vernisag
Quote: manna

Well, at least the proofing can be increased / decreased, and that's good ... By the way, how many proofers on that mode? We can, there is an extra wrinkle, because the lid has fallen out ... Rye doesn't like wrinkling ...
Two kneading + kneading and three proofing, I know that this program is not very suitable for rye ... but no other one And on the manual one you can only decrease or increase the parameters (up to 120 minutes), but all the same two kneading + kneading and 3 proofing ...
Manna
And the program "Baking" or something like that? I do this with rye: Kneading (from any program), then turn on the heating ("Baking") for a minute, so the bun is defrosted, and then when it comes up, I turn on the baking for 50-60 minutes (depending on the volume).
vernisag
The baking program is, of course, I have not yet tested it, I have not used it in the burning, it baked very badly there. You say one batch + one proofing and baking? I'll have to try, at least for the sake of experiment
irman
Girls, baked today Mistletoe bread (Creamy wheat bread). I am bringing it to your righteous judgment. I haven't cut it yet, it's getting cold
Bread Maker Stadler Form Baker One SFBM.990, Two SFBM.9900
Manna
Irman, the loaf turned out to be somewhere on the floor of a bucket high ... Can't you see the photo of the top of the bread? I want to see if the top is very light or not
vernisag
irman very beautiful bread, with cheese, probably delicious!
Ksyushk @ -Plushk @
Irmanvery decent bread for a beginner. Congratulations, you are a very fast learner. Keep it up!
irman
Quote: manna

Irman, the loaf turned out to be somewhere on the floor of a bucket high ... Can't you see the photo of the top of the bread? I want to see if the top is very light or not
manna, only there is such a thing, and the bread is really tasty
Bread Maker Stadler Form Baker One SFBM.990, Two SFBM.9900
vernisag
Here is such a white bread baked on my timer today with a delay at 8.30 in the morning. I really wanted to leave the stove without control and see how it handles. But since the cat pulled the measuring spoon from the bread machine off the table and drove it all over the kitchen, I had to get up, take the toy away and at the same time looked into the stove. The first batch passed and again I saw a non-blend in two corners of the bucket, it upsets me very much, a non-bleed is constantly in the upper right and lower left corners of the bucket. She scooped the flour out of the corners with a silicone pad and went to bed. After the signal, I took out this kind of bread. I composed the recipe on the go, 1 egg, water, milk powder, plum oil. , mustard oil, honey, flour 500gr, salt, luxury pressed yeast 12gr. Bread Maker Stadler Form Baker One SFBM.990, Two SFBM.9900
Manna
Quote: vernisag

The first batch passed and again I saw a non-blend in two corners of the bucket, it upsets me very much, a non-bleed is constantly in the upper right and lower left corners of the bucket.
Yes, these are traditional corners for non-mixing in almost all bread makers with a bucket that is not rounded at the bottom ... Is this always the case? Or just this time?

Irman, thanks for the photo ... In general, as I understand it, the lid does not seem to be very white
irman
Quote: vernisag

... The first batch passed and again I saw a non-blend in two corners of the bucket, it upsets me very much, a non-bleed is constantly in the upper right and lower left corners of the bucket. She scooped the flour out of the corners with a silicone pad and went to bed. pressed 12gr. [img
Irish, and for some reason my bucket is clean from all angles. I didn't know what to rake out. And now he is kneading all the corners clean for the second time And you have a very good bread! When I bake so easily.
irman
Quote: manna



In general, as I understand it, the lid does not seem to be very white.
NOT white, light brown.
vernisag
Quote: manna

Yes, these are traditional corners for non-mixing in almost all bread makers with a bucket that is not rounded at the bottom ... Is this always the case? Or just this time?
I love to control the mixing process and I always drop in ...perhaps after the second batch, she herself would have coped ... well, after the first one, the impurities always remain in two corners.
irman
Quote: vernisag

I like to control the kneading process and always look ... maybe after the second batch she herself would have done it ... well, after the first batch, the impurities always remain in two corners.
Irin will definitely check and unsubscribe next time.
vernisag
Quote: Irman

And your bread is very cool! When I bake so easily.
Thanks Irin! Over time, you will understand the proportions and everything will be clear and easy.
irman
Quote: vernisag

Thanks Irin! Over time, you will understand the proportions and everything will be clear and easy.
Ir, we are leaving today for the whole weekend in the village, and on Sunday evening I will make milk bread according to your recipe and unsubscribe.
Manna
Quote: Rita

Manna continues to quibble.
And I don't quibble at all. The top is lighter than the sides, but not much. Is that a fact?
But this is a very good result - not all stoves brown the top ... especially if it is in the middle of the bucket height

Quote: vernisag

No, today she's like a sweetheart ...
Yes, yes, I'm sweetheart
vernisag
I put a bun with raisins on program 3 (rich pastries), after yesterday's failure with an unsuccessful recipe (I don't remember where I dug it up, I have to bury it back) I decided to try it again. The program runs for 2 hours 45 minutes, 10 minutes the first batch, after 5 minutes. the second batch is 20 minutes and the dispenser is triggered, then proofing for 30 minutes, kneading, 45 minutes. last proofing and baking 50-55 minutes (680-900gr.) Bake from 500g of flour, spread out 900g, crust 3. I rested on the lid, I think I need to bake from 350-400g of flour and put a crust 2, I was afraid that it would burn out, turned it off for 5 minutes before. Bread Maker Stadler Form Baker One SFBM.990, Two SFBM.9900
irman
Quote: vernisag

I put a bun with raisins on program 3 (rich pastries), after yesterday's failure with an unsuccessful recipe (I don't remember where I dug it up, I have to bury it back) I decided to try it again. The program runs for 2 hours 45 minutes, 10 minutes the first batch, after 5 minutes. the second batch is 20 minutes and the dispenser is triggered, then proofing for 30 minutes, kneading, 45 minutes. last proofing and baking 50-55 minutes (680-900g.) I rested on the lid, I think I need to bake from 350-400g of flour and put a crust 2, I was afraid that it would burn out, turned it off 5 minutes earlier. Bread Maker Stadler Form Baker One SFBM.990, Two SFBM.9900
: swoon: I'm lying around and somehow everything just works out for you. Probably delicious
vernisag
Quote: Irman

: swoon: I'm lying around and somehow everything just works out for you. Probably delicious
Yeah tasteful, here I sit a crust with milk, wrinkle, tender ... melts into the ortu. Oh, they threaten me with new kilograms with a new stove ...
irman
Irish, do you want your bread recipes that you baked in the HB Stadler Form to display in your profile?
vernisag
I believe that before you expose a recipe, you need to make sure of its accuracy, bake more than once, paint everything in grams. And I compose on the go from what is in the fridge ...
irman
Quote: vernisag

I believe that before you expose a recipe, you need to make sure of its accuracy, bake more than once, paint everything in grams. And I compose on the go from what is in the fridge ...
But they are what you get, I also want those.
vernisag
So there are many recipes for muffins, choose any, any delicious muffin.
irman
Quote: vernisag

The first batch passed and again I saw a non-mixing in the two corners of the bucket, it upsets me very much, the non-mixing is constantly in the upper right and lower left corners of the bucket. She scooped the flour out of the corners with a silicone pad and went to bed.
Irish, came from the village immediately put the bread in order to check how the dough is kneaded and, for sure, after the first kneading there was not a big impurity in the same corners. I deliberately did not scoop everything out with a spatula to see what would happen next. After the second batch, the corners were clean. I will not exhibit photographs of bread. It's already dark and the photos on the phone are bad. I brought my camera from my son, and it is discharged, put it on charge, so next time there will be pictures.
vernisag
Quote: Irman

I brought my camera from my son, and it is discharged, put it on charge, so next time there will be pictures.
It is very good! We wait! And the bread is good? Now I also put a sandwich on the program. I will try not to interfere, I looked there in the corners of a heap of flour, my hands are itching to help ... (the bad head haunts the hands) I'll see what happens after the second batch.
irman
Quote: vernisag

It is very good! We wait! And the bread is good? Now I also put a sandwich on the program. I will try not to interfere, I looked there in the corners of a heap of flour, my hands are itching to help ... (the bad head haunts the hands) I'll see what happens after the second batch.
Irish, I took the recipe from the forum, though I got caught not entirely successful. The dough turned out to be very liquid, I had to add 5 tablespoons of flour, but the bread itself turned out to be delicious. A son came with his wife, they have HB LG, so they said that my bread is better
vernisag
Yes, after the second kneading, the bun picked out everything from the corners, you can sleep peacefully ...
Quote: Irman

Tea is all thanks to you girls. My teachers are good.
Of course, I'm not a teacher yet, I'm still afloat ... but thanks anyway!
irman
Quote: vernisag

Yes, after the second batch, the bun was picked out of the corners, you can sleep well ... Of course I'm not a teacher yet, I'm still afloat ... but thanks anyway!
Well, don't be poor. It would be bad for me without you. You are like a great help to me.
vernisag
Bread Maker Stadler Form Baker One SFBM.990, Two SFBM.9900Bread Maker Stadler Form Baker One SFBM.990, Two SFBM.9900Bread Maker Stadler Form Baker One SFBM.990, Two SFBM.9900
irman
Quote: vernisag

Bread Maker Stadler Form Baker One SFBM.990, Two SFBM.9900Bread Maker Stadler Form Baker One SFBM.990, Two SFBM.9900Bread Maker Stadler Form Baker One SFBM.990, Two SFBM.9900
You make a good loaf.
irman
Irish, this is how I got bread from Admin today
Bread Maker Stadler Form Baker One SFBM.990, Two SFBM.9900
vernisag
Good! And the top crust is browned, everything is wonderful! And here I studied programming again, it turns out that the third rise and the third batch can still be turned off, if I understood correctly ...: - \ I must try to bake rye on it.
irman
Irin, I want to try to bake rye-wheat, don't you know which program is better?
vernisag
On the first probably
Manna
Rye-wheat can be baked in the main program. If it contains more wheat flour, it will be baked like wheat flour. And if there is more rye, then after the second batch, remove the spatula. Although ... if the proofing is very long, then it can stand ... Here you need to adjust to the stove.

Yes, Irish, if the third proofing and kneading are turned off, then rye should turn out better than on the program that you tried.
vernisag
Oh Mannochka has returned to us! I really thought you left us completely and will now sit on the topic about the smokehouse, wipe your saliva and count the days when she arrives ... Program 17 programmed, put bread, what will be niiiii I know ... we'll see.
Manna
Quote: vernisag

Program 17 programmed, delivered bread, I know what will happen ... we'll see.
And how did you program it?
vernisag
Quote: manna

And how did you program it?
Nuuuu how it happened ... The first batch is 20 minutes (it probably should have been less) 20 minutes rise (this is the minimum), 5 minutes kneading, 50 minutes rise and baking 60 minutes.
vernisag
Well, in general, the experiment did not work out, she gave me a crunch just before baking ... And he had already risen so well, he was so beautiful ...
vernisag
What's the point in this programming? And there is no rye bread program ... And I so dreamed of a stove that can do everything ...
vernisag
After the kneading, I turned off the program, when I got up, I turned on the baking and that's what happened. Bread Maker Stadler Form Baker One SFBM.990, Two SFBM.9900
irman
It turned out very cool. How does it taste?
vernisag
Delicious, I liked it, but for me the sourness is not enough. I softened the lukewarm crispy crust, and took the rest to work. I will experiment more.
Manna
Quote: vernisag

Well, in general, the experiment did not work out, she gave me a crunch just before baking ... And he had already risen so well, he was so beautiful ...
Very disappointing And why, I wonder, a warm-up before baking?
But the result is still good.
By the way, Irish, it would be nice if you also gave your bread cutter.It is not so much the appearance of the bread that is important, but the crumb

Quote: vernisag

Delicious, I liked it, but for me the sourness is not enough.
Nuuu ... then nat not on yeast, but on leaven
vernisag
Yes, it's a shame, such is the programming ... I decided to reanimate my leaven here, it was hungry in my refrigerator all summer. It's cold at home, put it in St. 6050, turned on the heating for a minute and left it there to bask, revived, fed it with rye flour and put it on heating again for one minute ... I forgot it was generally on heating for the whole night. cooked ... We need to grow a new one ... Yesterday I baked bread as you wrote, kneading, lifting, baking. Bread from 300gr. hw. flour, 200 millet. , a spoonful of buckwheat flour and dry kvass, honey, mustard powder, nutmeg, balsamic vinegar, tsp. It may not look very beautiful, but tasty Bread Maker Stadler Form Baker One SFBM.990, Two SFBM.9900
Manna
Quote: vernisag

I forgot in general on heating for the whole night. cooked ... We need to grow a new one ...
It also happened to me once

Quote: vernisag

Yesterday I baked bread as you wrote, kneading, lifting, baking. Bread from 300gr. hw. flour, 200 millet. , a spoonful of buckwheat flour and dry kvass, honey, mustard powder, nutmeg, balsamic vinegar, tsp. It may not look very beautiful, but tasty
The plump one turned out very well, couldn't get up?
vernisag
It went up at room temperature for a very long time and painfully, since it is cold at home and the bun turned out to be very dense, and there was not enough yeast. But I like rye just like that, I believe that it should not be airy like white bread.
Manna
Quote: vernisag

I believe that it should not be airy like white bread.
That's right, it won't be like wheat ... It's heavier ... It's just that the photo shows that it didn't work at all from below, but looser up above ... Well, yes, it's cold, that's why it was hard for him
vernisag
I will try again to do it manually, a short first batch, rise, knead for 10 minutes and set the rise for 2 hours, as soon as I rise, I will switch to baking. In two hours I will definitely not miss a workout, but it will rise in more comfortable conditions, there is still heating. Yes?

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