Bork bread maker. First experiences and first questions

Hello, I also needed advice from experienced bakers. And my questions are. I have baked bread, traditional white, three times already, but so far I’m far from ideal, but I really want to get closer.
For the first time, I simply opened the Vork book of recipes, folded everything that was indicated there, and in the sequence in which it was indicated, I pressed the button and that's it. I hadn’t read about the fact that it was necessary to keep an eye on the "kolobok". I read and studied the topics for beginners on your forum later, but I did, though probably not perfect yet. My first bread turned out to be quite good, but not very high. As I understand it, due to lack of flour. During the first batch, the bun stuck to the wall and looked like a comma. The recipe was in milk. The Bork recipe book contains all recipes with milk.
My friend advised me to bake in water, with the addition of Art. tablespoons of milk powder. I baked my second bread. I did not follow the "kolobok". The bread turned out to be the same height as the first time, but with a very light crust, although I set the crust color to medium.
For the third time, after reading the recommendations on the formation of the "kolobok", I followed it, added flour during the first and second kneading, I ensured that the "kolobok" did not stick to the hands and walls of the form. so that the consistency is the same as written in the recommendations on the forum. During kneading, I often opened the oven and even kneaded the dough before it got up on the second rise. She baked again in water (warm water 300 ml., 2 tbsp. L sunflower oil, salt 1 tsp., Sugar 1 tsp., 3 tablespoons flour and 1 small measuring spoon of yeast.) Again, a white crust turned out, one air bubble with dense edges formed inside the crumb, but the bread itself rose much higher. And again, the second and third time, the stirring knife had to be knocked out of the loaf.
Can you advise me why I am getting a white crust, is it water or some other reason? Why did the bubble turn out, and why did the loaf come out not very even, piled up from the side where the bubble formed, and should the knife itself jump out of the crumb, as I had the first time? And yet, if Bork has all the recipes on milk, does this mean that milk must be used in this oven, not water?
I hope very much for your help. I'd like to learn how to bake bread. And not only traditional.

your bread is pale because there is little sugar, milk also gives a golden crust. for 500 g of flour, you can put 2 tablespoons. l sah

[Lanser5]

Lanser5 , welcome to the forum!

Let's talk about everything in order.

For the third time, after reading the recommendations on the formation of the "kolobok", I followed it, added flour during the first and second kneading, I ensured that the "kolobok" did not stick to the hands and walls of the form. so that the consistency is the same as written in the recommendations on the forum.

It's great that you have mastered the theoretical part. This means that now you have an understanding of the flour / water ratio. The only thing is that it is better not to add flour during the second batch, but to achieve the "correct" kolobok right away.

and should the knife jump out of the crumb by itself, as I had the first time?

The knife does not always pop out of the dough by itself. This is normal. To extract it, a special device is attached. It is better to remove the knife while the bread is hot, after cooling - it will be more difficult to do.

And yet, if Bork has all the recipes on milk, does this mean that milk must be used in this oven, not water?

No, it doesn't. You can use any liquid - whey, beer, kvass, kefir, etc.

Why did the bubble turn out, and why did the loaf come out not very even, piled up from the side where the bubble formed,

The unevenness of the loaf indicates an incorrect flour / water ratio. Apparently. there was little water. And the flour did not mix.

Can you advise me why I am getting a white crust, is it water or some other reason?

the most unpleasant reason is a manufacturing defect. Unfortunately, this is possible. Here we have already discussed such a problem.https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=98628.0

Try to bake proven bread for HP Bork and it will become clear to you what is the reason. If the crust in this bread is light, then your HP is faulty. If the bread turns out with a normal crust, then the matter is in the chosen recipe. An additional color for the crust is given by sugar, eggs, butter.

The easiest bread for Bork

Very soft white bread

If you have any questions - ask. Good luck!

I really hope that the crust is so light due to the lack of sugar. After all, the first time, according to the book Bork, in milk, the crust was very beautiful. And, apparently, I still did not quite master the theory, since, as a result, there was less water than flour (uneven loaf). And it seemed to me that the dough was still sticking a little to my hands. The next time I decided to put some more flour :) And what kind of device for taking out a knife? Oh, just now I remembered there was some kind of hook. This is it?
And you can spread an egg on a loaf before baking. And if so, at what stage? Solid question marks bye

How much sugar would you put if you baked according to the recipe I wrote above?

[Lanser5]

Lanser5,

You know, I can't have sugar at all, but all the breads baked in Borok from whole flour had a normal crust.

In addition, for beauty, before the very beginning of baking or in the first 10 minutes of the beginning of baking, you can gently brush the top of the loaf with a brush - milk, strong tea, a mixture of yolk and milk, just water. You can then sprinkle with seeds (sunflower, pumpkin, linseed ...), Hercules flakes, bran, etc.

In addition, after the end of the mode, it is possible to additionally turn on the Baking for 10 minutes or more in order to bake the bread to the desired crust. This is not possible in Panasonic, the oven must first cool down.

There is also a programming function, you can immediately set aside more time for baking - but this is already the next step in mastering the oven.

In addition to the recipes from the instructions for Bork, many of which seem controversial to me, you can take any proven recipe from our website - the recipes are suitable for any ovens, you just need to check the maximum load of products.

And what kind of tool for taking out a knife? Oh, just now I remembered there was some kind of hook. This is it?

It.

And I never grease bread in KhP. After the second batch, I do not open the HP at all, so as not to violate the dark regime.

And I never grease bread in KhP. After the second batch, I do not open the HP at all, so as not to violate the dark regime.

It is right. But at the beginning of baking (or just before the beginning), if you lubricate very carefully, then everything will be fine.

: girl_cray: Rather answer !!! I make the first batch. The gingerbread man clings to the walls of the form as if with handles. Does not stick. It is as if the layers are moving away from it, and then they stick to it again ..... I do not know whether it is clear or not explained. What's this? Not enough flour or too much ??? Oh, this kolobok for me A little bit sticks to my hands .......... kolob ok after the second batch, I lay down to rest not in the middle, but shifted to the senka.

Finally it turned out. At least I'm already satisfied with the result. Scorched by the book Bork. The crust turned out beautiful, as ordered. I concluded that I shouldn't invent recipes yet. After all, instead of milk, I poured water into the Bork recipe two times before.

[Lanser5]

Lanser5 , Congratulations!

I concluded that I shouldn't invent recipes yet.

Well, it's YET. A couple of months and you will be a real inventor!

I instead of milk in the Bork recipe poured water twice the previous ones.

The water also makes wonderful bread! You will soon see for yourself. Good luck!

Hello everyone. I returned from vacation, missed my bread maker, and again took up bread baking. But the result again ceased to please me. The bread rises worse than before the vacation. Although I follow the bun. Could it be the flour? I used to bake from flour, the packaging of which said "for baking in a bread maker" (I don't remember the name and manufacturer). I liked the result. And now I bought Sokolnicheskaya flour. And the bread began to rise worse. Tell me, does the quality of flour strongly affect the result? And which one is better to take for traditional white bread. I'm still honing my skills on it.
And I also overheated the milk a little yesterday. Does this make the dough rise worse?
At that, I have already decided to master new recipes, but here is such an ambush

[Lanser5]

Lanser5 , of course, a lot also depends on flour. But, most likely it is in yeast. What are you crawling about? How do you store them ???

shl. I baked on Sokolnicheskaya, everything is fine !! But I have never seen special flour for baking in a bread maker.

[Lanser5!]

Lanser5! You, by any chance, did not mean this flour?

Homemade flour KHPS 2kg



Article: 1196296

Product description:

Producer: JSC "Combine of bread products Starooskolsky", Russia.
Home flour 2kg.
Flour is suitable for all household bread makers.
Follow directions and recipes when preparing bread.
Natural product - contains nothing but wheat flour.
Nutritional value of 100 g: proteins 10.3 g, fats 1.1 g, carbohydrates 68.9 g.
Energy value: 334 kcal.
Store at T up to 25'C and relative humidity no more than 75%.
Shelf life 6 months.
GOST R 52189-2003

Sold in Platypus:
🔗

Well, this is purely a publicity stunt!

Flour has 10.3 proteins like any other bread flour!

Follow directions and recipes when preparing bread.
Natural product - contains nothing but wheat flour.

So in other flour there is nothing but flour! But, additives are different for the preservation of flour, bactericidal, from caking, and others are still present - without them it is impossible!

If you follow the recipes on the package, the roof will surely fall through or something will not happen, because no one writes on the package about the flour / liquid balance

Than us, and especially newcomers to bakers, can the manufacturer lure - only by advertising that flour is only for a bread machine!
And before that on what did we bake and bake bread? On bakery, general-purpose wheat flour - and the bread turned out!

Yes, this is the flour. Bribed the name. And the result satisfied
And yeast - SAF-MOMENT fast-acting. They just sit in a drawer in the kitchen. I bought it recently.

[Lanser5]

And yeast - SAF-MOMENT fast-acting. They just sit in a drawer in the kitchen. I bought it recently.

Lanser5 recently purchased does not mean fresh, unfortunately! An open pack is best kept in a dark glass container on the refrigerator door. To eliminate the stale yeast version, try buying and baking with others. If possible - pressed. Or check these for activity: dilute in a small amount of water from 1 hour. l. Sahara. If a "cap" appears, then everything is in order with the yeast and we must look for the reason in something else. In any case, do not despair .. we must look for the reason and move on .. in the direction of delicious bread.

What about the temperature of the milk? Does it affect the rise of the dough or not?

The only condition is that the liquid, including milk, cannot be hot + 37C, so that the yeast does not boil. You can also use cold milk, the dough will just last longer, or a little warm, so that the process goes more actively.

Good evening everyone. I have one more question for the future. So far, purely theoretical. Is it possible in my bread maker, which bakes 750 and 900 grams, to bake bread, for example, 400 grams? I think it can be done with a user program. But how do you know what time to set for each stage?

which bakes 750 and 900 gr., bake bread for example 400 gr.? I think it can be done with a user program.

That is not necessary. You can set 750, but reduce the baking time and turn it off manually earlier. You need to be guided by the color of the bread, but, I think, about 15 minutes.

Theoretically possible!
But, check according to the instructions how much your oven takes the minimum and how much bread is baked to the maximum.

If the weight is large, and the bucket is large, then a small amount of dough will spread along the bottom of the bucket when proofing, and the bread will be low and one edge may be lower than the other, uneven

The instructions do not indicate (I read it on purpose), but it was deposited in my memory that the minimum amount of flour is 250g. And you need to use a round bucket. It is smaller and the bread will be beautiful!

Good evening! Rather, the night. I am trying to bake oat bread from the BORK book I have another question: if the recipe for traditional white bread contains 1/3 of the oatmeal, the bun should be formed as usual?

[Lanser5]

Lanser5 , as usual.

I did everything as usual, but the bread was not very successful. Poorly raised, crooked to one side. Delicious, of course, but the taste is no different from ordinary white bread. Maybe the oatmeal is the case? I took Nordic. So far, my most successful bread is on kefir with an egg, from your site. It turns out just super.

[Lanser5]

Delicious, of course, but the taste is no different from ordinary white bread.

Lanser5, well, there is absolutely nothing flakes, where does their taste come from ??? A curve means liquid / flour imbalance.
You better take recipes not from a book, but verified from the site. There, the author can also ask questions if something is not clear or does not work out. For example,
Soft oat bread

Oat bread

Hello everybody! Well, I'm completely confused here with recalculating recipes for my size (750g.) They sent me to the appropriate topic. I counted the bread on the kifir and the egg, everything worked out. But now I'm trying to bake a cake. Found a recipe on the site. It says 330 gr. flour. And in the subject of recalculation, I subtracted that 750 grams of the finished product corresponds to 500 grams. flour (or is it just for yeast bread) So I decided to count, as decent, the whole recipe for a cupcake for 500 gr. flour. That means adding all the ingredients. But then I opened the BORK book, and there was only one cup of cake flour for my 750 gr ..... Something I don't understand. I don't have scales yet. This is the whole problem. I focus on the BORK measuring cup, but HOW MUCH GRAMS IN IT, I don't know for sure. I assumed that in three cups 500 gr. Once for a roll of 750 gr. need 3 cups. And in the cake, as a result, I put flour on the eye (1.5 Czech women), so that there was a batter. I'm waiting to see what happens now.

Well, the cupcake turned out not so hot. Although it is almost gone. Something small and very dense. The dough has not risen. I took this recipe, but I put in 1.5 cups of flour. https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=1689.0 I can't figure out flour in any way. And it is still not clear if the recipe is for Moulinex, is it suitable for Bork? After all, everyone has different stoves, and the KEKS modes may differ? I'm completely confused

[Lanser5]

Well, the cupcake turned out not so hot. Although it is almost gone. Something small and very dense. The dough has not risen. I took this recipe, but I put in 1.5 cups of flour. https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=1689.0 I can't figure out flour in any way. And it is still not clear if the recipe is for Moulinex, is it suitable for Bork? After all, everyone has different stoves, and the KEKS modes may differ? I'm completely confused

Lanser5, although the modes are different, but in each HP, the Cupcake mode involves baking a cupcake. In this case, it was possible not to count. The weight of the cake is approximately 750g (I added all the ingredients). It is usually necessary to recalculate it downward if the quantity of products exceeds 750g. and when baking, the finished product can simply crawl out over the edges of the bucket.

I don't have scales yet. This is the whole problem. I focus on the BORK measuring cup, but HOW MUCH GRAMS IN IT, I don't know for sure.

I specially weighed the flour. In 1 cup - 120-130g. And the scales, of course, are better to buy if possible.

Hello everyone: hi: I am slowly learning the science of baking. Now I want to try to make jam. Throw a link to recipes. Thank you in advance

Good evening everyone. I have one more question for the future. So far, purely theoretical. Is it possible in my bread maker, which bakes 750 and 900 grams, to bake bread, for example, 400 grams? I think it can be done with a user program. But how do you know what time to set for each stage?

We don't eat a lot of bread, so I reduced the amount of flour to 2 m cups and water to 200 ml.
by the way, I bake on just water, I don't even add milk powder.

Hello everyone, I became the owner of this miracle. I bake bread according to the recipes given in the recipe book, everything works out! Tell me, should the dispenser close itself or should it be closed manually after each baking? Thank you in advance!

Hello everyone! I have a question whether it is possible to use yeast for baking in the preparation of bread (not muffins). Then it happened, I ran out of ordinary dry yeast, but there was a bag for baking, so I added. Bread was baked with bran. He turned out to be so nostril and lush. The next time I put this yeast completely according to the recipe - again the result is super. Maybe now buy yeast for baking all the time?

so that the crust is dark, cover the dough with foil before baking !!! the foil will heat up and give results