Scarlett SC-400. Milk bread

I SEE THAT ON YOUR FORUM THERE ARE PEOPLE WHO DO PLAGIATE (POST PHOTOS OF OTHER AUTHORS AND MAKE THEM AS OWN)! ON OTHER FORUMS THIS IS NOT ALLOWED BY THE MODERATOR, HE REMOVES THEM - ALLOWS TO POST ONLY PHOTOS OF THEIR MASTERPIECES!

Maxim, first, turn off CapsLk. And, secondly, the rules of the forum are forbidden to use other people's photos. What photos do you mean?

[Maxim]

Maxim, an interesting tradition. I've never heard of such a thing. And about:
So the flour we have with you is different, and the humidity in the apartments, etc. Therefore, you need to look at your "kolobok" and adjust according to your conditions.

I NOTICE THAT THE RESULT DEPENDS ON THE FATS OF MILK AND OIL, ON WATER AND SALT! I USED MILK 3.5% AND BUTTER 72%, AND I TAKED BOILED WATER, BUT I HAS BEEN TESTED THAT BETTER RAW (STEADED PAIR OF HOURS) !! AND SALT ALSO AFFECTS: IF YOU TAKE COOKED AND EXTRA SMALL, THE RESULTS WILL BE DIFFERENT!

Maxim, first, turn off CapsLk. And, secondly, the rules of the forum are forbidden to use other people's photos. What photos do you mean?

It seems to me that Olya09 did not upload her pictures, litter if you made a mistake!

AND SALT ALSO AFFECTS: IF YOU TAKE COOKED AND EXTRA-SMALL, THE RESULTS WILL BE DIFFERENT!

Salt certainly does. It is not generally problematic to bake bread without.

You should ask Olya about the pictures. In general, this is not accepted here.

Very good, capacious forum !!!!
A week ago I bought a HP scarlet ... I twice tried to bake bread according to the layouts given in the instructions for ordinary bread ... it turned out beee ... sooooo much yeast, the second time I put less it did not rise (((((they gave the birds they are now cold in Siberia Mom has kitchen scales, but not electronic ... do you think they are needed? or is it necessary to buy scales (on the eve of NG, not to kitchen scales)?
Went to the store for fresh pressed yeast
Today I will try bread according to your Omela Milk Bread recipe.

[msh]

msh , welcome to the forum!
The oven can be used with fresh and dry yeast. Ratio 3 (fresh): 1 (dry). Electronic scales with a step of 1 g. of course, buy as soon as possible.

Today I tried to bake this bread. Again, the same story, it rises perfectly in the proofer, the dome collapses on the baked goods. This time it did not fail much, but all the same. Is the proofing time in the French mode too long? Because I don't know where to look for the reason anymore, neither in yeast, nor in the amount of flour / water - I've already changed all this, and checked this way and that, the result is the same. the only bread that turned out to be quite beautiful is cheese. I tried to bake French bread, I also took the recipe from this forum, in the French mode, the dome fell down very much, (one of the possible reasons - not enough flour) tried to bake it on the main one - it turned out exactly like in the photo of this bread, the roof was slightly torn off, a sign that a lot of flour - in the end I got confused. Why is all this happening?

[a life]

a life , the mode for Bork is Basic. In French, I also fail.

Is it possible to replace water with milk powder with milk? You get 250 g of milk. Will it affect baked goods?

[Ksuscha]

Ksuscha , welcome to the forum! If there is no milk powder, then simply exclude it. Although it gives airiness to the crumb. It is not necessary to increase the milk.

Having experimented a little, I came to this recipe: 1 flour 400g; 2. milk 1.5% fat - 100g; 3.water 150gr; Mix yeast with sugar and let it brew for 20-25 minutes ----- the rest according to the recipe!

[MASK]

MASK , glad that your experiment was a success!

Today I baked it again, and again in French mode.I added a little flour and slightly reduced the amount of yeast, the flour turned out to be about 400g, yeast 2/3 teaspoon. It turned out super!

[a life]

a life, Congratulations! Beautiful bread.

Thank you! And delicious! Great recipe, thank you very much!

Good health!

[Oksanchik]

Oksanchik
, HURRAH!!!! here is my bread !!!!, cooling down I bring you my "Hurray"
adventures: milk without water (25 ml underfilled), old ghee, sesame oil
and first kneaded on the rest of the flour
even a couple of spoons of CZ, as if the dough turned out
then I bought flour, brought
and kneaded on prog number 1 (total time 3 hours 18 minutes), including 3 times for preliminary kneading, achieving a bun,
the last time I added 2 pinches of flour

the dome fell through in the first few minutes, therefore,
when, after 10 minutes of baking, the dome did not collapse, I realized that there was bread !!!

I noticed that according to my bread baked goods (and they have not passed 10 yet) it seems that if the dough on the proofers rises too beautifully and rises well, the dome will fail when baking
today the dough did not rise as beautifully as in the previous "landslide times" ...... so I hurried to make the above conclusion

Question: Is there a loaf of this norm in the recipe photo? seems big compared to mine
do I need to count by increasing the flour?

[Zhenya]

Zhenya, uraaaaaaa !!!!! BEAUTIFUL !!! Yes, in the photo there is bread from this amount of flour from the specified HP. The buckets are just different in size, so we get bread of different heights.

it seems that if the dough on the proofers rises too nicely and rises well, the dome will collapse during baking
today the dough did not rise as beautifully as in the previous "landslide times" ......

You just didn't add water and everything worked out. And in the previous times - there was an excessive amount of water, therefore it fell.

thanks, I will try further
weighed a loaf --- 570 g, if the scales don't lie

I will try, as you say, to top up the whole norm with water

yes, I forgot, I got milk - water is not 50 to 50, but 80 to 20 ---- does it affect?
and for some reason the crust on the roof wrinkled, why so?

I will try, as you say, to top up the whole norm with water

No ... I didn't say that. on the contrary, I didn't add water and everything worked out. So your flour needs less water.

I got milk-water not 50 to 50, but 80 to 20 ---- does it affect?

Affects ..but for us mortals not significant.

and for some reason the crust on the roof wrinkled, why so?

Due to the structural features of HP. Excessive steam is created inside during baking, and after cooling, excess moisture leaves and the crust therefore wrinkles. It’s like that for everyone.

about the crust ... it's clear
probably it doesn't show on a fallen roof (hee hee)

probably it doesn't show on a fallen roof (hee hee)

Toka about this to anyone !!

[Oksanochka,]

Oksanochka, today I baked an enlarged version, and was afraid of something of another failure (I don’t understand with a kolobok yet),
that's why I did the last proofing and baking in the cartoon

Is it possible to understand from the photo: did you get an excess of water or flour? cut a little more warm, embarrassed by tears on the roof and dense crumb

Zhenya, why were you afraid ??? The last bread turned out great. It's hard to tell from the photo. you also cut it warm. How long was the last proofing? Maybe not enough. Warmed up the cartoon?

Zhenya, why were you afraid ??? The last bread turned out great. It's hard to tell from the photo. you also cut it warm. How long was the last proofing? Maybe not enough. Warmed up the cartoon?

min 30 has grown, it seems to me, more than doubled, while baking has grown even more
warmed up

then, when cut, you can see well that the holes are tiny
I think a lot of torment

Theoretically, 30 minutes is too little, but you know better on the spot and with flour too.

that is, not too much flour? I thought this would break the crust _{I'm also trying to find a gingerbread man}

did not fit, it is possible, bread was needed faster

Tears out due to insufficient proofing.

Tears out due to insufficient proofing.

everything, now I will remember

Oksan, but I didn't succeed yesterday. I put everything according to the recipe. : girl_sad: For 2 Fran. prog. It is short and the crust is very thick. Even slightly grunted. I have HP Mulinex5004. The default was medium crust and weight 1000.
The bread itself is delicious. but completely skinny

[Tan]

Tan, and what yeast ?? The weight is big, that's why it was welded.

Dry, Lviv. There were problems with them.

Well, what can I say, I bake this bread all the time .. Now in Bork on the Main Program 3 hours, I don't even heat milk. Instant dry yeast 3g. Sometimes I add a little water (1 tbsp. L.). Was the gingerbread man normal?

Oksan, I'll take a picture in the evening. I'll show you. Maybe the stars are not so ...

Well

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Some kind of roll bread turned out.

[Tanya]

Tanya, as far as I could see, the crumb turned out to be normal, full of holes! the roll turned out because of the steep dough. As the kolobok did not lie down evenly after the last batch, it got up. Well, and the crust is too fried due to the incorrect set weight.

Ksyu, thank you very much !!! I think that all the same the problem is in the wrong size, and the fact that HPs are different in shape (length and height). Thanks again for the recipe, the bread is delicious. I will take into account the error and show.

Yes, Tan, the size of the bucket matters. Not enough for your test.

Today I did it with potato broth and added the potatoes themselves. Climbed to the edge of the bucket in HP Bork. The whole did not have time to click, the current remaining pieces:

Good day!
I baked bread according to this recipe, but for some reason the top is not ruddy
Bread maker Scarlet-400.
The loaf itself is beautiful, the sides are fried, but the top is not
Tell me what is the reason.
Thank you in advance.

[Matysya]

Matysya, welcome to the forum! A pale top may result from a slight rise in the dough, that is, if your bread has risen only to the middle of the bucket, then there is not enough heat to brown the top.

Omela, today I re-baked it ... the same size turned out, but the top is not so ruddy and cracked ...
I have yeast specially for baking in yellow bags, before that I tried the saf moment ...

The bread tastes delicious !!!
I also wanted to know ... why is it cracking on top?
Thank you for the recipe.

[Matysya]

Matysya , judging by your photo, you have a very cool dough. In this recipe, the dough rises to the very top of the bucket. Try adding water to the correct consistency of the bun.

Omela, good day!
Okay, now how will I re-bake, add some water ... but I seemed to do everything according to the recipe ...
Thank you in advance!

but I seemed to do everything according to the recipe ...

Nooo, so don't go !!! This approach should not exist in principle and by definition. Have you read the theory ???
#

We look at our dough and adjust the flour / liquid balance.

Omela, I read everything ..... tomorrow I will bake and unsubscribe, as well as post a photo.

Good luck!

Mmm, how delicious it turned out!
And soft!
And it smelled like milk and butter when baked!
Wonderful bread, THANKS!
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The message was duplicated, I can not delete ...
A double "thank you" happened.