Fine
Tuning Bread Machine Mixes
Sometimes
bread machine mixes can be tricky. We were trying to help a customer
whose bread did not rise enough. It seemed that he did everything
right. Come to find out, he had an older model and a brand that
we were not familiar with. (Bread machines are becoming more standardized
but there are still different requirements for different machines.)
So we tried to help him fine tune his mixes to work perfectly
with his machine.
Fine tuning
mixes may be required either because the mixes do not perfectly
match the machine or because of environmental conditions in your
kitchen—humidity, temperature, or altitude. (Since temperature
is a variable, make sure that the mixes and machine are at room
temperature before beginning.)
Bread machines
work on a timer. They mix, allow time for the bread to rise, and
then bake. If the dough does not rise fast enough, then the loaf
is dense with poor volume. If the dough rises too fast, it collapses
with a depression in the middle. To fine tune mixes, we want to
adjust the rising so that it is at peak height when the baking
cycle begins.
In fine tuning,
there are two variables to work with. The first is hydration,
the ratio of water to dry ingredients. A more hydrated dough is
softer and will rise easier.
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