Bread maker Rolsen RBM-530

Here's what happened:
I take a special photo with pressed fingers inside a piece of bread: the dough seems to be wet (this is probably due to excessive moisture) - and the crust has not risen (and, accordingly, has not brownish - the spiral is high, but the bread turned out to be settled ..




All girls - I sleep ... I spent 2 days lying on this "bread" ...

Test yeast, reduce liquid. Is the flour good? fresh and baked? how much sugar is in the recipe? maybe a lot of salt?

[Lily of the valley]

Lily of the valley, spare some money, buy a scale. I can only advise everything that the girls have already said. My bread rises with a dome over a bucket, although I bake with sourdough. Good luck. I'll go put some bread to show that the oven is really good.

Here's what happened

Already from the photographs before baking, it was clear that the bread would turn out to be dense - it could not rise.
1.a lot of liquid
2.Yeast should not be tormented before laying
By the way, what kind of yeast do you have?

about fingers. Did you crush the bread hot?

Already from the photographs before baking, it was clear that the bread would turn out to be dense - it could not rise.
1.a lot of liquid
2.Yeast should not be tormented before laying
By the way, what kind of yeast do you have?

about fingers. Did you crush the bread hot?

These are the main mistakes the girls have already voiced.
Slight adjustment of the flour / liquid balance, do not pre-soak the yeast and let the bread cool on the wire rack to room temperature and it will be just an excellent bread. And after 2 kneading, do not open the lid again, so as not to frighten off the dome

Saf-moment yeast, fresh, I checked, pressed my fingers into hot bread. White baking flour, fresh other flour is not sold here for some reason (gray). I know that the stove is good, before I order it in the online store, I read this forum and liked the reviews of this stove. I think the reason is in me, my mistakes, since I was not friends with the test before ...
But now I will learn and experiment!

[Lily of the valley]

Lily of the valley, well, you have confirmed all your mistakes, described by me, and Tsyganka, and Manna.
Saf-Moment yeast should not be soaked in liquid. They need to be poured onto flour. They should be mixed with flour and liquid and immediately start working - raising the dough.
We do not cut hot bread - this is a taboo. Cooling down on the wire rack, the bread continues to cook and ripen. And as then do not press your fingers on the crumb, it will not wrinkle so much.
Makfa flour, for example in Tyumen, is not suitable for bread. It does not rise, the bread is heavy. At first I was pushed around, because this is the most common flour, but I never got anything worthwhile from it. I changed the flour and immediately came out a good, tall, porous loaf. Although in other regions it turns out pretty decent bread.

[Lily of the valley]

Lily of the valleyhow are you doing there?
I brought you some photos, maybe it will become clearer, only this is sourdough bread:





Have you tried putting yeast in flour without soaking it?

I tried it, yesterday it didn't rise again! Baked on the "Fast" mode, the recipe is also from accelerated, the bread is tasty, but some kind of heavy, half rose, did not reach the desired height, the crust is white. Apparently it is necessary to change the yeast and flour, and sift it.

[Lily of the valley,]

I tried it, yesterday it didn't rise again! Baked on the "Fast" mode, the recipe is also from accelerated, the bread is tasty, but some kind of heavy, half rose, did not reach the desired height, the crust is white. Apparently it is necessary to change the yeast and flour, and sift it.

Lily of the valley, on a fast one, the bread will NEVER be high and airy. Change the yeast, it is possible that you have old yeast and MUST SEED FLOUR.It is saturated with air and bread rises better. Change the yeast (add dry yeast only to flour, do not dilute them), take the recipe verified on the website, if it's hard to decide, then we will help and sift the flour. I bake on "Tsar" from Soyuzpishcheprom 1st grade, but I also took the highest grade, Makfa has more moisture, less water is needed, although the factories are standing over the fence from each other.

And I am even more categorical NEVER BAKE BREAD ON FAST MODE !!!!

I don’t sift .. I’m too lazy When I sieved it, I didn’t notice the difference

What else can you advise a new baker if his flour is unimportant .. throw in half-crushed tablets of ascorbic acid.

Try baking with fresh live (compressed) yeast.

Girls, it seems to me that this is not about yeast or flour. It's just that at first there was little liquid twice, then there was a lot of liquid, and the yeast was soaked before laying, then an attempt was made at the fast mode ... In general, wandering through the flour ... It is necessary to achieve a good kolobok in the main mode, without soaking the yeast before laying. And if this time it does not work out, then change the flour and yeast. I just remember my first attempts to bake bread and understand that neither flour nor yeast was the fault of my bricks

And I am even more categorical NEVER BAKE BREAD ON FAST MODE !!!!

I don’t sift .. I’m too lazy When I sieved it, I didn’t notice the difference

What else can you advise a new baker if his flour is unimportant .. throw in half-crushed tablets of ascorbic acid.

Try baking with fresh live (compressed) yeast.

I agree with Tsyganka, I have been baking bread for almost 4 years and have never used the "quick baking" mode during this time.

[Mannochka]

Girls, but it seems to me it's not about yeast or flour. It's just that at first there was little liquid twice, then there was a lot of liquid, and the yeast was soaked before laying, then an attempt was made at the fast mode ... In general, wandering through the flour ... It is necessary to achieve a good kolobok in the main mode, without soaking the yeast before laying. And if this time it does not work out, then change the flour and yeast. I just remember my first attempts to bake bread and understand that neither flour nor yeast was the fault of my bricks

Mannochka, but the person apparently does not want to listen to our advice, he still does it his way. I bought the same stove for my sister, her hands grow from another place, she showed what a bun should be and that's it. She gave a link to our forum and shared several recipes for her for the first time. The bread turns out perfectly well, although I did not count on it. I agree about the main mode, do not soak the yeast, BUY SCALES. I hope that all these attempts will not discourage Lily of the valley from baking.

Yes, a quick program is for a very big fan! I and with semolina, and as soon as I did not apply to this program - well, it's not bread!

Oh, and I also never baked anything on the fast mode. I wonder why you need it at all

Oh, and I also never baked anything on the fast mode. I wonder why you need it at all

For a sweet roll on baking powder and nothing more.

Oh, and Lena-Koshatnitsa is right, a person does not want to listen, bends his line and that's it. Well, how can you help here.

My friend really considers herself to be a crooked and headless person, and she made friends with HP from the first bread. For almost a year he cannot find a common language with MV, so only pilaf and extinguish something, but he is very friendly with HP. I also showed her the first time, scanned the recipes, advise on the phone, and she listens and does at first strictly according to the instructions, and now she is already showing her creativity, and only two months have not passed since they bought her a small HP. Looks like a lot depends on the desire to learn.

For a sweet roll on baking powder and nothing more.

And what have you tried, right? So ... is there time to get up there? The dough does not have time to fall?

I like muffins tried baking on a fast prog. It worked fine.

I like muffins tried baking on a fast prog. It worked out fine.

Duc ... there is a program for cupcakes ...Or I don't understand what?

In, I read in the instructions: "5. Ultra-fast - program with a shortened cooking interval. Bread with a thick texture. Suitable for making bread with additives and flour with a low amount of gluten." This is a type of gluten-free baked goods. Ha, and this stove has only 25 minutes to rise in this mode. Of course, in this mode, ordinary wheat bread will not rise. A brick, not bread And in Panasonic it takes 1 hour to raise gluten-free baked goods.

Duc ... is there a program for cupcakes ... or I don't understand what?

I have different ovens and they also have programs for muffins or sweet breads. But our inquisitive mind ..... I tried different things. Although I generally would remove the Quick program from all HPs, to be honest, it is useless. Beginners are only led astray!

I have other ovens and they also have programs for muffins or sweet breads. But our inquisitive mind ..... I tried different things. Although I generally would remove the Quick program from all HPs, in fact, it is useless. Beginners are only led astray!

I would have removed half of the programs altogether, leaving: basic, French, gluten-free, rye, dumplings, yeast dough and pastries. Those programs that are used by the majority, otherwise they will write 15 pieces and their eyes run wild.

I would have removed half of the programs altogether, leaving: basic, French, gluten-free, rye, dumplings, yeast dough and pastries. Those programs that are used by the majority, otherwise they will write 15 pieces and their eyes run wild.

You can, in principle, do without rye (well, in the sense, a separate program for this). And by the way, do many people really use gluten-free? I have never baked such a thing. Well, I mean, I baked with gluten-free flour (buckwheat, corn), but not as the main and only one.

You can, in principle, do without rye (well, in the sense of a separate program for this). And by the way, do many people really use gluten-free? I have never baked this

I, too, have never baked on gluten-free, and I basically don't have rye, but these programs are in demand, for me they are not needed either.

There are families where children or adults live with such a problem of not digesting gluten .. I don’t know they do not perceive the body, now this is a frequent phenomenon. So they need stoves first.

We must try this bread sometime. But it seems to me that it will be too dense and rough. He probably won't rise at all. Or will it rise?

We must try this bread sometime. But it seems to me that it will be too dense and rough. He probably won't rise at all. Or will it rise?

Almost not, so if not necessary, do not translate products.

Whole grain rye on the main program. Instead of just bread flour, I put it fortified with folic acid. Instead of cumin, coriander seeds.

[Gypsy]

Oh, I love coriander bread. Better yet, with coriander and caraway seeds

Gypsy, bread came out on a feast for the eyes

Thank you. Nice stove. Yesterday I looked at it sell for 1700 approximately +350 delivery in Moscow. Why don't you know in Novosibirsk? My neighbor will fly there soon, maybe buy it for herself. And at the same time, advise the rice cooker where is the cheaper thread for Marusha. Preferably small.

Yes, everything began to work out for me ... Not immediately, but it worked out. I changed the flour and yeast - for Seasoning), - on the usual 3-hour mode, I strictly measured and sowed the flour - it turned out delicious bread, I didn't have time to take a picture - because I ate it right away with milk, although I was preparing for a soup that was cooked in a cartoon, but not waited for bread. So in vain you ...

Now the batch is in progress. Baking will begin soon, the dough seems to be normal. Photo photo:

[Lily of the valley]

I started to succeed ... Not immediately, but it worked.

Good! I'm glad that you have started to get pretty bread

on the usual 3-hour mode, she strictly measured and sowed the flour - it turned out delicious bread

Well ... the man listened to our advice. And you are not listening ... not listening ...

Lily of the valley, now, I think, you are happy with the stove. This cookie is very good, I drive it every day all sorts of different breads I bake

I switched to such yeast, and everything began to work out:

Today (for the future) I bought this kind of flour: but I have never baked on it yet.

[Ksenia]

I switched to such yeast, and everything began to work out

I always use SAF red yeast (which you used before). I think it was not in yeast. Well, okay ... let it be in yeast

Ksenia, you also come from Siberia, do you have good red SAFs? Well, do you bake the same on the SAF?

[Ksenia]

Ksenia, you also come from Siberia, do you have good red SAFs? Well, do you bake the same on the SAF?

Yeah, Manna, I bake red at the SAF. I tried different ones. But then she began to take only SAF, a stable result, if she did not screw up

Lily of the valley, it's great that everything works out and it will turn out even better every time. Gain experience, read interesting informative articles by Admin and become an excellent baker. Hip-hip-uraaaaa !!!

Here it is, it is getting cold.

Here it is in the context:
To him borsch-beetroot from the multicooker:

Is the recipe very different with rye flour? I want to try it tomorrow. This one won't live until tomorrow ...
Found this in Rolsen's book:
Water - 0.75 cups
Coarse flour - 2 cups
Sugar - 1.5 tablespoons
Powdered milk - 1.6 tablespoons
Butter - 1.5 tablespoons
Gluten - 0.25 teaspoons (where to get it - and can you do without gluten?)
Yeast - 0.25 teaspoons

Very nice bread! Buttery?

And try to bake rye 50-50 %% with wheat flour, we only eat this ... and no artificial additives.

Probably rich ... It is called the main recipe for white bread, from the recipe book that went in the bread maker. I'll try to mix 2 flour tomorrow, I wonder what happens. But are the rest of the ingredients the same? According to the main recipe, it is a little different than the whole grain recipe described in the book. This one from flour is NOT the highest grade, just white flour.

[Lily of the valley]

Lily of the valley, butter is when there is a lot of sugar and fat (more often butter). Gluten is only required for gluten-free flour. I don't use it at all. I bake rye bread every other day (but preferably 50% wheat flour and 50% rye). Dough with rye flour is heavier and more sticky. Try it! Experiment! By the way, for bread it is better to use wheat flour NOT of the highest grade, the first, but better the second.

Try this recipe. The taste is great!

Rye with caraway seeds.

Whole grain rye flour 1 cup
Wheat bread flour 1 cup
Whole wheat flour 2/3 cups
Water (warm) 260-280 ml
Salt 1 tsp
Sugar 1 1 \ 3 tbsp. l
Vegetable oil 1 1 \ 3 tbsp. l
Yeast 1 tsp

A pinch of caraway seeds on signal.

The first program for 3 hours.

It will look something like this:

Something I just now realized () that it would be necessary to report on bread from this little miracle oven in this Temka too

So I bake periodically

and

I baked roses yesterday. I kneaded the dough for 500 grams of flour in this bread maker, just fine, you just had to pour dry first, and then wet, or make sure at the beginning that the flour got into the wet one, help with a silicone spatula .. pierce the flour.

[Gypsy]

Roses are so delicious I love such delicious

Gypsy, but what, the stove could not knead? Something I have not come across with this. True, I kneaded the dough for a maximum of 400 grams of flour.

I just didn't follow the kneading when she actively kneads at the very beginning, and then it was too late to help with a spatula. She turned on the program again .. she did not mix the flour into the liquid, the liquid is below .. but as soon as she pierced the flour with a spatula, she immediately kneaded the bun. The dough went under the lid, but did not crawl into the oven. It's okay.

Yesterday I baked my first bread, I have already eaten, I am baking more. Suggest a good recipe with rye flour. (No whole grain flour and gluten