Brief Explanation of “Bread Dough Goldilocks Tiplet” Overly Dense loaves are primarily caused by improper/over-hydration/too much liquid.

NERD ALERT” AP (all purpose) and Bread flour have different rates of absorption.

It occurred to me that it is quite likely the flours used to test the manual & QSG ingredient quantities – are not the same as those routinely available in the USA and Canada – many of my UK and Eastern Euro Friends & family have confirmed this as well.

It has been my observation that if I reduce the liquid(s) called for in any recipe, and then make adjustments during the First STIR/MIX cycle (about 4 minutes after start) the density has a much better chance to being acceptable.

Too correct, during the first mix, check the consistency,
adjust by adding a teaspoon of liquid if too dry.
OR… if too wet, a scant teaspoon of flour. Allow it to mix.

Touch Test – the dough should feel like a damp baby bottom. If you don’t have a baby to practice the test, dampen the underside of your forearm, and touch about 4 inches above your wrist. You want a little bit of “give” and while damp, not sticky “feel”

Last updated 2025 Dec 30.
Notes: Needs to be combined with Bread Hydration
https://wheatcarr.com/2026/01/14/bread-dough-hydration-tiplet/

Removing the paddle is desirable AND Optional.

When do it will depend on which cycle you are using – but generally after the last stir for that cycle.

In the guides (look at the top of the page) is a link to download a PDF of the “time/work sshedule”

My method:

-Consult the time/work schedule to estimate when the last stir/knead cycle will complete. Set a timer.

Prepare a plate or bowl, lightly greased is helpful

After the last stir/knead Cycle,

we get to take advantage of the feature “Power Interruption”.

You now have plenty of time to remove the pan,

(close to the lid to retain temp inside)

DUMP the dough onto lightly greased plate or bowl

Remove the paddle (you might have to dig it out of the dough or if you are lucky, just remove frm the spindle.

Replace the dough in the pan.

Open the lid and lock in the pan.

Lower the lid,

PLUG THE MACHINE BACK INTO THE OUTLET

(all caps because, well because sometimes I get distracted and have to learn things the hard way)

With planning and focus, this is really easy (tricky was when I had machines without the Memory for Power Interruption)

Honestly it takes longer to type the method than to do the removal.

Note: you really want to get it done as close as possible to the beginning of the last rise as possible – and as quickly as possible to retain as much heat as possible. Worst case, you may want to add a bit to the bake time.

In late November 2024 Instacart sent an email to its Instacart+ subscribers with notice of charges. Instacart+ is the subscription service that UNTIL NOW – had several benefits including additional discount for Pick Up & Delivery Orders – notably going away are the discount in Service Fees for all orders and credit “cash back” for future orders for Pick Up. Apparently effective March 2025 – if not sooner, some benefits will go away.

I am sure some will find the things like peacock and NYT wonderful, I do not, but “It is what it is”

”

Tiplet Draft – Your questions, comments – good bad or indifferent are welcomed!

This Tiplet is on the list of “things that have worked for me”

SO this is a tedious process, but it has worked for me over the years.

Never use metal or truly abrasive things like steel wool, tempting as it is. Even the “safe for non-stick” pans is also likely to damage the finish.

First, WITH THE MACHINE UNPLUGGED.

I try to wrap the burnt areas with a wet but not dripping paper towel.

If on the sides of interior, make small wads of the damp towels almost like spitballs and “stick” to the sides of the pan.

Let it sit for a bit. GENTLY scraps off the burnt dough. BE CAREFUL not to pull at any connections, like the area where the heater coils are attached.

If it seems to be working, repeat a few times.

I also lay the machine down on the counter with the side I am working on down to provide a steadier base.

Wheat Carr

Second Method,

IF you have an exhaust fan in your kitchen turn it on to help with fumes. put about 1/2 cup of water into the bread pan. Bake 20 minutes. This “Should” help soften the burned on dough.

UNPLUG and open lid for a few minutes until you can touch the warm pan safely.

Remove the pan and first try to remove the burnt on dough

This concept has also worked well for things like my Ninja Foodi

It it sort of like deglazing a hot pan

Just a reminder – this tiplet is a work in progress –
your thoughts, good bad or indifferent are always welcomed!

Butter Tarts: This Gooey Dessert Has Captured the Heart of Canadians

Butter tarts have an all-butter crust and a satisfyingly gooey filling of brown sugar, butter, and eggs, and are beloved by Canadians everywhere. By Molly Allen Serious Eats Updated September 18, 2024

Notes: An excellent choice for Holiday Dessert or Sunday Snacks. Butter Tarts freeze well and so can be made ahead and then just defrosted “on the day”

Variation: Dust the crust with Pecan Flour before filling and add chopped Pecans to the filling.

https://www.seriouseats.com/butter-tart-recipe-8711439

Ingredients:
pie crust your own or store bought
white vinegar
unsalted butter
dark brown sugar
large eggs
vanilla extract
kosher salt
Variation:
Pecan Flour
Chopped Pecan Pieces