Adapting bread machine recipes for stand mixer
I have a number of recipes taken from bread machine cookbooks and have been very pleased with the results from using the machine's 90-minute dough cycle and then oven-baking.
My bread machine recently died and I have added a KitchenAid mixer to my arsenal. I realize there are a number of actions I now need to time manually vs. having the machine do the work--but is there any reason why I would want/need to alter quantities of any of the ingredients from the bread machine recipe? TIA.
Even better, forget electric gadgets and use your hands. I am a bread baker. I use a Pyrex bowl and a wooden spoon to prepare dough. Kneading by hand is therapeutic. And never discard yeast if it is correctly stored. Two days ago I baked focaccia with yeast that had an expiration date of October 2006. It was very edible.
Agreed, the recipes should work fine.
The recipes, as you noted already, will need more time because you won't be using the machine to produce heat to speed up the yeast action. However, from a taste standpoint, this will be a benefit as opposed to a negative. You should fine the breads have a deeper, more complex flavor because you've given the yeast more time to do their stuff.
If you "get into" bread baking I HIGHLY recommend "The bread bakers apprentice" cookbook. It is a great bread resource for recipes and eduction.
I will have to take a look at that book! Another book I have read that seems pretty good (in general) is "Ratio" by Michael Ruhlman. He discusses "ratios" in cooking. For example, cookies are 1 part sugar, 2 parts fat, and 3 parts flour. Now, this is for the most basic recipe, and you can add things, take things out, and use different types for different tastes, but Ruhlman states that they start at that point.
There is a section on bread as well, so that could be helpful.
Anyway. I wrote this reply just to say that I agree with you.