this post was submitted on 04 Feb 2024
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Daily Discussion Thread: Mon 5 February 2024 (aussie.zone)
submitted 9 months ago by briongloid@aussie.zone to c/melbourne@aussie.zone
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[–] danwritesbooks@aussie.zone 2 points 9 months ago* (last edited 9 months ago) (3 children)

I bought a breadmaker on the weekend and have produced 2 poor attempts. They're really crumbly. Not sure what I'm doing wrong. Maybe not enough liquid when it does the kneading.

[–] MeanElevator@aussie.zone 4 points 9 months ago (1 children)

If the recipe calls for warm water, make sure it's warm (or borderline hot). The yeast activates better in my experience.

[–] danwritesbooks@aussie.zone 3 points 9 months ago

I'll give it a go next time.

[–] Taleya@aussie.zone 2 points 9 months ago (1 children)

first question: Religiously following instructions? (You'd be surprised. Cooking is jazz but baking is SCIENCE with all the rigor). Up to and including the required order of ingredients?

What model maker?

[–] danwritesbooks@aussie.zone 2 points 9 months ago (1 children)

Yeah following from the book that came with it. It just doesn't seem like it's enough, like it doesn't bind because it's too dry still.

It's a Breville Bakers Dozen.

[–] Taleya@aussie.zone 2 points 9 months ago (2 children)

hmm breville are usually pretty damned good - got that one myself. Instructions are usually bang on.

what flour are you using?

[–] Seagoon_@aussie.zone 4 points 9 months ago

this is the answer. Different flour has different water absorption characteristics. Even the same brand will be different depending on the season of the year and when the wheat was harvested.

Add a tbsp water at a time until it's consistency/smoothness you want.

Most bread is btw 50-70 % hydration, ie, the water to flour ratio. https://www.kingarthurbaking.com/blog/2023/01/11/bread-hydration

[–] melbaboutown@aussie.zone 1 points 9 months ago* (last edited 9 months ago) (1 children)

Maybe the yeast is old or not activating very well for some reason? You can 'bloom' it in warm water with a little sugar first. If it goes all foamy it's working well and can be added. If it doesn't chuck it and buy a new packet.

I hear more liquid is good as well, you want the dough almost a tiny bit sticky and very soft then it should go more smooth and elastic as it kneads.

(I am not a bread expert. Just picked up a few tips when I used to make pizza dough, which is much more forgiving. Troubleshooting the most common stuff should help https://www.bbcgoodfood.com/howto/guide/baking-sos-how-solve-10-common-bread-problems-luis-troyano)

[–] danwritesbooks@aussie.zone 2 points 9 months ago

Turns out I put in 240ml instead of 340ml of water because maths eludes me. Sorted it last night. Was delicious :)