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Is there any way that I can increase the rise time when using the "whole grain" cycle? I do not use white flour, but instead used gluten flour. On my old B2005 it had a "dough" & "bake" cycle so that Iwas able to control the rise time. Also, the "whole grain" cycle on the B2005 was longer. When I use the "whole grain" cycle on this machine, the bread comes out flat.
If anyone can get a solution to this problem or even a decent program spec showing rise and rest times..post it. B&D found a lazy engineer to write this manual...did a good job of wrecking an otherwise useful machine.If anyone can get a solution to this problem or even a decent program spec showing rise and rest times..post it. B&D found a lazy engineer to write this manual...did a good job of wrecking an otherwise useful machine.
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Whole grains are grains that have the entire grain kernel: the bran, germ, and endosperm. for example, whole wheat flour is a whole grain. Refined grains have been milled, so do not have the bran and germ. This makes the grain finer and it will last longer, but it takes out the vitamin B. iron, and dietary fibers. An example of a refined grain is white flour.
Your machine is too warm while the dough rises. No adjustment possible. You can add a bit of Gluten to your bread or buy flour for bread making instead of general purpose flour. Most white flour has gluten reduced during processing.
Julie Childs book, "the way to cook" has a nice write up on gluten in European flour vs. the general purpose flour we commonly buy in the US.
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.
Hi, Add the wet ingredients first... then the flour...then put the yeast on top of the flour so it does not touch the wet and start proofing and rising. Seems it rose most of the night. Use instant yeast so you don't have to proof it. Just an idea :)
My experience with the machine is that it kneads perfectly, but you have to use ACTIVE DRY YEAST instead of another kind of yeast, and you have to throw the ingredients into the pan in order - do not mix the ingredients at all - just pour them in, and let the machine do the mixing. Except for substituting between BREAD FLOUR and WHOLE WHEAT FLOUR, do not substitute any other ingredients. This one is very picky about the type of ingredients that you use - not for the innovator :-)
Likely, your loaf is too wet.
This can happen with as little as 1 Tablespoon too much liquid. It's hard to describe "the look," but what I learned to do was to watch the bread during the initial mixing cycle (after the paddle begins to turn full circles). The dough should not stick to the side of the pan while mixing, and it should look elastic, but not shiny. If it looks shiny, there's too much liquid in relationship to flour. I add a tablespoon of flour at a time during the mixing cycle, until I get a good consistency.
There's nothing wrong with the taste of the sunken loaves. We usually just shrug and eat them anyway.
Thanks premm, but Idon't need a manual. All I want is my problem solved.
Alan
If anyone can get a solution to this problem or even a decent program spec showing rise and rest times..post it. B&D found a lazy engineer to write this manual...did a good job of wrecking an otherwise useful machine.
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