So, today I'm basically copying the previous recipe with only some small changes to it. I've decided to go with 210mg(ml) of water. Now, I could tell that the bread maker was starting to get angry at this change. I've noticed in the past that my machine would start to labor if I didn't have enough water in it.
I'm guessing that it was all about how soft it made the dough? Maybe?
Alright here is the recipe I used:
Water: 210.0 grams (I basically used hot water from the tap) <- Down from 230 grams
Bread Flour: 330.0 grams
Butter: 25.75 grams <- Down from 26.35
Sugar: 15.0 grams
Salt: 7.61 grams
Yeast: 3.650 grams
In reality the yeast was slightly off and so was the salt. But, the loaf doesn't appear to be sensitive to minor changes of those two items, so I wasn't too worried about recording the 10-20mg difference.
I'll post pics and heights when it is out of the maker!
Staggering Result!!
Well, it is a little hard to see from the picture, but the loaf came out 2 cm lower than the previous loaf. It was a staggering 4.5cm from the top of the pan.
It was a denser, and slightly chewier loaf. The outside of it was fairly crisp and it had a pleasant flavor. The 24 and half dollar question is whether the density was affected by the lower water quantity or if it was caused by me using too hot of water.
I'm going to make a loaf that has the same water, just a known temperature. Maybe that'll fix the height issue?
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