Scarlett Bread Maker

Wheat rye bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=89297.0.html#msg333702



baked half a portion
cutter tomorrow

Very pretty bread! The cut will be nice, porous, I know. We almost ate ours, it looked the same, even the color. I will bake again in the evening. I always bake so small, one or two, because for us fresh is better than finishing the old one.

yes, for me, too, every day is better and fresh
and here is the cutter

today I still baked such buns
Malaysian coffee buns "Rotiboy" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=174496.0

This is what I did, I followed the recipe from the instructions .. the crust did not darken, and the bread did not fully rise (


tomorrow I will try again, advise good recipes for the c-400, well, from personal experience

[Lena]

Wheat rye bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=89297.0.html#msg333702



baked half a portion
cutter tomorrow

Lena, and how much yeast did you put? Does it crumble or not? How does it taste? I also want to bake it.
VerkoO, but this one, which Elena, baked, try it. Consider that the recipe is tried and tested and looks beautiful and probably delicious.

[SweetCandy]

Now I'm making a recipe SweetCandy, let's see what happens Photo report from me

[VerkoO]

VerkoO, good bread. Just do not put a light crust, otherwise it seems to me that the top of the bread will be white. In this case, it is better to put the dark one. There is no sugar here.
I also put the oven on, but I put the middle one, but I should have put it on dark.

I put the middle one, the dough rose almost to the end of the bowl, even if it didn't run away ... now there will be a baking process Tell me how to find the Baking mode? Suddenly he doesn't care ...

[VerkoO]

VerkoOWhen the French program ends, it beeps 10 times, you can click on Stop. You turn off the program. Then press the Menu button before the Baking program, set the time to 0:20, for example. pressing "+" because the default screen is 0:10. Press Start, for some reason I do it by pressing 2 times, until the colon flashes and the Baking program runs, the countdown should start. And you have a x / n with 16 programs?

well, actually here




and cutter


a bit dark though. they cut it while still hot, the elder kept running around, mom, well, give me a crust, well, give me all the crusts they ate

I bake this one, it is on the Basic recipe program

Only my tip has flattened a little It will not be round

Everything is clear, but I thought wheat-rye.

I'll get to wheat-rye

Only my tip has flattened a little It will not be round

This is a little bit too much liquid. What kind of Scarlett do you have with 12 or 16 programs?

from 12 so I wonder if there is a Baking program there? Maybe some other will do?

Is there a Heating program? If so, you can use it.

There is heating, but can he finish it?

The bread is ready. It turned out good, in color like ordinary white bread, delicious crispy crust Photo later

Lena, how much yeast did you put in? Does it crumble or not? How does it taste? I also want to bake it.

Marish, I put in about half a teaspoon of yeast.
we can say practically does not crumble. but I liked the taste! I ate a doctor's bun with vinaigrette

Now I'm making a SweetCandy recipe, let's see what happens. Photo report from me

good luck!

Press Start, for some reason I get it by pressing 2 times until the colon flashes and the Baking program starts

yeah and I have the same

There is heating, but can he finish it?

Yes, I read above that Heating in your oven is the same program as Baking.

but I liked the taste! something reminded of a doctor's bun

Something didn’t work out very well for me ... and it wasn’t quite baked, although I added 20 minutes of Baking. Probably something with flour. I will try next time with a different flour, I had 1st grade wheat (and rye), and not the highest + rye, like the author of the recipe.The dough rose well before baking, but when kneading the bun was viscous, not correct. Even then I realized that nothing good would come of it. Well, okay, if that - the birds will help to finish.

I baked on premium wheat, and rye was like that

I sent half of the loaf to my mother, we eat half of it ourselves

[Elena]

Elena, probably bought such flour in the Carousel. At Carousel we have a very large assortment in the baker's corner. Probably good flour. And I have rye flour of a local manufacturer, which is also good, but I did not meet the 1st grade ...

Universal loaf


smacked a little on the lid



cutter



well, very tasty! the proportions were reduced and the bookmark was made on the contrary, first liquid, then dry ingredients. half for mom, half for son
yeah, Marish. we only have a carousel nearby from decent shops
she also took wheat there, three types from me. Specifically, wheat-rye baked on this

suddenly come in handy

[Elena]

Elena, I also used a French thing and this (premium) and whole grain. Good flour.
Universal loaf Well done, I found and baked so many tasty things.

Now I will make French bread according to the recipe from the Scarlett booklet If the recipe is good and the bread works, I will post a photo

[Maria]

Maria, but you still need to buy it in stock. And then something ends quickly
thank you

VerkoO, we're waiting, I haven't baked anything from the book yet

Please tell me what to do if the top of the bread doesn't want to darken? Light all the time

[VerkoO]

VerkoO, and which crust do you choose?

chose both middle and last

I here somewhere in Temko read that the crust is light when a small loaf is baked, and when it is darker to the top of the bucket.
what is your 500 or 750?

I haven't tried making 750 small ones yet. Now baked in a book, French, let's see what it will be)

then I find it difficult to answer (
maybe experts will come and tell

I just look at the photos, everyone is so dark, pretty. And although it seems to be baked, it almost never darkens

Hello bakery experts. Since yesterday I have become the owner of the Scarlett sc-400 bread machine for 16 programs. And I immediately tasted ordinary bread and French, and the same problem: the loaf turns out to be half a bucket and as if not baked. I laid everything strictly according to the recipe. Tell me what I'm doing wrong.

What weight did you choose 500 g or 750? If 500 g, then you get a little more than half a bucket. And you can correct the lack of baking: after the end of the program, turn it off and turn on the Baking program for 20 minutes, for example. Helps.

[larchik604]

larchik604, I'm not an expert yet, but suddenly I can help
about undercooking ... after the end of the program, I always put baked goods for 15-17 minutes, on the advice of Maria Lagri
and what recipe was used for baking? how much flour?

while she was writing and Maria came

A loaf of 750 gr, and flour is strictly according to the book 2 4 \ 5 cups.

[larchik604]

larchik604, and how much is it in grams? I don’t trust the cups

[larchik604]

larchik604, then change the yeast. The stove is hardly to blame. If the dough fits well, it will bake better, but after the program, you can still use additional Baking.

Honestly, I don't even know. But the end mark on the bowl is 200

People, I observed all the proportions of the French bread from the booklet, the dough rose, rose enough and dropped to half 12 minutes before baking. What do you think, what could be the problem if I used all the same ingredients before and nothing fell (

[larchik604]

larchik604, then change the yeast. The stove is hardly to blame. If the dough fits well, it will bake better, but after the program, you can still use additional Baking.

I also got the impression that the dough didn't fit well. Girls send to the link where recipes for our bread machine.
And another such question is whether recipes from other brands of bread makers are suitable?

Look at these:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=173233.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=173637.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=232983.0

And another such question is whether recipes from other brands of bread makers are suitable?

Suitable, of course.

Thank you very much for your responsiveness

People, I observed all the proportions of the French bread from the booklet, the dough rose, rose enough and dropped to half 12 minutes before baking. What do you think, what could be the problem if I used all the same ingredients before and nothing fell (

Either the liquid was spooned or the flour was not added or a little yeast. It is advisable to measure flour with electronic scales, and indeed the ingredients, it will be more accurate and the result will please.

then change yeast

I will also take note, you never know. I didn’t even think about them, I thought it’s not enough flour for a large loaf

Okay, then another question. Whichever mode I set, light bread always turns out. Or if you put on a dark crust, then it dries stupidly. Is it the bread maker or is it me?

[Curd bun from Yana]

Curd bun from Yana
from the author:

Recipe from the book "Cooking at Home". I slightly adjusted it for baking in a bread maker.

Products

Dry yeast - 2 1/2 tsp.
Flour / s - 500 g
Soft cottage cheese - 250 g
Sugar - 150 g
Salt - 1 tsp
Butter - 100 g
Cognac - 2 tbsp. l.
Vanilla sugar - 8 g (1 bag)
Milk + 2 eggs - 150 ml
To grease the finished roll - melted butter
For dusting - icing sugar
Preparation
Break 2 eggs into a measuring cup and add milk to the 150 ml mark.
Put food in the bread maker bucket according to the instructions.
My bread maker is loaded with dry ingredients first and then liquid ingredients.
Set the program "Basic bread", size XL (extra large), crust "Light".
After the signal, remove the bucket and leave it with the bread for 5-10 minutes.
Then shake out very carefully onto the wire rack. Brush the top with melted butter and sprinkle with powdered sugar.
When the loaf is cool, you can cut it into slices.




drop dead delicious!
baked half a portion. crust Light, weight 500g, after the end of the Basic program, still Bake for 17 min. I didn't have soft cottage cheese, I took the usual 9% just stirred it with sour cream to a pasty state (for half a portion, according to the recipe, you need 125 g of cottage cheese - I took 50 g of sour cream + 75 g of cottage cheese)