Adapting bread machine recipe, 2 questions
I am looking at Beth Hensperger's Bread Machine book. There are so many interesting recipes, I would like to make some of them. Could I just take a BM recipe and make it by hand or stand mixer? I don't see anything that is glaringly different from a recipe that is written for hand mixing, at least not that I can tell. Or is there a kind of guide line for making BM recipes outside the machine?
Specifically for her recipes, she adds a lot of gluten to the BM version VS none to the same bread recipe made by hand in her Bread Bible. Why is that? Why so much gluten for the BM version?
Thank you so much for your help!