Baking in Zelmer 43z010

I bought a Zelmer bread maker, it looks like I'm the only one on the forum, maybe someone else has, how are the results? Mine seems to work well, there are no failures yet ...

Mom was given a selmer stove for her birthday, today she baked the first normal loaf of bread.

Everything worked out for me the first time, in principle, she even has heating on the dough mode, I have already baked so many things, and everything works out with cakes and rye.

now we are trying to bake butter with raisins while everything seems to be normal .... ugh ugh ugh ugh not to jinx it))))

Everything will be fine, in the heaped up main mode for 4 hours, but the temperature is equalized for 1 hour, and the kneading and baking itself goes like ours for 3 hours, so you can figure everything out, write questions, help, I already figured it out

I baked it with raisins, it turned out very tasty, though the crust is too ruddy next time I'll put a light crust =)
🔗

I can't properly perform bread, please tell me the recipe for white bread?

Vetal123, you first read about the correct formation of the kolobok, this is a common problem for beginners.

Homemade Bread Maker Baking Tutorial
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Mnu also has Zemler 43Z011 bread that is good and now I don't want to take the store

Hello everybody. I bought a Zelmer bread maker, but I just can't manage to bake at least one normal loaf. The dough rises, but does not turn red, does not have a lush structure, is heavy. Help me figure it out - I do everything strictly according to the instructions.
thanks in advance

So, Sue, welcome to the ranks of bakers and let's figure it out, I have been using this HP for almost a year and there have been no failures (at least due to HP) - what flour and yeast do you use? And what does it mean does not blush? And in general, please write to me the recipe for baking ...

Hello, thanks for your willingness to help. Here is the recipe for which I try to bake a loaf:
300 ml of water, 1 tbsp. l. rast. oil, 450g. sifted premium flour (from the supermarket), 1 tsp. Salt, 1.5 tsp. sugar, 0.5 tsp. dry yeast Pakmaya (Turkey). I use mode 1 (3 hours 35 minutes). The dough rises, but does not turn red, you have to grease with vegetable oil and add baking time manually (about 30 minutes.)

Sue, VERY little yeast, I also use Pakmaya - excellent yeast. Do so, for your amount of flour, take 1 whole + 1/2 teaspoon of yeast. This yeast is instant, that is, you need to pour liquid heated to 38C into a bucket of a bread machine, add yeast and sugar and let stand for 10 minutes (while sifting flour) Add flour, salt and oil on it and start kneading and watch the bun if the bun is liquid add 1-2 tables. tablespoons of flour (perhaps more flour will be needed, especially if you do not measure flour with scales).
the correct bun look here
https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=7271.0
Leave the mode the same.

Good evening, thanks for the advice. I tried it according to your advice and it turned out to be a wonderful loaf, only there was no golden brown crust on top, I had to brown it in the oven. Can you tell me what's the matter? I would be very glad to bake a full-fledged red bread. Thank you in advance.

Well, very good! The bread machine has a crust selection mode. maybe you have a light one. Choose medium or high setting and the crust will be crispy if you can always bake something using the bake setting.

Hello! I also have Zelmer. Great stove !! I took her Delongi from my mother for a week. There is no difference, even subjectively it seems to me that bread is suitable above mine and the standard program is shorter by half an hour.I absolutely love Zelmer !!! Everything is perfect from the first loaf. I took a special photo of my first bread 2 weeks ago, now I have tried almost all the recipes, not a single marriage or incident of some kind. Now I'm going to take out the poppy curl, for me this is the height of skill according to the fugaski recipe. !!!! I registered especially to write that Zelmer is an excellent stove.
I am attaching a photo-poppy curl and the very first bread according to the recipe from the attached instructions with seeds

Hi, the thing is, I already have the dark option selected. But still, the loaf turns out to be completely white, you have to bake for another 45 minutes. Maybe it's the recipe or the fact that I only grease the bread. butter 10 minutes before the end of the main baking. Maybe there is another method of greasing the bread, or you need to add something to the recipe. Thank you in advance.

Do not tell me how you achieve a red crust on top when baking a regular loaf.

I have an average crust, I never grease with anything and everything is fine, you cannot open the bread maker during baking, you can carefully grease it before baking! You break the temperature regime during baking and it is possible that the crust does not work out for this. Just try not opening the bread maker for the entire cycle and see what happens.

I totally agree. The instructions say that the last time you can open the oven is on the timer 1:30 or more (1: 35-1: 40). And during baking it is generally not recommended. In addition, if you understand the program, as far as I understand for the last 20 minutes it no longer bakes, but cools the bread. So it doesn't even make sense to lubricate 10 minutes before the end. I never smear anything either and I get a great crust on medium for the crust. My husband and I usually have a fight over the first bite with a big crispy crust. I smeared only the curl with what was left of the filling (milk with honey and poppy seeds), so it turned out to be almost brown and baked on the "dark" crust.

here I also came across a topic about a crust: https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=3980.0
but honestly, without any foil, I'm okay.

Hello everyone, yesterday I tried not to break the stove mode, I didn't even open it to grease, I chose the "dark crust" mode and got excellent pastries, but not a red crust - I attach a photo

The photo is not visible ... I still cannot understand what the red crust means? I have brown, from light to dark, it all depends on the regime and the amount of sugar (the more sugar, the darker the color).

Sue, how are you? All the same? Try to cover the HP with a towel from the middle of the cycle, as it picks up, remove it and look.

Hi, I bake bread very good, especially after adding yeast on your advice. Nowadays, there are practically no problems with baking. But, nevertheless, the brown crust does not work, you have to grease the butter after the baking process is complete and add time. This is the only way I get a brown crust. Thanks again for the advice to add yeast, I'll try a towel today.

Please tell me what the term "flour type 500 (or 550)" means, which appears in the instructions for the Zelmer 43Z011 bread maker.

In Russia, this is ordinary flour of the highest grade, but by the way, you'd better look into this topic, everything is about flour and not only there! https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=5064.0

Thanks for the tips, otherwise the forum is huge, you can't find it right away! It turns out that the instructions say a few words about these numbers, but in general terms ... I baked my first bread, following the advice of Admin - "for beginners". Long awaited quality check soon !!! Eh, I'm waiting - I can't wait until it gets cold. There is a superb smell in the room. I will think that the bread will be awesome too. The crust, however, is cracked and the "priest" is a little hard ... I want to learn how to bake sourdough rye bread without yeast.

The bread turned out, in my opinion, rather dense. But I liked it. The main thing is that it is edible. This fact makes me rejoice at the "first creation".

I ran dry baker's (granular) yeast. Maybe I had to activate them first in warm water? Tell me please. And then the bread was not fluffy at all.

attak, and what is written in the instructions for the yeast, I do not know what brand of yeast you use? If it is written to mix with flour, then pour them on top last, if you pour it with liquid and let it stand, then pour the heated liquid (water or milk) into the bucket of the bread maker, pour the yeast into the warm liquid, add sugar and while sifting the flour, let it stand, then flour and all other ingredients on top and start the program.

Thanks for your prompt help! Yeast is called baking dry active, manufacturer "Raspack". Method of preparation: scatter yeast evenly over the surface of water with a temperature of 35C to 38C, stand for 15 minutes, stir slowly until a homogeneous consistency is obtained.
If we proceed from the instructions for mixing yeast and your advice, then I need to throw them right into the water. But for me, the water poured into the bucket has a temperature of 20C-25C. It turns out that I am inconsistent with the instructions for using yeast. So I need to first "activate" them and only then pour them into the water. Yes? Should the sand be added to the water, rather than sprinkled on flour, to further activate the yeast?

Pour into a bucket, do not complicate the process! In 15 minutes, everything will just cool down to 20-25, I do just that, only with Pakmaya yeast. I pour it into a bucket, sprinkle yeast over the surface and sprinkle it with sugar on top, close the lid and while I sift the flour, everything has time to activate. Then I pour the flour into a bucket, on the flour everything else according to the recipe and turn on the kneading. There were no failures even once.

Electronic scales are available. And I definitely need a sieve, but for now I will do without it ... I want to use honey instead of granulated sugar. Should it also be put into the water with yeast or is it "on top" for flour? Did you bake rye bread in Zelmera? And so I realized that it can be baked, but only with the addition of rye flour. Right? What programs do you use x / stove?

Just put a spoon on the flour, keep in mind that honey is sweeter than sugar, it needs one third less than sugar. I baked everything and rye too. It is better to bake rye using the dough and baking mode. For me personally, it works best like this: turn on the kneading in the dough mode, at the end of the kneading, stop the program and turn on the kneading again, it turns out 20 + 20 minutes of kneading (take into account the kolobok will be different, look at the topic of the rye kolobok) then I take out the spatula and level the kolobok in the form of HP and let it break until the end of the program. If it has risen a little, let it stand still (it will not rise higher than the edges of the bucket) and turn on the baking mode for an hour. Everything, the bread is ready, try the rye for the first time without anything from Gasha.

This time the bread turned out to be more voluminous, without breaks on the crust, evenly fried. But inside, in my opinion, it is still wet. I was told that the bread smells like yeast. The bread became drier the next day. I put it in a plastic bag and opened the "top" so the bread could breathe. By the way, when I baked bread for the first time, on the advice of Admin, I covered the bucket with a towel so that the ingredients would not fly out. I left the stove for a couple of minutes and saw how my towel also took part in the kneading. Fortunately, I made it on time. the towel took up a very small part of the dough.

I never smell of yeast ... but in general, what is the recipe for bread? Maybe there is a lot of yeast, maybe it makes sense to change the brand of yeast ... but in general, bread, especially wheat bread, is not usually damp .. this is more related to rye, where again the question is what recipe for bread did you take?

The bread recipe was taken from the Admin manual for beginners. Ie.
Wheat flour - 450 gr.,
Water - 270 ml,
Olive oil - 2 tbsp. l. \ 30 gr.
Salt - 8 gr.
Sugar - 27-30 grams
Active dry yeast - 4-5 grams, or 1.3 tsp.
For the last time I put a tablespoon (with a slide) of honey in the place of sugar. I have iodized salt. According to the recipe, it is coarsely ground.
Now I think the bread had normal moisture content. I just had to let him stand a little longer.
The first time the yeast started up 1 hour. l. But as I wrote above, my bread did not rise well, apparently due to under-activation of the yeast. Maybe that's why he smelled like yeast. Although I do not smell them (though I have a stuffy nose now, I hope I will recover soon). I would gladly not let them in at all, but for now it is necessary to "enter" into the processes occurring when baking bread. Put in the "eternal leaven" from Luke. I want to try sourdough bread without yeast. Tell me, please, I can (in principle) bake wheat (or rye) bread on "eternal leaven".
Eternal leaven composition: water, wheat flour

In principle, many people bake with sourdough, I really don't, my homemakers just don't like the taste of sourdough bread (they are sour). Therefore, it is better for you to turn to Temka for sourdough - they will prompt everything there.

Good afternoon everyone. The other day I bought ZELMER 43Z010 and immediately decided to try it. Before that, I thoroughly polished the forum and chose Yana's mustard-milk bread for the first bread. I put everything according to the recipe (on a 700 g loaf with liquid mustard). It came out so all evenly orange, beautiful. But my husband was eager to try and we cut him absolutely hot and there ..... a damp crumb. In general, when it dried up and I liked it, I liked the pleasant smell of mustard oil ... I think the reason is a little dampness inside or a little more liquid (although I measured everything with electronic scales and measuring spoons) or it was necessary to dilute the milk with water, and not bake it with pure milk. Tell me please. I'll post the photo a little later.

... and we cut it absolutely hot and there ..... a damp crumb. In general, when it dried up it became better and I liked the taste ...

You may well be thinking correctly. But I can tell that it is better to wait a little longer before starting to eat bread. Moreover, only baked (uncooled) bread is harmful. Why I don’t know exactly, but I’ve heard (read) more than once. I let my baked bread stand for more than an hour. I think that this is not enough.

attak, here everyone is basically like that. Cut and eat hot bread can't undesirable .. processes are still going on in it, it comes, it is better to wait until it cools completely (well, in an extreme case, cut off the crust - it is better to cut it with such ... a sawing knife, it does not jam the warm bread) Many breads fully reveal their taste only after cooling. If you want bread with a soft crust, wrap it in a towel, if it is crispy, leave it on the stand to cool. For this reason, I usually bake bread in the evening, and in the morning we already eat ...

It's great that there are many good people who are ready to help others! Thanks again for the advice on the crusts. I also bake bread in the evening. Today I put the bread on "eternal leaven" from Luke. Yesterday at night I soaked the woods, as they write smart books for fermentation. Soaking allows enzymes, lactobacilli and other friendly microorganisms to break down and neutralize phytic acid. Unneutralized phytic acid can combine in the intestine with calcium, magnesium, copper, iron, and especially zinc, and thus hinder their absorption. Therefore, a diet that includes the consumption of unfermented whole grains can lead to severe mineral deficiencies and bone loss.
For 30g. bran poured 160 ml of water until a very liquid state. Mixed it up. It was based on the recipe "Sourdough bread made from flour of the 1st grade (in KhP)" by Vladimir Vasilyevich. He made his own adjustments to it.
I took:
-350 gr. wheat flour c. from.
-10 Art. l. starter cultures (at the rate of 75 gr. flour + 75 ml. water)
-50 ml. water
-soaked bran (30 g dry bran + 160 ml water)
-1.5 tsp salt
-1 tbsp. l. Sahara
-2 tbsp. l. olive oil
For baking, I chose the SWEET program (the instructions say that it is for sweet sourdough dough). The time difference with the main program is -10 minutes. As I understand it, it should be practically invisible. Anyway. I decided to experiment.
During the first batch added + 2st. l. flour.During the second batch + 2st. l. flour. It turned out to be a lot because the dough, in addition to the main kolobok, was broken into several pieces. I had to add about 10-15 ml. water. Once again I was convinced that it is good when everything is started up as normal. Otherwise, after adding flour, you have to clean the stove.
The bread is brick-like. I got up very badly. The shape is not correct because the dough is not completely in the bucket. After reading the topics related to wheat bread with leaven, I came to the conclusion that 2 hours 50 minutes. very little. Better to do the batch first. Then wait for the n-th number of hours and only then bake. There is also a similar option in the "French" mode, 5 minutes before baking, turn off the cotton and continue proofing for another 1 hour. Then bake according to the "Baking" program for 60 minutes. I will try!
I can also make a comment about the leaven. It is written that she reaches her peak on the third day and you need to catch the moment. I didn't catch him. Just at that time I was in the clinic. When she came, she was already down. Maybe this fact also contributed.
And I will write more. The bread crust is gray. Roofing felts underdoed, roofing felts because of the bran.

This is my mustard bread. All so beautiful




and the middle disappointed

I let my baked bread stand for more than an hour. I think that this is not enough.

The bread is ready to eat when the inside temperature of the finished bread reaches room temperature.
Until that time, the final processes of its preparation take place in the bread, it is still "raw", therefore it happens to be too moist and tasteless.
Read about this in the Baking Basics section.

Admin, thanks for the advice, I will study it quietly.
KONFETKA, in your first photo the bread looks appetizing.

butter ... I think the reason is a little dampness inside or a little more liquid (although I measured everything with electronic scales and measuring spoons) or it was necessary to dilute the milk with water, and not to bake it with pure milk. Tell me please. I'll post the photo a little later.

KONFETKA, be guided by the bun! Everything can be measured exactly according to the recipe, but the result is not the same ... flour of different brands "takes" different amounts of liquid and even flour of the same brand may differ depending on the season, humidity can be higher and lower, with central heating (in winter) bread can be higher, in spring it is cool in apartments and it may take more time for proofing ... there are a lot of subtleties, look at the topic of forming the correct kolobok, no one will write or show it better and clearer than Admin.

Good day to all. I recently bought a ZELMER 43z011 bread maker. The instructions do not detail the programs (how long the program is, what actions it performs and how long). Maybe someone knows this, please share information. The advance is grateful.

Good day! To find out how long the program is, you need to cycle through all the programs using the Menu button. The indicator will indicate the time of the entire process. I will not write down each procedure in time, but I can advise you to turn on the cotton stove in a certain mode and follow which process takes how long. Baking, in my opinion, is the same in all modes - 1 hour. I baked on medium setting, but it doesn't seem to depend on the baking time.
In the 1st program, approximately: kneading No. 1 (10-15 minutes), washing (30-40 minutes), kneading No. 2 (15-20 minutes), lifting No. 1 (1-1.5 hours), scrolling the kneading blades (20-30 sec), baking (1 hour). The whole process takes 3 hours.
French and whole grain modes are similar, but longer.
Why are you interested in this question?

Thanks for the information. I have already figured out how long each program is. And I was interested because in many recipes (especially in sweet pastries, pies, rolls, etc.), it is recommended that the stuffed product be kept so that it would fit and put immediately on baking. And I don't see a single program that would bake right away, without mixing. Or maybe the programs can be suspended somehow, let us let them go for half an hour?

Clear.Bake only (program no. 8) - baking program (1 hour) ... You can remove the plug from the socket. I did this when I left the sourdough dough to rise. Even for the longest program, it did not have time to rise. He pulled out the plug for 1.10-1.15 (with safety net) before the end of the program, so as not to bake bread that did not rise well. Then, when the dough rose, I used the baking program described above.

Hello!
I want to ask experts. Is it possible to bake black bread in our stove?
Is it possible to "cheat" the stove?
Are you using the recipes from the instructions?
In general, the stove is good, but the top crust turns out to be thin and not crispy, is this normal? Someone like?

And yet - I was prompted here that it is better not to turn it on immediately after the ingredients are booked, but to wait, like in Panasonic, for 40 minutes, so that the products are heated to room temperature. temperature and "made friends" with each other. What do you think?
But, to be honest, I have not yet found "my" recipe, for some reason, during the kneading process, you always have to add flour, because the dough turns out to be liquid and the bun is not formed, although I add the ingredients strictly according to the instructions.