Bread making

This morning I pulled out my Oyster bread machine.  I made some sourdough bread for breakfast.  I started it at 4:00AM and it was ready by 7:00AM.  Just in time for use with some of Mamaw Smith's strawberry freezer jam and butter with Mello Joy coffee.
 
Outstanding except I wish I could have made it rise more.  I was sorta wondering if I doubled up on the yeast, would it create more air bubbles and rise better?
 
Thanks for your thoughts.
 
Paul E. Smith
Knoxville, TN 

How old was the yeast?  I don't have my bread machine manual handy but I think I recall reading something about older yeast not being as active.
 
What about adding a little bit of honey to give the yeast more to feed on?
 
Brad

I do not know the age of the yeast but I just bought it.  Would sugar work better than honey???
 
Paul E. Smith
Knoxville,tn

If you check it right before bake cycle and it is very dry...it is harder to get a rise.

Are you using quick rise or bread machine yeast?

Paul, the best way to use your machine is to  set it on manuel control  (or dough)  When it is finished (1 1/2 hours)  take it out and shape it into loaf and put into greased bread pan.  Cover with towel.  If kitchen is cool, it may take as long as two hours to raise nicely .  I alway set my oven to 150 degrees for two minutes and then turn the oven off.  I then put the bread (covered with towel into oven to raise.  It is usuually ready in one hour done this way
 
Then remove the towel turn oven on to  350 degrees and bake for 40 minutes.  You will have a perfect loaf of bread.  I make bread nearly every day.  I also make  rolls,  hot dog rolls, and hamburger bun using this method.  Everything comes out perfectly this way!

I had the same problem last weekend.   I made 7 or 8 loaves of bread my bread machine. Only one got a good rise.    ... What I figured out was, the sugar needs to be doubled  2 TBS instead of 1 and more yeast, 1 1/2 tsp instead of 1.    ... The next problem was the tops fell making it sunken.  I think this problem is because of too much Cisco. I will cut this on the next loaf; I believe the amount of water is OK.
 
Salt and oil (Cisco) will retard the yeast action.

I don't use a bread machine as I make my breads and pizza dough by hand. First and foremost is to use fresh yeast. I keep mine in the refrigerator. Secondly, I use filtered water as the chlorine in tap water can be damaging to yeast. You can do the same letting the water sit for a few hours before using it. The water also has to be warm but not hot. lastly, even though I will use the fast acting bread machine yeast that can be mixed right into the flour, I will premix it with the water and a pinch of sugar for two reasons - one to give it a 10 minute boost before mixing it in with the flour, and two, it is the best way to observe and make sure the yeast is active. With pizza dough I like to ferment the dough ball at least overnight in the fridge. That way you can get by with less yeast so the dough does not taste as yeasty.

I also don't use a bread machine.  I agree with everything Davydd has said above.  The one thing I learned is to ignore that "let rise 1 1/2 hours or until doubled in bulk".  Forget about the time.  Temperature, humidity and altitude have a lot to do with yeast.  Sometimes it has taken my dough 3 hours to double.  Just be patient. 
 
But then there was the time I decided to capture wild yeast in the air.......no, I won't go into that here.
 
Guess I never thought of getting a bread machine because my great-grandmother, grandfather and mother all made it by hand.   

I love my bread machine.  Being a household engineer in a family of 6, with 2 loads of laundry to do every day, transporting kids to sports, dentist appointments , etc, I need to save all the time  that I can.  The bread machine makes it feasible for me to bake 90 percent of our bread products.  I would hate to give it up. Oh yes, I also make wonderful meals for the family.

lleechef

But then there was the time I decided to capture wild yeast in the air.......no, I won't go into that here.

 
Alaskan Wild Yeast??
 
Some of the best sourdough I have ever et came from Alaska, and a VERY old starter.

Delicious little pretzel bites are a favorite thanks to the bread machine dough setting.

One Thing...if you ARE going to use a bread machine...............ok.2 things. With Sourdough, set it for the longest process you have.usually whole wheat.......and.sometimes..it's worth re-starting after the first knead.  Second......Sugar will work better than honey with the yeast.
 
Extra Yeast...not gonna make much difference

CajunKing, I will tell that horriffic story sometime here.  But I think I will be obligated to tell the true, firey, sourdough capturing experience in Nashville.  And I do mean FIERY.

lleechef


CajunKing, I will tell that horriffic story sometime here.  But I think I will be obligated to tell the true, firey, sourdough capturing experience in Nashville.  And I do mean FIERY.

 
awaiting the story with fire extinguisher handy

I am not allowed to post a link as of yet but on Yahoodotcom one of the articles is
about using your Microwave as a proofer for dough.  It is #7 on the list. You can find it at
shinedotyahoo.com/shine-food/7-unexpected-uses-for-your-microwave.   It might be
worth a try.  
 
TM  

CajunKing

lleechef


CajunKing, I will tell that horriffic story sometime here.  But I think I will be obligated to tell the true, firey, sourdough capturing experience in Nashville.  And I do mean FIERY.

awaiting the story with fire extinguisher handy

Trust me, you're going to need it.  It's a gem of a story. 

Sundancer7


This morning I pulled out my Oyster bread machine.  I made some sourdough bread for breakfast.  I started it at 4:00AM and it was ready by 7:00AM.  Just in time for use with some of Mamaw Smith's strawberry freezer jam and butter with Mello Joy coffee.

Outstanding except I wish I could have made it rise more.  I was sorta wondering if I doubled up on the yeast, would it create more air bubbles and rise better?

Thanks for your thoughts.
If it's sourdough why would you double your yeast? It's either sourdough or yeast..............

Paul E. Smith
Knoxville, TN 

Never made sourdough in the bread machine. You need yeast for a sourdough starter.

lleechef


CajunKing, I will tell that horriffic story sometime here.  But I think I will be obligated to tell the true, firey, sourdough capturing experience in Nashville.  And I do mean FIERY.

If you tell your story in Nashville, I'll tell my exploding Boston cream pie story.

I bought some special bread flour.  Somehow it is different that just regular flour.  I have made some yeast rolls that were outstanding in a muffin pan.  This morning I made some doughnuts using my deep fryer..  I made the first a little too small and frosted them with powdered sugar, vanilla and water.  The glaze and taste was outstanding however I am making them again with a larger doughnut.  They rise beautiful.
 
I also made some cinnamon rolls from the dough.  I rolled the dough pretty thin, coated the rollout dough with melted unsalted butter, sugar and cinnamon and after they rose, I baked them for about 20 minutes and dipped them in the powdered sugar, water and vanilla.  Very good.
 
Paul E. Smith
Knoxville, TN

Davydd


I don't use a bread machine as I make my breads and pizza dough by hand. First and foremost is to use fresh yeast. I keep mine in the refrigerator. Secondly, I use filtered water as the chlorine in tap water can be damaging to yeast. You can do the same letting the water sit for a few hours before using it. The water also has to be warm but not hot. lastly, even though I will use the fast acting bread machine yeast that can be mixed right into the flour, I will premix it with the water and a pinch of sugar for two reasons - one to give it a 10 minute boost before mixing it in with the flour, and two, it is the best way to observe and make sure the yeast is active. With pizza dough I like to ferment the dough ball at least overnight in the fridge. That way you can get by with less yeast so the dough does not taste as yeasty.

What I find interesting is that I brew beer, and the similarities between bread making and beer brewing are amazing! In beer making, good water, good yeast, and correct temps are key, and it looks as though the same could be said of bread!

CCinNJ


Never made sourdough in the bread machine. You need yeast for a sourdough starter.

Never use yeast in a sourdough starter. You can use it with a sourdough starter but you're not going to get the same flavor.

Sorry. In conjunction with the sourdough starter for the bread machine.

will_work_4_bbq

lleechef


CajunKing, I will tell that horriffic story sometime here.  But I think I will be obligated to tell the true, firey, sourdough capturing experience in Nashville.  And I do mean FIERY.

If you tell your story in Nashville, I'll tell my exploding Boston cream pie story.

You're on!  But don't forget, NO exaggeration!!