I baked store bread :(

Good evening!
He joined the army of bakers - bought a Panasonic 2500. I read forums on a bread machine. ru and for a start I decided to bake the simplest bread - according to the recipe from the instructions, ordinary wheat according to the main program. I used SAF-Moment yeast, sifted and weighed flour, measured salt-sugar with a complete spoon, water - with a complete glass, but then weighed it as well.
The result is this:



It seems not bad for the first time, but it tastes ... ordinary store bread, with the same fine-pored structure. It seems to be soft and smells, but not that.
Is it possible to somehow make the bread more porous and a little more "rubbery"?
And then the meaning of owning a bread maker began to get a little lost

The recipe from the instructions: yeast 1 tsp, flour 400g, salt 1 tsp, sugar 1 tsp, vegetable oil. 1 tbsp, water 260 ml.

Hands, check out recipes for breads on a long dough, breads from Peter Reinhart - they have such breads: rubbery and porous.

And then the meaning of owning a bread maker began to get a little lost

Welcome!!!
This site is just about bread! Flip through the pages about bread
you will find many amazing things!
And then he baked one bread and immediately hung his handles ...

And also look at Vika's "Self-leavening bread", it is definitely rubber, I bake it every day, if not baguettes from Chuchelka or Mistle, they are all made from "old" dough.

Try this bread recipe:
Dry yeast 1.5 tsp.
Flour 500 gr.
Salt 1.5 tsp
Sugar 1 tsp
Vegetable oil 2 tbsp. l.
Potato flakes (instant mashed potatoes) 25g.
Milk or water 390ml
The bread is made with moist and “rubbery” crumb. I bake this bread all the time.

Also, as far as I understand, you can get the desired taste if you bake French bread from the instructions for the bread maker. Delicious bread.

Peace be with you bakers!

Hands - but it tastes like ... regular store bread

he is like a people trying to bake everything like in a store and from him the first time and in the queens

if I understand correctly Hands are hands, but hand \ s \ -made \ s \ made by hands \ in the sense of your own \

here and on a good journey, look for your taste of bread, there are many recipes, and the people here are sympathetic

they won't leave without good advice

WELCOME

Thank you for your feedback, gentlemen and ladies.
Let's experiment. The problem is that it goes slowly - there are only two eaters, and I don't really like white bread at all (especially store-bought and "like store-bought"). Baked 2 loaves of size M, they ate in 4 days in total
Today I will try Darnitsky and in general I think to develop in the rye direction.

[Hands]

Hands, try adding 1 tsp to the bread according to the usual basic recipe. apple cider vinegar (natural fermentation!) And you will have a slight "rubberiness".

And "like a store" - there is a difference between a store and a store. There is store-bought bread, which is baked at old enterprises according to the same (GOST) recipes and technologies, and there is store-bought bread, which is baked according to modern accelerated technologies, for me such bread is well pure cotton wool (I suspect that this is exactly the kind of bread you got). Therefore, I sought "store" bread, but the kind that was 20-30 years ago. I came to the pressed ("wet") yeast and the sponge method.