How and when to remove the scoop from dough or bread?

Tell me on this issue.
Big problem with shaking the bread out of the branded mold.
When I have time, I even take out the scoops from the raw dough before baking.
And it happens that ready to almost have to pick out.
Someone like?

I have HP Panasonic 257 - the paddle is taken out very well. When I remember, I take it out before the last proofing.

And I take out the spatula after the last kneading before proofing - well, I don't like the hole from the spatula

Sometimes pulling out the shoulder blades does not give me anything. All the same it comes out very badly.

What's the problem? Difficult to pick out? Leave the finished bread in the bucket for half an hour or an hour, until it cools down to a temperature where you can work with the mold with bare hands (tolerably hot). Then the spatula can be easily removed with your fingers, and the bread will dry out until it cools down completely.

Sometimes pulling out the shoulder blades does not give me anything. All the same it comes out very badly.

Proceed differently: before the last proofing of the dough, gently lift the dough, remove the spatula, put the dough back also neatly, let it distance - then it will go to baking itself, then there will be no marks from the spatula

Admin: girl-q: I'm writing. Pulling out the shoulder blades does nothing. Pulled out!
The impression that it sticks to the walls, but there are no traces of sticking.

The impression that it sticks to the walls, but there are no traces of sticking.

So you need to understand the quality of the preparation of bread dough Read the Bread Baking Guide # analyze and ask questions

He also made a recipe for a bread maker. And he composed himself. Everything always worked out well, well, if I didn't forget to put something. But it shakes out badly from the first day.
And how is your Admin? I got it and turned it over and smack. Or have to shake.
I often even knock upside down on the table. No other way.
The only thing that helps is a thin paddle along the sides. Separate from the walls. BUT. There are no traces of sticking or sticking.

And how is your Admin? I got it and turned it over and smack. Or have to shake.

Exactly! Turned over and shmyak! Well, when you have to shake - but I see no problem in this. The main thing is that the bread is gently shaken out
By the way, bread is shaken out of the molds in the same way at bakeries.

I worked at a bakery. Yes. There it is. We turned the form over and that's it.
Why is it wrong with me? Can the walls be oiled?

The first time I read about what you need to take out the kneaders before raising the dough. I take it out after baking. Well, there are holes of course. But they are small and do not in any way affect the type of bread. For that it is immediately clear that the bread is homemade :)

[need to]

The first time I read that need to remove the kneaders before raising the dough. I take it out after baking. Well, there are holes of course. But they are small and do not in any way affect the type of bread. For that it is immediately clear that the bread is homemade :)

This is not a prerequisite!
And this procedure is not always done, more is needed when the proving time of rye dough increases, so as not to spoil it with the obligatory kneading of the dough.

[Admin]

Admin,
But what if the hook is lost? How then to get the scapula? After the move, I can't find the hook from my HP, I suffer.

[Admin]

Admin,
But what if the hook is lost? How then to get the scapula? After the move, I can't find the hook from my HP, I suffer.

Anything! There are a lot of items: a bamboo stick, a fork, a knitting needle, then everywhere and the like ...
For some reason, I never had such problems - I will take out a bucket and while it is hot, I will tilt it to the table and shake the bucket a little, the bread itself pops out on the table. Well, there were cases when a knife got stuck, then by improvised means and while the bread is hot

[Elena]

Elena, it is very good to get the spatula with a knitting plastic crochet.

Well, I do not know. Sometimes it bothers me so much that while I pull out the shoulder blades, I will rip half the bread.
And pull it out with a plastic hook ...
He will stay there. And the bread is always shaken out hard.
I pass on the sides with a thin wooden spatula, then good.

[Admin]

Admin,
But what if the hook is lost? How then to get the scapula?

Buy a metal knitting needle (metal or aluminum) and bend one edge under the hook, and you can grind the sharp end a little - here you have a new hook and you won't have to suffer anymore

very good to get the scapula with a knitting plastic crochet

Thank you! It helped.

drink a knitting metal knitting needle (metal or aluminum) and bend one edge under the hook, and you can grind off the sharp end a little - here you have a new hook and you won't have to suffer anymore

Those that are at home are a pity. I'll go on the weekend to buy cheap knitting needles to be torn apart.))

Metal knitting needles and hooks will scratch the shoulder blade.

The easiest, safest and cheapest way to remove the spatula is with a sushi stick, who doesn't have one, you can just ask the neighbor's boy to cut out a twig

Metal knitting needles and hooks will scratch the shoulder blade.

And those that are attached to the x / stove, what are they made of? You can even scratch with plastic, wood or strong grains when kneading the dough.
In everything, measure and caution are needed - and it will be OK! It is best to pull out the spatula while the bread is hot straight from the bucket.

And it happens to me that without a spatula, the center is baked worse. Several times I tried the oven without it (the scapula) and did not like it ... And the cavity from the scapula does not bother me either. And the bread itself "jumps out" after cooling in the bucket.

What a shelf for sushi. What's jumping out there?
I try to take out the blades at the end of the batch, otherwise they may come out with half the bottom of the loaf.
I hook specials. crochet hook that was included. Sometimes with great difficulty.
And take out the bread ...
Sometimes you have to turn it over and hit the bucket hard on a flat surface.

Fields, there is no such problem in Panasonic. The bread jumps out by itself, and the spatula remains where it should be - in the bucket.

Well maybe. I have Moulinex.

Peace be with you bakers!

Fields--

I like it so much

🔗

DAMOMCHKA !!! Dear hello !!!! Thank you for responding so quickly: girl_romashka: I am a newbie on this site and I still cannot use it correctly: girl_red: if something goes wrong, sorry, for God's sake !!!! Yesterday I baked rye-wheat bread from a mixture (our Belarusian) (they wanted to post a photo, but I don’t know how ??? But the question is different: for some reason the bread was not baked to the end, that is, there is a crust and some kind of porous crumb inside - loose, and in some places, where the stirrers were generally of the plasticine type). I just don't understand what it is (everything seems to be according to the instructions, only it was not indicated how many kg. To put and the baking time) Tell me what I did wrong ...

Inna, let's go to topics
Help, nothing happens with bread !!! (Ambulance)
Question to Admin: the bread did not work out again, what could be the reason?

And we place there our bread recipe and photos, including the crumb - and we will understand.

How to insert a photo:
The message box has red line AT THE TOP of the window "INSERT AUTHOR'S PHOTO" click on the line and then download the photo from the computer, take the link under the photo and insert it into the message - that's it!

[shade]

shade, Which oven is this in? If I take out the shoulder blades, then the same holes. Two. But long ones.

Peace be with you bakers!

Fields--

the stove is one Moulinex - and a bucket 2

So you need to shift?

So you need to shift?

Do not! After kneading, before the second proofing of the dough, raise the dough in a bucket and remove the spatula, carefully put the dough - and then the proofing and baking will go on and there will be no spatulas in the bread at all!

[Admin]

Admin, yes I do it anyway, and then I shake it with all my might to shake the finished bread out of the mold.

I have Moulinex. The one that bakes baguettes is long.
It gets bad right away. I lost the hook from the kit in the first week. Now I use a disposable sushi stick - it's plump.
I do this: I keep the finished bread for 10-15 minutes in the turned off bread maker. This is if I am there to immediately turn off the heating.
Then I take out a bucket, cover it with a towel and hold the bread for another 15-20 minutes. After that, the loaf comes out at a time, and due to the fact that the bottom "sweated" a little - the shoulder blades are very easy to get. Only they should not be pulled in any direction, but removed from the side not of the scapula, but of the place where it is put on the pin (understand?). That is, first this part gets, and then the "blade" itself.
If you immediately drag from just baked, then yes, it can sometimes roll a crispy crust behind itself. But only on rye.

But if I'm not around, bread is also easy to get. It happens when you put it in the morning, but you stay late from work and he stands in the bread maker for a long time. True, he then sweats even more. And I don't really like that.

I have the same long. And everything is written correctly, but there is not always time to keep track.
And the hook is already 5 years old as new. How about with a stick?

Peace be with you bakers!

Fields--
of course I'm shifting
from the beginning I did it instead of the last batch \ in our ovens 1 hour 50 m by timer \
and now I don't bake a specific time on the program, well, if only bread is unexpectedly needed in the near future, and therefore the inconvenience is only in washing two containers

And I don't wash it ...

Peace be with you bakers!

Fields-
I, in principle, too, but when something is rich then something is necessary.
well, not mine, but rather wipe it with a paper napkin

And I'm mine. Everytime. Because the dough is still baked around the shoulder blades. ))

Good day. I don't know how to bake bread at all. I have Bork x800. Tell me the exact recipe. Thank you.

[Aleka]

Aleka,

Bork X800. Rustic French bread (1.25 kg) (Goroh177)

Good day. I don't know how to bake bread at all. I have Bork x800. Tell me the exact recipe. Thank you.

Let's start with the basics, with bread dough:
CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING" especially the subsection MASTER CLASSES for Dough Mixing (BOLS)

And there is a section on bread "The simplest bread (by models of bread makers)"
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=499.0

Same problem (Supra BMS-159): It is very difficult to take out the bread after baking. Usually you have to barbarously stick your fingers in and literally pull the loaf out of the mold - nothing else helps. The spatula sits dead on the axis and breaks out of the bottom of the loaf (and not the loaf together with the spatula comes out, as it should be).
After baking, I always carefully wash everything - there is no dough on the axis and inside the scapula.
Whatever I tried (lubricating the axle with oil before putting the spatula on, removing it immediately after baking, and after different times) - nothing helps.
And at first it was taken out relatively normally, but after about 10 baked goods - such a garbage began

Alexander, the correct spatula in the correct HP should not be taken out with bread! It should remain in the bread maker, and a tiny crack from this spatula should remain in the bread. Try to lubricate not the axle, but the blade itself. If that doesn't work, the only advice is to remove the paddle after kneading and before raising the dough.

There it is ...
But here there are a few millimeters between the shoulder blade and the bottom of the mold - after baking, the shoulder blade inevitably turns out to be under the crust, inside the crumb.
Apparently you will have to pull it out after the last batch.

I used to have Kenwood, it was the same story. Always took out the paddle before lifting. Now Panas, all Panasonic HPs have a blade blocking mechanism, so it always remains in the bucket. At first I could not get her out of there to wash, then I got the hang of it.

And I was helped with this problem by a piece of advice that I read, I don't remember where.
I take out the bucket and wait for it to cool down.
From the outside of the bucket (below) I twist left and right several times a little thing (I don't know what it's called), on which the scapula is attached.
After that, the bread can be taken out easily.

Why wait when it gets cold?
The set with the HP comes with a hook, the hot one was turned over and the hook easily removed the spatula from the bread.