Adventure with bread maker and scales

YES, before baking, you can look into the HP and see how the dough behaves.

you have nothing to lose. The lid must now be lifted all the time and see what happens there. How it wanders, how high it rises, whether there is any overstretching, the sight and smell before baking.

[HAMeleO]

why does not it show somewhere the gallery should be.

HAMeleO, click on the house in your post - your profile will open. There will be a sign at the top, in the first column see "My gallery" - this is your gallery and all your pictures are there. Click on the one you need, it will open and there will be 2 buttons above the picture Picture and Preview ... Click on any of the buttons (the link to the picture is copied automatically) and insert into your message... After sending, the picture will be in the message.

The lump became smoother and fled to another corner of the form.

[HAMeleO]

HAMeleO, this is what stage of mixing?

the last one before the start of the ascent, then the sparse kneading seems to just move the lump.

There is VERY little water, there is not even a box, just a bunch of torn dough.



And perhaps there is still not enough power for kneading?
Who thinks what?

HAMeleO, how much time is left on the scoreboard before the end of the program?

1 hour 17 minutes.


Exercise in sending a photo is flour and yeast.

According to the picture, there is not enough liquid. The dough does not even pull the dumplings. Some of the flour did not interfere at all, there was not enough water. Now they heat in apartment houses, the flour is very dry. I usually pour 320-330 ml of liquid on 500 g of flour, and the last baked goods are 360 ​​ml. I think the problem is buried here.

In an hour, it will be clearly visible what's what, the water was always poured into a glass, it would be good if the problem is in the atmosphere. I have my own hut. heated by oil radiators.

Flour and yeast are good brands. Did you follow the kolobok? It is necessary that the dough of the kolobok be as soft to the touch as an earlobe. You have little water in the dough. The gingerbread man has not formed as it should.

[HAMeleO]

HAMeleO,
We will wait, of course, for the result, but I advise next time pour 280 ml of liquid flour onto 400 g of flour and follow the formation of the kolobok during kneading, maybe you will have to add a little more. Let it be better at the end of kneading the dough, formed into a ball, will stick a little to the fingers, this is not a hindrance to Panasonic.

[HAMeleO]

HAMeleO, you are the most interested person, but we cannot convince you in any way, not pouring, measuring by glass, but still figure it out with the kolobok rule. We all ask you to accurately perform the kneading correctly, in order to be sure that it is not you who are to blame for the failure, but the stove.
Then follow the rise until baking, to be sure that the dough was already ready for baking and that it did not stand due to your fault due to the increased amount of yeast.
First, you must make sure to do everything right. And you are stubborn. If an error occurs during kneading because of you, then a miracle will not happen, the bread will not work.

Sinister! Rubbish turned out, I will not throw a photo, it just did not rise. Now I will recharge.

[HAMeleO]

HAMeleO,
The result was predictable. Gingerbread man is your everything in this situation. Let the bread maker cool down first and only then load.

Andreevna Brought him out into the street! How is your result predictable? I was advised to do according to the recipe, which I did, the proposal to add water went after the finished kolobok - it was necessary to advise to pull out the kolobok and knead it, I was looking for advice to bake it with a stove and not with my hands!

Predictable - this means that it was evident from your photo that there was not enough liquid and the flour could not completely intervene. Nobody canceled the kolobok rule and, as I understand it, many have already told you about this.Nobody can track this process for you. Good luck!

How long have I seen a kolobok
And I will not look at my son, but I will go to sleep.

Vital, everything is fine with him, but here the bun doesn’t turn out initially, but only a bunch of unmixed dough.

[Waist]

Waist, I read it! Let's start first what I'm doing! In the morning I got up, threw the ingredients into the oven according to the book, pressed the start button and went to work, at lunchtime I come with ready-made bread and there was no need to look at the dough, at the expiration dates, measure and weigh the water! So it was 3-4 months, then everything broke, so you think in 4 months I did not learn the recipe for making bread? The problem is not in the kolobok, which I just like Vit can't see, the problem is technical!

I’ve been following the dances with tambourines of a whole brigade of pros from the bushes for probably a week, and more and more I am convinced that during this time it was possible to contract the mayor himself to bake bread, and even to the SC and even more so. "... Saw, Shura, saw ..." Funtik gave a wonderful advice - to call the master to the house.

technical problem!

88% agree!

[HAMeleO]

HAMeleO, and then autumn and the heating season began. The flour dried up and began to require more water. And there was no more water. It is quite possible that initially there was not enough water, but it was enough for the tightness. That is, the bun, though taut, but was. And now the water simply ceased to be enough, because the flour lost its moisture due to the dry air. It happens. Just a month ago, when setting a dough for 330 g of flour, I added 210 g of water and it was very much, if not a lot. And now the heating has been adjusted for us, the apartment has warmed up, the air has dried up and that's it. This amount of water has become small, I have to add at least 20 ml more. I cannot say more precisely, because I add it by eye during the kneading process.

It's autumn too, but I didn't change anything in the recipe and didn't bother with water.

And in the photo, and in fact, there is very little water ...

[I suggest you pour not 260 ml into the same recipe water, but immediately 290 ml, yeast 3/4 tsp]

So you think in 4 months I haven't learned the recipe for making bread?

I see that you have learned the recipe. But here is the first change and you cannot understand what is the matter.
The last photo clearly shows that the kolobok lacks liquid.
You will bake more when the HP cools down.
I suggest you pour not 260 ml into the same recipe water, but immediately 290 ml, yeast 3/4 tsp , without any thought at all.
The gingerbread man will be different and the result will be different.

It is absolutely clear that you want to bake bread without interfering with the process, but still sometimes situations occur when it is NECESSARY to intervene and change something in order to bake bread again without interfering with the process.

We're all tired here. It is difficult to give advice in absentia. My advice is over. If only there is still a drop in power during kneading, which can be seen if you make a thinner dough, which the mixer will knead, and not tear.

I already admit that at the beginning of the kneading, the water ... goes somewhere on its own. You can't track it if you don't take out the bucket. And then it just evaporates when baking.

Vitaly, well, the stump is clear that experience is already a lot. I also do everything on the machine. And then I bought Starooskolskaya, put some bread and decided to look in just in case during kneading, even if it seemed too dry to me during sifting. And I saw that there was clearly not enough liquid, and so much too much. It was approximately the same as that of NAMEleO. Now I pour more at once and do not track. Not otherwise, in the shop where I bought this flour, the whole batch was heated for a very long time by the battery

I already admit that at the beginning of the kneading, the water ... goes somewhere on its own. You can't track it if you don't take out the bucket. And then it just evaporates when baking.

Wow, this is a lot of it leaked out somewhere. Well, you can check. Pour water and turn on dumplings. It leaks, you can immediately see it by raising the bucket.

[errors, such as scales that switched from c. on the English standard of weight.]

I don’t understand anything. In the photo above, very low quality flour, contaminated with potato sticks. HP has nothing to do with it. Alternatively, fatal errors, such as scales that switched from c. on the English standard of weight.

Well, I figured it out with my stove! I want to share adventures can come in handy.Panasonic does not say anything in the instructions regarding the moisture content of the flour, the atmosphere, he needs exact proportions and everything will be smooth! In my case, the reason was also not in the stove but battery-powered scales, I wrote that a third of the flour on the first program with 400g of bread, but a third of the flour is the same monster, he will knock out the lid when it rises. It was then that I suspected a large amount of flour for the rate of required water. Thank you all for your participation!

he needs exact proportions and everything will be exactly!

Will not be! If the flour is not ice and wet ("... regarding the moisture content of the flour ..."), and drafts will reach the stove ("... atmosphere ..."), then your adventures will continue (TTT). Good luck!

Alternatively, fatal bugs like scales

Alexander, thanks for the reminder!

I want to share adventures can come in handy.
...
In my case, the reason ... was ... in the batteries of the scales

Thanks, of course it will come in handy!

of course it will come in handy!

I don’t. After turning on the balance, I always test it.

Good for you, Vital. But we "in chorus" forgot about the scales, although we have already encountered similar problems.
Thanks to Alexander for the weight reminder.

[HAMeleO]

HAMeleO, Congratulations on solving the problem! I never doubted for a minute that the problem was not in Panasonic!
PS: The most interesting thing, I don't have such a problem as scales, in principle, they are powered from a 220v network

sazalexter

Well, it means I now also have a watch for 220

[HAMeleO]

HAMeleO, and you were not surprised that the whole forum, without knowing about the battery in your scales, did you persuade you to pay attention to the incorrect proportion of flour-water in your posted photos?
Wasn't it surprised that Sasha immediately said that the stove had nothing to do with it, and that the batch was to blame?
But you remain unconvinced that all our advice is on the side, because "Panasonic does not say anything in the instructions regarding the moisture content of the flour, the atmosphere, he needs exact proportions and everything will be smooth! ".

It is very pleasant when everything ends well, as it is with you now.
But your inner message remained incorrect, you still did not hear us, which means that you are not insured in the future from extraordinary situations that do not fit into the instructions.

On the other hand, we are always here and ready to help.