Bread making!!

[may 5599]

I have made bread 3 times now in my TM3, it does not seem to be turning out to well.
I am following the basic bread mix from the book I got with my TM3.
It says 300ml of water in my book, is that right?? my bread mix always seems to be to wet, I added more flour and it was not good when it came out of the oven,

I am thinking of using 250ml of water next time.

[Katya]

Hi May

I use the recipe from the UK EDC book - it uses 400g flour, 1 sachet yeast, 50g olive oil, 200g water, 1 tsp salt and 1 tsp sugar.   It comes out pretty much perfect every time, although sometimes I do have to add a little bit (couple of tsp) more of water or of flour.

I don't know which recipe you are using, but I am sure that trial and error will get you there.  At the beginning I was so nervous about using the machine, I was inclined to believe I had to follow recipes exactly but now I have got a lot more gung ho and experiment a bit if I'm not getting the results I expect.

Good luck!

[may 5599]

Thanks Katya,

I will reduce the water, I thought 300ml sounded like to much.

I will use 200-250 and see how I go.

[Thermomixer]

Hi May

There are a few threads on breadmaking and failures. 

I wonder how long you leave the bread to prove the second time before putting it into the oven.   I don't put the bread straight into the oven after knocking it back, I let it rise for half an hour to an hour before it into the oven.

Also, what sort of flour did you use?

See  http://www.forumthermomix.com/index.php?topic=2184.0
http://www.forumthermomix.com/index.php?topic=2035.0
http://www.forumthermomix.com/index.php?topic=333.0
and there are others

[cathy79]

I'm still perfecting my bread.  Definitely let it rise MUCH longer than suggested in cookbook.  And two rises seems to make it much lighter too.

[Anaise]

I have made the basic bread from the EDC three times now.
The first time I made them into buns, let them rise once and then cooked - turned out too hard.
The other two times I made loaves and let them rise one, knocked back/kneaded and then rise again and they were beautiful loaves.
I used the 300mls and whole grains 100g and 400g plain flour.

Turned out light and airy and delicious.

[andiesenji]

I made the basic bread to test it but I am very partial to lots of flavor in my bread so put the dough in a plastic bag and refrigerated it overnight  -
After taking it out in the morning, I allowed it to proof for 2 1/2 hours then did a quick knead by hand, shaped and panned it and allowed it to proof in the pan for 90 minutes, until a thumb print did not spring back, then baked it off.

The crumb was a little loose, not as fine as I prefer but the crust was excellent. 

I also made the stollen from the UK site and it turned out beautiful.

I'm still experimenting with the range of the machine and have some other breads I want to try. 
Do keep notes on any changes you make, ambient temp and all the other little things that affect dough.