izbnakurnog
Greetings dear forum inmates!
I bought Morphy Richards in the spring and have already gained some experience. It turns out very tasty.
However, lately I began to receive complaints from my wife and daughter that the bread is "heavy". Indeed, it is quite dense and high in calories. Experimented with bran, oats. I think that the calorie content has fallen, since bran, you yourself understand, is bran. The taste is clearly deteriorating, and the density even increases. They even called my bread "Makhnov's dumplings" ... As an example, they put light and airy low-calorie bread from a store in a word, bummer ...

Has anyone encountered a similar problem?
How to make bread "lighter" and "fluffier"?
I would be very grateful for any information on the topic.
mila2000
izbnakurnog,

What recipe do you use for making bread?
I also have a stove of this brand. I got it recently. Model 48319.
So I tried bran bread. turned out to be tall, magnificent, got out of shape ...
But the recipe contained 350 ml of water + 10 g of salt + 250 g of flour with gluten (this is what we have 🔗) +250 gr flour with bran +1 pack of dry baker's yeast.

The only thing is that the bread turned out to be so lush (weighed 650 grams it turned out somewhere) that it got out of the mold and the top did not turn very well brown.
izbnakurnog
Thank you, but such a wheat bun for me, so far, is very difficult ...

I have model 48291.
My main recipe: 350 ml. 1.5 small measures of granulated yeast are added to warm water, 2 small measures of sugar (but I did it without sugar), 2 large measures of vegetable oil, 2 cups of "full flour" (we call it that, apparently, this is flour with bran because it is gray and heavy), 1.5 cups of white flour, then 1 small measure of salt. It is baked on program number 2 - "French bread". Made with varying degrees of crust color. I tried different additives: fried dry onions, fresh and granulated garlic, dry dill, sunflower seeds and sesame seeds. Each bread tastes differently. The bread comes out beautiful, tall, well-baked, but in the opinion of my loved ones "heavy". I already talked about this at the beginning.
vikulyonok
Hello. In order for homemade bread to look like a store-bought Israeli one, you need to add משפר אפייה (baking improver) powder, I bought it in Netanya at the Mr.Cake store. It is this additive that makes the structure of the bread more fluffy, porous and, for my taste, somewhat cottony, which distinguishes our Israeli bread (this is why I do not really like it). I experimented with this addition on one of the rye-wheat breads, about 1 tbsp. spoon for 400-500 grams of flour (you can try to increase or decrease to your taste) The girls who work in the store said that it was exactly the same as the store one. The composition of this supplement: dextrose, emulsifiers, ascorbic acid, stabilizers. I looked a little on the Internet for each, it seems that they do not belong to prohibited substances ... in any case, store bread with similar additives is made. And Admin is well versed in such things, she can probably tell if they are harmful or not, and whether this thing has a Russian analogue ...
P.S. I forgot to say that along with that addition, I still have 1 tbsp. l added gluten, so I decided to replace panifarin ...
P.P.S. "full flour" - you probably meant קמח חיטה מלא, this is whole grain flour
izbnakurnog
Thanks, next week I will look for this supplement and bake some bread. I will definitely inform you about the results.
vikulyonok
How is it? Found it? Did you bake bread with her? I'm wondering if it turned out what you wanted?
izbnakurnog
For technical reasons, the experiment has been postponed for this week. Sorry, humbly.
izbnakurnog
Baked bread last night. 350 ml. warm water added 2 small scoops of granular yeast, 2 large scoops of vegetable oil, 1 small scoop of salt. White wheat flour - 2 cups, dark flour (Shtibel # 3 kemakh kegE)) - 1 cup, wheat bran (subIn HitA) - 1 cup. I didn't find משפר אפייה (baking improver), but I added one packet (10g) "Loose powder" (avkat afiYa). Pok on program 2 (French bread) 3:50.

The bread turned out to be beautiful, a little more porous, quite edible. Although, it seemed to me that a certain aftertaste appeared ...
Today they recommended me the following trick: 1) do not pour the baking powder immediately, but after the signal (when the additives are added). 2) add 2 tbsp to the dough. spoons of kefir. It seems to acidify the environment and the baking powder works better.
I will try it next week.
vikulyonok
and how did it happen with baking powder? : girl-q: It seems to me that somehow yeast and soda are not very compatible ...: girl-th: Look for an improver through google, I was looking for malt and found a lot of what I needed ... Maybe you will be prompted where closer to your city can be found ... While I know that we have a specialized store in Netanya and also in Tel Aviv ...
izbnakurnog
I baked a new bread. Took flour "Shtibel" 20+. This is a mixture of cereals. Launched according to the classic recipe:
warm water - 350 ml
yeast - 2 small measures
baking improver - 1 large scoop (it comes in a separate bag with granular yeast)
vegetable oil - 1 large scoop
white flour - 2 cups
flour "Shtibel" +20 - 2 cups
salt - 1 small measure
Program number 2 - French bread.

The result is very tall, well-baked and tasty bread.
The next one I will bake without white flour.
tisha66
I bought a new baker Morphy Richards 48291 to replace Souther (electronics flew). I bake basic bread for the first time. Does it have no signal when to add additives? Tell me please.

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