Maxwell 3752. French bread

Maxwell 3752. French bread

Category: Yeast bread

Ingredients
Wheat flour of the highest grade	280 g
Water	175 g
Dry yeast, fast-acting, up to. Etker	0.8-0.9 tsp
Salt	1 tsp

Cooking method

• Pour water into a bucket of a bread machine, put the sifted flour on top, put yeast and salt on top of the flour in different corners, measured with a measuring teaspoon.
• Mode 2. French bread.
• Crust color is average,
• Time 3 hours 50 minutes.
• The bread maker coped with the kneading of the kolobok without my help, and the corners and walls were practically clean. After making sure that the bun formed without problems, I closed the bread maker and did not open it until the moment when it was necessary to remove the dough mixer from the bucket.
• (That is, 2 hours 20 minutes before the end of the mode, right after a short test run. :-)
• At the end of the program, I immediately took out the finished bread and put it on the wire rack without covering it with anything to cool it down
• The result is a superb soft crumb and crunchy crust.
• Tastes like AUCHAN bread.
• To make the color of the top crust uniform, I covered the viewing window with several layers of foil

The dish is designed for

380 g

Time for preparing:

3 hours 50min

Cooking program:

French bread

Note

French lean bread

Oksana, what does lean bread mean?

No oil. Suitable for the most severe fasting days, when oil is not allowed.
Very helpful on dry eating days

To make the color of the top crust uniform, I covered the viewing window with several layers of foil

The color-color of the crust of bread is given by sugar, the so-called Mayer reaction. In the absence of sugar, the crust will be pale, and sometimes it will not be at all.
Therefore, two layers of foil will only help if there is a defect in the x / stove, and the heating function in the device itself is reduced (this happens with some x / stoves)

No oil. Suitable for the most severe fasting days, when oil is not allowed. Very helpful on dry eating days

Oksana, can't bread be lean, I personally am of the opinion that wheat bread consists of four elements; flour, water, salt, yeast (if the sourdough is one of three), by brewing these elements, and using the methods of dough, you can achieve fantastic results. As for the addition of oils, why not, for example, focaccia, ciabatta, this is again simple bread, but if the recipe contains butter (margarine), eggs, etc., then this is no longer bread, but brioche (brioche). Nothing personal. Good luck with your bread.

The color-color of the crust of bread is given by sugar, the so-called Mayer reaction. In the absence of sugar, the crust will be pale, and sometimes it will not be at all.
Therefore, two layers of foil will only help if there is a defect in the x / stove, and the heating function in the device itself is reduced (this happens with some x / stoves)

Tatyana, on my upper crust in this mode, the color was uneven and the crust was completely uneven.
I am writing specifically for this model (very inexpensive). This option works for her.
When she did not cover it, then, in the center, as if a circle made of lighter dough, the roof could sink in the same place.
At first, the French bread regime did not work for me.
Now it turned out, which I am very pleased with (the photo shows that the crust is one-color and there is no roof failure).
So I decided to share the recipe.

[Oksana]

Oksanawhy I write that there are defects in bread makers
But, with sugar, the crust will be even more beautiful

Sugar gives color to the crust of bread

This is undoubtedly so, but this does not mean that sugar must be added to the dough.

Added Sunday 24 Apr 2016 7:05 pm

But, with sugar, the crust will be even more beautiful

And if you sprinkle with milk, it will be even more beautiful

[dogsertan]

dogsertan,
It is logical, I took it away, thanks for the thought.
French bread is always without butter and sugar, regardless of the season

[brendabaker]

brendabaker, I baked according to your recipe.
Here is the result


What can I say, the workpiece fit well, just below the edge of the bucket, it settled a little during baking, the loaf turned out to be 10 cm high. The crust is very dry and crumbly, hard, as is typical for this bread machine. I took it out immediately. Next time I will try to bake on a light one.
Of course, I like French in Panasonic much more - lush, tender crust. Here the bread is different, but what to do, what this stove is capable of, we will do.

[Anastasia]

Anastasiawhat a handsome loaf of bread, as always! The roof is convex, beautiful, and even tanned, it still works. Myakish is excellent. In Panasonic, of course, it turns out differently, there the time of the stages is different and the bread is larger in weight than this little bread. Was the light crust exhibited? I really liked the bread in the photo.
Oksana, well done, so many bread recipes for Maxwell exposed. I think someone will use them more than once. I will also put on such bread now. Recently I have been baking only with sourdough, but now I am bringing in a new sourdough, I had problems with the old one, through my fault, I think. And now there is time to bake with leaps and bounds.

[Lagri]

Lagri, Thank you! The crust is medium, like Oksana's. I covered the window with foil and three towels, maybe that's why the crust got more heat. And baking in French for 70 minutes! Well, how much! Any crust will dry out. Maybe turn it off earlier?
P.S. Oksana is a fine fellow, she quickly mastered the stove and taught us the recipes, all very attractive.

[Anastasia]

Anastasia, but in the topic on the bread maker, we somehow wrote about turning off hp 10 minutes earlier. Maybe it was necessary to turn it off early, then the crust would not be so thick and dry? And I also noticed that if the bread is higher than the bucket, then it is not necessary to close the window, and if it is lower, decently, then it was necessary to close it so that the roof was darker.

[Lagri]

Lagri, but apparently missed or forgot. I'll try to turn it off earlier. And the bread, of course, is lower and decent than a bucket. Foil only)))

[Anastasia]

Anastasia, and yeast probably needs 1 tsp. I put such bread, only there was not enough flour of the highest grade and added the 1st grade. Yeast took 1 hour. l. Turn off the stove early and let it be off for 10 minutes.

brendabaker, I baked according to your recipe. Here is the result

Wow! It turned out beautiful bread.

Yes, very handsome, I agree! She always turns out beautiful.

Anastasia, and yeast probably needs 1 tsp.

Maria, in the author's recipe, in my opinion, there is already more yeast than necessary, in this case 3gr is enough. (About 0.5 tsp)

[Sergei]

Sergei, in my first HP Mulinex 5024, which with a baguette holder, this recipe was the main one and there was 1 tsp in the recipe. from yeast hp, it was not my idea. I baked this recipe for a long time and everything was ok with the roof and with everything. A 0.5 tsp. will not raise this bread properly.

and there was in the recipe 1 tsp. from yeast hp, it was not my idea.

Maria, I do not use HP (it has already become overgrown with age-old dust), as for the recipes attached to HPs, they are all written under a carbon copy and it is not known by whom. Of course, you can bake bread of any complexity in HP, but you have to switch to semi-automatic mode, that is, use combinations of different modes.
Good luck with your bread.

[Sergei]

Sergei, thanks, and the same to you. And I use bread makers, they help me a lot. But I rarely bake in automatic mode.

[AnastasiaK]

AnastasiaK,
Great bread turned out !!!!!
I have yeast before Etker, with Saf Moment I would put less.
The crust will soften if the cooled bread is shoved into a plastic bag.
You do not need to cover with a towel, only the window with foil, the foil heats up noticeably.
How happy I am, what a beautiful bread, just a name day of the heart, thank you, Anastasia

[Oksana]

Oksana, will soften, then soften in cellophane, but it is thick.This is, indeed, a feature of this bread maker.

[Lagri]

Lagri,

I love this toy bread maker and its adorable little loaves.
I like the crust, it holds the crumb well, it turns out a thin and beautiful cut for toast, or so.

[Oksana]

Oksana, I also really like it, in spite of everything, and helps out great, and it takes up little space.

Yes, very handsome, I agree! She always turns out beautiful.

+1 What's true is true

Added Monday 25 Apr 2016 05:35 PM

Girls, I am very grateful for the comparative comments.
Comparison with the popular PANASONIK will help me understand the differences too.
In particular for the crust, THANKS

So mine is ready.

Kneading the dough in water with the addition of whey in a very small amount, it was necessary to use it. The crust is medium, but the color is a little brighter just because of the serum.

[Lagri]

Lagri, !!!! Super bread! How rosy! Is everything exactly according to the recipe or are there changes?

brendabaker, Oksana, today I baked this bread again, turned it off 10 minutes earlier - the crust is much softer and turned out better!

So mine is ready.

Handsome. A cut cut would look.

[Anastasia]

Anastasia, I wrote there under the photo that I added a little serum. And I turned off the Baking 10 minutes earlier.
Sergei, cut like u Anastasia.

[AnastasiaK]

AnastasiaK,
I'll try this too, and put the switches early.
So far, I really like mine, but I always have a lighter crust in French than on regular and whole grain.
I just put the oven on. On mode, butter dough.
I’m thinking, maybe I should have had a cupcake.
Well, it's too late to retreat, I'll see the result in 1.5 hours.
It already smells delicious.

[Oksana]

Oksana, but you can't bake cake on Kekse, the program is short there.

[Lagri]

Lagri,
Special thanks for the operating mode table.
Without her, I would have mastered this HP for a long time, if I had had enough patience at all, because a beginner would have several breakdowns in a row, well, that's all ... self-esteem fell and the device is considered * bad *
Now I'm guessing the regime for Easter cake, then I plan to use cottage cheese casserole and charlotte.
Well, I also want to test the whole grain mode.

Added on Monday 25 Apr 2016 09:11 PM

Oksana, but you can't bake cake on Kekse, the program is short there.

I also thought so and put it on the baking.

[Oksana]

Oksana, everything is correct that on the Butter bread mode. I am very glad that the table came in handy and helps in the work and quick mastering of the bread machine.

Maria, in the author's recipe, in my opinion, there is already more yeast than necessary, in this case 3gr is enough. (About 0.5 tsp)

I noticed that very large amounts of yeast are always given in recipes for hoebies.
My IMHO on this score is that the calculation of yeast was made for another (American, English, in short, stronger, or heavy) flour.
I have a book by Irma Rombauer * Joy of cooking * and I am always confused about her recipes, in my opinion, a double dose of yeast and baking powder with baking soda.