Are you Bready? Sourdough Bread in a Bread Maker!
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- Опубліковано 22 сер 2024
- Blog: FlockandSquawk.com
Insta: @Flock_Squawk
King Arthur Flour's Recipe:
www.kingarthur...
My Bread Maker's Info:
Brand: MooSoo
Model: BM8611
Amazon Link: I was going to link it, but it appears to not be on Amazon any more. It's in my order history but the link goes nowhere.
Hi Thanks for sharing. I am kind of new to this. It would be awesome if you could make a how to step by step tutorial on how to make the bread you showed. Cheers .
Thank you!
You can make and bake genuine Sourdough without any yeast in a Breadmaker. Either using the French bread programme, which has a sufficiently long rise time, or make the dough, then do the bulk fermentation with the dough in the bread pan, then the Bake only programme, as follows:
White Sourdough loaf
520g flour
10g salt
80g sourdough starter
350ml/g Water
Put it on the 45min pizza dough setting then leave it in there to prove until it rises sufficiently(could take up to 18 hours) then put it on the bake setting for 1 hour - 1 hour 10 minutes.
Thank you for watching and commenting!
Hi there, do you still use this machine, if you do what are your thoughts? i recently just got one and I tried looking everywhere for info and your video is the only information i found on this model of machine.
Hi! I still use the machine and really like it. I haven’t done too much past basic loaves, although I’ve been planning on doing dough for cinnamon rolls in it soon. I find it cleans easily and is easy to use if you have the manual. I rely heavily at referencing the manual to set it, but it meets my needs so far. I haven’t had any issues or found anything that bothers me yet. I hope that my thoughts help!
@@flockandsquawk thanks for your reply, it really does help. I was beginning to think this machine didn't exist with how little info there is out there lol. Do you have any recipes you use? And if you do make that cinnamon bread please let me know how it comes out. That's one I was looking forward to doing.
@@texasadrenaline Of course! I don’t really have any recipes in particular to recommend, I mostly choose different ones every time. But all recipes by King Arthur flour I’ve tried, bread or otherwise, have been fantastic so I’d recommend giving them a look. Pinterest is my go to for finding recipes too and then I just make sure to specify the size of the bread maker so it doesn’t make too much then reference the manual to match the settings. I will make sure to let you know if I try cinnamon bread!
I have a MOOSOO 👍👍@@flockandsquawk
Where’s the recipe?
Link in the description! But here it is:
www.kingarthurbaking.com/recipes/bread-machine-sourdough-bread-recipe
If you liked this maybe you’ll like my discard video!
Sourdough crackers might be the best use of your discard
ua-cam.com/video/I19zqOHv4sU/v-deo.html
Shouldnt need yeast or oil in sourdough bread!
Thank you for watching and commenting!
This isn’t true sourdough and true sourdough can partly be made in the bread machine. This has yeast and a ton of starter. I use no yeast and 1/2 cup starter.
Thank you for watching and commenting!
We’re is the measurements?
There’s a link to the recipe in the description!
My opinion: bread machine used incorrectly and/or recipe to improve (baked bread: color of sides & top too pale, rising problem looking at unspherical / unevenly collapsed top …).
See ‘troubleshooting guide to improve your recipe’ in the manual of your bread machine.
Try using baker’s math for your bread recipe = no rocket science !
- 100% ‘strong’ bread flour (with min. 10% protein !)
* max. water% according to protein% (10-12, 13-14, >15% protein => resp. 60, 65, 70% water)
* starter% according to room temperature [cold ( hot (>) resp. 20 -> 10% active starter]
- salt: 1,5-2%
Remark: feeding ratio for active starter is ‘1-5-n’ weights of resp. ‘old starter - flour - water’ (dry: 2,5; normal: 5; wet starter: 10). Yours seems more to be a wet starter (with pro & cons …).
First use a ‘only dough’ program of your bread machine.
When finished: put a little dough sample in small container to determine the correct dough size increase. Again according to protein% (10-12, 13-14, >15% protein => resp. 20-40, 40-70, 70-110% sample increase)!
[Otherwise: use a ‘rise time table’ to avoid over- or under-fermentating / -rising ?].
Remarks:
* the max. ‘Basic Baker’s Temperature’ before mixing the ingredients (TBB = Troom + Tflower + Twater) according to manual or machine mixing method are resp. 70°C/158°F or 60°C/140°F (to avoid overheating)
* the max. dough temperature after mixing should be 25°C/77°F (optimal rise)
Up to you to pre-cool/-heat water and/or flower !
* for some flowers (whole grain) it’s good for better results to manually enhance the machine knead before bulk rising (see manual & results).
After ‘sufficient’ rising, besides the sample (6-12 … hrs, conveniently in/out the fridge …) : use a ‘sufficient’ bake program (till core temperature of bread reaches 92°C/198°F or ‘hollow sound’).
External oven: 20’ @ 250°C/482°F, bread machine: 1 hr @ lower temperature?
Each home setting and/or expectation is different, so figures above will vary accordingly and YES : more the taste than the looks of YOUR bread matters.
But MY opinion remains : only makes a YT clip when your content is fully tested, according to ‘common standards’. Nobody needs zillions of try&error -> failure YT clips / channels !!
For the geeks: see YT channel ‘Bread Code’ (with free e-book) !!
Thank you for commenting!
people who play silent video don't help ANYONE !