I tried doing the European Style of Tom’s
I placed the oil and eggs (warmed to room temp in warm water) in the bottom of the pan, followed by the sour sponge, the rest of the flour and the salt and cream of tartar. I added 1 TBS and 1 tsp of water because the dough was so thick I didn’t think my poor machine would be able to mix it. I helped it get started mixing, and I scraped the side about 5 times during the whole mixing process.
It did not rise at all during the rise process. Now, as I said before, yeast and I don’t get along very well. Last week, I had to let my bread rise for more than an hour and a half before I put it in the oven. What gives?
This one did rise while baking, but about halfway through. When it came out, it was tall (with very funky sides). I had to rush off to get Braden from school, and returned to find it quite compacted. Upon cutting into it, here is what I learned:
- It had humongous air bubbles in it, possibly because of how thick the dough was and it pretty much kept it’s shape (and I had taken out the paddle – the space probably did not fill back up).
- It seemed a little too moist.
- The top crust had an odd look to it – almost like it was more dried than cooked.
- I probably should have set mine to dark crust and given it the extra two minutes of cook time.
If you have a Zojirushi, perhaps you can get a good loaf.
- You’ve got two paddles – it probably mixes better and you might not need to add that extra water.
- If it needs more rise time, you can program it in (right? – I think you can).
- You can also program it to cook longer if you need to.
If you make this in your Zo (or other bread machine) and it works (and even if it doesn’t), please let me know. I will probably try it again in the future, but I think I will stick to the oven for now. Perhaps the yeast and I can come to some sort of understanding first. 🙂