Debbie
742 posts
Jun 22, 2005
1:46 PM
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For those who have Automatic Bread Maker, has anyone tried making bread by putting all the ingredients before you go to bed at night and get a good bread baked when you wake up in the morning?
I have tried several time to use the delay timer on my ABM but the bread always comes out half the size. It seems that it didn't rise properly. I am frustrated with it.
I want to be able to wake up in the morning to find that the bread would be freshly baked. Then, I could just slice them and bring them for breakfast to work. If I start to bake after I got home from work, it requires a long time to rise and bake. Especially, if I have to cook dinner that night, I just don't have all the time to do both. I usually became sleepy and wanted to go to bed and had to wait for the bread to finish. So I thought the delay timer will work.
Actually, the bread is still ateable and I did bring it to work but I am not satisfied with the result. It is better without the delay timer.
In the manual, it says that the problem could be that the yeast contacted the liquid during the delayed period. I have tried to carefully put the yeast in the middle after creating an indentation so it won't touch the liquid.
My bread machine is Oster Express Bake.
Anyone knows the trick and if this is possible at all?
TIA
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
Last Edited Debbie on 22-Jun-2005 1:47 PM
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Bryanna
Owner/Moderator
1037 posts
Jun 22, 2005
3:45 PM
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I have the same model and have done this successfully. How much yeast are you using?
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"To look like a goddess, eat like a peasant." Karen Andres
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Debbie
743 posts
Jun 22, 2005
3:54 PM
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For the recipe I used last night, it was 1 1/8 tsp.
3 cups whole wheat flour
1 1/2 Tbsp. Vital Wheat Gluten flour
3/4 tsp. salt
1 1/8 tsp. yeast
3 Tbsp. Maple Syrup
1 1/4 water
1 1/2 Tbsp. vegetable oil
Bryanna, if you have a successful recipe for the delayed timer, could you please share?
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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Bryanna
Owner/Moderator
1038 posts
Jun 22, 2005
8:44 PM
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BRYANNA'S NEW VERSION ABM OLIVE OIL BREAD
(sponge method using the Delay Timer)
Sponge:
1 c. water
1/4 tsp. dry active yeast
2 c. unbleached flour (use bread flour in the USA)
12- 16 hours before you want the bread to be ready, place above ingredients in the bread machine bucket in the order given. Mix on the dough cycle for 5-10 minutes, then unplug.
Spread over the top of the sponge:
1 c. unbleached flour with
3 T. extra-virgin olive oil rubbed into it
Add:
2 T. wheat bran
1/2 T. salt
1 tsp. vital wheat gluten powder
Make an indent in the flour and add:
1/2 tsp. dry active yeast
Don't let the yeast touch the sponge.
Set the machine on the French or Crusty Bread cycle (medium crust) and then use the Delay Timer to let the sponge rise for 8-12 hours before the cycle starts. (you can do all this before you go to bed at night and have fresh artisanal bread in the morning! Or, do it early in the morning and have the bread ready for dinner!) . If you want a more attractive top crust to the bread, 5 minutes before the bread is due to bake (I set my kitchen timer to remind me of this), you can make a decorative slash in the top of the bread with a razor blade, and you can also glaze the bread with some soymilk, using a pastry brush, or sprinkle the top with flour. Cover the “window” in the top of your machine with foil, so that the top of the bread will brown properly. Remove the bread immediately from the machine when done, placing on a rack to cool thoroughly. This will insure a crisp crust.
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"To look like a goddess, eat like a peasant." Karen Andres
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Debbie
744 posts
Jun 23, 2005
9:05 AM
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Hi Bryanna,
Thanks for the recipe. I will try it.
I want to make it clear if I can do this or not with the sponge method.
In the morning, before I go to work, combine the sponge (mix and knead for 5-10 minutes and unplug). Then, let it sit while I work (usually about 10 hours before I arrive home again). Before I go to bed that night, add the rest of the ingredients on top of the sponge and set the delay timer so the bread will be done the next morning. Would the sponge hold that long, until the next morning?
Or, do I have to make that bread that night after I arrive home?
Sorry for all these questions. I have been busy lately and it is hard to get the time to cook during the weekdays.
I will start a 9/80 schedule next month too. I will have to work 9 hours per day (10 hours including lunch) but I will have every other Friday off.
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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Bryanna
Owner/Moderator
1040 posts
Jun 23, 2005
11:26 AM
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No, I guess I should make that more clear. I will re-write it. As soon as the sponge is mixed, place the other ingredients on top and set the delay timer so the cycle starts in 8-12 hours. Here is the re-written recipe:
BRYANNA'S NEW VERSION ABM OLIVE OIL BREAD
(sponge method using the Delay Timer)
Sponge:
1 c. water
1/4 tsp. dry active yeast
2 c. unbleached flour (use bread flour in the USA)
12- 16 hours before you want the bread to be ready, place above ingredients in the bread machine bucket in the order given. Mix on the dough cycle for 5-10 minutes, then unplug.
Immediately, spread over the top of the sponge:
1 c. unbleached flour with
3 T. extra-virgin olive oil rubbed into it
Add on top of that:
2 T. wheat bran
1/2 T. salt
1 tsp. vital wheat gluten powder
Make an indent in the flour and add:
1/2 tsp. dry active yeast
Don't let the yeast touch the sponge.
Set the machine on the French or Crusty Bread cycle (medium crust) and then use the Delay Timer to let the sponge rise for 8-12 hours before the cycle starts. (You can do all this before you go to bed at night and have fresh artisanal bread in the morning! Or, do it early in the morning and have the bread ready for dinner!) . If you want a more attractive top crust to the bread, 5 minutes before the bread is due to bake (I set my kitchen timer to remind me of this), you can make a decorative slash in the top of the bread with a razor blade, and you can also glaze the bread with some soymilk, using a pastry brush, or sprinkle the top with flour. Cover the “window” in the top of your machine with foil, so that the top of the bread will brown properly. Remove the bread immediately from the machine when done, placing on a rack to cool thoroughly. This will insure a crisp crust.
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"To look like a goddess, eat like a peasant." Karen Andres
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Debbie
746 posts
Jun 23, 2005
1:01 PM
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Bryanna,
Oh, I see, that's even better! I will definitely try this.
Another question, when you mix water with yeast in ABM, you use room temperature water, right? Or do you use lukewarm water?
Thanks again.
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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Bryanna
Owner/Moderator
1041 posts
Jun 23, 2005
5:08 PM
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yes, room temp-- especially this time of the year!
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"To look like a goddess, eat like a peasant." Karen Andres
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Debbie
747 posts
Jun 24, 2005
8:11 AM
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THANKS so much Bryanna! I tried it last night and it was successful. The bread was crusty but soft inside. Very delicious! Thanks!
So do you suggest that for using the delay timer that I use the sponge method for all ABM recipes? Meaning use 2 cups of the flour, 1 cup water plus 1/4 tsp yeast and make the sponge first for 10 minutes and then add the rest of the ingredients on top.
Is that a good idea?
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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Bryanna
Owner/Moderator
1042 posts
Jun 24, 2005
1:02 PM
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I think the sponge method makes the tastiest ABM bread and you could certainly adopt it to almost any recipe. I'm so glad you liked it! I think the small amount of yeast, with plenty of time to develop the dough, is the secret.
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"To look like a goddess, eat like a peasant." Karen Andres
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Bryanna
Owner/Moderator
1043 posts
Jun 24, 2005
1:03 PM
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PS, Try using wholewheat flour for the flour that you put on top of the sponge-- I think it works well.
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"To look like a goddess, eat like a peasant." Karen Andres
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Debbie
752 posts
Jun 24, 2005
1:42 PM
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Hi Bryanna,
Thanks for letting your secret out! Yes, I will definitely use this sponge method with the whole wheat bread recipes. I was just going to ask you about whole flour bread. :-)
It was easy to prepare last night and the result was definitely GREAT!
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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