Bread crumbles

And on the third day my black bread turns into dust, but because of what I don’t understand, can anyone come across such a problem?

[miroshka]

miroshka I just don’t understand ... what recipe you bake ??? Why in the dust ??? , I baked Borodinsky ... nothing turns into dust ... with all the additives, Superovsky bread

Bakla recipe by Elena Bo Bread is very similar to "Fragrant":

Yeast 1.75 tsp
Wheat flour 280g.
Rye flour 320g.
Salt 1.5 tsp
Sugar 2 tsp
Mustard oil 30g.
Kvass wort 60g.
Vinegar 10g.
Kefir 370ml.
Basic Mode
Only I, instead of kvass wort malt 4st. l. thumped, maybe this is how he influences bread.

Tanya ... if I don’t find something, I don’t use it in bread, I don’t bake it as skillfully as our masters, you just had to ask them what you can replace the leavened wort with, if anything ... but you yourself understand , cook and then throw away

[miroshka,]

miroshka, I think it makes sense to increase the amount of oil, it gives the dough plasticity, and dilute kefir, for example, with whey, or water. Kefir, all the same, gives baking, but bread does not need it, so it becomes muffin, crumbly.

Girls, maybe I will repeat myself, but the sourdough bread practically does not crumble, and if it is also baked in the oven, then there are no crumbs at all. Neither when it is completely fresh, nor after a few days in the bread bin.

Girls, maybe someone will tell you the simplest and most effortless sourdough ... Well, I somehow bypass it, I know ... everyone praises, delicious, cool, but my hands can't reach before that This is how it will not work ........ so what ??? Usually ... will be

[automatic bakery]

After baking and cooling completely, put the bread in a PE bag, after a couple of hours when the crust softens, we cut the bread special with a knife, and there are practically no crumbs
And there is no time to bother with leavens and an oven
And why then automatic bakery do you need?
The meaning is lost, you can knead the dough in a combine or dough mixer

[Svetik_]

Girls, maybe someone can tell you the simplest and most effortless starter ...

Svetik_, I started with lactic acid (I baked on it for about six months) and baked in HP. About 2 months ago - started a French one. The forum has step-by-step master classes on both. If you are going to bake sourdough bread, this does not mean at all that it can only be baked in the oven, it just talks about some difference in taste, and of course in the cooking time.

And there is no time to bother with leavens and an oven
And why then automatic bakery do you need?
The meaning is lost, you can knead the dough in a combine or dough mixer

sazalexter, the sense of using a bread machine when baking sourdough bread is not lost at all. I repeat once again that if there is no desire or opportunity to bake in the oven, then you can bake in a bread maker. And what difficulties can there be with this option? Add a few spoons of sourdough to your regular ingredients? Or feed the sourdough once a day?

How much acid should you add?

For 700 grams a loaf, about a third of a teaspoon, but this is my personal experience, in short, by typing. I am still experimenting. But what has become wetter FACT.

Struggling with the dryness of the bread and with the fact that, as a result of this, it crumbles, I decided to make the leaven and bake. The result is excellent !!!!! I made kefir sourdough from Admin, at the end I got what I could not achieve with anything. The addition of citric acid helps partially, but the leaven solves this problem at the root !!!!! Now I will always bake bread ONLY with leaven !!!

please give recipes, who knows, bread.to bake it in a bread maker, not crumble and be tasty. was a little "rubber": :) you can use yeast and sourdough. otherwise my family is dissatisfied with the bread from the bread machine, then it’s not that, this is not that. I recently purchased it. Tired of hearing that we bought it in vain. Thank you

[yana09]

yana09, hello, southern neighbor, but here the whole site glows with recipes ... Choose the most popular and peks, for example darnitsky from fugaska, everyone is happy with it ...
Your bread maker is not bad, it should work. Read carefully about the kolobok and, in general, everything for beginners.
If you have any questions, everyone started like that ...
Good luck!

fireworks, northern friend. I've read a lot here. a lot to like. To me .... But my family has a "refined" taste. Bread should not crumble, should not be sweet, sour, with various additives. I also read about the kolobok. I will look for

yana09, well you oh ...
Search for them, chavoy, that sipicific ...

:) so I say, it's hard for me. so I'm looking here. can someone tell me, maybe someone has the same situation

[yana09]

yana09, bread, more plastic, is obtained if you use molasses instead of sugar. Molasses is named after Mercan ...

Yes. use both molasses and gluten if necessary. I was giving a recipe for Danish beer bread here. I love...........
but I want to bake white for them and delicious

A little rubbery crumb for vegetable breads: potato, pumpkin, with apple.

Bake SILVER, there the crumb is amazing
he's in the yeast bread section

Bake SILVER, there the crumb is amazing
he's in the yeast bread section

I also recommend, I bake it every day, sometimes I add whole grain flour. Now I bake without problems, on the French bread mode (3 hours 30 minutes) is always excellent, and on the third day it does not crumble and is tasty (if it survives).


https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3486.0

recipe: answer # 1

[yana09]

yana09, I also love plastic, slightly rubbery and non-crumbling. Try this:
160 g of water
60 gr sour cream
1.3 tsp salt
1 tbsp. l. Sahara
1 tbsp. l. rast. oils
350 gr. psh. flour
1.5 tsp. dry dr.

Dear ladies, recipes, especially successful ones, are placed in the RECIPES section, and here we give links to them (preferably straight)

thank you all. I will bake

New York without kneading, about him the opinion that the crumb is a little rubber

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=4505.0

I used to bake bread without kneading often. like everyone liked it. and now lazy-a bread maker has appeared. I bake in it. Therefore, I was looking for a recipe for bread in a bread maker

[yana09]

Quick bread with semolina - https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4459.0 - excellent white, not sour, not sweet, not crumbly, fluffy and soft.

Whole flour "Health" bread - https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4507.0 - instead of 3 st. l. I put 2 tbsp. l. Sahara. So far, this is our favorite bread.

yana09, try it, your family may like it. They bought the stove for a reason. Look, there are a lot of recipes for every taste.

Experienced bakers! Help, I rummaged the whole forum - I can't find a specific answer. What does the crumb structure depend on? I mean, for example, I really like the "rubber crumb". And the bread turns out - now airy, now "as in a store", then as it should - "rubber". I never found how to regulate the recipe.

All breads baked with sourdough give exactly the "rubberiness" you want. Therefore, search the forum for recipes using starter cultures. Lots of useful information here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=3704.0

The bread is tasty, but too airy and crumbles when sliced. Store bread doesn't crumble as much when you cut it.
Is it ok to bake bread so it doesn't crumble or is this normal?

The crumbness of the bread slightly reduces the increase in the amount of vegetable oil in the recipe. Less sourdough bread crumbles

[StarS]

StarS , and where and how did you make the recipe?
Otherwise, doctor, my knee hurts, but I won't show it to you ...

The crumbness of the bread slightly reduces the increase in the amount of vegetable oil in the recipe. Less sourdough bread crumbles

Or with the addition of any acid. Still, it's best to see the recipe before giving advice. KhP bread is, by definition, smaller than store bread, but within reasonable limits

I decided all this about the classic bread made from wheat flour in due time by switching to live yeast and adding 1-2 tsp.apple cider vinegar.

Summer resident, you beat me

Regarding the recipe - the usual recipe for white bread from a book for Panasonic SD-255.

But my favorite is 300 g of milk (whey), 12 g is pressed. yeast, 1 tsp salt, 1 tbsp sugar, 2 tbsp. l of vegetable oil, 450 g of flour - a mixture - a handful of rye, a handful of oats. flakes, the rest is wheat, 100 grams of grated cheese, dry paprika 1 tsp. Super.

But my favorite is 300 g of milk (whey), 12 g is pressed. yeast, 1 tsp salt, 1 tbsp sugar, 2 tbsp. l of vegetable oil, 450 g of flour - a mixture - a handful of rye, a handful of oats. flakes, the rest is wheat, 100 grams of grated cheese, dry paprika 1 tsp. Super.

Is there any photos?

my bread is crumbling too ...
especially quick with the recipe, Elena Bo (right?) and with oatmeal and rolled oats ...

no photo, but it looks like ordinary beautiful bread. I'm looking here - they are all the same. If I really need to, I can take a picture when I bake. But take my word for it - this is very tasty bread.

here is a recipe for a wonderful bread

Hey everyone. I give a recipe for VERY tasty white bread. The crust is soft (for those with crust problems), and browns as you wish. This recipe was adapted for a bread machine, such bread is baked in the villages in the oven.

- 1 egg
- 1.5 tbsp. l. refined oil
- 20 g butter
- 1 tbsp. l. Sahara
- 1.5 tsp. salt
- 300 g of kefir
- 550 g flour
- 1.5 tsp. dry yeast
Heat kefir and egg in water until warm. We choose 1 kg. and program 1 for 3 hours 20 minutes. I've been baking for a whole month, soft and tasty.
P.S. IT IS NECESSARY TO DO STRICTLY ACCORDING TO THE RECIPE

Bon Appetit

please give recipes, who knows, bread. to bake it in a bread maker, not crumble and be tasty. was a little "rubber": :) you can use yeast and sourdough. otherwise my family is unhappy with the bread from the bread machine

In my opinion, any bread with dough and with a long dough preparation cycle (at least 4 hours) does not crumble

[lana7386]

I fully agree with lana7386, I almost all the time, with very rare exceptions, bake any bread on cold dough, she "lives" in the refrigerator all the time, she used one, put the second.
Look at here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=14160.new
Such bread does not crumble, does not stale for a long time. I bake it in water, with the addition of whey, sweet, wheat-rye, with cheese, with anything, even a quick one according to Elena Bo's recipe, in general any.

[any]

I bake almost all the time, with very rare exceptions any bread on cold dough, she "lives" in the refrigerator all the time, she used one, put the second.

I love bread in cold doughElenka69 Aroma, crumb structure, bun appearance

Sourdough bread also does not crumble

I have a question, read the forum on the sly, educate myself. I saw somewhere that a large number of crumbs when cutting bread is not very good. Does this apply to French bread and how is it eliminated?

[Laliska]

Laliska Your question has been moved to the relevant topic (this one, where we are now), review it first and find some practical tips.

[Eternal leaven]

can someone tell you the simplest and most effortless starter

Eternal leaven

https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=41.255

Happy Holidays Everyone! I’m talking about acid, because it will curdle milk ... Isn't that scary?

completely fearless. I often replace milk with sour milk.

Well, since we found this out, I repeat the question:

I also started to get strange French. I did not change the recipe from the second loaf (in the first there was a lot of yeast, I reduced it and everything became fine), I use flour from the same manufacturer and variety, yeast too, sometimes the water changes (usually "rameno", but the last one was made on "palace", because ramenshchiki did not reach us). and with the latter it became like this: the bread itself is good, but the crust crumbles, crumbles. by the way, the same happened with the penultimate rameno made on water. the bread itself is cut normally and does not crumble.

what am I doing wrong? how to fix the situation with the crust?