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You should take the dough out of the machine at the start of the final rise (the second rise for most bread recipes) for shaping. This is true for bread machines and breads made with other methods.
See page 29 (page 35 of the PDF) of the BreadMan Ultimate Bread Machine manual for an example of this timing. This manual is available here: http://www.useandcaremanuals.com/pdf/TR2200C.pdf .
The baker in my family prefers to hand knead her dough. The first rise is always done in a bowl. The second rise is in the bread pan or on a baking sheet after dividing the dough and shaping the loaves/buns.
i use reg yeast ~~ my machine doesnt rise long enough so i use it just to mix the ingredients and do the 1st rise --i take it out before the final rise and raise it in a bread pan myself and bake it to 195 degrees
ALL baked goods should be baked to a specific internal temp!!!!!!!
Checking the internal temperature of bread is a foolproof way to tell if it is fully baked. Insert an instant-read thermometer through the side of the loaf and the internal temperature should be 190 to 200 degrees~~cakes about 210
A few tips.
The yeast must be absolutely fresh, use sachets instead of packets.
Keep yeast well away from the fats and liquids.
The fast rise setting will produce less rise than the full program.
You must only use strong bread flour.
Open lid immediately beep sounds.
That is a difficult problem. One thing you might try to get a better rise in your machine is to cut the salt in your recipe by one half. It's healthier that way too. Please let me know the result.
Bread not rising correctly is complicated since there are so many factors involved more than just proofing temperature. You should hear a short click once in a while as it cycles the heater on for just a second at a time. You won't notice any considerable heat since too much heat will kill the yeast. Bread not rising correctly is normally due to the gluten not being developed in the bread or the flour was poor quality without much gluten to begin with. You can try adding some "Vital Wheat Gluten" to each batch to help and at the same time adjusting the yeast up by a half teaspoon at a time. Also keep in mind that the salt you add to the dough will ****** the yeast. Try and limit the salt to a teaspoon per loaf. Too little salt and the taste of the bread will go bland on you. Another aid to rising is to add some Diastatic Malt Powder to assit in the rise. And lastly, remember that you whole wheat flour will never rise as high as white flour.
We perserved for 6 months and found that the drive shaft was worn out. The shaft wobbled very slightly. We baked several windowless buildings (bricks) before we found this out and bought a new shaft for under NZ$80. Hope this helps.
Back in the day when my Mom was baking bread on a regular basis, she'd occaisonally get a bad batch of yeast, and the bread would be the weight and consistency of fruitcake, but with somewhat less flavor. (We ate it anyway).
The first thing you need to do is check the quality and currency of your yeast. If the yeast is too old, or just a bad batch, your bread won't rise.
To test the yeast, mix a sample in warm water (~105 deg. F) and add a little sugar. If the yeast is good, it should start forming bubbles. No bubbles, time to get new(er) yeast.
If your yeast checks-out, then you need to see if something in the machine's process is overheating the yeast too soon - - the yeast's fermentation process creates the carbon dioxide (CO2) bubbles that causes the bread to rise (sort of like inflating a balloon, if you like). If something is killing the yeast (e.g. too much heat too early in the process), it won't react and create the bubbles.
Good luck; please write back and let me know what you find out.
Have you 'proofed' your yeast? The rise temperature is not very much above room temp, particularly in the summer months. I would expect the bread to rise at least 3/4 as much without any rise time heating.
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