Bread maker Brand 3801 Program 1 - White bread or basic

Girls! The topic of the roof has been discussed for a long time on the forum. And it seems like they came to the general conclusion that this is inevitable because of the shape of their HP bread. The bread cools down, hot vapors rise up according to the laws of physics and soften the crust, which comes from this in waves. There is nothing you can do about it. But the loaf from the oven behaves differently ... (y) So this is an inevitable minus, it's good that it is purely decorative

[Wheat-rye bread on ryazhenkaProgram 1, weight 1000, dark crust, window covered with foil.]

Wheat-rye bread on ryazhenka

Program 1, weight 1000, dark crust, window covered with foil.


Ryazhenka 100 ml
Water 200-210 ml
Sugar 1 tbsp. l.
Salt 1.5 tsp
Vegetable oil 1 tbsp. l.
Wheat flour 250g
Rye flour 150 g
Dry bread kvass 2 tbsp. l., brewed with boiling water (about 30-40 ml)
Yeast 1.5 tsp
Gingerbread man controlled, sprinkled wheat flour. It turned out very tasty, his roof always tears a little.

🔗 🔗

Lena - Comrade Besya, nothing can be done with the waves, right? and then without a towel, it still went in waves ...

[Wheat-rye bread on ryazhenkaProgram 1, weight 1000, dark crust, window covered with foil.]

Wheat-rye bread on ryazhenka

Program 1, weight 1000, dark crust, window covered with foil.


Ryazhenka 100 ml
Water 210 ml
Sugar 1 tbsp. l.
Salt 1.5 tsp
Vegetable oil
Wheat flour 250g
Rye flour 150 g
Dry bread kvass 2c. l., brewed with boiling water (about 30-40 ml)
Yeast 1.5 tsp

what about the oil?

[Anyut]

Lena - Comrade Besya, nothing can be done with the waves, right? and then without a towel, it still went in waves ...

Anyut, nothing can be done, calm down and do not pay attention, the main thing is that it is tasty.

[Wheat-rye bread on ryazhenkaProgram 1, weight 1000, dark crust, window covered with foil.]

Wheat-rye bread on ryazhenka

Program 1, weight 1000, dark crust, window covered with foil.


Ryazhenka 100 ml
Water 210 ml
Sugar 1 tbsp. l.
Salt 1.5 tsp
Vegetable oil
Wheat flour 250g
Rye flour 150 g
Dry bread kvass 2c. l., brewed with boiling water (about 30-40 ml)
Yeast 1.5 tsp
I controlled the gingerbread man, added a little flour. It turned out very tasty, his roof always tears a little.

🔗 🔗

Lenusyawhat a handsome man! And how much vegetable oil?

Lena - Comrade Besya, nothing can be done with the waves, right? and then without a towel, it still went in waves ...

Having taken out the bread from the bucket, I always put it on the grate to cool on its side. Try it, suddenly the wrinkles on the cap will disappear from your loaf.

[Lenusya]

Lenusyawhat a handsome man! And how much vegetable oil?

Thank you!!
Sorry, I forgot about vegetable oil - 1 tbsp. l., now I will fix it. ...
My fermented baked milk was very thick, so it is imperative to control the bun. It should be the same as in wheat bread. I poured wheat flour.

Until the issue of waves was raised here - I have never paid attention since 2007 - what's the difference, it's not for sale!

Until the issue of waves was raised here - I have never paid attention since 2007 - what's the difference, it's not for sale!

And it seems to me that when a loaf is not quite even and correct, not perfect, it’s some sort of ... even tastier, dearer, HOME in one word.

And it seems to me that when a loaf is not quite even and correct, not perfect, it’s some sort of ... even tastier, dearer, HOME in one word.

Hit the spot!

Why is my top sinking in x \ b for the second time? I make the dough with fresh yeast What is my mistake

Today, Gasha (she is with us in
baking) answered the novice who did not succeed
"Here is a diagram of how to ask a bread question for" debriefing "

Quote
If you want to get the correct answer and competent help, then you must fulfill the following conditions:
one.Mark in your Profile the model of your bread machine, the volume of its measuring cup, and where you live.
2. Describe your bread recipe, ingredients of bread and their quantity.
3. Describe what and how, in what order you measured, measured, put in a bucket x / stove.
4. Describe which baking program you used (not # #, but in words), how you included it.
5. Describe the problem, what does not suit you in baking, what errors and failures occurred when baking bread.
6. Place a photo of your bread, two photos are enough: a general view of the bread and crumb in section.
More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=72478.02"

do not be offended, for example, I did not understand anything from your message, I can assume that the first program and the basic recipe.

the roof falls off from the amount of yeast excess and a lot of water. probably you have the first. Olya can still write you something

Why add something?
Everything is correct - on the forum there is information about baking bread in HP, and not only, there is a lot - be patient and look in the section "Bread is the head of everything".

[Wheat-rye bread on ryazhenkaProgram 1, weight 1000, dark crust, window covered with foil.]

Wheat-rye bread on ryazhenka

Program 1, weight 1000, dark crust, window covered with foil.


Ryazhenka 100 ml
Water 200-210 ml
Sugar 1 tbsp. l.
Salt 1.5 tsp
Vegetable oil 1 tbsp. l.
Wheat flour 250g
Rye flour 150 g
Dry bread kvass 2 tbsp. l., brewed with boiling water (about 30-40 ml)
Yeast 1.5 tsp
Gingerbread man controlled, sprinkled wheat flour. It turned out very tasty, his roof always tears a little.

400 g of flour a lot of liquid 310 poured a lot of flour but still sagged, that something is wrong in the recipe, or I don't understand what, tell me

Anyut, set the weight of 1000 g to bake longer and the top crust is baked.
I also added flour, but my fermented baked milk was very thick. Therefore, I wrote that the bun should be controlled, it should be like in wheat bread.
It’s a pity that it didn’t work. Now I’ll put it on again, check if I miscalculated when I measured the fermented baked milk and water.

Everything is correct, only the fermented baked milk was not put on the yogurt:

Liquid: 100 ml yogurt + 205 ml water = 305 ml
Sugar 1 tbsp. l.
Salt 1.5 tsp
Rast. oil 1 tbsp. l.
Wheat flour "Makfa" 250 g
Rye flour "Large" 150 g
Dry kvass Saf 2 tbsp. l + 2 tbsp. l. boiling water
Yeast 1.5 tsp

Program 1, weight 1000 g, dark crust

Here is a photo after 1 batch (today I didn't add flour):


after 2nd batch:


Let's see what happens next

Result:

yes you did well! how much flour did you add? and so swarthy! well, then I still have little experience ... or don’t know

This time I didn't add any flour at all, just according to the recipe.

For some reason, the bread did not work out for me again, the hat fell off. I'll try to describe how I do it.
Bread maker Brand, the volume of its measuring cup is 300. your place of residence is Moscow

Milk bread - 1000

Milk-350 ml

Butter-70 g

Salt - 1.5 tsp

Sugar-3 tbsp. l.

Wheat flour-530 g

yeast-1.5 tsp, but put fresh yeast 20g

I put it strictly according to the recipe, I weigh the milk warm (250 + 100) and melt it, use a cotton spoon for salt and sugar, weigh the flour ... First time I'm posting a photo, sorry what's wrong

why so much yeast? per 100 g of flour - 2 grams of fresh yeast can be a little more when there is a lot of egg oil, etc. put 10 grams and the roof will be in place1

why so much yeast? for 100 g of flour - 2 grams of fresh yeast can be a little more when there is a lot of butter, eggs, etc. put 10 grams and the roof will be in place1

and not a little will be yeast. I can’t all find a way out of this. I just figured out how to take it for pies. Something I have here with math is bad, I can not calculate fresh yeast

Tatiana (Admin) gives just such a calculation. everything is simple in 500 g = 100g + 100g + 100g + 100g + 100g, that is, I counted 10g = 2g + 2g + 2g + 2g + 2g, well, if you want another 2-1g in stock, add (I don’t know the lifting force of your yeast). try it!

Got it, I'll try to do the next baking like that. Thank you .

Definitely a lot of yeast!

A friend of mine has a Kenwood bread maker and can't make bread. It does not bake and breaks when taken in half
WATER-380GR
apple cider vinegar-20ml
honey-35gr
thick kvass malt concentrate -2st l
salt-1.5h l
rast oil - 3 tbsp
wheat flour-360 gr
Rye flour -240g bran with chopsticks -50g
yeast-1.5h. l
bread 1kg and uses program 1
What is her mistake?
I am still happy with the Brand Bread Maker and I do not regret that I bought it. True, there are still mistakes. but i'm learning

[Tatyana]

Tatyana ,
all questions related to baking bread here at this link -
Bread is the head of everything

[Tatyana]

Tatyana ,
all questions related to baking bread here at this link -
Bread is the head of everything

can't get

try this
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf
the first line is bread for the whole head and under it subsections

thanks for the help. Admin has already explained everything to me. I'm still not here how I can’t figure out where and how and where it is better to apply

Ask, do not hesitate - what is possible, we will explain here, or send where necessary.

I am again with a question. Please tell me how can I increase the ingredients on our cotton.
for example
1 egg;
200 ml of kefir, fermented baked milk or yogurt;
1 tablespoon vegetable oil;
2 teaspoons of salt
1 tablespoon honey
480 g flour;
1.25 teaspoon dry yeast.
Here flour 480, we can 600g
Thanks in advance .

480/600 = 0,8
Divide all ingredients by 0.8.

Thank you!!! I got it

[I made some changes to the recipe, based on my own preferences and the availability of the necessary ingredients, I'm happy with the result !!!]

I made some changes to the recipe, based on my own preferences and the availability of the necessary ingredients, I'm happy with the result !!!

Good evening.
Take a novice baker into your fold and help with advice
Today I finally received the desired bread maker and immediately wanted bread. I decided to try on program 1, white bread on water, weighing 500 grams, medium crust.
It didn't work out very well, the crust is pale and for my taste, the bread itself is not baked a little.
With what it can be connected?
The gingerbread man was quite wonderful, the sides of the bread were nicely crispy, the hat was also decent.

Bake the dairy bread according to the recipe on page 28 in 1 program - always a great result.
The bread turns out very well on Program 5 - French roll!
Read on in these topics - you will find something suitable for yourself!

Good evening.
Take a novice baker into your fold and help with advice
Today I finally received the desired bread maker and immediately wanted bread. I decided to try on program 1, white bread on water, weighing 500 grams, medium crust.
It didn't work out very well, the crust is pale and for my taste, the bread itself is not baked a little.
With what it can be connected?
The gingerbread man was quite wonderful, the sides of the bread were nicely crispy, the hat was also decent.

Congratulations on your purchase! Tell me, did you cut hot bread? if so, it is only natural that you had this feeling. Allow the bread to cool before cutting. Then you will see that everything is in order. On the first program, I always bake my favorite bread, I never had any punctures.

Congratulations on your purchase! Tell me, did you cut hot bread? if so, it is only natural that you had this feeling. Allow the bread to cool before cutting. Then you will see that everything is in order. On the first program, I always bake my favorite bread, I never had any punctures.

Thank you!!
Really cut hot. I read you, went to try again, everything is fine !!

Bake on 1 program the dairy bread recipe on page 28 - always great results.
The bread turns out very well on Program 5 - French bun!

Thanks for the advice!!
Tomorrow I will definitely try milk

Thank you!!
Really cut hot. I read you, went to try again, everything is fine !!

Just a cold knife, passing through hot baked goods, "glues" it, that's why it feels like that. Almost all newbies have ... in any bread machine. And if you like brown bread, put a dark crust, but upward it will still be lighter on the sides.And the milk is really very tasty, my children adore it, they can just gobble up with tea without anything

we also all love delicious bread

Hello everyone and thank you for your help in choosing a bread maker (I purchased it as soon as it appeared on sale with us). I didn't take a picture of my first baked bread, it's a pity (it was "milk" and it turned out to be just excellent. in general, the first "pancake" is not a lump). But my second bread was the usual "White" according to recipe number 1, the same tab was 750g, but then the bun turned out to be a bit thick and did not fit (despite the fact that about 30g of flour did not report, then add in the calculation, and the bun was like that as in the photo), in the end I got what I am attaching in the photo (delicious bread, I do not argue, BUT I wanted to see a little more pomp !!! Nothing, the experience comes gradually)

and this is on the cut, closer

I show off my first bread

To begin with, I chose the 1st recipe from the instructions, baked on the 1st program.

This is what I took for the 750g regimen. (I ended up with 638g)

Filtered water at room temperature - 250 ml
Sunflower oil - 1.5 tbsp. l.
Salt - 1 tsp.
Sugar - 3 tsp
Wheat flour c. from. Macfa - 455g
Yeast Saf-moment - 1 tsp.

I didn't add 50 grams of flour, then I added 20 grams ...

I am satisfied with the result - the bread is soft, tender with a crispy crust ... True, there was not enough salt, (although I tried the dough, when I pulled out a little bit of the dough on it, it seemed to me very salty.) But with tea and jam I went with a bang

Gingerbread man after kneading.

Just baked. The crust would be darker.

The handsome man is cooling Only the hat frowned for some reason

Well, I didn’t, I couldn’t wait until it cools down ... In the cooled crumb it looks better.

Conclusion - the first pancake was not lumpy, but there is still something to strive for.

The second bread has also already been baked, according to the same recipe, only with minor changes (1.5 tsp salt, 50/50 Premium flour with general purpose flour and olive oil instead of sunflower oil) It turned out to be lower, but it seems more jarring. If I have time, I will take a picture in the morning

[Galina2016]

Galina2016, congratulations on a good bread for this program in general!

Don't skimp on flour, buy a good one, read the forum's bread baking guide from time to time, and everything will be fine.

[MariV]

MariV, IM trying thank you! Already baked wheat-rye with bran, on the Rye mode, it rose better than wheat, but the roof was blown off a little on one edge. I suspect that I had not enough flour, the bun was dense and sticky - I was afraid that the hammered dough would turn out, since the wheat balls were softer and more elastic than this. I like the taste.
Ideally, I would like bread like an old Soviet white brick. I don’t save on flour, but the result that I would like was clearly not of the highest grade.
I'm also starting to master the topics of sourdough - while everything is somehow scary and incomprehensible, well, nothing, I think I'll master it over time

[Galina2016]

Galina2016, and when the "roof" is blown off? During baking?

Yes, during the baking process, the crust bubbled up from one edge, and then the bubble settled. And the roof is a little flattened on that side.

Yes, there is such a thing in this bread maker - the bubble is inflated from one edge. I always have that in French.

But if the ratio of water + flour is correct, then it can only be blown off when it cools.,