Panasonic SD-255. French bread

add a piece of soft cheese 70-80 grams, like this

For a kolobok add 1-2 tbsp. l. extra water, and the whole alignment!

Thanks for the advice, the photo is hard to see, what kind of cheese is this? Something like a Camembert?
I added semi-hard varieties, I want to try brie.
Do you think you need to add additional water? As I already wrote, with a normal amount of water, the dome falls inward.
Yesterday I added 50 grams to the standard recipe. cheddar, replaced 35 gr. flour for the same amount of potato flakes, slightly reduced the amount of salt, oil, water 320 ml. (it seemed when kneading that at 300 ml. the dough was thick) the bread rose to the edge of the bucket, but the top is uneven and the crumb is soft for a Frenchman, although this is possible due to potato flakes.



Or is it better with these questions in another topic?

Yes, debriefing on dough and bread, we conduct here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=33.0 , let's continue there

And it is advisable that you carefully familiarize yourself with all the topics suggested by the link

Thanks for the advice, the photo is hard to see, what kind of cheese is this? Something like camembert?

I always use soft cheeses, like Camembert - soft inside, moldy crust on top, which I cut with a knife

Thanks, I thought so. I will definitely try.

Good day! I read here that whey is not recommended for French bread, I read it on time, I wanted to put it on whey, and why is it not recommended?

Here's my Frenchman:


This is my second bread on this program.

Good day! I read here that whey is not recommended for French bread, I read it on time, I wanted to put it on whey, and why is it not recommended?

Here, too, this question is of interest. I did it on whey, it turns out just below the middle of the bucket, sometimes just half the bucket, but I want it higher. Is it because of the whey? Do you need water?

Hello, please tell me the skill of the Panasonic bakery. I like French bread very much, but lately the top is torn and low, I changed yeast and flour. What is the problem? There are already suspicions that the sensor has flown.

On the second try this bread came out! The first time I did it from first grade flour - the roof fell through. I took a chance a second time, and everything worked out))) there will be no cut - I'm taking bread as a gift