lyda11
Hello everyone! Yesterday I bought a bread maker, the first bread is certainly lumpy, the second is better, but there were questions that I can't find an answer to, help
the dough rises well, but when the oven mode is turned on, the dough falls off, and a crispy crust still does not turn out, in the strong toasting mode the crust does not darken, I wait for 5 minutes, and then I turn it off, I'm afraid all the bread will be overcooked. I put the ingredients in the box exactly according to the instructions, I don't lift the lid, the flour and yeast are of excellent quality. Can someone advise what?
tat-63
the dough falls off if it has stood. Try to reduce the amount of yeast by 1.5 tsp flour
lyda11
Thank you, but I'm on the recipe and so only 1.5 tsp. dry trembling for 500 g of flour a bed, maybe the fact is that the recipe is from the institute, and not from the instructions ???
tat-63
how much liquid is in the recipe and flour? Did you follow the bun?
lyda11
liquid 300 ml, yesterday reduced by 20 ml - the bread is a little better than the crust, but not as much as I would like, today I will reduce it still, see tomorrow ... Thanks for the messages
svan
I baked today according to the recipe "Italian bread from Admin", it turned out wonderful! This is my second bread in Zelmer, the first one (there was a different recipe) had a roof collapsed ... I did not track the bun enough, since the batch in Zelmer is completely different than in Kenwood.
Thank you Admin, for the recipe this is the most delicious white bread, I've tried others, but this one is the best! Especially if done with the addition of whole grain flour ..
murzikmur
Quote: svan

I baked today according to the recipe "Italian bread from Admin", it turned out wonderful! This is my second bread in Zelmer, the first one (there was a different recipe) had a roof collapsed ... I did not track the bun enough, since the batch in Zelmer is completely different than in Kenwood.
Thank you Admin, for the recipe this is the most delicious white bread, I've tried others, but this one is the best! Especially if done with the addition of whole grain flour ..
Throw plz a link to "Italian bread" from Admin
Admin
Quote: Murzikmur

Throw plz a link to "Italian bread" from Admin

I throw https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=61157.0.html#top
svan
Quote: lyda11

Thank you, but I'm on the recipe and so only 1.5 tsp. dry trembling for 500 g of flour a bed, maybe the fact is that the recipe is from the institute, and not from the instructions ???
Lyda, in my experience with Zelmer, 1 tsp is great for raising the dough. instant dry yeast for 450-500g of flour. Try covering the oven window with a towel or foil while proofing and baking. If the top of the bread drops after baking starts and becomes wavy, then try adding a little water next time to make the bun softer. I bake only recipes from this wonderful forum, and when I control the bun correctly, the result is always pleasing! If you need links to proven recipes, write, I will throw it off
Cold chisel
Bought exactly 2 weeks ago Zelmer 43z011. Before that, I read the history of the Polish company Zelmer on the Internet. The price of these bread makers in the store is about 2 times lower than the price of LG bread machines and 3 times lower than the price of Panasonic bread machines. In online stores, this ratio is not so large somewhere, respectively, 1.5 - 2 times. Actually, it was not the price that was the point, but the fact that there are many programs announced for this bread machine, and that the company is European and must be respectable, since it was founded back in the 30-50s. The assembly of the bread makers must be carried out in Poland.
1. The first bread was baked white according to the main program in accordance with the recipes from the instructions for the bread maker. The bread turned out to be good, only the top fell through during baking.
2. The next bread with sunflower seeds, one might say, turned out quite well. And the top came out a normal recipe is also taken from the instructions. However, I took 20 grams less water. I used sunflower oil.In this case, the dough, when substituted, stuck to the walls, even adding about a tablespoon of flour.
3. The third was onion bread. Also according to the recipe from the instructions and also with sunflower oil and the dough sticking to the sides of the bucket when kneading. The bread turned out to be quite decent.
I must say that in all cases the flour used was white Kulindorovskaya "Bogumila", the highest grade (Odessa region). I didn't sift the flour, because I have no experience in this regard - and without that the whole kitchen was in flour. He measured flour not on a scale, but in a measuring glass. Yeast, the first thing that came across after buying a bread machine on the way home - a bag of Turkish granulated Pakmaya yeast. I put 1.5 teaspoons of this Yeast in a small depression on top of the flour.
4. The fourth bread "Krestyansky" from the ready-made mixture was also quite good.
5. The fifth bread was baked with ordinary white bread, but not in water, but in milk. The bread went up 2/3 of the bucket. A possible reason - cold milk (~ 15 degrees) or instant "Pakmaya" yeast interacts worse with milk (moreover, cold) than with water. However, the bread is quite edible.

From all that has been said, I conclude: bread may not work, but most likely it will work, provided that at least the most elementary rules are followed, and the flour and yeast are of high quality.

Next, I want to ask a question, the answer to which probably interests many owners of the Zelmer 43z011 bread machine.

I would like to try baking French and Italian bread according to recipes from Admin.
However, the baking time of the Zelmer 43z011 bread machine is different from LG and Panasonic:
Basic (classic bread) - 3:00
Rapid - 2:20
Sweet (sweet pastry) - 2:50
French (French bread) - 3:50
Yest free (yeast-free dough) - 1:50
Whole wheat - 3:40
Dough (pie and cake dough) - 1:30
Bake only (only baked goods, called: for toasting crust) - 1:00

Question: is it possible to bake, for example, French bread according to the recipes on the website, using the French bread maker Zelmer 43z011 program, or will it require some other procedures?
natali
I also have a question about baking bread in a zelmer 43z011 bread maker. White bread turns out at the very least. High roof, porous. We tried to bake "Curd bread", I don't remember whose recipe, the bread turned out to be just excellent, but with rye and rye-wheat problems. The roof is flat at best, concave at worst. I bake so far only by leaps and bounds. I am still afraid to deal with leavens, they require a longer rise. And the maximum stove program is 3.50. How to bake good rye bread?
Taisiya
Good evening, tell me why the top of the bread falls through, although it fits well. Can change the recipe, cooked as per instructions, white basic.
Admin
Quote: Taisiya

Good evening, tell me why the top of the bread falls through, although it fits well. Can change the recipe, cooked as per instructions, white basic.

A lot of yeast or a lot of water / liquid are two main reasons

We go here to read Bread failed again, I did everything strictly according to the recipe. What can be wrong? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0
Taisiya
Thanks to "Admin", I personally have a Panasonic bread maker and I always get wonderful bread, but I bought my mother Zelmer, tried all the recipes I used to bake myself and the result is the same - bread with a failed top, why does one bread machine get the perfect bread, but in the other one does not work at all, the recipes are the same and the ingredients are the same, we both use scales. I'll try to reduce yeast and water, and I also want to try your recipe with olive oil.
Julsy
Can you please tell me how many knives for kneading dough are in this bread maker?
svan
Quote: natali

I also have a question about baking bread in a zelmer 43z011 bread maker. White bread turns out at the very least. High roof, porous. We tried to bake "Curd bread", I don't remember whose recipe, the bread turned out to be just excellent, but with rye and rye-wheat problems. The roof is flat at best, concave at worst. I bake so far only by leaps and bounds.I am still afraid to deal with sourdoughs; they require a longer rise. And the maximum oven program is 3.50. How to bake good rye bread?
Natali, rye bread, in principle, does not have a convex roof like white bread ... Wheat-rye is good with yeast, but for rye and rye-wheat it would be better to grow a leaven (for example, "eternal"). It's not as difficult as it sounds and the taste of sourdough rye bread is worth it! I have grown myself a French sourdough for white bread (I make bread with a little yeast, because I bake in the bread maker on the standard program) and "eternal" for rye (knead in a bread machine (without yeast), proofing and baked goods in the oven). Baking sourdough rye bread, of course, takes time .... but it tastes so good !!!
natali
svan,
Quote: svan

Natali, rye bread, in principle, does not have a convex roof like white bread ... Wheat-rye is good with yeast, but for rye and rye-wheat it would be better to grow a leaven (for example, "eternal"). It's not as difficult as it sounds and the taste of sourdough rye bread is worth it! I have grown myself a French sourdough for white bread (I make bread with a little yeast, because I bake in the bread maker on the standard program) and "eternal" for rye (knead in a bread machine (without yeast), proofing and baked goods in the oven). Baking sourdough rye bread, of course, takes time .... but it tastes so good !!!

Thanks for the advice. I’m trying to do sourdough, I don’t know if it will work out or not. I tried to make rye bread using yeast. I kneaded the dough in the oven, the dough kneading program, then turned off the oven for half a half hour and proofing, then turned on the baking and baked for half an hour. It turned out very much even nothing, even the roof was small. It would take more time for proofing, at least another hour. Now I put the leaven, it rose well for two days, on the third day I fed the leaven, it was yesterday, but while she is silent, like small bubbles (single) appeared
but something small. I will wait for what will happen tomorrow
svan
Good luck to you! everything will work out, do not hesitate! Grow the leaven and feed it for a week to gain strength before trying to bake rye bread.
Kbke888
Yesterday we bought such a bread maker. We tried to bake white bread according to the recipe in the instructions, nothing happened !!! : cray: came out raw, not that it would be rather wet inside a hard cake
Admin
Quote: Kbke888

Yesterday we bought such a bread maker. We tried to bake white bread according to the recipe in the instructions, nothing happened !!! : cray: came out raw, not that it would be rather wet inside a hard cake

We are not crying, but we are going to learn how to make bread dough here Bread again did not work, I did everything strictly according to the recipe. What can be wrong? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0
Kbke888
Thank you! Let's try!
Another question, if you can .... I haven't found something anywhere, how can I just make dough in a bread maker? Then to bake in the oven .. for example, pizza or pies. there is nothing sensible in our instructions ... but here everything is practically for better models
Admin

The dough for pies (pies) can be made in the main program - make a kneading and one proofing, and then take out the dough and further sculpt the pies and let them stand by hand before baking.

You can simply knead the dough on the main program, and do both proofings manually in a bowl.

Kbke888
Well, we will not make friends with the stove yet! another attempt turned out to be already the previous one - the dough began to knead badly, the flour remained on the walls and the bread was raw
Admin
Quote: Kbke888

Well, we won't make friends with the stove yet! another attempt turned out to be already the previous one - the dough began to knead badly, the flour remained on the walls and the bread was raw

What you are writing about is described in great detail in the topic HANDBOOK FOR BAKING BREAD IN A HOMEMADE BREAD # , but you stubbornly do not want to read - then how can I help you?

Read and pencil in hand, we all went through this MANUAL!
svan
And did not forget to accidentally put the yeast, if the "cake" comes out, and not bread?
Kbke888, your oven has a special program for kneading and proving dough for pies and buns, the instructions have its name. At the end of this program, take out the dough, knead it, shape the desired product (s), etc. And your oven is excellent! For a good result, bake according to proven forum recipes, everything will work out! Good luck!
Kbke888
Admin! The fact is that I've already read Temka up and down! From everything I studied, I came to the conclusion that most likely there is not enough electrical voltage, probably ... because I can no longer find other reasons
svan I didn’t forget to tremble, the dough rises, and since at the end of the prorama it remains damp inside, it falls and turns into an oak cake while cooling down ...
In general, I really want to change it to a better model ... and said: Take your time !! Then we'll buy a good one!
Vanya28
Quote: mike_dzn

Good evening )
Happy New Year )
help young bakers to understand how brown bread mode works in Zelmer 43z010 what recipes can i cook on it ??

As in the stoves Zelmer bake rye custard bread here:
Bread Maker Zelmer 43z011 Bread Maker Zelmer 43z011 Bread Maker Zelmer 43z011
Bread Maker Zelmer 43z011 Bread Maker Zelmer 43z011

Quote: Kuryanochka

Bread Maker Zelmer 43z011
Bread Maker Zelmer 43z011
So I russified the panel for my parents, where there is "enlarge" in the original resolution (I printed it to my parents large and hung it on the wall.)
Look in the window at the top there are grams and a dash, it corresponds to the selected weight, the weight is a round button, when you click on it, the dash jumps. Press until the dash is on the desired weight.
Remember, first choose the program, and then the weight and crust, otherwise all your choice will be reset.
svan
Quote: Kbke888

... From everything I studied, I came to the conclusion that most likely there is not enough electrical voltage, probably ... because I can no longer find other reasons
...
In general, I really want to change it to a better model ... and said: Take your time !! Then we'll buy a good one!
If you have a problem with the voltage in the network, then changing the model of the stove will not lead to an improvement in the baking result.
yelenka_p
svan, tell me Italian from Admin did you do exactly according to the recipe or did you put less yeast? did the first time, at first the dough rose well, but as soon as baking began, the roof sank. I read on the site that I needed or less water or yeast, made less water and again the same thing. now I want to try less yeast. Do you need to adapt the site recipes to your bread maker? Thank you.
Admin
Quote: yelenka_p

svan, tell me Italian from Admin did you do exactly according to the recipe or did you put less yeast? did the first time, at first the dough rose well, but as soon as baking began, the roof sank. I read on the site that I needed or less water or yeast, made less water and again the same thing. now I want to try less yeast. Do you need to adapt the site recipes to your bread maker? Thank you.

There are many things that affect bread dough, read here the topic What affects the dough when kneading? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=122770.0
Check again how to make wheat dough-bun, and once again carefully check how you measure all the ingredients.
If you have questions - write in the topic Bread does not work ... let's try to figure it out
yelenka_p
Thank you for participating! I have already read the reasons, the bun turned out good in both cases, in the second (when the Mensheviks) it was dry, I will try less yeast now, and leave the liquid according to the recipe.
Kbke888
Explain, please, I did not find in the instructions how to simply knead the dough, and then get it out and bake it already in the oven
And how to make jam?
yelenka_p
I make the dough in dough mode, there is no jam function in this bread maker.
Kbke888
How is it not!
In the post above at number 11, the code we bought was told to eat!
yelenka_p
here are questions about "zelmer 43z011 bread maker", you probably have 10?
Kbke888
NO EXACTLY 11
AND EXACTLY NO !!! but they bought the code, they told us that there is ...: girl_cray: now I'm even more upset!
yelenka_p
Well, you give! :-( where did you get that? can not be exchanged? so the stove is good but simple, only for bread and dough-normul!
Kbke888
took spontaneously ... in the Okea hypermarket .. there she was on the action, so I persuaded my husband.She doesn’t bake bread with us for some reason. I don't know if they can change it now
alekss
how to bake black bread on grown rye sourdough?
istochnik
Good day!
I want to share my little experience in operating the Zelmer 43Z011 bread machine. at first, the problem was like many - the roof of bread is falling. tried a lot of options. then a friend who has been baking for many years advised not to follow the instructions, but to do as she does. so that turns out to be the problem! the recipe for the bread maker says that first, water is poured, vegetable oil is added, flour is on top. then everything else.
I began to make a friend's recipe the flour must be sifted and put first, at the bottom of the bucket. moreover, add salt, sugar, yeast to the flour and mix everything. water, vegetable oil on top. and slightly changed the water-flour ratio. according to the recipe of water 380 ml, flour 620 g. I pour 350 ml of water, flour 650 g. I weigh flour on a scale, did not regret 120 grv. for a cheap model. depending on moisture content and manufacturer in the same volume, the weight is different. and I also replace some of the wheat flour, 50-100g, with rye. it seems tastier. the result is always excellent!
reshik72
I bought a Zelmer 43Z011 bread maker and was disappointed. I tried to bake bread and constantly dropped the top, climbed the forums, reduced the amount of water, measured everything by weights, covered the viewing window with a towel and the result is the same. the reason was completely different. I stopped using the supplied measuring spoon and everything started to work out. I do everything according to the recipes and all the bread is baked normally, you can put any type of crust you want, the bread started to turn out tastier. the only thing is to control the kneading process for the first 10 minutes, so that there is no flour left in the corners.
istochnik
to reshik72
that is, do you want to say that the volume of the spoons included in the kit does not match?
what then do you measure?
reshik72
I downloaded a measuring table from the Internet, how much each product weighs in a glass, a tablespoon, a teaspoon, etc. I tried to pour it with ordinary spoons.
istochnik
What is your order of bookmarking products?
do you pour water first?
reshik72
yes, first water as written in the instructions, etc.
pobatnv
Friends bought a Zelmer bread maker yesterday. They cannot understand the instructions. They asked me to tell you what and how. Before consulting them, I decided to go to the forum to see what people write. And completely lost. I've had a Panasonic bread maker for almost a year now. The bread is always excellent. On all holidays I go to all my friends and acquaintances with my bread (they don’t let me go without bread), but I never watched the bun and in general I open the bread maker during work only if I bake rye bread, I help flour from the walls
remove and that's it. I put it on, turned it on and took it out. And then there are such difficulties. And along the way, the loading of the products is different. I add water at the end. Tell me in what order the products are loaded into Zelmer and how to follow the kolobok.
reshik72
Hey. I have a panasonic sd-255 at work, neither when they did anything, nor did they follow the kolobok in this regard. bought a zelmer and felt the difference. bread, at best, came out with a dropped top. I read on all sorts of forums, looked for different recommendations, reduced the amount of water, closed the viewing window with a towel and measured the water and flour by weight, and the result is the same. in and toga decided to check the measuring spoon. I found a measuring table of ingredients on the Internet and decided to measure all the ingredients by weight and at the same time compared our teaspoons and tablespoons, which, in principle, corresponds to the norms. so I pour water first, then butter, flour, salt, sugar and yeast, don't mix the last three ingredients. I pour everything according to the recipe and everything works out, the only thing is to control the first batch so that everything is mixed (the first ten minutes). as a result, the bread began to turn out with any crust (which was previously impossible) and less crumbly. perhaps after baking the bread badly it comes out of the bucket badly, you can wait a couple of minutes to cool down a little and then it comes out just fine.
pobatnv
Thank you. I will try to somehow explain to my friends how to do this. They are always delighted with my bread, so they bought it for themselves. I painted for everyone how simple and easy it is, and now disentangle me if they fail. Although, before buying myself a bread maker, I went through all the forums and took out all my husband's brains that I wanted Panasonic and recommended it to everyone. Well, now we will deal with Zelmerom.
Sanchez
1. I tried to bake white bread according to the first recipe from the book. I cooked on the first program (3:00) Until the end there were 0:55 left and the dough began to crawl out of the container, got inside the bread machine and it began to smoke. Tell me exactly what I was wrong about? I used email. scales and did everything strictly according to the recipe.
2. The instructions say that you first need to pour water, and only then add flour. However, many write that the opposite should be done. Tell me how to do it right.
reshik72
The yeast most likely reacted prematurely with other ingredients. You need to scatter everything in separate corners.

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