sazalexter
Polygraph, All recipes on the forum are universal, you select according to the maximum weight, close to the program to your HP and bake.
Love to devour
PolygraphWe have used these recipes many times. Everything works out great.
Links could not be inserted (for the first time I see that the forum would prohibit referring to itself), but you will find everything by name.
Kulich Royal bummer
Selyansky bread
Sourdough rye bread in a bread maker
Gabi
Good afternoon,
my husband decided to upgrade my old bread maker and bought an expensive Stadler instead of my REDMOND. Everything is OK, it kneads perfectly (nothing remains on the walls), the dough rises well, BUT after the baking mode is turned on, after 20 minutes all the beautiful bread cap falls off. I have already changed the flour and added yeast and incriminators and changed recipes, but the bread does not work. And okay, if this was my first bread maker, then no, the peak is already 10 years old, but there was no such setup. Maybe someone had such problems? I already think that there is a defect in the stove itself
Tanya
Quote: Manna
Yes . there is manual, but none of the cycles can be made zero.

And here's what it says in the instructions: For programming individual recipes, there are two programs (16 and 17) that allow you to adjust the settings of all cooking cycles. For example, you can use the program for baking bread with coarse flour (program 2) and make bread with a thicker texture by changing the time of each cycle. The allowable range of changes is up to 2 hours, depending on the cycle. Please note that if you set the setting time to 0 hours, the cycle will not run.

It turns out that the cycles can be skipped.
vernisag
Quote: Tanya
It turns out that the cycles can be skipped.
She still does the test, I wrote about it somewhere in this thread. Setting up manual for rye bread is impossible and it is not at all clear why such a manual mode is needed. The bread maker is unfinished and not well thought out in this regard.
Sorox
Hello. This stove was purchased a little over a year ago. Problems started about three months ago. The bread is something like this:
Bread Maker Stadler Form Baker One SFBM.990, Two SFBM.9900

Bread Maker Stadler Form Baker One SFBM.990, Two SFBM.9900

It used to be like this:
Bread Maker Stadler Form Baker One SFBM.990, Two SFBM.9900

We baked according to one recipe, the ingredients were changed, the yeast was changed. Nothing helps
That cut bread, today's, generally seems to be damp inside.
What to do?
vernisag
Carry for repair ...
Sorox
Quote: vernisag
Carry for repair ...
And what is the reason for these results?
vernisag
I do not know
Deemaz
Good day. Do not tell me why this stove is at the office. site stadler costs 15 thousand, and in Yandex it starts from 8-9?
vernisag
On office sites, this is the recommended price and is always more expensive. Stores have the right to sell at any price that suits them.
Deemaz
well no. this is exactly the official store stadler.
And in the store of bread makers - bread-makerRU for some reason on the third model there is a 50 percent discount - 7300. Probably the defective ones, or those who handed in, are draining. Do you know if you can trust them?
Irinabr
Quote: Gabi
my husband decided to upgrade my old bread maker and bought an expensive Stadler instead of my REDMOND. Everything is OK, it kneads perfectly (nothing remains on the walls), the dough rises well, BUT after the baking mode is turned on, after 20 minutes all the beautiful bread cap falls off. I have already changed the flour and added yeast and incriminators and changed recipes, but the bread does not work. And okay, if this was my first bread maker, so no, I've been baking for 10 years, but there was no such setup. Maybe someone had such problems? I already think that there is a defect in the stove itself
Quote: Sorox

Hello. This stove was purchased a little over a year ago. Problems started about three months ago. The bread is something like this:
Bread Maker Stadler Form Baker One SFBM.990, Two SFBM.9900

Bread Maker Stadler Form Baker One SFBM.990, Two SFBM.9900

It used to be like this:
Bread Maker Stadler Form Baker One SFBM.990, Two SFBM.9900

We baked according to one recipe, the ingredients were changed, the yeast was changed.Nothing helps
That cut bread, today's, generally seems to be damp inside.
What to do?
I have the same problem
The roof of the bread shrinks immediately after baking starts. It bakes well, but the bread is heavy as it shrinks. And so it was from the very beginning ...
For me, this is not very relevant, since I bake in the oven, and in KhP I only knead and melt sometimes. But there is a need to bake in automatic mode.
I have an old LG (it is 18 years old and it still works great, it was used in the city for baking at least once a week), which left for the country in connection with the acquisition of Stadler Form Three. There were no such problems in it, although the recipes are the same.
No dancing with a tambourine around the recipes helped. I think this is a HP defect. I already covered it with a towel from different sides to prevent blowing, but that also did not help.
If the members of the forum have any ideas, please write. We will be very grateful
Sedne
Try changing the yeast or reducing the amount.
Admin
Answers here: The bread rises, but falls inward. Causes.

Learning to cook bread dough: CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING" we carefully read the topics about MASTER CLASSES for KNITTING THE TEST (BOLS)
Irinabr
Admin, Tatiana, thanks, I read this whole topic when the problem appeared (super-topic!), But this is not my case. In one HP it is always beautiful, in another it always falls. When baking in the oven and in the oven, there are never any problems either. Hands and recipes are the same.
In this thread, Guest 3 wrote, who coped with technical problems in cardinal ways. Perhaps, knowing the SF III device from the inside, will appear again in this thread, say something "technical".
Two years ago I studied the whole topic about bread falling, I will go now again - I will update my knowledge, but I think this is a technical error in HP.


Added Sunday 22 Jan 2017 10:53 AM

Quote: Sedne
Try changing the yeast or reducing the amount.
Svetlana, thank you, I tried it, it didn't help. I am inclined to think that there is a gap in the HP, from which cold air comes out during baking.
I no longer even try to bake bread in it. I always do more on weekends to make it last for a week.
Michael_87
Please tell me the choice.
There is an opportunity to take stadler one for 5 thousand new and stadler 3 for 6 thousand.
Judging by the site's site, they have no difference except for the case. Should you overpay?
And the second question, is there any point in overpaying for a panasonic 2112 for 11 thousand, or is the stadler enough to try?
Irinabr
Quote: Michael_87
And the second question, is there any point in overpaying for a panasonic 2112 for 11 thousand, or is the stadler enough to try?

Michael_87don't even think about it. Take Panasonic.
I have SF III. The modes are not fully thought out. There is simply no baking - it will mix in the beginning. Bread settles when baking starts ...
I am a baker with 25 years of experience. There was no such thing in any bread maker. There were LG and Panasonic. True, for the last 3 years I have been baking exclusively in the oven. And it happened only thanks to SF III))
vernisag
Quote: Michael_87
Or is stadler enough to try?
For a try, a cheap stove with an excellent bucket and good, correct programs is enough For example, mysteries

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=474041.0
Michael_87
Thank you all for the comments, dissuaded)
Mystery does not want to take because she does not bake a sweat at once for reviews, which means that you will not like it and will stand to gather dust.
vernisag
Quote: Michael_87
Mystery does not want to take because she does not bake a sweat of reviews at once,
She bakes well! And a bucket, or rather an unbreakable coating there
lala2
Quote: Michael_87
And the second question, is there any point in overpaying for a panasonic 2112 for 11 thousand, or is the stadler enough to try?

I have 2 bread makers, Panasonic and Orson800, all are wonderful, due to lack of time I use Orsonik more often (standing in Panasonic began to strain me and the dimensions sometimes interfere), I am very pleased with cheaper HP, I only trust Orson cheese bread. I think that cheaper hp will delight you no less than the vaunted Panasonic, you just need to choose a really good one from the cheap ones, go to the reviews, look at the recipes, who bakes what and what the result is.(stadler would not take it while choosing her own, read a lot of bad reviews about him) ------ (look in the direction of orson, scarlet, mystery, mida)
Sedne
Quote: lyalya2
(standing in Panasonic began to strain me and dimensions sometimes interfere)
Standing up can work for us, so don't go to the Panasonic topic, everything has already been decided there. Dumplings 3-5 minutes, then the desired program and now it works for us and the bread comes out even tastier
lala2
Sedne, I go, of course, into the topic, but a person should have an alternative, the right to choose, otherwise everything is Panasonic, period!
Sedne
lala2, I personally like the bread on automatic programs most of all in Panasonic, and I have several hp, and my relatives, where there is programming, I put the algorithm of the Panasonic program and then everything is super, but I don't like the built-in ones, well, I really like Brand's - French that's all. I tried hp Binaton (the one with a round bucket, Polaris, Brand and Panasonic), So whoever wants bread on automation without problems I advise Panasonic, who is programmable Brand and Polaris, but their auto programs are not very good, especially from Polaris, and from Brand French bread is just a super program.
I was the first Panasonic Bread turned out right away with a beautiful roof according to the recipe from the book.
JudzhinM
As I see, the question has already been raised, but in the CSN the stove costs about half the price of the other stores in the city. I liked the oven very much (externally) the price tag is half as much embarrassing.

Along the way, what is the difference between this stove and the Stadler Form Baker Three SFBM.9900 besides the appearance and price.
vernisag
Quote: JudzhinM
Along the way, what is the difference between this stove and the Stadler Form Baker Three SFBM.9900 besides the appearance and price.
Apparently this is a new model, I think the problem of the first version was fixed there and the bucket no longer flies out of the mount during the last crush. And so, the stove is very good, it bakes great, externally
beautiful (it really takes up a lot of space on the table).
In CSN and for 4 thousand you can buy a good stove.
JudzhinM
Quote: vernisag
In CSN and for 4 thousand you can buy a good stove.
Stadler Form Baker Three this model there is 7490 more precisely in the techno point in the CSN, the price is slightly higher. Or an example of a good stove for 4 thousand rubles.
vernisag
There are a lot of them and for 3 thousand you can buy not a bad one, look at this Mystery MBM-1208 or any mystery (my mother and my friend have (old models), they serve for a long time, they bake well) you can see Rolsen, I have a small one, I love. The bread is wonderful, the color from all sides and the dome is equally beautiful. But it does not have a window on the top of the lid, and this is only a plus, the top of the bread is always ruddy, whitish, as in many ovens it does not exist at all.
JudzhinM
Already for a week the owner of the third model arose a question in the instructions, I can not figure out whether there is such an opportunity.
Use the bread maker only as an oven, that is, skip all kneading processes and immediately pour in the finished dough.
vernisag
Program 18, I probably don't even remember
Irinabr
Quote: JudzhinM
Already for a week the owner of the third model arose a question in the instructions, I can not figure out whether there is such an opportunity.
Use the bread maker only as an oven, that is, skip all kneading processes and immediately pour in the finished dough.
This is program 13 "Extra Time".
At 18, the mixture is first mixed for 10 minutes.
JudzhinM
Tell me the recipe for black bread for her.
Waist
Quote: Irinabr
The roof of the bread shrinks immediately after baking starts. It bakes well, but the bread is heavy as it shrinks. And so it was from the very beginning ...
Perhaps a program defect, for example, overheats. As a result, the bread rises completely to the maximum during proofing, and at the beginning of baking it already stops and falls off.
In this case you can try the option of cooling all products: storing everything in the refrigerator for baking bread... In the variant of laying cold products, the overall process temperature will be lower, the yeast will work slower and there is a chance that it will not be fermented and the bread will not fall off.

Quote: Irinabr
I am inclined to think that there is a gap in the HP, from which cold air comes out during baking.
In my opinion, the roof is falling down, and strongly. Cold air will NOT do this
Irinabr
Waist, Natalia, Thank you so much! I didn't even think about the marriage of the program. I will measure the temperature next time and try to lay cold food.
ivanych
Hello everybody!

Irinabr, have you solved the problem with the failure of the cap?
I have the same trouble ...
Irinabr
ivanych, Unfortunately not. I knead in a bread maker and bake in the oven. Everything is working out great
ivanych
Irinabr,
sadness
will seek...
light_green
As for the falling "roof", I also ran into this problem. I tried not to open the lid at all during the batch. Two days - normal flight! I have never baked such bread. Maybe this is the solution to the question? Please try someone else and unsubscribe.
Bread Maker Stadler Form Baker One SFBM.990, Two SFBM.9900
Irinabr
I had no problems with wheat. Only with rye. I danced a lot of dances around. Considering that the experience of baking for more than 20 years, and there was no such problem anywhere else (neither in another c / n, nor in the oven, nor in the oven), she attributed it to a design defect.
ivanych
the question was cleared, I took the usual cupcake recipe, mode 13 "extra time", kneaded with pens, and not in HP ...

tell the hostess the recipe for the stadlerform
I want to try to bake a cupcake, but I can't decide on which mode to do it,
I have a third modification, there is no direct mode "cupcake" in the oven, but I did not find the desired recipes in the branch



the bread seemed to have settled down, the roof stopped falling, the problem was still in yeast, I had
reduced the dosage, it worked well on all three sizes.

Bread Maker Stadler Form Baker One SFBM.990, Two SFBM.9900
Bread Maker Stadler Form Baker One SFBM.990, Two SFBM.9900
soryakovaolg
Good afternoon, I specially registered on the forum. I will write about my experience. Bread "Darnitskiy on rye sourdough" weighing about 700 g can be slightly less, almost without yeast (I still put about 1 gram of Instant bread, because the scales do not measure by 0.25 g). Before baking, and my bowl with the dough stands separately in a warm place, after proofing, I turn on the oven for an extra time - the program where only baked goods are pure, I wait 2 minutes and put the bowl in a rather warm oven. In this case, the top does not sink. Without this measure, it settled, either flush or in a hole. Maybe someone will come in handy.
Irinabr
soryakovaolg, Thank you! I will definitely try

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