squirrel_
Good day.
Help, please - my husband loves unsweetened bread, ordinary bread from Panasonic where 600 gr. flour 2 tsp salt and 2 tbsp. l. sugar, it tastes sweet. French is good (those three recipes that are completely sugar-free), but the trouble is that it is very small, and there is only one size, you cannot put a large one. Small for one tooth ... I searched, but for some reason I can't find anything ...
I tried to put honey instead of sugar in milk bread - it turns out great! but maybe there are some other recipes for unsweetened bread ?? It is desirable without spices, but just ordinary bread, just not sweet.

Another question, too, is how you can replace powdered milk in recipes? I don't want dry cream - there is too much chemistry, I read what is possible with baby food. Can you use regular milk? (how then can the weight of milk powder be replaced with flour, and the liquid with milk?) Or maybe you can just skip it and use the recipe?

Well, since I decided to write, I want to say that the forum is just excellent - I found a lot of answers for myself when the dough did not rise, and in general by extract. We are new to this business
tatalija
Maybe I can help with.
I think there should be one spoonful of sugar and that is a teaspoon.

You make your recipe one teaspoon of sugar and salt, 1 tbsp vegetable oil and 2 teaspoon of yeast. For the amount of flour you make

or 1 tea salt and 1 sugar, but measured table salt, is also not sweet. And 2 dining rooms I think will already be felt sweet.

My people love bread with night leaven, it then has a slight sourness, somewhat remotely resembles the taste of chabbata, and it is not sweet.

And replace milk with normal, just look at the ratio of water, just pour the amount in the recipe instead of water. Although this bread tastes better to me.

Bread with potato broth behaves very well (this is water after you have boiled potatoes)
I hope it helped
Admin
squirrel, good day!

In order...

You can just not put sugar in the dough, or put just a little 1 tsp, since sugar feeds the yeast in the dough.
Read in detail here The main components of bread dough and their effect on the dough https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=38942.0 and about sugar here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=38942.0.

The 600 gram bread mode implies the total weight of the finished bread plus / minus, and not the amount of flour in the dough. Try to choose a different weight of bread, more, where you can increase the weight of flour and other components.
Please note that recipes are published with the amount of flour, and do not imply the weight of the finished bread
The amount of flour and other things is just a guideline for you, then you can take your own - and the size of the loaf is set to regulate the temperature and baking time.
Analyze the size of the bread displayed in the oven and weigh your finished bread - the results will be different

Powdered milk does not make the difference in bread, it just functions as a thickener for the dough (like starch in baked goods), you can not put it in the dough and do not make any substitutions.

From simple bread recipes (as for a beginner) I can recommend this table Amount of flour and other ingredients for making bread of various sizes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0, just do not take into account milk powder, and you can reduce the sugar to 1 tsp.

For beginners, I recommend that you often look at the Baking Basics section - you will find a lot of interesting things to help!

Good bread for you
squirrel_
tatalija
thank you very much! that is, it turns out that it is necessary to maintain the proportion - 1 tsp of salt per 1 tbsp. l. sugar, great, will have to try.And then we tried to reduce the sugar to 1.5 tbsp. l. and increase the salt to 3 tsp. - the bread did not rise well, so I was afraid to experiment further with the proportions in the recipes ...
and how is bread with night leaven?

Admin
thanks for the links (how did I not find them before ?!)

yes, I am guided by the amount of flour in the recipe - on the "very large" mode in HP, the recipe is 600 gr. flour. this is the maximum. The initial weight of the bread is about 1kg.

Yes, yes, I periodically sit in the basics of baking thanks to a huge forum - sooo much useful information and answers to questions!

Tell me, are whole wheat flour and 2nd grade flour the same thing, or not?
Admin
Quote: squirrel_

tatalija
thank you very much! that is, it turns out that it is necessary to maintain the proportion - 1 tsp of salt per 1 tbsp. l. sugar, great, will have to try. And then we tried to reduce the sugar to 1.5 tbsp. l. and increase the salt to 3 tsp. - the bread did not rise well, so I was afraid to experiment further with the proportions in the recipes ...
and how is bread with night leaven?

Tell me, are whole wheat flour and 2nd grade flour the same thing, or not?

You do not need to observe proportions, I gave you a link to the table of what and how much to take, and then do not be afraid to experiment yourself
And it is not necessary to take the proportion "1 tsp. Salt to 1 tbsp. L. Sugar"! you can just bake bread without sugar and, moreover, you can get an excellent result.

TRY AND OBSERVE and search for your own taste of bread!

This is different flour. Whole Grain - flour is ground from a whole grain of wheat.
Flour of the 2nd grade - pure wheat flour with the addition of about 16% bran, read in detail in the topic about wheat flour

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