Akya
Good day! I have a question of the following plan:

My usual HB work cycles are:

1st batch about 10 minutes,
1st spreading,
2nd batch about 15 minutes,
2nd rise
3rd rise
bakery products!

I met the same in HB Mystery and some other HB, the cycles are as follows:

1st batch - 5 min
Calming down - 5 min
2nd batch - 20 min
1st Ascent - 39 min
3rd kneading - 10 s
4th kneading - 15 s
3rd ascent - 50 min
baking - 53 min.

Hence the question for the first batch of flour and water do not have time to completely mix and the main and final batch is obtained in the 2nd batch, so I control the dough piece in the 2nd batch?
MariV
Akya, if this is the only program in your bread maker - then yes, control during the second batch - in 20 minutes you can have time to correct something.
Admin
It should be understood correctly as follows:

1st batch - 5 min
This is a preliminary, coarse mix to mix all the ingredients.

Calming down - 5 min
This is the time for flour and other dry ingredients to swell and absorb liquid.

2nd batch - 20 min
These are dough kneading, gluten formation, texture and quality of dough and kneading.

1st Ascent - 39 min
Rising and proving the dough.

3rd kneading - 10 s
4th kneading - 15 s
This is the kneading of the dough, before the second kneading.

3rd ascent - 50 min
The second rise of the dough, proofing of the dough.

baking - 53 min.
Directly baking bread.

This circuit is mainly for baking wheat and wheat-rye of bread.

Quote:
Hence the question for the first batch of flour and water do not have time to completely mix and the main and final batch is obtained in the 2nd batch, so I control the dough piece in the 2nd batch?

The first batch also helps in the very beginning to determine the water. This is exactly the rough kneading and helps to understand how much flour / liquid you have and how the flour absorbed the liquid, how much more you need to pour / pour in for balance. Try to observe the rough kneading and add / add in time, then during the second kneading the bun will immediately begin to knead correctly. Tested in practice - it works!
But the addition of flour / liquid can be done at the very beginning of the second batch, and the rest of the time should be devoted to high-quality kneading of the dough, so that gluten develops qualitatively in the dough, this is the key to high-quality dough and bread.

Read in detail here: Topic 2. PROGRAMS, AND STAGES (CYCLES) OF BAKERY FOR BAKING BREAD
#
Akya
Quote: MariV

Akya, if this is the only program in your bread maker - then yes, control during the second batch - you can have time to correct something in 20 minutes.
I'm just in the middle of the second batch and make adjustments if necessary! thanks for the answer
Akya
Quote: Admin


Quote:
Hence the question for the first batch of flour and water do not have time to completely mix and the main and final batch is obtained in the 2nd batch, so do I control the dough piece in the 2nd batch?

The first batch also helps in the very beginning to determine the water. This is just a rough kneading and helps to understand how much flour / liquid you have and how the flour absorbed the liquid, how much more you need to pour / pour in for balance. Try to observe the rough kneading and add / add in time, then during the second kneading the bun will immediately begin to knead correctly. Tested in practice - it works!
But the addition of flour / liquid can be done at the very beginning of the second batch, and the rest of the time should be devoted to high-quality kneading of the dough so that gluten develops qualitatively in the dough, this is the key to high-quality dough and bread.

Read in detail here: Topic 2. PROGRAMS, AND STAGES (CYCLES) OF BAKERY FOR BAKING BREAD
#

Thanks for the info, in principle, I already outlined the same in my head, about the cycles, it just seemed unusual that the first batch was so short in time. But still, practice has shown that regardless of the duration of the cycles, the dough piece can be controlled and the bread is obtained. You need to adapt to each HB, and from here I took and tested an already proven recipe in the old and familiar HB, I understand that when trying it in another HB, it is better not to add flour for a few grams, but add it if necessary during the kneading process, since one and the same recipe (at least for me) in different HBs requires different amounts of flour !?

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