Scarlett Bread Maker

Good day everyone !!!! Hi from Belarus! Today I bought a Skarlusha 400, read the entries on the forum and I have a feeling as if I was driving for the first time ..... I don't know where to start

Hello everyone! Natalia, you are right, the main thing is the result! I was more interested in the temperature difference between the main programs and "KEEP HEAT", what if I oversleep and do not take the bread out of the oven after finishing the program, what happens then?

Good day everyone !!!! Hi from Belarus! Today I bought a Skarlusha 400, read the entries on the forum and I have a feeling as if I was driving for the first time ..... I don't know where to start

start with https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=7271.0 ,
sooner or later you will read it anyway

Oh! the link was not active, but you can copy it ...

Oh! the link was not active, but you can copy it ...

Thanks for the support.

what if I oversleep and do not take the bread out of the oven after the end of the program, what happens then?

It won't burn, that's for sure, but it will damp.

It won't burn, that's for sure, but it will damp.

Thank you!

Did anyone bake muffins, cakes in Scarlet? You can have a proven recipe, pliz!

Did anyone bake muffins, cakes in Scarlet? You can have a proven recipe, pliz!

Easter cakes recipes:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=30848.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1873.0

Two days ago we bought a Scarlett SC-401 bread maker for a promotion in "5th element". Bread was baked twice, and both had a pungent smell of burnt plastic. Can you tell all Scarlett this or is it only in our copy? And if at all, then it disappears over time?

[Ollie]

Ollie, I didn't have that ... Before the first baking, I walked with a cloth that absorbs moisture throughout my insides, looked to make sure that there was nothing on the heating element, wiped it neatly, rubbed the bucket too, and after that I loaded the ingredients into it, inserted it into the oven and turned on the start program. The smell can be burnt, when the flour spills out a bit when kneading with teng, but it quickly burns out and that's it ... Maybe someone had it like you did and they will tell you how to continue ... it shouldn't be like that!

I also noticed the smell of plastic during the first two baked goods, but after that it seemed to pass

Ollie, I also bought Scarlusha the other day, but 400. Yesterday I got it for the first time ...... Baked black bread and French. The smell was a little bit only at the first baking, but I think that it should be normal for the ten to warm up. At the second, the smell was gone. I bought not in element 5, but in an online store (in a permanent, beloved one), so the manager told me that they also have different assemblies - there are cheap ones, but there are a little more expensive ..... I think that if the smell does not pass then you better hand it over to the store.

Please tell me where in Minsk you can find whole grain flour

Hello everyone!! Well, I look Belarus is being purchased!
I didn't smell of plastic when I baked bread for the first and subsequent times, but the box smelled terribly of plastic!
I have not met whole-grain flour, if you find it, hang down please where you found it and what it looks like!))))

Well, of course, it will start buying if normal bread is at $ 1, and rye flour 2 kg at $ 0.5 .......

Two days ago we bought a Scarlett SC-401 bread maker for a promotion in "5th element". Bread was baked twice, and both had a pungent smell of burnt plastic. Can you tell all Scarlett this or is it only in our copy? And if at all, then it disappears over time?

I also took on the action in the "5th element", but there were no extraneous odors.Perhaps your heating ten is displaced closer than necessary to the body. If the smell persists, I advise you to contact the warranty workshop.

I baked a cake today, which with an apple on Yara's link - turned out very tasty. And there was almost no smell of plastic when baking from HB, I think it will fade.

[yayawa]

I, too, have Skarlusha-401 of 5 elements since Friday. I suspect that after this action, sales of flour in stores will grow a lot!
The first time, my Skarlusha also gave off a nasty chemical smell, the second time the smell was weak, the third time it was almost not felt, only if you sniff through the vent hole. By the way, in the instructions for my electric oven there was a warning that the first time it was turned on, it would stink, it was recommended to turn it on at the highest temperature for an hour to remove the smell (I suspect that some kind of lubricant should burn out). Maybe the same story with Skarlusha?
I baked bread three times. In general, I was so afraid to start baking for the first time - I had an "o" experience with yeast dough (there were two unsuccessful attempts)!

But I ran into several "problems":
1. The crust on the "medium crust" is pale. You have to bake on baking for about 20 minutes.
2. Twice the bread turned out to be uneven - on one side higher, on the other - lower. I saw that after the second kneading, the bun was formed unevenly. In the meantime, I'm afraid to manually shape it. In principle, for bread this is not entirely important, but if you bake a cake or a cake, I would not want to get an uneven one.
Here it is, my "versatile" bread

3. It is necessary to collect bread from the corners with a spatula during kneading, otherwise it will remain.

All these three times I baked bread according to the same recipe, from yayawa... In principle, the bread is not bad in taste, but for me, as for a novice baker, it is also simple in ingredients

Bread can be crooked if the oven is on an uneven surface !! I have a kitchen level set, and the bread and roll are even !!! I also help from the corners, she can't scrub it there! But this does not bother me, with a spatula to feed everything there !!! And on a medium crust, everything bakes normally, but on a dark one it is really dark !!! the one that everything matches !!

So it also stands on a surface set at the level of the level, but this bread turns out, somehow incomprehensible ...
But the crust is light on the middle one, you have to catch up with it on Baking for 15-20 minutes - the bread in the photo was baked with additional time.
Yes, and about yeast - so far I have only found Saf-Levure, 100 g - 14 thousand. I don’t know, maybe it’s expensive, but I didn’t look at the price, there’s no time to look for others.

[variety]

variety they dissolve in water (in liquid), but those that are added to flour are needed !! Maybe this curve is not good enough !!!

[IrishkaLav]

IrishkaLav, well, yes, you have to "start" the yeast first. Maybe water with yeast is unevenly distributed over the dough? But the crumb is everywhere of the same structure.

variety,
Or maybe there was a draft on the lower side? the window is open or something else ..., that is, cooler than on the other side of the stove.
What setting did you use to bake the bread?

Yes, and about yeast - so far I have found only Saf-Levure, 100 g - 14 thousand.

Mom, dear, well, you have prices.You probably don't go to the store with a wallet, but with a suitcase

variety,
Or maybe there was a draft on the lower side? the window is open or something else ..., that is, cooler than on the other side of the stove.
What setting did you use to bake the bread?

I don't even know what to say ... Actually, I went out to the loggia several times during the proofing (however, I closed the door behind me while I was there, and the loggia is quite warm, with double-glazed windows and insulated walls, however, without heating ), but my breadmaker is about a meter away from the balcony window, and it is covered with other equipment on this side. I do not think that that couple of seconds while the door was opened had any influence on her.
And the bun immediately after the kneading was somehow not quite even, on one side higher.
Baked on the main setting, 750 gr, medium crust.

Mom, dear, well, you have prices.You probably don't go to the store with a wallet, but with a suitcase

Oh, if only with a suitcase !!!
But our prices are yes, these are the prices. One thousand rubles is approximately equal to 1/8 USD. Since 2009, two devaluations have survived Well, and until 2009 inflation was on the rise. We now count all prices in thousands of rubles, and hundreds of rubles are just a "tail" in the price. So we are almost all "millionaires". Recently, the National Bank put a 200,000-ruble note into circulation.

Oh, if only with a suitcase !!!
But our prices are yes, these are the prices. One thousand rubles is approximately equal to 1/8 USD. Since 2009, two devaluations have survived Well, and until 2009 inflation was on the rise. We now count all prices in thousands of rubles, and hundreds of rubles are just a "tail" in the price. So we are almost all "millionaires". Recently, the National Bank put a 200,000-ruble note into circulation.

Mom dear We had the same thing in the 90s, everyone also went to millionaires, but it soon ended. I think that this will not last long for you either. As the saying goes: the darkest night before a thunderstorm

Has anyone found whole grain flour in Minsk?

Mom dear We had the same thing in the 90s, everyone also went to millionaires, but it soon ended. I think that this will not last long for you either. As the saying goes: the darkest night before a thunderstorm

Well, we have this since the mid-90s and has been going on, there was a denomination, but it doesn't matter where it slowly, and where it came in jerks to millions
Oh, and we won't get a thunderstorm after almost 200% devaluation last spring !! Do not screw up

Has anyone found whole grain flour in Minsk?

Nope, I haven’t seen it ... Is it sold in prepackaged form?
Today I was at Euroopt at Montazhnikov, where I bought flour from the Borisov bakery. Has anyone baked it? True, she did not dare to use the high-speed train, the higher one was bought by Lida M 54-25. And I bought Borisovskaya 1 grade and 2 grades.
So, I'm sitting now, I think, maybe I bought the 2nd grade in vain, what can I bake from it?

Well, we have this since the mid-90s and has been going on, there was a denomination, but it doesn't matter where it slowly, and where it came in jerks to millions
Oh, and we won't get a thunderstorm after almost 200% devaluation last spring !! Do not screw up

Yes, I mean that after the black stripe there is always a white one! I believe that you will be fine !!!!!!!!!

Yes, I mean that after the black stripe there is always a white one! I believe that you will be fine !!!!!!!!!

Oh, yes, I believe that you speak with the best thoughts! This is me, pah-pah-pah, so as not to call

Why isn't Scarlett's bread maker added to my profile? All as required in MY TECHNOLOGY, I add the device type, the Scarlett brand, and the page updates itself and the field with the brand remains empty. Has anyone already tried to add our Skarlusha to the existing technique?

Why isn't Scarlett's bread maker added to my profile? All as required in MY TECHNOLOGY, I add the device type, the Scarlett brand, and the page updates itself and the field with the brand remains empty. Has anyone already tried to add our Skarlusha to the existing technique?

Add where the name is

In general, you, Belarusians, are great! You have such butter, condensed milk, cheese !!!!!!!!!! And the linen, and the towels! And many, many things! I have no words!!! We managed to keep the quality !!!!!!!!!

[yara]

yara, from the same thanks! I have already followed your advice, and already thanked with a special button
Oh, we have products of different quality. At least those that are sold domestically.

I see that our tastes coincided with you and in the combines - I also recently bought a mini-Filipka

I want to try to bake wheat-rye bread. I chose a simple recipe from Vafelka https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=89067.0.
Maybe someone will advise on which program is the best to bake it?

[6th bread - Rye on kvass (with seeds and raisins):]

I want to try to bake wheat-rye bread. I chose a simple recipe from Vafelka https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=89067.0.
Maybe someone will advise on which program is the best to bake it?

6th bread - Rye on kvass (with seeds and raisins):
I tried to cook in different modes:
Program Dietary (# 3), size: Large, crust: Dark
Program French (# 2), size: Large, crust: Dark
The result is the same - very tasty !!!

[/ b]

So it’s on kvass, but this is a simple yeast.So I think there will probably be all different doughs, and accordingly a different program? Or will it go too?

Hello dear bakers! I join your ranks. A few days ago I bought HP Scarlet. I bake hard. It tastes very tasty, but one problem is that when baking starts, the dough falls off and even falls a little. I read what the reasons could be. I found out everything about the bun. Baking and French and white and wheat-rye, the top sags, be it wrong. It rises well, the bun is good, maybe it's the flour? Maybe someone had such a problem, tell me pliz.

Maybe the problem is not the flour, but the yeast?

Hello everyone!
I tried to bake a cake according to Elena Bo's recipe, followed the process. At the first batch, I added 2 tsp. water, the dough was not liquid, as written in the recipe. Then everything seemed to be going well, on a signal, he poured 250 ml of chopped apples and raisins mixed with 1c. l. flour. At the end of the last proofing, the dough occupied 2/3 of the bucket. Baking turned on, this is where it all started ... the dough began to rise rapidly, rested against the oven lid and raised it by 2 cm. After the signal, I had to cut off the "excess" dough and bake for another 15 minutes. As a result, the product turned out to be quite dense and VERY tasty. Tell me. where did i go wrong. SWEET mode. Yeast SAF-MOMENT.
Big bookmark? But I always (five times in total) baked for 3 cups of flour and this was not, although sometimes it reached the lid.
Lots of yeast?

Big bookmark? But I always (five times in total) baked for 3 cups of flour and this was not, although sometimes it reached the lid.
Lots of yeast?

Just the other day I looked through this delicious recipe. I previously baked a cake in Kenwood, so he has a bucket of ours, so, planning to reproduce it now, I thought about recalculating Andreevna for 300 g of flour. And to the whole hoo-bookmark there is also 250ml of apple! Well, it's like the dough didn't run away at all, but modestly, propping up the lid, only gasped, prompting how cramped it was in a small bucket of Skarlushi Risky boy, I always get acquainted with the new recipe with the minimum available bookmark

Hello everyone!
Tell me. optimal placement of food for a 750 g loaf in our oven

Or you can link to the recipe for Easter cake. I want to try

Or you can link to the recipe for Easter cake. I want to try

Elena Bo's cake recipe:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=30848.0

Hello everyone!
Tell me. optimal placement of food for a 750 g loaf in our oven

Good day! I previously gave a spread on the dough, which our oven kneads without a spill. Right now I have weighed some bread, which I baked in the evening - 682g in weight ... Is it really 750g for you? I make a bookmark: 11g of fresh yeast, 22g of sugar, 450g of flour, 260g of mineral water, 9g of salt, with the second kneading 1 tbsp. l. sesame seeds and 2 tbsp. l. olive oil, in that order. The optimal bread for us. Now I'll cut yesterday's slicer into a bag and onto a hanger. When I wanted to, I took out a piece from the bag and don’t bother with slicing and there are no unnecessary grumblings in the family (mine!) That I cut without a board, that the knife did not remove from the table, that there are crumbs all over the kitchen

Hello dear bakers! I join your ranks. A few days ago I bought HP Scarlet. I bake hard. It tastes very tasty, but one problem is that when baking starts, the dough falls off and even falls a little. I read what the reasons could be. I found out everything about the bun. Baking and French and white and wheat-rye, the top sags, be it wrong. It rises well, the bun is good, maybe it's the flour? Maybe someone had such a problem, tell me pliz.

Yesterday my wheat-rye on the main program also failed - and the top crust also fell, or rather bent inward (oh, how!), And the crumb turned out to be rubber, however, with uniform pores. In my case, I suspect that I added too much liquid and yeast.It is also possible that Basic mode is still not suitable for rye flour. Although, according to the instructions, this mode is just the same for mixed bread.

Yesterday, when kneading wheat-rye, I encountered such a phenomenon - when kneading in a bread maker, something creaked in a bucket! Is this generally the norm, or am I a direct path to the warranty workshop?

Hello everyone!
I tried to bake a cake according to Elena Bo's recipe, followed the process. At the first batch, I added 2 tsp. water, the dough was not liquid, as written in the recipe. Then everything seemed to be going well, on a signal, he poured 250 ml of chopped apples and raisins mixed with 1c. l. flour. At the end of the last proofing, the dough occupied 2/3 of the bucket. Baking turned on, this is where it all started ... the dough began to rise rapidly, rested against the oven lid and raised it by 2 cm. After the signal, I had to cut off the "excess" dough and bake for another 15 minutes. As a result, the product turned out to be quite dense and VERY tasty. Tell me. where did i go wrong. SWEET mode. Yeast SAF-MOMENT.
Big bookmark? But I always (five times in total) baked for 3 cups of flour and this was not, although sometimes it reached the lid.
Lots of yeast?

And I put everything according to the recipe in 401 - the cake is delicious above the bucket, the handle crashed into the cake, but the dough did not reach the window. The cake turned out to be 820g. Baked on sweet pastries, 750g. and a medium crust (although next time I will be on a light one). Yeast saf moment too. I think if this is Scarlet 400, then the ingredients need to be cut, there is a smaller bucket.