hm bread problem

picklepick

hi all

i received a brand spanking new bread maker for xmas and used it for the first time yesterday. i follwed the recipe in the instruction book for plain white bread but substituted half the white bread flour for brown. it came out ok but the texture is a little strange. its almost like a crumpet texture. any ideas what went wrong?

thanks all

penny_less

It might be something to do with the amount of water added. Brown and wholemeal needs more water than white, so its possible it might be something to do with this.

pigpen

Homemade bread has a completely different texture to shop bought plastic bread so you cannot compare the 2 really.. wholemeal requires a little more water and I find it gives it a little bit of a gritty texture.

meester

picklepick wrote: »

hi all

i received a brand spanking new bread maker for xmas and used it for the first time yesterday. i follwed the recipe in the instruction book for plain white bread but substituted half the white bread flour for brown. it came out ok but the texture is a little strange. its almost like a crumpet texture. any ideas what went wrong?

thanks all

Brown flour is the same as white pretty much. Are you sure it's not wholemeal flour (which is much harder to work with)?

sb44

Try this recipe:

Light Wholemeal Bread

450ml/16fl oz water
475g/1lb 1oz wholemeal bread flour
200g/7oz white bread flour
10ml/2 tsp salt
15ml/1 tbsp granulated sugar
25g/1oz butter
10ml/2 tsp easy blend dried yeast

Basic/normal setting, medium crust

boombap

pigpen wrote: »

Homemade bread has a completely different texture to shop bought plastic bread so you cannot compare the 2 really.. wholemeal requires a little more water and I find it gives it a little bit of a gritty texture.

I know that there's stacks and stacks of breadmaking threads on these forums but despite doing extensive reading I still can't quite find the (hopefully) simple answer that I'm after:

Ok, I know that homemade breadmachine bread will NOT taste like the supermarket bought sliced loaves (that's the point!) but is it possible to get a taste and finnish like a bakers' bought fresh loaf?

A relative had a brief love affair with a BM a few years back. I don't know exactly what brand it was (I know it was a 'bargain' cheap one though) and although the results were perfectly tasty, the bread was not suitable for day-to-day sandwhich use.

The machine that I fancy is the Panasonic 255. Am I going to be disappointed? Is it possible to get suitable 'sandwhich' bread?

Other threads imply that it is possible but I wonder if some BM owners don't want to admit defeat and kid themselves that it really is worth it.

Any advice appreciated,

S.

picklepick

meester wrote: »

Brown flour is the same as white pretty much. Are you sure it's not wholemeal flour (which is much harder to work with)?

no its definitely brown and not wholemeal flour.
i dont think it rose as much as it was supposed to so i think ill add a little more yeast next time and see if that helps. and maybe a little extra water. thanks

boombap

I know it's wrong to 'bump' your own post but I'm wondering if anyone could answer my Q on this thread from 7.42pm?

Huge thank yous!

S.

wigglebeena

After reading many threads I still can't see the point of a breadmaker unless you're a) arthritic in your hands or b) planning on making very fancy breads. For basic bread, it takes me approx 2 mins to knead a loaf, an hour or two to raise it and 40-50 mins to bake it. Perfectly nice bread and phenomenally cheap. Maybe a slightly thick crust, but if I cared more and was more of an artisan baker I could probably fix that.

tjak

I make all our bread, generally a loaf every day and struggled with the texture until I found 'Dough Improver' from Lakeland. It is an organic flour based product that you add to the dry mix (about half a tbsp) and it magically gives a light texture. I use 300g white flour and 100g wholemeal (both Tesco own). HTH

pigpen

squee wrote: »

Ok, I know that homemade breadmachine bread will NOT taste like the supermarket bought sliced loaves (that's the point!) but is it possible to get a taste and finish like a bakers' bought fresh loaf?

no, I don't think it is, I've never had a loaf turn out like a commercially made one. There are so many variables but it is possible to tweak a recipe until it is preferred by you. more/less milk/flour/yeast/salt