So, I recently picked up a dual paddle horizontal pan machine and decided to give it a whirl using the "Standard Recipe".
Flour: 330 grams
Water: 220 grams
Sugar: 15 grams
Salt: 7.62 grams
Yeast: 8 grams
Butter : 25 grams.
Mythbusters say that failure is always an option.
I had the most peculiar experience with this.
First thing I noticed is that the dough took quite a while to become "not sticky". It wasn't until the first rise that the dough would be able to be handled by human hands. It's texture was akin to mush instead of nice dough.
After it came out, the outside crust was quite dry, although the insides were extremely light and fluffy; almost too fluffy. I practically mangled the bread when trying to cut a reasonable thickness slice. So, for dinner we had "Texas Sized" pieced of bread over an inch thick.
Sadly, I didn't take pictures of the final result.
Things I think I've learned from this:
- For a given pan size, there is a minimum amount of dough you should use
- The amount of yeast can provide too much lift if you have less constraints. (e.g. a long narrow pan that doesn't require as much height for a rise)
- The crust moisture content will different depending on the rise/dough density.
Things to work on and work through. So, even though I've pretty much nailed my bread recipe for the other machine, this one requires a modification.
Things I'm going to try:
- Decrease the amount of yeast
- Increase the ingredient quantity
- Increase the water content
What I think I'm going to do is to first decrease the yeast ratio, then increase (proportionately) the entire recipe. The rational behind this is that I'm getting a product that is too light and fluffy which is causing the crust to dry out before it has a chance to bake hard. As well, I think that there just isn't enough dough in the pan, further exacerbating the condition.
I'll keep the updates rolling!
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