Made my first two loaves of bread

[Deberosa]

Just pulled the second loaf out of the "Zo" machine to cool. First loaf was the basic white and came out very light and fluffy. Then I tried the whole wheat basic recipe. It also created a high loaf, but haven't cut into it yet to see what it's like.

It made a big racket when kneeding the whole wheat loaf! I think in the future I'll take the dough out at the end of the kneading cycle and shape it a bit. The loaves came out with creases and a bit off center based on where it ended up at the end of kneading.

It sure smells good here - yum!

[Shamrock1121]

WOO HOO!!! How fun was that? ;D

If your machine made a lot of noise, you may not have the hydration correct on the whole wheat bread. It should be formed into a nice soft ball during kneading.

I've made so much dough in the Zo over all these years, I can tell by the sound of the kneading if the dough is "right" or not (it may have needed more water if it was banging around).

I only use the Zo for mixing the dough. I take it out as soon as the kneading is done and put it in a dough rising bucket because I like to control the rise. If I want a slow cool rise, I can even retard the dough in the refrigerator.

I normally make recipes that make 2+ pounds of dough and I can get more than one loaf out of the dough. Or one loaf and cinnamon rolls (or burger buns, hot dog buns, dinner rolls) or 3 small loaves of bread. I like the option of baking outside the bread machine.

I wish you many more loaves of beautiful bread.

-Karen

[Lake_Lady]

Deberosa, Did you use the recipe for whole wheat that came with the Zo?

[Deberosa]

Yes I did. I made the white bread recipe first and then the whole wheat one. I did add some liquid when it was clanking and it did quiet down!

I think in the future I am going to take the dough out just as the kneading cycle ends and at least shape it a bit more nicely to let it rise - in the machine if I bake it in the machine or else in a bowl as Karen describes. It got some creases in it that could be avoided I think.

Of course you are talking to another novice at this too - just still experimenting.

[Lake_Lady]

I'll be trying the light sourdough next (probably tomorrow). I don't have the patience to deal with 7-10 days of the starter for the tradional loaf. After that I'm on to the whole wheat recipe.
Man, we're going to be eating a lot of bread in the future :o

[Deberosa]

I'll be trying the light sourdough next (probably tomorrow). *I don't have the patience to deal with 7-10 days of the starter for the tradional loaf. *After that I'm on to the whole wheat recipe.
Man, we're going to be eating a lot of bread in the future *:o
Yeah, that sourdough recipe did sound good - be sure and post how it turns out.

I was amazed at how large a two pound loaf is! Even Kurt is slowed down on the bread munching. ;-)

[Lake_Lady]

I made the sourdough recipe yesterday and it turned out really well (yummy) except it didn't brown up at all on top. The sides in the pan browned, but the top was a pasty white when it was done. I'm thinking that next time I'll either bake in my oven or brush the top with something to help it a long. I remember reading somewhere what to baste the top with so I guess I'll start reading the book again.
DH said he didn't care what color the top was since it tasted so good, and that really is what counts. This really is fun ;D

[Shamrock1121]

I made the sourdough recipe yesterday and it turned out really well (yummy) except it didn't brown up at all on top. *The sides in the pan browned, but the top was a pasty white when it was done. *I'm thinking that next time I'll either bake in my oven or brush the top with something to help it a long. *I remember reading somewhere what to baste the top with so I guess I'll start reading the book again.
DH said he didn't care what color the top was since it tasted so good, and that really is what counts. *This really is fun *;D

An anemic crust is common in sourdough breads. Try adding honey or agave nectar instead of sugar or a teaspoon or less of diastatic barley malt powder to the flour to produce a more colorful crust. These tend to brown more than sugar. You can also use the Basic Wheat Cycle - it has a longer bake cycle.

-Karen

[Lake_Lady]

Would I use the same amout of honey that was called for with sugar?

Thanks

[bee_pipes]

Yeah, we use the same amount of honey as sugar. Some reading I have done says this will affect the amount of water used - more liquid, but I make up for it with a little extra flour.

Regards,
Pat

[Shamrock1121]

I'm with bee pipes (Pat) - I use equal amounts. Several of the bread machine books I have also say use it in equal amounts as well. -Karen