Wheat bread "French" (bread maker)

Category: Yeast bread
Wheat bread Frenchman (bread maker)

Ingredients

Egg 1 PC.
Serum up to 200 grams with egg
(I took homemade, I have left from the cottage cheese, and not the freshest)
Sugar 10 g
Sifted wheat flour 300 g
Salt 2/3 to 1 tsp (to taste)
Yeast 1 tsp

Cooking method

  • I take it out right after the end, put it on the wire rack.
  • Fluffy, so it's better to "half a portion" (well, that is, for me, with possible loaves of 500 and 700 grams, this is 500, otherwise it will come out of the HP), but you will see it for yourself.









  • Wheat bread Frenchman (bread maker)

Time for preparing:

20 minutes. warm-up and 4 hours total time

Cooking program:

Mode - French

Note

with all the diversity of the French, I can't help but share
my men said that there is nothing to complain about, you can stop and not experiment further
the crust rings and crunches, the crumb is airy, nothing more.
For breakfast - super, because the whey, you see, still boils slightly with a start stitching.

anscor
Thanks for the recipe! Amazingly delicious white bread! The crumb just melts in your mouth!
Bagheera
Can you please tell me (the first time I bake in the "French" mode), what should be the bun? I put everything according to your recipe, and the dough is thin ... add flour?
anscor
Quote: Friday

(well, that is, for me, with possible loaves of 500 and 700 g, this is for 500, otherwise it will get out of the HP),

Can you have a recipe with proportions for a 700 g loaf? And then for 500 g it is eaten instantly
Hairpin
Serum ... what if I don't have it? I don't even know where to get it ...
lega
Quote: Hairpin

Serum ... what if I don't have it? I don't even know where to get it ...
If you don't have your own serum, then you can buy it in the store (we sell it ... in the Lenta for sure).
Crochet
Quote: anscor

Can you have a recipe with proportions for a 700 g loaf? And then for 500 g it is eaten instantly
anscor
Just count the recipe for the amount of flour you need and you will be happy!
For example, recalculation for 500 gr. flour, for a start we will find the coefficient, for this 500 gr. divided by 300 (which are indicated in the recipe), we get 1,6... Now we multiply all the components by the obtained coefficient, in our case by 1,6 and get (highlight in red):

1 egg 1.6 pcs.
Whey - up to 200 grams with an egg (I took homemade, I have left from the curd, and not the freshest one) up to 320 gr.
Sugar - 10 gr 16 gr.
Sifted wheat flour - 300 gr 500 gr.
Salt - 2/3 to 1 tsp (to taste) from 1 to 1.6 tsp
Yeast - 1 tsp 1.6 tsp
Friday
oh, I don’t know, about a loaf of 700
I have a maximum of 400 grams of flour (usually I do it for 300)
and then the lid is supported, this is such a loaf

PS
Yesterday there was no whey, let me, I think, I'll drink sour cream with water
nope, typical "not that"
and not the same with kefir
at least take this serum on purpose
in fact, it turns out
tomorrow I’ll put cottage cheese in the multit, including so that the whey is for a week

advice
do not leave on heating, try to immediately get it and put it on the wire rack
then the crust will be awesomely crispy and slightly damp when heated. At least in my Skier so
Friday
Quote: Bagheera

Can you please tell me (the first time I bake in "French" mode), what should be the bun? I put everything according to your recipe, and the dough is thin ... add flour?
oh, didn’t have time to answer, sorry

the bun is quite "typical", the dough is not liquid

Friday
Quote: Krosh

anscor
Just count the recipe for the amount of flour you need and you will be happy!

1 egg 1.6 pcs.
Whey - up to 200 grams with an egg (I took homemade, I have left from the curd, and not the freshest one) up to 320 gr.
Krosh, thanks

But I would leave one egg, and add up to 320 grams of whey
ur4ql
Quote: Bagheera

Can you please tell me (the first time I'm baking in the "French" mode), what should be the bun? I put everything according to your recipe, and the dough is thin ... add flour?
Hello! And I have liquid too. I measured everything on the scales. Can it stand and thicken? Or add flour? Wait, I'll watch, if after a while it does not thicken, I will add flour.
Stern
ur4ql, welcome to our forum.

The scales are scales, but the products are different for everyone.
The author wrote that the kolobok should be normal. Feel free to add flour.
ur4ql


the bun is quite "typical", the dough is not liquid "- The answer is not quite clear to me, I thought that it turned out to be normal. That's it, I went to add flour.

I'm new to this business. Still, I don't understand, is it whey that makes the dough so thin? I had to add almost 170 grams of flour.
Stern
Since you are a beginner, you have a direct road to our Admin.
Be sure to study THIS.
ur4ql
Hurrah! Everything worked out! A very smooth, beautiful loaf. What the doctor ordered (in the sense of the Site and all participants and the AUTHOR first of all)! Then I'll write how it turned out to taste. I already tried the bread! Everything is fine! The taste, color and fluffiness are excellent. Thanks to the author!
Friday
I am very glad that it worked out and I liked it

I thought, maybe someone read it inattentively, if the dough is thin?

egg + whey = 200 grams
TOGETHER!!!

if there are homemade eggs, do not regret one for "Frenchman", the color will be amazing
anscor
Quote: Friday

if there are homemade eggs, do not regret one for "Frenchman", the color will be amazing

homemade eggs are super! I put only those in the dough, the crumb is yellow, as if I had added turmeric.
klerka
Tell me, don't you need to add oil? I'm afraid the crumb will turn out to be rather dry ...

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