Dark crust in Morphy Richards bread maker

Hello
I have another question
how to get bread with a dark top crust?
and what is the recipe for porous bread?

A dark crust in Morphy Richards can be obtained by setting the appropriate setting in HP (color dark). As for the recipes - so they are in the recipe section
Personally, I got porous bread when I used recipes that included gluten.

A dark crust in Morphy Richards can be obtained by setting the appropriate setting in HP (color dark). As for the recipes - so they are in the recipe section
Personally, I got porous bread when I used recipes that included gluten.

Please tell me if you set (color dark) so it will turn out all the bread with a dark crust or just upper
Where do you buy gluten (how does it affect the taste of bread)
I'm still a beginner and I have a lot to learn

I get all the bread. Although, to be honest, I personally do not care what color it is. The main thing is that it turns out delicious ...

I get all the bread. Although, to be honest, I personally do not care what color it is. The main thing is that it turns out delicious ...

about color and taste is clear
And about gluten, there is no where to buy it, and in general it is needed for baking
and what does it give?

Buy gluten? Is he really needed at all? Now they are trying to make the bread gluten-free: pay attention to the super departments, where the products are organic.
If you use Shtibel flour number 2 (kemakh lechem) for baking bread, then it has enough gluten. But, if you really have such an irresistible desire to buy gluten, you should ask around in grocery stores. A grocer I know brings it to me when I order. You can also purchase Stibel on the website of the flour manufacturer.

Buy gluten? Is he really needed at all? Now they are trying to make the bread gluten-free: pay attention to the supor departments, where the products are organic.
If you use Shtibel flour number 2 (kemakh lechem) for baking bread, then it has enough gluten. But, if you really have such an irresistible desire to buy gluten, you should ask around in grocery stores. A grocer I know brings it to me when I order. You can also purchase Stibel on the website of the flour manufacturer.

Thanks for the detailed answer
After the first unsuccessful baking, I changed the flour to Shtibel 2 and sometimes I take Shtibel 1 it turns out great and if you say that there is gluten there, why should I break my head and look for it
THANKS FOR HELP

Bread flour is flour with a high content of gluten, that is, gluten. At first, I did experiments with gluten-free baked goods. The bread rose - it was just that the lid of the HP was torn off. The bread was tall, porous and very soft. Delicious, of course. But then I found out that the gluten in flour is enough, and that gluten-free baked goods are healthier. The bread rises quite well, but the lid does not break. So, I use less and less recipes with gluten-free baked goods.

Bread flour is flour with a high content of gluten, that is, gluten. At first, I did experiments with gluten-free baked goods. The bread rose - it was just that the lid of the HP was torn off. The bread was tall, porous and very soft. Delicious, of course. But then I found out that the gluten in flour is enough, and that gluten-free baked goods are healthier. The bread rises quite well, but the lid does not break. So, I use less and less recipes with gluten-free baked goods.

So what kind of flour do you use if not secret?

I wrote: Shtibel. Depending on what kind of bread I bake, I take that Stibel. After all, there are numbers for different types of bread. Although, sometimes I take whole flour from other companies.

I wrote: Shtibel. Depending on what kind of bread I bake, I take that Stibel. After all, there are numbers for different types of bread. Although, sometimes I take whole flour from other companies.

I bought Shtibel-7 flour, I wanted black bread, what happened went into the trash
And you tried to bake from this flour in a bread machine, it seemed to me that it was very hard to knead the dough

Svetik, shtibel-7 is rye flour, but pure rye flour will not make good bread, or you need to know some special secrets that, unfortunately, I do not possess yet.
For the first time, everything went into the trash from the boot-7, so now I take 2/3 of flour numbered - 1, 2 or 3 and only a third of the-7. It turns out to be excellent bread, similar in appearance and taste to rye.
Sometimes I make half and half (white and rye flour), but such bread does not rise well, is heavy. And yes, when kneading such bread, the oven works harder.

https://Mcooker-enn.tomathouse.com/in...mf&Itemid=99&topic=1038.0
Here I found a recipe - only from rye flour.
There is no program in our oven - rye bread.

I personally bake bread with the addition of rye flour (Stibel 7) in the basic mode. For a Morphy Richards bread machine, this is quite normal and is enough for 3 hours. If desired, you can use the Whole-Flour Bread Mode. There the regime is 40-50 minutes longer.

gluten can be bought at the store on Tsomet Bilu (near Rehovot) in the store teamim Unfortunately it does not work on Saturday, but you can jump on Friday. And I add gluten to rye bread at the rate of 1 teaspoon per glass of rye flour and only if flour is more than a third of the total.