ISO Bread Machine Textbook (not a cookbook)
I bought a bread machine a few months ago. I love it. I can use the timer function to have a simple French bread loaf filling the the house with aroma when I wake up in the morning, or I can make a more complicated loaf using a starter, using the dough setting, then forming the dough by hand, proofing it, and baking it with whatever method. I’m obsessed, I admit it! (Last year it was canning, and the year before, it was sous vide.)
I've purchased several books (Kindle) about bread making in general; they’re all very interesting and I’ve learned a lot from them, but most of them are very artisan based; mixing the dough and kneading it by hand several times, folding etc etc etc. And most of the starters are days-long affairs (I have commitment issues). And I have several bread machine cookbooks, some very good.
I need (no pun intended) a textbook for using bread machines; converting non-machine recipes to machine recipes, baker’s percentages for the machine, and methods for forming and baking dough that’s been processed but not baked by the bread machine. I’ve searched extensively, but all I've been able to find are cookbooks; helpful in a way, and with many excellent recipes, but no real basic “do this for a brioche, do this for a rye bread, do that for a French loaf” kind of instruction. Are you following me?
Any suggestions would be welcome. Digital editions are particularly appreciated, as my kitchen has no room for cookbooks and textbooks. Neither does the rest of the apartment! My poor iPod, which is new, is aging in dog’s years from the accidental flour dustings, the oil splatters, and the water splashes! But it’s my new, favorite “kitchen appliance!”