Bread maker HB-1001CJ

Here we will post a photo of the prepared bread.

Today I baked honey-mustard bread (Russian chef program, medium crust)



And in the context

Rye bread (Russian chef program, medium crust)

Kulich (Russian chef program, medium crust)

[bread sections]

Here we will post a photo of the prepared bread.

Why not arrange bread recipes according to all the rules and place them in the bread sections Yeast bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf, thereby show everyone your bread, declare your AUTHORITY on bread, start collecting your piggy bank of bread recipes, share your experience with everyone, get a comment and so on

For this, these bread sectionsso that people show their recipes, and not hide them in the bowels of the forum, where you will not always find them

teach, I will!

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Rules for drawing up and placing a recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=106185.0

How to correctly compose and write down the recipe for wheat bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=137471.0

What we mean by "Wheat Bread" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=127653.0

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https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146923.0

Hello, not so long ago I bought an LG 1001 bread maker, my crust does not rise, it first rises, but in the baking process it sits down, do not tell me what I am doing wrong, but the bread itself seems to be baked in advance thanks ...

Good evening everyone!
Today I bought an LG HB10001CJ, now she is quietly kneading the dough on dumplings for me. Then I will bake bread, but for now I study the instructions. I'll tell you what happens.

Good evening everyone!
Today I bought an LG HB10001CJ,

Congratulations on your purchase, let there always be bread

Thank you!
I took out the dough ready, it looks and feels gorgeous! True, the portion is too small, but, as I understand it, you cannot increase the amount.
Loaded French bread, 4 hours of waiting ahead. In my opinion, the recipe contains a lot of sugar, as many as 4 tablespoons, but for the first time I did not argue with the manufacturer. We are waiting, sir. Until even the blades began to spin. Apparently, the temperature levels off.

Success
And we are waiting for the photo of the firstborn

Well, we gave birth. It didn't work out very well, although all the ingredients were bought today, not stale, Makfa flour, Dr. Oetker's yeast, spring water (which they bring), sugar, ordinary salt.
I baked on the François mode (4A), put 1000 g on a loaf.
Even though I chose a dark crust (C), the top is generally pale. The sides are beautiful, a little damp inside, the crust is crunchy, spongy. A pungent smell of yeast came out during cooking We'll eat it, of course, but I'm not satisfied. By the way, sugar tasted normal, but it seemed that 4 tbsp. spoons are a lot. But I would reduce the yeast next time.
What is my mistake, I wonder?
By the way, I reread the instructions, looked at the control panel - nowhere is there a choice of the weight of the loaf. Or I don't see how to do it.
Perhaps, somewhere there is a choice of weight, I did not make it, and by default the program was set at 500 g, and the products were set at 1000 g. Therefore, the crust was not baked or fried.
But these are my assumptions. I would be grateful if experienced people tell me.
I put in another program - Wheat bread on French mode 4A, put a dark crust again. We'll see in the morning.
I will post photos of the firstborn tomorrow, now I’m going to sleep.

For LG bread makers, the weight of the bread is not selected.I have been using such HP, as yours (only I have a silver case - model 1002), for 3 years now - I have not experienced any inconveniences from this, I bake bread mostly ready-made weighing 1 kg - always baked
And the top is pale - so in HP it is always like that - there is no ten in the lid.
And yeast really needs to be reduced - there is an exaggerated amount in the recipe book. I added 1 tsp to a 1 kg loaf. Saf-Moment yeast (I didn't really like Dr. Otter - my bread smelled a little bit of yeast).
If you have any questions -

Thanks for the answer, irysska
In the recipe book, there is an error in the recipe for French bread - both in the printed version and in the one posted on this site in the pdfc. The amount of yeast in this recipe for 750 g and 1000 g is indicated in TABLE spoons, but it is necessary in TEA. Therefore, my first bread did not come out - I blindly trusted the instructions and put everything as written. Hence the pungent smell of yeast, and the pale top, and the dense structure of the finished loaf. As soon as I replaced the tablespoons with teaspoons - and everything worked out! Not bread, but a miracle! Even the eldest son, who was skeptical, admitted that the bread was delicious. Today he treated his friends to them, they were delighted, and he gave up - he agreed that from now on we do not buy bread, but bake ourselves. But he has not tried my Borodinsky yet. I baked it (well, like me ... Lyzhka and I) without coriander, it was because of it that my family did not like the purchased Borodino. It turned out gorgeous, not everyone had time to try the first loaf, now I'm baking the second. I can imagine how delicious crackers will be made from it!
So, I'm happy. While we bake several times every day, then, I hope, we will get into a rhythm and bake as needed.
I'll try to post pictures.
The firstborn, despite its plainness, was eaten lovingly



And this is a successful "child"



Borodinsky is in the stove for now. I'll show you how it will be ready.

Successful "child" really. Congratulations on your first success
And to me on you

Almost 4 months have passed since the purchase of the bread machine. We can summarize the first results.
No bread has been bought since June. I bake constantly. I knead the dough, and I'm very happy.
I often make dumplings, and finally saw what a real dumpling dough should be. When I kneaded with my hands, it often did not work out, and when sculpting dumplings there were problems - it does not stick, then it crawls under my hands. Yeast also turns out to be light, soft, pies began to bake more often.
Back to bread.
For some time there were experiments on the recipe book, I bought all sorts of caraway seeds, coriander and other nutmegs, but my homemade conservatives turned out to be, and did not recognize any experiments and variety. I worked out for myself two recipes for everyday bread - wheat and rye.
I also tried different flours, and realized that there is nothing constant - even the same brand of flour, but behaves differently in different packaging. One can be put strictly according to the recipe, and you don't even need to look in and see what kind of bun is obtained. And there is flour that needs to be controlled, add it during kneading. Either raw, or such a variety ...
Yeast is also different. The rise of the dough from Saf Levure is very good and the crust is smooth and shiny. Small packages of Sav Moment and Dr. Otter are also nothing like, but it comes out a little expensive if you bake like me every day.
Voronezh dry ones are not bad, and the packaging is large and inexpensive.
I also developed my own recipe for baking bread with fresh yeast.
A kilogram package of fresh yeast was divided into small lumps "at once", each packed in plastic wrap and in the freezer. I keep some of the packages in the refrigerator, thawed.
Everyday Wheat Bread Recipe:

1 glass of HP + 2 tbsp. spoons of water
3 cups of HP flour
2 tbsp. tablespoons of sugar
2 teaspoons of salt
fresh yeast - 10-15 g (a lump about the size of half a box of matches) or dry yeast 2 tsp
If you oven with dry yeast, then put water in a bucket, all the flour on top, and everything else, but try so that the yeast does not come into contact with anything until the moment of kneading.
If the yeast is fresh, then I first pour water, dissolve sugar in it, crush yeast into this sweet water, pour 1 cup of CP flour on top and put it on kneading dough (Mode 6)
If there is time or if I forget, then this dough continues until the end of the program.
If I'm in a hurry, then after 10-20 minutes I interrupt the kneading, I press mode 7 (Cupcake), but here it is impossible to leave - in a minute, at most two I interrupt the heating. This is so that the dough began to approach faster.
I wait another 10 minutes after that, add the remaining 2 cups of CP flour and salt (salt can be reduced to 1 teaspoon to taste) and put a dark crust on the French bread mode.
Everything, after 4 hours, chic, aromatic, crispy, baked bread, from which the middle does not fall out, in which everything is natural, by which you simply cannot pass by!

there is a package of fresh yeast next to the bread for clarity.
Sometimes I do it like this. After about two hours in the French bread mode, I interrupt it, take out the dough, put it in a slow cooker, put in the Baking with a delay of one hour. It turns out a round and neat loaf, baked from below. I take it out and put it in a regular oven so that it bakes well on top.
Yes, it is difficult and long, but then the bread turns out to be just awesome, they don't even let it cool down, they sweep away at the moment
Next time I will write about rye in detail.