Wit
sazalexter, I have already answered on page 323, reposting your picture with a comment ("Reply # 6453 on 04 Feb 2017, 16:14").
Wlad
Hello everyone! Good people, tell me pliz, why does the top crust on wheat bread wrinkle after freshly baked bread has stood for several minutes at room temperature? Although I do everything exactly according to the recipe, I weigh it on a scale
And I also wanted to ask, when kneading the dough in the oven, a strange squealing appeared, what could be the reason?
$ vetLana
Quote: DARK STEPPE EAGLE
why does the top crust on wheat bread wrinkle,
Slightly more liquid in the bread than needed.
Quote: DARK STEPPE EAGLE
when kneading dough in the oven, a strange squeal appeared
With a steep test, this can be.
Wit
DARK STEPPE EAGLE, video is not difficult to upload to YouTube and give a link? Let's listen. Most likely nothing to worry about.
Are you covering the bread with a napkin for three hours? This sometimes happens to me, but I do not pay attention - the taste of bread does not suffer from this.

$ vetLanaAre you not contradicting yourself? Tough dough and lots of liquid?
$ vetLana
Wit, I answered two questions. You have correctly noticed the contradiction. This is if we are talking about one bread, but if about two different ones, then there is no contradiction.
Wlad
Wit, $ vetLanaThank you very much for responding, the crust on the bread begins to wrinkle as soon as I open the lid, I do not even have time to pull it out, I can say right before my eyes, then I cover it, of course, it really does not affect the taste, the taste is excellent, and as for this squealing, then it appeared when I was kneading rye bread, and it remained the same, two subsequent kneading of wheat bread was accompanied by these sounds ... not loud, but nevertheless well heard.
I will try to shoot the video at the next baking.
Thanks again !!!
marinastom
DARK STEPPE EAGLE
1. I think all wheat breads shrink a little as they cool down. Are they picking up humidity from the surrounding air, or what? We have already written about this more than once. This is not a defect.
2. Our bucket, in spite of the fact that it seems symmetrical, “sounds” differently if you put it on one side (narrow) forward, then on the other. I even wrote on the bucket which side to put.

Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)


Vital, he will not be given a link to insert yet. None. He'll chat about 50 posts, then mei beee ...
Wit
I'll give you mail, send it to me by mail, and I'll post it here and listen.
Waist
Quote: marinastom
2. Our bucket, in spite of the fact that it seems symmetrical, “sounds” differently if you put it on one side (narrow) forward, then on the other. I even wrote on the bucket which side to put.
Agaaaaaa, I knew you would write it again
In my old stove there was no such problem, but in the new one there is. Well, I remember that you, Marish, "painted" your bucket, well, I ...

Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)
The photo is not very good, and the gallery is "gnawed", but you can still see how I marked it


marinastom
Natasha, great !!! Thanks for the idea! My inscription is already "tired", I need to refresh it, update it, so I'll paint it too.


Added on Friday 10 Feb 2017 09:33 PM

What a new, clean bucket you have! Was it really mine too? ..
Waist
Quote: marinastom
What a new, clean bucket you have!
You know it's a temporary effect
Wlad
marinastom, Wit, WaistThank you very much, I would never have thought that this bucket has a squeaky side and has a regular
... Perhaps my questions look stupid, but I have nowhere else to gain experience and there is no one, so you will bear with me
Waist
WLADplease you! And do not think that the questions are stupid, they are normal, we also asked such questions and have already answered others many times. These are common questions, and you will have many more.We will be happy to share what we know, or tell you where to read / search

mamusi
Quote: Waist
but you can still see how I marked before

Girls, and I twisted my bucket ~ twisted
But I didn't find any "front-back" on it ...
It's the same width ... How do you see that?)
True, I don't have a creak, I can hear it ...
But everything is interesting ...
Wlad
Waist,
Quote: Waist
We will be happy to share what we know or give you advice
Thank you I take it at my word
Wit
mamusiwhen the bucket creaks, they turn it 180 degrees and make a mark to place these sides against the front wall. And that's all.
mamusi
Vitaly, yeah !!!)))
I'll listen ... does mine creak ???
Here ... on the catcher and the beast ... (It seems you heard for the first time ... some whining!
HP works ~ kneads Stolichny from Fugasca ...
$ vetLana
mamusi, Rita, delicious metropolitan? I haven't baked this yet.
Waist
Quote: Wit

mamusiwhen the bucket creaks, they turn it 180 degrees and make a mark to place these sides against the front wall. And that's all.
Quote: mamusi
I'll listen ... does mine creak ???
And it does not creak for me, it chatters and gouges during kneading strongly, if you insert it on the wrong side. Everything was normal in the first stove in any position of the bucket. This is how it happens.
Elena1908
I also had a squeak, and a strong one. Then he passed by himself. )))Its OK now. Svetlana. I baked the capital's bread from Fugasca practically the day before yesterday. ))) The bread is super. The most delicious of all rye-wheat that I baked. Here is a photo. Only I added a lot of water. Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)
$ vetLana
Elena1908, Lena, thank you. Does the recipe say less water than needed? I will consider
mamusi
Quote: $ vetLana
mamusi, Rita, delicious metropolitan? I haven't baked this yet.
Svetochka, here he is handsome!)

Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)

Today I have water ... a little extra !!!)))
The roof ... well, it is not collapsed, but flat.
However, this does not bother me!)
Delicious bread! Highly!


Posted Saturday 11 Feb 2017 05:15 PM

Quote: $ vetLana
the recipe says less water than you need? I will consider

I wouldn't say that ...
It depends on what kind of flour, what kind of kefir.
Look behind the kolobok, take everything along the lower border first.
Gingerbread man to be with a small skirt.
Well, I have so ...
Elena1908
Margarita. I baked on a children's biolactic. Panasik struggled, it was very thick. Maybe my flour is very dry? taking into account the fact that I added another 30-50 ml of water, the loaf turned out:Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)
mamusi
Elena, you have a convex roof!)
This bread is always a little different!)))
Very dependent on the thickness and fat content of kefir, but invariably delicious!
$ vetLana
Elena1908, mamusi, Thank you. In what mode did you bake? No calculation for small size?
Marisha Aleksevna
I have a Panasonic 2500 and there is no Rye mode and, accordingly, a scoop for rye bread. Girls and boys, can you please tell me if Stolichny bread will be baked according to the Fugasca recipe (there in all the comments the Rye mode and a scapula for rye) on the Basic mode (or on some other) and with a regular scoop? Thank you in advance.
Waist
Marisha Aleksevna, I did not bake Fugasca bread , but baked 50/50 from our Rina.

Wheat-rye 50x50 bread with live yeast (bread maker)

Everything is perfectly kneaded with an ordinary spatula and baked perfectly in the main mode
mamusi
$ vetLana, No calculation. To the full heat. Rye mode.


Posted Saturday 11 Feb 2017 7:46 PM

Marisha Aleksevna, on the main one is also possible.
There, in the subject, people unsubscribed that they baked ...
In addition, it is possible on a semiautomatic device, i.e. Kneading. Disconnect, let it come up 1-1.5 or 2. Watch
Then Bake 1h 15 min.
I did. Good result
$ vetLana
mamusi, Ritochka, thank you. And what else did Fugasca bake? What did you like from her recipes?
Marisha Aleksevna
Thalia, mamusi, thank you very much.
Elena1908
Marina. They usually bake without a rye regime: knead on dumplings, then let them rise, and then bake. Rye does not like the kneading and the second batch.
Marisha Aleksevna
Elena 1908, understood, thank you very much.
Wit
Don't worry about the rye scoop. This “comb!” Is used by those who still have it. The rest of the teeth were bent and they were thrown away. And our blade is not drifting!
mamusi
$ vetLana, I really love Darnitsky from Fugaski, but the recipe itself was not presented by her. Just put it in the Search Engine. From my phone I, ge can insert the link. I bake it often. There is a perfect ratio. Luxurious convex roof. No punctures. Already with closed eyes kick ...

$ vetLana
mamusi, I'll look, thank you, Ritochka.
Countryman
Quote: Marisha Aleksevna
and with a regular scapula?

Marinalook here. Everything is under manual control.
This is a rather old version of mine on the theme of Rina, but quite suitable. If you are interested, then write in a personal, I will outline some of the adjustments made since then in terms of time and recipe.
an_domini
Quote: Wit

Don't worry about the rye scoop. This “comb!” Is used by those who still have it. The rest of the teeth were bent and they were thrown away. And our blade is not drifting!
And I have just the opposite! In the old Panasonic 255 in 7 years, the usual spatula was all peeled off, the bread began to stick to it. I did not use a spatula for rye bread, I also kneaded rye with an ordinary one, so that it remained practically new. I replaced the usual shoulder blade with a rye one and now I use it for all breads. There is no difference with a conventional scapula. Such a spare blade turned out.
Countryman
Olga, "began to stick" to the peeled ones - did you have exactly bread? I mean, already baked?

I usually remove the shovel before baking. Even for pure wheat. Immediately after the last workout. If selected automatic mode, this is also done elementary. Count the time of the last workout several times, write it down (on the HP body with a marker)... And then, simultaneously with pressing the start of the process, turn on the timer set for this time in the phone. He will sing to you at the right moment so that they will not forget. Then you take out the bucket, put it on its side, the bun slides to the side, turn the spatula by the drive until it comes out of the dough and remove it. It will take less time than it took to read this paragraph.
gala10
Quote: mamusi
Darnitsky from Fugaski, but the recipe itself was not set by her
I also bake this bread often.

Darnitsa bread from fugaska (Lola)

ZanZibar
Quote: Waist

Marat, what kind of yeast do you use? They are VERY different now, for different baked goods, for different baking times, and so on. Perhaps they just aren't for a bread machine. Many factors can influence the final result.
For low yeast, I think there will be a lot of your Pakmaya, if you put it in 1 tsp.

In my European instructions:
2500 - for 600 grams of flour - 1 1/4 tsp of yeast.
2512 - for the same 600 g - 1 1/2 tsp (more intensive kneading and 3 kneading, I think that's why there is more yeast).
The recipes are exactly the same:
Mode - "basic", size - XL, crust color - to choose from.
1 1/4 tsp yeast (difference as described above)
600 gr flour
2 tsp sugar
1 1/2 tsp salt
25 g butter
Natasha, I apologize for not answering for a long time.
Once I cooked a low-yeast one with 0.5 teaspoon, the bread did not rise normally. But the taste is good and everything is baked.
Then I cooked it with one teaspoon. It turns out that way. I also pour half a teaspoon more salt; it tastes better. Maybe it was necessary to go from the other side, leave the salt as it is, and reduce the sugar ... Next time I'll try this. Be that as it may, over and over again the bread turns out to be tastier).

* By the stove itself (thoughts aloud):
- According to the instructions, after making bread, it must be disconnected from the mains by pulling out the plug from the socket. Why it was impossible to attach a switch on the case ... absurd.
- The timing mechanism is extremely inconvenient; I have to manually calculate the time from the current moment to the moment the program is turned on, which still needs to be subtracted from the time when we want to get bread. It is necessary to look for some program for the smartphone to calculate the time intervals. Or maybe someone from the members of the forum uses this, I would be grateful for the advice / tip).

* By yeast: no matter how much I looked, I could not find "the very" yeast (SAF-Moment). There are a lot of different kinds, but apart from Pakmaya, everything is in small (5-20 g) packaging. Maybe you should not be too lazy to slowly try them all ...

* Flour. Despite the fact that the region in which I live is considered agricultural, like several neighboring ones, I never found rye flour on sale.Even wheat of the first grade. Entirely premium wheat. In one trading base they sell ready-made mixtures for baking: "Borodinsky", "Rye", "Ciabatta", but what is there in these mixtures go and find out. In general, I did not buy.

shl. The search, as well as the development of cotton, continues).
VENIKA
ZanZibar,
cooked low-yeast with 0.5 teaspoon, the bread did not rise normally
It depends on what you mean by "normal" - the simplest version of bread from the instructions on mode No. 1 with B / C flour is always higher than low-yeast flour, especially from first grade flour or with the addition of rye (at least for me) ))) In my opinion, this is even better - the bread is denser, crumbles less and it is more convenient to cut it thinly, and too large a loaf does not fit into my breadbox. If the bread seems sweetish (it seems to me, and in the recipes for Western models, there is often much less sugar in the recipes), do not change the amount of salt, just reduce the amount of sugar by half, or replace it with honey (the taste of honey is not felt in the bread, although the smell good honey is very noticeable))) As for yeast, I have never seen large packages of SAF-moment on sale - small ones are certainly more expensive, but they do not have time to deteriorate during the storage of the opened package. Of those tested (not only by me), there is Dr. Oetker, maybe someone else will tell you good ones. Try to search for flour in chain stores such as all-round Lenta, Auchan, Pyaterochek and others - there is more often 1-grade or bakery and peeled rye. I didn’t come across discussions on ready-made mixtures, but I’m afraid to take them myself - there is so much preservative nasty stuff on the list of ingredients ...
$ vetLana
Quote: ZanZibar
- The timing mechanism is extremely inconvenient; I have to manually calculate the time from the current moment to the moment the program is turned on, which still needs to be subtracted from the time when we want to get bread.
If, for example, you need bread in 10 hours, then 10 hours a. B. on the timer (the program time is included in these 10 hours)


Added Sunday 12 Feb 2017 12:14 pm

sazalexter,
marinastom
ZanZibar, Murat, by yeast. Do you have Metro shops?

There is almost always excellent Saf-instant yeast. In any case, I have stopped using others for at least two years. Yeast is produced in St. Petersburg, before there were native French. A pack of 125 grams, after opening, I snap it with a clip for bags and store it in a refrigerator door container.


I do not impose in any way.
Waist
Quote: ZanZibar
- The timing mechanism is extremely inconvenient; I have to manually calculate the time from the current moment to the moment the program is turned on, which still needs to be subtracted from the time when we want to get bread. It is necessary to look for some program for the smartphone to calculate the time intervals. Or maybe someone from the members of the forum uses this, I would be grateful for the advice / tip).
There is a timing plate on the forum Here HERE at the end of the post link, Vlad shared. And on the next page from Irina picture of this table.



Added Sunday 12 Feb 2017 15:35

I read about the mixtures that many do not take it precisely because of the composition, there is too much too much. I tried it myself a couple of times - I didn't like it, the taste is unnatural. We bake our own bread, we can mix it ourselves as we like and without too much
ZanZibar
VENIKA, I have not yet visited all the stores, by leaps and bounds I am sure there will be a large selection. And they advised to look for rye flour at the same base. I hope to go there tomorrow or the day after tomorrow.
$ vetLana, Thank you.
marinastom, No, we do not have Metro ... Of the large networks, only Magnit, there is a problem with the choice of flour and yeast.
WaistThanks for the link, but I have already found a solution - a program for a smartphone: Bread Timer. Very convenient, simple and straightforward).
And I didn't even look at these ready-made mixtures. Surely they have a full bouquet of all kinds of improvers, colors of givers and tastier doers)).
Waist
Quote: ZanZibar
And they advised to look for rye flour at the same base. I hope to go there tomorrow or the day after tomorrow.
Flour and other ingredients, some buy via the Internet, if there is no suitable one close and available.

I try not to resort to tables and programs for calculating the delay start, otherwise my brains will completely dry out.


Yaroslav
ZanZibar,
When baking is delayed, I use the delayed start program (Android).

does not give a link to insert, but for this phrase it is easily found on Google Play


I like.
Wlad
Hello everybody!!! I found where the stove's bucket is in front of and where is the backside, and indeed in one position the extraneous noise disappears ... to be honest, I somehow didn't really believe in it, but I was convinced of this myself, so THANK YOU FOR THAN VALUABLE ADVICE ONCE AGAIN, the case remains for small now, beautifully sign or draw something
LuckyS
People, is it possible to bake bread in a subject made of flour weighing no more than 250 grams? You don't need a lot of bread.

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