Yet Another Cycling Forum
Off Topic => The Pub => Food & Drink => Topic started by: tonycollinet on 18 May, 2009, 01:15:56 pm
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We have a breadmaker. It is currently used in the garage, becasue Mrs TC cannot stand the smell it makes when baking.
She loves the smell you normally get from a bread bakers. But the machine smells different. I like the smell, but can understand why she does not - it has a sort of "yeasty" overtone to it.
Is this just a consequence of using dried yeast? Or is it likely to be somthing else in the recipie (most of the recipies in the machine book use milk powder for example - rather than real milk)
It would be good if I could fix this, and move the machine back into the house.
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FWIW, I have never used milk powder in our bread maker, it just seems wrong. I just add a couple of extra spoonfuls of flour to compensate. Try it without.
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In my distant youth, one summer I worked at The Tip Top Bakery in St Mary Cray. It was many years before I could stomach the smell of bread.
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In my distant youth, one summer I worked at The Tip Top Bakery in St Mary Cray. It was many years before I could stomach the smell of bread.
In my distant youth, I spent one hot summer working in an abbatoir.
Oddly, never put me off meat (even at lunch breaks) and it did pay for my first ever brand new bike.
Re: bread. Try it on one of the longer settings (more time for the pre-rise thingy) and try real milk instead of powdered.
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I wonder if it's the fermentation smell that you find unpleasant, rather than the baking. The fermentation will smell a bit more "yeasty" with a hint of alcohol, and you don't usually encounter it in a bakery.
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Could well be the fermentation. How does a bakers avoid this? Buy in the dough?
Anyway, yesterdays loaf was made with milk (and eggs, and honey - yum), and smelt pretty much the same. So the machine stays in the garage.
:(
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I think proper bakers leave the bread to rise overnight/early morning so anyone wandering in only smells the baked bread.
Have you tried just a plain loaf (flour, salt, yeast, water)? Or even make it by hand?
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Plain loaf - yes.
By Hand??? Are you Mad???
;D
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I love making bread by hand. :thumbsup:
Spelt bread is the quickest and easiest.
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I don't use milk powder I use half and half of milk and water
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Anyway, yesterdays loaf was made with milk (and eggs, and honey - yum),
That's not bread, that's breakfast. Why put milk and eggs in bread?
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Anyway, yesterdays loaf was made with milk (and eggs, and honey - yum),
That's not bread, that's breakfast. Why put milk and eggs in bread?
Brioche?
Vánočka?
Pandoro?
Yum.
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That's not bread, that's breakfast. Why put milk and eggs in bread?
Portuguese 5-Egg Easter Bread Recipe : Emeril Lagasse : Food Network (http://www.foodnetwork.com/recipes/emeril-lagasse/portuguese-5-egg-easter-bread-recipe/index.html)
A good Easter treat.
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Damn, I'm hungry now.
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Damn, I'm hungry now.
On the monday off after the BCM only thing I did after breakfast and before crawling back to bed was put on the bread machine set to "Wholemeal Spicey Fruit Loaf". It contains 2 eggs and some milk and it is top nosh.
Our bread machine is a panasonic, it is using the recipes from the book that came with it and the yeast I am using is Dove Farm. There is no yeasty smell
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That's not bread, that's breakfast. Why put milk and eggs in bread?
It improves the texture, the taste, and helps it stay fresh longer.
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Damn, I'm hungry now.
On the monday off after the BCM only thing I did after breakfast and before crawling back to bed was put on the bread machine set to "Wholemeal Spicey Fruit Loaf". It contains 2 eggs and some milk and it is top nosh.
Our bread machine is a panasonic, it is using the recipes from the book that came with it and the yeast I am using is Dove Farm. There is no yeasty smell
+1 to the Doves Farm quick yeast (http://www.ocado.com/catalog/images-full/17257011_L.jpg?identifier=3de9dd20b98d05567e61fac861e00c3a])
My machine came with strict instructions to add powdered milk (or fresh milk for some recipes), but I stopped adding it and it made no difference whatsoever.
The smell is not exactly the same as a bread shop, but it's a nice smell, not yeasty or fermentation-like. Love to wake up to the smell of the bread machine!
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I use Dove's yeast too - cheaper and less wasteful than the pre-packed sachets. My bread (flour, fat, yeast, salt, sugar) keeps fine for four or five days without adding milk/eggs, though it doesn't normally last that long. :P
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Damn, I'm hungry now.
Well there's plenty of yeast in your shoes to help get you started. (well, there was)
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It improves the texture, the taste, and helps it stay fresh longer.
I used to use milk powder because it said so in the recipe for my bread machine, but now I leave it out because I don't like the flavour and the only difference I notice is that the crust is slightly harder without the milk powder.
Re the OP, I would suggest trying it with less sugar than the recipe suggests - the sugar is "food" for the yeast, so more sugar probably means more fermentation.
d.
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Are you using caliper or cantilver? That might affect it, although I wouldn't apply the brakes to bread anyway. This might explain the strange smell.
I can't believe nobody else has done that yet.
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Are you using caliper or cantilver? That might affect it, although I wouldn't apply the brakes to bread anyway. This might explain the strange smell.
I can't believe nobody else has done that yet.
I resisted.
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Are you using caliper or cantilver? That might affect it, although I wouldn't apply the brakes to bread anyway. This might explain the strange smell.
I can't believe nobody else has done that yet.
And I've only just spotted it myself.
And Milk and eggs make good bread - lovely crust.
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I've been biting my tongue too.
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You people with your cheep mocking of an inability to spell