Scarlett IS-525

[andyk0m]

andyk0m, congratulations on the harvest!
You have a beautiful firstborn, a success!

I got something for the second time on the Grain pressed brick program. And on the first of the bran and wholemeal it comes out normally.

[Lvovna]

Lvovna,
Cereal programs 2. What is failing?
Only that I baked a quick white one, so my wife wanted it and that's it ..... There you need 2 times more yeast, in the end, there is no kneading, everything is quick 1h08min and only a whole 1 kg! And I wanted with rye flour ... I added 100g of 650g recommended for wheat. As a result, there was a lack of impurity and a small explosion, and a suspicion of an imperfection. I wanted to start the "Baking" program for 15-30 minutes to finish baking, but did not have time, my wife pulled out and cut a piece to the neighbors ... As a result:

Most recipes with rye as a base, cereals - require preparation of sponge or malt, and separately on the dough mode, and then baking at your discretion ... the 1st program makes a long kneading, and if the moisture-yeast ratio is successful, then even a brick rises, therefore, many recipes are tied to the 1st program ...

[andyk0m]

andyk0m, so I got the same grain curve, I did it on the third, I haven't tried fast ones yet. Although the dough rose, the bun was normal, and a strange thing was baked that also dried up overnight. Maybe, of course, I shouldn't have looked inside after the warning signal, but I also look in other programs, albeit no way!

Whole grain flour gingerbread man. Master Class https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49810.0

Bread Kneading and Baking Basics https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=131.0

And you will have the right bread!

I take all my previous claims back - it was all about spoiled yeast. I tried to bake them on the first one - nothing rose either, I replaced the yeast - and I had bread happiness! I did it, by the way, with grain mustard and pumpkin seeds, everything has risen, now it is cooling down.

[Admin]

Admin,
Thank you, very instructive. Indeed, in order to make good bread on the machine, you need to follow the recipe exactly, and you still need to follow up and make adjustments.

IS-525 owners should be informed:
Recipe "Bread made from 100% wholemeal flour", page 21.

It can be seen that the recipe is mowing. The most important thing is not to try to bake 1kg of bread with this program 10, because it is designed for 750g ONLY (see instructions on page 81). It is not necessary to break the HP ... (although you sometimes want to, "thanks" to the developers).
Since I have coarse wheat flour, it is peeled, it is wallpaper, it is very interesting for whole grain, I used this recipe. It's good that it hit me on time what was going on and I finished the bread on mode # 1.
Since childhood, I love everything baked and flour, I myself often baked. Bake cheesecakes, cakes, cookies (favorite Pripar kok and on pickle brine).
But at one point, sweet and starchy foods with a high glycemic index became impossible for me. It was just a guard. And I’m still trying this recipe.
The bread turned out, though with a failed top, but baked. I replaced only sugar with fructose in the same amount (although it is 60 times sweeter than sugar, it does not appear in compotes and baked goods) and sunflower for olive. But most importantly, it's delicious! Even though my wife said it wasn't salty and savory (ha ha). I really liked it. It is not cotton, there is something to chew, at the same time it does not stick together in the stomach, just what you need.
Now I am making this recipe for 1kg on program # 3. I replaced something, I'll sign off on the result ...

Yesterday I baked a cake in a proportion of 200 grams of wholemeal flour, 200 grams of curd mass, 2 eggs, grape seed oil per eye, vanilla stevia to taste, a bag of baking powder, a teaspoon of soda, a little lemon juice, a handful of cinnamon and a handful of muesli.I overdid it with soda - you can smell the taste, but it's very interesting. But not quite a cupcake, a cupcake, in my understanding, should be lumpy and moisturized, rather a sweet bread like that. Originally, in general, and I'm happy. I also want to try zero-fat cottage cheese and pour oat bran heartily.

[Lvovna]

Lvovna,
Thanks for the recipe, but I don't understand, there is no water? Which program?
The impression that there is too much moisture. Now I often bake with whole grain and see that I need less water. For soda, acid is needed, respectively, to neutralize.
See the raisins sticking out? Not voiced in the recipe.

[andyk0m]

andyk0m, the program Keks, water and some other liquid is not, but the eggs were not sickly, one and a half times more than usual. Raisins with muesli zatesalsi.
I tried the same proportions, but with grain tworg at two percent fat. It turned out to be a curd casserole that sagged in the middle.

And we already have a breakdown. The kneading knife has become loose (it seems to have worn off a little inside) and today scratched the entire bowl (more precisely, the bottom of the bowl has been peeled off in a circle). Now we sit and think what to do. The stove worked only for three months (though it worked almost daily). This is not enough, I think. It's a shame. She is simply irreplaceable and necessary for us. Has anyone ever experienced this?

[Olga3107]

Olga3107, I sympathize! Can I try it under warranty?
I observe that the joint shaft - knife somehow does not inspire confidence. Obviously due to the fact that the knife is now movable. You can buy a fixed analog, but you can't return the cup. Although it should be on sale too.

[andyk0m]

andyk0m, but where you can buy a knife, can you tell me? The bowl is of course peeled off, but the bread doesn't seem to stick. So we will still use it. But the knife needs to be replaced urgently.

[andyk0m]

andyk0m, but under warranty I think it's not even worth contacting. A hassle only. They will still say that it is our fault.

[Olga3107]

Olga3107, The stirrer is like a bucket, only in service. Circular scratches in HP usually appear from sugar, salt, seeds.
PS: for most HP, the blade dangles on the shaft, as intended.

[sazalexter]

sazalexter, so the manufacturer simply could not think about how the knife now dangles. A couple more baked loaves and a bucket will rub to the holes. The salt and sugar bucket does not scratch at all.

[Olga3107]

Olga3107, I sympathize and very much even understand.
So far, everything is fine with me. Don't want to try to submit them through social networks? With photos of damage. At the office. site has links 🔗... This even worked with Sberbank and MTS. If you have your own normal account, then it may well work out. Now promotion in social networks is the trend, so it's a sin not to use it.

Good afternoon, everyone, please tell me on the 8th and 10th programs how the stove works for you, at 8 at first it costs and thinks for 30 minutes, but at 10 it has not turned on at all. You tried to return it, but the store does not take it back, referring to the fact that this is so according to the program?

Everything turned on, I panicked, decided that she should start kneading right away, but she apparently warms something else.

[Yadzia]

Yadzia, yeah, whole grains and dietary ones have been infused for a while. There, most importantly, do not put yeast together with salt.

Lvovna, thanks, but tell me why not? Yesterday I fell asleep all together and it seemed like tf tf tf worked fine

[Yadzia]

Yadzia, I do not know why, but I know that it is impossible, well, or not desirable. Somewhere right there and read. I also often forget and throw everything in one heap, sometimes the top falls or the crumb is too dense. Maybe because of this, or maybe because of what else.

and how then to do, how do you do in this case?

Good day!
Here I am in your ranks, "Indigo". Although I don't like homemade bread. But the husband is an amateur. And ponra model design. And there was a discount. In short 1700 - and now I'm an experimenter, although I'm not particularly an eater (well, this is for the time being, until I learned how to make chocolate muffins ~ muffins.
In general, I am not to brag to you, but to report.
Devices:
The stove started up for the first half hour, it smelled of plastic (I was somehow explained that it burns off factory sawdust and micro particles of dust, dirt and what else gets there during assembly).
The glass is stupid.There are no grams (I convert to milliliters like this: 1 ml = 0.65 g, that is, in 1 recipe 400 g of flour = 615 ml in a glass, in homemade dough 450 g = 700 ml.)
The stirrer sticks tightly.
Process:
1) Tested 1 recipe for "white bread for breakfast" in a book. I baked three times, purely for testing performance and baking modes. While she interferes - together with the child we have fun over the kolobok, the lid is always open while it interferes. You have to help with a spatula, in the corners a couple of times.
Bread for 1 program was baked well (500 gr., I don’t bake more yet).
The recipe is good, simple. Yeast in a green pack dr. Etker.
The first bread on a medium crust is white on top. Although tasty, the aesthetics are lame.
More ponra taste on a dark crust. Especially tasty are "crackers" - something that is fried to the walls (once they interfered without supervision).
2) I made the dough on the program 14 recipe from the book "homemade dough". The instructions say that for pasta. It doesn't taste good, yeast is too strong.
3) I baked a cupcake on a purchased cupcake mode. It turned out great.
And now the questions:
First I repent. I don't like bakery bread, I don't bake anything. Therefore, I take recipes only from the book that is included. Of course, there are no different differences. And since I am not a fan of such bread, I think I have not yet been given the opportunity to master other people's recipes and come up with something to replace. Moreover, I don't want to experiment. If it doesn't work ~ I'll give it up.
Help kind people!
No one has a desire to paint recipes from a book, such as to add everything up and "forget"? If everything is clear for the white person according to program 1, then the KEKS and TESTO programs are strained by the complexity of the recipe in the book and incomprehensibility. Who can write a thread from a book, what to cross out and what to add, so that the recipe is made from simple products and gets in the way without preliminary actions? Oh yes. And another cupcake with cocoa. I came up with cocoa to mix the flour. But the adhesive properties will probably be violated.
I think newbies like me will bow down to you.
Although, in general, I already admire you. Well this is what kind of megamind you need to have in order to adapt recipes for a piece of iron.
I ask you not to throw slippers at me or scold me. Well, I don't bake, and I've never made dough. But I want to please my husband and daughter.
In general, it's cool! I love gadgets! And your hands are clean!

and how then to do, how do you do in this case?

Salt and oil are regulators of fermentation, that is, they slow it down. What to do is to separate in space, in other words: oil at the beginning, then flour, and salt in a corner, yeast I put in a hole in flour (I make a hole myself).
When baking, the ingredients are warmed up and then mixed. This is so that the fermentation process starts from one position and the same conditions, since the process is automated and time-limited. If everyone starts with different temperatures, then a cry will rise that some succeed, others do not ...

Recently I have been baking on the program 3/4 page 6., always №3 1kg, color - 3.
The wife loves white - 500 wheat, 100 grain,
if medium, then according to the recipe - 450 millet, 150 grain,
I like gray, I bake 400 millet., 200 grain ...
My wife is allergic - you can't have a sunflower, I bake on corn ...
I have diabetes - I bake on fructose (also 3 tbsp. L.) ...
You can get rid of it as you want, the main thing is to work out something, and then start "creating" ...
But I will make this recipe with my eyes closed, and always with the same result ...
Well, there are nuances, I take 10-15 ml less water. Why, fig knows. I thought in winter flour on the loggia is gaining moisture, again a fig - in summer, Makfa, dry as a leaf and still need less water. The main thing is to do everything gradually, change one parameter and follow, draw conclusions ...

[Olga3107]

Olga3107,
Buy any knife !!! It just has to fit in diameter and flat (cuts on a round shaft). At the beginning of the topic, one noble lady's husband had already done such an operation, do not be too lazy to read. As a last resort, take a knife with you and compare the holes. Let me explain - if your knife sits normally on the shaft of the HP for which the purchased knife is intended, then the purchased one will normally sit on your HP. So, somehow.I'll be in the store, I will definitely buy a simple vertical knife, which can be easily removed from the roll, without tears (women will understand me ...), otherwise every time my heart bleeds.
The knife should NOT dangle. In any case, on the shaft. If there is a swivel joint, like ours, then let it dangle, but NOT touching the bowl. There is a rubber band, supposedly saving from the contact of the knife with the bowl. This is not correct, the knife should not touch the bowl at all. If the connection is loose and the knife starts to hurt, you need to do something. Change the knife, or make some kind of gasket for the tight fit of the knife on the shaft.

Salt and oil are regulators of fermentation, that is, they slow it down. What to do is to separate in space, in other words: oil at the beginning, then flour, and salt in a corner, yeast I put in a hole in flour (I make a hole myself).

And I mix all the ingredients - water, salt, sugar, vegetable oil, shudder first, mix everything together, until smooth, so that there are no lumps. Then I pour it into HP and only then flour.
It seems to bake normally.
And you do.
It turns out that I impair the baking process?

[Edd]

Edd,

It turns out that I impair the baking process?

I also had such a desire, quite natural ... But I read a lot and do as the masters advise, and there are plenty of them here (in general on the forum).
If you are doing well, then why not?
I just try to stick to the rules, and then I try to fantasize carefully.
Read the entire forum, in this thread, in fact, the nuances of the HP model itself are important. And if you control the bun, it doesn't matter what HP. I identified some jambs in the description of recipes related to modes, this is natural. Manufacturers do not do anything anew, but remake the old ... Moreover, our model with an innovative nano-shovel, which, frankly, did not give any advantages, but rather the opposite ...

[andyk0m]

andyk0m, and where are you going to take knives? And, if you find it, share the title, please.

I still bake according to the local recipe Simple white bread, 750 g, dark crust. I add bran, coarse flour, now I'm drinking fresh greens, young garlic, seeds and everything else that goes into fantasy. Baking is just white, with bran, French and something else. But this one, I call it a simple gray, I like the most. I bake with whey, homemade yogurt, water. Of course, the kneading must be observed so that the bun is set.
I also want chocolate or blueberry muffins, but I still can't get myself together.

Good day everyone! Well, here I was honored)) I got 525 ... before that I used Panasonic 2052, Kenwood 350m and some kind of noname and made a conclusion for myself that a good stove is not necessarily expensive)) - at least Panas bakes no better than Scarlett) )
In Scartlett there is no button illumination, display and bunker, but with the same quality of baking, the price of 9000r is clearly not in the direction of Panasonic)) I noticed that the 525th and the Kenwood 350 are very similar, right down to the size of stainless steel and ventilation grilles - they make them almost one place)))
I tried to bake Darnitsky in the evening - it worked out well for the first time, especially since I started the oven first, by the end of the baking it was already odorless. In general, for a price of 3100r - very worthy both in design and functionality!

[Oxalneg]

Oxalneg, with a purchase! Our Scarlettopec regiment has arrived!
And I really like to press the buttons, for a long time I haven't pressed real buttons in order to press with effort, and not all sorts of tachi there.

Baked French yesterday with green onions and dill. It turned out very elegantly ... my friend took almost all of it to work in the morning))
The recipe is very simple - I pulled it from the network:
Mode - jacket, weight - 1000, crust - dark.
Water - 300 ml.
Wheat flour - 500g.
Sugar - 1.5 tbsp. l.
Salt - 1.5 tsp.
Yeast -1.5 tsp.
Vegetable oil - 2 tbsp. l.
Fresh dill, finely chopped - 3 tbsp. l.
Green onions, finely chopped - 3 tbsp. l.

Do not pour greens into the dispenser !!! Otherwise, you will have to clean it later !!
Add to the form after the signal, use a spatula to mix the kolobok with greens.
Greenery, if desired, can be more!
After the second experiment, the sacred meaning of our folding "nano-paddle" reached me
Regarding the fact that it folds during kneading - this can only be if the scapula is not washed, crackers are stuck in the hinge and do not allow it to rise! There is a curved section on the shoulder blade that, when it meets the dough, lifts it up and during the kneading - just kneading, not stopping - the shoulder blade is vertical! After the rise begins, the spatula gradually lowers parallel to the bottom of the mold and remains in this position until the end of baking. I could not understand everything - how to pull out the bread - does it stick there tightly? In Panasonic and Kenwood, you shake a loaf around the edges with a spatula and it falls out - either with a stirrer or with a vertical slot-hole. So in our version everything turned out to be much simpler !! He turned the form with bread down (you can still be hot), grabbed the shaft (it has a transverse nozzle for transferring rotation from the engine to the shaft) and twisted it slightly left and right - stirred the paddle in the loaf. Shake slightly and the bread falls out on its own without any additional effort! In place of the scapula, there remains a small bald patch without a crust, there is no vertical hole, the scapula does not get stuck - you don't need to pick it out, and you can't cut it with bread
If anyone likes the old "grandfather's" shape of the scapula - so they cost 350-400 r - bought and forgot))
And for me this option is more thoughtful

PS: Our stove has a REDMOND RBM-M1900 clone. On the forums, servicemen say that the stoves are completely the same, with the exception of two additional programs we have, the ceramic coating of the bowl and the shape of the blades. The price of Redmond killed .....

Pulling out bread - everyone was invented before me))) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=150587.0

[Oxalneg]

Oxalneg,

The recipe is very simple - I pulled it from the network:

Thank you! Recipes tested on our model are very interesting.

Do not pour greens into the dispenser !!!

What is there! It is better not to pour anything into the dispenser !!! Especially crumbly, well, moist type of greenery. Washing is a whole and unpleasant story.

the sacred meaning of our folding "nano-paddle"

That's right, that's how it works. I have not used others, so the old spatula will probably not be more convenient ... I will postpone the idea of ​​buying an old model ... A thin layer of bread does not float under the knife, only it is more difficult to wash the hinge ...
Lvovna, Shovels in the same place where you can buy stoves. In any case, they offered me in MVideo.

Our stove has a clone

In fact, the physics and chemistry of the baking process is the same across all models. I chose for looks. I did not find any differences from Kenwood and Redmond, only the price.
The result is the same...

Hello.

I got this bread maker.

The dispenser did not open while baking cereal bread. There was also no sound signal about the readiness of the bread, as well as about the need to add ingredients (seeds, nuts).

Tell me if you have come across this.

The dispenser did not open while baking cereal bread. There was also no sound signal about the readiness of the bread, as well as about the need to add ingredients (seeds, nuts).

Did the dispenser and alarm work on other programs? Or did you only bake once?

I baked only the first time. And very confused. I read in the forum that the dispenser does not work on some programs. Is it so?

I baked only the first time. And very embarrassed. I read in the forum that the dispenser does not work on some programs. Is it so?

So ! Opens in all programs except 2,4,6,10,12,15,16. If you baked at 4 - a quick whole grain - then it shouldn't have opened. Check on the rest - at the end of the instruction there is a table - there is indicated the time of adding additional ingredients.

Thank you so much.

Colleagues in baking, tell me, please, if the recipe contains dry gluten and sourdough - is it necessary to use them?

If so, what are you using?

Thank you

I decided to write, suddenly someone will come in handy. We turned to the store for a guarantee about a worn out and damaged bowl knife. Surprisingly, no one began to argue with us and they will replace everything for us under warranty. So our family will soon start eating homemade bread again.

if the recipe contains dry gluten and leaven, is it necessary to use them?

Well, in general, the recipe - that's what the recipe is to follow! Which ones are up to you, depending on the availability in the store and the experience of using a particular manufacturer.

I bake with sourdough, by the way, not with yeast.
I don’t use ready-made programs, because I don’t have time to fit the dough in them - it’s cold in the kitchen in winter, so I knead it, then it’s an hour, then I knead it again, then I wait for it to rise well, and in the baking mode I put it for 1 hour. bake. More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=226828.0

Ira, please tell me how you bake bread with sourdough, not yeast (I mean, what programs do you choose on your HP?). I now choose HP (I haven't used it before), I want to bake bread without yeast (with sourdough), I already chose a model, but something suddenly "pereklinil" on this model Scarlett What can I say, the price bribed

Dedicated to those suffering from the squeak Scarlett IS-525 - [Solved] Loud squeak from Scarlett IS-525, Kenwood BM250, REDMOND RBM-M1900

And I wonder how the blade is folded? And the Village dough mode for 5 hours, although it is intended for pasta?

And I came to the conclusion that liquid should always be poured into my bread maker warm, otherwise it almost always turns out to be a compressed brick. And as you warm up to 40-50 degrees, a fluffy crumb is guaranteed.

I pour water at room temperature - everything works out.
Italian bread recipe:
Mode - French. Weight 1kg. The crust is medium.
Water 300 ml.
Olive oil 1.5 - 2 tbsp. spoons.
Granulated sugar - 1.5 tbsp. l.
Salt - 1.5 tsp.
Wheat flour - 500 gr.
Dry herbs - basil, marjoram, oregano - 1 tbsp each spoon, you can add dried garlic if desired.
Fast-acting yeast - 1.5 tsp. or a little more - it depends on the yeast, pour it into the flour, making a notch on top.
The bookmark should be done in the order in which it is written, for those who like more herbs - you can increase their number, the kolobok at the initial period can be helped to pick up everything from the walls.
Recently, I do it once a week - it is eaten with a bang! )))

... And as you warm up to 40-50 degrees, a fluffy crumb is guaranteed.

Also noticed, I agree.
Yesterday I baked on a lukewarm one (the kettle had cooled down successfully) so I was almost late for work trying to stuff it into the bread bin.

I pour water at room temperature - everything works out.

Yes, everything works out, but if you compare, then the difference is noticeable. Moreover, I do it on cold water or use less water if I want a denser bread, so that it looks more like black (I put more bran, or completely on whole grain).
The recipe that you brought will turn out on the 3rd prog. And thanks of course

On the protrusions of the bowl, scuffs are noticeable, the result of a dense dough and an abundance of bran ...

Good evening everyone! Tell me, what does baking only mode mean?

Good evening everyone! Tell me what does baking only mode mean?

You make the dough yourself and put it in the oven, the opposite is the preparation of the dough. You knead and take out, bake in the oven or in the freezer for later ...
Dough preparation takes 3 times longer, so it is more expedient than just baking ...