I was gifted an Elite Gourmet EBM8103 Programmable Bread Maker. It makes good loaves of bread. I want to make dinner rolls and french and Italian style loaves. I was told the Dough Cycle would mix, knead, rest and rise the dough, but not bake, so I could shape and bake in my oven. The issue I have is that this machine has 4 dough cycles and two Mix-Functions listed in its 19 functions
I have enough trouble trying to decipher which dough cycle to use, but have no clue what a Mix-Function is or how to use it. The machine has the following numbered functions;
(11) 100% whole wheat dough
(11) 70% whole wheat dough
(12) Pizza Dough
(13) Leavened Dough
(14-15) Mix-Function
Can anyone shed some light on how these work or when to use them? I am just looking to make some dinner rolls...
Hi!
The main difference between 4 bread machine dough cycles is the time it makes to prepare the dough.
Program #11 takes 3 hours 10 min to prepare the dough. Use it in recipes where the dough should take 3h10min to be ready to be divided and shaped. Usually, French and Italian style bread doughs would take that long to ferment, or even twice as long (run the program twice).
Program #12 takes 45 min to prepare the dough, just enough to knead the dough and let it rest in the warm environment to awaken the dry yeast. It is because the traditional pizza dough is then placed in the fridge to continue to ferment for 24 hours.
Program #13 takes 1h 30 min to prepare the dough. This is the standard dough program in every bread machine in the world. Most likely, your dinner rolls dough would be ready with this program.
The main difference between the two mixing/kneading programs is that one is the standard fixed time and another is programmable.
Program #14 kneads dough or mixes cake batter for 15 min and then stops. You could obviously run it again, if your dough is not kneaded sufficiently by that time.
Program #15 kneads dough or mixes batters for 8-45 min, you decide, set it up by using the up and down arrows to program it. You could stop or run the program again at any time, just observe your dough or batter and decide whether that kneading/mixing time is enough or not.
Wow! Thanks! that information was a tremendous help!!
Just received delivery from Macys in this bread machine and plan on using it only for what is commonly known as the DOUGH cycle, not for baking. The manufacturer and instruction booklet have strange terminology for the machine cycle names. Thank goodness to The FRESH LOAF and master baker, Maurizio Leo, for this forum. Also, thanks to @mariana for interpreting the manufacturer’s strange language. I’ve become a home sourdough baker and use Maurizio’s recipes by a halved version because they’re such large quantities. I love his book, The Fresh Loaf.
This is not Maurizio's site. That would be The Perfect Loaf.
Though, if The Fresh Loaf the blog released The Fresh Loaf the book I'd probably be game.
Actually, there is a book:
The Fresh Loaf Book
I'm not sure why it says it's not available the US, though.
It used to be. I thought I pulled it down completely because I hadn't updated it to adhere to the latest requirements for Kindle ebooks.
It's a handy little machine, it mixes and kneads well. The manual is not very informative about the various programs.
A couple things to be aware of: 1) In order to speed things up, programs 12 and 13 ferment (rise) at fairly high temps, above 110ºF. I haven't used #11, it may be different. It's longer duration suggests its temps may be lower. 2) It bakes at 300ºF max.
It's jam program #16 is excellent. I also use it to make small batches of pizza dough, and it does a decent job at that. Here's the time/temp map of the pizza program.
Thank-you for the responses. It is good to know there are others who have this machine. I agree the Owner's Manual does not convey detailed information about it. I feel fortunate to have found this forum and the good people here. I am much less apprehensive to use this machine. I hope to be able to contribute to the discussions here.
@Windowasher Many thanks for asking that question on the Elite Gourmet Bread Machine cycle labels. Am guessing the mfg. terminology labels might have come from the U.K. and seem strange to those of us in the USA. Your vitally important question and Mariana’s response were very helpful to understanding the just delivered machine.
I’m new to this machine but not new to bread baking. I bought the machine to only mix with the dough cycle. Am also a sourdough bread baker. Is it possible to add chopped walnuts and dried cranberries as a limited amount during the dough cycle that won’t inhibit the bulk ferment/rising process. Today was my first use of this machine and I didn’t hear the Ten Beep warning alert to pause and add in more ingredients during the dough cycle. When the cycle was done, I got an amazing rise out of that dough.