Very hard bread crust

For some reason, during baking, the most disgusting bread has recently begun to be obtained (Moulinex 3000, recipe and mode "French bread"): The crust is thick, 3-4 mm, you can even knock on it. The bread turns stale instantly, crumbles ungodly
I also tried to pour vegetable oil to make it softer, and to experiment with water / flour - nothing helps.

For some reason, during baking, the most disgusting bread has recently begun to be obtained (Moulinex 3000, recipe and mode "French bread"): The crust is thick, 3-4 mm, you can even knock on it. The bread turns stale instantly, crumbles ungodly
I also tried to pour vegetable oil to make it softer, and to experiment with water / flour - nothing helps.

I have the same problem, what bread I don’t bake in 2-3 days becomes very dry, one might say "prickly", I no longer want to eat it. I can't understand if this is because of wheat flour, I recently bought another

What kind of crust do you put? I don't know how in Moulinex, but in Panasonic it is regulated, and the mode is also important - on the Main one it bakes faster, and even the middle crust is not so hard, but on a longer mode it is better to set "light", it will be right! I began to do French only with the light one, and it is the same as in the Basic on the medium it turns out!
And what crumbles - do you bake with milk or water? Because on one milk, and even if butter, it will crumble more, and if on water + olive oil, then there will be a more plastic dough. This is not even my experience in HP, but purely culinary))) If you stir up pancakes with one milk, they will break, and turn over badly, and so on, and if half with water, they will be more plastic, not so traumatic)) )

I have the same problem, what bread I don’t bake in 2-3 days becomes very dry, one might say "prickly", I no longer want to eat it. I can't understand if this is because of wheat flour, I recently bought another

And my bread initially turns out to be ugly. By the evening it is impossible to eat at all

What kind of crust do you put? I don't know how in Moulinex, but in Panasonic it is regulated, and the mode is also important - on the Main one it bakes faster, and even the middle crust is not so hard, but on a longer mode it is better to set "light", it will be right! I began to do French only with the light one, and it is the same as in the Main on the medium it turns out!
And what crumbles - do you bake with milk or water? Because on one milk, and even if butter, it will crumble more, and if on water + olive oil, then there will be a more plastic dough. This is not even my experience in HP, but purely culinary))) If you stir up pancakes with one milk, they will break, and turn over badly, and so on, and if half with water, they will be more plastic, not so traumatic)) )

I tried every crust - there is no difference.
I bake in water with olive oil, with milk and have never baked.
Thanks for the pancakes! I often bake my daughter, now I will know

[Lilloo]

Lilloo Try to put it in a bag ("T-shirt") as it cools down, the crust will become softer. In "French" the crust and must crunch and it should turn out "rubbery" Try other recipes !!! You will succeed!!!

[Lilloo]

Lilloo Try to put it in a bag ("T-shirt") as it cools down, the crust will become softer. In "French" the crust and must crunch and it should turn out "rubbery" Try other recipes !!! You will succeed!!!

Tried it - it turns out rubber muck
It should crunch, only the crust IMHO should not be almost 1 cm thick.
And for some reason it worked well before ?!

Why French? Here are a bunch of recipes and on kefir from Admin and Baton from the time of stagnation, etc., etc. !!! Maybe you got sick flour? See the disease of bread

Because I like it - once
I can't have milk in any form - two. I am breastfeeding my youngest daughter, she has an intolerance to beef protein.

change the flour .. I had this, and a crust, and a crumb on the left Macfa ..

Thanks for the pancakes! I often bake my daughter, now I will know

Oh, not at all!))) I do even less proportion, 1 \ 3 approximately!
I also read here on the forum that the crust happens when there is a lot of sugar. Or maybe you really do not try French, but some other? By the way, I didn't like French, in the sense that it took longer to bake, but the point is the same as in the Main one, if, for example, you make Italian from Admin! Look here for the recipe, it was my first bread, it turned out very successful!
And I think it makes sense to change the flour. When did you succeed - what kind of flour was it? Is it different now? Maybe this is the reason?

I agree with tier73, in the French mode it always turns out a thick crust, and it bakes for a long time, we have already 6 hours in Panasonic. Try it on the main mode, and there are a lot of recipes here, you will definitely find your own, try it. Good luck!

Here, I even copied the link for you:
https://Mcooker-enn.tomathouse.com/in...16.0
Try to make it, in my opinion it is not much different from the French taste, but in itself it is very tasty !! And it is not stored for a long time - it is eaten right there!

Here, I even copied the link for you:
https://Mcooker-enn.tomathouse.com/in...16.0
Try to make it, in my opinion it is not much different from the French taste, but in itself it is very tasty !! And it is not stored for a long time - it is eaten right there!

Believe it or not - this is the recipe for French bread in my Mulka !!!
And baked for 3.5 hours !!!

Believe it or not - this is the recipe for French bread in my Mulka !!!
And baked for 3.5 hours !!!

And here it is Italian)) and I bake it in Basic mode, the crust is excellent and the crumb is awesome! Don't you wrap hot bread in a linen towel to cool it down? Try it! Bread only benefits from this!

tier73 and Lilloo, the main thing is that it is tasty, but what is called is not so important and it is not necessary to set the longest French mode.

And here it is Italian)) and I bake it in the Basic mode, the crust is excellent and the crumb is awesome! Don't you wrap hot bread in a linen towel to cool it down? Try it! Bread only benefits from this!

Wrap
I’ve probably sat on the forum for a couple of weeks since the donation of HP and read-read-read.
Apparently you really need to try changing the flour.

How to bake bread with a crust like a loaf or braid? Or how to make a soft crust in plain bread, otherwise it turns out to be completely hard all the time. I bake on a medium crust, probably you should choose a light one. I take out the bread immediately and let it cool on the wire rack, I can wrap it up in a towel Experienced bakers, help with advice, please!

After baking, lightly sprinkle the bread with water and wrap in a towel until it cools completely. In principle, such a crust as on a loaf in HP will not work. Different temperatures and baking times in the oven (oven) and in the bread maker.

Thanks for the advice! I will use it. And what is the difference between the processes of baking in the oven and HP? I thought that bread is baked using the same technology, no matter where.

In the oven, the temperature is higher and the time is correspondingly less. The heat distribution principle is also different

Good day!
I want to express my doubts that this (sprinkling bread with water and covering with a towel) is normal and according to technology.
Before Moulinex I had l-ji. So I put bread in it at night, and in the morning (after it had already been baked for several hours in the oven) I got it and there were no such problems with the crust (although I chose the darkest for baking) - it was soft enough and cut well, not crumbled.And with the baguette moulinex I faced the problem indicated in the topic (all the ingredients for bread remained unchanged from the time of l-ji). The crust is hard, although the crumb is soft, it crumbles strongly when I cut it, and it crunches like a rusk.
What is the reason for this result? In the stove model? Is it that different manufacturers use different bread making technology?
And is there any other way to deal with this? Maybe you need to somehow adapt to the new stove, find a good recipe?

[aliena]

aliena

The only thing is that your loaf, which stood after baking in the LV, was simply damp in a confined space and by the time of extraction it became already with a soft crust. Same effect as under the towel. Baked cakes are softened in the same way. You don't need to spray the baked goods, the main thing is to cover. It continues to evaporate water when hot. Humid air trapped in a towel or HP chamber softens the crust. If they took out your loaf immediately after the signal, it would have a crunchy crust, crumble and crumble when slicing.

And sprinkling and covering baked goods to soften the crust has been normal since ancient times.

The crust is hard, although the crumb is soft, it crumbles strongly when I cut it, and it crunches like a rusk.

This is one-on-one about what I see at home in the bread maker.

Try not to get it right away, it will be softer. And it will shake out easier - after a little cooling, it will kind of experience compression forces or something)))))))))))

Not everything depends on the bread machine alone. You yourself can adjust the crust of the bread if you know the intricacies of the products used and their interaction with each other and the amount of products placed in the dough

Read on this topic here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=38942.0 very informative for everyone

I understood for myself, if I shift the flour (the bun is rather tight), then the crust turns out to be thick and hard. Next time I put in a smaller flour bed and the result is a good crust.

Connoisseurs! Maybe the wrong topic, the question is: in my Xn, at the proofing of bread in Binaton, both 2/3 glasses fog up strongly, should this be so or not?

And what does this have to do with the hard crust of bread?

Misting is a normal phenomenon, condensation occurs inside the dough, the dough is wet. The conditions in the oven change gradually and the condensate passes

Oh thank you. Admin, though not in the subject. It is difficult to find the topic you need here. So everything is fine with me, otherwise I thought that more flour should be put into the dough. And the crust is also hard, the bread was badly fried on top and I put it on for another 30 minutes. It is fried, but the crust is thick, but hard .. what to do. Gnawed alone. my husband categorically refused to break his teeth. And in general, he said, it is better to buy in the store. It's a shame. Behold: girl_cleanglasses: the year has put a new bread - "Basic wheat bread with sourdough HP", where there is absolutely no butter and no sugar, that's the white top and it turns out. And this is the most delicious bread for me. The loaf is lovely.

We monitor the consistency of the dough - soft! Then the crusts will be soft. You can put just a little sugar for the crust, at least 1/2 tsp, there will be no sweetness, but the taste will be better.

What to do? Oven-oven-oven, choose for yourself and your family the version of bread that suits you

Tatyana! Thank you for your advice and help to us, new bakers. So, quietly, we will gain wisdom. The main thing, right, is to find your own bread recipe. But .. you know how many there are on the site-sea. And you don't know which ones to experience in the first place. How much time is needed. But there are also capricious bread recipes, almost like that, ay ... I'll bake and bake, we'll live to see times when hubby won't send me to the store for bread. True, now he will come home from work, but there is no bread at home. I didn't have time, something is going up for a long time and badly this time. Look.

[aliena]

Good day!
I want to express my doubts that this (sprinkling bread with water and covering with a towel) is normal and according to technology.
Before Moulinex I had l-ji.So I put bread in it at night, and in the morning (after it had already been baked for several hours in the oven) I got it and there were no such problems with the crust (although I chose the darkest for baking) - it was soft enough and cut well, not crumbled. And with the baguette moulinex I faced the problem indicated in the topic (all the ingredients for bread remained unchanged from the time of l-ji). The crust is hard, although the crumb is soft, it crumbles strongly when I cut it, and it crunches like a rusk.

I have an identical problem !!! About six years, while I lived with my mother, I used Lji's bread maker, an impeccable job! The bread came out airy, melted in the mouth, and the crust was thin as a film - lovely!

aliena

The only thing is that your loaf, which stood after baking in the LV, was simply damp in a confined space and by the time of extraction it became already with a soft crust.

And this has nothing to do with it, the crust in Lji itself is soft, and it does not dampen anything ..

And now, on the advice of my husband, I bought myself Moulinex, and as I understand this, in almost all bread makers of this company (and maybe only in those that are also baguette holders) such a monstrous crust is obtained, which becomes softer after lying in a bag for at least 2-3 days, when you don't want to eat it anymore. I do everything right, and cover it with a towel, and leave it in the bucket sometimes, though I never sprinkled it with water. Only nafik such torment ?!

the crust in Lji itself is soft, and it does not dampen anything ..

I have had my own LG oven for 5 years. Her loaves had no special crust. Crust like crust.

Much more depends on the type of bread. Butter breads (on dairy products, eggs) have crusty crust that is quite crumbly and thick in depth. In French type breads, it is much thinner, layered, crunchy. And for all, it is quite solid immediately after being removed from the oven or HP.

I have had my own LG oven for 5 years. Her loaves did not have any special crust. Crust like crust.

I wonder if you have tried bread from Mulinex? I think you would have noticed the difference right away! For example, my husband likes this BARK (no, it’s not a crust, but an oak bark). For example, I suffer for a long time to bite off a piece, I don’t even know which side to get to it.
And I bake different kinds of bread, but without eggs and without milk. So the bread in mulineshka is no different. Anyway, pleasure is no longer the same pleasure.

I didn't seem to eat from moulinex. I can not say exactly. But I don’t remember now. It seems that no one has moulinex.
I ate from different Panasonic, from Kenwoods, from Zodzirushi, from different, different LGs and a lot of different things - from the oven. Oven bread often has an oak crust. The heat is huge. Especially in my wood-burning one. From Panasonic, the crust is right on the crust of French bread. Moreover, even when it is moistened after cooling and becomes soft, it is completely rubbery, it is not so easy to bite off it))). But honestly, this is what my husband likes the most.

A similar question, please tell me where the error is.
I heat the oven with the Emily Henry mold to 250C, wait 20 minutes to warm it up, put the bread (with sourdough) under the hood for 20 minutes and lower the temperature to 230C, then remove the cap and bake for another 15 minutes, reducing the temperature to 200C.
Wrapping the bread in a damp towel doesn't make much of a difference.
The crust is crispy, but I would like it thinner. Where is my mistake?
In the instructions for the form it is written to bake at 230C for 35 minutes. Just what happens if you don't remove the cap in time?

I had such that the crust is always very thick. I shortened the baking time and changed the flour, sift it several times. The result pleased me, but why is it so dry in the evening?

I also have a mulinex baguette stove. I bake on program 4 - 3.20. Reduced baking time by 20 minutes. After completing the program, I let it stand for about 10 minutes and take it out. It turns out great, and if I do not have time to pull out the bread, it still turns out a rough crust.It can be seen baking bread with residual heat)

I have a gas stove, especially high temperatures, such as 230 degrees, it is difficult to get from it,
I bake at 210, and in decreasing order, 200.180 degrees.
I use an old skillet on the bottom of the oven with a glass of boiling water at the beginning of baking and a knitting needle thermometer.
The thermometer first measures the temperature in the oven, and after 25-30 minutes I stick it into the bread.
as soon as the temperature inside the bread reaches 96-98 degrees, I take out the bread.
The crust is thin, soft.
If I miss the bread and overexpose it, the crust will be thick and strong.

In the end, I won the crust simply: right after baking, I cover it with a cap from Emil Henry for 15 minutes, or even until it cools down and that's it!

Something you have one piece of advice contradicts another. Either 5% salt per kilogram of flour (and this will be a bit too much for pickling cucumbers), then eggs cannot be put in bread, although they do not give bread crumble, then butter does not allow bread to dry, although it is the butter that dries bread to crumbs, then milk only with water, although it is milk (or better cream) that makes bread elastic and tasty .... At the beginning of the article, one thing, in the tips is completely different.
You yourself tried to bake bread at home, or all from other people's recipes. I don’t want to offend you, but read it yourself.

Good day!
For the first time I bake baguettes entirely by hand and with live yeast. Kneaded the dough with handles, baked in the oven. Alas, the joy was overshadowed by too hard crust Where I messed up, tell me, please!

And my bread initially turns out to be ugly. By the evening it is impossible to eat at all

How long does it take to prepare the dough for your bread, without baking?

Good day!
I want to express my doubts that this (sprinkling bread with water and covering with a towel) is normal and according to technology.
Before Moulinex I had l-ji. So I put bread in it at night, and in the morning (after it had already been baked for several hours in the oven) I got it and there were no such problems with the crust (although I chose the darkest for baking) - it was soft enough and cut well, not crumbled. And with the baguette moulinex I faced the problem indicated in the topic (all the ingredients for bread remained unchanged from the time of l-ji). The crust is hard, although the crumb is soft, it crumbles strongly when I cut it, and it crunches like a rusk.
What is the reason for this result? In the stove model? Is it that different manufacturers use different bread making technology?
And is there any other way to deal with this? Maybe you need to somehow adapt to the new stove, find a good recipe?

most likely they have different fermentation times set

A similar question, please tell me where the error is.
I heat the oven with the Emily Henry mold to 250C, wait 20 minutes to warm it up, put the bread (with sourdough) under the hood for 20 minutes and lower the temperature to 230C, then remove the cap and bake for another 15 minutes, reducing the temperature to 200C.
Wrapping the bread in a damp towel doesn't make much of a difference.
The crust is crispy, but I would like it thinner. Where is my mistake?
In the instructions for the form it is written to bake at 230C for 35 minutes. Just what happens if you don't remove the cap in time?
20 minutes to preheat the oven is not enough. Moya heats up in 45 minutes. Experiment with the baking time under the hood and compare the crust. Do you heat up the bell with the oven?

Either 5% salt per kilogram of flour (and this will be a bit too much for pickling cucumbers), then eggs cannot be put in bread, although they do not give bread crumble, then butter does not allow bread to dry, although it is the butter that dries bread to crumbs, then milk only with water, although it is milk (or better cream) that makes bread elastic and tasty .... At the beginning of the article, one thing, in the tips is completely different.
You yourself tried to bake bread at home, or all from other people's recipes. I don’t want to offend you, but read it yourself.

Dosage of salt in bread for 500 g flour 9-10 g
Eggs are usually not really put in bread; they are put in baking, just like milk.And so that the bread does not crumble, you just need to knead well and make it on dough.
Butter is really added so that the bread does not dry out, usually butter is added to the tortilla dough - pizza. focaccia, etc.
The problem with bread in a bread maker is the short fermentation time of the dough. You can solve it by making a dough.
Classic bread is just flour. water, yeast and salt.
For example, 800 grams of bread requires 500 grams of flour, 350 grams of water, 10 grams of salt and 10 grams of pressed yeast.
How to make such bread with dough?
Weigh all products.
Now, from this amount, take 250 g of flour, 250 g of water and 0.5 g of yeast. Mix until smooth and leave at 20 degrees for 12 hours. This will be your dough
Then you put the dough and the remaining products in the HP and put it on the program, which, together with the baking, takes about three and a half hours, it should take two hours to proof and rise. an hour for baking and some part of the time for kneading. Here's a rough alignment
And then your bread will turn out soft, tasty and will not crumble

Good day!
For the first time I bake baguettes entirely by hand and with live yeast. Kneaded the dough with handles, baked in the oven. Alas, the joy was overshadowed by too hard crust Where I messed up, tell me, please!

Apparently the oven was not preheated enough, the baguettes were marked on a cold baking sheet. baking took a long time.
It is necessary to bake on a hot surface. I have two ceramic tiles in the oven for this purpose.
this is how I baked their baguette dough the other day (48 hours of cold fermentation)