ivolga
There is no window on Panasonic SD-255. This I know for sure.
Hairpin
Kuzya5555!

Trouble with a window was with Kenwood. The SD-255 has no window.
Kuzya5555
Quote: Hairpin

Kuzya5555!

Trouble with a window was with Kenwood. The SD-255 has no window.
There are such "troubles" wherever there is a window?
Hairpin
Well, I didn't say that. It's just that I am a heating engineer by profession. Therefore, having estimated the heat loss through the Kenwood and Panasonic cover, I bet that the heat loss through the Kenwood cover is many times higher than the heat loss through the Panasonic cover. For example, in houses, heat loss through windows exceeds heat loss through walls by at least five times (maybe ten or twenty). And given that my roof was constantly falling in Kenwood, but not in Panasonic, I put forward this hypothesis.
For an objective opinion, you need to know the thermal conductivity through the window and .... the rest of the cover in both models. Well, I just don't see any other reason for the roof fall in Kenwood other than this ...
Kuzya5555
Quote: Hairpin


For an objective opinion, you need to know the thermal conductivity through the window and .... the rest of the cover in both models. Well, I just don't see any other reason for the roof fall in Kenwood other than this ...
Did the "deceased" have a roof only in French or other types of bread too?
Hairpin
She went everywhere. It's just that on our forum the phrase "And on unpretentious models of forum users bake masterpieces" is often heard. I will not argue with this in any way. I even think that skilful hands could bake masterpieces on the late Kenwood. But ... I can follow the kolobok once a week ... On Saturday. Now, if I were in the kitchen all day ...

By the way, about the deceased. When we handed it over for repair for the second time, it was declared defective. They bought it in October of that year, and the marriage was recognized now. Link to throw where I told about troubles with warranty repair?
Kuzya5555
Quote: Hairpin

Link to throw where I told about troubles with warranty repair?
yeah, interesting!
Kuzya5555
By the way, I only have a problem with the French roof, the wheat-rye dome is normal. I thought there were drafts, but even in an isolated room, the roof fell down Although the bread itself is anywhere
Hairpin
Do you have a window? At the bread maker?
Kuzya5555
yes there is a lot

abc22f3d439a.jpg
French bread in a bread maker
Hairpin
Maybe the trouble is that French rises above others? And then bumps into the cold and sinks? I dare to offer you this option.
1. Use the French version that you baked often and you know what the result will be.
2. Cover the lid ... I don’t know, a blanket or a towel. Well, something very insulating.
3. Make sure all vents are open !!!
4. And launch.
5. Do not touch the lid or blanket / towel during baking. God bless him, with a kolobok, we are testing my theory about the window.
6. After the signal, check the result with the previous ones.
7. The results of empirical data, as a rule, are closer to real than analytical ones.
8. Mustache.
Kuzya5555
Super! Thank you, I also planned such an experiment. Do you not write on technical topics in your free time from dessert work?
Hairpin
I write them during working hours !!!
barbariscka

This is the kind of bread I get on the French program:

French bread in a bread maker

Apparently I must say thanks to my HP. I often do it on a timer, no problem. I hope others can do it too. The bread is delicious. The recipe in the answer is 137. I take the usual "Sokolnicheskaya" flour, the yeast is alive, the tap water is filtered.
DonnaRosa
Quote: barbariscka


This is the kind of bread I get on the French program:

Apparently I must say thanks to my HP. I often do it on a timer, no problem. I hope others can do it too. The bread is delicious. The recipe in the answer is 137. I take the usual "Sokolnicheskaya" flour, the yeast is alive, the tap water is filtered.
An exemplary bread.
And what yeast do you call live?
barbariscka
Thanks DonnaRosa. I call live yeast pressed. On a pack of 100 g it says: pressed baking yeast. I keep them in the refrigerator. You can even freeze it. I've been baking all the bread on them lately. I just crumble to the bottom of the HP. Of course, it is better to do it on dough, but it works so well. It seems to me, at least from my not very big experience. that white bread is not as capricious as rye.
DonnaRosa
Quote: barbariscka

Thanks DonnaRosa. I call live yeast pressed. On a pack of 100 g it says: pressed bakery yeast. I keep them in the refrigerator. You can even freeze it. I've been baking all the bread on them lately. I just crumble to the bottom of the HP. Of course, it is better to do it on dough, but it works so well. It seems to me, at least from my not very big experience. that white bread is not as capricious as rye.
Have you tried sourdough?
Your loaf has a rosy roof,
but my pale one turns out.
Why is this so?
barbariscka
DonnaRosa I have not yet reached the leaven. Maybe this will be the next stage, I don’t know, we need to mature for it. And that's why you have a pale roof, I can't say. After all, as far as I understood, you are baking with sourdough. XP is the same for us, the crust is not displayed on the French program, so alas, I don’t know.
DonnaRosa
Quote: barbariscka

DonnaRosa I have not yet reached the leaven. Maybe this will be the next stage, I do not know, for her it is necessary to mature. And that's why you have a pale roof, I can't say. After all, as far as I understood, you are baking with sourdough. XP is the same for us, the crust is not displayed on the French program, so alas, I don’t know.
Can my stove have a bad lid?
Hairpin
Quote: barbariscka

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.

Maybe semolina gives ruddy?
an_domini
Semolina contains additional gluten (gluten), since semolina is obtained in mills by separating grains during the varietal grinding of wheat into flour. It represents particles of wheat endosperm 1.0–1.5 mm in size. Therefore, bread with semolina will rise better, but "ruddy" from it will hardly appear.
Kuzya5555
Quote: Hairpin

Maybe the trouble is that French rises above others? And then bumps into the cold and sinks? I dare to offer you this option.
2. Cover the lid ... I don’t know, with a blanket or a towel. Well, something very insulating.
4. And run.
5. Do not touch the lid or blanket / towel during baking. God bless him, with a kolobok, we are testing my theory about the window.
6. After the signal, check the result with the previous ones.
7. The results of empirical data, as a rule, are closer to real than analytical ones.
The experiment was carried out, the conditions were maintained completely in accordance with the previous baking (including time and place). And the result is the same, and one to one externally in the form of the fall)
Hairpin
Then let's go further. It's a pity that my camera is covered, I can't post a photo, but ... I have a recipe Queenie from uncle sam (with the replacement of dry yeast with compressed yeast) it did not come ... well, literally 2-3 cm to the lid.

Duplicate your recipe. Only the ingredients remain ...

Kuzya5555
Quote: Hairpin

Duplicate your recipe.Only the ingredients remain ...
sifted wheat flour 4.5 tbsp
milk whey / water 1 / 0.5 tbsp
dry yeast saft-moment 1 tsp.
sugar 1 tbsp. l.
salt 1.25 tsp
vegetable oil, not refined 3 tbsp. l.
sour cream 1 tbsp. l.
p.s. measuring cup 240 ml
Kapet
Quote: Kuzya5555

1 sifted wheat flour 4.5 tbsp
milk whey / water 1 / 0.5 tbsp
dry yeast saft-moment 1 tsp.
sugar 1 tbsp. l.
salt 1.25 tsp
unrefined vegetable oil 3 tbsp. l.
sour cream 1 tbsp. l.
Let's decide: is this a topic about French bread, where sugar does not exist by definition, or just about delicious recipes?
Kuzya5555
Quote: Kapet

Let's decide: is this a topic about French bread, where sugar does not exist by definition, or just about delicious recipes?
we are talking about French bread, I have 3 tbsp. l. sugar is indicated, but then the bread turns out to be indecently sweet
Hairpin
Capet, do not grumble !!!
This is a theme about all the variations of French bread. Besides, we have a democracy !!!

Kuzya5555!
720 grams of flour? Ok, from this size !!! What is your small size? Do you have 400 grams of flour? Here we will experiment with it. I'll go look for my recipe ...
Hairpin
Here he is:
10 grams of compressed yeast
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),
260-280 water (after filter)

Try this option, but ...
Kuzya5555
There are two loaf sizes in my oven: 900gr. and 1125gr. And the given recipe is probably for 750 grams of finished product. How can I adapt it (recipe) for myself?
Hairpin
We'll have to multiply in direct proportion ... And now I'll fix some water in that post ...
Kuzya5555
The ratio of water to flour is about 1.5, while mine is almost 1.8. Thus, according to the proposed recipe, the dough will be thinner, therefore, there is a greater likelihood of roof falling ?? Or it also depends on the duration of the process, I have 3h50min
Hairpin
So I found mine at 270 ml. Then I did 280 ml, it seems it was even higher.

Quote: Hairpin

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

French bread in a bread maker

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

Queenie, Thank you!

And I have three sizes, this one is the smallest. At Panasonic, French goes only in the minimum size. Duration - six hours.
Hairpin
I repeat again ...
Quote: Hairpin

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 4 hours 10 minutes- 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.

This I mean, maybe the program itself is unsuccessful? Does it differ greatly from yours?
Kuzya5555
Thank you We will go by trial and error, while on vacation I can afford to experiment, if only they eat the ready-made faster, to make room for a flight of imagination
Kuzya5555
Quote: Hairpin

I repeat again ...
This I mean, maybe the program itself is unsuccessful? Does it differ greatly from yours?
duration of cycles in French: 1st batch 18 min; pause 40 minutes; 2nd batch 22 min, signal about adding additional ingredients 12 minutes after the start of the second batch; first ascent 20 min; second ascent 65 min (total 85 min.); baking 65 min, total 3 h 50 min.
Kuzya5555
Kapet
Quote: Hairpin

Capet, do not grumble !!!
This is a theme about all the variations of French bread. Besides, we have a democracy !!!

FSE, - for the last time today I will grumble and wake up.

First, it's hard enough to tell a shitty democracy from a real anarchy.

Second, can you explain to me how these variations of French bread differ from elementary plain bread? By what criterion is it determined here? Why the recipe:
sifted wheat flour 4.5 tbsp
milk whey / water 1 / 0.5 tbsp
dry yeast saft-moment 1 tsp.
sugar 1 tbsp. l.
salt 1.25 tsp
vegetable oil, not refined 3 tbsp. l.
sour cream 1 tbsp. l.
p.s. measuring cup 240 ml

considered French and not sour cream or whey?
How much will the French be surprised to see this "French" bread?

Explain this to me, unlucky one, plz ...
Kapet
Just don't get me wrong. I don't mind great and delicious flavorful recipes at all. But in the topic "French bread" I would like to enrich myself with the knowledge and experience of members of the forum in baking French bread, which comes with a crispy crust, a perforated center, and other things that distinguish this bread from the rest.
And what is sometimes laid out here can mislead people about the concept and taste of French bread. Duc, and rastegai can then be called French bread, with the addition of fish (just think what a trifle, the variations are called)
Kuzya5555
All of the listed attributes are present, only the roof falls through
Hairpin
Explaining! Although I don't have Orion, I think it's from the manual! Incorrect translation. French with butter - from the Panasonic manual, without butter, but with sugar - from the Kenwood manual.

But in general, Capet, if this is important for you, then I think you should open the Temka "French bread without butter, sugar and milk." Or something like that. I am for such a Temko!

And grumble there as much as you like !!!
Hairpin
Quote: Kuzya5555

All of the listed attributes are present, only the roof falls through
All of the listed attributes are in place, and the roof does not collapse!
Kuzya5555

What do you think is wrong in the program?
Hairpin
I have not indicated the proofing time. I have it 4 hours 10 minutes (250 minutes), and you have 85 minutes. Do I have a gas discharge ... probably there is ... And, nevertheless, temperature equalization ... I believe in it ...
Kuzya5555
Quote: Hairpin

I have not indicated the proofing time. I have it 4 hours 10 minutes (250 minutes), and you have 85 minutes. Do I have a gas discharge ... probably there is ... And, nevertheless, temperature equalization ... I believe in it ...
Can I try to increase the detuning time through programming?
Kuzya5555
The result of the works of the righteous according to the recipe
sifted wheat flour 4.5 tbsp
water 1.5 tbsp
dry yeast saft-moment 1 tsp.
sugar 1 tbsp. l.
salt 1.25 tsp
refined vegetable oil 2 tbsp. l.

p.s. measuring cup 240 ml

5.jpg
French bread in a bread maker
Kuzya5555
and this (although a little off topic) wheat rye 50x50. Something I’m outright sold today

6.jpg
French bread in a bread maker
Hairpin
Kuzya5555!

Let me explain why I clung to them. Some flours already contain a lot of gluten and rise well. We have it Makfa (Moscow) and different Large. With them, the bread is fluffy. But others (here, Sokolnicheskaya) by themselves - do not rise well. So I always add panifarin to Sokolnicheskaya. The same goes for flour brought from mills. Therefore, you need to compare the results and decide whether you need gluten, or not. There is a great chance that she will raise the bread higher.

Syrup. A la sugar substitute, which makes the shorter crunchier and the inside of the bread fluffier. In all recipes where there is honey, I change it to molasses.

But!!! They are not required ingredients. You can do without them. So if you cooperate with Cradle (which I sincerely recommend to you), first make a complete list of what you need. So as not to run after her twice. Or three ... What if you need agar too ... or agram ... or pectin ... or malt ...

So, I'm waiting for you at the address # 6

Fluff in the bazaar ... And I would take it for an experiment ... But in general I always grab everything shiny ... And then I don't know where to put it all ...
Paillette
And it seems to me that Kapet is right. Well, they don't add sugar, whey and so on to French bread. I understand that it is ridiculous to talk about full compliance with the original recipe, since for sure there are secrets and recipes for baking bread in different regions of France, but nevertheless ...
And here is my French today, no sugar and butter

According to the recipe instructions for the R-255 bread maker:
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

Since this is the favorite bread in our family. then I’m not just “you” with him. but simply became related. I bake it several times a week, usually at night on the timer, I haven’t followed the kolobok for a long time, I don’t even remember what it looks like.

French bread in a bread maker

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