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Joy
Member
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Posted: Sun May 3rd, 2009 08:02 pm |
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My loaves from the bread maker using the Basic Bread Beckers recipe taste wonderful, but I'm getting a loaf that is browner on one side. Any idea what is up?
Also, when you shape your own loaves and run the dough cycle, does if finish after the first rise? Once you shape the loaves, I know you have to let it rise again, but is it the 2nd or 3rd rise?
Thanks,
JoyLast edited on Sun May 3rd, 2009 08:04 pm by Joy
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KSherrill
Moderator
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Posted: Sun May 3rd, 2009 11:04 pm |
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Since I rarely bake the bread in my Zoji, my only advice on that part of your question is to tinker with the homemade settings until the crust looks like you like it. How much browner is one side than the other?
As for the dough cycle, I put mine on quick dough--45 minutes. (I never use the longer dough cycle.) When the beeper goes off, I let it sit in the machine about another 30 minutes. After taking out the dough and shaping it into two loaves, it only rises one more time (50 minutes) before baking. I never have a third rise--not on purpose, anyway. 
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Joy
Member
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Posted: Mon May 4th, 2009 05:35 pm |
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Thanks for the reply. I'm a newbee, as if you couldn't tell. I have not tried to bake bread from the dough cycle, so thank you for telling me about the "Quick Dough" setting. Do you use the yeast from Bread Beckers? That is what I have.
Also, do you bake your bread in two pans, or one? I have two smaller loaf pans and one large one. How long and at what temperature. I have an electric oven that I can set to convection or regular heat. What do you suggest.
I really appreciate your help. I would like the shape better with out the Zoj baking cycle, I'm sure. Do you grease the pans and if so, with what?
Thank you for your much appreciated help,
Joy
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KSherrill
Moderator
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Posted: Tue May 5th, 2009 03:23 am |
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Yes, I use the Fermipan yeast from the Bread Beckers. It's very consistent.
When you shape your dough into loaves, avoid adding extra flour. If you have a problem with the dough sticking, lightly oil your rolling pin, and use a chopper/scraper to get the dough off the board or counter. I roll mine out to about 1/2" thick (rough estimate), 18x24-ish rectangle, Fold that in half to cut, and put each half into 2 bread pans. I lightly oil (olive oil) the bottoms of the pans.
I bake on the middle rack @ 350 for 22 minutes. This will vary depending on your over. My oven will do convection, but I never use it for bread, for fear of ruining all my hard work! I have used commercial convection ovens, and they're great. But they take some getting used to, which means I burned some stuff before figuring out time and temperature! So stick with regular heat unless you are comfortable with convection.
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Joy
Member
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Posted: Wed May 6th, 2009 02:05 am |
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Thank you for the help. I really appreciate it.
Bless you,
Joy
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KSherrill
Moderator
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Posted: Wed May 6th, 2009 05:50 pm |
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Let us know how things turn out. 
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