French sourdough bread in a bread maker

French sourdough bread in a bread maker

Category: Sourdough bread

Ingredients
flour	450 g
sparkling water	250 ml
butter	30 g
dry yeast	2/3 tsp
sugar	1 tbsp. l.
salt	2 tsp
starter culture of 100% hydration	200 g

Cooking method

• We put the products in the bucket in the order recommended by the manufacturer, but so that the leaven is between the flour and water, we select the French Bread Program and go about our business
• I'm not guilty, it's all the bread maker baked absolutely independently, without any control on my part, that I grew up, then I grew
• Although the bread clearly demanded: "Mom, release me, transfer me to a more spacious apartment"

Note

at the request of the moderator of this section, I take out the following recipe for French bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9229.0, post 343, in a separate topic.

Similar recipes

French bread on a thick dough in a bread maker (Sonadora)

French bread in a bread maker (MariV)

French Herb Bread (MariS)

[Zest]

Zest, thank you very much for such a wonderful recipe, today I baked it! The taste is divine, I have a sourdough on second grade flour, the bread turned out to be sour. Well, very tasty!

[katyac]

katyac

to health. This recipe has been helping me for a long time, when there is no time, but it is necessary to bake, and, preferably, with sourdough.
Calmly put this bread on the timer. But in this case, I take the leaven that is immature, taking into account the time that it will spend in the bucket before the batch starts.

Already baking, or rather baking (in the oven, I persuade myself to switch to the bread maker, well, one more time - and that's it ...)

[kava]

kava

Oh, ne kazhi, godfather ... in extreme cases I break away from the oven ... when the heat is as it is now, plus a complete disaster over time.

Yeah, yeah, I also like to cook French sourdough in HP. This is also a quick help-out option for me.

True, I have Kalvelevskaya sourdough and I do not put yeast at all. The second kneading on my bread has some effect, it turns out lower (there is no dry yeast for help), but the crumb is good, it is clear that the bread has enough time to ferment. For a long time I have already laid out both bread and a recipe in the Kalvelevsky theme.

Therefore, I confirm and support Zest - everything will work out, bake you will not regret it! The leaven gives the bread crumb a unique consistency and rubberiness. Therefore, two birds with one stone are killed: a cost-effective and really more "interesting" taste, consistency, the storage time of the finished bread is extended. This is especially good for those who are not "friends" with the oven, and the soul asks for leaven.

[Scarecrow]

Scarecrow

Yeah, besides everything - incredible layering is observed in it ... you can tear off the crumb with lamellar fibers.
My household, spoiled with bread from the oven, said that this one is okay, you can also eat from a bread machine, delicious

Well, that's it - I switched to HP. First bread - Izyuminkin



Yummy, as always for 5 +

[kava]

kava

yeah, and did the heat come to you?)) Beautiful bread came out

P.S. Today I baked Sitny with sourdough in a bread maker. And there you can add 400 g of sourdough

[FRENCH BREAD WITH ZAKVASK]

FRENCH BREAD WITH ZAKVASK

450 g flour
250 ml of carbonated water (I took plain water for bread in the photo)
30 g butter (this time I took mustard)
2/3 tsp yeast
1 tbsp. l. Sahara
2 tsp salt
200 g of sourdough (100%) - I have a Frenchwoman.

We put the products in the bucket in the order recommended by the manufacturer, but so that the leaven is between the flour and water, we select the French Bread Program and go about our business:

How to bake French bread only with sourdough?
How much is it needed for 450g of flour in this case?

[DonnaRosa]

DonnaRosa

As far as I understand, you are new to baking.

Let's figure it out.

First, for what reasons are you going to completely and completely abandon production yeast? Keep in mind that any sourdough contains yeast that you want to give up, but only wild. That is, absolutely yeast-free sourdough bread will not work in any case.

Secondly, squeezing only sourdough bread without production yeast into the framework of standard bread-making programs is very problematic. Home-grown sourdough is a very sensitive, delicate and sometimes capricious organism with its own character and mood. Today she can raise bread in an hour, but tomorrow and 2-3 will not be enough. Therefore, baking in a sourdough bread maker is very problematic. Even the time to rise and the amount of leaven calculated by you can "work" every other time. But adding a small amount of commercial yeast helps to make the bread more predictable in terms of rise time, in this case the result will be more stable, but at the same time the bread will receive all the positive characteristics of sourdough bread.

Thirdly, I do not know what kind of leaven you have grown. They differ greatly in their lift and moisture content. Therefore, it is impossible to unequivocally answer your question: "Add this much sourdough per 450 g of flour, and French will be baked within the program."

When baking in a bread maker with only sourdough, without using yeast, it is best to use the Dough Program, then let the bread rise to the required size, and only then turn on the Baking. This option will not work with French bread, because the temperature on the Baking is not as high as in the standard program.

The second way is to use the French dough for kneading the Program and bake in the oven.

So, not everything is as easy as we would like

[MariV]

MariV

Summer is over - it's bad.
Old good friends are pulling up to the forum - this is comforting and pleasing

[DonnaRosa]

DonnaRosa

As far as I understand, you are a beginner in baking.

Let's figure it out.

First, for what reasons are you going to completely and completely abandon production yeast? Keep in mind that any sourdough contains yeast that you want to give up, but only wild. That is, absolutely yeast-free sourdough bread will not work in any case.

Secondly, squeezing only sourdough bread without production yeast into the framework of standard bread-making programs is very problematic. Home-grown sourdough is a very sensitive, delicate and sometimes capricious organism with its own character and mood. Today she can raise bread in an hour, but tomorrow and 2-3 will not be enough. Therefore, baking in a sourdough bread maker is very problematic. Even the time to rise and the amount of leaven calculated by you can "work" every other time. But adding a small amount of commercial yeast helps to make the bread more predictable in terms of rise time, in this case the result will be more stable, but at the same time the bread will receive all the positive characteristics of sourdough bread.

Yes, I'm a beginner.
Yesterday I read the forum for a long time.
I have set up a bread bake according to your recipe today.
My leaven (at the start) is "eternal",
but then I feed her with white flour.
Sifted the flour. I did everything as you do.
The gingerbread man was excellent.
And now I looked in, and the dough is high on one side,
and on the other, low. I do not know what will be there at the exit.
There are still 4.5 hours left before the finish line.
Thanks for the detailed answer to my teapot question.
I realized that yeast acts as a stabilizer.
If I ask stupid questions, I beg you not to throw tomatoes.
I promise to learn the basic tricks of baking.
I won't bake bread in the oven.
For me it is troublesome, hot, lazy and, in general, not a stone age.
I will show a photo of the finished bread, regardless of the result.

[DonnaRosa]

DonnaRosa

Experience is a gain. We all once started with something. There would be a desire. So, don't expect any tomatoes from us, study, ask questions, we will always help

4.5 hours before the finish - there will be a couple of rests, the top of the dough may not stand horizontally at this time, at the last climb it usually levels out.

We are waiting for what will happen at the exit

If you will not bake in the oven, then you do not have many options - either interrupt the programs and let the bread rise as it should, or use the Dough programs, leave time to rise and turn on the Baking. And if you use the standard program together with the baked goods included in it, then you will have to use a little yeast as a "guarantor" of a good result.

Experience is a gain. We all once started with something. There would be a desire. So, don't expect any tomatoes from us, study, ask questions, we will always help
4.5 hours before the finish - there will be a couple of rests, the top of the dough may not stand horizontally at this time, at the last climb it usually levels out.
We are waiting for what will happen at the exit
If you will not bake in the oven, then you do not have many options - either interrupt the programs and let the bread rise as it should, or use the Dough programs, leave time to rise and turn on the Baking. And if you use the standard program together with the baked goods included in it, then you will have to use a little yeast as a "guarantor" of a good result.

There is bread in the oven ... No, I won't. But I will refuse from the store. That's for sure.
: flowers: Please teach "to interrupt the programs and let the bread rise properly, or use the Dough program, leave time to rise and turn on the Baking."
That fits me.
But for now, I can only imagine.
I have a stove quite recently.

[DonnaRosa]

DonnaRosa

And you do not try to immediately grasp the immensity, every day you get a new portion of knowledge, master something new, and gradually everything in your head will line up into a clear system.

Your stove is the same as mine, so I will tell you in relation to the recipe given in this thread. You can bake in three ways.

1. Do everything according to the recipe given at the beginning of the topic. What are you doing at the moment (waiting for the result).

2. In the French program in 55 min. before the end, the actual baking begins. So, 1 hour before the end of the program, we open the lid and see how high our bread has risen. If you climbed almost to the edge of the bucket - the flight is normal, close the lid and wait for the end of the program. If we see that the bread has not risen enough, turn off the oven and wait another 30-40 minutes for the bread to be sufficiently distanced. Then turn on the Baking for 55-60 minutes. and bake bread.
This is best done for breads in the Basic Program because Rye, Whole Grain and French require a higher temperature than just Bake.

3. Most preferred if you want to completely eliminate yeast. Choose the Dough Mode within the Basic or French program, after the end of the cycle evaluate the rise of the bread, wait for sufficient proofing if necessary, turn on the Baking.

Zest, can you tell me, I have an LG bread maker and there is no baking mode in it, but there is a cupcake mode. Maybe after the regime, you can leave the dough on the layer, and then bake in the cake mode, otherwise the temperature regimes and the difference in programs are not indicated in the instructions. In a bread maker, sourdough bread is not very good, it seems to me that it has little time to rise, so it is both low and "heavy"

[skate]

skate

I'm not familiar with LG, but why not try it, the principle is the same. The only concern is that the temperature on the Cupcake may be low for bread, so it is better to try baking pure white bread first, without loading it with rye or whole grain flour. And then try to gradually dilute it with other flour, feeling the edge of what is permitted, determining how well it bakes by taste.

[DonnaRosa]

DonnaRosa We are waiting for what will happen at the exit

Third attempt in two weeks.
I am learning to bake good bread.
Ka promised - a photo.
Here's my new French sourdough bread.
"Like in the best houses in Paris"
According to the Raisin recipe.
Thank her very much for the time spent
for my initial training.

🔗
🔗
🔗
🔗

[DonnaRosa]

DonnaRosa

well, and who dares to say that you are not handsome? Excellent result.
How did you like the taste?

[DonnaRosa]

DonnaRosa
well, and who dares to say that you are not handsome? Excellent result. How did you like the taste?

Very tasty. (y) The real taste of French bread.
I am so grateful to you for the recipe, advice and support.
I just don't know why his roof has softened in places and lost its shape.

I just don't know why his roof has softened in places and lost its shape.

This is a feature of bread baked in a bread maker, I put up with it. At first, the even and smooth dome begins to "wrinkle" as it cools and loses its pristine mirror-smooth surface. If I need to get an ideal dome for some occasion, then 5 minutes before baking I open the bread maker and grease it with a loose egg and milk, and sprinkle it with sesame seeds or some seeds on top, in this case, the aesthetic perception does not suffer

Another little hitch happened.
The bread stuck to the mixer tightly and did not shake out for a long time.
Barely rocked it in the bucket.

I take out the paddle after the last workout. Then a small hole turns out.

I take out the paddle after the last workout. Then a small hole turns out.

Is it okay to touch the dough during the process?

What will you do to him? Gently lift the dough, remove and put back just as gently. I have 1 hour between the last kneading and the beginning of baking - this is quite enough for proofing and raising the bread.

What will you do to him? Gently lift the dough, remove and put back just as gently. I have 1 hour between the last kneading and the beginning of baking - this is quite enough for proofing and raising the bread.

That is, 1 hour before the end of the process, I can pull out the dough,
remove the spatula and put the dough in a bucket?

[the last]

Nope, not 1 hour before the end of the process, but after the last kneading, that is, kneading, then proofing for almost 1 hour and baking, after this kneading Kava pulls out the stirrer, by the way I also do this. My instructions even indicate the time when I can do it.

Zest, but my bread did not work out very well.
Baked on sour-milk sourdough, the sourdough itself increased 1.5-2 times. While she was baking ordinary bread and the bread maker was busy, she decided to feed the sourdough, maybe in vain, I added 200 grams. starter cultures 100 ml of water and 100 gr. flour (from the part that is according to the recipe), so it stood for 3 hours and increased by 1.5 times. Then everything is according to the recipe: the remaining water, the leaven (it floated up), I did not put the flour all at once, because I was afraid (it’s still not very good to guess the proportions with the leaven, then the thick dough is liquid), and all the other ingredients according to the recipe. I put on the French bread mode - 4 hours. At the beginning, heating for 20 minutes, then kneading for 13 minutes, after 5 minutes of kneading, I saw that the dough was liquid and added the rest of the flour. It turned out to be a soft bun. I didn't follow the baking further, went to bed, setting the alarm clock at the end of the program.
The result is that the bread did not rise very much, the crumb is dense, the bread seems to be "wet", but baked and the crust is completely white on top and slightly fried on the sides.
Well, it seems, she described everything, maybe a little chaotic.
Help me figure out where my mistakes are? Maybe I still need to do it on French sourdough, but I didn't succeed, the day before yesterday I threw it out, I didn't want to rise at all, next week I will try to make a new Frenchwoman. I also suspect that while I was adding flour, the temperature regime was violated. But I would like to hear the opinion of a professional and an ass in baking bread.

[the last]

Nope, not 1 hour before the end of the process, but after the last workouts, i.e.e kneading, then proofing for almost 1 hour and baking, after this kneading Kava pulls out the stirrer, by the way, I also do that. My instructions even indicate the time when I can do it.

If I catch time after the last batch
and start shifting the dough and removing the mixer,
then logically I will reduce the time of the last rise of the dough?

[DonnaRosa]

DonnaRosa

The spatula is shaken out along with the bread, mainly when baking sourdough bread. But since in Panasonic there is a period of temperature equalization, which can be different each time depending on the ambient temperature, then the time of the other stages also varies. Therefore, I do not bother myself with "catching" the last kneading and taking out the spatula, it is easier for me to get it out of the bread after it has cooled down.

If I catch time after the last batch
and start shifting the dough and removing the mixer,
then logically I will reduce the time of the last rise of the dough?

It is necessary to remove the mixer not after kneading, but after the last kneading, these are different things. And you won't be doing this indefinitely, so it cannot significantly reduce the time of the last rise. Well, 5 minutes maximum.

[skate]

skate

It's a pity you didn't get the bread

What can I say here? No temperature regime is fatally violated while you regulate the bun ...

Here I have only one option. If on this program you normally get French bread according to the instructions (or not according to the instructions, but purely with yeast), then the point is only in your sourdough. This recipe is designed for a fairly strong active leaven, which takes over the main work of raising the dough, and yeast is used as an additional auxiliary force, one might say, a safety net. It can be seen that the strength of the leaven was not enough for the program time.
There are two ways out - either to increase the amount of yeast so that the bread can fit into the allotted time, or to increase the strength of the leaven.

And how to figure out the sourdough, it seems to grow, bubbles, beautiful "strings" while stirring, and the result is always similar

It is necessary to remove the mixer not after kneading, but after the last kneading, these are different things.

The instructions do not contain the word "crush",
there are: kneading, lifting and baking.
When does the kneading take place?
Sorry if my question sounds silly.

[DonnaRosa]

DonnaRosa , in Panasonic, the instructions do not indicate the warm-up time :(
Zest as I wrote about it ...

But since in Panasonic there is a period of temperature equalization, which can be different each time depending on the ambient temperature, then the time of the other stages also varies. Therefore, I do not bother myself with "catching" the last kneading and taking out the spatula, it is easier for me to get it out of the bread after it has cooled down.

And how to figure out the sourdough, it seems to grow, bubbles, beautiful "strings" while stirring, and the result is always similar

although in this Section there is also a sincere Moderator, but she will also begin to be indignant if we turn this topic into a discussion of leavens. After all, we already have our own temka for each leaven, it would be better to go there and already on the spot deal with the conditions of detention, feeding, storage, temperature conditions ... usually the legs grow from there.

[DonnaRosa]

The instructions do not contain the word "crush",
there are: kneading, lifting and baking.
When does the kneading take place?
Sorry if my question sounds stupid.

DonnaRosa

In a nutshell, so. After kneading, the dough begins to ferment. During its fermentation, bubbles of carbon dioxide are formed, which help to loosen the dough. However, too much of them slows down fermentation. There is only one way out - to "expel" carbon dioxide from the dough a couple of times and saturate it with oxygen. It is for this that there are actually workouts. In a bread maker, these are several turns of the mixer, under the influence of which the dough "settles" and then rises again.

[DonnaRosa]

DonnaRosaIn a nutshell, so.After kneading, the dough begins to ferment. During its fermentation, bubbles of carbon dioxide are formed, which help to loosen the dough. However, too much of them slows down fermentation. There is only one way out - to "expel" carbon dioxide from the dough a couple of times and saturate it with oxygen. It is for this that there are actually workouts. In a bread maker, these are several turns of the mixer, under the influence of which the dough "settles" and then rises again.

Yes, sometimes, by the sound of the stove, I hear
that stirred for a very short time and then calmed down again.
Should this moment be tracked or can it be calculated?
When approximately does this happen in a Panasonic 255 stove?

[DonnaRosa]

DonnaRosa

you were given that scar from the stirrer on the bottom of the bread. If you really want to get rid of it so much, then you will always have to watch the time of the last workout, it will not always happen at the same time (due to the fact that the period of temperature equalization fluctuates). I never set out to calculate this moment. About an hour before the start of baking, plus or minus some minutes.

[DonnaRosa]

DonnaRosa you were given that scar from the stirrer on the bottom of the bread. If you really want to get rid of it so much, then you will always have to watch the time of the last workout, it will not always happen at the same time (due to the fact that the period of temperature equalization fluctuates). I never set out to calculate this moment. About an hour before the start of baking, plus or minus some minutes.

It's not about the scar, but about the fact that I can't get the bread out of the bucket.
And shake and knock and rock. And the bread sits firmly in the bucket.
The spatula itself sticks not only to the bread, but everything sticks there together,
sticks to the bucket at the connection point.

And shake and knock and rock. And the bread sits firmly in the bucket.
The spatula itself sticks not only to the bread, but everything sticks there together,
sticks to the bucket at the connection point.

wow, how serious it is. When baking sourdough breads, the stirrer almost always remains in the bread, but I don't experience any particular problems, it is enough to make 3-4 energetic "shakes", and the bread pops out together with the stirrer.

wow, how serious it is. When baking sourdough breads, the stirrer almost always remains in the bread, but I don't experience any particular problems, it is enough to make 3-4 energetic "shakes", and the bread pops out together with the stirrer.

I end up falling out without a scapula.
But I shake for a long time.
Can you give me a link for two or three different recipes,
Are you baked bread?
Maybe not white, but gray or dark.
I want to learn from you.

Oooooo, and what kind of bread she bakes in the oven, as I saw ... I just got sick and switched to the oven

Oooooo, and what kind of bread she bakes in the oven, as I saw ... I just got sick and switched to the oven

Why go to the oven if there is a stove?

First, it's good to play around with HP and dry yeast, then with live yeast, and then you want that very homemade aromatic sourdough bread and with a ruddy crispy crust ... It is impossible to explain - you have to try it to compare!

In the evening I put everything in a bucket - French
according to Iyuzminka's recipe,
(added a spoonful of sour cream to the recipe), programmed.
In the morning I got some bread.
🔗
🔗
Zest, I love you.

[DonnaRosa]

DonnaRosa

milk jelly. Beautiful bread!
I usually make this bread on the timer, I don't catch the last crunches and I don't follow anything.

Zest, I love you.

oh, girls, and how much I love you all, that's why my account at the forum has gone for years

Zest, there are no words to express gratitude !!! Thanks to you with Viki, I got the sourdough and the breads are excellent.
I baked French ... What flavor, what airiness ... the crust is thin and crispy.
I baked completely without yeast and half the recipe, increased the sourdough to 300 grams. The total weight of the finished bread is 650 gr.
Proofing increased more than 2 times. When I began to bake it, it drifted further, I thought it would come out of the bucket. I think that it eventually increased 3-3.5 times, or 4 ... I'll try to bake it again, following the same recipe, I'll see.

Tell me, do you have to put yeast? I have a strong leaven.
Should you feel sourness to taste? And then what is it, white bread with sourdough, I get sour

[Romashka80]

Romashka80

If you are going to bake on an automatic program, then you need to add yeast (but it just won't work on Baking - the temperature will be too low). My leaven is not weak, but when using a bread machine, in which the time is regulated, I add yeast.

Your white bread can be sour for several reasons:

- peroxidized leaven,
- overexposed dough,
- overexposed bread in proofing,
- a combination of one or more of the above reasons.