ogogon
Colleagues, can you please tell me if there are bread makers that can routinely bake bread with a low mass output?
Well, somewhere around 300-350 gr.

My family loves good bread, but they eat little - everyone cares about their figure.
It's always a pity when the bread gets stale or moldy.

I believe that a banal proportional reduction of the bookmark will not give a good result - the bread will be baked, since the program is designed for a specific mass.
Maybe there are ways to change the program for baking lighter bread?

Ogogon.
mamusi
Quote: ogogon
sorry when the bread gets stale or moldy
I always bake 400 g of flour or a little more (these are my 2 favorite breads from the site) ...
When the main eaters are not at home, immediately after the loaf cools down, I cut off half, cut it, wrap it in cling film and freeze the bread.
We like this way. Suddenly it will come in handy for you!
Crown
I regularly bake bread from two glasses of flour in my usual HP Redmond 1910. True, I use non-standard forms - thin non-stick for cakes or thick-walled ceramic and faience salad bowls. But if you wish, you can add a kilo of bread, stew meat and vegetables, make yogurt and cottage cheese.
I prefer three-in-one universal devices, they take up less space.
Marpl
For a small volume, there is an Orson bread maker. I bake in it from 300g of flour.
Palych
Combustion, designed for 750/900 gr. I usually bake at 500g. flour (plain white bread). For the sake of interest, I tried half the time. That is, for 250 flour and 150 water + everything you need - and all the rules. mixed (bun) and rose.
The bucket is square.

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