<< Back to Baking Hints index

Comments on Bread Machine features

Due to the wide range of makes and models of bread machines on the market, and in an effort to be of further help to existing and prospective customers, we have developed a simple summary guide to the relative effectiveness of the features as offered on various machines.

We have found that:

• An inspection window is not necessarily an advantage. Heat is lost through the window, and this affects formation and colour of the top crust. The lid can be lifted to inspect the dough kneading.
• The lid should seal effectively. Heat can be lost, but more importantly, steam will be lost. Steam generated during baking assists with the formation of crust colour, shine and crispness.
• Cast metal bowls are preferable to those formed from sheet metal. Cast bowls are more robust, and more even baking is possible.
• Bottom clamps normally provide a more positive bowl mounting than top mounted clips. Mixing bowls are generally mounted within the bread machine by the use of either spring clips at the top of the bowl, or a clamping device at the bottom of the bowl. For best operational efficiency, the drive mechanism and the Bowl mounting device should be as relatively close as possible.
• Shorter cycles do not normally give enough kneading input, dough rising time, and often reduce baking time. Loaf volume and quality are normally adversely affected.
• Enough dough kneading input is critical. Slower rotational kneading speeds and reduced kneading times all hinder good results.
• The cross sectional shape of the bottom of the mixing bowl affects the way ingredients are incorporated into a dough, and overall dough kneading effectiveness. Overly “oblong“ bowls reduce the effectiveness of the kneading blade in bringing the ingredients together, so all of the Premix and yeast may not be mixed into the dough if the bread machine manufacturer's instructions regarding the order of addition of ingredients are not followed. Similarly, with bowls that are too “square“, the dough ball may sit on top of the kneading blade, and the dough will not be reliably kneaded.
• The size of the bowl will affect loaf size, appearance and quality. A bowl that is too wide will result in a loaf with too little support from its side crust. Such a loaf will be more prone to cave in at the side, will tend to collapse internally and lose height, and will have a denser and more uneven crumb. Bigger is not always better.
• Fixed Preheating cycles are a mixed blessing. The delayed start causes frustration when dough only is required for hand forming and oven baking, and when experimenting with water additions. If home temperatures normally exceed 20 degrees, preheating is not necessary.
• The ability of particular machines to produce several loaf sizes is promoted by some manufacturers. This is true of all machines. Any reduction in dough size from the maximum allowable dough size of that machine will naturally produce a smaller loaf. Any smaller loaf will of course lack loaf height, as it will not fill the bowl to the same height as a larger loaf.
• Some machines are capable of more sophisticated programming. Experimentation with kneading, proofing and baking times gives the opportunity to produce better bread. If the 'multiple rise' cycles that are programmed into most machines can be eliminated, the entire cycle time will be shorter, and crumb texture and appearance may be improved. With Laucke Premixes, only one thorough initial Kneading, one Proof, and a Baking cycle are required. Also, Variation of cycle stage temperature provides the opportunity for further possible improvement. With baking, “Time Bakes, and Temperature Colours“. Prolonged baking times will produce a thicker, firmer crust; while a higher temperature will produce a darker crust colour.
• Simplicity is best. The baking process is complex enough, and unnecessary machine features introduce further variables. A machine should be no more complex than is required.