In today’s hectic world, a lot of us are victims of sacrificing high food quality for convenience. However, it should not have to be that way with our bread. Bread maker machines is one of the best inventions of the modern kitchen.
I love my bread machine, it make the bread, in less than half of the working time using traditional methods. There are some things they have left out of the recipe booklet, though. The moisture content of flour will vary depending on the age & the environment, no matter how strictly you abide by the recipe, there will be sometimes when the bread doesn’t come out to perfection. There are two components, we can help to turn the bread out better.
Wheat gluten protein: Not all of the flours will have the same amount of protein. Bread flour has higher protein content than that of all-purpose flour with cake flour having even less. Bread flour is more expensive than all-purpose flour, but it works well for the production of bread, if you add gluten. Instead of buying different types of flour for every tiny thing they do, why not get all-purpose flour, and add wheat gluten when you make bread. It isn’t expensive and you only used very little, in all about 2 teaspoons per bread, so that it will last for some time.
When you add wheat to the bread machine recipes gluten-free baking, the best results obtained in add it with the flour. The manufacturer of my bread maker machine recommends adding water before flour so I go and add the wheat gluten straight after I put the flour in as to keep it away from the water.
The secret ingredient is packaged dough conditioner. Various commercial bread improvers contain different ingredients – mostly a combination of wheat gluten, yeast and other chemicals such as ascorbic acid, ammonium chloride, DATEM, various salts of calcium, and sometimes soy.
There is a widespread problem with the machines of bread, pans is that they have a vertical lighter crumb over a loaf of bread, more dense and the crumbs on the bottom of the pan.
Dough air conditioners are used to solve this problem by improving the texture and stable growth, leading to a better consistent crumb.
As in the case of wheat gluten, you do not have much. In fact, very few. For 1 1 / 2 pound of bread, I think it is only a teaspoon 1 / 4 of dough softeners enough to give good results.
Either wheat gluten or dough conditioning, you want to review the proposals on the package for the proposed amounts. With bread improvers, different brands give different results.