Baking in LG HB-205 CJ

Greetings to all bakers! The situation is as follows: I bake bread, but not a 900 gram loaf, but a 600 gram loaf. I do everything according to the recipe, the bread rises, but ... its structure is too dense (not like ordinary store bread) and it is somehow sweet. maybe someone will throw a recipe for this oven of ordinary bread? Or maybe you need to slightly reduce or increase some ingredients? I'm waiting.

Hmm .. Either the question is too complicated, or there are no LG owners among the local bakers ...

Perhaps you have a problem with flour or yeast. The coolest recipe is French bread as in the instructions (I have a 206 model):
1 glass and two tables. spoons of water. 3 cups flour. 1.5 tsp salt, 3 tablespoons. sugar 2 yeast Yeast must necessarily be instant, bread. For example, the French saf moment. Bread is much fluffier than store-bought bread and is stored for a long time.My sama likes this recipe most of all. Everything else, they say, is pampering

Today we bought a Skis HB-205CJ bread maker, and of course we tried the oven. The first bread was not lumpy! They baked White bread exactly according to the recipe from the Book of Recipes, the bread turned out to be lush, fragrant with a crispy crust, the only thing was in the trace. just put less sugar. Flour was used by "Makfa", yeast - "Saf-moment", butter "Vologda".

Natka, I'm glad for you. Admirers of homemade bread have increased.

Apich, try changing the yeast and reducing the sugar. Better yet, reproduce the recipe for baking to see the amount of ingredients. Then they will tell you exactly where the error is.

Thanks for the advice. Here is the recipe. Water - 1.25 cups, flour - 3.3 cups, salt - 1.5 teaspoons, sugar, dry. milk and butter - 2 tbsp. spoons. Yeast SAF-moment - 1.5 tsp. In general, as in the instructions. ingredients for a medium loaf. I tried to experiment: I reduced the amount of sugar, replaced dry milk with regular milk (reducing the amount of water). The result is almost the same. And which butter is better to use butter or sunflower? creamy need to melt? In the previous stove I always used sunflower and everything was OK.

Well, I also baked according to this recipe, only 900 grams. The flour has sifted, the water is a little lukewarm. But the butter was, it smells so delicious and the crust is crispy, not melted, but soft.
And by the morning they baked "French", it also turned out, only I put sugar not 4 tbsp. l. as in the recipe, and 1.5. It turned out great. And I also tried it with other yeast, in my opinion they are Turkish, called "Pakmaya" ( 🔗), I always make yeast dough on them for pies and in my opinion they are better than SAF-bread turned out to be porous and went better.

Apych, change the yeast. They are probably the whole point. Do not despair, I believe in you.

I'm not going to despair. the old stove has served for a long time. Otherwise, I would hardly buy a new one. I will try and experiment. Thank you.

Apych! Everything depends on yeast and flour. 99 percent. It is necessary to change either something, or all together.

Everything worked out today. It turned out to be in leaps and bounds. The first turned out to be a fake, the rest did not fit. I bought fresh SAF-Moment and ... bread! Thank you all for your support.

APych. Something lately more and more often the yeast is forged (or the old ones are repackaged?)

Dear experts in baking! I purchased the LG HB-205CJ bread maker. I bake bread according to the recipes that were attached to the oven. The dough rises well, but as soon as the baking itself turns on, it starts to sit down (I watch the process through the viewing window). The bread is baked, but the hat is sagging. Tell me how to fix the situation?

Reduce the amount of water. And I strongly advise you to read the section on the basics of baking.

The day before yesterday I bought HP .... I tried 3 recipes, I share my impressions: French bread, did everything according to the recipe, the bread did not rise completely, but it turned out delicious. My mistakes, I think the whole point is that I did not sift the flour ... - White bread, all according to the recipe JUST SUPER !!! Oat bread, too, everything according to the recipe turned out to be very sweet (apparently a lot of honey), the oatmeal crunches on your teeth !? ..... can it be so conceived? .... There are complaints about the instruction, it is in the Ukrainian language, there are errors and inaccuracies .... in general, as usual, let it be bad, but just not in Russian .... Maybe someone can help with Russian instruction or recipes in Russian .....

tebol, use the recipes from the site. There are many of them here.

Thank you! That's what I'm going to do ... but you need to gain experience with the recipes of the HP manufacturer ...

The manufacturer does not always have the right recipes. Of course, you need to know the instructions, but the recipes are not at all necessary from the manufacturer.

If the yeast is very fresh, then you need to reduce the amount of yeast, otherwise, during baking, they really settle, I always look at the date of production, and if the yeast is made within 2 months I reduce it, if 2 months or more the stock is normal. Also, control the temperature of the liquid, if it is too cold or warm, the bread will surely settle !!!

If the yeast is very fresh, then you need to reduce the amount of yeast, otherwise, during baking, they really settle, I always look at the date of production, and if the yeast is made within 2 months I reduce it, if 2 months or more the bed is normal. Also, control the temperature of the liquid, if it is too cold or warm, then the bread will surely settle !!!

It is not entirely correct to give such advice.
On the technical side, first of all, you need to study the instructions for your stove and its programming. And make a small notebook according to the capabilities of your stove.

I have a Hitachi stove, and it only takes milk and water from the refrigerator. From the instructions, at a room temperature above 27 * C, you need to use ice water, etc. This means that the bread maker itself is configured for such a mode of receiving food and baking.

Panasonic has a temperature equalization function.

Yeast should be laid in accordance with the norm in accordance with the amount of flour, as an example, see here:

The amount of flour and other ingredients for making bread of various sizes. The amount of water in various baking ingredients (baking basics from 07.11.07)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0


And of course the state of the kolobok!

FORMATION OF WHEAT COLLECTOR. TIPS FOR BEGINNERS. ROMA
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=1502.0

Illustration in photographs of the process of forming a bun and baking bread from Admin (the basics of baking from 28.06.08.)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4587.new#new

I agree with everything, but if the yeast is fresh - as my brother says - it is nuclear - that is, it quickly takes off and an incomplete fermentation process is obtained, and when baking is turned on, then the bun grows quickly and then quickly the bread settles, that's how I I always bake in French mode - 4 hours, there are 2 good mixes and therefore the bread turns out to be good, and yet if I put less fresh ones, but this is my experience and of course not instructions for use. Each bread maker needs its own approach and skill.

Lina777, you contradict yourself. Say that yeast is thermonuclear and will quickly raise the dough, and at the same time put the bread on the longest program.

That's right, "thermonuclear" ones - they take off quickly and don't go out, they settle down at the baking stage, but on a long program they manage to ferment normally and I make them heavier with homemade milk and butter, so the bread turns out to be very good, I have LG - and many of my friends , especially in those ovens where there are 2 functions - bread and cake - nothing works at all, I have the latest model, where there is everything - bread, cake, dough, pizza, jam, and then I had to adjust !!! And the longest mode is good because there are 2 kneads and at least 3 approaches, so the bread goes out normally.
When I baked homemade bread, there were always 4 approaches and only then the bread turned out to be fluffy and did not settle, and it did not stale for a long time !!!

The growth of the kolobok and its settling does not depend on fresh yeast.

There are chemical processes in baking bread that you need to know.
The dough rises during proofing by about 2-2.5 times, after which it must be put on baking. But when T * is hot, the bread begins to rise for some time, approximately until reaching T * C 50-60 inside the dough. After that, the growth of the dough stops and the bread baking itself begins.
All this can be clearly seen when baking bread in the oven.
In a bread maker, this cannot be seen in a bucket and cannot be measured with a thermometer T *.

And bread falls off in two cases - a lot of water or a lot of yeast.
Take the crumb of store-bought bread as a reference point, its crumb can be visually seen and touched. This is the kind of dry crumb you can achieve.

You can read about the chemical processes in dough and bread baking on the forum.

There is an LG-205 bread maker (well, there are also some letters, I don't remember). In addition to the fact that I can't find ways to achieve lush bread, there is also a desire to achieve a golden brown crust. As far as I understand, in similar cases there are 2 ways: twist the thermal sensor and / or cover the working area with foil to reduce the output of infrared radiation. Everything is clear with foil, but how realistic is the option to twist the thermal sensor?

[Margulis]

Margulis
He can try to shake the recipe, for example, add a teaspoon of sugar or a little yeast.

[Margulis]

Margulis
He can try to shake the recipe, for example, add a teaspoon of sugar or a little yeast.

What should this affect? The density of the loaf or the color of the roof?
With added sugar, it seems to me not an option. Ski recipes and so with excess sugar. When I baked the very first loaf, right after buying the stove, I put sugar according to the recipe, and even there was no normal yeast, I threw in the SAF "For muffin" yeast, and they turned out to be with vanilla, the result was not bread, but an Easter cake!

[Margulis]

Margulis
In any case, it is not recommended to touch the thermal sensor. Is the lid tight?

[Margulis]

Margulis
In any case, it is not recommended to touch the thermal sensor. Is the lid tight?

It is unlikely that it is sealed. Firstly, upon a cursory examination, no seal was found. Consequently, the manufacturer did not include tightness in the project. And besides, there is a ventilation grill next to the window.
Why is it not recommended to touch the sensor? I read over there, with the owners of Mulineshek this is generally a common thing.
And another question: is there still an opportunity to shaman him?

Here somewhere the problem of the light top of the bread was discussed. Look.
Why twist the thermal sensor? Select a dark crust from the menu. I have not yet baked on the "Dark crust" - I am generally satisfied with the average one. In general, I doubt that in our stove it is possible to make the top darker than the sides - this is the design of the stove - the shadows are below ...

Here somewhere the problem of the light top of the bread was discussed. Look.
Why twist the thermal sensor? Choose a dark crust from the menu

I looked and read. Conclusion: people are actively turning the sensor, but this is in the topic about Moulinex. About LG, nowhere did I come across a mention of someone being wise with a sensor. Why twist it? This is a constructive feature of Moulinex: the thermal sensor is in physical contact with metal, which is probably at a higher temperature than air. By loosening a certain fastening screw, the owners of Moulinex are trying to reduce or stop the contact of the temperature sensor with the metal. Then its contact with air improves and, accordingly, cooling. And this allows you to warm up the metal part and the furnace as a whole to a higher temperature. Something like that.
The choice of a dark crust, as I understand it, affects the bottom and side surfaces of the bread, without touching the top at all.

If you really experiment, then you can partially cover the top with foil, but so that the products of the stand and the result of the chewing are removed from the baking area.

If you really experiment, you can partially cover the top with foil

There are such options, but, as I understand it, the effect is insignificant. A much better result is given by shamanism with a sensor.But this, I repeat again, is Moulinex, and nothing of the kind is said about Ski. Perhaps the sensor is mounted in a different way in the Ski, perhaps it cannot be adjusted, perhaps the adjustment is too complicated, or perhaps I am the only one with my own problem, and all the rest have a crispy top without any tricks.

I also have Lzh 205. The roof always turns out to be light, sometimes almost white. Darker can be made by using more sugar in the recipe, then the crust "burns" - only for sweet breads. In general, it is worth changing the stove. Lzh has many flaws. One of them is dependence on mains voltage. If the network is less than 220V, then the ten, respectively, heats up weaker, not withstanding the temperature standards. The service center said that these are problems with your wiring, because they, by turning on the stabilizers, will prove that everything works and the colors of the crusts are regulated. And this flaw is a technological miscalculation of the company, for which it is not responsible, since the simplification of the scheme with the consumer is not discussed.
Accordingly - you bought IT, then you agree with its characteristics.
Here, I'm looking for a replacement.

[Margulis]

Margulis ,
I always set the mode to dark crust, it was medium a couple of times, by default.
The top has never been white, rather light.
I began to grease the roof before baking with an egg - even the light roof was ruddy.
In general, almost immediately after purchasing, I began to cover the window with a strip of foil, I have such a constant, it lies behind the stove.

Recently I tightened the screw, first a quarter circle, then another
by a quarter, I didn't really notice the result, maybe there is a small one. I won't dare to twist further, but perhaps for another quarter ...
But maybe someone will continue the experiments.
So far, the foil suits me perfectly.

Get used to your stove. The main thing is to find your recipes, it doesn't matter in the forum or in the book. The oven is normal. I know, according to reviews, there are better, but ... there are worse ...

I'm happy with mine.

Margulis!
I have the same stove! At the beginning there were the same problems: sweet bread, not very fluffy and light crust! I changed the yeast: we tried all sorts of yeast, settled on Pakmaya (I'm not sure if I wrote it right, but I hope you understand me), I buy a large pack - I liked this yeast the most! In the recipe for French bread, on the advice of the members of the forum, I changed the composition a little: 4.3 cups of flour (under the knife), 1.5 cups + 1 table. l. water, oat flakes (those that are prepared without cooking), I mix them lightly with my hand with flour in cotton (without touching the water), 2 tsp. salt, 1.5 table. l. Sahara! It turns out a very lush, delicious bread! Just don't cut it hot! After the cotton (I try to pull it out immediately after cooking) I put it on the wire rack and it has a great crust (on the sides and bottom), I cut it no earlier than 30-40 minutes! And the fact that the top is light, so it worries about our health! At first, during baking, I covered the top with a towel in several layers (just to cover the glass), the top turned out to be darker, but now I don't bother about this! Everything suits me, x / n I'm happy! In the summer I made so much jam in it !!! And what a deliciousness it turned out! And what a delicious dough for dumplings !!! So try it !!! Good luck!

Hello Natusichka!
What kind of flour do you use? I always bought Yelenovskaya in a bag and yeast in Silpo "PREMIUM" always turned out to be wonderful bread, but now I don't understand what was spoiled either by flour or yeast? I ask you about the products because we are from the same region

[Margulis]

Margulis look mulberry, might help ...

Atlantis! I use "Rubanovskaya" flour (this flour is made in the Kherson region), but before that I also baked with "Dnepro-Mlyn", nothing worked either! It seems to me that it's all about yeast, try the "pacmaya".