Bread Maker Brand 3801 - modernized model

[The cut of yesterday's bread]

The cut of yesterday's bread



Now the dairy is baked from the recipe book. Not without jambs, I almost dropped a bucket, into which I had already poured milk, as a result, a little milk splashed out on the floor, stood with a spoon ready to add water ... I had to add 2 tbsp. l of water. Fingers crossed, I hope everything works out

Hmm ... it didn’t do it The roof of the bread cracked baked goods by 1 kg, and the height was the same as yesterday's by 750
Yes, and also, yesterday's bread smells like yeast today. Is this too much yeast?

Irina, tell me, will you have a white stove on sale by December 25? Or not to wait for a gift under the tree?

We hope the bread makers will arrive by the 25th

Girls, and you do not get flour on the ten? Now at the 4th batch I looked inside, and there all the ten is in flour

My flour also flies sometimes, but especially if you add it during the kneading process.

[Julia]

Julia, and your stove does not smell of plastic when baking? Something this smell starts to confuse me

My flour also flies sometimes, but especially if you add it during the kneading process.

I hope that nothing will happen to ten

[Linen]

No, Linen, does not smell at all

Girls, and you do not get flour on the ten? Now at the 4th batch I looked inside, and there all the ten is in flour

In Panasonic, too, when kneading, flour scatters.
Pour a little liquid on top of the flour. Part to the bottom of the bucket and part to the top.

[Linen]

No, Linen, does not smell at all

And my smell of plastic, when baking begins, the smell, of course not strong, but in the kitchen you can feel it. It seems to me that the smell from the lid was specially sniffed yesterday. Hope it goes away

In Panasonic, too, when kneading, flour scatters.
Pour a little liquid on top of the flour. Part to the bottom of the bucket and part to the top.

Olgathanks for the hint

Lena, perhaps the smell is not plastic, but grease.

Perhaps, but yesterday I smelled near the lid, the smell looks like plastic, when it starts to melt, let's see, maybe the lubricant will really burn, and the smell will disappear

Perhaps, but yesterday I smelled near the lid, the smell looks like plastic, when it starts to melt, let's see, maybe the lubricant will really burn, and the smell will disappear

At the first start-up of the bread maker, slight odors may appear, as the heating element is ignited and the remaining grease burns out.

[Irina]

At the first start-up of the bread maker, slight odors may appear, as the heating element is ignited and the remaining grease burns out.

Thank you, Irina Hope it definitely smells like grease

Hmm ... it didn’t do it The roof of the bread cracked baked goods by 1 kg, and the height was the same as yesterday's by 750

This is such an unsuccessful bread turned out.But in principle, edible





And this is the second attempt to bake milk bread. This time it worked out. Fresh pressed yeast

And this is yesterday Peasant bread according to the prescription of Ksyusha (Ksyushka-Buns). Delicious bread turned out, I added 2 more tbsp. l wheat bran



I cut it warm, I didn't have enough strength to wait for it to cool completely

Bread on self-leavening dough
🔗

The sourdough and dough recipe is here.

https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=69908.0

I made almost the same dough, with minor changes, that is, in addition to the sourdough, I prepared a dough in the evening - half a teaspoon of dry yeast + 150 ml of water + half a teaspoon of salt + 4 tbsp. l. Flour.

Kneading and proving the dough on "Manual", baking - in the oven.

The dough was slightly thin
🔗

but by the end of all the batches, the bread maker diligently rolled the bun.

🔗

[Olya,]

The dough was slightly watery, but by the end of all the batchings, the bread maker diligently rolled a bun.

Olya, awesome dough turned out. Tell me, how long did the kneading take in total and how much time did you give for autolysis?

The total time for my first of 4 "Manual" Wheat Dough Programs is 2 hours and 20 minutes. Two of them are kneading - one for 10 minutes and the second for 30 minutes, the rest is proofing.

Thank you.

This is such an unsuccessful bread turned out.But in principle, edible

I also bake bread in 3801.
I like to use dough or at least loose tremors.
The difference in bread is significant: when cooking from loose yeast, the bread is always more airy, more pleasant to the taste, and if you immediately add yeast during cooking, then bread, all the same, is slightly lower and more dense.
The tremors are different and do not come across the same time and again, try to dissolve the tremors in advance, then any tremors start to play better.

[Irina]

I also bake bread in 3801.
I like to use dough or at least loose tremors.
The difference in bread is significant: when cooking from loose yeast, the bread is always more airy, more pleasant to the taste, and if you immediately add yeast during cooking, then bread, all the same, is slightly lower and more dense.
The tremors are different and do not come across the same time and again, try to dissolve the tremors in advance, then any tremors start to play better.

Irina, I just had dry old yeast. I threw them away, bought others and another pack of fresh pressed ones. So far, everything is fine, pah-pah-pah

[Sonadora]

Yesterday's bread from Sonadora with cottage cheese and honey

[Mistletoe]

Pumpkin curd bread from Mistletoe

And I'm waiting for my white, as soon as possible. She would have arrived tomorrow, but Saturday and Sunday are off at the TC, eh ... we'll have to wait until Monday ...

All day today I waited for the evening to get a bread maker! Received, arrived, printed out. I liked everything about it, but I probably just have no luck Again the bowl, as with the multicooker ... I blew off the dust and saw a dot at the bottom of ~ 0.5 mm, deep into the coating. I think, okay, I'll wash the bowl now, maybe everything will be fine ... in the end, after washing, I saw a thin scratch across the short side of the cotton.
And if it is still possible to cook with a scratch, it is not deep, then with a marriage of the bottom coating - I doubt it ... I took a picture, but I won't post it yet, because I'm writing from the phone.
I've been waiting for her for so long, and now ... Should I try to bake bread?
There was also a jamb with the cartoon Redmond, I did not change the bowl, in the end there is no longer a point, but a rusty speck ...

Yes, and I didn’t like the coating on the top cover, “like metal” - fingerprints remain very clearly on it, I will also post a photo later.

Girls! Happy New Year! Finally I bought the long-awaited bread machine, I study the instructions and the question arose: in the "Generalized table of modes" there is the last column called "Add time". What does it mean? If you have already explained somewhere, poke your nose, please!

Open the instructions, page 12, "Work cycles", "Kneading" - described in detail.

Olya, thanks! Here I am a stupid - did not match. Just pulled out with my daughter their FIRST bread in LIFE - it turned out great! Hurrah!

Girls, hello. I choose the first breadmaker between Brand and Panasonic. I like Brand very much in terms of functionality. But the rave reviews from the owners of Panasonic bread makers are embarrassing. They write that Panasonic bread is much tastier and more airy. Is it so. Or all the same more depends on the hands. The bread maker is primarily needed for rye bread. We hardly eat white. Advise where to stop. The head is already spinning.

Olya, thanks! Here I am a stupid - did not match. Just pulled out with my daughter their FIRST bread in LIFE - it turned out great! Hurrah!

Congratulations sincerely! Master this device! Delicious and airy bread!

I settled on the brand because, along with the programs programmed in manual mode, the knife does not fall out when unloading bread, and even the scales ...
But I think.that I was wrong. The scales turned out to be full of shit. You need a magnifying glass to see which units to measure in! weighing up to a gram and this means an error of 2-3 GRAMS !!!! Tenths don't weigh and how to add spices ??? !!! I'm not talking about the fact that the previous measurement and resetting its value are problematic. To weigh, the scales must be taken out, since due to the small dial and the insufficiency of the surface itself, it is almost impossible to see WHAT under the bowl of flour the scales show.
I did not receive the promised discount for members of the forum when buying HP before the new year on Yegoryevsky Proezd. To check it, I had to call the master. Saleswomen in the office have no idea HOW to use HP. Moreover, in a hurry and darkness, the nook where HP stood on a small table, I did not find the absence of a rubber insert in the leg! Because of this, I could not install it evenly on the table and during the first baking the HP dangled like a washing machine during spinning! Having written about this on the site, I still have not received an answer !!! I don't really feel like going from Pereslavl and barking with them.
Among other things, the HP tuning panel is "blind". The lack of backlighting along with small and poorly visible numbers forces you to resort to additional lighting with a flashlight. In addition to everything, I will not talk about the "redneck" measuring cup, in which the error can reach 20-30 ml, which you understand plays a big role! I screwed up 2 baked goods on this glass before I took the measuring medical beaker from my laboratory. I'm not talking about the supposedly measuring spoon. In a word, the greediness of the HP manufacturers at its, say, considerable price, leads to despondency ... And the unwillingness to be responsible for the incomplete supply raises doubts about the correctness of the choice ...

Oh, Duc after all the holidays, and not only you, but people too ... That will end, and they will definitely answer ...

Trade organization and holidays ?! The biggest sales in trade organizations are holidays! ... And they don't even have holiday discounts! ... Redneck in everything !!!

Che-t my bucket began to creak during kneading

Where is the creak on the axis? If there, then buy silicone grease in an aerosol and treat the outside of this unit by turning the bucket upside down and leave in this position until morning.

True? Thank you!

Did I understand correctly - to process the bucket assembly or the attachment point in the case?

[MariV]

MariV, About lubricating the bucket assembly, if it is absolutely necessary, https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=36855.0 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=32099.0

Thank you, Sasha!

Che-t my bucket began to creak during kneading

I also began to creak, but somehow it was not leisure to delve into the problem, but it itself stopped creaking. Che did not understand it.

It didn't creak today. Apparently, it starts to creak when the bun is cool. The bucket itself has become very easy to insert. At first it was a little tight, but now you can turn with two fingers to get it or insert it

And how long and with what load do you use your HP?
Actually, I think the buckets should be soaked after every bake. Just pour in them, I think, heated water and, preferably, turn the shaft several times.
Of course, I am still a beginner, I bake only milk bread so far, I tried rye bread - rather dense, on the water - it turned out to be some kind of bland, dry, in a word I did not like it. But for some reason, the top of me falls a little, although I put 20 grams more flour and took 250 grams of milk, and reduced the butter to 30 grams, in a word, while I burst like this the next day. But the crumb, on the cut, like normal, baked ...?

And how long and with what load do you use your HP?

A month, almost every day.

And I didn't really like the dairy taste. I have the same trouble with bread on kefir, well, I just can't get a beautiful one
Apparently, you still needed to add flour. Do you get the mixer after the last batch?

No.I put 1 program, I put flour 400 + 20 in a bucket according to the recipe, milk 250 grams (according to the recipe 260, that is, 10 grams, but I weigh the milk again, because I broke the beaker, but what is given in the kit, I already wrote, Chinese redneck). Butter 30 (prescription 50), sugar 2 tbsp. l, salt 1 tsp, pressed yeast 6-8 grams, the scales jump from 6 to 8, seven for some reason do not weigh .... ?? !! Chinese ...
What is your recipe? So that it is lush and not dry and with a crust and, well, in a word, so that it does not remain

The other day I baked ordinary white bread from the instructions, but instead of water, a potato broth. The result is much better than on water, the crumb is fluffier
I really liked the bread with cottage cheese and honey, sooo very fluffy, however, it is rather sweet bread
And I also take out the mixer after 4 kneading, I smooth the bun a little, then the bread is not lopsided

I can't have sweet For me, dairy is like a sweet bun
Yes, but after the call, they do not recommend opening the HP ...?

I can't have sweet For me, milk is like a sweet bun

Clear. You can put a little sugar instead of honey, then it will not be sweet

but after the call, they do not recommend opening the HP ...?

Cannot be opened when baking has started. I wait until the 4th batch ends (this is 20 minutes for 1 program), quickly take out a spatula, and put the bun in the middle. All! Certainly not a perfectly flat roof, but not a curve either. Even at the end of the proofing, just before baking, the top of the bread can be greased with milk or an egg and sprinkled with something.

My top is already falling off, and then more weight will be added ... I'm even afraid to sprinkle sesame seeds ...
That honey, that sugar, everything is the same and so on insulin ... it would be better without it, sugar at all, but I'm afraid then the yeast won't work, they need glucose for nutrition.
I’ll get home to Moscow, then I’ll buy a French universal sourdough, try it on it, without sugar. Although some baking powder has appeared, can you try to use them instead of yeast? And then their smack from the yeast is not very good ... I tried to combine them with bread on water, but as I already wrote - it turned out rather dry. And you want a little white one like from "Eliseev". My grandmother told me how my great-grandfather brought him from Moscow to the estate near Vladimir, one necessarily halved, he said no urine, I salivate

Today is January 15th, and there is still no answer from the store to my letter !!! I think it won't!

We, too, do not particularly like sweet. I bake French recipe from a book: water, flour, salt, yeast. There is no sugar at all, but I add a little vegetable oil, Art. spoon about. It turns out great, it rises to the very lid, it is even and beautiful, and I do not pull out the stirrer. But when I bake Darnitsky, then the roof of the bread does not turn out to be convex, sometimes it sinks a little, but a little completely. So if the roof falls through, the problem is in the proportions of the ingredients.
By the way, I measure everything with what came with the stove.