For those enjoy the use of a bread machine, we have all contemplated the esthetic AND practical annoyance of a chunk missing from the bottom of the loaf caused by the panel which kneads the dough when left in during baking.

In most cases when paddle is removed the number 4 example would be what we hope for, deforming only a single slice. To be honest, over the last several decades I have seen all of these and worse. Like when it looked like number 4 until one removed the paddle in a dark and tough crust and looked more like number 6 on steriods

Whether using my wonderful recently “retired” 1998 vintage WestBend Bread maker or Westy’s replacement a Hamilton Beach Pioneer Woman Bread & Artisan Dough recently named Fiona because well that is her name “Fiona Floral” And, pretty much any other Bread & Dough Maker, there is the esthetic and practical annoyance of a chunk missing from the bottom of the loaf caused by the panel which kneads the dough.

There are some that the paddles “fold” down, but that seems to have other issues and not something I have experienced. And, frankly, I am not the type to hyperventilate if I don’t happen to be around to execute any of the fixes – this is just about understanding my options. If you are lucky, it really only effect one slice, but usually at least 2 and often enough to annoy me 3 slices If a few slices are only suitable for toasting or other non-sandwich options, the world will not end.

There is a tiplet often repeated: Open the machine at the beginning (or during) the 2nd rise. dump the dough either into a bowl or onto a dinner plate, remove the paddle and quickly replace the dough ball into the machine. IF you do this, it must be done quickly and you need to remember to close the lid while removing the paddle. You would be surprised how much leaving the top open lowers the temperature inside.

This is also a good time to use another of my ideas that “worked for me”. Dividing the loaf. (planned as part of my next experiment this weekend.)

Now assuming this is just a normal sized recipe, meaning with the bounds of maximum loaf size – in my case both machines a 2 lb loaf, Most days I can accomplish this 10 second procedure without a hitch.
Then there are the bad days when we need bread, but my hands and wrists are not happy.

It has been my experience that if it takes more than ten seconds from start to finish, the combination of shorter 2nd rise and lose of proper proofing temp leads to a less than lovely loaf – even to deflated and dense for those who loved their Arnolds Brick Oven Bread as a child (or in the case of the engineer in the other room as an adult. It was close to a Pan De Mie, and a wonderful white toasting bread. particularly suitable for grill cheese ². It took nearly a year for me to “get it right”in Westy and not yet in Fiona

This is not a perfect solution, but is seems to avoid many of the pit falls, loss of temperature is still and issue, so perhaps the solution lies in this quote from the manual….

Control Panel (cont.)
POWER INTERRUPTION
In event of a power outage, the process of making bread will
continue automatically within 7 minutes. If dough has started rising,
discard ingredients in bread pan and start over. If dough has not
entered rising phase, you can press START button to continue cycle
from beginning.

I am hoping that the wording really means, if power interruption is less than 7 mins it will restart from SAME place If over 7 minutes, well guess this will be a day when you bake dough outside the machine – so buns and baguettes it is.

Question, Corrections, Your thoughts and topic related comments all welcomed.

¹ The Cooks Info https://www.cooksinfo.com/bread-machines#The_hole_issue
² Tiplet: A touch of garlic or horseradish or jalapeno powder or (my preferred) granuals on the INSIDE of your bread so it warms but does not burn will be life changing.

Model Number: KBS and various brands of the same machine all have a Model Number. It is usually found on the bottom or rear outside of the machine: KBS models all “seem” to start with MBF-### mine is MBF-041. Below is the label as seen on a Model 13a

Poolish? Biga? Levain? Unlock great flavor by understanding the four key varieties

King Arthur Baking is one of my personal fav websites. This blog by Martin Phillips Is just one of many “Nerd” articles that fascinate me.

https://www.kingarthurbaking.com/blog/2020/02/05/baking-with-preferments

There is something very soothing to working with different bread doughs, and at the same time satisfying when one sees a potential for a new “twist” on the use of a favorite food.
This “Wool Roll” technique has a number of ideas “churning around in my brain.
A technique I plan to try this weekend using my basic sourdough sandwich bread recipe
and plan to use a small my new favorite small Pain de mie pan or perhaps

So Much Food: New York Style Bagel Recipe
I had another recipe, but this one looked better when I found it about 2 years ago. I placed the link and so here it is where I can find it again.

After real NY Style bagel – anything else is just donut shaped bread.

Of course the missing “ingredient” is the Water in NYC and Yonkers, but that can’t be helped.

For the Sourdough fiends among us: You can use your Sourdough sponge as a starting point – You will need to add a good yeast and the rise will take longer, but oh my goodness, you will think you died and went to the lower East Side for breakfast.

But oh my goodness, you will think you died and went to the lower East Side for breakfast.

AND a big thank you to @jennygoycochea Her recipes are often “worth giving a try”