Bread makers...come in. Lol

Ycu2013 · March 2014

I just got a new bread machine. I got a zojirushi, but I'm doing something wrong. WTH is going on here??

This looks awful. It's supposed to be nice and smooth not holy and bumpy and gross looking.
Is it my yeast? Too much flour?

MangoMama82 · March 2014

I don't use bread machines, I've always done it by hand, but it LOOKS like the dough was over mixed/kneeded. Or maybe it didn't proof long enough or at the right temp? If you get a good proof the oven spring will give you the nice rounded look

Lee81 · March 2014

I'm not an expert, but I'm going to guess too much flour. Did you check the dough during the initial knead before the first rise to see if it looked right?

We got a Zojirushi last year and the main thing I don't care for is how hard it is to see through the viewing window. With my last bread maker, it was really easy to peek through the window during the initial knead to make sure the dough ball looked good before I walked away. With the Zojiruchi, I have to open the lid which stops the kneading.

elllaf · March 2014

To me it looks like not enough flour...did you skip an ingredient maybe?
I've never used a bread machine though so I could be totally off. I don't even get how they work.
#bakingwithjulia
#bestbreadever
#juilachildknowsherstuff

Ycu2013 · March 2014

No skipped ingredients.

My machine has two blades inside should the dough be in ONE ball only?

Ycu2013 · March 2014

I measured the flour pretty well I fluffed it then using a spoon to fill then leveling it off with a butter knife.

Lee81 · March 2014

Definitely should be one ball. If it wasn't forming one nice, smooth ball, I think it was a too much flour/not enough liquid issue. That has happened with mine and it resolved when I added a bit more liquid.

BrittanyCupcakes · March 2014

Can you get a picture of the inside of the loaf?

Could be that the yeast was bad, but it looks under-mixed to me. The dough should form a nice ball when it's kneaded, and should "window-pane", which means if you take a small amount of dough, you should be able to stretch it gently to the point where you can see light through it without it tearing.

Also, what does it taste like? Is it salty? Is there a possibility there was too much salt in your recipe?

You might want to try a pre-packaged bread machine mix just to make sure that the machine is working properly, and then troubleshoot your recipe from there.

CousinVicki · March 2014

i just made my first loaf of bread EVER the other day. no bread machine, just used a dough hook on kitchenaid. it was really good inside but the outside was rock hard. now i am scared to try again lol

kirbabe · March 2014

It's hard to tell by the little picture, but it looks unevenly mixed. I can tell there is some gluten development, but your matrix wasn't strong enough. You might time your machine to see if it's mixing for about 8 minutes.

I bake by weight, it's the most accurate. I would get yourself an electric scale. 1 cup of flour = 5 oz. High gluten flour (or bread flour) is best. Even with a scale, I always check my hydration levels and adjust accordingly.

kirbabe · March 2014

Also, I wonder if you had too much yeast, too much sugar, or too little salt. Your yeast could have eaten too much and produced too much CO2 too quickly.

kirbabe · March 2014

@CousinVicki‌ Your dough might have had too much moisture or your oven temp could have been too hot.

Ycu2013 · March 2014

Update: my bread rose? Rised? beautifully then the ahole did this!!!! SMH

The taste was amazing and the inside was fluffy and awesome!!

I will master this if it kills me.

CV master this shiz so you can tell me what to do!! :-D

norbert5 · March 2014

That second book looks better. How much did it fall?

Water temp maybe?

We make bread all the time and mine would be fine and DH's would be a mess. We finally figured out is was because he would put in hot water or really cold water. He also would be inconsistent with his measuring.

calibr8te · March 2014

There is an old Greek saying to the effect that ' the time of day, or the weather also have a say in how your bread will come out'. Bread machines try to take that element of surprise out of the bread making process but as I see, yours lost the battle that day.

kirbabe · March 2014

@Ycu2013‌ It does look a lot better!

What temp of water are you starting with? What kind of flour are you using?

It looks to me like it over proofed, but the machine should be accommodating to the proper fermentation time, so I'm going to guess it's your water temp...or your flour (not a high enough protein content)...or your yeast (too much)...or your sugar (too much)...or your salt (too little).

Ycu2013 · March 2014

kirbabe said:
@Ycu2013‌ It does look a lot better!

What temp of water are you starting with? What kind of flour are you using?

It looks to me like it over proofed, but the machine should be accommodating to the proper fermentation time, so I'm going to guess it's your water temp...or your flour (not a high enough protein content)...or your yeast (too much)...or your sugar (too much)...or your salt (too little).

No idea on the temp lol
I'm using cold water...
I'm also using all purpose flour this time around. I was using bread flour, but I ran out.
My flour was in the freezer though, could that affect it?

My 5 year old is having some for breakfast and he loves it!!!
*Morning toons and Mommas homemade bread...it's hard being 5!!*

Ycu2013 · March 2014

This is my loaf...dairy free!! It's getting better yayyyy!!!!!!

CousinVicki · March 2014

Ycu2013 said:

@Ycu2013‌ It does look a lot better! What temp of water are you starting with? What kind of flour are you using? It looks to me like it over proofed, but the machine should be accommodating to the proper fermentation time, so I'm going to guess it's your water temp...or your flour (not a high enough protein content)...or your yeast (too much)...or your sugar (too much)...or your salt (too little).
No idea on the temp lol I'm using cold water... I'm also using all purpose flour this time around. I was using bread flour, but I ran out. My flour was in the freezer though, could that affect it? My 5 year old is having some for breakfast and he loves it!!! *Morning toons and Mommas homemade bread...it's hard being 5!!*

i am no expert but everything i read to make the yeast 'bloom' is to use room temp/ warmish water. notttt cold. also, the cold flour might me doing something weird, i would make that room temp too.

Izzies · March 2014

On my machine my water has to be about 110 degrees but I'm using regular active yeast that I always pre proof for 10 mins. I know it goes against the recommendations on most (?all?) bread machines but my bread comes out great every time!
Also I love that your machine makes loaf shaped loafs. ( hope that makes sense)

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Bread makers...come in. Lol

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