Bread Machine Dough problems
Hi every one..just joined as looked like a good site, and I need help lol.
**I want to use my bread machine to make dough, but take it out after dough cycle and bake in oven in bread pan or on pizza stone, depending on bread.
My loaves have turned out very dense with little rise. Dough seems very tough.
I am using Pillsbury best bread dough
Red star active dry yeast I have not been proofing the yeast, and maybe that is part of problem? The expiration dates on yeast are a year from now. I am using the little packs that come together in 3's.
I use olive oil for what ever oil is called out for.
I have been using well water that is supposed to be the best around.
I am unsure of the steps needed. I have been taking out of bread machine after dough cycle, punch it down, let it rise (what little it does), and put in oven.
Can some one explain step by step how to make dough in bread machine and bake in oven, including yeast type, any kneading (how long), and how many times to rise, punch down and when, water temp, and any other
information or point to link or video??
This is very frustrating, and I have been reading but have not found my answers.
* A note..please including instructions on using the Instant/bread yeast, as it seems most people are going to this. I just want to concentrate on making white bread for now.
* Is there a place to get recipes that call out for weights and not cups/tbs etc.??? I have a small scale.
LAST Question I understand a lot of bakers use "00" dough for pizza dough, is there a way to mix say bread flour and cake flour just an example,
to get the same qualities as "00" dough???
Thank you for any help