T1B

Jesus Christ, Whitey, head back to the Neckar forum. Addition by subtraction and whatnot.

And Truman, just so you know, my local supermarket sells artisan breads that they purchase daily from local artisan bakeries. Tard.

Nice to see ppanther in the house. Thanks for the suggestion on a cookbook, and hope all is well with your little addition.

Goober McTuber wrote:

And Truman, just so you know, my local supermarket sells artisan breads that they purchase daily from local artisan bakeries. Tard.

Sssshhhhhh...

Don't tell the KC crowd that this actually happens outside of MO.
They might be tempted to break out and spread through the rest of the country.

Did a loaf of whole wheat in the maker overnight. Added about a half cup or a little more of rolled oats. Went a little heavy on the honey.

For some reason, wheat bread always flops while it's baking in my breadmaker. It rises just fine, but deflates during the baking process. The result is a loaf with a specific gravity somewhere better cast iron and lead.

I got out the hack saw and sliced off 2 pieces about a half inch thick. Toasted them and spackled with buttah.

Mmmmmmmm. This shit is hearty. 2 slices was a very filling breakfast by itself, even for a fatass like me.

I need to get the driveway paved this year. I was gonna go with asphalt, but, I'm considering slicing this stuff into inch thick pavers for a nice eco-friendly driveway you can eat. I suspect I could get atleast 5 years out of it.

smack -- I'm still a novice... bigtime.

But, from what I've learned, a collapsed loaf is generally caused by too much milk/water/liquid.

Funny you mentioned this, though -- since I recently made my first attempt at honey oat bread. Excellent. It rose just fine, and stayed that way -- nonetheless, it still defied the laws of physics in that 1.5 pounds of ingredients produced a 15 pound loaf of bread. Not sure how that works... but a salami sammich on two slices of it pretty much had my ass laid out on the couch.

Heavy shit... which I have another batch of going as I type -- hence the "funny you mention this" dealio.

But it seems that if you're looking for a light, airy bread -- the honey oat ain't for you.

Maybe IF or pp can lend some more insight to what causes the collapse?

As faras the expense -- I hear ya. A few cents worth of yeast isn't going to make or break anyone here, but there's definitely something of a BODElike situation -- if you can make a great loaf of bread for so much less than buying it, where does the BODE end? 30 cents? 20? 10?

I'm with ya -- it ain't about the few cents, it's about reading the scoreboard...

And by accident, I learned something -- if you take less that the called-for amount of yeast, and put it in a small cup/container with some very warm water/milk that has a buncha sugar dissolved in it, it will likely grow to more than you started with. Not that I was looking to penny-pinch at the time (Penny is kinda fugly), but got the machine loaded up and found myself short on yeast -- it was originally a desperation move that turned out to be a "trick."


OR... just pony up the extra $0.10 to use the right amount... whatever.


It's starting to smell awfully good-btw. My last honey oat got rave reviews (and let me tell ya, it takes quite a chef to load up a bread machine), and I'm hoping for even better this time.

Maybe some cinamon raisin next time... not sure. But I was given a bag of oats recently (and scored some free honey, to boot), so honey oat it was.


RACK the bread machine.

i think cold fusion might be the explanation for that 5 lbs turns into 15 lbs dealio.

I might be a tad heavy on the liquid. I think next time the water part is gonna be a bottle of SA winterlager, which kind of blows the whole economy part of it, but fuggit. Beer bread is pretty awesome.

Also, I was talking with this old albanian dude I work with who makes a coupla loaves a day in his machine. I told him I used the WW program which runs a tad over 4 hours. He said my breadmaker is fukked up and that even with WW, it shouldn't run more than about 2.5 hrs. I do have a WW rapid setting. Maybe I'll try that.

Worse case is I end up with more very tasty pavers.

Many things contribute to wheat breads collapsing aside from the obvious which is climate/humidity/altitude. In any case, one thing to try is adding wheat gluten to your recipe. A good heaping tablespoon of this stuff helps wheat bread out a lot.

King Arthur sells this online if you cannot find it in the store.

http://www.kingarthurflour.com/shop/ite ... ailDefault

My manual says that honey oat should be done on the "White/Specialty" setting, rather than the WW. If I select Light Crust, it goes exactly 3 hours.


Made two honey oat loaves that day. Of those, I think out of the deal I got about one or two slices... and rave reviews.

Yeah, I'm a real freaking artisan -- takes some pretty serious baking skeelz to throw a buncha stuff into a bread machine and hit a button.

I love my bread machine though I don't use it as much anymore as it takes up too much room on the kitchen counter
( I have the breville big loaf machine)
my kitchen is half the size in my new home
but we own it instead of renting so it's all good
& it's a bastard to get out of the back of the cupboard where it now lives.
I make a mean wholemeal loaf with sunflower seeds, poppy seeds & caraway seeds,
it comes out with an extra thick crispy crust, smells divine & tastes even better