Bread maker Brand 3801 Program 1 - White bread or basic

[Leska]

To your health! Just one last but polite question? For whom do people on the forum, spending their PERSONAL TIME, systematize ALL recipes by section, by type of dough, and even with a sea of ​​advice?

Leska, Yara was just interested in milk bread, which no one shared. Therefore, it will be problematic to find it.

[Leska]

Leska, Yara was just interested in milk bread, which no one shared. Therefore, it will be problematic to find it.

Yes, this is a recipe from your bread machine. And you recommend to all newbies who bought it to start with this bread.

it is better to bake the first "Milk" - so that immediately positive emotions; yes on whole flour

I wanted to try it too. But the mood dropped.
That's it, I won't write anything else and I won't ask. Until they were "sent" somewhere again.

[Yara]

Yes, this is a recipe from your bread machine. And you recommend to all newbies who bought it to start with this bread. I wanted to try it too. But the mood dropped.
That's it, I won't write anything else and I won't ask. Until they were "sent" somewhere again.

Well, I don't have this HP. But I have the instructions. Because what I can, so I will help.
Yara, try it. And ask. Don't be offended.

Yes, this is a recipe from your bread machine. And you recommend to all newbies who bought it to start with this bread. I wanted to try it too. But the mood dropped.
That's it, I won't write anything else and I won't ask. Until they were "sent" somewhere again.

Yara, why are you offended, you would immediately write that this recipe is from Brandik, it would immediately become clear. If you are interested in this stove, then ask, I will definitely answer you. Something today is a difficult day ...

[just started]

The broom is working! Don't cling! To each other.

Electric ovens are well closed and air leaks from them are small, so you don't notice the difference.
Now to the male half.
Have a question, write. If about bread? With rye, you can learn in detail in my topic.
Come!
I like Brand stove, well just started they are with bread makers, it's not scary.
Unlike many others, the tags "do not re-stick", made their own and dashingly did.
Submitted here for testing, very good.
Fewer nonsense will be printed in the instructions and in the firmware of programs.
I closely follow what is being done in this segment.

p.s. And if all the products shown here only from Brand 3801 are laid out ...
Maybe there would have been less screaming.
Although there are many buns and bars here, well, very decent ones.
I will not list by name.

[Gachet]

Yes, this is a recipe from your bread machine. And you recommend to all newbies who bought it to start with this bread. I wanted to try it too. But the mood dropped.
That's it, I won't write anything else and I won't ask. Until they were "sent" somewhere again.

In vain insults!
About the recipe for "Milk" from the instructions in HP Brand RIGHT HERE
About "learning to bake rye" - it's better to Gachet, RYE TIPS.
Ganya is an ordinary user, no stoves are sold.
Baking rye bread - nothing complicated, there would be a desire.
Someone was very interested in the price of this CP - today in the shopping center "New Cheryomushki" on Profsoyuznaya in the pavilion "Technopark" I saw it already on sale - the price is 7990 rubles.

[Everyone was hungry in the morning, so they did not wait for the bread to cool down and began to cut right away]

Albeit with a delay, but I want to congratulate all the BEAUTIFUL LADIES and MEN a Happy New Year and Merry Christmas

I had time during the holidays and we tried our Brand 3801 bread maker

I post the results:



Everyone was hungry in the morning, so they did not wait for the bread to cool down and began to cut right away



Impressions: waking up to the smell of fresh bread is of course UNLIKE!. It was baked well, but it was airy enough and was cut with difficulty, or maybe because it was hot? There was no need to cut the cooled bread, since the whole loaf was eaten at breakfast. The taste is VERY TASTY !!! But ... when the ingredients were poured in, a purely masculine question began to torment me - both the butter there, and the milk - what is the cost of one such loaf? Is it much more expensive than store-bought bread? If anyone has already done such calculations, please share.

[here]

Finally! Vadim, with the first bread!

Homemade bread is about half the price of the one bought in the store. From a kilogram of wheat flour in a homemade bread maker, you can make four loaves of bread, about 400 g each (this is the weight of a standard "store" loaf). Plus the cost of a few grams of sugar, salt, milk powder, butter and dry yeast, as well as electricity. Do the math and you will see that a tabletop bakery pays for itself in less than a year.

This is a quote from the main page of the site, and a discussion of the cost of homemade bread here and here

[Luysia]

Luysiaand what delicious! Half an hour later, as I took them out of the oven, they were gone ... I didn't even have time to take a picture of the incision, one was torn hot, and the second nephew (3 years old) took home. The recipe is just a fairy tale! Grow the leaven, you won't regret it.

Catwoman, and with what hassle is less and easier what b ...? Well, for those who are on the train.

[Catwoman,]

Catwoman, and with what hassle is less and easier what b ...? Well, for those who are on the train.

Oh, Lyudmila! is that you on the train ??? With your talent and so poor!

Oh, Lyudmila! is that you on the train ??? With your talent and so poor!

Well, let's just say, in sourdoughs on a steam locomotive definitely. I never tried to raise them, and I didn't even want to, but here everyone tempts and tempts ...

[Catwoman,]

Catwoman, and with what hassle is less and easier what b ...? Well, for those who are on the train.

Lyudochka, I don't know how easy it was, how I started the first French one, so I stopped at it, the first time it worked out, I think that you will succeed even more.

[ROMA]

UNDERSTANDING BREAD IN HOMEMADE BREAD for beginners from ROMA.

got her hp. I'm trying. but apparently I can't catch something in the kolobok. thick bread comes out. and rye is generally kind of damp. apparently rye is still too early for me to do.
the first one is milk for some reason, it's great burnt, although the girls put a dark crust and nothing came out of them. and me sweet as a bun.
and the second wheat rye which Olya did, but the cut could not be removed - I take a photo at night while I fell asleep.



sorry if the pictures are weak

apparently I do not catch it in the kolobok. thick bread comes out. and rye is generally kind of damp. apparently rye is still too early for me to do.
the first one is milk for some reason, it's great burnt, although the girls put a dark crust and nothing came out of them. and me sweet as a bun.
and the second wheat rye

Anyuta, with the first bread!

If you want the bread to be more fluffy, then you need to add a small amount of water to the dough. You need to start with 1 tablespoon. The gingerbread man should feel like an earlobe ... In other words, the more liquid, the higher and fuller the bread. The crumb pores in this case are large. If you want a lighter crust, then put a medium or light crust next time. It is possible that your oven bakes stronger than the girls ... This is with wheat. (I also want to say that dense bread is more suitable for sandwiches. In loaves, sandwich bread and rye, uniform fine porosity is valued higher than splendor, which is good in buns or cakes).

Now about the rye. What do you mean - kind of damp? Did you let it cool down completely? Rye bread is cut only after it has cooled completely, this is the first possible reason for dampness. The dough must be well kneaded, that is, if necessary, we can help the flour to intervene when kneading - the second. The dough did not stand up or stood on the proofer, the third reason. Little time for baking - fourth. The fifth reason is a lot of liquid, but judging by the appearance of the bread, everything is fine with liquid.Your loaves are good! You're doing fine! Just be sure to write down at first: what and how you are doing, so that you can analyze it and correct it next time ... And for the first bread you did very well! Trampled on!

P. S. The analysis was carried out at the personal request of Ani

[Anyuta]

Anyuta, well done! I never put a dark crust, medium. And you have a good wheat-rye, the roof has not failed, and Gasha has already told you the rest.

thanks girls, I will continue studying.

[Gasha]

got her hp. I'm trying. but apparently I can't catch something in the kolobok. thick bread comes out. and rye is generally kind of damp. apparently rye is still too early for me to do.
the first one is milk for some reason, it's great burnt, although the girls put a dark crust and nothing came out of them. and me sweet as a bun.
and the second wheat rye which Olya did, but the cut could not be removed - I take a photo at night while I fell asleep.

Good day.
In my opinion, the bread maker coped well with its task: it kneaded the dough perfectly and baked it wonderfully. The rest is fixable. Gasha I wrote everything to you correctly, for which many thanks to her.
You have excellent bread. But try using other recipes.
You will definitely find one in which the crust, porosity, and taste will be right. And write to us be sure, suddenly we will like this one Good luck!

got her hp.

Anya, congratulations! Let it only please!
With advice, I no longer climb, the girls painted everything perfectly. Good luck with baking and eating!

thank you, Lena and Ksyusha! I decided to walk a little according to the girls' recipes, for training and then try others. I’ll ask Gasha to tell him about the rye (I’ll listen to others with pleasure!) I love dark bread, I want to find my own to taste. but now "poke" one more thing - I do not have time to read everything and find out if there is any ratio of sourdough - yeast.
I put 2 leavens, one like this.
https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=42973.0 Ksyusha, look, she doesn't seem to be confusing
and the second by Lena Koshatnitsa.
took a chance.

[Anyut]

thank you, Lena and Ksyusha! I decided to walk a little according to the girls' recipes, for training and then try others. I’ll ask Gasha to tell him about the rye (I’ll listen to others with pleasure!) I love dark bread, I want to find my own to taste. but now "poke" one more thing - I do not have time to read everything and find out if there is any ratio of sourdough - yeast.
I put 2 leavens, one like this.
https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=42973.0 Ksyusha, look, she doesn't seem to be confusing
and the second by Lena Koshatnitsa.
took a chance.

Anyut, both good and easy, I myself also got ready to start a separate rye. You will succeed.

is there any ratio of sourdough - yeast.
I put 2 leavens, one like this.
https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=42973.0 Ksyusha, look, she doesn't seem to be confusing

An, I also copied this one for myself, and probably the one that you named from Lena-Koshatnitsa, Vika threw off to me, what Lena wrote to her. I haven't tried it yet, I'm waiting for my husband.

Flax, and you really, orient us a little, how to adjust yeast recipes for sourdough. Mine will come, I will have a little time to read, maybe where it is written. But if you know where, stick there, pliz

[Xun]

An, I also copied this one for myself, and probably the one that you named from Lena-Koshatnitsa, Vika threw off to me, what Lena wrote to her. I haven't tried it yet, I'm waiting for my husband.

Flax, and you really, orient us a little, how to adjust yeast recipes for sourdough. Mine will come, I will have a little time to read, maybe where it is written. But if you know where, stick there, pliz

Xun, found a specialist! Wherever dough is needed, I take a leaven, equal in quantity to the dough. And everything else by poking, given that without yeast, the dough rises more slowly. All requests to the Forum Guru, Admin, Viki , otherwise I'll only confuse you.

[Xun]

Xun, found a specialist! Wherever dough is needed, I take a leaven, equal in quantity to the dough.And everything else by poking, given that without yeast, the dough rises more slowly. All requests to the Forum Guru, Admin, Viki , otherwise I'll only confuse you.

Don't be poor!
You’re so in two words, or what example, that we do not lay down the yeast, but we replace part of the flour or water or whatever else with such a part of the leaven. We can get it right the first time And Admin and Viki I can always get it.

Don't be poor!
You’re so in two words, or what example, that we do not lay down the yeast, but we replace part of the flour or water or whatever else with such a part of the leaven. We can get it right the first time And Admin and Viki I can always get it.

You already got it right! I take 100% sourdough (French) (that is, the same amount of flour and water), you remove it from the total amount of flour and water in the recipe.
For example, the flour in the recipe is 500 grams, and water is 300, you add 300 sourdough, which means that you subtract 150 grams from the flour and 150 grams from the water, you get 350 flour, 150 water and 300 grams. sourdough. Just keep in mind that there should be more flour than sourdough. I hope I explained it correctly. Girls, if I messed up something, correct me.

BREAD "MUSTARD-MILK"
recipe for Yana, who is called the very Tatiana. Delicious bread! Tatiana, thanks for the recipe!https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=2900.0

mode 1, medium crust, weight 750g
Changed a little in the recipe:
flour 450g
salt 1 tsp l.
sugar 2 tbsp. l.
butter 20g
olive oil 2 tbsp. l.
milk 150ml
kefir 100ml
mustard ready 1 st. l.
dry yeast 1 1 / 2h. l.

Elena did this, didn't work out on the water. in the original recipe it was possible on water.

second by the same author
https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=2945.0

Elena did this, didn't work out on the water. in the original recipe it was possible on water.

second by the same author
https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=2945.0

Anya, I don’t understand anything. Who didn't get this bread? I liked it so much, I still bake it.

Vika, it came out fine with milk on the water - a white crust, the second and milk had a white crust

Vika, it came out fine with milk on the water - a white crust, the second and milk had a white crust

Anya, is there a recipe on the water? You link to the recipe of the second author, but this is the same recipe by the author. Maybe I just didn't understand something ...

Yes, these are Yana's - Tatiana's recipes
here is a quote about water "I baked this bread on water and milk. On water, the taste is" brighter ", on milk - more delicate."
you made it with milk, Vikulya. and I feel sweet even with 1 spoon of sugar, I decided to try it on water.
The second baked only once - later I will try again as I wrote, putting more weight

Yes, these are Yana's - Tatiana's recipes
here is a quote about water "I baked this bread on water and milk. On water, the taste is" brighter ", on milk - more delicate."
you made it with milk, Vikulya. and I feel sweet even with 1 spoon of sugar, I decided to try it on water.
The second baked only once - later I will try again as I wrote, putting more weight

Maybe not on water, but at least on serum, if it is at home. I don't even pour out the potato broth, I use it instead of water, and if I add a small potato, it will be great!

It happens that bad flour gives a low rise in the dough and a pale top. Recently, I have been increasingly faced with bad flour. Even the crumb of bread is sometimes gray instead of white.

Likewise! And I totally agree - the flour comes across - it sucks! More or less nothing St. Petersburg, Tver, Stary Oskolskaya (Belgorod). And I bought Ryazan -.

According to the basic recipe "Milk" on program 1; ready-made bread weight - 650 g.
I chose a dark crust.

Yeah, rye. But I like Darnitsky (Gost) on sourdough more. Well, I respect the sourdough more, kill me!

And how I respect the leaven too! And I love you for teaching me!

[GIRL-O-O-NKI !!!]

GIRL-O-O-NKI !!! Are there people like me who bake bread at night? I have a question. I'm kneading Darnitsky, it's too late, and tomorrow I have to be like a cucumber! I just want to leave the dough in the proofing until morning, can I?

about the leaven, I read it somewhere, but I will not say for sure, the leaven should be less than flour and water, for example, Viki wrote that yes, 50 grams of leaven can be taken 1k50, that is, if you need 300 grams of 50 yeast and 150 water and flour - how quickly the starter is suitable depends on the amount of starter culture
More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=152895.0

the sourdough matures from 3 to 7 hours. that is, it increases 2 times - Vika is that? I have only raised her rye so far, so I'm asking you

[I did this with him: 200 g of rye sourdough from the refrigerator + 60 g of flour and whey each - left for 3 hours... Then I added there another 100 g of flour and whey and again for 3 hours to a warm place. Then I added honey, salt, the remaining amount of flour and whey and put it to the kneading.With the pizza I took 100 wheat leaven, added flour and water, olive oil and left for an hour, maybe a little more in a warm place, then more flour, water, salt, let it come up after kneading and that's it. If I am doing something wrong, please correct me, I will be grateful.]

I did this with him: 200 g of rye sourdough from the refrigerator + 60 g of flour and whey each - left for 3 hours... Then I added there another 100 g of flour and whey and again for 3 hours to a warm place. Then I added honey, salt, the remaining amount of flour and whey and put it to the kneading.
With the pizza I took 100 wheat leaven, added flour and water, olive oil and left for an hour, maybe a little more in a warm place, then more flour, water, salt, let it come up after kneading and that's it.
If I am doing something wrong, please correct me, I will be grateful.

Vikul, did I understand correctly that in total all the manipulations with the sourdough from the moment it was pulled out is about 6 hours ?! If so, then this should only be done on weekends, when there is time!

Vikul, did I understand correctly that in total all the manipulations with the sourdough from the moment it was pulled out is about 6 hours ?! If so, then this should only be done on weekends, when there is time!

Several times I did this: I added flour and water to the leaven from the refrigerator, let it rise and immediately kneaded.

Vikul, I’m actually neat, my non-stick pans have been living for 10 years already, Panasonic cartoon is also tolerant, although everyone scolds TTT!
you see now you use it more as a kneader, and you don't get a crust.

Natalya, if you want to quickly take the proportions for the third part, and in the heat it should quickly turn out. and even at night they put little leaven, and the rest is flour and water.

Thank you, Vikulya, I understand, I will decide on the leaven! If I bother you with questions

girls, and my bucket is peeled off! sorry ... it was fried !!!
I wonder if there are any spare buckets. the coating on the bucket protrusions has peeled off.

Anya, maybe this is really something with a stove, I'm also a newbie in this business. but many times I baked mustard bread and everything was wonderful, the bread turned out like MariV in the photo.

Natasha, you probably baked with milk.
yes girls that's what I said found
"if you keep the leaven in the refrigerator, you don't need to store it a lot. After all, before baking you will need to get it out, let it warm up and feed it, then let it rise, that is, work to tone it up and get hungry again. Only now you can knead the dough for bread. If you have 50 - 100 g of sourdough in the refrigerator, this is quite enough. Try to feed so that the weight of flour during feeding is not less than the weight of the sourdough itself. This means that you cannot feed 50 g of sourdough less more than 50 grams of flour and 50 grams of water. Of course, you can find somewhere on the Internet that you can, but I express my opinion and focus only on experience. So, more is possible, less is impossible. that you need to get three digits as a result: the amount of sourdough for bread, a little for further storage and a certain amount will surely be smeared on the dishes and will not be available.

[take the proportions for the third part]

Natalia if you want quickly take the proportions for the third part and in the heat it should turn out quickly. and even then they put on the night take a little starter culture and the rest flour and water.

Anyuta, for me this is akin to higher mathematics! I need it as in the recipe book: how much chago and how much to hang in grams
And I really baked mustard bread in milk, I baked my first bread from a recipe book on water, and the second was milk, we liked it better when the recipe contained milk instead of water.

I get it like this: After taking out the leaven, I put aside 100g + 100g each of water and flour. The rest 200 are used in baking.

Natasha, how much starter is needed in the recipe?

Anya, I just want to learn how to bake with sourdough and I want to know how long it takes to prepare it for baking, if it takes a long time (as Vika wrote up to 6 o'clock), then this is only on weekends, but I eat a loaf a day! So I'm asking stupid questions

see here is an example recipe
https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=13102.0
I will try tomorrow
i need 270
Option 1 I take 100 grams of sourdough 150 grams of water and put 150 grams of flour in the heat and after 3 hours or earlier I have 400 grams 270 I use 130 in the refrigerator
Option 2 I take from 20 to 50 grams of sourdough 150 water and put 150 flour overnight - in the morning I bake from 270 - and 50 or 80 in the refrigerator

well, somewhere like that

Perhaps I'm wrong, but it stuck in my head that the correct starter is 100%. And 100% it happens when it is in a ratio of 1: 1: 1

Perhaps I'm wrong, but it stuck in my head that the correct starter is 100%. And 100% it happens when it is in a ratio of 1: 1: 1

The main thing is that flour and water should be 1: 1.

[Kisena]

Anya, I just want to learn how to bake with sourdough and I want to know how long it takes to prepare it for baking, if it takes a long time (as Vika wrote up to 6 o'clock), then this is only on weekends, but I eat a loaf a day! So I'm asking stupid questions

Kisena, and what kind of bread maker do you have? If with programming, then there are no problems, even if you work, you only need to take the leaven that is almost fertile, and you can put it on at night, in the morning before work, take out the leaven from the refrigerator, feed it to work, and bake bread in the evening, you want in the oven, you want in a bread maker. You just have to try and everything will work out, there are no difficulties.

and I won't bake any more bread, apparently it's not mine. it is not tasty - I do not like raw, tasteless, white, only food and money transferred. I don’t like the instructions, but I don’t know how to customize recipes.

and I won't bake any more bread, apparently it's not mine. it is not tasty - I do not like raw, tasteless, white, only food and money transferred. I don’t like the instructions, but I don’t know how to customize recipes.

Anyut, let's try it with sourdough first, and only then decide whether to bake or not?