Experimenting with my Bread Machine

[ElsieD]

@TdeV  I have the same bread machine as you.  I put the ingredients for bread in the pan last night and set the timer for this morning.  As you can see  the loaf is uneven which has happened before.  But, this is the first time i have had these "wrinkles" on the top.  Underneath the wrinkles are hollow spots.  I wrote to KAF and they responded with the note I posted in an earlier post on this thread.  I made sure my paddles were in the correct position so I don't know why this happened.  Not much help, I know.  

Edited September 15, 2020 by ElsieD (log)

[TdeV]

@ElsieD, thanks. Did you forget to post a picture?

 

FWIW, my paddles are frozen in position, with the left paddle ~2mm higher than the right. I have never been able to move them.

 

It occurred to me after posting, that the dimples are maybe from too much yeast?

[ElsieD]

13 minutes ago, TdeV said:

@ElsieD, thanks. Did you forget to post a picture?

 

FWIW, my paddles are frozen in position, with the left paddle ~2mm higher than the right. I have never been able to move them.

 

It occurred to me after posting, that the dimples are maybe from too much yeast?

 

I did forget and I have added it.  Did you contact the Zo people about your frozen paddles?  Did you soak your pot for a while and then try to remove the paddles?  As far as tge yeast goes, I used 1 1/2 tsp. which is what the recipe called for.

 

 

[TdeV]

@ElsieD, I forgot to mention that my paddles are frozen such that both of the blades in the machine face the same direction. About the frozen paddles, I did contact KAF, and their advice produced the ~2mm difference in height. Don't remember if I talked with Zo, but I will make a point of it.

 

The thing is that my normal loaf does not have these two issues (lump on left and dimple on top) but my modified recipe does. The paddles have been wonky since shortly after I got the machine (2012), so they aren't directly responsible for this issue.

 

N.B. There is 1.75 teaspoons of yeast in this loaf (normally 1.5 tsp).

[Kim Shook]

9 hours ago, TdeV said:

@ElsieD, thanks. Did you forget to post a picture?

 

FWIW, my paddles are frozen in position, with the left paddle ~2mm higher than the right. I have never been able to move them.

 

It occurred to me after posting, that the dimples are maybe from too much yeast?

All this talk about "moving paddles" reminds me of a question.  I can certainly swing the paddle back and forth, but I cannot pull them higher or push them lower on the post and can not remove them at all.  I've used three different bread machines over the years - my dad's and two of mine and I've never, ever been able to remove them once they have been put on before the first bake.  Are people really able to remove the paddles?

[ElsieD]

10 hours ago, Kim Shook said:

All this talk about "moving paddles" reminds me of a question.  I can certainly swing the paddle back and forth, but I cannot pull them higher or push them lower on the post and can not remove them at all.  I've used three different bread machines over the years - my dad's and two of mine and I've never, ever been able to remove them once they have been put on before the first bake.  Are people really able to remove the paddles?

 

I can easily take mine out.  The only time I struggle with the paddles is after I have taken a freshly baked loaf out of the pan.  After letting the pan cool, that is.  Now I just soak the pan for a bit and the paddles come right out.

[TdeV]

@Kim Shook, I had two prior bread machines; both paddles came out easily.

[rotuts]

@Kim Shook

 

on my simplest generic machine the single paddle came out.

 

over time , bits of bread got stuck on that area and it was difficult to reach in there and clean

 

the water soak worked.  from then on I put a drop go oil on the inner paddle area that sat open the post.

 

the bread came out easily , w the paddle in the bread.

 

Id look in your manual or call the machines 800 number is they have on , and ask them

 

about this.

[andiesenji]

Even my oldest bread machine has easily moved paddles and I believe that it is because I ALWAYS REMOVE THE PADDLES AFTER THE FINAL "KNEAD" before the machine begins the final rise and bake process.

Since the paddles have never been exposed to the heat of baking, they remain as they were when new.  

I know one has to time the cycles but it is simple to set a timer, once the timing of the cycles is determined.

And the bottoms of the loaves only have a small hole where the shaft is located, which makes it much easier to slice, no wasted bread.  

 

Also, when I replace the dough in the pan, after removing the paddles, I make sure the dough is even and my loaves turn out level most of the time.

[Maison Rustique]

20 hours ago, andiesenji said:

Even my oldest bread machine has easily moved paddles and I believe that it is because I ALWAYS REMOVE THE PADDLES AFTER THE FINAL "KNEAD" before the machine begins the final rise and bake process.

Since the paddles have never been exposed to the heat of baking, they remain as they were when new.  

I know one has to time the cycles but it is simple to set a timer, once the timing of the cycles is determined.

And the bottoms of the loaves only have a small hole where the shaft is located, which makes it much easier to slice, no wasted bread.  

 

 

Also, when I replace the dough in the pan, after removing the paddles, I make sure the dough is even and my loaves turn out level most of the time.

 

 

I do the same. 

[Kim Shook]

Any more hints about how I can remove the paddle of my bread machine?  I made a loaf today and soaked the pan for an hour or so and neither Mr. Kim or I could pull it out.  Ta!

[TdeV]

12 minutes ago, Kim Shook said:

Any more hints about how I can remove the paddle of my bread machine?  I made a loaf today and soaked the pan for an hour or so and neither Mr. Kim or I could pull it out.  Ta!

 

My experience also. I once called Zojirushi whose advice resulted in the net result that one side of the paddles are more extruded than the other. (Still stuck--in a worse position). Big holes in the bottom of the loaf.

 

Regardless, the loaf still tastes good!

[Kim Shook]

Made what was called “French bread” in the bread machine:

Funny little loaf, but the perfect size for us.  Nice crumb and great crunchy crust, but a little flat as far as flavor goes:

[ElsieD]

Does it need more salt?  I've found adding a bit more salt than the recipe calls for helps.

[Kim Shook]

15 minutes ago, ElsieD said:

Does it need more salt?  I've found adding a bit more salt than the recipe calls for helps.

Thanks, @ElsieD!  I'll note that on the recipe and try it next time.

 

[Kim Shook]

This time I made the most basic white loaf in the instruction book (and doubled the salt - thanks, @ElsieD):

I really hate that slope and wish I could figure out what to do to stop it.  But I was happy with the crust and crumb:

[ElsieD]

8 minutes ago, Kim Shook said:

This time I made the most basic white loaf in the instruction book (and doubled the salt - thanks, @ElsieD😞

I really hate that slope and wish I could figure out what to do to stop it.  But I was happy with the crust and crumb:

What is the shape of the dough before the machine starts to bake it?

[ElsieD]

Just now, ElsieD said:

I pulled this loaf out of the oven a half hour or so ago.  I used the KAF recipe for pain de mie, made the dough in the Zo machine and baked it in the 13" pain de mie pan without the lid.  For a change, the loaf was perfectly even.  While it was cooling, my neighbour came home having been away for 2 months in B.C.  She arrived with a broken foot and on crutches.  I lopped off a chunk of the bread for her and John is out picking up a few things at the food store.  At the very least she can have a sandwich.   

 

[Kim Shook]

1 hour ago, ElsieD said:

What is the shape of the dough before the machine starts to bake it?

I'm not sure.  I've never peeked at that point.  I know that a lot of my kitchen is not level and I need to check that, but that seems a little extreme!  🙂

[ElsieD]

On 2/22/2021 at 5:40 PM, Kim Shook said:

I'm not sure.  I've never peeked at that point.  I know that a lot of my kitchen is not level and I need to check that, but that seems a little extreme!  🙂

 

If you can catch it before the final rise, you should be able to take it out, shape it, replace it and let the machine carry on.  I have found that helps a bit.

[Maison Rustique]

22 hours ago, ElsieD said:

 

If you can catch it before the final rise, you should be able to take it out, shape it, replace it and let the machine carry on.  I have found that helps a bit.

I always stop mine, take out the dough, remove the paddle and put the dough back in for baking. Much easier than digging out the paddle and leaving a big hole after it is baked.

[Kim Shook]

7 hours ago, Maison Rustique said:

I always stop mine, take out the dough, remove the paddle and put the dough back in for baking. Much easier than digging out the paddle and leaving a big hole after it is baked.

I've owned three machines and neither Mr. Kim nor I have ever been able to remove the paddles once they are put on.  

[Kim Shook]

The white bread is becoming our regular weekly white bread for daily use.  A recent loaf:

Still oddly uneven.  I tested the machine before starting it and it was level.  I wasn’t able to redistribute the dough before it began baking because we were out of the house while it went through its paces. 

[Kim Shook]

More of the same regular bread recipe and so weird – this is Jessica’s loaf:

If you Google “Egg shaped cars”, you will find this shape. 🙄

 

And my loaf:

Perfect for once. 🤔

[rotuts]

both tasty ?

 

toasted up in a CSO ?

 

maybe ill start again., myself.