How do I improve bread texture?

shell2001

Hi

Firstly let me introduce myself, my name is Michelle I am 34 and have 2 DD aged 3 1/2 and 2 (have a DH too). I have been reading the boards now for a couple of weeks and I am addicted. I have made both the weetabix recipes and they went down a storm. I have also done my food plan upto the end of the month and intend to really cut down on my budget from now on! From the posts I read you all sound like a nice group and very knowledgable , therefore........

As I've just logged on and seen that they now plan to put the price of bread up I am determined to use my breadmaker more. I have an Antony Worrell Thomson Breville B/M and whilst I use it all the time for pizza dough and bread rolls I find the actual loaves of bread really disappointing. They seem to have a really crumbly texture so unless you cut slices 1/2 inch thick they fall to pieces. This is fine for toast (yummy) but means its impossible for sandwiches. The recipies in the book say to use bread improver but that if you cannot find it the bread should still be fine. Do you think this is making the difference and if so where do I buy it from?

Any advise/tips most welcomed.

ageandjo

Welcome:T :T :T

I have no idea on your answer but I have the same problem too so I will be watching this thread closely.

Someone will be alonf soon with your answers and to welcome you also:T :T

CLARABEL

After lot of experiments, I've found that a good glug of olive oil ( recipes often use butter i think) is better than anything else. also, make sure the ingredients you use are fresh and also try using part extra strong flour with strong flour for a better dough. Are you using standard loaf settings?

I sometimes use the w/meal setting for white loaves as it gives a fair amount more proving time.

HTH

Clara.:j

Thistle-down

I had something very similar happen when I had a Morphy Richards bread machine (not the newer fast bakes one) I was so dissapointed - I tried all sorts, vit c, actual bread improver (avail from Lakeland but not very cheap) etc.

Eventually I gave up and ebayed it, and put the money towards a Panasonic with nut dispenser. I have never been so happily surprised, every loaf is fantastic, as good or better than buying from a bakery. If you try all the suggestions but are still getting dodgy loaves, it may be your machine.

I had the best luck in my Morphy Richards using extra strong all white flour and using the wholewheat setting, so I would def. give that a try. It still wasn't as good as bread from the Panasonic though.

~Lynn;)

edited to say I always use veg oil instead of butter - 2 tablespoons.

demented_2

Shell2001 I don't have a AW Thompson breadmaker but if you could
post the recipe that you use perhaps we might be able to track down where its going wrong. I had a similar problem with my bread, and these guys worked it out for me. I have got a Mellerware Bread maker.
Don't fret too much you will get there.

Norbert_Colon

I had this with my breadmaker - I put slightly less yeast in (5ml instead of 7.5ml) and it makes the texture closer. You can also put more salt in to keep the yeast in check.

Experiment a bit, don't cut it too far though, or you end up with dense cakey bread.

freda

What recipe do you use?

shell2001

The Traditional white loaf recipe as in book for 1kg loaf is:

Water, room temp 415ml
Butter, Chopped 30g
Salt 2 tsp
Sugar 1 tbsp
Skimmed milk powder 1 tsp
Bread improver 1 tsp (Never used this)
Strong plain white flour 680g
Yeast 1 1/2 tsp

freda

I'd suggest less yeast, less flour in that recipe, it is heavy on the flour and yeast and light on everything else compared to the recipe I use.

(PS my recipe is the standard panasonic one:

280ml water
30g marg
400g strong flour
1/2 tsp yeast
1 tbsp milk powder
1 tsp salt
1 tbsp sugar
280ml water )

martindow

I found that it can be worth experimenting with different yeasts - the Hovis one worked best for me.

shell2001

Thanks Freda. Have just set BM going with your recipe, have done it on smallest loaf setting (750g).

Fingers crossed - will keep you posted