French bread in a bread maker

French bread in a bread maker

Category: Yeast bread

Ingredients
Dry yeast	1 teaspoon
Flour	2.5 measuring cups
Butter	1 table. the spoon
Salt	1 1/4 teaspoon
Powdered milk	1.5 tablespoons
Sugar	1 teaspoon
Water	250 ml

Cooking method

• mode - french
• The bread turned out to be very tender and tasty. You can bake 1.5 norms, because from this proportion a small loaf is obtained, for 450-500 grams.

Note

And this is my bread.
Recipe from GruSha with good cook, but with my additions, and the photos are mine too.

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... I also tried French for the first time yesterday ... it somehow came out small in size, it didn't seem to fit right ... but inside it was very airy and cool, with big holes in the crumb ... the crust is hard and scratchy ... the top looks like it fell, but did not rise ...
... what could be changed in the recipe so that it rises higher and the crust is not so "dried"? ..

At first, my French always turned out: tall (almost to the edge of the bucket), very airy, with a porous crumb and a crispy crumbly crust. And I was sure that this was the most problem-free bread: I advised everyone to start with it. Until one day she was in flight herself. The bread did not rise well - somewhere 2/3 of the bucket. The crumb is soft, good. And if I had not seen what he could be, I would say that he is cool. And the crust is slightly darker than usual.

Several times later I got French with varying success. I have several options for reasons (in decreasing order of probability):

1. (and basic) bad yeast. Even yesterday, an opened packet of Saf-moment may no longer give the desired effect. Or the yeast itself is not of the best quality (fakes Safa - dofiga. Especially for this all sorts of Kopeks, etc. are famous)

2. Flour. If you dry flour for a couple of days on a central heating battery, the quality of the French will noticeably improve. Not noticed by me. Someone on the forum advised ....

3. Sifting flour. According to my observations, it does not have a fatal effect, despite the hot sports that have flared up more than once in various baking forums. When I have time, I try to sift. A tribute to tradition, so to speak. No time or lazy - I'm not worried, I drink like that. But as one of the reasons, it is possible.

4. Oil - I always put olive oil. No problem. Plus, I don't put powdered milk in French. According to my observations, what's with him, what's without him. Not much of a difference is felt. However, I'm not a gourmet ...

In short, I think 90% of cases are yeast! That's where the dog fumbled!

At the expense of yeast - I completely agree. The quality of the bread depends very much on them.
But the notches of the crust - so the French has a trick - in a crisp crust. If you don't like it, put it in the main mode.

to Luca
thanks for such a detailed answer ... but
1.the yeast is always the same, so it seems they are not to blame ...
2.flour? questionable ... because I used to buy in the supermarket, but this time I tried it in the bazaar ... I'll try to dry it ...
3. I always sift flour ... out of habit ...
4. olive oil .. also out of habit ...
... so next time I'll try to change the flour ... and dry it on a battery .... because I really liked the "consistency" of French ...
.. and the crust is not that crisp ... it is thick and hard ... and does not cut, but breaks with "splinters" ... it seems to me that it should be different ...

If you changed the flour, then it was necessary to control the kneading, perhaps less water was needed for this flour. In general, it is better not to change the flour, to work with the one that produces the best bread. The forum has repeatedly written that flour can be of different moisture content, it has a different amount of gluten, which affects the quality of baked goods. I have baked French bread several times, and the result is always excellent - lush, nostril, with a crunchy-crunchy-crispy crust, although I buy the cheapest flour in Kopeyka. Cheap doesn't mean bad, you just need to adapt to it. And by the fact that you dry it, you will only reduce the humidity, the rest of the indicators will not change. I would just put in a little less water and control the batch. Uffff ... somebody's gone.

Guys, by the way, if French bread does not rise very much, and in general, if you want to get a fuller crumb, then you need not 400, but 380 g of flour. Tested: bakes fine, crust doesn't fall through, and it is fluffier anyway. If the flour is good and dried, then it is too lush ...

Hello.
And I decided to join you, lovers of homemade bread.
And this is my French bread. I bake it very often, I really like the result

but my bread turns yellowish on dry milk. Instead of water, I take regular milk. But can it be better on a mixture of water and milk? Prompt

I can say one thing. Regular milk can ruin bread (if you put it on overnight) and is too heavy for yeast (in a bread maker). I tried to bake it with regular milk, I didn't like it.

I don't put it on at night, but at least the color of the crumb turns out to be white, otherwise the home ones criticize

Please tell me who baked French bread: what kind of flour is better to use for it? Bread or plain white flour?

I can say one thing. Regular milk can ruin bread (if you put it on overnight) and is too heavy for yeast (in a bread maker). I tried to bake it with regular milk, I didn't like it.

Yours is not true! Get xb's Whole Milk Bread Recipe. Baked several times, the result is amazing. The subtleties are as follows: natural milk (I take market) from the refrigerator, water from the refrigerator 5-10 degrees, butter at room temperature (from the table), I always sift flour. The last pastry is bread 21 cm high, weight 750 grams.

Please tell me who baked French bread: what kind of flour is better to use for it? Bread or plain white flour?

What is bread and ordinary white flour? Take flour, the package of which says "bakery" or "for baking bread", "bread". All bread flour is white, except for rye.
Keep in mind that the quality of tap water also affects the quality of baked goods, especially in spring it is very dirty. I use a water filter, and in the refrigerator there is always a bottle of clean water ready for cooling.

What is bread and ordinary white flour?

We sell flour for baking bread and flour for all-purpose purposes (we are talking about white flour, and not whole or rye or whatever). Both are of excellent quality. The difference between them is in the amount of gluten. That is why I asked what kind of flour is better to use for baking French bread, bread flour or regular flour that we use for everything else? For other types of bread, I tend to use more bread flour. True, for some time, when I changed the yeast to "HOLLANDIA" (the bread began to rise so much that it just rips off the lid of the HP), I thought, is this very high gluten content really important to me? That's why I thought about the type of flour.
And I use bottled mineral water for baking. Somehow reluctant to bake on the tap ...

Then check the recipe, which flour is indicated in it, and take that one, or experiment.

And the recipe simply says: wheat flour ... But wheat flour is both one and the other And both are white All recipes I translated from Hebrew, and none of them indicate bread or ordinary flour is required.I came to experiments with varieties of flour empirically. But I haven't baked French yet. As if the hands did not reach. At home, they like rye bread with nuts more, I bake it most often, and I have rye flour and whole and bread flour there.

And I again did not work Slightly higher than the first time, but the crust is thick. I will be like a godfather Pumpkin to collect bricks for the house. What's wrong? Fermipan yeast from a fresh bag, fresh flour with a high gluten content, the yeast shouldn't have gotten into the water ahead of time, I didn't put sugar (I still sin on its absence). The usual turns out great. Help !!!

I read from the instructions for the bread maker:

Dry yeast - this substance provides dough rise and is an important product in bakery. When exposed to sugar and water at the right temperature, the yeast produces carbon dioxide and causes the dough to rise.

Sugar supports the fermentation of the yeast, gives the bread flavor and color, and also provides softness.

At a high room temperature above 27 degrees. use water cooled to 5 degrees. (i.e. from the refrigerator)

I baked my French bread using this recipe:

dry yeast 1 teaspoon
flour 2.5 measuring cups
butter 1 table. the spoon
1 1/4 teaspoon salt
powdered milk 1.5 tablespoons
sugar 1 teaspoon
water 250.0

mode - french

The bread turned out to be very tender and tasty. You can bake 1.5 norms, because from this proportion you get a small loaf, 450-500 grams

As Lera advised, I took 1.5 rates. I liked it very much.

Recipe from GruSha with good cook, but with my additions, and the photos are mine too.


flour 2.5 measuring cups
And what size cup, please write

Tell me, can you bake French bread in Hitachi 303? I really want to !!

Tell me, can you bake French bread in Hitachi 303? I really want to !!

Can. I am doing in 3.50 mode. It turns out wonderful bread. Just watch the kolobok.

Something I didn't really like it, some inexpressive taste ...


this is the second or third pastry, the yeast is the same "Dr. Oetker", a small loaf. From what was he was almost the tallest. Now, with the levure, I have everything filling the bucket.

Something I didn't really like it, some inexpressive taste ...

Something OH you turned out rather smallish. I have French (if I don't add bran, wheat germ, flour of other cereals, etc.) baked under the lid. And for my taste it is even very good.

Do you want to be afraid? : wow: I'll show my French Second time I try and this still handsome came out in comparison with the first. I really want to try this bread, but so far the results are not impressive, so how to fix it? Did it strictly according to the recipe from the instructions for HP

Zhanul,
Are glasses given in the recipe, or grams? Since the roof has collapsed, a lot of water (or little flour) is visible.

Here is a recipe from a book
FRENCH BREAD
900g loaf
water 1 1/3 cups
oil 2 hours l.
sugar 2 2 \ 3 tbsp. l.
salt 1 1/2 tsp
flour 4 cups
dry yeast 1 1 \ 2 tsp

I did everything exactly in accordance with the sequence of the bookmark of products.

[Zhanul]

Zhanul, A lot of yeast or a lot of moisture (water).
Check the condition of the crumb: if the crumb is dry and tastes good - a lot of yeast, reduce it a little, if the crumb is wet and dull - a lot of water, next time add in addition according to Art. l (no top) flour until you get a good kolobok.

Excess sugar also affects the action of the yeast, forgot to put salt or put less than needed. The amount of sugar and salt is interrelated - if there is a lot of sugar and not enough salt, then the yeast is out of control, and the bread has risen too high, and the roof fell during baking. Salt helps control the rise of the dough.

Watch the state of the kolobok !!!

And remember - with the same amount of ingredients, bread will never be the same day after day, there are many reasons for this, including the air temperature in the house and outside.

[sugar 2 2/3 tablespoons]

Here is a recipe from a book
FRENCH BREAD
900g loaf
water 1 1/3 cups
oil 2 hours l.
sugar 2 2 \ 3 tbsp. l.
salt 1 1/2 tsp
flour 4 cups
dry yeast 1 1 \ 2 tsp

I did everything exactly in accordance with the sequence of the bookmark of products.

Have you checked the kolobok exactly?

It is very difficult for me to judge the amount of ingredients from the book (the authors know what they are writing), but it seems to me that there are many sugar 2 2/3 tablespoons, and only 1 1/2 teaspoon salt, what I wrote about above is an inconsistency in the balance of sugar and salt, and the yeast got out of control, and during baking, the dome fell.
Check the water content (don't know the volume of your cup), for 1 cup of wheat flour 85-90 ml of liquid. This is approximately, the rest is adjusted with flour to control the kolobok.
But vegetable oil, I would add 1-2 tablespoons.

Something OH you turned out rather smallish. I have French (if I don't add bran, wheat germ, flour of other cereals, etc.) baked under the lid. And for my taste it is even very good.

By the way, I tried French with rye and wheat bran. And seeds.

Rye bran 75 g, wheat flour 325 g, seeds 60 g, the rest according to the Panasonic recipe.

This bread will have fans, a clear definite taste, a dark crust. But I don't like rye enough. Despite this, I recommend it.

Wheat bran 40, wheat flour 360, seeds 60, water 300 (instead of 280 according to the recipe), the rest is the same according to the recipe.

Harmonious enough. Climbed higher, due to less bran and more water, and I am more attractive.

[Admin]

Admin Thank you for such a meaningful answer. now in order.
I check the gingerbread man "Earlobe", so pleasant to the touch. I love salt, that's why I put it according to the recipe, but I always reduce sugar. If it is written 2st. l., then I put 1 st. l., if it is written 4, then the maximum load is 2.5 tbsp. l .. I don't like sweet bread. about vegetable oil .. also slightly reduce. It seems to me that the more oil, the more rubber it becomes. But now I will try to add oils according to your advice.
About the dome ... yes., The impression is that it rose high and then fell. But the second time I put it on a dark crust and the bread could be eaten. Even the guests liked it. And the first time I put it on a medium crust, so the bread just left the dog.
I have a cup of 230 ml.
The crumb is dry and tastes good ..
Can this bread be put on a timer? The book is not prohibited, and what is not prohibited is permitted. Or am I wrong?. the first time I set the timer, it turned out awful. The second time I decided to attend the formation of the kolobok. I will try further

You confirmed my words - there is a lot of yeast and there is no correct ratio of sugar, salt, so the yeast was out of control.
You don't have to "love" salt and sugar - just find the right ratio for bread, otherwise mistakes will be repeated all the time.
About vegetable oil, you shouldn't think so, it has a very good effect on dough and ready-made bread, I recently baked white bread with 50 ml. oil, very good! The bread is elastic.

Before putting on the timer, try again to work out the recipe so that it turns out well, correct the mistakes - it will go on automatically.

Good luck!

Janul! Congratulations! The main thing is that your bread is eaten not only by you, but also by your loved ones. Otherwise you will get fat !!

By the way, on the site I saw recipes completely without sugar, if interested ...
I myself often change-replace, reduce-increase components. On the contrary, I love sugar! I put more. The proportions just have to be maintained ... Approximately.

If you fill your hand - fill up our site with your new recipes!

Good luck!

Experienced and very experienced bakers!

Tell me, please, I have neither French mode (although there is a recipe in the book, but you need to bake in the oven), nor Italian bread. Is it possible to somehow bake these breads in normal modes?
I would very much like ...
If possible, please explain to me the difference between Italian and French!

did it again. According to its characteristics - the crust crunches porous crumb. But it doesn't taste good!

[Update:]

Here is what happened according to the recipe from Panasonic SD-255.

1 tsp saf moment
400g flour
1 1/4 tsp salt
1 1/2 tbsp. l. milk powder
1 tbsp. l. butter
270 ml water

Not so high, about a centimeter and a half before reaching the top of the bucket ...

Update: to taste well, exactly like a purchased French long loaf ... Not impressed.
But it's baked well, the crust is crunchy.

[Update:]

Here is what happened according to the recipe from Panasonic SD-255.

1 tsp saf-moment
400g flour
1 1/4 tsp salt
1 1/2 tbsp. l. milk powder
1 tbsp. l. butter
270 ml water

Not so high, about a centimeter and a half before reaching the top of the bucket ...

Update: to taste well, exactly like a purchased French long loaf ... Not impressed.
But it's baked well, the crust is crunchy.

For Panasonic 253 there was a refined recipe for French bread
dry yeast 1 tsp
wheat flour 2.5 cups (measuring cup from the oven -240 ml)
salt 1 1/4 tsp
milk powder 1 1/2 tsp
butter (it was not specified what exactly butter) 1 tbsp
water -230 ml.
When I talked with a technologist consultant for Panasonic bread makers, she explained to me that new refined recipes were posted on the site with a decrease
water. And the oil for French bread needs just refined vegetable.

butter (it was not specified what exactly butter) 1 tbsp
water -230 ml.
When I talked with a technologist consultant for Panasonic bread makers, she explained to me that new refined recipes were posted on the site with a decrease
water. And the oil for French bread needs just refined vegetable.

I poured about 270 ml, because with the flour from which I now bake, the very same bun. Not liquid at all. But along the way he poured a bit of torment.

The manual for SD-255 explicitly states butter in French bread. Although in other recipes it happens that vegetable is also indicated.
However, I doubt that it would affect the taste so much, if not, of course, the smelly sunflower.

The manual for SD-255 explicitly states butter in French bread. Although in other recipes it happens that vegetable is also indicated.
However, I doubt that it would affect the taste so much, if not, of course, the smelly sunflower.
[/ quote]
Yes, Panasonic has one recipe book, and then they clarified their recipes. They have overestimated proportions of water in the book that comes with the bread maker. Look at the website
🔗 and on the website 🔗
When they gave me a prize for the best bread for a bread machine from Panasonic, they made excuses for their excessive water. And they warned that the refined recipes would be posted on these sites.

[no]

And what should have been the taste of bread baked according to the French bread recipe? A strange comparison. And in general, I noticed that in all your messages you are sure to be dissatisfied with something.
Wow, French is like French, these are miracles

Well, actually, I'm happy with for example regular white bread, milk bread, cheese bread, garlic bread and muffins. Because they taste better than what is in stores.

Some recipes, for various unclear reasons, do not want to be obtained without close attention, but some do, but there is no joy from this. Like this French bread. Although, some people here and he quite liked it.

But I prefer when the bread has a pleasant pronounced taste, which is what French, even freshly baked bread according to the recipe from 255 Panas no... About which he did not fail to report.

[no]

Well, actually, I'm happy with, for example, ordinary white bread, some of them are dairy, but there is no joy from this. Like this French bread. Although, some people here and he quite liked it.

But I prefer when the bread has a pleasant pronounced taste, which is what French, even freshly baked bread according to the recipe from 255 Panas no... About which he did not fail to report.

I always add onions to French, and raw, and grated cheese, try it, the taste will change for the better, and you will be happy

Do you add along with the rest of the ingredients? How much? Doesn't the bread rise worse?

Do you add along with the rest of the ingredients? How much? Doesn't the bread rise worse?

I take it all at once, by about a zhmeny, the bucket does not rise to the end (I didn’t do it without additives, maybe it’s necessary), but the deliciousness is incredible

Thanks, I will definitely try. I also really like the structure of French bread, but the taste is still fresh. Maybe someone else will tell you what additives to this bread?

I added garlic, fried onions, sausage ... our family likes more with garlic.
You can also add olives according to the recipe book.

but they will not break when kneading?

they are first crushed

I made bread according to your recipe .. and laid the food in the evening .. in the morning a small loaf of fragrant, very elastic and tasty bread was prepared!

Finally, I am ripe for French bread. It turned out to be light, tender, with a crispy crust. It is eaten very quickly.




Weight-660 gr.

[sugar 2 2/3 tablespoons]

Have you checked the kolobok exactly?

It is very difficult for me to judge the amount of ingredients from the book (the authors know what they are writing), but it seems to me that the recipe contains a lot sugar 2 2/3 tablespoons, and only 1 1/2 teaspoon salt, what I wrote about above is an inconsistency in the balance of sugar and salt, and the yeast got out of control, and during baking, the dome fell.
Check the water content (don't know the volume of your cup), for 1 cup of wheat flour 85-90 ml of liquid. This is approximately, the rest is adjusted with flour to control the kolobok.
But vegetable oil, I would add 1-2 tablespoons.

one of the breads I baked matching sugar to salt is as follows:
sugar (I put honey) 2 tbsp. spoons
salt 1.5 tsp
for bread weighing 0.5 kg ...
it turns out very tasty

[If possible, please explain to me the difference between Italian and French!]

Experienced and very experienced bakers!

Tell me, please, I have neither French mode (although there is a recipe book, but you need to bake in the oven), nor Italian bread. Is it possible to somehow bake these breads in normal modes?
I would very much like ...
If possible, please explain to me the difference between Italian and French!

I didn’t see the answer to this question, but I would really like to know what is the difference?