Help, nothing happens with bread !!! (Ambulance)

thanks for the advice. helped a lot. now I bake almost every day, each time I increase my experience thanks to your advice.

To your health! Good bread!

Thank you for such promptness

good evening. tell me how to make the starter itself.
and where you can buy ready-made sourdough.

[Buy]

where can i buy ready-made starter culture

For example, in a Pharmacy, Evitalia is called. Is it used for yogurt, maybe for what else is it good?
Buy in the pharmacy strictly from the refrigerator, Keep refrigerated!
In pharmacies - maybe there are other leavens? Didn't check.

good evening. tell me how to make the starter itself.
and where you can buy ready-made sourdough.

We have starter cultures here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=172.0

in the Pharmacy, Evitalia is called - is used only for curdled yoghurt. Do not mislead people

Hello! Please tell me the formula for converting the amount of pressed yeast into the amount of dry yeast. Thank you!

There is a formula for laying fresh yeast:
- for every 100 grams of wheat flour, we take 2 grams of fresh yeast.
- for wheat-rye dough, we increase the quantity by 20%
- for rye dough, increase the quantity by 50%
And we observe the result, it may be necessary to correct the bookmark - yeast also has different lifting forces.

For dry yeast, use the table The amount of flour and other ingredients for making bread of various sizes

Read about yeast here CONTENTS OF THE INGREDIENTS AND ACCESSORIES FOR BREAD SECTION

Thank you, Tanya, for your help! And then, I must confess, I still float around the site like an ax ..

I want to share my own experience of baking French bread at Panasonic. For 5 years now I have been eating exclusively on it. Several years ago, something happened to domestic flour and the bread stopped rising. By experience I found out that it is enough to add 100 grams of imported Nordic flour to get a guaranteed result.

Tatiana, hello! I am to you for advice.
For the first time I baked bread from whole grain flour in a Bork x500 bread maker. It didn't work out. Before that I baked in the oven a couple of times, everything is fine.
Structure:
Whole grain flour -500 gr
Water - 375 ml
Vegetable oil - 35 gr
Sugar - 1 tablespoon
Salt - 1 teaspoon
Dry yeast Saf-moment - 5.5 g
This recipe was printed on a pack of flour, this is not the first time I buy this flour, everything was perfect in the oven.
The bread maker was also perfect at first. The gingerbread man was wonderful, the dough rose well, almost flush with the edges of the mold.
And then, just before baking, it fell out, the middle fell very badly.

This freak.
What could have influenced that? Help me please!

Bake on wholemeal bread setting.

Structure:
Whole grain flour -500 gr
Water - 375 ml
Vegetable oil - 35 gr
Sugar - 1 tablespoon
Salt - 1 teaspoon
Dry yeast Saf-moment - 5.5 g

Let's calculate the flour-liquid ratio:
- flour 500 grams
- liquid 375 + 35 = 410 ml. ABOUT! The liquid rate for 500 grams of flour is only 330 ml. ABOUT.

By all indicators, too much liquid, bun, flour-liquid balance is not observed - as a result, the roof collapsed.

To help:
The bread rises, but falls inward. Causes.
The amount of flour and other ingredients for making bread of various sizes
Whole grain flour gingerbread man. Master Class

CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"
UNDERSTANDING BREAD IN HOMEMADE BREAD

Tanya, I also sinned at first on excess fluid. But it worked in the oven! Here is the prescription. Did half of the norm.
Maybe this is just the option that stood for too long? This mode lasts 3 hours and 40 minutes. And when in the oven, then everything about everything takes well, no more than 2 hours.

Baking in the oven and x / oven are different!
In the oven there is a manual mode and you constantly control the time and quality of proofing and baking.
In the x / stove, everything is built on the machine, and there is no way to intervene in the process - everything is strictly according to the program, regardless of whether the test likes it or not.
And the quality of the dough is different when kneading.

Therefore, if you switched to baking in a x / oven, then use the developments on the forum - I'm sure it will help

Thank you very much for not leaving in trouble
But the principle of a bun is the same for a bread machine and for hand baking, right? I really want to be able to use recipes for the bread maker and for the oven.
I read your master class on a bun made of whole grain flour. I will train. Thank you!

I read your master class on a bun made of whole grain flour.

We noticed that the dough cooked in a x / oven can be baked in the oven, and on the hearth and in the form I did this and showed it in master classes.
But, here's the way back - problematic!

Therefore, now master the x / stove, and then, according to your own experience, you will combine

Good day !!!
I have a Panasonic sd-250 American bread maker, it bakes amazingly white bread, whole wheat has turned out before, but the last few times the cool cake has been sent to the trash bin! I use the same yeast, white bread picks up perfectly, but whole grain does not rise at all! I take the recipes from the instructions because there are no weights to measure in grams exactly according to the recipe from the forum. I repeat, the bread turned out okay before! Didn't change flour!
Recipe
Whole grain flour 4 5/16 cups
Powdered milk 2 tbsp
Salt 2 tsp
Molasses 2 tbsp
Butter 2.5 tbsp
1 3/4 cups water
Yeast 1.5 tsp
Whole grain bread mode

It is very easy to mistake the ingredients and their quantity!

There is no photo of bread and it is difficult to say something concretely

Yeast needs to be checked for activity How to test and activate yeast?

Flour-liquid ratio and balance:
according to your recipe for flour 675 grams - liquid ingredients 430 + 30 + 40 = APPROXIMATELY 500 ml. Whereas 675 grams of flour requires 450 ml. liquids - too much!
You need to check the flour-liquid balance. Not only pure water is taken into account, but also all other ingredients that, when heated, give a liquid (butter, honey, cottage cheese, cheese, molasses, etc.) If the flour is very dry, then more liquid is needed, and vice versa.

If there are no scales The amount of flour and other ingredients for making bread of various sizes
Number of main ingredients in one measuring cup and measuring spoons

To help Whole grain flour gingerbread man. Master Class
CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

And take recipes from the forum, they will always help with baking

Here is my bread ((
I think that I could make a mistake in the amount of ingredients once or twice, but here is a mean pattern :(
Bread as sole

I gave you links to the master class
Let's try making bread dough first. And what was, what was

Hello everyone!

I baked the first bread today
Program 01, 4 hours, all with a prescription. SAF-MOMENT yeast, Extra Virgin olive oil.








It seemed to me that the crumb is too airy, loose. How to make the crumb more dense so that the bubbles are smaller? Maybe reduce the amount of yeast?

And it seems to me that you are dissembling. The bread turned out great. And if you consider that this is a debut! Many here want to get an airy crumb, others want a tighter crumb, others are fighting so that the roof does not tear, and you have everything in place. Don't worry, wonderful loaf. The bad one would not be photographed from all angles.

Hello everyone!

I baked the first bread today

It seemed to me that the crumb is too airy, loose. How to make the crumb more mellow so that the bubbles are less.
Maybe reduce the amount of yeast?

The bread is handsome! Not everyone gets such bread on the first try.

Use this table when baking The amount of flour and other ingredients for making bread of various sizes

And in this section, see the recommendations and tips on how to make different crumb of bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=135.0

To help CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

Good day.
Please tell me what the problem might be. Food is laid in the same quantities, baked on the same program, but the bread is either normal or raw inside.

[MASTER CLASSES FOR KNITTING THE Dough (BOLS)]

Because there is such a thing as "flour-liquid balance", kolobok. And this rule must be observed - this is the law for kneading and baking in a bread machine.

Come here CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING" to subsection MASTER CLASSES FOR KNITTING THE Dough (BOLS) and read. read carefully - all explanations are there

Thank you. Only the fact of the matter is that I have neither the time nor the opportunity to reread everything, and those who have this problem all the more, so I decided to ask people who are well versed in this.

No, I’m not telling the truth. I really am plagued by vague doubts. Before that, I just ate bread from a bread machine only at a friend's. And that one seemed to me more correct chtoli in terms of crumb consistency. Slightly denser, that is, the bubbles are all the same and much smaller. I have it more airy. This is not bad, I am not complaining about anything. I just would like to know, for the future, how this parameter is regulated, by yeast or something else. Thanks for the links. I will study.
But if you like it, then I'm calm

And what to count? No need to count anything - measure it in a bucket too
The amount of flour and other ingredients for making bread of various sizes

I have been using this table for a hundred years - no problem, then I measure it out blindly
But, if you do not want to look and understand - then YES! Problem!

Only those you contact will advise the same

So the problem is that they bake according to one recipe, on one program, but the bread sometimes turns out, then not (inside it is raw).
If I had a similar problem, I would have searched, read what's what.

[DonkeyHot]

Before that, I just ate bread from a bread machine only at a friend's. And that one seemed to me more correct chtoli in terms of crumb consistency. Slightly denser, that is, the bubbles are all the same and much smaller. I have it more airy.

DonkeyHot, I was also not satisfied with my bread from a bread machine - just because of the excessive softness and airiness in my opinion. But only until I accidentally wandered into the topic
Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker (Waist)


I baked this recipe and realized: my bread! Moderately dense and soft at the same time, it is well cut and does not crumble, the structure is finely porous.
Read this thread and try to bake, perhaps you will like it.

Read this thread and try to bake, perhaps you will like it.

Thank you! I'll try.

Because the consistency of the dough depends on the moisture content of the flour, the flour-liquid balance, and the bun.
It is enough to give the dough kneading only 3 minutes to make the bread normal.

Read the bread recipes, and you will see that this "reduce / add flour-water" is said in almost every recipe. This is, bringing the flour moisture to the desired dough consistency, without which normal bread in the oven will not work.

I gave you the links - read on and learn! I don’t presume to argue with you, I don’t have time for that either.

Thank you

Good afternoon everyone! I can offer you my recipe for 1000% baking - it is very simple. I recommend it to many beginners in our bakery business.
Wheat baking flour (be sure to weigh) - 500 grams
Yeast (SAF-MOMENT French) - 1.5 tsp. measured. spoons
(!!! Attention !!! yeast must be the freshest. Be sure to pay attention to the date of packing !!!!!!!! Bake bread in January, yeast must be December, at least November)
Granulated sugar - 2 tablespoons. measured. spoons
Salt - 1 tsp measured. the spoon
Refined vegetable oil - 4 tablespoons (pour one "iron" tablespoon of oil into each corner of the bucket)
Water - 300 ml measured. cups (tap water) Any baking mode can be fast 2 hours, but you want 4 hours.

I bake using falconry flour. Try to bake according to my recipe - then I will teach you how to bake black bread.

[MASTER CLASSES FOR KNITTING THE Dough (BOLS)]

There is nothing extra natural in this recipe, the recipe meets our standards for the "correct" balance of flour-liquid The amount of flour and other ingredients for making bread of various sizes provided that there are no deviations in flour moisture. Then you will have to adjust the dough with additional flour or liquid.

With this amount of yeast, you need to bake in the usual BASIC mode or basic, long run.
For baking on an accelerated prog, you need to double the amount of yeast, since the quick prog provides a shortened mode and a short proofing time, during this time the dough does not have time to rise fully, and the finished bread smells of yeast.

It is advisable to use yeast with a normal expiration date on the packaging. If you doubt the timing and quality of yeast, then: How to test and activate yeast?

This amount of vegetable oil is not suitable for everyone's taste and health, it is better to optimally 1-2 tbsp. l. - replace the difference with plain water

Help section CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING" and especially subsection MASTER CLASSES FOR KNITTING THE Dough (BOLS)

Thanks for the info and your experience in baking bread in a x / oven. But, I would like to see a photo of bread, including in a section

Why did I suggest this recipe - it is the simplest one, you don’t have to invent anything, think out, change your mind.

Yes, for a long time nothing worked for me with baking bread.
And now, I know for sure that I have one of the best PANASONIC SD-253 bread makers.
Old bread maker 2003 It was on sale for almost 5 years.
According to PANASONIC statistics, over all these years, there were 1600 calls for repairs.

Both the baking dish and the spatula are in good condition.
There are some scratches, but the dough does not stick.
There is never flour left in the corners of the bucket. Bread always comes out of the bucket easily
the spatula for kneading the dough never remains in the bread.

The taste of the bread is delicate, there are few crumbs when cut.
Because I know how to properly store baked bread.

I will definitely send a photo, I mostly bake black bread, my family loves it.
Good luck to all!

[Lyubushka]

Lyubushka, if you are to me, then thank you, only I don't eat wheat bread, I'm a diabetic, and I've been baking bread for 5-6 years. Due to some peculiarities, I experiment a little. I bake, mainly from the farm, from the recipe book, from 3 types of flour, only I put more liquid and add flaxseed, black and white sesame. I'll write down the recipe, bake it for the guests somehow. But share the recipe for black pliz.
I didn't need advice, they asked me, and here I asked

[Alexandra's recipes and secrets of healthy eating]

We have a wonderful section for diabetics, including various healthy bread Alexandra's recipes and secrets of healthy eating
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=221.0

As it turned out, I shouldn't have sounded the alarm. The next day, the bread acquired the density I needed. So it can be said that nothing had to be changed. And here is the second

Let's not evaluate bread anymore
And you will simply post your author's recipes on the forum, and there will be a full-fledged dialogue with our bakers, you will share your experience and thoughts aloud

Yes, and this topic is temporary, I will have to add it to another. And it will be a pity that your bread will drown in a common theme

Yes, I just wanted to share my discovery that the next day it is completely different, so that the topic can be deleted altogether because the question has cleared up. Thanks to the forum!

Hello dear bakers! I have a problem. Tell me if you can fix it.I put bread in a bread machine for kneading, but somehow it so happened that I put almost a double rate of flour. I weighed it on the scales, but either the grams were not set, or something went astray, I noticed that the dough was too steep already when kneading. I interrupted the program, took out the dough, put it in the refrigerator. There the dough is like a stone. Very dense and did not rise at all. Somehow you can fix something, or throw out this too steep dough? I would be grateful for your advice

Therefore, it did not rise, since the "brick" did not have enough strength to rise, and the yeast could not do it.

If you are just starting out with bread dough, then I cannot recommend anything with this dough. If only from such a dough you make, for example, biscuits, crackers and the like and bake in the oven - you need to try

And I recommend that you, at first, control yourself, keep records of bread recipes, and tick off "what and how much you put into the dough" during kneading.
It can be useful, I was convinced of this myself #

Tatiana, thank you for such a prompt response! Yes, I bought a bread maker recently, but I used to often bake ordinary white bread in the oven, now I am mastering breadmaking. The misunderstanding with the dough happened quite by accident, but it’s a pity to throw out the products) I’ll try to bake biscuits) I wanted to clarify whether it is possible to somehow use such a dough, make something from it

[Ira]

Ira, then we are waiting for the author's recipe for biscuit-crackers from "brick" bread dough

And the bread tastes better in the oven

yeah, I'll have to invent if it's successful, I'll share my experience. Yes, I agree, the bread tastes better in the oven)) but I'm far from being a pro, incidents happen)

O W N N S Y X L E B
Wheat baking flour (be sure to weigh) - 500 grams
Yeast (SAF-MOMENT French) - 1.5 teaspoon measured. spoons
(!!! Attention !!! yeast must be the freshest. Be sure to pay attention to the date of packing !!!!!!!! Bake bread in February, yeast must be January, at least December)
Granulated sugar - 2 tablespoons. measured. spoons
Salt - 1 tsp measured. the spoon
Refined vegetable oil - 4 tablespoons (pour one "iron" tablespoon of oil into each corner of the bucket
Water - 300 ml measured. cup


RYE BREAD
Wheat baking flour (be sure to weigh) - 300 grams
Baking rye flour (be sure to weigh) - 200 grams
Yeast (SAF-MOMENT French) - 2 teaspoons measured. spoons
(!!! Attention !!! yeast must be the freshest. Be sure to pay attention to the date of packing !!!!!!! Bake bread in February, yeast must be January, at least December)
Granulated sugar -1 table. measured. the spoon
Salt - 2 tsp measured. spoons
Refined vegetable oil - 4 tablespoons (pour one "iron" tablespoon of oil into each corner of the bucket)
Water - 300 ml measured. cup

You can bake BLACK BREAD without using rye flour !!!
(Instead of rye flour, you can add 2-3 tablespoons of ground rye or barley fermented malt. Then 450 g of wheat flour and 350 ml of water are needed. Coriander - caraway seeds - sesame seeds - flax seeds, sunflower seeds can be added to such bread. in RYE BREAD mode - 3 hours 30 minutes - if there is such a program in your bread maker).

Hello, Tatyana, I was looking for your topic, why do I need a temperature probe for baking bread, I found a link, but it does not work, maybe you can tell me where to find it? I am wondering what temperature should be on the temperature probe if bread (actually: oops: apple pie) is baked in the oven? I have a gas stove without a temperature sensor, but I bought myself a Teskom meat probe, I am very pleased with it, I would like to use it for baking too. Be so kind, give a hint))))) thank you))))