| Gayle Hodur |
I bought one of these machines at the Goodwill, but it has no manual, and I
need to know if I'm doing the settings correctly. It seems pretty
straightforward...
I don't need hardcopy on the manual, just want to check with somone re: a
couple of questions, such as, why does it wait before starting to knead the
dough? How come the production time is so loonnng for basic bread? Any
quirks re: this machine that I should know about? (For instance, on my other
bread machine, I had stop the machine and take the bread out 5 min. before
time was up if I didn't want the crust too dark.)
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| Jenn Ridley |
"Gayle Hodur" <ghodur@redshift.com> wrote:
>I don't need hardcopy on the manual, just want to check with somone re: a
>couple of questions, such as, why does it wait before starting to knead the
>dough?
First mixing, or actual kneading?
It waits a while before first mixing to let the ingredients get to a
more uniform temperature. The butter will soften slightly, the water
will warm slightly. It makes the ingredients combine more evenly and
quickly.
The bread comes out better if there's a decent interval between first
mixing and the actual kneading. The grain of the bread is finer, and
it tastes better.
>How come the production time is so loonnng for basic bread?
how long is it? You can't make a decent yeast bread in less than 2.5
hours. "Rapid" bread in my Panasonic is 3 hours, standard is 4.
--
Jenn Ridley : jridley@chartermi.net
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| KB |
Gayle Hodur wrote:
> I bought one of these machines at the Goodwill, but it has no manual, and I
> need to know if I'm doing the settings correctly. It seems pretty
> straightforward...
> I don't need hardcopy on the manual, just want to check with somone re: a
> couple of questions, such as, why does it wait before starting to knead the
> dough? How come the production time is so loonnng for basic bread? Any
> quirks re: this machine that I should know about? (For instance, on my other
> bread machine, I had stop the machine and take the bread out 5 min. before
> time was up if I didn't want the crust too dark.)
>
>
In order for the flavors to augment and refine themselves, a long time
in needed. It gives the ingredients time to combine together and form a
superior baking product. Many of the newer machines, and recipes do
indeed have shorter times. However the final product is almost always
inferior. Stay with the longer times for a better final result.
Ken B
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