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Not so good start at making bread machine recipe in stand mixer

Bhamster's picture
Bhamster

Not so good start at making bread machine recipe in stand mixer

I was quite surprised to see that my profile was still on this site when I've been away for probably more than 10 years. I kind of knew what I was doing back then, but I've been away from bread baking--except for a few years with no-knead bread and then some time making bread in my Bosch Compact mixer.

I purchased a bread machine (budget end) recently but seemed to have gotten a lemon: it filled the house with a metallic odor that still, 2 weeks later, is not completely gone. I've been trying to air it out on our patio, trying many different things, but it's not smelling any better. Amazon told me to toss or give away.

So before I try purchasing another bread machine, I thought I'd try making bread in my little Bosch again. Unfortunately, I didn't seem to have kept any decent notes on recipes, so I'm basically having to start all over again. I purchased used a bread machine cookbook--in anticipation of my bread machine actually working, and so thought I'd use one of those recipes to start:

Whole Wheat Bread (Better Homes & Gardens Best Bread Machine Recipes) adding grams as I figured out this morning:

1 cup milk (227g)

3 T water (44g)

4 tsp honey (28g)

1 T butter (14g)

1.5 cups whole wheat flour (144g)

1.5 cups bread flour (180g)

3/4 tsp salt (5g)

1 tsp active dry yeast (3g) I used SAF instant

Since this is a bread machine cookbook, I had no instructions to go by for using a mixer. I got the milk, water, honey, and butter in the plastic mixing bowl and nuked until around 96 degrees or so, then I added the rest. Mixed  on low until combined and then let mix at medium speed for 5 min. But the dough wasn't coming together at all and I ended up adding nearly 3T of bread flour before it came together better. I gave up on making it form a ball so covered and then put in the oven with the light on. (I had turned it on to 250 and then turned off about 30 minutes prior.) 

Nearly an hour into it, I realized that I never oiled the bowl. So then (forehead slap) I dumped it out on a cutting board to oil the bowl. But I decided to use a new glass bowl which I oiled. Guess what? Hard to get the dough off the cutting board! Doh! (Dough?!) So I finally scraped it off, got in the oiled bowl and have it back in the oven. BUT this is definitely not a ball and is more like the no-knead dough consistency.

I'm just wondering what I should have done and what I do from here. Let's say it rises (as it seems it is doing all right), do I just form and put in a loaf pan to rise again?

Had I better just buy a new bread machine? 

 

 

tpassin's picture
tpassin

Yes, put into a loaf pan.  Let it rise and bake in the pan. It should come out fine.  If you have a probe-style thermometer, check the interior temperature and make sure it's up to something like 205 deg F/96C or higher before ending the bake.

Bhamster's picture
Bhamster

I think I just made matters worse. I had to go out for 2 hours and came home to a bowl full of dough. This is only supposed to make one loaf but it now looks like it would make 2-3. Where do I go from here? Just plop it out on a floured surface and see if it will deflate to one loaf's worth of dough?

Edit: found this from KAF: https://www.kingarthurbaking.com/blog/2018/02/21/over-proofed-dough

But I don't know if I should put into a loaf pan for only 20 minutes when I never even got it into a pan yet.

EDIT AGAIN: I was quite surprised to find the dough deflate and actually have a very nice silky feel after I gave it a little shaping to put in a loaf pan. And it's quite low in the pan so I think it will need more than 20 minutes to come to an inch above the pan, but I'll keep an eye on it. 

Thought I had messed up, but this should work. However, I'd appreciate any advice for next time. Does the recipe look okay to you more experienced types?

tpassin's picture
tpassin

Yes, it will deflate when you start working with it to shape a loaf.  In fact, you should deflate it - gently - to eliminate large gas bubbles.  When you shape the dough into a log, if it seems larger than half the size of the pan then the amount of dough is too large for that pan.  Cut off a piece that will fit and put that into the pan.  If you have another pan put the rest into it.  Otherwise, put the cutoff piece into the refrigerator - covered to keep it from drying out - and after the first loaf has baked, or when it's convenient, shape the second piece, put it into the pan, let it rise, and bake.

Bhamster's picture
Bhamster

It actually came to less than half the pan. It's rising pretty rapidly now , so I"ll keep an eye on it.

Do you have any suggestions about my letting it mix for 5 minutes and it never coming together? Do you think I need to make changes to the recipe or just be prepared to add more flour again next time?

I appreciate your help!

tpassin's picture
tpassin

I thought your dough seemed fairly wet when I read your first post.  So it must have been pretty gloppy.  Adding some flour helped but it wasn't very much flour. I don't use a mixer so I'm not the best person to give advice, but honey and butter always make it harder for dough to come together. I would suggest trying to combine the honey with the water first, and make sure the butter is nice and soft before adding it little by little. I think it would best be added after the dough has come together.

So reduce the amount of water, mix the honey and water, and add softened butter later.  Mix until the dough stops changing how it acts in the mixer. IOW, if it starts to thicken up and climb the mixing hook and slap around, the dough will often go through cycles where it climbs and then it does something else.  At some point it may change and relax and stop going through those cycles. You can certainly stop then.  If it has gotten very tight and just won't let go of the hook to get smeared out by the bowl, that's probably as much as it needs.

But as I said, better to look to someone else about using the mixer!

If the mixer gets very hot, stop and let it cool down for a while.

Bhamster's picture
Bhamster

 

Bread seems to have come out successfully, although maybe a little pale--but the temp was well over 190, so I figured I'd better not bake it anymore. Didn't rise much at all from the height I put it in.

But I agree that it seemed like too much water. I may only use the 1 cup of milk to start next time and add the 3T of water as necessary. I see what you are talking about adding the other items later--found a recipe that did that with a whole wheat dough. I don't think my small mixer could handle adding stuff later to a completely whole wheat dough, but I could try it for this recipe. (That's called making a sponge first?)

I have arthritis in my hands--may need surgery--so that's why I'm trying to make due with a mixer. Or give up and get a machine.

Appreciate the help. Didn't think I was going to end with a loaf of bread today!

tpassin's picture
tpassin

That looks like a fine loaf! Yes, it's pale for my taste, and I would have baked to a higher internal temperature.  But, you know, if the crumb isn't moist and gummy, it's baked enough for now.  Remember that a dough with lots of water will take longer to bake, simply because more time is needed to drive out the water.

OTOH, wet dough that's too stretchy and sticky to hold a loaf shape without support can just be poured into a loaf pan and come out terrific, just like this one did. There's no need to be picky about getting the hydration or kneading just right.

Bhamster's picture
Bhamster

So unlike meat or poultry, going higher than the recommended temperature will not hurt it? I thought when I was well over 190 that I was in trouble. Good to know I could have gone longer. 

tpassin's picture
tpassin

Think 205 deg F. although highly enriched doughs are often baked a little lower.

Wu Ming's picture
Wu Ming

If you appreciate the easiness of baking with a machine, as I do, then consider buying second hand. Almost unlimited options. The one I found had never been used before, stickers still on. It has produced increasingly tasty bread since. Only caution to observe is to test it before buying. Or agree on a return policy. 

Bhamster's picture
Bhamster

Our local FB Marketplace has tons of bread machines for sale, but who's going to let me test it before buying? Or do you just mean, plug it in and make sure it's not dead? 

I don't know if it's still available, but someone had Zo for $50. It's like 20 years old, but I'm sure that's nothing for  them. We have a Zo rice maker that's been going strong for more than that.

I think it's interesting that the ones who sound legit, like this is really their machine and they're not reselling something they know nothing about, almost always say "it works fine, but I learned to make bread without a machine."

 

Wu Ming's picture
Wu Ming

>who's going to let me test it before buying

Considering the nature of machines for sale I would be surprised if they don’t allow you to try them first. I mean plug in and switch it on to check if it is spinning and such. Better if a return policy is in place and you can properly test it at home.

With second hand there’s always more room for surprises. But also afford you to considerably expand options within a very reasonable budget. Last but not least I always consider unused items an opportunity.

$50 for a second hand machine is quite high. With that price definitely they should let you try it at home. 

tpassin's picture
tpassin

Another possibility is a restaurant supply store, if there's one withing striking distance. Many of the ones I've known sell used equipment and sometimes there are mixers.  A big commercial one would still be expensive and way overkill, but sometimes I've seen commercial grade stand mixers that would probably be more than suitable.

Precaud's picture
Precaud

Be careful buying an older Zo. Check every function carefully. Except for replacing the pan and paddles, they were built in such a way that makes them unrepairable by the end user. You have to send them back to Zo for service. Even for something as simple as replacing the drive belt.

Unless you need the versatility of the Zo (custom programs), the older Panasonics are the way to go. Quality of build is better. They mix, knead, and bake better. And are repairable by you if needed.

Davey1's picture
Davey1

Sorry I just have to. I've owned a machine (if you could call it that) and never used it. A cup, a bowl and a scraper is all ya need. Add something to take out the starter and you're good to go.

It is interesting though - being born with the ability I can take care of things myself. The idea of a machine is great - but I don't make bread like that - I'm used to the old way! Now if you can program the things .....  Enjoy!

Moe C's picture
Moe C

If you have somewhere to plug the machine in outside,  you could run it through a bake cycle to see if that gets rid of the smell.

Wu Ming's picture
Wu Ming

Mine required one baking cycle with no pan to burn off any left over manufacturing oil. Your metallic smell may come from that. 

alcophile's picture
alcophile

I've been using a Bosch Compact mixer for about 3 years. It's the only stand mixer I have experience with, having hand-kneaded dough years before that. I find that the times for kneading that I are in recipes usually need to be much longer with the Bosch. I don't know if it's the shape of the dough hook or some other factor, but I often mix for a long time (sometimes 20 min) until the dough is where I want it (windowpane on whole wheat dough). This isn't to say that the Bosch is deficient, just different.

I love the Bosch Compact because of its small size and light weight. I hope mine never dies because Bosch is no longer selling them in the US.

rainydaybread's picture
rainydaybread

I have made 2 loaves of this 50% whole wheat bread in the Bosch Compact for years.  You could also make it 100% whole wheat. I just prefer the taste of 50%.  

Ingredients

  • Instant Dry Yeast:  5 to 6 grams
  • Bread Flour (white):  450 g
  • Whole Wheat Flour:  450 g
  • Salt:  14 g
  • Tap Water:  655 g
  • Honey 42 g
  • Butter (optional):  28g  (Note:  I don't use the butter.  I like lean breads)

Instructions:

  • Mix white and whole wheat flours together in a large bowl and set aside.
  • Weight the honey into a large measuring cup.
  • Add the water to the honey in the measuring cup and stir to mix well.
  • Place the water-honey mixture into the Bosch mixer.
  • Put the salt in the liquids in the Bosch mixer.
  • Add the yeast to the flour and stir with a whisk to combine.
  • Using a small scoop add all of the flour to the liquids in the mixer.  
  • Mix on Speed 1 until it forms a shaggy mess.  (It should be quick.)
  • Increase to Speed 2 and knead for 6 minutes.
  • If using butter add at the end so it doesn't melt.
  • When the dough has finished mixing, put it in a large bowl or Cambro tub for Rise 1 and pat the dough with water to keep it from drying out.
  • At 70° room temperature the dough should rise in about 2 & 1/2 hours.  At 72°check it after 1 hour.
  • Check by poking the dough about 1/2 inch.  If it doesn't fill in, the dough is ready to be degassed.
  • You can desgass in the bowl or pour the dough out onto a flour surface and press out the gas.
  • Return the dough to the bowl/tub for Rise 2.  Pat with water again.
  • Rise 2 will take half as long as Rise 1.
  • Use the finger poke test again to determine if Rise 2 is done.  If it doesn't fill in the dough is ready.
  • Turn the dough onto a floured surface and deflate it by poking it with your fingertips.
  • Divide the dough , shape it, and place it in two greased 8 x 4 baking pans for final proof.  (Mine are cast iron.)
  • Pat the panned loaves with water and cover them.
  • Final proof takes 30 to 45 minutes.
  • Preheat the oven to 325°
  • The dough is done proofing when a finger indentation fills in slowly and incompletely.
  • When proofing is done, pat loaves with water and slash.
  • Bake for 50 minutes until the internal temperature is 95° and they are nicely browned.