Waist
The roof is on its side - the dough was taut, so it was not evenly distributed after kneading in the horizontal plane.
As the dough was taut, the yeast didn’t have time / couldn’t raise the dough to the required time during the proofing period in the allotted time.
marinastom
Cool bread !!!
For rent, just a little bit of liquid ...


Added Thursday, 23 Feb 2017 5:38 PM

Here is Natasha about the same ...
Waist
Nika, look at the first page of the topic, there are links to help beginners and those who want to learn / understand
SoNika
Thank you girls. I did it strictly according to the instructions, because it was the first time. The lump was spread out and not even, I think it was the supplied yeast let down, I was upset now ... strongly, the spatula cannot be removed, as if it had stuck and the bottom was scratched by it in a circle ...
Waist
Nika, do not upset. With scratches from the scapula - this is normal, there is quite a bit, or not ???
SoNika
Quote: Waist

Nika, do not upset. With scratches from the shoulder blade - this is normal, after all, there is quite a bit, or not ???
Yes, Natalia, slightly, the radii are drawn. Soaked the spatula for 5 minutes, took off.
I’m tired of the hand oven, and I don’t have so much time, but I spoiled my friends with different pastries, now I think ...
Waist
With bread, too, it is normal, the roof does not affect the taste.
There can be several factors that influenced the result of "preparing bread from a mixture following exactly all the manufacturer's instructions": the brand and model of the bread machine, water hardness, age of yeast, storage conditions of the mixture from production to consumption ...

Do not be discouraged, you will learn everything over time And even decide for yourself whether the ideal type of bread is important to you
Wlad
Nika, Unevenness of the roof of the bread taste and speed do not affect


Added Thursday, 23 Feb 2017 5:58 PM

Quote: NikaVS
here's what happened:
I would love to have such a delicious piece

I do not know if this is a defect or not, whether it is possible to change the stove for this reason or not ... but I think you can put a washer under the blade and it will become a little higher and will not cling to the bottom of the bucket
Waist
Here's about the scapula: not everyone pulls it out, since it often remains in the bucket after shaking out. Many people wipe the bucket itself with a dry cloth or napkins to remove the remains of flour and crumbs on the walls, that is, they do not wash the bucket after each use. I have a soft little towel specifically for drying.

I used to ALWAYS pull it out, but now I don’t pull it out. I have a new 2512 stove, the old one just broke. So in the new oven there is a recess on the shaft pin, when the dough gets there (which is necessary and natural), it bakes during baking and bakes the spatula to the pin so that it ALWAYS remains in the bucket when shaking out the bread. Such a "lock" is obtained.
Wlad
Natalia,
Quote: Waist
I used to ALWAYS pull out, but now I don't pull out
This is probably because they used to forget to put it back
marinastom
I did not examine the spatula and the bucket for a "notch", maybe mine is, but the spatula is shaken out along with the bread EXCLUSIVELY rarely, just count the cases on the fingers.
$ vetLana
Quote: NikaVS
slightly, the radii are drawn
This is normal. If there are seeds or nuts in the bread, they will scratch. I baked once with very dry tomatoes. This was my fault. It was necessary to pre-soak the tomatoes. Naturally, there were traces on the surface of the bucket.
Quote: NikaVS
I can't understand the weight of the bread, which is the smallest - 500 grams? And the bigger 1250 ?, different infa everywhere
I am guided by the amount of flour: 400-size M, 500- L.


Added Thursday, 23 Feb 2017 18:38

Quote: NikaVS
, the spatula cannot be removed, as if stuck
It's okay too.It is enough to pour water and it will come off. I don't leave water in the bucket.
mamusi
I came to you with fresh tasty Bread, people!
I love this recipe!))
"Wheat-rye 50x50 bread with live yeast (bread maker)" by Rina

Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)
Today the roof is a sight for sore eyes. Serum. No vinegar.
$ vetLana
mamusi, handsome!
And I was so hot
Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)Bread with oatmeal, bran, sesame and seeds
(Linadoc)


I collect mix bread recipes.
SoNika
Quote: DARK STEPPE EAGLE

very airy, tasty We need to think about a washer, thanks
mamusi
$ vetLana, Sveta, I'm just going to bake this.
I have it in my Bookmarks. Next in line, because I have no bran. I can do without them ... somehow. I use c / z flour. I'll buy some bran and try it. Flour of the 1st grade also did not please me with ours. I don't come across a good one. I love MacFoo. And only with her I bake everything. When necessary, I add c / z flour "Franzkzskaya trick" to it in a certain proportion (to replace flour of the 1st grade)
I also add Hercules, rye flour by itself ... I love sesame ..
So I noticed this bread!)

SoNika
Quote: Waist

Do not be discouraged, you will learn everything over time And even decide for yourself whether the ideal type of bread is important to you
I'm more of a kinesthetic than a visual ... taste and health are more important to me ...


Added Thursday 23 Feb 2017 07:33 PM

Quote: $ vetLana

It's okay too. It is enough to pour water and it will come off. I don't leave water in the bucket.
Svetlana, there is a mixture of 400 grams, and the regime was recommended, so I think that it was necessary XL, okay, I think I'll learn. Yes, this mixture contains nuts and seeds. In the instruction about weight - see page 12, but there is nothing about it.


Added Thursday 23 Feb 2017 07:35 PM

Quote: mamusi

I came to you with fresh tasty Bread, people!
On sight feast for the eyes, I hope to taste too.
$ vetLana
mamusi, Rita, it turned out too salty for me. I like more bland. I'll put less salt next time. I put oat bran, long-boiled oatmeal and 1st grade flour.
SoNika
Quote: $ vetLana

mamusi, handsome!
And I was so hot
I collect mix bread recipes.
I also look in the stove, did they bake handsome men or cartoon? I was in the oven, I also mixed 3 types of flour: 1st grade, premium and whole grain, and I also love "Makfa" on it, baked goods always turn out and pancakes. The other day I was tricky with color, tinted tea and caraway seeds with caryander. Sprinkled with black sesame seeds. Delicious.
My body does not like bran ... an exception in cereals a little ...
Waist
Quote: Waist
I used to ALWAYS pull it out, but now I don’t pull it out.
Quote: DARK STEPPE EAGLE

Natalia, This is probably because they used to forget to put it back
No, I never forgot to insert. I pulled it out and washed everything, because in the previous oven the pin was without this notch and when shaking out the finished bread, the spatula fell from its workplace. And if the spatula was not in place, then this affected the kneading: she could simply grind the dough under her without interfering with the common bun, and as a result, bread with a cake at the bottom was obtained.
It was several times that the spatula remained in the bread itself and so I kicked it a couple of times with a knife with cloves.But Panasonic's coating is super, nothing peeled off or peeled off

With the "lock" for the spatula, it bakes firmly enough in the working position and does not move when shaking out the loaf, so I leave it there now. I bake every day or every other day, wiping the bucket with a trowel.
$ vetLana
Nika, in all flour, except for c. from. contains bran. As an additive, they do not suit me either. I only put in bread, and even then not any.
Wlad
Natalia,
Quote: Waist
No, I never forgot to insert
It was a joke
Quote: Waist
bread with a cake at the bottom.
But, apparently, there really is a flat cake waiting for me at the end of baking ... I decided to try another bread from the book, well, and apparently I poured and poured the ingredients from different breads and from different dosages
...
SoNika
Quote: $ vetLana

Nika, in all flour, except for c. from. contains bran. As an additive, they do not suit me either. I only put in bread, and even then not any.
the fact that in small doses (number) does not bother me, but from ready-made, pharmacy, I have terrible spasms and pains, and my subordinate chews them like chips, thin ...



Added on Thursday, 23 Feb 2017 20:27

Quote: DARK STEPPE EAGLE

Natalia, It was a joke, But apparently I really expect a flatbread at the end of baking ... I decided to try another bread from the book, well, apparently I poured and poured the ingredients from different breads and from different dosages
...
Nuuu, how the girls posted above - the main thing is taste


Added Thursday, 23 Feb 2017 08:28 PM

Quote: Waist



With the "lock" for the spatula, it bakes firmly enough in the working position and does not move when shaking out the loaf, so I leave it there now. I bake every day or every other day, wiping the bucket with a trowel.
Thank you, they calmed me down, otherwise I was worried ...
tana33
Quote: DARK STEPPE EAGLE

Here is my bucket turned out
Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)


Added Thursday, 23 Feb 2017 15:57

Nika, I respect the Panasonic ovens ... though I haven't tried bread from other ovens

where to send the bucket? I also want this drawing !!!
Wlad
Tatyana,
Quote: tana33
where to send the bucket?
To the village of my grandfather, Konstantin Makarych
Buckets are accepted daily from 9.00 to 18.00
tana33
DARK STEPPE EAGLE, well truncated, wait, left to pack !!!

I never joked!
how can I live now with a bare bucket?
Wlad
TatyanaIt's really not worth living with a bare bucket
ZanZibar
Sadness, sorrow, anguish. Yesterday I baked bread from that 2nd grade flour. The dough didn't rise at all! The bread came out as a very small brick, and a little damp inside.
$ vetLana
ZanZibar, on which program did you bake?
ZanZibar
$ vetLana, Basic, low-yeast.
In the branch "Help, nothing works with bread !!! (no link inserted) they write:" ... Just keep in mind that second-grade flour will never turn out the same lush and tall bread as from premium. And for the flour that you used - everything is super! - both the roof and the crumb. "They don't write to me, but the problem is the same there.
I'll add some water, and probably premium flour too, what do you think?
$ vetLana
ZanZibar, I would also add flour to. with., if the taste needs to be improved. Your Second Grade flour can be added to recipes that use Grade 1, Whole Grain, or Bran. You have chosen the program correctly. You can also try baking on a dietary mode.
You have a lot of second grade flour. Read how to save it so it doesn't get spoiled. My bran changes their taste when they lie. Yesterday I read that they need to be stored in an airtight container in the refrigerator
entin
Murat, tried a second-rate oven several times. It was very difficult to rise, though it was baked. It was hard to eat.
I concluded that something needs to be added to make it normal. So I add his to V. from. flour. This additive reduces the rise and fluffiness of the bread.
I have, anyway.
And read about these cases from Admin... I learned a lot and enjoyed reading it.
ZanZibar
entinThanks for the advice Valentine. About an hour ago I refueled the stove, I sit, waiting for the results. Flour took 300 g / s and the same 2nd grade. Water is not 370 but 400 ml. Yeast, salt, sugar and oil - as usual. Let's see what happens.
entin
Quote: ZanZibar

sit, wait
I experiment with 400g of bread. And then, if anything, sorry for the material, somehow.
Unsubscribe what happens.
ZanZibar
Here ... the lid is completely opal (

Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)
gala10
Quote: ZanZibar
Cover completely opal
Lots of liquid.
entin
Quote: ZanZibar
Water not 370 but 400 ml
And the flour, I suppose, is wet. Overdid it.
ZanZibar
gala10, Got it, and took note.

entin, Yes, it seemed to me that the 2nd grade is slightly damp. At least its humidity is higher than that of the w / s.
Now I cut a loaf. It's baked inside, but you can feel the humidity.
p. from. Even this bread turned out to be very good). Here the taste, and smell, and density are so pleasant, and not with a large sponge as with a / c.
p.p. Now to make it a little rubbery, then it would be great.
gala10
Murat, during kneading it is necessary to monitor the bun and adjust the amount of flour-liquid.
Admin
Quote: ZanZibar

Here ... the lid is completely opal (

Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)

After all, she said, you need to start from scratch ... No - we ourselves with a mustache The bread rises, but falls inward. Causes.

AND IT IS STRICTLY to observe the rule of "flour-liquid balance"

mamusi
Quote: $ vetLana
put oat bran, long-boiled oatmeal and 1 grade flour
Light, I also bought oat bran today. And sunflower seeds. And I always have sesame seeds .. I'll try to bake tomorrow, if nothing interferes! I will reduce the salt, since you say ...
ZanZibar
gala10, Yes, I looked behind this kolobok, it was both in appearance and in touch dense. I just don't have enough experience in feeling koloboks.
Admin, I wanted to insert a screenshot from that branch here, but the image size is too small. Here's a quote:
Well, I baked some bread again. H / P Panassonic 2512, recipe from the book: "Low-yeast (main). Wheat flour 600g (I have 2 grade), sugar 2 tsp., Vegetable oil 2 tbsp. L., Salt 2 tsp., Water, according to the recipe 370 ml, I already wrote that the bread turns out to be very low, heavy, so I added 50 ml more, the bread is amazing, but the crust fell down. After reading your tips, and this time I took 400 ml of water (370 ml in the recipe), and since one of the reasons indicated that the crust falls down if the bread has stood, I chose mode not 2, as indicated in the book, but 1, which is 30 minutes shorter. Here's the bread.
Wlad
Quote: ZanZibar
I just don't have enough experience in feeling koloboks.

I also have a problem with this ... I hope that over time the necessary skills will come, but for now, what turns out is what happens
ZanZibar
Admin, From the "basics":
There are the following main reasons:
1. Increased increase in the volume of the dough piece, high yeast content.
2. Increased moisture content in the dough piece, non-observance of the flour / liquid balance.
3. Wrong choice of baking program, time of first or second proofing, depending on the type of dough. This factor is called "the dough has stopped"
4. The increased temperature inside the x / oven during the proofing of the dough.
1. I don't have that. Yeast only 1 tsp.
2. Maybe. I wrote the reason for adding water. Also in this thread they wrote to me that the 2nd grade flour takes more liquid.
3. Maybe. Next time you should try on the 1st program, which is shorter.
4. No.


Added on Friday 24 Feb 2017 6:55 pm

AdminIn this thread on page 340 your words are:
Flour of grades 1 and 2 contains bran (whole grain shell), and therefore will take a little more liquid than just wheat flour.
$ vetLana
Quote: mamusi
I will reduce the salt, since you say
mamusi, Rituel, I reduce salt in almost all recipes from the book to Panas. If you don’t do that, then maybe the quantity in the Linin recipe will suit you.
Admin
Quote: ZanZibar


AdminIn this thread on page 340 your words are:

Yes, the most important thing is not my words referring to some other recipe.
The main thing is YOUR personal bread, your ingredients, your baking conditions!

Read carefully and SEE PICTURES and TRY TO UNDERSTAND what I am writing about, section 7 in the topic #
Anchic
Murat, flour of the second grade will take more water with the same initial moisture content. And the moisture content of flour is not a very constant thing, it depends on the storage conditions and on the season (it is very dry in winter). Therefore, to gain experience in determining by the kolobok whether there is enough water or a lot / little.

Dough, sourdough gives the bread rubberiness (well, this is not for the automatic baking mode). You can try dough bread with ripe dough from Admin Wheat bread on old dough dough (oven) You can completely try it and bake it in HP.
Admin
Quote: Anchic

You can try dough bread with ripe dough from Admin Wheat bread on old dough dough (oven) You can completely try it and bake it in HP.

Perfectly ripe dough works
Yesterday I baked a focaccia with 50% multi-grain flakes plus an old cereal dough
entin
Muratas said Anchic,
Quote: Anchic
flour moisture is not very constant
, so, for example, I rarely manage to bake with the amount of water according to the recipe. I often reduce it by 10-20 ml. from the original. It turns out with a bang.
This is how much the moisture of the flour affects.
I already know how to distinguish moisture by sight, touch, "oily". Observe.
It's good that this is how baking begins. Learn faster. And then, in the first place, I had excellent flour, respectively - bread.But then, due to the quality of the flour, it started to gooooo ...
"Teeek shteeeaaa" (B. N. Yeltsin)
lana light
Quote: Dark Steppe Eagle

I wanted to designate something before - back
What for?!

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers