French bread in a bread maker

For those who read English, here is the source
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Here are three recipes for French classic bread with pictures.

Help!!!
oven - Panasonic 255, I do everything as in the recipe, well, it does not rise .... 1 time worked, the other 5 in any way, what can influence? yeast sab, flour makfa and still okay tried ...

Help!!!
oven - Panasonic 255, I do everything as in the recipe, well, it does not rise .... 1 time it worked, the other 5 in any way, what can influence? yeast sab, flour makfa and still okay tried ...

This bread turns out to be much smaller than ordinary white bread, such a small, neat, beautiful bun and very tasty

[I translate]

For those who read English, here is the source
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Ingredients:
- 500 g of flour minimum (17.6 oz)
- 300 g of water (10.6 oz)
- ½ cube of yeast (21 g or 0.75 oz), or the equivalent of dried yeast (8g or 0.3 oz)
- 12 - 13 g salt (0.45 oz)
- a pinch of sugar

I translate
Ingredients:
at least 500 g flour
300 g water
1/2 package yeast (21 g) or equivalent dry yeast (8 g)
12-13 g salt
pinch of sugar
P.S In this recipe, baking in the oven for 1 / 4-1 / 2 hours at 240 degrees and then at 200 degrees for another 15-20 minutes (45 minutes in total). The dough is pre-kneaded very well and even thrown on the countertop. I think, if you bake in HP, you can first knead it well on the dough mode, and then stop and bake it on the "French bread" mode. All the time, I bake this favorite sugar-free bread in our family just in the "French bread" mode. The crust is hard and tanned. I bake on a medium crust.

Hello everyone! I always bake in French mode ... I like the texture more ... and I also have skiing! good stove! but French bread - that's why it is French, that it is completely without butter !!! this is written in all the books (and in mulinex too) ... but I always add olive oil, I like it more than with butter ... and almost always add some kind of weed thread .. practically this recipe turns out, only instead of plums ... olive oil and no milk powder at all ... by the way, I bake on the timer all the time and the stove has never let me down !!! nothing spoils!

Panevg1943 hello, I see you have a mulk too, tell me pliz does your recipe have a little rubber crumb coming out or dry? There was the first CP, French was awesome - I bought a new one ... and the wrong bread (. I don't know what to do ... but I don't want to eat this - at least sell the CP back

Panevg1943 hello, I see you have a mulk too, tell me pliz does your recipe have a little rubber crumb coming out or dry?

Avrorka, the crumb is always dry and porous. The bread is very fragrant. Today I just baked. I give a photo of the remaining crust (I treated a relative with a half of a loaf, so she is delighted). Maybe flour is to blame in your case? Now the houses are not heated, and the flour is damp. Try another one.

please tell me a good recipe for a French roll in a Moulinex OW2000 bread maker, according to the recipe book my household did not like it, but I would really like to try

my first bread was exactly French ... I was very worried that it would not work out, but it exceeded all my expectations ...

Well, here you have such a handsome man, but the recipe is ... ?? !!!!!

Everything worked out, only there was no milk powder, but it was delicious without it.
Next time I will add.
THANK YOU

Yes, Panasonic has one recipe book, and then they refined their recipes. In their book that comes with the bread maker, the proportions of water are overestimated. 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.

So which number is the correct 280 or 230? I ran through the links, but ... I didn't find any French recipes. None. I have a bun for 440 grams of flour and 280 grams of water ... well, normal. That is, I do not like it when it is like an earlobe. Like more wet.But the finished loaf took 2/3 - 3/4 of the bucket. And someone did not reach the top one and a half cm ... Maybe add sugar or molasses after all? Well, so that he was on all the bucket?

[Hairpin]

Hairpin, I do not always put sugar in bread (and in general, I always put it in a maximum of 0.5 tbsp. L). Honest pioneer, at the height of the bread it is not reflected at all.

Have you read the recipe Uncle Sam ?

[17 June 2008, 19:01:05]

Fuuh, barely found:
Here from three parts, she blinded as she could, but there it is clear by dates.

Subject: Help, nothing comes out !!!

: 17 June 2008, 19:01:05

I get the most fluffy standard French bread. No sugar and no butter.

99% air.

[

I tried all the options (from the instructions for the HP) of French bread.
The highest is obtained only in one case:

1 h \ l SAF moment professional yeast (French packaging 500 g each),
1 tsp of coarse real sea salt (passes through a porcelain mortar and pestle before laying),
400 grams of sifted premium wheat flour ("Altai Father" is beyond competition),
1 tbsp / l of vegetable oil (if there is - I gurgle olive oil, if not - a bottle on duty after the deep fryer),
at the discretion of the kolobok 260-280 water (after the filter),
the most important component is a good mood at the bookmark, and the purr of a French song.


It is not very suitable for toast. Coarsely porous, sparse pulp. Thick, deliciously crispy crust. Such only break with your hands (and is, is, is ...)
: 17 June 2008, 20:07:40 I have not hidden anything.
Everything is described above.
Almost everything influences.
Tried something else:
- expensive fine sea salt,
- yeast from small packs,
- SAF-Levure,
- other flour,
- tap water ...

the result is the same - the loaf is much lower.

[Queenie]

Queenie!
Now I read it, thanks! And then I got confused !!! In the Panasonic book - without sugar, and in the Kenwood book - without butter ...
And why reduce the amount of water ... 230 would not be enough ...

I make bread on the French program according to this recipe:
Live yeast 8 g
Wheat flour 360 g
Semolina 40 g
salt 1 tsp
Sugar 1 tbsp. l
Powdered milk 1.5 tbsp. l
Butter 15 g
Water 280 ml
I just crush the yeast to the bottom of the bucket. I often set a timer for the night. The result is a tall, fluffy bread with a crust characteristic of this program. If you want the bread to have a more dense structure, I add 1 tbsp. l wheat germ. The top of the bread shrinks slightly after I pull it out, but never cracked. The bread rises almost to the very top of the bucket. If I put it on during the day, I manage to lubricate the top, then it's just prettier. The bread is delicious, but too fluffy, ends quickly.

[Barberry]

Barberry, Thank you!

It seems that no one succeeded in pure French (without sugar and butter) ...

Capet!
What is your progress in this direction?

Without sugar and butter, I only get it in the oven.

It is logical ... The bucket does not allow a good distance ...
Thank you for saving my products from hopeless experiments!

Dear forum users, tell me a dropout. If there is no "French bread" program, what can replace it and what is the time for it?

baked French bread. Exactly according to the recipe from the instructions, the gingerbread man said that he would not be mistaken to put the cat upside down with its belly next to it (Adminrespect) Tell the young baker what is the catch?

[Kuzya5555]

Kuzya5555
Take a look HERE.

Dear forum users, tell me a dropout. If there is no "French bread" program, what can replace it and what is the time for it?

The bakery has only four operating modes:
1. Temperature equalization
2. Kneading
3. Proofing
4. Baking.

You can set all four modes manually. The fact that you will have to press buttons more often is another question. In the instructions for Panasonic as follows:

1. Temperature equalization - 2 hours 5 minutes (you have to put the ingredients into the stove and leave it alone);
2. Kneading - 20 minutes (you have dumplings / dough)
3. Proofing - you can put the bucket in the oven with the light on if it's cold.If it's warm, just leave it in the HP. In short, provide rest at 30 degrees in any way.
4. Baking - 55 minutes (you have either Baking or Cupcake).

Well, this is all in the first approximation. I know that different HPs have different baking temperatures and so on, but ... I suggest an option that you can try.

[Kuzya5555]

Kuzya5555
In this case, I would put a little less yeast, you probably have very active ones. The dough stood a little on the rise, because the yeast raised it very quickly and when baking began, it fell.

I have a Panasonic stove, bought in London.
Recipes in English.
In the internet we found a Russian instruction with recipes,
but they differ from the English version.
I decided to start with the introduction of the original.

Here's a recipe for French bread:
dry yeast -1h l.
white flour - 400g.
oil - 15g.
salt - 1 tsp l.
water 290 ml

And this is how I got French bread.

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[DonnaRosa]

And this is how I got French bread.

DonnaRosa, you've got great bread! But the instructions in Russian in this recipe indicate 280 ml of water, and if you take this amount, the loaf will not break the roof, the bread will be perfect! My family loves this bread, and I bake it at night on a timer, getting aroma in the kitchen in the morning and warm bread for breakfast.

And in my instructions for Panasonic SD255, this bread contains 300 ml of water.
And 280 ml is where the 1.5 table is added. tablespoons of milk powder.
Add it and there will be 300 ml.
And the water should be at room temperature.

And instructions in Russian can be downloaded from the website.
On the left, where are the manufacturers, select and download.

The main thing is that the programs do not differ in duration between them and you.

Thank you.
I already have this Russian instruction.
The recipes in it do not coincide with the English version.

I do not mean the recipes themselves, but the duration of the programs:
regular bread - 4 hours,
whole grain 5 hours,
French - 6 hours.
And the flour weight is 400-500-600 grams.

Kenwood recipe
water-310
unbleached wheat flour-400 gr
French thin pomop-50 gr
salt 1.5 tsp
sugar 2 tsp
yeast - 1.5 tsp

with this ratio of water and flour, does the bun turn out to be normal? because in the absence of scales, I measure the flour with a cup and I get too thin dough ...

Ksiusha, of course, the ratio of 310 ml of water to 450g of flour is not very good. good French recipe from Panasonic. And in Ken and in Panas, I bake according to this recipe:
1 tsp yeast
550 g millet. flour
2 tsp salt
30 g olive oil
360 ml water.
If you want, you can add sugar and milk powder, you can sprinkle sesame seeds.
It turns out for all the bucket.

Ksiusha, but it's still better to buy a scale (electronic), if you are going to bake bread regularly, this is much more accurate.

Well, explain to me, tundra, why my bread was blown away ??? My mind is only enough for the fact that there was little flour.

[Queenie]

The highest is obtained only in one case:

1 h \ l SAF moment professional yeast (French packaging 500 g each),
1 tsp of coarse real sea salt (passes through a porcelain mortar and pestle before laying),
400 grams of sifted premium wheat flour ("Altai Father" is beyond competition),
1 tbsp / l of vegetable oil (if there is - I gurgle olive oil, if not - a bottle on duty after the deep fryer),
at the discretion of the kolobok 260-280 water (after the filter),
the most important component is a good mood at the bookmark, and the purr of a French song.

Here's what I got with 270 ml of water:



Do I need anything else from him? Could it be even higher? With 400 grams of flour?

Queenie, Thank you!

[I ask the aces for a hint!]

I ask the aces for a hint!
The situation is as follows:
tried to bake a french bun (bread maker "Mulinex" program-3) according to the recipe attached in the instruction book per 1000g:
water - 365 ml
salt - 2 tsp.
flour - 620 g.
yeast - 1.5 tsp.
the result:
the bread did not rise, but baked ... and it turned out - pressed rubber ...

what and where could I miss ... the kitchen was warm and without drafts ...yeast - the ones that I used without any problems .... water - "live" spring ... muse - sifted and "tested" on other bread .... not clear ...

While everyone is asleep I will work as an ass.
1. If you read the topic above, you will see that no one has made French bread without sugar and butter.
2. The recipe is not enough. We need a description of the kolobok. What was it to the touch, did it cling to the walls.
3. Always test yeast. Most troubles with them.

Unfortunately, in order to help you, you do not need an ass, but a seer!

P.S. Refine the initial data, and I think we can handle it together!

[artisan]

artisan , there may be 2 reasons.
1. Little flour (too much liquid).
2. A lot of yeast.
I suffered for a long time with the collapsed roof. When I realized that I have thermonuclear yeast and need to add less of them, I gradually learned to track the bun, the bread took on its proper form.

Once upon a time I had a Kenwood BM-210 stove. I was ... no baker. And always my bread fell off the roof. Sometimes it is like the Master, sometimes less. But a tall bread with a rounded roof never worked. I posted pictures, and the advice was classically correct (like ). What I didn't do, but ... nothing. And then my bread maker died and I bought another. SD-255. And the troubles with the roof disappeared in the blink of an eye. I had problems not with the roof, not with the liquid, not with the yeast, but with the underheating of the top in my bread maker because of the window. And nowhere on the forum did I see then even a hint of such problems ...

Well this is me, to the heap.

used Saf-moment yeast as usual .......
The bun turned out, but did not cling to the walls ...

I thought that if the recipe was placed in the book, then in theory it should be at least correct ... (not to mention taste) moreover, in the recipe in Ukrainian and Russian, the recipes converge, but it turned out

sugar and butter are not specified in the recipe (to my surprise at the time of cooking) but as they say "to believe what is written" ..... or the book was written by the enemies of "Mulinex"

I then read the recipes described above, oh my situation interests me ... yes, I will describe the cooking procedure, maybe this is a snag:
I stirred a portion of salt in warm water, poured it into a bread machine, spread a portion of yeast in flour and poured it into the water ......... set the third program (in "Moulinex" it is "French roll") and patiently waited somewhere then 3 hours and 15-30 minutes like that ......... but in vain ...

you will see that no one has succeeded in French bread without sugar and butter.

It turns out fine without sugar.
Oils can be reduced to 15g.
Hell. Everything worked out.
Here is a photo.
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[Admin]

I thought that if the recipe was placed in the book, then in theory it should be at least correct ...

Don't prescribe the deal. For example, with my Moscow Macfa (flour), according to recipes, I always have an excess of liquid. By about 20%. In 90% of cases. I immediately increase the amount of flour by 20%. Or I remove the amount of liquid by 20%. In addition to the type of flour, there are many more reasons, their Admindescribed in the basics of baking.

Let's get back to your case. If the bread is low, the roof is curved (that is, it has not fallen off), reduce the amount of flour ... by 10 percent. I wanted to write to increase the amount of liquid, but ... it is already large. And add a tablespoon of vegetable oil. And then we'll see.

[Ksiusha]

Ksiusha, of course, the ratio of 310 ml of water to 450g of flour is not very good. good French recipe from Panasonic. And in Ken and in Panas, I bake according to this recipe:
1 tsp yeast
550 g millet. flour
2 tsp salt
30 g olive oil
360 ml water.
If you want, you can add sugar and milk powder, you can sprinkle sesame seeds.
It turns out for all the bucket.

thank you very much for the recipe! I will try.

Ksiusha , the recipe is not a dogma! If you see that the dough is thin, add flour.

Yes, I have baked this recipe more than once and always slightly reduced the amount of water and added flour already during kneading, but at the same time there were always doubts whether I was doing the right thing, because the recipe says something completely different.so I decided to ask on the forum, maybe I'm doing something wrong and I can't get a normal kolobok with this ratio

Ksiusha, but it's still better to buy a scale (electronic), if you are going to bake bread regularly, this is much more accurate.

yes, I understand that you need to buy scales, but in 2 years I somehow got used to adjusting the bun when kneading, that the question of buying scales is always postponed until later

[Stеrn, Hairpin]

Stеrn, Hairpin, Thank you. I will try it with flour and yeast ... but with a new bread maker, maybe later ... my bread with oatmeal comes out with a good head, so I will hope that it is not in the oven that matters, but in me.
Although such bread, my father-in-law, eats it by both cheeks, completely refusing to buy it. Isn't that enough for a daughter-in-law ?!

stadlenThanks for the recipe!

[artisan]

artisan, what recipe did you use to bake your French?
Maybe water is normal and yeast too, and the roof has fallen.
Then it is the increased moisture content of the flour.
I now have such nonsense. : - \ When I bought flour, it was normal, and then I stood in the kitchen in a paper bag and saturated it with moisture. I saw this from the kolobok. The first time I had to add flour to a normal kolobok, and after that, I just took less liquid.

Or maybe just a draft. It was like that for me, but I moved the stove and the roof stopped falling

Or maybe just a draft. It was like that for me, but I moved the stove and the roof stopped falling

Can! Standing on the window!

And I baked here according to this recipe, 1.5 servings.

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

Thank you girls, I will fix all the errors and report back! ... but after a date with the sea !.

used Saf-moment yeast as usual .......
The bun turned out, but did not cling to the walls ...
sugar and butter are not specified in the recipe (to my surprise at the time of cooking) but as they say "to believe what is written" ..... or the book was written by the enemies of "Mulinex"

I then read the recipes described above, oh my situation interests me ... yes, I will describe the cooking procedure, maybe this is a snag:
I stirred a portion of salt in warm water, poured it into a bread machine, spread a portion of yeast in flour and poured it into the water ......... set the third program (in "Moulinex" it is "French roll") and patiently waited somewhere then 3 hours and 15-30 minutes like that ......... but in vain ...

Indicate your brand of bread maker.
Apparently, you have an automatic program.
When baked in a bread machine, dry yeast is not diluted in water.
For Moulinex, water is poured first, then the rest, and yeast on top. They must remain dry.
Warm water also does not need to be used in automatic programs, since the oven perceives this as the ambient temperature (heat!) And reduces the time for making bread.

Read the topic "Help, nothing comes of it !!!" Reply # 1041
https://Mcooker-enn.tomathouse.com/in...c=20673.0

Panasonic has a program for baking French bread for 6 hours.
No sugar, but butter. Everything turns out well. Only water should be taken at room temperature.

In the Main, sugar is added and the time for making bread is reduced by 4 hours.

I dare to suggest that you have, perhaps, a recipe for a dough (French)?

It turns out fine without sugar.
Oils can be reduced to 15g.
Hell. Everything worked out.

I also bake sugar-free, and there is no sugar in my instructions for the bread maker in the recipe for French bread. Since this is my family's favorite bread, I bake it several times a week, it ALWAYS turns out! For me this is such a win-win that I only bake it with a timer and don't follow the bun. In my instructions for Panasonic 255, this recipe:
Dry yeast 1 tsp
Wheat flour - 400 g
Salt - 1+ 1/4 tsp
Powdered milk - 1 + 1/2 tbsp. l.
Water - 280 ml
Butter (cut into small pieces) - 15 gr

As a result, I have the most delicate, very soft bread with an amazing crispy crust.This bread, pulled out of the bread machine, crunches and crackles loudly during cooling, now I can imagine what was meant in the song ".... both Schubert's waltzes and the crunch of a French bun ..." (How delicious evenings are in Russia)

I didn't throw yeast into the water .......... I mixed them with flour ...

I had problems not with the roof, not with the liquid, not with the yeast, but with the underheating of the top in my bread maker because of the window. And nowhere on the forum did I see then even a hint of such problems ...

Yes, but there is a window on all stoves, including the SD-255, or did I misunderstand something?