French on champagne in a bread maker

Category: Yeast bread
French on champagne in a bread maker

Ingredients

Dry yeast 1 tsp
(in my case - 8 grams of active pressed)
Wheat flour 400 g280 ml
Salt 1 1/4 tsp
Butter 1 tbsp. l. (15 g)
Champagne 280 ml

Cooking method

  • I took the recipe for my HP as a basis, it always turned out to be high and airy.

Time for preparing:

6 o'clock

Note

Sounds like! ???
here is the kolobok after the first 20-min kneading


DSCN78781.JPG
French on champagne in a bread maker
Khoma
Something I don't like how it rises
Khoma
Not a fountain
Did not spread, did not rise

Join the Debriefing
Flour and yeast were tested, 3 days ago I baked 4 breads in a row and everything worked out and went with a bang
Hence, either:
1) there was not enough yeast, but for this volume of flour (400 g) I always take so much
2) fresh compressed yeast doesn't go well with carbonated drinks, maybe?
Tomorrow I'll cut it and continue

This is a top view, I think you can see everything

DSCN78841.JPG
French on champagne in a bread maker
Khoma
Brick It's been a long time since I did this
The smell from the crack, how do you convey it?
This is when you drink 2-3 bottles of champagne, and then at night and in the morning such a smack with dried wood

This photo is from the side, although there is no point in exposing it any more, since everything was clear from the first photo.
But there is also a positive, I learned to exhibit a photo, and this is thanks to the desire to bake and show this bread

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French on champagne in a bread maker
Viki
Maybe you should test the yeast with champagne for compatibility?
Mix and let stand in a warm place, will there be a "hat" or not?
An interesting experiment turned out And on soda water we get bread So champagne is different from soda - at least something pleases me! Khoma, do not be upset, because there are still so many successful breads ahead. Maybe with another champagne everything will work out? With "Children's" for example ....
Tanyusha
Khoma it seems to me it was necessary to add water. I would pour 175 ml of champagne and 100 ml of water and it would be completely different. In general, I will definitely try to buy champagne for the sake of interest.
Khoma
cut a brick in the morning - the yeast did not work at all, a dense mass, practically without pores
I think I need to check yeast and champagne + flour for compatibility, that is, make a sourdough
In general, a negative result is also a result!
Experience is never superfluous
Admin

"fresh compressed yeast doesn't go well with carbonated drinks, maybe"

It seems to me that the carbon dioxide of champagne (or whatever it has there) simply extinguished the lifting force of the yeast, because they also produce carbon dioxide, which is the main force of yeast, to loosen the dough.
And it doesn't matter whether it is dry or fresh yeast.
If only you really dilute the champagne with water.

An experiment is a good thing. Good luck!
Uncle Sam
It is not clear what kind of champagne was, but obviously not non-alcoholic ...
(hopefully not a chemical like "Yves-rocher")
Most likely, the result is a wine-making effect, as when the wine is “fortified”. Adding some alcohol to the fermenting grape juice launches the hara-kiri chain in the yeast colony. Everyone perishes.
However, the champagne must be diluted.
Khoma
Quote: Uncle Sam

It is not clear what kind of champagne was, but obviously not non-alcoholic ...
(hopefully not a chemical like "Yves-rocher")
Most likely, the result is a wine-making effect, as when the wine is “fortified”. Adding some alcohol to the fermenting grape juice launches the hara-kiri chain in the yeast colony. Everyone perishes.
However, the champagne must be diluted.
Champagne was Artemvskoe collection
I think the ratio of champagne should be reduced to 80 ml and diluted with 200 ml of water, or maybe milk ???
The recipe is promising. How much champagne usually remains after the New Year, March 8th and other festivities
Fighter
And everything started well ...
You feel that you are not upset, you analyze mistakes and rush into battle.
Happy experiments!
Bagel
I think Uncle Sam is right, alcohol in such an amount killed the yeast .. and from the remnants of champagne it can be better to make jelly with berries or sorbet ..
Tanyusha
If alcohol from champagne killed the yeast, then why doesn't beer kill it? Alcohol is also there. When I bake on beer I take Porter, and there are a lot of degrees.
Khoma
Quote: tanya1962

If alcohol from champagne killed the yeast, then why doesn't beer kill it? Alcohol is also there. When I bake on beer I take Porter, and there are a lot of degrees.
Probably alcohol to alcohol strife
Beer contains hops, malt and yeast, so it's good for bread
I think it's all the same in the saturation of champagne with carbon dioxide
torturesru
Champagne is specially saturated with carbon dioxide in combination with alcohol can inhibit the yeast. One by one, they somehow withstand it - both beer and mineral water. But if alcohol + CO2 can be seen at the seams ... Plus, it probably also depends on whether it is sour or sweet champagne. dry also hurts with acid.
LaraN
Quote: torturesru

dry also hurts with acid.
As for the acid, how can I say it .. In different breads when baking we add kefir, and sourdough, and vinegar, and citric acid. In champagne, acids (a mixture of various organic acids) are no stronger than acetic or citric.
The technology for the production of champagne has a stage of secondary fermentation (champagnization), where the introduced culture of special yeast ultimately undergoes autolysis (self-decomposition) after the wine material is saturated with carbon dioxide. Apparently, a whole complex of various substances is created in the finished champagne that do not contribute to the further development of yeast cultures.
For those interested in technology 🔗
torturesru
In theory, any fermentation, if not stopped, will reach water and carbon dioxide. Therefore, in wine, it will either stop by processing sugar and increasing the concentration of acid, or by adding alcohol, fortifying. It is quite possible that the protective complex formed in champagne somehow inhibits the development of beneficial yeast.
Admin
Quote: LaraN

As for the acid, how can I say it .. In different breads when baking we add kefir, and sourdough, and vinegar, and citric acid. In champagne, acids (a mixture of various organic acids) are no stronger than acetic or citric.

These are completely different acids in composition.
From the biochemistry of bakery, lactic acid bacteria are required for bread dough, they are found in kefir, whey.

Milk and fermented milk products used for dough have the ability to have a beneficial effect on the dough formation process. They improve the viscous-plastic properties of the dough, enhance the process of loosening, since, along with alcoholic fermentation caused by yeast, they provide lactic acid fermentation. Instead of fresh milk for yeast dough, you can use sour milk, kefir, buttermilk, sour cream, whey, and other fermented milk products.
Khoma
From the experiment and discussion, the conclusion suggests itself - you cannot bake on champagne

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