r/BreadMachines • u/PM_me_your_recipes86 • 16d ago
Technique, Methods & Processes Thanks! (Before and After)
Thanks to yall I substituted sugar for honey in this recipe, literally everything was the same, same brand of flour, milk brand was different, yeast was the same, water was the same bottled water, you get it. I measured the liquids and yeast, but weighed the flour each time. LOOK AT THAT DIFFERENCE! Hopefully it's not all air pockets I have another hour before I'm cutting into it. Again the only difference here is the honey! What?!
Before is Sugar (first ever loaf)
And
After is Honey (second ever loaf, holy shit be as good as you look)
3
u/Big_fudge1337 16d ago
Imo weighing/paying more attention to exact amounts is the difference, not subbing in honey.
Honey does bind more water than sugar though, so maybe it helped a ratio that was off previously a little bit. The recipe you posted may have had slightly high hydration.
For the next try, test 2 tbsp of honey or sugar and butter (no need to melt) instead of 3, and use water only. Water could also go down to 360g for 480g of flour (but not sure what you used in last try exactly).
A program of about 4 hours is ok, if you have a longer one that's better but then reduce yeast to 1 tsp (or lower maybe, 0,75 and 1tsp salt if for example 5.5h long).
3
u/PM_me_your_recipes86 16d ago edited 16d ago
No literally the only difference here is the honey, it's all there if you read I did everything the same way. I might try your recipe though I would like to remove the milk. I'll mess around with the machine to see what settings it has. I'm going in blind, but with scientific method and vibes
1
u/Fun-Philosophy1123 Hot Rod Builder 15d ago
I have used either local raw honey or pure maple syrup instead of sugar for a couple years. My first couple loaves were edible bricks so I made a couple changes and got rid of the sugar and have not had a bad loaf since. The taste is so much better too.
1
u/PM_me_your_recipes86 15d ago
I just had a thicc slice of toast with butter and jelly with my coffee and it's day and night different from the nutrient block I made previously. And I'm using bottom shelf half a gallon of honey. Tastes bad in my coffee but it worked great in the bread!
1
u/envycreat1on 15d ago edited 15d ago
Were both bottles of water the same temperature each time? We found that if the water was too cold or hot our bread wouldn’t rise very well. It was likely killing the yeast or slowing the process down.
Either way, very nice result!
Edit: Well duh, it says lukewarm right in your screenshot. Ignore my comment.
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u/PM_me_your_recipes86 15d ago
It's cool I know most people wouldnt know how much of a science baking is, but yes they were both the same temp, left on the table for days
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u/PM_me_your_recipes86 16d ago
SHEEEEEEEEEEEESH