Bread maker Brand 3801. "French bread" program - 5

FRENCH BULK

recipe from the manual for the Brand 3801 bread maker

1000g, dark crust, 5th program

water 365ml
salt 2 tsp l.
wheat flour 620g
yeast 1.5 tbsp. l.
1st batch


2nd batch


3rd batch


4th batch


The roll is on its way.



finished weight 864g

Vika, well, I waited!

It's okay, just explain, oh, about the third photo ... Is the top blown away or what?

Now you can go to bed with peace of mind "under the crunch of a French roll"!

Vika, well, I waited!

It's okay, just explain, oh, about the third photo ... Is the top blown away or what?

Now you can go to bed with peace of mind "under the crunch of a French roll"!

The top was a little like that, and when I pulled it out again, I broke it, ate pulled the loaf out of the bucket. But it seems to me that the top is too uneven, or what?

You know, I, of course, already want to sleep and my head is already cooking so-so ... Does this size of bread suit you? I would try the same recipe, but for 500 grams of flour ... The bread will be lower, and, accordingly, the roof should be more even ...

Was the window closed when you photographed? Draft anywhere?

Vic, you have a normal roof! It happens that it is blown away ...

Let's go sleep!

FRENCH BULK- incision

[Program 5, "French"]

Program 5, "French".

After examining the table of the "French" mode and comparing it with Panasonyev's one, I began to doubt - and not you never know - the total time is 4 hours 25 minutes compared to 6 hours?
And in vain she doubted!
The results were very encouraging!
True, I made my own changes to the recipe - I added a tablespoon of butter.
I chose for 750 g, the crust is dark.


Water - 275 ml
Salt - 1.5 tsp.
Wheat flour - 465 g
Pressed yeast - 8 g
Butter - 30 g

In the process of mixing, I added some water, 2 times 1 tbsp. l.
But this is individual! I don't like thick dough.

During baking, I cautiously looked through the window - the dough rose strongly.
But everything is complete OK!
The bread turned out like a real French bun, only the shape is different - nostril, with a thin crispy crust!
A very good program!
In addition:

Please pay attention: it is better to take flour for bread of this quality - bakery.
And, given that this bread machine has the ability to program, add time for 1 and 2 kneading - - 5 minutes each, with 1 - 2 rest - also 5 minutes each.

Or, if time permits, turn it on on prog. 5, after 2 rests, turn off and start again. (I accidentally got it - it's me, after explaining Helena Br decided to play with the button on off - it turned off for me, good - time has passed only 20 minutes, I started it in a new way - it turned out that it was necessary!).

Girls, that's what happened to me with French, and I got higher than the bucket, handsome man, even bubbles were visible, and when baking began, bam! and everything., cut it when it cooled down, tasted it, very tasty, crispy, but the roof Even my family asked what happened to me. Tomorrow I'll torment him again, but with different yeast.

BREAD "TOAST"



"French" mode, weight 500g, medium crust.

milk 150ml
water 100ml
salt 1 tsp l.
sugar 2 tbsp. l.
butter 60g
wheat flour 320g
corn flour 100g
yeast 1 tsp l.

35 minutes before the end of the regime, the crust fell a little, apparently flour should have been added? the dough was thin.
The first time I guessed, after the last kneading, take out the mixer, a small hole turned out in the finished bread.
Delicious bread.

Instruction to HP Brand 3801 page 20, sign "If the bread did not work out", column 4, line 5 - "too much yeast".

Ol and you baked French on what yeast?

🔗
🔗

Well, I rummaged in my refrigerator and found some kind of dry yeast - some patmaya - I put it again exactly according to the recipe, with one teaspoon of dry yeast, "French", set the crust dark, and the weight - 1000. I made the bookmark at 750 g ...

I did the batch, as last time, double - first 20 minutes, then turned it off and started the program anew.
The cut is tomorrow.

Hello everyone! take it into your ranks, became the happy owner of the Brand bread machine and decided to be the first to cook up a French bun, because the layman made many mistakes for the first time in baking, added a little water between kneads, it seemed that the dough was very thick, and accidentally knocked down the program and had to restart , in general, the first experience here, it seemed to me that he did not rise well (although I opened the lid several times out of curiosity): - \ I apologize right away for the quality of the photo, this was cut and eaten this morning in half a day (medium crust, 500g)
🔗
just baked HP of the second Frenchie (dark crust, 500gr), I like this one more
🔗

French bread for 750 grams, but with half the yeast rate on delayed start. The crust is medium.
She put it at 22 o'clock, was supposed to be baked by 7-30 in the morning.

Here's what happened:

French in the afternoon.

French bread for 750 gr., But with half the yeast norm on delayed start. The crust is medium.
She put it at 22 o'clock, was supposed to be baked by 7-30 in the morning.

Here's what happened:

And good bread!

MariV-Olga, thank you!

French bread for 750 grams, but with half the yeast rate on delayed start.

Lena, beautiful bread !!!

French in the afternoon.

Oh, how full of holes !!!!

French in the afternoon.

what did I do wrong with French, all according to the recipe, but it is dense and did not rise

Well, I rummaged in my refrigerator and found some kind of dry yeast - some patmaya - I put it again exactly according to the recipe, with one teaspoon of dry yeast, "French", set the crust dark, and the weight - 1000. I made the bookmark at 750 g ...

I did the batch, like last time, double - first 20 minutes, then turned it off and started the program anew.
The cut is tomorrow.

tell me why the weight was set at 1000g, and not 750? to increase the time?

tell me why the weight was set at 1000g, and not 750? to increase the time?

Olya probably wanted 1000 just a stove for 3 weights.

[Rustic Rye Sourdough BreadProgram 5 "French", mode for weight 1000 g, crust - dark]

Rustic Rye Sourdough Bread
Program 5 "French", mode for weight 1000 g, crust - dark.

🔗

The recipe is almost from a recipe book.
Rye onion sourdough (semi-finished product) - 150 g
Water - 200 ml
Whole-ground wheat flour - 350 g
Flaxseed flour - 10 g
Sesame flour gluten-free - 10 g
Sea salt - 1 hour l.
Linseed oil - 1 tbsp. l.
I made a bookmark for dry products as for 750 g, and set the mode as for 1000 g with a dark crust - in order to properly brown the crust - they love me so much.
The last rise in this program in this mode is good - an hour and a half and baking time - ten hours

French on program 5, recipe from the instructions for CP for bread with a ready-made weight of 1000 g.
With my changes - I made a dough - all the yeast, 100 ml of water and 50 g of flour, left in a bucket from 9 to 15 hours, then 20 minutes on program 5, turned it off and put it back on "French" with the addition of 30 g of butter.

[OLYA !!! BREAD BEAUTIFUL !!!]

OLYA !!!
BREAD BEAUTIFUL !!!

Well, my household loves French rolls! I bake for them! And I love it myself with butter ...

Yes .... beauty !!!!. I will definitely repeat.
Ol, I ask for dummies how I am
1. "made a dough - all yeast, 100 ml of water and 50 g of flour, left in a bucket from 9 to 15 hours" stir and wait the time right? is the milk warm? and I now began to use pressed, live yeast on an average bun, I know you put 8 grams and for 1000?
2. What kind of crust was exposed?
3. then incl. 5 program for 20 minutes looking at the kolobok and off and on again?

please tell me, I'm confused if you come across a recipe to determine the weight for which you need to add all the components? or on the amount of flour, otherwise I already read it on the forum.

[Anya]

Yes .... beauty !!!!. I will definitely repeat.
Ol, I ask for dummies how I am
1. "made a dough - all the yeast, 100 ml of water and 50 g of flour, left in a bucket from 9 to 15 hours" stir and wait the time right? is the milk warm? and I now began to use pressed, live yeast on an average bun, I know you put 8 grams and for 1000?
2.which crust was exposed?
3. then incl. 5 program 20 minutes looking at the kolobok and off and on again?

please tell me, I'm confused if you come across a recipe to determine the weight for which you need to add all the components? or on the amount of flour, otherwise I already read it on the forum.

Anya, I didn’t do it on purpose - I wanted to bake in the morning, but it didn’t work out, but I already took out the yeast from the freezer - I threw it into a bucket, poured some water and put a little flour, by 15 o'clock they had already stood - rose and fell. All the same (don't throw it away!) I added flour, salt and set to knead - in the process I added water, and after 20 minutes turned it off, threw in the oils and started the program again.
This is not an example for repetition, but just personal experience!
Master simple, proven recipes - I wrote which ones specifically. And then you will move on to more complex ones.
How much flour was exactly - about, about 480 g - I know exactly how much yeast - because I cut a pack of 100 g into 8 g pieces and put them in the freezer. The main parameter is kolobok; formed - and you can safely move away from the stove. I understand that this is no longer auto mode, but I've gotten used to it since 2007.
The book contains basic recipes - correct, focus on them and everything will be OK!

[French]

It turned out to be a very funny experiment with French from the instructions to Brand, program 5. Here the girls wrote something about changing the regime - either less yeast, or something else - I don't remember now, but then I did everything and it turned out practically Ganin's buns "French butts" It will be necessary without sophistication to try French from the instructions

I baked a Frenchie again! Everyone is happy - both my peasants and me - well, it's good!

Water - 250 ml
Salt - 1.5 tsp.
Wheat flour - 450 g
Pressed yeast - 7 g
Butter - 30 g

She weighed the flour and sifted it into a bowl, put frozen yeast in it.
After 10 minutes, I rubbed the yeast with flour.
I put this mixture into the HP bucket.
I diluted the sea salt in water and poured the flour mixture.
On prog 12 - noodles - rolled a bun and set program 5 with a delay of 1 hour - weight 750, crust - dark.

In HP Brand


A day later, according to the same recipe, I baked in HP Panasonic. No crust is exposed here.


The bread does not differ in taste.

[Rustic bread.]

1. Rustic bread.
Program No. 3

Strictly according to the instructions for the bread maker.

Weight 750g with crust. No delay.

Water - 275 ml.
Salt - 1.5 tsp.
Wheat flour - 370g.
Rye flour - 90g.
Yeast - 1 tsp



Baked well, evenly. There was no brightly dark crust. The taste, in my opinion, was ... practically none, that is, ordinary bread. I don't really like that. The wife said - "what did you want from simple water and flour."
2.French bread.

Program 5
Weight 750g
Medium crust.
The recipe from the instructions for the Brand 3801 bread maker.

These photos using dry yeast SAF-MOMENT:









These pictures are using compressed yeast. I don't remember the mark ... I didn't climb as much as on dry ones:





The taste is excellent ... For my taste, FRENCH bread, the most delicious

The first one came out gorgeous !!! the second is also good in my opinion (but I'm not special)! only in my opinion you cut it hot, or not? the crumbs are jammed. Vadim, and buy a slicer in Moscow, it can be found from 1000 in my opinion, you know how cool the slices look - it folds from me, it does not take much space.

[Vadim,]

Vadim, Congratulations on your French!

[Bread with semolina and wheat germ]

Bread with semolina and wheat germ



Semolina (semolina) - 100 g
Wheat germ - 15 g
Wheat flour - 350 g
Granulated sugar - 1.5 tbsp. l.
Salt 1.5 tsp
Sour milk - 2 tbsp. l.
Water 250 ml
Pressed yeast - 7 g
Rust oil - 1 tbsp. l.

In a bowl I measured flour, semolina, embryos, pressed frozen yeast, granulated sugar and salt. I rubbed it with my hands until smooth and left it for 5 hours (it happened!). Then I poured it into a bucket of HP, poured it with boiled water on top, added yogurt, put it on the "Noodles" program - to roll a bun.
In the process, I added about 2 tbsp. l. flour. At the end, I added rast. butter and put on the program "French bread" - a dark crust, weight - 1000 g.





On the palate - it is already difficult to surprise with delicious bread - but this ...

[Wheat bread with semolina and gluten-free flour]

Wheat bread with semolina and gluten-free flour



Wheat flour - 320 g
Semolina (semolina) - 100 g
Sesame flour - 15 g
Rice flour - 12 g
Granulated sugar - 30 g
Salt - 6 g
Pressed yeast - 7 g
Milk - 300 ml
Rust oil - 2 tbsp. l.

We weigh everything dry into a bowl, there yeast, leave for 15 minutes, then grind, transfer to a bucket of HP, pour milk of room T.
On "Manual" I set 1 hour of heating.
Then to program 5 - French, dark crust.
The dough was very dense, but did not add liquid. Therefore, the bread turned out to be low.

MariV, Olya, great bread, you can dream of such. I bake these playing with auto modes - there are no manual modes, and the third stove (two amen) bakes very much. I poke, poke with buttons, because the modes are peculiar ... and here - oh what ... Well, bread. Eh, I didn’t know about this bread machine before ..

Does your CP have a French or Italian program? Must be......

🔗

I continue to bake bread on this program - this one is the same as before, only the semolina is already 150 g, and the dry mixture with pressed yeast stood for about 14 hours.

Olya, if you bake it right away, will it be different than that?

[Anya]

Anya, I don’t know, I didn’t try it - I was forced to do so - I rubbed the yeast with flour and semolina, then urgent matters rolled over, I left it - and I liked it! So far, that's the only thing I'm doing, it turns out like a dry dough.

[Sourdough mix bread]

Sourdough mix bread



Rye sourdough 40 g
Pressed yeast - 4 g
Wheat flour - 450 g
Sesame flour - 7 g
Rice flour - 10 g
Wheat germ flakes - 6 g
Powdered milk - 15 g
Granulated sugar - 10 g
Salt - 7 g
Grated apples - 40 g
Rust oil - 2 tbsp. l.
Water - 300 ml

We measure everything except water, grated apple and butter in a bowl, rub it with our hands and leave it for 1 hour or more, I left it for 4 hours - sort of like a dry dough.
Then pour the mixture into a bucket of HP, add water, grated apple, vegetable oil and on the "French bread" program - max. weight and crust.







My homemade bread liked so much that they demanded to repeat it - this one actually got out of the bucket


A word of praise for the scales - of course, I keep them separately and weigh everything on the table. What I appreciated - you can easily weigh 4 g of yeast, and even less.

[Bread with grains]

Bread with grains



Grit (semolato) - 100 g
Wheat flour - 300 g
Salt - 7 g
Granulated sugar - 20 g
Pressed yeast - 8 g
Rast oil - 1.5 tbsp. l.
Powdered milk - 15 g
Water - 270 ml

Grind everything dry in a bowl, leave for 1 hour.
Then transfer to the HP bucket, add water, put on the "French bread" program, max. power.


Flour grit - consists of homogeneous small grains of light cream color. There is almost no bran in it. It is rich in gluten and has high baking properties. Grit is produced from special varieties of wheat and is distinguished by the larger size of individual particles.
The last time I saw gritty food on the market - I don't remember exactly - either in Nalchik or in Pyatigorsk in 2000.
In Moscow, instead of grains, I bought 1 kg of Italian semolato (semolina) from the Azbuka Vkusa. The price - almost 170 rubles per kilo - did not inspire.
There is an alternative - semolina.
Semolina is obtained in mills by separating the semolina during the varietal grinding of wheat into flour. It represents particles of wheat endosperm 1.0-1.5 mm in size. Three brands are produced:
M - from soft vitreous and semi-vitreous wheat,
T - solid,
MT — from a mixture of hard and soft wheat.
Grain M has grains of white, opaque, covered with flour; quickly boiled down, gives the greatest increase in volume. Porridge made from it is uniform in consistency and good taste.
Groats of grade T are translucent yellow grains with glassy sharp edges. Porridge is obtained with a coarse structure, but of a smaller volume and with a fuller taste than from M.
Groats of the MT brand are variegated in color and heterogeneous in shape. In terms of chemical composition and nutritional value, semolina is close to premium wheat flour, it contains little fiber and other poorly digestible substances, it is widely used for baby and dietary food.

country bread, 500, program 5 - French bread, dark crust.

water 210 ml
salt 1 tsp
millet flour 290 g
rye flour 70 g
yeast 1 tsp (dry)
did exactly according to the recipe. dark crust and does not smell, I would say that it is a delicate light brown color. The crust itself is very hard! tell me - what affects the dryness and hardness of the crust?

... didn’t take out the spatula before baking

When you take the bread out of the bucket, brush the top with butter and cover with a linen napkin. The crust will become soft.

Thanks for the recipes and photos!
I bought this bread maker today, did not use it before doing it manually in the oven. Hopefully it won't let you down !!!

This French bread maker is my favorite program.

For the first time I baked in the French mode. For the first time I put it at night with a delay. For the first time, the stove and the gingerbread man did without my sensitive guidance .... I was very worried! The recipe was really tested, but still ... The result ... made me happy I have not yet had such a beautiful and ruddy bread Crust, however, in the end it still cracked, but it did not affect the taste. It seems that the stove with the bun was told to me, "You are a weak link! You are only interfering with us, without you we can cope better!"

Of the minuses, I sprayed the stove with flour, I had to rake it out later, (usually I pour water into the flour in the first second of mixing, now I poured water first, then flour, and on top of the yeast, from the information I read, I remembered that it is undesirable for yeast to come into contact with water ahead of time) and a spatula remained in the bread, because of this it was difficult to shake out.

I couldn't take a picture right away, I was in a hurry to work, but today what is left ...

[Galina2016]

Galina2016, that's good! This program is my favorite!

Of the minuses, I sprayed the stove with flour, I had to rake it out later, (usually I pour water into the flour in the first second of mixing, now I poured water first, then flour, and on top of the yeast, from the information I read, I remembered that it is undesirable for yeast to come into contact with water ahead of time) and a spatula remained in the bread, because of this it was difficult to shake out.

If you pour flour on the bottom of the bucket, and pour water on top, then the water will not saturate all the flour, it will be a layer on top until mixing with a spatula. In light of this, if you put yeast and pastry in the middle of the flour, for example, if it is not possible to add the cake separately in order, then until the spatula starts mixing the products, nothing will mix in the bucket.
Therefore, I like to lay out products like this:
1. any yeast, dry or live, I mix in a small glass from a bread machine with one or a couple of tablespoons of flour. I mix dry yeast with a spoon, live yeast - in small pieces I rub it with my fingers with flour.
The smart pros recommended tempering the yeast this way for the best possible health.

2. Then, on the bottom of the bucket, which is on the scales, I sift a small layer of flour with a sieve cup. Pour the contents of the cup with the yeast mixture on it.
3. Then, depending on the recipe:
if the bread is without baking, then I sift all the remaining flour.
if bread is baked, then a layer of flour on the yeast layer - a layer of baking - the rest of the flour on top. Again, it is better to mix the baking separately, I do this only if the bread is on the timer in the evening.

That is, you get a puff pastry in a bucket: a layer of flour - a layer of yeast mixture - a layer of flour - a layer of muffin - a layer of flour.

4. Then sugar and salt in the corners and pour the liquid. There is also a plan here: let it dissolve for itself, the bucket will not scrape me. And if I didn't want to dissolve, I would put it in the middle of the flour in a bucket.

Personally, I did not notice the difference: water from above or water from below. But taking into account the plastic insert around the pin in the bucket, I prefer to leave it in the liquid for a long time less. Calmer yourself

The spatula can not be picked out only under supervision: if you pull it out after the last batch.

Personally, I bought a soft Rama Olivia margarine for myself, which is light and in olive oil, only for lubricating the multicooker mold (when I make casseroles in it) and the scoops of a bread machine.
You can also grease the pin, but thinly-thinly !!! and try not to lubricate the insert.Maybe you can lubricate it, but I don't know if this lubricant likes fat. Most likely, she doesn't care, but I have no confidence and I don't lubricate it with anything and avoid soaking it in liquid for a long time.
Somehow I liked sunflower oil less in terms of sliding for such purposes. I have a prejudice to dense margarine, so I was looking for a healthier, lighter, olive oil and soft margarine.
I make the most microscopic lubrication, as far as possible.

Try to lubricate the paddle. Maybe you like the result too.
Yes, and in a multicooker I also like more with lubrication, although it falls out normally without lubrication, but with lubrication it turns out more accurately. In a multicooker I only grease the bottom, I don't touch the sides)))

In general, everything here is for personal taste. I like it so

[fffuntic]

fffuntic, thanks, I'll try to grease the pin with oil, maybe the dough won't stick to it. I take out the paddle after the kneading, it is usually clean on it. But it sticks to the pin when I shake out the finished bread, a little remains on it, in fact, these leftovers go to the first tasting))