So far I've NOT been successful making bread. After baking, it's still wet and heavy, i can't figure out what im doing wrong. I use the bosch small batch for basic white bread. My new bosch compact stand mixer arrived yesterday but from time to time over many years when ever i tried making bread it always comes out the same heavy, wet, not eattable. I had the artisian KA and the original Cuisinart with timer now the bosch compact stand mixer. I thought it was going to work yesterday because I saw it pull away from the sides of the bowl, i let it knead 5 mins on speed 1 or 2, it made a nice a ball and it had some stretch but i dont think enough. I split it into 2 loaves, rised it twice in warm spot, first time upwards to 1 hr and second rise about 45 mins. But it didn't rise as much as ive seen on other vids. It baked about 35 mins on 405F and looked and smelled gorgeous but not nice inside due to being wet. No big air pockets. Should I be kneading longer, should i add more flour? It's not gooy but i do feel a little sticky
Here's my basic recipe and procedure. 1 cup water, cold. I put about 1/3 of that in a little pot and heat it, leaving the rest cold. The hot water goes in the mixing bowl, along with 1/2 oz of lard. I literally weigh the lard. It's the only thing I get really picky about because I have discovered that altering the amount/type of fat changes the character of the bread. And weighing is easier than trying to measure it other ways. While that is melting, I measure out (more or less) 1 tbs sugar (to feed the yeast -- leave it out and you'll wreck the loaf!), 1/2 tsp salt, 1 tsp yeast, 3 TBS wheat gluten, 2 tsp dough enhancer. I use the wheat gluten because I make bread with 100% whole wheat flour, freshly ground. The gluten gives it a better texture. If I was using white flour, I would probably leave it out. The dough enhancer is the best stuff ever. Better texture, the bread lasts longer before becoming stale, you name it. Again, if I was using all white flour, I might leave it out. Once the lard is melted, I add the rest of the water, thus cooling it to warm. Then I start the mixer on 2, and add the rest of the ingredients. At that point, I start adding flour, as I show in the video, just until it makes a ball. I no longer use any white flour at all (unlike what I show in the video). I just add more whole wheat, and I do so in very small amounts. Once it makes a good ball, it needs to knead for 10 minutes. Not five. TEN. Okay, if you're not getting a good rise, do not add more flour. That will just make it rise less, not more. It doesn't matter if it's a little sticky. My dough often is. Sometimes it depends on the humidity in the kitchen. I just add flour until it makes a ball, and I have learned to add the last bit in tiny increments to let each spoonful incorporate fully. It usually requires less flour than I think it's going to. Err on the side of too little flour, not too much. 😃 And I bake my loaves (that recipe makes one loaf of bread, BTW) at 350F for 45 minutes. I have found that 400F is too hot. I don't want a super crusty loaf. I want bread that I can slice and make a sandwich out of. I make a loaf of bread about every three days and have done so for years. My loaves are consistently almost identical in size and texture. I still have that same mixer. When I was learning to make bread, I once read something that helped me tremendously. Bread consists of flour, some sort of liquid, a bit of sweetener to feed the yeast, salt for flavor, and of course yeast. Fat is added for texture. Without it, you'll have something more like French bread. And you always begin with the liquid. It's the constant measured thing. After you have the liquid, THEN you add the flour to make the dough, just enough flour to do that. You do NOT begin with X amount of flour and then add liquid to it. (This is exactly opposite from the way biscuits are made.) The sweetener can literally be anything from honey to sugar to a leftover bit of jam in the jar in the fridge. The liquid can also be anything, but milk will give it a sort of cakey texture that we don't like much. That is almost certainly due to the butterfat in the milk. The fat can be butter, ghee, lard, crisco, you name it. I can't tell any difference in any of them. Some very rich breads are made with eggs -- typically dinner rolls, not loaf bread. I hope that helps.
Hi again, i read the instructions slower, I don't know where to buy wheat gluten, 2 tsp dough enhancer. Also i dont have a grain mill so my flour is store bought. I have a good scale in my kitchen, it weighs in 2g increments, i know i should have bought it in 1g increments, i wasn't thinking.
There are three paddles. One is a kneading hook. A second is sort of round and has a lot of wires. It's for beating egg whites, etc. The third is more or less flat and it's used for batters. That's what I use for cookies. I suppose if the batter was really, really thick, you might switch to the dough hook but I haven't found that necessary, and I do oatmeal raisin cookies all the time and toss in nuts that aren't even called for in the recipe (which makes the batter even stiffer). This has to be the best little mixer on earth.
Blessed Little Blogger thank you so much for your advice. Have you ever worked with Einkorn wheat..? I tried making bread followed the recipe on you tube and it was a waste of ingredients.
No, I haven't. I grind our wheat from berries, but it's just plain-Jane white hard winter wheat. I buy it in large sacks at the local Mennonite store. I was astonished the first time I used freshly ground wheat. The difference between it and store-bought whole wheat is just like night and day. I used to make whole wheat bread that turned out like massive door stops, but this does not. To prevent the brick phenomenon, I would add some white flour, but golly I hated doing that. I never use anything at all any more except plain freshly-ground whole wheat, but I do add a dough conditioner (AMAZING) and a good tablespoon of gluten flour for every cup of flour. The bread lasts longer on the shelf, and has a better texture with dough conditioner. We can slice it very thin and spread it with peanut butter and it doesn't fall apart.
I was up close filming, doing stuff and holding my phone in my other hand, so it was sort of like having your ear to the mixer. It's not that noisy, but neither is it silent. It doesn't bother me even slightly. I have an air fryer and it makes about the same amount of noise. BTW, I am still using that mixer several times a week to knead 100% whole wheat bread. It's a great little machine.
I'm so disappointed I only discovered this mixer about a month ago because Bosch very recently discontinued it. I managed to snag a used one on eBay but who knows how long we'll be able to get replacement parts. Bring it back, Bosch!
I make 3 full-size loaves at a time in my Compact. :) It's a sturdy little machine. What speed are you using to knead in this video? Thanks for sharing!
I have never tried three loaves at once, but I'm not really surprised that it can handle it. It's the best little mixer in the world. I was using speed 2. Three is just too fast and one, of course, is too slow. I've done a double recipe, and it was pretty much exactly the same.
So far I've NOT been successful making bread. After baking, it's still wet and heavy, i can't figure out what im doing wrong.
I use the bosch small batch for basic white bread.
My new bosch compact stand mixer arrived yesterday but from time to time over many years when ever i tried making bread it always comes out the same heavy, wet, not eattable. I had the artisian KA and the original Cuisinart with timer now the bosch compact stand mixer.
I thought it was going to work yesterday because I saw it pull away from the sides of the bowl, i let it knead 5 mins on speed 1 or 2, it made a nice a ball and it had some stretch but i dont think enough.
I split it into 2 loaves, rised it twice in warm spot, first time upwards to 1 hr and second rise about 45 mins.
But it didn't rise as much as ive seen on other vids.
It baked about 35 mins on 405F and looked and smelled gorgeous but not nice inside due to being wet. No big air pockets.
Should I be kneading longer, should i add more flour? It's not gooy but i do feel a little sticky
Here's my basic recipe and procedure.
1 cup water, cold. I put about 1/3 of that in a little pot and heat it, leaving the rest cold. The hot water goes in the mixing bowl, along with 1/2 oz of lard. I literally weigh the lard. It's the only thing I get really picky about because I have discovered that altering the amount/type of fat changes the character of the bread. And weighing is easier than trying to measure it other ways.
While that is melting, I measure out (more or less) 1 tbs sugar (to feed the yeast -- leave it out and you'll wreck the loaf!), 1/2 tsp salt, 1 tsp yeast, 3 TBS wheat gluten, 2 tsp dough enhancer. I use the wheat gluten because I make bread with 100% whole wheat flour, freshly ground. The gluten gives it a better texture. If I was using white flour, I would probably leave it out. The dough enhancer is the best stuff ever. Better texture, the bread lasts longer before becoming stale, you name it. Again, if I was using all white flour, I might leave it out.
Once the lard is melted, I add the rest of the water, thus cooling it to warm. Then I start the mixer on 2, and add the rest of the ingredients.
At that point, I start adding flour, as I show in the video, just until it makes a ball. I no longer use any white flour at all (unlike what I show in the video). I just add more whole wheat, and I do so in very small amounts. Once it makes a good ball, it needs to knead for 10 minutes. Not five. TEN.
Okay, if you're not getting a good rise, do not add more flour. That will just make it rise less, not more. It doesn't matter if it's a little sticky. My dough often is. Sometimes it depends on the humidity in the kitchen. I just add flour until it makes a ball, and I have learned to add the last bit in tiny increments to let each spoonful incorporate fully. It usually requires less flour than I think it's going to. Err on the side of too little flour, not too much. 😃
And I bake my loaves (that recipe makes one loaf of bread, BTW) at 350F for 45 minutes. I have found that 400F is too hot. I don't want a super crusty loaf. I want bread that I can slice and make a sandwich out of.
I make a loaf of bread about every three days and have done so for years. My loaves are consistently almost identical in size and texture. I still have that same mixer.
When I was learning to make bread, I once read something that helped me tremendously. Bread consists of flour, some sort of liquid, a bit of sweetener to feed the yeast, salt for flavor, and of course yeast. Fat is added for texture. Without it, you'll have something more like French bread. And you always begin with the liquid. It's the constant measured thing. After you have the liquid, THEN you add the flour to make the dough, just enough flour to do that. You do NOT begin with X amount of flour and then add liquid to it. (This is exactly opposite from the way biscuits are made.) The sweetener can literally be anything from honey to sugar to a leftover bit of jam in the jar in the fridge. The liquid can also be anything, but milk will give it a sort of cakey texture that we don't like much. That is almost certainly due to the butterfat in the milk. The fat can be butter, ghee, lard, crisco, you name it. I can't tell any difference in any of them. Some very rich breads are made with eggs -- typically dinner rolls, not loaf bread.
I hope that helps.
Oh thankyou so much, i just copied and printed it now I'm off to my kitchen to give it a try. Thanks again 🥖🍞🥐🍕✌️👍🙂☮️🥙
You're more than welcome. Please let me know how it turns out. 😃
Hi again, i read the instructions slower, I don't know where to buy wheat gluten, 2 tsp dough enhancer.
Also i dont have a grain mill so my flour is store bought. I have a good scale in my kitchen, it weighs in 2g increments, i know i should have bought it in 1g increments, i wasn't thinking.
@@blessedlittleblogger6195 i surely will, even if it doesn't work, I've decided I'm going to and try til i get it right. I didn't raise myself to quit
Just bought this mixer. Waiting for it to arrive. Which paddles do you use to make oatmeal chocolate chip cookies? Thank you
There are three paddles. One is a kneading hook. A second is sort of round and has a lot of wires. It's for beating egg whites, etc. The third is more or less flat and it's used for batters. That's what I use for cookies.
I suppose if the batter was really, really thick, you might switch to the dough hook but I haven't found that necessary, and I do oatmeal raisin cookies all the time and toss in nuts that aren't even called for in the recipe (which makes the batter even stiffer).
This has to be the best little mixer on earth.
Blessed Little Blogger thank you so much for your advice. Have you ever worked with Einkorn wheat..?
I tried making bread followed the recipe on you tube and it was a waste of ingredients.
No, I haven't. I grind our wheat from berries, but it's just plain-Jane white hard winter wheat. I buy it in large sacks at the local Mennonite store.
I was astonished the first time I used freshly ground wheat. The difference between it and store-bought whole wheat is just like night and day.
I used to make whole wheat bread that turned out like massive door stops, but this does not. To prevent the brick phenomenon, I would add some white flour, but golly I hated doing that.
I never use anything at all any more except plain freshly-ground whole wheat, but I do add a dough conditioner (AMAZING) and a good tablespoon of gluten flour for every cup of flour. The bread lasts longer on the shelf, and has a better texture with dough conditioner. We can slice it very thin and spread it with peanut butter and it doesn't fall apart.
I just bought one too! Can't wait!
Is this as noisy as it seems?
I was up close filming, doing stuff and holding my phone in my other hand, so it was sort of like having your ear to the mixer. It's not that noisy, but neither is it silent. It doesn't bother me even slightly. I have an air fryer and it makes about the same amount of noise.
BTW, I am still using that mixer several times a week to knead 100% whole wheat bread. It's a great little machine.
I'm so disappointed I only discovered this mixer about a month ago because Bosch very recently discontinued it. I managed to snag a used one on eBay but who knows how long we'll be able to get replacement parts. Bring it back, Bosch!
I just subscribed to your channel. You give clear instructions.
I make 3 full-size loaves at a time in my Compact. :) It's a sturdy little machine. What speed are you using to knead in this video? Thanks for sharing!
I have never tried three loaves at once, but I'm not really surprised that it can handle it. It's the best little mixer in the world. I was using speed 2. Three is just too fast and one, of course, is too slow.
I've done a double recipe, and it was pretty much exactly the same.
I think i had it on one
I only got my compact stand mixer yesterday or the day before so i only tried the one bread recipe so far.