I just started another loaf. I used the same recipe and quantities, and am now starting the process. There is one exception in quantities though, I have increased the butter.
Here we go!
Today's recipe:
The yeast was as close as I could make it. Turns out 0.08 grams of yeast is not very much and I just gave up trying to nail it.
However, 3.5 grams of butter is actually a fairly significant amount. I'm curious to see what this will do to it. The one thing I'm going to do differently this time is get the loaf out of the pan faster. It was certainly a mistake keeping it in the pan after it was done. It caused the moisture in it to condense and create a "wet" loaf.
I'll keep you posted!
Here we go!
Today's recipe:
- Water: 250.0 grams
- Bread Flour: 330.0 grams
- Butter: 26.00 grams <-Up from 22.5
- Sugar: 15.0 grams
- Salt: 7.60 grams
- Yeast: 3.650 grams <-Up from 3.57
The yeast was as close as I could make it. Turns out 0.08 grams of yeast is not very much and I just gave up trying to nail it.
However, 3.5 grams of butter is actually a fairly significant amount. I'm curious to see what this will do to it. The one thing I'm going to do differently this time is get the loaf out of the pan faster. It was certainly a mistake keeping it in the pan after it was done. It caused the moisture in it to condense and create a "wet" loaf.
I'll keep you posted!
Are you always using the breadmaker? There are thousands of years of chemistry and biology here, and you may get significantly different results using only your hands and an oven. I should try your measurements using my own method and see what happens.
ReplyDeleteI am definitely always using the bread maker. You are quite right that technique is a major factor when making bread. One of my main reasons for wanting to use a bread maker is to remove the variable of the process itself.
DeleteI'd be quite keen on knowing how this turns out for you if you want to make this by hand. One variable I can foresee is the amount of flour your use to knead the bread may change the moisture content of it (because of the higher concentration of flour)
The loaf that I made most recently has less water in it and it definitely make a difference in the "sogginess" of it, however it didn't change the cell size, or rise of the dough.
If you give it a try by hand, I'll post any results you want to share!