Bingo!
My last
bread post (Deli
Rye) drew a comment (Juice) "Bread machine! yes."
So I'm thinking, what if I take that
New York Deli Rye recipe—after the first one hour rise—and then
dump it into the bread machine? I used French/Italian bread
setting;
large loaf, medium crust. What the hell, worst thing, I've lost
about
75¢. But you can see what I got.
The nice thing about the bread machine (I have a recon'd Cuisinart 200)
is its ease of use. Throw the ingredients in, press the button
and that's
it. The problem I've had with certain breads (rye and whole
wheat) is
they suck (in fact, don't even try whole wheat until you've watched this).
Anyway, the loaf sizes (using Cuisinart's recipe) are smaller than
I'd suppose them to be, and the
interior is not soft and bouncy. But! In the example below, where
I use my own recipe, the bread has risen about 3" above the top
of the pan, giving it a nice circumcised appearance.
By
contrast, the rye I was gloating over last week weighed 1 lb
13.25
oz., but had only about 75% of the volume of the bread machine's
loaf. It was then a bit denser than I'd like. Truth be
told, MoSup was digging me about the girth of my loaf (Oh, isn't that a cute size? Almost like real
bread.). This one weighs 1 pound 14 ounces, but feels
lighter.
.
So there you have it. From now on I'll use my own recipes, but
let
Mr. Machine do all the kneading, rising and baking.
One more thing I
like about this bread. After a few days it starts turning green,
My
store bread will go 10 days to a week. What's that tell you?
Eat your heart out Helly! I see a Nobel in the offing. And I've
been
using a torch in the kitchen for over ten years. A proper torch
that
can also solder pipes.
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