Bread maker Brand 3801. Manual setting program - 16

That's why I print myself a plate. If anyone is interested - here is the link to the file. There are already two recipes almost completely hammered in. One for the pie dough. And the other is my hard experiments on ordinary bread. So you can clean up this file and use it.
Download link:
🔗

The deadline has expired and the file has been deleted ...

What problems? Write to the author in a personal, and, perhaps, you will be sent a new link.

I will write. But, perhaps, not only I will need it, the link was public.

[mumi]

mumi, the more the author must write - what happened to this reference to the people. RU.? Perhaps the author has deleted.

However ... I did not delete anything ... Tonight I will try to upload the file again.

Very good, just don't make the link active.

Perhaps someone will find my experience in sourdough bread baking useful.
I work a lot on weekdays and end up leaving the house at 7 am and arriving at 7 pm. My family also love bread in the oven, but I can only bake it on weekends. Therefore, I went for a long time to baking sourdough bread without my participation, so that by my arrival the bread was already baked.
The sourdough grown on raisins is taken as a basis. I always keep it at home on the table, feed it once a day, sometimes even twice, if I use it more often.
For baking bread, I feed the leaven in the evening, and in the morning I use the ripened leaven.
Our white bread recipe:
- 450 gr. wheat flour
- 9 tbsp. l. (I pick up the leaven with an ordinary iron spoon)
- 1.5 tsp. Salt
- 2-3 tbsp. l. wheat bran
- 1.5 tbsp. l. vegetable oil
- water + milk together 250-270 ml. (it depends on the flour). I pour milk from about 50 ml.

I put the products in the following sequence:
Sift half the flour into a bucket, then spread the leaven, then sift the remaining flour. Then I put salt, bran, sometimes finely chop half a small onion for flavor, vegetable oil, and water with milk.
I set up the manual program like this:
2. Mixing 1st - 10 min.
3. Rest - 3 minutes.
4. Kneading 2nd - 20 min.
5. Ascent 1 - 60 min.
6. Mixing 3rd - 0
7. Ascent 2nd 60 min.
8. Mix 4th - 0
9. Ascent 3rd - 90 min.
10. Baking - 80 min.
11. Keeping warm - 0
12. Temperature at the 1st rise - 36 С
13. Temperature at the 2nd rise - 36 С
14. Temperature at the 3rd rise - 36 С
15. Temperature during baking - 145C
The total time is about 5 hours 23 minutes.

The rising temperature of dough and baking needs to be adjusted according to the temperature in your kitchen. I'm cool enough.
With such a bookmark of products, I additionally set the timer for about a total time of 11 hours 30 minutes. About half an hour before my arrival, the bread was baked, and when I come home, having already stood in the bucket and cooled down, it is easier to pull it out of the bucket. But for this, I put the bucket on its side, and manually turn the screw by about a quarter from the bottom of the bucket clockwise and back. As a result, all my work on baking sourdough bread on weekdays is reduced only to feeding sourdough in the evening, and laying food in the morning in a bread machine bucket.
Here's what happens in the end:

I use the same recipe, but I only knead the dough on program 11 "Dough", and then I put it in a multicooker (due to the fact that the kitchen is cool enough) in a detachable form with a diameter of 20 cm, which, in order not to damage the multi bowl, I put it on a thin a rag. I distribute the same 3 or 3.30 hours in manual mode. I also have a Brand 502 cartoon. And then I transfer the mold to an oven preheated at 230C. Be sure to bake with steam. I bake for about 25 minutes. At 230C, then at about 190C for another 20-30 minutes. On the eye to blush well.

My people also love pizza very much, and I got into the habit of making sourdough dough as well, for my arrival.
For a round shape with a diameter of 26-27 mm:
- flour 300 gr
- sourdough 6 tbsp. l.
- salt - 1 tsp.
- vegetable oil - 1 tbsp. l.
- bran 1 tbsp. l
- water about 175 ml.
I also expose the program manually:
2. Mixing 1st - 10 min.
3. Rest - 3 minutes.
4. Kneading 2nd - 20 min.
5. Ascent 1 - 60 min.
6. Mixing 3rd - 0
7. Ascent 2nd 60 min.
8. Mix 4th - 0
9. Ascent 3rd - 30 min.
10. Baking - 0 min.
11. Keeping warm - 0
12. Temperature at the 1st rise - 36 С
13. Temperature at the 2nd rise - 36 С
14. Temperature at the 3rd rise - 36 С
15. Temperature during baking - 145C
I am adjusting the bread baking program. In item 8, instead of 90, I put 30, and in item 10, I put 0. The rest of the parameters remain the same.
I put the food in the same way as on bread, and also, by the timer, I catch up with the time for making the dough by 11 o'clock. As a result, when I come home, the dough is already waiting for me. I just grease the mold, transfer the dough from the bucket into it, stretch it in shape and put the ingredients for the pizza on the dough. I also bake pizza in a preheated oven (I heat it for half an hour, because I bake on a ceramic plate on the wire rack, I have a gas oven) at a temperature of 230C for exactly 30 minutes. In total, 30 minutes to warm up the oven, while I throw food on the dough, and half an hour to bake.

Regarding the file in the Word for writing recipes and printing in A 5 format, I got confused how to make the link inactive. Let's make it easier. Who needs it, write in a personal, I will drop it directly to the mail.

Very interesting! Write more, please!

https://Mcooker-enn.tomathouse.com/in...60273.0 according to this recipe I made programming in manual mode. The dough is really wonderful, I made pies with mushrooms and cabbage in it. Tried with lemon filling.



Dough:
500 g flour
220 g milk
1 tsp salt
2 pcs egg
20 g fresh yeast
14 g rast oil
-------------------

filling:
Scald 2-3 lemons with boiling water, grate (or grind in a blender), add sugar (I like sour ones, so I add sugar at all.), Add 50-90 g of almonds. Sprinkle on the bottom to prevent the lemon from leaking onto the baking sheet.

I put it in a mold (I do not grease it with anything), in the oven at 180 degrees, 25-30 minutes. I have an electric one, did it 4-5 times, it was always baked.

[mageta]

magetaPlease send your files to the mail: I really like your recipes for sourdough bread and also in manual mode in Brand 3801. I also compose my book, although I have not bought the stove yet)))) I am already preparing in advance)))) I look forward to it))

Oh, but I don't have them either in electronic form or on paper. Copy them from here! I do everything from memory! And I advise, if you decide to buy a stove,
then take only Brand 3801. I generally became a fan of this company! Well done boys! And we have been baking only sourdough bread for a long time!