Michi
I dislike attempts to rewrite history
Here is the recipe: Sourdough rye beer breadWhat ratio of flours are you using, all 100% white baker's flour?
Here is the recipe: Sourdough rye beer breadWhat ratio of flours are you using, all 100% white baker's flour?
Looks great! Definitely a different crumb structure.Congratulations! It's fun, isn't it?
I'm far from being an expert at this point. But, from looking at the crumb, I am guessing that there may have been insufficient gluten development. You got some oven spring, but not a all that much, which also suggests that the gluten network may not have been as strong as it could be.
I'd make sure to thoroughly knead the dough and check that, before the bulk rise, the dough passes the window pane test. If not, wait another half hour and do a few more slap-and-folds until you have good gluten.
For baking, I pre-heat a dutch oven to 260 ºC and bake for 30 minutes with the lid on. This traps steam and helps to create a nice crispy crust. (Without steam, the crust will be only so-so.) Then take the lid off, reduce temperature to 230 ºC, and bake for 20 more minutes.
Final tip: make sure your starter is really active before mixing it into the dough. It makes a big difference.
Here is one I made last night:
View attachment 84016
View attachment 84017
Zoujirushi Virtuoso. Only one recomended by King Arthur Flour. Used mine for 6 years never a failure or problem. Put it up for sale just before moving and a buyer wanted it within 48 hours of the ad being put up. And had people asking if it was still available afterwards.
That's gorgeous! Excellent job!Here is one I made last night:
I have one of these as well. It's excellent. The two-paddle kneading setup really helps, and it can make real horizonal sandwich loaves which is important for my toast-devouring toddler.
The KA recipes are also uniformly excellent. I was making this one twice a week until local supplies of the White Whole Wheat flour ran out: 100% Whole Wheat Bread for the Bread Machine
Now I have a sourdough starter running and make this one instead: Bread Machine Sourdough Bread
It uses ADY for leavening and the starter is mostly for flavor, but it works really well and delivers consistent results with predictable timing, which, again, is important for my toddler
Aha!!!Here's my latest attempt.
OP.....best bread maker?
Get a Le Creuset dutch oven!
Add no-knead dough (preferably sourdough). Let rise. Serve with tons of butter.
Or start with Lodge at 20% of the price to give it a virtually risk free try
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