Scarlett Bread Maker

[Yulia]

Yulia, welcome to the forum! To get started, read the information here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=33.0

If I understand correctly, I should be guided by the amount of flour and liquid, what the maximum amount should be for our oven ...

You must add up all the ingredients, their weight should not exceed 500g. (for a small loaf) or 750g. (for large). If there is more weight in the recipe, then you need to reduce it proportionally.

Try the simplest wheat bread to start with. The recipes can be viewed here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=499.0

For example, this recipe: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=90414.0... There, the weight is a little more than 750g, so you need to divide all the ingredients by 6 and multiply by 5.

Good luck!

scarlet 400, now the hot price for it is 2790, expensive, but we have the only store and the usual price for it is 3360

I bought in Auchan for 2300 rubles.

[Yulia]

Yulia, welcome to the forum! To get started, read the information here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=33.0
You must add up all the ingredients, their weight should not exceed 500g. (for a small loaf) or 750g. (for large). If there is more weight in the recipe, then you need to reduce it proportionally.

Try the simplest wheat bread to start with. The recipes can be viewed here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=499.0

For example, this recipe: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=90414.0... There, the weight is a little more than 750g, so you need to divide all the ingredients by 6 and multiply by 5.

Good luck!

Thank you very much, I have already chosen such a piece of bread https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=87833.0 I had to add a lot of flour, more than 3 tbsp. l. and still a little sticky to the hands, the last time I added it at the beginning of the 2nd batch at my own peril and risk, but I found that it was possible. It stands, it rises, but not to the brim yet, it has risen by about 2/3, after 30 minutes it will start baking, I chose the Diet mode, I don't know if it was correct, but in time only it was more or less suitable, the time is indicated in the recipe 3.50, and in the dietary 3.30, I hope that's enough ... then I'll write the result, maybe I'll insert a photo, if only everything worked out ...

I'm still wondering when they write tea and tablespoons in recipes, do they mean ordinary or measured spoons from the stove? in this recipe, the weight was additionally indicated, I measured it with a measuring spoon and immediately weighed it, it turned out that it was not a measured

[Dietary]

I chose the Diet regimen, I don't know if it was right, but in time only it was more or less suitable, the recipe indicated 3.50, and the dietary 3.30, I hope that's enough

See what is written in the Instructions:
Dietary - This mode is used to bake bread from coarse flour. In this mode, the dough is kneaded for a longer time and much more time is allotted for the process of raising the bread. The loaf is heavy and compact. For the composition of the ingredients for cooking, see the table at the end of the instructions.

So, as you have flour in / s, you could use the Basic mode. Different CPs have different program times, but the principle is the same. That is, if the bread is just white, it is definitely the Main Program.

If a measuring spoon, then write 1m. Art. l. or 1m. h. l. If there is no such reduction, then everything is measured with ordinary spoons.

my bread rested against the lid, and he still has to stand for 8 minutes, is it very scary ??? I counted according to this recipe, the ingredients are more than 750 grams, but the output is written 685 grams and how to understand ???

[Dietary]

See what is written in the Instructions:
Dietary - This mode is used to bake bread from coarse flour. In this mode, the dough is kneaded for a longer time and much more time is allotted for the process of raising the bread. The loaf is heavy and compact. For the composition of the ingredients for cooking, see the table at the end of the instructions.

So, as you have flour in / s, you could use the Basic mode.Different CPs have different program times, but the principle is the same. That is, if the bread is just white, it is definitely the Main Program.

If a measuring spoon, then write 1m. Art. l. or 1m. h. l. If there is no such reduction, then everything is measured with ordinary spoons.

of course, I was confused by the cooking time, but I saw that white bread is mostly everywhere (((it's not very scary that he rested heavily on the lid ???

and the output is written 685 gr and how to understand ???

Where is the exit written? Do not forget that you also added flour before the bun.

it's not very scary that he has strongly rested on the lid ???

In theory, you should interrupt the program and start baking. The bread will have a flattened roof. On taste, it will not be reflected!

there after the description of the work below it is written, the bread turned out to be 685 gr

The bread will have a flattened roof. On taste, it will not be reflected!

the main thing is not to harm the stove
it smells either of wiring, or of heated plastic, I hope there will be no smell from the bread ... and the top slowly peels off the lid and goes down

[Little one!]

the main thing is not to harm the stove

in the stove is provided by a specialist separate program - heating (baking), so that do not harm, do not be afraid. Press stop (start) for a long time, the stove will beep and turn off, add baked goods using the timer from 10 minutes to 60 and start

Little one! Congratulations on your new stove. (and I forgot to ask which one) wash, Ksan

[Little one!]

in the stove is provided by a specialist separate program - heating (baking), so that do not harm, do not be afraid. Press stop (start) for a long time, the stove will beep and turn off, add baked goods using the timer from 10 minutes to 60 and start

Little one! Congratulations on your new stove. (and I forgot to ask which one) wash, Ksan

I did not cancel, because she had already started the oven ... is it okay that there is such a smell or is it normal for the first time? already tortured with questions

[Little one!]

Little one! Congratulations on your new stove. (and I forgot to ask which one) wash, Ksan

Gyyy .. how what ?? how bequeathed by the great Lenin you advised Scarlett 400. wash it later .. the poor thing left for the dacha alone.

there after the description of the work below it is written, the bread turned out to be 685 gr

It should be counted by the weight of the ingredients in the recipe. It turns out 824g. That's a lot for your stove!

nothing that smell like this or is it ok for the first time?

For the first and even the second nothing.

oh, thanks, reassured! Now I'm worried about the weight, okay, now let me bake

: -X I did not cancel, because she had already started the oven ...

right, well, the maximum will be a white bald spot on the upper crust, like right here.
Ksyusha! and I have forgotten the stove and the stove myself. Well, to me, the main thing is that it's not the second bork

now I'm worried about weight

Don't worry. Learn and you will teach others !!!

the top has already failed
another question, what does it mean to keep warm for 60 minutes? leave it in the stove or get it under a towel? I read somewhere that it is not necessary to leave it in the stove, it will damp

Well, to me, the main thing is that it's not the second bork

Worried about my family budget ?? Pralna !!! We will not support expensive Chinese manufacturers, we will support humane ones.

the top has already failed

Well, esessno. It has stuck with you and a lot of liquid. We must train!

leave it in the stove or get it under a towel? I read somewhere that it is not necessary to leave it in the stove, it will damp

No, no need to leave. Take it out immediately, put it on the wire rack and under the towel. It will really get damp in the stove. I baked tonight, slept through the end of the program, warmed up and a couple more hours. The whole bottom is damp. Nothing, put it on the side - it was dry by morning.

thanks, I will be more attentive next time

Good luck! We are waiting with new bread!

oh, I should try all of these

that's what happened, that in the context and taste, then I'll write





my hands are itching to try something else, my diet cried
the scapula remained in the bucket

[Julia]

Julia, reduce the proportions and there will be an excellent bread !!!

if you like it, then I'll try to bake it again with adjustments, until I understood the taste (I tried what was left on the lid), it tastes like bland dough

I tried it, a little bit damp, maybe I cut it early (30 minutes), I couldn't wait to try it, the crust is crispy, tasty, unpretentious, I baked like a cartoon, white bread seemed to be called

[Julia]

Julia, the bread must be cut after cooling completely. You can see that the bread is warm, crumpled from the knife.

[400]

the top has already failed
another question, what does it mean to keep warm for 60 minutes? leave it in the stove or get it under a towel? I read somewhere that it is not necessary to leave it in the stove, it will damp

Julia0312, congratulations on purchasing a bread machine!
What does it mean to "keep warm", it has already been written here that these are translation errors, so as not to repeat I will quote again:

I went to the instructions for Scarlet 401 and realized how much the correct translation in the instructions means! Everything fell into place at once !!!!!!!!!
Look, the program is 12 in 400 is called "heating", and in 401 - "bakery products"!!! It seems to be a trifle, but how many misunderstandings were !!!
And yet, in the table of the running time of the programs after the end of baking, it is indicated: 400 - "keep warm for 60 minutes", and in 401 - "maintaining the temperature for 1 hour". But this is a BIG difference !!!!
Therefore, people asked questions about how much bread should be kept in the bowl after baking, if it says "keep warm". But in the instructions for 401 (page 9) clearly states: "after the end of the preparation, the bread maker automatically switches to the mode of maintaining the temperature for 60 minutes." Why are the instructions for 400 is it not specified?

And yet, since you are a beginner and you have the same HP as mine, I would advise you to start taking recipes that indicate the amount of flour 2 cups or 300 grams (or count recipes that have more flour). And then you will get your bearings. In the recipe that you chose flour, it seems, and not a lot, but yeast 1.5 tsp, and therefore flooded.

I'm still wondering when they write tea and tablespoons in recipes, do they mean ordinary or measured spoons from the stove? in this recipe, the weight was additionally indicated, I measured it with a measuring spoon and immediately weighed it, it turned out that it was not a measured

If it is written h. Spoon or st. spoon, then use the spoon attached to the bread maker, for example sugar, salt, milk powder, etc. But it is better to weigh flour.

So ask, we will help.

[Julia]

Julia, the bread must be cut after cooling completely. You can see that the bread is warm, crumpled from the knife.

first, I couldn't wait to try it outside, it was already cold, but inside it was warm

Yara, thank you very much, but by measuring spoons, I did not go to the weight of the product given in the recipe (it is indicated there in spoons and in grams), so it meant the usual ones.

I could not resist and bake onion bread according to this recipe https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=6127.0 put everything in 2 times less, yeast and everything in tsp. roughly, raw onions immediately into the dough, dill is dry after the peaks, the smell is awesome for the whole apartment, but the top crust is cracked, I don't remember why this might be, because I read everything and so far there is porridge in my head ((( They ate the first bread almost all at once, if they had not adhered to the diet with my husband, they would have devoured it all, in the morning there is a little bit left, so I bake another one (the diet allows you to eat anything in the morning)

this is what happened, weight 558 g, the upper crust is pale, but what is inside and what it tastes like we will find out tomorrow

Yara, thank you very much, but by measuring spoons, I did not go to the weight of the product given in the recipe (it is indicated there in spoons and in grams), so it meant the usual ones.

Measuring spoons for HP correspond to the standard usual ones. If it says a teaspoon, then this is a teaspoon, even if it is ordinary, even if it is a plastic Khlebopechkin. And your weight simply did not match for some products, but this could be due to the fact that, for example, salt or sugar were larger or vice versa.

I could not resist and bake onion bread ...but now the top crust is cracked, I don't remember why it might be, because I read everything and so far there is porridge in my head (((The first bread was almost all eaten at once, if I had not followed the diet with my husband, they would have devoured it all in the morning just a little bit left, so I'm baking another one (the diet allows you to eat anything in the morning)

The gurus of this site say that the crust cracks when there is little water. Sometimes it happens to me. But on the forum I found somewhere 10-15 recipes, observing which the bread turns out to be excellent. I advise you to take the recipes for which the greatest number of reviews, for which bread always turns out.
And as for the diet, then ... since the acquisition of HP, I recovered by 2-3 kg.In general, I eat little bread, but I could not resist

I just looked at the photo of your bread: is the top pale, or is this a photo?

the crust cracks when there is little water.

Quite right. Your dough is too steep. In the future, it is better to solve all bread problems here:https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0

or here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=33.0

And we read, read, read !!!

shl. the crust is pale on top because the bread is too low. How much flour did you have?

you can see me on YOU))) yes, I wrote that I was pale, but about the water, really:
at first the dough was completely liquid, I added a little flour, it was still liquid, I had to add a little bit a few times, but apparently I overdid it, the dough became too thick and there were dry pieces of dough with flour at the bottom, I added a teaspoon of water and everything was fine , even again, somehow a little stuck to the hands, but in the end the crust cracked, so think, because of what ... it's not clear ...

Quite right. Your dough is too steep. In the future, it is better to solve all bread problems here:https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0

or here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=33.0

And we read, read, read !!!

shl. the crust on top is pale because the bread is too low. How much flour did you have?

yes, I would not say that it is low, somewhere slightly higher than 2/3 of the bucket, I thought for 500 grams this is normal. Flour was originally 250 grams, but then, as I wrote above, I added it several times, in the end I can't say how much it turned out

I read as much as possible at night, my son is small, you don't read much with him, and at once a lot of information in my head does not linger
the fact that flour has to be added in every recipe, I sin on dampness at home, most likely it also dampens flour
and so, in principle, if it also turns out delicious, then it doesn't matter that the crust is cracked, the main thing is not to harm the stove, and my husband is a lover of different bakery products and will eat all the first bread he really liked

shl. the crust on top is pale because the bread is too low. How much flour did you have?

Julia0312, You you divided the number of products in the recipe in half, that is, flour was indicated there 500g, and you took 250, right? I already wrote above so that you take at least 2 glasses or 300 gr. Probably really because of this, the top is pale.

I read as much as possible at night, my son is small, you don't read much with him, and at once a lot of information in my head does not linger

A lot of information is not immediately perceived. And it is not remembered either.

you can visit me)))

Agreed, to me too.

and at once a lot of information in my head does not linger

Then bake, bake, bake !!! We are gaining experience !!!

It could still crack due to insufficient proofing. We must wait for tomorrow's cut.

maybe I messed up the mode again? I baked in basic, or maybe it was better in French? Okay, really, tomorrow we'll see what's inside. Thank you girls for giving me great prompts

No, mostly normal. You need to see the cut: tight or airy.

It could still crack due to insufficient proofing.

Omela, yes, indeed, sometimes I see that there is enough liquid (and if I repeat the recipe, I will also add liquid), but the roof still cracks. The proofer needs to be lengthened, but how?

[yara]

The proofer needs to be lengthened, but how?

yara, in HP in any way. If only you turn it off after kneading and kneading, determine visually the rise and turn on the baking ... Here you can go the other way - activate the yeast through the dough. Then the dough will rise more fun.

delicious bread, my husband and I ate all at once (I really 2 slices, but still overeat). It turned out to be dense, even heavy because of the flour, I do not understand the dough, but definitely not airy, as it is written in the recipe.
Yara, a total of 300 grams of flour turned out, but I added a lot. And 300 g of flour is for a 500 g loaf?
Now I will bake such bread for mothers in half for a test, I really liked it, I somehow don't even want another (simple) one ...

here he is in a cut

[Yul]

It turned out to be dense, even heavy because of the flour,

Yul, but I would not say that it is dense. Normal crumb, with holes. Try reducing the flour a little the next time.

now I will bake, put 250 g again, and then add as needed, but less than yesterday ...

only without kefir, I forgot that it was over (((

Hostess help me figure it out! The following is not very clear to me. Everywhere I read that rye bread is kneaded once, then it comes up and baked. And our stove does not have such a regime, so what happens? The dough must be mixed with the "dough", then look when it comes up and turn on the "baking", right? Or it is possible on some program, but it seems to me that it interferes with all our programs more than once. Help, I don’t understand anything)))

2 onions for mothers, it turned out the same in height and also cracked, although the dough slightly stuck to the mold, only a crust of blush, I added more dill this time, in a cut later ...

Hostess help me figure it out! The following is not very clear to me. Everywhere I read that rye bread is kneaded once, then it comes up and baked. And our stove does not have such a regime, so what happens? The dough must be mixed with the "dough", then look when it comes up and turn on the "baking", right? Or it is possible on some program, but it seems to me that it interferes with all our programs more than once. Help, I don’t understand anything)))

here I read how you write on the Test to knead, let it rise and bake, but it is better to look for yourself in this thread, it seems like NatalyaK wrote

here's what about rye was saved from this temka:
no, the main one there is only 2.50, I'm usually at 2 - fr. - there is 3.20. If rye, like Ghani's, I mix with pasta (dumplings) - 14 minutes, then I turn it off before getting up, then baking - program 12, that's it. Zhamkayu PREHEAT (this is what it is called here) - 10 minutes in total, but on the timer I finish running up to 60 minutes. If I leave, then rye for 2 or 3 is dietary. Also normal - 3.40. More details: https: //Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=123935.0
I baked rye on "French bread" There, the time is increased. And mixed flour in half with wheat.

Today I baked wheat-rye and stepped on the rake again. I read that rye dough does not like when it is kneaded twice, and I set the "Basic" mode with double kneading. The bread turned out to be quite good, but has grown a little, as in the store. Now I will knead such bread first in the "Dough" mode, then for an hour and a half for proofing and on the "Heating" mode for an hour