I've joined r/BreadMachines as a Moderator. If someone with experience would like to help or take over this SUB, I would be grateful and happy to turn it over. I don't have time or experience to develop it myself. I feel like the new Mod's at r/BreadMachines are improving that Sub. I plan on helping and teaching what I've learned over the years on that site.
My 7grain and seed 1.5 pound loaf on the left made in a 29 year old WestBend Traditional bread and dough maker. My 2 pound loaf in a 2 year old West Bend traditional 2-3 pound bread maker. Both made with in minutes of each other.
The recipe is for the 2 pound loaf I used Baker Math and Google Sheets to adapt the recipe to the 1.5 pound loaf.
Finally nailed it, I was having problems with sunken top and sides. I cut hydration and yeast back. This was made in my WestBend MOD. 47413, 2-3 pound Machine.
2 Pound loaf, sandwich mode, light crust.
No additional flour or hydration
Elevation of Wellsville, KS, USA
Location: United States > Kansas > Franklin County > Franklin > Wellsville
Latitude:
38.7183422
Longitude:
-95.0816354
Elevation:
318 meters / 1043 feet
Barometric Pressure
976KPa
58 degrees Fahrenheit
Nailed it I reduced hydration and yeast.
Nice dome on top of the loaf and eliminated sunken sides.
Smells heavenly.
This is a idea I came up with after seeing other chocolate loaves. This morning I hit the pantry I found some chocolate almond bark and chocolate chips in the pantry and got on with it. This is a keeper of a recipe, I took a quarter of a loaf to the next door neighbor's they tasted it and were blown away. I was told this is now their favorite bread.
Ingredients: Serrano Peppers and Extra Sharp Cheddar Cheese. see List for amounts and Baker's percentages. Sandwich, Settings 2.5 # should have been 2# Woops Loaf Med Crust.
Acceptable amount of deflation, bouquet total awesomeness.
I may cut back on yeast 1/8th tsp.
Doing Research and Development
Standardized tools and methods are needed for developing a consistent product.
King Arthur Baking company has a great ingredient weight list. https://www.kingarthurbaking.com/learn/ingredient-weight-chart
I suggest anyone in our group to utilize this resource.
Another useful blog from King Arthur Baking
What is baker’s math
Baker’s Percentages also on the blog.
https://www.kingarthurbaking.com/blog/2016/04/27/bakers-percentage
This is the new home for all things related to the scientific method of recipe development for Bread Machines. We will be using the metric system. Measurements in, grams, milliliters, bakers math including percentages and electronic kitchen scales to develop our own recipes. We're excited to have you join us!
All Bread Machines are capable of producing a good loaf of bread. Simple to advanced they all have manuals that have tried and true recipes. We will be focused on the Recipe, how to scale it up or down with ease.
We're all about being friendly, constructive, and inclusive. Let's build a space where everyone feels comfortable sharing and connecting.
How to Get Started
Thanks for being part of the very first wave. Together, let's make r/breadmachineRnD amazing.
I’m Greg I love experimenting and developing my own bread recipes.
I have a 29 year old West Bend traditional two pound bread and dough machine. A Breadman Pro and a second hand West Bend 47413 three pound bread machine.
I have experience in Bio R&D and Quality Control, and worked as a prep chef for Baldwin City Beer Company in Kansas until I recently retired.
Let’s experiment and learn together.
Picked this up yesterday, its a 3 pound WestBend 47313- 3 lb machine. Test Run # 1 chili cheese 2.5 pound loaf experiment.
150 g stone ground wheat
450 g King Arthur Special Bread Flour
444 g milk
96 g butter
186 g extra sharp cheddar cheese
24.6 g Serano peppers, chopped
21.6 g brown sugar
11.4 g salt
Yeast 9 g
I will be reducing yeast on next run. Top collapsing
