Scarlett Bread Maker

The roof fell and turned pale

Elena, pale only the roof or sides ?? Can the heating element be faulty ???

Elena, pale only the roof or sides ?? Can the heating element be faulty ???

The sides are still tolerable, and the roof is the color of damp dough. The last thing I want to think is that the stove is faulty, it's easier to accept that I'm wrong somewhere, or with flour, something is not right, but everything is too harsh. By the way, I tried 4 types of flour.

After a few months, my bread maker seemed to be weakened, kneads half-strength, slows down. Straight upset terribly. Are there any flywheel belts failing?
How are you, dear owners of this stove, doing with the batch? Maybe this is a defect in my stove, or all the scarlets are weak and it was worth buying a more expensive one?

Good day. I would like to bake yeast-free sourdough bread in Scarlett SC-400. To raise the dough, min. hours 3. Is it possible here to somehow increase the exposure of the dough or separately the baking mode.? Thank you

Gerg, you cannot change the modes, you can do everything separately: kneading on "Macaroni", raising-kneading by hand, then baking on "Heating". Well, or calculate when baking starts in the selected mode and cut it out in front of it. Wait until the required dough is raised and turn on the baked goods on "Heating".

Thank you, yesterday I did a yeast-free program on program 3, everything worked out, only before I expected an increase in volume by at least 2-2.5 times and then put it in the oven, but in the bread maker it did not rise enough in my opinion, the bun turned out to be denser, it tastes different from the oven , until I figured out for better or worse, but a little different.

Girls, nightmare !!!!! I bought a new batch of flour, did everything the same as the previous time, and when I got the dough, it rested against the window,
just about to run away ... After the start of baking, the window cannot be opened for mine ...

And on the contrary, she bought rye flour from me, so she does not want to rise with half the wheat flour, such dense gray bread ... And I bought a lot of this flour

lenochek, it seems, when the dough rises strongly, it rests against the window and flattens, and so it bakes - like a fungus then))

And on the contrary, she bought rye flour from me, so she does not want to rise with half the wheat flour, such dense gray bread ... And I bought a lot of this flour

_JuMi_, For rye-wheat dough, there must be some other technology. I didn't really get into it until I figured it out with wheat
And the bread really turned out like a fungus, though empty inside, but it tastes normal

Hello everyone !!!!! We also have Scarlett's bread maker.

Hello everybody! Let me join your friendly company.
Today I became the proud owner of HP Scarlet 400. And immediately a question arose.
I decided to bake milk bread according to the recipe from the forum. I need to put up a large loaf and a medium crust.
But my bread maker does not reflect these parameters on the display in any way. And when you press the buttons, no beeps are heard. Is this my HP's marriage? Running back to the store? Help with advice. How should these parameters be reflected on the display?

[Vkost]

Vkost, on the screen everything should be displayed and beep when pressed. You probably have a marriage.
By default, in all modes there is a large loaf and a medium crust (dark arrows on the right and left of the screen indicate the crust color and size).

Thank you for your prompt reply. I'll have to go to the store tomorrow to sort it out

Hello Vikost. Try to press start / reset, and hold for a few seconds.

Hello _JuMi_. How are you with rye bread? Debugged the recipe?

Good day!
Tell me the recipe for Scarlet 400 bread with raisins !!!
Now I bake a recipe in a bread maker, but he thinks it won't work
Before that I baked according to the Bork recipe, don't understand what happened ... the dough rose to such a volume that it opened the lid

Here's the recipe I'm baking now:
water 260 ml
egg 1 pc
vegetable oil 1 1/2 tbsp. l.
salt 3/4 tsp
honey 1 tbsp. l.
1/2 cup milk powder
1/6 cup sugar
2 3/4 cups flour
yeast 1 tsp
1/4 cup raisins

the flour is the same that was used before with milk bread
the yeast is the same as for baking
mode - sweet

what could be the mistake ???
Thank you in advance!

my fears were justified)))

what on the left is today's milk bread and what on the right is bread with raisins, which is the recipe above

flour, yeast is the same ..... yeast in yellow baking bags

[Matysya]

Matysya, the picture is not visible.

I did not bake bread with raisins in the form of a muffin, but in the usual gray raisins. Everything was baked in the same way as always.
Probably, your yeast is vigorous)) I don't even have a dough on buns that goes up very high.

lenochek, this flour is to blame. Before her, I baked gray bread for six months normally, without any panifarins.

Only thanks to the forum did my first bread come out (true, only on the 4th attempt)
I'm going to learn how to insert a photo.

My first bread.

Here is my piece ........ yesterday your ...
milk bread on the left, raisin bread on the right

🔗

Good bread, and a smart bread maker. For all the time, I did not succeed only once, this was when the whey stood on the table overnight. And so everything always works out great, no matter what recipe I try!

"First Snow", I congratulate you on the fact that you always succeed)))

Keep it up!!!

Yes, I think that there is a minimum of my efforts, this is our clever and beautiful bread maker!

My first bread.

Well done, great bread !!!

... our bread maker is clever and beautiful!

That's for sure!!!!!!

Vkost, cool bread And I didn't get the first one. I didn't have enough patience: I decided to start with a quick one, and forgot to put sugar

No, my first-born was generally the most perfect!

Today I tried a recipe with 5 cereal flakes. It turned out great! I can't upload a photo, because my son came to visit and immediately took half of the loaf to his wife.
I got a taste. Now I want to try something black. And immediately the question arose. In the store, the seller warned that our HP does not bake rye bread. But it cannot be that this smart girl would not be able to cope with this task. Experienced bakers, tell me how to get out of the situation? Surely someone has already baked rye bread.

[Vkost]

Vkost, it's not about the stove, but about the composition, that is, the recipe. If there are no special fillers (agram, panifarin ...), then the minimum is gray, that is, half rye with wheat flour, otherwise it will not rise. The recipes can be found in the corresponding thread.

I do the usual gray like this (for a large loaf):

- 260 ml of milk (or kefir / sour cream / yogurt mixed with water). I heat in the microwave until lukewarm.
- 2 tbsp. l. vegetable oil.
- 0.8 - 1 tbsp. l. Sahara.
- 1.3 tsp. coarse salt.
- 1.5 multi-glasses of wheat flour.
- 1.5 multi-cups rye flour.
- 1.7 tsp dry yeast Saf-Moment.

All kinds of caraway seeds, seeds - at will. Normal mode.

Measurements - with the included spoons and a glass. Everything is under the knife, that is, without a slide. In our bread maker, 400 g of flour (3 cups) goes into a large loaf, therefore adapt all the recipes found for these grams. If the recipe contains, say, 500 g of flour, then 400: 500 = 0.8 (this is a coefficient). Further, all the measurements in the recipe are multiplied by this coefficient and you get the weight / volume of products required for your loaf.

Do not pour out the entire volume of flour at once, suddenly the dough will turn out to be steep, it is better to add this flour into a thin dough than into a cool one - water.

_JuMi_, thanks for the recipe. I'll try it tomorrow morning. Eh! Hana figure ....

[Vkost]

Vkost, changed the post a little, please note.

To the figure of the khan, yeah I used to eat purchased bread not very much, but homemade bread - my arms stretch out!

JuMi_, thanks. I will consider.

Julia, do you get gray bread without malt? What program?

Girls, good time of day ALL !!!
Yesterday I baked bread according to a modified recipe)) I really liked it))) you really need to reduce a little flour))), since I got out of the bucket, but this did not affect the taste))) the bread turned out to be very tasty)))

🔗

but the bread in the context of ..... mmmm ..... delicious and the crumb itself is very tasty

🔗

Matysya, the bread was a success! share the recipe.

Matilda, good afternoon!
Yes, I baked according to the updated Helena recipe)))
There was just a typo and instead of 3 glasses of whey, 300 ml of it is taken))) the rest is all according to the recipe)))
right here..... https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=92726.0

Good luck)))

I got a taste. Now I want to try something black. And immediately the question arose. In the store, the seller warned that our HP does not bake rye bread. But it cannot be that this smart girl would not be able to cope with this task. Experienced bakers, tell me how to get out of the situation? Surely someone has already baked rye bread.

I have baked many times with this recipe:
2st. l. conc. (dry) kvass pour mountains. water = 300 ml.
(300 ml water + 2 teaspoons kvass wort)
2st. l. rast. oils
2-3 st. l apple cider vinegar
1 egg (medium)
salt 1.5 tsp
honey 1 tsp
sugar 1 tbsp. l
rye flour 250g seeded (340 peeled rye)
wheat flour 250g (160 wheat 1 grade)
dry yeast 1.75 h. l
Weight 500-750 gr
The crust is medium. Program No. 1

It always works, mine really like it. But you must eat it cold!

Good day!
First Snow, tell me, or rather explain by weight in quotation marks in your recipe .... what does it mean?
And then I read and was puzzled by the recipe)))
Thank you in advance!

In brackets? This, as I understand it, is the second option from the author of the recipe

First Snow, what recipe did you bake?
Rather, what option?

Valentina, I baked according to the one outside the brackets, and my friend baked according to the same recipe in a Panasonic bread maker. We also tried the oven without honey: it seemed to me that it was different, she did not notice the difference.
I left the option in brackets just for everyone, what if you want to try both recipes?

Good day!
Anna, thanks for the clarification)))
You need to try the recipe without brackets and unsubscribe then)))
Thank you in advance!

I have baked many times with this recipe:
......
It always works, mine really like it. But you must eat it cold!

Anna, why should you eat cold foods?

We always eat bread cold, but a friend who tried to bake according to this recipe said that cold bread tastes much better than hot. Something like that. And my father (lives far from me), ate this bread for 10 days, cutting off a piece every day, kept it in the refrigerator. And bread still drove to him for a day.

I have baked many times with this recipe:
2st. l. conc. (dry) kvass pour mountains. water = 300 ml.
(300 ml water + 2 teaspoons kvass wort)
2st. l. rast. oils
2-3 st. l apple cider vinegar
1 egg (medium)
salt 1.5 tsp
honey 1 tsp
sugar 1 tbsp. l
rye flour 250g seeded (340 peeled rye)
wheat flour 250g (160 wheat 1 grade)
dry yeast 1.75 h. l
Weight 500-750 gr
The crust is medium. Program No. 1

It always works, mine really like it. But you must eat it cold!

I tried the oven according to the recipe without brackets, something did not work out ... At first it did not rise, I had to turn off the x / p, and wait until it rises, then turned it on for heating for 60 minutes. As a result, only 4 cm from above was baked, and below it was like plasticine, not a single pore

Strange ... I would not upload a tried and tested recipe .... And it always rises. If everything was done strictly according to the recipe, then I don't even know what was the reason for the failure.

I'm not saying that the recipe is bad, it just didn't work out for me. And what is the difference between seeded rye flour and peeled rye flour?