Omela
LereleWhat kind of holiday are you having?
Lerele
So Good Friday. Our Easter is the same today, but we have a day off. And on weekends, nothing works, only at the gas station you can buy something. And tomorrow the shops are up to one o'clock. And then only on Tuesday they will open, Monday is also a day off.
Omela
Quote: Lerele
only we have a day off.
Capitalists.
Lerele
Themselves such
But our holidays are not carried over to Sunday or Saturday, that's all, rest, and no transfers.
Omela
Don't cry .. your trade union will not let you work. Inspired ..

we were returning from a ski resort in France, so after an hour's journey the driver stopped in the middle of the road and fse grit, I won't go further ... I have to rest for 15 minutes, otherwise the trade union will beat me .. We still ended up late for the plane, but this already another story.)

Lerele
This is not a union, this is insurance.
It is supposed to rest after a while, like it or not, rest. And if there is an accident, then the employer will not want to pay for it either, if you have done what you have done because of fatigue. And from work early in any way, what if something happens to you in these 15 minutes, who will pay for it. And take a pause, otherwise it will suddenly become bad without a pause.
In short life by the rules.
Omela
Quote: Lerele
In short life by the rules.
Yeah .. let it be better so.
Lerele
I like
Everywhere is order, clean, everything is prescribed, what is possible, what is not. But not earthly paradise, of course. There are enough difficulties here.
Omela
Quote: Lerele
everything is scheduled
Oh, this was what pissed me off the most .. just kidding .. but the timetable trams in Zurich are tough.)))
Lerele
And buses, and trains, and subways
Also joint baths
Omela
And also toilets at train stations where you want to live.))
SweetCandy
thanks for the bread!
Scarlett SC-400. Milk bread
our roof just sagged, I inadvertently threw everything into HP and turned on the mode, and then only noticed an error ... I did not breed yeast, but I just laid everything. consider
Omela
Elena, good bread turned out !! you can slightly reduce the liquid so that the roof does not fall.
SweetCandy
Ksyusha, Thank you! A plump bun should be? I was slightly liquid
Omela
The gingerbread man must be correct!
SweetCandy
I will consider next time
Omela
Mirabel
Omela,
Thank you very much for the recipe for this bread! Simple and dignified! especially when time is running out.
Omela
Vika, I also have it "on duty" option. I don't even weigh the food anymore.
ninza
Mistletoe, I've baked your bread many times. Always a great result. Thank you!
Omela
Nina, good health!
Navy
Omela, Take to the ranks of a beginner. And immediately the first question. You have a program time of 3 hours 25 minutes in your recipe. But I (although HP is Scarlet SC-400) have a max time of 2 hours 55 minutes. (just French). Still 30 minutes. - the difference is very significant. Do you need to somehow manually stop and start another program in order to get the time?
Now I bake according to your recipe for the 3rd time. The first time I measured everything with measuring cups, spoons, approximately, in the process of kneading I added a few spoons of flour (baked on Makfa and with dry yeast), as a result the roof fell through, but the bread was still wonderful, porous and tasty. Yesterday I bought a scale, weighed everything, added nothing. It turned out to be low and heavy (the same flour-yeast). Today I bought 1st grade flour and pressed yeast. Delivered, but missed the "check" time, the kolobok seems a little thin, but it's too late to add something. Stands in the "lift 2" mode. According to the work table, there will be no more kneading. So I'm waiting for the roof to fall again. Maybe at least the crumb will turn out like the first time))))
Newbie
Quote: Navy
Omela, Take the rookie. And immediately the first question. You have a program time of 3 hours 25 minutes in your recipe. But I (although HP is Scarlet SC-400) have a max time of 2 h 55 min
apparently you have a stove with 16 programs, while Omela has 12
Navy
Newbie, Exactly, from the 16th.
By the way, this time my bread went up to the very edge of the bucket and, oddly enough, the roof did not fall. It looks really even. What's inside, I don't know yet, is getting cold.
Omela
Navy, yes, I have 12 programs. And what's inside ???
Navy
Omela, everything is super inside. I didn't even expect. Crispy crust, uniform, moderately spongy crumb, taste is also very even. In short, it seems that I have found a recipe that will suit the taste of my husband, who did not like bread from a bread machine. Thanks for the recipe.
Omela
Navy, glad that I liked the bread!
Navy
Omela, I have a question again ... on the timer, this bread is probably not worth putting? nevertheless, fresh milk (and warm) and butter ... or is it not scary? I would delay the launch for 3 hours (so that by the morning I was ready and did not have time to "get wet")
Omela
Navy, you can also on the timer. Just take milk from the refrigerator.
Navy
Omela, the milk still warmed up Visually - rose less, not under the roof this time. Inside and taste - no question.
Omela
Navy,
Cvetusik
Hello everyone ! I bought a Scarlett 400 16 programs yesterday. Started with French bread in a book, 500g. It creaked, shook and baked ... The bread was baked all well, but not fluffy ... not French. The taste is sour, in vain the poor lemon pressed .... I read your recommendations on the forum about the bun and where to start .... It seems that I did everything right. The gingerbread man did not seem tight, he fought not at 500 grams, but at all 1.5 ... I'm upset! Scarlett SC-400. Milk breadScarlett SC-400. Milk breadScarlett SC-400. Milk breadScarlett SC-400. Milk breadScarlett SC-400. Milk breadScarlett SC-400. Milk bread
Navy
Cvetusik, do not according to the book, but according to the recipe from this temka and you will not have to be upset. The recipe has been tested by many, including me
Cvetusik
Quote: Navy
according to the recipe from this temka
Thank you! As I understand it, this is not a recipe for French bread, but for Milk bread .... And I want to understand what I did wrong .... How then the French oven? Maybe there is a separate topic, I have not found?
Navy
Cvetusik, is the name important to you or good bread?
Cvetusik
Navy, I want to understand my mistakes!
Navy
Cvetusik, the mistake is not yours, and the recipe from the instructions is, in principle, not a fountain ...
Cvetusik
Navy,: girl-yes: this is how I started with a slow cooker .... Recipes are not from a book, but from the Internet!
Omela
Quote: Cvetusik
what did I do wrong ...
Quote: Cvetusik
I want to understand my mistakes!
Cvetusikjudging by your photo, the dough was cool. Read the theory for baking bread in HP: #.

And here about the problems in baking: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0.

Good luck!
Cvetusik
Omela, I can't get bread in any way I did everything according to your advice ... I checked the yeast, it doesn't bubble .... I bought fresh Saf-moment. I liked the gingerbread man, or I don't understand what it should be: pardon: There are 10 minutes of baking left, I don't even want to get it. I'll post a photo later ...
Navy
Cvetusik, why this time?
Cvetusik
Didn't rise, cracked, the top is pale ...
Omela
CvetusikHow do you measure products? What program did you bake on? Have you looked at the link, what should be a wheat bun? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49808.0
Navy
Cvetusik, I, of course, not the author of the topic and my experience is still not very great with this bread maker. Perhaps they will correct me, but I would venture to guess. If you put on 500g again, then the top is just far from the shadow, that is, it will be white. 750 g the bun rises to the edge of the saucepan and the crust is very even ... I really use fresh yeast now, but I don't think it's important. The thing that cracked was still cool, I think ... Are you weighing the products?
Omela
Navy, you say everything correctly, and about the size, and about the "cool".
Navy
Omela,
Cvetusik
I weigh it on the scales, all the tunic in the tunic! Heated water, milk and butter. I poured it into a bucket. I measured the flour, sifted it and put it in a bucket. I measured the yeast, milk powder, salt and sugar. I fell asleep in a bucket. Included program 2, medium crust, weight 750g. Scarlett SC-400. Milk bread Scarlett SC-400. Milk bread Scarlett SC-400. Milk bread
Omela
Cvetusik, no, well, not everything is so bad. Are you still doing 500 or 750 g? Take a picture of the bun next time. Judging by the final photo, you have it too cool. And you heat it up to what temperature? Are you overheating?
Cvetusik
For 750g. made according to your recipe. Heating up what? If milk, then by eye, more precisely on a finger (we used to make kefir for dad and had to cool boiled milk to 40 degrees, I hope they remember the pens). I need to buy a thermometer tomorrow ...Do you need exactly 37 degrees? All the same, he is tight ... I want an airy homemade bread, and not like from a store ...
Omela
No, definitely not necessary .. just to be warm, not hot. Put less flour next time for 20 g.

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