What does your bread smell like?

Bread smells like bread if something with its own flavor has not been added to it. But whatever bread I bake, my cat will sell her soul for it. And it will spit in spite of the fact that it is in her bowl. And if a piece of meat and a piece of bread lie next to it, then, first of all, the bread will resist. And even though you how do you bring her up ... We were more or less coping with everyone, but Milka is unyielding in this regard.

And it will spit in spite of the fact that it is in her bowl. And if a piece of meat and a piece of bread lie next to it, then, first of all, the bread will resist.

A good indicator of the quality of the bread. After all, a cat will not eat anything

That's just what makes me happy. But the bread is diving ... Shows wonders of ingenuity and balancing act to get it.

Does the cat prefer freshly baked or any?

She prefers anyone, the main thing is to be ours, home. I warned my friends to stop all attempts in the bud if he starts to wear kittens instead of mice

Exactly! Thanks to the thread author! The bread in the bread maker really smells like no one knows how, but not bread. Which I bake in the oven with sourdough, at least when it cools it smells great. Okay, I have the simplest hp vitesse, which has no timer and bells and whistles, but I look at people with good devices and still the same problem. I have also tried different yeasts and spices, raisins ....... nothing helps.

Amazing ... I have that from the oven, that their bread makers BREAD smells like BREAD! I have never baked with sourdough, and my second aunt only baked bread and baked for hops, I don’t remember a very strong difference. I have one man at work, so he comes to us and says, "Did Nina bring bread? At least give me a stub, just give her bread so that it smells like bread," he somehow slipped from the bakery, the one that bakes from frozen raw materials, immediately said : "this is not homemade, it does not smell like bread!" And when another girl bought a bread maker, they also checked it on it, she mostly bakes quick bread (the one that is in Panas for 2 hours), anyway, I distinguished it from the store one!

I bought a Panasonic bread maker quite recently, I managed to bake only three breads: French, milk and with garlic and dill. The bread turns out to be tasty, fluffy, tall, but, alas, there is no "bread spirit". This was noticed not only by me, but my husband also confirmed it. There is a faint smell of baked goods, but this is not at all what I expected, in bakeries and bakeries the aroma is more intense.

Yes, when we bake bread, the smell is already near the elevator "heard"! I do not argue that bread is different from the oven and from the bread machine. But one is no worse or better than the other.
My father was a pastry chef, I have something to compare with, he had something at work and as soon as it was not baked, then there were no bread makers. I remember that "spirit" too, and I perfectly remember the aroma of freshly baked bread from my favorite oven, and I regularly feel it from the oven, and from the bread machine. It's different, but .... Here's how you can tell which smells best - baked or boiled (good homemade) chicken?

Animals are very knowledgeable about what to eat. Recently, there was a rat in the house, dragging bread from only 28 bakery, which in Zelenograd, the other did not take at all, even Uzbek flatbreads. But this is probably the only bread that, as before, is baked in dough, and it really smells like bread. The rat could not taste my bread (I temporarily do not bake it), a stray cat (now ours) caught it.

[Valery Trofimov]

Valery Trofimov, you will not achieve in any way. Let me explain why.Bakeries, as a rule, were built a long time ago, and the materials from which it was built, and equipment and pallets, etc., have long been saturated with various smells, and at the same time they themselves had their own smells, when the bread is baked, the aromas are mixed, because at your bakery there is not only black bread baked? And you "hear" not just the aroma of freshly baked black bread, but a mixture of aromas of all the products of the bakery. I remember in my school years, we took part in some kind of concert at our Khlebzavod, and so, even the piano in the club smelled differently from the school one, although one and the same Kuban is black ...
It's like the same perfume smells differently on different people. Because the smells of soap, shampoo, creams, cosmetics, clothes, bags, etc. are mixed.

Peace be with you bakers!

When baking in a bread maker, my whole staircase smells like bread
True, I've been baking for a long time on a long dough

Valery Trofimov, you can't get it. Let me explain why. Bakeries, as a rule, were built a long time ago, and the materials from which it was built, and equipment and pallets, etc., have long been saturated with various smells, and at the same time they themselves had their own smells, when the bread is baked, the aromas are mixed, because at your bakery there is not only black bread baked? And you "hear" not just the aroma of freshly baked black bread, but a mixture of aromas of all the products of the bakery. I remember in my school years, we took part in some kind of concert at our Khlebzavod, and so, even the piano in the club smelled differently from the school one, although one and the same Kuban is black ...
It's like the same perfume smells differently on different people. Because the smells of soap, shampoo, creams, cosmetics, clothes, bags, etc. are mixed.

Indeed, this is so, over time, in the fermentation rooms of the bakery, if it uses the sponge method of bread production, a "unique composition" of microbial and yeast is formed, which is present everywhere, on walls, ceilings, bowls, all main and auxiliary mechanisms, in short everywhere ... He then determines the taste and aroma of bread. Moreover, over time, only the most adapted organisms "survive", and those introduced from the outside (for example, they decided to switch to a new composition of the "leaven", bought, multiplied, made dough, dough, baked, but got a new flavor, did it once, twice, thirdly - bang , and taste as it was before) die after a while, because they are bred in "sterile" conditions. No dignity helps. treatment.
A similar pattern occurs in all areas of food production, where there are processes associated with the action of microbial and yeast. I know of several proven examples in cheese making.
To get the same result at home, you can use a wooden bowl to knead, do not wash it! the same covering towel, dough board, etc.