first question: Religiously following instructions? (You’d be surprised. Cooking is jazz but baking is SCIENCE with all the rigor). Up to and including the required order of ingredients?
this is the answer. Different flour has different water absorption characteristics. Even the same brand will be different depending on the season of the year and when the wheat was harvested.
Add a tbsp water at a time until it’s consistency/smoothness you want.
first question: Religiously following instructions? (You’d be surprised. Cooking is jazz but baking is SCIENCE with all the rigor). Up to and including the required order of ingredients?
What model maker?
Yeah following from the book that came with it. It just doesn’t seem like it’s enough, like it doesn’t bind because it’s too dry still.
It’s a Breville Bakers Dozen.
hmm breville are usually pretty damned good - got that one myself. Instructions are usually bang on.
what flour are you using?
this is the answer. Different flour has different water absorption characteristics. Even the same brand will be different depending on the season of the year and when the wheat was harvested.
Add a tbsp water at a time until it’s consistency/smoothness you want.
Most bread is btw 50-70 % hydration, ie, the water to flour ratio. https://www.kingarthurbaking.com/blog/2023/01/11/bread-hydration
I got one of those Bread Mix’s from Safeway to see how it goes.
https://www.woolworths.com.au/shop/productdetails/252201/laucke-crusty-white-bread-mix