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Bread macine ingredient order?
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KenK
Dec 4, 2012, 12:30:08 PM12/4/12
to
I generally pay little attention to the order in a bread machine recipe
listing. Generally flour first in the 'pot', then other dry stuff in no
particular order, yeast usually last. Then I put the result in the
refrigerator to put in the machine first thing in the morning, and then
add the liquids, then bake.
The machine cookbook says to use recipe order.
Tomorrow I'm going to try following the recipe order including liquids,
but will still store in refrigerator until the morning.
What do you that use the machines think? Order matters? I should prepare
ummediately before baking? On rare occasions I've immediately baked
without the refrigerator interval but noticed no obvious difference.
Seems to me the long series of stirrings the machine uses before baking
would make the order irrelevent.
TIA
--
"Where there's smoke there's toast!" Anon
Jo...@underthewagon.net
Dec 4, 2012, 1:39:39 PM12/4/12
to
(You don't want to kick start the yeast before you are ready.) The
flour should keep the yeast dry so that it doesn't decay.
Regards
JonH
Bertie Doe
Dec 4, 2012, 3:10:37 PM12/4/12
to
wrote in message news:elgsb8p9bihjk5iu6...@4ax.com...
On 4 Dec 2012 17:30:08 GMT, KenK <inv...@invalid.com> wrote:
>
>I generally pay little attention to the order in a bread machine recipe
>listing. Generally flour first in the 'pot', then other dry stuff in no
>particular order, yeast usually last. Then I put the result in the
>refrigerator to put in the machine first thing in the morning, and then
>add the liquids, then bake.
>
>The machine cookbook says to use recipe order.
>
>Tomorrow I'm going to try following the recipe order including liquids,
>but will still store in refrigerator until the morning.
overnight?
Attila Iskander
Dec 4, 2012, 3:03:20 PM12/4/12
to
<Jo...@Underthewagon.net> wrote in message
news:elgsb8p9bihjk5iu6...@4ax.com...
Even with an overnight bake, with the mix standing in the machine part
of the night, so that the bread was ready to eat for breakfast, the flour
acted as an insulator to the yeast
Putting yeast below the water always resulted in wet yeast.
KenK
Dec 5, 2012, 1:10:44 PM12/5/12
to
"Bertie Doe" <monteb...@ntl.com> wrote in
news:ai73m1...@mid.individual.net:
I have things I do first thing in the morning and I'd prefer not to take
time then to load the bread machine but do want to have the bread bake in
the morning. As for refrigerator in the meantime, why not? I thought it
would be better for the yeast overnight minimum, usually longer. I store
the flour in the refrigerator anyway. Doesn't seem to matter to the
resulting loaf.
news:ai73m1...@mid.individual.net:
time then to load the bread machine but do want to have the bread bake in
the morning. As for refrigerator in the meantime, why not? I thought it
would be better for the yeast overnight minimum, usually longer. I store
the flour in the refrigerator anyway. Doesn't seem to matter to the
resulting loaf.
cshenk
Dec 7, 2012, 6:44:29 PM12/7/12
to
KenK wrote in alt.bread.recipes:
It depends on the machine and the difference can be radical in several
ways.
Want to kill to motor fast? Let the water bind to the flour for many
hours before starting the mixing. Treated properly for the version and
level of motor, most machines will last 10 years or so at 3 loaves a
week. You'd be lucky to get 3 years of the same machine done your way
but do not despair.
Measure the dry out and put it in a bowl (can be in the fridge) and the
wet (can be in the fridge) then put the wet at the bottom and dump the
dry on top in the morning.
Grin, I would not bother but then I've been doing the breadmachine
thing so many years i can load any regular loaf in 3-5 mins from
bags/measuring spoons to turning it on.
--
ways.
Want to kill to motor fast? Let the water bind to the flour for many
hours before starting the mixing. Treated properly for the version and
level of motor, most machines will last 10 years or so at 3 loaves a
week. You'd be lucky to get 3 years of the same machine done your way
but do not despair.
Measure the dry out and put it in a bowl (can be in the fridge) and the
wet (can be in the fridge) then put the wet at the bottom and dump the
dry on top in the morning.
Grin, I would not bother but then I've been doing the breadmachine
thing so many years i can load any regular loaf in 3-5 mins from
bags/measuring spoons to turning it on.
--
marco
Dec 12, 2012, 4:54:35 PM12/12/12
to
you should start with the owner's manual recommendations
i personally have more success with getting
the mix wetter than necessary 1st, then
adding more flour, to my desired moisture content
marc
Ophelia
Dec 13, 2012, 8:29:16 AM12/13/12
to
"cshenk" <csh...@cox.net> wrote in message
news:y9Cdnej9G9vA4l_N...@giganews.com...
> Grin, I would not bother but then I've been doing the breadmachine
> thing so many years i can load any regular loaf in 3-5 mins from
> bags/measuring spoons to turning it on.
in first and another wants it in last. I think following the instructions
is a good idea. I am sure if you use the same machine for many years you
will know the sequence and don't need to think about it:)
--
--
http://www.shop.helpforheroes.org.uk/
Tim W
Dec 13, 2012, 1:11:33 PM12/13/12
to
the flour, liquid and yeast up the night before and then set the timer
to do the whole kneading, resting and baking routine in the morning. I
like bread which has had a longer fermentation, especially if it's
wholewheat. I never put the pan in the fridge and I never had the
mixture rise out of the pan.
Tim w
Peter Flynn
Apr 11, 2013, 6:44:49 PM4/11/13
to
On 12/04/2012 06:39 PM, Jo...@Underthewagon.net wrote:
[...]
everything come to room temperature, and you don't want the yeast to get
wet, or the salt to mess with the yeast, before mixing starts.
But a recipe I got for Spelt bread broke this rule, and the author
specifically said the recipe was developed for a Panasonic BB, the same
as I use. http://www.bacheldremill.co.uk/recipes/ said
> 335ml tepid water
> 1½ tsp salt
> 1½ tbsp olive oil
> 500g stoneground spelt organic flour
> 1½ tsp fast-action dried yeast
>
> Put all the items in the breadmaker pan *in the order they
> are given in the Ingredients above.*
But I see from that web page that she has now changed it to make the
yeast go first. I wonder why (and it worked perfectly the original way
round, too).
I'm CCing this to their contact address in case they know.
///Peter
[...]
> Yeast in first, then flour and any other solids, then fat, water last.
> (You don't want to kick start the yeast before you are ready.) The
> flour should keep the yeast dry so that it doesn't decay.
That's what I always reckoned; BMs have an idle time at the start to let
> (You don't want to kick start the yeast before you are ready.) The
> flour should keep the yeast dry so that it doesn't decay.
everything come to room temperature, and you don't want the yeast to get
wet, or the salt to mess with the yeast, before mixing starts.
But a recipe I got for Spelt bread broke this rule, and the author
specifically said the recipe was developed for a Panasonic BB, the same
as I use. http://www.bacheldremill.co.uk/recipes/ said
> 335ml tepid water
> 1½ tsp salt
> 1½ tbsp olive oil
> 500g stoneground spelt organic flour
> 1½ tsp fast-action dried yeast
>
> Put all the items in the breadmaker pan *in the order they
> are given in the Ingredients above.*
But I see from that web page that she has now changed it to make the
yeast go first. I wonder why (and it worked perfectly the original way
round, too).
I'm CCing this to their contact address in case they know.
///Peter
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