I want store-bought bread!

After two months of almost daily operation of a bread machine (rye, white, bran, with cheese, etc.), now I WANT ONLY STORE !!!
I like white bread (for its taste and aroma) and Darnitsky bread (for sourness and softness inside), and bread is brought to the store not in packaging, but on pallets!

Well, I could not find for myself a recipe for a similar bread!

In KhP it turns out only "Stolichny" ("Izmailovsky)" - round, but you won't be full of it!

Has anyone faced such a problem?

Aha! My peasants also wanted store-bought bread ...

My husband, too, somehow wanted to shop. I bought it, ate a piece and threw it away (smelly and tasteless bread). And so it became moldy, which no one needed. Even the dog refused to eat, although it is omnivorous. No longer wants, and for a long time.

["Why is the store bread tastier !?"]

I WANT ONLY STORE !!!
I like white bread (for its taste and aroma) and Darnitsky bread (for sourness and softness inside), and bread is brought to the store not in packaging, but on pallets!

Well, I could not find for myself a recipe for a similar bread!

Then you have a direct road to the topic "Why is the store bread tastier !?" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4325.0

I read it, but I still want to shop!

I read it, but I still want to shop!

Uuuuu, what kind of mother I have ...

For more than three years I have been baking bread at home, but somehow I didn’t miss the store. My men, if I don't bake for a week, start to get nervous "well, at least put it in HP"

I bake bread in the oven according to a simple recipe, as my grandmother once taught. I don't know, maybe it can be adapted for a bread maker. For 1 liter of water 1 tbsp. l salt, 0.5 tbsp. l dry yeast, flour on demand (up to soft bread dough). From this portion, 3 loaves of bricks come out (factory form). Of course, the bread tastes better than the store bread, but without any "bells and whistles".

Please, experienced bakers, share the bread recipes, well, very (in your opinion) similar to the store!

Otherwise, too many ingredients are wasted on my experiments ...

I have been baking bread for 2 years in KhP - but only white bread - and it certainly is not like the store one. But for myself I still buy brown bread "Pozhivny" - well, rye bread is not the same in KhP and that's it. By the way, I rarely eat white bread - if I wanted to. But the bases of the store "Pozhivny" (but just a specific bakery) I can't - especially when straight from the tin and with a baker

[Rita's mom]

Rita's mom
I'm pretty sure you're baking sourdough bread. I say this based on my own experience (and not only). I used to bake bread only with yeast, without sourdough, and after a while such bread became so boring that we switched to store-bought bread. Then they returned to their home again. And such a cycle was familiar to us, we did not understand what was the matter, but simply perceived it as eccentricities of our taste buds. After I grew the sourdough and started to bake bread exclusively on it, we don't even remember the store-bought bread, and this has been for more than two years! And even when we go to visit, we take our homemade bread, store bread already well, absolutely - we don't want to at all!

And if you are afraid of sourdough, you can bake in a dough, it can be indistinguishable from sourdough

On ripe dough, it is also closer, with sourness it turns out to be light. Mine are not drawn to the store in any way. Once I left, I baked a strategic stock for my husband and put it in the refrigerator. A little bit was not enough, so I gave him valuable instructions on my cell phone and he baked it himself, but did not go to the store across the street.

Thanks for the advice, I somehow did not think about the leaven / dough !!!
Is that instead of dry yeast began to add live and naturally only under "manual" control of the baking!

In KhP now I just knead the dough and wheat, and rye, and butter. At first, when they bought a bread maker, they baked in it, but somehow quickly got tired of bread. Something wrong. I switched to the oven and the bread is much tastier. We rarely buy a store store, well, if it's already force majeure. And it's not at all troublesome - the bread is in the oven. Recently I grew MK leaven from Admin, so now white bread is resting, black bread is in use

[Rita's mom]

Rita's mom
I'm pretty sure you're baking sourdough bread. I say this based on my own experience (and not only). I used to bake bread only with yeast, without sourdough, and after a while such bread became so boring that we switched to store-bought bread. Then they returned to their home again. And such a cycle was familiar to us, we did not understand what was the matter, but simply perceived it as eccentricities of our taste buds. After I grew the sourdough and started to bake bread exclusively on it, we don't even remember the store-bought bread, and this has been for more than two years! And even when we go to visit, we take our homemade bread, store bread already well, absolutely - we don't want to at all!

I completely agree!!!
My mom loves the taste of Soviet store-bought bread. Whatever I did to her, it was all wrong. Until I began to bake with sourdough - the simplest recipe - flour, water, leaven, salt. No sugar required and no butter. This one is her favorite. And ripe dough in the refrigerator helps out too. A completely different taste is obtained. Now I am carried away by cold fermentation of dough (not a piece of starter dough, but everything - it turns out very well. There are a lot of recipes on the site, you can choose the most convenient one in terms of time, cost and of course taste.

This one looks like a store (in early childhood):
Millet flour. 350 g
Rye flour 50 gr
Salt 1 tsp
Oil drain. 15 gr.
Water 300 gr.
Apple vinegar. 10 gr.
Yeast 1 tsp (if saf-moment) or 2 (if saf-levure)
The size is medium dark crust!
Good luck