Gasha
Quote: Lisss's

that after the bread machine, I caazza, you can cool without a towel .. it's not an oven, the crust is children's .. what do you think?

I think beginners are better off developing the right habits !!! Otherwise he will forget the bread uncovered on the wire rack for the night, and in the morning there will be a crouton !!!
IRR
Girls, let's like I'm for fluff (otherwise somehow ... no orgasm)
Baking in the Bork bread maker

Girls, my dear, thank you that we have you,

Look what kind of bread I got



and this is all thanks to your advice

and now tomorrow I will bake rye. Probably to Vanya I'll go to the topic that invited me 28 times. But what I'm trying to do I will think for another night
Pushinka80
Nooooooooo ... girls ... don't need Pushinka ...
I'm on my own ...
Bread mortality ...
Like a timer squeaked that USYO ... I immediately got it out ...
I took a picture and ran away on business ...
She returned ...
I spread ...

This is it in the window
Baking in the Bork bread maker

This is it immediately after the readiness timer report
Baking in the Bork bread maker

And this is my handsome, already extracted ...
Baking in the Bork bread maker
Girls ... THANK YOU again ...
I really adore you ...
Pushinka80
Girls, good morning!
Here is a cutaway bread ...
I just couldn't catch the light falling well ...

Baking in the Bork bread maker
Baking in the Bork bread maker
Baking in the Bork bread maker

By the way, inside the screw is somehow strangely stuck ... I barely pulled it out ... so the middle does not look very aesthetically pleasing ...
I have not tried bread ...
But the little guy liked it ... and the spouse took half the loaf to the dacha ...
Means "good boots, we must take"
Gasha
Yul, read about the shoulder blade here

We all, basically, after the second kneading, pull out the spatula from the bucket, without turning off the program, during a pause. Then we put the bun back into the bucket and the program goes on. You can pull out the scapula with a wire hook, it is not difficult to make ...

Baking in the Bork bread maker

But the first option is better ... IMHO

By the way, it is convenient to rinse the opening of the scapula with a mascara brush
Pushinka80
Thank you Gal!
I have such a hook ... it remains to calculate the time when the second batch is over ...

From my bread there is only one small crust left ...
I went to put a new bread in again ...

The question arose ... can you add milk or water instead of kefir?

Py. Sy. And what about the first 2 brushes? and the first one does not seem to be a brush at all
Gasha
Quote: Pushinka80


The question arose ... can you add milk or water instead of kefir?

Py. Sy. And what about the first 2 brushes? and the first one does not seem to be a brush at all

Can...

The first is a blade inserted into the handle for convenience. When bread is baked in the oven, the roof is sometimes cut into it ... The second is a brush, it is smeared with a dome of bread before baking for beauty ... While it is still too early for you to use this, until you master the basics ...
Omela
Quote: Pushinka80

The question arose ... can you add milk or water instead of kefir?
You can add anything you want, focusing on your taste. The main thing is not to forget about the bun.

As for the scapula, I never pull it out. Since I tried it several times, as a result, the bread firmly sticks to the screw and it is very difficult to peel it off. And the scapula can be crocheted very well. You just need to do this as soon as you get the bread from the HP.
Pushinka80
Reporting ...
I baked some bread ... it turned out almost the same as yesterday ...
Today, the truth is 2 centimeters lower ...
I didn't add butter, because I used it all yesterday ... maybe because of this it turned out a little lower ...

After the second batch, I pulled out a spatula ...
In the container, it stuck to the plug quite well ... barely tore it off ...

Instead of kefir, I added 200 ml of milk and 100 water (the kefir was all gone yesterday) ...
Gasha
Yul, and what was the bun?
Pushinka80
Quote: Gasha

Yul, and what was the bun?

The gingerbread man was pretty ... like a gingerbread man ... there was no extra dough left on the walls ... the gingerbread man mixed everything into himself ...
I have a clever bun ...
Gasha
Did you touch the bun with your fingers? Did it look like an earlobe? Was the dough soft or tight? Instead of sl. butter had to be added rast., that's why I'm asking that the total amount of liquid you have decreased ... Therefore, the bread turned out lower.
Pushinka80
Quote: Gasha

Did you touch the bun with your fingers? Did it look like an earlobe? Was the dough soft or tight?
Well, when I pulled out the spatula ... the dough from the screw got stuck ... a little stuck to my fingers ... but I threw it back ...
You gag ... I can't say that ... looks like an earlobe or not ...
Well, I can't say about tight and soft either ... Probably there is no experience in determining ...

And that something went wrong with me?
Omela
Quote: Pushinka80

And that something went wrong with me?
Pushinka80, Not what she said Gasha - if the butter was removed, there was less liquid, the bun was tighter, the bread rose worse. It was then necessary to put less flour or to compensate with vegetable oil. When will we start to read the theory ???
Pushinka80
Quote: Omela

Pushinka80, Not what she said Gasha - if the butter was removed, there was less liquid, the bun was tighter, the bread rose worse. It was then necessary to put less flour or to compensate with vegetable oil. When will we start to read the theory ???

Mistletoe ... read to me ... don't read ... everything will flow quickly ...
That's when practical experience feeds all this ... then YESAAAAAA ... the material is assimilated ...

do not swear at me girls !!!
I've been sitting at home for 4 years ... I'm a little dull
Gasha
That's when practical experience feeds all this ...

Fueled by what? If you don't want to read, then there will be nothing to feed on ... After all, you will not even be able to draw the correct conclusions from your practice - why it happened, and how to do better next time ...
Lisss's
Fluff, I give a competent conclusion - with your number of baked loaves, you can already read the theory !! there is already something to feed on!
Pushinka80
Quote: Gasha

Fueled by what? If you don't want to read, then there will be nothing to feed on ... After all, you will not even be able to draw the correct conclusions from your practice - why it happened, and how to do better next time ...
I mean what I read ... and I don't understand a lot ... because I've never come across this ...

I will read ...
Poke like a kitten ...

Girls ... how do you store bread in the refrigerator or just in the bread box?
In a package or something else?
Gasha
Yulyash, everyone came to this site like that ... and a lot was not clear, and they had never done anything like that ... and their head was swollen ...

About poking ... Read the first post of this topic

And on page 19 of this topic, both me and Mistletoe have already poked you many times ...

It is better to ask questions that arise in the course of reading-teaching in the relevant topics ... although, for sure, such questions have already been asked, and an answer was given to them, you just need to read the whole topic ...

That's about that How to store bread correctly

Enjoy reading!

Omela
Pushinka80, you can navigate by the main page of the forum (all topics are here):

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf

Quote: Pushinka80

Usually, somehow there is a button to see new messages ...
To view unread messages, you need to click on the mysterious book H

Baking in the Bork bread makerwhich is next to your avatar in the upper right corner of the page.
Gasha
Yul, links to the latest answers in the topics - in the right vertical column of the page

Main topic for communication: "What have you got? ..."

Pushinka80
Thanks ... girls ...

And today I used HP to knead dough for charlotte ... 30 minutes were mixed and I turned it off ...
Charlotte is already baked in the oven ...
swetlanakuz
Hello! I am a beginner, I also recently bought a BORK X500, baked 4 loaves, everyone has a village and a hat has failed, I am in a trance! What is the reason? The last time I watched a kolobok, the kolobok was good, but the hat still failed, what is the reason?
Gasha
swetlanakuz, good day! Welcome to our forum! Write, pozh, the recipe by which you baked bread ...
Musha
Hello everyone! I want to try Bork's recipe for oat bread. Who can bake already, are there any tricks?
Musha
Question: pour oatmeal immediately on top of everything or then on the second batch?
Pushinka80
I did it according to Borkovsky's recipe ... I poured it on top ... the bread didn't rise and was damp inside.
Omela
Quote: Musha

Question: pour oatmeal immediately on top of everything or then on the second batch?
You need to fall asleep immediately. If this is ordinary rolled oats, then you can pre-fill it with water from the total amount.
Musha
I'm all on the run! Already deposited! I waited until everything was mixed until smooth without oatmeal and then I poured it. I have ordinary rolled oats. I look like the dough has risen. I will report the result!
Musha
I'll try the cupcake tomorrow! According to Borka's recipe, 1/2 cup of raisins is not too much and what else can you put? In the evening I'll go on a visit here and treat you!
Omela
Musha , I do not like to bake muffins in HP. The amount of raisins depends on your taste and the amount of flour in the recipe. We have a special topic Cupcakes in HP... There are already proven recipes.
swetlanakuz
Hurrah!!! Finally, I got a funky bread !!! Only now I can't insert a photo. I looked at your link, I did not find it. How to do it?
swetlanakuz
Baking in the Bork bread maker
swetlanakuz
Thank you. Now I would like to try to bake bread with rye flour. Please tell me the best and most tested recipe that will definitely work out and like it.
Omela
swetlanakuz , how can this be suggested if we do not know your tastes and preferences? It's up to you to choose. And for starters and material to master the theoretical part !!!
That way: RYE TIPS.
Omela
swetlanakuz , here is a proven recipe for our HP: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=94522.0... The only thing is that the author has not appeared on the forum for a long time.
swetlanakuz
Thank you very much, tomorrow I will definitely try to bake it, I will write how it works. Only I don't have malt. What can replace it?
Omela
You can replace malt with dry kvass or take a recipe without malt: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=596.0
Musha
Hello! I bake rye bread according to Borka's recipe. Everything was great until the baking stage, the bread fell out. The most offensive thing is that I put a large portion and was going to take it to the dacha. What's wrong?
Admin
Quote: Musha

Hello! I bake rye bread according to Borka's recipe. Everything was great until the baking stage, the bread fell out. The most offensive thing is that I put a large portion and was going to take it to the dacha. What's wrong?

The answer is here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.0
Musha
Admin, thank you! schA will bake and I will study the insides. Damn, but everything is according to the recipe, the bloodlust of the author of these books for HB
Admin
Quote: Musha

Admin, thank you! schA will bake and I will study the insides. Damn, but everything is according to the recipe, the bloodlust of the author of these books for HB

You don't need to thirst for blood! It is necessary to work with these topics. Parting words and wishes for a BAKING BREAKER https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=136950.0
Musha
Here I am not an attentive goat, sugar was needed 1/2 tsp, but I kiss! Judging by the description, the point is in it, since the bread itself turned out to be edible. I apologize wildly to the authors of the book for HB!
Since I can't stay without bread now, I put a simple white one. So I think, if I throw a raisin on a call - won't spoil it?
Admin
Quote: Musha

Here I am not an attentive goat, sugar was needed 1/2 tsp, but I kiss! Judging by the description, the point is in it, since the bread itself turned out to be edible.

An extra half spoonful of sugar will not damage the dough and bread in any way, it's not about it!
But you stubbornly talk "quietly to yourself", not paying attention to the links that are given to you to help
Musha
Admin, exactly from the link to the reasons, I made a conclusion about the amount of sugar. Where they send me, there I go.
Musha
I want to try bread with raisins, honey is used according to Bork's recipe. What is the consistency of honey?
Admin
Quote: Musha

I want to try bread with raisins, honey is used according to Bork's recipe. What is the consistency of honey?

Any! Honey still dissolves when heated! Watch out for the kolobok
But if the honey is not cut in a lump, then you need to warm it up a little
Musha
Thank you! I melted some honey in a steam bath.
Musha
Well, my bread with cinnamon and raisins is baked! I actually added half a glass of flour for a good kolobok. The recipe suggested the "quick bake" or "sweet bake" mode. I chose butter, because it takes longer, probably it was better to bake in the main mode. A little underdone. Can bread be saved? For example, in the microwave or oven ...

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