French bread in a bread maker

I did not see the answer to this question, but I would very much like to know what is the difference?

Ksiusha, on the left in the column manufacturers there are manuals from different stoves. Read the instructions from the stoves where there are both Italian and French modes, with program timing and recipes.
I don’t know about other manufacturers, Panasonic has a 253 stove.
How do you know - tell us please

I did not see the answer to this question, but I would very much like to know what is the difference?

They practically do not differ in taste, but in time it is 2 times (very crispy hard crust and very airy pulp, if I may say so

Bakeries!
Share the recipe for French bread for HP Kenwood And then there is a mode, but there is no recipe in the book

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

Thank you very much, people who understand

So my question is, where did you get the fine flour? And the bread was baked in a bread maker on program 5?

[Yaroslavkar]

Yaroslavkar , I see no problem. Take any recipe for French bread, well, at least from the 253rd Panasonic, put everything according to your instructions, look at the bun during the kneading process. And you will have some bread! You can use the recipe from Taty, but take 450g plain bread flour, but I would take 290ml of water, and sugar no more than 1 tbsp. l. (in the 253rd without sugar at all) Yeast and 1.25 h. l. enough, but they should be good, as it is natural for all breads. Good luck!

The recipe is from the Kenwood recipe book. but I haven't seen French flour in my eyes
They asked for a recipe for Kenwood ...
From Panasonic - a good recipe.
I do it myself on the 5th program from Kulindor flour on wheat sourdough
and I think slowly. that would be so - for many years ...
I wish you success

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

Can you put one flour in a total of 450 grams?

Can you put one flour in a total of 450 grams?

Sure you may

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 ...)
Mams, 4 tsp salt seems a bit too much ...

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.

Here's another variation on white / French bread:
For a 900 g loaf:

Dry yeast: 1 1/2 tsp
Wheat flour type 405 (fine for delicate baked goods): 470 g.
Sugar: 2 1/2 tbsp l.
Salt: 2 tsp
Butter: 2 tablespoons l.
Milk: 180 ml.
Water: 145 ml.

Bake with WHITE / FRENCH BREAD
Crust MEDIUM
This recipe was given along with the bread maker. The loaf turns out to be very tasty and retains its taste for a long time. 8) Flour must be finely ground, because once I did not have enough of it and replaced 1/3 with a simple one, type 550. So the result was a little different, the bread turned out to be not so "airy", the crumb was denser and slightly not baked in the middle ...
And I always make this bread as the main one

Guys! Here is a picture (I bake on a timer at night, the taste suits, the size is small)
Tell me why it is cracking: proportions exactly according to the book for Panasonic-255, flour, yeast did not change, electronic scales. The very first time it was flat, but always small, and then it began to crack, now on the side, then in the center of the roof!

Good people help me figure it out !!!
A week ago I bought the 255th Panasik. What I cooked - super, everything works out. But here's the problem with French ... Bread inside, on the sides and bottom of Agony, but on top ... a little failed. I tried recipes from a magazine from the stove and simple and with powdered milk - all the same, the top is not convex like, for example, a simple white one. What am I doing wrong?
Thank you so much for your answers and advice !!!

Maybe your recipe is not accurate? By Panasonic 253, almost all the recipes are not correct. The recipe should contain:

Dry yeast 1 tsp
Wheat flour 2.5 measuring cups
Salt 1 1/4 tsp
Granulated sugar 1 tbsp. l.
Powdered milk 1, 5 tbsp. l.
Oil 15 g (1 tbsp. L.)
Water 230 ml.
Measuring glass from HP - 240 ml. up to the top, without a slide and without crushing, holds about 150 gr. wheat flour. Good luck! Delicious bread for you! Try the recipes from the forum!

Tell me why it is cracking: proportions exactly according to the book for Panasonic-255, flour, yeast did not change, electronic scales. The very first time it was flat, but always small, and then it began to crack, now on the side, then in the center of the roof!

Try to find the article "Why does bread crack?"
In short, the elasticity of the dough is lacking at the very beginning of baking. It is treated by increasing humidity in the kitchen or by smearing water on the top before baking (not an option on the timer).

I baked bread according to your recipe ................ p It turned out super! First time such excellent French came out! Before that I wondered why everyone liked him so much?

Try to find the article "Why does bread crack?"
In short, the elasticity of the dough is lacking at the very beginning of baking. It is treated by increasing humidity in the kitchen or by smearing water on the top before baking (not an option on the timer).

Thank you! At least one person responded. As for the smearing, maybe I will try, especially since I really do it at night on the timer. But the humidity I have now is such that even the doors in the apartment do not close. All the rains fly, we live like in a swamp. I read the topic, but did not find the answer. Maybe, on the contrary, high humidity affects this way. This is the only thing that has changed recently, and neither flour, nor yeast, nor hands have changed

Hello friends!!!
Well, the moment of truth has come. I did it !!! Now it turns out super-French !!! And the solution to the problem of the failure of the top of the bread - changing the flour manufacturer ... everything turned out to be much simpler - not enough gluten. Then the question arose of what to do with the old flour (like a fool for joy I bought 20kg, but it turned out to be lousy). And nothing needs to be done, I bought gluten separately and now add a little to the flour and ... the order I use the recipe from the magazine of my stove, but I change the order of flour and water (first water - then flour and the rest) But there is poser - I can't get enough bread
Thanks for the help and advice - you are a good people

But there is also a problem - I can't get enough bread

Begin to gradually add usefulness to delicious bread: bran, pectin, oats, low-grade rye flour, coffee grounds, vegetables, etc.
Somewhere in the middle of the path you will find your harmony.

Have you baked at LG? How to make such a crispy crust in Moulinex? Do the recipes from the LG oven book match the Mulinex oven at all? They have a different approach to the test .... LG is in mode -heating -20 minutes at the beginning in French mode and at the end of the program -cooling-there is no such thing in Mulinex

[LERA]

LERA Thank you very much for the French bread recipe. The bread turned out to be airy and fragrant. the whole family approved.
I'm just a beginner as a baker and I'm very happy with the result.
I laid it exactly according to the recipe with a conversion of 1.5 norms of products.

Tell me why it cracks: the proportions are exactly according to the book for Panasonic-255, flour, yeast did not change, electronic scales. The very first time it was flat, but always small, and then it began to crack, now on the side, then in the center of the roof!

I report: I did nothing, I stopped cracking. I can say for sure that the humidity in the apartment has dropped significantly. So the reason was in her

What can I say?! Stadlen, thank you very much for the recipe! :) I finally baked the most delicious and real bread!
As they say: never give up! thanks for the recipe

And I bake the standard Kenwood recipe

Ingredients 1kg 750g
water 400ml 310ml
flour 540g 400g
fine flour
but I take the usual 60g 50g
salt 1 1/2 tsp 1 1/2 tsp
sugar 2 tsp 2 tsp
instant yeast 1 1/2 tsp 1 1/2 tsp

program 5

always good.

Recently, I have been adding a little sourdough (as an experiment).

Have you baked at LG? How to make such a crispy crust in Moulinex? Do the recipes from the LG oven book match the Mulinex oven at all? They have a different approach to the test .... LG is in mode -heating -20 minutes at the beginning in French mode and at the end of the program -cooling-there is no such thing in Mulinex

I have moulinex, and all, absolutely all of my bread is crispy. The main thing is not to put it in the bag later, then the crust remains, and in the bag the crust becomes soft
PS I always put a medium crust

Hello, gentlemen, BAKERY :) I have only two questions so far. In what form is butter put in and is it possible to replace powdered milk with our milk and what is the ratio if the recipe says 1 and 1/2 tablespoons?

I put the butter softened (but not melted), in small pieces. And I take milk at the rate of water, if it is written 250 ml of water, then the same amount of milk. Usually it is 1.5% milk, but it was made with milk of a different fat content. I did not see the difference. I have not used powdered milk in any recipe, I always replace it with ordinary milk, the result is always excellent.

I put the butter softened (but not melted), in small pieces. And I take milk at the rate of water, if it is written 250 ml of water, then the same amount of milk. Usually it is 1.5% milk, but it was made with milk of a different fat content. I did not see the difference. I have not used powdered milk in any recipe, I always replace it with ordinary milk, the result is always excellent.

Thank you so much! And also a question, if bread is needed by the morning, it turns out that the products need to be laid in the evening, then we set the timer and nothing will go wrong with the products during the time they will be in the bucket
because the program will start the machine only four hours before the morning :))

To be honest, I have not tried the timer oven French. But I think that everything will be fine. Why shouldn't it work? Are you worried about milk? If you take sterilized one, nothing will happen to it.

If possible, I'll put in my 5 kopecks - it's not recommended to make a long delayed start if the recipe contains milk, eggs, juices, fresh fruits or vegetables, etc. Especially in summer! All goodness can turn sour.

So it is so. But my bag with open sterilized milk is not in the refrigerator for 2-3 days. Never had time to deteriorate, neither in winter nor in summer.

Here's a good question - does anyone use fresh yeast for a delayed start?

I baked my French bread using this recipe:

how many grams of flour do you need for this recipe? measuring cup is how much ???

In my recipe in the instructions, everything is the same only 400 g of flour, and 280 ml of water.

Usually, a measuring cup is 240 ml. Unless otherwise noted.

how many grams of flour do you need for this recipe? measuring cup is how much ???

See post # 6, everything is in grams.

where in grams, like another recipe, I will proceed from the fact that a measuring cup is 240 ml.I baked French according to the recipe from the Mulinex instructions, it turned out to be tasteless, I'll try this recipe, it looks very beautiful in the photo

A bun does not want to form in me. I poured flour 2.5 times, 240 ml each. As a result, now I am constantly adding flour, because it is just a slurry. Shouldn't this be?

And I baked such a piece of bread. I liked the loaf so much (I have no patience to wait for it to cool). I only got acquainted with the bread maker yesterday, the first two attempts did not make me very happy, but the look of this bread sets me up for a positive!

Thanks for the recipe.

French bread in our family is the second most popular bread after ordinary bread.

I usually bake it according to my own recipe, slightly modified from the standard Panasonic, adapted to local realities:

1. Instant yeast (I have Nevada), - 1.5 tsp.
2. Premium wheat flour (Kievmlyn), - 430 gr.
3. Seeded rye flour (Kievmlyn), - 70 gr.
4. Children's dry mix Detolact Plus (Lasunya), - 2 tbsp. l.
5. Coarse kitchen salt - 1.5 tsp.
6. Butter (bazaar), - 35 gr.
7. Water - 300 ml.

The rye adds a pleasant aftertaste and makes the crust slightly denser and crisper. It sprouts no worse than only on wheat, but only on the condition that the rye flour is sown, and not peeled or wallpaper - the latter are coarser and heavier in structure, that is, bread is not very suitable for this.

I put this bread almost always on the timer for the morning, - what a spazaran ... It turns out very tasty :-)

[wales]

wales
I have already started baking with fresh yeast for a couple of weeks with a delayed start. Somewhere at 10 pm I put in all the ingredients, I just crush the yeast under flour, and set a timer so that the bread is ready by 7 in the morning, there has never been a puncture

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

I gladly believe that your bread is amazing, but what does French bread have to do with a recipe with sugar? It seems like nothing. That is, in other words, if the bread recipe contains sugar, then this bread can be at least Cuban, even New Zealand, but not French.

From here 🔗 :

"Baking French bread - high quality
biting. No wonder this bread is popular throughout
the world. Airy texture, unique crunch
thin crust and lack of sugar and its
alternatives in the recipe are distinctive
the benefits of this wonderful bread "
I put the butter softened (but not melted), in small pieces. And I take milk at the rate of water, if it is written 250 ml of water, then the same amount of milk. Usually it is 1.5% milk, but it was made with milk of a different fat content. I did not see the difference. I have never used powdered milk in any recipe, I always replace it with ordinary milk, the result is always excellent.

French bread is made on water, milk powder comes here for the color of the crust, you can do without it. If you completely replace water with milk, then the bread is delicious, with a dark crust. But, again, it has nothing to do with French ...
Thank you so much! And also a question, if bread is needed by the morning, it turns out that the products need to be laid in the evening, then we set the timer and nothing will go wrong with the products during the time they will be in the bucket
because the program will start the machine only four hours before the morning :))

Personal experience shows that if milk curdles (which can happen if it is homemade milk, and not pasteurized, sterilized or long-lasting milk), then the bread will only benefit from this.
In general, I somehow put bread in the morning on milk from an open package that had stood in the refrigerator for a long time, - they knew better for lunch right away. Then he decided to wash down lunch with this milk, but it turns out already had a bitter taste ...

Airy texture, unique crunch
thin crust and lack of sugar and its
alternatives in the recipe

French bread is made on water, milk powder comes here for the color of the crust, you can do without it.

Kenwood's native recipe is just this - without anything

Delicious.

[Kapet]

French bread in our family is the second most popular bread after ordinary bread.

Kapetbaked bread according to your recipe. Thank you, we have a delicious gray bread.
Baked with both butter and vegetable. And so good and so.

No, they probably did not mix it up, I also don’t understand how the oven doesn’t work, for example, Fast from Elena Bo - some complain.

I believe, but I don't understand! Maybe it depends on the specific model, place of assembly, etc. I'm still happy with my stove.

"Baking French bread - high quality
biting. No wonder this bread is popular throughout
the world. Airy texture, unique crunch
thin crust and lack of sugar and its
alternatives in the recipe are distinctive
the benefits of this wonderful bread "

Having looked through this whole topic, I realized that there is no real French recipe here? Or maybe someone has a thread lying around?

Having looked through this whole topic, I realized that there is no real French recipe here? Or maybe someone has a thread lying around?

It's hard for me to judge whether this is a real recipe for French bread, but the guide to Panas 254/255 says the following:

1. Dry yeast - 1 tsp.
2. Wheat flour - 400 gr.
3. Salt - 1 + 1/4 tsp.
4. Powdered milk - 1 + 1/2 tbsp. l.
5. Butter - 1 tbsp. l. (15 gr.)
6. Water - 280 ml.

French mode.

It's hard for me to judge whether this is a real recipe for French bread, but the guide to Panas 254/255 says the following:

I don't really like white bread, but I adore French bread according to this recipe, the bread turns out to be very tasty, I rarely bake it, because it is impossible to tear yourself away from it

Having looked through this whole topic, I realized that there is no real French recipe here? Or maybe someone has a thread lying around?

And in the book of recipes for a French bread machine, this is the recipe for "traditional" bread in their understanding:

Warm water: 450 ml
Salt: 2 tsp
Wheat flour: 700 gr
Fast acting dry yeast: 3⁄4 tsp