French sourdough bread in a bread maker

Agree. Judging by the photo, bread according to this recipe in Panas turns out to be the same - smooth and golden for everyone (in the photo you cannot distinguish one from the other, well, they are very similar).

[zalina74]

zalina74the bread is just exceptionally beautiful, I must also try it from 1st grade flour while I have it.

Agree. Judging by the photo, bread according to this recipe in Panas turns out to be the same - smooth and golden for everyone (in the photo you cannot distinguish one from the other, well, they are very similar).

The bread should not only be tasty, but also beautiful.
Late last night I pulled a similar one out of the stove.
A sourdough oven made from a small amount of flour (350gr) was adapted.
Its proportions are pleasing to the eye.
My favorite size. (C)
I sometimes mix flour (a small amount) into the main a / c in my mood.

Somewhere I once read that each of our baked bread expiates the sin of the earth.

Especially in x / n programmed?
Your sourdough bread recipes are my favorites.
As soon as I bake, I wish you health every time.
And I always remember how you first met me good-naturedly,
teapot, with my new x / n on the forum.

[zalina74]

zalina74the bread is just exceptionally beautiful, I must also try it from 1st grade flour, while I have it.

Basja, Thank you .

This recipe is a real lifesaver. When there is neither the strength nor the desire (and this happens) to bake bread, an excellent result is obtained with a minimum of any costs. Just yesterday I baked it. I never tire of admiring him! And I will definitely try with whole grain flour.

And here is my handsome man!

I have a stove LG The French program lasts 4 hours, 15 minutes before the start of baking, it stopped the program and let the bread rise to the end of the bucket, then the "cake" program (in the sense of baking).
What kind of leaven I have - I have no idea, my friend brought it and says - bakes, so I bake. Several times I fed her with rye flour, and the last couple of times with wheat flour of the 1st grade.
We will taste the taste in the evening when everything is gathered.

The bread turned out to be very tasty - today they finished eating, in 3 days the bun remained soft and fragrant! Everyone is delighted!

Still, when baking on a French program (and according to a French recipe) with sourdough in KhP, the main task is to catch the sourdough at the right stage. It itself must be strong and the stage of maturation must be successful. It is very important. My weird sourdough, codenamed "Hi Pancakes," is raging. Very strong. The bread raises with a bang. This one has no yeast at all. The gluten of the crumb already glitters in the flash of the camera.
And the leaven itself

[Scarecrow]

Scarecrow

Still, when baking on a French program (and according to a French recipe) with sourdough in KhP, the main task is to catch the sourdough at the right stage.

you speak the truth. For my Panasonic I take the leaven in a slightly unripe state, counting on "ripening" during the temperature equalization. If the batch starts immediately, it should be taken at the peak of activity.

Without yeast, of course, it is also possible, but already with some experience in baking sourdough bread. When the "sixth sense" determines at what moment to send the leaven into bread.

If you are plagued by vague doubts, then a small amount of yeast for a stable result will not be superfluous so that immediately at the initial stage it does not discourage the desire to bake

[Zest]

I dreamed that when buying a bread machine, the first thing I did was to bake Iziuminkin French sourdough bread. Finally my dream has come true - I bake bread in the oven.I did everything according to the recipe (except for yeast, I never added it), the bread turned out to be very tasty, but the roof was blown off. The second bread was more successful, but sour a little more than I expected. I realized what my mistake was - the temperature equalization in the French mode is very long, it takes me two hours. Then she baked the same bread on the main mode. She took the sourdough in both cases at the ripe creamy stage, when it has a lot of bubbles, but it still does not think to run away. The bread is excellent. Now I bake this bread only on the base. And yesterday, well, I had a lot of leaven (they had to come and pick it up and couldn't), and it was so good and smelled so delicious that I regretted throwing it away, and risked putting it all into bread, 520 grams of leaven !!!
I quickly counted the recipe and put the bread on Basic mode.
For some reason I was not afraid, I was sure that the bread would turn out good, and I was not mistaken. The bread is very tasty and aromatic, there is a slight sourness, very pleasant. Airy, you squeeze, and it immediately takes its previous shape. I came to the conclusion that the bread cannot be spoiled by the amount of leaven, the main thing is to put it into bread on time. After all, ready-made yeast dough is essentially a sourdough, only with additives.
Thank you very much Zest for a wonderful bread recipe.
And here is my yesterday's bread:

And I want to show off my husband! He was grooming my sourdough all week. I thought that I was leaving for my sourdough. She returned, and she is thriving, not even a drop of acid. And he baked bread like this:

This is yeah yeah well .... congratulations, we have another fermentor!

Excellent bread and an example to follow too! So, men are all - you can trust to groom such a gentle animal! I will definitely tell my husband and show the photo so that in case of something I do not shirk

Yeah, and I'll show you too, otherwise he is afraid to go straight to her, so he needs to leave and there is no one to leave the "child".

He just sees how much emotion is invested in this animal. And sometimes I find him reading our forum.

Wow! well, welcome Freken Bok-NEXT!

[Freken Bock]

expensive Freken Bock! why not put this bread in the competition "What does the beloved cook ..."?
by the way, bread is more difficult to make than to fry meat - talent is needed here, but for meat - only good sources

Well, it's a bread maker, not a husband! He is still preparing the dough for my arrival.

absolutely disagree !!! - it CANNOT be HP!
HP is a machine - what you put (and in what proportions) - then it will give you a balabonite!
I continue to insist on participating in the competition! especially if he also prepares the dough!
my husband fries pancakes - but only "if you hammer me the dough"
I think that this bread should definitely take part in the competition!

[Freken Bock]

Freken Bock

ardent greetings to my husband. Wow, how imbued)) Real talent
The bread turned out to be the most excellent

Girls, I conveyed praise to my husband. Proud. I hope it will last until the end of March. That is how long he needs to go for leaven.

I baked this bread and fell in love
I usually like variety, so that the same recipe twice in a row - neither, nor, but here I only bake it for three months
the bread is incredibly tasty, though I bake it exclusively in the oven
I got the whole family hooked on him, now sometimes relatives order him to take out
Recently I accidentally discovered that this bread with pumpkin oil is very super combined - at first I thought that it was an unusual taste, then I tried it again - and really gives pumpkin oil to this particular bread an amazing taste

[Zest]

I baked this bread and fell in love
I usually like variety, so that the same recipe twice in a row - neither, nor, but here I only bake it for three months
the bread is incredibly tasty, though I bake it exclusively in the oven
got the whole family hooked on him, now sometimes relatives order him to take out
Recently I accidentally discovered that this bread with pumpkin oil is very super combined - at first I thought that it was an unusual taste, then I tried it again - and really gives pumpkin oil to this particular bread an amazing taste

Indeed, a very tasty and extremely successful bread recipe.
In our family, he also took root forever. Zest huge gratitude from our whole family!

I only bake French white breads. In any form - with such and such leaven, with yeast, but only French. The family only eats it. No bread with the addition of something will recognize and that's all.

Girls, I'm very glad that the bread tasted good

Me too, if I bake in a bread maker, then mostly only French

Can you please tell me, I bake bread with "French" sourdough, everything is fine, but it is a little sour (not too much), I understand that this is the sourdough itself, but if you add it after an hour or two after kormesh, it may turn out to slightly reduce the sour taste ...

And another question: how to make large-porous bread? Can anyone have a recipe?

If it is acidic, perhaps the sourdough is peroxide, read in the topic about sourdoughs how this can be eliminated

Girls, I have a kenwyd 450, tell me on what mode you can bake French bread?

How on which? Program No. 5 is called "French bread"

Can you please tell me, I bake bread with "French" sourdough, everything is fine, but it is a little sour (not too much), I understand that this is the sourdough itself, but if you add it after an hour or two after kormesh, it may turn out to slightly reduce the sour taste ...

And another question: how to make large-porous bread? Can anyone have a recipe?

That's right, if you put the leaven in the creamy stage, that is, an hour or two after feeding, the bread will not sour, I always do this.
Look Italian for large-pored bread, delicious!
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=13642.0

Tell me, please, and if the leaven is not French, but Kalvelevskaya, then instead of 200 grams of leaven (100g flour + 100g water), you need to take 160 grams of Kalvelevskaya (100g flour + 60 grams of water)? And add the missing 40 grams to the water from the recipe (250 grams)?

Chuchelka specializes in this sourdough - she will better tell you how to calculate https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7314.10

[kava,]

kava, After all, it may well be that she will not answer tomorrow, and I have to put bread on the day! Well, what do you think, logically so it turns out, as I wrote?

Elisssa, I never baked on Kalvelevskaya, maybe this post will guide you
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7314.0

[kava,]

kava, Thank you very much, now I realized that I counted correctly. In the link that you gave me the last, it says that if you do not have yeast at all, then you need to take more yeast, 240g. So 160gr will definitely go for this recipe!

[Elisssa]

ElisssaYou counted everything correctly. You can focus on the amount of flour and the amount of water. If you need 200 gr. sourdoughs, where water and flour are 100 grams each, and you have 100 to 60, then you can safely take so much leaven so that it contains 100 grams. flour and add 40 gr. water to the recipe, or you can take it so that it was 100 gr. water and take away the "excess" flour from the recipe. In this case, 160 gr. Your ferment is simple and reliable. Good luck to you!

HURRAH! The result is bread! In the French recipe, I did not change anything, only added 200 sourdoughs, respectively, reducing by 100 grams. flour and 100 ml. water. Yes, and I added a third of a teaspoon of yeast, because my starter culture is still young, only two growth cycles of 3 days!
First I put it in the "dough" mode, and then - on "Baking" for an hour and a half. The bread is awesome! This is my second attempt at sourdough baking ... the first was unsuccessful - from whole flour in the "diet" mode - not baked.

[Zest]

Zest
And again I am with French sourdough! Again my family is awakened in the morning by the divine aroma French bread with sourdough and mineral water according to your recipe Thank you very much, Zest- Lena
That's how I wanted to illustrate the crumb of this bread

🔗 🔗

What happened, you be the judge

[lana7386]

lana7386

very beautiful bread turned out! Looks like a noble leaven was grown

[Zest]

Looks like a noble leaven was grown

Thank you, Zest , your school and recipe!
The sourdough was created like this - it was born
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4782.0

Girls! I really need help! She leavened her niece. It is clear that one has to come to hearth breads gradually. I want her to learn how to handle the leaven for now. She advised her to bake this first sourdough bread. But she has a Gorenje bread maker. Says - a copy of Bork. A girl in another city, we are talking on the phone. What can I advise her? KIND, then turn off the bread maker for 6 hours, and then BAKE? Help out !!!

[Freken Bock]

Girls! I really need help!
A girl in another city, we are talking on the phone. What can I advise her? KIND, then turn off the bread maker for 6 hours, and then BAKE? Help out !!!

Freken Bock

I would advise her to complete the French Bread program on her HP. as close as possible to the Panasonic program. And take the recipe either from our Instructions or
from Raisins on mineral water in HP It will definitely work out. But you don't need to start kneading right away, because in our KhP all the products "get wet, the leaven works for about two hours just in a bucket, and then kneading and for 3 hours the dough rises with two strokes.
Girls with BorkAmy can clarify something

[lana7386]

lana7386Yes, I gave her Iziuminkin's recipe as a win-win. And then she looked, in her bread maker French pastries are baked on the Main

[lana7386]

lana7386Yes, I gave her Iziuminkin's recipe as a win-win. And then she looked, her bread maker French pastries on the Main bake

I always bake in French, sometimes on the timer until 10 o'clock
No, Zest bakes in French, now I looked again 🔗

[lana7386]

lana7386 and I bake in French. But after all, we have Panasonic, and me, and you, and Zyuminka. And in Gorene, the French mode is only three hours. So I began to doubt.

[lana7386]

lana7386Yes, I gave her Iziuminkin's recipe as a win-win. And then she looked, in her bread maker French pastries are baked on the Main

I am so worried that it is difficult to understand me. I meant my niece's bread maker, Gorenje.

[Freken Bock]

I am so worried that it is difficult to understand me. I meant my niece's bread maker, Gorenje.

I understood you perfectly Freken Bock... Describe the French program for her according to Panasonic, and she will turn it on and off on her own or adjust it to the longest program on her HP and withstand 2 hours before mixing the first one, so that the leaven works, like we did during the Leveling period!

Okay, let's try! Thank you!

girls who have Panasy, please write down the French time mode. I have a Mulya. There, the longest - Whole Grain - lasts 3.45 in total. I would like to understand when to turn on and off, how much to interfere. Please