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

I often bake bread with oatmeal, I take 2 or 3 glasses of flour for a glass of cereals. Yes, the bread turns out to be somewhat crumbly, but the roof is usually in order, my bun is steep, strong. I don't grind the flakes.

Do you add eggs to your oatmeal? How much yeast and how much is the loaf?

Do you add eggs to your oatmeal? How much yeast and how much is the loaf?

I don't add eggs to bread, I even often make yeast dough without eggs, and the weight is different, depending on the number of glasses of flour, 700-900 g, I don't use yeast, I have sourdough.

I found my old record, then I baked oat bread with yeast: Breadmaker-multicooker Redmond RBM-1910 # 278

type in the search the words "oatmeal bread oat bread". Will give you offline bread with cereals. Yeast counts as you usually bake bread. Start from the weight of the flour. Eggs are on average 42 g, if it is not indicated that they are CO, you can take there as 50 g.

["Flour into water"]

Always in my bread maker I do it according to the principle of "flour in water", it is written in the instructions (I have a simple Supra). Question in kolobok:

I do not mean the instructions from the x / stove.

I say this:
We will bookmark products according to the principle "Flour into water".
This principle works very well when you are trying a new bread recipe and are not sure of the exact amount of flour and liquid and for kneading wheat-rye (or rye-wheat) dough.
This Pokhlebkin rule works for bread made from any flour.

Here is how V. Pokhlebkin (Secrets of good cuisine) describes this method:
The amount of flour is never determined in advance when preparing flour (bread) products, because it all depends on how much of the liquid mixture has turned out: what is its specific composition and how much flour this mixture can absorb. If, however, to determine the amount of flour in advance, then it is almost never possible to accurately adjust the liquid to it, because this value is a variable subject to fluctuations. Different fat content, milk density, water hardness, egg size, butter and fat consistency, as well as the freshness of the yeast and their effect on the liquid part also affect here.
Therefore, do not have much confidence in the recipe where the amount of flour is "precisely" determined for the bread dough. As a rule, it does not provide an opportunity to obtain a quality product, despite our best efforts.

Details here Gingerbread man made from wheat-rye flour (master class)

type in the search the words "oatmeal bread oat bread". Will give you offline bread with cereals. Yeast counts as you usually bake bread. Start from the weight of the flour. Eggs are on average 42 g, if it is not indicated that they are CO, you can take there as 50 g.

Is this bread less high-calorie?

Any bread is high-calorie, since it contains wheat flour (any), the GI of which is the highest! and some additives do not make bread healthy or low in calories

Is this bread less high-calorie?

Bake bread with whole grain flour, it is much healthier than white.

More useful - yes. But calories remain if we talk about them.

Whole grain flour, respectively, and bread made from it, are less high-calorie white bread.
Oatmeal, if googol does not lie, is more caloric than wheat, c / w and rye.

I wanted to insert a link here failed. Google the calorie content, there the difference is minimal. Here is corn, buckwheat - those are more nutritious, and wheat is about the same.Whole grain includes, in addition to the middle of the grain, a shell, it is useful for digestion, because fiber helps peristalsis. But in this case, it is better to regulate digestion not with bread, but with other products. Plus, there are more vitamins in the shell. That's why it's a little more useful.

Whole grain includes, in addition to the middle of the grain

The middle of the grain, the so-called embryo, in addition to vitamins, also contains a lot of protein, and proteins are digested longer than carbohydrates, because bread gives a feeling of fullness longer.

Well what are we practicing
After all, the concepts of usefulness, calorie content, protein, gluten and so on should be divided ...

Yes, it can be useful, but at the same time high in calories!



I would say that the difference in calories is not too big - any of them are CALORIES! This means that baking made from such flour is high in calories.

But, there is another indicator GLYCEMIC INDEX, which affects the release of glucose into the blood.

Wheat flour, premium 70
Wheat flour grade 1 70
Wheat flour 2 grades 70
Rye flour 45
Pumpkin flour 75
Oat flour 45

And there is also gluten, which affects a lot of things in the body, which we do not even suspect.
And there is also Soy flour 15 with low GI, but which is categorically contraindicated with thyroid diseases
And protein can be obtained from other products, where it can be even more, in the same vegetables, fruits, greens.

Etc...

Therefore, flour and bread, confectionery products from it should be taken very carefully, both in terms of calorie content, and usefulness, and contraindications.

[Metalizka]

I looked at the supru150 car, well, the one that has Metalizka, and there all the modes, except for the whole grain, are shortened, that is, at least be wicked with a bun-water, and what figs you can conjure up. Only one such whole grain is normal, like the rest of the machines.
This is what I need .. Prescription, crumb cut, this is not enough to make a "diagnosis". We need to look at the mode of the machine and choose the one that suits our ingredients. And then we will break our brains, and there the regime "goat" does.

Good day! When baking with first grade flour instead of premium, will there be a significant difference? Baked French bread:
1 tsp yeast
400 g of wheat flour (I took all the flour of the first grade)
1.25 tsp salt
1.5 tbsp milk powder
1 tablespoon butter
280 ml water
The dough was kneaded well, water and flour were not added, the bun turned out to be good. Fit too well. I did it in the French regime. As a result, the bread turned out with such a concave roof. There is no smell of yeast. But the taste of the bread differs from the "French" made from premium flour. I have never baked from first grade flour. Perhaps it is impossible to replace it completely with it?

Changing flour should not affect baked goods. The forum has enough recipes from different wheat flour, including wheat flour, and 1-2 varieties.
In this situation, the dough is most likely overstocking during proofing, oversouring. How long does the French bread program take? What x / oven was the bread baked in?

Check out this thread The bread rises, but falls inward. Causes.

[Admin]

Admin, baked in Panasonic 2511, the French mode is indeed the longest of all - six hours (including 40 minutes of temperature equalization before kneading). A couple of weeks ago, I baked on this mode from premium flour, everything was fine. If the dough has really stood, will it smell like yeast or something else?

[Nina]

Nina, I periodically bake a Frenchman on 1-grade flour, it turns out lower than on the highest grade, but it did not fall like that. In general, I have a very wet flour of 1st grade and I adjust the liquid, but you said you had a good bun ... And in French, the bun usually has a tail ... In general, I don't understand anything, in Panas, French is a very successful mode, even strange what happened. But try the next time with this flour, reduce the liquid by 20-30 ml.

[Nina]

Ninamaybe reduce the yeast a little?

[Mandraik Ludmila]

Mandraik Ludmila, I was also surprised that such a failure happened ...for the first time I worked with the first grade, the flour seemed a bit heavy to me. Was sifted differently than in / s. The next time I bake with her, I will definitely reduce the amount of liquid. I will not risk a Frenchman, I will be on normal mode)))



Svetlana, I mostly bake all the bread for 400 g of flour. And one teaspoon of yeast (I have saf-levure, I first dilute it in warm water). Usually everything was fine for this proportion. The roof sometimes even cracked in some places (I play it safe and often add flour when kneading). I only once baked bread with a flat roof, and I see such a failure as today for the first time. But I'm just learning, I got xp two months ago

Hello. I ended up with a disgustingly moist, very heavy wheat familiar plain bread in a bread maker. Small volume, but very neat shape and color !!! New yeast was used at a lower than usual dosage according to the manufacturer's packaging.

I'm thinking about yeast, but maybe the problem is the amount of water? Didn't you track the gingerbread man this time?
The question is, can bread, only due to a lack of yeast, be moist, with a sticky crumb? Tell me how to understand exactly what yeast is not enough?

It is always advisable to show a photo of the bread as a whole, including in a section, in order to assess the problems.
And a complete bread recipe, bread machine model.

Good afternoon, save me. I made rye bread in a new Panasonic zp2000 bread maker according to the recipe from the instructions. Rye bread on rye bread mode, 5 hours, standing in this mode for 1-1.5 hours. (there is a feeling that the point is in him)

Yeast 1 3/4 tsp
Whole grain flour 250g
Rye flour 250g
Oil 2 tbsp. l
I replaced 40g honey with 1 tbsp. l. Sahara
Salt 1 1/4 tsp
Malt 40g
Hot water 80ml
Water 260 ml.

I put everything according to the instructions, yeast down, then flour, etc. The bread turned out like a brick (see photo), and on top like a hedgehog, not all uniform, sharp and hard.
The top of the bread is bitter, the crumb is normal. What could be the problem? Before that, I cooked according to this recipe in a Hitachi bread maker on the main mode without standing, everything turned out smoothly. Save me, I can't figure it out without you.

Good day !
I ask for help in baking bread.
Bread Maker Kenwood.
The recipe by which bread has been made repeatedly.
For a loaf of 500 g.

Break 1 egg into a measuring cup
Add water to this measuring glass to a volume of 245 ml
Pour the water and the egg into the bucket of the bread machine
Add 350 g of flour to the bucket
1 tsp salt
2 tsp Sahara
1 tbsp. l. sunflower oil
1 tsp easily mixed dry yeast



The bread is tough, the loaf is small, that is, the dough does not rise.

I take spring water, when added to a measuring glass, the water is cold.
I take the flour and yeast shown in the photo.
I opened the bag of yeast a long time ago, the shelf life has not expired.
I put the yeast last, put it on the flour, do not come into contact with liquid components.

What am I doing wrong?

Thank you !!!

such yeast is mixed with flour, and not put on top. It's also written on the bag there. Yeast probably does not work, write that you discovered a long time ago. The expiration date works for an unopened sachet, not after opening.
Personally, after opening, I squeeze out the air and tape the open cut very tightly with tape, put it on the coldest shelf. I try to use it quickly.
Somewhere there was a topic about yeast. There are many interesting things.

In my opinion, there is little liquid. For 420 g of flour, I take 260 g of warm liquid (at least room temperature), I dissolve salt and sugar in it. First put butter in the bucket, then liquid, flour, yeast into a funnel made of flour.

Hello forum users. I have a Panasonic 2512 bread maker, everything was fine, and recently the bread stopped rising, it began to turn out low, heavy and the crust on one side is torn, even the smell of bread is completely different. I didn't change the recipe. I sinned for yeast, changed it, then for flour, also changed it. What could be the reason?

[Svetlana]

In my opinion, there is little liquid.

According to the figures of the liquid, it is normal - for 350g 245g of water, this is the coefficient. 0.7. Quite normal.But, of course, you need to look at the kolobok. I would change the yeast first. It is possible that the opened bag has been lying for too long.



Svetlana, and yeast and flour were exchanged for another batch? I would try changing to from another store. You can try to drive the stove at idle speed, see if the shadows in the dough rise mode do not turn on for heating and the dough does not have time to rise.

oops .. read it inattentively, a loaf of 500g, not flour. Then - yes, with liquid norms. I agree with Anna, checking the yeast-flour-oven.

Anchic, yeast from a different batch and flour from a completely different manufacturer. I'll try it at idle tomorrow, but it won't harm the bread maker?

[Svetlana]

Svetlana, will not hurt. Another option is to try changing the program. Those. if baked on the main one, then try the main one with raisins. Just don't add raisins to the dispenser. Or try baking in French. Maybe a specific program has become buggy.



Svetlana, if you try another mode, then watch the rise of the dough. If you see, closer to the beginning of baking, that the bread has risen poorly, stop the program and then either finish baking in the oven, or in the HP in the baking mode. But let it rise, having stood for extra time, so as not to throw out the bread later.

Anna, thank you so much for the advice, tomorrow I will definitely try to check everything. I will definitely write about the results.

Thanks for the recommendations !!
I bought new yeast. Mixed with flour and everything worked out !!!

[Alexey_B]

Alexey_B,

Alexey, don't do any special perversions with yeast, it's not all that bad. Store new yeast (freshly purchased) in the refrigerator. Always and that's it. Both open packs and closed ones. And you will be happy. In general, I open all the packs I bought, put them in a small jar and put them in the refrigerator (it is convenient to scoop out of the jar with a measuring spoon, unlike a bag). There have been no punctures in years ... 10, I guess.

I. I don't mix anything with flour. Never. Already 16 years (so many HP, and different, in the farm). All my life I have been using the Saf-moment. The instructions for the HP also indicate clearly - just pour it so that it does not get into the water. If they are working (have not lost their properties from storage conditions or time) - they work unmixed and in general in any form, do not worry. Just pour it on top of the flour and that's it. No unnecessary body movements. Everything will work out for you. It's just that your old yeast has lost its activity, most likely. Try to take in large hypers (they do not lie there and are not stored at random) and store in the refrigerator. Everything, with yeast everything will be OK.

[Alexey_B]

Alexey_B, in my opinion there is not enough yeast, bread could be higher. Well, or the mode is chosen incorrectly.

I, too, never mix yeast with flour, everything works out, I put it under the flour, I use different ones, Pakmaya (my favorites), Dr. Oetker, saf, fermipan, home cooking. Everyone works well if the yeast was well kept.

Anya Anchic, yesterday baked bread with corn flour on 1 program (4 hours), a little better. I followed the entire program. But the lid was jerked off the edge and still the wrong rise. By the way, on program 2 (4.55 hours), the aging was 30-35 minutes, and now I noticed that it is standing for 1 hour (((. I can’t insert a photo. I always had a good bread, tall, beautiful, rosy. And now one frustration
P.S. I already took Voronezh yeast, before that I always baked on Saf.

[Svetlana]

Svetlanaare you hot now? If so, it will take an hour to stand before the batch starts. This is how the stove is programmed. The roof burst - most likely there was not enough water due to cornmeal. Well, underdevelopment is possible. You can try to deceive the thermal sensor - cool it with ice before turning on the program. Apparently, because of the heat, the stove reduces the proving time, but in fact it is not enough.

[Crown]

Crown, Galina, and why is Alexei so full of it? Sometimes I also have gullies on the cap, I would like to know why.

Is Alexei all dug?

In my opinion, a lot of water, and after baking, the top fell a little like this.

[Crown]

In my opinion, a lot of water, and after baking, the top fell a little like this.

But it seems to me that, on the contrary, the dough is thick and the bread simply could not rise.

Crown, Galina, and why is Alexei so full of it? Sometimes I also have gullies on the cap, I would like to know why.

I suspect three reasons: lack of dough, lack of yeast, or short proofing times.
Well-mixed but over-grown bread may also have a bumpy roof due to gases accumulating under the crust.

But it seems to me that, on the contrary, the dough is thick and the bread simply could not rise.

That also seems to me. Here the bumps are a little different from those with excess water. Here the dough was taut and it needed more time to rise, it was difficult for the yeast to loosen this dough. I think so.

I don't understand from the photo, there seem to be gaps, then there is little water, and if it falls after baking, there is a lot of water ... But there is definitely an imbalance with water

[Buttercup]

Buttercup, I look from a large monitor - there are gaps. And the crumb looks tight. Although there is no cut, it is difficult to judge. But the bread looks like an undisturbed one.

Please help me, I made bread Wheat-rye bread with rye malt (oven),
By Admin

This is not the first time. Everything worked out
And this time, after the second proofing, the dough does not rise at all. Help, please, what can be done? Or what is wrong? I suspect that the first proofing in the oven was over 40, someone else's oven ..

I suspect that the first proofing in the oven was over 40, someone else's oven ..

If the yeast was killed by a high temperature, then you should try adding fresh yeast to the dough, only first you need to check it for viability.

[Anya]

I suspect that the first proofing in the oven was over 40, someone else's oven ..

Anya, quite possible

Check out these topics:
How to check if the dough is ready for baking? Finished dough temperature
9 tips for baking bread in the summer from Manuel Cortés

Good evening, bakers! I'm new here, although I have been reading the site for a long time. I bake bread with yeast for a year and a half. And for the first time in my life I brought out the leaven! I tried on her, on a newborn, my beloved without kneading - not without flaws (sour and sticky crumb), but it turned out very well. That is, the leaven is working. Segdonia decided to make a ciabatta. I baked it with yeast several times - it always worked. Airy, bubbly - a miracle. I made a dough, kneaded the dough well in the morning, then fermented for 2 hours - added it every 30 minutes. The volume of the dough was much less than with yeast (there is even less flour in the yeast recipe). The distance of 2 hours - the dough did not rise, but it was senseless to hold it further - it began to become weak. Well, I baked THIS, that in the photo ... the crumb is absolutely dense !!!! The bun is small and heavy. With all this, I cannot say that it is not baked. It's even edible in some way))) and there is no acid.
Can you tell = what exactly was the error that I received such a defect?

thanks in advance

[Hilava]

Hilava, no photo. But I will assume that the leaven is weak and could not raise the dough in the allotted time. I would advise adding a little yeast (literally 1g) at the kneading stage. The sourdough will give the dough its unique flavor, and the industrial yeast will spur the yeast from the sourdough and make the rise faster and more predictable.



Perhaps over time the leaven will become stronger and will be able to raise the dough quickly enough on its own. But this is not a fact. Maybe there is such a symbiosis that she will not become strong.

Finally managed to attach a photo!

And you can also ask - if the leaven is 10 days old - is it already possible to switch to the maintenance mode? And then in the 1-2-2 mode she is constantly hungry .. It reaches the peak in 4 hours and begins to fall off.