Bread baking question

[davidmash]

I have a Sunbean bread maker. Previously I a Welbilt maker and never had issues. Put the ingredients in and viola ... bread.

The Sunbean does not seem to do that. The main problem is that the bread seems to rise to much and then when the baking starts it collapses. Imagine a volcano. The bread falls in the middle to about half way or three quartrs of the way down.

I decided to try it agains last night and had a little better success but it still fell a little.

I did notice that the mixture was a it more moist than I seem to remember. Does anyone know how moister affects bread? Should I put in a little more milk? Less milk? I have tried varying it but with little success until now.

Thanks

[Larry Delor]

What kind of bread are you making? White, Wheat, Rye? Yeast, or sourdough, or ...?

[John Doe]

Rule of thumb is 1/4oz. per ten inch pan.....oops just reread the title you meant bread, sorry

[hangit]

I don't use an automatic bread maker. Sourdough bread kneaded by hand!

John

[MTI]

Milk in bread dough is a tenderizer . . . typically found in "sandwich" loafs of the "Wonder" style.

If you're getting a really big first rise, then you may have to adjust the recipie with 1) less yeast and/or 2) higher protein flour, if you're not already using bread flour.

It could also be a sign that the dough has not been kneaded enough. Kneading develops gluten which makes the dough tougher. Doughs that aren't kneaded much, will seem wet and provide very little resistance to the gasses formed by the yeast. The result of under kneaded dough range from loaves that collapse or loaves with big bubbles, while over kneaded tends to not rise much and has a denser construction/crumb.

[Larry Delor]

If I was to make bread with milk, it would be a french style bread, and I would use milk powder instead of liquid milk. But...I usually make bread with a sponge, or a sour dough starter, and neither of the recipes that I use, call for milk.
For home baking, I prefer King Arthur flour.

PS: The King Arthur site has a lot of recipes - one of the easier ones that I like is the country french bread - it uses a sponge and a smidgeon of whole wheat flour as well. IIRC, they also have a troubleshooting area.

[Botnst]

Cindy McCain has some recipes.

[Larry Delor]

They're not half-baked, are they?

[davidmash]

I am making Wheat bread. Also I do use Bread Flour when baking.

The kneading thing makes sense. I think the Welbilt kneaded 2 times where as the Sunbeam only kneads once.

The recipe calls for powered milk and water but I have always used skim milk and never had an issue with it when I had the Welbilt. The Sunbeam was cheap and I guess you get what you pay for.

I guess I will go hunting for a new bread maker. I do not have the time or patients to make it by hand like my dad used too.

Thanks

[Kuan]

Check out no knead bread.

http://www.nytimes.com/2006/11/08/dining/081mrex.html

[MTI]

Time: About 1½ hours plus 14 to 20 hours’ rising

Kuan, I hope you don't knead it today.

How does a bread machine measure the protein content of the flour, the mositure content and humidity, determine the amount of gluten development or know the internal temp of the loaf?

[Kuan]

Originally Posted by MTI

Time: About 1½ hours plus 14 to 20 hours’ rising

Kuan, I hope you don't knead it today.

How does a bread machine measure the protein content of the flour, the mositure content and humidity, determine the amount of gluten development or know the internal temp of the loaf?

Hey bread machines take all day don't they?

[Botnst]

Originally Posted by Kuan

Check out no knead bread.

I like the kind where all you knead is love.

(for which I'll likely be kneed in the groin)

B

[Mistress]

Bot- was there a Beatles retrospective this weekend?

[Kuan]

Originally Posted by Botnst

I like the kind where all you knead is love.

(for which I'll likely be kneed in the groin)

B

Doughn't blame me. Yeast the one who started it.