How is a corn loaf baked in Auchan?

Those who have been to Ashan know how delicious the bread is.
We recently bought a Panasonic SD257 stove in the family, I am slowly learning how to bake bread, so far according to the recipes from the instructions.
Well, of course, questions arose. Here are two of the most relevant:
1. Due to what makes bread with large holes (technologists are in the hall? Correct - how are they called correctly?). Well, that is, so that the pulp is not fine-pored, as in a simple loaf, but such large, lush bubbles, as in the Ashanov loaf.
Well, and accordingly, the composition of it (loaf) - some special flour or plain wheat should you use?

2. How to make only the lid of the bread sprinkle with nuts (seeds, raisins, corn)? There is a dispenser in the stove, but it works in such a way that the nuts are mixed into the dough, and I need the loaf to be sprinkled on top. Most likely, this should be done simply with your hands, but only choose the moment that I have not yet caught. How long does the oven bake? The program is for 4 hours, but while it is standing, while it kneads and mixes ... In general, how long before the end of baking can you throw nuts?

Plain Corn Bread (ZIL)

Corn bread (bread maker) (fugaska)

You don't need everything at once, gradually.
More or less larger holes will be in the "French" mode, there is a longer proofing. A completely perforated loaf will turn out when you replace the dough in HP, mold a baguette and or a bar, give it a proper distance and bake in the oven. There are a lot of recipes on the forum.
When baking in HP, you can sprinkle seeds on top half an hour before the end - this is when the display shows 30 minutes.

Bread in Auchan is baked with the addition of a bunch of chemical ingredients. Do you need it?

Duc it in French mode - it still stands first (before the batch starts) for two or three hours. Type equalizes the temperature. And when he finally starts to knead, it is unlikely that it differs there from the one that howled when loading products.
Hence - for French mode, the fermentation-swelling-baking process itself takes three to four hours in time, as in the mode main ... Maybe there, of course, in temperature conditions. At least I don't notice the difference between French and main bread. The ingredients are the same, in about the same proportions.

And what about the chemical-Ashanovsky loaf ...
I like. Perhaps they add some psychotropic substances there, so that buyers become brainwashed and they want to buy more and more next time?
Whatever it was, the Ashanov loafs are some of the best that I have come across.

[I received corn bread close to Ashan]

Maybe there is, of course, in temperature conditions.

Excuse me, I'll insert my 5 kopecks. Panasonic 257 bought recently after Hitachi. I have been adapting for a very long time and still not very happy with the fact that in the main mode there is a small bread for 300-400 g of flour, and I only bake this, it turns out very pale, and the roof is generally white, and on a dark crust the top is normal, but the sides very thick crust.
I got out of the situation by making a (usual) bread recipe on the French bread program. The crust and top and sides are just the way I like them.
Your kitchen is probably very hot, because my French bread program starts kneading when the clock shows 5 hours 10-20 minutes, that is, it takes 40-50 minutes for leveling, and this is much more for raising the dough than for main mode.
Then, I don’t know where you live, which means you don’t know what kind of humidity your flour loves (this also affects perforation).
In the Krasnodar Territory, flour requires a lot of liquid.
Now I will give my recipe for table bread.I have it for almost all occasions, only I vary the liquid: water, milk, whey, potato broth .:
flour -400gr
yeast -1-1.2 tsp
oil -1.6-2 tbsp (grows)
sugar 0.8 tsp (I do not like sweet)
salt 0.8 tsp
liquid 300 ml, this is 50 ml more than in all recipes.
And all for the French bread program.
I received corn bread close to Ashan replacing part of the flour with corn semolina in this recipe. Determine the proportions yourself according to your taste, while the liquid took milk or whey.
The gingerbread man turns out to be sticky, at first I could hardly restrain myself so as not to add flour, but now I do not look in. HP regulates everything independently. Happy bread!

[Vavodenka]

Vavodenka You can get the desired result (as in Auchan) if you use ready-made mixes for baking bread. These are, for example, mixtures of Pounds, they are also sold in Khlebdom, for example. There are domestic and imported ones. Such mixtures are popular abroad, since it is very simple to make bread: add water and turn on HP.
It is difficult to make such bread yourself - you don't have all the additives.
Another way is to bake the ciabatta in the oven, there will also be large holes, but this cannot be done automatically in HP.

[Vavodenka]

Vavodenka You can get the desired result (as in Auchan) if you use ready-made mixes for baking bread. These are, for example, mixtures of Pounds, they are also sold in Khlebdom, for example. There are domestic and imported ones. Such mixtures are popular abroad, since it is very simple to make bread: add water and turn on HP.
It is difficult to make such bread yourself - you don't have all the additives.
Another way is to bake the ciabatta in the oven, there will also be large holes, but this cannot be done automatically in HP.

The composition of the mixture "French bread" from Pudov - premium wheat flour, salt, yeast, vegetable fat. Link 🔗

There is a dispenser in the stove, but it works in such a way that the nuts are mixed into the dough, and I need the loaf to be sprinkled on top. Most likely, this should be done simply with your hands, but only choose the moment that I have not yet caught. How long does the oven bake? The program is for 4 hours, but while it is standing, while it kneads and mixes ... In general, how long before the end of baking can you throw nuts?

And that Panasonic has such a bad instruction for the stove that the time of the modes is not even scheduled? Stunned ..

In the instructions for Panasonic 254 on page 5, there is a list of programs and modes, where the time for each baking stage is indicated. Probably in the instr. to Panasonic 257 there is a similar list. This is me in defense of Panasonechka!

[🔗]

The composition of the mixture "French bread" from Pudov - premium wheat flour, salt, yeast, vegetable fat. Link 🔗

He does not need simple bread, for example, this:
Multicomponent mix rustic corn, 1000g composition:
baking wheat flour of the highest grade, heat-treated wheat flour, sunflower kernel, soybean, flax, partially hydrogenated edible solid vegetable fat, sesame.
Or this: CORN MIX composition:
extruded corn grits, wheat flour, corn grits, wheat gluten, food table salt, emulsifier E 472e, Irexol concentrate, ascorbic acid, enzymes.

He does not need simple bread, for example, this:
Multicomponent mix rustic corn, 1000g composition:
baking wheat flour of the highest grade, heat-treated wheat flour, sunflower kernel, soybean, flax, partially hydrogenated edible solid vegetable fat, sesame.
Or this: CORN MIX composition:
extruded corn grits, wheat flour, corn grits, wheat gluten, food table salt, emulsifier E 472e, Irexol concentrate, ascorbic acid, enzymes.

scary to read .. is this homemade bread? such goodness with emulsifiers and all sorts of E and the store is full.

So a person also wants to STORE! As I understand it, his task is not home food, but the goal is to get "like in Auchan", and in bakeries at supermarkets they bake just from ready-made mixtures, no one there dilutes sourdough.

Today I specially bought a baguette in Auchan - yes, I didn't buy it! Well, already, of course, we have lost the habit. I could not eat - it gives off chlorine, like cotton wool. Nope, yours is better ........
About the holes - there are more holes in your baguette - oh, I was lazy, otherwise I can take a photo ...

well.

if this loaf is made of chemistry through and through - show me then: where can you buy a "real" one, without emulsifiers and E148?
The scene is Moscow. Any loaf price.
just don't say that the real one is the one who baked it himself.

[home]

well.

if this loaf is made of chemistry through and through - show me then: where can you buy a "real" one, without emulsifiers and E148?
The scene is Moscow. Any loaf price.
just don't say that the real one is the one who baked it himself.

Even the most expensive loaf of bread is a frozen product a hundred times and reheated the same amount. You came to a forum where people went to home bread for these reasons too, and you ask where to buy. Not logical

just don't say that the real one is the one who baked it himself.

🔗 are you serious? 🔗
Not .... I'll go put a plus sign! 🔗

A real loaf can probably be bought in a small private bakery and if you personally know the owner, who will tell you what his bread is made of. So we returned to the idea that our own bread is Bread. And especially in a metropolis.

well.

if this loaf is made of chemistry through and through - show me then: where can you buy a "real" one, without emulsifiers and E148?
The scene is Moscow. Any loaf price.
just don't say that the real one is the one who baked it himself.

Well, for example, I'll say - what's next? Your HP - on the mezzanine - why did you buy it? And run to buy at a private bakery?

So a person also wants to STORE!

I want better than the store one.

a hundred times frozen product and reheated the same amount.

I went to the Auchan and looked - indeed - they have a refrigerator after the stove with a rhinestone. They get it, and right hot - on the ice - rrrraz! And then only to the shop window. And in the back room I noticed they had a tank with hydrochloric acid, they poured it into the sourdough from it, I saw.

Well, for example, I'll say

and didn't say
and all these posts are from people who use instant yeast and shop flour! Horrible! But how to sow wheat, grind, grind at a mill, drive the dodoma (necessarily on horseback, otherwise there is exhaust from cars!) And how long has it already baked?

Well, not everyone bakes on fast yeast and on purchased flour, many (like me) bake on sourdough, that is, we use wild yeast and MC bacteria, if you want to know more, come to the topic Sourdough Bread, although with such an attitude towards our forum users as you ... you need it, right? And many (like me) buy flour at the mill, we really carry it by car ... thanks for the idea with the horse need to think

Deushki, why attacked the child? I want, he says, cornbread, so give me a recipe if anyone has one. Suddenly it will turn out what you need.
You are all good, I know ...

Kalyusya, so he does not ask for a recipe, but asks to name a store where you can buy bread from grain that was ground by hand and brought to the bakery on a horse, but here we do not go shopping for bread, but we ourselves bake and actually carry flour by car.

[Lyi]

To the question "how to make large-hole bread" there was only one sensible answer from Lyi, which, unfortunately, I cannot implement, because the oven does not work in the stove. (thanks for the recipe.)

Oh, how it's getting interesting here without me. Subscribe to Temko, subscribe! We can and for Auchan that I find out (well, we don’t have such conveniences at our side, straight, go die without entikh batonof, by God)

WORLD TO YOU BAKERY!
Vavodenka - meanwhile, to the question "how to make large-hole bread" on three pages of flood, there was only one sensible answer from Lyi

but you didn’t think that these three pages are also someone’s wasted time and don’t get an exhaustive answer to your question BUT people tried to help you - believe me sincerely
it is easier for our bakery meters to follow the link to the basics once again, or simply ignore the tactlessness

BUT BUT BUT
NOT ACCEPTED HERE SO

which, unfortunately, I cannot implement, because the oven does not work in the stove. (thanks for the recipe.)

This was the recipe for the Panasonic SD-257 bread maker, the same as you bought.
This bread was kneaded and baked from beginning to end in a bread maker, on the French bread program, the oven has nothing to do with it.
Try it, it's very simple, today I even specially bought Pudov flour in the store, so as not to take my Krasnodar flour, I did everything else according to the recipe from post 4 of 11/27/2010 (in milk). The holes are not as big as in the Ashanovsky loaves, but very good.

[Vavodenka,]

Vavodenka, , I am sorry, did I understand correctly that you want to get bread, such as the Ashanovsky loaf? Namely, with large holes, air, etc.? But want to get it in a bread maker? Without an oven? but I can't grasp the essence of the question ...

So, about the holes, I want to clarify, are they about the same?



Now I will dig in my archive, there are more ... If you need such copies, then in HP you, alas, will not get them. This so-called "liquid" or "wet" dough gives such an effect, and it should only be baked in the oven.

I'm here!

ABOUT! Stella has come !!! 🔗 brought

Vavodenka, I want to summarize all of the above, if you will.

Ashanovsky loaf in a bread maker will not work No matter what products you put in the dough. "Times of stagnation" - please, but alas Ashanovsky

and all these posts are from people who use instant yeast and shop flour! Horrible! But how to sow wheat, grind, grind at a mill, drive the dodoma (necessarily on horseback, otherwise there is exhaust from cars!) And how long has it already baked?

Funny and true! Do not get paranoid and arrange shamanic dances with tambourines! I bake, experiment, but don't mind trying someone else's bread.
And then, the person says: I want bread like in a store, and I want to grab it with slippers! And you won't have time to duck!

So, about the holes, I want to clarify, are they about the same?
.jpg

Even though I didn't order such holes, they are cool! I already wanted to do it!

Yar-Copperhead!
I read your post and went to the kitchen to look at today's bread baking. I don’t have the biggest hole, like in Susley’s bread, and the rest are the same.
I baked in a Panasonic SD257 bread maker on the French bread recipe program, see post 4 in the same topic.
I can't say the proportions of corn semolina and flour, I pour it as I want today, sometimes just on wheat flour alone, but here either whey or milk is necessary, and whey (from baked milk) is even better.
Try it.
For 400 grams of flour, I make bread under the roof.
I can’t take a picture, I’ve already crushed it in the refrigerator, the view is not marketable.

I didn't find my photo with even bigger holes, I disappeared somewhere Yar-copper, if you want to bake, I'll throw a couple of links. Only this is all oven bread.

Sourdough Italian https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=13642.0

By leaps and bounds.
Chabatta without batch https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=72011.0

Chabatta https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=6509.0

So, about the holes, I want to clarify, are they about the same?

such or not - shrouded in mystery. the picture is not loaded.
By the way, I remember white bread from my childhood, it was sold in our city only in one store, the loaf was, apparently, from the black shape, but it was taller, and the crust was so fried and the holes there were like that ...
And the dough itself was not the same as in the loaves, well, that is, if you took a separate piece of loaf and loaf-type crumb, without a crust, you could still determine what it was. Actually, I am guided by it. And Ashanovsky is simply the most similar to him.

And I was attracted to Ashanov's bread:
-holes
-filling
- deliciousness.

in general, in the near future I will try to find pudov flour and bake from it a composition for simple bread (and will it go with egg?) in the French mode.

***
AAAA! like this!

is it called a chabbata?

And then, the person says: I want bread like in a store, and I want to grab it with slippers!

I just don't have living acquaintances who bake in the oven, so I can only compare with the store one. So far, in comparison, the store "bread house" (I have never seen worse) and Ashanovsky.

Wow! Ciabatta is just super!
Wort! Thank you for the references, though I didn't bake it in the oven, I must try.
Lyi! And I think I'll charge your advisor now, Let it work at night, did I understand it exactly on the French program?

Now I will dig in my archive, there are more ...

no need to dig, these are just what you need

it is necessary only in the oven.

but there is no oven, it was scorched. We'll have to wait until the next rented apartment

Thank you!

Please, if anything, ask.

I can't say the proportions of corn semolina and flour ...

Excuse me, but there are different types of semolina?
All my life I thought that semolina - it is semolina in Africa too ... as from Soviet childhood - in a dry form, creamy ...

when I read your recipe for 1 page, I thought it was a typo, that is, add corn flour and semolina ...

Where can you buy corn semolina in Moscow?
it's very interesting to cook porridge from it.

Let me stick in ... I also asked the same question, because I bake bread in the HP and the oven, but if I happen to be in Auchan, I always take corn.
So this is what my research has shown:
I don't know how it is now, but about two years ago there was a composition on the label.
The basis of the bread mix "AGRANO" (Germany) Granopan MAYSANO. All.
The composition of the mixture is on the internet, there is no chemistry, but the mixture itself can be bought in Russia only in bulk (a bag) and only in one company, I don’t remember which one, I decided that it was not worth it.
Mixture producer Germany.
Now in the same Ashan there are mixtures for breads, but the output is very good. expensive.
And a little digression: I tried to make tin with corn flour, in any proportion, not that.
In fact, picking up the dough is not difficult, add seeds, etc., and on top of the grated cheese and, most importantly, into the oven all the same! Then there will be holes (if the dough is thinner).

Well, I will answer myself and everyone in an extended way (I could not resist and climbed into the Internet, I do not understand why everyone did not do that, developing the topic):

Granopan MAYSANO (found in Khabarovsk and Ukraine)
Description: Corn mix for making delicious, nutritious, delicious bread.
Ingredients: wheat flour, corn extrudite, sunflower seeds, corn flour, vegetable oil, salt, wheat gluten, spices, ascorbic acid (E300), enzymes.
Physical and chemical characteristics:
carbohydrates "51.0%
fat "16.0%
proteins "14.0%
salt »4.6%
Energy value kJ (kcal / 100 g): 1697 (406)

Dosage: 20 - 50% of the mixture by weight of the flour.
Bread Buns Croissants
name of raw materials
Wheat flour
6.0 kg
6.5 kg
1.1 kg
Mix "Granopan Maisano"
4.0 kg
3.5 kg
1.1 kg
Water
5.0 l
5.0 l
1,0 l
Dry yeast "Nevada"
0.060 kg
0.060kg
0,030
Improver magimix yellow
-
0.020 kg
-
Salt
-
0.040 kg
-
Dough weight
15.060 kg
15,130kg
3,350 kg
Puff margarine 1.0 kg
Kneading dough for bread and buns: 4+ 6 minutes, dough temperature 24 -26о С
Pre-proofing: 10-15 minutes
Forming: round or oval, sprinkling with Granopan Maisano is possible, for buns after proofing - make longitudinal cuts and sprinkle with grated cheese.
Proofing: 60 minutes (at 35 ° C, humidity 80%)
Baking with steam: bread - 20-25 minutes at a temperature of 230 - 210 ° C
buns - 14-15 minutes at a temperature of 220-200 ° C
Kneading dough for CROISSANTS: 5+ 3 minutes, dough temperature 18-20 ° С
Forming: foliation and rolling - 2 "book" and 1 simple. Roll out one last time to 3.5 mm thick.For decoration, moisten the surface with water and decorate with Granopan Maisano mixture, sprinkle with grated cheese. The form is different.
Baking with steam: 12-15 minutes at a temperature of 210 - 180 ºС.
Packing: bag 25 kg
Shelf life: 12 months
Storage conditions: in a cool dry place
Manufacturer: "AGRANO", Germany