Baking in Gorenje BW900W

Now the quirk is different, it seems to me that the bread does not rise as it should .., it seems that it should be airier and more magnificent. I changed the flour .., I changed the tremors (dry), I tried the yeast for germination, it sprouts like that ..., but with the second batch, the bread, or rather the bun, does not double at all ..., it’s good if it became 1 times larger. For HP, liquid ingredients are first put in, and then everything else. I put yeast on top of the flour, make a dimple on the top, put salt in the liquid at the beginning, where the sugar is. What is wrong?

Do you add water (or milk) warm? And it's better to pour sugar on yeast, they like to interact more together

Do you add water (or milk) warm? And it's better to pour sugar on yeast, they like to interact more together

Yes, yes, I heat water or milk, and then sooner - I try to load the ingredients into them so that it doesn’t get cold, but I’ll take note of sugar for yeast! Thank you, I read that salt should be poured in the corners somehow .., I've sprinkled it in the corners in liquid and in the corners in flour, does the thread depend on this?

Salt can be put into water, if the yeast is dry. I have been baking bread for a long time using pressed yeast, where the laying goes a little differently. I have tried a lot of dry yeast, the saf-moment is probably the most successful.

You just need to let it stand after the second batch and the last workout. I sometimes pause or just bake not on the main program, but in French or on the one where the program lasts more than 3 hours, closer to four.
Dry yeast saf-moment is the best for me, the order of packing and mixing, in my opinion, does not affect anything.
Pressed yeast is usually just crumbled into flour, if not laziness, then I mix it into crumb with flour. And I repeat, on the topic of sugar and salt in different corners or pour sugar on yeast, I don't bother at all.
It's just that the dough should stand well, watch it, in time everything will come.
Good luck!

I am off my feet in search of compressed yeast! In stores, the sellers look at me as if I asked them: what year is it? Everywhere there is only dry yeast, but they say that the taste is different on the living and the dough rises better ... how I want that my bread rested its top against the window. ...

You just need to let it stand after the second batch and the last workout. I sometimes pause or just bake not on the main program, but in French or on the one where the program lasts more than 3 hours, closer to four.

In this HP, I did not find a pause, there is only a stop and a start, I baked both on the main one and on the French one, I still don't really want to grow

In this HP, I did not find a pause, there is only a stop and a start, I baked both on the main one and on the French one, I still don't really want to grow

Is there a separate Baking program? After kneading, you can turn off the program altogether, and after lifting, start Baking.

Is there a separate Baking program? After kneading, you can turn off the program altogether, and after lifting, start Baking.

Yes, yes, there is a program number 12 called Baking.

[luxury]

Before baking, I just took out the plug from the outlet and left it for 10-20 minutes, then turned it on again and the program continued to work, for more than 20 minutes if I leave it then the program is reset. We have pressed yeast only on the market and in Auchan, I buy only in Auchan, they are called luxury, very good. I breed yeast in warm milk or water with sugar and pour it into a bucket, on top of flour, then butter and salt.

So so so, in Auchan it will be necessary to look! The elephant, as they say, did not notice, thanks for the tip! Which department will you need to run to? Where are they hiding them there?

Next to mayonnaise, we usually lie in a very inconspicuous small box. I circled the store for a long time, until the sellers poked my nose, you won't find if, then just catch the seller and ask

Well, thank you! Tomorrow, that is, today I’ll go and circle for yeast!

By the way, I buy packs of five or six, one in a bag and in the refrigerator, and the rest in the freezer. When the refrigerator runs out, I take it out of the freezer in the evening and put it in the refrigerator in a bag, they slowly defrost there and do not float.

Valuable information, thanks! I will do the same!

And my beauty on sick leave The pin on which the stirrer is held fell out. I ordered a new bucket - they said to wait one and a half to two months
I like her, a good obedient girl, she works every day, bakes white bread and kneads the dough. I am without her already without hands

And I bought a new one and one more want

And we do not have such people. I am very happy with my HP, the other is not yet hot, which is completely unusual for me

I am small Rolsen RBM-530 I am very pleased, she does not have a window on the lid and the bread is very beautiful, with a uniform color both on top and on the sides, and the size is very suitable for us.

Ira, I don't have any problems with the color of the crust in Gorenye, there are no dances with tambourines, apparently, that's why I don't want a new one
Rohlsen is a cute little girl But I haven't met them in Ukraine either

[luxury]

Before baking, I just took out the plug from the outlet and left it for 10-20 minutes, then turned it on again and the program continued to work, for more than 20 minutes if I leave it then the program is reset. We have pressed yeast only on the market and in Auchan, I buy only in Auchan, they are called luxury, very good. I breed yeast in warm milk or water with sugar and pour it into a bucket, on top of flour, then butter and salt.

Apparently, and so it is possible, if you do not miss it and turn it on in time)))
I also take Lux yeast, I used to grind it with sugar and all that, now I just grind it with flour right in a bucket, it turned out that this is enough for a bread dough, and I just haven't baked baking for a long time.
Irish, and you have such a burning, right?

Apparently, and so it is possible, if you do not miss it and turn it on in time)))
I also take Lux yeast, I used to grind it with sugar and all that, now I just grind it with flour right in a bucket, it turned out that this is enough for a bread dough, and I just haven't baked baking for a long time.
Irish, and you have such a burning, right?

Lizochka, burning is my first stove, which I bought back in 2011. A year later, I wanted a new programmable stove with bells and whistles and bought a mold stler, but the whole batch turned out to be defective and the money was returned to me. Then I bought a baby Rolsen and I'm happy with her, but I still want a programmable one, in the spring I will probably still buy a new stove from Brand ...

And I used to stir live yeast with sugar or honey in warm milk or water even before the oven appeared, I often baked pies before ...
I don’t know, I like it that way and the result is always good.

Ir, do you often bake with leaven?

Yes, I used to be engaged in various leavens, it was very interesting to me, now I don't have them, during the summer everyone died because there was a lot of work, and I also eat bread better in winter.

I finally bought live yeast! And immediately into battle! I wanted to make mustard-milk bread according to Yana's recipe. I had already cooked it with dry yeast, I thought that it would jump out of the bucket on the living, but I did not guess that I wouldn’t take it right. I did the same as vernisag said, I diluted the yeast in warm milk with sugar, then all this in a bucket, then flour, poured butter from different sides, and put salt into the dimple above. Dry yeast according to the recipe needs 1 tsp, I read in a book that 1 tsp. dry is 3/4 tsp. alive, well she did. And also what, sugar in milk should be completely dissolved? Is the yeast completely alive too? Tell the girls what are my flaws?

Live pressed yeast should be put at the rate of 2 g of yeast per 100 g of flour.

Live pressed yeast should be put at the rate of 2 g of yeast per 100 g of flour.

True? how to calculate these grams? Put electronic scales on? Or put them in a teaspoon that comes with HP? I measured everything with such a spoon

Oooh .... I add 12gr of live yeast to 500g of flour (if ordinary bread), but in this oven I baked only 350g of flour and 7-8g of yeast, I weigh it only on an electronic scale

7-8 grams ... yeah, this is clearly not my 3/4 teaspoon .... well, I'll learn from my mistakes ..

7-8 grams ... yeah, this is clearly not my 3/4 teaspoon .... well, I'll learn from my mistakes ..

Don't worry, be sure to learn! Better yet, look at the Admin topics about bread, kneading in HP, what affects what in the dough, about the proportions of flour-liquid. Everything is very clear, accessible and essentially written!

Several times I read everything there, I look at the koloboks, my kolobok also seems to be normal, but not as smooth and flawless as Admin's, and of course the dough does not fit that way

Don't worry, everything will work out, for two weeks nothing worked at all, I thought the stove was defective, it turned out that I just had to buy the scales ...

Oooh .... I add 12gr of live yeast to 500g of flour (if ordinary bread), but in this oven I baked only 350g of flour and 7-8g of yeast, I weigh it only on an electronic scale

And I put on. 500 g flour 10 g live yeast. I don't even weigh it, but I cut it off by eye, maybe I already know about a piece of 10 grams)
And I do not dilute anything. I just crumble it into flour from the top and that's it, and always excellent bread comes out)

Marus, and I weigh everything (although the eye is also good) and always, I already have a habit that cannot be taken away ... Even if I cook pasta in a cartoon, I weigh it too much (1 glass of water per 100g of horns)

I, too, measure everything by weights and spoons, only so far it's all the same as an inept

And I put on. 500 g flour 10 g live yeast. I don't even weigh it, but I cut it off by eye, maybe I already know about a piece of 10 grams)
And I do not dilute anything. I just crumble it into flour from the top and that's it, and always excellent bread comes out)

Sister!)))

Sister!)))

Bookmark anyhow, making up by eye ... if you think this is good advice for beginners ... advise further ...
And I ...

Bookmark anyhow, making up by eye ... if you think this is good advice for beginners ... advise further ...
And I ...

Irish, we are such Krutikov bakers that we can already by eye, although I measure everything anyway, because the scales are nearby and a habit, but I cut everything off clearly, the eye is already trained, I just weigh it by inertia)))

Irishka, well, do not swear) I also weigh a mustache, only I put yeast on my eye))

My husband and I bought a Gorenje BM 900 W bread maker for the New Year! Here is the second time I bake - everything is fine! My husband and I are very happy.

Dear forum users! Tell me, I have had Gorenje BM 900 W for 3 or 4 years already, at first they baked constantly, then for a year and a half it stood without use, but since September 2013 I have been using it again. Three months without complaints, EVERY time using the same recipe you get an excellent bread. And then suddenly, once - and stopped working. and for 2 months now, each time it rises and falls, when it already begins to bake. And I tried different flour and tried different yeast - nothing And 2 times in general there were bricks - in general, everything baked at the bottom of the form and did not rise a bit, as a result, bricks came out 5-7 cm in height.
During these 2 months, only 2 times it turned out good bread (((

The question is - can something break in the bread maker to affect baking in such a way?

and for 2 months now, each time it rises and falls, when it already begins to bake.
The question is - can something break in the bread maker to affect baking in such a way?

We start from here:
The bread rises, but falls inward. Causes. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.0
The bread did not work out again, I did everything strictly according to the recipe. What can be wrong? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0

If it doesn't help, then the bread maker is to blame!

[Milk bread]

It turns out that she kneads the dough normally, the temperature on the proofer is normal, the dough rises, and something happens during baking ...?
Or maybe something is wrong with the recipe or with yeast
Try to cook according to this recipe, if it doesn't work out, then you need to carry it for repair.

Milk bread

flour - 350g
milk - 250ml
cl oil - 15-20g
sugar - 1 tbsp
salt - 3 / 4h l
yeast - 1h l
(saf moment)

[Admin]

Admin, so it's still a bread maker
using the flour that I used to make - it doesn't work, I bought 2 or 3 packs of other good flour producers - also unsuccessfully. Yeast always used Saf-Moment, when it stopped working, I first tried several new packages of the same Saf-Moment, bought in different stores and with different release dates. Unsuccessfully (I bought all the fast-acting yeast that I found - Lvivske drijzhi, Eco, Dr. Oetker - on the last ones - bread turned out twice.
In terms of liquid, I always brought it to a kolobok.
In general, I did everything as before, but unfortunately it stopped working

Do not be discouraged, then take the stove for repair, let them take a look. Maybe it will be repaired and it will continue to work for you for many more years.

[vernisag]

vernisag,
I did it all the time according to this recipe:
320 ml warm milk
450 - 500 g of flour (I add some flour into the mold already during kneading, if there was enough flour to make a bun)
1 tsp Sahara
1 tsp salt
3 tbsp. l. sunflower oil
1 tsp yeast

I heat the milk so that it is a little warm, then pour about 30-40 ml into a glass and pour the yeast into it. The rest of the milk is in the mold, all the other ingredients are there - salt and sugar in milk, then butter, then sifted flour. Then there milk with yeast and turn it on. If the kneading and flour is not enough, then I add more. Everything turned out fine. And then the problems began - after the last batch it rises, but not enough, not like before, and then when it starts to bake, the middle falls So it's a shame, so used to delicious bread
I wrote about flour and yeast in a previous comment.

[vernisag]

vernisag, oh, I'll probably have to carry

And you have this?


I can't get bread from 500g of flour in it
From 350 g only, even from 400 g bread rests on the lid ...

[vernisag]

vernisag, yes, such. Well, I throw in 2 and a half cups, which are included with her - do they contain 200 grams each? and then I usually add another 1/3 of the glass to the kolobok. I rested against the lid (when I still got bread), but only 2 or 3 times
I went and found the recipe that I was doing - everything is exactly as I wrote, otherwise I have already learned it

I ALWAYS did it on the same program - 2 - French, the mass always costs 900, and the crust is Dark, the time is 3:50