Scarlett Bread Maker

Added 03 Oct. 2016, 19:54
in the heating (baking) mode there is no crust selection?

there is
Don't you put malt in rye? Try to take more rye than white, I put it 1: 4
When I asked a question about kneading, I meant which program

I did it on the main one ... I did it with malt too ...

Added Sunday 16 Oct 2016 8:05 PM

1: 4 1-wheat?

[oxychka]

oxychka, yeah .... 100 wheat, 350 rye. Or 150 and 300,. ,,

Basic mode is not very good. Rye flour needs a long proofing, but a short batch. Try to knead on pasta (2 cycles can be done, if you can help the bun with a spatula), turn off and on the baking after 2 hours ... I start baking when it stops rising .... Try ....

Basic mode is not very good. Rye flour needs a long proofing, but a short batch. Try to knead on pasta (2 cycles can be done, if anything, or help the bun with a spatula), turn off and on baking after 2 hours ... I start baking when it stops rising .... Try ....

I will definitely try it today!

[oxychka]

oxychka, baking 1 h 05 min

And I bake rye like this - I knead the dough on the Pelmeni mode (when only the kneading is in progress), then take out the dough with greased hands so that it doesn't stick, take out the kneading spatula, put the dough back into the HP bowl, level it and turn on the Basic mode. So there will be only one kneading and a longer proofing of the dough! Rye dough loves it!
Great bread always turns out! If necessary, I can lay out the recipe itself, according to which I bake rye bread.

[lana's light]

lana's light, well, it turns out to be the same for the same 2.5 hours .... I once stood on the switched off hp for 7 hours ... forgot that I put the bread ... I wake up at night, I think I took out the bread? ... bliiin, I didn't even bake it ... I went to bake it in the middle of the night

[oxychka]

300ml water
2st. l of oil
honey 1 tbsp. l
160g rye flour
250wheat
1.5h l yeast
salt 1.5 tsp l
program 1
fried crust
It turned out not a bad bread ...

,
oxychka, and the roof of the bread turns out to be flat or convex? And yet, do you have a 12 or 16 programmed bread maker? I want to try to bake one like this.

If necessary, I can lay out the recipe itself, according to which I bake rye bread.

lana's light, write the recipe for this bread that you wrote about.

[lana's light]

lana's light, write the recipe for this bread that you wrote about.

The bread according to my recipe turns out delicious, exactly what rye
The only negative is that the top lid of the bread is flat, not convex. But this is so with many other rye breads ... But it tastes great! And the crumb is so plump! By the way, I’ll probably put this bread to bake today. Then I'll attach the photo so that at least they can see the structure, if I can't convey the taste and smell. This recipe was originally for 1 kg, where I subtracted - I don't remember anymore. For 1 kg, such a large loaf turned out, the bread rose right to the top, almost rested against the window of the HP! Therefore, I counted on a small loaf and cook this way.
For a 500 g loaf:
Rye flour 175g, Wheat flour 125g, salt 1 tsp, sugar 0.5 tbsp. l., dry yeast 1 tsp., ground coriander 0.5 tsp. (less is possible), water 200 ml, oil grows. 1 tbsp. l., apple cider vinegar 1 tsp. (I took the usual one), kvass wort concentrate 1 tbsp. L. (or rye malt 0.5 tbsp. or dry kvass 1 tbsp. l.)
Dilute the leavened wort (we sell it in 0.5l cans in the markets) in water. If you have malt or dry kvass, then they must be pre-brewed - boil a quarter of the water and pour into the malt / kvass, wait until it cools down.
Bookmark - first liquid ingredients, then dry.Knead in the Dumplings mode, remove from the bowl with your hands oiled with vegetable oil, remove the kneading spatula, put the dough back into the bowl, level. You can sprinkle with unmilled caraway seeds (seeds) on top, press the caraway seeds a little to the dough. Switch on Basic mode, medium crust.

[Svetlana]

Svetlana, thanks for the recipe. We must also try this kind of bread. Rye-wheat breads often have a flat roof. But sometimes you really want not only tasty, but also beautiful bread with a convex roof.

With the hp turned off, I once stood for 7 hours ... I forgot that I put the bread ... I wake up at night, I think I took out the bread? ... bliiin, I didn't even bake it ... I went to bake it in the middle of the night

Once I put it on for the night, typed the time on the stove, and forgot to press the "Start" button. In the morning I wake up and think, why doesn't it smell like bread ...
I had to wait in the morning until it was baked, okay it was a day off.

But sometimes you really want not only tasty, but also beautiful bread with a convex roof.

No, unfortunately, this one will have a flat, or even a collapsed roof ...

[oxychka]

oxychka, yeah .... 100 wheat, 350 rye. Or 150 and 300,. ,,

Basic mode is not very good. Rye flour needs a long proofing, but a short batch. Try to knead on pasta (2 cycles can be done, if you can help the bun with a spatula), turn off and on the baking after 2 hours ... I start baking when it stops rising .... Try ....

everything worked out...

[oxychka]

oxychkawhen baking black, add another 2 tsp. vinegar 6% and 50 g semolina, it will be even tastier

[oxychka]

oxychkawhen baking black, add another 2 tsp. vinegar 6% and 50 g semolina, it will be even tastier

Yes? need to try ... I added seeds, raisins ...

I also put it ... And vinegar for sourness, nigella with sourness should be .... You can achieve acid either with kefir, or rye sourdough, or special additives, or vinegar Well, I'm kind of clever

Girls, did anyone cook porridge in our stove? Did you try to make jam? Or are they generally useless functions?
The stove is already two years old, and has not yet been fully mastered

Girls, did anyone cook porridge in our stove? Did you try to make jam? Or are they generally useless functions?
The stove is already two years old, and has not yet been fully mastered

I have a slow cooker, but somehow I haven't tried any muffins or jams either in it or in a bread maker

[Lenusya]

Lenusya, I make jam in it in the country on a regular basis Everything comes out wonderfully

And I'm somehow afraid to cook jam in it. I'm afraid of breakdowns. Better to work longer. She bakes bread well. I cook the dough in it. But porridge and jam, probably I will not cook in it.

[Lagri]

Lagri, and why should she break off from the jam? Since she has such a program, then everything will be fine ... Now I don’t cook jam for the winter at all ... Whatever they wanted, they’ll be like that in the blink of an eye

[Masha]

Masha, but I read that the shaft can get stuck from sugar, it will get up then, she's dear. Even users wrote about it. Then I had to tinker with it. Someone adjusted, but someone did not. So I don't want such adventures. And your bread maker is great! Look how much jam I made. Long service to her!

[Lagri]

Lagri, I think that both the shaft and the bucket deteriorate if the cooking is on an industrial scale, I personally cook once a month for 500 grams of sugar ... and then, in my absolutely non-engineering opinion, the shaft can only suffer if the bucket leaks Or no?

[Masha]

Masha, I'm not special in this matter, but somehow I had it once, I decided to cook jam (in HP Moulinex 5024, which is with a baguette holder), after that I washed the bucket, as usual, and put it in HP. And the next time I could not turn the stirrers. I had to soak and slowly bring everything into working order. I didn't try to do it anymore. Then I read that it is better not to do this, not to make jam, well, and I myself already had experience.

[Lagri]

Lagri,

[Masha]

Masha, yes, it's sad, but that was in 2012.Then the bucket began to leak, I bought another, then there were breakdowns, but she is still alive and can do a lot, for example, baguettes and I love her very much. But I also really like Scarlett and I no longer want her to be tested. Anyway, many make jam and maybe they are more lucky than me. Mash, make some jam in your Scarlett, since you've been cooking for a long time. So yours is persistent and nothing will happen to her.

[Lagri]

Lagri, I also like it, inexpensive, but reliable ... I have had it for five years already ... I am very pleased with it ...

So I keep wondering if it's worth testing
And sometimes in the morning you want porridge so much to get up, but it already
Of course, I sometimes cook in the microwave for breakfast, it's also delicious, but still not that ...

[Lenusya]

Lenusya, buy a small cartoon, 1.5 liters, and a delicious porridge is provided for you in the morning ...

Exactly ... babies Redmond 01 or 02. She cooks such porridge, super! And let Scarlett make bread and dough. And why do manufacturers put such programs in bread makers. There are multicooker for this.

And why do manufacturers put such programs in bread makers.

so I'm thinking about it too

Help the girls with advice ... My help is something weird ..... I put the dough to knead, stopped for a short time. I took out the dough, restarted the program ... Without a bucket, it turns perfectly ... With a bucket, it turns, but with some kind of noise, but I put the dough back ... Doesn't knead ... sho with her

[Byaka zakalyaka]

Byaka zakalyaka, lubricate the screw on the bottom of the bucket

[Byaka zakalyaka]

Byaka zakalyaka, The bucket is leaky, the oil seal is out of order. Solution options, new bucket, self-repair, new HP.

[sazalexter]

sazalexter, Sash, you won't believe, our screw on the bucket fell apart in the summer, Lyova glued it, cooked it, smeared it with saliva, fix it, the stone flower doesn't come out ... I started looking for the bucket ... Nope !!! Finally, from the word safsem! I had to buy a broken stove with a bucket at Ozone

[SchuMakher]

SchuMakher, Masha, I believe, as a rule, spare parts for noname products are not provided.

Well, like scarlet is a big company, no?

Masha, alas, is a small brand, and she actively mows like Great Britain. Scarlett is a Russian-Chinese trademark registered in Great Britain, owned by Arima Holding Corporation. Used for selling small-sized household appliances

Interesting article 🔗

[SchuMakher]

SchuMakher, and where exactly should the oil drip? Under this screw or whatever ...

Added Thursday, 29 Dec 2016, 21:59

sazalexter, thank you .... I'll try to drip oil ... If anything, I won't be able to repair it with my own hands ... But buying a bucket saddens me with this question ... A bucket now costs more than the stove cost

The girls, after the jam, also prevented me from cranking: pardon: the jam was wonderful, but I don't risk it anymore.
We no longer repair Skarlusha, and you can't buy a bucket for her: sorry: so my husband did it well, otherwise I was already looking at the new one.



Our topic has completely quieted down
Is there anyone else here, respond, what is new, what is the stove

Girls and boys, I have a question whether it is possible to load 500 grams of flour into this hp for kneading dough for cakes. Will she cope with so much flour and will not trample the dough outside the bucket. For 300 grams of flour, I have repeatedly made cake in this hp, with kneading dough and subsequent baking in hp, and I baked it yesterday. It turns out to be a wonderful cake. But it is big, and I want to mold babies, small cakes from the same dough and bake them in the oven. I love portioned pastries so as not to cut them, not to break them. But I want to knead for 500 grams of flour, but I'm afraid that the dough will run away from the bucket. Has anyone made a similar yeast dough for 500 grams of flour in a similar bucket

[Mila56]

Mila56, it is possible, it will knead from 500-600 g, but when the dough starts to come up (at the end of the "yeast dough" program) it can run out of the bucket. So catch

[Svetlana2014]

Svetlana2014, Svetochka, thank you very much, I would venture to knead for 500 grams of flour

[Mila56]

But I want to knead for 500 grams of flour, but I'm afraid that the dough will run away from the bucket. Has anyone made a similar yeast dough for 500 grams of flour in a similar bucket

Mila56, I made in HP for 500 g of flour with dry yeast. First, the dough, then the dough itself, proofing + raisins, kneading. After that I put it in paper molds, set it on the table and bake it in the AG.
But periodically, of course, you need to look, how is the test doing? not going whether for a walk run away?
It's good for me that the window is large, but you can open the lid for a while to see how the dough is there

[lana's light]

lana's light, Sveta, Thank you. But I still decided to knead flour for 300 grams. I already had two big cakes from this HP ready, so I decided that there would be a lot of cakes. I have already baked babies in molds for muffins and muffins in the oven, they turned out to be 16-18 pieces out of 300 grams of flour and some of them have already been eaten

Our topic has completely quieted down
Is there anyone else here, respond, what is new, what is the stove

My Skarlusha stood unclaimed for a long time (others appeared). I decided to bake bread in it and bad luck! The bread turned out to be very pale, with a badly collapsed roof and not baked. Why - I don’t know, I was baking on the machine. I was upset, I thought it was defective and removed it. But then all the same, interest again took its toll and I decided to try it again. On the Main mode, I put regular white bread 500 grams, dark crust. At the penultimate proofing, I added a proofing time of 30 minutes (all the same, there are not enough of them in this mode), and at the last stirring I removed the spatula, then everything went according to the program. The bread turned out to be just great. Why the previous bread turned out like this, I did not understand. But then I baked it again a couple of times and the result pleased me. The recipe for my bread was (and is) like this:
Ingredients:
• 170 g - whey (you can kefir or yogurt with water)
• 0.8 tsp - salt
• 1 tsp - sugar
• 20 g - sunflower. oils
• 300 g - millet flour. 1 grade (or -40 g rye, the rest is millet. 1 grade)
• 1 tsp - Saf-moment dry yeast / or 7 g pressed
Mode Basic, Dark crust.
So my old lady is still alive. And I put it aside because of the ribbed or collapsed roof of the baked breads. Now I made a conclusion for myself: the bun made of dough for this bread machine should be tight (do not pour water), put the crust Dark and then it turns out that the roof is convex and the bread is fried and evenly baked. In general, everything is in our hands!

[Maria]

At the penultimate proofing, I added a proofing time of 30 minutes (all the same, they are not enough on this mode),

Maria, and how did you add the proving time? Need to disconnect the stove from the electrical network for 30 minutes? And when after that you turn on the network, the program does not go astray, but continues

and at the last workout I removed the scapula, then everything went according to the program.

I've been doing it for so long, the hole in the bottom of the bread then turns out neat. Some do not remove the spatula at all until the end of the baking process. I don’t do that and my scapula is still in perfect condition.

[Ludmila]

Ludmila, you cannot turn it off for 30 minutes at once, the program will fail. I disconnected from the network 3-4 times for 9 minutes, or 3 times for 10 minutes. I turn it off from the mains, and after 10 minutes I turn it on, then turn it off again and turn it on.Thus, the proofing time increases. The instructions for the bread maker say that in case of power outages, the settings are saved for no more than 10 minutes. That is why, so as not to risk it, I turn it off for 9 minutes. Now `` Kulich without hassle '' is being baked on the Sweet mode, from 350 g of flour.

Kulich in a bread maker without hassle (Svetl @ nka)

He came up perfectly, rose high and is already baking. I think it should turn out well. I would be glad if I bake it successfully.
Grown - right up to the viewing window and all well fried, and the top in the center is light, but round, beautiful and not fallen inside. It is already being baked. Let's see the taste, this cake was very much praised. Let's eat it like a bun. And here he is.





Now the next in line is the cupcake. But I haven't chosen which one yet, but I will definitely bake tomorrow. And then everything is just bread and bread!