I rarely have hockey pucks anymore in the ABM and these are the reasons:
1 - I add egg
2 - I use enhancer of some kind
3 - or I use potato starch
4 - I watch the dough being created and when it stops sucking up the liquid
and looks moist, I leave it alone, I don't add any extra flour (I find
doughs that have too much flour in the ABM become hard as a rock)
5 - a dough ball that looks moist, is moist - must be smooth as a babies
bottom!
So first, I would read the recipe really well. If it calls for too much
flour, I would cut down on the flour. Second, I would watch the dough ball
being formed. If it looks like it needs a touch more liquid (the ball is
dry), I would add it, if it looked too moist I would add 1 tbsp of flour
and let it mix, add more if necessary to form a smooth dough ball.
Third, I would add a touch of potato starch (1 tsp per cup of flour) to
make a good consistency of crumb. Fourth, add some egg (depends on the
recipe of course).
So, try one or all of these things. Also, most of the manuals for ABM's say
just to "dump and walk away" and I feel this is the Number 1 reason why
most folks make lousy bread in their bread machines and then stop using them!
Do not Dump, watch what you put in, watch the dough ball being formed, baby
the dough, and you will come out with a great loaf of bread. If baking in
the machine of course. Also, I agree with Pedro and make the dough in the
machine and then bake in the oven. That helps too.
Spritz the walls of the oven with some water and then bake. The steam that
is created helps the quality of the bread.
So, I would try these and all the different suggestions and see what happens.
I haven't made a hockey puck in years! I do all these and other things to
ensure a smooth dough and a moist loaf.
Good luck.
RisaG
Risa's Food Service
http://www.geocities.com/radiorlg
Updated 2/11/05