Adventure with bread maker and scales

Anyayaya !!!!!!! Wait a bit bewildered. I want to know how it is even.

Evenly, this means distributing water and all other ingredients throughout the flour, if you pour water into one place, then where there will be more water, there may be other mixing processes. Look at the slice in the photo, there is a darker one in the corner, that is, the batch is somewhat uneven. In the instructions in Russian, they write to someone to evenly distribute all the components.

Evenly, this means distributing water and all other ingredients throughout the flour, if you pour water into one place, then where there will be more water, there may be other mixing processes

You are complicating. The main thing is that the liquid does not mix with the yeast ahead of time. Nothing else matters. HP will knead everything if the ratio of liquid and dry ingredients is observed.

I'm not complicating anything, once again: who do they write to distribute evenly ?! And then look at the photo there is uneven baking!

[HAMeleO]

In the instructions in Russian, they write to someone to evenly distribute all the components.

HAMeleO, there is no such entry in the instructions in Russian.

So where and to whom do they write?

The instructions in Russian write someone- distribute all components evenly.

Honestly, I follow only the recipe and the order of the bookmark, and pour the liquid at random and pour salt and sugar in a bunch too. Correctly Svetlana says, the bread maker will knead everything!
Here is my bread today

[Wit]

The bread is wonderful!
If they write to someone somewhere, it is clearly not to us.

Wit,

Masyusha,

I re-read the instructions, I agree there is no such record, apparently when choosing a stove, I read more on the internet than necessary. This is my kneading three hours before readiness. It will take everything from the walls, I assembled the stove an hour ago after dismantling it by a bolt.

[HAMeleO]

HAMeleO,

[HAMeleO]

HAMeleO, so you changed the flour, so that from another batch, as you were advised? Have you tried another oven?

And the stove is both underbaked and underbaked, he wanted to climb in himself, but the filling was worth it.

Climbing into the body of the stove is the very last thing. Not all checks have been made yet

And my photo guide?

We did not take



This is it !?

I tried to insert the message went away after editing and the photo is not present! Yes, it's mine!

[Natalia]

Natalia,: lol: Natasha, so you stole the photo?

[Natalia]

HAMeleO, so you changed the flour, so that from another batch, as you were advised? Have you tried another oven?

I changed everything and the yeast, well, the brew was edible for half a year, and then it was over, I sin on ten.

Natalia,: lol: Natasha, so you stole the photo?

But he writes, they did not take it!

We did not take. I then joked in the general gallery and inserted

I changed everything and the yeast, well, the brew was edible for half a year, and then it was over, I sin on ten.

Well, let's see what is baked this time.

If it’s just as bad now, I’ll disassemble the stove again into a bolt and I need to check the ten in some way, last time I could warm my hands on the body without taking my hands away during baking, in general I think it’s not gaining much heat.

The thermal sensor would also not hurt to check.

The thermal sensor would also not hurt to check.

I’m not averse, but I don’t know how and what to check and what values ​​should be.

[HAMeleO]

HAMeleO, Breadmaker temperature
UNDERSTANDING BREAD IN HOMEMADE BREAD

No, it’s not like that I’ve met information about-you stick the terminals on the heating element and you get specific numbers and if you see the difference you change it, but then only what I have in the book.

[HAMeleO]

HAMeleO, I suggest going here! Found a lost one. There are both modes and the nominal value of the thermal sensor (thermistor - 27 kOhm).The stove is old, but I don't think that the circuitry makes much difference. Good luck!

Service manual and description Panasonic SD-207

This heating element was given to you ... He is in order for sure.

[HAMeleO]

HAMeleO, do not forget that the bread will need to cool down, since the bread is still baked when it cools.
Here, read

Cooling of finished bread and the processes taking place in it

[Waist]

Waist, I waited - in general, the trouble just did not open the hole with the yeast. I'll sleep tomorrow to figure out what I have collected.

[HAMeleO]

HAMeleOwell you go

Don't worry too much about the yeast dispenser, you can do without it. You need to do as in Panasonic without a dispenser:
yeast to the bottom;
flour on top to cover the yeast well; and then liquid and spices. So the yeast will calmly wait for the batch, separated by flour from the liquid.

The bottom line is to prevent the yeast from combining with the liquid ahead of time. And everything will work out

Rest, tomorrow you will do everything.

Draste! Well, yesterday I conjured up a new portion while everything is fresh as in a fairy tale, but today the fairy tale is damp, sticky and smells of yeast. Just smell it ... but where are the pictures hiding?

Yes, the crust is probably delicious. The crust is really badly baked. But the crust is good, the color is beautiful.

Yes, the crust is probably delicious

The crust cheeks the rest under the knife, today for the stove I specially ordered a network stabilizer for 1 kW.

The crumb is really badly baked

It is poorly said, it is smooth under the knife, as if I were cutting butter. I can't buy bread anymore.

smells like yeast.

If it smells like yeast, then the conditions did not allow it to ripen. If there was enough time, the temperature might not be enough.




What program did you bake it on?

I suspect ten, put the stabilizer will be more clearly visible.
program 1, 4 hours 5 minutes

Suspicions are just suspicions. It is necessary to check the fact of heating by measuring temperatures during the entire process. Then, according to the results, it will be possible to "roll a barrel" on ten

[HAMeleO]

HAMeleO, and what kind of flour do you have? Which manufacturer? Or such a result with flour from different manufacturers? It's just that I ran into Lukhovitskaya flour, which is infected with potato disease. On the first day, the bread is normal and tasty. And on the second, even more likely on the third, the crumb becomes sticky and just stinks of yeast. This is precisely this very potato disease.

P.S. I bake bread in the oven.

[Anchic]

Anchic, The symptoms are the same for me, so Makfa took different flour, and some kind of mother, and grain, in the sense that she ground it into small grain, and I passed it through a sieve now white flour, it is Belgorod, I took Kursk flour in different parts of the city and what happens -All flour is already infected with grain ?!

Snow White and Makfa out of suspicion, flour no problem

I confirm!

[HAMeleO]

HAMeleOthen I don’t know. I had it with concrete agony. Then I found this flour on the Roskontrol website with a note that it does not correspond to the quality just for this reason.

Yes, you need to buy a cheap 300 degree thermometer on Ali and check how the stove heats up there.
It will immediately become clear.
If it does not heat up, then it will be raw. And let's say, if the sensor is lying, then on tests when measuring the temperature, the stove also turns out to be wrong.
You need to measure the baking temperature with your own thermometer. And also see if the baking time is kept. Maybe the clock is lost there.

I would still take the service by the breast and force me to make baked goods. Just on an accelerated program.
But with a thermometer it would be even easier.
Well, it turns out that it is underheating, that the sensor, and so on ... and what next? the same service.

I need to live and not fight the bureaucracy, I already gave the service to the service, and they gave me an act and that now I have to get to the Pope by the authorities - the way has been passed, I have already done it at my own level from a worker to the mayor of the city, the effect is zero! Now myself, tomorrow control pastries on snow-white flour with a voltage stabilizer. (Will be delivered tomorrow)

Well, actually, you can call a stupid master from the service center, come up with a reason.For example, it’s stupid to lie that the stove sparks and knocks out the corks, and before that it’s bad to heat up on baking .. if only the masters would send it. About the act, no gu-gu. You never know then she was normal, but now the marriage got out. He can come out at any moment.

If the stove is working properly, then you will have to pay for the left call, business, then. But the master can be made to measure well at home, check it, bake it together, and so on. And if the master writes a referral for examination .. then it is not necessary to reach the mayor.
It's just a matter of money and time.

I sincerely wish that everything will turn out well tomorrow and it will only be a matter of tension.

[HAMeleO]

HAMeleO, Please bake according to the recipe that was given above from the forum, fully observing the recipe, weighing with scales, measuring water to glasses, salt and sugar with a measuring spoon, having previously bought another flour and other yeast, checking the release date so that there is no delay.
The stove bakes well, the fried crust is visible, there is clearly nothing to do with ten.

sazalexter Everything is as in the book the first recipe is offered 2 options program 1 and 3 I do 1yu. Here is flour and yeast, I checked the suitability, the electronic scales even weighed water in 266 grams, flour 400 grams looks like a third of the form. The lump turned out to be evil, I'm waiting for the baked goods. I sift the flour, the rest of the measuring spoon goes to it.

[HAMeleO]

HAMeleOHow much yeast do you put?

One measurement without peaks.

[HAMeleO]

HAMeleO, Yeast brand?

Yes, I threw off a photo of both flour and yeast to the message 2056, why does not it show somewhere the gallery should be. Yeast I have - Dr. Oetker fast-acting, I store it in the refrigerator.

[by time]

Sasha, the crust is good there, and the crumb is moist. If we assume that the matter is in the stove, then it should by time do not bother. As I understand it, bread should last longer on baked goods.
Can this be? can baking finish earlier than other ovens?

I still don't understand why the bread smells like yeast? even under-baked bread should not smell like yeast. The smell is overkill with yeast.

Flax, yeast can still smell if they did not have enough time and temperature for maturation.
And on the crust, another option: the baking temperature is high, and the baking time is short. So it can turn out - the crust is ready, and inside the raw crumb.

I've thrown off a photo there the exact time of the specified lump, and I'm sitting waiting for the baked goods.

[it is worth drastically reducing the amount of yeast by half.]

The strong smell is only when the yeast dies. If they sleep or are uncomfortable for them, the bread simply does not rise. Then there should be growth on the baked goods, but not a smell.
Something seems to me that it is worth drastically reducing the amount of yeast by half. Perhaps because of them, and all the fuss. If they rip the dough as they stand, there will be a small clumpy lump.
I would suggest, again, to follow the process: how it rises, otherwise there may even be an overgrowth.

Now the crusts are normal, the rise is poor, the yeast gaps.
All this indicates a violation not only of baking, which, yes - maybe shortened, if it were very hot - the crusts would be fried, but they are neat, that is, the heating is clearly not overstated,
but also for errors in the batch.

from 16 zero-zero, it goes up, I don't touch the lid anymore, the smell is weak but there is, the smell of baking, so before the signing - baking can you lift the lid? and then I hear from time to time that something is moving there. Writes until the end of 1 hour 33 minutes. I ran to look.