Bread Maker Redmond 1906 (with "yogurt" setting)

Do muffin recipes usually contain yeast?
Maybe there are typos too ... Unfortunately, I am not at all experienced bread-and-stuff-baking, I cannot help

there are yeast cupcakes, I opened the kulin. books - all dough and with proofing. In the prog cake, kneading takes only 5 minutes. Maybe it's better to bake yeast-free muffins? And the chocolate pieces won't scratch the bucket? And the cooks from Redmond - for soap, they ruined such a beautiful book.

Girls, recipe 3 ... 800g flour ... the form is almost completely filled. The program "cake", interfered for 5 minutes, nothing stirred and the tendens turned on, baking started or what? Will you still be mixing the products?

In rbshem, I turned off the hp, after 15 minutes I set the "quick baking" program, mixed everything well, drilled a little water, then a little flour ... now the bread rested against the lid))) 800g is a lot for this hp.
Let's see what happens at the exit.

Heh heh

What happened?

I wanted to insert a photo from my phone, I could not, in the evening I will get to my computer.
In general, it turned out above the form, rested against the lid, baked well inside and tasted normal. Of course the chocolate melted and colored the crumb slightly.
As a result, I concluded that 800 g is clearly a lot for this hp, if you do it according to this recipe you need to reduce the amount of ingredients and bake on the "quick bake" program (I mixed the hp all well, I helped with a spoon at first, I was afraid that it would not mix. Maybe the "classic bread" program will do).

Does it taste like sweet?

Yes, sweet, I put almost all of the chocolate bar.
This is how he got up, later he even rested against the glass:


This is how the bread became higher than the mold:


This is how it comes out:



This is how it looks in section (hot cut):

[Ir_kiska]

Ir_kiska, I previously wrote that 800gr is a lot, but your experience is remembered better, now you will not forget. And the program Fast baking - how quickly does the kneading last and is there a proofing after kneading?

))) Yes, I read your post, and I remembered about it only when I filled out the form)) ...
Kneading min 20, then probably proofing (how many mines did not detect), then again interferes, gives a signal for ext. add. ingredients, more proofing and baking for about an hour.

Can you please tell me how you are doing with the crust? Is it fried or not? And then something we have it is light, regardless of which mode to choose (light, medium or dark)

Does the crust appear on top due to the temperature of the mold, or should there be a fan in the lid to bring up the temperature?

[Skilur]

Skilur, the top crust is light, yes. There are no heating elements in the lid, therefore.

Now I always put on a dark crust, it bakes better this way.

Greetings! also got HP! I tried the classic and my own modification of oat bread (a variation of the Finnish oat and multigrain from Admin). It turns out)). But there are vague doubts about whether the main mode is short? In other HPs it seems longer than 3 hours. And in our 2:50 ...

yes, also, French mode 3:30, in some until 6:00

again a question)). Did the French do anything? as it turns out? what recipe? Respond!

[yulichka2014]

yulichka2014, congratulations on your purchase, let it serve for a long time. At first, I also thought that the programs were short. But now I don't bother, I like the result. If the crust needs to be darker, then I put it on the grill in the microwave for 2-3 minutes, it turns out like a store, here on the forum I found some advice, I liked it.

Thank you!) And what about French?)) And for 500 grams of flour, only 2/3 of the form comes out, and many here just climb out .. What yeast do you put?

[yulichka2014]

yulichka2014, in French once baked something, I don't even remember.Maybe someone else will tell you. I bake from 400 grams of flour, Very simple bread for every day, I add dill from my heart. Pakmaya yeast at the moment. But I take any that are fresher and cheaper. ... I took fresh ones, but it's easier for me with dry ones.

Made French! Hurrah!

I'm trying to insert a photo

[yulichka2014]

yulichka2014, and how did you make the crust?

French mode, 750 gr, medium crust. Regular French recipe. Only I added flour in the process (the rules of the kolobok ..), apparently it is damp. Saf yeast moment.

And this is my everyday bread: rye-wheat according to the recipe from the forum

Yesterday I baked mannik and millet-rye bread in parallel in two x / ovens. I measured the ingredients, measured it out for one, then for the other, and I understand that I put the baking powder in the flour, measured for bread. I decided to leave it as it is, added everything else, including yeast. The top was torn apart, but the bread turned out to be tastier than when on yeast alone. Maybe a new recipe turned out?

Also French with bran. Well, the crumb is very fluffy, crumbles. Too much water?

[Eline]

Eline, but share the recipe!) beautiful smooth bread

[yulichka2014]

yulichka2014, bread - just super, we love it with the whole family, and with soup, and with fish, and with butter and tea))

put in turn:
- 320 ml of liquid (for example, 200 ml of kefir / fermented baked milk / unsweetened yogurt and 120 water)
- 3 tbsp. l. olive oil
- 1.5 tbsp. l. sugar (sometimes replacing with molasses)
- 1.5 tsp. salt
- dry herbs to taste
- 300 gr wheat flour
- 200 gr rye flour
- 1.5 tsp. dry yeast

Setting: whole grain, 750 g, dark crust

I found the recipe on the forum, whose, unfortunately, I don’t know, but every time I thank! ))

[Eline]

Eline, Thank you))

Please tell me, the crumb is too soft, does not cut, falls off the crust, more at the top, the roof sometimes rises to the window, then falls. What so much? Water? Yeast? I bake in French or whole grain setting. According to the recipe from the book, French bread, but I add a little bran, respectively, I slightly reduce the flour

yulichka2014, bread is just super, we love it with the whole family, and with soup, and with fish, and with butter and tea))

put in turn:
- 320 ml of liquid (for example, 200 ml of kefir / fermented baked milk / unsweetened yogurt and 120 water)
- 3 tbsp. l. olive oil
- 1.5 tbsp. l. sugar (sometimes replacing with molasses)
- 1.5 tsp. salt
- dry herbs to taste
- 300 gr wheat flour
- 200 gr rye flour
- 1.5 tsp. dry yeast

Setting: whole grain, 750 g, dark crust

Why is the Whole Grain program, and not the main one?

Because with rye flour

Because with rye flour

With rye, you can also on the Main

And I took the recipe from the forum, which offered such a regime. And I also read that with rye flour the dough rises heavier, And this mode can be longer)) in general, I have not tried it on a classic oven

It is easy to bake white bread in our HB, but with rye, which is beautiful and, most importantly, tasty, you have to try. In general, I'm in search, I've tried a lot already, but so far ... I tried to bake it in 1907, the result is excellent, the recipe was simple from the book, the program was gluten-free. 1907 has a program and Rye. In general, I am inclined that 1906 is not for rye. Which is why I asked why Whole Grain, you thought with "knowing things."

Tatyana, according to this recipe I always get delicious bread and a beautiful one. But the gluten-free from the recipe book was all fed to the pigeons ...

Tatyana, according to this recipe I always get delicious bread and a beautiful one. But the gluten-free from the recipe book was all fed to the pigeons ...

Gluten free program, no prescription

[gluten free]

Tatyana, according to this recipe I always get delicious bread and a beautiful one. And here gluten free from the recipe book they fed all the pigeons ...

Gluten-free bread means the absence of gluten in the dough bread, and therefore no wheat flour in general.
If so, then other gluten-free flours (rice, corn, etc.) are very difficult flours to bake. Bread with such flour cannot be kneaded for a long time, and it is no longer yeast (which has a long proofing period) that is used here, but a baking powder for dough with a short proofing period and baking immediately.
Then the bread will turn out to be both soft and edible, and it will rise. But such bread may not be stored for a long time.
We need specials. recipes for gluten free bread.
Look at here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=252.0

Tatiana, Admin, now I remember that I didn't have baking powder available then! The recipe book for the oven contains gluten-free bread with rice flour and 100 grams of rye.
I don’t really need gluten-free bread, but it looks delicious in the photo.

I do not argue that bread can be beautiful! But you need to learn how to bake it, since neither rice nor rye have gluten.
Try and dare

Today I joined the community of bakers. I bought 2 Redmond 1906 stoves, one for my mother, the other for my wife. I decided to check the device myself, I bought a ready-made baking mixture to eliminate the human factor. Added saf-moment yeast. Everything turned out as it should, delicious and beautiful!
The stove came out inexpensively: at 4300 apiece.

Finally, I also bought this wonderful bread machine! .. at a wonderful price for 3600 !! Girls, tell me, did anyone make yogurt in it from dry bacteria .. I didn't get the first bread, due to the fact that I used Pakmai yeast ... and they must first be dissolved in water, which means we pour vegetable oil on flour in the last queue ... the bread turned out wonderful ... tall and not empty ..

Mother-in-law tried my Borodino bread and said that she also needed such an oven. Now we have three!

I made yogurt, kefir and cottage cheese from dry starter cultures, everything turns out fine. And bread always comes out, but not according to the recipes from the book, although it is she who is praised, but I had punctures, where there is more than 600 grams of flour or more, HP does not interfere.

Half an hour ago I put bread with 800 g of flour. And exactly, flour is not mixed from above. What to do, start anew?

I stopped, stirred with a spatula myself and started again. but I no longer bake recipes with such a quantity of flour, the bread rests against the lid, it turns out huge, uncomfortable. 500-550 - optimal

Hello again! For some time now, my bread with darnytskyi (the one with rye flour) began to fall off - a crater about 4 cm deep, although at first everything worked out fine, the only difference was in the height of the bread, and the crust was always round. And now it will either fall through a crater, or a hole inside. I experimented both with liquid (pouring a little less, the bun turned out to be bad - I added water again in the process), and with yeast (I tried different companies, quantity). Taste and texture are normal, but why does it fall off? Only from wheat flour, bread is in shape.
I took a bakery in an Eldorado store at a good price, 4600 in my opinion .. And recently, when wiping the lid, I easily and naturally erased the redmond inscription, as if it had been written with oil eyeliner. And then there are these failures with bread ... It confused me - what if it was a fake? Has anyone had this?

I suffered the same with wheat-rye, for today I got up on the "level" with a ripe dough, I have not yet reached the leaven. So I tried 50x50 (rye + millet) plus ripe from the refrigerator, on the first program and the result is excellent. Bread with a convex roof, fine-pored, I put a dark crust, I think I will dwell on this result for now. Try it too. The site has self-leavened bread on ripe dough. Make the dough according to the recipe and in the refrigerator, and after 12 hours bake according to your recipe plus from the cold, I add butter and sugar to the second batch, as I take away a piece again.