Bread maker Brand 3801. Manual setting program - 16

And what kind of HP do you have?

wrote in profile DeLonghi BDM 125S

In general, I think that this topic should be renamed and removed from your x / n. That is, making it wider.

yeast is a ripening

And about 4 hours of proofing, so I did not come up with it myself, I did everything according to the recipe RYE BREAD WITH SQUARE IN A BAKERY

The recipe you made is very good!

[RECIPE:]

Today I baked bread on "Manual mode"
I liked it very much !!!
RECIPE:
- serum 290 ml
- yeast 1.5 tsp
- wheat flour "Makfa" 210 gr
- peeled rye flour 150 gr
-mix "Borodino" 50 gr
- vegetable oil 2 tsp
-salt 1.5 tsp
-sugar
-1 tbsp. l
- dry milk 1 tbsp. l with a slide
-panifarin 1 tbsp. l.
- dark agram 0.5 tsp
- ground coriander 1 tbsp. l.
PROGRAMMING MODE:
1.preheat 0
2. batch No. 1 10 min
3.rest 0
4. batch number 2 30 minutes
5. rise No. 1 30 minutes
6. batch No. 3 0
7. rise No. 2 30 min
8. batch No. 4 0
9. rise No. 3 20 min
10.bake 65 min
11.the temperature did not change during rises 1-3, it suited me
12.baking temperature 160

Lena is a very beautiful bread!

Olya, can such a dough work without yeast?

[Lena-Besya]

Lena-Besya, with a start!
Anya, of course, it can only rise with sourdough!

[Rye-wheat bread with olives]

Rye-wheat bread with olives

Wheat flour 1 grade - 170 g.
Semolina (semolina) - 100 g
Buckwheat flour - 30 g
Whole-ground rye flour - 200g.
Pressed yeast - 8g.
Salt - 8g.
Kombucha infusion - 375g.
Vegetable oil - 2 tbsp. l.
Olives 200 g
We measure all the dry ingredients in a bowl, add the pressed frozen yeast there, leave for 10-15 minutes, then grind everything with our hands and put it in the HP bucket.
Pour kombucha infusion or water on top.
We put dough on the program - kneading for 30 minutes and proofing for 1 hour.
When finished, we put in the "manual program":
1. Preheating - 1 hour
2. Kneading - 10 minutes
3. Next, we reset all cycles, except for 5 - rise - 90 minutes.
4. The temperature of all rises is 30 degrees.
The dough rises very well. Then we spread it on the table, roll it out, grease it with olive oil, lay out finely chopped olives, fold it, shape it into a flattened loaf, let it come up for about an hour, bake it in the oven until tender.

[Plain pressed yeast bread]

Previously, you had to knead separately and then start the bread baking program. Now I fell in love with "Hand Kneading"

Plain pressed yeast bread

1. Water 260 ml
2. Sugar 1 tbsp. l.
3. Salt 1 tsp.
4. Rast oil. 1 tbsp. l.
5. Wheat flour "Makfa" 400 g
6. Pressed yeast 6 g
1. Preheating 0
2. Kneading No. 1 6 min
3. Rest 30 minutes
4. Mix No. 2 25 minutes
5. Ascent # 1 30 minutes
6. Kneading No. 3 10 sec
7. Ascent # 2 30 min
8. Kneading No. 4 10 sec
9. Ascent No. 3 50 min
10. Baking 65 min.
11. Keeping warm for 10 minutes
12-14 did not change
15. baking temperature 155 gr.

[Lena,]

Lena, !

[Multigrain bread with the addition of crushed wheat and sourdough flax seeds.]

Multigrain bread with the addition of crushed wheat and sourdough flax seeds.


I put the sourdough in the bucket, added the mixture, poured aveluk (horse sorrel) broth.
First I put the "Dough" - 30 minutes kneading and 1 hour proofing.
Then in "Manual":

1- heating for 1 hour
2 - batch 1 -0
3 - rest - half an hour
4 - batch 2 - 0
5 - rise 1 hour and a half
6 - batch 3 - 0
7 - rise 2 - one and a half hours
8 - batch 4 - 0

9 - rise 3 - one and a half hours
10 - baked goods -0
11 - keeping warm - 1 hour

Total proofing = 1 hour on "Test" and 7 hours on "Manual".
Then in "Manual" all cycles were reset, except for baking.
On it and baked!



It takes an average of 1 minute to fill in the intervals in the "Manual program".

Hello! Take me into your ranks too! For many years I "graze" on this site, but I wrote little messages. Rather read and study. I've been baking my own bread for 6 years. My first stove is a Panasonic SD-253. I tried to make all kinds of bread. Everything's OK. Beloved Panas helped out for so many years ...But for almost several months now I have been baking pure sourdough bread. And in winter, when the batteries were working and it was hot in the kitchen, in my Panasik I got sourdough bread on the "French bread" mode perfectly. As the batteries were turned off, the kitchen became very cold. Whatever I tried, the bread stopped working. As a result, after wandering through your favorite bread maker, after reading your messages, I found a way out. I bought myself a second Brand stove. In fact, you can get used to everything. I was worried that after Panas I would not like the stove. In fact, it turned out quite differently. The stove is beyond praise! Manual tuning is just a fairy tale! In general, I started mastering the stove right from the manual setting. Thank you girls for your advice! As a result, my first experience in a new bread maker on manual settings was a little stuck and came out like this. I make bread with whole grain flour. And green onions are also added to this bread. My children simply adore such bread.


The whole process took me 6 hours 25 minutes. I see that the proofing should be done less. Now the program has changed, the bread is in the oven. I hope that the bread will turn out right! I will definitely unsubscribe what happened! And then I will write my recipe and program. Girls, thank you very much! I am very happy with the stove!

[mageta]

mageta, I wish you success in baking and mastering a new bread machine!
Bake, ask if you have any questions.

Someone might be interested in a recipe for a pie dough. I adapted a recipe from Panasonic to our oven. Delicious dough.
The test will require:
- Yeast - 1 tsp. (I use saf instant yeast, they are very strong, so I take a little less yeast.)
- Wheat flour - 500 gr.
- Salt - 2 tsp.
- Sugar - 2 tbsp. l.
- Egg - 2 pcs.
- Rust oil - 4 tbsp. l.
- Milk - 220 ml.

Programming manual mode for dough:
1. Heating up - 10 min.
2. Mixing 1st - 10 min.
3. Rest - 0
4. Kneading 2nd - 10 min.
5. Rise1 - 0
6. Mixing 3rd - 10
7. Ascent 2 nd 40 min.
8. Mix 4th - 0
9. Ascent 3rd - 40 min.
10. Baking - 0
11. Keeping warm - 0
12. Temperature at the 1st rise - (set the minimum figure, but it will not work, since the rise time is 0)
13. Temperature at the 2nd rise - 30
14. Temperature at the 3rd rise - 33
15. Baking temperature (set the minimum number, but it will not work, since the baking time is 0)
The total dough preparation time is 1 hour. 50 minutes

Maybe someone will use my recipe. My family loves cabbage pie the most. For the pie, I make the filling like this. I chop the cabbage and put it in a double boiler for 7-10 minutes, so that it becomes soft and juicy when steamed. Then I put the cabbage in a bowl, add two chopped eggs, one chopped onion or chopped bunch of green onions, salt and vegetable oil. I grease the pie with an egg and send it to the oven for about half an hour at a temperature of 180-190 grams.

A very good recipe!

Someone might be interested in a recipe for a pie dough. I adapted a recipe from Panasonic to our oven. Delicious dough ...

Thank you for the recipe so detailed

This is for people like me, incompetent ... but I'm just learning ...

Thank you for the recipe so detailed

This is for people like me, incompetent ... but I'm just learning ...

You're welcome! ! So far, I still can't get bread of such a height that I want. How I finally calculate everything, how it works out, so I'll sign off with my recipe! In general, I must say that I used to be somewhat biased towards other stoves. She believed that nothing could be better than Panas. I have to admit that I was wrong. I am happy with this stove. And I'm not even very sorry for the fact that she does not yet have 5 manual programming programs. I made myself a plate for recipes, and when I do something, I immediately write down the recipe for myself according to the ingredients and the program. Reprogramming a program when you have a detailed recipe at hand is not difficult. The main thing is that there is manual programming!

[quote author = mageta link = topic = I made a recipe plate for myself, and when I do something, I immediately write down the recipe for myself by ingredients and by program.Reprogramming a program when you have a detailed recipe at hand is not difficult. The main thing is that there is manual programming!
[/ quote]

And more about the sign ...

[quote author = mageta link = topic = I made a recipe plate for myself, and when I do something, I immediately write down the recipe for myself by ingredients and by program. Reprogramming a program when you have a detailed recipe at hand is not difficult. The main thing is that there is manual programming!
And more about the sign ...

She is at home on the computer. I'll come back in the evening and post it. I just print this plate, and then I write everything in it with a pencil. If I change something, I erased a new number and signed it.

Ordinary Word or Excel table?

Ordinary Word or Excel table?

Vordovskaya. I just have a little daddy like A5 for recipes for a bread machine. So I unfolded the sheet in landscape mode and calculated two plates on it to print and then punch both options. Conveniently. And then when I bake, I make adjustments to the programming all the time. Now I am sitting and trying to understand why my sourdough bread takes so long to rise. We can try the French sourdough ... I grew mine on hops and rye flour. So far, it takes me at least 5 hours to raise bread and it does not rise very much. I don't even know what to do. I can't understand what is missing for the bread to rise higher.

I like to save recipes in OneNot - a notebook, very convenient.
About leaven - it is necessary HERE - HERE EVERYTHING ABOUT STEREADS.

I also like to store recipes on my computer. And yet I love to print and store them in paper form. It is not always possible to approach the computer. There are a lot of "willing" to sit in it. 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:

[save to OneNot]

I like to save recipes in OneNot - a notebook, very convenient.

And this is how save to OneNot

[save to OneNot]

And this is how save to OneNot

Yes, it would probably be more correct to store it, but the meaning does not change. Are you wondering how this program works or?

Yes, it would probably be more correct to store it, but the meaning does not change. Are you wondering how this program works or?

Yes!!! how it works, where to get it, download it, etc.
More - for cool dummies, which I am ...
You are welcome!!!

Why download? It should be attached to the microsoft office.

Dear bakers, I share my first experience of using the manual setting mode and ask for advice.
She baked Narochansky bread according to the recipe:
saf-moment yeast - 1.5 tsp.
seeded rye flour - 230 gr
wheat flour 1 grade - 220 gr
salt - 1.5 tsp.
dry wheat leaven - 0.5 tbsp. l.
fermented rye malt - 30 gr
mashed potatoes - 50 gr
ground cumin - 1 tbsp. l.
sunflower oil neraf. - 2 tbsp. l.
water - 330 ml.
Programming Mode:
1.preheating - 0
2. batch number 1 - 10 min
3.rest - 0
4. kneading number 2 - 30 minutes
5. rise No. 1 - 30 min
6. batch number 3 - 0
7. rise No. 2 - 30 min
8. batch number 4 - 0
9. rise No. 3 - 20 min
Baking 65 min. Temperature 160
The gingerbread man has formed a beautiful one. At first it seemed that there was not enough liquid, but I refrained from
additions and further the bun was almost perfect. The dough rose very well. And I wanted
abandon lift # 3 and start baking in the middle of lift # 2. But since little experience
decided to stick with programming after all. And of course the bread at the beginning of baking became flat



The bread is delicious, the crumb is wonderful. What should be the algorithm of actions in this case,
to achieve more beauty? Thank you.

First, reduce the amount of fluid.
In general, bread with the addition of rye flour does not often have a convex roof, rather, the correct rye does not exist at all. Have you seen lush rye products in the store? Me not.

In more detail - then in the section "BREAD - ALL THE HEAD".

[Olga]

Olga, Thanks for the quick response.I see, next time I will reduce the amount of water. But I wonder if there was an opportunity for me to improve the result if I reduced the proofing. Sorry for the intrusiveness, I'm a completely green baker.

Here hardly anyone will answer you for sure - only by trial and error. By the way, your bread is very cute.

Thank you! Will be studying.

[Vanya28]

Baked real rye custard bread according to the recipe Vanya28.
Program:
1.preheating - 0
2.mixing 1 - 10 min
3.rest - 0
4. kneading 2 - 20 min
5. rise 1 - 60 min
6.mix 3 - 0
7. rise 2 - 0
8.mix 4 - 0
9. rise 3 - 0
10.baking - 90 min
11.keeping warm - 60 min
12.temperature at 1 rise - 35 degrees
13
14
15. baking temperature - 160 degrees.
Here is the result



Real rye bread.

Congratulations! Wonderful bread!

Lovely bread "Radziwill" from PalmP

Komarinsky bread from the same author.

Komarinsky bread

[First on sourdough from PalmP]

First on sourdough from PalmP



First on sourdough from PalmP

[Rustic bread]

Rustic bread

It is this malt that gives the crust of bread that look.

The recipe is here.
All kneading and proofing - in a bread machine, baked goods - in the oven.

[MariV]

MariV, very nice bread! Please tell me how long the process took from zero to baking.
and whether baking is possible in a bread maker. I have no oven at all: pardon: Thanks.

I will describe my cycle to you, and you will choose your own algorithm for yourself:
flour - 1 grade, white malt.
flour (80) + malt (3) + milk (80) + water (40) + yeast (5) thrown into a bucket and put it on the "Dough" program before going to bed - this is an hour and a half. Then they put it in the refrigerator right in the bucket.
In the morning they took it out - at 5 in the morning I took it out, left it on the table, went to fill it up.
At 7 am I left the rest of the components and:
1.preheating - 0
2.mixing 1 - 10 min
3.rest - 30
4. kneading 2 - 20 min
5. rise 1 - 90 min
6.mix 3 - 0
7. rise 2 - 15
8.mix 4 - 0
9.Rise 3 - 30
10.baking - 0 min
11.keeping warm - 0 min
12.temperature at 1 rise - 30 degrees
With flour of 1 grade 430 + 250 water, the bun turned out to be very cool - white malt also played a role - it increased the ability of gluten to absorb water. In KhP, perhaps, it would have been baked, but I have a good oven, there is a Belarusian cast-iron pan, baked in the oven. If the flour is different, the bun may be watery, then the roof will surely collapse in HP! I didn't have items 9 and 10. - I removed the dough from the HP, put it on the board, folded it in an envelope - I didn't iron the seams! - I gave the sides a round shape, laid them in a greased pan with the seams up and for 1 hour in the oven at T 50 degrees. on the rise, then baking with steam for about an hour at T230 deg.

Thank you very much! I will try to adapt for myself and will definitely share the result.

You will succeed!

I also want bread with the same crust. And tell me where you bought the "magic" malt. I have not seen this on sale.

[Tamara (PalmP)]

I bought white unfermented malt in the Savvino-Storozhevsky monastery (Zvenigorod). In Moscow, it should be at the Danilovsky Monastery and in a shop at the Moscow House of Artists on Kuznetsky. Well, and probably, where is everything for baking - whole grain flour, etc.
Tamara (PalmP) also adds white malt to its breads - and a beautiful crust is very noticeable!

I bake sourdough bread with this program. I bake, write, analyze. Sourdough requires an individual approach. Gaining experience ...

Barvikhinsky with sourdough recipe by Galina Sergeevna.

For several days I fed my sourdough with wheat flour and baked Lace on wheat sourdough. Only it is not very lacy and tastes sour. Probably stopped? Or is it the leaven?

[MariV]

Wheat milk sourdough. Tasty. But it blows the roof off all my loaves

And I dream of yours MariV Rustic.

But this one was wise by inspiration. Added everything that our family loves. Maybe I'll lay out a separate recipe. The son named him "Lyanok"

Homemade yoghurt flatbread

[/ b]



Wheat flour, premium grade 450 g
Flaxseed flour - 2 g
White unfermented malt 2 g
Salt 10 g
Dry yeast - 4 g
Homemade yogurt 100 g
Water 100
Butter - 80 g
Olive oil 1 tbsp l

We put all the dry ingredients in the bucket of a bread machine, pour in yogurt and water, put first on the "Noodles" program - 12 - that's 14 minutes. The kneading is very slow, and in the process we add liquid so that the dough is not steep.
When finished, put on the "Manual program" and add oil.
1- heating -15 min.
2 - kneading 1-10 min
3 - rest - 30 min
4 - kneading 2 - 30 min
5 - rise 1 -30 min
6 - batch 3 - 10
7 - rise 2 - 30 min
8 - batch 4 - 0
9 - rise 3 -30 min
T of all proofing - 30 degrees.
At the end, dump the dough onto a board dusted with flour - it will be watery. With wet hands or with a scraper, shape the cake, put it on a baking sheet or in a mold, put it on the rise in a warm place for an hour and then bake in the oven until tender.
It is a pity that the release of the modernized model of the bread maker has been postponed indefinitely!

[SOUR CREAM]

SOUR CREAM in Brand 3801 in "manual mode".

Took:
300 ml cream 10%,
2 tablespoons of Prostokvashino 15% sour cream,
1 tablespoon Actimel (natural)

Mixed well.

In HP (I removed the stirrer) I installed a folding silicone funnel on the bottom (it fit perfectly, but I was still wondering why I bought it?: Roll :):



I put a jar on it, poured distinctly warm water according to the level of the mixture in the jar:



She closed the lid.

"Manual mode"
1. 60
2. 0
3. 30
4. 0
5. 90
6. 0
7. 90
8. 0
9. 90
10. 0
11. 0
12. 35
13. 35
14. 35
15. no difference.

All kneading, baking and keeping warm - 0, all rises and rests - maximum time, rises temperature - 35 degrees.
The whole program comes out for 6 hours. (It can be seen that you can also make yogurt and other sour milk, just adjust the temperature).

After 6 hours, our sour cream with Brandyusha:



The jar stood in the refrigerator overnight, in the morning I mixed the sour cream and served it with the pancakes:



The sour cream turned out to be watery for my taste, but it was sour cream taste and smell, very delicate in taste!)))

Conclusion - I WILL make sour cream in my favorite, but I will take at least 20% cream.

What a fun way to use manual mode in a bread maker!

I am delighted with this regime, I confess).

[lemusik]

lemusik! Honestly, I never cease to be amazed at the ingenuity of our people! Great!