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

Good day!
Look here CONTENTS OF THE INGREDIENTS AND ACCESSORIES FOR BREAD SECTION
Thermometers, oven temperature probes

The temperature probe measures the readiness of the bread, the norm is 94-96 * С.

The pie can be measured this way too. But, as a rule, the dough on such a cake is thin, and it can be checked simply with a knitting needle, a bamboo (wooden) stick, a knife - a dry stick comes out of the dough, which means it is ready.

Hello dear bakers! Please help with advice.
I am trying to bake a simple wheat bread according to the Admin recipe, but I still can't get a normal bread. I am at war with a kolobok, I read a master class on a wheat kolobok, but I can’t achieve the ideal. My gingerbread man all the time is somehow crooked, oblique, when kneading it all the time he spits on the walls of the bucket, but he does not want to spin in the center. I added flour when kneading, but the number of spoons goes off scale for 6-7, that is, almost 100 grams to the original recipe, I think that's a lot. And the bread still does not work, it blows the roof, crumbles when slicing. Either this is such a flour, or I don’t understand something. Simple wheat flour, bakery, written 28% gluten.

My gingerbread man all the time is somehow crooked, oblique, when kneading it all the time he spits on the walls of the bucket, but he does not want to spin in the center.

The gingerbread man should not rotate in the center, since the dough is constantly being mixed. It should be soft to the touch, like an earlobe, not smeared along the bottom or climbing up the bucket. Use whey instead of water to keep the bread from crumbling.

[the number of spoons is off scale in 6-7]

I added flour when kneading, but the number of spoons is off scale in 6-7, i.e. almost 100 grams to the original recipe, that's a lot I think

If so, it means that you are measuring and weighing flour and other ingredients incorrectly.
I never give a pear by giving an unverified amount of flour and liquid.

Check the actual flour and liquid setting.

[Elena Bo]

Elena Bo

Use whey instead of water to keep the bread from crumbling.

Where to get it or how to cook it?
Doesn't it affect fat content? Do you need to count the ingredients?

Whey is the liquid that remains after curdling and straining milk.
Whey is a by-product in the production of cheese, cottage cheese, edible and technical casein.

I made cheese from cottage cheese, there was whey. We won't do this especially for bread.

[Elena Bo]

Elena BoWhere to get it or how to cook it?

Here: Curd whey, cheese whey, from butter (what is it, and where to find it?)

I can not((((((((((((((((
I have it this way and that - some lumps ((((((((((((((((((((((Maybe it's in the oven?

I can not((((((((((((((((
I have it this way and that - some lumps ((((((((((((((((((((((Maybe it's in the oven?

What exactly is "so and so", what is it about?

If there are problems with bread, bring here a photo of bread, including crumb, and tell us what and how much was laid and how the ingredients were measured

Good day.
Help me to understand .
She baked in Panasonic 2501 on the baking mode - program 12. Baked for 30 minutes HB. then I wanted to restart the baking program and instead of the program or mode, the display shows U 50 or U SO.
What to do? ?? Turned off completely for 1 minute. I turned on the program 12 again through the menu and again the mysterious letters

Where do the lumps come from? Describe all your actions.So you don't understand anything, especially if you bake in the oven, then there shouldn't be any problems at all.

I turned on the program 12 again through the menu and again the mysterious letters

Well, so look in the instructions what these letters say? Is the oven overheated and needs to cool down?
These specific questions are best asked in the Panasonic section - these are operational questions

Babovka, the bakery is overheated, as it cools down a little, it will turn on. You can remove the bucket and quickly cool the inside of the bread maker with a fan.

Well, so look in the instructions what these letters say? Is the oven overheated and needs to cool down?
These specific questions are best asked in the Panasonic section - these are operational questions

Babovka, the bakery is overheated, as it cools down a little, it will turn on. You can remove the bucket and quickly cool the inside of the bread maker with a fan.

Thank you . now the bread will fall (((

If so, then you are measuring and weighing flour and other ingredients incorrectly.
I never give a pear by giving an unverified amount of flour and liquid.

Check the actual flour and liquid setting.

Tatyan I am not saying that the recipe is not correct, I do not understand what I am doing wrong. I measure the hp off with a measuring spoon, weigh the flour by email. scales, I also measure the liquid with a glass of hp. Yeast is not just a self-moment, but a pakmaya.
And even in MK it is written on the kolobok that if you knead it with your fingers, then it does not stick to your hand, but my kolobok, after the amount of flour in the recipe, is sticky. Or is it okay? Or stupid flour ...

Sveta, let's do a test.
Give here YOUR actual bread recipe, what and how you measured and weighed - and a photo of all stages of the kolobok. And let's try to figure it out.

Tatyan, there is still bread for today, tomorrow afternoon I will set it up, take a picture of the process and report back.

Added Friday 18 Mar 2016 1:51 PM

Good day to all! and so, let's start debriefing measuring spoon from hp, tea and dining, I measure without a slide, under the cut of a knife. I measure her salt, sugar, yeast, vegetable oil. I weigh the flour on a scale, pre-zero the container. I sift the flour directly into the bucket. And the final tab of products according to the instructions for the bread maker.

Added on Friday 18 March 2016 2:05 PM

further up from left to right
The first short batch, the bun has not yet gathered in a pile, in the second photo it has already acquired its shape, but it is clear that it is smeared on the wall, I added two dimensional st. tablespoons of flour without a slide. The result in the third photo is better, but not quite. The gingerbread man is sticky.

Posted on Friday 18 March 2016 02:10 PM

since it continues to cling to the walls, I added two more tbsp. tablespoons of flour, this is where the fun began. The batch is over and not all the flour has been mixed. I forcibly turned off hp and started the main program again. As a result, the bun in the second photo from above. Bottom left photo after the second kneading and the last before baking.

Posted on Friday, 18 March 2016 2:16 pm

here's what happened. In general, I am satisfied, the roof is crooked, but it was clear even after kneading, the dough did not lay down very evenly and the roof looked exactly the same before baking. There is no such breakdown as usual.
A sectional photo will be a little later, it cools down.

Added Friday, 18 Mar 2016 03:21 PM

Forgot to write a recipe
Wheat flour 450 gr.
Water 40 ° with 300 ml.
Salt 1.5 tsp
Sugar 2 tbsp. l.
Vegetable oil 1.5 tbsp. l.
Yeast 1.5 tsp
As a result, plus another 6 tbsp. l. flour

In general, early I was happy ...
The crumb turned out to be damp or something, in the mouth it turns into a piece of plasticine. As if not baked.

Added on Friday 18 March 2016 7:06 PM

Unfortunately, this is the only photo taken from the phone. No computer.

Added on Friday 18 Mar 2016 7:10 PM

And the crust is crispy, tasty, and the crumb is porous as it should. But why does it seem wet

In my opinion, you added flour in vain, the dough turned out to be too tight. That's why the roof is crooked, that's why it was torn off.

The gingerbread man should cling to the walls, so it mixes better.If the bun is spinning in the center on the mixer, there is either little dough or it is too tight.

This dough makes it harder for moisture to evaporate during baking. The result is inconsistency.

The gingerbread man should cling to the walls, so it mixes better. If the bun is spinning in the center on the mixer, there is either little dough or it is too tight.

The gingerbread man should rotate freely in the bucket and knock on the sides of the bucket. If the bucket is elongated, then the bun will "wander" all over the bucket, waddling from one blade to another.
The gingerbread man should be soft, but not liquid and not smeared with liquid on the bottom.

If the bun clings to the walls of the bucket with a comma, tends upward, then there is too much liquid in the dough. Such bread can have a roof failure when baking.

See pictures here The easiest white bread made from wheat flour

Good day!
I apologize in advance if I am referring to the wrong section, I did not find a more suitable topic.
Maybe someone has come across such a problem - a bread machine kneads an excellent bun, but when it rises, it drops sharply and turns into a sticky slurry. When baking this "something", only the walls are baked, the middle falls to the very shoulder. The first time I thought that I messed up with the ingredients, but no, it's already the 4th brick. Moreover, if the oven is on a "fast program", that is, with a reduction in the rise time, it turns out more or less a loaf, but half the usual one.
Bread maker Panasonic SD 2511, I have been using it for more than a year, the program is "regular white bread", all products are strictly according to the recipe. I tried to change the yeast - to no avail ((

PoloneZZ, did you get bread before? By the same recipe? Did you change the flour? How do you measure the ingredients? Write a recipe that does not work.

[Elena Bo]

Elena Bo, yes, it always worked out. Most often I bake using this program. The problems started last week. I haven't tried to change the flour yet, but I made dough for pies from it (with my hands) - it turned out perfect.
Recipe:
yeast 1.5 tsp
flour 500 gr
salt 1.5 tsp
sugar 1.5 tbsp. l
rast oil 1.5 tbsp. l
water 330 ml

I measure flour on a scale, spoons - with a measuring spoon from cotton, water with a measuring cup.
Yeast is usually Voronezh, I tried to replace it with saf-moment, effect 0
Nameless flour, premium, wheat baking, I always take the same flour.

Perfect bread recipe
If you take the word for it, then you should check the nameless flour, change it to flour "with a name".
A batch of flour doesn’t come at once, perhaps there’s a problem.
Check yeast for activation How to test and activate yeast?

And check again the bookmark in fact, there may be an error in measuring and weighing products - purely by accident.

I would change the flour first of all. I think something is wrong with her. I often observe that the quality of flour is very different. And try to make the kolobok denser, reduce the amount of liquid to 300.

And do not buy flour that is too cheap, it suffers from additives for raising the dough, improvers - and all to reduce the cost of flour, costs.

Thank you so much! I have been using this flour since the beginning of using cotton, I have not let down before. Tomorrow I'll try it with a different flour, maybe I really got a defective pariah. I'm afraid that something might happen to the stove, maybe the temperature during proofing is wrong? The gingerbread man is beautiful at first, then falls off.
The recipe is really perfect, how many bricks have already been baked according to this recipe, and here it is ((

I have been using this flour since the beginning of using cotton, I have not let down before

Why am I talking about cheap flour? Because, already on an ongoing basis, they began to talk about mixing feed grain (flour from it) into flour, flour will be cheaper - and NO bread!
Be careful, choose flour, check it for baking quality, beware of cheap flour

Sorry, please, if I am writing in the wrong place. I can't figure it out myself. She began to learn to bake with dough. But my flour (Altai) takes a lot of water.Previously, with a non-steam kneading method, I used the "flour in water" method and according to standard recipes with a flour-water ratio of 100 and 60%, respectively, the flour was always consumed less, by 40 grams on average. I don’t know what to do with doughs. For example, I have a recipe, the composition of the dough: 200 g of whole grain flour and 160 ml of water. I had to add 80 ml of water so that everything was more or less wetted and it was not very thick (about the same thickness of sour cream), especially since the recipe indicates that the dough is quite liquid (it was possible to stop at 50 ml, but it came out thick. found the definition of liquid and medium dough, but there only the flour-water ratio is given, and if we take the water ratio for medium dough 0.6-0.8, then there is still dry flour). That is, it turns out that in standard recipes I can immediately reduce the amount of flour by 40-50 g. But if I have to reduce the flour, I have to subtract it from - from the dough or from the dough, or from everywhere. I never put a dough, I still don't understand what can be changed in it without prejudice to the recipe, and what cannot. Thank you so much!

I would start by saying that if you bake bread according to the author's recipe, then stick to the author's recipes. And always look at the author's consistency of the dough, and ask the author about it what the dough should be according to the author's idea.
This is due to the fact that the consistency of the dough can be different, from liquid to steep, and the form of proofing and baking of bread (hearth or shaped) depends on this.

If we talk simply about the "standard" dough for baking, impersonal, then we always observe the flour-liquid balance.
Dough + dough should give a normal dough consistency. After laying the rest of the dough in the dough, we look and adjust the dough with flour-water. It is better to do this according to the Flour to Liquid principle.
And there are a lot of nuances here:
- dough can be liquid
- the dough can be very thick.

[Admin]

AdminThank you!
Most often, I take recipes from the book "I and My Bread Maker" by A. Kitaeva, bake in a bread maker. Unfortunately, I can't ask the author, but the recipes from the book have a standard flour-liquid ratio (i.e., moisture is about 60%). It was easy for the test without pairing - I corrected the kolobok and that was enough. That is, I realized that in the end it would be necessary to adjust the consistency of the final dough (along with the dough). But I still want to clarify the issue and the consistency of the dough too - after all, it's not for nothing that there are liquid, medium and thick doughs and different doughs are started in different recipes. Unfortunately, I have not yet found a verbal description or a photo of the types of dough, everywhere only the flour-water ratio is given, but it turns out that for different flours it will also be different. In particular, I found an article by Lyudmila mariana aga about the fact that for strong flour, these ratios will be completely different. I decided to buy different flours and experiment with water absorption and washing out gluten It will be especially good if you get flour with a moisture capacity of 50%, in order to compare it with the one on which I bake now. and then maybe this experience is somehow useful, there is also a division into a bottom-molded one.

[Bread Kneading and Baking Basics]

Flour is a moisture-consuming product!
And the moisture content of the flour will always be different, every day, every batch! Either it rains outside, then the sun, and the flour will be either drier or wetter. It's like putting sugar near a bowl of water, it will absorb the liquid and become wet - and after all, no one poured water on it.

Therefore, it is impossible to very accurately determine the amount of liquid in the dough, this is corrected during the kneading process.

We have a large section Bread Kneading and Baking Basics, come and read more often, you will make a lot of discoveries, including for the oven
CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

Tanya, I'm back to you.
I composed a recipe based on what I don't remember any more bread:
Wheat flour -250 gr
Rye flour - 250 gr
Liquid: there was a total of 350 ml, of which tan (leftovers from the bottle) about 150 ml, the rest up to 350 ml water
Olive oil 2 tablespoons
Sea salt -1 teaspoon
Brown sugar - 1 tablespoon
Safmoment yeast - 1.5 teaspoon

Everything seems to be good. The gingerbread man rolled super-duper, no puddle at the bottom, picked up all the flour, an excellent gingerbread man. But I stood ready with flour :))
Got up great. With such a chic flat convex roof. But the roof sagged during baking. Not criminal, but still ...
Sugar and yeast? Lot?

Adminthank you! I left to read and read) A lot of things, a lot, affect bread, I will try to figure it out slowly. I don't think that in order to bake good bread, it is necessary to determine the moisture content and gluten, of course. Rather, experience is needed. )

it is imperative to determine the moisture capacity

Katya, it will not work to determine with home remedies
But keeping the flour-liquid balance is a must!

I made up a recipe based on what kind of bread I don't remember anymore:
Wheat flour -250 gr
Rye flour - 250 gr
Liquid: total was 350 ml

Anya, here is a borderline state between wheat-rye and rye-wheat dough, which have different proofing technologies.
The first one should have 2 proofers, 2 only one proofer - that's why the dough behaves this way and behaves treacherously.
It is necessary either to switch completely to wheat-rye bread, or to rye bread.

Well, I'm still afraid of pure rye.
And if this one is made 300 wheat and 200 rye, plus add malt, then it should turn out like wheat - rye, right? Let's try.
Thank you, Tanya!

Good day! I really need help, I may be at the wrong address, on the link to the section "BAKERY - SELECTION and OPERATION" according to the model of your bread machine - I get an error, the section does not open.
My question is the following: in many videos and descriptions, when laying products in the binaton 2169, they first put the food in the bucket, and then they install it directly into the bread maker, although the instructions say that the bucket must first be installed, then put into it ingredients, so how to do it?
And one more thing: probably due to the fact that I put food in the bucket installed in the bread maker, it got dirty somewhere inside me, but I did not find how to clean it anywhere, can you share your experience. Pliss ...

[Natalia]

Natalia, you can put the ingredients in both the bucket installed in the bread maker and in the not installed one. In the second case, HP inside gets dirty less.
And it's easy to clean. Disconnect from the network. Wipe with a damp cloth. If something is very stuck, you can rub it with a well-wrung out sponge. Then dry. A brush will help clean off the dirt from the heating element.

[Natalia]

Natalia, you can put the ingredients in both the bucket installed in the bread maker and in the not installed one. In the second case, HP inside gets dirty less.
And it's easy to clean. Disconnect from the network. Wipe with a damp cloth. If something has become very attached, you can rub it with a well-wrung out sponge. Then dry. A brush will help clean off the dirt from the heating element.

I completely agree with you, BUT, I do not know how in HP Binaton, but in HP panasonic the temperature sensor sticks out of the wall of the device.
In a fit of struggle for inner purity, it can be easily broken. I demand inner purity, but without fanaticism.

[Ksyusha]

Ksyushathanks for the comment!

I tested the Binaton 2169 x / stove - quite adequate x / stove, bakes well. In the Binaton section there are my photos of this bread.

The operation of the bucket and x / stove is the same as the others.
Since dough kneading and baking begin immediately after the food is placed in the oven, I see no difference in the method of laying "liquid first" or vice versa, the main thing is that the dough is correct, soft, and the flour-liquid balance must be observed.
We are looking at this topic
The easiest white bread made from wheat flour
Wheat flour gingerbread man (master class)

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

The bookmark can be done directly into the bucket in the x / oven, or first into the bucket and then put it in the x / oven - the kneading and quality of bread does not depend on this.

Care is also simple. If the inside of the bucket is clean, just wipe it with a damp cloth or sponge.If it is already completely dirty, then you can wash it under water with a sponge with dishwashing detergent, rinse and dry with a towel.
Inside the x / stove, just wipe it with a damp sponge. In this case, the x / stove must be disconnected from the network.

The recipes for the x / stove are quite normal, you can bake them. Or take recipes from the forum.

in HP panasonic the temperature sensor sticks out of the device wall.

The author of the post asks about the Binaton x / stove - let's not put the problems in one pile, all models of x / stoves - we have Panasonic in another topic

The author of the post asks about the Binaton x / stove - let's not put the problems in one pile, all models of x / stoves - we have Panasonic in another topic

So this is not a problem at all. A man saw a drop on the wall on a similar sugar caramel, and he erased it.
Well?

[Tatyana]

Tatyana, but not at all. Well I have owned Binatosha for almost 5 years. The stove is really good. A hard worker. And the price she had when I bought, by the way after your own test, was quite adequate. I love her dearly and she loves me back. T-T-T.

So, the first pancake (Supra BMS-159):


And the smell is absolutely not bread, but some sour. It also tastes sour, as if shifted the yeast. Then he put it back and put it on the baking for another 20 minutes - the sour smell and taste almost disappeared, it went fine in the form of sandwiches. But still, it is obvious that something is wrong.
Did exactly according to the manual, according to the 1st, basic, program.
Even during kneading, I noticed that it somehow interferes heavily and the lump does not look very much like a kolobok after stopping the stirring, as if the liquid / flour ratio in favor of the latter is greatly disturbed. However, I dosed according to the manual - 150 ml of water and 437 ml of flour.
Although the yeast is old, I checked it as it is written in the manual - it turned out to be quite working (the foam in the sugar water poured so well).
The flour is also quite old, and I was too lazy to sift - maybe this is the case?

What is wrong with me?

shl. In general, it would be nice to have a list of common mistakes / problems on the site with illustrations of the result of each of them.

Peace be with you bakers!
Alexander--
Well, the word has pleased me with failure
Nooo I am without any yak
It's just that 90% of those living on the site have gone through this
And with a little more skill, they spread such recipes - the precipitate is poured into the sediment

What is wrong with me?

shl. In general, it would be nice to have a list of common mistakes / problems on the site with illustrations of the result of each of them.

I fulfill the wish:
The easiest white bread made from wheat flour
Wheat flour gingerbread man (master class)

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

Well, this is all clear about HOW IT IS NECESSARY (the manual also describes in detail HOW IT IS NECESSARY, but you do everything as described there - and what happens, see above).
In this case, for a beginner, information as NOT necessary, with a description of typical mistakes and illustrations of their result, would be more useful for a beginner in order to understand the reason for their failures and avoid in the future.

[Alexander]

Alexander, how did you measure the flour? In ml or still in grams. The bread is definitely full of flour. But to understand what the mistake is - there is little data.

In ml - as it is written in the manual (it says "1 3/4 cups", measuring cup 250 ml, total comes out 437 ml). But the flour lay for more than one year and was too lazy to sift - perhaps the density increased against that for which it was calculated.

Well, then you have only one way - to buy fresh ingredients plus a scale! and in the topic pointed out by Tatyana, to learn how to bake the simplest bread, and then experiments are just a stone's throw away. The instructions often contain anything but the necessary information. Therefore, you should not blindly follow it. Take the recipe from the forum, the simplest one and in case of failure you can ask the author of the recipe about the nuances, and if you are successful, thank him (her).