Baguettes in Moulinex 5004

I replaced the water with milk and added 2 tbsp. l. Sahara. On a medium crust, they fried like blacks, even the fact that they turned off the program for 5 minutes did not help. before.

It should be remembered that adding milk to the dough and an increased amount of sugar leads to a darker crust, especially since the products are very small in size.

Absolutely true! I was convinced by personal experience! On the lightest crust they turned out to be pretty, but on the second day they became knocked down and dense (these are Viennese). Lack of experience affects! Before baking, I rarely encountered shaping and baking from yeast dough. Today I will try basic baguettes, where the recipe contains only water, salt, flour and yeast. And then I will draw decisive conclusions. I would like to finally find a harmonious recipe for baguettes! Touched for a living !!!

Here they are, relatives, turned out! Basic baguette recipe plus 1 tbsp. l. sugar and dry dill (I love dill everywhere and in any form!), very tasty and looks like a real baguette, I had to immediately put the second portion, the first did not even have time to cool down ... And out of all eight the next day there was only one left - nobody climbed !!! But on the second day they became rubber. You could eat, but the rubberiness upset me.

And I began to get excellent baguettes, I bake according to the recipe from the instructions, add a spoonful of sugar and olive oil, as well as a seed, after kneading I let it stand, as shade advises, and here they are, handsome.

Handsome men! Do you grease the molds with butter? If I do not grease, then it is difficult to extract the baguettes from the molds, and if I grease them, then the crust turns out to be oily, although I do not "quat" but smear a little gently with a brush.

I only grease a little with oil, and sometimes I don’t smear it at all and so they take out well.

Do you grease the molds with butter?

There was a period when the baguettes began to stick to the cells, especially if, when the top of the baguette was moistened with water, a little fell on the sides of the mold.
A way out was found - we line the form with baking paper (rectangles by the size of the cell).
The result is great - nothing sticks and the crust of baguettes does not change its taste and structure due to the oil.

A question for experienced bakers, how to cool and store baguettes?
The method as for pies is unacceptable, cover with a towel to soften the crust?

A way out was found - we line the form with baking paper (rectangles by the size of the cell).
The result is great - nothing sticks and the crust of baguettes does not change its taste and structure due to the oil.

Oh, I'm afraid this exit is not for me! I don't have the patience to cut rectangles every time! But thank you very much for the advice, maybe I will overcome my restlessness and try.
I often bake baguettes according to the main recipe, add dry dill to the dough, grease the molds with sunflower oil, and grease the top of the baguettes a little with a mask, and not with water. The crust is very fragrant and tasty, although not crispy, and nothing sticks.

Peace be with you bakers!
as one of the anti-stick options - powder it with flour before placing the baguette in the mold

vishenka79
cool like any other baked goods on the wire rack
but at the expense of storing, I don't even know what to say and they do not have time to cool down

In my opinion, baguettes should be eaten on the same day, the next day it is not the same.

No wonder there are only 4 molds.
To eat right away.
Try to wrap a sausage in a baguette, it turns out well

And I knead the dough in double size and divide the resulting bun in half, bake one half as usual in a bread maker, and roll the other into two long baguettes and bake in the oven, because one batch is clearly not enough for us, and so we still have breakfast ...The baguettes are not rubber at all, but very airy, store loaves have completely stopped buying. The difference between baguettes in the oven and in the oven is that the bread maker produces more airy baguettes, and in the oven it is not worse at all

I once tried to knead a double portion of baguette dough, baked one batch in a bread maker, made large baguettes from the remaining dough and baked in the oven. But I can say that the taste of baguettes from cotton and oven is definitely different, despite the fact that there is only one batch! Much tastier from a bread machine. Maybe I didn’t very well pick up the temperature regime in the oven (baked at 180 degrees), I don’t know, but the difference in tastes was noticeable.
Often I bake baguettes according to the main recipe, I definitely add 1 tsp. sugar, 1 tsp. milk powder, 1 tsp. olive oil (read on our forum, thanks to those who advised!). I liked the baguettes with cereals to taste, but I have to add 3 tables. l. flour to a kolobok, because according to the recipe the dough I get is liquid. Here are the grains:

Today I wanted to please my husband with fresh Viennese baguettes ... pleased me ... the baguettes did not work out ... they became oak, although I did everything according to the recipe !!! The dough was not baked inside, I will overthrow the oak ones, and they did not grow at all !!! It's a shame !!!

[Arundist]

Today I wanted to please my husband with fresh Viennese baguettes ... pleased me ... the baguettes did not work out

Arundist, also somehow baked Viennese baguettes - the result is the same. I think that this particular recipe is not very successful. Apparently, we need to improve it.
The most wonderful are simple baguettes. Did you make them? I also liked the grains very much in taste (and there are more benefits).
In any case, even a negative result is our experience.

I've only had the stove for a few weeks! Viennese baguettes, these are my first baguettes, it's a pity that they didn't work out, as they say: the first pancake is lumpy !!!

[Arundist]

Arundist
If you will, here's a recipe for simple baguettes from a recipe book, complete with tips found on the forum:
Warm water - 170 ml
Salt - 1 tsp
Sugar - 1 tsp
Vegetable oil (olive) - 1 tsp.
Wheat flour - 280 g.
Powdered milk - 1 tsp.
Dry yeast - 1 tsp.
Load in a bucket x / n in the sequence written in the recipe.
Powdered milk is recommended to be placed between layers of flour (weigh out part of the flour, then milk powder, then the remaining flour).
You measure everything that is given in spoons in measuring spoons, and water and flour are better on the scales.
This recipe has been tested many times. As a rule, a bun from the dough is obtained immediately, I personally did not have to add anything. Good luck to you!

Peace be with you bakers!
today I made baguettes with corn flour \ 200 wheat 100 corn \ baguettes like baguettes but different from corn bread
large size, they don’t CRUSH - crust crispy crumb porous

Peace be with you bakers!
the other day I decided to bake rich baguettes climbed onto the shelf in search of
some kind of additive in the form of poppy or sesame and found an open pack of muesli with nuts and raisins as it turned out to be three months overdue \ what is not there if you search \ weighed it turned out to be 90 grams
well, I poured it into the dough on the whistle, not really hoping for a good
the result but it turned out just incomparable
the dough, already in the mold, rose suspiciously high in the middle of baking, I opened the oven and saw that the lower baguettes supported the upper ones and would raise the mold like that
the baguettes are slightly burnt at the edges, but I think it happened from excess sugar \ I wanted a sweeter \ well, and dents in the bottom
baguettes from the top mold
so think now is it really due to the fact that muesli is overdue

[Shade]

Shade, idea!

Have you used the main recipe for baguettes?
And did they replace some of the flour with muesli, or did they add them?

Peace be with you bakers!

Anise baguette from a book and granola extra

There were a lot of not very successful attempts to make baguettes, the result was not successful, the baguettes are oak. She even gave up the idea of ​​baking baguettes in the oven for a while.
Today it dawned on me and decided to resume the experiments, only I did not want to take the standard recipe from the book again.I used the bread recipe from the site
🔗
though I had to modify the program a little, so to speak (description below), but the result was excellent, the bread is soft, the crust is crispy, soft and ruddy, I didn't even have time to take a picture, mine had already ground everything.

Sequencing:
Stage 1 - dough:
225 ml water
280 g flour
1.5 tsp. yeast
I put on program 13 (yeast dough) and turn off the oven after kneading. I wait 4-5 hours.

Stage 2 - dough:
I add to the dough:
2.5 tsp salt
3 tbsp. l. Sahara
32g butter
120g flour
(if the dough is steep, you can add a little water)
I put program 12 (baguette) and wait until it kneads. After kneading and lifting, I take out, make baguettes (although they are large enough) and put them for proofing in a bread maker for 45 minutes, not including the continuation of the program. Then I take it out, coat it with kefir for browning and load it into the bread maker, including the continuation of the program. They turned brown faster than the program would have finished working, it turned out for 10 minutes. But the result is excellent.
Now I really regret that there is no programming function in my bread maker, I have to twist myself in such ways.
Now I'm working on adapting the "Darnitsky" recipe from this site to my bread maker
🔗
Maybe that's what happens

And, of course, I had a question about baguettes! I first tried to do it ... according to the recipe from the instructions. It turned out very tasty! and she took flour with a risk - she took a whole bag from the wholesaler! unknown brand, but of the highest grade!
sprinkled with grated cheese on top of the baguette, but ... I took uncooked Russian cheese! It turned out beautifully VERY, but no cheese tasted! And I like cheese baguettes so much. Can someone tell me how to make a boring baguette with cheese? Directly add grated cheese to the dough? and what? parmesan? maasdam? Or is it limited to sprinkling on top? nobody tried it?

PY. SY. here they said that they turn out to be solid .. and maybe after taking out from the bread machine, cover it with a thicker towel? then the crust lets go;) But I love the crust)

I bake baguettes with Bon Baguette. It turns out sooo tasty, I even think the taste is so cheesy or something (but this is my feeling).

Here is such a handsome man. It’s for kinder school. And especially with a sausage !!!!!! Inside !!!!
And sesame seeds on top!

And they are not at all oak. The dough should be soft, but not tough.

Peace be with you bakers!
lkrolik -Can someone tell me how to make a boring baguette with cheese

take the bonal melted cheese, stir it in hot water
you can immediately add salt, sugar \ to taste, there is all this in the cheese \
cool to room and then everything is as usual according to the program

djania -Now I really regret that there is no programming function in my bread maker

yes, the progromation is necessary, who would argue, but in relation to baguettes it is not so necessary
if you do it completely in hp on the 12th program, you just need it
press start before the end of the hour so that the program does not reset
and if you bother with dough, then it's better to bake in the oven

HelenaLight -The crust is very hard, tastes no worse than from the store, the taste of an ordinary baguette, the crumb is thick, I would like it more airy

aya125 - if you wrap it in a towel and put it away in a bag when it gets cold, then the soft remain for a long time

look at the site use the search this has been discussed more than once
and so that it is more airy and so that the crust is not oak and about the additives are different

https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=5046.0

https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=7265.0

https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=9677.0

SUCCESSFUL YOU BAKING

WHO WRITTEN RECIPES FOR MULINEX !!!!!!!!!

I am also VERY interested in this !!!
Now the oven has become more baked according to proven recipes, preferably from our forum))
As for baguettes, this was one of my first recipes. Nothing worked ((I wanted to bake Viennese baguettes - the dough was VERY liquid, from which it was impossible to form anything. I didn't bake baguettes anymore. But still I don't lose hope, maybe inspiration will come all the same
And the fact that this is a marketing ploy is very true!
With this arrangement, you can successfully bake baguettes in the oven!

Well, in vain.
For me, baguettes are a lifesaver when there is not enough sourdough bread, but I plan to bake big bread tomorrow, baguettes are enough for one day.
They are certainly not the same as we used to buy in the store (very perforated), but they also have a certain charm.
Try the recipes that are offered on the site, they are proven, everything should work out.

Recipes for Mulinex were of course written by a team of authors! Moreover, it would be clear to know who wrote what by surname - it would be clear who to force to eat what is obtained according to these recipes !!! And even excuses that everything is measured incorrectly are not suitable - even without measuring, but by weighing it out, you can get SUCH that asks for the roof of a neighbor's car: (Example: page number 70: Recipe "Milk bread" is incredible delicious! I even from the main I refused white bread - I eat THIS! But the next "Rye bread" - eh ... And after all, everything is strictly according to the recipe, even 11 grams of yeast !! So obviously the book should be tested thoroughly !!!!

Hey everyone! I also want to complain either about crooked handles, or about HP: red: The first time the baguettes according to the main recipe did not work out, oak is not the right word. Yesterday I read you all and decided to try baking again and chose the baguette recipe from page 14 "Butter baguette with sunflower seeds". Has anyone tried it? Write about your result. As a result, the dough did not rise at all, and did not increase much during baking. They look pretty. And the taste is something (n) just had to be thrown out! Well, baguettes do not work out in any way, although some of the bread recipes from the book are obtained with Hurray! Mostly I try recipes from our Dear site!

This is how they turned out

[Arundist]

Arundist
If you will, here's a recipe for simple baguettes from a recipe book, complete with tips found on the forum:
...
...
Sugar - 1 tsp
Vegetable oil (olive) - 1 tsp.
...
Powdered milk - 1 tsp.
...

Friends, and not enough sugar / butter / milk - 1 tsp each.
somewhere here I read that you need a tablespoon
ATP =)

Friends, and not enough sugar / butter / milk - 1 tsp each.
somewhere here I read that you need a tablespoon
ATP =)

I don’t think it’s enough. In the recipe book, no sugar, butter, or milk powder is put into baguettes (basic recipe). Only warm water, salt, flour, yeast.
Do you like to feel sweetness in bread? Then put more sugar, but I would specifically in these baguettes more than 2 tsp. would not add.

[Anise]

In the recipe book, no sugar, butter, or milk powder is put into baguettes (basic recipe). Only warm water, salt, flour, yeast.

Good morning everybody!
I completely agree with you, Anise .

A French baguette (fr. Une baguette de pain or simply une baguette, feminine; pain français among the Belgians and Quebecans) or a French roll is a long and thin loaf of white bread, soft inside, with a crispy crust, often powdered with flour. A standard baguette has a length of about 65 cm, width 5-6 cm and height 3-4 cm.Weight approx.250 g. A kind of symbol of France.

French baguette spread to Paris in the 1920s and took less time to rise and bake than regular bread. This happened after the passage of a law prohibiting bakers from starting work before 4 in the morning, which did not allow bakers to have time to prepare traditional round bread for their customers' breakfast.
Tends to harden by the end of the day. Traditionally, the baguette is not cut, but broken. In a French bakery, you can buy several types of such bread, different in taste and shape:

• traditional baguette (baguette tradition or une tradition),
• rustic baguette (baguette de campagne),
• baguette according to a special baker's recipe (baguette du patron),
• in the form of an ear (baguette épi),
• very thin, called ficelle, etc.

To meet the needs of customers, many bakers make baguettes in different lengths and even bake them in different ways. In the morning, the bread on the shelves is still warm, and you can choose: long or not very, pale, ruddy or slightly burnt. Many craftsmen keep their recipes secret.

More than half a million baguettes are sold in Paris every day. Parisian baguette weighs exactly 200 g. Dough made from wheat flour, salt, water and yeast knead for 10 minutes, then let stand for 20 minutes, cut into long loaves, make 3 notches with a knife, leave for another 40 minutes. to raise, put in the oven for 15 minutes. (From Wikipedia) Something to think about, right?

So my crumbled baguettes need to be resized, I will soon switch to the forms of production of the Dneproindustry

To prevent baguettes from becoming stale, I add a couple of tbsp to any recipe for making them. tablespoons of sour cream and 1-2 tbsp. tablespoons of olive oil. Liquid: water-milk in half. I never grease the molds (the dough never stuck). I make the cuts deeper, and before baking, I lightly grease with milk (make sure not to get under the baguettes). Try it and you will see that the next day the baguettes seem to have just been baked.

Peace be with you bakers!
I often add sour cream / yogurt to baguettes and just add sour cream / yogurt to bread
I don't remember whether I wrote or not on m Warsaw there is a Moscow base near it a market that sells overdue so sometimes I specially go there for sour cream / cheese / yogurt / cottage cheese
for baking, the very thing is cheap and angry, you just need to look so
it was not very overdue for a couple of days

Friends, everyone with NG =)
Tell me ... does program 14 "only baked goods" correspond to those baked goods that are turned off in program 12 itself? Sometimes we just do not have time for the hour that is allotted for the formation of baguettes.

Of course, you can turn on the Baking Only program, I also got distracted once and completely forgot about the baguettes, finished baking on the Baking, everything turned out well.

Of course, you can turn on the Baking Only program, I also got distracted once and completely forgot about the baguettes, finished baking on the Baking, everything turned out well.

aha! I got it right now - everything is ok
only, probably, 40 minutes is a bit too much ... put a weak crust

Peace be with you bakers!
artek - Tell me ... does program 14 "only baked goods" correspond to those baked goods that are turned off in program 12 itself?

no, it doesn't match, but you can bake

tell me how you can manage not to make 4 baguettes in an hour

you can get distracted or go out to talk with a neighbor for a minute and come in an hour - it happens but you don't have time

Well, for now, this and that ... Once with the child while walking I did not calculate the time. He came, and the dough came right up to the lid
another time the couple were brought in and while blinding, sprinkling, left to rise ... Take the stove and burn it. The hour is nothing

but about the program ... I've also noticed that in the native baguette mode, the baked goods are different.

Peace be with you bakers!
artek -I just noticed that in the native baguette mode, the baking is different.

the temperature regime is different from this and the result

Hello everybody! I decided to ask, maybe someone faced a similar problem. Viennese baguettes are not obtained. The recipe from the book that came with HP:
Water 110 ml
Sugar 65 g
Butter 35
Egg yolk 1
Salt 3/4 tsp
Wheat flour 250 g
Yeast 1 tsp

First, baguettes don't rise properly (compared to the rest of the baguette recipes I've tried). Secondly, they are not baked, that is, the crust is almost burning, and the inside is damp.
Explain, please, what is the matter, there are usually no problems with ordinary bread and baguettes, from all the recipes only this one does not work.

After reading the topic, I realized that no one had made Viennese baguettes. Maybe we can think about how to finalize the recipe? And that dough is tasty after all (in those places where it was baked).

By the way, I looked at the pictures of baguettes with prunes. Nice ... I had an attack with them, the baguettes were 2 times higher compared to the photo and the blacks squeezed out and got on the shadows, I had to arrange a rescue operation until the kitchen did not smoke at all.

And another question, do you get deep enough cuts with the knife that came with the bread maker? For some reason, I still have baguettes torn at the sides often.

[Ramilla]

And another question, do you get deep enough cuts with the knife that came with the bread maker? For some reason, I still have baguettes torn at the sides often.

Ramillaif deep cuts are not obtained, the dough is not steep enough. In this case, make cuts with scissors. Check out post 45: I made cuts with the blade from the kit.

It is clear, thanks, I have about the same cuts on the baguettes according to the main recipe, but the butter rises more and "tears" them, they even climb out of the mold. This is normal?

here the butter rises more strongly and "tears" them, they even climb out of the mold. This is normal?

I don’t know what recipe for butter baguettes you use, and so I advise you to reduce the amount of yeast. Here are my muffin raisin baguettes:

I do not know what kind of baguette recipe you use.

Standard from the book - with sunflower seeds, with walnuts.
I also divided the recipe for cottage cheese baking into 2 and baked baguettes on it, also got out of the mold.

You get this beauty

HURRAH!!! Today I have "reached" baguettes. I'm still a completely "green" baker,

since I received a bread maker as a gift under the Christmas tree this 2010.
The dough was kneaded perfectly. I did everything strictly according to the basic recipe. Truth blinded may not be very beautiful, but tasty. I already ate one myself.

I'm running to cook the next recipe .... Mulka, I like you!

Hello, ladies and gentlemen, bakers!
Your regiment has arrived
Yesterday I became the proud owner of a bread machine. First of all, I tried to portray Vienna baguettes from a book. True, instead of the yolk, the whole egg swelled. Here's what happened as a result. Not perfect, of course ... but this is my first bread in my life! It tastes very good
After shaping, she proofed for about 20 minutes. Here are just the cuts, apparently, chicked too early. I'll fix it next time.

Sorry for the quality of the photo - the bread studio is not equipped

[Trinity]

Trinity
Welcome!
You didn't start with the simplest! And it turned out just great!
Beautiful baguettes! Keep it up!

AXIOMA, I look at your baguettes with pleasure from time to time - how good they are!