Panasonic CD-257 Wheat-rye bread "French"

[Boka]

And I baked)))
Flour used 1 grade.
I put it in the night, did not follow the bun, at first I wanted to see it, but fell asleep))) woke up from the aroma of bread)))
The bread turned out to be smooth, beautiful))) after cooling, the dome fell slightly, but I don’t bother with such moments, because it’s delicious))))

Now I'll try 2-grade flour, then I'll write what happens)))

Boka, thank you very much for such a recipe. In our family it will be Bread for every day)))

I tried to use 2-grade flour)))
The bread turned out to be lower and uglier than from flour 1c, but the taste does not differ. And more densely from 2c bread is obtained.

I tried to use 2-grade flour)))
The bread turned out to be lower and uglier than from flour 1c, but the taste does not differ. And more densely from 2c bread is obtained.

You should know the properties of flour and the water absorption of flour https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4234.0, different flours take different amounts of liquid, including flours of 1-2 grades.
Track the softness of the dough, add a little more water to soften the dough - and everything will be fine

[Admin]

Admin, I mean, if you follow the bun and add some water, the loaf from 2c will be as beautiful as from 1c?

[Admin]

Admin, I mean, if you follow the bun and add some water, the loaf from 2c will be as beautiful as from 1c?

Sure! Adjust the texture of the dough with the amount of liquid. This is called maintaining a flour / liquid balance.

Flour absorbs liquid in different ways, even from different batches of flour

[Admin]

Admin, thank you very much)))) I followed the link, read it)))) very impressive approach to business !!!!

here is my handsome daughter can’t eat enough, cuts everything off and cuts off a crispy delicacy ... she says that it tastes better than a cake ... instead of 305g of water, 315 livanul, so such an uneven, but very thin and crispy crust .. and decided not to put the malt - black bread was at home yesterday

Hello! I really want to bake this bread, I bought all the necessary ingredients. Prompt to put a spatula special for rye bread or ordinary? Thank you!

You can also use a regular spatula

tell me, changing the scapula does not affect the quality and taste of the bread? By installing a rye paddle, we "help the motor not to overstrain" when kneading a more complex dough? Do I understand correctly?

tell me, changing the scapula does not affect the quality and taste of the bread? By installing a rye paddle, we "help the motor not to overstrain" when kneading a more complex dough? Do I understand correctly?

The dough for bread should not be steep, observe the flour / liquid balance, watch the bun and the bread will turn out to be excellent both in consistency and in taste.

Many x / ovens are missing two scoops, but the dough kneads well and the bread is excellent.
A scapula is not a panacea for problems, problems in our understanding of bread dough

For completely newbies, to understand baking, I recommend starting with the topic "The bread did not work out again, I did everything strictly according to the recipe. What could be the matter?" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0, go through all the topics and read carefully

unfortunately from your answer I did not understand, what is a rye spatula for and what are the differences in the use of spatulas in making bread?

unfortunately from your answer I did not understand, what is a rye spatula for and what are the differences in the use of spatulas in making bread?

I take the liberty of answering instead of Admin. The second shoulder is used, as a rule, when the dough contains more than 50% rye flour (rye-wheat, rye bread).

unfortunately from your answer I did not understand, what is a rye spatula for and what are the differences in the use of spatulas in making bread?

Well, the manufacturer wanted to make a marketing move and supplement with a second shovel, it would be better to buy the goods
It's like writing on a bag of flour "intended for baking in a bread maker" and they start buying flour in the hope of this. So a new model of a x / stove appears, and the price is different.

I have Hitachi with one scapula, but she kneads ANY dough, of any kind, including heavy flour, rye, and so on, and without any problems. The secret of kneading is in the consistency of kneading dough, then the bread will always turn out

[Tamar, Admin]

Tamar, Admin, THANK YOU for your answers

Super, I did it! True from the second time. Yesterday I baked the first one, it turned out very, very tasty, but for some reason the dome fell off. Measured everything out strictly according to the recipe. Today I gave 300 ml. water, and baked on pressed yeast. Such a handsome man was baked, exactly as in the photo from the author of this wonderful recipe. Thank you so much for sharing such a good recipe.

I looked at this bread for a long time, finally decided to bake it in my new Vimar pressure cooker, but kneaded it in HP
And here is the result that pleased


I did not leave your recipe, only instead of coriander there was cumin
Pts. very good, I recommend it to everyone

Dear baker friends! I have not visited the site for a very long time, so I could not answer your questions. Sorry. Thank you very much Admin for help with answers. I am very glad that you are making this wonderful bread. Congratulations and best wishes to everyone in our wonderful business

unfortunately from your answer I did not understand, what is a rye spatula for and what are the differences in the use of spatulas in making bread?

The "comb" is really good when there is a large percentage (over 50) of rye flour. But I agree with Roma that ANY spatula kneads ANY dough. I have such a "comb", but I just forgot about it. I will think of her as a spare

[Boka]

And I baked)))
Flour used 1 grade.
I put it in the night, did not follow the bun, at first I wanted to see it, but fell asleep))) woke up from the aroma of bread)))
The bread turned out to be smooth, beautiful))) after cooling, the dome fell slightly, but I don’t bother with such moments, because it’s delicious))))

Now I'll try 2-grade flour, then I'll write what happens)))

Boka, thank you very much for such a recipe. In our family it will be Bread for every day)))

You are welcome! I'm very happy for you A little advice: if the bread turns out to be too lively (when you take it out of the bucket, it seems that it is about to bend), you can cool it on its side

Thanks for the bread turned out sooo tasty. Now I will not buy in the store for sure, I just could not find a delicious wheat-rye, your very own.

Sneg6, please, health! : flowers: I also don't buy bread in the store, because this one is the best for my family

[Boka]

Boka , thank you very much for the recipe! The bread went up to the very roof of the HP Vkuuuuuuuusno! I did everything strictly according to the recipe, only added Lux ​​pressed yeast. It turned out great! And I also like that bread baked in the "French mode" does not mold for a whole week. It can only get a little stale.

and I adapted this bread for sourdough - I add 100 g of spontaneous sourdough of 100% hydration (respectively, I reduce water and flour by 50 g each) and I also insure myself + 0.5 tsp of yeast. The result is always GREAT !!!!!

[Zhenya]

Zhenya, I think that with sourdough, of course, it is better. I can't get the leaven I will study

Girls, thanks for the great reviews. I have not tried sourdoughs, because I have never made them at all. I'm thinking of starting ...

Boka, help me figure it out!
help everyone who can! just do not send to read the pages about the ratio of water-flour - I already know them by heart
I bake this bread with maniacal persistence - it doesn't work! or rather, it tastes very good, but with a collapsed roof. Always!
I have already reduced the amount of water - it has reached 280 ml, I weigh everything by email.scales, the bun turns out to be soft, even without handles. But the result is a collapsed roof. From the recipe I don’t put only coriander - I don’t like it. I want beautiful bread!

Boka, help me figure it out!
help everyone who can! just do not send to read the pages about the ratio of water-flour - I already know them by heart

To look does not mean to see! You need to be able to feel the dough !!!

You can post the recipe here, what and how much was laid, what and how weighed. It cannot be that everything is correct, but bread does not work

Admin, I put it in HP
dry yeast SAF - 1 tsp
high-quality flour - 300 g
rye flour - 100g
salt - 1.5 tsp
dry fermented malt - 1 tbsp
water - 300 ml (today I opened the recipe again and folded it right over it)
soft butter - 30 g
everything in grams - weighed on an electric scale, spoons - measured false from CP, ml - with a measuring glass from CP.
While I was upset, I didn't breathe right next to me. I was baked - I opened the lid with bated breath. I look - there is no roof

Let's count:

dry matter 300 + 100 + 10 = 410tg
liquid 300 + 20 = 320 ml.
At the rate of liquid, you need about 300 ml. Butter should also be considered liquid as it melts as it is kneaded and gives the dough a liquid.
With rye flour and malt, there is enough liquid.

See how the dough should be when kneading 🔗 , pay attention only to the description of the kneading and a photo of bread in a bucket.

Try to bake this bread on the main program, it is shorter.
In the heat, do not use very warm foods, this harms the rise of the dough, it rises very quickly, and the program time lags behind, the dough can stand, hence the roof falls off.

Look again at the topic Bread rises, but falls inward. The reasons. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.0

Good luck!

Admin, thanks for the consultation.
Right now we will finish my "masterpiece" and again into battle

Admin, I will report in order
today I baked it again: to the above, I added 1 tablespoon of flour during the kneading process, reduced the water to 290 ml and baked on the Main program (4 hours). The roof is in place! the truth is cracked now and you don’t know which factor worked

Thank you very much for the recipe! The bread turned out the first time, and I put it on a delay. And for the first time I used compressed yeast. Everything worked out! Very airy and delicious bread! thanks again

Admin, thanks for the consultation.
Right now we will finish my "masterpiece" and again into battle

And in the recipe, not 1.5 tsp, but 1 tsp. salt. You can also think about the quality of the yeast - there are fast acting SAFs, but there is no indication that they are bakery. They cannot be used for bread in HP. I use SAF-Moment BAKERY.

Thank you very much for the recipe! The bread turned out the first time, and I put it on a delay. And for the first time I used compressed yeast. Everything worked out! Very airy and delicious bread! thanks again
[/ quote

You're welcome!

already started, set! We are waiting, sir!

[Boka]

Boka, please, tell me, does the absence of malt affect the quality of the bread? 7 Well, if there is no malt, then what, it is already impossible to bake this bread? Who understands, please.

In this recipe, malt can be replaced with kvass wort concentrate, 1 tbsp is enough. l. 400-500 grams of flour.
Read about ingredients for bread here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=102465.0

You can bake without malt, but it will be a different bread, with a different taste

[Boka]

Boka, please, tell me, does the absence of malt affect the quality of the bread? Who understands, please.

Marunichka, you can bake without malt, but better not. Admin is right: it will be a completely different bread. Take note of Admin's advice on dry malt substitute. Good luck!

[Boka]

Boka, thanks a lot for the recipe! I really liked my husband, but what would not bake everything wrong .... and this one finally came to my liking!

Well, here I got to this bread. Finally bought malt
Well, my first experience with rye flour, so do not judge strictly
I watched the process from the very beginning, since I baked in this mode for the first time. The Panasonic oven, therefore, confidently filled in all the ingredients strictly according to the proposed recipe. It was leveling for 40 minutes and the kneading began. Here, of course, it was new for me. On wheat, I have more or less filled my hand and adjusted myself, but I have not yet encountered rye flour and how the dough will behave is a question. Beforehand, of course, I read the whole Temko and I am very grateful to the author that everything is so clearly painted. All that remained was to sculpt. Watching the formation of the kolobok, I really wanted to add a bit of flour. But I decided - I will not, although the first experience. I completely relied on the recipe and my oven. Of course, I was worried about who I would see as a result. In the beginning, there was a small slurry under the kolobok, which gradually diminished during mixing. That is, I endured this moment and did not add flour. Well, then the proofing. On the last rise, I even got scared - the dough rose above the bucket. Well, I decided, I will continue to observe what happens. And now it is still hot, freshly baked.
The weight is 632 g, but the height (hero) is 17.5 cm. I don’t know what is inside and I’ll only find out when I return from work, but the smell is simply breathtaking.
Thank you very much for the recipe And how I want to try and cut



And here is a cutaway photo of the cooled crumb:



The taste is UNUSUAL. Air pulp.

I am bringing it to your judgment and will be glad to hear your comments.

Excellent bread !!! Thanks to the author, performer and .... bread maker

lyudmia: "I am bringing it to your judgment and I will be glad to hear comments ...". What comments? !!! Handsome Bread! Thanks for the feedback.

[Boka]

Boka, THANK YOU for such a proven recipe. You can bake bread just with your eyes closed.

[Boka]

Hello again! and again Thanks for the recipe))))
I put malt when I want darker bread
if it's just a gray hunt, then I don't add malt
the coriander is over, and without it the bread is excellent)))))
I have a lot of dry milk, I put it too, I must use it)))

and I use flour of 1 grade
always rises well
today there was no time, baked in the main mode, good bread all the same))))
I must also try the sun with flour)))

salted lard, now the bread leaves faster
Thank you Boka ))))) sorry I don’t know the name)))

Thanks for the recipe! Now it is the favorite bread in our family. I bake both on 8ke and on the main one. Somehow I had to turn on the timer for 12 hours (6 hours timer + 6 hours French), in the kitchen I thought it would turn sour relatively warmly - no, the result is excellent, now I try to always bake with a "delay" I don't know what is the reason, but bread is better for my taste ... But I don't add coriander!
The question is, can you crumble a living tremor and throw it into a dispensary?

Great recipe! The bread is awesome! And I would like some advice - I forgot to put the bread in the morning, guests will come today and at 6 o'clock, well, no matter how it works, on what mode is it better to try to bake it faster? First or seventh? If the first one, what size does it matter? Oven Panasonic 5202. Doubts gnaw that it seems like rye rises only once, but does the first mode rise 2 times? Tell me the time is on

Hello! I also have a Panasonic, only the SD 2500 model. I think there are few differences. I always bake on the first program, the crust is dark (the family loves sunburn). The bread is excellent! Good luck!

But I don't add coriander!

I also do not add: all these "herbs" are not for everybody ... Everything is in our hands and ... in bread makers. Good luck!

I made it by taking instead of 100 g of rye flour - 50 g of rye and 50 of whole grain wheat and a spoonful of kvass wort instead of malt.
Added some flaxseed.
He also struggled with the desire to add flour while the kneading was going on.
I made a mistake, leaving it to cool in a closed HP. Therefore, the roof wrinkled.
Wonderful rose, wonderful texture and crust.
Thanks for the wonderful recipe!