Scarlett IS-525

I am now the owner of such a bread machine !!!!!!
I tried rye-wheat on the first program! It turned out delicious, but almost salty !!
Joy knew no bounds !!! First bread !!!

Actually, I'm only going to bake with sourdough. Today I took her out of the refrigerator, fed her, tomorrow morning I’ll put rye bread to bake.
If anyone has any recipes for sourdough, I will be very grateful for the help "teapot"!

Dear bakers, can you please tell me, I set rye bread to bake on program 8, so it has been heating the ingredients for half an hour for some reason, but has not started kneading. is this normal, or a marriage of the stove ??

[Animushka]

Animushka, and in what way do you make the leaven and how much do you put it in? Something doesn’t work out for me, then the sourdough will not ferment, then the pressed bread will turn out.

I have this leaven:
RUSSIAN HOME LEAST-FREE BREAD WITH RYE STEERER "FROM ZERO" - a step by step recipe

Master class on making bread sourdough on rye flour.

This starter can be prepared from scratch by yourself at home. The sourdough usually takes 3-5 days to cook, depending on the temperature in the room. Once the leaven has been introduced, it makes sense to carefully store, groom and cherish - over time it only gets better, the bread turns out more luxurious and faster.

Take 0.5 cups of freshly ground or store-bought rye flour, add 0.5 cups of water, stir, tightly tie the neck of the container with a cloth to allow air to enter and put in a warm place. It is better to immediately put it in a liter jar - it is easier to feed and monitor growth so that it does not "run away". It is advisable to open it a couple of times a day and stir it so that a crust does not form on top or mold does not start.

On the following days, add a portion of top dressing every day - another half a glass of rye flour and half a glass of water, which must be stirred and transferred to the sourdough.

After 5 days, the raised leaven is ready for baking bread.
The first time you can try to put the bread on the fourth day, if the sourdough foams well. You need to store it in a cool place (refrigerator, cellar), feeding it at least once every few days. If you bake bread often enough (2 times a week or more), then you can feed it only a day before baking.
If, nevertheless, you overlooked and mold started to start from above, carefully remove the top layer with a spoon and feed the starter. Only rye flour is added to the sourdough.

Tell me how program # 8-rye bread should work. When should the kneading start, immediately upon switching on, or how? I do not knead, clicks
but does not knead. I waited for 8-10 minutes and switched to mode 5 (close in time)

Happy New, wonderful, successful, happy Year !!!!!
Program 8 rye first warms up, for quite a long time, I did not notice how much, and then the kneading starts. And about what squeaks and does not knead - it's strange. Then someone wrote about this, it turned out that when the ingredients were laid, the spatula folded (fell).

girls, when choosing someone compared 400 with 16 programs and this one ???? I rush which one to take all the same ...

And about what squeaks and does not knead - it's strange. Then someone already wrote about this, it turned out that when laying the ingredients, the spatula folded (fell).

The spatula is not at all in business)) It is always in a folded position, it rises only when kneading due to the resistance of the ingredients in the bowl, it is not for nothing that the bend is made for this. And when the kneading is finished, she goes to bed gradually, so that there is no big hole in the bread after baking.
I have another problem gradually crawled out, despite the presence of a silicone stop on the scapula so that it does not rest against the bowl, all the same there is a circular abrasion on Teflon, we need to think about how to be safe ... maybe stick more in place of the silicone .. .. so that it lies farther from the bottom ...

Tell me how program # 8-rye bread should work. When should the kneading start, immediately upon switching on, or how? I do not knead, clicks
but does not knead.

This is normal, the ingredients are heated for 30-40 minutes and stand, and only then knead. Everything is OK with your assistant)))

seduced by the design, she became the owner of 525) help with the recipe white bread with fried onions I want to make yeast, I understood you only need to buy a sofa, share a recipe for a 750 g loaf and a recipe for bread with cheese also 750 g.

all the same, there was a circular abrasion on the Teflon, we need to think about how to be safe ... maybe stick a little more in place of the silicone ... so that it lies farther from the bottom ...

A little further from the bottom - quite right, but not with the help of silicone, it is better to raise it along the axis. At least that will hurt and there will be circles. It is necessary that nothing touches at all (it was in vain that they came up with silicone, people think that it would slide, so it touched, this is a mistake).
I already wrote that whitish scuffs appeared on the protrusions of the walls of the bowl ... I always bake bread from whole grain or with bran ... I make the dough denser, that's the result.

This is normal, the ingredients are heated for 30-40 minutes and stand

And I bake on prog 3. From 4h50min bakes only 40min !!! T. about. more than 4 hours fiddling with the test. Because of this, I bought HP, bake this garbage And of course the dispenser knocks like a hammer, somehow I'll get there, turn off the solenoid, it's still not needed ...

first bread according to a proven recipe from a friend
mode No. 1 750 gr. medium crust
flour 560 gr
Vkusnoteka yeast 1 small scoop
sugar 1 steel spoon
1 small measuring spoon salt
water 350 gr
vegetable oil 2 steel spoons
water, add sugar and butter to it, then pour flour through a sieve mug and add yeast and mix them in flour

I read reviews about 525 hp. Looked at other options. And I decided to focus on it. It looks very stylish, metal, similar to the expensive Bork models. I've been looking here, many have taken it less than 4 thousand, but it will cost me 4500 + 500r additional warranty for 2 years. Well, I think in comparison with other firms - this is still normal. There was no experience of using hp before. How to try, unsubscribe :) If you have any questions, I think the forum users will not refuse with advice

In general, I bought this bread maker) I'm happy as an elephant) But at the first preparation I was expected, or rather waited - nothing, nothing at all happened. I did everything as in the recipe from the recipe book - on the 1st program - white bread for breakfast - I did everything as written, when laying it in the bowl, I set the knife lying down, that is, horizontally. I thought he himself would rise to a vertical position, as they have already written here that it should be so, but in the end, nothing got in the way. HP interfered only once, then a signal, a knock of the dispenser, by the way it opens and remains open. Then there was a long silence from hp. Then, somewhere in the middle of the cycle, there was another signal, which I did not understand. Then she tried to interfere again, but at a higher speed, but this lasted 30 seconds, and everything was silence again. About an hour before the end of the program, she began to bake. By the way, there was a short-term unpleasant smell from the stove, but it quickly passed, I think it would smell more from the plastic) When the baking was a pleasant smell of baked goods) there was a little stench in the kitchen. But the result was baked only the bottom crust, everything else was not. On top, even the flour remained dry. In general, the first lump recovered in the bucket. Sednya I will try again. Now I will put the knife vertically at once, let's see what happens in the end)

Well, yesterday everything worked out) I put the mixing knife vertically and everything was mixed, a bun was formed, the dough rose.The result is a beautiful looking, delicious, crispy bun of bread. In fact, homemade bread is something, something I don't want to watch now. Peck in the evening. After baking, he took it out and covered it with a towel, left to cool overnight. In the morning I decided to see how the bread was there, was surprised, as it was as if it had just been baked, only cold, soft, with a crispy crust. I just thought that it would dry out overnight and in the morning it would be hard, like a store-bought one. In general, I am satisfied with both the Scarlet bread maker and the resulting bread.

[Bete noire]

Bete noire, Congratulations on your first bread!
I also sometimes have such incidents, it seems that the scapula does not become vertical and does not mix. It happened twice.
In general, an excellent bread maker! I love her dearly. The bread is always excellent.
I read reviews of different stoves, and so our beauty was slightly inferior to Panasonic stoves, leaving behind her more expensive comrades.
We bought it a little over a month ago.
So far, she baked only wheat bread, muffins and banana and cinnamon bread from her recipes.
Banana is VERY tasty, but there are two BUT
1. I knead the dough with a blender, I like it better.
2. 7 minutes before the end of the program, I turn off and take out the bread, otherwise it burns.

[Corazon]

Corazon, thanks) Yes, you are right our bread maker is wonderful! Also, before buying, I read reviews of bread makers, and so I am proud of our straight that it bypassed the expensive and branded Bork, in some parameters. But the boy lost to Panasonic. So those more expensive models, and ours is much cheaper and show such a result !!! Today my wife and I counted, and it turned out that homemade bread is 5-7 rubles more expensive than store-bought bread. But on the other hand, it is made with a soul, and it is known with what hands) and of course with excellent taste. By the way, how did the cupcakes turn out? I also think to try)

first bread according to a proven recipe from a friend
mode No. 1 750 gr. medium crust
flour 560 gr
Vkusnoteka yeast 1 small scoop
sugar 1 steel spoon
1 small measuring spoon salt
water 350 gr
vegetable oil 2 steel spoons
water, add sugar and butter to it, then pour flour through a sieve mug and add yeast and mix them in flour

something is wrong in your recipe, at least a program, components per kilo, and a program of 750 gr.

Good day!
I also bought a Scarlet-525 after much deliberation. I bought it not for myself, but for my mother. Therefore, I won over the simplicity and good reviews.
At first I decided to try it myself. The first bread is sweet, program 9. It turns out a thick crust, you will not gnaw. Very tight and heavy. Feeling that the roof has not really risen and the roof is not even. In general, I did not like it.
Today I decided to try simple white on 1 program. I did everything strictly according to the recipe for 750 g. The gingerbread man turned out to be wonderful, everything was baked very well too. True, I haven't tried it yet, I just got it. I wipe my saliva ... to the household.

Sorry, no photo was inserted.

Good day. Little help needed. gave us such a stove free of charge (this is important), but the trouble is that it is not equipped with a spatula .. I cannot buy it anywhere. I want to ask the members of the forum to make as many photos of my own (if you can substitute a ruler) from all sides in all positions ... I will do it myself, since there is nothing left .... I really want bread! Thanks in advance everyone

[iZverg]

iZverg, I understand that, judging by the previous discussions, any other spatula is quite suitable, as long as it fits well on the pin. And the native shoulder blade is very confusing, it folds for some reason. I didn’t understand this logic. Gentlemen, the marketers are too clever, too clever.

Yes, you are probably right, thanks and I will. Just tell me please what is its length ..?

Our stove is analogous to the Kenwood 250, so in theory it should fit. The network is full of replica stores. The fact that it is not articulated does not matter any :-)

Good evening! I would like to use HP to knead the dough into dumplings or dumplings! tell me the recipe and what program (if it is really possible to knead it in it?) Thank you!

Dear users of our HP, tell me you are rearranging the crust and weight programs on the 9th program (sweet), otherwise I’m worried about it may not be two weeks yet, hand it over to the store and exchange it! In this mode, I have an automatic medium crust and 1 kg, and not there and not here (((

do the crust and weight change on program # 10?

I dreamed about half a year, in the end I chose this bakery. I am satisfied, everything is working out, perhaps thanks to the reviews and comments read earlier. The first bread did not work out very well, I was afraid to look under the lid, as a result, it was not mixed, but they ate mine. And in general, there is something incomprehensible, night grubs started up, by morning there is only half a loaf.

Has anyone come across a set of molds for making a baguette of a suitable size? I want to bake baguettes))

[mihailovna]

mihailovna, but what is there under the lid to be afraid of? On the contrary, it is necessary to carefully monitor and control the process of the kolobok formation. After the second beeping, when it’s already baking, I don’t look in so that the dough doesn’t sink. And so I inspect thoroughly. There is just a cover, it is not tied to programming, it will not knock down any settings.

Hello everyone.
I got myself this miracle two weeks ago when I watched the program "Habitat". I read tests and reviews about bread makers and took this one. I bake myself and my close relatives almost every day, the bread is excellent - everyone likes it. True, there were three unsuccessful pastries - the first pancake was lumpy (I started with French bread, it turned out a little crooked, I measured everything by eye). Then a fiasco due to too thin dough with kulich (failed), and with buckwheat bread - failed and turned out to be raw. Found recipes on the Internet. In all other cases, the bread turns out to be amazing - even, plump, aromatic and tasty. True, there are some drawbacks: you have to carefully clean the scapula of caked dough so that it dangles freely on the axis, and the dough does not interfere well in recipes with eggs - 10 minutes after the start of kneading, the flour floats on the surface. You have to help manually.
Now I again put on buckwheat-grain bread according to my recipe, this time I added a little water to the appearance of the bun. I'll see what happens soon.

Good day!
Before that, she was the proud owner of the same brand, but the 400th model. I am an advanced user and I have mastered HP inside and out. An excellent model, it continued to work great even after falling from a height of 2 meters. But all good things come to an end and my old lady had to be replaced. I "bought" for the presence of a dispenser in the 525 and its "intelligence". Now I am sure that there should not be a "smart" technique, it should simply fulfill its direct function. The first thing I encountered was that after turning on the program, I realized that nothing was happening. I did not find anything in the instructions on this matter, I wrote to all my acquaintances who have HP and found out that on some programs, products are heated first, and then kneading. Here is the first "cleverness" of this model. But I did not ask her about this, since I already heat the liquids slightly before laying. I figured out the floating knife by intuition and analogy with the 400th. But the greatest disappointment befell me when I put the baked goods on hold. First, in the morning the dispenser threw the seeds into the bowl with such a crash that my dog ​​woke up and began to bark furiously, and we decided that robbers were in the kitchen. Second. You get up earlier and not only in the apartment, but also on the staircase it smells of freshly baked bread. Now it is gone.
: And the most important disappointment awaited when I took out the bread, I saw a huge impurity on the lower sidewall. Just a ribbon of flour about six centimeters. And what else was to be expected from a rectangular bowl and one spatula on it. Now, during the mixing phase, I am constantly helping the HP manually. Rave!
In general, I am in anguish and very ashamed in front of my husband, whom I persuaded to make this purchase. Tell me, pliz, something specific about these problems.

Hello! Frankly speaking, I agree with all of the above. Of course, I will not particularly advise what can be done about this, because I myself just resigned myself to what is.The only thing is that you can remove the sound signal (they wrote about this on the forum, look). It all came down to me that it’s not such a bread maker and “smart”, as a result of which I use one main mode. I left pointless attempts at baking on a rye setting, on a sweet setting and others - transferring products. Although lately there have been flaws and does not rise (the recipe is proven), bread is not baked even in the 1st mode (as far as I noticed, the oven does not heat up to normal temperature, since the walls are cold when they are usually heated at this time). I didn’t notice right away, I switched on the “Baking” mode at the end, but the bread did not rise, so everything went into the trash can. Not to mention the consumed electricity for 4.5 hours of "work". Regarding impurities, this also happens periodically, although not so often. Yes, indeed, at the beginning of mixing with a silicone spatula, I help minimally.

Thank you! I realized at least that these are not my problems, but HP. Let's live with it. It is very frustrating that the deferral function disappears, I used it most often.

Hello again. There are still people reading this topic!
I have been using it for almost 2 months, since then I have not bought bread. I have already made conclusions for myself.
With this stove, "load and forget" will not work. In order to get normal bread, you have to control the process during kneading, so you abandoned the delayed start and you have to constantly check for 30 minutes: scrape off the unmixed dough from the walls with a spatula, and add flour if the batter (flour of different varieties, moisture and hygroscopicity is different - with to guess the biggest problem), and flatten the bun if it is assembled on a mixer and does not crawl along the walls, or, on the contrary, level it after kneading so that the loaf is even. I don't use the dispenser after I put poppy in it - the remains still fall out of the cracks. Soon I'll turn it off altogether. Now I have practically switched to bread with my own sourdough, except for recipes with milk. The order of kneading and bookmarks was also changed - if the dough is on yeast, then I pour them when a more or less uniform mass of all components has already turned out. Pour in the sourdough when a uniform liquid mass has been kneaded from all the ingredients with half the flour, and pour the remaining half. Of the modes, only "5" for kneading with heating for sourdough bread - I turn it on for 30 minutes, or for the entire cycle when baking any bread with yeast, I turn on "3" for a few minutes to heat the dough, if it's cold at home or the dough does not rise well, well, and "Baking". All the rest have not yet been thoroughly studied and checked. I use the recipes from the book as a guide to composition and proportions.
But the result is worth it.

Thank you! I now do the same (in the sense of constant control). But the feeling of deep disappointment does not leave. Even bread was baked much less frequently.

Now I've practically switched to bread based on my own sourdough

Good day! I am interested in sourdough rye. Request recipe and modes in studio

feeling of deep disappointment does not leave

This is you in vain, by God. Everything will be fine. Here is a dispenser, yes, to clean it once and no longer want to.
On mode 1, you can bake a line of bald. I bake 20-50% whole grain + flour no higher than 1 grade + prunes (I don't bake without it now at all).
By the way, I baked on fructose, but after visiting my beloved doctor, I was banned from sorbitol, fructose, and in general everything except stevia, which does not vomit, so vomit. As a result, I baked no sweets at all, gave my wife a taste - what is missing? Listed everything except fructose! Now I bake without fructose and no difference, so why pay more? (1kg => 200r).
I have been using it> 1.5 years. Everything is fine, just rubbed the ribs in the bowl, probably traces of bran, 50-150g per 1kg of dense dough. By the way, I like dense bread, not fluffy, although this can be sacked. Purchased bread now and the wife does not want to eat.
Yes, if you add flour and then water, or forget the oil and pour it last, you will get a non-blend, under-propellant, etc., checked. Any failure is the result of one's own efforts.
And now I'm going to bake rye in sourdough, because.it is already ripe, but I'm waiting for recipes (+ modes) for our HP, if it works out, I'll unsubscribe.

Sourdough rye ...
...... I'm waiting for recipes (+ modes) for our HP

The recipe is the most delicious (essno for my personal taste)
https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=9345.0
Everything is painted there to the smallest detail. I make with my leaven.

There are two options for getting this bread in our bread maker:
1. Dough mode, after raising to the desired level, baking mode
2. Mode 11 (gluten free) is almost ideal. The only subtlety is that, for example, during the summer, the ambient temperature is higher and the dough rises faster to the desired level than the program switches to baking mode. But the result will be only a slightly collapsed roof of bread, while it will be baked and everything else will be ok. So if there is no time to follow the rise of the test, then you can use this program.
P.S. Sorry in advance that is not the topic. All the stevia I've tried here - just as you put it, now I'm ordering edible. If you want, I can only share the info in a personal message ...

Good people, help with advice. Among all the variety of HPs, I settled on the Scarlett IS-525. One question torments me, very important for me. Yeast-free dough on dumplings and dumplings (I will do it often) if you put the dough on the mode, will it knead for 1.5 hours? With heating?
Who tried it, how does it work?
Or can, for example, put the dough on the mode and immediately turn it off after kneading, that is, reset the program so that it does not "fit" further?
My choice of HP depends on this, I really liked it ...

In dough mode, knead for about half an hour, then rise, respectively, about an hour.
You can interrupt the program at any time.

In dough mode, knead for about half an hour, then rise, respectively, about an hour.
You can interrupt the program at any time.

thanks for the answer

Thank you! I realized at least that these are not my problems, but HP. Let's live with it. It is very frustrating that the deferral function disappears, I used it most often.

I constantly use the delayed start, everything mixes up and rises perfectly,
there was never a failure.



Maybe you have something wrong with the recipe?
I use the recipe here from the forum on a delayed start, only slightly adapted it to our bread maker.
I just added another 50 grams of flour)).
I do not know what I would do without delay. And so every morning, an ideal delicious bread awaits in the morning)))
In general, I love Scarlett never let down.

Here is another Khlebushek on a delayed start, everything is perfectly mixed))

Hello everyone and Happy New Year.
The weekend is long, there is an opportunity to experiment with sourdough bread, because on weekdays you have to hastily make yeast bread.
I would like to share a couple of recipes for bread with rye flour and rye sourdough, adapted for our bread machine.
I take out the sourdough from the refrigerator (about 100g) in the evening, heat it up, feed it with 50 flour and 50-70 water (so that it is more or less liquid) and leave it warm overnight. Before baking, I mix it for about an hour and feed it again in the same proportions. Usually after an hour, it begins to rise intensively.
A la "Borodinsky" (750g).
Sourdough 200 g (about 75 flour and 125 water) - add after the main batch.
1. Water - (based on the total amount of 375g per 500g of flour) - 250g
2. Olive oil - 1.5-2 tbsp. l.
3. Salt - 1.5 tsp.
4. Liquid honey -2 tbsp. l.
5. Wort (extract from the kit for homemade kvass) - 30g.
6. Lemon - 0.5 medium size - squeeze out the juice.
Stir lightly 1-6 in a bowl, add flour in proportion
7. Rye - 325g.
8. Wheat - 100g.
I start the kneading on mode 5 (kneading with heating and three proofers), remove the flour stuck to the walls and bottom with a spatula and help to knead better. After 10 minutes I stop, pour in the sourdough 200g. and again I start mode 5. Then, in the process of kneading, I slowly add flour, 1-2 tbsp. spoon until the bun stops smearing on the walls - it sticks, but rolls slowly, leaving no traces.I always add a little more water than the norm, since it is difficult to guess with the moisture content of flour. By the time the dispenser is triggered, the bun of the desired consistency is ready. After working out, I close the dispenser and manually pour in 1 hour. l. ground coriander, and then, if desired, you can add 2-3 tsp. flax seeds, half a teaspoon of ground ginger, half a teaspoon of cumin (cumin). I leave the bun to rise. After about 1.5 hours (5 minutes after 15 peaks), the dough is mixed for the last time. After that, I level the bun in the bowl and leave it for another half an hour, after which I turn off the bread maker until the final rise of the dough (2-3 hours to a level just below the ribs of the bowl). I bake in the "Baking" mode for 1 hour 20 minutes.
Wheat-rye
1-3 - similarly, 4- sugar instead of honey. 5-6 - no
7. Rye flour - 125 g.
8. Wheat wallpaper flour (coarse grinding) - 100g.
9. Wheat flour - 200g.
The technology is the same, add seeds as desired - I often add 2 tbsp. l. peeled lightly roasted sunflower seeds.

[Sergey_0112]

Sergey_0112, thanks for the recipes !!! I will definitely try to bake!
Or maybe lay out separate recipes?

Rye bread with sourdough in it! A cupcake in a Scarlet indigo bread maker, albeit in a non-standard form. Weight 1 kg 180 gr. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=453636.0

[iulija.semenowa2014]

Greetings, happy owners of "Scarlet Indigo" hp !!! Has anyone baked rye bread on the 8th program of the same name? How did it happen? Thank you.

Added on Tuesday 28 Mar 2017 05:14 PM

I myself have tried 1 "White", 3 "Wholegrain", 5 "French", 9 "Sweet". Everything was baked in the best way. I mainly use them. I would like to try other programs as well. I also got the dough for 14 "Village dough", it turned out super! Then she baked the pies in the oven.

Added on Tuesday 28 Mar 2017 5:26 pm

iulija.semenowa2014, on 3 and 8 modes first heats up, increases the temperature of the ingredients. Lasts 30 minutes, then kneads thoroughly and for a long time. For 3 baked whole grain, it turned out to be super tasty and baked.