Bookmarking another “lesson I’ve learned” here.
I’ve been using the dough cycle on my 1-lb. bread machine to make a 3/4-lb. dough for baking in the oven in a special, small tin. The dough cycle is two hours. Wanting to bake two loaves at once, I tried doubling my reduced recipe. At the 1 hr. 25 min. mark, I had to manually knock down the dough to avoid an over-flow. The machine added a second knock down at about the 1 hr. 40 minute mark, at which point I removed the dough from the machine, divided, shaped and put into the pans for the final proof.
It worked! Two loaves for just a tad more effort and attention than one.
