[Sca-cooks] Bread machine revisited...

[Phil Troy / G. Tacitus Adamantius]

Hullo, the list!

This is actually a question from my lady wife, who has made this a  
project of her own: does anyone have a tested, salt-free recipe for a 
[n otherwise] standard white, high-gluten French or Italian, or whole  
wheat loaf, specifically designed for a bread machine?

So far, all we've got is a book on order, which speaks of using an  
unspecified, lower proportion of quick-rising yeast, and a faster  
cycle with one rise only. Apparently the technique takes advantage of  
the behavior of both yeast and gluten when not in them presence of  
salt: generally, things inflate very quickly and then collapse  
quickly, too, so the trick is to bake them quickly before that happens.

However, baking being baking and not cooking, I was wondering if  
anyone had a detailed set of instructions for this one.

Many thanks!

Adamantius






"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la  
brioche!" / "If there's no bread to be had, one has to say, let them  
eat cake!"
     -- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,  
"Confessions", 1782

"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
     -- Susan Sheybani, assistant to Bush campaign spokesman Terry  
Holt, 07/29/04