French soda bread in a bread maker

If this is the highest grade.

And I have the same, only whole grain. This means that they are different.

The bread turned out to be sooooo delicious! Thanks for the recipe!

And what, approximately, is the weight of a loaf, with a bookmark indicated by the author? I really liked the recipe, I want to try to make it .... But I'm afraid it's not in my bucket in HP .... I have it calculated for 700g. a roll, sometimes it turns out a little more ...

Thank you! Delicious bread!

Thank you! This bread has become a favorite in our family. Now, when I want white bread, I only bake it

I don't know how to convey how tasty this bread is! Made with fried onions in terms of 400 grams of flour. He is incomparable! Thank you so much.





I'm in a panic! What to do? She put the bread somewhere at 13.40-14 and now they turned off the light at 15.20😥😥😥😥. How to be that?

The roof of the bread is constantly falling in the French regime. It feels like the bread is steadying. And after all, I reduced the yeast to 1 tsp. The gingerbread man is classic wheat, soft, but not liquid. No complaints about the author! Claims only to yourself, your yeast and regime. I will try to bake bread in the main mode, I will report on the way.



In general, I liked the main mode more than the French one.



My breadmaker is Redmond 1910.

the recipe is a miracle! but, probably, an adjustment is required for a specific furnace model; it became my first experiment after buying a new HP - Moulinex OW240E30:
Program # 6 was used - French bread, with "MEDIUM crust" and setting "1000 grams", although 780 grams came out after half an hour of cooling.
1 - lightly carbonated water "Karpatska Dzherelna" was used, but it was necessary - highly carbonated?
2 - added 1 tsp. table 9% vinegar (they say - less crumbles)
3 - the temperature of the ingredients was about 28 degrees, in the air-conditioned room it was 25 degrees (the instructions indicate that the sum of the temperatures of flour, water and the room should not exceed 60 degrees, otherwise you need to freeze the water).
As a result, the top crust turned out to be deformed inward, and although the bread was baked well, it is very difficult to cut it, as if there is a void inside. And it also turned out to be almost unsalted, but this is a complaint to our salt "Artyomsol", which most likely has long been "optimized" in production.
What do you recommend, dear experts?

You just need to track the quality of the dough kneading, adjust the flour-liquid balance.
Details in the topic:
Wheat flour gingerbread man (master class)
The easiest white bread made from wheat flour

And more often go to the section CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

I would first try to reduce the amount of yeast. The author has quite a lot of them - as much as 2 tsp.

[Nastasya78]

Nastasya78, Anastasia,
tried # 2 - reduced:

recipe changes:
- flour 535 instead of 550, but
- rye malt - 15 g, steamed in boiling water and cooled to room temperature.
- water - 310 ml instead of 360, since 50 ml was spent on malt; water - the same slightly carbonated, but already cooled to +10 degrees.
- butter - also 30 g.
- sugar - already incomplete art. l.
- salt - this time - finely ground sea salt, - incomplete tsp.
- WITHOUT vinegar
- yeast "Seasoning" (instead of "Lviv"), and already one and a half tsp. (instead of 2).
- HP worked in an air-conditioned room, right under the air conditioner - the room was somewhere less than 25 degrees instead of the usual 30.
The weight turned out to be 810 g (780 g last time), and the size, on the contrary, is smaller. But this time the crust is already too baked (the mode is also "medium", "1 kg", "French"), but the crumb turned out to be excellent, does not crumble, does not fall apart, it is cut much easier. It tastes even better.
It remains to be understood - what influenced the size: little yeast or degrees Celsius?

Very happy about you!!! The bread turned out straight! You will get even better (softer) bread if you add a little liquid. This can be seen on the roof of the bread, it is slightly cracked.



And the roof will turn out beautiful :-))



Set the crust not medium, but light if it is very fried.




Most likely, several factors influenced ... First, you reduced the amount of yeast. But this is not critical! The bread can be raised as high and with less yeast, just make the bun softer, even softer, as soft as possible :-)) But don't forget about the bun! It must be! Just splash some water (the second factor is liquid) and it will be easier for the yeast to raise the dough :-))



I'm looking forward to the report :-))

[Anastasia]

Anastasia,

I'm looking forward to the report :-))

thanks, there was Attempt # 3 tonight:

Recipe changes:
- yeast again 2 tsp. (like the first time, but 1 tsp. "Lvov" + 1 tsp. "Seasoning" = everything that remained in stock)
- even more water: 360 ml by prescription + 40 ml. for malt + 50 ml. dark pasteurized beer (this is my amateur performance
- crust color - light instead of medium (it was not necessary);
- sugar - 2 tsp. instead of 1 tbsp. l.
As a result, the shape turned out to be correct, but the bread itself is much worse than attempt # 2 (whose "roof was blown off").
This time it is even heavier: 856 grams. But it is impossible to cut it - it falls to pieces. And the top crust - quickly exfoliated when cooled without a towel. The taste - salt appeared, sugar is no longer felt. In general, you can eat it, but you won't be able to make a sandwich.
That is, either a lot of yeast or a lot of liquid this time. Tonight at Attempt # 4 - one thing needs to be reduced. I didn’t see Kolobok, as I fell asleep, and at 7 in the morning I woke up the signal of bread readiness.

[Guys]

Guys, if you just practice in baking bread, then come here Help, nothing happens with bread !!! (Ambulance)

Please do not litter the author's theme with your experiments.

[Tatyana]

Tatyana,

do not litter the author's theme with your experiments

noted.

You are clearly too much with yeast. Okay Admin, we're ending the discussion.

Great recipe! For white bread without additives, I use it - 1-2 times a week. Always a great result.
I use the carbonated Lipetsk pump room (I tried other waters, including Narzan, but settled on the LB). Instead of butter, I use vegetable oil (I try different ones) - 1-2 tbsp. l., I put a little less salt - 1-1.5 tsp. Flour from different manufacturers, yeast - SAF-moment. Always a good rise (a couple of times I even knocked on the dispenser, asked to be released).
Thank you very much!