What does your bread smell like?

I once ate bread, which has such an amazing BREAD smell that it is impossible to stop from such buns. I bake bread in a bread maker according to their recipes - and the bread does not smell like bread. It smells a little bit of yeast, and so ... it’s not clear what the end result is ...

How does your bread smell?

It is a sin to be offended, because I always have good bread. The shape can be hmm (sometimes when trying out a new recipe), but the smell is always bready, even if I make regular bread without any additives that give the flavor.

It smells delicious. And it tastes good. Once I gave a loaf of bread to friends, they later said that this rye bread was eaten like a cake, it was so tasty and aromatic.

[not]

oh .. it smells like all sorts of goodies, because I usually just don't make bread .. But even if it's simple, then yeast for sure not smells ....

I once ate bread, which has such an amazing BREAD smell that it is impossible to stop from such buns. I bake bread in a bread maker according to their recipes - and the bread does not smell like bread. It smells a little bit of yeast, and so ... it’s not clear what the end result is ...

How does your bread smell?

What kind of liver? The smell of yeast indicates that there are a lot of them.

Oven Panasonnik 253.
I put yeast according to the norm. I even try a little less. I don’t know why it’s so ... Do you cook everything according to the recipe from the booklet? Or have some tricks to make the bread tasty and smell like BREAD

"Saf-moment" yeast does not smell, at least I have not heard that someone would complain. Try changing the brand of yeast.

yes, I just bought a saf moment. before that there was a saf, but apparently different.
And at this saf-moment she baked a dietary one from recipes for Panasonic 253: wheat flour, rye, bran, rolled oats, etc. Well, by the smell ... I don't know. Not really. I will not say that with yeast. But not BREAD either. Maybe just this one. Now I must try French again.

Try to bake rye, with all the bells and whistles - malt, panifarin and agram or extra-R, with ground coriander ... although I bake without coriander, and the smell is simply no words

I also have a Panasonic 253 and I also have the smell of yeast, not just baked bread. I measure everything exactly according to the recipe. But I don't like the smell. so I got hooked on what I make dough in it and bake it in the oven. Then everything turns out great. But this is not an option !!!!! That's why she's a bread maker and a bread maker that should bake !!!!! Help

[Dr.Oetker]

I also have a Panasonic 253 and I also have the smell of yeast, not just baked bread. I measure everything exactly according to the recipe. But I don't like the smell. so I got hooked on what I make dough in it and bake it in the oven. Then everything turns out great. But this is not an option !!!!! that's why she's a bread maker and a bread maker that should bake !!! Help

My bread always smells good. A couple of times it was such that the yeast was felt, but the thing is that I baked on the "fast" mode and accordingly put more yeast. And in normal mode, everything is always fine. Maybe it's yeast? Try to change your company. I always use Dr.Oetker.
There is another option, you can completely abandon yeast and bake bread with sourdough, for example, hop, although then the process will become somewhat more complicated. Or partially replace yeast with sourdough. Then put less yeast, and the technology process will not change, and the result will be bread without yeast smell.

My bread always smells very tasty too. Yeast I always take Dr. Oetker, I buy it where I see it, everything seems to be over and I will have to buy others
And I try to put the bread on the normal mode, but on the fast one somehow it doesn't.Although when there is no time I put it, but very rarely

All the time I bake at SAF-MOMENT, never smelled of yeast, it is always very soulful bread! True, one time my daughter said about butter bread that she gave it back with an egg, I don't remember exactly, maybe the bread just didn't last until the end.

My bread also gives off yeast.
although I put a little and the yeast is good.
And on the fast mode, too, the bread turns out to be some kind of heavy.
I never bake fast again - I don't like it.

My bread always smells like bread, yeast - never. I use both saf-moment and Dr. Oetker. I like both those and those yeast.
Egg bread has an egg flavor, which I don't really like. Therefore, I do not really respect charlotte. But they eat mine, they like it.
In the fast mode, I do it only as a last resort, there is not enough time for the dough to rise normally in this mode, but even then it does not smell like yeast.
Once my stove glitched (or I glitched, set the wrong program), so she baked my bread, but forgot to mix the ingredients. And still there was an amazing bread flavor coming from the oven!
And I also like it when the smell of additives is mixed with the smell of bread: the smell of citrus in orange bread, garlic-cheese smell, the smell of vanillin in pastries, the smell of caraway in black. Mmmmm ...

The smell of yeast can be from the fact that there are a lot of them ... Try for half a tsp. put less dry yeast ...
In general, 2 days ago I baked bread with ordinary yeast (that is, not dry) ... mmm ... a fairy tale ... I spread the yeast in warm milk ... I put it on the eye ... somewhere 1/4 - 1/5 of a bar ... and replaced some of the wheat flour with rye ... Very tasty! And what a crust !!!

<big>теперь и у меня не пахнет дрожжами. УРА!!! просто поменяла фирму и перешла на Dr.Oetker. И хлеб поднимается супер и пахнет обалденно.</big>

[iney]

iney, and what yeast have you used before?
It's just interesting, I never smelled of yeast bread, only when I used to bake it in the oven, on the living.

at first I used safflower, tried from baaaalsh bags,
SUCKS! Paaalmost!
I tried to be disappointed in baking and in my little panasik, but everything worked out, and now I am happy AGAIN, because I don’t have to sell bricks to the nearest construction site !!!

DR.OETKER, ROLLEZ!

I also use Dr. Oetker yeast. The smell of the bread is just wonderful!

I also use Dr. Oetker yeast. The smell of the bread is just wonderful!

And I am great at the saf-moment, no problems, of course you need to monitor their number.

Still, there is a difference between saf-moment and saf-levure. And as I am not tempted to buy a large package of yeast, I still take small ones. Still, they retain their qualities better in sealed packaging.

I burned myself with yeast ..

for a bread maker, instant action is needed, and in a large bag, a saf-lover is active. They don't have time to work.

so saf moment in small packages and no problem. And the smell!

Guys, and I have heard more than once that the saf-moment in the last couple of years (perhaps in connection with bread makers?) Has become in great demand, therefore, they drove fakes. I quite clearly established that in different batches there can be completely different yeast quality. (I checked the shelf life). The first time I bought a whole package of sachets on my head! And they barely lift the bread. If I had not seen with my own eyes, WHAT bread could be, I would have thrown HP, and whined at different sites, what a nasty device it is!

Citizens, where do you get Doctor Otter? More specifically, pliz!

I have never met such names for yeast in our Palestines. I buy dry yeast "Hollandia" in large vacuum half-kilogram packages. Lasts for a long time (I store it in its original packaging plus additionally in a plastic bag in the refrigerator). The bread rises so that it just rips off the lid of the bread machine. I am seriously considering reducing the amount of yeast in my recipes.

On the fast mode, I also have some kind of bread that does not work out that way. Wet inside. Is it not baked or something ...

On the fast mode, you need to bake with fast-acting yeast - that's what my instructions say. But even under such conditions, the bread does not have enough time to stand and ripen. The instructions also say that in this mode the bread will be low.
Normal bread in an accelerated mode is obtained if you put ready-made yeast dough (for example, purchased), I did this.

[How to achieve the smell of HBI from CP the same as that of bread from the factory?]

Here are many who write (as in the brochure from the stove)
Wake up with the aroma of fresh bread.

And now the question - tell me, does everyone have bread that smells like BREAD?

Kill me, but the smell of bread (I have a bakery next to work) and the smell of the finished product from the bread machine are heaven and earth.
Moreover, KHP is clearly a loser, bread hardly smells, and if it does smell, then it is clearly not like industrial bread.

PS: There are no complaints about the rest of the parameters.
What am I doing wrong?

ZZY: NO smell of yeast. (read the topic "What your bread smells like" by Lan)

Added for enthusiastic barbies.

I can vaguely explained, it happens.
I will explain.
I want to REPLACE my non-regular store-bought bread with one made in a bread maker.
The store is incorrect due to additives and other things.

And the question is this:

How to achieve the smell of HBI from CP the same as that of bread from the factory?
ALL.

For those who do not know the CORRECT ANSWER - please do not spam the thread.

Those who consider HBI from KP as an exotic that can be solemnly eaten with a martini - please go by.

Whoever considers his HBI to be correct, because he baked it himself - please pass by.

I am waiting for an answer to MY question, and not to any other.

when the bread is baked, a tremendous aroma comes from the oven. but it is probably thin in comparison with the bakery - the scale is not the same !!!

when the bread is baked, a tremendous aroma comes from the oven. but it is probably thin in comparison with the bakery - the scale is not the same !!!

"Amazing" is a subjective thing.
Therefore, I try to judge about the "absolute measure" - the SMELL OF BLACK FACTORY BREAD.
Although it tastes like seias and not the same as before, the smell remains.

How to achieve it?

In my opinion, the smell of bread when baking at home does not differ at all from the factory one. It's just that there is a constant baking process at the bakery, and for ourselves we cook bread 1-2 times a day, or even less often.
And in order to answer your question, you need to know: what kind of bakery do you have and what recipes do you use?

In my opinion, the smell of bread when baking at home does not differ at all from the factory one. It's just that there is a constant baking process at the bakery, and for ourselves we cook bread 1-2 times a day, or even less often.
And in order to answer your question, you need to know: what kind of bakery do you have and what recipes do you use?

SKI 156.
The recipes are yeast. Wait set to prepare the leaven.

I have an idea that it is also about the baking temperature - according to GOST it is 200-260 degrees.
And in the stove it is less than 144 degrees. About 120.
I think this is the case.

with the temperature regime, you are absolutely right! the stove will certainly not pull 220 (well, in the sense it is not programmed like that)
but do not forget that you bake one loaf in a closed oven, and at the factory there is a huge oven, there are a lot of loaves, respectively, and the aroma is much richer!

with the temperature regime, you are absolutely right! the stove will certainly not pull 220 (well, in the sense it is not programmed like that)
but do not forget that you bake one loaf in a closed oven, and at the factory there is a huge oven, there are a lot of loaves, and accordingly the aroma is much richer!

OK. I'll try to explain. We take a loaf of fresh bread from the factory or fresh in the store (if you work there, otherwise you simply won't buy it) and Smell.
And we sniff a loaf of HP.

Do you think they smell the same ??

Maybe the fact is that so far I've only tried recipes with yeast and not with sourdough?

I can answer that when baked in cotton "Panasonic" rye bread smells like rye, and wheat bread smells like wheat. I think the rest of the owners of this brand of bread machines, as well as other manufacturers, will support me.
Perhaps your question should be addressed to the owners of "LG". Maybe they have the same problems with the smell of bread as you do.

Something tells me that in this case the situation is anecdotal: "your gala is balovanaya"!

Eeeeee? In the sense of?
What are we picky about? Not at all. The stove was bought in order to avoid the consumption of modern bread, for it is rubbish.
And, I will not hide, under the influence of forums - this and Exler's, enthusiastic cries on the topic "Oh, this is bread, this is the flavor, just follow the recipes ... blah blah blah."

One gets the impression that those who are delighted with the "unadapted" product simply do not know or do not remember what it should be
As well as those who consider bakery products with the addition of potatoes and other oats as BREAD.

[real bread]

Eeeeee? In the sense of?
What are we picky about? Not at all. The stove was bought in order to avoid the consumption of modern bread, for it is rubbish.
And, I will not hide, under the influence of forums - this and Exler's, enthusiastic cries on the topic "Oh, this is bread, this is the flavor, just follow the recipes ... blah blah blah."

One gets the impression that those who are delighted with the "unadapted" product simply do not know or do not remember what it should be
As well as those who consider a bakery product with the addition of potatoes and other oats as BREAD.

And personally, you know how it should smell real bread! Do you have anything to compare with, except that there is a bakery nearby? You just got used to this smell - and that's it!
They did not know the other!

A real smell - from which "brains float" and saliva drips from emotions!
If you achieve such a combination, it means bread smells. Homemade bread made from natural products, without impurities and various additives and improvers, which is better.

If it doesn’t smell, this is the problem of the ENT cabinet, not the bread machine.

How much I bake the bread itself - I can't get used to the smell of bread - I always distinguish by the smell of what wheat, butter or rye is baked.

[real bread]

And personally, you know how it should smell real bread! Do you have anything to compare with, except that there is a bakery nearby? You just got used to this smell - and that's it!
They did not know the other!

A real smell - from which "brains float" and saliva drips from emotions!
If you achieve such a combination, it means bread smells. Homemade bread made from natural products, without impurities and various additives and improvers, which is better.

If it doesn’t smell, this is the problem of the ENT cabinet, not the bread machine.

How much I bake the bread itself - I can't get used to the smell of bread - I always distinguish by the smell of what wheat, butter or rye is baked.

That's right - the brains should float and saliva should drip.
And I grew up on bread in accordance with GOST, which I will try to repeat in my Ski.
He began to grow leaven. Maybe it will help.
On yeast - this bakery does not smell like BREAD.
Here! Exactly!
When I bake in the oven or my wife bakes it, I can tell the composition down to the component By smell.
And when in HP - it doesn't smell, that's all. Maybe just a little bit of yeast when baking and that's it.

That's right - the brains should float and saliva should drip.
And I grew up on bread in accordance with GOST, which I will try to repeat in my Ski.
He began to grow leaven. Maybe it will help.
On yeast - this bakery does not smell like BREAD.
Here! Exactly!
When I bake in the oven or my wife bakes it, I can tell the composition down to the component By smell.
And when in HP - it doesn't smell, that's all. Maybe just a little bit of yeast when baking and that's it.

Bakeries just bake bread with yeast, they have no time in industrial production to "gobble" for hop sourdough, etc. There are recipes for custard bread.
Various improvers and additives are used for baking and raising bread. The site has a topic about them - read it. You can find a lot of such information on the Internet.

Well, about the smell - if everything is good with your nose, then the defect in the bread maker - does not emit a smell when baking.

Bakeries just bake bread with yeast, they have no time in industrial production to "gobble" for hop sourdough, etc. There are recipes for custard bread.
Various improvers and additives are used for baking and raising bread. The site has a topic about them - read it. You can find a lot of such information on the Internet.

Well, about the smell - if everything is good with your nose, then the defect in the bread maker - does not emit a smell when baking.

In our country (for example) in Gomel, all bakeries produce a whole series of breads based on yeast-free starter cultures - hop and some other kind. They have laboratories in which they grow and feed these sourdoughs, and do not run to the refrigerator from work to feed the Tamagotchi.

And their bread SMELLS. Bread. Such a characteristic smell.
And a loaf of HBI from the oven does not smell. Or rather it smells, but not like that.

What does the stove have to do with it?

By the way, why didn't you say that it most likely depends on the fact that the bread is not sourdough? It seemed to me that a specialist like you should have immediately identified the "diagnosis".
It is very strange.

[How to achieve the smell of HBI from CP the same as that of bread from the factory?]

And the question is this:
How to achieve the smell of HBI from CP the same as that of bread from the factory?
ALL.

I will answer.
You can achieve a smell similar to the bakery.
Just change your bread maker. Sorry, for such a tough proposal.
I have the right to advise.
I have a Panasonic-255, my parents have Ski-152, I was present at baking for Panasonic-253 and some kind of ancient Hitachi.
The conclusions are as follows: it smells like real bread only in both Panasonic models (unfortunately, it does not bake on all models of all brands).
LG puzzled me (and my wife) with the smell. Not that he is nasty, but somehow harsh, not familiar.
At first I thought the ten was burnt. It will pass. I waited for a few pastries.
Then I thought - the flour was dusty, and it was burning during baking. I tried to wipe the whole stove inside after kneading. Nifiga.
It seemed that there is a lot of yeast in the Ski recipes. Reduced. The smell has improved slightly.
The funny thing is that the baked bread itself smells fine. Only the stove itself is in operation.
Hitachi aroma is located in the middle of m \ d Ski and Panas.

Well, did I answer the question?

I will say for sure that bread based on live yeast and dry ones smells differently, and when baked and cooled. Even with different dry yeast, it smells differently. I think that baked with sourdough also has its own smell. Oven baked goods and baked goods also smell differently. Then there are many additives in factory bread, which also affect the smell. Let's draw conclusions ...

[BY SMELL.]

The smell of the parent Ski is not from the stove itself, but from its interaction with the components in the bucket. (a cold stove does not smell, the finished loaf smells good)

I do not argue that you get "not bread".
If I had the opportunity to treat you to "French bread" from my HP ... You cannot compare with what is sold in stores.

Your acquaintance from the bakery "forgot" to tell you that the bakery has not adhered to GOST for a long time. And the addition of antibiotics and fungicides to HBI is a flower compared to the rest of chemistry. What is the point of striving for such an ideal?

Eeee ... Sorry, for the life of me I don't understand the logic of the judgment. Probably stupid by nature.
I have not written anywhere that I do not like "French bread" or something like that.
I asked about how to make REGULAR BLACK BREAD so that it tastes like the one baked according to GOST. Not even to taste, but BY SMELL. I brought the taste, more or less.
That technologist is not my friend - I just read his article. And precisely because of the problem with ordinary bread in stores (it is packed in cellophane, "suffocated", at the same time it is cut, and it is very difficult to find JUST bread now) we bought HP, reading on the forums how great it is and other other things ...

Further. I don't want any "French". "French" also "doesn't smell like bread." But it's hard for you to explain.
And "loaves" from HP are not loaves.

This pie dough is all of different consistency. Do you understand?
I do not say - "tasteless", I say that this is NOT BREAD. Or rather, not even the bread that I would like.(In principle, everything made from flour, yeast and water is bread).

I will simply keep silent about other products with the addition of anything.
These are cakes, pies, whatever, but not bread. These are not GOSTs - at best, these are technical specifications.

Judging by the number of reads, the question is relevant not only for me.
The rest are just shy

I apologize if I offended or hurt anyone - I was right, I got excited.

The question is power - how to give the bread a bread smell?
Conducted an experimental sourdough baking + yeast. The effect is the same - it doesn't smell.

The question is power - how to give the bread a bread smell?

And what should be the smell of black bread according to GOST?

In GOST, next to the description of the smell, there should be weight ratios of the ingredients that give the same flavor.

In the forum threads about black bread, there are tips to add rye malt for flavor and color.

Personal observation, rye bran, in addition to an excellent crust, gives any bread the right flavor.

And what should be the smell of black bread according to GOST?

In GOST, next to the description of the smell, there should be weight ratios of the ingredients that give the same flavor.

In the forum threads about black bread, there are tips to add rye malt for flavor and color.

Personal observation, rye bran, in addition to an excellent crust, gives any bread the right flavor.

Not written Smell is not measured by GOSTs. But the recipe and technology are measured.
I've read everything about malt and not only here, I'll try the bran, thanks.

I carefully read the materials on industrial production. Confused by the baking temperature (too low) and will try to change (increase) the proving time.

And yet again I believe in a miracle - maybe someone has already fought this ambush
The next question is sliced ​​loaf Doesn't smell

PS: I reviewed the crowd of ready-made products here - everyone has a brownish color, dyed (?). And I need dark gray.

I thought that the most correct thing about GOSTs is that while trying to achieve the same quality, absolutely charming by-products come out of the oven.
Pathetic morning attempts to create a "sliced ​​loaf" led to the fact that I realized that "not it", left it on the table and went to work.
In vain, by the way, I did not take a loaf with me - everyone was hungry and waited for me to bring another experiment.
But wait, I returned home, tried it and realized that it was a practical bakery shedEvr. But not a loaf, but rather excellent white bread
Maybe his, these GOSTs?

Well, finally, our man, I am reading. I’m reading the thread from the very beginning, well, I’m thinking, now I’ll write ... Pokhlebkina, for example, I’ll remember ... but when I read about the rifled one, so in general, I think, delicious, better than in the store, and then ... well, their these GOSTs
Although try the recipe proposed by Roma according to GOST and translated into an understandable ratio by Lola, the recipe for a "stagnant" loaf, it even smells ... that ...

My wife and I speculated a little and came to the conclusion that the flour that was already gone (before it was distributed between the republics and all that - but wait, that has grown), and in general ...

Karoch boom eat what is delicious
But the dream of GOSTs will remain. Dream ...

It seems to me that the whole problem is that the bread maker is not a Russian invention, and therefore there are simply no recipes for Russian bread adapted for x \ n.
Europe and the United States mostly consume wheat bread, so most recipes for ovens are white bread, not rye. Most of the bread in Europe is prepared in private bakeries. When we moved to Russia, we quickly bought x \ n, because bread from bakeries is tasteless, as elsewhere, and there are practically no private bakeries. And the taste and quality of bread made from homemade cotton is almost identical to that offered by bakeries, say, in Germany or France.
Look for your recipes and share with us, I think the whole forum will be happy to receive the familiar Darnitsa or rye from their home mini-bakery from childhood.

It seems to me that the whole problem is that the bread maker is not a Russian invention, and therefore there are simply no recipes for Russian bread adapted for x \ n.
Europe and the United States mostly consume wheat bread, so most recipes for ovens are white bread, not rye. Most of the bread in Europe is prepared in private bakeries. When we moved to Russia, we quickly bought x \ n, because bread from bakeries is tasteless, as elsewhere, and there are practically no private bakeries. And the taste and quality of bread made from homemade cotton is almost identical to that offered by bakeries, say, in Germany or France.
Look for your recipes and share with us, I think the whole forum will be happy to receive the familiar Darnitsa or rye from their home mini-bakery from childhood.

The problem is that I don't write down or memorize recipes. Not for bread, not for any other dish. As they say, what goes into your head

And there is still a problem - as it turned out that "the taste familiar from childhood" is different for each region, and for example, Voronezh has never tasted our usual Gomel bread, there is no such flour.

And I, for the life of me can not imagine "ordinary black Moscow" - I have never tried.

PS: Wait, we obliged the factories to pack bread in cellophane (the sanitary station requires) and it simply suffocates at once. And even more there is no hope for private traders - everything is based on chemistry and powders.


But I will certainly continue my research. But you will have to bake in the oven, you need 160 - 200 degrees, not a single bread machine will give that much.
And it cannot be heated first, and then oven.

I got the idea to try unrefined sunflower oil. It smells

I added unrefined oil - the aroma is weak. If you want something more intense, coat the hot bread with butter immediately after baking. But this is not for everybody.

It seems to me that in the process of finding your own bread, you will get used to the taste of homemade bread, and in the end you will like it.

By the way, maybe the method of baking bread with the addition of rye flour will help you. The dough with it turns out to be more moist, sticky and heavy, so I do this: put all the ingredients in the oven and set the "Yeast dough" mode (1h 30min). If there is no such mode, you can just "Dough". The dough is kneaded and rises in the oven for an hour and a half, I don't bother him. At the end of the cycle, I turn off the oven, knead the dough with my hands right in the bucket, at the same time take out the mixer, it is no longer needed. I put the dough in a bucket, level it, close the oven and leave it for another two hours. During this time, it fits well. And then I turn on the "Baking" mode.
In the usual mode, less time is allocated for proving the dough, moreover, it is crumpled 2 times, and for rye dough this is superfluous, then it is difficult for him to rise (thanks to Lola for the science!).
As a result, the bread is quite high and porous.

I added unrefined oil - the aroma is weak. If you want something more intense, coat the hot bread with butter immediately after baking. But this is not for everybody.

It seems to me that in the process of finding your own bread, you will get used to the taste of homemade bread, and in the end you will like it.

By the way, maybe the method of baking bread with the addition of rye flour will help you. The dough with it turns out to be more moist, sticky and heavier, so I do this: I put all the ingredients in the oven and set the "Yeast dough" mode (1h 30min). If there is no such mode, you can just "Dough". The dough is kneaded and rises in the oven for an hour and a half, I don't bother him. At the end of the cycle, I turn off the oven, knead the dough with my hands right in the bucket, at the same time take out the mixer, it is no longer needed. I put the dough in a bucket, level it, close the oven and leave it for another two hours. During this time, it fits well. And then I turn on the "Baking" mode.
In the usual mode, less time is allocated for proving the dough, moreover, it is crumpled 2 times, and for rye dough this is superfluous, then it is difficult for him to rise (thanks to Lola for the science!).
As a result, the bread is quite high and porous.

I'll try the butter anyway - I should like it
I still have a problem with coarser rye flour than sown flour - I simply haven't found it anywhere. There is a seeded one, but there is no other. So the rye bread is very white. Probably I will give up the idea to "paint over" it - it's not buzzing.
I was thinking about making dough and baking separately. I do not have a separate "Baking" mode in the oven. And the ideology does not correspond to the main idea of ​​the KP - "fell asleep, pressed, waited and ate." Unsportsmanlike

By the way, just with the quality of the dough and crumb, I do not experience difficulties in my seeded flour. I don’t know how it will be on the wallpaper or some other "blacker" one.