Panasonic SD-255. French bread

Category: Yeast bread

Panasonic SD-255. French bread

Ingredients

So, the recipe from the instructions for HP page 17
1 tsp dry yeast
400 gr wheat flour
1.25 tsp salt
1.5 tbsp milk powder
1 tablespoon butter
280 ml water

Cooking method

  • What could be simpler than French bread ?! The FRENCH program does not involve resizing or crusting. One size and one crust, the main thing is to measure and weigh everything correctly. No agony of choice. Measured out, covered up, turned on. In 6 hours we get a real "Frenchman". With a crispy crust and a slightly rubbery, viscous and very soft crumb. It's time to spread butter on a piece of bread and drink coffee.Panasonic SD-255. French bread

  • We select the FRENCH mode.


  • Panasonic SD-255. French bread


Cooking program:

French

tuxtasha
in fact, this is a very simple bread, but as simple as it is, it is so delicious. my hubby only recognizes him
Lika
tuxtasha, welcome to our forum!

The bread is really very tasty, and the simplicity of the recipe allows you to safely put it on the timer overnight and enjoy fresh baked goods in the morning.
Sonadora
We also love this bread at home, I bake it often.
The only "inconvenience" is that the spatula always remains in the bread, the crust under the spatula is baked.
Pampushka with garlic
Lika, you can ask a theoretical question: why the longest baking mode (6 hours)? What happens in it compared to baking in 3.5 hours or 1.5?
saannai
In the instructions for the HP Panasonic SD-255, the French mode is written
1. temperature equalization from 40 min. up to 2h 5min
2. batch from 10 min. up to 20 min.
3. rise from 2h 45min. up to 4h 10 min.
4.bake 55 min.
the result is 6 hours.
Lika
saannai, Thank you!!

Quote: Garlic Pampushka

Lika, you can ask a theoretical question: why the longest baking mode (6 hours)? What happens in it compared to baking in 3.5 hours or 1.5?

In Panasonic, due to the equalization of T, all modes are lengthened in comparison with other stoves.

Quote: saannai

1. temperature equalization from 40 min. up to 2h 5min

If the leveling time T is shorter, then the proofing time is longer and vice versa.
saannai
Lika , but not at all ...
And the bread is excellent, I only bake it from white breads in KhP, I put it very conveniently for the night, and in the morning you have the most beautiful bread with a crispy crust. And the result is always excellent, I have never let it down, but I've been baking it for more than a year now and it's not very stressful for beginners, by the way, sometimes I replace butter with a tablespoon of sunflower oil, I don't really see the difference ...
Everyone, bake and enjoy, good luck
Duskn
Lika, there is absolutely no sugar in your recipe. This is the case? Or just forgot to indicate?
Lika
No, I haven't forgotten. There is no sugar in the recipe.
NIZA
I've been baking this bread for a long time, every time I'm surprised that such a simple recipe makes such a great bread, I would gladly vote for it, but alas ...
saannai
Quote: NIZA

I've been baking this bread for a long time, every time I'm surprised that such a simple recipe makes such a great bread, I would gladly vote for it, but alas ...
We vote that we bake it almost every day
natulka
I also decided to bake bread according to your recipe, well, it is very appetizing in the photo, I will hope that everything will work out and its taste will not upset us, only I have a mule bake there, of course, there is no French mode 0, I realized that the time difference would not affect on the result?

I add that I just noticed that there is a French bun program on it and we will try
natulka
Well, now I can say that I am satisfied with a very, very good recipe and delicious bread, Thank you
Lika
natulka, to your health!

And the recipe is the simplest of the instructions.
Pampushka with garlic
Quote: Lika

tuxtasha, welcome to our forum!

The bread is really very tasty, and the simplicity of the recipe allows you to safely put it on the timer overnight and enjoy fresh baked goods in the morning.
Lika, girls, I'm sharing joy !!!! I finally got bread (at least according to this recipe)! at least once in a year and a half I ate a normal baked bread ..
Melisa72ru
Thank you, Lika, I baked yesterday, the result is below:
Panasonic SD-255. French bread

Panasonic SD-255. French bread
Instead of milk powder - cream 10% fat, 50 ml, and reduced the water by 50 ml. The taste is excellent, only the hat failed ..., did not rise ...
vovacho
Can you please tell me what could be the reason, the bread is soft inside (it is impossible to cut it)?
Melisa72ru
vovacho, French bread turns out to be very soft, Lika wrote in the notes to the recipe - "in 6 hours we get a real" Frenchie ". With a crispy crust and a little rubber, stringy and very soft crumb."
I cut it with a large knife, the crumb bends to the board and then straightens again, springs
qjl
Today I also decided to finally bake my first French bread. All is well, if it did not seem to me a little flour, let me think I'll take it and bake bread at the rate of 600 grams. flour. As a result, the top of the bread is white, the sides are not very fried. I thought it wasn’t baked. Still, the bread is edible and delicious. Probably the stove will not bake a large loaf of French, well, it will, but it will not brown it. It's a pity there is nothing to take a picture, I cannot show this "miracle".
qjl
Today was the second attempt to bake French bread. Already everything is according to the recipe, on water, flour 400g. and all that ... The bread turned out to be the same white as the 600 gram version. Maybe the reason lies in the lack of milk?
UnaKraska
:)Thank you! did everything exactly according to the recipe. the bread turned out great! today I will put it to bake again for the night, since this one has already been eaten!
Lika
Quote: qjl

Today was the second attempt to bake French bread. Already everything is according to the recipe, on water, flour 400g. and all that ... The bread turned out to be the same white as the 600 gram version. Maybe the reason lies in the lack of milk?

Butter and milk give the desired crust color, if it does not work out, then there are problems with CP.

Quote: UnaKraska

:)Thank you! did everything exactly according to the recipe. the bread turned out great! today I will put it to bake again for the night, since this one has already been eaten!

To your health!
ok-01
I have a question: should you get a kolobok here too? It's just that if a recipe for ordinary bread requires 300 ml of water and 500 g of flour, then here for 280 ml - only 400 g. When you start making it, it turns out to be liquid, I have already added a lot of flour.
Lika
That's right - for 400 gr 280 ml as in the instructions, in fact, from where the recipe was taken. The gingerbread man turns out.
At what stage did you start adding flour? Immediately after starting the batch?
ok-01
No, at the end of the first and then at the beginning of the second. In general, it didn’t work out ((It tasted like that, but it didn’t rise even to the middle of the mold. I suspect that it’s most likely in yeast and, possibly, in flour. but 2 sweets and French did not work out.
Lika
Maybe...
Try swapping out yeast and flour with other brands. The Frenchman is one of the few breads who does not require close attention to himself during the kneading process, if everything is correctly measured and the flour with yeast is in order.
Maybe you did not measure the flour correctly?Panasonic SD-255. French bread
MONK-RUS
Please tell me, since 5 times have already tried to make this bread and are very pleased with the result, but there is one thing, but always the top of the bread turns out to be burst, what could be the reason?
p.s. I measure everything on the scales and as in the recipe.
Osyanya
the bursting crown may be due to tight dough, a large amount of flour
Lika
Quote: MONK-RUS

Please tell me, since 5 times have already tried to make this bread and are very pleased with the result, but there is one thing, but always the top of the bread turns out to be burst, what could be the reason?
p.s. I measure everything on the scales and as in the recipe.

MONK-RUS, next time try to slightly increase the amount of liquid by 20-30 ml, perhaps your flour is drier.
Galka_kwz
This Frenchman was honored to be the first bread we baked. Delicious, and rose, but ... some kind of heavy came out. I suspect flour, they baked on Makfa.I want to try again on Predportovaya (if I don't confuse the name), it contains more protein. Maybe it will help, what do you think?
MONK-RUS
Thanks for the answers, it helped.
A question appeared, the bread is not high, less than half a bucket, but if you increase all the ingredients by 2 times, you get a big bun? I'm just leading to what I can do with recipes like this, otherwise suddenly the bread maker will not be able to knead such a mass =)
croak
is French bread the easiest recipe? Today I bought a Panasonic 2501. I tried the fastest mode - 1.55 - nothing came of it - the bread was raw, it didn't rise and didn't stir properly - the flour in one corner turned out to be .... I threw it out in short. Now I put another one - the usual one for 4 hours - but it seems the dough is watery - I didn't even know that you can open the lid ...
We need to get used to it. Until I got it 1 time.
Can you add regular milk to French? I have no dry.
tat-63
sure you may
croak
well, pour ordinary milk lope - I want to put French bread right now
Rina
replace water with milk, perhaps adding 10 g (after all, milk contains not only liquid, but also that "dry" substance, which also has its own mass).
Admin
Quote: wah

well, pour ordinary milk lope - I want to put French bread right now

You can pour milk completely 280 ml. or in any proportion with water within 280 ml, which is even better for wheat dough.

Next, track the balance of flour / liquid, it is quite possible that in your conditions of mixing and baking, this balance (bun) will have to be corrected with flour or water.

And do not bake bread on the fast program until you understand from the baking technology why the bread on this program does not turn out to be of very high quality

And carefully read the Kneading and Baking Basics section - all the answers to your questions and problems are in this section. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=131.0

Good luck!
croak
Quote: Admin

You can pour milk completely 280 ml. or in any proportion with water within 280 ml, which is even better for wheat dough.

Next, track the balance of flour / liquid, it is quite possible that in your conditions of mixing and baking, this balance (bun) will have to be corrected with flour or water.

And do not bake bread on the fast program until you understand from the baking technology why the bread on this program turns out to be of not very high quality

And carefully read the Kneading and Baking Basics section - all the answers to your questions and problems are in this section. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=131.0

Good luck!
Thanks for the advice - I've already baked it 2 times. The first bread flew to URA in less than 1 hour.
Today the second bread got their HP.
The current has not yet reached me - how can I set the clock at 17-18 and eat it lukewarm for breakfast?
I take it out the second day at 10 pm - where does that go? And it is simply impossible not to taste it - so delicious!
I pour 100 g of milk + 190 g of water - everything is super!
Rina
croak, if you have worked out the balance of flour and liquid, then it is very simple to put in 255 Panasonic.
Calculate the hour at which baking should end. For example, baking should end at 5:00, you want to put the products in the HP at 18:00 of the previous day, that is, 11 hours should pass from the moment of laying to the end of baking (six of them for the program, add five). On HP, set the "French" program => then press the "timer" button (it adds 10 minutes each) until 11:00 is displayed on the screen => the "start" button. The program will complete execution in 11 hours.
Oricat
Yesterday we tried to make it - quite tasty. I am sure that warm it tastes even better
Vichka
I'm just going to buy a bread maker, now I read everything, study, since there was no bread machine before.
Tell me, what kind of flour for French bread can you buy in Moscow?
sazalexter
Quote: VS NIKA

I'm just going to buy a bread maker, now I read everything, study, since there was no bread machine before.
Tell me, what kind of flour for French bread can you buy in Moscow?
For the Frenchie, go for the whitest high-protein flour. For a long time I have been using premium flour "EXTRA"
Wheat bakery grade "Extra" 🔗
Tver Mill
In Moscow they say it is on sale
Vichka
Quote: sazalexter

For the Frenchie, go for the whitest high-protein flour. For a long time I have been using premium flour "EXTRA"
Wheat bakery grade "Extra" 🔗
Tver Mill
In Moscow they say it is on sale
sazalexter, Thank you!!! For one thing, do not tell me what panifarin is, what is it for?
sazalexter
VS NIKA Panifarin, aka gluten, is a protein from wheat grain. It is necessary for adding to flour in case of low consumer properties of the latter. You can not use it. Or add to heavy types of bread to add airiness, such as rye, rye-wheat.
Vichka
sazalexter, Thank you!!! And if I don’t find Tver flour, can I use "Altai Fairy Tale" and "Nastyusha"? I saw these varieties in the Platypus.
sazalexter
VS NIKA We do not sell them, have not tried them.But if it is B / S and bakery, then it will do
Read 🔗
this one is fine
Vichka
Quote: sazalexter

VS NIKA We do not sell them, have not tried them.But if it is B / S and bakery, then it will do
Thank you very much !!! I absolutely do not understand anything about baking, the bread maker should only appear soon for me, so I’m getting ready, where to start.
Admin
Quote: VS NIKA

sazalexter, Thank you!!! And if I don’t find Tver flour, can I use "Altai Fairy Tale" and "Nastyusha"? I saw these varieties in the Platypus.

Good - I bake on it from time to time, when it is on sale
Vichka
Quote: Admin

Good - I bake on it from time to time, when it is on sale
Tatyana, Thank you! I am sitting, reading your articles, getting ready for the arrival of the bread machine.
Please tell me what is "Garnets"? And for the first baking, as I read, wheat yeast, wheat-rye, the simplest (French?), What should I buy all the same? THANK YOU!!!
Admin
Quote: VS NIKA

Tatyana, Thank you! I am sitting, reading your articles, getting ready for the arrival of the bread machine.
Please tell me what is "Garnets"? And for the first baking, as I read, wheat yeast, wheat-rye, the simplest (French?), What should I buy all the same? THANK YOU!!!

Garnets (Polish garniec), an old measure of bulk solids, which came into use in Russia from the end of the 18th century. G. was 1/8 part of a four, 1/64 part of a quarter. 1 G. = 3.28 liters.

Read, read, and get it right the first time! Well, if not - come here, to arrange a showdown boom https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=33.0 I hope it won't come to that!

In the sense of buying? Flour or x / bake?
If about bread, then besides French there are many other worthy ones, the simpler the recipe, the better! And the most important thing is to track the dough, the bun - everything will work out!

Oh, sorry, you got in, you chose Panasonic - but I generally talked about simple bread

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