Mirabel
Quote: Kara
465 g flour for 275 water is not too much?
I put less flour and the bread was not very high. Very tasty, but not very lush. The dough in the process was, in my opinion, tight
MariV, Olya! What do you think, for splendor and height, you still need to reduce the flour?
Mirabel
I baked this bread again yesterday. I reduced the flour, replaced some of it with Durum flour and some with water-whey. Still not in a full bucket came out, but such a gorgeous !!!! soooo luxurious!
Olya! Thanks a lot for the recipe!
Mama Seni
MariV, really liked the bread! I was looking for a recipe for sugar-free bread for a bread maker, settled on your recipe and did not regret it. The loaf I baked last night has already been eaten today. I baked it today. I'll take the recipe to my favorite recipe box. Thank you!
MariV
Yulia, I'm glad it turned out delicious bread! This recipe is standard for bread makers (any?).
Stradivary
Thank you. The bread is very soft and delicious. Never baked bread without sugar. I take it to bookmarks.
Vyacheslav Ivanov
Quote: Admin

No, bread rises quite normally without sugar! The yeast is more influenced by salt, the norm is 1.5-2% by weight of flour




It turns out 7.5-10 g of salt per 500 g of flour.
I add 1.5 tsp. salt, it seems to me there will be a difference in weight.




For 465 g of flour - 275 ml of water. So for 500 g of flour - 300 ml of water? Did you count it correctly?
MariV
Vyacheslav Ivanov, What are you talking about?
kikim
Hello. Yesterday baked, the dough rose medium. I thought that without sugar it would be sour, but not tasty! This is my second bread, everything is still ahead. I bookmark the recipe, then I will do more. Not a step from the recipe :-)
French bread in a bread maker with pressed yeast
I don’t know how to rotate the photo, sorry so
Jiri
kikim, Natasha, a very appetizing Frenchman!

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