French sourdough bread in a bread maker

[Shonya]

girls who have Panasy, please write down the French time mode. I have a Mulya. There, the longest - Whole Grain - lasts 3.45 in total. I would like to understand when to turn on and off, how much to interfere. Please

Shonya
Leveling -40min-2h5min Kneading - 10-20 min. Rise -2h45min-4h10min Baking 55min. Total - 6 hours
Good luck!

Lana, thanks! That is, as I understand it, if you put all the products at room temperature in the HP, then this alignment is generally not necessary. In principle, you can try to do it in French. If you can be sure of the "power" of the leaven

Lana, thanks! That is, as I understand it, if you put all the products at room temperature in the HP, then this alignment is generally not necessary. In principle, you can try to do it in French. If you can be sure of the "power" of the leaven

You can see that the manufacturer "classified" the programs as best he could: there are such intervals and there are no some actions that the HP performs, for example, kneading the test
But Alignment is not "warming up", it is much more difficult ...
It is necessary to put food in the HP and let it stand. Then choose the longest program. It seems to me so Think and decide. But the sourdough takes extra time for the dough to rise.

the sourdough takes extra time to rise.

that's for sure! I have a funny story. I put the food in the bread maker, set the French mode. She kneaded the dough, then did a couple of strokes, there were about 15 minutes left before baking, I see - no, it came a little, not twice. Turned it off. I think let it stand for another half an hour, or even an hour. It was at 8 pm. And at 10 my husband woke me up And I turned on the baking. What can I say? The bread turned out to be simply excellent, indescribable beauty. The dome is smooth, no breaks. Tall, propped up the stove window. Myakish is beyond competition. Delicious th
I took a picture of it only because I got drunk when everyone else was asleep.

[Shonya]

I took a picture of it only because I got drunk when everyone else was asleep.

Shonya 🔗
How glad I am that you have such a handsome bread!
This is how experience comes, even through sleep! 🔗

Zest, thanks for the recipe!
I liked it, it reminds grandma's sour pancakes.
Although the sourness is felt even more than in rye.
I have eternal rye leaven, so I used it.

Night ... And I dabble in crumbs Comes off with fluffy layers, well, just a croissant

Zest, thanks for the recipe!
I liked it, it reminds grandma's sour pancakes.

Night ... And I dabble in crumbs Comes off with fluffy layers, well, just a croissant

To your health It is pleasant to evoke warm memories And the fact that the night ... so it is remembered better

And the bread turned out beautiful

[Zest, thanks for the recipe!]

Zest, thanks for the recipe! My first experience with a sourdough bread. I just had to earn some money on my own: I made 300 grams of flour, without yeast at all. The sourdough was originally rye, but it was converted into wheat in 3 days. Including added disproportionately, and a little more - 150g. I took it out of the refrigerator 3 hours before the start of the process. My husband brought a mineral soda. It seemed to me salty, because I reduced the salt in the recipe. In fact, it turned out that baking could not have been reduced. Baking in French mode (Panasik-257). Fitted very well. The weight of the finished bread is 545 gr. See the result below.

[My first experience with a sourdough bread. I just had to earn some money on my own]

My first experience with a sourdough bread. I just had to earn some money on my own

but this is aerobatics - when they do not get hung up on the recipe, but fearlessly adapt to themselves and their tastes And even completely without yeast, beauty And the bread is so neat, glorious, layered crumb))

Did you bake with an interruption in the program or did you have enough leavening power to fit into the French program?

[And especially the Amazing Zest!]

but this is aerobatics - when they do not get hung up on the recipe, but fearlessly adapt for themselves and their tastes And even without yeast at all, beauty And the bread is so neat, glorious, the crumb is layered))

Did you bake with an interruption in the program, or was the strength of the leaven enough to fit into the French program?

Good afternoon and good bread to everyone! And especially the Amazing Zest!
Hell just on the French program. The leaven was strong enough. I was very worried about her Now I am conducting the following experiment: the sourdough is the same, but I make the dough with the addition of sprouted ground wheat and without yeast I kneaded the Kolobochk, now let it stand until evening. Here I will be with the interruption of the program, because on the dietary one, it seemed to me that the proofing time is not enough (2.5 hours) for such a heavy dough. In short, I went to the pediment with testing different recipes

[NVP2105]

NVP2105

do not forget to tell us about the results, we are also very interested

[Raisin]

Raisin, beauty did not work. My first sprouted grain went well. Stood 8 hours. But either I dried it by setting the baking for 60 minutes, or I need to fix something at the conservatory. I mean my personal variations of recipes already proven by many bakers. There is taste and a crazy smell, there is no aesthetics ...
In short, for 100 grams of dry grains, 175 germinated + 10-15 grams of H2O came out while grinding + salt + sourdough 100g + flour initially 40 then until the bun + st. l. olive oil + molasses. The kneading was with flour added. The dough stood for 8 hours and rose, as you can see, well. And then - a bummer Since I use this wonderful device for less than 2 weeks, mistakes are inevitable. Boom to work on yourself

[NVP2105]

NVP2105

the one who does nothing is not mistaken.

If you really want to continue experiments with sprouted grains, try to take this recipe as a basis. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=12030.0.

In my opinion, it has the optimal ratio of flour-germinated grain-sourdough.
Do it first according to the recipe, and then gradually get rid of the yeast if you only want sourdough. But don't overdo the bread. 8 hours on a strong leaven at room temperature. pace. - that's a lot.

[NVP2105]

NVP2105

the one who does nothing is not mistaken.

If you really want to continue experiments with sprouted grains, try to take this recipe as a basis. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=12030.0.
In my opinion, it has the optimal ratio of flour-germinated grain-sourdough.
Do it first according to the recipe, and then gradually get rid of the yeast if you only want sourdough. But don't overdo the bread. 8 hours on a strong leaven at room temperature. pace. - that's a lot.

Zest, ATP for support. I've already bookmarked this recipe. But I do not want with yeast T. h. I will still try one way or another "my" version. By the way, yesterday's mine with wheat sprouted today, warmed up in a toaster with apricot jam and freshly brewed coffee for breakfast, went with a bang

[NVP2105]

NVP2105

So that's what I'm talking about - take it as a basis, and get rid of the yeast and adjust the number of ingredients back and forth for yourself))

Zest, thanks for the recipe. : rose: Today I tried it, with French sourdough, although there was no mineral water, I added milk and water. It turned out very tasty! For a year I have been baking only with sourdough, but I added yeast to this bread.
It turned out to be very airy, I did not have time to take a picture, the family already cracked the floor of the roll. Everyone liked the bread very much.

[Zest]

Dear Zest, I learned to bake sourdough bread in the oven according to your master class, for which many thanks and deep bow to you. We haven't bought bread for two years, I bake it myself. I acquired a stone, a cast-iron pan and all the other bells and whistles.The whole family is already used to this bread and does not want anything else. But given the past hot summer, when it was scary to put the kettle on the stove, not to mention preheating the gas oven with a stone or a pan, we decided to buy a Panasonic SD-257 bread maker to help us, which we did two days ago. All these days I have been actively testing it. I baked French bread twice according to your recipe. I am saddened by a very light top crust. I understand that the bread from the bread machine is not the same as from the oven, but still I want to understand, maybe this is a technical defect? Or is hot air coming out of the dispenser? Enlighten me in this matter, pliz

Dear Zest, here I am to you with gratitude for such a simple but very tasty bread. I have sourdough on whole-grain flour, so the bread is more like a rustic one, but delicious !!! Today I baked it for the third time, it was too much for my homemade ones, I decided this time to add French herbs.

[Zest !!!]

Zest !!!
I am also grateful!
This is my first sourdough wheat! On rye. I did it hard, hit the tail under the tail and away we go -
100 g of rye sourdough (1: 1) from the refrigerator + 100 g of very warm whey + 100 g of wheat flour - for 3 hours in a heated microwave with a mug of boiling water. As it was swollen, I took 200 g from this and then according to the prescription.
I have been baking bread for 10 months, almost everything worked out, but with French, they jinxed it, everything is as it should, the bun, proofing, rises, the first 10 minutes of baking grows decently, then it costs another 10, and then, like devils on the roof, they danced ... And proportions changed both products and yeast and recipes. Final one, not bad, but ugly. Similar nonsense with whole grain, but I am indifferent to it.

And this one !!! HERE:
end of baking:


The loaf itself:


Incision:


Sorry, I could not resist, so many pictures at once, well, really, I was waiting for this!
I don’t know, maybe the change of the stove played a role, but I still think it was leaven.
Crumb, flavor, crust ... All 5+! Even the color, not to say that it is gray, although it is rye sourdough.

And this is all thanks to you and the entire starter section.
I read and absorb, absorb and read again. Fiction is resting.

[Zest,]

Zest, thanks for the recipe. Baked on rye sourdough, joined the sourdoughs quite recently. It turned out delicious, no words! And beautiful at the same time. Thanks again!

[Zest]

Zest this is some bread !!! (y) True baked in the oven, and the result is just great. The bread really turned out to be very large, it seems that 2-3 kg weighs no less. In fact, 850 g. He just inflated like a balloon. * JOKINGLY * And how soft and airy it is inside it is something. Not having time to cool, she cut off three pieces and crunched, only the crumbs scattered. ; D It's a pity that as it cooled down the crust became not crispy.

I want to try to bake this bread .. but there was a hitch - there is no gas at home. water. Can you replace the usual one or is it a fundamental point?

[polinka]

I want to try to bake this bread .. but there was a hitch - there is no gas at home. water. Can you replace the usual one or is it a fundamental point?

polinka feel free to do it with ordinary water, I also have bread without it and the taste is wonderful

[polinka]

polinka feel free to do it with ordinary water, I also have bread without it and the taste is wonderful

Yes, I also baked on an ordinary one, and instead of oil (for lack of) I added sunflower oil, it turned out very tasty! In the raw dough, sourness and salinity were felt, but in the finished bread, no! Thank you, Zest, per recipe!

[Zest]

Yesterday I baked 2 bread at once, one on raisin sourdough, and the other on onion. Specially made to compare the work of starter cultures. I was afraid to bookmark the products in full (I did it with a coefficient of 0.9), but, apparently, in vain. Baked on carbonated mineral water with the addition of 3 grams of pressed yeast and vegetable oil instead of butter. For the onion sourdough I did a recalculation, because it is, in fact, a rather steep sourdough dough, so the flour should be reduced, and the water should be increased, on the contrary.The breads looked the same (they did not try to get out of the bucket, that is, in height). They were able to taste only one, which was made with onion sourdough, and the other was put on the eve in the church (today the parent's). I liked the taste. Zest my thanks

Zest! I really want to bake your bread, I read all the messages several times, but I came to the conclusion that I need to either buy another HP (I have KENWOOD 250 - and this one where?), Or bake in the oven. Did I really understand that in my HP (and there the French mode max. 3h35 min) will not work? If so, how to adapt to my HP. And if this cannot be done in any way, then how to knead, strain, etc. the dough before baking and how to bake? Of course it is captivating that it is not very time consuming. I also want to throw such a magic wand. And be sure to use sourdough, I won't bake anymore without sourdough (made an eternal one), with it it's a completely different level!

[cdoctor]

Zest! I really want to bake your bread, I read all the messages several times, but I came to the conclusion that I need to either buy another HP (I have KENWOOD 250 - and this one where?), Or bake in the oven. Did I really understand that in my HP (and there the French mode max. 3h35 min) will not work? If so, how to adapt to my HP. And if this cannot be done in any way, then how to knead, strain, etc. the dough before baking and how to bake? Of course it is captivating that it is not very time consuming. I also want to throw such a magic wand. And be sure to use sourdough, I won't bake anymore without sourdough (made an eternal one), with it it's a completely different level!

cdoctor , I am not a Zest, but a little higher I put my bread baked in the oven. In KhP I kneaded the dough and allowed it to come up, and then on a baking sheet and in the oven and let it grow well, and then bake. And that's all, delicious bread is provided.

Zest, thank you very much for the delicious bread recipe. I had no intention of baking bread yesterday, but my sourdough, following the Chad Robertson Method, kept coming out of the can. I kneaded it on rye flour, and the last two times I refreshed it with wheat 1 grade. Super starter culture !!! So I had to use it. The bread turned out to be great. I eat, I eat and I can't enjoy, how delicious it is !!!

I just brought out a new French sourdough (today is the third day of her birth)) and immediately decided to try bread according to your recipe: I liked the recipe itself and the reviews are so good

I put everything exactly according to the recipe, replacing the mineral water with whey from the production of homemade cottage cheese (I did it yesterday, today it is already gone)). As usual, I left 15 grams of flour to be added to the bun: we have a very low humidity in the house - 30% of everything, so for a normal bun I have not to report 15-45 grams of flour for yeast dough. But the leaven looked thin and I left only 15 grams. And now I see that, although the bun is elastic and of the correct shape, it somehow sticks to the walls ... I doubt whether it is necessary to add the remaining flour or is this dough the way it should be? Share your experience who regularly bakes this recipe!

I take out the paddle after the last workout. Then a small hole turns out.

Tempting idea! And you can do this, after all, there is under the stirrer - if you remove it, the gum will open, will not baking harm it. Maybe the knife protects her?

It won't hurt. I've been doing this for 6 years. Moreover, there is not an elastic band, but some kind of material that can withstand high-temperature processing.

It won't hurt. I've been doing this for 6 years. T

Is the bread maker the same? All the years?

Yes. One and the same. Ttt. I would have already taken a new one, so while there is nothing to complain about.

[Zest]

Zest
I hasten to say thank you very much. I have a bread maker for less than a month. And to be honest, we didn't really like the recipe bread from the instructions. And I was looking for something suitable. I tried different recipes, during this time I grew an eternal leaven and decided to bake your bread on it. I did it on the timer at night, and in the morning we got excellent bread, elastic crumb and crispy crust.The taste is exactly what I dreamed of.
Here he is



The roof is really not entirely flat, but it is not so important.

Hello, this is again I came with thanks. Today, based on this recipe, I baked bread with whole grain flour and bran, it turned out just fine.

Thanks for the recipe, I also have a bread maker.

Thank you Zest for the recipe, it became the most baked for me.

Hurrah! Well, finally, the first sourdough bread turned out! Thank you very much to the author and everyone, everyone! I read, studied, tasted ... And the leaven lives! (and how many times did I start ...), and the rye is on its way, and the bread has risen today, not like a brick before! But I forgot to put the salt 😄, but nothing, the main thing is the process! 😊 Many thanks to the highlight !!!

Thank you kind people! Bread is synonymous with the word "good"! Bread is baked by kind people! Zest, thank you for your recipes. Everyone likes bread, delicious, beautiful, appetizing. Night is coming soon, and my leaven is right ... Don't sleep again, but it's worth it

Good day! Zest I want to join the chorus of thanks! Bread according to your recipe and in truth is a success. And I especially like it if you sprinkle it with different seeds on top. Yummy! Here is my photo report.



Thanks again.

It's me again. This time I have a ciabatta based on this recipe. One sweet loaf, the other salty for borscht. Thanks again for the wonderful taste of the recipe.

Thank you very much for your recipe for 2 months. my trial and error - it was the most awesome bread, tall, fluffy and delicious. I did the rise on a French dough, in 3 hours it rose perfectly, greased the salt. water, sprinkled with sesame seeds, and then baked for 1 hour. In the next. I'll try for 10-15 minutes longer so that the crust is darker.

Zest, thanks for the recipe! Delicious bread. I baked exactly according to the recipe, only the Bork X800 stove, so the Crusty Loaf program is 1 kg, and then just on the Bake program for 20 minutes, because I checked it with a temperature probe, and it is raw.

Tell me please. The bread maker has appeared recently, I want to try to bake this bread. I can't understand, on the French Bread program, there is no choice of the size of the loaf. In the instructions, the recipe is designed for 400 g of flour, that is, the size is minimal. Here in the recipe, flour is obtained as a medium size. It turns out that you can make bread of any size and will it bake well?

[kuznez84]

kuznez84,

I guess, yes. In addition, more than once I have already made mistakes with the size on programs where the size is set. And it didn't lead to anything terrible either.)))

Thank you. I will train

Lucky you, but only from the "sourdough of 100% hydration" in a cold sweat throws me While I eat simple yeast bread and gain experience.

According to the results of the not quite successful first baking according to this recipe, there are several questions in the new HP.

What flour is used in the recipe? Can I use wheat premium grade 1? A mixture of wheat and rye? Does the recipe need to change for different types of flour?

What sourdough did the author of the recipe use? Can any starter be used? Maybe some sourdough gives the best result?

Can rye sourdough be used for wheat flour?

Is it possible to replace carbonated water with regular water in the recipe?

The author of this recipe used:
premium wheat flour, sourdough French liquid and sparkling water for crumb airiness.
By replacing these or those components, you will get your own bread, and not the author of this recipe, which is also good. You just need to be patient, and experience is a gain.
French and grape sourdoughs gave me a good result, and about mixing flour - so I replaced 50 g of wheat with rye without changing anything else in this recipe. But I came to the conclusion that my sourdough bread should be baked in the oven.
Good luck with your bread!

[Zest]

Zest, happy New Year!
I have a Frenchwoman growing up, she will be ready today.For an hour and a half after feeding, it has grown 2.5 times. Can I use it already? If yes, then take it directly from the general or is it better to feed the one that will be for bread?
Probably, in vain I set these days - everyone is celebrating the new year, the time difference, I’ll hardly get an answer ...

Added Sunday 01 Jan 2017 05:38 PM

I baked this bread! The beauty! This has never been done with sourdough! I took 50 grams of a newborn's starter culture, 75 grams each of flour and water. After an hour and a half, I put everything in the bread maker. It turned out to be very fluffy, beautiful bread. A piece of the crust broke off. I tried it, but it sour. It's very hot in the kitchen. When the oven is heated, it is 35 degrees. The correspondence of leaven may fail to be born. Now I put it on the windowsill. It's 20 degrees, it's colder at night.
And here is my handsome!