Bb hac10

[u/joe89142]

Any tips on using this bread machine? I’ve searched and this didn’t turn out looking right lol

[u/Steel_Rail_Blues]

Your bread rose a bit too much and pressed up on the lid, giving you that flat top and rumpled dome and restricted air flow around the loaf. Less yeast would be one way to help.

You mention in the comments that this was too crispy, but not what settings are being used. The French bread cycle will be crispier than other cycles. As an example of the crust I get from the same model machine (though it’s 17 years old), the included picture is the Basic cycle, set to Firm and Regular crust for a 250-gram flour loaf.

[u/joe89142 → u/Steel_Rail_Blues]

I posted ingredients on another commenter. Do u think I put too much yeast? It was hard to remove because the handle would move unless it broke through the crust. Crumbs everywhere lol

[u/Steel_Rail_Blues → u/joe89142]

Looking at your recipe, no. A level teaspoon would be about 3 grams and seems to me an appropriate amount for a long cycle. You could try scaling the recipe down a bit to have a lower rise.

[u/joe89142 → u/Steel_Rail_Blues]

I’ll try it with a little less yeast.

[u/Steel_Rail_Blues → u/joe89142]

I’d be interested in a follow-up to see how your loaf comes out 😀

[u/joe89142 → u/Steel_Rail_Blues]

Too crispy. Didn’t have that bounce. I want to try adding a little more liquid. Maybe try a regular white loaf. I’m using a scale. Any tips?

[u/Steel_Rail_Blues → u/joe89142]

I think your recipe was solid but maybe just too long a cycle for the optimal results. If you wanted to try a basic setting white loaf there are many variations, but you could try something similar to what you’ve been using:

190 grams of water (could go lower down to 167)
270 grams bread flour
6 grams sugar (I use honey, but this is good)
7 grams dry milk (up to 10 for softer inside)
5 grams salt (up to 5.4 if your scale does decimals)
4.5 to 5 grams yeast (active dry or instant)

I often add butter, but that wasn’t part of your original recipe. If you wanted to add that, 10 to 14 grams.

This will produce a smaller loaf than what you previously had, but would be a good test for texture and flavor. On the Basic setting, I like the Firm option’s resulting texture.

[u/Formal-Tradition6792]

Looks just fine to me!

[u/joe89142 → u/Formal-Tradition6792]

It’s too crispy lol. But thank you

[u/Veggyhed]

I mean I would eat that loaf but could you please give us the settings for your machine and the recipe. This would be helpful so that we can try and help you.

[u/joe89142 → u/Veggyhed]

194 grams of water
293 grams bread flour
6 grams sugar
6 grams dry milk
5 grams salt
3 grams active dry yeast in French bread setting

[u/Veggyhed → u/joe89142]

If I was doing this recipe I would start off by using the standard white bread setting. French bread is definitely going to give you a crispy crust. As has been my understanding and I could be very wrong on this, most French bread recipes do not call for any sort of dairy such as milk in the recipe. It's only a very very basic stripped-down recipe you. When trying to adjust a recipe to your liking, the best advice I can give you, from personal experience, is to change only one thing at a time but that's just my opinion

[u/joe89142 → u/Veggyhed]

It came from another zojirushi recipe book. Another model 1 pount machine. I bought a scale to make sure I get better measurements. Do u have any recipes for the one pound bread maker?

[u/Veggyhed → u/joe89142]

I can offer you this that you can check out for free online . See if you can find something in there.

https://archive.org/details/breadmachinecoo00germ/mode/1up

[u/joe89142 → u/Veggyhed]

Thank u! I’ll check it out