Well, actually, it was a couple of weeks ago when we first tried our luck with the Crusty White mix from Laucke. I've always been a bit hesitant to do the plain, old, boring, white bread but here we are. Our first attempt went so wrong that it wasn't worth documenting it (publicly). For some reason, half of the dough ended up outside the baking container and it was full of huge holes.
So this time, instead of following the recipe, Lizzy did what she does best - improvise :)
Less water (only 400ml), less yeast (only 1t), less flower (a bit) and then hand over control to the breadmaker's "French" program. The result was better but still not perfect. Here's a shot:
Taste isn't as boring as expected, so it will get another chance. It goes well with my favourite cherry jam. Mhhh :)
Hi Tom and Lizzy,
ReplyDeleteI picked-up an SD-2501 a few days ago. After some online reading, I attempted to make my first loaf last night. I used Laucke's Crusty White mix with the following ratios:
- 1 teaspoon of yeast
- 500g mix
- 345 mls of water
The SD-2501 was set on the "French" program.
The loaf was modestly crusty on the outside and very soft on the inside ... there was a big air bubble in one of the bottom corners.
I would describe the soft inside as ever-so-slightly doughy and there was a little bit of dough in the very centre, which hadn't been properly cooked.
Laucke have a nice troubleshooting section on their website that I'll look over to modify what I tried last night: http://laucke.com.au/baker-s-corner/troubleshooting/
I'll keep you both updated on my successes and failures.
James
Retried baking the crusty white loaf (^_^).
ReplyDeleteThis time I increased the yeast from 1 teaspoon to 1.25 teaspoons. I also chose the white loaf mode (01); selecting options for a large loaf and a dark crust.
The result was great. No air bubbles, and the inside was completely consistent. The crust wasn't as dark as I was expected, but it was nice nonetheless.
All-in-all, I think this loaf was a success! Next time I will increase the yeast to 1.5 teaspoons and see what happens :).
We tried making our own raisin bread the other day with a number of random ingredients. In the end, it was only a half size bread - no idea why. But it tasted good :) We might write about it more later.
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