Bifinette. French honey bread

Category: Yeast bread
Bifinette. French honey bread

Ingredients

Boot sequence:
Water 450 g
Salt 1.5 tsp.
Refined sunflower oil (I have 1.5 tbsp. l.
Honey 3/4 Art. l.
Wheat flour c. from. 600 g
Whole-crushed wheat flour (MP 1 grade is possible) 100 g
Dry yeast (I have Lviv) 2 tsp

Cooking method

  • Loaf - 1150 g
  • The program is "especially fluffy white bread", but it works on "normal" too.
  • It couldn't be easier. Moreover, any additives (wheat germ, milk powder, etc.) are not beneficial - the upper crust sinks inside.


Astrameria
Hello! I liked your recipe very much, but nothing worked out for me. I just gave up the usual 700 g flour. Maybe because of this? Waiting for your reply. Thank you.
Admin
Quote: Astrameria

I just gave up the usual 700 g flour. Maybe because of this? Waiting for your reply. Thank you.

No, not because of that. I do not know what did not work out for you, but most likely the dough itself, and the flour / liquid balance is disturbed - this is very common.

We read the topic MANUAL FOR BAKING BREAD IN A HOME BREAD # or write here what you specifically did not succeed with this bread recipe
Ldl711
Hello. Thanks for the recipe, the bread turned out to be simply gorgeous. But .. With such a quantity of ingredients 1150 gr. I have HP Sauter up to 1.5 kg, the bread rested with a cap on the lid. Or it is necessary to reduce the amount of water, since the dough turned out to be very liquid and as the kneading was carried out, it was necessary to add 5 tbsp. tablespoons of flour.
Admin
Quote: Ldl711
With such a quantity of ingredients, 1150 gr does not come out in any way.

The flour in the recipe is 700 grams, which means that the finished bread can turn out to be ABOUT 1050-1200 grams. The weight of the loaf on the board x / oven is set CONVENTIONALLY-APPROXIMATELY to set the baking time, bread readiness.

They did the right thing by adding more flour to the bun, you need to keep the flour-liquid balance when mixing. The density of the dough depends on the dryness-moisture content of YOUR flour, and not on the author's recipe.

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