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

Yes, like a fundamental discrepancy with simple recipes from the forum and did not find it.
In short, I will dose flour by weight and control the consistency of the "kolobok" (otherwise I was afraid to open the lid during operation so as not to disturb the temperature regime).
I will report on the results.

[Anna73]

But the roof sagged during baking.

Anna73, excuse me, I will add my "5 kopecks", you can still reduce the time of the last proofing, you have half rye bread, and in this case, you should not let it rise during the second (last) proofing, more than 1.5-2 times, (clean rye 1.5 times), otherwise the lid will fall off. I bake mostly pure rye bread and have already gotten used to manually controlling the HP, checking the lift height, I need to catch the moment in time and quickly turn on the Baking before the dough has risen too much. Then the remaining lifting force of the dough will lift in it during baking and you will get a beautiful spongy bread with a convex roof. Well, something like this, I boast:

This is pure rye bread with malt

[Alexander]

Alexander, while the bread maker is kneading, it is possible and even necessary to open and control the bun. Do not open the lid during proofing. In one word, good luck! Will master the path going!

[Ksyushk @ -Plushk @]

Do not open the lid during proofing.

Ksyushk @ -Plushk @, but I open it and everything is fine, here during Baking and immediately after it - you definitely can't open it, and during proofing - it's easy, because when you want to make a curly piece with the help of cuts, we open and cut it and nothing falls.

[Ksyushk @ -Plushk @]

Ksyushk @ -Plushk @, Thank you!

[Ludmila]

Ludmila, I personally make cuts, if I really want to, then in the first minute of baking, when the dough has already come well. During proofing, I do not disturb him. I take out the finished bread immediately after the signal, otherwise it damp. But all this comes with experience, and for a novice baker, the main thing is to understand the basics and algorithms. Therefore, first we learn on the simplest and without amateur performance, as they say.

But still, it is obvious that something is wrong.

Then, according to your data, let's consider the correspondence of flour-liquid to 437 ml. flour and 150 ml. water:
Let's take tables as a "standard":
Quantity of main ingredients in one measuring cup and measuring spoons
The amount of flour and other ingredients for making bread of various sizes

Convert flour into grams: 250 ml in a cup. contains about 150 grams of wheat flour "under the knife", which means you have 262 grams of flour.
This requires about 175-200 ml. liquid to get a soft bun-dough, for high-quality dough and quality bread.
You have taken 150 ml. water. Here is the missing amount of liquid (175 - 150) 25-50 ml. Therefore, the dough turned out to be tight, and the yeast could not raise such a steep dough.

That is why I sent you to the links to understand the problems and basics of kneading and baking bread - where all the questions and answers about bread are collected

[Ludmila]

Ludmila, I personally make cuts, if I really want to, then in the first minute of baking, when the dough has already come well. During proofing, I do not disturb him. I take out the finished bread immediately after the signal, otherwise it damp. But all this comes with experience, and for a novice baker, the main thing is to understand the basics and algorithms. Therefore, first we learn on the simplest and without amateur performance, as they say.

Ksenia, right! It is not advisable to agitate the dough by constantly opening the lid of the x / stove and violating the comfort for the dough that has developed inside, to let the air inside, especially in cold weather.
And you can cut it when the dough has already grabbed and will not fall off when baking

[Ksyushk @ -Plushk @]

Ksyushk @ -Plushk @, I agree, especially since we all develop our habits with experience. moreover, depending on the HP model.
Admin, of course, you shouldn't open it all the time, but opening it to look and close it during the proofing is absolutely not critical, the dough simply does not have time to cool, I do this and no problems arise, the dough does not fall. And I don't risk it when baking. Moreover, if the dough has already grabbed, it seems to me that beautiful cuts with scissors for a hedgehog will no longer work, there you need a soft dough, which, when raised at the beginning of baking, will open the "needles". At least with Richard Bertinet, the bread is cut from above before baking. I first learned to bake bread using it.

[Luda]

Luda, do as you like, only to get the bread
The quality of bread comes with experience, but it is imperative to warn newbies - not everyone has dough and bread at once And the ovens are different, with their own jambs in brains automatics and lids in the hole

[Admin]

Admin, I agree with you completely

Take 2. I bought fresh flour and yeast. I made the following link "AMOUNT OF FLOUR AND OTHER INGREDIENTS FOR PRODUCING BREAD OF VARIOUS SIZES", recalculated for 200 g of flour.
It turned out, on the contrary, a little watery, at the end of the batch I already added a couple of tablespoons with a heap of flour and still a normal "kolobok" did not work, the sticky remained. Nevertheless, the total turned out to be quite normal for me, and the size is what you need:




(the top is a little crumpled and squeezed due to the fact that it was shaken out hot on the board)

Thanks to all!

Very nice bread turned out
And then only experience, experience, experience - everything will work out

[Alexander]

Alexander, great bread! With a start!

According to the standard procedure, wheat bread is excellent, but a neighbor-grandmother cannot be with sugar. Let there be yeast in the recipe, let it be anything, but without sugar. Is it possible?
PS I don’t have sourdough and it seems like nowhere to take, civilization is far away ...

[Drew]

Drew, It seems that there is no sugar in the ciabatta.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=6509.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=179243.0
Many recipes contain no sugar, go to the Yeast bread topic.

[Drew]

Drew,
The standard recipe for French bread in a Panasonic bread maker is made without sugar.

Thank you, but I just read the ciabatta, it doesn't work in bread makers, and I don't want to go to the oven because of male ineptitude ;-)
PS Where do they get high-protein flour for ciabatta? Is it really necessary to look for flour from the south of the United States?

Is Richard Bertinet's classic bread recipe for you? I baked it both in the baker and in the oven. 500 g flour, 350 g water, 10 g dry yeast and 10 g salt. We really like this bread.

[Drew]

Drew, Plain flour,

but I don't want to go to the oven

.
Many men bake bread and it turns out wonderful bread and everyone is happy!
Look at the recipes, you will find!

but a neighbor-grandmother is not allowed with sugar

That means wheat bread is not allowed either. Bake wheat rye without adding sugar https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=263.0

Is Richard Bertinet's classic bread recipe for you? I baked it both in the baker and in the oven. 500 g flour, 350 g water, 10 g dry yeast and 10 g salt. We really like this bread.

and set the mode to BASIC # 1 (Pan. SD-ZB2502) and is it necessary to set the time specially?

Added Monday 09 May 2016 1:59 pm

A lot of men

these are outstanding, especially valuable specimens in everyday life. they are far from me ...
;-)

Peace be with you bakers!

Drew--

Greetings from a particularly valuable specimen in everyday life.

In fact, it is much easier to bake in the oven \ knead it in a bread maker at a handy \ for how much
you can follow the kolobok not so strictly

I've been baking in the oven for quite a while now

here with pictures - sugar can not be added
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=427727.0

10 g dry yeast

I don't have 10 g of dry yeast in the dispenser. is there any mistake regarding the amount of yeast in the recipe?

I don't have 10 g of dry yeast in the dispenser. is there any mistake regarding the amount of yeast in the recipe?

Time-tested ratio of ingredients for different bread sizes The amount of flour and other ingredients for making bread of various sizes

Exclude from each selection, one or more of the ingredients:
Salt
Sugar (molasses, honey),
Butter (butter, vegetable)
Powdered milk

and you will get the simplest bread from flour, water, yeast

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

Time-tested ratio of ingredients

I do not question the classic basics, it is just that, since the amount of yeast was indicated not in spoons, but in grams, I had to weigh it. It turned out that the weight declared by the manufacturer / packer in a bag of 12 g of yeast does not correspond to reality very much, there are only 8 g of them. Therefore, we conclude that the weight on the package cannot be trusted when baking. I had to open the second package of fast yeast, and as a result 10g made up an impressive slide, which, being placed in the dispenser, does not allow closing the lid. %) It is unlikely that the manufacturer did not provide for the possibility of loading 10 g of yeast, if they were needed for a loaf of 500 grams of flour, but this model also allows loading 600 g of flour .. So I had to start the main mode of the bread maker with a half-closed lid. I guess I'll make a carbon dioxide bomb. It will be seen soon :-))))

Not to reinvent the wheel Quantity of main ingredients in one measuring cup and measuring spoons which corresponds to the topic "Amount of ingredients ..."

On the site there is SO MUCH useful information, just have time to absorb and apply, for ten years we collected and processed
It is enough to go to the section CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

Well, you can, of course, catch up and experiment yourself ...

The topic is already beyond the scope of "Bread without sugar in the recipe, give a link to the recipe" - the answer has already been given and the author of the post has been received, the topic can be closed

Finally, I will make an assumption why the 10g of yeast required for unsweetened dough does not fit in the dispenser of the bread machine. Apparently, the developers of the device proceeded from the fact that the use of sugar as a nutrient substrate for yeast is technological. These rice lovers somehow did not allow that we would come to the fantasy of doing without sugar and the amount of necessary yeast would have to be significantly increased. Hence the tiny dispenser volume, not holding 10g of product.
In an hour and a half there will be some result ...

ashitipi
this is Richard Bertinet in my version, with a standing collar, probably sticky dough according to this recipe. the crust is pale, but the crumb is baked. the taste is quite bland, without the sensation of sugar residues, which is felt in the standard speech from pnasonics. I like Bertina more, for the freshness. only yeast leaves a little too much ...

if you bake simple bread, you can live a minimum of sugar - it will not remain in the finished product, the yeast is eaten, since HP requires certain conditions to be met, then it is automatic, everything is calculated
if a simple manual kneading (a folk method of kneading, when they did not know or had sugar) - there is no sugar, with a minimum of yeast or sourdough, long cold fermentation, the dough has a natural sourness - most likely this taste is more familiar to my grandmother, the dough is fermented calmly, you can take a portion from it and bake, the rest in the cold, make it for yourself - more or less cool

Please look at the photo of my rye-wheat bread.
Something I don't really like the crumb, there are small pores at the bottom, more at the top, the crumb is a little wet. Is it possible to make the pores even and larger, reduce moisture? bake in khp

Please tell me, in the Panasonic 257 bread maker, the temperature equalizes for a very long time on the main program, although I already keep the food in the refrigerator, but the temperature in the kitchen is 28 degrees and the bread does not taste the same as usual, what should I do? Maybe add time? Thank you in advance, otherwise I didn't bake it last summer, but I want it.

It is advisable to ask this question in the topic Temperature equalization before mixing get a more correct answer

Good day everyone!
Bread Maker Philips HD 9045
The third time I try to bake a 750 gram loaf of French bread, it turns out damp inside and sometimes the roof falls.

The first time they put in a lot of yeast, the roof was blown off.
The second time, they put 1 teaspoon of saf-moment yeast, measured the flour in glasses (there was no scale), put 2.5 measuring cups of flour and 300 ml of water, a tablespoon of salt. The dough turned out to be liquid, but the roof did not fall, the crust is crispy, but damp inside. Flour French thing. They thought that this was the case: it was written that it was bakery, and below that for cakes, pastries and croissants.

The third time they did everything with a kitchen scale: 400 grams of ryazanochka flour, 300 ml of water, the same dry yeast saf-moment (stored in the refrigerator - is this normal?), 1 teaspoon of salt, the scales showed 2 grams, a table a spoonful of salt. At the end of the third climb, the roof fell, although it had held up well before. At the beginning of baking, according to the recipe, you can make a cut with a knife, when cut, the dough was soft, but thicker than the second time, collected on the knife.
They tried to completely eliminate drafts, they did not bake in the heat, in the evening.
How would you recommend experimenting next time? Add less water by weighing it on a scale?

Peace be with you bakers!

Timofeo- - flour "ryazanochka" 400 grams, water 300 ml,

Sorry, you baked bread or decided to drown flour

Well, of course, there's a lot of water

Let's say \ well, a verified recipe \ pour 320 water for 560 grams of flour.
It is clear that different flours come across - so we follow the KOLOBK

Anatoly, thank you for your prompt reply!
I'm just getting started, so I apologize for the stupid questions.
In a few days I'll try to reduce the amount of water, we'll see. No comments on yeast?

Peace be with you bakers!
And why do you think the question is stupid, the topic is what is called
We ask and we get the answer, why should the products be translated?

Everyone started this way in their time and the same jambs were enough

I am not particularly aware of dry yeast, since I have been baking on wet for a long time

[yeast dough for jam.]

I tried to start yeast dough for jam.

That is, completely on jam. 10 g of pressed yeast dissolved in 100 ml of water + a little flour, the yeast came to life.
300 ml of raspberry jam + dough, a little salt and kneaded the dough, kneaded with spiral dough mixers of a hand mixer, the dough is not steep, I did not take it out of the basin, I mixed everything only with spirals.
The dough is sticky. It was very difficult to rise, I thought - aha, the jam is sweet, now the yeast will be trampled on! Nothing like this.
I made several climbs, the dough was heavy, although not steep.
In general, I baked a loaf in xp, the dough was laid out on half of the bucket, it rose a little in a couple of hours.
An hour was not enough for baking, I added half an hour, the sides became very fried. It smelled of raspberries. And the dough is dark.

The loaf turned out, though with porous chaff, but heavy, as if it were rye bread. Flour 1c.

Why the jam didn't give lightness to the dough ... I can't imagine

Wholegrain wheat-rye bread with apple jam (Admin)

[from]

from apple jam

Tanya, your liquid to jam ratio is about 1.5: 1, mine is 1: 3. My dough is also soft. The porosity is fine. Only a bun without lightness

You get much more yeast, dry ones. And in terms of the amount of yeast foods you have more than me.

I'll try to put not 10 g of pressed yeast on the same volume of my jam, but at least 30 g. Or even 50 - about a bag of dry ones.

There is a lot of old jam, I would like to spend it somehow useful.

Dear forum users! Please help my grief !!!! I decided to bake bread according to a new bread maker recipe. I pawned food, turned on the program, and left home. And when I returned, I found the following picture: the dough crawled out of the mold, the glass down and burned there, one might even say burned out. How now to wash the inside of the bread maker, and the shades, so as not to harm the unit itself even more? I really hope for your help!

Gently soak the bread growths with a sponge and dishwashing detergent, gently remove by prying something with a blunt object.
And gently rinse the inside with a sponge.

Girls, advise, such a thing - brought out liquid yeast. They are almost a couple of weeks old, they are bubbling well, I put a pre-enzyme last night. This morning I found that nothing had risen (. The mixture is slightly bubbling, but has not increased in volume.
Where to attach this chatterbox now? Is it possible to bake ordinary yeast bread and add this mixture there, calculating that there is 100 gr. water (liquid yeast) and 100 gr. flour? How long will it take for my liquid yeast to work? Thank you !

Gently soak the bread growths with a sponge and dishwashing detergent, gently remove by prying something with a blunt object.
And gently rinse the inside with a sponge.

Thank you so much! I will try.

[leilavas]

leilavasLiquid yeast needs a very warm environment. Once the dough has not risen, it means that they are not ripe enough. Add sugar, fruit and water straight to them in a jar, without removing anything. Leave it for 12 hours (or better for a day). But in the warmth (I stood in the oven with the light on). Then pour out 100g of water and put a new pre-enzyme on it, the rest in the refrigerator. And in sl. take it out before baking, not a few hours, but a day.
This is from my experience, but I did this several times and realized that for a season with a low temperature, then a hundred

[Tatka1]

then a hundred need

Tatka1, Tatyana, and 200 is possible?

Added Wednesday 21 Sep 2016 08:23 PM

Where to attach this chatterbox now? Is it possible to bake regular yeast bread and add this mixture there

leilavas, sure you may

[Light]

Light,: girl_blum: you are my attentive!

[Tatka1]

Svetiashka, you are my attentive!

Tatka1, Tatyana,

Girls, thanks a lot! How long can the preenzyme be fermented?
While I went to the garden, he grew up a little. Now I think, if you leave it for another three hours, it won't deteriorate?

[leilavas]

leilavas, as it starts to fall, knead the dough))))

-----------------------------------------------------------------
Light, check my spelling!)

[Tatka1]

Svetyashka, check my spelling!

Tatka1, Tatyana,