Ive had an OSTER breadmachine for years now& found that making a 1&1/2 lb. Loaf on a 1 lb. Setting,&putting it on a light crust,THEN stopping the machine 10 minutes earlier than the ending timer beeper MAKES A GREAT LOAF OF BREAD!!! Its like commercial sandwich bread!!!!!!
Thank you. This was very helpful. I follow the manufactures recipe and my one pound loafs come out fine. When I double the recipe for a two pound loaf (per the manufacture), the top blows off. I can see it pressing against the top of the bread maker near the end of the cycle. I suspect it is too much of something.
Hi. i was wondering if you could help me out. I have breadmaker BM450. My problem is that once the bread is done, the kneader is stuck in the bread. Half of the bread is wasted because I have to make a hole at the bottom of the bread to take the kneader out. Any advice will be helpful. Thank you .
Check your manual, these machines operate in timed stages, find the one just before it enters the bake cycle, on my setup that's at the 1:35 minute mark. I open the lid, pull up the dough and remove the paddles (my machine has 2) drop it back in, close the lid and let it go.
It happened to me. I believe that the best is taking out the dough after is ready, take out the kneader and place the dough back in the machine to bake.
I found that oiling the paddle inside and out and then taking the bread out as soon as it was done and the paddle whilst the bread was still very hot, i used oven gloves for this
Breadmaker trouble with most breadmakers - refering to the machine - occurs after two or three years when the paddle-spindle starts to rust in its bearings. This occurs because a hot, moist environment requires very high quality steel not to rust. If you catch the sticking of the spindle early, you may use WD-40 to free it. From that point, use your machine to knead. Before the final rise or fermentation, transfer the dough to an external loaf pan. Let the dough rise for about an hour; then bake in your oven or oven/broiler for 40-45 minutes at 350F. Decades ago, better quality steel was used. My Black & Decker (made in USA) kneaded and baked with no rust problems for over 20 years.
All purpose flour will make bread, but it won't be as soft. Bread flour has a higher gluten count which is what allows it to rise so much and maintain the softness you would expect from a good loaf.
Why is my banana bread "doughy" on top (centre) even after leaving it in warmer for nearly 1 hour? Followed receipt exactly in Breville booklet, measured everything. It takes 1.50 minutes on level 7 setting (non yeast product). Other products like bread 600g and 900g are lovely, perfectly cooked. Thanks for helping out.
I must be really lucky I have a lidls silver crest bread maker and I literally chuck the ingredients in egg straight from the fridge butter etc I rarely get any issues at all. Top sometimes sinks slightly only if I don't get it it out on time because I'm out.
My dough comes up so beautifully on the second prooffing 1 inch over the top if the loaf pan I would be baking in n then in theiven it sink down atleast 2 inches. Please help.me understand where I'm.going wrong.
Never use cold eggs. And use warm milk. It will make your bread sunk in. I even sell them now. Always use no 1 for basic. Light color. Choose 750 grams. Mixinh raisin, almond, choco chips, rice choco, choco powder 3 spoons. Well done with nice crispy
Having stuck with the same two recipes; (A) whole white and (B) part wholemeal, part white with complete success for the last couple of years, my last four loaves; one of B and three of A have all been doughy and sticky in the middle. All the loaves have risen perfectly, they have a nice colour, a good crust but after the first 2 slices, they're unusable. The inside has no structure to it and as you attempt to slice it, the bread separates, leaving a sticky doughy residue on the bread knife. Since all the ingredients are fresh and there are no changes to previous loaves, I can only presume that my Panasonic 2500 is not baking properly. I'll try a dough only cycle and an oven bake and see if that makes any difference.
Our problem appears different to all others, our bread comes out not as a square brick shape but high at one end and half the height at the other end. our machine is a Panasonic 2500 and is getting on a bit. The problem appears with all flours Strong White, Brown and wholemeal.
I got a thermometer/hygrometer for the kitchen. I’m in California and there is a huge variation in humidity. Check out Amazon for a small magnet-backed unit. It’s just a few dollars. When the weather is dry add more water, too humid reduce it.
you wouldn't be able to, you need a gluten structure to trap the air to make it rise. almond and coconut flour dont have the starches flour does so it cannot rise.
I used too much yeast and they're like beads in my perfect bread dough, I rly don't know what I should do, possibly add more water and hope it dissolves then let it rise a again :(
I have a panasonic bread machine It's been a month since my bread doesn't lift, I tried changing yeast and flour but nothing has happened. I have tried different recipes that worked well before but now the bread does not rise. what could be happening?
I have a Panasonic machine too. It's really never made a bad loaf. Mine has an auto yeast dispenser. If you measured properly I'd guess it was the flour. But honestly, I buy just typical flour, nothing special, but usually bread flower. Maybe your machine is a lemon, but if it fails in the same way consistently you might be able to adjust the ingredients and/or settings accordingly.
*_eder mendez yap sam_* As you just mention the problem could be the weather but also could be related to the air conditioner or the temperature in the kitchen environment I mean if somebody is using the oven at the same time or cooking at the same time or a main door is open. Let us know if you figure it out.
Remember 100, 60, 2 and 2. No matter how much flour you have, it will always equal 100%. Now weigh the flour (I recommend grams). Divide that weight by 100. 360g / 100 = 3.6. Remember (or write down) 3.6. Next is your water (or liquid) at 60% of the flour weight (which is 360g). 3.6 x 60 = 216g. You will need 216 grams of water. Next is salt at 2%. 3.6 x 2 = 7.2g. You will need 7 grams of salt. Same thing for yeast, also at 2%. This is a starting point. Your results will vary depending on how warm your kitchen is, how humid it is, flour you use, and (as my Granma would say) how wet your water is. You can reduce the flour from 3 cups to 2 1/2 cups, and adjust everything with ease. 2 1/2 cups of flour = 300g. 300 / 100 = 3.0. 3 x 60 = 180. 3 x 2 = 6. 3 x 2 = 6. So the new recipe would be 300g of flour, 180g of water, 6 grams of salt and yeast. Note: My Granma explained the times that your dough comes out really dry or extra wet (even though you've followed the recipe to the letter) as times that the water you used was either really dry or extra wet. And you know... so far, that's the best explanation that I've heard.
@@ErikAmerica100 Just look up "Baker's percentage" or "Baker's math". You'll find lots of videos and explanations on it. And don't be afraid to make mistakes. Most if your mistakes will still taste pretty good. They may look like cra... ah... poop, but they will still taste good. And in the worst case, the birds and squirrels will love your mistakes. 🍞 👍
Are there any rules-of-thumb on how much (gluten) Rye/Barley can be safely substituted for a recipe that calls out for white flour? Or how much (gluten-free) amaranth/spelt/teff can be used before the bread won't rise/bake appropriately?
I use half rye and half bread flour. But I don't mind a denser loaf. Recipes I've seen state no more than 1/3 rye 2/3 bread flour. I also proof my yeast in warm sweet water every time. The yeast being awake seems to help with the heavy lifting. I use a bit extra water and sometimes I mix everything together before I put it in the bread machine, because I have a cheaper machine and I think it does not always do a thorough mixing job.. I do not use any of the other flours you mention, so I can't give you my experience with them. Good luck.
Use "bread flour" for both wheat and rye. It has the right amount of gluten, so your dough will hold the air properly. Polish wheat/rye bread is 60/40. Meanwhile German wheat/rye bread has more rye.
I follow the instructions of the flour. I have been using a multigrain flour and my results have been pretty positive except for a couple of occasions where the flours seems not to have cooked properly. I am using 250g of flour mixed with 1/2 teaspoon of salt and a couple of teaspoons of apple sauce as a substitute for oil. Water is 140ml which is chilled to about 5 degrees C and reduced by 10ml if the ambient temp is above 25 degrees C. I add an assortment of cranberries, raisins, poppy seeds, flax seeds, pumpkin seeds and sunflower seeds. Yeast is a dry yeast which comes in a sachet for the flour. Normally the crust comes out a lovely brown and is chewy. The rise is not as high as expected and the inside could be airier. What am I doing wrong for the insufficient rise and the occasionally uncooked dough?
Sounds like the yeast isn’t properly or fully blooming. This could be because your water is too cold; yeasts like warm water (not overly hot). The yeasts are alive and eat the sugar in order to bloom, this is done in a warm environment (~90 deg F). I have seen water temps recommended from 70F to 110F; too cold & the yeasts stay dormant and too hot and it kills them.
Whenever I move to a new place, I usually set out a pan of yeast with some water and sugar overnight before making my first loaf the next day. The first few loaves may not come out perfect but then I will get the hang of the environment I am in and then it will be perfect loaves every time afterwards.
Do you mean to use the yeast left overnight to make a loaf... or to observe the next day how the yeast evolved during the overnight???!!! Thank you for the great tip. Note.- Sorry if I make a stupid question but I’m new baking bread... and I suppose there might be some others in the same condition.
Maybe teflon coating of your container is scratched? Maybe you are not using enough oil in your recipe? Before adding ingredients, spread some oil on the walls of the container with a tissue.
i can never get my bread out of the pan. other than that the paddle is stuck inside the bread. the bread itself is fine though. how can i prevent this?
I used my new Pohl Schmitt bread maker and both loaves so far come out real "crumbly", falls apart and won't let me get a nice "slice" of bread. I'm sure its something I'm doing wrong. Please help. I' used All Purpose flour ~
We've got a lovely little advice guide covering what's possible with your bread maker David: www.which.co.uk/reviews/bread-makers/article/bread-makers-your-questions-answered We'd then also suggest having a little venture on the internet to find some low-carb bread recipes and experimenting to find one that suits you! There's a lot of them out there.
After 21 try's I almost given up! I tried many amounts of ingredients and still can't get the right wholewheat loaf from the machine.. and now the mad panic times of the virus event happened, people gone loony and panic brought all the bread making ingredients So I can't even do home bread making now! Such a pain.
Sorry to read of your troubles. Don't give up, I love my bread machine - you just have to find the right recipe to build some confidence. I'm about to run out of yeast so am taking the sourdough plunge! Stay well
Hi there - saw your post - have you tried 1 cup whole wheat to 2 cups of white ? (also a bit extra rapid yeast) I use my bread machine for the dough only - can't knead the bread myself (arthritis) ...google bread machine dough recipes...there's lots of really good ones out there...good luck!
What I’ve learned over 30 years using a machine is that 100% whole wheat comes out too dense. I substitute some regular flour and it lightens it up quite nicely. If you are using 3 cups of whole wheat, then do 2 1/2 and 1/2 cup white flour. You can make adjustments to the amount of white flour, as long as the total comes out to 3 cups. Adding more yeast didn’t fix the problem or more or lest water. Sometimes I wondered if it’s in the needing time or raise time. But most machines don’t allow us to adjust those things. The Breville allows that variation but it takes A LOT of trial and error.
My bread always comes out looking great, color and risen well....but so very dense and tough to slice I use fresh everything , yeast for bread machines, bread flour, water temperature correctly checked, but it is still dense-how can I get a nice fluffy soft texture?? I do check it while it is rising and it feels good and springy to the touch...help!
Jo S Check what the dough is like for the first ten minutes of the continuous kneading process (not the initial pulse mixing when you first start the cycle) the machine shouldn’t have any trouble kneading the dough if it seems like the machine is struggling to turn the dough is far too tough. For most breads, the dough should move freely around the pan and be soft, slightly tacky and smooth, it should form one even ball. Once you’ve observed that is the consistency, you can then leave the machine to it... The machine only has a computer, it doesn’t have a brain. 😊
*_Jo S_* Hi there. Well, in the video they just talk about a condition close to yours.They show a loaf that is dense at the bottom and fluffy at the top which is an indication of (a bit) too little water that causes the machine to not be able to mixed the dough well. Also they refer of the recipes in the manual (of machine) as being GENERIC and that in regard to flour is better to follow the amount of water the manufacturer (of flour) recommend to use.
Breadmaker electronics has a provision to restart from where it stopped. This works for about 5 to 7 mins of power outage. Slight collapse of the bread should not make any difference. However if the collapse is more than 30%of the size, then we have to abort the process.
I have the same problem, it almost looks like it's burnt. I have a very old Breadman machine. So I don't know if that's the problem or not I'm about ready to buy a new one. The one I have was given to me, plus it makes a racket when it's kneeling the dough. Is your machine old too?
After last rise cycle baking time should be about 40 mins. If it starts browning darker than you like then either the machine baking temp is off (To high) or the cook time is wrong. It won’t hurt if you switch it off and remove bread when it reaches the colour you like. Once the loaf is cut and you get to see the inside and it’s not cooked enough then it’s the machine cooking temp is wrong. We prefer to let the machine to work until the cooking begins then remove it and cook in the regular oven.
I feel that bread machines make them overbake which leaves the outer crust so freaking hard that it breaks up& crumbles as you slice it!!!!i hate that!!!!!
My bread is dense at the bottom and nearly choked me today and has never been that bad, but the directions always say never knead for longer than 10 minutes and do not allow it to be sticky and that's what I did but apparently it has to be somewhat sticky with more liquid and it has to be kneaded longer than 15 minutes. Correct? It was fine yesterday after I baked it, but today it was hard and it was stored properly in a bag. I use a KitchenAid with dough hook and in the beginning let my yeast ferment with maple syrup and then add organic flour and spring water , using the paddle at first to mix well then adding the dough hook and at the end I add a little olive oil and sea salt. I roll out the dough and knead it into three loaves of bread. I live in the cold and will open the oven on warm and let the kitchen warm up to 75° degrees or more. I use unbleached organic white flour.
Yeas me too have same problem I am disappointed bake my machine I am so like and anjoy with baking I allredy buy and start all flowing instruction but my nomal bread fail I am so sad
i have a breadmaker it took me a while to get the hang of it.one common mistake i found was i misread tspn thinking it was tablespoon.i find the measure spoons are more accurate.i think bread flour is better than ordinary flour for bread.also sometimes they will say a cup n half of water in recipe.i think it means small cup not a mug.sometimes the recipes are not accurate.eg a cup can be different sizes.sometimes you can just tell if it needs more or less water.it took me a few trial loaves in breadmaker before i got it right.
HI David, thanks for the comment. It might help to know that a 'cup' is actually a specific measure (used a lot in the US) not just a cup you have in the house. If you have a look on your measuring jug you should see 'cups' listed as one of the options.
She still has the price tag on her dress @2.35. Or is it the radio mike? I had a number of disappointing results with my machine. After a quick chat with a local baker, he also recommended I follow the instructions on the packet of flour (millers advice) instead of the manufacturer's generic instructions. Made a huge difference to my bread making and now make a much better loaf once or twice every week.
I thought I'd try using bread machine and ended up with a brick. Now is not the time for experimenting and wasting ingredients. Better off to do by hand and keep control of process.
i live in spain, we can not use our bread making machine as the bread comes out heavey. we can buy flour for the machine but it is german.. our friend is having the same problem?you can buy these machines in spain but i have never seen or heard of anyone using one. we are dying for some decent bread. as the spanish in our town cannot make decent bread. it is like sawdust and the next day you can break concrete with it. can you please help us thank you.
Is it strong bread flour? If it's not then that could explain why it's heavy, there shouldn't be a difference between flour you use in the machine and flour you use if making by hand.
george whincup I live in the Philippines where shop bread is full of sugar. My bread machine is great. Use best quality bread flour and make sure the yeast is not out of date. A bit extra yeast works wonders. I give half as much again. If you can get it, add bread conditioner (a mixture of amylases, preservatives, corn starch) then the bread will stay fine for a few days. Always add a little bit of sugar for the yeast to act on as well as olive oil and salt.
Hi George... help me out here, please; because I live in Spain and I ordered a breadmaker minutes before watching this video and reading your comment. What's wrong with 'Harina de trigo de Fuerza' from Carrefour, for example. It says "Lugar de procedencia del alimento: España". www.carrefour.es/supermercado/harina-de-trigo-de-fuerza-carrefour/R-prod540136/p
@@Chooibah make sure you are using strong bread flour (or add a little Gluten flour - only a teaspoon or two), Yeast must be kept in the fridge or it goes bad.It also expires so check the dates...
My bread keeps sinking in the middle, it looks great in the making process in the machine but when it comes out its sunk in the middle can anyone help.
If you had a bread maker then you’d know how frustrating it is to encounter any of these issues. Having a bread maker doesn’t make if foolproof. You still need to make any needed adjustments just like doing it completely by hand. Also it’s almost impossible to find so many hints in one place. This gentlemen bakes bread for a living and went out of his way to use a bread machine doing all sorts of things to show us what goes wrong. This really is a first for me and I’ve been using a machine for 30 years now. Cut the guy some slack.
I was so concentrated by bread “disasters” until this video host , on 2:35 min, leans to the bread and her dress/price tag was showing up. Oops! 🫣🤭 Wouldn’t be better to place it inside or cut off for a next time? 😉
My bread rises atleaat an inch over thetop of the loaf pan in the second proofing n then falls down 2 inches in the oven . Please help me understand where im going wrong
This is honestly, one of the best materials about bread machines ever. Thanks you a lot!
Ive had an OSTER breadmachine for years now& found that making a 1&1/2 lb. Loaf on a 1 lb. Setting,&putting it on a light crust,THEN stopping the machine 10 minutes earlier than the ending timer beeper MAKES A GREAT LOAF OF BREAD!!! Its like commercial sandwich bread!!!!!!
Thank you. I'll try this change.!
I’m using 500g Lidl strong white and 100g Waitrose whole meal, makes a good loaf that even the kids like and ridiculously cheap!
I tried to make my own bread 4 different times and failed, in one day. I hope I can succeed next week -Sunken top.
Thank you. This was very helpful. I follow the manufactures recipe and my one pound loafs come out fine. When I double the recipe for a two pound loaf (per the manufacture), the top blows off. I can see it pressing against the top of the bread maker near the end of the cycle. I suspect it is too much of something.
Hi. i was wondering if you could help me out. I have breadmaker BM450. My problem is that once the bread is done, the kneader is stuck in the bread. Half of the bread is wasted because I have to make a hole at the bottom of the bread to take the kneader out. Any advice will be helpful. Thank you .
Check your manual, these machines operate in timed stages, find the one just before it enters the bake cycle, on my setup that's at the 1:35 minute mark. I open the lid, pull up the dough and remove the paddles (my machine has 2) drop it back in, close the lid and let it go.
It happened to me. I believe that the best is taking out the dough after is ready, take out the kneader and place the dough back in the machine to bake.
I found that oiling the paddle inside and out and then taking the bread out as soon as it was done and the paddle whilst the bread was still very hot, i used oven gloves for this
Breadmaker trouble with most breadmakers - refering to the machine - occurs after two or three years when the paddle-spindle starts to rust in its bearings. This occurs because a hot, moist environment requires very high quality steel not to rust. If you catch the sticking of the spindle early, you may use WD-40 to free it. From that point, use your machine to knead. Before the final rise or fermentation, transfer the dough to an external loaf pan. Let the dough rise for about an hour; then bake in your oven or oven/broiler for 40-45 minutes at 350F. Decades ago, better quality steel was used. My Black & Decker (made in USA) kneaded and baked with no rust problems for over 20 years.
How do you use the metal hook? Video please. Thx
He knows his stuff
is All Purpose Flour acceptable? Also, self-rising flour? When to use, when not to?
All purpose flour will make bread, but it won't be as soft. Bread flour has a higher gluten count which is what allows it to rise so much and maintain the softness you would expect from a good loaf.
Why is my banana bread "doughy" on top (centre) even after leaving it in warmer for nearly 1 hour? Followed receipt exactly in Breville booklet, measured everything. It takes 1.50 minutes on level 7 setting (non yeast product). Other products like bread 600g and 900g are lovely, perfectly cooked. Thanks for helping out.
Is it possible to have the 100% rye bread recipe and breadmaker directions? I'd really appease it. 😊
I don't know what I did wrong. But it came out very hard on the outside and still doughy on the inside. Followed the instructions to the T.
My bread maker book says to make sure the loaf is cooled completely before cutting it otherwise the middle will be doughy and uncooked.
I must be really lucky I have a lidls silver crest bread maker and I literally chuck the ingredients in egg straight from the fridge butter etc I rarely get any issues at all. Top sometimes sinks slightly only if I don't get it it out on time because I'm out.
My dough comes up so beautifully on the second prooffing 1 inch over the top if the loaf pan I would be baking in n then in theiven it sink down atleast 2 inches. Please help.me understand where I'm.going wrong.
Never use cold eggs. And use warm milk. It will make your bread sunk in. I even sell them now. Always use no 1 for basic. Light color. Choose 750 grams. Mixinh raisin, almond, choco chips, rice choco, choco powder 3 spoons. Well done with nice crispy
Paddle wont work
Having stuck with the same two recipes; (A) whole white and (B) part wholemeal, part white with complete success for the last couple of years, my last four loaves; one of B and three of A have all been doughy and sticky in the middle. All the loaves have risen perfectly, they have a nice colour, a good crust but after the first 2 slices, they're unusable. The inside has no structure to it and as you attempt to slice it, the bread separates, leaving a sticky doughy residue on the bread knife. Since all the ingredients are fresh and there are no changes to previous loaves, I can only presume that my Panasonic 2500 is not baking properly. I'll try a dough only cycle and an oven bake and see if that makes any difference.
Our problem appears different to all others, our bread comes out not as a square brick shape but high at one end and half the height at the other end. our machine is a Panasonic 2500 and is getting on a bit. The problem appears with all flours Strong White, Brown and wholemeal.
I got a thermometer/hygrometer for the kitchen. I’m in California and there is a huge variation in humidity. Check out Amazon for a small magnet-backed unit. It’s just a few dollars. When the weather is dry add more water, too humid reduce it.
Have you worked much with almond flour or coconut flour? My loaves are very dense and I am looking to have them a bit more airy.
We haven't - did you find out how to get them nice and airy?
you wouldn't be able to, you need a gluten structure to trap the air to make it rise. almond and coconut flour dont have the starches flour does so it cannot rise.
I use bread machine flour .. is that ok ?
I used too much yeast and they're like beads in my perfect bread dough, I rly don't know what I should do, possibly add more water and hope it dissolves then let it rise a again :(
Oops! Hopefully this video's been some help to you :-)
I bake in the oven. Before baking; My dough didn’t double in size. Is this a yeast problem?
I have a panasonic
bread machine
It's been a month since my bread doesn't lift, I tried changing yeast and flour but nothing has happened. I have tried different recipes that worked well before but now the bread does not rise.
what could be happening?
I have a Panasonic machine too. It's really never made a bad loaf. Mine has an auto yeast dispenser. If you measured properly I'd guess it was the flour. But honestly, I buy just typical flour, nothing special, but usually bread flower. Maybe your machine is a lemon, but if it fails in the same way consistently you might be able to adjust the ingredients and/or settings accordingly.
@@pay9011
I had to change the flour, and I reduced the amount of water. Maybe the problem was related to weather.
thank you so much for your answer
*_eder mendez yap sam_*
As you just mention the problem could be the weather but also could be related to the air conditioner or the temperature in the kitchen environment I mean if somebody is using the oven at the same time or cooking at the same time or a main door is open. Let us know if you figure it out.
hi i have a black decker b2300 bread maker. i want to make a 3lb whole wheat bread. how many cups of water and flour do i need . thanks
Remember 100, 60, 2 and 2.
No matter how much flour you have, it will always equal 100%. Now weigh the flour (I recommend grams). Divide that weight by 100. 360g / 100 = 3.6. Remember (or write down) 3.6.
Next is your water (or liquid) at 60% of the flour weight (which is 360g). 3.6 x 60 = 216g. You will need 216 grams of water.
Next is salt at 2%. 3.6 x 2 = 7.2g. You will need 7 grams of salt.
Same thing for yeast, also at 2%.
This is a starting point. Your results will vary depending on how warm your kitchen is, how humid it is, flour you use, and (as my Granma would say) how wet your water is.
You can reduce the flour from 3 cups to 2 1/2 cups, and adjust everything with ease.
2 1/2 cups of flour = 300g. 300 / 100 = 3.0. 3 x 60 = 180. 3 x 2 = 6. 3 x 2 = 6.
So the new recipe would be 300g of flour, 180g of water, 6 grams of salt and yeast.
Note: My Granma explained the times that your dough comes out really dry or extra wet (even though you've followed the recipe to the letter) as times that the water you used was either really dry or extra wet. And you know... so far, that's the best explanation that I've heard.
Your grandma explanation was easier than yours... anyway I’m writing it down.
@@ErikAmerica100 Just look up "Baker's percentage" or "Baker's math". You'll find lots of videos and explanations on it.
And don't be afraid to make mistakes. Most if your mistakes will still taste pretty good. They may look like cra... ah... poop, but they will still taste good. And in the worst case, the birds and squirrels will love your mistakes. 🍞 👍
Are there any rules-of-thumb on how much (gluten) Rye/Barley can be safely substituted for a recipe that calls out for white flour? Or how much (gluten-free) amaranth/spelt/teff can be used before the bread won't rise/bake appropriately?
I use half rye and half bread flour. But I don't mind a denser loaf. Recipes I've seen state no more than 1/3 rye 2/3 bread flour. I also proof my yeast in warm sweet water every time. The yeast being awake seems to help with the heavy lifting. I use a bit extra water and sometimes I mix everything together before I put it in the bread machine, because I have a cheaper machine and I think it does not always do a thorough mixing job..
I do not use any of the other flours you mention, so I can't give you my experience with them. Good luck.
Use "bread flour" for both wheat and rye. It has the right amount of gluten, so your dough will hold the air properly. Polish wheat/rye bread is 60/40. Meanwhile German wheat/rye bread has more rye.
0:08 - Blummin 'eck, she looks happy...
It's all that bread!
@@which Especially sour😣dough.
It certainly was too much yeast for mine...sigh😞
Thank you so much, those were nice tips to remember. There is one thing you did not address: why bread sometimes become crumbly?
Humera Ahsanullah to much moisture...
I thought this was a result of not being Kneaded enough which means the elastic gluten stands don't develope
I cant seem. To put the bread basket in the machine
I follow the instructions of the flour. I have been using a multigrain flour and my results have been pretty positive except for a couple of occasions where the flours seems not to have cooked properly. I am using 250g of flour mixed with 1/2 teaspoon of salt and a couple of teaspoons of apple sauce as a substitute for oil. Water is 140ml which is chilled to about 5 degrees C and reduced by 10ml if the ambient temp is above 25 degrees C. I add an assortment of cranberries, raisins, poppy seeds, flax seeds, pumpkin seeds and sunflower seeds. Yeast is a dry yeast which comes in a sachet for the flour. Normally the crust comes out a lovely brown and is chewy. The rise is not as high as expected and the inside could be airier. What am I doing wrong for the insufficient rise and the occasionally uncooked dough?
Sounds like the yeast isn’t properly or fully blooming. This could be because your water is too cold; yeasts like warm water (not overly hot). The yeasts are alive and eat the sugar in order to bloom, this is done in a warm environment (~90 deg F). I have seen water temps recommended from 70F to 110F; too cold & the yeasts stay dormant and too hot and it kills them.
Whenever I move to a new place, I usually set out a pan of yeast with some water and sugar overnight before making my first loaf the next day.
The first few loaves may not come out perfect but then I will get the hang of the environment I am in and then it will be perfect loaves every time afterwards.
That's a good idea - practice makes perfect after all!
This tip was the key I needed to actually get bread..not bricks out of my maker... Thank yo
Do you mean to use the yeast left overnight to make a loaf... or to observe the next day how the yeast evolved during the overnight???!!!
Thank you for the great tip.
Note.- Sorry if I make a stupid question but I’m new baking bread... and I suppose there might be some others in the same condition.
I like which?
Thanks - we like you too!!
Very Interesting! Thank you.
why does the paddle not come out, and the bread sticks to the bottom
Maybe teflon coating of your container is scratched? Maybe you are not using enough oil in your recipe? Before adding ingredients, spread some oil on the walls of the container with a tissue.
My crust gets tooooo thick and when I tried to bake a box cake the crust was thick and hard, a knife wouldn't cut through.
i can never get my bread out of the pan. other than that the paddle is stuck inside the bread. the bread itself is fine though. how can i prevent this?
Do you grease your pan?
You can flour the pan. It works 100%
Hold up! At 4:32, someone actually put their willy in that loaf.
Who doesn't love a sausage loaf?
I used my new Pohl Schmitt bread maker and both loaves so far come out real "crumbly", falls apart and won't let me get a nice "slice" of bread. I'm sure its something I'm doing wrong. Please help. I' used All Purpose flour ~
You answered your own question, you should be using flour marked "Strong" or "Bread", not all purpose
Can you make Keto bread in a bread maker thanks
ua-cam.com/video/sFdN4tF_eCQ/v-deo.html
How do you use bread machine for low-carb bread
We've got a lovely little advice guide covering what's possible with your bread maker David:
www.which.co.uk/reviews/bread-makers/article/bread-makers-your-questions-answered
We'd then also suggest having a little venture on the internet to find some low-carb bread recipes and experimenting to find one that suits you! There's a lot of them out there.
After 21 try's I almost given up! I tried many amounts of ingredients and still can't get the right wholewheat loaf from the machine.. and now the mad panic times of the virus event happened, people gone loony and panic brought all the bread making ingredients So I can't even do home bread making now! Such a pain.
Sorry to read of your troubles. Don't give up, I love my bread machine - you just have to find the right recipe to build some confidence. I'm about to run out of yeast so am taking the sourdough plunge! Stay well
Hi there - saw your post - have you tried 1 cup whole wheat to 2 cups of white ? (also a bit extra rapid yeast) I use my bread machine for the dough only - can't knead the bread myself (arthritis) ...google bread machine dough recipes...there's lots of really good ones out there...good luck!
I have a wonderful wheat bread recipe!!!!
What I’ve learned over 30 years using a machine is that 100% whole wheat comes out too dense. I substitute some regular flour and it lightens it up quite nicely. If you are using 3 cups of whole wheat, then do 2 1/2 and 1/2 cup white flour. You can make adjustments to the amount of white flour, as long as the total comes out to 3 cups. Adding more yeast didn’t fix the problem or more or lest water. Sometimes I wondered if it’s in the needing time or raise time. But most machines don’t allow us to adjust those things. The Breville allows that variation but it takes A LOT of trial and error.
I carried out the initial clean of my new machine and did the 10 minute bake, cleaned it put in a mix now it won’t start, any advice out there.
David Baker plug it in 🔌
My bread always comes out looking great, color and risen well....but so very dense and tough to slice
I use fresh everything , yeast for bread machines, bread flour, water temperature correctly checked, but it is still dense-how can I get a nice fluffy soft texture?? I do check it while it is rising and it feels good and springy to the touch...help!
Jo S Check what the dough is like for the first ten minutes of the continuous kneading process (not the initial pulse mixing when you first start the cycle) the machine shouldn’t have any trouble kneading the dough if it seems like the machine is struggling to turn the dough is far too tough. For most breads, the dough should move freely around the pan and be soft, slightly tacky and smooth, it should form one even ball. Once you’ve observed that is the consistency, you can then leave the machine to it... The machine only has a computer, it doesn’t have a brain. 😊
*_Jo S_*
Hi there. Well, in the video they just talk about a condition close to yours.They show a loaf that is dense at the bottom and fluffy at the top which is an indication of (a bit) too little water that causes the machine to not be able to mixed the dough well. Also they refer of the recipes in the manual (of machine) as being GENERIC and that in regard to flour is better to follow the amount of water the manufacturer (of flour) recommend to use.
how to put out the red light
My bread is dense and the crust too hard.
I want dense bread
I need to know what to do if the machine stops during baking how to start again
Help please
Can you give me a answer?
Throw out ypur 1 dollar worth of ingrients and re do it.
Breadmaker electronics has a provision to restart from where it stopped. This works for about 5 to 7 mins of power outage. Slight collapse of the bread should not make any difference. However if the collapse is more than 30%of the size, then we have to abort the process.
If the machine resets due to the prolonged stoppage, press the off button, choose bake only from the menu and start baking again
Thank a million 👍👍👍great tips
Why my bread maker makes bread in dark crust even when set on light crust?
I have the same problem, it almost looks like it's burnt. I have a very old Breadman machine. So I don't know if that's the problem or not
I'm about ready to buy a new one. The one I have was given to me, plus it makes a racket when it's kneeling the dough. Is your machine old too?
After last rise cycle baking time should be about 40 mins. If it starts browning darker than you like then either the machine baking temp is off (To high) or the cook time is wrong. It won’t hurt if you switch it off and remove bread when it reaches the colour you like. Once the loaf is cut and you get to see the inside and it’s not cooked enough then it’s the machine cooking temp is wrong. We prefer to let the machine to work until the cooking begins then remove it and cook in the regular oven.
I feel that bread machines make them overbake which leaves the outer crust so freaking hard that it breaks up& crumbles as you slice it!!!!i hate that!!!!!
My bread is dense at the bottom and nearly choked me today and has never been that bad, but the directions always say never knead for longer than 10 minutes and do not allow it to be sticky and that's what I did but apparently it has to be somewhat sticky with more liquid and it has to be kneaded longer than 15 minutes. Correct? It was fine yesterday after I baked it, but today it was hard and it was stored properly in a bag. I use a KitchenAid with dough hook and in the beginning let my yeast ferment with maple syrup and then add organic flour and spring water , using the paddle at first to mix well then adding the dough hook and at the end I add a little olive oil and sea salt. I roll out the dough and knead it into three loaves of bread. I live in the cold and will open the oven on warm and let the kitchen warm up to 75° degrees or more. I use unbleached organic white flour.
Yeas me too have same problem I am disappointed bake my machine I am so like and anjoy with baking I allredy buy and start all flowing instruction but my nomal bread fail I am so sad
Sorry to hear you are having trouble. Did any of the tips in the video help?
Good afternoon. now why the bread sometimes tacking only 3 days to exp
kiwanuka Henry no preservatives..... When you don't have artificial preservatives in food it goes bad
Why does my baked stuff with yeast smell of yeast
Are you using too much yeast?
@@which let me reduce and i see thanxs
i have a breadmaker it took me a while to get the hang of it.one common mistake i found was i misread tspn thinking it was tablespoon.i find the measure spoons are more accurate.i think bread flour is better than ordinary flour for bread.also sometimes they will say a cup n half of water in recipe.i think it means small cup not a mug.sometimes the recipes are not accurate.eg a cup can be different sizes.sometimes you can just tell if it needs more or less water.it took me a few trial loaves in breadmaker before i got it right.
HI David, thanks for the comment. It might help to know that a 'cup' is actually a specific measure (used a lot in the US) not just a cup you have in the house. If you have a look on your measuring jug you should see 'cups' listed as one of the options.
She still has the price tag on her dress @2.35. Or is it the radio mike?
I had a number of disappointing results with my machine. After a quick chat with a local baker, he also recommended I follow the instructions on the packet of flour (millers advice) instead of the manufacturer's generic instructions. Made a huge difference to my bread making and now make a much better loaf once or twice every week.
Definitely the radio mic, not the price tag. Thanks for the top tip on using the miller's instructions though.
I thought I'd try using bread machine and ended up with a brick. Now is not the time for experimenting and wasting ingredients. Better off to do by hand and keep control of process.
i live in spain, we can not use our bread making machine as the bread comes out heavey. we can buy flour for the machine but it is german.. our friend is having the same problem?you can buy these machines in spain but i have never seen or heard of anyone using one. we are dying for some decent bread. as the spanish in our town cannot make decent bread. it is like sawdust and the next day you can break concrete with it. can you please help us thank you.
Is it strong bread flour? If it's not then that could explain why it's heavy, there shouldn't be a difference between flour you use in the machine and flour you use if making by hand.
george whincup I live in the Philippines where shop bread is full of sugar. My bread machine is great. Use best quality bread flour and make sure the yeast is not out of date. A bit extra yeast works wonders. I give half as much again. If you can get it, add bread conditioner (a mixture of amylases, preservatives, corn starch) then the bread will stay fine for a few days. Always add a little bit of sugar for the yeast to act on as well as olive oil and salt.
Hi George... help me out here, please; because I live in Spain and I ordered a breadmaker minutes before watching this video and reading your comment. What's wrong with 'Harina de trigo de Fuerza' from Carrefour, for example. It says "Lugar de procedencia del alimento: España". www.carrefour.es/supermercado/harina-de-trigo-de-fuerza-carrefour/R-prod540136/p
@@Chooibah make sure you are using strong bread flour (or add a little Gluten flour - only a teaspoon or two), Yeast must be kept in the fridge or it goes bad.It also expires so check the dates...
ch282 No and most shop bought bread is poor quality
you forgot too little or no salt when the bread sinks
But have you tried using more Vagisil?
Bread crumbs, all poor shaped breads get to be croutons and bread crumbs
I have a pale loaf. Its no firm at all
Mine did the same what is the solution!
Go to store and buy bread
@@louisvuitton1584 wow. What a good solution Louis butt on
@@dreamleaf6784 dollar store has bread probably a lot cheaper to buy it then make it
@@louisvuitton1584 thanks
My bread keeps sinking in the middle, it looks great in the making process in the machine but when it comes out its sunk in the middle can anyone help.
WHY does my yeast bread taste RUBBERY??? The outside is beautiful, the inside has a good crumb, its springy and open, BUT it is rubbery??!!!!
2:03 The Villain Bread Maker
MUAHAHAHAHA!!
Aw
Paddle wont work on breadmaker
I generally find the loaf is too heavy. I use mine to do all the first steps now and then do the rest by hand and cook in the oven.
COOL VID!....DAUGHTER APPROVED 🙋♀️👱♀️👧
Paddle wont work
Ew
huh?
why my bread made hard
Omg this girl is stiff as hell she looks so uncomfortable lol
She needs some more knead or probably a lot more... anyway everything is about the weather.
@@ErikAmerica100 funny 🤣 I thought so too ... Stiff as dry bread
weird woman
Bread makers are garbage. Just make it the ol fashion way. Elbow grease and flour an water.
Elbow grease is our favourite ingredient in bread! ;-)
Too effin serious for a bread video
If you had a bread maker then you’d know how frustrating it is to encounter any of these issues. Having a bread maker doesn’t make if foolproof. You still need to make any needed adjustments just like doing it completely by hand. Also it’s almost impossible to find so many hints in one place. This gentlemen bakes bread for a living and went out of his way to use a bread machine doing all sorts of things to show us what goes wrong. This really is a first for me and I’ve been using a machine for 30 years now. Cut the guy some slack.
They expensive
I was so concentrated by bread “disasters” until this video host , on 2:35 min, leans to the bread and her dress/price tag was showing up. Oops! 🫣🤭 Wouldn’t be better to place it inside or cut off for a next time? 😉
My bread rises atleaat an inch over thetop of the loaf pan in the second proofing n then falls down 2 inches in the oven . Please help me understand where im going wrong
Too much yeast, try to reduce yeast by abt 2gr. Most likely your kitchen is quite warm.