Recipes from Beth Hensperger’s The Bread Lover’s Bread Machine Cookbook worked in my old bread machine, including recipes adapted for low salt.
Bread machine manufacturers and recipe writers discuss small (1 lb.), medium (1.5 lb.), large (2 lb.) and extra large (2.5 lb.) loaves. The Bread Lover’s Bread Machine Cookbook recipes have ingredient lists for 1.5 lb. and 2 lb. loaves. The Panasonic SD-YD250 bread machine has an extra large vertical rectangle pan, and settings for medium, large and extra large loaves. I had unacceptable results with recipes from The Bread Lover’s Bread Machine Cookbook in the new machine. Medium loaves filled the extra large pan, and had airy, weak crumb; some ballooned or cratered/collapsed/imploded. Most of these had great crust, and other good qualitities. I started to monitor trial loaves. I peeked under the lid to see what happened in the rise phase – especially the last part after the machine knocked down the dough. The dough relaxed and flowed to fill the bottom of the pan. I made manual interventions a few times – I ran a silicon spatula between the dough and the pan 5-10 minutes before the end of the rise and the start of baking to deflate the dough.
I found a method to adjust BLBMC formulas for white, whole wheat, rye, and combined flour (multigrain) for a modern Panasonic bread machine. This may be useful for any formulas requiringe 2 tsp of yeast for a medium loaf (a formula with 3 cups or 15 oz. flour +/- by weight):
|First||Ignore the amount of "bread machine yeast" in a formula in the book|
|Second, calculate||Use half the amount in the recipe for SAF instant dry yeast (usually about 2 tsp. for a medium loaf)|
|Third, check||Usually the correct amount of instant dry yeast the amount the Panasonic manual specifies for corresponding loaves e.g. 1 tsp for medium loaf|
I relearned what I knew about bread flour and Canadian standards for all purpose flour, and a few other things that I will list at the end.
I confirmed again that low sodium baking works at 50% reduction. It doesn’t affect the process or hurt flavour. The method is to reduce yeast by the same percentage as salt as suggested in BLBMC at p. 290 and by the Please Don’t Pass the Salt bread page. The adjustments should be made on amount of salt in a formula but the amount of yeast in a BLBMC formula that has been adjusted by the method above. Then reduce salt and reduce yeast by the same percentage. Depending on the recipe source:
- For a Panasonic recipe I cut yeast and salt equally;
- For a BLBMC recipe I make my adjustment for yeast amount above first, then I cut yeast and salt equally. The effect is that when I use 50% of the recipe amount of salt I use 25% of the BLBMC recipe amount of yeast.