Bread maker Unit UAB 816

[Newbie]

NewbieBread from KhP will never work like in a store, the principle of proofing is different, the technology is different, the bakeries Darnitskiy and Stolichny bread are baked on cheap flour using sourdough, more salt, less sugar and butter, they save on everything. No additives such as serum, God forbid, even more chemistry. In expensive varieties, but everything is thumping.

God forbid even more chemistry.

no, here I do not agree with you.
And yes, I miss the Stolichny store.

no, here I do not agree with you.

nothing changes from this, my clients are a local bakery

nothing changes from this, my clients are a local bakery

Well, if all the bakeries were your customers ... and so I remain with my opinion, and it is not based on empty space, like I think / think so.

[sazalexter]

sazalexter, The stove coped well with the tough dough, after all, this is not an industrial technique. There is nothing in it: it did not rattle, did not make noise, and did not fall off. The warranty will end, I will analyze and rewrite all the data from the motor. Read everything from the beginning.

well, the bread is neither beautiful nor tasty

Here the idea was expressed about a snail bun, so that the bread was good. And where are the recipes of my respected forum. I understand everything, the truth is born in a dispute. But this is not a dispute, but a bazaar. Alas, I have nothing to do here. Farewell.

[Newbie]

Newbie, there are guests and so far they are baking cheap bread for them

[brownie grandfather]

brownie grandfather, connect a banal ammeter if there is no wattmeter and see for yourself

Alas, I have nothing to do here. Farewell.

I'm sorry, we flooded here
do not leave

it is better not to experiment with a steep dough)))) in this way I killed my Binatoshka in 2 years, of course, they lavished a spare part into it, and I’m just starting up the dough in it, and don’t bake it ..... as the bucket leaked , but now not about that, with a steep dough you gradually bring the death of the oven closer, it still wears out faster when the oven is overloaded
I tried to cook a snail, made a layer of greens, used pumpkin dough with ordinary, also cocao, but this takes time, and I often don't have it))))))

Bake according to recipes from the forum, add a little more salt, a little vinegar in rye, in general, everything is on the forum.

You made me laugh))))
you grabbed a piece from the conversation and decided to give everyone advice, my phrase concerned only the consequences of thick dough
well, after 4 years of working with stoves, I rarely need recipes))) I have enough ideas and an eye

[aniramka]

aniramka,

Let's get back to the topic.

Tell me, why are 14 signals needed in the stove? Okay, 5 minutes before baking starts? Although the scapula cannot be removed and I do not need this signal. Why do I need a signal 14 times in the middle of the night 5 minutes before the end of baking? It also beeps when finished stove. But I love my stove. The scapula cannot be removed, it seems to me that this is a plus. Many people write that a shoulder blade remains in bread 9 out of 10 times. Always in my bucket! And the bread pops out once or twice.

I also consider it a plus - the fact that the spatula cannot be pulled out)))) while the hole in the bread is very small ...
but the fact that it is loud and noisy, that's for sure))))))
the sound can be turned off, my husband said that somewhere there is a wire that can be "gnawed")))) I'll wait until it comes out of the guarantee, then I'll cut it off, he told me

: hi: Well, she's not so noisy))). And I completely agree with you about the scapula. At my acquaintances I saw them gutting bread with a hook, trying to remove the spatula. We don't have such problems.

noisy, noisy, especially when you sleep in the room in which she beeps at night)))) and when the first time I baked bread in the morning on a postponement))) I woke up not from the aroma - but from shock - it squeaks for any reason, mixed))) ready to bake))) bread is almost ready))) ready)))) I also think too much, although now I can't hear it, the brain is a thin thing, it can turn off unnecessary ones)))

Girls, who baked rye bread in it? share the recipe, otherwise there are a lot of recipes, but can someone adapted for this stove?

I never made pure rye, only 1 to 2, there is a recipe on the previous page

I never made rye, only 1 to 2, on the previous page there is a recipe

I'll try to experiment then, I'll report on the results))))

Serums - 280 ml., Apple cider vinegar - 2 tbsp. l., cocoa powder - 1 tbsp. l., sunflower oil - 3 tbsp. l., salt - 3 tsp., sugar - 2 tbsp. l., 2 cups rye flour = 300gr, 2 cups wheat flour = 300gr., 1 tsp. dry yeast. Everything except flour and yeast was mixed and heated to 50% -55%. After that, he poured it into a bucket, then flour and yeast. Crust color is dark, weight 1kg, program 4. It seemed to me a little time, I will try on program 3.

Yesterday I bought this stove. For the sample, I took the ready-made mixture Pudov Darnitsky. All according to the instructions. Only the weight was set not 750, but 1 kg, and the crust is dark. It took 3.5 hours to prepare. The roof is torn, and it's not scary. The bread is much darker than the store-bought bread. And, how can I describe it, less dry. I set mode 1, ordinary bread. If they don't eat it in the evening, there will be a photo.

Good day everyone! I recently bought a bread maker. So far, I have baked only white according to the main recipe. I am very pleased, everything worked out.
Tell me, did anyone make cupcakes and biscuits in the oven? I didn't like the recipe for the cupcake in the instructions, I don't even want to try it. Maybe you can adapt some other recipe for a bread machine?

[Radnaya]

Radnaya, Cupcakes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=187.0

baked mixtures too, strictly according to the instructions on the pack, it turns out at one, two ..............
but I still found a recipe for rye bread, almost on pure rye flour
Structure:
Dry yeast "Saf Moment" - 2h l
Rye flour - 400 g
Wheat flour - 100 g
Semolina - 50 g
Salt - 1.75 tsp
Sugar - 1 st l
Rast oil - 2 tbsp
Apple cider vinegar - 1 tbsp
Kefir + Serum (approximately 150 \ 250) - 400 ml. There was no serum, I replaced it with water.
It is imperative to sift the flour, the older (sour) the kefir the better. Baked in the main grain mode, it came out a little damp, I think to slightly reduce the amount of water, somewhere around 380 ml, the bread came out delicious, the only thing that confuses me is the pale roof of the loaf, although this may be the features of an inexpensive bread machine. I didn't have time to take a photo))))
And the cupcake, frankly, did not work out very well, probably because it mixes the dough a lot, it is calculated with yeast)))

I just want Darnitsky, because I consume it the most. I would like to be close to the store. Found a recipe for Panasonic or Phillips, but there are 1.4 kilos. I would like it without wet starter cultures.
Here is their recipe
Products

Water - 440 ml
Salt - 1 1/4 tsp
Sourdough "Extra-R" - 1 1/2 st. l.
Vegetable oil - 2 1/2 tablespoons l.
Wheat flour of the 1st grade - 240 g
Peeled rye flour - 360 g
Yeast - 2 1/2 tsp

Preparation

Program No. 7 "Gluten Free", size 1250 g

without wet, probably with malt or bread sourdough, look on the forum here, I saw it somewhere, but in general Kitaeva has a book, where it is written how to adapt the quantity for yourself, I will find it, post it

practically on pure rye flour

Pure rye bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=2647.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9345.0
Darnitsky bread in a bread maker https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=596.0.html more https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4582.0
Wheat-rye bread "Capital" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9933.0.html

[Ol_3]

Ol_3, viksvikEverything is here, on the oldest forum on baking, the rest of the resources use the material, including books. Often information is simply copied from here

I know all this very well, but the branch for this bread machine and recipes from others must be trivially adapted on it, because it does not have the Rye mode for examples, and there is simply no time to bother with sourdough, I found my recipe on another resource

According to the recipe that I copied and the links. What is the weight of the 750 or 1 kg stove? And which mode to choose, the main one?
It is clear that there are a lot of recipes, the question is really about adaptation. I do not want to walk on someone else's rake and throw money (food) down the drain.

I forgot to add in my recipe that I put rye on the main grain mode, since dark bread needs more time to rise

I forgot to add in my recipe that I put rye on the main grain mode, since dark bread needs more time to rise

Is this mode 3 or 4?

Is this mode 3 or 4?

3
that's what I found, true for wheat
Here is Wheat Bread # 1 calculated for all sizes of loaves:

For bread weight / loaf size 450 g 680 g 900 g 1150 g 1350 g
Water at room temperature (ml) 170 225 340 425 510
Vegetable oil (tbsp) 0.8 1 1.5 2 2.5
Sugar (tsp) 1.5 2 3 4 4.5
Fine salt, not iodized (tsp) 0.8 1.2 1.6 2 2.2
Wheat flour of the highest grade (g) 280 420 560 700 840
Dry instant yeast (tsp) 0.8 1.2 1.6 2 2.4

How to customize a recipe for yourself

chapter 2.1

A little background before you start baking all the variety of homemade breads. From the very beginning, bread makers were made not under the usual metric system of measures, but under the British-American system, in which the pound (unit of mass) is approximately 454 g. Therefore, the weight of bread indicated in the CP in terms of the metric system is surprisingly surprising with non-circular numbers. In pounds, everything is beautiful - 1 lb, 1.5 lb, 2 lb, 2.5 lb, 3 lb. And in grams, this turns out to be 450 g, 680 g, 900 g, 1135 g, 1350 g, and that's about. Well at least there is no need for an exact match, and with the 900 g bread program, you can bake bread weighing from 800 g to 1 kg. One way or another, you have to make friends with your bread maker, find out its strengths and weaknesses, and adjust your favorite bread recipes to the parameters of your kitchen assistant.
Let's start with the weight of the bread. A 900g (2lb) loaf can be considered average for bread makers, the smallest loaf in the high-power CP and the largest in the medium models. Therefore, the recipes for yeast bread in this book are given for bread weighing about 900 g. However, it is not difficult to count the number of ingredients from one loaf size to another.
All figures in the original recipe for the weight of bread (loaf size) 900 g should be multiplied by the conversion factor:

Recipe for Bread Weight / Loaf Size 450g
(1 lb) 680 g
(1.5 lb) 900 g (2 lb) 1150 g
(2.5 lb) 1350 g (3 lb)
Factor 0.5 0.75 1 1.25 1.5

If you recalculate the recipe in the direction of decreasing, the coefficient will be less than one, and if in the direction of increasing - more than one.
The figures after the decimal point are rounded to the nearest value that can be measured, for example, instead of 1.33 h. L. dry yeast take a value of 1.3 tsp.
Let's say you need to recalculate the recipe for wheat bread # 1 from 900 g to 1350 g. Multiply all the numbers in the recipe by a factor of 1.5.
340 ml water x 1.5 = 510 ml water
560 g flour x 1.5 = 840 g flour
1.6 tsp yeast x 1.5 = 2.4 tsp. yeast
Do the same with the other ingredients, with the only difference that fluctuations in the weight of butter, sugar and salt (within reasonable limits) are not so important. And for dry yeast, the difference is even 0.1 tsp. may be significant.
You can find the coefficients for converting different flours from grams to milliliters in the notes.
It is likely that you will have to make small changes to the recipe, adjusting it to your usual flour, yeast, water, the microclimate of your apartment and the characteristics of your model of bread maker. Keep records of what and where you counted so that you don't have to do the work again. Be sure to write down the recipe, finally verified in practice. With this recipe, you can use the delayed start on the timer and experiment with different types of bread based on it.

Recalculation of the number of ingredients in the bread recipe. To help beginners. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7646.0

And which mode to choose, the main one?

All wheat_ rye and rye_wheat breads can be successfully baked in any HP on the Basic mode.
Take the recipe for Darnitsa bread in a bread maker (by fugaska) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=596.0.html
and bake nothing in the recipe without changing the main weight of 1 kg. (it will bake better)

Yesterday I made a dough for fish pie, on the 12th program. I miscalculated a little with the dough - I took my own recipe, according to which I add flour to the eye. And then I measured the flour with a cup, it turned out a little thin, and missed it when the dough was already standing on the proofer.But it's still tasty, and there is less trouble than with a mixer, which I used to start dough with.

And baked a cupcake. Here's the recipe: https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=24066.0
I put a 750g cupcake on the program, medium crust, in 5 minutes. until cooked added another 10 minutes.
Above, I almost got drunk, and a little fat. Next time I'll try to put on 1 kg, a dark crust, and put 100 grams of butter, no more.
Made with dried apricots, sesame seeds and cinnamon. It still turned out very tasty!

Yesterday I baked a chocolate cake for children according to a recipe for a bread maker from another forum There were a lot of reviews, and everyone was delighted. I was not particularly delighted. There are a lot of ingredients for my bread machine - not baked a little, cracked horizontally on the sides, at first it was magnificent, then a donkey. I will look for another recipe or adapt this one.

best of all, muffins in a bread maker are obtained from ready-made mixtures, and I bake my own in the oven

best of all, muffins in a bread maker are obtained from ready-made mixtures, and I bake my own in the oven

Here's how it was ready and did not work, frankly, maybe what did you do wrong? or some tricks, that is, it turned out very wet and crumbled strongly

went bankrupt, bought A. Kitaeva's book "Me and My Bread Maker", before that I baked according to recipes from the forums, frankly speaking, it did not work out what I wanted, and this is how I consider my personal success, 50% wheat-rye bread, God knows the list products seem to be the same as I took on the forum, but it turned out completely different, probably my bread maker was waiting for a book-friend))))) that's what I did, who will be interested in the recipe)))

find more malt, and be sure to add vinegar and honey to the rye recipe, and also coriander and caraway seeds, seeds, that's when rye bread is just a song
Congratulations on the stove beginning to obey you!

with all this I did)))

viksvik, what a cute bread. Can I have a recipe? I bought such a bread maker for my mother-in-law. She is diabetic and does not eat white bread. And half with rye flour will be just right.

viksvik, what a cute bread. Can I have a recipe? I bought such a bread maker for my mother-in-law. She is diabetic and does not eat white bread. And half with rye flour will be just right.

write down, just follow the instructions exactly !! )))))
210 ml water
160 ml of kefir (in my case it was homemade yogurt)
1 tbsp. a spoonful of apple cider vinegar
2 tbsp. tablespoons of sunflower oil
270 gr. wheat flour (in my case 170 gr. premium and 100 gr. whole grain)
270 gr. rye flour
1 tbsp. l. dry rye malt (in my case, 2 tbsp. l. kvass wort, you can buy it on the market. added to water, because it is liquid)
2 tsp salt
1 tbsp. l. Sahara
2 tsp dry yeast
0.2 tsp ground coriander and caraway seeds (here to taste)
Basic program, weight 1 kg., Dark crust

your mother-in-law can probably still use the same principle with buckwheat flour as I will master the recipe, unsubscribe))

Thank you very much for the quick response. I wrote it down. With buckwheat flour, this is certainly not for everybody. They tried to make pancakes with buckwheat flour, they didn't like it. These dishes are perfect for those who love buckwheat porridge. So I would try. And my child is also a "buckwheat soul". They gave me an idea, we should try to make such pancakes first, if you like it, then try to bake bread.

And you can talk about kefir in more detail. What to take, what not to take in the store. I don't need it except in the recipe.

If only for the recipe, then you can make yogurt in a small thermos with a wide neck (if there is no special yogurt maker). It turns out no worse, I tried both options. You need milk 3.2% 0.5 liters or if there is fatter. Boil the milk and cool it to 37-38 degrees. Add 2 tsp to the thermos. activating curd (without additives) and pouring out the milk. We close tightly. Can be wrapped in a robe or scarf. And we leave the hours for 6-7. I tried to add Acidophilus instead of activating (we sell such a fermented milk drink in Magnit), it also turned out well. Less sour. And the preparation of kefir is on the site, in the dairy products section.

And you can talk about kefir in more detail. What to take, what not to take in the store. I don't need it except in the recipe.

in fact, you can take sour cream that has stagnated in the refrigerator and became sour)))) if the sour cream is less than indicated in the recipe, add a tablespoon of apple cider vinegar and add the rest with water, the amount of liquid should be 370 ml total., I counted this without a tablespoon vinegar according to the recipe, the whole trick is that kefir and vinegar give the acid that is needed to rise rye dough

With buckwheat flour, this is certainly not for everybody. They tried to make pancakes with buckwheat flour, they didn't like it.

and there is also corn, flaxseed and oat flour, I made bread with buckwheat, but frankly, I didn't really feel it)))

but oatmeal feels very good

but oatmeal feels very good

it looks like something with my taste buds, I didn't really feel it, I baked it during the week, the bread was more luxuriant and everything, maybe I put it in the wrong proportion

And linen. I added 2 tbsp to wheat flour. l. The bread developed a nutty flavor and turned brownish in color. It turned out yummy.