Help, nothing happens with bread !!! (Ambulance)

Peace be with you bakers!
And I will boast well, if anyone has doubts about baking

If you used to bake in the oven, either in a gosper or in a thick-walled deep glass form
and that daughter took everything away and a thin form from Auchan remained in the presence of less than suitable pain \ I bake lasagne in it \ I thought it would not work - but the result pleased
IT IS POSSIBLE TO BAKE

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CONGRATULATIONS! Quite a decent form for baking bread!

Peace be with you bakers!
Tatyana--
It's just that I don't often bake in the oven And I thought that in a thin-walled form the bread would burn
And even on your tip, I used the thermometer \ I posted pictures in the profile Temka \

[Admin]

Admin, Tatiana, I have a question about another recipe. I baked it in HP Phillips (I had the previous one) for about 5 years, in Panasonic I bake it for the third time and bad luck for the third time. This is a recipe, do not understand where found a la pumpernickel. 375 wheat, 130 rye, vinegar, sugar, salt, bran 1 tbsp. spoon, cocoa, coffee 1 tsp, yeast, water.
The roof is in complete failure. True, I could not take it out in time, it stood for an hour and a half in the HP, but there is a failure in it. What am I doing wrong? It tastes good, elastic crumb, the cut here is still on hot bread. It seems like a smooth crumb. Advise what to do?

Natasha, the crumb seems to be dry, normal as I see it. See this thread The bread rises, but falls inward. Causes.

What prog did you bake on? This is wheat-rye bread, with two proofing should be.
Here, it is possible that the temperature inside the bucket is still not observed, the dough overheats, which is why the dough has softened or has stood in the proofing.

[Admin]

Admin, Tatyana, I baked for a longer time than usual, for 4.5 hours in time, where rye and whole grain are baked. Gingerbread man touched even, was a little sticky. I think it's water. Or the recipe is poorly verified for Panas, I baked on Phillips. In general, I want to tinker with him, the bread tastes good.
This loaf, albeit a failed one, but tastes good, the bread is uniformly perforated, but in the phillips it was finely porous, there were much smaller holes, but now the holes are larger, but also elastic. I went to read, then, if anything, I'll come back and ask. Thank you!
And yeast, too! According to the recipe 2 teaspoons, for me this is a lot. I put in one and a half, but probably this is a lot, 1/2 teaspoon of rye panas goes.

I baked for a longer time than usual, for 4.5 hours in time, on which rye and whole grain are baked.

Natasha, that's what I'm talking about, the dough is overexposed. Apparently, the program is not quite suitable for this bread, it is too big in time.
You need to look more deeply at the baking phases that are laid down there.
I advise you to look at one more topic How to check if the dough is ready for baking? Finished dough temperature

Hello! I bake in the oven (gas) on the hearth. I noticed that lately the bun has stopped rising when putting it in the oven. Could this be due to insufficient gas pressure and, as a consequence, insufficient temperature in the oven?

[ghost2010]

ghost2010,
Maybe yeast was ordered to live long?

no, the rise itself is going well, I use only pressed yeast. But when you put it in the oven, the dimensions hardly increase.

[ghost2010]

ghost2010, well then the temperature probe (thermometer) will help you
Does your oven door seem to fit snugly?

Judging by the questions, the temperature is still the culprit. The oven is old and I live in Ukraine, I noticed the gas pressure dropped somehow. Thanks everyone!

Peace be with you bakers!

ghost2010-

Try a baking sheet upside down to stick heat through the top will not go away
I'm in the old slab so I got out of the situation

Guys! The bread is baked, no problem. The bread blank does not increase in size in the oven. Almost does not increase. This is what annoys me. In general everything is good.

I do not know all the details of kneading and baking bread, but:
- this can be the case if the dough has stood on the proofer, and now it is creeping and will no longer rise.
- the baking mode is broken. at what temperature is the dough piece laid, in what (form or under), on the plate ... and so on ...

If the oven is gas and junk, then it is better to bake bread on a hot stove, in a hot oven and under a hood - this will create additional heat in the oven

There are enough topics on this subject. CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING" section BAKERY TECHNOLOGY

[Admin]

Admin, how can the quality of baking be influenced by where you knead? I mean, what is the difference between kneading in HP and in a dough mixer?

[Admin]

Admin, most likely it is, I will try again today. I will increase the oven warm-up time. Thank you

[Admin]

Admin, how can the quality of baking be influenced by where you knead? I mean, what is the difference between kneading in HP and in a dough mixer?

There is a big difference. And there is still time and rules for proofing the dough - if the dough has stood, then it will no longer rise

1. Panasonic 2500
2. According to the recipe from the instruction "Plain white bread" menu 01
3.recipe; used a measuring spoon and a glass that is part of the HP itself
- dry yeast 2h. l.
-flour 600 gr
-salt 2 tsp
- sugar 2 tbsp. l.
vegetable oil 2 tbsp l.
-water 370 ml.
4.used program 01 and 02
5. Be so kind as to answer please!
The other day I bought the long-awaited HP Panasonic.
I am in a panic, yesterday my bread does not rise in HP Panasonic 2500 3 times. For the first time it did not rise in 01 mode, I thought that I might have missed something from the ingredients. The second time after the stove cooled down, I loaded it again, decided to bake on mode 02. Again the same story. The third time I decided to put the stove on at night. The same result. today, after lunch, I decided at least to make the dough on mode 12, opened the stove after the signal, and there was slurry and flour below.
What I did wrong? For the previous three days in a row, a beautiful, aromatic tall bread with the same ingredients (flour, yeast) was obtained.
6. Since I cannot insert a photo, I am sending links to the photo:
general view of bread

crumb in section, flour is visible at the bottom of the loaf.

Hello everyone! I got a bread maker, but I just can't understand one thing, if the recipe contains 1 teaspoon of dry yeast, then I should add one spoonful of yeast like that? I have a saf moment, it says on the bag that the bag is per kilogram, that is, if I put a spoon, as per the recipe, is it almost half the bag? In general, I can not understand what exactly to lay down the yeast. Help me really want fresh bread.

[Mozila0kosoy]

Mozila0kosoy, of course! And why - it is written with a spoon, and put the spoon. You will not make bread from a kilogram of flour, but for 400-500 grams of flour, just half a packet will make yeast. Exactly on the recommendation.

Damn it, but I'm inventing it, so it doesn't work for me, thanks, I'll try it again today.

[Mozila0kosoy]

Mozila0kosoy, take recipes from our forum, the simplest, and you will definitely succeed. The simplest bread is made up of flour, water, yeast, and salt. It's enough. The main thing is accurate scales and measures. Weigh it better!

[Mozila0kosoy]

Mozila0kosoy, take recipes from our forum, the simplest, and you will definitely succeed. The simplest bread is made up of flour, water, yeast and salt. It's enough. The main thing is accurate scales and measures. Weigh it better!

Thank you so much

Good day to all!!!!! Help!!! New redmond 1906 stove, I take the recipe from the book: I measure 800g of flour with scales, 2 eggs, 200ml water, 200ml milk, 1.5h salt. l, sugar 1.5 tsp. l, vegetable oil 2 tbsp. l. dry yeast 1.5 h. l. Della 2p does not get anything the bun does not mix ((((.What is wrong, help me, where to get the recipes, maybe a native book does not fit, or maybe the stove is not working

[Maruska7]

Maruska7,
Not enough water for 800 grams of flour.
Does the flour on the sides remain when kneading?
Try to take not 800, but 600 grams. flour should work.

Good day to all!!!!! Help!!! New redmond 1906 stove, I take the recipe from the book: I measure 800g of flour with scales, 2 eggs, 200ml water, 200ml milk, 1.5h salt. l, sugar 1.5 tsp. l, vegetable oil 2 tbsp. l. dry yeast 1.5 h. l. Della 2p nothing turns out the bun does not knead ((((. What is wrong, help me, where to get the recipes, maybe they don't fit from the book, or maybe the stove is not working

First, open the instructions and specify how much flour your x / stove takes for the correct and optimal dough mixing?
A large amount of flour + other ingredients can affect the quality of the kneading, the dough will not be kneaded, just the spatula will not have enough strength to knead the dough.
It is optimal for mixing to take a recipe for 400-500 grams of flour.

Correct definition of the bread recipe, all ingredients must be correctly weighed and measured, and correspond approximately The amount of flour and other ingredients for making bread of various sizes

It is better to take recipes from our forum, where you can always talk with the author of the recipe, clarify something, see a photo of the finished bread, including in a section.

Learn the basics of kneading and baking bread in a x / oven UNDERSTANDING BREAD IN HOMEMADE BREAD

Including study master classes in bread: subsection MASTER CLASSES for KNITTING THE Dough (BOLS) here CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

Help section CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

Success!

Not enough water for 800 grams of flour.

You need to count not one water, but overall liquid, including eggs, butter, etc. - and this is generally normal for her, for 800 grams of flour, about 520-550 ml. liquids.

So the reason is different.

I will try again!!! Tell me, is the recipe from the forum possible to take any model of the bread machine is not important?
When I took out the dough, it was normal in consistency, even I would say that more flour is possible !!! I don't know what to think and do, maybe it is faulty ((

[Maruska7]

Maruska7,
The recipes are independent of the bread machine.

Stove new redmond 1906, I take the recipe from the book

Which book is the recipe from?

[600 g flour1 egg165 ml water165 ml milk1 1/4 (1.25) tsp salt1 1/4 (1.25) tsp sugar2.5 tbsp (18 gr) vegetable oil1 1/4 (1.25) tsp dry instant yeast]

I take the recipe from the book: I measure 800g of flour with scales, 2 eggs, 200ml water, 200ml milk, 1.5h salt. l, sugar 1.5 tsp. l, vegetable oil 2 tbsp. l. dry yeast 1.5 h. l.

All the same, probably a lot for this stove
I dare to offer you reduced version what you are trying to bake

600 g flour
1 egg
165 ml water
165 ml milk
1 1/4 (1.25) tsp salt
1 1/4 (1.25) tsp sugar
2.5 tbsp (18 gr) vegetable oil
1 1/4 (1.25) tsp dry instant yeast

One egg is about 55-60 ml, so I just transferred the incomplete egg to liquid.

Follow the kolobok for the first time during kneading and correct if necessary. What exactly to correct, read and see HERE

If you bake, please write about the result.

not enough yeast for 800 g of flour
for 600 g, 1.5 will be fine

So for 800 gr. she also has 1.5 tsp. yeast, this is already offered at 600 gr. 1 tsp, which is enough, unless the yeast is old.

Actually, 1 tsp. yeast goes for 400 g

[Admin]

Admin, And in cotton, is it possible to bake bread, such as a store one, or rather, how they bake in bakeries. The crumb of such bread is rubbery and moist when it is cut on the second day. I'm crazy about this bread! Such bread was baked in the village at my grandmother's in a local bakery. They even came for this bread from the city, and when people left somewhere for a visit, the first gift was, of course, a loaf of bread from a local bakery. I tried to bake this bread many times, but to no avail. The bread is soft, airy, light. I have a x / p Panasonic 2500 maybe not in a x / n oven, but only knead the dough, but bake in the oven in a mold? But how to find a recipe that would suit me or there is no such recipe, but maybe at least some similar ones. I would be grateful for your advice!

Peace be with you bakers!

velli--

Try cold fermentation, and bake in the oven or oven at your discretion

[Anatoly]

AnatolyThank you so much for the good advice and also for the emoticons! I was very pleased to read your message, especially since it was from a man who was not indifferent to someone else's problem. Good luck in life in everything!

[velli]

velli,
Valentine, I noticed that using olive oil makes bread more elastic / "rubbery".

[Waist]

Waist, Natasha, I always put butter and 2-3 tbsp. l sunflower. But the olive somehow bypassed, not knowing why. I'll try with olive oil, only how much is 500 gr. flour to put butter?

[Anatoly]

Anatoly, Cold fermentation is it holding the dough in a cold place before baking or something else?

[Valentine]

ValentineYou know, olive oil is different.
I don't like olive oil cold spin (Extra Virgin Olive Oil), it has a very expressive smell and taste. But the average is quite suitable. My husband is very fond of "rubber" crumb, but he hates olive oil. Saved by the fact that they sell different versions of oil Well, they sell some very light olive oil, too, it's not the same.

Olive oil makes bread "gummy", and mustard oil - very tender, like baking

For reference:

Extra in the names of oils means that oil received cold spinning from a natural primary product.

Virgin - means that oil received hot spinning from the primary product.

Good luck in your search! I spent about a year knocking around until I worked out a recipe that was satisfactory for my husband and for myself.

[Natalia]

NataliaNow I will know what kind of olive oil I should buy for bread. Thank you very much again !!!

Peace be with you bakers!
Cold fermentation

Put the ingredients in the oven according to your recipe, press the dough program \ well, or whatever you call it \ there kneading and proofing, I have 1 hour 25 minutes, after the call, take out the dough and put it in the refrigerator \ can be in a bag or in a bucket from the oven tightened film or with a bag put on from the top \ 20 hours lay down, we take it out, let it lie for an hour on the table, well, after that, at your discretion, either in the oven for baking \ 50 minutes \ or in the oven for 40 minutes, it depends on the oven - but in average somewhere like this \

The taste of the bread turns out to be very tasty

Right here, at the beginning of the section https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=135.0 there are many topics and tips from our bakers on what to do in case of different crumb of bread: tight, loose, soft and so on ... look and read

[velli]

velli,
Flour should be bakery with maximum protein (12-13%), but not bran flour, that is, of the highest grade.
Alternatively, you can buy gluten (panifarin) separately and add a little (up to 5% of the flour, depending on the original protein and grade).
Take 1/10 of the norm with yeast, a little more water (by 10-15%) than according to the recipe (gluten binds it well).
The amount is based on 1/3 of the maximum for HP, that is, for 400 gr.
Do not bake according to the bread program, but knead the dough, it is better to do it a couple more times with an interval of 2 hours, each time the ball will increase.
And then from time to time you look, and when a little remains to the edges of the form, turn on the baking.
After doing it a couple of times, practice.

[Leming]

Leming
Sourdough bread - the post was sent to the SECTION section Help with advice on sourdough bread

Good day! urgently need help! I bake bread in a Panasonic bread maker and the roof has already been rolled down. I began to spy on the proofer and realized that the bread rises unevenly .. at first it is even and the roof is horizontal, and then one edge starts to rise more and the other seems to go down. ... Right now, it is standing again on the proofer and one edge went up and the other went down. What to do? ?

And what is the weight of the ingredients? For a normal roof, there should be about 400 grams of flour, no less.
If the dough is small, and the bucket is large, then the dough looks for a place for itself and sticks to one edge, and it bakes. In this case, before the last proofing, you need to trim it with your hands, place it correctly in the center.

did everything according to your recipe for hitachi