Scarlett Bread Maker

My viewing window is fogged up almost all the time. Is that so for everyone?

This is normal. The presence of condensation indicates good sealing of the lid.
And about the error in setting the mode, everything is simple - hold the STOP button for 2 seconds until the signal, the stove stops and you can set a new mode.
I tried recipes from the instructions and the mixture "S. Pudov". Everything worked out, but in dense breads, the spatula remains inside. I would like to see a device for extracting it - there are hands and a head, I will do it. I use Turkish yeast, they work great and cost 5 rubles a pack.
Now I will conjure with a cupcake - my wife wanted it. I don't want to do it from the instructions, I'll dig around on the forum.

In pursuit. I always heat the filtered water in the microwave, 250g 30sec. It is better to do 750 g, since nothing remains on the walls and it is enough to wipe it with a rag. I use a scale and a measuring spoon, I forgot about the glass.

Everything worked out, but in dense breads, the spatula remains inside. I would like to see a device for extracting it - there are hands and a head, I will do it.

And my spatula has never been taken out with bread, on the contrary, I cannot remove the spatula at all.

In pursuit. I always heat the filtered water in the microwave, 250g 30sec. It is better to do 750 g, since nothing remains on the walls and it is enough to wipe it with a rag. I use a scale and a measuring spoon, I forgot about the glass.

I do 500 gr. and nothing, everything works out. Do you bake not according to recipes from the instructions, or did you simply convert the cups to grams?

It is easy to remove the paddle. Hold the blades from below, and swing the blade along the axis. The dough is hit and burnt. Can be soaked.
You can't do without a cup. Today I had to apply for banana bread. Everything worked out, only he did not heat the oil, but threw it in two pieces by eye.
I just tried different flours, and on the packages there are recipes in grams.

Everything worked out, only he did not heat the oil, but threw it in two pieces by eye.

I did exactly the same. I did everything according to the instructions, but that dough was somehow liquid. I didn't like it very much. And the apple bread, on the contrary, turned out to be somewhat heavy, but tastier than banana bread for my taste.

I was also scared when the kneading was going on and even more when I pulled it out. It was impossible to touch the loaf, the impression is that it is liquid inside. I thought I didn't bake it. I waited until it cooled down, cut it - it turned out to be perfect.

I'm going to lay down Darnitsky from "Pudof" for tomorrow. I'll try a timer.

I was scared when I read that my question was answered "yesterday" to my question today, and then I remembered about the two hours difference. After all, we only have 22-40.
Just baked "French", I liked it VERY much.
How happened with the timer7

Just came home from work. 20 minutes left. For 12 hours, the timer was ahead of time by 3 minutes. Exhibited at 00:00 at 12:00, turned on at 9:07. This is not critical

What can replace lemon juice in a French bread recipe?

What can replace lemon juice in a French bread recipe?

I would have vinegar (apple cider)

Sintered today French. Some bullshit. Made strictly according to the recipe. It rose above the edge and flowed along the walls (then I saw it), but it looked beautiful. When baking began, he fell out. And still baked, but no kind. Is yeast so brutal?

Sintered today French. Some bullshit. Made strictly according to the recipe.

uh-uh-uh sorry, 2 questions.

- what recipe did you make? from the instructions?
- have you read on our website about the bun? the basics of kneading and baking.

Sintered today French. Some bullshit. Made strictly according to the recipe.It rose above the edge and flowed along the walls (then I saw it), but it looked beautiful. When baking began, he fell out. And still baked, but no kind. Is yeast so brutal?

It's strange. The recipe worked for me. Perhaps you were wrong somewhere.

IRR, don't swear: rose: Beginners almost always start with "native" recipes. And then they will reach the kolobok. After all, first you need to see this bun.

It's strange. The recipe worked for me. Perhaps you were wrong somewhere.

IRR, don't swear

drasti-came I did this? just asked

IRR:

IRR:

now on you?

Peace, friendship, gum

May, Labor, Vegetable Garden!
The recipe is from the instructions. I noticed one feature - when measuring with a measuring cup, the dough turns out to be thinner. It is better to weigh, but I have not yet determined what flour to take as a standard. As the saying goes - "How much to hang in grams?"

[Gypsy]

In the topic "Mirta BM 612 Bread Maker" (answer # 17) Gypsy gave a plate of translation ml and gr

Thanks for the sign!

[Ciclop]

May, Labor, Vegetable Garden!
The recipe from the instructions. I noticed one peculiarity - when measuring with a measuring cup, the dough turns out to be thinner. It is better to weigh, but I have not yet determined what flour to take as a standard. As the saying goes - "How much to hang in grams?"

Ciclop, sorry for the intrusiveness, but still follow the link and see at least pictures about the bun, what should be the batch. Because with weights and grams, there can also be punctures (flour is different, the season is different, and so on subtleties). And if you understand for yourself about the kolobok, then you will be all for nothing. You will measure like ACC without noise and dust

[Helpful hints and help in baking bread]

If you are having problems baking bread in a bread maker, see the section
Helpful hints and help in baking bread.
Study, please
UNDERSTANDING BREAD IN HOMEMADE BREAD,
paying particular attention
The kolobok rule


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 "The simplest white bread"

I also read about the kolobok. And white bread is not very interesting. Diabetes. Actually, because of this, the oven was taken.

Diabetes. Actually, because of this, the oven was taken.

at my mom's. Bakes rye with this guide tyts

But for the reference - a deep bow. No need to rummage through the forum.

[Thank]

So that gratitude does not get lost in the open spaces of the forum, we have a wonderful option Thank (an active link located under the avatar of the person we want to thank). The fact is that our topics are regularly cleaned and posts that do not carry information corresponding to the topic are simply deleted

[section]

I also read about the kolobok. And white bread is not very interesting. Diabetes. Actually, because of this, the oven was taken.

Excuse me, but the French, which you complained about only yesterday, what kind of flour did you bake with?

Sintered today French. Some bullshit. Made strictly according to the recipe. It rose above the edge and flowed along the walls (then I saw it), but it looked beautiful. When baking began, he fell out. And still baked, but no kind. Is yeast so brutal?

So you are advised to read about the wheat bun and remember and apply this tale. You will feel the wheat dough, then it will be easier to work with rye, because you will begin to understand the terminology and the importance of the correct real (and not from the instructions) proportions.
By the way, in sectionwhere you were sent, there is master class on wheat-rye bunand theme Rye flour dough - properties and features of kneading

The recipe from the instructions. As the saying goes - "How much to hang in grams?"

Look at the answer here "The bread did not work out again, I hung everything in grams. What could be the matter?" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0 hope it helps!

Flour "Ryazanochka" Grain Holding OJSC "Ryazanzernoproduct", high grade 2 kg.

I am new to bakery. I also have Skarlusha for 2 weeks !!! ... It seems to have looked through everything, but nowhere did I find a recipe for a cupcake for Skarlusha.Help, pzhalsta! So I want to master HP.

Since the cupcakes need to be made by yourself, and the HP only bakes them, then take any recipe.

I am new to bakery. I also have Skarlusha for 2 weeks !!! ... It seems to have looked through everything, but nowhere did I find a recipe for a cupcake for Skarlusha. Help, pzhalsta! So I want to master HP.

Svettlana

muffins in the Bread Maker

I tried the recipe from the instructions - it turned out, as it were, to put it mildly, the pancake is sooo thick. The eggs were from the refrigerator, and everything else was at room temperature. Now I've prepared everything again and I'm sitting waiting for the recipe.

Irr, why won't it work?

Irr, why won't it work?

everything will work out

click on the link, there are many recipes with discussions to choose from.
click this link

Thanks for the help! I did something. I took a picture, but now I don't know how to show it. I haven't cut the cupcake yet.

Here! Here's what happened:


True, he smacked of baking powder. But the next day, for some reason, it tasted better.

Here! Here's what happened:

True, he smacked of baking powder. But the next day, for some reason, it tasted better.

very decent cupcake turned out, just handsome! What was the recipe? Was it baked well?

Here! Here's what happened:

Sveta, I saw your torment with photography, but unfortunately I could not help (I cannot myself). But I'm glad our Scarlet bakes this. If it's delicious, share the recipe!

Hello! And I'm here) yesterday my husband bought me a bread maker, I wanted Panasonic, but I bought Scarlet. Well, judging by the reviews, everything is not so bad)) Now my first bread is being prepared, I tried French. Let's see) I read about Kolobok, I seem to be all good, the number is strictly according to the instructions for the stove.

Hello! And I come to you)

Welcome to the forum!

Let life be tastier and more varied

Welcome to the forum!

Let life be tastier and more varied

Yeah) In an hour we'll find out how much tastier))

Yeah) In an hour we'll find out how much tastier))

don't hesitate ... and it's more useful, for sure ... Do not forget to go fast, have you got a camera?

don't hesitate ... and it's more useful, for sure ... Do not forget to go fast, have a camera down?

If there is something to take, I will try)

If there is something to take, I will try)

Well, my first bread is ready! Not lumpy, but not like everyone else)) I made a small loaf of 500 gr. It looks like nothing, just a scythe. I'll tell you the taste only tomorrow. So, experienced bakers, tell me what's wrong? What caused such a scythe? On the one hand, higher, and on the other, lower. And there is also a spatula inside the bread ... If I can post a photo until I understand how ...

tell me what's wrong?

My French recipe was not very good either. Take another recipe.

My French recipe was not very good either. Take another recipe.

Now I will experiment, but in general it seems to me that I did not add 10 ml of water. When she was kneading, it immediately seemed to me that the dough was tight .. But we will adapt nothing))