Have you tried mixing this in the breadmaker and then kneading by hand, then baking in the oven?Not quite baguettes, but I have used the "french bread" recipe in my bread maker. The bread is delicious, but like proper baguettes bought in France, it has a very short shelf life. As in eat the same day, and living on my own that is just greed - but I manage! I did try freezing half a loaf, but it's just not the same.
Recipe for the french option @Cuchilo :
400 gms strong flour.
1 teaspoon yeast.
1 teaspoon salt.
15 gms butter.
300 ml water.
Note there is no sugar, and it takes 6 hours in the breadmaker. Results are worth the wait though.
What's going on with my bread maker?
- Thread starter Brandane
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OP
OP
Brandane
Legendary Member
- Location
- Costa Clyde
That's an option, but sounds too labour intensive for a lazy git like me. Think of the extra washing up too!
That's an option, but sounds too labour intensive for a lazy git like me. Think of the extra washing up too!
I used to do it just to try and get a proper baguette shape, but it never had that crispy on the outside and fluffy on the inside texture.
Does that recipie do it, I read somewhere that proper french bread is cooked in an oven where it's sparyed with water as it's cooking?
OP
OP
Brandane
Legendary Member
- Location
- Costa Clyde
The bread maker version is good. Gives a similar taste and texture to a french baguette but obviously in the shape of a traditional loaf. No water spraying going on in my (basic) bread maker.
I might have a go at it then, have you tried making a half measure if you don't want to waste any?
OP
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Brandane
Legendary Member
- Location
- Costa Clyde
Not possible with a bread maker as the menu options are all pre-programmed, e.g. mixing and baking times can't be adjusted. There are menu options for small/medium/large loaves, but that's all. Recipes I have posted are all for the small option, but even so they are on the big side.
Bobby Mhor
Wasn't born to follow
- Location
- Behind You
Says the man from INVERCLYDE!
At least we stick to partners with only two legs.
PS... Dunno why I'm sticking up for Ayrshire since I am after all, a Brandane (native of the Isle of Bute). I just live here to save on ferry fares.
That's why I get the nickname 'Spiderbob'...
While the abuse is flowing, my life went downhill in North Ayrshire..
I met the woman who would have me in shackles the rest of this life whilst at the Moorings..
Largs has a lot to answer for...
On another note, breadmaking recipe thread would be good..
I use my breadmaker to make my 30%30%30% loaf...luvvly jubbly it is to
oh and Lidls bread flour I find is ace but maybe a bit underneath some of you North Ayrshire hoity toities
OP
OP
Brandane
Legendary Member
- Location
- Costa Clyde
What's "Lidls"?oh and Lidls bread flour I find is ace but maybe a bit underneath some of you North Ayrshire hoity toities
If it's a shop, we have staff for that sort of thing. Peasant.
Bobby Mhor
Wasn't born to follow
- Location
- Behind You
You only have a Morrisons, chippies and pubsWhat's "Lidls"?
If it's a shop, we have staff for that sort of thing. Peasant.
In Inverclyde we have Sainsburys and M&S...
beat that hoity toity person...
Staff ? I'll beat you with a staff..
I made this earlier today, and very nice it is.Not quite baguettes, but I have used the "french bread" recipe in my bread maker. The bread is delicious, but like proper baguettes bought in France, it has a very short shelf life. As in eat the same day, and living on my own that is just greed - but I manage! I did try freezing half a loaf, but it's just not the same.
Recipe for the french option @Cuchilo :
400 gms strong flour.
1 teaspoon yeast.
1 teaspoon salt.
15 gms butter.
300 ml water.
Note there is no sugar, and it takes 6 hours in the breadmaker. Results are worth the wait though
Just one thing though, the top's collapsed and I can't remember the cause. Can anyone enlighten me please?
OP
OP
Brandane
Legendary Member
- Location
- Costa Clyde
Is that a cake, or a meringue?I made this earlier today, and very nice it is.
Just one thing though, the top's collapsed and I can't remember the cause. Can anyone enlighten me please?
Naw, I was right, it's a cake! (Scots accent required
).
You opened the door to have a peek while it was still baking ? You did didn't youI made this earlier today, and very nice it is.
Just one thing though, the top's collapsed and I can't remember the cause. Can anyone enlighten me please?
View attachment 61769
That one worked well and pretty much the same as mine but using butter instead of oil and milk powder .
Results where yummy with my left over stew
welsh dragon
Thanks but no thanks. I think I'll pass.
I made this earlier today, and very nice it is.
Just one thing though, the top's collapsed and can't remember the cause. Can anyone enlighten me please?
View attachment 61769
The great god google says you may have used a bit to much yeast causing the bread to rise more than usual, hence the reason it slumped a bit. i'm being good here. I hope your realise that.
You opened the door to have a peek while it was still baking ? You did didn't you
No peeking going on, I learnt that lesson a while back.
[QUOTE 3380853, member: 259"]Too much liquid or the flour's not very good. Just try adding a bit less water.[/QUOTE]
It was fresh flour, so possibly the water.
The great god google says you may have used a bit to much yeast causing the bread to rise more than usual, hence the reason it slumped a bit. i'm being good here. I hope your realise that.
I've heard you're good.
I normally get my yeast right though, once it's risen it doesn't flop at all
