French soda bread in a bread maker

French soda bread in a bread maker

Category: Yeast bread

Ingredients
Flour	550 g
Sparkling water	360 ml
Butter	30 g
Dry yeast	2 tsp
Sugar	1 tbsp. l.
Salt	2 tsp

Cooking method

• French bread mode.

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[GruSha]

GruShawhat a wonderful bread. And I thought that in French more than 400g of flour should not be put, but it turns out as much as possible.

Panasonic has 6 hours.

In more detail (for Panasonic 255) it looks like this:
temperature equalization 40 min - 2 h 05 min
kneading 10 - 20 min
rise 2 hours 45 min - 4 hours 10 min
baking 55 min

The whole layout depends on the size of the loaf and the temperature of the starting products, but the program is always 6 hours.

I thought that Panasonic has a long program ...
I have a Moulinex 5002 bread machine with a French bread duration from 3:34 to 3:44
Maybe that's why Panasonic bakes better?

In Kenwood "French bread" - 3h 40min.
The bread turns out to be wonderful ... my family really liked the French with fried onions ....... and became one of the most favorite ... I bake it once a week ... while I bake it only 3 times a week, maximum 4
I'm planning to try this recipe ...

Please tell me what kind of mineral water do you use?
Alkaline (Borjomi), acidic (Mirgorodskaya) or just dining room (with neutral ph)?

[Sotin]

Sotin

this time I took "Arkhyz".
I also used Mirgorodskaya.

That is, it is better to take mineral water with acid ph (well, probably fermentation).
Looks appetizing!

You can use any mineral water, only natural from the well. All sorts of "bonaqui" and "aquaminerale" are made from tap water, purified to the state of H2O, and artificially filled with mineral salts - no taste or smell I use Essentuks No. 4, No. 17 (it tastes a little more salty, you can reduce the salt in the recipe) ... Any mineral water is better than water, especially Moscow, from the tap.

I made one at the Lipetsk pump room. He rose perfectly over the bucket, though he didn't manage to get out :) Very lush and tasty. And the size of a loaf is just right. Thanks for the recipe.

[GruSha]

GruSha
I have been using this recipe for a long time and mercilessly, quietly wondering why there are so few responses to it. I have tried several French bread recipes and ultimately settled on this one. Not only is it always reliable, it also serves as an excellent basis for all kinds of experiments. One of the few recipes that I put on the timer with peace of mind and go to bed in complete confidence that the bread will not fail.
Thanks for sharing the recipe.

GruSha, I will probably never stop saying thank you for this recipe. It can be used to make bread with different fillings. This time I put cheese 200 grams. The bread turned out to be high, yellow and airy. I wanted to see what would happen to him tomorrow, but no luck. I didn't even have time to take a picture.

I liked the bread very much. Thanks for the recipe!





The top was a little wrinkled, but I was in a hurry to pull it out, cut it and take a picture (so as not to eat it).

[GruSha]

GruShaThanks a lot for the recipe!
The bread turned out wonderful! And he went for sandwiches too.

For the experiment, I added a little citric acid, somewhere on the forum they wrote that it was useful for the test (the more that I had acid-free mineral water, rather the opposite). Here's what happened:

I baked it today. Borjomi took the water and added sesame seeds. I liked it very much.
Thanks for the recipe!

[Summer resident]

Summer resident, ital. I have sugar.
And fr. in the book of HP without sugar, I bake according to the recipe - delicious, very magnificent. The lack of sugar is not felt, it is not salt

Here's a recipe without sugar

Thanks for the recipe. The bread is delicious - today I try to bake without sugar)
........................ .............

Ready without sugar) it tastes better again THANKS!
The lack of sugar is not felt at all. Liked it even more than in the first version) have already ordered more). The mother from Mulka never ate a single bread - she didn't like it - but she approved yours!
it's with sugar)

[🔗]

I read this recipe yesterday and decided to try it right away. I took 480 g of wheat flour and 80 g of rye, also added some finely chopped dill and "Moscow" sausage, everything else is the same as in the original recipe.
The result is before you.

Freshly taken out bread.





Half-cooled, cut bread (as it was in the morning, everyone was in a hurry to work, so they did not wait, they cut off a few pieces for themselves and already at work tasted all this beauty).





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Thanks for the delicious recipe.

In connection with the above, I have a question: please answer, how many additives can be added to this bread so that it remains so high and what can you recommend to add to this wonderful bread?

Thanks again.

Yesterday I baked such a piece of bread, only added 1 st. l French mustard. A superb loaf came out.

Many thanks to the author for the recipe! Indeed, it always works!
Once I poured whey instead of soda, it worked well too. Sometimes I replace oil with vegetable oil, replacement does not play a big role.
Bread for beginners - perfect !!!

Thanks for the recipe !!!!!
All according to the recipe, only without oil.

Thank you for the delicious bread. It turned out to be excellent, lush, tasty. And most importantly, I almost always have such a set of products at home. I didn't have time to take a photo, next time I will definitely show

Immediately after purchasing HP, Panasonic tried French bread according to the recipe in the HP book for 400 g of flour.
The bread turned out to be delicious, but the loaf is small, it will not be enough for our family, and the bread turned out to be not brown, but golden, and I love browned, so I decided not to bake such bread anymore.
And then I saw this recipe for a large roll. I baked it, it turned out to be high. ruddy, lush and delicious beauty! I baked it in the evening, and by the afternoon of the next day it had already begun to harden, maybe for this recipe it is necessary to make the bun softer, with horny legs?

Oh, thank you HUGE for such a wonderful recipe !!!!!!!!

My very first bread (I baked the night before yesterday) and it turned out - well, just ooooooooo delicious and beautiful !!!! Today is still soft and just as tasty

Thank you
Today I baked bread according to this recipe !!!
The bread turned out to be high, the roof has not fallen, the crust is hard, and the crumb is very soft.
Baking in HB Panasonic 2501, French mode.
Used mineral water Essentuki No. 4.
Flour put a little less than 550 gr. Approx. 520 g
Salt 1.5 tsp

French bread mode.

in my Moulinex there is a program * french bun * interesting is this one and the same?

[Marlin]

in my Moulinex there is a program * french bun * interesting is this one and the same?

Marlin, of course the same thing, I was on the "French bun" and baked this bread

[Marlin]

Marlin, of course the same thing, I was on the "French bun" and baked this bread

Girls, I'm with you with bread
very tasty bread, soft inside, tender, only it didn't rise as it should, but this is my second bread, so I'm not surprised, I will try again, this time a large loaf

Here is my bread, thank you so much for the recipe, I have not yet gotten such a lush bread, I have been baking for half a year at Kenwood 450, it always turns out excellent bread, but this is the most lush one. And now a question, if the yeast is slightly reduced, maybe the top will not settle (settled during baking), in my oven the proofing time for French bread is only three and a half hours. Thanks again.

You can also turn it down a little.Soda water also helps the dough rise, makes it thicker and higher
For 500-550 grams of wheat flour, 1.5-1.7 tsp is enough. yeast!

But everything is individual! And depends on your yeast and other ingredients! Perhaps with such a roof, you can turn down a little water!

Admin, thank you, I'll try to subtract some water, and the yeast Saf-moment, now I'll put on the timer for breakfast and in the morning I'll sign off what happened.

Here is such a bread on the timer, the shape is ideal, but it turned out a little lower, in the recipe I reduced the water by 25 ml.

Hello Some time ago I also baked this bread. It turned out delicious and lush, but tired of struggling with a fallen roof. But the bread is too tasty. I want to try again. I see you have dealt with the problem. I just want to ask, did you just reduce the water or the yeast too?

Hello Some time ago I also baked this bread. It turned out delicious and lush, but tired of struggling with a fallen roof. But it was too delicious bread. I want to try again. I see you have dealt with the problem. I just want to ask, did you just reduce the water or the yeast too?

For 550 grams of flour 2 tsp. l yeast is the norm, enough!

Roof failure, more wine flour and water (liquid) - watch this balance, adjust flour and water! But keep in mind this flour / water balance depends on many reasons, this is not a one-time adjustment! Every time you knead the dough for bread, watch the kolobok, both + flour / liquid and minus flour / liquid - only the dough itself will tell you what should be more!

Hello Some time ago I also baked this bread. It turned out delicious and lush, but tired of struggling with a fallen roof. But the bread is too tasty. I want to try again. I see you have dealt with the problem. I just want to ask, did you just reduce the water or the yeast too?

Admin, already answered, I’ll add a little, I didn’t reduce the yeast, I only reduced the water, which I didn’t see the bun, I set it on the timer in the evening. The bread turned out to be less fluffy, but of a classic shape. I will experiment more.

[Lanser5]

It turned out delicious and lush, but I was tired of fighting with a fallen roof.

Lanser5 , and on what program did you bake? If in French, then you need to reduce the yeast (provided that everything is in order with the liquid and the bun is normal). The second option is to try the same recipe on the main program. I also had it with Creamy Bread. the same recipe looked different in different programs.

Thanks for the recipe !!! The first time I got a normal airy, porous and delicious bread !!! The only thing is that the roof sank at the end of the frying. I think I overexposed. Because when the temperature probe was inserted, the temperature inside was 96 grams. I read somewhere that it should be from 92 to 94. And so I really liked the bread and the recipe is quite simple, no wonder !!!
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Thanks for the recipe !!! The first time I got a normal airy, porous and delicious bread !!! The only thing is that the roof sank at the end of the frying. I think I overexposed. Because when the temperature probe was inserted, the temperature inside was 96 grams. I read somewhere that it should be from 92 to 94. And so I really liked the bread and the recipe is quite simple, no wonder !!!

Nice to hear that I liked the bread!

More often go to the section "Bread is the head of everything" - there you will make many discoveries of yourself, how to bake and what kind of bread should be, including what temperature the finished bread should have and why the roof falls https://Mcooker-enn.tomathouse.com/index.php@option=com_smf

The temperature of the finished bread should be 94-98 * C in the crumb - this is the norm!

And the roof of the bread falls mainly in two cases:
- a lot of liquid
- a lot of yeast

If you did everything according to the recipe, then most likely you did not quite get the flour / liquid balance, and next time add 1-2 tbsp. l. flour to adjust the dough bun.

Everything will work out - success!

Thanks for the advice! Apparently, I am still "that" baker so far I can not grasp all the "subtleties" of the "kolobok" And so I want everything to work out) Thanks again!

[Lanser5]

Lanser5 , and on what program did you bake? If in French, then you need to reduce the yeast (provided that everything is in order with the liquid and the bun is normal). The second option is to try the same recipe on the main program. I also had it with Creamy Bread. the same recipe looked different in different programs.

I baked French bread on the program. And this idea to try on another program I myself did not think of it. thanks for the advice

GruSha, I bring you THANK YOU for such a wonderful bread! The first time I baked French bread in the mode, it turned out to be a long program. But put it on and mind your own business! The bread turned out to be excellent! Judge for yourself It is still cooling down))))))))))

Huge thanks to all

today baked French on soda, really liked the taste. I just made it in the form of a loaf, so that it would be convenient to cut it tomorrow for sandwiches.
I did French on the mode, when the baking process began, turned it off, formed a loaf and into the oven. Thanks for the recipe, bookmarked.

Thanks for the recipe, we baked it yesterday, everyone really liked it. Made only a few changes. Live yeast 5 grams, sourdough on rye flour 100g and reduced the liquid by 100g. It turned out just amazing bread.

I didn't add sugar, I liked the bread, Obukhovskaya mineral water 10

p.s. tell me why, when using butter, the loaf gets out of the mold badly? and when using vegetable - everything is fine

Probably, I am the first dropout who ditched this bread. The first communication with the timer in Panasonic 2502 ... The soda was nuclear Essentuki 4, flour "French thing" (the leftovers, something is wrong with it), the yeast is good-tested, I threw everything clearly according to the scales, set it at 7 am and bainki, I did not even hear the dispenser.
At the first squeak, I ran to the kitchen, I opened it, the first thought was that "baking" didn't turn on, there is NO roof and everything is somewhere at the bottom and looks like the surface of the moon (apparently from soda)! And for some reason all this is cocoa color. Shook out a kind of building brick, short. There is no yeast in the dispenser.
Nevertheless, the bread is put under a towel - what if it will be tasty? Or for the birds ... Now mom will leave the kitchen, I will rummage in the trash for a packet of flour, why is it gray?
And in general, the first desire is to turn on the second time and see with her eyes what she will mix there.
This is my fifth roll in my life, I used to meditate on koloboks after reading the forum.

Recently, my sister on Skype showed me bread of this color, although the flour is white and the pack is beautiful, she bought it somewhere in Krasnodar, try another flour.

I'm blind grouse - flour "with a high fiber content", there must have been some bran
And it probably didn't smell like a kolobok ... We need to work out the recipe during the day!

It worked ... Everything got out of the form, there was no shadow behind the small one. So, I didn’t get bread from a bucket, but I knocked out a bucket from bread. But delicious! Especially those croutons that have crawled out ... All the same, I will defeat him, no - victory!

And the flour is a French thing like whole grain.