What does your bread smell like?

Paints over malt, and if you can't find malt, there are recipes based on kvass wort, or something like that, I don't remember exactly. She did it on the porter - dark, appetizing bread.

I did not like the seeded flour, it is not felt in the bread at all.

With unrefined butter in Recipes there is "Sun" bread, my recipe, but also dark bread.
Olive or nut oils work best with white bread.

Oh, I already give some advice. I'm afraid that some sneakers will fly to me from you

Strange, there is no "Bake" mode? It is usually 50 minutes, very convenient, especially if baked pastry with a filling in x \ n.

Paints over malt, and if you can't find malt, there are recipes based on kvass wort, or something like that, I don't remember exactly. She did it on the porter - dark, appetizing bread.

I did not like the seeded flour, it is not felt in the bread at all.

With unrefined butter in Recipes there is "Sun" bread, my recipe, but also dark bread.
Olive or nut oils work best with white bread.

Oh, I already give some advice. I'm afraid that some sneakers will fly to me from you

Strange, there is no "Bake" mode? It is usually 50 minutes, which is very convenient, especially if a baked pastry with a filling is baked in x \ n.

So I say that it is not felt. There is kvass wort - but the color is different and the smell is also peculiar. But in the absence of fish ... I will look for malt or grow it myself ... For now - laziness
I don’t throw slippers for advice, if they are sensible and not condescending Live and learn

And here is such a stove, without the "cake" or "baking" mode. I wanted a fully programmable one, they say there are such, but we only sell LV or Panas to order. I bought LV - because I don't have to wait right away.
And what's the point in this mode, if it is possible in the oven?
HP is needed for complex care of bread

UPD: In principle, you can use the Jam mode, just do not forget to pull out the spatula for 60 minutes, that's fine. Only I don't know anything about the temperature. I get to know

I am very attracted to x \ n in terms of kneading dough. I baked bread in the oven before, but kneading it all takes so much effort and time. And the dough is kneaded perfectly for pies, and for dumplings.

The temperature, as well as any other parameters, must be indicated in the description book of the stove. If you do not have one (for example, only a prescription was attached to mine), then you have a direct road to the manufacturer's website. I downloaded, but now I know exactly what should happen at what moment, when to crank, when to heat up.

The temperature, as well as any other parameters, must be indicated in the description book of the stove. If you do not have one (for example, only a prescription was attached to mine), then you have a direct road to the manufacturer's website. I downloaded, but now I know exactly what should happen at what moment, when to crank, when to heat up.

This is all written, and it is written that the fuse is heated at 144 degrees.
But the temperature regimes are not indicated Probably a secret
It's easier to try to bake a bun and see

Here are many who write (as in the brochure from the stove)
WAKE UP WITH A FRESH BREAD AROMA.

I understand you very much)

My only disappointment in HB is just the absence of that very floating aroma of white freshly baked bread in the morning (at one time I lived next to a bakery and the smell was "heard" even through the window). Despite the fact that there are no complaints about the bread from HB itself.

BUT as for rye there is a way out) when I bought malt and baked custard rye according to the recipe from the instructions (I have a Panasonic 255) - the smell was felt not only in the apartment, but also on the staircase (I used seeded rye flour) !!
Malt not only paints over, as Agnessa writes, but precisely gives that characteristic taste and SMELL to rye bread (you can just paint over coffee and cocoa, but the desired taste will not be there).
So try this if you can find malt.
In my opinion, such a rye custard is the very recipe for a bread machine adapted to Russian tastes, which corresponds to the ideology of the bread machine "fell asleep, pressed, waited and ate."
Unfortunately, I don’t know what to do with wheat. I think that you just need to come to terms with this feature and have fun

True, I don't really like custard, even more likely I don't eat at all.

Brewed in this case only means that the malt is poured with boiling water ("brewed") and then the cooled slurry is poured into the CB like any other liquid.
So do not be afraid of the word "custard" in this case!

And about the seeded flour, I told a lie, went to check it - I still have peeled flour (but in our stores all the rye is usually peeled).

[The disadvantages of this production method are the increased cost of production due to an increase in the dosage of yeast and the use of expensive improvers, low acidity of products due to the absence of a dough fermentation stage or its presence in a very reduced version, which excludes full acid accumulation and the achievement of the required acidity in finished products, the absence of a stage fermentation leads to the impossibility of the formation of the aroma of bread, a significant drawback is the rapid staleness of products and their loss of marketable properties.]

That's what they write. And it seems to me that I am right, and all the tricks are in vain.
It remains to use HP as a kneader and proofing machine and cook jam.

I quote:
The most traditional way of making dough in mini-bakeries is without steam, but very rarely - on thick doughs, which depends on the type of yeast used and the quality of the baking flour. The essence of accelerated dough preparation methods is to intensify the process of dough making due to the following factors:

- increasing the dosage of yeast;

- the use of improvers;

- the use of various starter cultures;

- high-speed dough kneading;

- preliminary activation of yeast;

- kneading the dough in small portions.

The advantages of accelerated methods of dough making are in a significant reduction in technological containers for fermentation of semi-finished products and dough, and, therefore, in a reduction in production areas, the technological process becomes flexible and easily controllable, you can quickly and efficiently change the assortment of products depending on the demand of the population or current orders.

The disadvantages of this production method are the increased cost of production due to an increase in the dosage of yeast and the use of expensive improvers, low acidity of products due to the absence of a dough fermentation stage or its presence in a very reduced version, which excludes full acid accumulation and the achievement of the required acidity in finished products, the absence of a stage fermentation leads to the impossibility of the formation of the aroma of bread, a significant drawback is the rapid staleness of products and their loss of marketable properties.
A source:
🔗]
And I believe him.

And further:

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- Do not hurry! I have told you primitive technology. In fact, everything is much more complicated. For example, a small bakery cannot withstand full cycle of brown bread making, which takes more than twelve hours... For a lobe, you need high-quality black bread. When preparing it, we, as a rule, use a return - not sold out in stores goods - or products with a damaged surface. And if there are not enough of them, then we leave the loaves from fresh baked goods. Rye flour, reddish, outwardly unsightly, is fed into the kneader, and the leaven is the same dough, only without salt, in which lactic acid bacteria develop. For the production of "Borodinsky" bread, malt and molasses are additionally used. Traditionally "Borodinsky" is prepared with caraway seeds or coriander. For example, we prefer coriander.
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And further:

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Any product - the same bread - needs its own temperature regime. White in the baking process goes through the stages of gradual heating and cooling, and black immediately enters the upper zone of the furnace with a high temperatureto brown the surface and form a crust.

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A source:
🔗

I mean that native bread will not work

[full cycle of brown bread making, which takes more than twelve hours]

[-----------------------------------------------------------------------------------
- Take your time! I have told you primitive technology. In fact, everything is much more complicated. For example, a small bakery cannot withstand full cycle of brown bread making, which takes more than twelve hours... For a lobe you need high-quality black bread When preparing it, we, as a rule, use returns - not sold out in stores goods - or products with a damaged surface. And if there are not enough of them, then we leave the loaves from fresh baked goods. Rye flour, reddish, outwardly unsightly, is fed into the kneader, and the leaven is the same dough, only without salt, in which lactic acid bacteria develop. Malt and molasses are additionally used for the production of "Borodinsky" bread. Traditionally "Borodinsky" is prepared with caraway seeds or coriander. For example, we prefer coriander.
------------------------------------------------------------------------------------

I mean that native bread will not work

You do not read everything that they write to you, try a stagnant loaf, it is THAT both in color and density and in smell.
And what does native bread mean. For everyone (here it has already been said about this) it has its own taste, and it is bread and Africa is bread.
The fact that someone came up with GOSTs a couple of decades ago means that this is correct? And the other bread is just dough?
I have nothing against your sorrows about the impossibility of baking your own bread, just for several days this topic has been exaggerated on the forum, where almost everyone is happy with their own bread baked at home, of course, trying to improve in baking, but it’s impossible for so many times in a row for everyone to suggest how bad it is that YOU, dear members of the forum, will never bake my own bread in your life, somehow it is not correct. After all, many people bake rye bread for exactly 12 hours, and without yeast, they also get a taste that surpasses the store one, so why tell them that this is all wrong and try to get store-bought, albeit worse taste.
In short, what I wanted to say You cannot call (not a quote) a piece of baked dough bread, not respectfully somehow to bread. IMHO.

If someone lives next to a bakery, then his scent can adapt. Therefore, he may not perceive the smell of homemade bread. Or, on the contrary, a person has a particularly sensitive sense of smell, and he acutely perceives the difference in odors, taking the smell of factory bread as a reference. Accordingly, homemade bread "does not smell" to him or "smells abnormal."
Me and my homemade bread from a bread machine smells like bread. I want to say that Kiev has excellent bread, there are hundreds of varieties of it. And they smell good, and are delicious, there are health and healing varieties. But the smell and taste of your bread is the best.

If someone lives next to a bakery, then his scent can adapt. Therefore, he may not perceive the smell of homemade bread. Or, on the contrary, a person has a particularly sensitive sense of smell, and he acutely perceives the difference in odors, taking the smell of factory bread as a reference. Accordingly, homemade bread "does not smell" to him or "smells abnormal."
Me and my homemade bread from a bread machine smells like bread. I want to say that Kiev has excellent bread, there are hundreds of varieties of it. And they smell good, and are delicious, there are health and healing varieties. But the smell and taste of your bread is the best.

Yes, I do not mind - it is quite tasty, all that.
But why do you think people from the States come here and ask how to make black Russian bread? Nostalgia. And food habits, maybe bad (I still love capelin from cooking).

Here we are the same - fig knows why, but terribly want that very bread. And the stove was the last hope.
But I will not give up - I will put the dough to ripen until morning and see what happens.
The stove kneads, of course, great.

PS: Something jeans have become too small ... Damn

You do not read everything that they write to you, try a stagnant loaf, it is THAT both in color and density and in smell.
And what does native bread mean. For everyone (here it has already been said about this) it has its own taste, and it is bread and Africa is bread.
The fact that someone came up with GOSTs a couple of decades ago means that this is correct? And the other bread is just dough?
I have nothing against your sorrows about the impossibility of baking your own bread, just for several days this topic has been exaggerated on the forum, where almost everyone is happy with their own bread baked at home, of course, trying to improve in baking, but it’s impossible for so many times in a row for everyone to suggest how bad it is that YOU, dear members of the forum, will never bake my own bread in your life, somehow it is not correct. After all, many people bake rye bread for exactly 12 hours, and without yeast, they also get a taste that surpasses the store one, so why tell them that this is all wrong and try to get store-bought, albeit worse taste.
In short, what I wanted to say You cannot call (not a quote) a piece of baked dough bread, not respectfully somehow to bread. IMHO.

Stop, stop, stop!
You, apparently, know how to read what is not.
The points:
I grew up on that bread and nothing can be done about it. Even as a child, I did not like my grandmother from the stove. So what ? And what I want is THAT, not THIS.
Although THIS is very, very.

Regarding GOSTs - don't tell me, GOST is a great thing! At least if we compare THAT bread (GOST) and the current one (TU).

I understood about leaven-tamagotchi ...
There may also be this ... In industry, dough ferments for a long time, because there is a lot of it. And it wanders unevenly, since it is harder to warm up the mass of dough. Part of the dough is under-oxidized, part is over-oxidized. And the part is "normal". This can create a "unique, stable taste", a rich aroma that includes the smell of organic acids (lactic, acetic, etc.), and the smell of alcohol, and the smell of fermented starches, which have turned into monosaccharide disaccharides, and the smell of caramel, which turned out when baked from these sugars, and the smell of esters ... When I write "acetic acid", it does not mean that vinegar should stink. Maybe it's 0.0002%. But - he is. And it makes an important contribution to the smell. With home baking, the process can be more uniform and such a "bouquet" of smells will not work. You can, of course, simulate the process ... But is it worth it? Is it worth striving for elusive "gourmet ideals"? I'm not kidding absolutely, everything above is IMHO, that is, my version.

I understood about leaven-tamagotchi ...
There may also be this ... In industry, dough ferments for a long time, because there is a lot of it. And it wanders unevenly, since it is harder to warm up the mass of dough. Part of the dough is under-oxidized, part is over-oxidized. And the part is "normal". This can create a "unique, stable taste", a rich aroma that includes the smell of organic acids (lactic, acetic, etc.), and the smell of alcohol, and the smell of fermented starches, which have turned into monosaccharide disaccharides, and the smell of caramel, which turned out when baked from these sugars, and the smell of esters ... When I write "acetic acid", it does not mean that vinegar should stink. Maybe it's 0.0002%. But - he is. And it makes an important contribution to the smell. With home baking, the process can be more uniform and such a "bouquet" of smells will not work. You can, of course, simulate the process ... But is it worth it? Is it worth striving for elusive "gourmet ideals"? I'm not kidding absolutely, everything above is IMHO, that is, my version.

Moreover, it can turn into an obsession.
GOST is just a guideline. I have thought about it all more than once, but there’s nothing to be done, I don’t like any cumin, any custard and everything else.
Banal dark gray bread with elastic crumb and normal acidity. I do not like the low acidity of the bread - it is bland.
And in this article they wrote about something that I could not articulate in any way.
If nothing works out, you still have to buy in the store. So a lot of time is spent on all these experiments ...
Although we have not eaten from the bread store for a long time. I do not like.
Ambush, karoch
Oh, come on - I'll get tired of it all soon. The bike is standing there unspiked and the grease in the bushings has not changed for winter.And all because of the stove
And he ate his belly this week, eating nothing but bread

Moreover, it can turn into an obsession.
GOST is just a guideline. I have thought about it all more than once, but there’s nothing to be done, I don’t like any cumin, any custard and everything else.
Banal dark gray bread with elastic crumb and normal acidity. I do not like the low acidity of the bread - it is bland.
And in this article they wrote about something that I could not articulate in any way.
If nothing works out, you still have to buy in the store. So a lot of time is spent on all these experiments ...
Although we have not eaten from the bread store for a long time. I do not like.
Ambush, karoch
Oh, come on - I'll get tired of it all soon. The bike is standing there unspiked and the grease in the bushings has not changed for winter. And all because of the stove
And he ate his belly this week, eating nothing but bread

The acidity of the bread is due to the fermented sugars. For "fast" yeast this is inaccessible, they do not produce acids, but more carbon dioxide. Such a strain (breed, variety) of yeast is specially bred. The bread is sweetish anyway. It is worth trying to use 1% kefir instead of water, but not "today's". It must be opened and left at room temperature for 1 day. Or for 2 days, no more needed. And even better - this is milk whey (there are few proteins, they will not interfere), it is also desirable to ferment. I think it should be closer to the ideal.

The acidity of the bread is due to the fermented sugars. For "fast" yeast this is inaccessible, they do not produce acids, but more carbon dioxide. Such a strain (breed, variety) of yeast is specially bred. The bread is sweetish anyway. It is worth trying to use 1% kefir instead of water, but not "today's". It must be opened and left at room temperature for 1 day. Or for 2 days, no more needed. And even better - this is milk whey (there are few proteins, they will not interfere), it is also desirable to ferment. I think it should be closer to the ideal.

Wait there is a sourdough dough. Rye. It rises regularly - by morning I'll see what kind of it it is.
I don't use fast yeast at all. Kefir has aged - so everything is ok.
Tomorrow I'll write what happened.

Baked black sourdough, withstood overnight.
In HP, the Jam mode.

The consistency is excellent. Large pores, elastic crumb.
Side crusts - excellent
The upper crust is not pale
The taste is close to the goal.
Color - excellent, dark gray.

The top crust gives the lion's share of the smell, but there's nothing you can do about it.

The bread was leavened (dry kvass, water, yeast, flour).
structure:

sourdough - pieces of 5-6 tablespoons
seeded rye - 3/4
wheat 2 varieties - 1/4
dry kvass (not brewed - straight into the dough) a couple of three spoons
salt, sugar, to taste
vegetable oil. a pair of three spoons
aged kefir. a pair of three spoons
WITHOUT YEAST.

(I don't write what and how much exactly, since I don't measure, I do it by eye)
wheat flour is much less than rye.
Knead according to the principle of "kolobok" (c) Admin. I kneaded on wheat (!).

made on the dough, water is added only when kneading the dough.

First the Dough mode. Then let it stand until it rises, then knead it and take out the spatula (!). Then it stands until the morning. Then the Jam mode and bake until tender.
Thank you all for your controversy and help. Succeeded!
Peck for 50 minutes (the whole Jam mode I have is 1.20). Probably need a little more - one hour, ten o'clock Where the turntable is from below, there is a damp piece of a hole.
PS: For beginners: Bread does not like lazy, mediocre and lovers of "pushing one button". This I ponte and pretend that I worked a lot on it, and did not ruffle the nerves of the forum users

ZZY: Only the feeling that it is cold, so you have to stand not at night, but longer.

Kulich.

My experience tells me that the smell of white bread depends a lot on the quality of the flour. NOT VERY fresh flour, with a normal shelf life, not a very good manufacturer - the bread does not have the desired smell, I even once got scared if the oven had broken.Normal flour smells on its own, the dough smells nice, a wonderful delicate aroma, and when baking of such a dough begins, a breathtaking aroma throughout the apartment! Quick bread smells like shop bread, everyone knows why. At best, our store-bought bread doesn't smell like anything, either yeast or sewage. I remember the bread according to the guest, which was in childhood. When I got HP, the fragrance from my childhood returned to me.

There are two smells - the first "ethereal", which spreads around when baking bread, and the second smell should be present in the bread after it has cooled.

And the smell should not be of different seasonings and spices, but BREAD!
And this, unfortunately, is not always noticed.

I'm not overjoyed at your messages. Respect for your optimism.
I will repeat myself. that the bread in cotton on the night dough smelled like an oven. almost like an oven. It was so pleasant for me
It's a pity I don't know how to attach pictures. and mine are all busy ...
Sorry. that I read this topic late. it could be
Valery Trofimov to please.

My bread never smells like yeast, I use saf-moment yeast (small 11g bags) And on the fast setting the bread is exactly the same as on the regular one.

but try to take homemade, market oil instead of vegetable oil tortured by purifications, a lot of calories will not be added, there is a little bit of oil ... the smell will noticeably change ...

Recently, it became clear how ingredients affect the smell of bread. After making homemade cheese (there is a corresponding topic), there is a lot of whey left, about 1.5 liters. Began to add to bread. The bread has changed! The loaves have become even, without bumps, the roof is good, convex.
And the smell !!! The bread smells like real bread, not flour, yeast, or whatever.

So taste the whey, all the shades of taste - sour, salty, a lot of vitamins, this is a fermented milk product. It's just that we are used to pouring out whey, kind of like waste from cheese.

Any pastries on it will be super.

So taste the whey, all the shades of taste - sour, salty, a lot of vitamins, this is a fermented milk product. It's just that we are used to pouring out whey, kind of like waste from cheese.

Any pastries on it will be super.

You probably did not understand that I was talking about the fact that whey just gives the "necessary" smell to the bread. The bread has become very fragrant, it smells like real baked goods.

Recently, it became clear how ingredients affect the smell of bread. After making homemade cheese (there is a corresponding topic), there is a lot of whey left, about 1.5 liters. Began to add to bread. The bread has changed! The loaves have become even, without bumps, the roof is good, convex.
And the smell !!! The bread smells like real bread, not flour, yeast, or whatever.

Try to make bread with the addition of old cottage cheese - 200-250 grams per 400-500 grams of flour, and add the remaining liquid for kneading not water, but whey
And see what dough and bread will turn out

You probably did not understand that I was talking about the fact that whey just gives the "necessary" smell to the bread. The bread has become very fragrant, it smells like real baked goods.

About that, about that.
That all these flavors of whey make bread bread.
Since whey is not just water, like from a tap, but a whole chemical complex of natural useful fermented milk ingredients and taste sensations, which affects the dough.

Yesterday I baked buckwheat on whey. Above all praise - airy, with a crispy crust! And the smell!

This question raised from memory such memories of the time of perestroika.
After graduating from a technical university, two years later I was left without work and money, and my mother decided to arrange me for a "bread" job, at the Podolsk bakery. A friend of hers worked there as a security guard.
And I went on a tour of the entire plant.
So that's how it smelled where.
In the beginning, where yeast and sourdough is prepared, there are such large vats as in a brewery. So the smell there - just rot, dampness and sour yeast. I wanted to run away from there at once.
Then - where the bread is baked, the smell is better, but again damp and stuffy.
So where it smelled perfect, fresh fragrant baking, vanilla - it was a small workshop where they make gift gingerbreads like Tula ones. And there was cleanliness - like in an operating room.
But they didn’t take me to the bakery, there were no vacancies.

I will never forget what my first bread, baked in a bread machine, smelled like.
It should be mentioned that the instructions said that during the first use, an unpleasant smell may occur and smoke may go out, as something from the factory burns out there.
Having prepared the oven for use according to the instructions, self-critically deciding that the first bread would still not work out, I threw the ingredients into the bucket on the simplest bread that was in the native recipes that came with the bread machine.
When the bread began to bake, a very unpleasant smell arose, and after a while the smoke went off for a short time, but it was black and smelly.
Taking out the bread, I did not expect this to look like it was delicious smooth and toasted. But the smell ... it smelled like anything, but not bread ... a car repair shop mixed with a factory for the production of either rubber or something metallic ...

And at the expense of the smell of yeast, there are people who are very susceptible to it, one is normal and the second stinks ...

Peace be with you bakers!
I made ordinary bread according to the recipe for 5004 there, after the call, it is suggested to add either 200g of brisket or 125g of olives.
In general, I was not going to add anything, but the bell rang
I think it was not. added both that and that for 100gr,
looked at the table with what else to throw up to the pile, and my look
stumbled upon a bottle of liquid smoke (the wife sometimes adds to the meat
when baked in foil) but I think it will not be worse and added a cap.
it turned out something unimaginable with such a delicious SMELL
like in childhood when they fried bread on a stick over castro
of course, he hardly influenced the taste. if of course pour more
then maybe. but I think that the smell will be too strong.
so unexpectedly it turned out both aromatic and tasty

I have had a stove for a year now, and I can say that I am a specialist in black bread.
But I can't understand one thing. Fresh. freshly baked bread smells good. on the second day, so-so. but on the third, the smell of either flour or yeast appears.
In the state, everything is different, the bread will dry into stone, but there is no such smell. WHY?

Here are many who write (as in the brochure from the stove)
WAKE UP WITH THE FRESH BREAD AROMA.

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

I, too, does not smell like bread in my concept. Not disgusting, it's just clear that the house is baking. Such a slightly sour smell. But I think this is because I use only live yeast and make dough on the dough. But I must say that the smell of baking from the oven (bread never baked in the oven) is yes - it is immediately clear that pies are being baked. From a bread machine, the aroma is clearly not the same. My husband and I came to the conclusion that this is how the smell of baked goods in a bread maker should be. Apparently those who bake bread both in the oven and in the bread maker can say for sure.
p.s. Once in our youth (25 years ago) we were taken on an excursion to the bakery - this is SOMETHING. The aroma of freshly baked loaves was divine without exaggeration. We were given a taste of a lukewarm marriage (crooked-skinny loaves) - I still remember the taste and aroma. Now the loaves do not smell like that from my bread machine as well (maybe for now - I have it for less than a month).

What does sausage smell like?
What does cabbage soup smell like?
What does store bread smell like?

Each of us has an INDIVIDUAL taste !!!! And we do not feel the same !!!!
You can describe for a long time "what it smells like" and everyone will add their own impressions! And that's okay!

Compare the tastes of homemade ham from the oven to commercial boiled pork, which is better? And if you are used to constantly buying pork in the store, it will be tastier! But with tons of different flavors!

What does store bread smell like? Yes, you are accustomed to it from birth, so there is no dearer than this smell and taste for you!
Here read "Why is the store-bought bread tastier !?" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4325.0

And they correctly write about the oven: the bread from the oven turns out to be more perfumed
Because the dough when baking in the oven is not squeezed into the tight framework of the program and the bucket of the oven, but dictates when it is ready and when it needs to be baked!
And the taste of homemade bread differs from the store one, first of all, in that all the ingredients of homemade bread are natural!

Bake as much as possible, choose and combine with ingredients, and find your own bread flavor!

My bread smells very tasty, light and sweetish, berry aroma. I used to renew the starter every six months, now I don't. Now I began to put several gray black dry grapes into the leaven, this does not allow the leaven to age, and the aroma of baked bread on this leaven just dizzy!

I also have Panasonic. And when baking is going on, the smell is awesome, like fresh warm bread from the USSR (y) I thought that everyone has it when baking: pardon: I bake with the addition of old dough.

How does this bread not smell? My bread smells like childhood, mustard cakes. That was exactly the smell of that bread. And the breads were noble, from the local strong wheat. And the loaves on the hearth in the brick wood-burning stoves, ah! And the songs "Steppe, but the steppe all around", From behind the island to the rod, to the expanse of the river waves, the painted Stenki Razin's canoes float ... "This is my homeland, I Samara, Volzhanka, although I have been living in the Novgorod region for a very long time." and very good, but just a car. The baker must conjure over the recipe for his own bread. And in a bad mood, I never start working with dough, for this is sacrilege before bread. Bread is not just a product, it is more, it is almost sacred. We go on a visit with our own bread, which is always welcomed by the host hosts. I bake bread in linseed or mustard oil, I like it very much and it turns out to be perfumed.

When the baking itself begins, it's bliss ... The aroma ... Especially if you go from the street ... I love my bread tenderly and tenderly. I love the process ... I love the crispy crust ... In general, I can paint all the charm of my bread for a long time, but those who get bread will understand and support everything.

I would bake bread and buns every day. But I'm afraid to feed everyone. The smell of fresh baked goods I ENJOY I cannot convey in words everything that this smell evokes: SIMPLY BLISS

[Giraffe]

Giraffe, well, straight from the tongue! the same emotions

I bake bread in the morning and our morning begins with the smell of freshly baked bread. The scent spreads throughout the house! Immediately, the mood improves and you involuntarily smile, anticipating how now you will be cutting this delicious, crispy bread for breakfast!
And for some reason, a broken piece of bread tastes better to me than a cut one ..... I don't know the explanation, but I like to break fresh bread for eating

I bought a Panasonic bread maker quite recently, I managed to bake only three breads: French, milk and with garlic and dill. The bread turns out to be tasty, fluffy, high, but, alas, there is no "bread spirit". This was noticed not only by me, but my husband also confirmed it. There is a barely noticeable smell of baked goods, but this is not at all what I expected, in bakeries and bakeries the aroma is more intense.

This was noticed not only by me, but my husband also confirmed it. There is a barely noticeable smell of baked goods, but this is not at all what I expected, in bakeries and bakeries the aroma is more intense.

The real bread smell will not come from the bread machine. And it will come out of the oven when it is baked rye (or 5: 50) with sourdough. This is real bread. And in a bread maker so .... pampering.

but the "grain spirit", alas, is not felt. This was noticed not only by me, but my husband also confirmed it. There is a barely noticeable smell of baked goods, but this is not at all what I expected, in bakeries and bakeries the aroma is more intense.

Yes, unfortunately, bread from a bread machine does not have such a rich taste and smell as from the oven - but you know from what products the bread was baked, that there are no artificial additives in it. Homemade bread is not self-indulgence - but the need to bake your own bread! And it doesn't matter in which device the bread is baked!
Master the x / stove, go to the oven - many people do this with us, it's not difficult

Unfortunately, I have a gas oven, the simplest one, it is very difficult to make friends with it. The bottom is on fire, the top is not baked, I was already desperate to find a common language with her. I put a bowl of water down, but this also does not always work.

Unfortunately, I have a gas oven, the simplest one, it is very difficult to make friends with it. The bottom is on fire, the top is not baked, I was already desperate to find a common language with her. I put a bowl of water down, but this also does not always work.

Then you should definitely read these topics:
Stone (plate) for baking bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8945.0
Ceramic molds, caps, dishes, trays for baking bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=365839.0
And following the links in these topics

Thank you Admin! I will definitely read it!

Exactly! Thanks to the author of the thread! The bread in the bread maker really smells like no one knows how, but not bread. Which I bake in the oven with sourdough, at least when it cools down, it smells great. Okay, I have the simplest hp vitess, which has no timer and bells and whistles, but I look at people with good devices and still the same problem. I also tried various yeasts and spices, raisins ....... nothing helps.

and I bake wheat-rye in KP with sourdough - EXCELLENT bread spirit! That's just by leaps and bounds, really, not that ...

Unfortunately, I have a gas oven, the simplest one, it is very difficult to make friends with it. The bottom is on fire, the top is not baked, I was already desperate to find a common language with her. I put a bowl of water down, but this is also not always the case

A gas oven, in my opinion, is much better than an electric oven. It just needs to be slightly modernized, so to speak, to increase its heat capacity. To do this, I put a stone 5 cm thick on the bottom of the oven. Just passing the market building, I went to the place where they sell natural stone, knowing the size, I chose "prettier" and that's it. Price 100 rubles, in 2010. But it is heavy whole, 10-15 kg, I needed it more for baking pizza. You can also use regular bricks. + baked in a cast iron pan. Basically, long-fermented bread, both with and without kneading.

My bread from the oven and from the bread machine has a very strong bread spirit and it does not matter what I bake on: sourdough or yeast. Electric oven, Panasonic bread machine.