Scarlett Bread Maker

Ol, you can buy a scarlet. They found the pastries in it - a very fine loaf from 500 to 700gr.

Strange, but I have a Baking program (12 is in progress) .....

I don't understand ... Okay, the first bread ... I tried the second time today, I put everything down to the nearest gram and still, while the dough is on the rise, one side rises higher, the other lower ... And when it starts to bake it will be again lopsided ... What's the matter? In the stove?

What's the matter? In the stove?

This is already strange. Maybe you lift the lid all the time? Maybe the lid doesn't fit snugly? By the way, when I asked here why the window was fogging up all the time, they answered me:

This is normal. The presence of condensation indicates good sealing of the lid.

So check

This is already strange. Maybe you lift the lid all the time? Maybe the lid doesn't fit snugly? By the way, when I asked here why the window was fogging up all the time, they answered me:

So check

My window fogs up when the batch is in progress. I often lift the lid when it kneads, and when it’s on the rise, does it make sense to lift it? how tight should the lid be? I just close and that's it, without pops, clicks, etc. ...

[IRR, ay !!!!!!]

how tight should the lid be? I just close and that's it, without pops, clicks, etc. ...

It's the same for me. Then I dont know...
Wait for the IRR, if she doesn't explain it, then I don't know.
IRR, ay !!!!!!

anyway, while the dough is on the rise, one side rises higher, the other lower ... And when it starts to bake it will be, it will turn out to be lopsided again ... What's the matter? In the stove?

Most likely because the loaf is small. The scapula is one, during kneading all the same, the dough will not lie evenly, this is especially noticeable with a small weight of the product (the bun knocks off to one side).
If I want a particularly even and beautiful roof, I level the top by hand after the last mixing, grease it with milk and sprinkle it with, for example, sesame seeds. On medium and large loaves, the roof is smoother.

[Anka)]

Anka),


my bread, there are no jambs, like ...
yeah, read it One, yes, this could be ... if you took a picture of your bread, and we would consider it, it would be easier to figure it out ... and so in words

Most likely because the loaf is small.

Nope, I’m 500 grams all the time. I bake (we don't eat bread. Almost) And everything works out.

Yes, nope, I’m 500 grams all the time. I bake (we don't eat bread. Almost) And everything works out.

one side rises above, the other below

And did not pay attention, all the time one side is lower or different?
1.if the same one can try to move the HP (the battery may be nearby, or vice versa, it shows through).
2. If different, you can try a little (half a spoon literally) less water, the bun will be a little softer and evenly distributed. Perhaps the flour is very dry and the bun is slightly overloaded.

Most likely because the loaf is small. The scapula is one, during kneading all the same, the dough will not lie evenly, this is especially noticeable with a small weight of the product (the bun knocks off to one side).
If I want a particularly even and beautiful roof, I level the top by hand after the last mixing, grease it with milk and sprinkle it with, for example, sesame seeds. On medium and large loaves, the roof is smoother.

Yes, you do seem to be right. Yesterday I made the smallest loaf, a very sloping roof came out, and today I made an average loaf, the roof came out much smoother! It can be seen that she is lopsided, only if you look closely.

[Anka)]

Anka),


my bread, there are no jambs, like ...
yeah, read it One, yes this could be ...if you took a picture of your bread, and we would consider it, it would be easier to figure it out ... and so in words

Yes, I would gladly show my bread, I took a photo on purpose. And I don’t understand how to insert a photo (((

[RADICAL photo.]

through RADICAL photo. type this: this: into a search engine. Upload a photo, copy the link 3. Preview - click-to-zoom and here.

Anya, here's another topic we have. specialist

Anya, here's another topic we have. specialist
Thank you!!! how to figure it out, insert a photo of my bread !!

very decent cupcake turned out, just handsome! What was the recipe? Was it baked well?

A recipe from my head - and this happens to me. I read all the recipes and made myself:
4 eggs hammered with
160 g sugar, added
180 g butter. I mixed everything with a mixer.
2 glasses of flour, went there
7 g baking powder.
Then the flour with baking powder was gradually poured into the eggs with sugar.
I interfered with everything with a mixer.
I greased the form (bucket) with oil and put what I got there.
The program was set "PREHEATED" first to the maximum (60 minutes), and then added another 10 minutes.
I am writing in such detail because I myself have suffered. Can anyone come in handy? There is a lot of baking powder because the first one did not rise at all. I already wrote. But it is possible, probably, less. As seen in the photo - there is a stripe visible. Cooked well. I think that for this amount of "only" you can put 3 eggs and less baking powder. Boom to try. In general, mine were satisfied. Thank you all for your support !!! : rose: The site is just a fairy tale !!!

Hello! And I'll come to you) yesterday my husband bought me a bread maker, I wanted Panasonic, but I bought Scarlet. Well, judging by the reviews, everything is not so bad)) Now my first bread is being prepared, I tried French. Let's see) I read about Kolobok, I seem to be all good, the number is strictly according to the instructions for the stove.

According to my instructions, the dough rested against the window. I poured 3 glasses of flour and poured a little more on the bun. And as the dough approached the window, I opened the HP and pierced the top.

And I, too, rose a little more from one side. So I tried to rearrange the HP. That is, I put it backwards and - oh, miracle! - I began to mow a little from the other side. I concluded: Below is the side to the window. But it doesn't blow through the window ... Probably the temperature difference anyway ... Can I drive a "blizzard" But winter is on the doorstep ...

They taught me to insert a photo on my head, now look.
This curious piece of bread was peeking out of the window today, but I did not have time to pierce the top. So it stuck. I baked according to the instructions, but a little more flour. So I think, what kind of a strip turned out there? Did he sit down or what?

And this is my joy Skarlusha and one of the first bread. But for some reason they don't want to weigh 750 g. Everything is as on the selection of 630-650 g

And this is my joy Skarlusha and one of the first bread.

LADY !!!

Oh! Somewhere I was asked on what program I baked and according to what recipe. I will answer here: According to the instructions on 1 program, white bread on a dark crust. We also love fried. And I also added 2 tbsp of milk powder.

Hello! What program do you use for baking rye bread? And what is the recipe? Today I baked it on the Main one, it seems to me that there is not enough time for baking and I don't really taste, but the first one is still)) I looked through all the recipes on the site for rye ... I don't even know where to start trying

I baked on "French bread" There, the time is increased. And mixed flour in half with wheat.

Hello to all Scarlett owners! Until recently, I was the proud owner of an LG stove. Unfortunately, after working for 6 years, it burned out safely!))) To console me, my beloved husband bought a Scarlett SC-401 stove. Well, we cannot afford to purchase more expensive now! Plus a promotion! Bought for 1990 rubles. What can I say, a decent stove for your money! The only thing I made a conclusion for myself is that I will bake according to my proven recipes, including from this site.

Happy, you are really happy! Your HP Skarlusha is no worse, and at a price more profitable than others. My daughter has a new Panas (Panasonic). I baked on it too. Nothing better. The only thing is, he makes fruit in syrup. And everything else is the same. Would you like to overpay $ 3,000 for a feature that you will hardly use often? Me not. I also have Skarlusha and I'm sooooo happy. And the recipes are the same. And thanks to the girls from the site! They are constantly replenishing them. Check back often. Good luck to you and all of us.

And most importantly: Happy Holidays to ALL MAMULEK !!!

Svettlana! So I do not argue! I just wrote for those who doubt that the stove is no worse than others! Moreover, it was bought, so to speak, "with open eyes", when the experience of baking is not small and for myself I concluded that there are no bad ovens (except for defective ones)! The most important thing is to adapt to your helper and love her!

[Svettlana]

Svettlana, can I pester you a little with questions?
- very interested in the coating of the bucket or otherwise - the quality of the bucket;
- please compare with Panasik - noisy batch and signals;
- dimensions: width-height-depth;
- how does it knead? is there a need to help collect flour from the wall corners with a spatula;
- is there a table in the instructions for the time of operations (kneading-proofing-baking) by programs;
- what is the "Dessert" program;
- during operation, the plastic has darkened or is resistant to high temperatures;
- when baking is in progress, the oven heats up very much or you can touch it with your hand without risk ...
Really looking forward to the answer.
Girls, a big request, to analyze the stove for these parameters, especially those who already had or have several stoves

NataliyaK, I will be happy to answer your questions.
- I did not see any differences in the coating of the bucket;
-Panasik works a little quieter, and the signals are the same;
-Dimensions: Panas is slightly higher and the bucket is also a bit deeper;
-When kneading, I just add (sometimes, when you’re not lazy, a little flour, but not necessarily) You look after the bun (again, when there is time) so I don’t need a spatula, the bun will take everything; Yes, I add three cups of flour and if desired, not 2 4/5 as instructed.
- the manual contains a table on the time of operations;
- I haven't tried the program "Dessert" either there or on Skarlush. If necessary, I'll go and see my daughter. Later I will answer according to the instructions.
-The plastic has darkened slightly in the corners where the lid touches when closing and where the lid is attached. But just a little. It's in Skarlush. Not in Panas yet. But Panasik bakes less. The stoves were bought at the same time.
-You can touch the HP itself with your hand, but the glass is hot.
I would be glad if I helped.

[Svettlana]

Svettlana, Thank you so much! Do you think I have withstood the test of waiting ... I found a single one in all the stores, which, as it were, instead of baking the inscription is heated ... for 650 UAH ... I understand that it is expensive, but if I buy a bucket to Kenwood, then, you understand, I will give Keny into the good young hands of my elder daughter-in-law, although I don't want to part, we worked very well with him, but I hope to make friends with a beautiful little white sympathizer with such a persistent name Scarlet! After all, as you call it, so swim It will work Now I'll see how much flour is in grams for 250-270 ml of water and put some bread - I just can't wait Thank you for laying out all the moments on the shelves, only thanks to the posts in this topic I decided to purchase an assistant

[bakery products]

[. I found one only one in all the stores, which, as it were, instead of baking, the inscription is heated ...

we all have such an inscription. and the default time there is 10 minutes, but we use + to add up to 60 and this is bakery products.

shl. I was also at first confused, smart people suggested

[Thank you all for sharing your impressions of the stove !!!]

I baked it! I like the baby! Weighed - 668 grams. And the top is beautiful without keeping it heated. Then I'll cut it, look at the crumb. I think everything is ok, because she kneaded quickly! It's just unusual that the bucket is only attached from below, and so in free flight ...will not blab? And it's not usual that kneading-proofing-and again a long kneading ... but I think that such a layout also has its advantages ... And now I can bake ordinary bread and this is a class on the timer! It's been a long time since I woke up from the smell of freshly baked bread

Thank you all for sharing your impressions of the stove !!!

[bakery products]

we all have such an inscription. and the default time there is 10 minutes, but we use + to add up to 60 and this is bakery products.

shl. I was also at first confused, smart people suggested

And I have a baking function .... and there is also heating. Probably the models are different ...

I have owned this bread maker for three days, I can’t get enough of it. On the first day I baked "Fluffy" wheat-buckwheat bread without any additions (flour, salt, sugar, yeast, water, oil) on the "Basic" mode. super. True, the cracks were on top. I climbed the forum and found out that this is due to the lack of dough in the proofing. I decided that the next same bread I will bake on the "Diet" mode, there is more time for proofing. and again stepped on the rake. I read that rye dough does not like when it is kneaded twice, and I set the "Basic" mode with double kneading. mode "Dough", then an hour and a half for proofing and on mode "Heating" for an hour.

[Sergeevna]

Hooray! Our regiment has arrived !!!
Sergeevna, Congratulations! Successful without jambs of baking

I bought a bread machine and it turned out to be without recipes! please give at least which should be included !!!!

I will first knead in the "Dough" mode, then an hour and a half for proofing and on the "Heating" mode for an hour.

I'm sorry, but I personally have 10 minutes in the heating mode, and if you add up to an hour, then it will already be baking, the temperature is so strong there. And if you want rye, then I just turn on the kneading for pasta (there is 14 minutes) then until the rise increases by 2 times and baking separately (i.e. heating, I increase it to 60 minutes). And above there they write that there is both heating and heating - I have

I bought a bread machine and it turned out to be without recipes! please give at least which should be included !!!!

bake from the forum - this is a quality guarantee.

on the left in the column

New recipes
Yeast bread
Sourdough bread
Baking and pastry

Thank you so much! I tried one recipe! the family really liked it!

Thank you so much! I tried one recipe! the family really liked it!

to health, whether it will still be. But this is very handy

I'm sorry, but I personally have 10 minutes in the heating mode, and if you add up to an hour, then it will already be baking, the temperature is so strong there. And if you want rye, then I just turn on the kneading for pasta (there is 14 minutes) then until the rise increases by 2 times and baking separately (i.e. heating, I increase it to 60 minutes). And above there they write that there is both heating and heating - I have

The "Heating" mode is used in this case as Baking. In my Scarlet SC 400, this is the 12th mode. In this mode, everything is perfectly baked (baked), something like that. And yet, yes, you need to dial 60 minutes with the pens in order for it to be "Baking" and not a 10-minute heating.

Oh, what a gray bread I have turned out! Supported the lid, since it is heavy, which does not rise! And then he changed his mind a bit, or the top of his head got hot, and so nicely the dome under the lid remained by a centimeter ... The first one is right under the lid of four, those were just a dome over the bucket ...
Composition, maybe someone needs it: 180g rye flour (we don't write peeled or seeded, but it's small), 180g premium wheat, 40g semolina, 4 tbsp. l. potato flakes, 1.5 tbsp. l. brown sugar, 1 tsp. l. salt, 12g of fresh "Lvovskiye" yeast, and liquid, I had an open bottle of light non-alcoholic "Rogan" beer, I was thinking about baking cookies, yes, so here is 50g of homemade cottage cheese + beer + miner. water + 2h. l. with a top of homemade sour cream = 290g, when the bun was formed, poured olive oil on the eye, no more than 1.5 tbsp. l.
It's a pity that I can't post a photo, but I really want to share the result of baking in baby Scarlet !!!

Oh, what a gray bread I have turned out! Supported the lid, since it is heavy, which does not rise! And then he changed his mind a bit, or the top of his head got hot, and so nicely the dome under the lid remained by a centimeter ... The first one is right under the lid of four, those were just a dome over the bucket ...
Composition, maybe someone needs it: 180g rye flour (we don't write peeled or seeded, but it's small), 180g premium wheat, 40g semolina, 4 tbsp. l. potato flakes, 1.5 tbsp. l. brown sugar, 1 tsp. l. salt, 12g of fresh "Lvovskiye" yeast, and liquid, I had an open bottle of light non-alcoholic "Rogan" beer, I was thinking about baking cookies, yes, so here is 50g of homemade cottage cheese + beer + miner. water + 2h. l. with a top of homemade sour cream = 290g, when the bun was formed, poured olive oil on the eye, no more than 1.5 tbsp. l.
It's a pity that I can't post a photo, but I really want to share the result of baking in baby Scarlet !!!

Is this a 750 gram recipe? What kind of potato flakes? And if I understood correctly, then a liquid consisting of cottage cheese (?), Beer, min. water and sour cream, you need 290 gr.?
Why can't you insert a photo?

[yara]

yara, it is very pleasant that my recipe for our baby is interested! Yes, I weighed -755 grams. All liquid - 290 grams, plus another 1.5 st. l. olive oil. Bread based on "Rye bread with cottage cheese and potato flakes" Gashi... I am this bread for which one more time Gachet thank you very much !!!, did it in Kenwood too, big by a kilogram. So I decided to try it in baby Scarlett and I'm very happy. Potato flakes are dry mashed potatoes, this time I took small bags in ATB, written for 4 servings, "Mivina". I used to take them in boxes, they get more of them.
Photo ... no, now I'm taking pictures of everything on my phone, yes ... my son has no time to work out in order to throw it on a computer ... Here! Freeze-frame via skype ... but so I wanted to show a handsome man with a hat

so I wanted to show a handsome man with a hat

Really handsome. I somehow got hooked on two or three recipes, and then I don't fantasize. But looking at your photo, I think that you probably need to try.

[yara]

Really handsome. I somehow got hooked on two or three recipes, and then I don't fantasize. But looking at your photo I think that you probably should try.

yara, Thank you! Try it! You will not regret!

Hello and I to you! For two weeks I read, chose, and eventually went to buy a Philips breadmaker and bought a Supra slow cooker, tried a good thing and took it to my mother, she needs it more. It has already been written here that it is difficult to understand us women - indeed, today I went for a bread maker for the second time - and bought Scarlett !!! I'll go unpack my darling and watch the rules for kneading a bun, the handles itch faster than baking bread.

[NatalochkaWW]

NatalochkaWW, Congratulations !!! I wish you to make friends with the stove! She's so adorable
Try the simplest white bread. Be sure to check the yeast. Sift flour. Take the liquid at room temperature. Add the oil when the flour has taken up all the water. For 450 g of flour - 270 g of liquid, and then follow the bun and, if necessary, add either flour or water over a dessert spoon. Try it on mineral water, now I only knead bread on it - the result is always pleasing. You can open it only when the kneading is in progress, but during proofing and baking - do not touch the lid! I really like the lid for its weight, be careful with it. Yeah, even if the French mode is a little longer, but I mostly bake in this mode. Good luck waiting for messages !!! I also thought it better to write, otherwise my daughter-in-law left the bread in a bucket for the first time (at 2 am) until the morning ... Be sure to take out the bread on the wire rack under a towel! I take out the bucket from the HP, put it on the hot plate for 5-10 minutes, then shake the bucket so that the bread jumps up and down merrily, after grabbing the potholder I grab the base of the bucket and bend it so that the bread floats smoothly onto the wire rack, put it on the "ass" and cover with a towel until it cools completely,then I put it in a plastic bag and hang it on a hook. I just wipe the inside of the bucket with a moisture-absorbing napkin, removing the grains from under the kneading spatula, and also wipe the bottom of the HP inside, removing flour, which got a little out of the bucket during the kneading process ...
In writing, I hope very much that this will help you and you will get a positive from the process, bread and the awesome smell of baking in the house

Hello everyone! How many happy owners of Scarlett gathered here, and then when I bought a beauty almost a year ago, I didn’t know anything, but there were no owners here either (or a couple of people were sitting underground) there was no one to share their experience with or ask and consult))
For almost a year now, my hard worker, I have not regretted that I bought a scarlett! Works good
Girls, write who has a favorite recipe for rye or wheat-rye bread so that it turns out well in our oven