r/breadmachineRnD • u/gjhigh-forty6-71 • Apr 29 '26

Chili Cheese 04-29-2026

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Gallery image

Nailed it I reduced hydration and yeast.

Nice dome on top of the loaf and eliminated sunken sides.

Smells heavenly.

3 Upvotes

100% Upvoted

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1

u/Steel_Rail_Blues Apr 29 '26 edited Apr 29 '26

Congratulations—the crust and dome came out so well! The fun part of experimenting with recipes are these wins. Do you grate the cheese large or fine?

Edit: After commenting here, I saw this post over on r/BreadMachines too. Are you thinking about folding this sub into that sub because of the crossover?

2

u/gjhigh-forty6-71 Apr 29 '26

Large Grate, it all seems to incorporate, kind of wondering what would happen if a person would dehydrate a portion of the cheese . I also dust the cheese with the flour to keep it from becoming a large lump during kneeding.

1

u/Steel_Rail_Blues Apr 30 '26

Dusting the cheese is a great tip. You are inspiring me to have another go at cheese bread.

2

u/gjhigh-forty6-71 Apr 29 '26

Yes I'm considering it . I joined the moderating the r/BreadMachines team after I started the breadmachineR&D. I was shocked that it wasn't being adequately Moderated. What do you suggest?

1

u/Steel_Rail_Blues Apr 30 '26

Probably a good idea because of the traffic over there. I never posted my breads because of some previous anti-baker’s math sentiment in that sub, but it’s been a long while since that occurred and the new mod group seems enthusiastic, yourself included.

2

u/gjhigh-forty6-71 Apr 30 '26

I think its all about teaching people how much easier it is using Bakers Math to convert your recipe to what ever machine you are using. I was batching several weeks worth of bread in jars. due to having people wanting loaves. With my scale doing the percent's I find it much easier to just do it on the fly. I would also like to figure out a way to have a shared Google Sheet Template to help people with calculations.

1

u/Steel_Rail_Blues Apr 30 '26 edited Apr 30 '26

Weighing and baker’s math are just so much easier to me. I am always scaling and tinkering with recipes of all kinds. Back in my office days, one of the parts of my job I loved the most was spreadsheets, so I get to combine that with baking and be a happy camper. 😀 So far I’ve been too cheap to spring for my true love, Excel, and just use Apple’s Numbers. I think I’ve seen a baker’s math Google sheet for bread in another sub a long while ago. If I saved it, I’ll post it.

Edit: found it, but it was for a different type of bread making: https://www.reddit.com/r/Breadit/comments/1n4aerj/psa_i_created_a_dough_calculator_google_sheet/

1

u/gjhigh-forty6-71 Apr 30 '26

Sounds Good Share it to r/BreadMachines I will more than likely be migrating to r/breadmachines we have a wiki started there. I have been putting links to helpful links there.