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

by the way, I laid it out in the center and it sticks to the edge again

did everything according to your recipe for hitachi

Hitachi's bucket is square and tall - and Panasonic's bucket is long with a loaf. And the recipe is completely irrelevant here - talk about the location of the dough in the bucket

by the way, I laid it out in the center and it sticks to the edge again

Then the photo in the studio, including the crumb

I will definitely do it! began to sin on the stove and uneven heating. but maybe you need a larger portion. the bucket is really big. I wrote about the recipe just to explain what I bake :-) but the story is the same with all the breads ...

[ElenaMK]

ElenaMK, Lena, and where and how is the HP installed?
How much flour do you knead? Please give a link to the recipe you are discussing right now.
What yeast do you use?
What program are you using?

Natasha, Tatiana's bread-Admin white grain for HP Hitachi recipe without deviations. program basic size L light crust. xn stands on the sideboard near the window. But before she stood in the back of the kitchen. yeast today fast Dr. Oetker
https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=87833.0

[Elena]

Elena,
In the simplest recipe for white bread for Panasonic HP, the proportions are given:

400 grams of flour - 1 tsp of yeast;
500 grams of flour - 1.25 tsp yeast.

In Tatiana's recipe:

450 g flour - 1.5 tsp yeast.

It turns out a bit too much Try adding 1 tsp yeast with a small peap.
It seems to me that the dough is standing still, And when baking begins, it already begins to fall off, and therefore the roof turns out to be flat.
And the crookedness ... you can peep into the oven when the proofing is in progress, and when baking has begun - EVERYTHING - DO NOT bother

Perhaps there is a difference in operating modes in different stoves, which is probably why for different HPEC - different proportions!?!? It seems like a very tiny difference, but the result is already different And in principle, all this is logical. In our quick recipes, the time for proofing is less and there is more yeast to make a beautiful bread.

[Lena]

Which side is the bread low? Front or back?

Lena, if interested, you can read my experience with the crookedness of bread due to temperature changes and drafts HERE Observe and analyze your conditions, maybe the same as mine

[Waist]

Waist, from the side, it seems to rise with one side, for example, with the right, and the left is low :-) went to read, thanks!

He still has 20 minutes to bake, I'm waiting! :-)

Sorry for the off-top. But I have long given up on baking in a bread maker. I use it only for kneading and first raising the dough. Better than not baking in the oven! There is more control over the process. IMHO!

[GeorgeSpb]

GeorgeSpb,
I'm already thinking about this, it stops the electricity bill for now :-)

[ElenaMK]

ElenaMK, it's easier for me with a gas oven!
For 30 years I have been baking only on gas, I can't even imagine how to bake on electricity!

[GeorgeSpb]

GeorgeSpb,
stops electricity bill for now :-)

And you yourself calculate the costs: the oven works all 4-6 hours a full cycle (depending on the selected program), and at a maximum of 1 hour when baking bread - the oven works only on baking for an hour at a maximum. And where is the higher consumption?

Tatyana! Thank you! IT GOT IT !!!

Here's the crumb

Another question:-)! Why did the top crust wrinkle after oiling?
And further:-)
How, then, is the delay oven? If a bun is a curve?
Thank you

[ElenaMK]

ElenaMK, Flax, is it important for you to have even bread? I, too, was nervous at first because of the explosion and because of the curvature. Then she calmed down. The bread is delicious, well baked.What else is needed? But such minor flaws give him a cute home look. IMHO.

[ElenaMK]

ElenaMK,
Elena, so what did you change, what did you do not like last time?
Beautiful bread turned out

ElenaMK, just make the kolobok softer and everything will be smooth. The dough will creep out properly when proofed.

[Waist]

Waist,
Natasha. obiynala during proofing and leveling

If you cheated yourself, then it looks like this

ElenaMK, just make the kolobok softer and everything will be smooth. The dough will creep out properly when proofed.

Of course, you can bake as you want, you can bake in the oven too ... I never bake bread in the oven, because it is more expensive, and I am absolutely satisfied with the fully automated process in the bread maker and always an excellent result You just need to observe some conditions ... baking conditions

A few days ago I finally bought a bread maker, Panasonic 2512.
The first baking: basic, wheat - very good, however, the bread is bland for my taste.
Second pastry: French. Also good, though it smells pretty strong of yeast.
But with the third bread, the difficulty. Pekla "Milk" according to the recipe from the instructions:

Flour 400 g.
Salt 1 tsp
Sugar 1 tbsp. l.
1 tbsp butter l.
Milk 260 ml
Yeast 1 tsp

I looked at the bun at the first batch - it seemed hard and uneven at the beginning of the proofing. The result was also not happy:


Incision:


Does this mean that there is too much flour? Theoretically, it could be wrong when weighing 50 g upwards.
And again the yeast smell ... How to get rid of it?

Flour 400 g Salt 1 tsp Sugar 1 tbsp. l. 1 tbsp butter l. Milk 260 ml Yeast 1 tsp

The recipe, in principle, is correct, water could be 1-2 tbsp. l. add when kneading, track the flour-liquid balance, make the dough softer (but not liquid!)
They themselves answered their question, they laid a little more flour.
Help section CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING" see topics about koloboks, master classes

Yeast is also normal. The smell is individual, so this is how you react to yeast.
You can also check the activation of yeast How to test and activate yeast?

To help CONTENTS OF THE INGREDIENTS AND ACCESSORIES FOR BREAD SECTION

Tatyana, thanks for the quick response.
The fact of the matter is that I do not know whether I have pledged more or not, so I asked. Theoretically, I could be mistaken by 50 g, but I don't know what happened in fact. Photos in the subject are mostly too batter, and what happens with too much flour is just my guess. Well, now you have confirmed it)).
And I still don't know what a proper kolobok should be. Despite studying the relevant topic)). There is nothing to compare with yet.
The yeast was a SAF moment. I wonder why there was no such smell the first time, but only the second and third? Yeast from the same package ..

And I still don’t know what the correct kolobok should be. Despite studying the relevant topic)). There is nothing to compare with yet.

Above, I gave a link to the Basics of kneading section ... find there a master class on wheat koloboks, there is a description and a photo of koloboks.

Hello,
I bake wheat-rye bread according to this recipe

1 Wheat flour gr 250
2 Rye flour gr 150
3 Whole milk ml 60
4 Water ml 200
5 Pressed yeast gr 6
6 Art. Sugar l 1
7 Olive oil Art. l 2
8 Salt tsp 1.5
9 Apple cider vinegar 6% tbsp. l 3/4
10 KKS Art. l 1
11 Ground sunflower seeds Art. l 1
12 Caraway seeds, ground on the tip of a knife

Everything turns out well, except for the crumb. In appearance, the crumb is just excellent, the pores are even small, but the taste is just cotton wool, dry and airy. I tried to change the ratio of water, nothing changes for the crumb.
When I removed all the additives, starting with item 9 of the recipe, the crumb turned out to be great.
Can you tell me which additive has such a fatal effect on the crumb?

Yours faithfully,
Yuri

What is KKS?
Why interfere with everything that comes to hand? There must be some kind of compatibility of ingredients.
Better select and analyze what happens

What is KKS?

Kvass wort concentrate

Why interfere with everything

The question is not about that

The question is not about that

Do you think that such a chat made of kvass wort, vinegar and milk will benefit the test?
Read the author's bread recipes, look at the photo, and evaluate what is put into the dough for its appearance and taste

Peace be with you bakers!

Admin - outstripped

Remember as in the joke--

Doctor, I ate a herring with a fresh cucumber and washed it down with milk.
Tell me, should I wash the strawberries, or is it all the same?

No comment!

It's good that you are so cool and know everything about bread, it just shitty that you practically cannot help.
Thanks for laughing too. For now, I'll figure it out myself.

Without respect
Yuri.

Peace be with you bakers!

Yuri--

Well, it's not mockery

Look at the topic for beginners - there is a lot of clever things written there

Do not think that everyone is so smart and that it would be funny

I fed the stock of the first bread to the pigeons: swoon: I wanted everything at once
And then the basic one skated and began to add additives to the fry, not immediately. not with a swoop, but everything settled down and now, as they say, with closed eyes

GOOD BREAD !!!!!!!

Read the author's bread recipes, look at the photo, and evaluate what is put into the dough for its appearance and taste

Isn't that a help? Quite reasonable advice for you - learning to bake bread

[A2YL]

A2YL, remove the milk. 1 tsp is enough vinegar. KKS I put 1.5 tbsp. l.

[A2YL]

A2YL, remove the milk. 1 tsp is enough vinegar. KKS I put 1.5 tbsp. l.

Thank you, Svetlana, but everything worked out great with milk, after all, I wrote that I removed starting from item 9, i.e.

9 Apple cider vinegar 6% tbsp. l 3/4
10 KKS Art. l 1
11 Ground sunflower seeds Art. l 1
12 Caraway seeds, ground on the tip of a knife

I lean towards the fact that the vinegar dries up. I'll check it in practice, I just didn't want to spend extra baked goods on experiments, it seemed that there are experts here. But, now it remains to either make an experiment, or wait for a familiar baker (he flew on vacation), he has more than 30 years of experience at the plant. When I asked him questions, he either said that there was no answer, or gave a specific answer and always to the point. Never once did he send a specific question ... to read something, after all, it is already clear that no one starts without studying the relevant topics.

Yours faithfully,
Yuri.

Hello, a question about the correct preparation of rye bread. Or what am I doing wrong.
Model of the Panasonic SD 2501 bread machine. Mode 07 (preparation of rye bread).
I will describe how I did it several times, with some changes.

1. Cooked strictly according to the recipe from the book for the bread maker. Measured out bulk components in grams per gram.
I poured the Saf-Moment yeast - 2 tsp.,
on top of wheat flour (Makfa - the highest grade, bakery) - 225 gr.,
then rye (Colored patterns, peeled, baking) - 325 gr.
salt - 1.5 tsp.
brewed dark rye malt - 40 gr. 80 ml. boiling water (poured water into the malt)

When the malt cooled to the kitchen temperature (in the kitchen it was 25 degrees), poured it into a bucket, added 1. tsp coriander on top, 2 tbsp honey. l. , the rest of the water 330 ml. and 2 tbsp. l. vegetable oil.

I put up the program and did not open the lid again. Until the end of making bread.

Here is a photo of the first bread.



The second and third times I cooked the same recipe, but diluted the malt with a large amount of boiling water 160 and 200, respectively. The total amount of water remained the same.
The result was slightly worse. No more baked.

Last made by webwalker recipe
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=179781.0

Yeast "Pakmaya", there was no kvass wort, I replaced it with malt (40g for 300 ml of boiling water). For the rest, I stuck to the recipe.
Photo .
Myakish came out a little damp.

Question. What am I doing wrong. And how it should be right.

The first thing that catches your eye immediately is the amount of liquid. The recipe contains 370 ml of liquid per 600 gr. flour, you have 410 ml per 550 gr. flour is too much.
Second, in addition to the ratio of components, the actual technological process is important.

No, liquids as in the recipe. That is, the total amount is 330 ml, water for malt (for the first time) 80 ml, the remaining 250 topped up later.
I myself was mistaken when I wrote. I'm sorry.

For the last recipe, everything is the same. 370 ml total, I added 300 ml to the malt, and the rest 70 ml. refilled then.

What do you mean by those. explain the process. I'll write everything you need.

on top of wheat flour (Makfa - the highest grade, bakery) - 225 gr.,
then rye (Colored patterns, peeled, baking) - 325 gr.

First of all, you should understand what kind of RYE bread we are talking about:
wheat-rye What we mean by "Wheat-rye bread"
rye-wheat What we mean by "rye-wheat bread"

These categories of bread have different kneading, different proofing, different pastries. This must be clearly understood! And it's not just the amount of water and flour.

In your recipe, there is a layout for wheat-rye bread. This means kneading the dough, and doing two proofing according to the principle of WHEAT bread.
And we watch a master class Gingerbread man made from wheat-rye flour (master class)

Take recipes BOLD from the forum in the section https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=262.0 choose the AUTHOR'S recipe, and try to bake bread according to the author's recommendations, so that you can ask a question and get an answer on baking.

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

On our forum there are enough wonderful author's recipes on which you can learn how to bake quality bread

Good day. help who can with x / n leran 1460, rye-wheat bread does not work. maybe someone has such a x / n. nothing comes out for me:

Model x / stove has nothing to do with it. Learn to make bread dough and bake bread.
Follow the links above the post, you will find answers to your questions

thanks for responding to my cry.

Hello! Please tell me this. When they say that rye bread is one batch, rise and bake at once, then they talk about pure rye bread? If not, what percentage of rye flour are we talking about? Thank you)

We read here:
What we mean by "Wheat-rye bread"
What we mean by "rye-wheat bread"
Gingerbread man made from wheat-rye flour (master class)
CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

[Sour cream bread]

The bread recipe does not depend on the model of your bread machine!

Sour cream bread - recipe from the Bread Maker
■■ Wheat flour - 300 g
■■ Sour cream - 70 g (3 tablespoons)
■■ Sugar - 40 g (3.5 tablespoons)
■■ Butter - 20 g
■■ Yeast - 7 g (2 tsp)
■■ Salt - 6 g (1 tsp)
■■ Water - 100 ml

Tell me, please, what fat content to take sour cream?
15% - liquid, will add water, will the proportions be violated?
20%, 25% - different "density", different amount of liquid.
Thank you

This is why there is such a thing as flour-liquid balance, bun! When the consistency of the dough is adjusted by adding flour or any liquid, to obtain the desired consistency of the dough.

The fat content of the sour cream can affect the rise of the yeast, as the oil-fat acts to lift the yeast.

When it is difficult to navigate in a kolobok, it is better to use the principle of mixing "flour into water", this is guaranteed to give a good result.

To help:
UNDERSTANDING BREAD IN HOMEMADE BREAD
The easiest white bread made from wheat flour
Wheat flour gingerbread man (master class)

CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

[Tatyana]

Tatyana
I read a lot on the forum, including bread.
I have not read the links yet, I will not master it yet.
You can, just from experience, answer, what fat content is sour cream needed, according to the recipe "Sour cream bread"?
It is strange that in the book, they did not indicate, they believe that any is suitable? Unlikely.
I experimented with salt, not any is good.

I bake bread according to recipes for a bread maker.

Hamburg bread

The fat content of the sour cream can affect the rise of the yeast, as the oil-fat acts to lift the yeast.

That's what I'm asking!
Thank you

I use only fat sour cream in bread, 20%, this does not in any way affect the consistency of the dough. You just need to make the dough softer (but not thin).
I always use stone gray salt. Just because I love this kitchen salt.

All my breads can be viewed here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&action=profile
on sour cream
on cottage cheese
on potatoes
on cheese
and so on ... and everywhere you look at the consistency of the dough, the principle of flour-liquid balance, kolobok.

[Sour cream]

Sour cream

Sour cream 20% fat.

Incision

Well, here - the fat content of sour cream did not affect the quality of the bread