Scarlett Bread Maker

NataliyaK, of course, it doesn't matter, there are only two of us. And, as they say, the size suits us. After 1.5 weeks of sitting in the internet on sites about bread makers and recipes, I have such a mess in my head .... I got hung up on 3 cups of flour, so the cake ran away from me. Now you have to take into account the total volume and weight of the bookmark.

Ollie yes, I have 400, next time I will definitely count on 2 cups of flour, I really liked the cake

Yesterday my wheat-rye on the main program also failed - and the upper crust also fell, or rather bent inward (oh, how!), And the crumb turned out to be rubber, albeit 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 I baked wheat-rye on the dietary program, the crust is dark. it turned out pretty well. The gingerbread man was hard. The crumb is less porous at the bottom than at the top, but very tasty. Baked Slava recipe from this site. And yet, do you still have a knife in your bread? I have it all the time. Yesterday, after the second batch, I took out a knife and baked without it. And then I'm tired of picking out every time.

I also have Scarlet's stove for a week. I'm happy so far. Has already baked a lot according to what recipes. Everything worked out, BUT on dry yeast, but I tried the pressed ones - nothing comes of it, the top of the head falls through and that's it, even cry. Can someone tell me how to use them?

Today I baked wheat bread with potatoes according to the Admin recipe. I'll tell you this is just super. Beautiful, as from the picture, and how delicious. It turns out that you can do this in my Skarlush. It can be seen that the matter is in the hands and the head and not in the HP.

I also have Scarlet's stove for a week. I'm happy so far. Has already baked a lot according to what recipes. Everything worked out, BUT on dry yeast, but I tried the pressed ones - nothing comes of it, the top of the head falls through and that's it, even cry. Can someone tell me how to use them?

And how did you do the bookmark? I diluted the yeast in water, then poured flour, and in the corners poured sugar and yeast on the flour. And maybe you miscalculated the mass of yeast from dry to pressed?

I also have Scarlet's stove for a week. I'm happy so far. Has already baked a lot according to what recipes. Everything worked out, BUT on dry yeast, but I tried the pressed ones - nothing comes of it, the top of the head falls through and that's it, even cry. Can someone tell me how to use them?

Maybe the yeast is old?

I read somewhere that the pressed yeast should be allowed to come up for about 15 minutes with water (milk) and sugar, and then pour into the HB. I also want to try with them.

I did it according to the instructions: water-salt-sugar-flour-yeast. True, the yeast just ravel in some water and poured it onto the flour. Now I will try to make a "dough" - ferment the yeast in water, add sugar and let it stand for at least 20 minutes. Really, I don’t know where to pour this dough into flour or water, and then add salt to the flour?

[Innadol]

Innadol, Good day
If you had looked at this topic, perhaps you would not have had this question ... Sorry, but laying down pressed yeast is different from laying down dry yeast ... Even dry ones are different: which are to be diluted in water and which are put in flour ... You wrote, what was laid as according to the instructions, but the instructions of all HP provide for the use of dry yeast ... I like bread on pressed ones more, so I went through the topics, looked at how the girls work with this yeast, and then only began to use them ... That's why I appeared bookmark order: yeast, sugar, flour, salt, liquid, oil, additives.In Skarlush there is a second batch and it is very convenient to mix oil additives on it ... what else can you write? pressed yeast for just bread, you need to take 2g per 100g of flour ... there is a Kolobok Rule, thanks Adminchewed so well, even for people like me ... yes, I wrote that when I open a new pack of flour, I follow the bun, not pouring out all the water at once, leaving 20g ... that's how it turns out that on 450g of flour, you need 260g of water, then 275g ... and then butter is added, also liquid ... And now we have strong winds and the ambient temperature, respectively, is unstable in the room ... everything affects the bread, you need to take care of the dough while it is breaking up, gaining strength
I would be glad if I could help protect myself from mistakes ...

I looked at how the girls work with this yeast, and then only began to use it ... Therefore, the order of the bookmark appeared: yeast, sugar, flour, salt, liquid, oil, additives.

I do not see the difference where to start the bookmark, with yeast or with liquid. If you bake without delay, then literally in a minute everything will be connected.
But if you bake with a delay, then when laying, do not allow the yeast to combine with liquid. That's all.
Regarding the kolobok: I came across recipes in which the classic kolobok did not work, the dough was like a mess, and the bread turned out to be wonderful!

I crush the pressed yeast last, on top of the flour. I don't make any dough. It always rises perfectly.

Hello bakers.
I see that all of us "bialarusau" arrives and arrives. Scarlett is the cheapest ($ 60) and widespread model in Minsk, but is in no way inferior to any Panas and Mulinex models.
As for yeast, I always "insist" pressed yeast for 15-20 minutes in warm water, kefir, beer with added sugar. Several times I crumbled it directly into flour, the result is about the same.
I knead the rye bread in the macaroni mode, then let it stand for 1.5 hours in a warm place after pulling out the spatula, and then heat it for 60 minutes. Previously, I tried to bake in different modes, but for rye flour it is harmful to make several batches, one 15-minute batch is enough.

Thanks for answers. I tried to make yeast with water and sugar - everything worked out great!

and I got white bread, no worse than dry ones.

Hello bakers.
I see that all of us "bialarusau" arrives and arrives. Scarlett is the cheapest ($ 60) and widespread model in Minsk, but is in no way inferior to any Panas and Mulinex models.
As for yeast, I always "insist" pressed yeast for 15-20 minutes in warm water, kefir, beer with added sugar. Several times I crumbled it directly into flour, the result is about the same.
I knead the rye bread in the macaroni mode, then let it stand for 1.5 hours in a warm place after pulling out the spatula, and then heat it for 60 minutes. Previously, I tried to bake in different modes, but for rye flour it is harmful to make several batches, one 15-minute batch is enough.

And I somehow had no luck with the pressed ones - I bought Stolichny three times, tried to start them first, but they did not want to start them in any way. Maybe I'm doing something wrong. She insisted for 15 minutes in sweetened water in a warm place (in a radiator). But my mixture did not show any signs of life - not a single slightest noticeable bubble appeared on the surface. Tell me, what is my mistake? I still want to try the oven on the pressed ones. I'm baking on Saf-Levure for now, but I don't like the smell of this yeast, and it feels great in the finished bread! Today at Saf-Moment I tried the oven, it seems, the smell during baking is not so sharp. We haven't cut the bread yet, we'll try it tomorrow.

And I somehow had no luck with the pressed ones - I bought Stolichny three times, tried to start them first, but they did not want to start them in any way. Maybe I'm doing something wrong. She insisted for 15 minutes in sweetened water in a warm place (in a radiator). But my mixture did not show any signs of life - not a single slightest noticeable bubble appeared on the surface.Tell me, what is my mistake? I still want to try the oven on the pressed ones. I'm baking on Saf-Levure for now, but I don't like the smell of this yeast, and it feels great in the finished bread! Today at Saf-Moment I tried the oven, it seems, the smell during baking is not so sharp. We haven't cut the bread yet, we'll try it tomorrow.

I bake almost all the time at Stolichny, when I put them in a bread maker, I don’t "start" them, I just throw them into warmed milk or water. And if I bake something like that, then I dilute them in lukewarm water or milk with sugar, leave them at room temperature. 15 minutes and no batteries. Everything works out.

Take the lucky owner of Skarlushi into your ranks. So far I am experimenting a little - my little daughter does not allow me to sit at the computer, but on the other hand, she already knows how the bread maker is going. Here's what kind of bread I got. I cook according to the recipe from the instructions (White bread), but I replace 1 cup of a / c with a rye one and instead of dry milk I add 2 tablespoons of children's fermented milk mixture, when I squeak I also add flaxseeds.

I also have a little question. Has anyone made a 400 scarlet charlotte. Is it not baked on my cupcake mode?

I also have a little question. Has anyone made a 400 scarlet charlotte. Is it not baked on my cupcake mode?

Hell and it turned out.

By the way, today I baked a charlotte in a bread maker, it turned out quite good
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=157404.0

when squeaking, I also add flaxseeds.

You have a wonderful bread. Do you not wash flaxseeds before adding them to the dough? Somehow I do not dare to throw unwashed into the dough, and when rinsing even with cold water, flaxseed secretes mucus and sticks together into a lump. How do you solve this problem?

[yara]

yara, you have a cotton which is 400 or 401. I now think that because of the shape of the bucket, even in my oven it was badly baked if I took not a flat, but a high shape, here, too, the bucket is small and the layer of dough is large, maybe that's why
variety, the seeds are not mine, the appearance inspired confidence, they are not dusty and there is no debris On the box there are recommendations for use, it is indicated that the seed can withstand short-term heating and does not lose its properties, so I want to sprinkle it on top, let's see what happens.

[yara]

yara, you have x / n which is 400 or 401.

400

[yara]

yara, well, I don’t know what I’m doing wrong, what mode do you use to bake - do you put the cupcake and apples first or after kneading?

[yara]

yara, well, I don’t know what I’m doing wrong, what mode do you use to bake - do you put the cupcake and apples first or after kneading?

Put it all together. But to be honest, it comes out tastier in a slow cooker.

And I somehow had no luck with the pressed ones - I bought Stolichny three times, tried to start them first, but they did not want to start them in any way. Maybe I'm doing something wrong. She insisted for 15 minutes in sweetened water in a warm place (in a radiator). But my mixture did not show any signs of life - not a single slightest noticeable bubble appeared on the surface. Tell me, what is my mistake? I still want to try the oven on the pressed ones. I'm baking on Saf-Levure for now, but I don't like the smell of this yeast, and it feels great in the finished bread! Today at Saf-Moment I tried the oven, it seems, the smell during baking is not so sharp. We haven't cut the bread yet, we'll try it tomorrow.

Try pouring two tablespoons into a cup. tablespoons of warm (but not hot) liquid (water, milk, kefir, beer, with what you knead there), add half of the sugar norm, (the second half in a bucket) and crush the yeast into a cup, stir and leave for 20 minutes. The mixture should rise , to bubble - means ready.

I just got the hang of cooking all the bread with pressed yeast, and I just crumble them into water, dissolve and that's it. Then I add flour, on top of which I pour salt, sugar, butter, although according to the instructions, salt, sugar into the water. Everything turns out great, the bread is even larger in size than with dry yeast.

Hello everyone! Condensation forms on the window at the end of baking, so the crust is pale underneath. Has anyone had something similar?

Hello everyone!

And you .

This happens when the size of the loaf rolls over (for various reasons, maybe there is a lot of liquid or the yeast is fast). You see, your practitioner touched the roof of the bread to the lid of the stove. Condensate cannot circulate and evaporate well, there is no place for it. Recalculate the recipe downward (quite a bit). Or easier to say, remove a couple of spoons of liquid and follow the bun.

shl. for this reason, the roof is white - the size of the loaf is higher than it should be - the ten does not get it to bake it. I have such jambs from time to time when the scales get too lazy.

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?

I will repeat my question, because the mechanism in the bucket both creaked and creaked !!! Is this the norm or not?

I will repeat my question, because the mechanism in the bucket both creaked and creaked !!! Is this the norm or not?

an obvious creak? shouldn't! And how much HP is in use? It makes sense to draw in the service, while the guarantee is still in force. IMHO.

I will repeat my question, because the mechanism in the bucket both creaked and creaked !!! Is this the norm or not?

I do not creak. I support the IRR, go to the SC.

Yes, it squeaks distinctly. Even with a drop of vegetable oil poured onto a spatula. The stove was bought about two weeks ago. And all this time she creaks.
So, it's still not the norm And yet I will have to carry my stove to the service And I'm so used to it !!!

Yes, it squeaks distinctly. Even with a drop of vegetable oil poured onto a spatula.

Are you sure it's a scapula creaking? not a node under the bucket in the engine? i.e. the sound from the bucket? although it's hard to define ... hmmm ...

Are you sure it's a scapula creaking? not a node under the bucket in the engine? i.e. the sound from the bucket? although it's hard to define ... hmmm ...

The fact of the matter is that I'm not sure where this sound comes from - it even more seems to me that a creak is heard not from the bucket itself, but from under it. Moreover, when they simply turned the spatula in the bucket by hand, and the mechanism under the bucket, nothing creaks in the bucket or in the bundle under the bucket. The creak starts when the food is kneaded. Creaks even with a watery kolobok!

[variety]

variety, I agree with IRRishi and yaroh - urgently to the service center! Skarlusha is very quiet when kneading ... if not overloaded
The other day I made a bookmark on the dough and I'm sitting at the laptop ... then, during kneading, strange sounds began to be emitted, and I immediately thought that the spatula was not worn well, or did not remove a piece of dried dough from the last baking ... as the first batch stopped, I opened lid, fumbled along the bottom of the dough and ... now I will not put more coarse salt! Here is a splinter of salt and shkaryabalo ... the good is not strong But, this is another case! You are getting more serious

[variety]

variety, I agree with IRRishi and yaroh - urgently to the service center! Skarlusha is very quiet when kneading ... if not overloaded
The other day I made a bookmark on the dough and I'm sitting at the laptop ... then, during kneading, strange sounds began to be emitted, and I immediately thought that the spatula was not worn well, or did not remove a piece of dried dough from the last baking ... as the first batch stopped, I opened lid, fumbled along the bottom of the dough and ... now I will not put more coarse salt! Here is a splinter of salt and shkaryabalo ... the good is not strong But, this is another case! You are getting more serious

Oh-oh-oh, my Skarlushenka And then there are the holidays on the nose
I wonder if I take it to the SC after Easter, will it not be very critical?

Hope your bucket isn't scratched?

I wonder if I take it to the SC after Easter, will it not be very critical?

not much. If only a year does not pass. According to the statistics of service centers, equipment breaks down either in the first few months, or then never

Does anyone have a burning smell when you turn on the baking mode in the first seconds? After that there is no longer such a smell ...

not much. If only a year does not pass.According to the statistics of service centers, equipment breaks down either in the first few months, or then never

So, I'll take it to the service after the holidays. I would also like to try to bake the cake.
By the way, in what mode is it better to bake the cake - on Sweet bread or on the Main one? While I'm thinking of trying the Butter from Elena Bo.

Does anyone have a burning smell when you turn on the baking mode in the first seconds? After that there is no longer such a smell ...

Sometimes it happens - if flour spills onto the teng during kneading, well, or if oil accidentally splashes.

By the way, in what mode is it better to bake the cake - on Sweet bread or on the Main one? While I'm thinking of trying the Butter from Elena Bo.

Yesterday I baked this cake for Sl. bread. But I first activated the yeast with a spoonful of sugar and then kneaded it on Pasta, and then just turned it on on Sl. bread. I overdid it a little with yeast, and the flour was not enough for 170 ml of milk, I had to add. I rested on the lid and the roof turned out to be white. And the taste is excellent! Yes. made according to a reduced recipe for 340 g of flour and 2 eggs.

Yesterday I baked this cake for Sl. bread. But I first activated the yeast with a spoonful of sugar and then kneaded it on Pasta, and then just turned it on on Sl. bread. I overdid it a little with yeast, and the flour was not enough for 170 ml of milk, I had to add. I rested on the cover and the roof turned out to be white. And the taste is excellent! Yes. made according to a reduced recipe for 340 g of flour and 2 eggs.

Why did you knead the dough separately on Macaroni? Completely regime Sweet bread somehow does not agree with Easter cake? I have never baked cakes at all: girl_red :, so I would like to know, maybe this Butter can be baked completely on some automatic mode in our Skarlush?

[variety]

Girls and variety, check out these cakes (paski) adapted for bread makers:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=493.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1873.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3502.0.html
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8316.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=30848.0

[yara]

yara, thank you very much for the selection! Oh, I feel like I'm going to stay late in recipes today!

And today I have a frustration: this bread did not work out https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8687.0
Ibid, Post # 27, described the whole "misfortune" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8687.20
Maybe this recipe somehow needs to be adapted to our oven, and the main mode of the author's bread machine differs from the Main mode of our oven?

[variety,]

[
Maybe this recipe somehow needs to be adapted to our oven, and the main mode of the author's bread machine differs from the Main mode of our oven?

variety, I did not bake this particular recipe, but according to the photo, I stopped it. And in general, there are only 2 photos on all 2 sheets of the topic - a successful one and yours. The third, the last, appeared today. And they don't have the same crumb as your bread. Maybe your yeast is too aeroactive - this is the case

[variety,]

variety, I did not bake this particular recipe, but according to the photo, I stopped it. And in general, there are only 2 photos on all 2 sheets of the topic - a successful one and yours. The third, the last, appeared today. And they don't have the same crumb as your bread. Maybe your yeast is too aeroactive - this is the case

I don’t even know, I doubt that the yeast is overactive - I have not used this yeast (SAF-Levure) for the first time, I haven’t even changed the pack yet.
I also thought that I was standing, but the author of the third photo says that he baked this bread in the French mode, and on it, as far as I can tell, the proofing is even longer! I don't understand at all then

Hello members of the forum!
I am also the happy owner of the Scarlett stove.
everyone who still thinks - I can give an "iron" argument FOR. it will be the smartest purchase on your part! it is not expensive - it performs its functions perfectly. for me personally, this is really the most used technique at home. before her I baked bread myself, for almost six months. who baked himself - he knows what a hassle it is. a year has passed since the purchase, and the stove has not been idle for more than 2 days all this time. now all the acquaintances, having tasted my bread, got ovens
started with white bread, then sesame, then with bran, and gradually came to rye. sometimes, if you can see that the dough is not interfering so much, I take it out and knead it myself a little.once something inexplicable happened with the kneading of the dough - it did not mix, it was some kind of grains. although before that she did exactly the same - she could not praise.
and this year I decided to make cake in the oven. found great recipes here, today I'm trying them.
and my heir has never eaten any purchased bakery in his life

and my heir has never eaten any purchased bakery in his life

And you have a handsome heir! Prince!!!!

thanks, he helps me, presses the buttons, pours water))

HELP MI! Easter cake is almost ready, how to take it out of the bucket without loss? I read that it can just crumble, but I would not want to!

Now I also have to take the cake out of the bucket. I bake a cake "from Elena Bo", not "butter" (on butter), but "very tasty cake" in vegetable oil, however, without an apple, but still climbed up like crazy. A little more and rests against the glass. Besides, I also forgot to set the size and crust, oh, I feel my sandpiper will be "reddened". Until the end of baking 10 minutes, until the glass is 10 millimeters. I waited for a signal about the end of baking, it seemed like nothing, I didn't rest against the glass, the crust was baked on top, I'll go get it ...

Now I also have to take the cake out of the bucket. I bake a cake "from Elena Bo", not "butter" (on butter), but "very tasty cake" in vegetable oil, however, without an apple, but still climbed up like crazy. A little more and rests against the glass. Besides, I also forgot to set the size and crust, oh, I feel my sandpiper will be "reddened". Until the end of baking 10 minutes, until the glass is 10 millimeters. I waited for a signal about the end of baking, it seemed like nothing, I didn't rest against the glass, the crust was baked on top, I'll go get it ...

When I first baked in SK 401, I also turned out a little higher than the bucket, and the second time I almost didn't reach the glass - as a result, I crashed into the handle and stuck to the stove itself, the roof turned out to be white. I had to cut the top off. The view is not marketable, but still tasty. Next time I will recalculate for a smaller mass.