Your first successful bread?

Who said that the first pancake is lumpy ???
And this is my second bread, the photo is not so hot, but the bread itself - you will lick your fingers. The same taste from childhood as in the good old Soviet times. the recipe is madly simple: kefir, salt, sugar, flour, yeast. and here's HAPPINESS !!!

Excellent bread! Congratulations!!! And the stove looks like Mulya 5004.?

I have an AFK BM-3 stove, Oh, and I was tormented by the instruction in English, everything on the display is in German and there is nothing in Russian, but in principle, as it turned out, there is nothing to understand

I was the first to make Korneks from a mixture - it was written "cheese" it turned out to be some kind of vegetable .. Understood well, but the taste is not very good for me. I liked it - but it’s probably the mixture itself .. Then I baked white according to the recipe - everything worked out (I turned it on at night with a delay), but at night I had to add flour, butter ... It tasted normal, but a bit thick ... Then at night I baked it again French, small said - delicious. It looks very good. beautiful, never tasted ...

Hello everyone! Take me to the ranks of bakers! Yesterday they brought Kenwood 450. Before this week, I probably studied the forum mainly about the possibilities of ovens to bake dark bread. Ultimately, I made a choice in favor of the specified stove, which I am very pleased with! The design is just a bomb! The viewing window adds to the joy of observing the process! I immediately began to test. The first recipe is egg bread. It seems to be good, got up, was very worried and waited for what would come of it. I would like to attach a photo. Now the task is to deal with the ingredients, at least the most basic ones, such as flour. Which is better. I baked from ordinary wheat premium.

Hello everyone! Take me to the ranks of bakers! Yesterday they brought Kenwood 450. Before this week, I probably studied the forum mainly about the possibilities of ovens to bake dark bread. Ultimately, I made a choice in favor of the specified stove, which I am very pleased with! The design is just a bomb! The viewing window adds to the joy of observing the process! I immediately began to test. The first recipe is egg bread. It seems to be good, got up, was very worried and waited for what would come of it. I would like to attach a photo. Now the task is to deal with the ingredients, at least the most basic ones, such as flour. Which is better. I baked from ordinary wheat premium.

The bread is great! Congratulations! I took part in your search for HP! Showed dark bread on Panasonic. Now I will wait for your dark one on the new HP. Good luck!

The first bread was baked in Italian recipe by Admin.
It turned out to be a rhinestone, which I am incredibly proud of, since I passed the exam perfectly ... Now he is our favorite ...
Today I once again baked it with fresh yeast - the result is amazing.
ALL MANY THANKS FOR YOUR SUPPORT !!!!

Hello bakers!

For 3 weeks I have been the happy owner of the Delongy 125 x / stove and I bake bread on it every other day, and sometimes it happens every day when I need to treat my relatives. And I want to tell the story of my husband's baking of the first bread, which happened yesterday, maybe our experience will be useful to someone too.
In general, in order: while I was doing other things, my husband took the initiative and decided to bake bread for his father-in-law himself. Moreover, armed with a book of recipes, he told me not to interfere in the process, he would do everything himself. Well, myself, so myself! True, I was invited to control the gingerbread man, well, and then, when the proofing of the dough began, it so happened that I saw him at the end of the third proofing 5 minutes before the start of baking.It was an indescribable sight - at the bottom of the bucket lay a blurry lump without the slightest signs of life (and the bookmark was made for a maximum bread size of 1250 grams). In general, when the first shock from what he saw passed, they began "debriefing". Having laid out the whole process on the shelves, we did not find any deviations. I was really scared that the x / stove had stopped heating the dough, although I understood that in the summer heat, the dough would have come up by itself without forced heating. Thus, the question of the effectiveness of the yeast remained, but in the refrigerator I have a jar of completely fresh, proven dry yeast, on which I only baked wonderful bread from wholemeal flour the day before yesterday. But when I opened the refrigerator, I found that on the next shelf there was also a bag with the remnants of old yeast, which my husband had “opened” somewhere in the closet and put it in the refrigerator like a business, “so as not to be lost”. Naturally, he put them in the dough. Having understood the reason, failure, we began to save our creation. I didn’t dare to put dry yeast to "reanimate" the dough, but dissolved a piece of frozen "live" yeast in water and mixed it into the dough. And here, of course, the indisputable advantage of my oven is that I can intervene in the baking process at any time, which I did. After stopping the execution of the initial program, the subsequent baking had to be adjusted along the way, namely, the preliminary 3-minute kneading was brought to "0", the kneading was reduced to 5 minutes, and the proving was increased by 10 minutes. As a result, by 2 o'clock in the morning we got a gorgeous bread, the funniest thing is that of all my breads baked earlier, this one turned out to be the most successful both in taste and appearance (height - 18 cm)!
Here is a photo of our handsome man:

Good luck to beginners and so that the first bread is never "lumpy".

And now I can proudly be called a baker. I bought the stove 5 days ago. The first was the egg one from the recipe book. The whole family was delighted. Now I conquer the heights of rye. So far, the bread has only a shape, but the taste is not like ... Some kind of bland, tasteless. Who would tell you what to do?

I love it with sourdough, it turns out so with sourness.
Well, bake cakes and sweet breads (instead of store buns) - so much positive at once !!!!!!
I bake butter cake, Delicious cake from Elena Bo, poppy curl ...
Well, or try other recipes. There are a hundred of them. And they will always help and prompt if something confuses you!

the technologist write according to what recipe you bake rye in order to understand why it turns out bland.

I took recipes on the forum. "Rye without anything", "Rye from the instructions for the Delongey bread machine." And "Peasant" in general tastes like cotton wool.

technologist try Darnitsky from Fugaski https://Mcooker-enn.tomathouse.com/in...smf&Itemid=89&topic=596.0

3 days since the purchase of HP Panasonic-255. I baked egg bread, French bread, striped muffin, milk bread according to the instructions for HP. Everything turned out just super. They ate it at once and treated the parents.
Today we bought rye flour and put on rye bread. I'm waiting for the result by 9-00 in the morning.
Here is a photo report:
Egg:

French:

Cake:

Lactic:

[Natusik_Vrn]

Natusik_Vrn, the bread is just handsome.
And you can't say that it's the first bread.
It's time to show your works, if not first bread, and a good bread in the corresponding Temko.

[Natusik_Vrn]

Natusik_Vrn, the bread is just handsome.
And you can't say that it's the first bread.
It's time to show your works, if not first bread, and a good bread in the corresponding Temko.

Thanks to my husband for insisting on HP Panasonic-255. At first they wanted to take LG, but my husband climbed the forums, read the reviews and said that Panasonic has practically no flaws, well, except for the price But this HP justifies its price
But the rye bread has also ripened. The roof, however, is not so hot, and below you can see the impurities (probably you need to knead and bake it right away, and not set it on a timer for 9 hours), but inside it is very super, just like from a bakery.
General form:

On the cut:

Close-up of the crumb:

[Natusik_Vrn]

Lovely bread Natusik_Vrn Appearance, rye crumb according to what recipe and on what program was baked! If the author does not insist otherwise, then it is justified when baking rye - knead for a few minutes, rise (increase by 2 times!), Bake 1-1.5 hours.

[Natusik_Vrn]

Lovely bread Natusik_Vrn Appearance, rye crumb according to what recipe and on what program was it baked?

The recipe from the instructions for HP - "Rye with bran", just because of the lack of bran, the same amount (2 tablespoons) of rye flour was added.
The crust on the sides and bottom is crispy, super, and the top is soft and thin - why?

I got bread right away. On the first try. I think it is largely thanks to HP (I also have a Panassonic 255), and, of course, to the advice of experienced people that I read before buying HP. Once it turned out beautiful, but not very tasty. I baked according to the recipe from this forum, I put everything as it should be. But the bread was unleavened, and no one liked it. But razhny, although the taste is very good, just super, it turns out small, like a brick. Why isn't it growing for me?

Cool recipes

Successful or not, until I know. I bake for the first time. 2 hours left, there will be a surprise. And most importantly, my friends do not have stoves, I bought at random, I really wanted to try my own!

I have not yet decided to buy HP.
I got to know one person here with Delonghi 125. To decide whether we need it at all, I asked him for a sample of bread, but it turned out that he hadn't baked for a long time, explaining that nothing was baked. Word by word, we agreed to Test Drive his HP.
I present to your attention mine. The first pancake didn't come out lumpy, but turned out to be really tasty and baked. It tastes a bit like pancakes when chewed.

🔗 🔗

Recipe Classic, as per instructions:
[cut]
Traditional white bread 750 g
Water 315 ml (holy, stood since last year's baptism)
Vegetable oil 1 tbsp. spoon (real rustic, sunflower flavored)
Salt 1 1/2 tsp
Sugar 1 tbsp. the spoon
Flour 600 g (3 3/4) (something of the highest grade, which has been lying on the loggia for several years)
Dry yeast 1 1 / 2h. spoons
[/ cut]
The time was already late - the shops were closed, and there were a couple of packs of dry yeast in the closet
Saf Moment - valid until 5.10.2007
Five Chefs - until November 9, 2007
First I checked it with sweetened water, after 20-25 minutes Saf began to bubble, and the other pack did not work.
So it was baked in the Classic-Medium crust-750g mode. within 3:16
At the end of baking, the crust turned out to be too white and put it on the electric oven, after 40 minutes I turned off the already ruddy loaf. Height - 14cm.

[Damaje]

Damaje, this is a joke? If yes, then ha-ha ... If not, then I am "shocked" by your "experiment". If you took flour and yeast for another couple of years "fresh", then the bread would probably already taste like a sole. In general, when laying down products, the principle of the statement of a famous cartoon character works: "As you name a boat, so it will float."
The pancake taste is probably due to the too long baking time after the end of the main baking program. For lovers of "fried" crust, for the specified weight of bread, it is enough to lengthen the baking program by 5-10 minutes.
My advice, as a lover of experiments for this model of x / oven, first try to bake according to the verified recipes of this forum (I don't really like the recipes in the instructions for the x / oven), and then, when you already understand the principles of baking in x / oven, you can, using the correct proportions, saturate the recipe with your findings (I already realized that you are a creative person). And the products for the bookmark still need to be used with not expired, but fresh ones. In general, I am surprised how you got something out of the list of ingredients you presented.
Successful further experiments!

Damaje
It's January, New Year's, and bread is baked cheerfully, like on April 1!

I don’t understand why everyone is fixated on this light crust, as if I don’t know what? We have been baking for 2 years, I always put it on a medium crust, ok. She's not completely white or half-baked. Yes, and the bread is not for the exhibition ... We do not have time to cool it down, it is eaten together on a light crust ...
People, don't get hung up on bullshit!

[Damaje]

I couldn’t keep silent, excuse me ... First bread - and expired yeast, flour a century ago ... Well, it’s how you should not respect yourself ... You wouldn’t be disgraced, Damaje...

[Damaje]

I could not keep silent, excuse me ... First bread - and expired yeast, a hundred years ago flour ... Well, how should you not respect yourself ... You wouldn't be a shame, Damaje...

Girls, do not pay attention to the post of a young 25 year old (if true) man. He's just having fun.
Damaje , if you wanted to cheer up the members of the forum, then you are in Temko, where they joke.

Recipe Classic, as per instructions:
[cut]
Traditional white bread 750 g
Water 315 ml (holy, stood since last year's baptism)
Vegetable oil 1 tbsp. spoon (real rustic, sunflower flavored)
...
Flour 600 g (3 3/4) (something of the highest grade, lying on the loggia for several years)
Dry yeast 1 1 / 2h. spoons
[/ cut]

In my opinion, it is generally surprising that something happened. There is not enough liquid for this amount of flour, yeast (especially old ones) - too. I doubt that out of 600 g of flour the loaf will be 750 g, the weight obviously needs to be set more, respectively, and the baking will be longer ...

P.S. Don't dishonor Samara!

Tell me please!
And how to insert pictures on this forum?
It seems not stupid, I always cope with it easily. And here is something tyk-myk, I've been fighting for 15 minutes and still can't get in ...

Photo via Radical. More details - to you in this Temka https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3539.0

Hello dear bakers, I wish you all a Merry Christmas.

It all started for me when it became impossible to eat purchased bread. In our city, the old bakery was closed, and what is baked in the new and brought is called ..., it will not be said about bread.
Yesterday I bought a Panasonic SD-254 and baked my first bread.
The smell, of course, is awesome, the taste of freshly baked bread is also, but this morning I cut off a piece and tried to spread butter and nothing worked for me - the bread is crumbled (the same story was on vacation in Egypt and Turkey with their buns). The structure of the bread is very airy.
Please tell me how to bake bread with a denser crumb?

Less tremors and a tighter bun (that is, more flour) will knead and will have a denser, fine-pored structure.

Thank you for responding, but how much more and how much less.
At least about yeast.
I baked with Admin recipe (beginner's guide).
Flour-450 gr.
Yeast-4.5 gr.

I have not used dry yeast for a long time (but in my opinion 4.5g is already a bit too much). When I baked only yeast bread, then no more than 9g was given per kilogram loaf at the exit. And now I bake with sourdough, so I don't give yeast more than 5 g. Look carefully at the photo master class https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=1795.0 , there you can clearly see what kind of kolobok to be. The moisture content of the flour is different for everyone, so it is very difficult to say how many grams more or less.

I bake on saf-instant, which are expired since 2007 - it rises great, and yesterday I found saf-levure even more ancient, soaked 1 tsp. in warm water, the bread rose to the lid, then fell, too much yeast for a loaf 750 gr. It's just that it's definitely not a fake, my friend drags me straight from production, which they wanted to let into the scrap))), from the experimental workshop. So it also happens!

That's why I fell

For 750 grams of bread, 1 tsp of yeast will even be a little small, it's not about the amount of yeast, but its quality and liquid

No, the bun was round, neat, as it should be, just the dough came too high. In saf-levure, the dosage is 1-2 tsp. yeast per 1 kg. flour, and I added 1 tsp. with a slide (I thought the old ones would not work) for 3 tbsp. flour.

Yes, what experiments! And do not feel sorry for your time and food? Better a recipe for what a new one has figured out and brought to the norm!

Yes, it would be better ... But I am more and more inspired, by eye, I just get a kick out of it ... So for the night I put it with herbs-ants + 2 tablespoons of corn flour + 1 liter. oatmeal, nuts and something else ... Baldezhka !!!

my first was mustard bread on fast (hour and a half) mode

[Disana]

Disana , congratulations on your first bread!
As for the first, it's not bad. But if you had bet not on "Quick Bread", but at least on "Basic", then the bread would have been even better.
And so he simply did not have enough time to proof.
Good luck!

my first was mustard bread on fast (hour and a half) mode

Disana, I was so eager to try my bread that we started with the fast mode ?! ... I don't really like this regime: after all, the bread is not quite well-kept, but if I bake (when there is no time), then this recipe from Elena Bo:
https://Mcooker-enn.tomathouse.com/in...ic=4459.0
Try it, you should like it.

[Disana]

Disana, you can still bake Darnitsa bread from fugaska

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=596.0.html

He goes to the newbies with a bang!
Good luck!

Thank you for responding, but how much more and how much less.
At least about yeast.
I baked with Admin recipe (beginner's guide).
Flour-450 gr.
Yeast-4.5 gr.

Try the Moulinex prescription. Outwardly, the bread is not very beautiful, it grows quite a bit. But structure and taste are beyond words. Yesterday afternoon I baked (weight-1 kg), ate until evening.
Farm bread.
warm water-500ml.
salt-2h. l.
wheat flour-400g.
rye flour-150g.
whole flour-150g.
dry shiver-3 / 4h. l.

Disana, I was so eager to try my bread that we started with the fast mode ?! ... I don't really like this regime: after all, the bread is not quite well-kept, but if I bake (when there is no time), then this recipe from Elena Bo:

but for some reason the top crust was not fried at all: (((

This is the first time I have this (based on the experience of half a bag of flour :)
yes, the top was always lighter, but here it is completely white - although I baked according to program number 2 - instant white bread (this is 2 hours 15 minutes)
maybe I pressed something wrong ... tried to set the maximum weight ...
I'll try again in the morning. and close the window with foil ...

[Disana]

Disana, I always get a red-haired crust in any recipe. If you have it light, then I advise you to leave the bread in the HP for 30 minutes after the end of baking, without turning off the HP from the network. The crust should reach. After all, you have a Moulinex 5004? In it, bread can reach for another hour. However, then the meaning of baking in fast mode is lost.

LLL - thanks for the advice.

I have a real ambush, I ran around the whole city, but I could not find malt and other additives for making rye bread. Today on the market, with a sin in half, I looked out for a can of red wort concentrate, here I sit and think how and what to adapt it to. Yesterday evening I baked a cake, today they have already devoured it all, but nothing about rye bread. Maybe try to order via the Internet

[Melnik 2010]

I have a real ambush, I ran around the whole city, but I could not find malt and other additives for making rye bread.

Melnik 2010, buy dry bread kvass SAF-kvass (sold in Dixie stores, and maybe in others). It contains rye malt. You need to put the quantity according to the baking recipe. It turns out. You can also bake with your concentrate, but do not forget to reduce the amount of water, because this is also a liquid, albeit thick.
You can also buy all the additives at the All-Russian Exhibition Center in the House of Bread.
This is how Ukrainian bread with SAF-kvass turns out:

My very first bread was immediately successful.

[zalina]

My very first bread was immediately successful.

Congratulations, zalina
Bread is just Handsome! Further successes in baking. Now master both rye breads and a sea of ​​other delicious recipes for all occasions!

[zalina74]

zalina74, very nice bread!

And also start growing the leaven. Good luck!