Question to Admin: the bread did not work out again, what could be the reason?

Time-tested - do not eat tested now, at the hour of kneading the dough.
It just seems that the ingredients are always constant. The manufacturer has the right to add something to the flour, for example, frozen grain-flour - and the dough floated from such flour

I answered you above in detail what is required

Thanks again.
I baked bread without adding raisins with the same yeast and flour - again it turned out to be good bread (rose, baked and browned) Something goes wrong with me when I add raisins.

Look at here Preparation of seeds, grains, fruits, berries for laying in bread dough

Help section CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

Thank you very much)

Tan, I'm sorry, but I continue to terrorize you: replaced:
Flour 4 measuring cups 600 grams wheat flour
Water 390,
Active dry yeast - 2 teaspoons
salt - 2 teaspoons
white sugar - 2-4 tablespoons
vegetable oil - 2-3 tablespoons.
The dough is LIQUID! I added more flour, the result collapsed: plach7: I can't insert a photo, because the Internet is buggy. Could it be the temperature during proofing? How do you recognize her?

How big is your glass-cup? to the x / stove Gorenje VM 1200BK, how many divisions on the glass show?
There is something wrong with the tab and the weighing of the ingredients.
It cannot be that the recipe is correct, but the bread does not work

[Girls]

Girls, wait a minute to comment, let's figure it out - a person is poorly oriented in the topic

How big is your glass-cup? to the x / stove Gorenje VM 1200BK, how many divisions on the glass show?
There is something wrong with the tab and the weighing of the ingredients.
It cannot be that the recipe is correct, but the bread does not work

Glass 250 gr. but I measure it with electronic scales, measuring false small = 1 tea room, large = 1 dining room.
I also measure water on a scale, put ml.

[600 grams - on the scales !!!!!]

Glass 250 gr. but I measure it with electronic scales, measuring false small = 1 tea room, large = 1 dining room.
I also measure water on a scale, put ml.

Tap water 1 5/8 cups (390 ml)
Wheat flour 4 cups (sifted flour about 140-150 grams per cup)
Salt 2 teaspoon
Sugar (molasses, honey), 4 tablespoons
Butter (butter, vegetable) 2 tablespoon
Powdered milk 2 tablespoon
Dry yeast 1 1/2 teaspoon
Try to measure all the ingredients like this:
wheat flour - 600 grams - on the scales !!!!! Weigh first on a scale and then sift into a bucket
clean water - 1 cup / 250 ml. no need to weigh water, pour into a cup to the top. Water needs 400 ml. - there are divisions on the cup.
salt - 2 level teaspoons
sugar - 2-4 measuring tablespoons without top
vegetable oil - 2 measured tablespoons
active dry yeast - 1.5-1.7 level teaspoons without top

And track the flour-liquid balance.
Pour all the water into the bucket + everything else, then add flour.

The recipe is checked, if you track the consistency of the dough, you will get bread

: umnik2: I have 600 gr. flour-water was 390 and it was liquid, m maybe it's the flour? Although Easter baked on it, though in the oven, it turned out to be great. I'll try again tomorrow. THANKS FOR YOUR HELP, BUT HANDS DROP.

Added Thursday, 04 Aug 2016 9:04 PM

Can I ask you to calculate a recipe for a smaller loaf? And if in the "main" mode the weight is 900 gr.oven recipe for a medium loaf, will it be smaller?

If less, then take this ratio of ingredients, and see the measurement above, according to the same principle:

Wheat bread - BIG BULK.

Tap water 1 1/4 cups (300 ml.)
Wheat flour 3 cups (sifted flour about 140-150 grams per cup)
1 1/2 teaspoon salt
Sugar (molasses, honey), 2 tablespoons
Butter (butter, vegetable) 1 1/2 tablespoon
Powdered milk 1 1/2 tablespoon
Dry yeast 1 1/2 teaspoon

And follow the directions and tips in this thread, read VERY CAREFULLY! AND SEE CAREFULLY THE PHOTO!
The easiest white bread made from wheat flour
Wheat flour gingerbread man (master class)

[Richenka]

Richenka, check the balance: 250 ml of tap water should weigh 250 g.

Thank you, dear bakers, seg. I'm sick, tomorrow I will bake listening to your advice, I hope this time I’ll leave my bread!

If less, then take this ratio of ingredients, and see the measurement above, according to the same principle:

Wheat bread - BIG BULK.

Tap water 1 1/4 cups (300 ml.)
Wheat flour 3 cups (sifted flour about 140-150 grams per cup)
1 1/2 teaspoon salt
Sugar (molasses, honey), 2 tablespoons
Butter (butter, vegetable) 1 1/2 tablespoon
Powdered milk 1 1/2 tablespoon
Dry yeast 1 1/2 teaspoon

And follow the directions and tips in this thread, read VERY CAREFULLY! AND SEE CAREFULLY THE PHOTO!
The easiest white bread made from wheat flour
Wheat flour gingerbread man (master class)

Tanya is for you my bread, DELICIOUS! And most importantly it turned out, there is no limit to joy, I certainly understand that the ideal is far from the ideal, but ... I will strive.
I’m taking it out for debriefing, please see what’s wrong: Flour added 3 tbsp. spoons (2 at once, and before squealing 1 more for the addition), canceled the yeast with a measured small, then weighed, it was 6 gr.
The crumb is not dry (but this is good, my husband does not like dry, the taste is very tasty)

Well, that's - and it happened! It turns out it's not scary!
Now remember the very principle of kneading and baking - and then the experience of gaining bread turned out to be very decent

Once again, VERY CAREFULLY read and look at the photo!
It is better to put flour into the dough in the first batch. If you do this later, you may get a loose dough, it will turn out with stains, and raw, unmixed flour.
If the bookmark is in spoons, then there is no need to check the weight on the scales, there may be a discrepancy and you want to add something else, and this is fraught ...

Thank you 100 times !!! I'm happy, but tell me why there is a cut in the middle on the dome? Is this how it should be if there are 2 mixers? Everything, I got carried away, I want to bake some more !!! And you can have a recipe for 750 gr. oven on my 900 gr. without changing the proportion? I want a smaller loaf.

The weight of the finished bread depends on the amount of flour in the dough.
For bread 750 grams, you need to lay flour 500 grams
For 900 grams, you need 600 grams of flour.

I probably didn't put it that way, the girls in some recipes write "the main program, we set the weight to 750 gr. Or 500 gr." And my weight in the oven is the smallest 900 gr., I can take these recipes and use them without changing anything by sending 900 gr.? * JOKINGLY * stupid question?

Yes, you can. And to extrude the minimum time-weight of the finished bread.

But, you need to remember that if the bucket is large in area, and the dough is small in quantity, it will spread over the bucket and the bread will turn out to be low at all, or it will sit in one corner of the bucket and be "oblique".
It is necessary to observe the optimal ratio of "dough-flour and the weight of the finished bread" Optimally 450-500 grams of flour.

You need to GIVE A MEDAL FOR PATIENCE, thanks!

Thanks for the kind words!
I am glad that you finally got bread - this will be my reward

Could you please tell me why the "roof" of the bread falls a little? This was not the case before. The last two times the "roof" of the bread has been slightly sunk. Regular wheat bread recipe. Bread maker Panasonic 2502. I have been baking this bread since 2011. This was not the case before. Wheat flour 1 grade.Yeast "Voronezh" dry. Ingredients bookmark, yeast, mode is always the same.
Michael.

And I have the same problem. My stove is 2501, the first grade of flour. Already changed the yeast and flour. I bake French on a delay, I tried it without a timer. The roof is collapsing.
Who had such problems, advise something.

The answer could be here: The bread rises, but falls inward. Causes.

Do not forget - it's autumn outside, rains and high humidity, which is why flour also has high humidity, which means that you need a little less liquid in the dough.
We do not disturb the flour-liquid balance, we follow the bun.

Never say "This has never happened before", our ingredients are constantly different in quality and consistency, including flour. Indicator - high autumn flour moisture. Fedot is not the same!

[Tatyana]

Tatyana, !
Thanks for the answer. I got the impression that this happens when the air temperature rises. Could this be and what needs to be done ???
In the summer, when the heat was like this it was and now the heating was turned on again. HP is more than 3 years old. I thought something with electronics, but no, it then starts to bake normally.

You don't need to do anything!
Flour can be of different humidity at any time of the year, depending on the supplier, storage location, weather, and so on ...
The liquid can also be different, from plain water to ... thick kefir ...
And all this affects the consistency of the dough, liquid-tight.

Hence, there is only one way out and approach to the dough - we track the consistency of the dough according to the principle of "flour-liquid balance", which puts in place all the problems and subtleties of dough kneading and at any time of the year, with almost all ingredients.

The easiest white bread made from wheat flour
Wheat flour gingerbread man (master class)

Other koloboks here CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

In the summer, when the heat was like this it was and now the heating was turned on again.

Oh, first of all I assumed this, but transferred it to the fact that it is, on the contrary, cold in our country, which means that it is hardly because of this. )) Well, it means that yeast really ferments over the allotted time. The solution is still the same - slightly reduce fermentation. This is, of course, if the consistency of the dough is the same. I have the last flour, on the contrary, with the same proportions, the dough is generally cool.

Added Wednesday 05 Oct 2016 11:07 AM

The solution is still the same - slightly reduce fermentation.

Oh, sorry, just saw that my advice to reduce the amount of yeast or sugar was eliminated for the wrong.

[Ira]

Ira, well, you still need to figure out the recipe with yeast and sugar - no one showed us everything on the fingers of trying to explain

[Admin]

Admin, that's for me?
Well, it's kind of talking about the relative, not the absolute. If earlier, all other things being equal, it was so, but now it is different, it means that an external, completely extraneous factor intervened, right? The person changed yeast and flour without changing the quantity, and tendencies in yudinel survived.
Although the mivial maybe it's a matter of humidity, since he didn't tie his observations to warming.

In the summer, I always reduce the yeast a little for my bread, the dough ferments like crazy in our heat, but there is no air conditioner in the kitchen ((True, I have handmade bread, but I miss the usual proofing by one or two.

[Lena]

Admin, is it for me?

Lena, to you Just why IRA, I have no idea, I'm not guilty!

The fact is that, I have no way to track the bun, that's why I put the stove on at night.
And the recipe is as follows:
- 400 gr of 1st grade flour;
- 1.5 tsp. dry yeast or 9 grams of pressed;
- 1 tsp salt;
- 1 tbsp. l. rast. oils;
- 1 tbsp. l. apple cider vinegar;
- 280 ml of water
French mode - 6 hours. The recipe from our site, the bread was always delicious.

Thanks for the answer. I got the impression that this happens when the air temperature rises. Could this be and what needs to be done ???

Try chilled flour, just store in the lower compartment of the refrigerator when hot.

I've been doing it for so long, everything was fine with both dry and live.
And now it turns out that the crumb is not airy, but some kind of even sticky and crumbles strongly.

400 gr of 1st grade flour;

Try it with premium flour.

Natasha, everything will warm up there in 6 hours, even if you knead it on ice. Or not?

[Linen]

Linen, that's just the point - the "start" is different. Everything that is chilled is "sleepy" and everything warm is "ready to go". I think so

Natasha, everything will be warmed up there in 6 hours, even if you knead it on ice Or not?

Now I was thinking, why Probably the flour does not completely warm up in 6 hours. It is necessary to touch

I have less knowledge about this than less, but practice is a significant indicator. I sometimes use refrigeration, just for a delay overnight, and the result is better.

The fact is that in the summer there was a constant heat and the window in the kitchen was open. From the middle of September it got colder and the window was closed accordingly. Then they turned on the heating and the window was ajar again, and the batteries were turned off, since it was warmer outside. Previously, there were exactly the same conditions and never, I repeat, never the "roof" of the bread failed. And the failure of the "roof" of bread fell on the warming. Flour and all other ingredients are always kept in the same place. Yeast in the refrigerator on the top shelf. What I think is flour. Because before that, I bought a new batch of flour in a shop at a flour mill. I also remember when I baked rye bread in a bread maker with manual controls and when the kneading was stopped before baking, that is, it rose higher than necessary, the result was the same: the "roof" of the bread fell through. But there was manual control, and with wheat bread - everything was automatic. Therefore, I had a question that I asked here. Wheat Bread Recipe:
- wheat flour 1 grade 500 g
-salt 1.5 tsp
- sugar 1.5 tbsp l.
vegetable oil 1 tbsp l.
-water 330 ml
- dry Voronezh yeast 1.5 tsp.
- baking mode №1 BASIC.
By the way, according to the same recipe, I bake bread from whole grain wheat flour. I buy flour in the same place as wheat 1 grade. The bread is gray-brown in color and is about half the height of wheat from 1st grade flour.
Regards, Mikhail.

[Ingredients are never constant in quality and properties!]

There is a section CONTENTS OF THE INGREDIENTS AND ACCESSORIES FOR BREAD SECTION
Including flour "different flour" see the topic How to determine the quality of flour and grain

Ingredients are never constant in quality and properties!
Check out this thread The main components of bread dough and their effect on the dough

Wheat Bread Recipe:
- wheat flour 1 grade 500 g
-water 330 ml
- dry Voronezh yeast 1.5 tsp.

it standard-classic recipe for bread wheat dough.

But, if you replace wheat flour in the recipe with CZ, 1-2 grades, mix with other flour, and so on ... the property of the dough will immediately change, its structure and you will have to adjust its flour-liquid balance, additionally with flour or liquid.

Details here CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

Thank you all for your attention and support, good advice!
I report: last night, after work, I set to bake bread according to the recipe for the simplest wheat bread and strictly followed the whole process.
As Tatiana-Admin said, it took a little more flour than the recipe. I had to add 50 grams. The result is a very delicious and beautiful bread! Most importantly, I already thought that something had happened to my stove, now I am calm and very happy.
To all

[Lena]

Flour-liquid balance won!
However, again for those who did not believe in him at all!

Lena, to your health!

Tell me, the bread comes out with an vinegar-alcohol smell and taste. Withstand 2 hours at t = 30. Yeast tried Pakmaya and Saf-moment. What could be the reason?

Tell me, the bread comes out with an vinegar-alcohol smell and taste. Withstand 2 hours at t = 30. Yeast tried Pakmaya and Saf-moment. What could be the reason?

Two reasons:
- in two hours the dough stood and soured, gave an alcoholic smell.The dough should be allowed to stand at 25-28 * C until the dough piece is doubled and no more. There is no need to stand the dough for a while, only for volume. The dough will show itself when it is ready for baking.
Then it is baked in a pan or on the hearth. This type of bread is usually low and vague.
- potato flour disease. As for your question, it is not clear how the dough behaves after baking, except for the smell.

Diseases of bread (potato, mold, chalk, pigment, drunk bread)

[Admin]

Admin, Hello. She recently became the owner of HP, but as a gift from her children and her husband, on March 7, I never bought bread. I mastered the wheat recipe. I shoveled the site, but I did it. It turned out the way I like it, slightly rubbery, but airy crumb, crispy thin crust. Now I am mastering rye-wheat bread with sourdough, with a slight sourness. She seemed to be able to find a recipe, counted the amount of liquid - flour. I followed the kolobok. Bottom line: it seems that the dough has risen, not by two, but more than one and a half times, and you crumb into a hole, and it tastes good, with a slight sourness (as you wanted), but the roof is absolutely flat, it seems to me even slightly concave. What is the reason? Maybe it's not enough liquid? I read the article flour-liquid ratio. There is a lot of information about a lot of water, but on the contrary there is little information. Tell me what could go wrong.
Respectfully yours Galkina E.


[img] https://Mcooker-enn.tomathouse.com/gallery/albums/userp



It's strange. It seems that the photos are normal, but they were inserted upside down, and I don't know how to turn it over?

Lena, from your photo it’s hard to understand how bread looks like. Take photos so that no other objects in the background fall into the frame.

Sourdough bread, I recommend you go to the RYE sourdough bread section Sourdough rye bread

Starter Culture Questions and Answers Starter cultures

And also in the section CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING" there is a lot of professional information on leavening WORK WITH CREAMS, YEAST AND STARS and RYE DOUGH AND BREAD BAKING

I don't know where to ask the question (can I here? If bread (any) is on water according to the recipe, but I want to make on kefir (for sourness and taste) how much to increase or decrease the volume of liquid? Thanks

You can also use kefir, or kefir-water in any proportion.

It is impossible to say unequivocally what volume of liquid will be. The volume will be the same in a glass, both for water and for kefir, since this is not weight, but volume.
But kefir is thicker than water.

Therefore, you need to take liquid, kefir as a basis - and pour flour as much as the liquid requires, that is, maintain the balance of flour and liquid.
Pour the liquid into the bucket, and add the flour to the desired dough consistency.

I usually take the weight of flour, and pour it into a bucket of liquid, but leave about 30-40 grams of flour in a glass, and add it during kneading - if dough is required.

You need to GIVE A MEDAL FOR PATIENCE, thanks!

+1

Girls, thanks!

And why be nervous when the screen separates us
Sorry, if you want to give it on the forehead, but if you just break the monitor, then I'll have to buy a new one too
Therefore, the optimal is patience, only patience

This, so ... lyrics Bake your bread for health