pixiedust:

Trapwithin, lovely loaf of bread there and the colour looks perfectly golden !


chinghsi, my 2cents worth regarding not-soft-enough-very-hard-next-day bread : usually this is a sign that gluten development is not sufficient (not enough \"air\" in the bread) or under-baked/too much moisture so the moisture spread to the rest of the bread the next day. My 2cents suggestions are :

(1) Try the exact same cycle and recipe using hi-protein flour. My guess you are using the brand 'origins'. This brand also has a hi-protein flour at the bigger stores eg. Finess. Hi-protein flour is more equivalent to bread flour and should yield better rising hence softer bread.

(2) If you like the super-fluffy ala Japanese bread like, explore the water-roux method. You can add the cold dough into your bread machine on baking day. Do a goggle you will find plenty of information.

Have fun baking!

Hi, thanks for the advice. Yes, I was using \"Origins\", have also bought \"Dr Grams\", but have not used that yet. I have tried the high protein flour from \"Origins\", and it turned out really well! I have also tried 2 kinds of Yeast, the Active Dried Yeast and Instant Yeast. Seems like Instant Yeast is giving me a fluffier bread. Not sure if you guys use that too? Also, I tried to go through an extra cycle of kneading and rising (through the dough kneading function) as done by some of you here. The result was very encouraging! Thanks!

Hi, am new here.


Have recently bought a Zorijushi bread machine to bake organic breads for my little one. I know these questions might be a bit old, but the thread is simply too long, and I gave up after reading 10 pages... Sorry! Here is my question...

1) The manual for this machine requires me to use \"Active Dry Yeast\", but I have ignorantly been using \"Instant Yeast\" bought from the supermart. Seems like this has been affecting the consistency of the dough and the eventual result of the bread. Wonder where you guys get the \"Active Dry Yeast\" from?

2) Most of the recipes in the manual need me to use \"Bread Flour\", and I have been using organic unbleached flour, which is plain flour I think. Is this going to affect the eventual result too?

I find my bread not soft enough, and turns really tough the next day. Wonder if this is normal for home made breads.

Thank you lots!!