Talk:Bread machine

Shouldn't this article be in the food science workgroup, instead of the engineering workgroup? The content seems much more food-science than engineering to me. Anthony Argyriou 11:58, 30 March 2007 (CDT)

Me too! Petréa Mitchell 12:11, 28 April 2007 (CDT)

Removed the part about phytase enzyme

Removed the part about the phytase enzyme as there is nothing to back up this claim. No foot notes or any fact. Bread making whether by hand or by machine does not normally take 8 to 12 hours to make. The only time you would do this is if you are making a sponge type bread. Most breads are made from start to finish in about four hours unless you bake with rapid rise yeast. Bread machines can also bake at extended times. My Zo has this feature but I rarely use it. Mary Ash 03:23, 28 September 2010 (UTC)

These two paragraphs of biochemical information were the only addition added when the rest was imported from WP. It may need expansion (or even correction), but it certainly fits in. The article needs much more work (or a rewrite) before becoming "live". --Peter Schmitt 11:47, 28 September 2010 (UTC)

I checked the references and/or footnotes and found nothing to support the statements. The article is also inaccurate as written as most bread recipes require approximately 4 hours prep time. The only time you go beyond this timeframe is when you make a sponge or biga type bread. I question the accuracy of the statements unless there is references to back it up. Mary Ash 19:54, 28 September 2010 (UTC)

In general, unless one is a workgroup Editor, it's best to bring up sourcing on the talk page rather than unilaterally deleting.

I'll go find some commercial baking texts of my housemate's, which do address phytase. There may be some material in human iron metabolism, for which it has been demonstrated that long fermentation does increase the bioavailability of iron. --Howard C. Berkowitz 22:47, 28 September 2010 (UTC)

I assume that this is about sourdough bread. --Peter Schmitt 22:56, 28 September 2010 (UTC)

The crux of the matter is that it makes no difference whether the bread is made by hand or by machine. I make bread both ways. Most bread recipes, including ones made by hand, do not take 8 to 12 hours to complete. A standard loaf of bread, made by hand, is usually done in about 4 hours. The first rise is about 1 1/2 to 2 hours while the second rise is about an hour. Mixing the dough should take no more than 20 minutes. All done by hand. The bread machine may actually provide a longer mixing and kneading time than by hand. Some machines have longer cycles. Also, you can run the French Bread cycle on the Zo and it will take about 4 hours to complete. Or you can customize the bread cycle. As I stated earlier the enzyme situation was not referenced either. I find this bit of information hard to swallow as I have never read this information on any of my bread making lists. Mary Ash 23:15, 28 September 2010 (UTC)

Transitioning from bread machines

They were useful as a confidence-building measure, and I still use mine for making jams and quickbreads. In general, though, I began to use them only to make the dough, with the shaping and rising by hand. I haven't gone completely to all-handwork, but I make the dough in a Kitchenaid food mixer, frequently stopping and adjusting by hand. Howard C. Berkowitz 22:47, 28 September 2010 (UTC)

Yes, the ABM is a great way to start learning how to make bread. Interestingly enough the folks at King Arthur Flour discovered bread machine kneaded bread surpassed bread kneaded by hand or by mixer. I was surprised so I ran a kitchen test. Sure enough the bread dough from the machine produced a far superior loaf of bread than the one made in my old K5 KitchenAid mixer. I still use the KA or even the food processor to make bread. The ABM is mainly used to mix up and knead the dough when I am feeling really lazy. Mary Ash 23:18, 28 September 2010 (UTC)