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Need help on bread

Discussion in 'The Harvest: Recipes, Canning, Preserving' started by seedcorn, Apr 18, 2016.

  1. Apr 18, 2016
    lesa

    lesa Garden Master

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    I do the same as you, Seed. Only I add half white flour and 1/2 whole wheat. Never had a problem with rising. I think you had a problem with your yeast- that was unrelated to the addition of whole wheat flour. Do you let it rise out of the machine for about a 1/2 hour? Love baking bread!
     
  2. Apr 19, 2016
    seedcorn

    seedcorn Garden Master

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    Closer to an hour outside the machine. I like the machine as 1.5 hours from start, I have bread. Usually it deflates when I take it out, divide it and place in small loaf pans. 1/2 pound. This time, it collapsed so I baked them. Taste fine but a little dense. Made great French toast Saturday....
     
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  3. Jun 27, 2016
    lcertuche

    lcertuche Deeply Rooted

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    I think bread is better with another rising. All winter long I had this problem with my bread machine. I think the newer yeast rises too fast for bread machines unless you buy it specifically for bread machines, which I don't.
     
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  4. Jul 11, 2016
    ducks4you

    ducks4you Garden Master

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  5. Aug 24, 2016
    ducks4you

    ducks4you Garden Master

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    Just made bread with very low sodium. I used unsalted butter, and only had to count the sodium in the skim milk (120 mg sodium). I used King Arthur all purpose flour. Each slice has 8 mg sodium and tasted terrific, just like always. Just some fyi, in case anybody else is having to now cook without salt. :cool:
     
  6. Aug 24, 2016
    Smart Red

    Smart Red Garden Master

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    Neat idea. I have a bread machine but prefer to use it only to get the bread to final rise. Then I use the oven for traditional bread-loaf like results. Next time I'll give steam a try.
     
  7. Aug 24, 2016
    Beekissed

    Beekissed Garden Master

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    Seed, I proof the dough several times and it only turns out a much, much better bread. I let it rise, punch it down, rise, punch it down, rise and punch it down....then let it rise and then bake it. I use 2-4 c. of fresh ground whole wheat flour in my batches and it makes it rise even quicker than if I just used white flour.

    The longer and more times you let it proof, the better flavor, texture and longevity of your bread when it's done.
     
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  8. Aug 25, 2016
    Smart Red

    Smart Red Garden Master

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    Better longevity? Around here bread that lasts longer than one day is store-bought or dry and flat.
     
  9. Aug 25, 2016
    Beekissed

    Beekissed Garden Master

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    Yep...doesn't form mold as quickly. We normally make very large batches of flat rolls that have crust all around, freeze them in zip loc bags and keep one bag of bread on the counter for eating. The crust keeps the bread moist and the rolls are the perfect size for cutting, toasting, sandwiches, etc. I've found the extra proofing makes the bread last longer on the counter than it normally does with just the one proofing.

    100_3623.jpg 100_3624.jpg
     
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  10. Aug 25, 2016
    Smart Red

    Smart Red Garden Master

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    That certainly does look yummy enough to go off diet for.
     
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