French bread in a bread maker

I'm doing great with French bread.
According to the Raisin recipe. Thank her again and again!
This time, I added a curd mass to the eternal leaven.
I just pulled the bread out of the oven. I laid it in the evening. In the morning the bread is ready.
🔗
🔗

[Sam / Queenie]

And I have French today Sam / Queenie turned out in general in all the bucket ... But there is no fotik ... Broke ...

Sam / Queenie recipe

400 grams of flour "Makfa" from Pyaterochka
1 teaspoon of grinding salt # 1 (largest)
1 tablespoon Altero vegetable corn oil
280 grams of water after Brita filter
10 grams of "Lux" pressed yeast (in a yellowish package)
on the timer for the morning.

No fotik, but there is a ruler. Today I will measure the height. He didn't reach the edge of the bucket a couple of centimeters, but I was happy. And today, if you put it on the table and look from the side, the roof will be slightly visible.

Just in case, I wrote everything very accurately. Let's try so that the flour and yeast are the same (our Pyaterochki are the same, and the markets are the same). Oil, I think it doesn't matter what, salt ... I don't know. And then according to one recipe, but with a different amount of gluten ... with different yeast ... but if I have it on the timer, and you have it right away ... It will be a finger to the sky.

About yeast. Dry ones - in Fig. But I refused from pressed cubes of 42 grams of white-blue-red. 100-gram packages are not so convenient, but my diabetic aunt reacted badly to cubes.

And for me and on dry Saf-instant it turns out quite high. Now I have measured - 16 cm + 1-1.5 cm can be added to the dome.

[Paillette]

Paillette! Alas, you can compare heights of the same dimensions from the same bread makers. And your brand is not indicated in your profile.

I think yeast is generally unhealthy, and pressed yeast is more harmless.

And for me and on dry Saf-instant it turns out quite high. Now I have measured - 16 cm + 1-1.5 cm can be added to the dome.

On dry yeast Petrunya-levure I also bake French, and the height is 15+ 1.5 cm high. I always bake on a timer. A wonderful French recipe with mineral water!

Hairpin, I have the name of the bread machine in my signature, Panasonic-255.
It is difficult for me to judge the usefulness or harmfulness of yeast, I am not strong in this matter. Just using the sourdough for three months showed that my family liked yeast bread better. At first, when I grew sourdough, I also often used it, but then I began to miss yeast bread, and began to bake sourdough bread less and less. And when I baked it again after a break, I somehow didn't like this slight sourness in the taste. So the mother-in-law gave the leaven, and she completely switched to yeast for the joy of the whole family.

A wonderful French recipe with mineral water!

Exactly! It rises especially well on carbonated mineral water. But we rarely buy it, usually I use non-carbonated mineral.

Exactly! It rises especially well on carbonated mineral water. But we rarely buy it, usually I use non-carbonated mineral.

Quite right, in my opinion, the recipe contains low-carbonated

It dawned on me here that it was this type of bread that I somehow "passed by". I would like to share my experience of baking this bread on a programmable CP. I must say that I took the recipe from the Australian Breville BM800 and tried to adapt it. The recipe is simple, like all French breads (although the Australians call it "continental"). Per kilogram loaf:
Water - 420 ml
Vegetable oil - 1 tbsp. l
Salt - 2 tsp
Flour - 750 gr.
Dry yeast - 1.5 tsp.
Bread improver - 1 tsp (<-that was my mistake. he is not needed there)

Working programm:
Mixing - 3-5 minutes
First batch - 20 minutes
First exposure - 40 minutes
First hammer - 30 seconds
Second exposure - 20 minutes
Second hammer - 15 seconds
Last exposure - 70 minutes
Baking - 65-70 minutes (from the desired crust)

I suspect that similar programs (with a shortened second and increased last exposure) are on many machines.

He took ordinary Israeli white flour (not bakery). At first, the gingerbread man seemed too viscous - we had to fight the temptation to "splash", but towards the end of the kneading it suddenly "became kinder" and at the end of the kneading the dough was already medium-tight. The dough “fell asleep” for a long time, starting to breathe only at the end of the second exposure (and was immediately knocked out by the merciless program). that no "imruvers" should be added. Later, when I wrote to my friends from Australia, I found out that their flour is not very "strong", so the "impruver" is included in all bread recipes of the islanders without fail. Next time I'll bake without him.

Here are the pictures. Immediately I apologize for the quality - we were in a hurry to visit, so the bread was still lukewarm, stuffed into the bag and into the refrigerator. Even the traditional linen wrap was forgotten

Here is the helbushek himself ...


But - the crumbs ...

It dawned on me that it was this type of bread that I somehow "passed by". I would like to share my experience of baking this bread on a programmable CP.

And if there is no programmable stove, but there is one where the programs are already laid. Since baking this bread

and if there is no programmable oven, but there is one where the programs are already laid down, since this bread is baked

It seems to me that you need to choose a program with relatively short first exposures (maybe choose a "small" size), and interrupt the program at the last exposure. Let it stand until the desired time (I tried it for 70 minutes), and then turn on the baking mode.

Lera, how much is 1 measuring cup in grams? or in volume?

Lera, how much is 1 measuring cup in grams? or in volume?

THERE, Admin says it all, but I will repeat a glass measuring 240 ml, and if the flour is 150 gr

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. Equalizing the temperature - 2 hours 5 minutes (you have to put the ingredients into the stove and leave it alone);

Do not mix the products, just fill everything up and leave for 2 hours 05 minutes, did I understand you correctly? what for? or mix it all the same?

I have HP With a large bucket, and probably 360 ml of water, will it be too little for her? In general, I got confused - I really want to try French bread, but I don't have such a program, the biggest is 3h 50min. and which recipe to choose for the first time, help, uv. bakers !!!!

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:
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.

What time is it, do not disturb?

Until the dough is doubled.

Do not mix the products, just fill everything up and leave for 2 hours 05 minutes, did I understand you correctly? what for? or mix it all the same?

Yes. To ensure that all products are at the same temperature.

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.

Barberry, but I did not find in answer No. 137 the recipe for your most gorgeous and delicious bread ...

after reading the whole topic, and having tried the French recipe on the 3h50 min program, I realized that:
1.the recipe is not that important
2.the 6 hours program is important, when the bread stands well and
3. that I do not have it, I urgently need to think of something.

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

And I also have the same trouble, the bread was also blown off the roof, I realized my mistake - I added a lot of yeast, I wanted the best, but it turned out, as always.

Um ... I would also reduce the liquid ... and count it down to a smaller size. A recalculation is needed to check that the dome collapsed precisely because of the excess fluid, and not large heat losses through the lid (especially if the lid has a window).
How many grams of flour did you take?

[Natalka 2010]

Natalka 2010
Sorry, I haven't baked this bread for a long time, so I didn't go into the topic, although the bread is very tasty.
The recipe is as follows:
:
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.
I do not know your HP, so it is difficult to advise you something. But, I think that you also have a program on which you can knead the dough, give it the opportunity to spread, and then bake. You shouldn't put more yeast. The ratio of water and flour seems to me to be optimal here, but in any case, until you work out the recipe for yourself, you need to follow the bun.
It is possible that this is not real French bread, but a proto bread that imitates the taste of French: crispy crust, fluffy crumb.
And if you bake a real French one without sugar, milk powder, then you need to bake with sourdough, but that's another story.

And this bread helps me out not only with its wonderful taste, but also with the fact that I have long since departed from the original recipe and throw into it those wholesome foods that are not so easy to eat. And of course it turns out ALWAYS (pah-pah ...) even on a timer, even without a timer. I took the original recipe here on the forum from the book of recipes for HP Panasonic.
Here's what I'm throwing:
280 ml of mineral water with gas (although any water will do, even from the tap)
1 tbsp. l. olive oil
1.5 tbsp. l. honey (I have so much (!) candied ...)
1 1/4 tsp salt
380 gr flour (Makfa, Tsar, any Stary Oskolskaya)
4 tbsp. l. oat flakes (Hercules)
1 tbsp. l. milk powder
1 tsp dry yeast (Saf-moment. Actually I put a little less than a teaspoon, because I don't want a lot of yeast)
Sometimes I add 1 / 4-1 / 2 apples (on a coarse grater). Then I take 10-20 ml less water.
Mode 3 "French", 1000 g, medium or dark crust.
Well, here's what happens:


Natalka 2010, my program "French" 3 h 32 min. By the way, in the photo the bread may seem rather low, it turns out this way, probably because of the oatmeal and the amount of yeast. But in general ... Crust ... Myakish ... Mmmm ... now it's on the timer, I'll try to show it in a cut tomorrow.

[barbariscka]

barbariscka,
Yesterday I prepared bread based on your recipe. It turned out very tasty. Thank you so much! My only changes - dry yeast, instead of milk - powdered milk mixture (the daughter-in-law was given in the dairy kitchen, now she distributes it to everyone) and more flour is gone, I probably added 30 grams. And it turned out very tasty bread - now in the morning and with coffee

2 times I bake "French bread", and both times the dome falls about 20 minutes before the end of the time, yesterday I looked through the window a beautiful dome is baking, it rose well, then bang and the dome fell, why?

Antonovka, I didn't understand about infant formula. They put a whole pack, like 400g there?

[Natalka2010]

Natalka2010,

No, of course, not a pack I put as much as in the recipe, but the milk mixture Eh, which you can't write in the morning only)))

Then I will specify the quantity of dry yeast - a little less than a tsp. from HP. The bread rested against the lid.

[Barberries,]

Baked bread according to the recipe Barberries, it rose very nicely in the stove, fried well, I was so happy, but ... When I cut it, it turned out that inside it had squatted a little, that is, the crumb had separated from the top crust. And the bread is sooo delicious !! But I think that the reason is in the flour, as I changed the flour, the bread does not work. (I will expose the photo in the evening, something I can’t cope with with the computer.)

[Antonovka]

Antonovka
I am very glad that you have made bread. Well, and you always have to adjust the recipe for yourself. So they adapted the dry milk mixture. I wish you success in your further bread baking.
Natalka2010
Perhaps a little flour should have been added. The flour may be wetter. I think you can handle this bread, it is really delicious.

My gingerbread man was very elastic, good. As I thought, the reason was in the flour. On the trail. day I made Mustard and milk from Yana, everything turned out great! Now I will do this one too. And, I also changed the yeast: I had PAKMAYA, and now I took the instant ones, they can be poured directly into the flour.

The other day I baked bread, slightly changing the composition of the flour:
Pressed yeast -8 g
Wheat flour c. from. 300 g
Peeled flour Belovodye -60 g
Semolina -40 g
sugar - 1 tbsp. l
salt-1 tsp
powdered milk-1.5 tbsp. l
butter-15 g
liquid - 100 g of thick homemade yogurt + 180 g of water
I made French bread on the program. Strictly speaking, this is not French bread, but we seem to be talking about the bread made on this program.
The bread came out excellent. Sometimes you have to add 1 tablespoon flour for a bun. Sometimes I add another 1 tbsp of wheat germ. Bread with a crispy crust, very tasty and at the same time healthier in its composition.

Here's what I'm throwing:
280 ml of mineral water with gas (although any water will do, even from the tap)
1 tbsp. l. olive oil
1.5 tbsp. l. honey (I have so much (!) candied ...)
1 1/4 tsp salt
380 gr flour (Makfa, Tsar, any Stary Oskolskaya)
4 tbsp. l. oat flakes (Hercules)
1 tbsp. l. milk powder
1 tsp dry yeast (Saf-moment. Actually I put a little less than a teaspoon, because I don't want a lot of yeast)
Sometimes I add 1 / 4-1 / 2 apples (on a coarse grater). Then I take 10-20 ml less water.
Mode 3 "French", 1000 g, medium or dark crust.

here is my bread. I did everything strictly according to the recipe, the bread rose perfectly, has a slight taste of honey and oatmeal, but still I think that this is not a jacket ... But in general for the recipe - thanks !!!!

Milagros, that it's not a jacket - it's understandable. I took a jacket as a basis, but I throw everything in different proportions. If you liked it anyway, I am VERY glad, eat to your health.
In general, I want to say - the recipes are the same, the stoves are different and the results are different (see my photo and yours. This recipe consistently produces bread like in my photo. Yours is also wonderful, but different. That's how interesting ...)

What does mineral water give?
She's as expensive as milk. But it's still water.

I did it with sparkling mineral water once ... I didn't understand ... Besides, I put on the timer, I think that by the beginning of the process it was far from carbonated ...

I don't know, maybe I'm deceiving myself ... But it seems to me that she's better at it. Plus it's not tap water anyway (hopefully)
And also, in my opinion, somewhere here it was written that the gas from mineral water somehow has a beneficial effect on the work of yeast

I once did it with sparkling mineral water ... I didn't understand ... Besides, I put on the timer, I think that by the beginning of the process it was far from carbonated ...

I also tried it, the result is the same as that of the Hairpin. In addition, it seemed that the crumb of bread was tougher, and rose worse. Maybe you need some specific mineral water?

HM interesting.I have a super airy crumb. (maybe this is a wonderful feature of my Muli? Otherwise, she really gets it here)
And if you add less oatmeal ... although oatmeal gives some rubberiness, but everything is airy and soft. For the first two days, even cutting bread is problematic - the crust is crispy, and the crumb is soft, blown away strongly.
As for mineral water, I use our local Penza one. Ordinary perfectly. 16 rubles 1.5 liters. On the other hand, I have never tried it, since I buy only this one for drinking. We must try another one somehow.

Here's what I found:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1755.0.html

Well, I did it according to that recipe ...

And I got this on soda water (this recipe, in my opinion, even exists separately, and is called on this forum "French bread on soda water", now I'll take a look). It turned out to be good, soft and tasty.

Only the top crust is not browned. but it didn't affect the taste ...

Hello everyone! : flowers: I just put the oven on an Italian bun. I have already baked it 2 times, and today I decided to experiment. I found a fragrance in our Dr. Oetker store. there are 4 capsules of 2 grams. 1 capsule is designed for 500 grams of flour. At first I was scared to pour out a whole bottle, and then, according to the recipe, I looked at 620 grams of flour and poured everything out. it smells like vanilla! and also rubbed 100 grams of cheese on the smallest grater and poured it into it. The bun comes out very pretty! : kolobok: I risked pouring milk instead of water, it's nothing, who knows? and I have already baked this bread 3 times and constantly added water, at all times. maybe there is little written in the water reep? I measure everything on the scales tefal 5050. By the way, who has such? I don’t understand how to weigh water on them!

water constantly added, at all times. maybe there is little written in the water reep? I measure everything on the scales tefal 5050. By the way, who has such? I don’t understand how to weigh water on them!

The water must be measured with a measuring cup in milliliters.

And I got this on soda water

The roof tears off if there is not enough water.
Sometimes it is enough to add 10ml

The water must be measured with a measuring cup in milliliters.

I measure with a baby bottle, my daughter is 2 months old, this is enough! otherwise the measuring cup from my hp is not very good. she made the very first bread on it, and it turned out to be a quiet horror!

I measure with a baby bottle, my daughter is 2 months old, this is enough! otherwise the measuring cup from my hp is not very good. she made the very first bread on it, and it turned out to be a quiet horror!

Why do you ask how to weigh water?

just my husband bought a scale specifically for hp. there you can weigh both in grams and in CL and Cd. (something from this ml.) So I'm wondering, maybe someone also has a TEFAL 5050 scale, otherwise there are no instructions for them to understand the weighing methods. there is also a TARA button, and how it works is also not clear

there is a TARA button, and how it works is also not clear

The tare button minus the tare weight put on the scale.

The tare button minus the tare weight put on the scale.

I kind of think so too, but there are zeros running around and nothing is subtracted (
you will forgive if I am a kettle while in this. small does not allow me to understand anything at all. I even bake bread with her in a stroller in the kitchen
and my bread is almost ready! after 20 minutes it will already squeak! I'll figure out how to upload a photo, I'll show you what happened right away!

the bread turned out! : bravo: it smells like cheese delicious! I thought it wouldn’t work, the cheese would fall or not rise at all, but there’s such beauty, though there’s no crisp as always.

[love]

love , congratulations on a successful bread!
About the scales:
conversions from volumetric units centimeter to deciliter:
1 cl = 0.1 dl or 1 CL = 0.1 dl
1 DL = 10 Cl = 0.1 L
We do not have such units - we use only 1 ml, this is 0.1 cl or 0.001 liters
if you want to weigh the water and not bother, weigh in grams, for water it's like ml.
The tara button does not work instantly. Place the container on the scales and press the button (you need to adapt to understand that it has been pressed), after 2 seconds 0 will be set on the display. Now pour the flour into the container, get the flour weight in grams.
Instructions in pictures should be attached to the scales, they are really stupid, but they should be.

yes, there is a stupid instruction! only there is not an instruction, but more a cake recipe than something normal