Bread "French" in a bread maker

Bread "French" in a bread maker

Category: Yeast bread

Ingredients
Water	230 ml
Rust oil	1 Art. l.
Salt	1 1/4 tsp.
Sugar	1 Art. l. (you can try not to put it at all, I think the crust will be a little less crispy)
Flour	2 1/2 cups.
Dry. milk	1 1/2 Art. l.
Yeast	1 tsp (it is possible with a small slide)

Cooking method

• I worked out a program for baking French bread according to a recipe from Panasonic on x / p delongues 125. It turns out, in my opinion, much better than according to the recipe / program from delongue. So. Almost like in Panasonic:
• 1. Prev. heating 35 ° C 10 min (in the original program it was 0)
• 2. Kneading 1 3 min
• 3. Kneading 2 22 min
• 4. Ascent 1 30 ° C 60 min (the original program was 44)
• 5. Boning 1 20 sec
• 6. Ascent 2 30 ° C 60 min (in the original program it was 28)
• 7. Boning 3 10 sec
• 8. Ascent 3 30 ° C 60 min (in the original program there were 50)
• 9. Baking 115 ° C 55 min (the original program was 50)
• 10. The remainder. heating 70 ° C 60 min
• The crust can be corrected by increasing or decreasing the baking time. 55 is for the average.

Cooking program:

Made on the basis of program number 6 (FRANCESE)

Note

The bread is fluffy, crispy and delicious.

Photo by k.alena

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(you can try not to put it at all, I think the crust will be a little less crispy)

Moulinex has no sugar at all in the French bread recipe. The crust crunches normally

Thanks again for the recipe. I've done it three times already. The bread is softer and more airy than the original recipe. And the crust is crisper. Definitely "must be". The gingerbread man, however, is not to the bottom. This, I suppose, is because Panas has a smaller bucket.
Also, the production of Easter cake was tested in this mode (the recipe itself was ported from skis, where the oven according to the "French" program is indicated). Everything turned out delicious, but the middle fell through when baking began. I think the dough has stopped. In terms of airiness, everything is good, mixed too. A real cake. Only the form let us down.

Thanks again for the recipe. I've done it three times already. The bread is softer and more airy than the original recipe. And the crust is crisper. Definitely "must be". The gingerbread man, however, is not to the bottom. This, I suppose, is because Panas has a smaller bucket.
Also, the production of Easter cake was tested in this mode (the recipe itself was ported from skis, where the oven is indicated according to the "French" program). Everything turned out delicious, but the middle fell through when baking began. I think the dough has stopped. In terms of airiness, everything is good, mixed too. A real cake. Only the form let us down.

Actually, when the stove was still working, I made the last time using this recipe and this program. My form filling was excellent, and there was no dropping at the beginning of baking. But when I did it according to this recipe but according to the built-in program of French bread, really, the bun did not completely fill the bottom of the bucket.
In principle, the amount of ingredients can be increased proportionally. And if the top falls regularly, then you can adjust the program, reducing the ascent time. Especially the second and third. For example, I had a dip when the last lift was 90 minutes.

Hurrah! Take to the ranks of bakers. Thank you so much for the recipe, otherwise I was even upset after the main classic, it was so white and bland. Your Frenchie turned out to be just wonderful. I was reinsured and increased the baking time by 15 minutes. Interestingly, did the crust turn out to be plump and dense? And it is also layered for the first and second time. Is that so for everyone?

Hurrah! Take to the ranks of bakers. Thank you so much for the recipe, otherwise I was even upset after the main classic, it was so white and bland. Your Frenchie turned out to be just wonderful.I was reinsured and increased the baking time by 15 minutes. Interestingly, did the crust turn out to be plump and dense? And it is also layered for the first and second time. Is that so for everyone?

Congratulations!
And classic should be bland and white.
What does "layered" mean? And who is "she"? Crust?

Yes, crust. Well, maybe I didn't put it that way. Now I will try to explain. If the bread is amazingly airy in the middle, then along the edges, both from the bottom and from the top, it seems to have been flattened by 5 mm, which is why the crust became thick after baking and rubbery - tough after a night in the bag.
Does he have to be such a kid?
In general, if you do not find fault - well, yummy !!!

Yes, crust. Well, maybe I didn't put it that way. Now I will try to explain. If the bread is amazingly airy in the middle, then along the edges, both from the bottom and from the top, it seems to have been flattened by 5 mm, which is why the crust became thick after baking and rubbery - tough after a night in the bag.
Does he have to be such a kid?
In general, if you do not find fault - well, yummy !!!

Where the dough touches the metal, there will be a crust, because the metal is more heat-conducting than air - the top crust is thin, isn't it? In general, the longer it bakes, the denser the crust. It is better not to open the stove (until it is baked), use a scale for accurate dosing of flour. When the bread is baked, do not open for 15 minutes. Then press the CANCEL button and take out the bread, put it on the wire rack and cover with a napkin. We cut it not earlier than half an hour later, with a serrated knife (not forgetting that there may be a dough mixer inside).

If you need to improve the crust, you should add eggs to the dough (adding 1 egg to the recipe, subtract 50 ml of water). Great in taste, structure of crust and bread is generally influenced by Hercules - those same oatmeal. The crust will be softer, and the bread will be denser and more satisfying, but at the same time healthier. You can replace 50 to 100 grams of flour in any recipe with these flakes themselves. You do not need to grind them, lay them down with flour.

It is good to add all kinds of seeds, dry seeds without seeds, chopped dried fruits to the dough.

If you need very fluffy and airy bread, then we program an increased time for kneading and the last rise.

Thank you for participating! After lunch I will post a photo for the object of the conversation. But it seems to me that something is wrong with the flour. I'll buy a MacFoo today, until I reached Shevchenko by metro.

Here are some more questions: during the first and second ascent, the kolobok occupies the entire shape, but after the last deboning it is strongly deflated and grows more slowly, does not have time to take up a quarter of the shape. As a result, one side is higher. What can be done to increase the number of products?
Why about 1 - 2 cm from the crust, along the entire perimeter, is the hole less than in the middle?

Thank you so much for the recipe!
The bread turned out to be just super: airy with a crispy crust. Only I did it with regular milk, not dry milk.
The standard French recipe for Delonghi is not very good. Interestingly, the breads turn out to be different, if you take the recipe for 750g and for 1kg, the recipe for 1 kg is better, but cannot be compared with the "French" one from Panasonic.

Baked loaves.
Delicious and beautiful. Nice recipe.

I have a Panasonik SD-s 255 oven. In the recipe for French bread 400g. flour. And you have a cup, how much flour is in a cup?

I have a Panasonik SD-s 255 oven. In the recipe for French bread 400g. flour. And you have a cup, how much flour is in a cup?

Actually, the recipe says 2.5 cups and 240ml cup.

Thanks to the author, I baked such bread many times, but lately, in the form of baguettes, my family eats it (that is, them) more willingly. Due to complaints from households that it is salty, today I reduced the amount of salt from 1 and 1/4 tsp. (same as original recipe) up to 3/4 tsp. (maybe a little more). The result was unexpected - the dough, when taken out of the mold, was less sticky and more elastic; when rolled out to form baguettes, the air came out of the bubbles directly. I have done this recipe many times, I have never seen anything like this. The already formed baguettes rose remarkably. And the taste is ... super. And only reduced the salt

And all because salt inhibits yeast activity

I want to make French bread according to this recipe. There is only one "But". My oven is Binatone 2169 and the temperature during "Baking" can be at least 160 ° C.And in this recipe, the temperature of this stage is only 115 ° C and the duration is 55 minutes.

Please advise - how long should the "baking" phase take at 160 ° C?

Can you replace milk powder with regular milk?