Scarlett Bread Maker

Girls, I have Scarlet's oven for two months already, I have already baked a lot of bread, I was very pleased, I praised my HP, I praised it, but now I faced such a problem, I don't like how it began to knead, before the dough rolled around the bucket in an even bun, but now it climbs somewhere up, almost to the very edges of the bucket with such a long oblique (spindle) and when the kneading ends, the whole thing falls to the bottom, and scraps of dough remain at the top along the edges, this is the third time today I baked bread for 340g of wheat flour, 80g of rye , 270ml of liquid and 200g of mint potatoes, can I overload it ??? flour did not change ... can I have it in service ??? Help with advice please

faced such a problem, I do not like how she began to knead ...
Help with advice please

This is for Admin, no one can help her better. Try to consult here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=33.0

[yara]

yara Thanks a lot!!!!

Sanechka, you clearly have a problem with the consistency of the dough ... try the simplest proven recipe without additives, for sure there will be no problem Or we will think further

[sensitive]

sensitive Thanks for the answer, Admin has already suggested to me the possible reasons, and you are right, this only happens when I bake bread from rye flour or with cottage cheese, potatoes, but the roof of the bread did not fall and therefore I did not think that this was due to excess liquid

Here it is, a snack bar. Very soft and fragrant! Who has not tried it yet - I advise.
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(pictures are enlarged by clicking)
That's exactly half a serving of the original recipe!

Here it is, a snack bar. Very soft and fragrant! Who has not tried it yet - I advise.

Yes, I also recommend it to everyone. Unusual and delicious !!

We bought this stove a week ago. I didn't want to take the dear one, I didn't know how things would go. Noah is very happy. There are basic programs. She baked rye and wheat bread, made jam. everything is just super !!!!! The only thing is that she has a max size of a loaf of 750, but this is a minus for someone, but for our family of three people (one person for 5 years) is a plus. The bread is not stale. I bake every other day. In general, I'm happy. (of course, there is nothing to compare with ..... this is the first experience ...)

They gave me such a bakery too. I want to ask someone who baked rye bread in it?
If so, what program and recipe are you using?

[Gachet]

They gave me such a bakery too. I want to ask someone who baked rye bread in it?
If so, what program and recipe are you using?

Honestly, I didn't bake rye. I bake white or white with the addition of malt.
For rye, you probably need to use mode 3 "Diet bread"
There are many recipes for rye bread here.
For example, I give a link:

About "learning to bake rye" - it's better to Gachet, RYE TIPS.
Baking rye bread - nothing complicated, there would be a desire.

And further:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9345.0

Girls, and I baked rye-wheat 50x50 once, using the "Dough" program completely, then left it to stand for an hour, the dough rose almost to the edge of the bucket, turned on the "Heating" program, bringing the plus sign to 1:00 (hour), and then add another 10 minutes. I didn't succeed right away, so I left it on the heating for half an hour, but next. once all the same I will try again to put extra. for 10 min. baking. Gasha recommended ten o'clock for rye bread. Here. I can't lay out the recipe yet, because I was a little too smart with additives, sour more than necessary ... I'll roll my recipe, then I'll post it ...

Girls, and I baked rye-wheat 50x50 once, using the "Dough" program completely, then left it to stand for an hour, the dough rose almost to the edge of the bucket, turned on the "Heating" program, bringing the plus sign to 1:00 (hour), and then add another 10 minutes. I didn't succeed right away, so I left it on the heating for half an hour, but next. once all the same I will try again to put extra. for 10 min. baking. Gasha recommended ten o'clock for rye bread. Here. I can't lay out the recipe yet, because I was a little too smart with additives, sour more than necessary ... I'll roll my recipe, then I'll post it ...

But after all, only the timer is set with a "plus" (delay of the start of the program) if the program "heating" is selected, it lasts 10 minutes. If the plus sign increases the time on the display (0:10) to an hour (1:00), then the bread maker will wait 50 minutes and then turn on the heating for 10 minutes. Or is it not so?

Hello everyone ! Here, before NG, she also became the owner of such a baby. Satisfied, indeed, for the money that she bought, she is a smart hard worker. Only the pie did not work (I saw the "Queen of Pies" on the site), I didn’t know on which program to knead the dough, in general, I made a mess of it, took the French program, when I threw the nuts, it’s written whole, and then the stove started to jump up and down. , could not knead into the dough. I had to unload and intervene myself, but the dough turned out to be clogged, as it were, and did not rise at all. Here is such an epic. So I think, if you want to bake a cake for Easter, then on what program should we knead it? Maybe someone has already tried it. Respond. And yet, who baked onion bread? Tell me what kind of onion do you add there, fried? (If yes, then what does it look like in the finished bread?)

Only the cake failed
Tell me what kind of onion do you add there, fried?

I also really like my Scarlet. For such a price, there is no price for it (it turned out to be a tautology). And a very pretty face, right?
It's a pity that the cake didn't work out. And I think you need to add fried onions, although I did not bake onion bread. Ask in the topic where the recipe was taken.

But after all, only the timer is set with a "plus" (delay of the start of the program) if the program "heating" is selected, it lasts 10 minutes. If the plus sign increases the time on the display (0:10) to an hour (1:00), then the bread maker will wait 50 minutes and then turn on the heating for 10 minutes. Or is it not so?

Oh, just saw the question
"Or not?"
Select "Heating" - immediately on the scoreboard 0:10 and bring the "plus" to 1:00, and twice (!!!) press the "Start" button, immediately look at the scoreboard: the program is running - the colon starts blinking.
It happened to me that, out of habit, I pressed the start only once - the program did not start, and I already ran to another action ... and then I began to sniff, but I did not smell the heating element turned on ... there is still a little bit of flour on it is poured when kneading the dough ... I go to the stove ... my heart in my heels ... I pressed the start again and ... oh, my happiness! the colon blinked! I smell it with my nose - everything turned on! phew ... And then Alexandra told me that yes, there is such a thing in our baby, you have to press start twice to start baking! But with the addition of another 10 minutes. I haven't figured it out yet ... As soon as I work with this, I will definitely unsubscribe!
Yeah, with flour, which I now use "Bulkin" in Simferopol, so as not to overload the oven, I take 260g (!) Of mineral water for 450g of flour, then you don't have to add flour to the bun. But for 225g of premium flour + 225g of 1st grade flour I take 270g of mineral water, like this, by the method of testing, while I have the flour available. So, it is imperative to look after the bun with each new pack of flour.

Good evening everyone. Take another colleague into your ranks. We also bought a Scarlet today. At 19, our first bread was delivered. Here we are waiting, we run to the window every 2 minutes. We read a lot of different reviews on various resources, few people succeed the first time. So we are worried that it will not work. Well, let's wait, time will tell

Good evening everyone. Take another colleague into your ranks. We also bought a Scarlet today.At 19, our first bread was delivered. Here we are waiting, we run to the window every 2 minutes. We read a lot of different reviews on various resources, few people succeed the first time. So we are worried that it will not work. Well, let's wait, time will tell

Congratulations on your purchase !!!!!!!!!!!! The bread maker, although budgetary, is very good.
Everything will work out, don't worry! And the recipe was taken from the instructions or from the forum?

Congratulations on your purchase !!!!!!!!!!!! The bread maker, although budgetary, is very good.
Everything will work out, don't worry! And the recipe was taken from the instructions or from the forum?

With the instructions, there was not much time to look, and I did not want to experiment, and we are so afraid that it will not work. There are no scales - everything was measured with a glass and a spoon

Tell me, do you need to wrap it in a towel, or let it cool on the table?

With the instructions, there was not much time to look, and I did not want to experiment, and we are so afraid that it will not work. There are no scales - everything was measured with a glass and a spoon

With the instructions, everything should work out. Yes, if the recipes are from the forum, then the scales are needed. I bought it, but they weigh something badly - the weight jumps, you don't understand, it was just 15 grams, you look, and already 17 grams. I think to buy new ones.

Tell me, do you need to wrap it in a towel, or let it cool on the table?

Set on a wire rack (although I don't) and cover with a towel.
Is the hook in the bread left or taken out?

With the instructions, everything should work out. Yes, if the recipes are from the forum, then the scales are needed. I bought it, but they weigh something badly - the weight jumps, you don't understand, it was just 15 grams, you look, and already 17 grams. I think to buy new ones.
Set on a wire rack (although I don't) and cover with a towel.
Is the hook in the bread left or taken out?

The hook remained in shape. The loaf is flat, they expected a much worse result. Now I will add pictures. It seems that it did not fit very well. Baked on 1 program 750g, medium crust. Describe the result

how to add images here ???

how to add images here ???

Catch:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=73109.0

Thank you

Handsome !!!!!!!!!!
With the initiative you !!!!!!!!!!!!!!!!!!!!!!

Handsome !!!!!!!!!!
With the initiative you !!!!!!!!!!!!!!!!!!!!!!

THANK YOU
Is this the height it should be? Slightly more than 1/2 bucket. I thought such a loaf would be 500 grams, and 750 grams would be higher than the form

THANK YOU
Is this the height it should be? Slightly more than 1/2 bucket. I thought such a loaf would be 500 grams, and 750 grams would be higher than the form

It is difficult to understand from the photograph. The view seems to be not bad. The height is half a bucket then ... I don't know why. But there will definitely not be a higher form.
I ran off my own, I don't know how many grams he has (I think about 700 grams, the recipe for their forum), but almost the entire bucket is about a finger high, one and a half lower.
Is it normal in the context? Have you already tasted it?

It's hard to understand from the photograph. The view seems to be not bad. The height is half a bucket then ... I don't know why. But there will definitely not be a higher form.
I ran off my own, I don't know how many grams he has (I think about 700 grams, the recipe for their forum), but almost the entire bucket is about a finger high, one and a half lower.
Is it normal in the context? Have you already tasted it?

Yes, the sample has already been removed, delicious, and baked well and uniform. It seems a little sour (we sin on the cheese, it's already a little over a week). The components that were at hand were: flour "Admin", powdered milk was not put - it was not in stock.

Yes, the sample has already been removed, delicious, and baked well and uniform.

If tasty, then that's good!
Try it with other yeast, milk (you can natural), according to a different recipe. Maybe it will turn out higher and you will like everything.

Good evening hostess (and hosts). Tell me the recipe for a beginner, who liked which one more. So that it fits for our stove and so that it is not in grams, but in glasses and spoons (for beginners)

[Ser]

Serand again I give a bunch of links:

Remember that ALL RECIPES for making bread in a bread maker are suitable for ALL MODELS of bread makers.
There is a section for beginners
And this is my joy Skarlusha and one of the first bread. But for some reason they don't want to weigh 750 g. Everything is as on the selection of 630-650 g

And now about the conversion from cups to grams (or vice versa)

If your recipe is in grams, it is best to have a scale. Or at least be guided by the table of approximate weight.

One cup = 1 cup = that's like 237 grams of water.
here in more detail 🔗)

I wish you success !!!

[Ser]

Serand again I give a bunch of links:

And this is for you to compare the height and not worry:
And now about the conversion from cups to grams (or vice versa)
I wish you success !!!

Thank you YaraYou are a real lifesaver

Baked, here's the result


We used a little more flour and liquid. Before baking, I rose above the bucket ~ by 2 fingers, and this was baked. In the last 15 minutes I fell a bit. In the end, it turned out on a level with a bucket. In general, we are satisfied with the results. The one that was baked yesterday, and ate yesterday. It will cool down and we will burst

Ser,

Hello, dear members of the forum! Your forum, and in particular this thread, pushed me to take decisive action - to buy x / p Scarlet. I liked it for the price and appearance, read your reviews - and so, last night they brought it to me. Today I launched the first baked goods - the simplest, most basic. Now the bread is already at the baking stage.
In the window you can see that the top of his head is cracked. Tell me why.
The second question: I read that the bun should be touched at the moment of kneading. And how do you do it, does it spin all the time?
And one more thing: after the last kneading, the kolobok is not located in the center, an offset is obtained, one corner of the bucket is not filled. Then, like, after the growth of the dough it leveled off. But maybe that's why the crack turned out? And can it be trimmed after kneading?

[katrina07]

Hello, dear members of the forum!

katrina07, welcome to the forum!

Usually, if the dough is not centered, it is most likely a small amount of ingredients in the recipe.

if the roof is cracked, there is either little liquid, or it has not been dispersed enough.

throw the recipe according to which you baked.

You need to feel the gingerbread man quickly.

I wanted to try it sooner, so I took the White Bread recipe from the instructions. I think the bread turned out to be good for the first time.
My husband and I already ate half of it, did not even wait for it to completely cool down.
Tell me, how do you get the scapula? The instructions say "Make sure the spatula does not go into the bread." I took out the bread and made sure that the spatula was inside. I cut it out with a knife ...

I wanted to try it sooner, so I took the White Bread recipe from the instructions. I think the bread turned out to be good for the first time.
My husband and I already ate half of it, did not even wait for it to completely cool down.
Tell me, how do you get the scapula? The instructions say "Make sure the spatula does not go into the bread." I took out the bread and made sure that the spatula was inside. I cut it out with a knife ...

Congratulations on your purchase!
My shoulder blade very rarely remains in bread. But if it does, then I take it out with a large crochet hook. You don't need a knife, you can scratch it.

My shoulder blade very rarely remains in bread.

And what should be done so as not to stay?

And what should be done so as not to stay?

And this is how lucky
At first, I could not get it out of the bucket at all (I stuck it tightly with the dough), until I was prompted to soak the bucket. And now she sometimes began to take out along with the bread
But this is true for everyone. Who makes a hook on their own, who has a bread maker in the kit, and who gets it with a crochet hook.

I want to try bread with rye flour tomorrow. I have been reading this forum for several days, and I know that there are many recipes. Which one to choose? Please advise from personal experience with our bread maker.

I haven't baked with rye yet, although I bought flour. I'm going to bake the recipe with instructions with whole grain flour, I wonder what happens. I almost always have a shoulder blade in the buckets, two times only remained in the bread.

Hi everyone! Take a new one into your ranks. I also bought Scarlett for a special offer before N. g. Immediately, of course, I tried the bread on an accelerated mode, that is, the "instant yeast bread" is a small loaf, for the first time it seemed like it didn't even work out. Then I baked "French" it turned out just super. Very handsome, tall. I walked around the rooms with him and bragged about my own. She said that he looked like a bun from a fairy tale. All so ruddy and beautiful. Not round. I tried to add ground nuts in the "French" mode, it also turned out very tasty. My only change is that instead of water, I always use milk. And I heat it up in microwaves. to rooms. pace. The corn one turned out to be short, but also very pretty. Hell on the "Basic" mode. I read the forum here and realized that I still have to study and study. There are so many subtleties ... and difficulties .... Mmmmmm .... But it seems that I cannot do without them. I will study with you. I just can't bake bread from rye flour with the addition of bran. Baked on the "Diet" mode Yesterday, after the corn one, I set it up to bake my own with bran and, eventually, flew into the trash. Roughly, of course, I understand, but I got so nervous that it doesn't work. Now I'm asking for advice, what to do? The bread looks like plasticine inside. And I baked him for another 15 minutes on the "Heating" mode, but apparently not enough. The recipe is this, I took from a friend from the collection of recipes for HP Selmer:
Water (I'm in milk) - 400 ml.
Oil added -1 tsp,
Millet flour. -200g. I sifted everything. Took to the magician. Russian "Staroskolskaya" Winner of the "Counter purchase" program
Rye flour (I have rye with cut off.) - 400g.
Salt and sugar 1 tsp each.
Yeast ("ECO") - 2h. l.
Maybe this recipe is not suitable for bran bread. I also got it very dark. Help, pliz ...

Hi everyone! Take a new one into your ranks. I bought Scarlett Pekla on the "Diet" mode Yesterday, after the corn one, I set to bake my own with bran and eventually, flew into the trash. Roughly, of course, I understand, but I got so nervous that it doesn't work. Now I'm asking for advice, what to do?
Help, pliz ...

There are not a lot of specialists here, more and more "amateurs". Better go to Admin (Tatiana), no one can help her better. Try to consult here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=33.0

Hi everyone! Take a new one into your ranks.

Congratulations on your purchase! I wish you successful and tasty breads!
If it's not a secret, tell me for sk. Did you get your stove and where? And what is your model 400 or 401?
I look at them, but I haven't seen the stock

Good day to all!
I am clearly having a bad day today. I ran home from work, I think I’ll bake a piece of bread quickly, put the food in, turned it on ... After 10 minutes I discovered that I had forgotten to put the spatula on! And I read on the forum that this happens, and thought that such idiocy would not happen to me!
I turned it off, shoveled the flour, put it in ... Today I bake French for the first time. Of course, after such a blooper, the result will not be good.
But, what still confused me: during the kneading process, the dough stuck to the walls, after the first kneading there was no kolobok, but just a spreading mass. I'll add flour, as a result, the top of the head cracked again. Tell me, do you take the French recipe from the instructions and what kind of dough during kneading?
And another question: how much bread should you keep from the oven after the end of the program?

After 10 minutes I discovered that I forgot to put the spatula on! And I read on the forum that this happens, and thought that such idiocy would not happen to me!
Tell me, do you take the French recipe from the instructions and what kind of dough during kneading?
And another question: how much bread should you keep from the oven after the end of the program?

Yes, there are curiosities with a scapula.As soon as I wash and dry the scapula, I put it back, otherwise I am also afraid to forget.
My French recipe from the instructions works fine, that is, I don't add flour. Although here someone had something like that (you can scroll the topic back).
After the end of the program, I do not take out the bread for 3 or 5 minutes. Then I need to put it on the wire rack (but I don’t put it) and cover it with a towel.

Thank you, Yara!
Now I also put the spatula on right away.
And I doubted about the time, because the instructions for all programs say "Keep warm - 60 minutes." I thought maybe I should keep it in the stove.

Girls, answer me, plizz, somebody!
Do 400 and 401 models have different loaf weights? In 400- 750gr, and in 401- 1000? Am I getting it right?
That is, in 400 the loaf will be less?
Internet shops write somewhere like this. I want 401 yodels, but less loaf

Congratulations on your purchase! I wish you successful and tasty breads!
If it's not a secret, tell me for sk. Did you get your stove and where? And what is your model 400 or 401?
I look at them, but I haven't seen the stock

Thank you!
I have a model 400 and I bought it at Komfi for 389 UAH and plus a gift a mixture of "Korneks" Borodino bread and custard.
I have just baked a new bread from a ready-made mixture of the Dobrodiya brand called "Grain", with flax grains and oatmeal. It turned out to be very beautiful and tasty. I did everything strictly as written in the instructions for the mixture, the only thing that I added was a couple of tables. spoons of the mixture after the beep on the "Basic" mode Baking for 2.5 hours. Didn't add anything extra. And here is my piece of baking art.

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AND AS A RESULT, THAT IS SUCH BEAUTIFUL IN SECTION!

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Mila, thank you very much for your answer!
They now have the same price in comforts, so I'm thinking of taking it for pies and sweet bread
After all, there is already Panas! I think