Crumb ratio

Recently I became the proud owner of Moulinex 5002. I like everything to my taste, but the crust is rarely even, and more often it is either cones, or pits, or both. The pulp is always baked, the porosity is uniform, but the duty cycle is low. Can someone tell me what my mistake is, and how to increase the duty cycle, or is it not possible?

And what is, sorry, "duty cycle"?

and another question: is there such a problem in all sizes (bread)?

If I understand correctly, the bread turns out to be a little "hammered", "dense" and not very high. If this is so, and I understand correctly, then it seems to me that this is a problem of a large amount of flour. I didn't have a scale in the beginning, and I measured the ingredients in measuring cups. Later it turned out that I was shifting flour into each recipe from 75 to 150 g. At that time, it also seemed to me that my bread was "working out"

I would venture to suggest that the use of electronic scales with subsequent sifting of flour will solve this problem.

Wellness is the sponginess, perforation of bread. High duty cycle is big holes and fluffiness. Such a low duty cycle on all sizes of bread, especially on white. I always use accurate scales, and sift the flour right before baking. Thank you all for your attention to my problem and wish you all a Merry Christmas! And, by the way, bran bread turns out to be more well-bored than white bread, and the crust is often even

Musyanya, maybe it's just flour? Is the bread made low porous from different types of wheat flour?
My youngest daughter at the beginning baked from flour "Kiev-Mlyn" and was ready to abandon the bread maker, but after testing other varieties, she changed her mind about doing it. The best option is obtained from "Makfa" and Belotserkovskaya flour.
And the eldest on her Moulinex immediately began to bake from good flour and is very pleased with her bread maker.

If not flour, then maybe some yeast is not like that. Mulinex recommends SAF-moment, as it is written on the box with the bread maker. And I kind of used different types of flour, but I always seem to work. Can't I estimate the duty cycle?

If not flour, then maybe some yeast is not like that. Mulinex recommends SAF-moment, as it is written on the box with the bread maker. And I kind of used different types of flour, but I always seem to work. Can't I estimate the duty cycle?

Try to estimate the duty cycle on a simple white bread recipe. For example, take the topic Forming a wheat bun, following the procedures described there and measuring the amount of products. See another topic - the process of baking wheat bread in the photo.
These are recipes that have been tested more than once, and they are all right with the wellness.
Do not forget that the concept of milliliters and grams is completely different, this is also written in the kolobok.

Good luck!

Admin, if I understood correctly what "duty cycle" is, then it is high in my bread with your kefir sourdough. I add it when I want to get big holes. The bread is always tall and spongy.

[duty cycle]

Admin, if I understood correctly what "duty cycle" is, then it is high in my bread with your kefir sourdough. I add it when I want to get big holes. The bread is always tall and spongy.

I've dug into the internet and found this about the "duty cycle":

Taken from the site 🔗

When assessing the good quality of the Bread, the following features are taken into account: duty cycle, specific gravity, moisture and acidity X. Wellness X. is an important feature in judging the goodness of X. By degree duty cycle it is possible to judge whether the dough was well mixed and fermented and whether the X was baked enough. duty cycle X. various baking powders were invented (Horsford et al.), And it was proposed to knead the dough with water saturated with carbonic acid under high pressure; but these methods were not widely used. To increase the volume of the bread and mask excess water, bakers sometimes try to give X. excessive duty cycle... Based on research by Vinokurov and Troitsky (St. Petersburg), Samgin (Moscow), etc. duty cycle rye X. fluctuates between 19.4% (soldier's) and 57.2% (baked), wheat - from 47.5% (weight) to 75.2% (French roll). Benign X. is characterized by uniform duty cycle, more or less characteristic of each variety X. In rye X. wells, in general, of a larger value than in wheat.

I understand that the more "holes" in the bread - the more well holes it is.
At the same time, it is written that the wells in rye bread are larger than in wheat.

In principle, we observe this in a bread maker, when wheat bread has a fluffy appearance and texture, but small in size.
And rightly so, rye bread, and especially with sourdough, turns out to be more porous.

Thanks to K.E.O. for the question on the site, at the same time they revealed another secret of the good quality of bread.

I will place a full article on good quality in the topic.

I'm sorry. This is not me, this is Musyanya who knows so many difficult and clever words
To her and all congratulations

I am very grateful for the help to all who responded! I have different flour, I specially buy it in different stores: aleyka, uvelka, makfa, tsar, Novokuznetsk. Saf-levure yeast, I have never seen "the moment" in stores. We generally have a bad assortment of components for home baking, and questions to sellers and business inquiries baffle them. I pre-dilute Levure with warm water (50 ml) and do not interfere, do not touch them, but after 10 minutes. I put flour on top. I put salt and oil in the other side of the vat, away from the intended place of yeast filling. Do you think that everything is connected with yeast: you have to make an effort and still find somewhere exactly the saf-moment?

It has already been written on the forum that if you are using LEVURE, it is better to put this yeast directly into the water in the form on the flour or under the flour (as provided for by the instructions). While the process of temperature equalization is in progress, they will begin to act. It's even easier than diluting in a glass.

I also tried flour from different manufacturers. So the "Tsar" is not very good ...... On the tested recipes, the bread turned out worse than usual!
I'm not talking about MacFoo. Although it depends on the manufacturer. Bread is worse from flour of producer "A", and from producer "B" flour turns into a wonderful bread! "C" haven't tried it yet!

I also tried flour from different manufacturers. So "Tsar" is not very good ... On the tested recipes the bread turned out worse than usual!
I'm not talking about MacFoo. Although it depends on the manufacturer. Bread is worse from flour of producer "A", and from producer "B" flour turns into a wonderful bread! "C" haven't tried it yet!

Oh, that's for sure, Zhorzhevna!
I already wrote yesterday in Temka about the "left" MacFa, but did not pay attention to the manufacturers!
Now I looked - and for sure, Makfa from which bread is poorly made - producer "A", and the remains in another bag with which there were no problems - producer "B"!
Thanks for the valuable observation! Now I will be interested in manufacturers .... although MacFoo has already no longer wanted to take something. Nordic - everything is a little expensive, you need to look for another decent flour ...

And I always bake from "Starooskolskaya bakery" and the result has never been upset.

I'm not talking about MacFoo. Although it depends on the manufacturer. Worse bread is obtained from flour manufacturer "A"

Oh, Zhorzhevna! You strained me Yesterday, in a supermarket in a neighboring city, I finally came across "Makfa", bought it, just launched bread according to the already tested recipe, looked at the site, and then there was such a comment ... I urgently began to examine my pack in search of a manufacturer - "A", importer of TOV "Makfa-Ukraine". What happens? I don't know, I'll see the answer in three hours ...How hard it is to find good flour ...

With flour in general it is very bad .. in our district only Makfa, which has become very ambiguous in quality, I will try to look at the manufacturer and traditional Sokolnicheskaya, about which we will say so-so reviews .. no Altai and Old Oskol unfortunately .. Merry Christmas everyone!

[bad]

Dear forum users!

There is a proposal!
Since such nonsense with flour has gone, let's open a separate topic for this, where we will talk about bad and good flour. Flour for any purpose is subject to analysis - wheat, rye, for pizza, pancakes, etc.

And let's be sure to indicate the name of the flour, its purpose, packaging, where it was bought (city), the name of the manufacturer, and a short commentary on its quality.

I think such a Temka will be very suitable for us when all the information on the quality of flour will be in one place, since now it is scattered across many branches, which was a conversation about and you will not remember right away. And so, let's make a small guide to flour.

I start first.
I call the topic "The quality of purchased wheat, rye and other flour."

I am very grateful for the help to all who responded! I have different flour, I specially buy it in different stores: aleyka, uvelka, makfa, tsar, Novokuznetsk. Saf-levure yeast, I have never seen "the moment" in stores. We generally have a bad assortment of components for home baking, and questions to sellers and business inquiries baffle them. I pre-dilute Levure with warm water (50 ml) and do not interfere, do not touch them, but after 10 minutes. I put flour on top. I put salt and oil on the other side of the vat, away from the intended place of yeast. Do you think that everything is connected with yeast: you need to make an effort and still find somewhere exactly the saf moment?

As far as I understand, SAF-levure is a yeast that must be activated in warm water for a sufficiently long time before being used in the dough. All recipes from the book Mulinex are designed for instant yeast (such as SAF-moment), which is put directly into the dough, and not previously dissolved in water. Recipes for SAF-Levure must be redone, they cannot be put "on flour". But I don't know exactly how to use them. Try reading on the site, there is a separate topic here.
P.S. Obviously, in your case, the yeast does not have time to react, therefore the duty cycle is less.

I live in Ukraine in Sumy. we have for sale a macfa made in Chelyabinsk. excellent flour, no other flour has made such bread. but very expensive, almost a dollar per 1 kg. the best Ukrainian bread is Kievmlin flour. I specially bought different ones and tried them. not to throw away the bread, but the splendor is not the same

Hello forum users! I live in Crimea. Recently I bought HP LG-205, baked on it, instructions for HP, different types of bread, it turns out very tasty bread. I use Crimean flour "Urozhainaya" - it rises well, very white, moderately porous. I use Lvovskie yeast. Price 2gr.-100gr. The only problem is that I can't buy rye flour, it's nowhere to be found.

And there is no Silpo supermarket chain in Crimea? They sell rye flour.

but my bread turns out to be much worse on Lviv yeast than on saf-moment. Have you tried the saf moment? maybe I got Lviv unsuccessful ones? In Sumy, in the ECO supermarket, different flours are sold (corn, rye, buckwheat, oatmeal) for 1 kg of one manufacturer - Lugansk. Maybe you have one too?

I live in Simferopol. We have Silpo, Furshet, Renford and a bunch of hypermarkets, but nowhere. You ask the salesmen, they goggle, as if they are learning for the first time that there is such torment. This is how we are doing!

I tried it. I did not notice much difference. Found corn in the market, there is no other flour.

but my bread turns out to be much worse on Lviv yeast than on saf-moment.

In a memorable time for all, when the salary was given "in kind", having received a couple of sacks of flour, my husband baked excellent white bread in the oven, even made a mold himself ... Since then we have not even looked towards Lviv yeast - they the smell that was transmitted to the bread, and in general .. :-)
Now it's best at the saf moment. Bribed German yeast "Dr. Oetker" with Christmas discounts. I'm very happy with them.

I live in Simferopol. We have Silpo, Furshet, Renford and a bunch of hypermarkets, but nowhere. When you ask the salesmen, they goggle, as if they are learning for the first time that there is such torment. This is how we are doing!

You have never seen layouts where soy products are sold (cheese, moonaise, meat, milk, etc.), so, such layouts should have different "flour". We have ... Kiev.

Thanks for the advice! :) Tomorrow I'll go look there.

["QUALITY OF PURCHASED FLOUR ..."]

FOR DISCUSSING THE NAME AND QUALITY OF FLOUR GO TO THE TOPIC "QUALITY OF PURCHASED FLOUR ..."

I want to draw your attention to what is written in my instructions for the bread maker: “use active dehydrated baking yeast in bags. Dehydrated yeast can be sold as small balls and should also be diluted with a little warm, slightly sugared water. This yeast is used in the same proportions as the dehydrated plate yeast, but we recommend using the dehydrated plate yeast as it is easier to prepare. " That is why I made such mistakes: I have never seen yeast in the plates in my life, I diluted the levure according to the instructions, and I hardly found the moment in two stores and took all the bags from the window. As I said, we have 95% LEVURE sold, 4% instant and 1% instant. About the fact that it is the "moment" that has the highest enzymatic activity, I learned only from you. So, what I want to shout to the whole country: the bread baked according to your recommendations turned out !!!!!!!!! It was with such a duty cycle that I dreamed of, and about which other members of the forum wrote. The flour was the same, Aleika. Many thanks to everyone who helped in solving my problem !!!

Congratulations on a great result! I wish you delicious and lush bread in the future

Many thanks to everyone who helped in solving my problem !!!

"It's great that we are all gathered here today ..")
Long live WE!

It is very wonderful that you have succeeded. Congratulations!
But your next statement is not very true ...

we have 95% LEVURE for sale, 4% instant and 1% instant. About the fact that it is the "moment" that has the highest enzymatic activity, I learned only from you.

Perhaps you simply did not get to the description of the "instant" action. It is not used often because it comes across to users less often and always (for me, for example) in a package of 0.5 kg. Maybe this is the majority and scares away, but those who use them are very happy (this has been said more than once on the forum). For example, I like INSTANT from a half-kilogram pack much more than the MOMENT from 7gr. sachet.

... it comes across to users less often and always (for me, for example) in a package of 0.5 kg.

After reading the topics on the site about the excellent qualities of yeast in large packages, I specifically looked for them, but, alas ...

... For example, I like INSTANT from a half-kilogram pack much more than the MOMENT from 7gr. sachet.

This is because the Instant is made in France, and the Moment is not yet known where it was made.

I confirm, professional SAF (0.5 kg) - EVERYTHING !!!
I bought it in May 2007, together with the stove. I kept an open pack in the refrigerator for two months. Then I read (on the website) about the proper storage of yeast. Scattered in jars with lids, and in the cupboard in the kitchen.
They still raise the dough with a bang.
I have about 100 grams left in the last can. as soon as from the pack - no lumps, the smell is delicate nutty, the color is light brown.
And then the toad of economy jumped on me.I still have a pack of domestic SAF from a box with a kvass set (malt went into black bread). Well, I poured these "dark brown lumps" into the jar to the "French cylinders". Not only did I pour it out, I also mixed it thoroughly.
Now the can smells much less pleasant.
This did not affect the bread.
But now I'm looking for a big pack with French lettering.

This is because the Instant is made in France

I have a pound of instant turkish! But good ones. But Turkish. But then half a kilo

there are also 200 grams of instant

And then the toad of economy jumped on me. I still have a pack of domestic SAF. Well, I poured these "dark brown lumps" into the jar to the "French cylinders". Not only did I pour it out, I also mixed it thoroughly.
But now I'm looking for a big pack with French lettering.

So the same story happened to me. And they end already, and poured, and mixed (spoiled the smell, but the quality of the baking did not seem to be affected), and I'm looking for a half-kilogram pack with inscriptions in fr. lang., but they all hid somewhere.

I bought a rustic stove from me in October at the All-Russian Exhibition Center in House-bread. There were no others. I wanted to buy a fermipan, but they said that they would not buy it anymore, and they themselves began to sell it again, but with a short implementation period.

does anyone know where in Ukraine to buy such yeast 500 g each? I remember reading that there are firms in Kiev selling bread additives, but what about yeast?

Has anyone ever seen INSTANT yeast in Ukraine? Given such reviews, I would like to try. Is this also "instant" yeast?

As I understand it, we are talking about SAF LEVURE instant
sold in supermarkets and bazaars in Odessa
200gr each and 500gr each made in france packaged in ukraine
there used to be Leningrad

sorry saf-levure and saf-instant
on the site they write that ordinary fresh produce is also produced, but I have not met such

We have saf-levure on sale, but no saf-instant.

Saf-LEVURE is not Saf-INSTANT. These are different yeasts. LEVURE, for the most part, in 100 or 50 gr. packages, and INSTANT in 500 gr. This, of course, is not necessary, but more often than not. As for their actions, it has already been written about this many times. INSTANT, like MOMENT, is intended to be added directly to flour (quick action), and LEVURE should be diluted in water. And as I understand it, INSTANT, apparently (even the size of the package speaks about it), is intended for a professional baker (who bakes a lot or often), and MOMENT is for an amateur.

on the site they write that ordinary fresh produce is also produced, but I have not met such

I bake on a fresh Saf-moment. Sold in Metro and Auchan in the milk department. Only their shelf life is limited to 2 weeks, so you won't buy it for the future.