Mini-baguettes in Panasonic SD-2511 bread maker

[Nataliya]

Nataliya, no, you cannot knead French on pizza, there is a hard kneading with a higher temperature. In French, the meaning is in "gentle" kneading and low temperature proofing. In other HP this recipe does not work, I tried it, the parameters of kneading and proofing are very important. Maybe it's better to postpone it for tomorrow, or bake not with baguettes, but with a whole loaf, the taste will be the same, only the shape is different. And turn off 10-15 minutes before the end of the program. But there are pitfalls with a small portion ... that's why it is better to first pour liquids and try to pour flour clearly in the center
Here's what Thalia wrote

When kneading, I helped to grab everything into the batch with a silicone spatula, since there is not enough dough and it does not get everywhere.
She interrupted baking 10 minutes before the end, otherwise it would have burnt.

Although not entirely successful, this baguette Myakish looks like a bakery, but it tastes like baguettes

Mustache, I understood. Then I'll make a loaf. Just bread in the morning will be needed

[Nataliya]

Nataliya, I will wait for the results

[Nataliya]

Tell me how you can replace whey and milk powder? Water and milk? Or might the replacement affect the taste and texture of the baguettes?

Nataliya, on the French bread program, I constantly make dough for baguettes with milk, it turns out delicious, but I just don't really like the water and the baguettes turn out to be stiff

Mandraik Ludmila, Buttercup, the original recipe and the preparation of baguettes in a bread maker, you will have to try

[Olga]

Olga, I am convinced that it will work out great, everything is very simple

Well, here I am reporting what happened. I did everything strictly according to the recipe.

The bread is delicious airy. But it was necessary to pull out 10-15 minutes earlier. Too thick crust turned out. And for some reason he is not as handsome as yours.
Like white bread, not like a baguette. You have straight beauty !!! Maybe she did something wrong?

[Natasha]

Natasha, I wrote above

And turn off 10-15 minutes before the end of the program.

Maybe she did something wrong?

There are a lot of factors, it is very difficult to say, everything can affect, up to air humidity. Try to follow. once, if you do it again, flatten the dough a little during molding and roll it into a roll, this always gives a layering. But I didn't do that.

Try to follow. time, if you do it again, try to flatten the dough a little during molding and roll it into a roll, this always gives a lamination.

Yeah, I'll try.
You have a straight beauty, a beauty !!!
But the structure of the crumb did not affect the taste, the bread is sooooo tasty!

Good afternoon everyone, Happy Easter.
I have 2512 model, also French, also 6 hours. I cannot understand - I just put the automatic mode of the program and that's it? I just don’t understand what is the last cheating? and how can I guess it?

[Oxyn182]

Oxyn182, the last obmin, I then measured it on purpose, and it seems that the model 2512 is the same, but in principle you can do this:
If you take away the time for baking - 1 hour, then somewhere else an hour before baking (2 hours before the end of the program), you can take out the dough and a spatula, without turning off the program, mold and put everything back, even if the engine starts to knead, the spatulas are all it won't be the same, and the foil will separate the dough from the rotating pin.

Thanks, I'll try. True serum, I did not find ...

[Oxyn182]

Oxyn182, do on water, it doesn't really matter.