Scarlett Bread Maker

The girls need your hint. Do you always need to use baking flour or can you also use premium or 1st grade flour?

And flour of the highest and first grade is also bakery.

[Lagri]

Lagri, as I understand it, if there is no bakery name on the package, is it not suitable?

Yes. But in stores they often sell bakery, it says on the package.

Well, not that it doesn't fit, but it's better to have a bakery. Not the name Bakery, but after writing Premium Flour, for example, they write Bakery. Like this:

And I do not have a bakery inscription, just: flour "Steppe Queen", the highest grade, I bake everything from it.

[Elena]

Elena, it is written on the side of the package. I have flour from different manufacturers and different types, and all have added "bakery" on the side of the bag.

Spring. Greens, which means pies with green onions and eggs, dough according to the recipe https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=952.0-yeast Khrushchevskoe , cooked in KhP on the "Dough" mode, very convenient and easy, it turned out 16 pies.

Why can't I insert clickable links to recipes, is there a secret?

Girls tell me the recipe for rye-wheat bread for our hp with exact proportions please. I baked it twice, I took the recipes from the forum, recalculated it using the coefficient for our hp, and it still turns out to be wrong. Some kind of cool.

[Letka-enka]

Letka-enkawhen you want to insert a clickable link, click at the top on the earth globe icon where the icon is youtube, you will have [url] [url], where italics will blink there and insert the link. It will blink in the middle between] [. I hope it helped

I also bake mustard bread, they are successful, they always turn out fragrant, they are a reference https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=2900.0.

In in! It all started with this recipe)) Thanks to the author!

Yesterday I baked rye - wheat ... Something I thought out. It looks like the water for the bread was too warm. The lid has failed and to my taste .. not for me. What more to add ?!

[larchik604]

larchik604, I baked wheat-rye bread in another x / oven here here, but there the bread had a flat roof, you can remove it from a spoonful of water, it will be better, I baked it more than once. Recipe for another site. This one should turn out good. Still baking Viennese bread, but without seeds, instead of them I put raisins, it also turned out good.

[larchik604]

larchik604, I took the recipe from here 🔗... But again! It seemed to me that something needs to be added. The taste is empty for me

[larchik604]

larchik604Thank you found

[millet flour 250 grrye flour 150 grwater 300 mlsalt 1.5 tsphoney 1 tbspyeast 1.2 tspmode 1 main + 20 min baking]

Well, here it is the sixth attempt to bake wheat rye bread



This time the loaf rose well, but for some reason, when the baking began, the roof of the loaf sank. Girls, what am I doing wrong? I did not open the xp lid.
Recipe:
millet flour 250 gr
rye flour 150 gr
water 300 ml
salt 1.5 tsp
honey 1 tbsp
yeast 1.2 tsp

mode 1 main + 20 min baking

[larchik604]

larchik604, this liquid must be reduced, milliliters by 20, or even 30.
Here here for the same amount of flour (if you take half of the recipe) recipe, there is only 250 ml of liquid in half of the recipe.

[Lagri]

Agree with Lagri, for my flour experimentally, a ratio of 280 ml. - liquid -400, or even 430 g of flour is included. For 300 ml. I try not to bake, because then the top is sealed to the window and it turns out ugly, yeast 1 tsp.

Now I'm baking this Wheat-rye bread, baking has begun. I bake half of the recipe on the Rye mode. The shovel was removed after the second batch. The top of the bread is even, but I would like to be slightly convex. The next time you can reduce the water by about 10 ml. The gingerbread man was good during kneading, although the dough was very sticky, and when I removed the spatula, I had to adjust the bun with oily hands. Added only, not a prescription, half a teaspoon of coriander, for flavor. Yes, also, bread with so much flour rose by 3/4 of a bucket.

[Letka-enka]

Letka-enka and Lagri if you take half the recipe for what weight should you put a loaf on 500 grams?

[Letka-enka]

Letka-enka and Lagri if you take half the recipe for what weight should you put a loaf on 500 grams?

If the flour is 500 grams, put ABOUT 700-800 grams on the weight of the loaf

If the weight of the loaf is 500 grams, the flour weight is ABOUT 300 grams.

From the quote it is not entirely clear what exactly it is about, choose the answer yourself

[Letka-enka]

Letka-enka and Lagri if you take half the recipe for what weight should you put a loaf on 500 grams?

I think it doesn't matter, but I put more weight (lately I've been baking everything with the crust and the default weight). And even after the end of the program I put on Baking for 15-20 minutes.

[larchik604]

larchik604, yesterday baked wheat-rye according to the Letka-enka recipe on page 86. The bread turned out to be amazing - I almost got out of my pants for joy. Everything about him worked out perfect - even the * hat *. I slightly adjusted the recipe while kneading the bun. According to the recipe, 250g of rye flour - I immediately put 200g and then added - I added about 10 grams.
The simplicity of preparation and the result - exceeded all my expectations, especially after the torment with oat bread. Try it.
Letka-enka thank you so much for the recipe slipped in on time

[Leshka1]

Leshka1, thanks for the flattering review, I'm glad everything is so good
larchik604,

Letka-enka and Lagri, if you take half a recipe, at what weight should a loaf be put on 500 grams?

- less than 200 ml of liquid and 300-350 gr. I don't bake flour (there are a lot of eaters), I use the default weight - a large loaf, after all, there is not a big difference in programs in 2 minutes, let it be baked better.

Has anyone used the Loaf mode? Interested in the question - how many minutes are given to form the roll, that is, how many minutes the process stops and the program is not reset and is there a signal that it is time to press Start again?

[larchik604]

Recipe:
millet flour 250 gr
rye flour 150 gr
water 300 ml
salt 1.5 tsp
honey 1 tbsp
yeast 1.2 tsp

mode 1 main + 20 min baking

larchik604, but in this recipe the Rye mode should be, the recipe is from the book, so try it on the Rye mode, it may work out fine, there is more proofing.

[Lagri]

Lagri, tell me in the rye mode do you need to add additional baking time?

[larchik604]

larchik604, I would add 20 minutes, but lately I have not added the baking time, but leave the bread in the bread maker on heating for 1 hour, that is, until the oven itself turns off (the default program number 1 will appear on the display). The bread comes well and is baked. Try it like this. The bread is already a little cooled and the crust is not so hard and thinner. So far I like this method.

Today I baked Borodino bread Half a portion, that is, for 500 grams.
I am almost satisfied with the result, only the cap fell through

[VerkoO]

VerkoO, what a handsome man, the color is so intense, can I imagine what flavor, what recipe was used to bake it?

[VerkoO]

VerkoO, what a handsome man, the color is so intense, can I imagine what flavor, what recipe was used to bake it?

I confess, I baked from the ready-made mixture Breadburg turned out very cool

[VerkoO]

VerkoO, and in what mode was Borodino bread baked? And baked how?

[VerkoO]

VerkoO, and in what mode was Borodino bread baked? And baked how?

I baked according to the manufacturer's recommendation in the Basic mode, with the darkest crust.

Hello to all bakers! We need a tried-and-true recipe in our CP of wheat-rye (and rye-wheat) bread of a small size for 500 g, who baked what, according to what recipes? I bought rye (peeled) flour 2 bags of 1.6 kg, I will train.

[Elena]

Elena, the instructions contain a recipe for rye bread, bake it, just reduce the water by a tablespoon, even a little more. Now it finishes baking for me, it seems to be normal. I diminished the water (it was necessary to subtract more water, the top of the bread is clumsy), and I also added malt for taste and smell.

[Lagri]

Lagri, Masha, please share the recipe. In my instructions, I don't have any rye or wheat-rye bread at all ...

[Lagri]

Lagri, thanks for the tip, otherwise I completely abandoned the instructions, as I baked the first bread with a collapsed roof (though it was white), I'll go and correct the recipe.

[VerkoO]

VerkoOhow I love Borodino bread
soon soon and I will swing at him
and today for the fourth time I will bake Omelkin milk bread. Well, we like it very much So far, out of everything I've tested, this is the most delicious white bread!

I bake this one for 300 g of flour (here you don't need to reduce the water, it's already reduced):
• Water - 200 ml
• Olive. oil - 1.5 tbsp. l
• Honey - 0.8 tbsp. l
• Millet flour. - 188 g
• Rye flour. -112 g
• Salt - 1 tsp
• Fast-acting yeast. -1 tsp

¯ Mix water, butter and honey in a bowl.
¯ Combine pre-sieved flours.
¯ Pour the liquid into the bowl of the bread maker, sprinkle flour on top.
¯ Top with salt and yeast.
¯ It is necessary to select the desired weight of the bread, as well as the color of the crust.
¯ Then select the RYE program.
But I have a x / stove with 16 programs and Rye mode.

[Leshka1]

Leshka1, and what kind of stove is there that there is no Rye program?

[Lagri]

Lagri, thanks for saving your recipe, I will bake it soon.

[Elena]

Elena, you need 200 ml of water, fix it in your recipe. The gingerbread man should be.

[Leshka1]

Leshka1, and what kind of stove is there that there is no Rye program?

Duc Scarlett 400

Where there are 12 programs at the x / stove, there is no Rye program.

Where there are 12 programs at the x / stove, there is no Rye program.

well yes. We do not have such a program. How long is this program? Maybe you can replace it with another one? From the package, the mixture was baked for 1 main ..

Maybe you can replace it with another one?

, somewhere here on the forum there was advice that you can replace the program "Rye" with "Dough" (1 hour 30 minutes) then put on "Baking! (1 hour), once it baked (I also don't have Rye mode) - everything worked out, even bread was sealed to the window, now I want to learn how to bake small and more rye (where the content of rye flour is more) bread.

Rye should have a long last rise before baking. In our oven 69 minutes after the last mix. Pick up one of your programs. In total, the program lasts 2:58, baking lasts 52 minutes, but after baking I keep the bread in the oven for 1 hour, without turning off the program, until it turns off completely and the bread ripens well.

[Lagri]

Lagri, it is clear now how to calculate the time for "Your nonexistent rye regime"

This is how it turned out, the roof is clumsy: