Scarlett Bread Maker

I do not get it. I can't send pictures. I see them in the field, already here, but when I send them, there is nothing. What am I doing wrong?

I actually wanted to be Frosey with a tie. But the forum did not allow letters larger than GAL in any way))

Are you copying the caption under the photo from the gallery?

Photo again






The flaws are clearly visible in the second photo.
For some reason, flour remained on the bread in one corner, although it was not visible in the bowl when the bun was kneaded.
And yet ... the bread easily fell out of the bucket. but as you can see. hole where the knife is.

Are you copying the caption under the photo from the gallery?

Understood). At the last step, I was stupid at first).

All of them were

Thanks for your support Natalie.
Well now the fear is gone. And I'll be bolder next time). And there will be less fuss. And then she cut extra circles, there is a lot of fuss.

[Frosya]

Frosya, here everyone supports each other and does not leave alone

[Wheat bread with zucchini juice in Scarlett-400 bread maker]

Wheat bread with zucchini juice in Scarlett-400 bread maker

[Wheat bread with zucchini juice in Scarlett-400 bread maker]

Wheat bread with zucchini juice in Scarlett-400 bread maker

and the recipe?

[Julia]

Julia, click on the name of the recipe .. the link is clickable.

[Julia]

Julia, click on the name of the recipe .. the link is clickable.
[/ quote
I didn’t know that thanks

Please tell me what kind of signals are squeaking five times during mixing?

[Frosya with gal]

Frosya with gal - so that you don't forget to add raisins, nuts, seeds, candied fruits - if they are added according to the bread recipe !!! If additives are not needed, then we do not react to the signal !!

[Frosya with gal]

Frosya with gal - so that you don't forget to add raisins, nuts, seeds, candied fruits - if they are added according to the bread recipe !!! If additives are not needed, then we do not react to the signal !!

All right, now I will not be scared. Thank you so much.
And another question: if I add rye flour to wheat flour (about a third of wheat flour), is the regime the same, basic?

I bake on main

I bake on main

Hurrah! And I bet on the main one, not really thinking about it. The fact is that I did not have enough white flour, and then I remembered about rye. And then I read right there on the forum about the French regime.

And then I read right there on the forum about the French regime.

French - longer mode 3h 20min. Use when a recipe requires a longer fermentation.

[curd cake]

Peace to your home and bread on the table, dear bakers!
It seems that I'm not quite in the subject, but the moderators will forgive me.
But I haven't found, honestly, where to write.
Mastering the Scarlet 400 bread maker, I want to bake curd cake.
If anyone has a tried and tested recipe for our x / n,
Please share (in a personal) or a link on the forum, if I missed it and there is one.
I am a beginner baker, and figure out how to count the cake recipe, which is for large x / n,
on the one that immediately turned out normally, in mine, I can not yet. Because I haven't baked a cupcake yet

I would be very grateful for your help!

Hello! Adopt a newcomer to the ranks of bakers? On New Year's Day, my daughter gave the Scarlett-400 Bread Maker. HP is very happy, the bread came out the first time. I came to you for new recipes and tips. Sometimes questions arise, but there is no one to ask, since the immediate environment does not have such a miracle of technology.

Hello! Adopt a newcomer to the ranks of bakers? On New Year's Day, my daughter gave the Scarlett-400 Bread Maker. HP is very happy, the bread came out the first time. I came to you for new recipes and tips. Sometimes questions arise, but there is no one to ask, since the immediate environment does not have such a miracle of technology.

Well, where to ask, if not the guests of the forum "" And welcome to our ranks !!!!

The first time it worked out passable than the next times. The gingerbread man turns out to be good, plus I adjust it by adding flour during the kneading process. In short, I'm discouraged. After all, such handsome men came out in the oven. Today I will try bread with milk from Borisych in French mode.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=282844.0

Flaws:
1) A hole from a knife remains in the bread, and once the knife remained in the bread.

2) The crust is pale even when choosing the "dark" program - I pressed it three times, as written in the instructions.

choice of the size of a loaf in the oven for 1000 gr, 750 gr, 500 gr. Pressed twice, thereby choosing a size of 750 g while https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=83080.0 recipe. But it took me 500 gr + 3 table flour. spoons in 300 ml of water.
Can I choose a size of 1000 grams with this layout?

3) The crust turned out to be convex only the first time. In subsequent times, it was flat, and somehow even went down a little (.

4) The sides or bottom of the bread are damp (wet). And even at the bottom of the vessel there is condensation.
When the signal sounds that the bread is baked and the display shows zeros, I take out the bread not immediately, but after 10-20 minutes. Then the bread pulled out of the oven stands in a bucket under a towel for another half hour.
What am I doing wrong? After all, naturally wet turns out that you have to dry. Maybe shake out the bread as soon as I get it out of the oven?

......

[Frosya with gal]

Frosya with gal- do not be upset because of failures !!! Everything will come with experience, many people go through it! If the bread turned out at least once, then the oven is working, and the rest is fixable !! : girl_cleanglasses: Without seeing the recipe, it's hard to say why the roof is falling - there are mainly two reasons, either too much water or too much yeast! if you bake on raw yeast, you need 1.5-2 grams per 100 grams of flour, and if dry, for 500 grams, you need to take no more than 1.5 teaspoon (MEASURED) yeast, if the yeast is "reactive" - ​​THEN THEIR AMOUNT NEED TO REDUCE !! the color of the crust depends on what you put in the dough - if you used milk, not water, then the crust will be darker, if you increase the sugar, then the color will also change to a darker one, try replacing part of the liquid with whey. And regarding the fact that the bread is wet, take it out immediately after baking, do not leave it in the bread maker, for example, I do this all the time, I immediately got it on the wire rack, I do not cover it with anything !! : pardon: GOOD LUCK!

Yare:

Get out of the bucket right away

This morning I guessed it and did it right.

Read about the ratio of flour to the size of the finished bread at Admin, she put everything on the shelves. I don’t want to repeat, read it yourself. (there is no time to look for a link, maybe someone else will go into the topic and tell me).

Did you answer me about the second point? Here's mine:

2) The crust is pale even when choosing the "dark" program - I pressed it three times, as written in the instructions.

Sorry, you threw me into confusion. The Admin topic is in my bookmarks, and I studied it very meticulously before I started baking my first roll in a bread maker.
You did not understand the difficulty itself: namely, the dark crust chose the program, and a slightly yellow one is baked. Can you understand that? What does Romina's shelf have to do with it? when my suspicions arose that the "crust" button no matter how much you press on it, bakes the same pale.

3. The roof is flat - a lot of water. Admin also wrote about all this.

And I saw from the kolobok that water is normal in the ratio of flour. And it didn't stick to my fingers. The gingerbread man is even, to the touch of the baby's bottom, it did not stick to the walls, there was no smear at the bottom!
For the very first time, the roof was not bad. Then, the next times with a crust like this it went that it is flat.

Today I baked in French mode. Flour 500 gr. + 2 tablespoons. Milk 275 gr and an egg.
I chose the program for 1000 grams of bread, and not, as always, for 750 grams. Dome roof! I don’t know if that’s why the top turned out okay. The yeast is the same.

knead in HP, and bake in the oven

Then why bake? its meaning?
I, before buying it, baked in the oven. I am not ashamed to knead the dough with my hands.It is kneading a bun with hands that is not such a long process. But I wanted automation in order to save my time and energy (electricity). I don't see any benefit yet. Observing a kolobok takes time no less than kneading it by hand).

[Frosya with gal]

Frosya with gal- do not be upset because of failures !!! Everything will come with experience, many people go through it! If the bread turned out at least once, then the oven is working, and the rest is fixable !! : girl_cleanglasses: Without seeing the recipe, it's hard to say why the roof is falling - there are mainly two reasons, either too much water or too much yeast! if you bake on raw yeast, you need 1.5-2 grams per 100 grams of flour, and if dry, for 500 grams, you need to take no more than 1.5 teaspoon (MEASURED) yeast, if the yeast is "reactive" - ​​THEN THEIR AMOUNT NEED TO REDUCE !! the color of the crust depends on what you put in the dough - if you used milk, not water, then the crust will be darker, if you increase the sugar, then the color will also change to a darker one, try replacing part of the liquid with whey. And regarding the fact that the bread is wet, take it out immediately after baking, do not leave it in the bread maker, for example, I do this all the time, I immediately got it on the wire rack, I do not cover it with anything !! : pardon: GOOD LUCK!

Hello. On the previous page, I put a link on which I baked bread. Again:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=83080.0
Only it does not take me 450 grams of flour, as in the Admin layout, but all 500 grams + a couple of st. tablespoons of flour at the very kneading. Kolobok. what is needed is obtained, but the rise is small and the roof is flat.
Yeast saf moment. One and a half tsp. I used the measuring room.
(In the oven, such a bread is unmatched. It tastes like an expensive bun from a small bakery in a hypermarket. I baked this recipe for 2 months in the oven before I was able to buy a bread baker. So I put it in the oven - it turned out to be a half-ball)).

if you used milk, not water, then the crust will be darker, if you increase the sugar, then the color will also change to darker

Today I used milk in the French regime.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=282844.0
And again I chose the "dark" crust by pressing the "crust" knob three times. The crust turned out to be light yellow. I want a dark one! (
Maybe the "crust" button in my unit is a chimera, a bluff, a dummy, there is nothing behind it? Like, "you can choose your own crust", but in fact there is no choice?

Elena! You have got bread now, did I understand correctly !? : bravo: we have different stoves, watch the program with a larger proofing, that is, the longest - (if not confusing, then dietary) try it on it! maybe it suits you better !! and with color everything will work out, I'm sure! if you baked baked goods - milk, butter, eggs, sugar - what kind of crust is obtained, or are you still baking just simple bread in it! ??

Elena! You have got bread now, I understood correctly !? : bravo: we have different stoves, watch the program with a larger proofing, that is, the longest - (if not confusing, then dietary) try it on it! maybe it suits you better !! and with color everything will work out, I'm sure! if you baked baked goods - milk, butter, eggs, sugar - what kind of crust is obtained, or are you still baking just simple bread in it! ??

Matilda-N, partly worked out. For in comparison with the sides, the crust is light! Yes. so: the sides are brown, and the selected crust is strikingly different from the sides, it is light yellow. Well, the top went up, and the bun itself turned out to be higher than in the main mode. I didn't even fit in the bread bin - I had to lay it sideways.

if you baked baked goods - milk, butter, eggs, sugar - what kind of crust is obtained, or are you still baking just simple bread in it! ??

So far I have been trying to master simple recipes for ordinary bread.
She made bread with kefir. Basic mode.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=74979.0
Plain white bread. Basic mode.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=83080.0
Bread with milk in the French setting
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=282844.0
It always turned out with a light crust, but required a dark one.

I'll try on a dietary one. But I don't believe in the "crust" button anymore.

[Elena]

Elena, I looked at your bread on the first link (on kefir) - I liked it !!! the barrel is tanned, it can be seen that the roof is a little lighter, and there is a small impurity at the bottom, there is flour left, but it's not awful! If this happens, I help with a silicone spatula when mixing, but this rarely happens to me, because the bucket is smaller! and on the cut the bread is very wonderful! and about the top crust, try to close the viewing window with a towel, many do this, just be careful, you cannot close the steam outlet on the lid of the bread machine!

[Elena]

Elena, I looked at your bread on the first link (on kefir) - I liked it !!! the barrel is tanned, it can be seen that the roof is a little lighter, and there is a small impurity at the bottom, there is flour left, but it's not awful! If this happens, I help with a silicone spatula when mixing, but this rarely happens to me, because the bucket is smaller! and on the cut the bread is very wonderful! and about the top crust, try to close the viewing window with a towel, many do this, just be careful, you cannot close the steam outlet on the lid of the bread machine!

Matilda-N. The first bread was not based on kefir, but according to the Admin recipe. Later I asked if it was possible to replace yogurt with kefir. Here are just the first and got the top raised in the main mode.

and for the upper crust, try to close the viewing window with a towel

Imagine, every now and then I went up to this viewing window, to see how it rose, what color the crust was ... and shone there with a miner's flashlight.
Again, when baking in the oven, there is a window in the whole door + a light bulb illuminates the bread.

[Elena]

Elena, you are well done!!! very diligent person! and the flashlight was put into action !!! agree with your stove, I don't even doubt !!!

......

As for baking bread in the oven, I didn't even understand why you answered me so sharply. I do not know to whom you are making claims, but the desire to answer you has already disappeared from me, sorry.

Sharp?
I tried to explain that there was no reason for me to use the oven when I bought a bread maker. I bought a bread maker so as NOT to use the oven. And now I am making excuses after my explanations.
claims?
I'm shocked.

the desire to answer you has already disappeared from me, sorry.

Of course sorry

Matilda-N. The first bread was not based on kefir, but according to the Admin recipe. Later I asked if it was possible to replace yogurt with kefir. Only the first one turned out to be the top raised in the main mode. Imagine, every now and then I went up to this viewing window, to see how it rose, what color the crust was ... and shone there with a miner's flashlight.
Again, when baking in the oven, there is a window in the whole door + a light bulb illuminates the bread.

Hello! I am the same as you recently became the owner of such a "unit" And I understand you very well, your worries and negativity to the oven and baking. I even had a desire to take the stove back.
Oven baking is different from oven baking. I had to get used to it and choose the right mode, adjust the recipe for myself a little. And all the desire to take the stove to the store was gone

So don't worry, adjust. And the crust will always be lighter on top. So the main elements of the incandescent stove are on the sides.

[Za-za]

Hello! I am the same as you recently became the owner of such a "unit" And I understand you very well, your worries and negativity to the oven and baking. I even had a desire to take the stove back.
Oven baking is different from oven baking. I had to get used to it and choose the right mode, adjust the recipe for myself a little. And all the desire to take the stove to the store was gone

So don't worry, adjust. And the crust will always be lighter on top. So the main elements of the incandescent stove are on the sides.

Girls, thank you all for your support.There is still a lot I don’t understand about this stove. I used to think. that French bread is when there is a minimum of yeast and sugar. Type of unleavened loaf. And according to the recipes I see that this is not so. And the time in the stove is a little more than the main mode.
Za-za, we also bought a stove for a stock for 2 thousand rubles. Although they had already thought about her before. Energy is saved three times and a little time saving. I have a bun, created by hand, matured for the oven for more time than the rise and other delights in the oven.
And yes, rightly by you, it is said:

Oven baking is different from oven baking.

And the bread itself from one recipe also tastes different. I also got used to the kind of bread from the oven) my hump there is dark brown. So it stuck, what am I doing wrong? maybe the button is out of order? Already with suspicion I look at other buttons, but is there a difference between them? Well, in general, a principled bore ... if it says that it is a dark crust. then I expect to see just this) and not pale yellow. The color, of course, is original, but does not correspond to the choice.

I haven't figured out the timer yet. maybe he'll upset me too).
And I do not know why the temperature is maintained for an hour after the bread is baked.

I think in the near future you will already be proud of your breads from the oven and upload new recipes on the forum.

Why, in the presence of the Cupcake mode, everything is kneaded on dumplings, and baked on Baking. And why then the Cupcake mode, if it kneads and bakes?

Hello. I lost a blade from the sc-400 stove, called the officials and so on different sites, they said there was no available: (((can anyone tell me where to buy?

And again I chose the "dark" crust by pressing the "crust" knob three times. The crust turned out to be light yellow. I want a dark one! (
Maybe the "crust" button in my unit is a chimera, a bluff, a dummy, there is nothing behind it? Like, "you can choose your own crust", but in fact there is no choice?

And why do you press the "Crust" button 3 times, and not 2 times? Maybe when you press it a third time, you have an arrow and jump to the "Light crust" cut?

And why do you press the "Crust" button 3 times, and not 2 times? Maybe when you press it a third time, you have an arrow and jump to the "Light crust" cut?

Extract from the instruction:

•
SHORT function
allows you to program a baking light, medium or dark crust.
•
Press the “SHORT” button once, twice or three times for light, medium or dark crust respectively

Isn't it light by default? Now I'll go to lunch and look at my HB

Isn't it light by default? Now I'll go to lunch and look at my HB

I know for sure that the default is the first mode - the main one.
Even if the default is a light crust ... the very first time it was like this: I didn’t know that in any case I would get a light crust and chose the middle one by pressing twice - like not pale, but not brown either. I did not notice a difference in the color of the humpbacks with subsequent breads. The next time I pressed it three times already .. It remains to console myself that the top will never burn)
Well yes! They are not pure white, like a landscape sheet ... they are yellow, although not brown, these peaks)

[Matilda-N]

Matilda-N, today I covered the viewing window with a towel half an hour before readiness
But the miner's flashlight was shining before. I was very worried ... the bun took root in the corner and rose obliquely with the roof, then one side was high, the other low. So I had to peep - the roof will level out or it will remain sloping.

Today I baked according to this recipe:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=74979.0
But instead of sour milk, sour milk. And I added a teaspoon of mustard.
Basic mode.
Choice of crust and size - God only knows what I stuck there. There were guests. The grandson sang something to me in one ear when she chose the color and size of the hump, and the son said something of his own in the other ear. I was in complete prostation, that I have no idea what and how. I mean, how God put it on your soul)

And now the photo session.Glows a little, but you can understand. And I'm waiting for comments from everyone.













Hurrah! : yahoo: crust color suits me!
only I don't know how many times I pressed)

[Frosya with gal]

Frosya with gal- wonderful bread !!! just handsome, like an Easter egg !!! : bravo: and the roof is wonderful, everything is great !!! Hooray, you made friends with the stove !!

[Frosya with gal]

Frosya with gal- wonderful bread !!! just handsome, like an Easter egg !!! : bravo: and the roof is wonderful, everything is great !!! Hooray, you made friends with the stove !!

Thank Matilda-N A very pleasant review.
Roof, yes. did not disappoint. I would still know how many times the size and crust poked on the buttons)
And also ... on one side the roof is not smooth.

But the bread turned out very tasty. The sides are crispy.

[Frosya with gal,]

Frosya with gal, Congratulations on your lucky bread.

I would still know how many times the size and crust poked on the buttons)

Crust color: The default is medium crust. Press once - dark, press twice - light. press three times - medium.

The size: by default 750 g. Press once - 500 g., press twice - 750 g.

[Frosya with gal,]

Frosya with gal, Congratulations on your lucky bread.
Crust color: The default is medium crust. Press once - dark, press twice - light. press three times - medium.

The size: by default 750 g. Press once - 500 g., press twice - 750 g.

Thank you!
I did not understand the size of the button. And 1000 grams?

Sorry, this is for the 400 model.

Hello. I lost a blade from the sc-400 stove, called the officials and so on different sites, they said there was no available: (((can anyone tell me where to buy?

Admin, only in the service center. All addresses and phone numbers are in the instructions. Or in the enclosed insert.

Admin, how long have you been using this stove model, how does it suit you?

Hello everyone! I really want to buy a stove, but I can't make a choice: help, please. I hesitate between Scarlet SL-1525 and Scarlet SC-400, I want to bake yeast-free bread, but in Scarlet SL-1525 there is no such program and the reviews about Scarlet SL-1525 are not very good. Who can, tell me, please. I really hope for your help.