Originally posted by Ken_K:
Yes I did that for a while and was very happy with the results. Then the thought occured to me that since I was already handling the dough that I ought to just shape it then let it do another rise and bake it off in the oven which gives it a much more pleasing shape. So now my bread machine is pretty much an automated mixer/kneader, which works out great.
Like Ken, I sometimes use the bread machine to do a mix/knead/initial rise. Then, I remove the dough, shape and let rise again. Sometimes, the dough goes into a bread pan and is baked in the oven. Sometimes, I shape the dough and bake on a baking sheet. Sometimes I make bread with instant yeast. Sometimes I make sourdough bread. Shown, below, is a small loaf of sourdough partially made in the bread machine.
First, I mix a small amount of sourdough starter with some flour and water and let this rise. I simply do this in a bowl and let it set for a few hours covered on the counter or on
top of the refrigerator for the first ferment. Then, I add this first ferment to the bread machine pan (AKA ABM).
First ferment added to the ABM.
A blend of 10% liquid lecithin and 90% peanut oil is added to the first ferment.
Flour added along with a bit of salt.
Ready for the dough-only cycle in the ABM.
Dough after kneading by ABM.
Dough doubled in size after initial rise in ABM. With sourdough, most times, I unplug the ABM and let the dough continue to rise after the dough-only cycle in the ABM. I usually have pretty good starters, but they are not as fast as today's instant yeasts. When doubled, the dough is removed and shaped for its second rise.
Shaped dough partially through its final rise.
Baked in the Oven. Good tasting, but not my best effort in loaf shaping...
Some of the advantages to using the ABM to mix/knead/rise the dough is it allows me to do other things while the ABM works away. Also, for me, there is less cleanup needed with the ABM versus kneading by hand or kneading with the KitchenAid.
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