Scarlett Bread Maker

[Hello everybody !!!]

Hello everybody !!!
Whoever cooked jam in the Bread Maker
I want orange for pies

[elen13]

We didn’t have time yet, mostly there are newcomers who bought HP in autumn and winter. But you have to try. Here elen13 I laid out such "Unusual" recipes for jam, from the cartoon "Masha and the Bear". And from carrots, and tomatoes, and cucumbers

Strangely I ran away and looked, everything is clean.

Now I also looked. I have no such stains in the stove.

Girls, I have finally brought a bookmark on white bread to automatism.

Hello! ))
has anyone baked yeast-free sourdough bread? )) did it work? I baked 4 times and never worked (((

[pechenushka]

pechenushka , Marina, welcome to the forum! How do you bake? What sourdough? What recipe.

thanks, mistletoe))))

the leavens were different: "eternal" - did not work, flour + sugar + water - it worked, but the bread inside was not baked, the milk leaven according to the recipe of Gabriel and Tatiana Zhdanov turned out to be very good, rose well. now I bake bread with the last sourdough according to this recipe from Yablokov's website, about the result later)))

I bake a scarlet ck-401 bread on program 3 "dietary", at first I mixed it 2 times for 14 minutes under the program "dumplings". let's see what happens

Marina, according to the rules of the forum, active links to third-party sites are prohibited. Fix please.

I bake a scarlet ck-401 bread on program 3 "dietary", at first I mixed it 2 times for 14 minutes under the program "dumplings". let's see what happens

Sourdough bread requires a longer proofing time than any program in your HP. The oven must be in a semi-automatic mode, that is, knead, turn off the HP and monitor the rise and only then turn on the baking.

Please explain in more detail how to do this in a bread maker, I'm generally zero in this

now, I will try to fix the links

[this]

Tex, Marina, you have confused me. Let's talk about everything in order.

1. There was no need to delete the links at all, just make them inactive.

2.

I bake a scarlet ck-401 bread on program 3 "dietary", at first I mixed it 2 times for 14 minutes under the program "dumplings". let's see what happens

what is it about? about baking sourdough bread ??

3.

please explain in more detail how this make in a bread maker

This is again about baking sourdough bread ??

4. Give the exact recipe for what you baked and you failed.

No, these are definitely not crumbs and they don't look like carbon deposits, they don't break off with a toothpick.

This was the corrosion of the metal, due to poor coating and (or) the metal was initially in corrosion and then covered, i.e. the gross technological defect

Tex, Marina, you have confused me. Let's talk about everything in order.

1. There was no need to delete the links at all, just make them inactive.

oh, I don't understand this ..

2. What is it about? about baking sourdough bread ??

yes, about sourdough baked goods. baked on milk sourdough))) and it worked !!!! today we tasted it, delicious and baked inside))) so I'm inclined to believe that the quality of the flour was not very good, I changed the flour and now it worked .. I will continue to bake, see if it works ..

3. This is again about baking sourdough bread ??

Yes Yes )))

4. Give the exact recipe for which you baked and you did not succeed.

I don’t remember the recipe ((((because I baked for a long time, and since it didn’t work out ...

Marina, according to the rules of the forum, active links to third-party sites are prohibited. Fix please.
Sourdough bread requires a longer proofing time than any program in your HP.The oven must be in a semi-automatic mode, that is, knead, turn off the HP and monitor the rise and only then turn on the baking.

how to make semi-automatic mode? that's what I asked to explain in more detail

[Marina]

how to make semi-automatic mode? that's what I asked to explain in more detail

Marina, first turn on the batch. Then turn off HP and observe visually the rise of the dough. As soon as the proofing is completed ("holes" begin to appear on the surface), turn on the baking mode.

aaaaa)))))) thanks, mistletoe))))
it's clear)))))))

Something Temka has calmed down, no one is bragging about anything ...
Well, okay, then I'll brag.
The day before yesterday I baked Dill from Mistletoe, here are the results:https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=170807.20
Yesterday I trained to bake kulich from Sofim: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3534.60
Who else has tried something new? Show off !!!

Something Temka has calmed down, no one is bragging about anything ...
Well, okay, then I'll brag.

Who else has tried something new? Show off !!!

The summer season, the time for innovations is not enough, so I'm working on the proven ones, otherwise everything seems to be ok, but it doesn't work out once, and for the fifth time, it's strange. White is 100% obtained, but with wheat-rye it is not yet as good as taste and color .. as they say.
And thanks for the links, I dragged them myself. Kulich I also baked, only now I don’t remember "from whom" but I wrote down delicious.
I'm leaning on pies in the oven for now, damn it ... there are many temptations

Who else has tried something new? Show off !!!

we are losing weight

Something Temka has calmed down, no one is bragging about anything ...

And nothing like that! Today I baked white bread with dried parsley.
One of these days I am going to try to bake coffee or chocolate bread.
I guess it should be delicious. I don’t know how it will actually be, I’ll report back when I bake it.

we are losing weight

She also prescribed herself "abstinence" from starchy foods (temporarily)

we are losing weight

She also prescribed herself "abstinence" from starchy foods (temporarily)

And I'm with you in the company, however, everything is from "tomorrow" day and when it "tomorrow comes

Hey everyone !!!
Oops !!! Baked bread today

I wanted to throw everything away, but I decided to let it bake, figs with him.
And what do you think, an hour later I couldn’t believe my eyes, but after the signal I was shocked by the result! Such a great bread turned out !!!!!!! That's right ... never would I believe it !!!
So, my dears, how will they decide? Continuous surprises !!!

Everything, I wanted to stop the stove and throw everything out to the "sort of grandmother"
I wanted to throw everything away, but I decided to let it bake, figs with him.
And what do you think, an hour later I couldn’t believe my eyes, but after the signal I was shocked by the result! Such a great bread turned out !!!!!!!

What a surprise!

So sometimes I can't understand why the bun should be the same for different bread recipes.

[yara]

yarawhy the same ?? Not at all. Gingerbread man in the truest sense of the word only for standard wheat bread. And with the addition of rye, whole grain flour, there are already options.

About KOLOBKI here.

Hello! Yesterday I bought a cotton Scarlett-401 and tried out the basic recipe for white bread. Since I arrogantly considered myself an experienced baker (I had a KIA cotton, three years, but one spatula stopped rotating), I inattentively looked at the marks on the measuring glass, I was just surprised that this glass was much larger than the usual standard one. So two of them thumped into the dough, as indicated in the recipe. Later, when the bread was baked heavy and sticky, I thought of looking at the scale, as this large glass contains the usual measuring one and a half. It turned out the following ratio: water - 190 g, flour - 3 standard measuring cups. Actually, the question is: could an excess of flour lead to such results? And the appearance of the bread was fine with me, a very nice uniform crust turned out, did not crack. The gingerbread man was of the correct shape, but it rotated with a clatter on the sides of the bucket, it can be seen that it was still heavy. I didn’t take a photo of bread, I decided not to leave a not entirely successful experience for history.
And one more thing, which surprised me a little in the stove: after pressing the "Start" button, the batch began almost immediately, the stage of temperature equalization was skipped. Is it in this model and is it critical?
The overall impression of the stove is positive, there are only slight difficulties in removing and securing the bucket. Some kind of brackets on the sides ... Yesterday I jerked, jerked, already pulled the handle out of the grooves. I watched the video suggested above in one of the posts, but it did not help me much.

And one more thing, which surprised me a little in the stove: after pressing the "Start" button, the batch began almost immediately, the stage of temperature equalization was skipped. Is it in this model and is it critical?
The overall impression of the stove is positive, there are only slight difficulties in removing and securing the bucket. Some kind of brackets on the sides ... Yesterday I jerked, jerked, already pulled the handle out of the grooves. I watched the video suggested above in one of the posts, but it did not help me much.

There is no temperature equalization stage (and it is not really needed).
Do not pull the bucket, but twist slightly to the right, and then pull.

Thanks for the answer!
A little off topic: it is impossible to add equipment in the profile (there is a brand - Scarlett, and the model is only 400). And this is very convenient - when you read user comments, you can immediately see who has the same machine

[Biryusinka]

Biryusinka Of course, there may be mistakes, so that there are fewer of them, use a scale for flour, and a glass only for water

Thanks for the answer!
A little off topic: it is impossible to add equipment in the profile (there is a brand - Scarlett, and the model is only 400). And this is very convenient - when you read user comments, you can immediately see who has the same machine

Your profile / profile settings / NAME line / enter the name, model of the bread machine
And it will turn out as I have in under the avatar And at the same time put your NAME in order to know how to contact you

[IRR, yara]

Oh, what a revival in the branch !!!!

we are losing weight

IRR, yara, ah, girls, throw something bad, all the same you and all of us are the most beautiful !!!

The summer season, the time for innovations is not enough, so I’m working on the proven ones, otherwise everything seems to be ok, but it doesn’t work for the fifth time, it’s strange. White, then 100% turns out, but with wheat-rye it is not yet as good as the taste and color .. as they say
I'm leaning on pies in the oven for now, damn it ... there are a lot of temptations

I, too, have not yet fully mastered wheat-rye, every time I think "is it the right or wrong kolobok coming out?"

Hey everyone !!!
Oops !!! Baked bread today Wheat-rye 50:50 without sourdough and malt (bread maker)
....
So actually I'm talking about this !!!!!!!!!!!!!!!!!
....

Yes, it was like that for me too - the bun, it seems, is not at all what it should be, but the bread turns out ... and sometimes it happens the other way round ...

The overall impression of the stove is positive, there are only slight difficulties in removing and securing the bucket. Some kind of brackets on the sides ... Yesterday I jerked, jerked, already pulled the handle out of the grooves. I watched the video suggested above in one of the posts, but it did not help me much.

Do not pull the bucket, but twist slightly to the right, and then pull.

And here's what I noticed - in my previous Scarlett-401, the bucket was installed and removed easily and without much effort. In the current one, it is inserted very rigidly, with some kind of clang, and it is very difficult, even with a turn to the right, to be removed ... I concluded that each stove has its own character, including the installation-notch of the bucket

[wrong]

Your profile / profile settings / line NAME / enter the name, model of the bread machine
And it will turn out as I have in under the avatar And at the same time put your NAME in order to know how to contact you

Thank you, it seems like it turned out, both with the name and with the technique.

Today I continued to "master" the mat. parts. Sweet bread from the attached recipe book:

In my opinion, nothing, right?
The gingerbread man this time was wrong.

Yes, it was like that for me too - the bun, it seems, is not at all what it should be, but the bread turns out to be Merry ...and sometimes vice versa ...

Probably, exceptions sometimes occur in the rules ...

And here's what I noticed - in my previous Scarlett-401, the bucket was installed and removed easily and without much effort. In the current one, it is inserted very hard, with a kind of clang, and it is very difficult, even with a turn to the right, to be removed ...

Already more or less adapted, thanks. Now it would be better to get used to the "timbre of voice", it is very unusual for the motor to work on the batch. But it bakes and kneads better than my previous x / n. In that, despite the two shoulder blades, there were always impurities in the corners, and in Scarlett you really don't even have to wash the bucket: all the crumbs are "licked", please pardon me.

And for some reason I can't see what kind of stove I have in my profile I see everything myself, maybe where to "save" you need to press?

And for some reason I can't see what kind of stove I have in my profile I see everything myself, maybe where to "save" you need to press?

Yes, you can see what kind of stove you have, when you move the cursor to the icon under the nickname

[wrong]

Thank you, it seems like it happened, both with the name and with the technique.

Today I continued to "master" the mat. parts. Sweet bread from the attached recipe book:
.....
In my opinion, nothing, right?
The gingerbread man this time was wrong... : pardon: Probably, sometimes there are exceptions in the rules ... Already more or less adapted, thanks. Now it would be better to get used to the "timbre of voice", it is very unusual for the motor to work on the batch. But it bakes and kneads better than my previous x / n. In that, despite the two shoulder blades, there were always impurities in the corners, and in Scarlett you really don't even have to wash the bucket: all the crumbs are "licked", please pardon.

Cool bread
And I still have impurities, if you do not help with a shovel. Am I bookmarking wrong? Although I tried it in different ways - all the same impurities.

: yes: Yes, you can see what kind of stove you have,

EEEEE! it was me today that stuck something and the stove appeared Well, interestingly, everyone has it written, but I have an icon for some reason Well, okay, the main thing is that you can see

EEEEE! it was me today that stuck something and the stove appeared Well, interestingly, everyone has it written, but I have an icon for some reason Well, okay, the main thing is that you can see

Apparently, everyone manually hammered in the name.
And on the previous pages, under your nickname, there is no such icon. Riddle ...

And on the previous pages, under your nickname, there is no such icon. Riddle ...

Well, I say that today I stumbled on But in general, yes, it's strange, usually if you change something, it should also change on all old records, I recently barely uploaded a photo, it also did not work in the usual way, in the end I just copied the link of the radical and pasted it where it is necessary. It may be useful to someone infa, link number 2 and "3.

[Milk bread]

Milk bread

[our]

Friends, I baked this bread !!! Milk bread.
Awesome, dense crumb, good for boutiques, and delicious I recommend everyone to try





Omela Thanks for the recipe !!!!
We are waiting for new recipes for our stove, and "little black" hotzza

and "little black" hotzza

That does not eat at mnu black .. although, of course you can try.

although, of course you can try.

Yes Yes !!! we must try and tell us

Not quite black, but on the way to it!

Wheat-rye bread with pumpkin

Hello! After buying a Scarlet SC-400 bread machine for which, by the way, there was a promotion, I have not bought bread in the store for almost a year! Through long experiments, I found a bread recipe for myself, which I make constantly.
Wheat-rye ginger bread with bran. Recipe for a large roll.
I give all the ingredients in grams, as I use an electronic scale. A teaspoon and a tablespoon applied to the measuring spoon supplied with the bread maker.

Rye flour -100g.
Wheat flour (in. S. Or mixed with flour 1c. But so that the flour in. S. Was not less than 50%) - 320g.
Wheat bran -70g.
Water -310g.
Ground ginger 2-3 tsp (if there is fresh ginger root, grind 30-40g of root into gruel on a fine grater)
Dry yeast (Saf moment) -1.5 tsp.l. (maybe a little more)
Sugar -1 tbsp. l.
Salt-1.5 tsp
Vegetable oil 2 tbsp. l.
Ground coriander -1/3 tsp
Ground star anise (optional) - on the tip of a knife (just a little bit)
Ground cardamom (optional) - on the tip of a knife (also a little)

I never put yeast in flour. I put instant yeast like SAf or Juva in water along with sugar, salt and grated ginger. The water is at room temperature or colder. I mix everything and leave to disperse. At this time, I weigh out flour and bran. If the ginger is in powder, I add it to the flour, the spices are also in the flour, and I mix everything thoroughly with the bran in a cup before putting it in the bread maker. Then I pour vegetable oil into a bucket of a bread machine, then water with dissolved sugar, salt and yeast, and put flour on top. I bake in setting 3 (dietary) for 750g dark crust. Then I bake for another 10 minutes in mode 12 (heating).
The most interesting thing is that due to the different yeast, flour and mood, the bread may not reach the top, or it may rest against the lid. Therefore, I follow and, if the dough comes to the lid, I gently crush it a little - but not much, otherwise it will fail! And more about yeast. If there is dry yeast, which, according to the instructions, must be dissolved in water, I do it in water at a temperature of 38-40 degrees for 10 minutes. (just enough time to weigh and mix the flour.)
If you do not find bran, you can look for a food additive like BAPOL - these are the same bran only crushed and enriched with all sorts of additives. Or try to grind wheat flakes or even wheat grains, but here you have to experiment, I myself found the bran. I buy them at the bakery.

Great bread !!! Thank you, it's a pity that my husband doesn't like ginger, but I still bake, what if he doesn't guess what's there
Say what if you replace the bran with fiber, they look the same.

Great bread !!! Thank you, it's a pity that my husband doesn't like ginger, but I still bake, what if he doesn't guess what's there
Say what if you replace the bran with fiber, they look the same.

I have not met fiber, but I think it will be just right. And the ginger in the bread is clearly not felt, it just turns out the bread is more aromatic and, as it were, "breadier". Remember the gingerbread cookie?

just the bread is more aromatic and, as it were, "breadier".

I will bake in the near future, and I will report !!!

Hello everyone! Take it to the company Unexpectedly for myself, I became the owner of HP, they gave it to me, before that I had no idea that bread could be "obtained" not in the store.
I tried to bake according to recipes from the site. In general, it turned out to be edible, but far from ideal. I will study, read and bake, maybe I will overcome this science)))
I hope for your help and advice, I have read Temka diagonally so far, I will still study, I will ask stupid questions, of course, I hope for understanding)))
Here is my first question: at the end of all modes it is indicated - keep warm for 60 minutes, I have already read about the error in translation, and what was meant by "maintaining the temperature" But what does this mean in practice? That is, after the end of baking, does the HP maintain the temperature? which one? how does this affect bread?
And when do YOU ​​get the bread? right after baking?
I tried to keep it in HP - the crust becomes soft, not crispy, in contrast to the crust, which will turn out if you immediately get bread

Hello everyone! Take to the company Unexpectedly, I became the owner of HP ...
Here is my first question: at the end of all modes it is indicated - keep warm for 60 minutes, I have already read about the error in translation, and what was meant by "maintaining the temperature" But what does this mean in practice? That is, after the end of baking, does the HP maintain the temperature? which one? how does this affect bread?
And when do YOU ​​get the bread? right after baking?

Congratulations on a very good and useful purchase! As for "maintaining the temperature", it is not necessary to keep the bread in the CP for a very long time after the end of baking, since the bread will become damp. Remove immediately or 5-10 minutes after the end of baking.

This means that after taking out the bread, it is advisable to wrap it with a towel. For example, I even wrap it in two and leave it overnight. In the morning the crust is just perfect and the bread is quite ripe. Immediately from the oven, that is, it is impossible.

Hello everyone! Take to the company

Hi Hi !!! Welcome, it's cozier together
You have already been answered all the questions asked, but I was late for others, I may not be able to answer, I am also here not very long ago.
With the "white" bread, I have no problem, but with the "black" one is YOU. but together we will master this.