I decided to do things a little different this season concerning bread-making. I always hate pulling out all the ingredients for each loaf. Sometime more than once a week. I had the idea that I can vacuum pack all the dry ingredients for individual loaves. Then I can just toss in the water and oil into the bread maker and have almost instant bread!
First, I had to order a nice little food scale - then make a sample loaf using the same recipe I've been using all along. But this time, weighing each ingredient in succession instead of using the measuring cup.
The sample loaf turned out wonderful....
Had to sample it of course!
The resulting vacuum pack. I wrapped the yeast in a little plastic sachet to keep it away from any moisture in the other ingredients. I'll retrieve that of course before using.
Quite a few done. I'll do more later if I end up liking the setup.
In case you're interested, here is the recipe:
Wheat Bread Recipe
110 g whole wheat four
Interesting that you’ve too have started doing this.
ReplyDeleteI agree, the haul out of ingredients, takes ages.
I vacuum my mix without the yeast, I’m just paranoid, and keep my yeast in the freezer.
I am interested in how your loaves turn out after a few months of storage in the heat, with yeast in the mix.
What size loaf does yours make, in Lb?
I’m currently making a white bread, and a heavy wholewheat, bran and seeds loaf in a 2Lb loaf.
Hey Dee - yes, I read about keeping the yeast separate. I bundle it in a little plastic sheet twisted closed. I keep opened yeast in the freezer as well. But I figure that vacuum packing it in the mix will likely be OK. If it fails on one loaf, easy peasy to just add the yeast again from the freezer.
ReplyDeleteAnd this makes a 2 lb loaf.
ReplyDeleteI also do vacuumed mixes for pizza dough. Again, like bread, taking out ingredients always seems to take the most time. And always make double the recipe, ie 4 bases, and freeze 2 dough balls for another day.
ReplyDeleteMmmm, I miss your pizza!!!❤️
ReplyDelete