Calling BREADMAKERS! Help me please. Recipes and Tips especially appreciated.

[LadyOfTheFlowers]

My loaves are suddenly not filling the pan and are heavy. They are also a bit white.
Does anyone use plain flour? Does this give 'lighter' results?

anyone?

need to make one soon with all your suggestions.

you should use strong white flour

are you using enough yeast?

i use strong flour atm and for 4 cups of flour it says 2 tsps of yeast.

are you using breadmaker yeast?

yes. it says for machines and by hand.
i used plain flour instead today and reduced the yeast and got a perfect fluffy loaf!

Really? That is interesting. I have always found my white bread firmer than I like. Got a fancy bread baking book today and made a 'biga' (like a foundation dough) before making the main dough and am hoping that might make the difference! I will be baking it soon so will let you know the results.

Think I might try that plain flour less yeast thing though!

I know a great recipes for Gordon Ramsay Tourseki greek bread (like challah bread, sweeter and made with eggs) and soda bread is great to make as there is no kneading or rising!

my white is usually like a cake in texture....?

Yeah, mine if lovely toasted but I wouldn't use it for a sandwich. New 'formula' bread is now in the oven so fingers crossed! Did notice at the end of the recipe it said not to cut into it for 2 hours! Um, no, you see I am planning on having it with my spicy sausage and bean stew in an hour!

watching this with interest.

my white has very dense texture bit like rye bread....not bricklike by anymeans but the holes are not big....need bigger holes...any tips?

sophable might be good idea to try a little more water.

lotf flour behaves differently in diff weather (like my hair!) could be that, i've had some solid loaves lately.

yes thats like mine. it has holes in it but they are small holes like a sponge.

what recipe or proportions are you using?
i have a starter (like the biga thingy) that i add in along with dried yeast and salt and sugar which produces a nice airy loaf.

whats a biga thingy? lol

Yeast - goes out of date quite quickly once exposed to air, so you need to use a new packet every couple of months.

Flour - I only ever use breadmaking flour. If you have a Waitrose near by, their own brand Canadian breadflour is fab, as is Dove Farm Organic.

Also, if you are using flour from the same bag, sometimes there can be a dodgy crop which will give you naff loaves.

Water - if you are making the bread straight away, use tepid water. If the machine is on a timer, use cold water.

Is your breadmaker over a washing machine/dishwasher/tumble dryer? I found out that when the machine is disturbed by vibrations it doesn't rise properly.

If you like the sound of any of these I'll post the ingrediants:

5 seeded
honey & sunflower
ploghmans loaf (from memory has apple juice and branston in)
Spicy fruit loaf - sooooooooo nice
Raisin & hazelnut
Apricot & walnut
Cheese & Bacon
Pesto & Pine Nuts
Maple & Pecan
Banana & Muesli

Hope some of this is of interest xx

i have the dove farm quick yeast in the orange packet and keep it in a airtight tupperware job. i make it every day so i have the same pack for about a month, no longer.
when you say about the vibrations do you meanonly during the rising bit? i have to open the lid near the end of mixing to help it along with the corners of the pan as it leaves flour there otherwise. other than that i dont think imove it whilst it is on. i will have to make sure idont next time, im not sure if i do. (small kitchen so i may well do)
will try the tepid water thing.

would be interested in ploughmans, spicyfruit and cheese.
do you measure in cups or weights?

I use that yeast too, I think it's the best. Do you put the yeast in first, then the flour? If so this will keep the liquid away from the yeast, as it shouldn't get wet before the mixing process.

Am not sure if the vibrations cause a problem during the rising or baking process - sorry!

Spicy Fruit (medium loaf):

1/2 tsp yeast
400g white flour
1 tbsp sugar
15g butter
1 tbsp milk powder
1tsp salt
280ml water
2 tsp cinnamon
75g dried mixed fruit

Ploughmans (large loaf):

1 tsp yeast
250g strong brown flour
250g strong white flour
1 tbsp sugar
25g butter
1 1/2 tbsp milk powder
1 1/2 tsp salt
3 tbsp branston pickle
130ml apple juice
220ml water

Cheese & Bacon (medium loaf):

3/4 tsp yeast
400g stong brown flour
1 tbsp sugar
1 tbsp milk powder
1 tsp salt
50g grated cheddar cheese
290ml water
50g cooked chopped bacon

Happy baking !!!

i put water, milk, oil, sugar, flour, yeast.
i put a tiny bit of salt too, just a sprinkling. apparently it is important as it is something to do with the yeast?
will google after i have noted these recipes! thank you very much! Xx

have been watching this with interest as have just started making bread.

You need to speak to shosha tomorrow..... she is a bread expert

look out for her in the teashop tomorrow morning.

Here's the science bit ....... concentrate!

The salt strengthens the gluten structure, so too little will affect the texture and volume.

However too much salt inhibits the yeast growth, which was also affect the texture and volume.

a biga or starter acts like the yeast. you make it from flour and water and it does the same thing as the yeast, you just effectively makeit yourself.
have only just realised you are using a breadmaker which i've never used so my advice is no help~!
sorry!!

coley- your recipes sound awesome.
am going to try the bacon one?