December 29, 2008 - 1:31pm
autolyse for bread machine
I have been trying an autolyse for my bread machine. (I am trying to find an everyday sandwich bread.) I grind my own wheat and for the moment, I still like the convenience of the bread machine because I can't seem to make it well by hand yet. The texture of the bread seems to be doing better but it still is crumbly when you cut in the middle and falls apart for sandwiches. I have tried following JMonkey's recipe and procedure for whole wheat sandwich bread and put it in the bread machine for kneading and then baked in oven and also, baked in the bread machine. Is there a way to make it less crumbly? What ingredient or technique could improve the texture (besides doing it all by hand)?
Thank you!
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I forgot about gluten as a solution. I will try it to see if it improves my texture. I know others post their blogs so I would appreciate knowing yours. I'm sure there is a good sandwich bread out there that can be made in the bread machine.
Thank you!
Why is it that the bread machine whole wheat recipes call for gluten or lecithin to help it rise or its texture? If I mimic the times in the machine like doing it by hand such as an autolyse, 25 minute knead, 50 minute rise (until doubled), punch down, 25 minute rise, punch down, 40 minute rise (until doubled), then baked 40 minutes which I've done- Why is there such a difference in the bread or ingredients compared to doing it all by hand?
I guess I'm trying to cheat the system with the bread machine but I just haven't the experience by hand yet to know WHY there is a different product produced.
Thank you so much for your help! :)