[Sca-cooks] Bread machine revisited...

[Terry Decker]

Given the caveat that I have never used a bread machine, let me make a 
couple of suggestions.

You might try cutting the yeast in half, slowing the rise.  Bread machines 
use about twice the amount of yeast and twice the salt handbakers do.  I've 
made salt free bread and never found much appreciable difference in the rise 
between salted and unsalted bread, so the quantity and potency of 
breadmachine yeast probably contributes to the problems with salt free 
bread.

Subtract 1 cup of water and 1 cup of flour from the recipe and make a very 
soft sponge with 1/4 to 1/2 teaspoon of yeast.  Let the sponge stand for at 
least four hours before using it.  Break the sponge into the liquor before 
blending.  Making a sponge should produce a more even and less explosive 
rise even without salt.

I'll check the library to see if I have any recipes.

Bear


> 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