Scarlett Bread Maker

Good day!
Lenochek, the main differences between flour varieties are in the size of the grinding of the grain and the degree of purification ...
Peeled, consisting mainly of the outer parts of the grain ...
Read here 🔗 ...... it is well written about it)))

I found only a peeled one, which is probably why it probably did not work out.

Girls, can you use Scarlet 401 as a multicooker? The question is what to buy - a slow cooker or a bread maker. I love white bread, but in slow cookers it doesn't seem very good. Therefore, I tend to the bread maker. Of course, I don't have to cook in a bread maker, but I would like to know if there is such an opportunity.

[Gray]

Gray , a multicooker and a bread maker are completely different units. In HP, you can bake chicken if you wish, and cook rice porridge, but one-time. For cooking - MV, for bread - a bread maker.

I understand that even though a man is different, here on the site recipes and methods of cooking in a bread maker are calmly discussed. I just want to know if it is available in this model.
I want to add - men generally cook one-time at a constant lack of them

Then let's just say the discussed recipes and methods of cooking in HP can be used in this bread maker. As a rule, the "baking" mode is used (chicken, etc.). But I feel sorry for your HP. Buy an inexpensive small slow cooker for HP, pzhl.

Bread was persuaded in HP, the rest is on the stove. Thanks for the advice!

Well, thank God, common sense has triumphed !!!

Happy Birthday Mistletoe!
Eternal youth and good luck!

[Gray]

Gray , Thank you!

Hello!
The other day I became the proud owner of Scarlet 401.
Yesterday I baked the first bread according to the standard recipe: basic, 750, medium crust. Before that, I studied the theory, that is, I watched the kolobok with a flashlight (Maly kept the flashlight all the time and ran away with it.)
My miscalculation: the standard recipes in the booklet contain water and milk powder. I replaced the water with milk, but poured it 1: 1 to the water, so the bun turned out to be quite a bit "liquid" - without liquid at the bottom, but sausage around the bucket not all the time with a bun, or a bun, then a "comma". I figured out where the dog rummaged when the lifting process began, so it didn't work out. But the bread still turned out mmmmmmmmmmmmm!
I am writing in such detail for beginners: very few people have the patience to look through all the pages of this thread, but they usually look at the latest messages.
Tomorrow I'll try wheat-rye already according to the recipe with the form. I will report on the results.

[sandrina]

sandrina, Sasha, welcome to the forum!

including watching a kolobok with a flashlight

During the first batch, you can and should open the HP cover. But after the second batch it is no longer recommended.

I replaced water with milk, but poured it 1: 1 to water,

What's wrong here ??? This is exactly what they do.

During the first batch, you can and should open the HP cover. But after the second batch it is no longer recommended.

Well, I did it later about the open lid during the batch. The fact is that the instructions say that the lid cannot be opened well.

What's wrong here ??? This is exactly what they do.

And the fact that the recipe contains water + milk powder. And powdered milk is a dry product (forgive the tautology, but you can't put it differently), which "takes" the liquid. Therefore, either milk should be poured not 1: 1, but, say, 0.95: 1, or a little more flour should be poured. Not by the amount of milk powder, but a little more. It seems so to me.

She baked wheat-rye bread. The gingerbread man was good, the bread came out good, but I didn't like the taste. He's not bad, but not great either. I will look for "my" recipe

And you did not put milk powder ?? In fact, usually no correction is made for the liquid that you write about when using or not using milk powder. Water is replaced with milk 1: 1. and your dough may have been thinner for other reasons, such as wet flour.

And you did not put milk powder ?? Generally, usually no correction is made for the liquid that you write about when using or not using milk powder. Water is replaced with milk 1: 1. and your dough may have been thinner for other reasons, such as wet flour.

Firstly, I did not have it, and secondly, I decided that why put dry when there is "wet"
Anything can be. Well I am absolutely, completely "greenery uneducated"

why put dry when there is "wet"

Nah, that's not it !! Powdered milk is needed to make bread fluffy. Here, for example: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=173233.0 both regular and dry.

Nah, that's not it !! Powdered milk is needed to make bread fluffy. Here, for example: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=173233.0 both regular and dry.

That's how it is! Well, what can I say? "SemyonSemyonich!"

Moscow was not built in a day. (from)

Hello everyone!
I also bought a Scarlrtt 401, there is a 13th program, a cupcake, but there are no recipes, share a proven recipe with pzhl Thank you.

[shtrudya]

shtrudya , Olya, welcome to the forum. I advise you to read the theory on baking bread in HP: #... And take any recipe from the forum.

Omela
Thank you very much, I have already baked milk bread according to your recipe and the cake also turned out to be cool and, in general, I emphasized a lot for myself

[Olya]

Olya, good health!

[not changing anything,]

Hello everyone !!!
Dear friends, on the eve of Catholic Easter I baked cake in a bread maker, I was too lazy to knead my hands and I chose a recipe for myself Kulich "Royal Bummer" in a bread maker
, and set to bake for the night today.
Immediately I will say only one minus - it is eaten very quickly.
The rest is just pluses.
Very tasty.
The oven is needed according to the description not changing anything, everything is suitable for our stove.
If you bake (which I strongly advise), then lay the food, too, as the author writes, i.e. flour first and then everything else. I did so and did not regret it, everything worked out great.
Since I put on the timer, then I put the raisins in flour, do not watch the signal at night then
Program 1, light crust !!!!
It turns out that if you put the middle crust is too dark.
Well, that's all the additions.
Now, in addition to my "oven" cakes, I will definitely bake the Lazy One !!! His taste, by the way .... reminds of "brulee"
And here is my Easter cake.
🔗

🔗

Well! And you were worried! Everything worked out!!!!!!

Everything worked out!!!!!!

Wrong word came out, sooooo delicious !!! Sons tucked in both cheeks, and said - "Finally, my mother learned to bake a delicious bun"
And to please mine ... it means that the cake passed the highest certification Hurray !!!

.... Easter cake has passed the highest certification Hurray !!!

And why didn't I see this recipe last year? I will definitely try it !!!!!

I will definitely try it !!!!!

You will definitely not be disappointed, I will also bake for "our" Easter, I already think how I will manage to bake two

Sabrina, did you use dry yeast for cake? How many?

Sabrina, did you use dry yeast for cake? How many?

No, I did everything according to the recipe, and I took pressed yeast !!! But read it down the branch there, the girls baked with dry yeast, and wrote how much (sorry, but I don't remember how much). If you have questions please write.

Dear, tell me please, an application has been received for coffee bread, in the recipe from the booklet as part of the recipe there is powdered milk, but I don't have it, what can I replace ??? Or maybe you can do without it ??? It's already night, and the birthday girl ordered bread by morning; (

[Jado]

Jado , you can without it.

Hello everyone! Not even a month has passed since I bought myself a Scarlett 400
And now I also want to share my experience.The first bread was extremely unsuccessful, as I didn't have the patience to search the Internet for baking tips and I decided to bake the fastest bread from the instructions for the bread maker, and the yeast, it seems, was not applied correctly by me. In general, the bread did not rise at all and was completely raw inside. But the smell was super and the crust was delicious ...
Then I went to the Internet, read both about yeast and about the bun, and began to choose a suitable recipe. As a result, I came across one that does not let me down now, this is my main bread. I took the recipe here

And today for the first time I ventured to bake rye-wheat bread: water 250ml, wheat flour 200 grams, rye flour 150g.,., Salt 1h. l., yeast 0.75h. l. the smell during baking was amazing in the apartment. And it turned out tasty, only the top of the bread fell off when it began to bake. While I was kneading, there was a puddle of dough under the bun all the time, I still poured 2 spoons of flour, but the dough still did not turn into a bun without a puddle. In general, I took a chance and left it as it is, as a result it influenced the top and, I suppose. The loaf was 550 grams.


I will be glad to your advice and tips.

[natsik]

natsik , congratulations on a lucky bread
I advise you to read the sections:
MANUAL FOR BAKING BREAD IN A BREADMAKER

The bread rises, but falls inward. Causes.

Good luck!

An excellent bread maker, they baked both wheat and rye bread. Both are lovely! We have been using it for a month now, no complaints!

Hello everyone! Less than a month since I bought myself a Scarlett 400
And now I also want to share my experience. The first bread was extremely unsuccessful, as I didn't have the patience to search the Internet for baking tips and I decided to bake the fastest bread from the instructions for the bread maker, and the yeast, it seems, was not applied correctly by me. In general, the bread did not rise at all and was completely raw inside. But the smell was super and the crust was delicious ...
Then I went to the Internet, read both about yeast and about the bun, and began to choose a suitable recipe. As a result, I came across one that does not let me down now, this is my main bread. I took the recipe here

And today for the first time I ventured to bake rye-wheat bread: water 250ml, wheat flour 200 grams, rye flour 150g.,., Salt 1h. l., yeast 0.75h. l. the smell during baking was amazing in the apartment. And it turned out tasty, only the top of the bread fell off when it began to bake. While I was kneading, there was a puddle of dough under the bun all the time, I still poured 2 spoons of flour, but the dough still did not turn into a bun without a puddle. In general, I took a chance and left it as it is, as a result it influenced the top and, I suppose. The loaf was 550 grams.


I will be glad to your advice and tips.

Wheat-rye bread recipe:
Rye flour - 1 measuring cup
Wheat flour - 2.5 measuring cups
yeast - 2 scoops
water-250 ml
salt - 1.5 measuring teaspoons
apple cider vinegar - 2 scoops
honey - 1 measuring tablespoon
powdered milk - 1.5 measuring tablespoons
instant coffee - 1 measuring teaspoon
cocoa - 1 scoop
vegetable oil - 2 measured tablespoons.

I want to make a reservation right away: the recipe is not mine, it was taken from the forum, so I would like to avoid accusations of plagiarism. However, I want to note that the recipe has been repeatedly "run in", and it always turns out without misfires, the only thing I can advise is to add cumin after the sound signal to the dough. Personally, I add it by eye, and it turns out almost "Borodinsky", if 15-20 minutes before the readiness is also sprinkled with caraway seeds, but this is not for everybody. Some people think that it is better to add malt instead of cocoa and coffee, but there is no malt, so the recipe is like this. Good luck!
Yes, and do not forget that first we pour in liquids: water, vinegar, honey, oil, and only then everything else.

As a result, I came across one that does not let me down now, this is my main bread. I took the recipe here 🔗./index.php@showtopic=8830

Please give me a working link.

I apologize for the erroneous link. I made several attempts to insert a new one, but nothing happens.When you preview the link, it works, but when you save the message, it doesn't. Therefore, I will try to explain in words where to find this recipe: forum "My bread machine" - bread recipes - Wheat bread - White bread recipe for beginners.

: hi: Now there are promotions for Scarlett bread makers. : Victory: Did someone buy it? How's it work?

, a year ago they presented a bread maker for a wedding, I am very happy, I bought 2 bread makers for my mother and mother-in-law for the promotion, we got 2 HP for the price of one

I added half a teaspoon of gluten to the main bread. Seemed a lot. Does anyone add gluten to bread? What proportions should be?

Here we have such a snack bread! Instead of kefir, they used curdled milk, and added cherry tomatoes. The kids appreciated it!

[Whole wheat yeast bread made from whole wheat and peeled rye flourwith bran.]

Hello bakers!
I want to share my experience of the first self-baked bread in my life.
I studied the forum for a week, the kolobok rule, proportions, ingredients, etc., bought a bread maker, after which I felt very good. serious baker)) and deciding not to "waste time" on recipes for beginners, immediately took up baking bread from wallpaper wheat and rye peeled flour with bran.

I took as a basis the recipe from the instructions for the "Diet Bread" bread machine for 500g, added rye flour and bran there. The kneading was done according to the "kolobok rule" from Admin (thanks to her very much), as a result, the kolobok took 14% less flour (1/3 of a glass of bread), and 15.6% more water (25 ml) than in the instructions for the bread machine.

My recipe:

Whole wheat yeast bread made from whole wheat and peeled rye flour
with bran.

1. Water ---------------------------- 185ml.
2. Olive oil ------------- 1s. l.
3. Honey ---------------------------- 1c. l.
4. Salt --------------------------- 1 / 3h. l.
5. Brown sugar ----------- 1s. l.
6. Wheat wallpaper flour - 1.66x. from. (minus 2s. l. (bran) from the total amount of flour)
7. Peeled rye flour ----- 0.33x. from.
8. Wheat bran --------- 1c. l.
9. Rye bran ------------- 1s. l.
10. Yeast SAF moment ------ 2h. l. (added after the start of the first batch)

The resulting flour / water ratio is 260/185 = 1,405

1) First batch --------------- 10 min. (In a bread maker)



2) Pause -------------------------- 5min. (in a bread maker)
3) Second batch ---------------- 15 min. (in a bread maker)



4) Proofing 1 - 1h15min. - in a multicooker on the "Yogurt" program



5) Hand kneading - 3-5 min.



6) Proofing2 - (up to double the dough piece) - in a multicooker on the "Yogurt" program.
7) Baking - 70 min. (In HP for the program "Heating")



8. Left it in the HP until the signal for the end of the temperature maintenance (60 min.), Took it out, put it on the wire rack, covered it with a towel, and left it to cool to room temperature.

Here's my bread :)



It tastes great;)) ..


*

Beautiful bread, but very tricky preparation, why then HP All this can be automated, recipes with a similar solution are on the forum https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=264.0 try https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=266.0

Thanks for the links, I haven't gotten to these topics yet. Yes, and I wanted to make the first bread with my own hands so that the dough and bun could begin to understand).

Hello,

bought today Scarlett sl-1525
I read the instructions with the recipes attached, the thread of this forum (though I haven't read it to the end - a lot) and decided to try to bake the first bread. First, I decided to try an option from the recipe book attached

Chose "instant yeast bread" did on program 4 ("Fast")



Used dry yeast "Saf-Moment"

Everything according to the program and according to the recipe.

Here's the result:



edible, but damp ..



here, however, I cut it still hot, but even when it cooled down, it was still a little damp.

They did it somehow in a Panasonic stove - it was better.

Tell me where you missed?

[nifty5]

nifty5 Read please #
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=135.0
in short, use the recipes from the forum, scales and not cups, a glass of HP for water and not flour. The Fast bread program in your HP is generally not suitable for anything IMHO, too fast The flour-liquid balance is disturbed, the bread did not fit. Good luck!

[nifty5]

nifty5 , welcome to the forum!
I support the previous speaker. This recipe is not suitable for the "fast bread" program. In general, it is better not to use this program, but if you really want to, here is a proven recipe: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4459.0... And of course read the theory, according to the links given to you. Good luck!

The Fast Bread program in your HP is generally useless IMHO, too fast

thanks for the advice.
I read the indicated topics. From the abundance of information, it is true, everything in my head got confused, but something became clear, of course.

1) Are there those in this thread who have exactly the same stove as mine (Scarlett sl-1525)? It's just that maybe someone specifically for this stove will give me recipes with an indication of the program. And then, as I understood, in different stoves it can be different and so far I have not understood which program is better to choose.
For example, if you do something like a croissant or a baguette.
Or just by looking at the kolobok? But it is not yet clear with the program specifically for my stove. Here in the subject, too, basically everything is described for other models.

2) Another point: I cook bread only for myself, and at the stage of experiments I would especially like to make breads of minimum size. In my oven 500 g and 750 g are provided. I read on the forum that, it seems, it is possible and less proportionally reducing all the components. Others write that it is advisable to put at least 350 g of flour. Some write that if you put very little, then you get bread only from the crusts and a little pulp inside. Maybe someone at Scarlet sl-1525 makes small breads successfully according to a proven recipe and tell me?

[nifty5]

nifty5 , welcome to the forum!

Thank you!

This recipe is not suitable for the "fast bread" program. In general, it is better not to use this program

and which program is better to use on my stove model?

if you really want to, here is a proven recipe: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4459.0

there is semolina. I can't, unfortunately. I generally make gluten-free bread from special gluten-free mixtures. Sometimes other family members themselves do the usual. Maybe they will make themselves according to this recipe.

and which program is better to use on my stove model?

You must have a "Main" program, one might say universal. All recipes are suitable, you need to navigate by the bun.

clear. Thank you.
just once tried the gluten-free regime on Panasonic - there it was like an accelerated 1.5 hours. I thought maybe here you need to choose an accelerated one too ..
I'll try on the main one now