Your first successful bread?

For color and smell, take rye peels

[shap]

shapKiwi wrote for Panasonic, and you just need to dilute 10 g of pressed yeast (this is for 500 g of flour) and pour this liquid in the beginning, and then flour.

We are today for the first time to first grade tried to bake in a bread maker. We tried it on a cupcake with "gold". It turned out well.

And my first bread turned out just super, baked according to the simplest recipe in Panasonic 255.

my first bread.
something I was too clever. but it looks like nothing :))

I baked my first bread (recipe for wheat bread "Delicious bread" from Admin) !!! It turned out very beautiful and delicious !!! ... But there was either a lot of water or little flour (although I measured everything according to the recipe). In short, I added a little flour and it turned out to be just yummy !!!

After ten years of baking in the oven, I had a chance to buy a bread maker.
The very first experiment made me very happy. It turned out like this bread:

The roof collapsed a little, but it didn't upset me in the least.
Made with live yeast, put 10 grams on 1 kg of flour.
I was very glad that the bread came out as an exact copy of my favorite gray bread that is baked in Italy in the province of Lazio. They only have it round in shape, and so a dense crust and elastic crumb also came out. Lies for the fourth day, not a drop of staleness.
This is partly due to the flour that I brought from Finland.
This is a mixture of whole wheat and rye, and ascorbic acid is also declared in the composition.
The second experiment was rye self-leavening bread, also came out at five. The next step is sour cream cakes according to GOST.
The bread maker is a thing! It's hard to knead the dough with your hands, you have to knead for a long time, but in one direction. And yeast, of course, goes less, which has a positive effect on the taste.

I was very glad that the bread came out as an exact copy of my favorite gray bread that is baked in Italy in the province of Lazio. They only have it round in shape, and so a dense crust and elastic crumb also came out. Lies for the fourth day, not a drop of staleness.

What is this bread? What is the recipe? Submit!

And my first bread turned out just very much, but now for some reason the roof fails. I read on the forum why this is happening - I reduced the amount of water, the next time I increased the amount of flour, And all the same - I take out a beautiful, even one, and after 5-10 minutes the roof begins to sag. And the taste is baked, in appearance - a smooth crumb texture. Nepoymu

LaraN,

alas, I don’t know the recipe for Italian bread.
They bake such huge breads there, from 3 kilograms, in my opinion. Average bread weighs 5 kg, and their shape is crooked. They are sold by weight. It has a "bullet-proof" crust and crumb with medium-sized gray holes. Lies in the heat for 10 days without problems. There is no sugar for sure, only salt. It feels like flour is consumed with a lot of gluten. I tried to put 00 flour somehow, like on a pizza, but it didn't work out quite right.
Finnish flour is very close. Next time I'll make myself gluten from zero and add two hundred grams of it to the dough. I'll see what happens ...

My first baguettes were great! With poppy seeds, sesame seeds, seeds and even brisket. Half an hour later, they were left with horns and legs. Everyone is full and happy!

[Bulkina]

LaraN,

alas, I don’t know the recipe for Italian bread. I looked for it on the Italian Internet, but I didn’t find it.
They bake such huge breads there, from 3 kilograms, in my opinion. Average bread weighs 5 kg, and their shape is crooked. They are sold by weight.It has a "bulletproof" crust and crumb with medium-sized gray holes. Lies in the heat for 10 days without problems. There is no sugar for sure, only salt. It feels like flour is consumed with a lot of gluten. I tried somehow to put 00 flour, like on a pizza, but it turned out not quite right.
Finnish flour is very close. Next time I'll make myself gluten from zero and add two hundred grams of it to the dough. I'll see what happens ...

Dear Bulkina! I’m not asking for a recipe for that particular Italian bread. You baked your own bread, there is a photo, you say that it is very similar to Italian. So please write YOUR bread recipe that looks like ...
You saw how all members of the forum share their achievements (with a detailed description of the composition and preparation)

Oh, I should know what kind of flour I got into my hands Everything is written in Finnish, I only see that there is rye and wheat peeled and ascorbic acid in the composition, but there are some other things listed-UNTRANSLATABLE !!!
Maybe there are some Finnish experts on the forum?
The recipe itself is elementary: 700 gr. mysterious flour were mixed with 2 tsp. salt and poured 450 ml of warm water on top with ten grams of domestic fresh yeast mixed in it (1/5 of a 50 g pack).
It was baked at 3.40 on the "French roll" program with a light crust.

Try to post a photo of a package with flour, maybe someone has dealt with such flour, and they could find a translation

Hello everybody!!
I finally bought my DeLonghi 125 UNIT
Today I baked my FIRST bread. My husband and I wanted to "be perverted", but decided to start with the Classic.
So it means:
flour - my mother gave me from the village. I won't tell you the variety - rustic
recipe with instructions to HB - classic white bread
weight - 750g
water - 315
oil - 1 tbsp. l
salt - 1 1/2 tsp
sugar - 1 tbsp. l
flour - 600g
yeast - 1 1/2 hours l.
Baked for 3 hours 16 minutes. - medium crust
TOTAL: what happened
🔗 🔗

Need hints - why is it too light?
Can time be added to improve the crust color?
Thanks for the critical comments !!!
Advice is needed, because we want to give such a device to my mother in the village. The flour will be the same (most likely).

Hence the continuation ...
I cut it ... but he was not baked
The crust is crispy and the crumb is soggy. Has pressed, but he does not want to "get up"
Here! The first pancake ... it turned out lumpy.

aramat a seemingly beautiful bread turned out, but how hot was it cut or allowed to cool? If it was cut hot, then it will not seem to be baked, add next time 10 minutes, and there is a separate topic for the light crust of DeLonghi 125 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4119.0

aramat a seemingly beautiful bread turned out, but how hot was it cut or allowed to cool? If it was cut hot, then it will seem not baked, add next time 10 minutes, and there is a separate topic for the light crust of DeLonghi 125 https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=4119.0

She took it out. Allowed to cool for 30-40 minutes. She cut it with a serrated knife (for special bread).

In appearance - there is little gluten in the flour, the yeast is weak, and the roof is white - you need to deal with the lid, the heat goes out through it. I heard people put foil on top or twist some kind of bolt. Read it, they gave a link above.
And last year flour was successful only in the Altai Territory due to weather conditions. What region did your mom give you flour?

aramat 30-40 min. it’s not enough inside, it’s still hot, I let the bread cool for at least 1.5 hours, and so naturally it will seem dull. aramat if possible a photo of bread in a cut.

Buy a thermometer (thermometer for baking and meat), and there will be no more problems with unbaked bread (the temperature inside the finished bread is 96-97 degrees).

aramat 30-40 min. it’s not enough inside, it’s still hot, I let the bread cool for at least 1.5 hours, and so naturally it will seem dull. aramat if possible a photo of bread in a cut.

You were completely right !!!!
He lay for 2 hours and ... really became "normal". But I don't like the smell. Type is not baked all the same !!!

Reduce the amount of liquid by 20 ml. Should be baked.

This is my third bread. About the second I will say: I decided to make buckwheat. Took the recipe from our forum https://Mcooker-enn.tomathouse.com/fo..._smf&Itemid=26&topic=47.0 Buckwheat from Luke. And ... it was just a nightmare. Didn't get up. It turned out to be 5 cm thick.The middle is all wet, sticky, etc.
Yesterday I bought flour in the Kiev Mlyn store.She baked classic white bread with instructions. I’ll say it turned out to be delicious.
But all the same, the crust confuses me - they put it in a dark one this time, but it turned out ... Maybe I don't understand how dark it should be
And the second top is kind of ugly
🔗 🔗 🔗 🔗

Nice bread, congratulations!
And the crumb is homogeneous, classic wheat bread.
The roof has been torn off a little, you can reduce the amount of yeast a little to remove it. And pale - look in the forum, it was discussed, light "roof" - heat goes out through the lid, put the foil on top, shiny side up.
Even my roof in Panask 255 used to be lighter when I used the dispenser, now, as it works, I always close the dispenser lid before baking so that the heat does not go away.

Our PSonyushka appeared 2 days ago. They baked only 2 times.
The first bread was ordinary, with real milk. It turned out great .. so amazing delicate taste that it was decided to run for condensed milk to him (and this is at 10 pm). The whole family got so much positive.
The second is already on its way, .. and everyone is waiting.
I thank all members of the forum for your messages and advice, especially Elena Bo. I believe that this result is thanks to this forum.
I congratulate everyone on Easter. May the Lord bless you and your loved ones!

My first successful one is Italian bread from Admin. I tried experimenting, but my HP liked the literal execution of this recipe. He came to the table for the family, they had to bake three loaves for 3 days ...

Hello daring!
My first pastry is raisin baguettes. Before the first baking, I thoroughly prepared on the forum and watched the Paneo video several times. And here's the result:



And the next day there was wheat-rye "Darnitskiy" from Admin:




and a loaf of "Wheat milk from Admin" (grown in HP, and baked in the Baking mode in the Panasonic Dimension 4 microwave):



and off we go ... + 2 kg !!!

Hello
Very - very glad to meet you) For my birthday they gave me what I had dreamed of for a long time - a MOULINEX OW 2000 bread maker. The first bread was according to the recipe from the instructions - it turned out excellent! The next two loaves are cupcakes (I especially love them), one is lemon, also according to the recipe from the instructions, and the other is completely free) with raisins, vanilla and other goodies .. Both cupcakes are perfect) Eaten in 15 minutes)) I hope I'll learn and different bread recipes, with your help ..
In general, take to your family

Hello, I'm new, I have such a problem, if you can help me solve it. I bought myself HP DeLonghi 4 days ago and already 2 failures, baked well, the sides are fried, and the top is proctically white, I have already tried everything, even though nothing comes out to cry, and I really wanted to feed my family with delicious, beautiful bread. Thanks a lot in advance!

[red mullet]

Hello, I'm new, I have such a problem, if you can help me solve it. I bought myself HP DeLonghi 4 days ago and already 2 failures, baked well, fried sides, and the top is proctically white

red mullet, I think in this section only theoretically users can help you, since we do not know the recipe by which you baked. Look at the forum section "Hardware - Operation - DeLonghi". You will rather find there tips for your stove. In general, the most common mistake of beginners is non-compliance with the recipe, the order of the ingredients and their quality. And a very rarely defective stove. Do not despair!

It seems that she did everything according to the recipe that came with the stove (2 times), she measured it exactly, on the scales, can I grease it with an egg, before baking, like in the oven?

[red mullet]

It seems that she did everything according to the recipe that came with the stove (2 times), she measured it exactly, on the scales, can I grease it with an egg, before baking, like in the oven?

red mullet, I personally never grease bread with an egg, and if I need to get a smoother crust, then just before baking (look at the instructions how long it takes to start baking in a particular mode) I thoroughly grease and smooth the surface of the bread with a brush with milk or kefir. Try my advice given earlier in answer 70.

Thank you for your advice, I have already taken advantage of it, it turns out that I am not the only one who wants a delicious crispy top, right now I will put some bread to bake and try to grease it with milk or kefir.And what is better and is it necessary to dilute milk with water?

[red mullet]

And what is better and is it necessary to dilute milk with water?

red mullet, see post 67. There rye is smeared with kefir, and baguettes with undiluted milk. If this is okay, try it.

Take a newbie! We bought a Panassonic SD 255 bread maker on Sunday. Yesterday I made my first bread. Baking ordinary according to the recipe from the instructions. I was very worried. I read the Admin instruction on the forum that you need to control the bun, add flour. And the instructions for the bread maker say - do not open! I didn't open it. I was sure that the first one would not work. But it turned out !!!! Such a wonderful bread came out! Everyone liked it!

And I also have a question. So you can still open the bread maker during the process?

Olguta, the bread maker can be opened during kneading to control the bun. After 4-5 minutes from the beginning of the batch, you need to correct something if necessary and you should not open it anymore.

I am a baker with a little over two months experience. The very first bread was baked according to the instructions for the HP. Before buying HP, at night, like an exciting novel, I read the forum, I gained my mind. Plucked. The first "start-up" was a success.


P.S. I always open the bread maker during kneading (thanks to members of the forum - they taught me), "I admire" the bun.

The instructions say: temperature equalization - 25-60 minutes, kneading - 15-30 minutes, rise - 1h50min-2h15min., Baking - 50min. I understand that the time depends on the size. If we take the size M, then the alignment of the tempera. - 25 min., Kneading - 15 min., Rise - 1h50 min., Baked goods - 50. So? Then I can open it in 25-30 minutes. after starting work?

I understand that the time depends on the size. If we take the size M, then the alignment of the tempera. - 25 minutes

My alignment is approximately the same for all sizes and the alignment time does not depend on the size, but on the temperature of the products. (Correct me if I'm wrong.)
And I open the lid when I hear that the batch has begun, after 5 minutes.

Olguta, the bread maker can be opened during kneading to control the bun. After 4-5 minutes from the beginning of the batch, you need to correct something if necessary and you should not open it anymore.

I open my bread maker at any time I need, and this does not affect the baking in any way. Immediately before baking, I open and grease the bread with milk or kefir, and at the same time level the roof, if necessary. I don't know, maybe this only applies to HP Moulinex OW 5004.

maybe when baking complex recipes (with a lot of components), I will have to open the HP while working. Already today I baked the second bread according to the main recipe, I have never opened it yet. The bread turned out great the second time!

... the leveling time does not depend on the size, but on the temperature of the food. (Correct me if I'm wrong.)

The equalization time depends on the temperature in the room where the stove is located.
The lower the temperature, the shorter the equalization time.
This increases the rise time of the dough.

Here (https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=167.0) the people reached this conclusion by experience ...

Hello everyone! Looking at me yesterday, we decided to bake our first bread in Delonghi 1200s. We loaded everything according to the recipe for French, weighed it, stared at the kneading stage, deboning in the window, everything went well ... At the end of baking, with the selected medium crust, it seemed to us that he was underbaked, and at the end of cycle 2, I put it on Forno to bake it ... They baked the crust for another 25 minutes ... Then they took it out, allowed it to cool for 15-20 minutes and then it started .... Getting it out of the mold turned out to be overwhelming work. It didn’t stick to the walls of the bread, but to the bottom .... besides, the kneaders always turn out to be sunk into the crumb ..... IS THIS NORMAL? How to get the bread right?

No need to bake bread. How to make the top crust darker has been discussed many times on the forum, but I just set the maximum size of the loaf, despite the fact that I usually bake medium. The paddles more easily "release" the bread if, after the end of baking, it is left in the heating mode for 20-25 minutes

My second bread was baked in TURBO mode with wholemeal flour and olive oil.The crust turned out just right! And I coped with removing it from the mold like this - I turned it over and turned the mixers from side to side and returned it to its previous position. A little shook - bread and fell out))) I'll post the photo a little later. Thank you, Summer Resident, for your response.

It's finished! from observers standing on the side of the bakery path, passed into the category of "first went"!
baked according to the instructions from Admin (God bless her for such a titanic work done). For several years now I have been baking pies, cakes and so on in the oven, and then I was worried like a two-handed person before an exam :) according to the law of the genre, I forgot to insert eeeeeeeeeee ... ) well, at least I saw when I only poured water into the bucket. the products were measured: 1. with a sovetsky measuring glass, 2. with a bourgeois measuring glass, 3. with an electronic balance. so as not to be mistaken. ) it turned out that with the bourgeois the councils differed not only in the state system, but also in the volume of measurements - there is more water in our glass! :)
4 hours crawled like a turtle :) and I was hanging over the bun, like a mother goose over a goose hatching from an egg! the result exceeded all expectations !!!! smell, color, nostrils of the crumb, and vuuuuuuuuuuuuus ... I'll insert this masterpiece a little later.
again THANKS to all! for work, for support, for a good crazy thing :)
as the cartoon, and not the forum member, Freken Bock said, "a la-la-la-la-la ... I'm out of my mind ... what a shame." but I'm not annoyed! all the rest is the true truth :)

sweetka, congratulations on the first and also successful bread !!!!!! I also congratulate you on joining the ranks of bakers! (Just keep in mind - this is a diagnosis)

(Just keep in mind - this is a diagnosis)

uh ... I already understood that.
Once a young growth asked me, "Svetlana Anatolyevna, when will we become real journalists?" To which I, without a second thought, replied: "You will feel it. When you have no friends left, because you will get them with stories" but we had this in our editorial office ... "when your relatives will hold family celebrations secretly from you for the same reason, when you have nothing to talk about with your husband / wife, because they don’t know a thing about turtle bugs, diseases of conscripts and inter-factional migration in the city council - then you will become real journalists! "
Now I understand that real bakers need to go through an equally thorny path. all good road :)))