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Viennese bread by Richard Bertinet in a bread machine (page 3)

caprice23
I baked bread, the aroma was breathtaking! The amount of flour (grade Extra) was reduced to 380g per 200 ml of milk, and everything else was reduced accordingly. The gingerbread man was not a gingerbread man, very soft
As a result, the roof is cracked and the bread smells very strongly of yeast. I did it on the living, I took 8 grams. The crumb is gorgeous, of course, but the smell ...
What can be corrected next time?
Reduce yeast? Or maybe not activate them, but just lay them?
Albina
Manechka, the other day I was baking bread in HP Fotat did not
Albina
Today I again baked this wonderful bread - rose above the bucket
Sonadora
caprice23Natasha, maybe the yeast was so vigorous? Do the rest of the baked goods work well with them?

Albina, I don't know anything. Take a picture!
Albina
Manya, for your sake took a picture of what is. Hold

Viennese bread by Richard Bertinet in a bread machine
Thumbelina
And I threw out Lux, the conclusion is one, this yeast for control, then dull bread, then it smells like yeast.
Sonadora
Albina, beautiful bread!

Quote: Thumbelina
smells like yeast.
Olga, it is because of this that I have not baked on pressed yeast for a long time, even cakes.

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