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    You are in: Home / Community Forums / Breads & Baking / Bread texture question
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    Bread texture question

    *Z*
    Mon Feb 07, 2005 6:28 pm
    Food.com Groupie
    I made another loaf of bread in the machine yesterday. The crust turned out fine, it tasted good, but it had a denser texture than I was expecting. It was just a plain white loaf from the recipe that came in the book with the machine (I thought I'd take an easy recipe until I got better at this)Is this just the way white bread made in a machine turns out or am I doing something wrong?Again?? icon_confused.gif icon_lol.gif
    I am getting frustrated! I am going to give it a try until I run out of bread flour and then I think I will give up! icon_confused.gif
    MEAN CHEF
    Mon Feb 07, 2005 9:05 pm
    Food.com Groupie
    May I say that the problem is using a bread machine. ALL bread dough need as much flour as required to obtain a correct texture. Bread machine do not give you that option. the absorption qualities of flour will vary based on the humidity in the air, age of the flour, protein content of the flour etc etc.
    Jenny Sanders
    Mon Feb 07, 2005 9:28 pm
    Food.com Groupie
    You can make a decent loaf in a bread machine. But, Mean is certainly correct that the amount of flour frequently needs to be adjusted.

    I would suggest you make a loaf without the bread macine, to get a feel for what the dough should look like and feel like.

    Then, when you try again in the bread machine, don't just put in the ingredients and walk away - watch it mix. You may need to add a little more flour or water according to what you see happening.

    Once you have an idea of what sorts of adjustments you find yourself making on a regular basis, you can start leaving it alone.
    CarrolJ
    Mon Feb 07, 2005 10:37 pm
    Food.com Groupie
    Zaney1 wrote:
    I made another loaf of bread in the machine yesterday. The crust turned out fine, it tasted good, but it had a denser texture than I was expecting. It was just a plain white loaf from the recipe that came in the book with the machine (I thought I'd take an easy recipe until I got better at this)Is this just the way white bread made in a machine turns out or am I doing something wrong?Again?? icon_confused.gif icon_lol.gif
    I am getting frustrated! I am going to give it a try until I run out of bread flour and then I think I will give up! icon_confused.gif


    I adjust the amount of flour to the dough depending on the need. It is easy to add flour or more liquid. I check the bread after 5 -10 minutes of kneading in the machine then add more flour or liquid as needed a little at a time. Sometimes if needed I will reset my machine. I use my machine to mix and knead the bread using the dough cycle only. Then I shape the dough into the shape I wish to bake it in and bake it in the oven. I think if you do this you will get the results you hope for. No mess in your kitchen, no worrying about whether you kneaded it enough, or had the strength to do it sufficiently. In another words none of the hard part and all of joyous part. I'm sure that Mean enjoys making it totally with his hands...but as a woman especially a woman who has arthritis I am a big believer in ABM's. And I love both of mine.
    MEAN CHEF
    Mon Feb 07, 2005 11:00 pm
    Food.com Groupie
    CarrolJ wrote:
    Zaney1 wrote:
    I made another loaf of bread in the machine yesterday. The crust turned out fine, it tasted good, but it had a denser texture than I was expecting. It was just a plain white loaf from the recipe that came in the book with the machine (I thought I'd take an easy recipe until I got better at this)Is this just the way white bread made in a machine turns out or am I doing something wrong?Again?? icon_confused.gif icon_lol.gif
    I am getting frustrated! I am going to give it a try until I run out of bread flour and then I think I will give up! icon_confused.gif


    I adjust the amount of flour to the dough depending on the need. It is easy to add flour or more liquid. I check the bread after 5 -10 minutes of kneading in the machine then add more flour or liquid as needed a little at a time. Sometimes if needed I will reset my machine. I use my machine to mix and knead the bread using the dough cycle only. Then I shape the dough into the shape I wish to bake it in and bake it in the oven. I think if you do this you will get the results you hope for. No mess in your kitchen, no worrying about whether you kneaded it enough, or had the strength to do it sufficiently. In another words none of the hard part and all of joyous part. I'm sure that Mean enjoys making it totally with his hands...but as a woman especially a woman who has arthritis I am a big believer in ABM's. And I love both of mine.


    No, i use a mixer with a dough hook where I can see what is happening as it kneads.
    CarrolJ
    Mon Feb 07, 2005 11:19 pm
    Food.com Groupie
    MEAN CHEF wrote:
    CarrolJ wrote:
    Zaney1 wrote:
    I made another loaf of bread in the machine yesterday. The crust turned out fine, it tasted good, but it had a denser texture than I was expecting. It was just a plain white loaf from the recipe that came in the book with the machine (I thought I'd take an easy recipe until I got better at this)Is this just the way white bread made in a machine turns out or am I doing something wrong?Again?? icon_confused.gif icon_lol.gif
    I am getting frustrated! I am going to give it a try until I run out of bread flour and then I think I will give up! icon_confused.gif


    I adjust the amount of flour to the dough depending on the need. It is easy to add flour or more liquid. I check the bread after 5 -10 minutes of kneading in the machine then add more flour or liquid as needed a little at a time. Sometimes if needed I will reset my machine. I use my machine to mix and knead the bread using the dough cycle only. Then I shape the dough into the shape I wish to bake it in and bake it in the oven. I think if you do this you will get the results you hope for. No mess in your kitchen, no worrying about whether you kneaded it enough, or had the strength to do it sufficiently. In another words none of the hard part and all of joyous part. I'm sure that Mean enjoys making it totally with his hands...but as a woman especially a woman who has arthritis I am a big believer in ABM's. And I love both of mine.


    No, i use a mixer with a dough hook where I can see what is happening as it kneads.


    Sorry...I would like to have one of those nice mixers but am afraid they are beyond my family budget. I know you prefer your method. Now that you and Shelly are a twosome, who does most of the cooking at your house now?
    MEAN CHEF
    Mon Feb 07, 2005 11:44 pm
    Food.com Groupie
    CarrolJ wrote:
    MEAN CHEF wrote:
    CarrolJ wrote:
    Zaney1 wrote:
    I made another loaf of bread in the machine yesterday. The crust turned out fine, it tasted good, but it had a denser texture than I was expecting. It was just a plain white loaf from the recipe that came in the book with the machine (I thought I'd take an easy recipe until I got better at this)Is this just the way white bread made in a machine turns out or am I doing something wrong?Again?? icon_confused.gif icon_lol.gif
    I am getting frustrated! I am going to give it a try until I run out of bread flour and then I think I will give up! icon_confused.gif


    I adjust the amount of flour to the dough depending on the need. It is easy to add flour or more liquid. I check the bread after 5 -10 minutes of kneading in the machine then add more flour or liquid as needed a little at a time. Sometimes if needed I will reset my machine. I use my machine to mix and knead the bread using the dough cycle only. Then I shape the dough into the shape I wish to bake it in and bake it in the oven. I think if you do this you will get the results you hope for. No mess in your kitchen, no worrying about whether you kneaded it enough, or had the strength to do it sufficiently. In another words none of the hard part and all of joyous part. I'm sure that Mean enjoys making it totally with his hands...but as a woman especially a woman who has arthritis I am a big believer in ABM's. And I love both of mine.


    No, i use a mixer with a dough hook where I can see what is happening as it kneads.


    Sorry...I would like to have one of those nice mixers but am afraid they are beyond my family budget. I know you prefer your method. Now that you and Shelly are a twosome, who does most of the cooking at your house now?


    I cook most of the dinners.
    CarrolJ
    Tue Feb 08, 2005 10:08 am
    Food.com Groupie
    MEAN CHEF wrote:
    CarrolJ wrote:
    MEAN CHEF wrote:
    CarrolJ wrote:
    Zaney1 wrote:
    I made another loaf of bread in the machine yesterday. The crust turned out fine, it tasted good, but it had a denser texture than I was expecting. It was just a plain white loaf from the recipe that came in the book with the machine (I thought I'd take an easy recipe until I got better at this)Is this just the way white bread made in a machine turns out or am I doing something wrong?Again?? icon_confused.gif icon_lol.gif
    I am getting frustrated! I am going to give it a try until I run out of bread flour and then I think I will give up! icon_confused.gif


    I adjust the amount of flour to the dough depending on the need. It is easy to add flour or more liquid. I check the bread after 5 -10 minutes of kneading in the machine then add more flour or liquid as needed a little at a time. Sometimes if needed I will reset my machine. I use my machine to mix and knead the bread using the dough cycle only. Then I shape the dough into the shape I wish to bake it in and bake it in the oven. I think if you do this you will get the results you hope for. No mess in your kitchen, no worrying about whether you kneaded it enough, or had the strength to do it sufficiently. In another words none of the hard part and all of joyous part. I'm sure that Mean enjoys making it totally with his hands...but as a woman especially a woman who has arthritis I am a big believer in ABM's. And I love both of mine.


    No, i use a mixer with a dough hook where I can see what is happening as it kneads.


    Sorry...I would like to have one of those nice mixers but am afraid they are beyond my family budget. I know you prefer your method. Now that you and Shelly are a twosome, who does most of the cooking at your house now?


    I cook most of the dinners.


    I bet Shelly loves having someone else doing the cooking and especially a gourmet chef!!!!!!!!!!
    *Z*
    Tue Feb 08, 2005 2:02 pm
    Food.com Groupie
    CarrolJ wrote:
    Zaney1 wrote:
    I made another loaf of bread in the machine yesterday. The crust turned out fine, it tasted good, but it had a denser texture than I was expecting. It was just a plain white loaf from the recipe that came in the book with the machine (I thought I'd take an easy recipe until I got better at this)Is this just the way white bread made in a machine turns out or am I doing something wrong?Again?? icon_confused.gif icon_lol.gif
    I am getting frustrated! I am going to give it a try until I run out of bread flour and then I think I will give up! icon_confused.gif


    I adjust the amount of flour to the dough depending on the need. It is easy to add flour or more liquid. I check the bread after 5 -10 minutes of kneading in the machine then add more flour or liquid as needed a little at a time. Sometimes if needed I will reset my machine. I use my machine to mix and knead the bread using the dough cycle only. Then I shape the dough into the shape I wish to bake it in and bake it in the oven. I think if you do this you will get the results you hope for. No mess in your kitchen, no worrying about whether you kneaded it enough, or had the strength to do it sufficiently. In another words none of the hard part and all of joyous part. I'm sure that Mean enjoys making it totally with his hands...but as a woman especially a woman who has arthritis I am a big believer in ABM's. And I love both of mine.


    I know exactly what you mean with the sore hands! icon_sad.gif I have a really hard time kneading by hand that's why I thought I would try the machine. I do have to add water to mine. I have had to do it with every loaf I have tried.I am going to try just the dough cycle next and see what happens.
    *Z*
    Tue Feb 08, 2005 2:10 pm
    Food.com Groupie
    MEAN CHEF wrote:
    CarrolJ wrote:
    Zaney1 wrote:
    I made another loaf of bread in the machine yesterday. The crust turned out fine, it tasted good, but it had a denser texture than I was expecting. It was just a plain white loaf from the recipe that came in the book with the machine (I thought I'd take an easy recipe until I got better at this)Is this just the way white bread made in a machine turns out or am I doing something wrong?Again?? icon_confused.gif icon_lol.gif
    I am getting frustrated! I am going to give it a try until I run out of bread flour and then I think I will give up! icon_confused.gif


    I adjust the amount of flour to the dough depending on the need. It is easy to add flour or more liquid. I check the bread after 5 -10 minutes of kneading in the machine then add more flour or liquid as needed a little at a time. Sometimes if needed I will reset my machine. I use my machine to mix and knead the bread using the dough cycle only. Then I shape the dough into the shape I wish to bake it in and bake it in the oven. I think if you do this you will get the results you hope for. No mess in your kitchen, no worrying about whether you kneaded it enough, or had the strength to do it sufficiently. In another words none of the hard part and all of joyous part. I'm sure that Mean enjoys making it totally with his hands...but as a woman especially a woman who has arthritis I am a big believer in ABM's. And I love both of mine.


    No, i use a mixer with a dough hook where I can see what is happening as it kneads.


    Can you use just a mixer with a dough hook? Can you knead it the whole way with it or just for the first kneading?Does it have to be a powerful mixer or can it be so-so? Yeah I have alot of questions I know! icon_redface.gif I have a stand mixer with a dough hook but it is an offbrand so it isn't as powerful as a kitchenaid.I would love to use my hands to knead it but they hurt so bad after just a little bit that it honestly isn't worth it. icon_sad.gif
    CarrolJ
    Tue Feb 08, 2005 2:17 pm
    Food.com Groupie
    Zaney1 wrote:
    CarrolJ wrote:
    Zaney1 wrote:
    I made another loaf of bread in the machine yesterday. The crust turned out fine, it tasted good, but it had a denser texture than I was expecting. It was just a plain white loaf from the recipe that came in the book with the machine (I thought I'd take an easy recipe until I got better at this)Is this just the way white bread made in a machine turns out or am I doing something wrong?Again?? icon_confused.gif icon_lol.gif
    I am getting frustrated! I am going to give it a try until I run out of bread flour and then I think I will give up! icon_confused.gif


    I adjust the amount of flour to the dough depending on the need. It is easy to add flour or more liquid. I check the bread after 5 -10 minutes of kneading in the machine then add more flour or liquid as needed a little at a time. Sometimes if needed I will reset my machine. I use my machine to mix and knead the bread using the dough cycle only. Then I shape the dough into the shape I wish to bake it in and bake it in the oven. I think if you do this you will get the results you hope for. No mess in your kitchen, no worrying about whether you kneaded it enough, or had the strength to do it sufficiently. In another words none of the hard part and all of joyous part. I'm sure that Mean enjoys making it totally with his hands...but as a woman especially a woman who has arthritis I am a big believer in ABM's. And I love both of mine.


    I know exactly what you mean with the sore hands! icon_sad.gif I have a really hard time kneading by hand that's why I thought I would try the machine. I do have to add water to mine. I have had to do it with every loaf I have tried.I am going to try just the dough cycle next and see what happens.


    I think that all you have to do is listen to all of us machine owners who do this to know how satisfying it is to make bread this way. A helpful hint...Spray the top of the soft dough lightly with a spray oil (such as Pam) before turning it upside down onto your hand when taking the pan out of the machine. Just that little bit of oil makes it easier to handle the soft dough to shape into your loaf. The more you handle the dough the more you will know what the dough texture should be before shaping and letting it raise to double it's size.

    One thing to remember...if you are baking a large round loaf on a flat stoneware piece don't use such a soft dough that it raises more sideways rather than upwards. Unless of course you like large flatter loaves. I like them nicely mounded, like the beautiful loaves you can buy in the San Francisco Bay area. Of couse when I make this shape loaf I always use one of my Wild Yeast Sourdough Starters, since I adore that crispy crust with the magnificient light airy sour interior. Call me crazy! But I get hungry just thinking of it layered with a nice thick layer of fresh butter!!!!!!!!!!!!!!!! Or dipping it into a nice hot bowl of New England Clam Chowder!

    Just think of it, both coasts covered when you eat San Francisco sourdough bread with New England Clam Chowder!
    CarrolJ
    Tue Feb 08, 2005 2:22 pm
    Food.com Groupie
    Zaney1 wrote:
    MEAN CHEF wrote:
    CarrolJ wrote:
    Zaney1 wrote:
    I made another loaf of bread in the machine yesterday. The crust turned out fine, it tasted good, but it had a denser texture than I was expecting. It was just a plain white loaf from the recipe that came in the book with the machine (I thought I'd take an easy recipe until I got better at this)Is this just the way white bread made in a machine turns out or am I doing something wrong?Again?? icon_confused.gif icon_lol.gif
    I am getting frustrated! I am going to give it a try until I run out of bread flour and then I think I will give up! icon_confused.gif


    I adjust the amount of flour to the dough depending on the need. It is easy to add flour or more liquid. I check the bread after 5 -10 minutes of kneading in the machine then add more flour or liquid as needed a little at a time. Sometimes if needed I will reset my machine. I use my machine to mix and knead the bread using the dough cycle only. Then I shape the dough into the shape I wish to bake it in and bake it in the oven. I think if you do this you will get the results you hope for. No mess in your kitchen, no worrying about whether you kneaded it enough, or had the strength to do it sufficiently. In another words none of the hard part and all of joyous part. I'm sure that Mean enjoys making it totally with his hands...but as a woman especially a woman who has arthritis I am a big believer in ABM's. And I love both of mine.


    No, i use a mixer with a dough hook where I can see what is happening as it kneads.


    Can you use just a mixer with a dough hook? Can you knead it the whole way with it or just for the first kneading?Does it have to be a powerful mixer or can it be so-so? Yeah I have alot of questions I know! icon_redface.gif I have a stand mixer with a dough hook but it is an offbrand so it isn't as powerful as a kitchenaid.I would love to use my hands to knead it but they hurt so bad after just a little bit that it honestly isn't worth it. icon_sad.gif


    It's my understanding that you need a pretty powerful mixer and dough hook to make good bread. Especially some of those recipes which Mean has posted which use 6 cups of flour. When I make one of his recipes I just cut the ingredients in half. But I may be wrong, I'm sure Mean can instruct us both.
    MEAN CHEF
    Tue Feb 08, 2005 2:39 pm
    Food.com Groupie
    Zaney1 wrote:
    MEAN CHEF wrote:
    CarrolJ wrote:
    Zaney1 wrote:
    I made another loaf of bread in the machine yesterday. The crust turned out fine, it tasted good, but it had a denser texture than I was expecting. It was just a plain white loaf from the recipe that came in the book with the machine (I thought I'd take an easy recipe until I got better at this)Is this just the way white bread made in a machine turns out or am I doing something wrong?Again?? icon_confused.gif icon_lol.gif
    I am getting frustrated! I am going to give it a try until I run out of bread flour and then I think I will give up! icon_confused.gif


    I adjust the amount of flour to the dough depending on the need. It is easy to add flour or more liquid. I check the bread after 5 -10 minutes of kneading in the machine then add more flour or liquid as needed a little at a time. Sometimes if needed I will reset my machine. I use my machine to mix and knead the bread using the dough cycle only. Then I shape the dough into the shape I wish to bake it in and bake it in the oven. I think if you do this you will get the results you hope for. No mess in your kitchen, no worrying about whether you kneaded it enough, or had the strength to do it sufficiently. In another words none of the hard part and all of joyous part. I'm sure that Mean enjoys making it totally with his hands...but as a woman especially a woman who has arthritis I am a big believer in ABM's. And I love both of mine.


    No, i use a mixer with a dough hook where I can see what is happening as it kneads.


    Can you use just a mixer with a dough hook? Can you knead it the whole way with it or just for the first kneading?Does it have to be a powerful mixer or can it be so-so? Yeah I have alot of questions I know! icon_redface.gif I have a stand mixer with a dough hook but it is an offbrand so it isn't as powerful as a kitchenaid.I would love to use my hands to knead it but they hurt so bad after just a little bit that it honestly isn't worth it. icon_sad.gif


    Yes you should be able to use your mixer to do all of the kneading.
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