March 13, 2021 - 7:41am
Novice with a bread making machine
Hello
Thanks for letting me join the Group.
I'm in England.
Just bought a breadmaking machine.
Regards
Share
Hello
Thanks for letting me join the Group.
I'm in England.
Just bought a breadmaking machine.
Regards
What make/model machine didja get?
What kinds of bread do you like?
Hi
A Tower T11002.
I'm already in a pickle with the different systems of measurements ie imperial and metric.
The machine is geared to making loaves as 1lb, 1½lbs and 2lb
I have a Machine Bread Making recipe book and all those recipes are in metric, for loaves in grams that do not convert to 1lb, 1½lbs and 2lbs.
So I need to convert all the metric quantities of all the ingredients of each recipe in the book to imperial to find out the final weight of the loaf to see if they match 1lb, 1½lbs or 2lbs. If they don't then I'll have to start converting everything to 1 gram and 1 oz so I can adjust the ingredients until they fit 1lb, 1½lbs or 2lbs.
The Tower instruction book does contain recipes that fit 1lb, 1½lbs and 2lbs but I understand that there are many other varieties of home made bread. I do not want to be limited.
( I did also find this model's instruction manual on the internet and the sample recipes are in imperial, metric, big spoon, small spoon, ¼ spoon and ' a little '. ).
I could do with finding a book that gives all the measurements in pounds and ounce.
I like mixed grain and fruit breads best but I'm only just starting out.
Regards
I wrote some tips here: https://www.thefreshloaf.com/comment/474010#comment-474010
about how I used my bread machine. I haven't used it in a while.
I would also add:
- beware of foreign recipes. Your local ingredients likely won't match. For instance, your UK basic flour won't match US "all-purpose" flour. You may need to use strong bread flour, or a mix of strong bread flour and basic flour to match US all-purpose.
Your local flour will also likely require more or less water than a US recipe calls for.
So.... It's best to use a UK recipe for UK ingredients in a UK machine.
- If (when) in the future, you would like help with a recipe ("Why did this loaf not come out as expected?") please include the recipe in full, listing all the ingredients, with detailed names/brands/types, both of what the original recipe called for, and please point out any changes or substitutions you made. Type out the recipe, don't make other guess, or have to watch a video to see the recipe.
For instance, if the recipe calls for spelt flour (no further specification) and you used whole spelt flour, that would bollox it up right well.
One thing is not always a proper substitute for another, hence... the devil is in the details.
Inexact or inappropriate substitutions are perhaps the most common cause of a disappointing loaf. Neglecting to adjust the water amount to match your specific flour is a close second. (different brands of flour require slight adjustments to the amount of water. Plus, your flour may have gained, or lost, moisture while in storage at the warehouse, the grocer's shelf, or your pantry.
- Photos of the loaf exterior, and a cut slice, go well towards helping your helpers diagnose a misbehaving loaf.
Bon chance, and Bon appétit, amigo.
Thank you so much, that is definitely wanted.
Best Regards.