Do you regularly use breadmaker?

[sora]

Hi,

I have a very old breadmaker. I used to make some loaf of whole wheat bread with it but the noise at night was so loud that I stopped it.
I wonder if newer models are quieter and quicker to kneed?
I also found that bread made from the machine is too dense. We are all used to fluffiness of store bought bread. If I would just use the machine to make the dough and use the oven to bake, will I have a better result?
I heard that bread tastes better if baked in the oven.

Thanks so much!

[christianmomof3]

I use my bread maker a lot.
A new model may be quieter, but I am not sure.
I don't use mine at night - I always run it when I am watching it because I often have to add flour or water because I tend to alter recipes.
For fluffier bread, you could use an egg or more yeast.
I have found that I cannot use all whole wheat and get a good non-dense bread. I usually use about 1/3 white flour from the store. The rest is whole wheat or home ground wheat/oatmeal/and whatever else I throw in there mixed.
I have not tried baking just bread in the oven although I have used my breadmaker to mix dough and then made bagels once and baked them in the oven (you have to boil them before baking them) and I have used it a few times to make hamburger buns that were baked in the oven. I did not notice a flavor difference that way though.

[verde]

I use our breadmaker almost everyday. But we like our bread dense so I can't help you there. If you want to lighten it then add more white flour. It might be lighter if you bake it in the oven but it will not be fluffy like commercially made bread.

[star792]

i use mine a lot but mostly for doughs. pizza-every week and rolls every now and then. i have used it for bread loaves but i am not keen on the shape of it. it is about 7 yrs old now. i will be getting a new one with a better shaped loaf pan eventually.

[allnaturalmom]

If you're not gluten-free, you could add some gluten to the recipe you're referring to. Also, try the king arthur flour 100% whole wheat bread recipe on the back of their whole wheat flour bag.... It is fabulous, without even adding extra gluten!! : A nice, light, high-riser!

Sometimes 100% whole wheat bread needs a little extra rise time depending on the season/humidity and/or the temperature of your kitchen. Sometimes it needs a longer kneading time, too, to develop the gluten. Also, it will usually benefit from a slightly lower oven temp and slightly longer baking time than regular white flour recipes. It's pretty much trial and error, but once you have it down, it will be great every time.

gl
hth