The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sticking with "Wrong" method when you get the right results?

WishfulSpirit777's picture
WishfulSpirit777

Sticking with "Wrong" method when you get the right results?

Hi everyone.

I have a bread machine that I use only on the "dough" setting, since I don't like the shape of loaves baked in the machine (or the hole at the end...I use an old bread machine I got at a thrift store).

I just reread the instructions looking for info on when to add raisins for raisin bread, and I found out I was supposed to be letting my dough get a second rise. The first rise is in the bread machine, the second is suppossed to occur once I have shaped the loaves and put the bread in the bread pan. 

My issue is this: I usually just put the shaped loaves right in the oven, and they come out perfect. Soft, fluffy, perfectly shaped. I make primarily plain breads with a blend of 2:1 bread flour to white whole wheat flour. Also, I live in high altitude, so that probably has something to do with it. 

Should I change my method just because the instructions say I should? Are there other types of bread I should let rise outside the oven? Or should I just stay with what's working? 

MisterTT's picture
MisterTT

like instructions say you should. If it tastes better - you're probably better off doing it the way they say. If it doesn't - why bother?

I do think that breads that have an actual proof (second rise) are better. I think you'll find that to be the case as well. Not to mention the longer fermentation will yield a somewhat longer keeping loaf.

hanseata's picture
hanseata

Even if it works, it's about the taste too. The shorter the fermentation time, the blander the bread.

Happy baking,

Karin