A hole in the bread from a scapula after baking - what to do?

The instructions say to immediately pull out the bread after the signal. Which I do regularly. I also read that if you do not immediately pull it out, then the bread becomes damp. I didn't want to risk it. But if you can leave it until the morning, then it's a relief

You can leave it until the morning, then there will be no crispy crust, the steam from hot bread, having no way out, will moisten the crust of bread ... But as for me, what is the thrill from fresh bread without a crispy crust?

A rare case - yesterday the spatula got stuck in the bread. She left them together to cool on the wire rack, and then ... elementary, without much effort and without any damage to the bread, pulled out with her fingers
If the spatula is not removed from the pin after removing the bread, which happens almost regularly, I just drip a little water and that's it.

If the bun is correct, the scapula will not get stuck. For 5 months of using HP, this problem arose 5 times. I press the bottom of the bread with my finger along the entire blade and it falls out by itself.

and I read (I don't remember where) such advice --- indicate the moment when the dough is ready, quickly open the oven, remove the dough, remove the blade and put the dough back ... no blade, no problem, only a tiny hole will remain

strange .. I read your instructions and was surprised, the instructions for my stove say that first liquid, then flour and everything else .... I'll try to knead it today according to yours) then I'll write

Ale4ka, all this concerned Panasonic. He has a different order of bookmarks.

I mainly put bread baking at night, because during the day at work and at night to control the bun or catch the moment of the last kneading and snatch a scapula out of the dough is not possible ... Maybe that's why the bread jumps out along with the scapula)))
By the way, I noticed that the fried the crust, the more often the shoulder blade remains in the bread ...

And we, thank God, had a hook in the kit - so there are no problems when removing the bread ... we also grease the rotary hooks with vegetable oil before laying the ingredients - this makes it easier to take out ... sometimes it even pops up)) ))))))

For me, too, very often the spatula remains in the bread, I found a simple solution for myself - I carefully pull out the spatula with tweezers! It can be pulled out very easily without damaging the bottom of the bread

For me, too, very often the spatula remains in the bread, I found a simple solution for myself - I carefully pull out the spatula with tweezers! It can be pulled out very easily without damaging the bottom of the bread

I must warn you that with tweezers there is a great chance to scratch the Teflon on the shoulder blade ... I also started with this, but noticing serious traces of tweezers on the shoulder blade, I began to look for other ways ...

I got stuck only once, when the bread was very dense, did not rise well and was very fried. Then I cut the crust and pulled it out with a plastic clothespin. There were no more problems.

I take out the bread immediately after the signal, turn the form upside down and, through a cloth, gently scroll back and forth by the shaft end. The bread almost always falls out on its own, and it is easier to get the shoulder blades when the bread is cold.

When the bread gets stuck, it is very convenient to take nail scissors, shove the shoulder blades into the hole so that they completely pass the shoulder blade, then open it a little, and pull it out)
It turns out just fine)

Hello!
Please share your experience of extracting bread from a bucket.
for me, men in the prime of life and physically very developed (this is not sarcasm), this process is very laborious and long.although once at a time is not necessary. but today after 15 minutes of removing the bread from the container, patience ran out. shook it so that the top of the bread came off, and looked so delicious. stove Moulinex OW 5004, the walls of the container were concave inward, I thought it was a good thing, I bent them, making them even, now I think I wouldn’t have to bend them again. maybe there is some way to extract the bread. will share. Thank you

Yes, there seemed to be no special problems ... I have such a technology. As soon as the baking is over, I take out a bucket and put it on the table, for about 5 minutes, no more (I don't hold it anymore, so that the walls of the bread don't get damp). Then I tilt the bucket horizontally and slightly down (not vertically!) And gently shake it. After 6 - 7 "shakes" the loaf jumps out of the bucket.

Use the search - the topic has already been discussed many times on the forum

Yes, there seemed to be no special problems ... I have such a technology. As soon as the baking is over, I take out a bucket and put it on the table, for about 5 minutes, no more (I don't hold it anymore, so that the walls of the bread don't get damp). Then I tilt the bucket horizontally and slightly down (not vertically!) And gently shake it. After 6 - 7 "shakes" the loaf jumps out of the bucket.

I do the same there are no problems with extraction

thank you
as I already wrote, it's just not necessary
if someone has Moulinex 5004, please tell me, do you also have a container with walls concave inward?

myo you bakers!
type with convex or convex
see for yourself brand new only purchased and never used

question, I have a Delongi 750W. To take out the bread, you need to shake it, because the mixer interferes (for some reason it holds firmly and does not fall out with the bread), maybe I am not fixing it that way (with the protruding blade up) ?? or is there a secret ..

I also have the mixer in the bucket. The main thing is that the Teflon coating is normal and the bread does not stick to the mixer (which is what happens to me). Is it possible to put on a paddle differently? In my Moulinex, she dresses in one position. I think you do too. Good luck!

duss, at first I also vigorously shaken out, almost to the point of concussion. Then I reached the second stage - leave it for 5 minutes, and I still had to shake it out, albeit with less effort.
Now, I take out the bucket from the HP, turn it over, turn the wheels (stirrer mechanism) and the bread easily falls out of the bucket by itself, even nothing sticks to the pins from the stirrers.

Excuse me ... what kind of person?) Are you baking for sale? or an international exhibition of bakery products?) and since, as I said, this hole does not affect the taste of bread at all, I basically cannot understand what we are discussing. If one piece from a whole loaf at the bottom breaks in half by itself (rather than we cut it in half), what does that affect? Can't eat it?) Will it be unpleasant to eat it? or what? I don’t understand)

What's the difference for sale or for yourself? Or do you think that you can do a tyap-blunder for yourself and follow the logic "everything will mix in the stomach"? Maybe then not smear bread with butter, cut tomatoes with a blunt knife, eat from padded plates and crooked forks?

I fully support the author - this is not the case. 20% of sliced ​​bread is mutilated.