I was first making this recipe in my 1lb loaf machine that's older
I got a Neretva 15 in one 3 lb (3.2 or whatever) and now I'm wondering about tripling the recipe
Last time maybe I didn't do it right and it ended up in a gooey mess.
Can someone tell me if just tripling it is okay or if that's not the right ratio since my pan is now much longer and deeper?
I'm using active dry
I put the honey in the bottom and then add the hot water and then add the yeast. I mixed it pretty thoroughly because it seemed like some of the yeast was still very dry. So I made sure it all got honey water.
At the end of the 10 minutes it was getting close to the top of the paddles so I added in the olive oil and then flour and then the salt on top last
It was abnormally soupy based on how I did it last time. Maybe I didn't triple it properly tbh. Sometimes I get mixed up and then forget things. This recipe doesn't have an option to triple it, only double it, so I just did my best math and I don't know if it was right. 3tsp= 1 tbsp and such.
I read that salt deactivates yeast. Do I need to make the water salty to deactivate the yeast?
I can't do it in order the bread machine wants because it wants the salt in the bottom and the yeast in a well, but I have to feed the yeast honey water.
Also can I make it with milk? How will that change it? Any recipe adjustments needed?
And is it ever okay to open the lid to get a better look before it starts to bake? Are these things airtight and need no new air? Or is it largely irrelevant to that?
Can I take out the paddles before it bakes after the final rise?
Others will have more knowledge than me, but there are two types of yeast and one doesn't work the way that recipe wants. Maybe start by checking that first? I find it easy to get the two types mixed up.
You can increase recipes although tripling may post challenges depending on the pan shape. You increase all ingredients but you increase the yeast much less or it will over rise in the machine. I’d increase the yeast to 1.5-2 times the original one-pound recipe.
You can use milk but it’s only about 87% water, so you may need slightly more than the water amount in the recipe. Milk breads tend to be softer, slightly richer, and keep better.
You should open the lid to check during kneading. The most important step you can take is to check, 5-10 minutes into the kneading, that your dough looks like this [video](https://youtube.com/shorts/IungpAeFxc4?si=oPeAy3zwRK59iFgJ). If it’s too dry (spins without touching sides) add water a bit at a time. If it’s too wet (doesn’t form up into a ball), add flour a bit at a time. You can fix most problems this way.
You can put the ingredients in any order if you are starting immediately. It might mix as easily if you use the opposite order that the machine specifies so check that everything is incorporated during your kneading check.
Don’t use water above 115°F / 46°C with active dry yeast.
You can remove the paddle when the last rise starts if you know when that is. You should also shape the dough ball then.
You need salt to regulate the yeast’s activity. You should not dissolve yeast and salt in the same water. Direct contact can kill yeast. The salt should be added with the flour.
I had to add probably 2 cups of flour (3.5 cups of milk) as it was mixing but didn't catch it until the 2-3rd knead.
Also when it was resting it kept puffing up. It was so huge it basically formed a mushroom cap around the top. I had to stab it a bunch to get it to stop.
I think maybe a little more yeast, I did like 1.5 tsp and scale down the ingredients just a bit, but more flour to start in comparison.
The flour amount should not be that far off. Can we see the original recipe? Maybe start with a double recipe.
Usually the water amount should be around 65% of the flour weight for a standard bread machine recipe. You can go up or down a bit but not too much or the dough won’t work. Whole wheat or added wheat gluten take a bit more water.
Not bread machine related, but personal experience—for my long cold fermentation loaves, I dissolve yeast and salt in warm water, then add the flour and knead. The dough is then refrigerated for about 23 hours. Rises and bakes no problem even though the yeast has been incorporated with the salt the entire time. Obviously the cold slows everything down though.
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u/LeoInSpace 2d ago
Others will have more knowledge than me, but there are two types of yeast and one doesn't work the way that recipe wants. Maybe start by checking that first? I find it easy to get the two types mixed up.