I have just decided to have one more go, I just wasted more money than a
commercial loaf of bread.I got Crusty white Laucke mix 500gm,it says 320
ml water bread machine or 290ml hand mixed. So how much water does it
need to not end up pumpernickel?

On 01/11/18 10:57, FMurtz wrote:
I have just decided to have one more go, I just wasted more money than a
commercial loaf of bread.I got Crusty white Laucke mix 500gm,it says 320
ml water bread machine or 290ml hand mixed. So how much water does it
need to not end up pumpernickel?


The standard formula for bread is what they call 70%, in baking terms
that means for 1000g solids, 700g liquid. eg 500g flour mix requires
350g (or ml, same) water. That goes for machines and hand kneading.

TW

TimW wrote
FMurtz wrote

I have just decided to have one more go, I just wasted more money than a
commercial loaf of bread.I got Crusty white Laucke mix 500gm,
it says 320 ml water bread machine or 290ml hand mixed. So how much water
does it need to not end up pumpernickel?

The standard formula for bread is what they call 70%, in baking terms that
means for 1000g solids, 700g liquid. eg 500g flour mix requires 350g (or
ml, same) water.

Thats much too much water for that breadmix.

That goes for machines and hand kneading.

It isnt the same for both, as the packet clearly says.

On Thursday, 1 November 2018 10:58:08 UTC, FMurtz wrote:
I have just decided to have one more go, I just wasted more money than a
commercial loaf of bread.I got Crusty white Laucke mix 500gm,it says 320
ml water bread machine or 290ml hand mixed. So how much water does it
need to not end up pumpernickel?

Are you doing it by hand or in a bread maker?

If by hand, I highly recommend mixing the dough, possibly a bit soft, and putting into a lightly greased plastic bag. The bag must be much bigger than the dough. Push most of the air out and either put a clip or tie on it, gently tie a loose knot in the bag, or simply fold the top of the bag under. Place on a shelf in your refrigerator for many hours - at least overnight.

Take out, knock down, form, allow to rise (takes longer than with warm dough so cover to make sure it does not dry out) and bake.

polygonum_on_google wrote:
On Thursday, 1 November 2018 10:58:08 UTC, FMurtz wrote:
I have just decided to have one more go, I just wasted more money than a
commercial loaf of bread.I got Crusty white Laucke mix 500gm,it says 320
ml water bread machine or 290ml hand mixed. So how much water does it
need to not end up pumpernickel?

Are you doing it by hand or in a bread maker?

If by hand, I highly recommend mixing the dough, possibly a bit soft, and putting into a lightly greased plastic bag. The bag must be much bigger than the dough. Push most of the air out and either put a clip or tie on it, gently tie a loose knot in the bag, or simply fold the top of the bag under. Place on a shelf in your refrigerator for many hours - at least overnight.

Take out, knock down, form, allow to rise (takes longer than with warm dough so cover to make sure it does not dry out) and bake.

Bread machine, have never been successful, just trying to see how others
manage not to end up with pumpernickel,

On Thursday, 1 November 2018 13:14:55 UTC, FMurtz wrote:
polygonum_on_google wrote:
On Thursday, 1 November 2018 10:58:08 UTC, FMurtz wrote:
I have just decided to have one more go, I just wasted more money than a
commercial loaf of bread.I got Crusty white Laucke mix 500gm,it says 320
ml water bread machine or 290ml hand mixed. So how much water does it
need to not end up pumpernickel?

Are you doing it by hand or in a bread maker?

If by hand, I highly recommend mixing the dough, possibly a bit soft, and putting into a lightly greased plastic bag. The bag must be much bigger than the dough. Push most of the air out and either put a clip or tie on it, gently tie a loose knot in the bag, or simply fold the top of the bag under. Place on a shelf in your refrigerator for many hours - at least overnight.

Take out, knock down, form, allow to rise (takes longer than with warm dough so cover to make sure it does not dry out) and bake.

Bread machine, have never been successful, just trying to see how others
manage not to end up with pumpernickel,

I do at least know what pumpernickel is - and actually like it - but it is no substitute for more conventional bread.

I used to use a breadmaker quite a bit but never, ever, had an issue such as you describe.

I suggest something wrong with the breadmaker or the mix. (I never used a mix - always basic ingredients.)

"polygonum_on_google" wrote in message
...
On Thursday, 1 November 2018 13:14:55 UTC, FMurtz wrote:
polygonum_on_google wrote:
On Thursday, 1 November 2018 10:58:08 UTC, FMurtz wrote:
I have just decided to have one more go, I just wasted more money than
a
commercial loaf of bread.I got Crusty white Laucke mix 500gm,it says
320
ml water bread machine or 290ml hand mixed. So how much water does it
need to not end up pumpernickel?

Are you doing it by hand or in a bread maker?

If by hand, I highly recommend mixing the dough, possibly a bit soft,
and putting into a lightly greased plastic bag. The bag must be much
bigger than the dough. Push most of the air out and either put a clip
or tie on it, gently tie a loose knot in the bag, or simply fold the
top of the bag under. Place on a shelf in your refrigerator for many
hours - at least overnight.

Take out, knock down, form, allow to rise (takes longer than with warm
dough so cover to make sure it does not dry out) and bake.

Bread machine, have never been successful, just trying to see how others
manage not to end up with pumpernickel,

I do at least know what pumpernickel is - and actually like it - but it is
no substitute for more conventional bread.

I used to use a breadmaker quite a bit but never, ever, had an issue such
as you describe.

I suggest something wrong with the breadmaker or the mix. (I never used a
mix - always basic ingredients.)

Nope, just the amount of water used.

On Fri, 2 Nov 2018 11:11:09 +1100, cantankerous trolling senile geezer Rot
Speed blabbered, again:

Nope

LOL

--
Kerr-Mudd,John addressing senile Rot:
"Auto-contradictor Rod is back! (in the KF)"
MID:

On 11/1/2018 1:25 PM, Tim Streater wrote:

Fortunately I don't know what pumpernickel (sounds like some Septic
abomination) is so can't judge if that's what mine is making.

Pumpernickel is a fairly dense, chewy, dark rye bread. If you are not
using wholegrain rye flour, you are not making pumpernickel.
It's dense due to its naturally lower gluten content - I generally add
wheat gluten to mine.

"Tim Streater" wrote in message
.. .
In article , FMurtz
wrote:

polygonum_on_google wrote:
On Thursday, 1 November 2018 10:58:08 UTC, FMurtz wrote:
I have just decided to have one more go, I just wasted more money than
a
commercial loaf of bread.I got Crusty white Laucke mix 500gm,it says
320
ml water bread machine or 290ml hand mixed. So how much water does it
need to not end up pumpernickel?

Are you doing it by hand or in a bread maker?

If by hand, I highly recommend mixing the dough, possibly a bit soft,
and
putting into a lightly greased plastic bag. The bag must be much bigger
than
the dough. Push most of the air out and either put a clip or tie on it,
gently tie a loose knot in the bag, or simply fold the top of the bag
under.
Place on a shelf in your refrigerator for many hours - at least
overnight.

Take out, knock down, form, allow to rise (takes longer than with warm
dough
so cover to make sure it does not dry out) and bake.

Bread machine, have never been successful, just trying to see how others
manage not to end up with pumpernickel.

I follow the instructions. I use strong white flour (Tesco's own isn't
bad but Allinson's makes a better loaf), dried yeast, salt, some Stork
and a bit more than the specified amount of water. Works a treat.

Fortunately I don't know what pumpernickel (sounds like some Septic
abomination) is so can't judge if that's what mine is making.

https://en.wikipedia.org/wiki/Pumpernickel

FMurtz wrote

I have just decided to have one more go, I just wasted more money
than a commercial loaf of bread.I got Crusty white Laucke mix 500gm,
it says 320 ml water bread machine or 290ml hand mixed. So how
much water does it need to not end up pumpernickel?

I'd start with 300, I find the label is a big high with the water
and you will likely get some holes in the loaf with 320.

What's the model of the bread machine, that does affect the
amount of water you need a bit, the machines vary a bit with
how long they leave it to rise etc and that makes a difference.

Rod Speed wrote:
FMurtz wrote
I have just decided to have one more go, I just wasted more money than
a commercial loaf of bread.I got Crusty white Laucke mix 500gm,
it says 320 ml water bread machine or 290ml hand mixed. So how much
water does it need to not end up pumpernickel?

I'd start with 300, I find the label is a big high with the water
and you will likely get some holes in the loaf with 320.
What's the model of the bread machine, that does affect the amount of
water you need a bit, the machines vary a bit with how long they leave
it to rise etc and that makes a difference.

Using the exact amount on the label in previous attempts always has
resulted in bread that is soft when hot till it cools and then goes hard,
same with previous machine.
This machine is not a #300.00 Panasonic machine it is an Ambiano
(Aldi)750 1000 1250 gram two paddle, previous machine was smaller

"FMurtz" wrote in message
...
Rod Speed wrote:
FMurtz wrote
I have just decided to have one more go, I just wasted more money than a
commercial loaf of bread.I got Crusty white Laucke mix 500gm,
it says 320 ml water bread machine or 290ml hand mixed. So how much
water does it need to not end up pumpernickel?

I'd start with 300, I find the label is a big high with the water
and you will likely get some holes in the loaf with 320.
What's the model of the bread machine, that does affect the amount of
water you need a bit, the machines vary a bit with how long they leave it
to rise etc and that makes a difference.

Using the exact amount on the label in previous attempts always has
resulted in bread that is soft when hot till it cools and then goes
hard,
same with previous machine.

OK, try 350 of water.

This machine is not a #300.00 Panasonic machine it is an Ambiano (Aldi)750
1000 1250 gram two paddle, previous machine was smaller

Havent tried that one but a few on whirlpool have said it works fine for
them.

Rod Speed wrote:


"FMurtz" wrote in message
...
Rod Speed wrote:
FMurtz wrote
I have just decided to have one more go, I just wasted more money
than a commercial loaf of bread.I got Crusty white Laucke mix 500gm,
it says 320 ml water bread machine or 290ml hand mixed. So how much
water does it need to not end up pumpernickel?

I'd start with 300, I find the label is a big high with the water
and you will likely get some holes in the loaf with 320.
What's the model of the bread machine, that does affect the amount of
water you need a bit, the machines vary a bit with how long they
leave it to rise etc and that makes a difference.

Using the exact amount on the label in previous attempts always has
resulted in bread that is soft when hotÂ* till it cools and thenÂ* goes
hard,
same with previous machine.

OK, try 350 of water.

This machine is not a #300.00 Panasonic machine it is an Ambiano
(Aldi)750 1000 1250 gram two paddle, previous machine was smaller

Havent tried that one but a few on whirlpool have said it works fine for
them.
I could have a problem with 500gm mix with lowest program 750gms.

"FMurtz" wrote in message
...
Rod Speed wrote:


"FMurtz" wrote in message
...
Rod Speed wrote:
FMurtz wrote
I have just decided to have one more go, I just wasted more money than
a commercial loaf of bread.I got Crusty white Laucke mix 500gm,
it says 320 ml water bread machine or 290ml hand mixed. So how much
water does it need to not end up pumpernickel?

I'd start with 300, I find the label is a big high with the water
and you will likely get some holes in the loaf with 320.
What's the model of the bread machine, that does affect the amount of
water you need a bit, the machines vary a bit with how long they leave
it to rise etc and that makes a difference.

Using the exact amount on the label in previous attempts always has
resulted in bread that is soft when hot till it cools and then goes
hard,
same with previous machine.

OK, try 350 of water.

This machine is not a #300.00 Panasonic machine it is an Ambiano
(Aldi)750 1000 1250 gram two paddle, previous machine was smaller

Havent tried that one but a few on whirlpool have said it works fine for
them.
I could have a problem with 500gm mix with lowest program 750gms.

Yeah, might have. If it was me, I'd get a 2.4KG pack. Its sure to be fine
once you work out the amount of water you need. The Laucke mixes
always work fine when you get that right.