Beth in Central TX Posted February 13, 2009 Share Posted February 13, 2009 But my bread keeps collapsing in the middle. Can I not substitute the wheat flour that I grind for bread flour on the recipe? Do I need more or less flour? I've made successful bread loaves with store bought bread flour based on a simple recipe of water, flour, honey, salt, and yeast. Now I just want to use better flour. Any ideas or suggestions are appreciated! Quote Link to comment Share on other sites More sharing options...
Lostinabook Posted February 13, 2009 Share Posted February 13, 2009 You'll need more flour. Freshly ground flour weighs less per cup than flour which has been sitting on a shelf. For bread flour I go with somewhere in the neighborhood of 6 oz/cup. Quote Link to comment Share on other sites More sharing options...
tkeller Posted February 14, 2009 Share Posted February 14, 2009 I had no idea! That makes sense! I have had the worst time trying to makr bread in my machine whenever I don't follow the recipe in the book exactly! I'll have to try this! Quote Link to comment Share on other sites More sharing options...
Avila Posted February 14, 2009 Share Posted February 14, 2009 I usually put in 1-2 tablespoons of vital wheat gluten, depending on the size of the loaf, in also. My loaves seem to rise better that way. Quote Link to comment Share on other sites More sharing options...
Beth in Central TX Posted February 14, 2009 Author Share Posted February 14, 2009 Okay, I'm very challenged in this area. The recipe calls for 3 cups of bread flour. I'm grinding my own wheat berries now, so how much milled flour should I use? If I increase the flour, should I increase the water too? The recipe calls for 10 oz. of water. I really, really appreciate your help. ~Beth Quote Link to comment Share on other sites More sharing options...
Beth in Central TX Posted February 14, 2009 Author Share Posted February 14, 2009 Thanks! I forgot I had dough enhancer. I'll try using that next time too. Quote Link to comment Share on other sites More sharing options...
Lostinabook Posted February 14, 2009 Share Posted February 14, 2009 I'd probably start out with 15 oz of the freshly milled flour plus some dough enhancer/high gluten flour. Unfortunately, it's kind of trial & error with a bread machine. When you're kneading by hand you can just add flour until the dough feels right. You don't change the amount of water b/c you're using the same amount of flour weight-wise; the volume is just different. Quote Link to comment Share on other sites More sharing options...
Ria Posted February 14, 2009 Share Posted February 14, 2009 I've found that when using a bread machine, there is no way to know how the bread will turn out. I make a favorite recipe all the time: 1 2/3 cup water 2 cups freshly milled whole wheat flour 2 cups all-purpose flour 2 tsp salt 1 T gluten 2 1/4 tst yeast It turns out differently. Sometimes the loaf is nicely rounded. Most of the time the center is flat. I give up. I've been making this same recipe for three years. It tastes good. That's all I'm caring about right now, lol. Ria Quote Link to comment Share on other sites More sharing options...
Beth in Central TX Posted February 14, 2009 Author Share Posted February 14, 2009 Okay, that makes sense. I have a food scale, so I'll see how much the 3 cups of flour I was using weighs, and then adjust from there. I'll shoot for 15 oz. first and increase the amount until I get a normal looking loaf of bread. Thanks again! ~Beth Quote Link to comment Share on other sites More sharing options...
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