Help! Breadmaker just died full of ingredients!

Treacle_2-2

I'm devestated, but need to know do I have to start mixing it all by hand or can I leave the ingredients in the bread tin covered over until the morning. Any advice on making bread by hand will be much appreciated!! also how long to let it rise,
Thanks in advance
T x

angelavdavis

I would mix it by hand.

The yeast will have been activated once it came into contact with the water, so leaving it is probably not wise.

Treacle_2-2

At the moment the yeast is on the top and the water at the bottom - I just don't know if the flour will absorb the water overnight!!
Looks like I'll be having a busy evening I guess!! :-(

Penelope_Penguin

Treacle wrote: »

I'm devestated, but need to know do I have to start mixing it all by hand or can I leave the ingredients in the bread tin covered over until the morning. Any advice on making bread by hand will be much appreciated!! also how long to let it rise,
Thanks in advance
T x

I'd try tipping them onto a well-floured surface and kneading (IME BM dough is much wetter than HM dough). Then cover the bowl with cling film and leave overnight in the fridge. In the morning bring the dough to room temperature, and allow to prove (I'd give 4 hours, if I had time). Then shape, rise for an hour, and bake.

HTH, Penny. x

Zazen999

Hi

Give it a mix tonight if you can, cover in cling film and put in the fridge. Then, look up the temps on the internet for baking it.

Tomorrow, knead until the bread goes like a baby's butt; put it somewhere warm to prove/rise - cover in oiled cling film. It should take about an hour - or until it has doubled in size. If you shape it before letting it rise, it can then go straight into the over to cook. If not; knead again for 10 mins; shape it; let it rise again then bake. I use 180-200 degrees for 30-45 minutes depending on the size of the loaf/rolls etc.

Don't waste it - in the fridge it will keep fine.

P.S.; everyone has different ways of doing things!!!

Penelope_Penguin

Treacle wrote: »

At the moment the yeast is on the top and the water at the bottom - I just don't know if the flour will absorb the water overnight!!
Looks like I'll be having a busy evening I guess!! :-(

That's how I put mine into the BM, and it works overnight and is ready for the morning. The flour doesn't absorb enough water overnight to reduce the efficacy of the yeast.

In that case, I'd leave it overnight as it is, and start off in the morning.

Penny. x

angelavdavis

Treacle wrote: »

At the moment the yeast is on the top and the water at the bottom - I just don't know if the flour will absorb the water overnight!!
Looks like I'll be having a busy evening I guess!! :-(

Oh that is different (I thought it had gone kaput mid-way through mixing), as Penny said, it should be fine until the morning.

squeaky

Are you sure that the breadmaker is dead?

I mean - have you accidentally put it on the timer? I did that once - instant panic