Nastasya78
It is possible through the official website ,, Pudov ,,.
monada
Thanks for the recipe. This is a great bread. Everything according to the recipe, I didn't even follow the bun
Corsica
Boka, thanks for the recipe! Excellent aromatic bread, soft, with good crumb and crispy crust. I put it on our daily menu.
Panasonic CD-257 Wheat-rye bread French
Sneg6
Corsicawhat a beautiful bread you have! I turned out not high and the roof is bumpy.
I really baked with sourdough and added a little yeast. I got the impression that I had stopped.
Admin
Quote: Sneg6
I turned out not high and the roof is bumpy.

Don't forget about the dough rules - flour-liquid balance! It is not always necessary to strictly follow the recipe of the author of the recipe
Corsica
Sneg6, Thank you. Ingredients according to the original recipe, no changes. What crumb did your bread have? Stagnated bread usually has an expanded, uneven porosity and the crumb lacks elasticity. Agree with Admin, balance when replacing ingredients is necessary.
Sneg6
Quote: Admin

Don't forget about the dough rules - flour-liquid balance! It is not always necessary to strictly follow the recipe of the author of the recipe.
Tatyana, at first the dough was watery, but then it turned out to be a good bun.





Corsica, but the porosity was uneven.
Here is a piece left
Panasonic CD-257 Wheat-rye bread French




Most likely the yeast was superfluous.
Corsica
Quote: Sneg6
Most likely the yeast was superfluous.
Olga, it is difficult to say without the layout of the ingredients, perhaps an excessive amount of sourdough for the selected time, perhaps the hydration of the sourdough is not very suitable. As an option, perhaps, for this recipe, when transferring it to sourdough, a change in the cooking technology is also necessary, probably one of the strokes on the "French" program is superfluous and the baking temperature is required higher than the bread machine provides.
Sneg6
Ilona, added 200 gr. sourdough and 3 gr. fresh yeast. Next time I'll try exactly the recipe.
tana33
Good morning everyone))) I did not get bread, I have never had this
Used whole grain flour, wallpaper, French thing, and rye.
Usually I use a / c or 1 grade, and everything always worked out.
The gingerbread man was good, I followed.
The crumb is damp, as if the bread was not finished or baked. This would suit V.I. Lenin, to mold an inkwell the roof is flat
Apparently it's the flour? The pack says Bakery




In general, failure did not stop me, I decided to add not rye, but wheat 100g, without additives. I put it again.
This French thing went for nothing, you still need to use it.

And if the expiration date ends with flour, how about its baking quality? falls?
monada
I cook this bread every other day. I don't follow any kolobok, everything is fine without me. But either I follow the recipe strictly or I admit such a substitution - I replace 50 g of premium flour with 50 g of 1st grade flour. I also add about 1 tbsp. l. wheat bran (it is necessary to use - after switching to gluten-free only in this way, through mixing in the bread to the spouse). If the main torment is Makfa, then the roof does not suffer from my liberties. If the flour is more "dense", then the roof is bumpy, but the crumb is still baked.
tana33, whole grain flour, wallpaper, it is very heavy, with bran residues. I see the reason for the failure in this. Sugar-free recipe. To raise dough, yeast needs to break down more complex carbohydrates than simple sugars. And you gave them heavy flour instead of the highest grade. Let the experienced ones correct me, but c / z flour also requires more water when kneading (according to my feelings).
tana33
monada, Anya, thank you very much, I think so too.
I also bake this bread all the time, without malt and coriander, I like that it is sugar-free and everything always works out.
I just got the flour, I need to use it, but I never had anything to do with it))
first baked, and then went to read the properties of this flour, it is logical
varella
Great recipe! It just turned out great bread: it rose perfectly, fluffy, but firm, very tasty. My men appreciated it very highly. Thanks for the recipe!
varella
After the first time, the bread stopped working. It almost does not rise, once it failed altogether. But still, I bake it most often, it is very tasty. I try different options, both with flour and with liquid, but since the first time it didn't work out anymore.
$ vetLana
Lera, the stove is not in a draft?
varella
Quote: $ vetLana

Lera, the stove is not in a draft?
Svetlana, this is a thought! Indeed, in a draft. And at first it stood in a different place, because there was no outlet on the right one ... Maybe the first time I baked there? Thanks, I'll check it out today!
varella
Svetlana, well, you are a shaman! I rearranged the stove and everything worked out. Hooray!
Panasonic CD-257 Wheat-rye bread French
$ vetLana
Quote: varella
Svetlana, well, you are a shaman! I rearranged the stove and everything worked out. Hooray

Lera, made fun. Glad I could help

All recipes

New recipe

© Mcooker: Best Recipes.

site `s map

We advise you to read:

Selection and operation of bread makers