Scarlett Bread Maker

This means that after taking out the bread, it is advisable to wrap it with a towel.

Yes, but you still need to put it on the grate so that there is air circulation.

Yara, Sabrina, thank you for your warm welcome!

Sabrina, that means we will look for answers together. Moreover, we are "neighbors"

Yara, why, in principle, this function may be needed? so I ask, out of curiosity

Tell me, what amount of flour is optimal for our CP, someone probably already counted on the basis of a 750-gram loaf? which is better not to take more? or I am putting this question incorrectly ..

alexx05, and after such a wrap, the crust is crispy? or no longer .. In general, while I immediately cut and ate almost everything we family, I generally love "hot bread" although, they say, it is not useful

Yes, but you still need to put it on the grate so that there is air circulation.

Well yes. If you just put it on the board, it can get wet from below.

Tell me, what amount of flour is optimal for our CP, someone probably already counted on the basis of a 750-gram loaf? which is better not to take more? or I am putting this question incorrectly ..

alexx05, and after such a wrap, the crust is crispy? or no longer .. In general, while I immediately cut and ate almost everything we family, I generally love "hot bread" although, they say, it is not useful

How many times did I make bread, the optimal amount of flour is 420 -430 g while water is about 300-320 g. Highly dependent on flour and ingredients. There is flour that needs more liquid, the other less. First you have to pour less and keep an eye on the bun. If it turns out to be very dense, the stove sometimes cannot even crank it, add a little 10 grams of water. If, on the contrary, you can see how the bottom of the kolobok "floats", then the liquid is too much, you need to add a little flour. But the next baked goods with the same ingredients will be more successful. With this combination, if flour and yeast are good, the bread fits to the lid itself and sometimes even sticks to the glass. Therefore, you need to follow and very tenderly accept. As I wrote above, if you crush it roughly, it can sag heavily and not have time to rise before baking begins.

After wrapping in the morning, the crust is crispy. And then it softens in the bread basket.

Tell me, what amount of flour is optimal for our CP, someone probably already counted on the basis of a 750-gram loaf? which is better not to take more? or I am putting this question incorrectly ..

For a 750-gram loaf, it seems normal to take 450 grams of flour for 260-270 ml of liquid.

For a 750-gram loaf, it seems normal to take 450 grams of flour for 260-270 ml of liquid.

Yes, in general, it is true, I forgot to say that I also add 60-70g of bran, and they also take water, so more water is obtained.
In any case, you always have to experiment a little. If there is too little water, it will be difficult for the bread to rise, if, on the contrary, there is a lot of water, then 100% of the lid of the loaf will fall through ugly.

sometimes even cannot turn, I have never had a kolobok so tight! I am now baking your bread, though I have made some changes, but then I will write about it every time I bake it, I’ll see it, and I’ll report it together with the photos.

[alexx05,]

alexx05, thanks for the detailed clarification
I'll take it on board! we should try to make the bun tighter

I baked bread 6-7 times, and my attempts can be called successful conditionally. The bread grows, it fits, the roof does not seem to fall through, the crumb looks nothing like it, but I don't like the taste when the bread cools down, the crumb turns out to be heavy and tough. Even yesterday I baked milk from Mistletoe - everything looks beautiful, but the crumb disappointed me again - it turned out not fluffy and yellow. That's also a problem ...I still dream of baking a white French with a soft crumb, but only yellow ones are made from wheat flour .. maybe it's the flour? although I baked milk from extra flour ..

Sabrina, what flour do you bake on? where do you get it? I baked for melkrukk and Baranovichi extra

[alexx05]

Hello everyone !!!
I apologize for not writing for a long time, I rolled cucumbers
Now on the case !!!
Bread barely waited for the morning, immediately cut and try!
Delicious, beautiful, I will bake THANKS !!! alexx05
here he is my handsome man.







Now here are my changes.
Since I have no bran, but fiber, I decided that it was almost the same, and began to weigh this "creation". The scales were 16 grams, and a decent heap, I was just scared to add more, decided enough, and what next? I decided to compensate for this difference with rye flour, up to 70 grams. Well, she did not put Coriander in this taste as if her husband would recognize, if not with his tongue, then with his eyes, but he does not like bread with additives. The fact that there is ginger I did not say, and as a result, the husband was satisfied with the bread
And I'm just delighted, everything is smooth, the hat is not torn, otherwise it hasn't been falling off me lately, but it is torn! In general, I bake a little for myself with all the spices, I love
alexx05 Please show how the wheat bran looks.
And here's my fiber.

Sabrina, great bread !!!

[Sabrina,]

Sabrina, what flour do you bake on? where do you get it? I baked for melkrukk and Baranovichi extra

Rio I don't know why you can't do it, I always have "white", even if I don't weigh something exactly, or replace it with 1 grade, it always turns out great anyway !!!
But with wheat rye, at first the hat fell, but not for long, but now it tears, even crying, the main thing is that it baked more than once and it was fine, in short, you still need to work with the "black"
And I use this flour, and I am very happy, maybe I don’t know the other well, okay, and it’s so tasty, and for the money it’s okay !!!




I bought the highest grade and Leeds, for me, too, it's okay, it's just cheaper, it was on stock.

[Omela]

Omela

Wheat bran looks like this:



They look like sawdust. I buy them by weight, so I don’t know what packaging they are in.
Most likely they are sacks from the mill.
But such a bun is obtained after the first batch:



But before baking, there are still 20 minutes left, and the dough has already risen to the very lid:



I have to crush it a little with my hand




VERY GLAD that you like my recipe!

Wheat bran looks like this

By the appearance that bran and fiber are the same, there can be a difference in price, how much does the bran cost? fiber 100 gr 10 thousand, not a cheap pleasure! (it's a little expensive here!)

VERY GLAD that you like my recipe!

Thank you again, I really liked the bread, and it's cool that today it is already the second day and it has become even tastier!
And I did not rest against the lid, just what I needed was obtained, I hope it will be so, but if something is now I know the way out. I have white, rarely, but it happens that it props, so I was afraid to open the lid.

Bran we have cost a penny, though they are not available for sale. Well there are friends in the bakery ...

Tell me about the size of the loaf in our HP, pliiiz. I do not quite understand, in the instructions, the time difference between 750 and 500 grams is indicated for 2 minutes, and then only to add extra. ingredients ?? what does it mean?

The only difference is in the amount of ingredients. Distance times and baking times are virtually unchanged. 2 extra minutes are needed to warm up an additional volume of dough. And the baking time for bread is almost standard, regardless of the size of the roll or the number of rolls in the oven (if the oven is baked in the oven, for example).

Alex, yeah, so the function of choosing the size of the loaf is more of a marketing ploy.And another question, in other HPs the time on similar modes (basic, French) is much longer, and it always confuses me. are there more buckets (and bread, respectively)?

I think that 500 or 750 can in principle be done in one mode. Other HPs have options.For example, some models heat up for 20 minutes before kneading, which lengthens the overall cooking time.

Hello everyone! I also bought a Scarlett for my dacha. At home I have a Panas-255. I bought this particular stove because of the small bucket, because I need very little bread alone. And I want to eat fresh. The stove made me very happy with the fact that it easily kneads Borodino bread on the "Macaroni" mode. I made a 500 g mixture of rye (270) and wheat (135) flour. Borodinsky turns out better than in Panas. True, I did not bake according to the recipes from the instructions, since I have my own proven recipes, and I can already determine the ratio of liquid and flour by eye. In short, I am very pleased with this stove.



In the photo, Borodino bread is the first, I did not photograph the next, but they turned out to be more beautiful, because I reduced a little water and the bread rose better.

Hell

[Omela]

Omela, Shrimati is amazing !!! And I have a cupcake - a recipe from Want to buy
(107 g flour
100 g sugar
107 g raisins
87 g butter
2 eggs
2/3 tablespoon of brandy
I didn't take powdered sugar (I don't like to sprinkle it)
a little salt
soda a little bit)



I didn’t add cognac (there’s none) and forgot salt, but it turned out that without it there was no way to tear myself away from the cake. By the way, with this amount of flour and other ingredients, the cake weighs almost 450 g. So, Scarlett drives

alexx05, I really liked your combination of flour and water. Based on this proportion, I made my own recipe for wheat-rye (50/50) bread, it turned out perfect! thanks for the advice!


I'll buy some bran tomorrow I'll try your recipe

I still have a question if the recipe for 400 gr. wheat flour bread opens the lid in any way, crushed, pierced ... what can be done to reduce the amount of yeast? or choose a mode with less proofing, although I baked on the main one. The recipe is good, delicious for Panasonic designed

I still have a question if the recipe for 400 gr. wheat flour bread opens the lid in any way, crushed, pierced ... what can be done to reduce the amount of yeast? or choose a mode with less proofing, although I baked on the main one.

Strange, my lid stays in place on 468 grams of wheat flour. What's your recipe? throw a link?

easily kneads Borodino bread on the "Pasta" mode. I made a 500 g mixture of rye (270) and wheat (135) flour.
, because there are proven recipes, and I can already determine the ratio of liquid and flour by eye.

Elena please kinte the recipe for Borodinsky for our Skarlusha, as detailed as possible, ok ... otherwise I just can't do it, just-nothing like that, ten -fig you
Waiting

Strange, my lid stays in place on 468 grams of wheat flour. What's your recipe? throw a link?

behold https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=24965.0 recipe, though I did it with dill and walnuts, otherwise I didn't change anything

Sabrina, what's not coming out? I didn't bake rye myself, but I have to prepare

[Sabrina]

Sabrina, I bake this recipe (verified to the gram):
peeled rye flour - 180 g
wheat flour - 90 g
rye malt - 2 tbsp l.
ground coriander - 1 tbsp l.
boiling water for brewing malt and coriander - 100 ml
dry starter culture Extra-R - 1 tsp.
salt - 3/4 tsp.
maltose molasses or honey - 1 tbsp. l.
water - 90 ml
yeast - 1 hour l.
vegetable oil - 1 tbsp. l.

measuring spoons

Process: I brew the malt and coriander with boiling water, add salt and molasses there. It has cooled down, I pour it into a bucket, and there water, flour, leaven, yeast. I knead on the "Pasta" program (15 min). 5 minutes after the start of the kneading, add vegetable oil. After the end of the kneading, I turn off the stove and mark it for 2 hours (you can remove the mixer before proofing and align the bun). Then I put the pastries on - 60 minutes (by the way, someone could not set more than 10 minutes - you just need to press the "-" button and the inscription "1:00" will appear). All. We are waiting for the end of baking, take out, put on the wire rack. I don't wrap it in a towel, I'm lazy. When it cools down, I put it in a bag.
It turns out a small loaf. If you need more, you can just proportionally increase all the ingredients.

Sabrina, what's not coming out? I didn't bake rye myself, but I have to prepare

We do not have all the components on sale. I haven’t made my own sourdough yet, I’m waiting for winter, while the time isn’t and I haven’t tried it, it may not work out yet .. in short, we have it with components, I just found malt, so I’m trying to fight from what is

Thanks for the detailed recipe, but dry starter culture Extra-R - 1 tsp. we don't have this, I haven't learned how to do it myself, but what can be used to replace it? Or not Treacle either, but here at least honey saves. Something I read about apple cider vinegar, it is instead of sourdough, if so how much?
I threw in questions. But I’ll try to bake it tomorrow, aaaaaaaaaaa about malt I forgot to ask, dark or light? Fortunately, I have both that and that

[Sabrina]

Sabrina, dry sourdough Extra-R is needed to add sourness to black bread. You can add apple or wine vinegar instead - 1 tsp. Dark malt - fermented rye, can be replaced with kvass wort concentrate or dry kvass. Molasses is not important, you can add honey and sugar. You can also take 80 ml of boiling water for brewing, and replace the rest of the water with beer. I did, I liked it.

[alexx05]

Ufff .. girls and boys! Hello everyone!!!!
Yesterday I also bought myself a Scarlett 400. This morning I already tried the simplest bread, Village (water, salt, sugar, flour, yeast) - I took the recipe from the book to Mulinex. I measured everything with cups (I bought the scales only tonight)
Here is my bread after the first batch:

And here after the second batch:

And here is the ready-made one already:

True, then she barely shook him out of the bucket, the hook was hot on something, and the ass broke a lot:

And so it turned out delicious !! I did not expect that I could get SUCH yummy!

and of course she could not stand it, cut it with warm one more:

I don't know what weight came out, 15 cm in height.

Now in sKarlushechka wheat-rye I put it according to the recipe from alexx05
messed up a little ... at first I was confused by a sooo cool batch. poured some water, despite the fact that I read all morning Admin "do not pour water" !!! then with sweat on my forehead I added flour ... in general, it was fun. now it seems like nothing is right, it’s already about a centimeter and a half left to the window .. baking will begin soon. Then I'll take a picture of what I can do there
By the way, Sabrina, I bought wheat bran today in Hippo on Gorodetsky (in Uruchye), they cost around 4,000 per pack of 100 grams. though they are not free-flowing, but "sausages" (like corn sticks), I had to grind in a meat grinder.

Well, that wheat-rye arrived in time !!
True, at the end of the proofing, he rose high and rested against the window - I kneaded it a bit, literally a second before baking I had time - that's how it was baked: high at the edges, and crushed in a heart like a volcano crater.


True, I threw it on the scales in the heat of the heat - I think that's why the weight is so

[Anya]

Anya, beautiful bread !!!

[Sabrina]

By the way, Sabrina, I bought wheat bran today in Hippo on Gorodetsky (in Uruchye), they cost around 4,000 per pack of 100 grams. though they are not free-flowing, but "sausages" (like corn sticks), I had to grind in a meat grinder.

Anya you have a great bread
Thank you for the bran that I didn’t pass by, sometimes it’s so simple, I grump with kefir for the night, but I still add fiber to the bread, for some reason it seems to me that the difference is not big between them

And I'm shopping at Hippo on Rokossovsky (serebryanka)

Oh girls, thank you very much !!
Yesterday I baked Derevensky again, but added 30 grams of seeds and sprinkled sesame seeds on top - it turned out deliciously. But I was in a hurry to leave and wanted to take bread with me. I barely waited for the end of the program and could not get the spatula: I started picking, and the bread was hot and it went even deeper - as a result, a dent inside the bread came out ... but still V.K.U. S.N.O.! !!

and she couldn't get the spatula: she started picking, but the bread was hot and she went even deeper - as a result, a dent inside the bread came out ...

And I got used to taking a spatula with a simple pencil, I specially hold it for these purposes, and it always gets out neatly, and not hot !!!

[cherry]

Cooked today cherry prescription jam from a book from cotton.
Berries - 2 cups (pitted cherries)
Sugar - 1 cup
Lemon juice-2 s. l. (did not add)
jam mode.
It turned out an incomplete 0.45 liter jar.
🔗

[cherry]

Cooked today cherry prescription jam from a book from cotton.

Wow, well done. And who else cooked jam or jam in our HP?

This was a test, I was afraid for the bucket, because I read that they spoil from cooking the jam, but nothing happened to the bucket.
I will try again, but I don’t know if it’s possible to double the portion, because it’s not enough. And so I liked it, I fell asleep everything and for 1 hour 20 minutes. and free, the jam almost did not boil, there was no froth and there were no problems, too True, the cherry jam turned out to be thin and sour, let's see what happens from plums and apricots.

Today I cooked apricot jam, doubled the portion, it turned out, but again thin.
But it suits me, because I like to add syrup to cottage cheese, casseroles, etc.
🔗

🔗

Oh, what delicious jam you have !!!
And today I baked Brioche bread (with chocolate). I again took the recipe from the book for Mulinex 6002, where it is cooked on the "whole flour bread" program, so I chose "dietary" # 3 from Karlusha.
The first batch was successful - a beautiful bun. But on the second one it was necessary to add pieces of chocolate, and during the kneading they completely melted and the bun blurred a little ... and I saw it only at the very end of the batch (I was sure that everything was going well!).
In general, this is how it was baked:

The lid cracked after baking - left in the HP for 5-7 minutes.

The height came out about 8 cm, and by weight 923g (weighed hot), apparently the dough will not be airy ...
well, okay .... let the bun rest while it cools down - I'll take a picture of the cut, I'll post what happened.

[Sabrina]

Sabrina, I bake this recipe (verified to the gram):

Elena, just baked your bread today. Compare with what, so I just describe and show.
The taste, I liked it, looks like a store one, though I confused the coriander with caraway seeds, well, the "drop off" came in, but the main thing is that the sons said NORMAL, which means good, you can't get more
Here is a bun, small but heavy, maybe it should be



With our measuring cup.



And this is in the context, though a little warm, I really wanted to try it faster.



The porosity is fine, in my opinion what is needed
I just took a picture of this piece, already the remains.


My conclusion. For me, both the size of the bun and the taste are just what you need!

THANK YOU !!!!
I look forward to your opinion.

Sabrina, beautiful bread!
And my Brioche is not baked ...

it's a pity, the crust of the bun didn't come out like that ... and the crumb is cheese.

And my Brioche is not baked ...

And my cupcake from Elena did not work out, I don't know why, the color is gray, it was not baked either, and it was very batter, it’s strange why it happens.

[Sabrina]

Sabrina, in my opinion the bread was a success. With ordinary yeast (PAF-moment), it should be plump. And the porosity turned out to be what you need. I now bake with yeast with an improver, the bread is lighter because of it. But in the original, the bread is like yours. And about the cake - I did it exactly according to the recipe, only instead of soda I took baking powder. Since I was baking a cake in a bread maker for the first time, I first kneaded the dough, and then the oven stirred it for 18 minutes. Maybe my dough turned out thicker due to the fact that I rolled the raisins in flour (20 grams). But after the cake baked Srimati, the cat.Оmela showed that it was necessary to increase the baking time by almost 2 times. True, I forgot to put on a dark crust, but I don’t think it influenced much. It tasted good though.

Lenchik I am very pleased with the bread, and the eldest son, after the "torture", said that if he had lard, he would have eaten my whole bun at a time
Well, the cupcake, I probably won't bake anymore, ... well, in the near future for sure

I would have to pick up a "simple" for my husband, he does not like such bread, and in the store he buys the simplest one.

Girls, help out, dear!
I borrowed Skarlusha from my mother-in-law, but she forgot to put a measuring cup and a measuring spoon
There are no scales, there is a measuring glass. Can anyone translate the values ​​of any proven recipe for this CP for beginners in grams and ml?
There is one hope for you!

Can anyone translate the values ​​of any proven recipe for this CP for beginners in grams and ml?
There is one hope for you!

Do not bother, take any recipe, they are suitable for almost all HP. I take any, only sometimes I have to reduce the amount of ingredients, look at the amount of flour. And everything will work out. At first, I also measured everything with glasses, and now I even get angry if the recipe does not indicate grams. Good luck !!!!!
Oh, just now I saw that you don't have scales. Well, that won't work, we need scales. But somewhere Admin has a translation of glasses and spoons for a gram, now I'll look.
Here, I found:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8236.0

[water - 250 ml.salt - 1 1/2 tspsugar - 1/2 tsp.wheat flour - 360-370 gr.yeast (dry) - 1 1/2 tspProgram No. 1, weight 750g, crust color medium]

As I understand it, you do not have a measuring glass from HP, but you have a measuring glass from a multicooker, right?
Try a very simple recipe - Country Bread (Wheat):
water - 250 ml.
salt - 1 1/2 tsp
sugar - 1/2 tsp.
wheat flour - 360-370 gr.
yeast (dry) - 1 1/2 tsp
Program No. 1, weight 750g, crust color medium


360-370 grams of flour is about 3 measuring cups from HP or 4 measuring glasses from MV - it is better to measure 3 and a half measuring glasses from MV and then add 1 tbsp each during the mixing process. spoon until the bun is in the correct shape.
Another "complication" is that you do not have a measuring spoon ... because they are more accurate than just a teahouse or a canteen ..
In general, I compared them: I poured 1 teaspoon into an ordinary teaspoon - it turns out not flat (like "under the knife") and not with a very large slide - the hill is medium, not large.
Good luck to you!!

[yara]

yara , vishnevaia , thank you very much, girls !!!!
I ran to make bread, I hope there will be something to report on !!!
PS: I have already ordered the scales, they will arrive on Tuesday)))