June 21, 2016 - 8:03am
Bread machine dough too soft.
Hello, I use a bread machine as I am not strong enough to knead the dough by hand-polio. The trouble that I find is that the dough is too soft to form loafs for baking in an oven. The dough slumps. Is this because bread machine motors are not strong enough to knead a stiffer dough? Would a mixer with dough hook such as a Kenwood be better?
All advice welcome.
Share
to the bread machine...
Or how about looking at some of the no-knead style breads?
A Kenwood may give you more flexibility in the doughs you mix though - I found that their supplied hook wasn't that good and bought a dough spiral (for the Major and Titanium mixers only though)
-Gordon
and what bread machine?
Soft dough often makes nicer bread (depending on what you like, of course). You can always add a bit less water (or a bit more flour) to the pan when you put in the ingredients. Also, how about baking it in a bread pan rather than free-standing loaves? I do this sometimes with my 'hearth' style breads if they are too soft / wet to shape easily, or if my customers want the bread pan shaped loaves for easier slicing.
One more thought - can you 'pause' the mixing cycle to let the dough hydrate for a big longer after the first bit of mixing, and then get it going again to knead the dough? This might make it easier to handle once it's kneaded and risen.