Bread maker Supra BMS-350

not just go, but watch, feel, remember and write down. Measure the temperature of the dough with at least a human thermometer at the beginning and at the end. Let's see how the stove heats up when kneading.

And then, in the process, it would not hurt to measure the temperature of the fermentation test, neatly somewhere with a thread with the edge. Well, to detect when a change occurs desirable.

human thermometer

That room / street, still poke mercury there)), I pushed on an empty bucket, the "yogurt" mode - just proofing on bread.
The first batch is usually without incl. The heating elements and the first proofing are cold, the second batch and the 2nd and 3rd proofing are hot.

and what will become of mercury? there temperatures do not exceed the temperature of a human body, and mercury is rigidly insulated with glass, otherwise it would poison everyone. If there is no other thermometer, then I don't see anything wrong with mercury. But he reacts for a long time, which is very inconvenient. Poke, of course, into the dough, do not poke a mercury thermometer into the shadows.
And between batches, at the wall - so that inadvertently the scapula does not break the thermometer with its movement.
It is better to have a separate non-mercury thermometer, but I suppose it is not being observed now.

Well, knowing the temperature will never hurt. My stove always ferments with heating tende from the first minute. There are at 28 degrees, there are modes at 30, and at the proofing all 35-37

To know how much the dough has heated at the end of the kneading is simply necessary. Suddenly there everything jumps over 30 at once, then all the tricks are immediately useless.

Yes, with the "gas outlet" in the bucket it is warm.



Here we are!

Well, yes, half of the bucket is only occupied, and there will be such crap. Expect 600 flour.
600/500 = 1.2 This is the increase factor.
Water 340 * 1.2 = 408 ml (g) and two tablespoons of salt and sugar, more precisely - count. Fries well)), I still add. I close the window from above with foil and a towel, less heat loss and a darker roof. It is good to make rye bread, it needs a higher temperature. Why is he so triangular, as if standing with an inclination?
I didn't write after a pause.

two tablespoons of salt and sugar,

Where is so much salt for 4 glasses of flour, why poison the body with excess salt!
I take 1 teaspoon for three glasses, and nothing.

Why is he so triangular, as if standing with an inclination?

The stove shapes the loaf crookedly.

[Vyacheslav Ivanov]

Yes Vyacheslav Ivanov redneck into the water, again squeezed the kolobok of drinking. For me, there is again a lack of water, don't you think? Yes, there is a small download, but this is not the main thing.

We are waiting for the crumb.

Good day!

HP stands on the floor or on the table, everything is even.
In the bucket, one blade rotates easily, the other with some difficulty.
Because of this, it can interfere unevenly?
Myakish can only show in the evening.

The previous (lighter) white bread is soft, but at the same time cut into thin slices (with a special wavy knife).

[with a strong]

Oh, I didn't see the pictures. Later they appeared. Means what I see in the pictures.
Report:
1st batch - 10 minutes (3:10 - 3:00),

here there should be a bun smearing, with a strong puddle under the agitators before leaving pause ..
pause - 20 minutes (3:00 - 2:40),
during the pause, moisture should be absorbed, but
2nd batch
(with a squeak np 10th minute)
Here's how she squeaked - there should be a minimal puddle, just a hint, but still possible.
- 15 minutes (2:40 - 2:25).
At the end it should be clean, like in the photo, but fluffier and smoother.
I'm ready to eat my slippers, first of all there is overheating, from what Budun is it so dirty and sticky?
Why is this kolobok even worse than the past? why did this batch get hotter?
the gluten has already begun to deteriorate, despite the pause for swelling and lack of moisture. I would very much like to know the temperature of his batch.
Tight and hot.

I would increase the water.This is how I wrote it above, with a large puddle under the mixers before pause. I took the water colder, it would accurately set the heating temperature for the dough.
I also think the pre-mix is ​​short for this flour, but we'll postpone this too.




About the shoulder blades. And figs knows the intended trajectory of the shoulder blades on kneading. There would be a second such machine to ask - it would become clearer.
Does it rotate so unevenly when turned on, or when you press with your fingers?

Yes, the load there is small for the dough, but the dough itself is tight, how will it be distributed normally? would be crooked, but not tight. It is quite possible to visually separate the weak molding from the defective dough.



And where is the photo of the test at other stages? what does it look like when fermented before baking? How does the bucket spread? You yourself would see what is happening there and how. Don't give up tracking.

It should spread over the bucket and become drier and drier. And if it continues to stick ugly and sit crookedly in the bucket, you have again underwatered it or overheated it.

Good evening!
Myakish in the studio!

[Vyacheslav Ivanov]

Vyacheslav Ivanov, excellent bread and crumb that you need!
Only something is wrong with the stirrer, since they stir at different speeds, well, the loaf is crooked because of this.
Also, I would have reduced the baking time by 5 minutes, in my opinion, the crust is somewhat thick. The rest would be left as is.

Good evening!

From the usual on the Internet the ratio of water / flour 300 ml / 500 g (60%) increased the day before yesterday to 330 ml / 500 g (66%), and yesterday increased to 350 ml / 500 g (70%).
How many percent to increase, to 75%?

The crust is thick as, as instructed on the forum, baked at a maximum size of 3 lb and as dark as possible (time 3:10).
Sizes and cooking time: 2lb (1000g) - 3:00, 2.5lb (1250g) - 3:05, 3lb (1500g) - 3:10, double - 2:55.
Double mode from Instruction: "double bake mode to get two loaves". The meaning of this is not clear to me.
The time does not depend on the color of the crust, apparently the difference is only in the temperature of the heating element.
There is also a start delay from 30 minutes to 13 hours.
There are no more settings.

You can also change Modes (12 types): Basic, Whole Grain, French, Fast, Sweet, Pie, Marmalade, Dough, Ultrafast, Sandwich, Gluten-Free Bread, Baking.
I have no timing modes.

What are the suggestions?

Double mode from Instruction: "double bake mode to get two loaves". The meaning of this is not clear to me.

I suppose there should be two buckets, each with its own little loaf.

The crust is thick as, as instructed on the forum, baked at a maximum size of 3 lb and as dark as possible (time 3:10).

"2lb (1000 g) - 3:00" would be enough and nothing else should be changed.

[Vyacheslav Ivanov]

Vyacheslav Ivanov, incl. on an empty bucket 1prog, the kneading will go, right? And now, shortly press the start button, what happens? What will happen if you hold down the start button for a long time during operation? And in general, when you work, press all the buttons, is there a reaction?



And what kind of marmalade? Is it like jam / jam? No yogurt / kefir? And how long does each program take? Max. in theory this is the "French" mode? Just no batch?

Good evening!

1. If, while program 1 is running, briefly press "START / STOP", then something like a pause is obtained, the time on the indicator flashes. When pressed again, the program continues to run.
2. If, while program 1 is running, press the "START / STOP" button for a long time, the program will stop and you can select another program or start anew the current one.

[Vyacheslav Ivanov]

Vyacheslav Ivanov, Well. There is a pause mode ... determine in how many minutes the stove will resume its work. ten? This technique can and should be used, for example, we see that in a couple of minutes the baking should turn on, but the dough did not fit .... press "pause" and get extra. time .... and so not limited to the number of times if necessary. I apply this technique at the beginning, the so-called "pre-mixing". I give 3-4 min to mix and auto_pause 10 min., During this time,

There is a pause mode ... determine in how many minutes the stove will resume its work. ten?

Redmond has this pause of about three minutes, it is unlikely that Supra has much longer.

Good evening!
Yes, 10 minutes, then the continuation of the program.

Program for the next baked goods (tomorrow or the day after tomorrow, as soon as we finish the previous one):
Basic mode, weight 2lb (1000 g), time (3:00), light crust.
Water (75% of flour) - 450 ml, cold from the filter,
Ascorbic acid - on the tip of a knife
Salt - 1.5 tsp.
Sugar - 2 tbsp. l. without a slide,
Sub. oil - 2 tbsp. spoons,
Flour - 600 g,
Yeast - 1.5 tsp.
At the first batch, after 3-4 minutes I will pause for 10 minutes.

Any comments and suggestions?

[Vyacheslav Ivanov]

Vyacheslav Ivanov, then there is every chance to defeat the mother-in-law with her vaunted Parasonic.



Let's swing at the "Frenchman"? This should be the longest run. We'll also remove the timing. In any case, the bread is "eatable".

[Will]

We don’t have to go anywhere, until we finish this recipe.
Program for the next baked goods (tomorrow or the day after tomorrow, as soon as we finish the previous one):
Basic mode, weight 2lb (1000 g), time (3:00), light crust.
.......
Any comments and suggestions?

Will... Recipe and mode exclusively former for 500 g of flour. Well everything is needed progressively do, not skip. Here's how to understand what is wrong then.

Water - 72%, but keep half a glass of flour and water weighed on hand, it will be necessary to control the puddles under the scapula, as I wrote above:
before pause, there should still be a serious daub under the shoulder blade, and by the time the machine squeaks about additives, the daub should almost stop, only a hint of it, so that in the remaining five minutes the dough will gather into a lump.
When mixing, it will be necessary to control the humidity. Either add water before the pause - gently, with a spoon, if it is dry again, or add flour after squeaking, if we fly over with 72 percent and the dough is clearly too wet. The task is to get a soft clean kolobok only at the very last minute, not earlier. Nice and sleek.
salt - 1.5 tsp., sugar - 2 tbsp. l. without slide, pod. oil - 2 tbsp. l., ask. to-that - on the tip of a knife, flour - sifted 500 g (protein 10.4), dry. SAF MOMENT yeast - 1.5 tsp Mode - basic (program 1), time 3:10, weight - 3lb, crust - bright
Chilled water and a thermometer at the ready. Measure the dough temperatures at the beginning and at the end. Record the timing of the mode for yourself.



The idea of ​​lengthening the pause is great. BUT we are exploring the possibilities of an automatic program. Improving taste can be done when we figure out what is now simply given.
By the way, it would be even easier to lengthen the pause through the start stitching)))) Mixing on any program, put the stitching as much as we need, then select the program. And you don't need to sit over the bucket. But this is also later.
A longer pause would definitely benefit the bread. But that later. Like the French regime.

wheat bread in the "basic" mode is airy, light, soft, small pores, thin crust, white pulp.
How to make bread no worse than Panasonic 250?

As the option closest to your description, the recipe:

Panasonic SD-257. White bread with semolina (julia-bor)

, adjust the amount of water yourself from 300 to 330 ml, there is no need to add ascorbic acid, "Basic" program with a light crust, add ingredients in accordance with the recommendations for your bread machine.

[weight 2lb (1000g), time (3:00), crust - light.]

Program for the next baking (tomorrow or the day after tomorrow, as soon as we finish the previous one): "Basic" mode, weight 2lb (1000g), time (3:00), crust - light. Water (75% of flour) - 450 ml, cold from the filter, Ascorbinka - on the tip of a knife, Salt - 1.5 tsp, Sugar - 2 tbsp. l. without slide, pod. oil - 2 tbsp. spoons, Flour - 600 g , Yeast - 1.5 tsp. At the first batch, after 3-4 minutes I will pause for 10 minutes.

Do not change several indicators at once, so either reduce the baking time (putting a dark crust), or add flour. But it is better to finish off the recipe started (with 500 g of flour). 75% water is likely to be a bit too much, so do not pour it all at once, leave a spoon or two in stock.
It is a good idea to lengthen the proofing by 10 minutes, but this is only if the dough does not have time to rise well within the allotted time.Before baking, you need to poke your finger into it, if the hole is immediately leveled - under-spread, bake early, if the hole is leveled slowly - just bake it, and if the hole remains sadly - it is overshoot, there will be no rise and even the roof may fall.

Baking program:
Basic mode, weight 3lb (1500g), time (3:10), light crust.
Water - 360 ml, cold from the filter,
Ascorbic acid - on the tip of a knife
Salt - 1.5 tsp.
Sugar - 2 tbsp. l. without a slide,
Sub. oil - 2 tbsp. spoons,
Flour - 500 g, flour "Every day" protein 10.6 shop Auchan / Attack
Yeast - 1.5 tsp.
At the first batch, I noticed that there was not enough water, I added 10 ml.
After 4 minutes, a pause of 10 minutes.
Test photo:

After the end of the kneading photo of the test:

Need more water?
The 2nd batch went.
Peeps, ingredients.
Photo of the dough after kneading:

The timings are still the same.
2:05 "gas exit", sweeps a few seconds. Dough after kneading:

[Vyacheslav Ivanov]

Vyacheslav Ivanov, understood nothing. Have you artificially entered 10 minutes? what for?
why the pause is not 20 minutes as before, but 10 minutes?
if the second photo of the kolobok before the main pause, then it will be tight again.
==========
pause - 20 minutes (3:00 - 2:40), it should be even dirtier than in the first photo. Should have totally smeared. Thick puddles under the shoulder blade.
And during the squeak for the ingredients 10 minutes after the second batch, it should be like in the first photo. Smear a little.
And at the end of the batch - just like in the second photo.

ps. I don't have time to be in touch with you in sync. It is necessary to agree on the moment of mixing.



the third photo is what stage? is it in this form goes to fermentation? that is, on the second batch, it crawled so much?

3:10 - 3:06 - start of the 1st batch
3:06 - artificial pause for 10 minutes by short pressing of the START / STOP button
3:06 - 3:00 - end of the 1st batch
3:00 - 2:40 - pause
2:40 - 2:30 - 1st part of 2nd batch
2:30 - squeak for filling the ingredients
2:30 - 2:25 - 2nd part of 2nd batch
2:25 - 2:05 - 1st rise
2:05 - a few seconds of "gas release"
from 2:05 2nd ascent
Then I follow and photograph.

He asked about water, no one answered.
Intuitively added 20 ml (yesterday it was 350 ml, and today it was 370 ml).

Should have totally smeared. Thick puddles under the shoulder blade.

Who are you for? For "mom"?)
Oh, .. you, you.

Good evening!
He added a pause, added water.
I did not dare to add the mass of flour, since the brand of flour and the protein content changed.
It was "135 years. Tverskoy Melkombinat", protein 10.4. Today - flour "Every day. Hypermarket Auchan / Atak", protein 10.6 g. The previous flour is over.

I am for Cerberus

Now can you touch it somewhere with a hem? how it sticks to your hand. when prying - does it stick cleanly from the wall? whole? How coherent and non-sticky is it? Doesn't get your fingers dirty?

What's the shape of the bucket?

3:06 - artificial pause for 10 minutes by short pressing the "START / STOP" button

You lengthened the first proofer, and I realized that you were offered to lengthen the last one, before baking. Therefore, I advised you to check the readiness of the test by poking your finger into it.

I did not dare to add the mass of flour, since the brand of flour and the protein content changed.

Two tenths is not at all essential, both flours can be considered the same.

2:05 - a few seconds of "gas release"

We call it simpler - a fit.

Good afternoon everyone!
In terms of tactile sensations (hands-teeth), the first successful wheat bread with 330 ml water was lighter, softer and more than the third with 370 ml water. I think that yesterday's bread did not have time to rise before baking began. It's strange, because the bun tried to do everything softer and softer, as advised. Or is such a difference due to the change in flour? After all, the second bread with flour "135 years old" was also not bad, just more crispy.
Today I will buy again "135 years. Tverskoy Mill", so that comparisons based on the results of baking in the future will be correct.

It's strange, because the bun tried to do everything softer and softer, as advised. Or is such a difference due to the change in flour?

The flour-liquid ratio has a greater effect on the structure of the bread than minor differences in flour of the same class / type.The "Kolobok rule" still rules.
I strongly suspected that the water would be too much (the premonition did not deceive me (s)).

I think that yesterday's bread did not have time to rise before baking began.

The batter does not have the strength to rise high.

because the bun tried to do everything softer and softer,

Even softer than the photo? I like the dough from the photo, only, looking at the last, the handles are itching to rake everything off the walls with a silicone spatula and form an even pile of dough.

[Galya]

if you like the first dense bread, then you can continue to do this, but before baking, after kneading, immediately pull out the dough and shape it neatly, then the shape will be normal. Dense dough will not creep on the bucket by itself. We must lay it down with our hands.



Galya, you look at the dough in the photo. There, the last one was removed.
I do not see excess water there, which would prevent the "raising". If you do not look at the numbers and do not know that the water has been added, would you see "wet" dough there?
Yeast 1.5 teaspoons should have raised such a dough. The reason is somewhere else.

Galya, look at the dough in the photo. There, the last one was removed. I do not see excess water there, which would prevent "raising".

It is difficult to evaluate from the photo, because immediately after the car stops, it begins to float, but who knows at what moment the dough was removed - it remained like that or then it spread into a puddle.

Yeast 1.5 teaspoons should have raised such a dough.

With strong flour, and apparently, it is the most common, so we have what we have.
I also usually use simple general-purpose flour, sometimes in / s, but inexpensive.

[Galya]

I agree with you here. If you liked some of the previous version with water, then you just need to shape the shape of the bread with the handles and control the last proofing using the "10 minutes" method.

It is a good idea to lengthen the proofing by 10 minutes, but this is only if the dough does not have time to rise well within the allotted time. Before baking, you need to poke your finger into it, if the hole is immediately leveled - under-spread, bake early, if the hole is leveled slowly - just bake it, and if the hole remains sadly - it is overshoot, there will be no rise and even the roof may fall.

Galya, but the question of the normal form without manual intervention remains open. Because the humps are from a tight dough. Well, 600 g less will be noticeable, but it will still bend.
Any suggestions?

Any suggestions?

Rather, thinking: the humps are either a consequence of the inconsistent operation of the mixers, or too little dough for such a large and wide bottom form. He simply does not have the opportunity to straighten out and rise high, but not because of the quality, but from too large a perimeter of the rise. Roughly speaking, it was smeared along the bottom, like that porridge from a fox (which is with a crane). Well, yes, the thinner dough will spread smoother, but it will not rise high, it will come out a la ciabatta, but is it necessary?
With mounds it is more appetizing, the bread is homemade, the tea is not factory stamped.

Any suggestions?

Spit on the unevenness of the roof, let it be a highlight.

too little dough for such a large and wide bottom.

This, by the way, can be easily checked, it is enough to bake bread with 700 g of flour from a medium-thick dough (water is less than 75%).
Or find a small bucket for one mixer and bake bread in it according to the previous recipe for 500 g of flour.

Good evening!
Here is a photo of the finished bread:
In a bucket. On the edges of the bucket, traces of smeared and caked dough are visible, my mistake, I did not correct.

General form

From below

Crumb

Here is a photo of the finished bread:

Wai, beautiful! Congratulations.
But one mixer still limps.

Good evening!
Yes, hand agitators turn in different ways, one - with some kind of crunching.
What to do?
Are the ingredients in?
How to clean?
Maybe the bearing is covered, so it crunches?

[NataliARH]

run the program without standing and watch the movement. Perhaps everything is thought out there and should not just go around.
There is no one even to write to other owners.Those on the site had pins falling out last year. We'll have to figure it out ourselves.




I wrote to two girls, their supras broke, but it seems like they still use them. NataliARH and amata, I saw them on the site this month. Therefore, there is a chance to get their advice. Let's wait.

[Palycha]

Good evening!
News:

1. Eliminated the squeak with regular razor lubricant, dripped outside and twisted. No backlash, no water dripping.
In an extreme case, I will change the rivets to screws "fit in", and change the oil seals. He began to bake again.

2. I want 2 small buckets for Supra. What analogs can you buy?

3. I bake bread. Mode "Basic", size - 2 lb, time - 3:00, crust - light.
By advice Palycha changed the loading of ingredients, it became like in Panasonic, that is, in the reverse order.
The recipe changed at a minimum from the previous one:
dry yeast "SAF-MOMENT" - 1.5 tsp,
flour "135 years old" - 500 g, sifted,
salt - 1.5 tsp,
sugar - 2 tbsp. l. without a slide,
sub. oil - 2 tbsp. l.,
water - 350 ml, from the filter, cold.
No ascorbic acid was added.
I added a little semolina to the flour - 1 tbsp. l. with a slide (on the advice of Elena - fffuntic).
5 minutes after the start, he paused for 10 minutes, after kneading before baking, approximately in the middle of the 2nd rise, he made another pause for 10 minutes. After the end of baking, the bread is left for 10 minutes in the bread maker. Then I'll take it out, take a photo and publish a full photo report (3-4 photos after each batch and ready). Visually through the window you can see that THIS bread is the highest of all my previous ones, it has risen almost to the window. Hurrah!

4. Next bread: French, then Wheat-rye.

The promised photo report:
Dough during a 10-minute pause in the 1st batch

Dough after the 1st kneading:

The dough after the last kneading with a squeak:

Bread in a bucket:

General form:

Side:

Below:

I'll take a picture tomorrow morning, when my wife comes home from work, we'll cut it together.

The promised crumb, my wife liked:

[Vyacheslav Ivanov]

Vyacheslav Ivanov, the bread is outwardly better and better every time!
Does the taste change?

[any]

2. I want 2 small buckets for Supra. What analogs can you buy?
below is a topic for chic bread fanatics. I bought myself aluminum molds from kukmara for bricks made of bread.
But the dimensions of the chamber in the supra must be measured. It is necessary to measure how much the pins are covered with a mesh (as a girl, I used cans with holes for ventilation), on which the molds will be placed and the molds to be selected according to the size.

Actually, you can shove any for your taste, molds in the supra, but for myself I chose baking aluminum ones.
here is the whole infa
Non-standard forms at Panasonic



1. For bread.
The semolina swells for a long time. Therefore, it could be slightly soaked in advance, or even better, scroll it in a blender, as its swelling accelerates.
Scroll in a blender and keep in the jar as a regular flour improver.

2. In light of the addition of semolina, an extra 10 minutes for swelling-pause, of course, is only beneficial. But the last 10 minutes for lengthening the proofing - in practice, turned out to be superfluous, there the over-proofing began a little. You see a little roof fatigue at the bread, a little more and would have overexposed in general.
That is, not in the middle you need to watch the proofing, but already before baking. Now, if it is 5 minutes before baking, and the rise is poor, then add. And if it has already risen - they poked it with a finger, and it levels out very slowly, or even not at all, then extra time can cause over-spreading.

On the mode, you have one kneading and a fairly long proofing - that is, the final rise before baking, there it is unsafe to lengthen it at random.

ps. don't just do anything. Every move you make should be thoughtful for a specific reason.

[NataliARH]

I wrote to two girls, their supras broke, but it seems like they still use them. NataliARH and amata, I saw them on the site this month. Therefore, there is a chance to get their advice. Let's wait.

Hello!
As for baking bread in KhP, I am not an assistant, for many years I have baked only in the oven.
About the shoulder blades: they rotate evenly, but not always synchronously. They can be turned by hand in different directions. A crunch or knock occurs if the bucket is not fully inserted.I'm already used to it, when I insert the bowl, I check it again before starting it, I press it quite hard. It happens that she didn't * add *.



On the 50th page there is a table with HP operation modes

[amata]

Good morning!
amata, thanks for the tables, they are more accurate, right up to seconds.
In the evening and at night I baked wheat-rye according to the recipe from the forum:
yeast - 2 tsp (!?), millet flour. - 350 g, rye flour. - 150 g, salt - 2 tsp, sugar - 1 tbsp. l., sup. oil - 2 tbsp. l., water - 410 ml (!?). Mode 2 - whole grain, weight - 2lb, crust - light.
Water or yeast appeared to be too much - the roof fell.
Photo report:
1st batch

then a pause of 10 minutes (I also did it in vain, I was afraid that it would not rise, and then the bread grew to the lid and the roof fell)
at the end of the 1st batch

end of workout

The bread is ready, the roof has fallen, I confess


Side view

Bottom view

Crumb cut

In addition to the roof, my wife and I liked everything - both the taste and the color and porosity.

1. We have already found out that for you 1.5 teaspoons of yeast per 500 g of total flour is quite enough, even the bread strove to overstay. Therefore, 2 tsp. obviously brute force in the same mode.
2. But I like the bun, although you see there is a slight increase in stickiness there. From which we again came to what we found out on the simplest bread: increase the flour and lower the temperature of the water.
3. That is, now you have weakened the flour with rye flour, but gave more yeast, they raised the dough, but the gluten could not stand it, because the flour was weak, the dough collapsed. With strong flour, even such an overdrive on yeast would only cause a slight overstretching, and such a strong effect, because the flour is weak.

This is what I have today * Kievskaya Arnautka *.
Dough, kneading and first detuning in HP. Second detuning and baking in the oven.

Good day!
Another wheat-rye bread. Increased the share of rye flour.
Dry yeast "SAF-MOMENT" - 1.5 tsp, wheat flour - 250 g, rye flour - 250 g (all sifted), semolina - 1 tbsp. l., salt - 1.5 tsp., sugar - 1 tbsp. l. without slide, pod. oil - 2 tbsp. l, cold water - 400 ml. Here's the bread.
The only negative is that it crumbles harder than desired. Tell me, what could be the matter?
Appearance, the roof is a little uneven, like "under-raised":

Side view:

Slice, crumb. It can be seen that the bottom (in the photo on the left) is slightly denser than the top (in the photo on the right).

The rest of the family liked the bread. He treated his mother-in-law to half the bread.

[Vyacheslav Ivanov]

Vyacheslav Ivanov, the dough was not thick? Hence the crumbling can be. Two spoons r. oils could correct the imperfections.

It can be seen that the bottom (in the photo on the left) is slightly denser than the top (in the photo on the right).

This is normal.

He treated his mother-in-law to half the bread.

Well, how does she like this bread, in comparison with Panasonic?

This is what I have today * Kievskaya Arnautka *.

Very appetizing bread!

Good day!
Yes, I forgot to add butter, 2 tbsp oil to the recipe. l. I lil. Thanks, corrected in the text.
At Panasonic 2500, the mother-in-law does not get rye bread, so she only bakes wheat, but now it turns out gorgeous. The pulp is gentle, soft, airy, the pores are small, homogeneous. She also makes cakes. So that is all.

Good evening!
Spouse on the night shift. By morning I want to bake her French bread from the forum.
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=153747.0
Recipe:
alive. yeast - 8 g, crumbled all over the bottom,
water - 340 ml from the filter,
flour - 500 g sifted bakery "135 years",
salt - 1.5 tsp,
sugar - 1 tsp (on the forum - sugar-free, but I'm afraid sugar-free, as a last resort, like in a cartoon: "even a little, a teaspoon, that's good!"),
draining. oil - about 30-40 g (per eye).
In 3:40 we will see what has become.
Crust color - light, weight - 2lb (1000g), program - 3.