Major Oleg
I bought a Moulinex 5024 Home bread bagette oven. White bread according to the recipe given in the instruction manual is excellent! But then I decided to try a COMFORTABLE BULKA (p. 63 according to the recipe from the colorfully illustrated book that came with the stove) and - bummer! The recipe was followed exactly, in terms of 1000 grams instead of 1500. Outside the loaf turned out to be just a sight for sore eyes. But when cut, it turned out to be almost empty inside! The pulp of fibrous consistency all adhered to the crust, and the middle was empty !!! I don't have much experience in baking, I would like some advice to avoid similar mistakes in the future! )Help is needed!!!Help is needed!!!Help is needed!!!
Vilapo
Quote: Major Oleg

I bought a Moulinex 5024 Home bread bagette oven. White bread according to the recipe given in the instruction manual is excellent! But then I decided to try a COMFORTABLE BULKA (p. 63 according to the recipe from the colorfully illustrated book that came with the stove) and - bummer! The recipe was followed exactly, in terms of 1000 grams instead of 1500. Outside the loaf turned out to be just a sight for sore eyes. But when cut, it turned out to be almost empty inside! The pulp of fibrous consistency all adhered to the crust, and the middle was empty !!! I don't have much experience in baking, I would like some advice to avoid similar mistakes in the future! ) See photo: /home/family/BREAD/DSCN3866.JPG/home/family/BREAD/DSCN3867.JPG/home/family/BREAD/DSCN3868.JPG
And you take a look here
Major Oleg
For more than an hour I crawled through the forum, but I could not find an answer! If you know the reason, then it is not so difficult to say so in a nutshell!
Suslya
Oleg, tell me, what is the recipe? can be more?
Omela
Did you do it on dough ???
Major Oleg
Recipe from the book "From Borodino bread to French baguette" that was attached to the oven: 120 ml milk, 5 eggs, softened butter 200 gr., Salt 2 tsp., Sugar 70 gr., Wheat flour. 650 gr, yeast 3.5 tsp. Plus, after the prescription signal, 150 grams of chocolate is added. This recipe was designed for an output of 1500g, I have reduced everything, respectively, by weight 1000g. Everything is set by weight, as expected, the only thing is four eggs instead of 3.5 as it came out with a decrease in dosage (and if you take into account that the eggs were small, 2 categories, then they should not pull by 3.5 1st! )
Omela
Quote: Major Oleg

wheat flour. 650 gr, yeast 3.5 tsp.

- that's a lot !!!! IMHO .. Maximum 1.5 - 2h. l.
Sonadora
Ksyusha, it seems to me that this is Brioche.
Major Oleg
Thinking of a typo in the book?
Zingy
Major Olegwhile the girls are thinking how to help you, I recommend visiting these topics (they required for novice bakers and will help you avoid many mistakes and worries)
Kolobok rule
The bread did not work out again, I did everything strictly according to the recipe. What can be wrong?
Omela
Quote: Major Oleg

Thinking of a typo in the book?
Unfortunately, we haven't seen that in the books. it's better to take proven recipes from the forum.

Quote: Sonadora

Ksyusha, it seems to me that this is Brioche.
Maybe .. I have never baked anything with so many eggs and yeast.

shl. I recently read about Italian rosetti buns, and so, there they specifically strive for such cavities inside .. they say "the holy spirit spent the night." And this is achieved due to the large amount of dough in the dough and malt. Both factors contribute to the fermentation of the dough and it "swells" during baking.
Suslya
Man, Mel, does it seem to you that the liquid is too much? I got 570 g of liquid for 650 g of flour

and somehow confuses 5 eggs and 200 g of butter .. well, too much like that ..
Omela
Yes, Tan, according to my flour per 100g. exactly. In general, the recipe is still .. 200g. butter, 5 eggs.
Suslya
oh ... Mel, only I finished writing about eggs-flour and saw your answer
Omela
Sonadora
Ksyusha, look at Boris's recipe: 🔗
200g flour, 100g eggs, 100g sl. butter and 10g yeast
Suslya
some kind of horror .. I won't even try
Omela

shl. the only thing I can say is - well, not in HP !!! There fermentation for 1.5 hours. +12 in the refrigerator and the final proofing is 2 hours !!!
Omela
Quote: Suslya

I won't even try
nav IRR will come and say what will happen from such a number of eggs !!!
Suslya
girls, and what to advise Oleg? that's how for me, for 650 g of flour if, I would reduce the oil by 100 grams, give 3 eggs pieces .. and reduce the yeast, well, 2 tsp
Sonadora
Quote: Omela


shl. the only thing I can say is - well, not in HP !!! There fermentation for 1.5 hours. +12 in the refrigerator and the final proofing is 2 hours !!!
Here I am about the same. It seems to me that there is not a typo in the recipe (3 tablespoons of yeast), but the mode of proofing and baking in a bread machine is contraindicated for this recipe.
Lisss's
Quote: Sonadora

Ksyusha, look at Boris's recipe: 🔗
200g flour, 100g eggs, 100g sl. butter and 10g yeast

Manya, thank you, I was looking for a good brioche recipe!

But look, Boris has finely porous crumb, there are no such cavities .. I'm just lost in conjectures ..
Omela
Quote: Lisss's

I'm just lost in conjecture ..
Why??? See the total fermentation-proofing time.

Quote: Sonadora

and the mode of proofing and baking in a bread maker is contraindicated for this recipe.


Sonadora
Ksyusha, right here about a similar dough and what it turned out to be a conversation. I didn't try again.
Omela
proportions nafignafig !!!
Suslya
Man and you did that?
Lisss's
look daddy https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=120784.0, there is a different fermentation mode, and also cavities .. similar in layering and structure to the option Major Oleg
Sonadora
Tanyush, which you can't foolishly do. (further, on 4 pages)
Quote: Omela

proportions nafignafig !!!
And in the pictures everyone's recipes are so beautiful!
Suslya
Mdyaya .... epic ... then this recipe for brioche for hp does not fit categorically. Oleg needs to go to our Temki and look for another recipe

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