French bread in a bread maker

I already wrote about this, but I will repeat once again: very tasty bread on the French program in Panasonic is obtained if in the main recipe from the instructions you replace 40 g of flour with semolina. This seems to be a small substitute, which greatly improves bread. You can do without any artificial improvers.

French bread baked in the oven according to the Panasonic recipe (without sugar), but for 500 g of flour. The dough rose very well and was very soft when working. Proofing in a special basket, baking in the oven. The loaf has risen well in volume, the cuts are parted, the crust is crispy, the crumb is fluffy and airy. I like the recipe very much.

White on a crust is flour







In the oven, the bread is really flavorful and tastier!

[moby]

moby, handsome bread turned out

It's a pity to hide such in the depths of recipes - let's design it with your own theme, it will be very good!

Admin, thank you for the nice review, but it would be wrong to upload my pastries with a new recipe: a recipe like Lika
https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=90089.0, only converted into 500 g of flour and cooked not in a bread machine, but in the oven. Will copying work?

Hello everybody!
The other day I also baked French bread from recipes for the Daewoo bread machine. Instead of water, I added the unproduced yogurt and semolina. It turned out delicious!

[Nata01]

Nata01
You have a very beautiful bread. I very often put the leftover yogurt in my bread, but I always stir it with water, then the crust turns out to be thinner.

[Nata01]

Nata01
You have a very beautiful bread. I very often put the leftover yogurt in my bread, but I always stir it with water, then the crust turns out to be thinner.

Thanks for the advice!

Well, here's the first puncture. We bought a Panasonic 2502. Ordinary bread, a muffin baked with a bang (recipes from the instructions). We tried the French oven. The gingerbread man is liquid, sticks to the hands. Added flour until elastic
The recipe has been here many times
Water-280 ml
Wheat flour-400 g
Salt-1 tsp
Powdered milk - 1.5 tbsp. l
Butter-1 tbsp. l
Yeast - 1 tsp dry

Now it is on the rise, I'm afraid even to look in, to be disappointed.
What should be a kolobok, as in the manual here on the forum: "If you touch the kolobok with your fingers (this must be done many times during the kneading process), it should be elastic, springy, and not stick or stick to your fingers. Do not hesitate to put your fingers in the bucket. with outstretched fingers and hug the bun properly to understand its softness, the consistency of the dough?

Well, here's the first puncture. We bought a Panasonic 2502. Ordinary bread, a muffin baked with a bang (recipes from the instructions). We tried the French oven. The gingerbread man is liquid, sticks to the hands. Added flour until elastic
The recipe has been here many times
Water-280 ml
Wheat flour-400 g
Salt-1 tsp
Powdered milk - 1.5 tbsp. l
Butter-1 tbsp. l
Yeast - 1 tsp dry

Now it is on the rise, I'm afraid even to look in, to be disappointed.
What should be a kolobok, as in the manual here on the forum: "If you touch the kolobok with your fingers (this must be done many times during the kneading process), it should be elastic, springy, and not stick or stick to your fingers. Do not hesitate to put your fingers in the bucket. with outstretched fingers and hug the bun properly to understand its softness, the consistency of the dough?

Everything worked out. She added flour, her husband is already all 628g. ate! Thanks to the forum for the manuals, photos.

take my firstborn - the first FRENCH is incomparable !!! (recipe from the instructions for Pannasonik 2501).Here I read it and was upset, really the crust is crispy for the first hours, and then it becomes soft? Only baked, so far crunches like no other bread !!!!!

Reading this topic, I came across the words, written many years ago, "No one has succeeded in French without butter and sugar," and heated battles over the authenticity of French bread recipes, supposedly the original French is just that - without butter and sugar. Since then, no one has written about this option, and in the 13th the topic died out altogether.
It became interesting to me!
And, you know, it turned out - nothing complicated! Well, perhaps, a little adventures with the amount of water - it seems to me that my home has very high humidity, and the flour took in it, I had to experiment with water. So, if someone repeats, do with an eye to it, you may have to take 10-20 grams more water.
Bread maker Panasonic 2511, French mode (it is for 6 hours). This mode does not imply different sizes, and the recipe from the instructions is designed for 400 g of flour, but in fact it turns out fine from 500 g, so I give both options. I weigh salt and yeast in grams, the volume in spoons is just about counted. I use pressed yeast, again counted for dry yeast.

Flour - 400/500 g.
Water - 250/300 ml.
Yeast - 8/10 g (pressed) or 1.25 / 1.5 tsp. (dry)
Salt - 8/10 g. Or 1.25 / 1.5 tsp.

I measure out water at a temperature of about 30 degrees in a measuring glass, crush and stir the yeast into it, pour flour and salt into the bucket, stir it again and pour water with yeast into the bucket. I turn on the program, after 6 hours I get an interesting bread.
The timer also works.

Agree!
I also often bake French bread in Panas, exactly without sugar and butter according to the recipe from the book. Everything works out