it is too firm, flakey, or your bread machine begins to knock", dribble in water a teaspoon at a time.
• Adjust the recipe. Even if your bread is not perfect, it's probably still good. Some of the recipes take a little 'adjustment to work just right on your computer, your kitchen, to bake bread. If the bread is not as light as you want to add another tablespoon or so of water next time. If the manager has started to cave, add another tablespoon or so of flour next time. While the bread is not perfect the first time, it can be second or third time. similar mixtures of the same manufacturer may do the same in your kitchen.
• Using the oven. When you hear the little beep that most machines make to tell you that cooking is about to begin, check your bread. If your bread has not risen enough or if it has risen too much, he looks too effeminate or has started to blister you have a choice: Go ahead and bake the bread good but not perfect or register . To save him, get him out of the machine, form a loaf and place in a loaf pan or baking sheet and let rise alone. When it increased until it is light and sweet (probably 45 to 60 minutes), keep it in an oven at 350 degrees and cook until the past-usually 30 to 40 minutes. The top should turn a nice dark brown and the inside of the bread should reach 190 degrees. (Many owners use their machine bread machine in this way and cook in their ovens most of the time.)
Once you have tweaked a recipe (or mix) for your machine in your kitchen, keep conditions consistent and you should get bread machine picture perfect every time.
No comments:
Post a Comment