Scarlett Bread Maker

[Lagri]

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

But as she wrote above. On the Yeast dough mode, knead and stand the dough, then the program turns off and you have to wait until the dough grows to the required size (after kneading, the whole proofing, about an hour and a half somewhere), I have risen by 3/4 buckets. And then turn on the Baking for 1 hour. I used to bake it often in other x / stoves, everything turns out very well.

Hello. I put the yeast dough to knead, and for some reason it crawled out, it turned out pretty liquid. Please tell me what it should be?

Hello. I put the yeast dough to knead, and for some reason it crawled out, it turned out pretty liquid. Please tell me what it should be?

The dough is different. For what purpose was the dough set: for bread or for pies?
If for bread, then let's go here and learn The simplest white bread made from wheat flour https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=83080.0 or Gingerbread man made of wheat flour (master class) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49808.0
And read the theory https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0

The dough is different. For what purpose was the dough set: for bread or for pies?

I have no problems with bread, I put the dough for the pies. If possible, please post a link that describes in detail how it should look.

[Elenchik]

Elenchik, and you go to YouTube and type "yeast dough for pies" and watch how it looks in the video. Look at this at least:
... Well, it should not be very liquid, but thinner than bread.

[Lagri]

Lagri, Thank you, I'll take a look. although mine has long been prepared, it seems like nothing like that

I am boasting about a bread with green onions, after studying and baking different mustard breads, the following recipe was born:
Mustard bread on kefir with green onions and bran.
140 ml. kefir + 140 ml. water = 280 liquid
1 tsp seasonings universal with herbs and dried vegetables
¾ h. L. salt (because the seasoning is salty)
1 tsp sugar (I do not like sweet)
2 tbsp. l with a heap of bran
400 gr. wheat flour
1 tbsp. l prepared mustard
2 tbsp. l mustard oil
1 tsp dry yeast
50-70 grams of chopped green onions (put on a signal)

Put everything in HP according to the instructions,
weight: 750 g, French mode 3 hours 20 minutes, medium crust.

[Elena]

Elenawhat a beautiful and delicious bread!

I made bread yesterday, again from a ready-made mixture
Multigrain, German. It turned out very tasty

[VerkoO]

VerkoO, high bread, judging by your experience, ready-made mixtures can be trusted

Many, of course, are against them, like we do it all for the sake of homemade bread, but I can say that there was nothing criminal in the mixtures that I use. then just poured the mixture, yeast and water and went to bed for example

Today I baked Darnitsa bread according to the recipe, recipe from Petarda:

The recipe is this:
• 210ml warm water
• 1 st. l. olive or other vegetable oil
• 1 st. l. lemon juice
• 150g rye flour
• 200g wheat flour
• 1h. l. salt
• 2h. l. sugar (or honey, if available)
• 1h. l. dry yeast (SAF usually)
Basic mode (3 hours)
I've baked this bread many times. I baked in our stove on the Rye mode. Today I baked and added not water, but whey. Try it, I think you will like it very much.

[Lagri]

Lagri, Handsome! And what a roof, it's a sight for sore eyes, I'll bookmark the recipe.
And I baked according to your recipe (first on the "dough" mode, then 1 hour on the "baking")

• Water - 200 ml • Olive. oil - 1.5 tbsp. l • Honey - 0.8 tbsp. l • Flour millet. - 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, add flour on top. ¯ Pour salt and yeast on top. ¯ It is necessary to select the desired weight of 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.

I really liked the bread, only added a green onion, many thanks for the recipe

[Letka-enka]

Letka-enka, Elena, Thank you. And here is her whey recipe:
• 210ml serum
• 1 st. l. sunflower oil
• 1 st. l. lemon juice
• 190g rye flour
• 160g wheat flour
• 1.5 hours l. salt
• 3h. l. Sahara
• 1 tsp. yeast (PAF).
mode "French bread".
There is already more rye flour here.

With an onion - it tastes better! What a delicious bread!

And here is her whey recipe:
• 210ml serum
• 1 st. l. sunflower oil
• 1 st. l. lemon juice
• 190g rye flour
• 160g wheat flour
• 1.5 hours l. salt
• 3h. l. Sahara
• 1 tsp. yeast (PAF).
mode "French bread".
There is already more rye flour here.

This is how this bread turns out:

Only instead of lemon juice I took apple cider vinegar, and took olive oil. And on a signal, I added a little sesame (I just had to use it). And baked on the Rye mode.

[Lagri]

Lagri, so many interesting recipes and incarnations of wheat-rye bread, I am collecting a collection of your recipes,

I have such a pizza bread. I assembled some bread to bake, loaded everything, chose the main mode ... then a few sausages and processed cheese "Friendship" came to my hand in the refrigerator and I remembered the words of my son "I wish there was a pizza for dinner", as a result I pulled out the dough, from which I made 4 such pizza bread ... Everyone was happy!

[Elena]

Pizza Elena, pizza is great! I love pizza myself. And because of her, I even bought a mini-oven and began to oven like these ones pizza. Thanks for the reminder, I'll bake today too.

The girls bought malt, but it is liquid in a can. Tell me the recipe for Borodino bread, please. I specify many recipes, but dry malt is used everywhere.

[larchik604]

larchik604, look here here... In general, a specialist on this issue Admin.

[Letka-enka]

Letka-enka, Elena, Thank you. And here is her whey recipe:
• 210ml serum
• 1 st. l. sunflower oil
• 1 st. l. lemon juice
• 190g rye flour
• 160g wheat flour
• 1.5 hours l. salt
• 3h. l. Sahara
• 1 tsp. yeast (PAF).
mode "French bread".
There is already more rye flour here.

Why did you add lemon juice? There is enough acid in the whey.

[Newbie]

Newbie, in fact, this is not my recipe, but Petarda from the forum, but I think that lemon juice is for that sourness that is in Darnitsa bread (we have sourness in Darnitsa shops). If you read just above, here, then there was a recipe for Darnitsa bread on water by the author of Petarda, and then the author gave a recipe for whey. I recently baked it and we liked the bread. It's just that I now often bake bread on whey, but there is no sourness in it, although it is also very tasty.

Hooray, I finally got a bread with a perfect top! Not a single crack! This is victory
It was baked from a mixture of Rum Baba, it's a pity that there is no glaze



But this one turned out to be less successful, since he got it to the very lid and in that place it stuck It could also be perfect This is Creamy bread

[VerkoO]

VerkoO, very beautiful and fried bread, I just want to bite off a crispy crust, great

Today I baked bread on the Diet mode, this is how it turned out:

She cut the bread while still hot. This is not the first time I've baked such bread, we really like it. The recipe is as follows:
• 190 ml - liquid (kefir or fermented baked milk 130 g + water 60 ml)
• 1 tbsp. l - olive oil (you can also 1.5 tbsp. l or 2)
• 0.7 tsp - salt
• 250 g - whole grain flour
• 30 g - rye flour
• 0.7 tsp - fast-acting yeast Saf-moment
Diet mode, the weight was higher, the crust is Medium (In general, the Diet mode by default). After baking, I kept it on the heat for 30 minutes to get better (sometimes I keep it for an hour). The bread turns out to be healthy, very tasty with a delicate crispy crust. You can try. If there is no whole grain flour, then you can take 225 g of regular flour and add 25 g of bran (wheat, or rye), you get 250 g of whole grain flour in total.
P.S. When the time is 1:52 on the screen, there is the last mixing and after that I carefully take out the mixer. After holding on the heating, the bread can be taken out easily and at the bottom it has a neat little hole.

[Elena]

Elena, happy Birthday! Hello, happiness and all the best!
🔗

[Lagri]

Lagri, thanks for the compliments.

Peace to your home and bread on the table!
Please tell me the proportions of peach jam in our Scarlet 400 bread machine. The bucket is small, I looked at all the jam recipes in x / ovens, but very rarely, where the volume of the bowl is indicated. I can't get my bearings, I don't want it to splash out during cooking.

Hopefully, Elena.

After a year of work, my work broke down, I'll take it to the service, but I'm not sure if it will be repaired ... and so I was very pleased, the bread turned out better than in Mulinex 200036.

[ksuxa198721]

ksuxa198721, I sympathize, x / the stove is very good. And what broke, if not a secret? I have it not so long ago and I really like it. Do not be upset, it may still work ...

[ksuxa198721]

ksuxa198721, I sympathize, x / the stove is very good. And what broke, if not a secret? I have it not so long ago and I really like it. Do not be upset, it may still work ...

but it's not a secret of course ... the brains from power surges broke ... it starts to knead normally, then it interferes, heats up, the display goes out, beeps and turns off ... It's a pity, of course, I'm so used to homemade bread ...

Maybe they'll fix it in the service. And the guarantee is probably already over.

Maybe they'll fix it in the service. And the guarantee is probably already over.

yes, a week after the end of the warranty broke ...

[0.7 tsp]

• 190 ml - liquid (kefir or fermented baked milk 130 g + water 60 ml)
• 1 tbsp. l - olive oil (you can also 1.5 tbsp. l or 2)
• 0.7 tsp - salt
• 250 g - whole grain flour
• 30 g - rye flour
• 0.7 tsp - fast-acting yeast Saf-moment

Is yeast enough for whole grain flour? It seems like it's heavy, and even with rye

Well, I did it, and what is more, it is very good, the roof of the bread also turns out to be normal (I attached a photo). Hell more than once. Whole grain flour usually makes bread without problems, at least for me (and the dough rises and the bread is baked). And I always try not to shift the yeast, the dough fits and the bread turns out. There is only 30 g of rye flour in the recipe. Only now I have counted the recipe for 350 g of flour and the bread is still excellent. Try it, then write what happened.
P.S. I always put 1 tsp. fast yeast for 300-350 g of flour, sometimes a little less. If you are not sure about the yeast, you can put 1 tsp in this recipe, but for me this is a bit too much. Bread according to this recipe was baked in Scarlett-400 with 16 programs, this recipe will definitely turn out in such a c / n.

-that's what I baked from one batch in HP for 300 ml. water and 500 gr. flour, accordion bread and a bar, and all thanks to the Bread Maker forum, there are so many interesting recipes for every taste. Thanks for the idea of ​​forming the doplete accordion https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=145832.0.

[Elena]

Elenawhat handsome loafs and loaves! And today I bake for the first time on the 9th program Loaf, just whole grain bread. I wanted to check the program. How I liked this program! On this program, the stove stops the process for a while and the time flashes on the display (I have 1:41, the weight is small, and on the big one, 1:43) - I stood for 35 minutes, which means that the time could last about an hour and then I pressed the Start button again once and the program continued. Now she will continue proving the dough for another 40 minutes and then she will bake for 60 minutes. Thus, I ended up with a program lasting 3 hours and 40 minutes. When the x / stove stopped the program (at 1:41), I took out the dough, removed the mixer, and divided the dough into 4 parts, made 4 buns, greased them with butter and put them on the bottom of the bucket and I get not just bread, but ...then I'll show you what happened. So whoever lacks a proofing of the dough - use the Loaf program!

It turns out like this, just a little unevenly divided into parts:

It was possible, of course, to divide the dough in a different way and put it in a bucket, but I decided to try it in a simple way first. Then I will try to bake rolls with this program. I wonder how long the x / stove lasts after the time 1:41 and is there a signal that it is time to press Start again so that the x / stove does not exit this program? Maybe someone has already experienced it?

[Lagri]

Lagri, what an interesting program "Loaf", it's a pity it is not in my scarlet, I would also experiment.

[Elena]

Elena, but you do not have 16 programs, right? The Loaf program is great!
This is the bread that turned out (from 280 g of flour):

P.S. Looked at the Technique, indeed, another Scarlett.
And I have the same program in Moulinex 5024 with baguettes, the program is called Baguette. I'm very glad that my Scarlett also has the same.

And this is in the context.

The recipe for this whole grain bread is just above on the previous page.

Such an interesting bread, it turned out great. My scarlet for 12 programs, but I still love my assistant

For a long time I haven't baked cupcakes in HP, all the bread, and buns,: girl_pardon: but here it somehow got cool and so I dreamed about the cupcake, so that it was square ...

-that turned out to be chocolate-coffee with fresh irga.

[Elena]

Elenawhat a beautiful cupcake! And with fresh berries! We must try too. I haven't baked muffins at Scarlett yet.

Please tell me how to bake pure wheat sourdough bread in a Scarlett bread maker.
I brought out the leaven. At random, but it turned out gorgeous. At first I didn't hope. Three days passed - rare bubbles in the morning. I then fed her and left her on the 4th day. I will always have time to throw it away. And she came to her senses - breathed ... and now she behaves exceptionally correctly - magnificent, good appetite, responsive to my concern.
Today I baked my first sourdough bread in a bread maker.
Ready-made sourdough -200g
Wheat flour 450g.
Sugar - 2 tsp
Salt is a slightly incomplete teaspoon. I think next time to do up to one and a half.
Oil - 2 tbsp. incomplete spoons
Milk (water) 290ml. I, instead of milk - yogurt.
The dough is soft, sticky.
Placed on a large loaf.
The smell was divine when the bread was baked, rich.
But. The loaf itself is small (and should be high), but the hump is larger than the loaf itself, with a dome, and even in the middle has opened a little like a flower. Is the bread not served in the proofer? How to make the batch complete in the bread maker? Maybe a French program? Or put the kneading bun on the "pie dough" program, and then, without the help of the bread maker, still pass the loaf, and bake on the "baking" program?

[Frosya with gal]

Frosya with gal, if you have 16 programs, you can use the "Loaf" program. I wrote about this program just above. There, after the last kneading, there is a pause of about an hour, so use it so that the dough has time to rise better.

Hello everyone! now I am also the owner of Scarlet 400 for 16 programs. Yesterday night I baked my first bread, I found the recipe here, the simplest

Country bread (wheat):
water - 250 ml.
salt - 1 1/2 tsp
sugar - 1/2 tsp.
wheat flour - 360-370 gr.
yeast (dry) - 1 1/2 tsp
Program No. 1, weight 750g, crust color medium

turned out light and with a slightly fallen top, baked well

in the morning, on the advice, I reduced the yeast and added sugar, it turned out ruddy, but still a little fallen (
I gave the children a morning loaf to the dacha, everyone has already phoned in delight, and this is still the simplest recipe

Elena745641 I constantly bake bread according to this recipe. For 250 g of water, I take 380 g of flour and the crust turns out to be a dome. And for 360-370 grams of water flour, you need 240 grams of water.

Today I have been reading the forum all day and have already concluded that I need to add a little flour)
You confirmed my doubts, thanks for the feedback!