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

Well, so that "fatty whole" can be obtained by smearing the form with butter so that the bread does not stick to it, and a crust on top after baking

And there are a lot of different bread recipes on the forum, just go to the YEAST or Sourdough bread sections.
Look in the menu https://Mcooker-enn.tomathouse.com/index.php@option=com_smf

mmm, it seems, and inside it is also fatty .. You just can't get off with smearing, I guess. But I'll try, thanks!

Good evening. Bake bread with fermented rye malt. P about the recipe mixed it with flour, did not brew it. the bread is amazing! and then they brought unfermented rye malt, mixed with flour as well, and the bread did not work, the crumb was raw! why is that? and you can somehow use unfermented rye or throw it out ??? Thank you!!

Raw pulp does not depend on the type and grade of malt. It depends on the flour-liquid balance. That is, there was more liquid in the dough than is needed for a high-quality bread dough for the oven.

Fermented malt - roasted
Unfermented Malt - Unroasted
Both are sprouted rye grains.

Dear bakers, tell me, please. I have been baking bread for 2 months already, I am slowly mastering it. But here is a loaf of flour of grade 2 for some reason is capricious. When kneading, the bun rolls very well, even, beautiful. But with baking - the trouble. If I add water strictly according to the recipe, the bread will be heavy, dense, although it is baked. I tried to add a little more water, the bread is amazing, but the hump falls down. This only happens from 2 grade flour. What's wrong?

It's so hard to answer, without laying out recipes and a photo of bread

Look at the theme from ZH flour, it is also with bran Whole grain flour gingerbread man. Master Class

In any case, the flour-liquid balance needs to be adjusted. But, there are other factors. The bread rises, but falls inward. Causes.

[Admin]

Admin, Thank you. I read the topic, I'll post the photo after studying the topic.

Well, I baked some bread again. H / P Panassonic 2512, recipe from the book: "Low-yeast (basic). Wheat flour 600g (I have 2 grade), sugar 2 tsp., Vegetable oil 2 tbsp. L., Salt 2 tsp., Water, according to the recipe 370 ml, I already wrote that the bread turns out to be very low, heavy, so I added 50 ml more, the bread is amazing, but the crust fell down.After reading your tips, and this time I took 400 ml of water (370 ml in the recipe) , and since one of the reasons indicated that the crust falls down if the bread has stood, I chose mode not 2, as indicated in the book, but 1, which is 30 minutes shorter.





Everything is fine, but the height of the bread does not correspond in any way, I choose the maximum size of the loaf. Can you tell me something?

[Bonnie]

Bonnie, you have a wonderful bread! Just keep in mind that second-grade flour will never make the same lush and tall bread as premium flour. And for the flour that you used - everything is super! - both the roof and the crumb.

[Bonnie]

Bonnie, the bread turned out to be good!
Never strive to fulfill all the conditions "to the penny" on the prescription. You have your own baking conditions, your own ingredients - that's what you need to proceed from.
Focus on how the bread behaves in YOUR x / oven. Memorize, analyze and write down - this will determine what and how much to add to the dough.

Good luck!

[SvetaI]

SvetaI, thank you very much, now I will know the peculiarity of baking bread from 2 varieties, otherwise I was worried that it was not working. Thanks again))))

Added Thursday, 02 Feb 2017 16:16

Admin, thank you very much for the tips and efficiency. Will be studying.

In my Panasik, too, rye bread fell through. Couldn't understand ... why? But it turned out ... everything is very simple. HP stands near the window ... it's cold for her. She wrapped it in an old, flannel, baby blanket and bakes like a pretty one.

Peace be with you bakers!

I make bread like this
For a day, I knead with tang-jong, then I divide it into two, roll out half, grease it on the mood - butter-sour cream - well, or olive with additives \ garlic - herbs - onions when what \
I roll it up and send it for baking, so I do it a specific number of times

And today, it just went wrong, well, the middle may have stratified due to the fact that he smeared it abundantly

🔗

Well this is okay, but this is what happened

🔗

The twist of the loaf was fastened poorly, not tightly. So it was carried in different directions in layers during proofing and during baking, when the yeast is working very actively, and the top broke.

How to shape a loaf for baking in the oven

Please advise what to choose - Angel Gold Gold Pack or Fermipan soft 2 in 1? Opportunity turned up, today you need to decide! (I do not know anything about modern ones - I have baked so far only on fresh pressed, Voronezh and Pakmaya.
Thanks a lot in advance! (I didn't know where to write, so I'm asking here ...)

Look here for the purpose of this yeast Fermipan yeast

Help section CONTENTS OF THE INGREDIENTS AND ACCESSORIES FOR BREAD SECTION including YEAST

[Tatyana]

Admin, Tatyana, Thank you! bowed so far to Angel Gold, on the eve of Easter.

Svetlana. And you decide what you are going to bake. By the amount of sugar and the amount of butter.
angel gold directly in the manufacture of pastries with sugar content from 5 to 25% and fat up to 45%.

And fermipan-soft 2 in 1, if this type of fermipan is directly, then it is for an average content of 0 to 10% sugar and is optimal for safe cooking, that is, not very long-playing. With improvers in the composition. Therefore, for bread in KhP, I would choose a fermipan, for a cake I would take an Angel, if that was the question.
But fermipan is a great yeast. True, for Easter cake, you need to take a different type of fermipan.

And you decide what you are going to bake. By the amount of sugar and the amount of butter.

Thank you, now I took the Angel (for muffin), the usual one for the pressed booty)

[Admin]

Good day! I am trying to master baking bread with whole grain flour. And I can't get a bun, like Admin in the pictures in a master class on whole grain balls. Generally speaking, you can eat bread, it is tasty, but ugly, flat, or does not rise.
Here, I'm trying the recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=98575.0 Whole wheat with bran. The gingerbread man turns out to be all ragged. I believe that flour has little liquid. I have already added 30 grams, but it's still torn, for the life of me. Maybe I'm foolishly pouring something, but, on the contrary, pour it?
I took a picture of the bun in a pause between batches, this is with additional liquid. Was even more torn.

Now the first ascent has begun. All the same, the dough is not round-smooth, albeit better.

[flour into water]

Well, yes - the dough needs to FEEL! This is not given to everyone at once, you will have to knead a lot of dough and gain experience - we also went through this

Do not be afraid to constantly run your hand into the dough and taste it with your fingers - what is it like?

This master class is indicative, read it and watch "a hundred times in a row" Whole grain flour gingerbread man. Master Class

And here I described the principle in great detail "flour into water", and why it is undesirable to add water to the dough with a tight bun - read very carefully Gingerbread man made from wheat-rye flour (master class)

[Admin]

Admin, Thank you! Next time I'll try "flour in water"
I've already translated so much flour, damn it

Peace be with you bakers!

This is according to our - Oh, it's covered, you need to read the instructions
Without tips - he himself
Doves know what kind of pigeons they walked under the window \ they could not take off after eating my failures \ nodding in gratitude

Tatiana - often advises - you need to FEEL!
This is very correct - flour, water, and sugar and yeast are different everywhere on the territory of users

LOOKING FOR THE BOX

[moderately weak]

I've already translated so much flour, damn it

it is necessary to look at the quality of purchased whole grain flour. It can be very different in strength: from such almost as in. from. to very weak, that is, unsuitable for HP without additional dances around the stove.
I can give a general recommendation for baking in our HP moderately weak or a long-swelling CH.

1. Try to do it with dumplings. Knead the dough on dumplings, that is, only mix (no need to knead) the ingredients into a very soft gruel and only then set the bread program. And then right before you start kneading, stick your nose into the HP and make sure that there swollen during the alignment in very soft sticky coherent dough - then on the program it will be condensed by the end of kneading -
see 2 stage pre-mixing by Tanya (Admin):
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49810.0
In our machine, it is necessary to give time for swelling artificially for 30 minutes there, just our leveling of products)). Tanya has a lot of rest in Hitachi just between the stage of pre-mixing and the main mixing, and this swelling happens by itself. And we have to do it with pens. We do not have rest, like Tanya did according to the program. We must do it ourselves.

This means that if there is a swamp in the bucket at the beginning of the kneading (well, right already 3 minutes before the start of the program), add flour, if the dough is dense, dilute it with water (a little bit with your fingers or a silicone spatula - nothing, you can handle it))
And already while kneading, make sure that the spatula does not drive the dry bun, but it turns the layers over for you, kneads.
The kolobok should become beautiful by the end of kneading. In the first half, it might just be sticky dough.
Well, look at Tanya's photo there, with an error in our batch. Tanya's main batch is like ours, which 5 minutes after the start of the program, as soon as the scapula began to rotate intensively.

2. Our dietary regimen (CZ) - it is specially for weak flour CZ, our main program is designed only for the strong.
So I don’t know what you can do there. If the flour is strong, then make it on dumplings and put on the Main one. If it's weak, then bet only on the dietary one.

3. Does not rise, this is already a yeast. What's wrong with them? can you fill it with cold water?

It does not rise, this is already a yeast.

Two options:
or yeast, and then they must first be checked How to test and activate yeast?

or the dough-bun is so steep that the yeast does not have enough strength to raise the dough.

[fffuntic]

fffuntic, thanks for such a detailed answer!
Today the bread has turned out! I think it's because the recipe is a mixture of whole grain and regular white. With pure whole grain flour, I have not yet had a beautiful bread. I will try in every way, I must defeat him
I have flour from Diamart manufacturer.
About yeast. I use Saf Moment, I pour water into a bucket at room temperature, anyway, the stove then levels out for half an hour. But I noticed that this happens more often if the yeast bag is not new. It happens between my breads, and a week goes by. If more, I do not try to use an open package, I immediately take a new one. Clamp the bag without air. Maybe they have time to spoil?

Maybe they have time to spoil

It is unlikely, if this is not a fake yeast, this happens with Saf-moment.
I use yeast until I run out, including from different bags in one batch. I store it in the refrigerator on the door.

Here is a master class on bread coke, always good Whole grain flour gingerbread man. Master Class

[Chiribim]

Chiribim, the strength of the flour depends on the crop, not the manufacturer.
To investigate its power - it is necessary to wash and count gluten, it is a dreary business.
CH flour, you saw in the master class, the flour is not easy. Feel, poke, sniff ...

Easier go directly to the special program Diet with pre-mixing, light mixing on dumplings. Not sausage on dumplings for a long time - they are strong. Mixed in a bunch and stop. Let it rest and swell.

Before the start of the program, I climbed in - and you should be pleasant to touch the dough all the time. It is sticky, yes, but the tactile sensations should become more and more pleasant. Soft, not marshy.

If you don't want all those trambles - uh-huh - use in. with., which raises any supplements less than 50 percent of its weight.

Close the yeast as tightly as possible and I, like Tanya, keep it in the refrigerator on the wall. When you open it, take it quickly and seal it again sooner, so that there is less air and does not heat up.

Pay special attention to our alignment. It works in a very interesting way, I still haven't fully figured out all the programs.
It is equal to the temperature near the sensor (it's almost like in a room, if the bucket is not ice-cold) only on some programs. Those where the instructions say: tap water. And somewhere in cold water. Pay attention to these points in the instructions.
The main and dietary program is tap water. That is, you need to take it closer to the room.

At the same time, keep in mind that if you have yeast directly from the refrigerator, then let it warm up first in a room in a little bit of flourso that you do not get stress and have time to warm up.
If you doubt their strength, then dry ones can be activated. Just be careful. First, temper in flour (so that they are not cold), and then in a flour mash in very warm water. Well, Tanya gave you links there above, study

Actually, I'm not a fan of purely central heating, but we have such lovers in the Panasonic topic.

Now Tanya will say again - that I am a Panasonic usurper

But according to CZ in panasik and other delights you can ask in the panasik topic. There are more experimenters with our typewriter

Now Tanya will say again - that I am a Panasonic usurper

I did not say that

And just in general, that bread is good, which lays down on the soul with its taste. M does not really like ZZ bread, purely from this flour. And if the flour is of high quality, then the bread turns out with such a delicious spirit, so I write, and I imagine the smell of the bread's CH

I really liked the Romin recipe bread with bran, just very much!
But a doctor-endochrenologist, an infection, forbade me white flour.
So I dance with tambourines around whole, rye and so on. But it also tastes delicious

[Chiribim]

Chiribim, well, apart from the difficulties with the theory of baking, there may still be software difficulties.
At Panasik it is better to use pre-mixing on dumplings with flour, which swells unevenly there, weak, and so on. You already understood that this is a feature of our machine. It is not designed for flour with claims downright automatic from the fly. But you can get around these complications.
Therefore, I am sending you to the topic on a typewriter, because there the girls are already working out recipes in certain modes.
For example, not all of our mixed breads, for example, are produced on the basis of bread. Some are even better to do in the French mode, and the result is more delicious and definitely guaranteed.
It is better to repeat after those who have walked the path.

So you need to look at the theory and understand the machine.

good day! I apologize if this question was asked, I am still a beginner on the forum, I have not mastered reading everything, everything, there are a lot of topics and messages! But I promise to correct and read, but for now, please answer, where can you read about using a bread maker specifically for kneading dough so that it can be cooked in the oven later?
I really enjoy making hearth bread or baking rolls in the oven. But I don't understand yet which program to choose for kneading dough in a bread maker. I bought HP just 2 days ago. I see there are a lot of programs specifically for mixing. How can I figure out which one will be suitable for my test, the recipe for which I do not take from the HP instrumentation?
For example, I plan to bake bread in the oven from different types of flour, grains, also with tea leaves and sourdough.In what order should the ingredients be put in the HP and which program should I choose? And how can I regulate how long it will take to ferment and proof? by hand or to get the dough and do it separately?

Open the instructions for your model x / stove and read carefully about the programs, what they describe and what they are called and what they are intended for.

Usually:
The usual dough kneading can be done on the BASIC program (basic, standard). It is enough to knead the dough and then turn off the oven, take out the dough and continue proving the dough in ordinary dishes (depending on the types of flour, one or two proofings) and bake in the oven.

You can use the TESTO program in a bread machine. This program makes a batch of dough and one proofing and then turns off.
We take out the dough and continue processing and baking in the oven.

Thank you. there is nothing specific in the instructions, at all. just a list of programs and recipes. but it is not written how the mixing on the "main" program will fundamentally differ from mixing, for example, for "dietary with raisins"
that is, just throw in all the ingredients at the same time (about which there is not a word in the instructions), and the "main" program should in theory mix everything well?
and another question. I am very sorry that I did not find where else to ask I do not understand why a dispenser for small ingredients (such as nuts) is needed, if in the same instructions it says that it is fashionable to immediately throw them directly into the dough? what is its meaning if the dough is kneaded immediately with nuts?

p.s HP I have a Panasonic 2511

We have a big topic Panasonic Bread Maker - chat there

Thank you! went there

Hello! Tell me why the bread could have turned out with a crooked, slightly raised roof? The gingerbread man was quite decent.
Thank you.
Sorry, I can't turn the photo

[vikto_riya]

vikto_riya, this often happens if bread is made with a small amount of flour, up to 400g, it is better to manually "center" small breads after the last kneading, otherwise, due to the free arrangement in the bucket, they turn out to be lopsided, this does not affect the taste.

bread for 300g of flour, crooked:

Why could the bread come with a crooked, slightly raised roof?

In order to answer your question correctly, you need to place the bread recipe, what and how much was put into the dough, on which prog it was baked

[Mandraik Ludmila]

Mandraik Ludmila, yes, most likely it is. Baked for 340 grams of flour. It turned out very, very airy. I wanted it tighter, of course

[vikto_riya]

vikto_riya, Is there an air bubble under the roof? It was like that with Easter cake when I experimented with a long batch.

[Crown]

Crown, No, there is no bubble.

[Victoria]

Victoria, but Tanya asked you exactly where it was baked, on what program, according to what recipe, and you ignored it.
Your roof is all wavy, that is, the top of the bread was well inflated at first, stretched out, but then sank and wrinkled. Because it is longer than the area of ​​the top of the bread + part of the moisture is gone when drying.
And why? and figs knows.
Maybe the stove did not have enough heat to grab and bake the top of the bread, that is, there was a slight heat on top and your stove does not pull such a wet batch.
Or maybe the draft knocked down the heat at the wrong moment.
Or maybe the stove was drastically moved during baking.
Or maybe it was overstretched and the bread went down during baking.
Or maybe there was a re-kneading and the bread collapsed during the rise in the oven.

For the last two reasons, the bread should taste bad. With a lack of heat or a draft, the taste might not have suffered.

Good afternoon everyone. I bought Moulinex 250132. The first experience was not successful. Sagging bread is obtained several times in a row. Different recipes - the same result. I would be very grateful if you tell me what needs to be done. I will say right away that I did not open the lid during the cooking process.

Peace be with you bakers!

Vyacheslav-
Where do the recipes come from?

[Vyacheslav]

Yes, Vyacheslav... We should have a recipe and look at bread. Outside and inside
In general, here you go:
The bread rises, but falls inward. Causes.
Maybe you can read it and figure it out yourself. And if not, bring the recipe and pictures there

[Without pretending to be true]

And I would send the topic on the mulinex stove of this model.

Problems with bread can be associated exclusively with the peculiarity of the HP regime. Each oven has its own characteristics. Maybe the bun should be made drier, maybe what kind of flour to pick up stronger.
The oven owners have gone through this and are more likely to give advice than we do.
Without pretending to be true, I heard out of ear that Moulinex has very strong kneading and high fermentation temperatures in the main program, that is, this stove is very critical to quality flour (requires very strong flour) and moisture of the bun (the bun should be drier than Panasonic).
On some ovens, the last kneading on the main mode is too close to baking and therefore the bread is not very high as planned.

In general, you must first investigate the features of the regime and the features of kneading the bun for this model. And who can tell you better than its owners?

Well, Vyacheslav didn’t tell us whether he bakes stupidly according to recipes or studied the theory of the kolobok and checks the kolobok during mixing? If not, then it is imperative to study and track the first time.
In general, using HP on the machine is not particularly easy. It is necessary to adapt to the requirements of the batch and the quality of the ingredients for this model.
Well, I omit the options when Vyacheslav bought low-quality yeast and does not know about it)))))), puts the wrong amount.
In general, you need to go to the owners of HP. Ask them for working recipes for this model and what kind of flour and yeast they use, and already understand the rule of the bun.
Well, then already draw some conclusions.

[fffuntic]

fffuntic, if Vyacheslav56 bakery Moulinex OW250132 Pain & Tresors, then it's not about the program (provided that he chose it correctly, of course). I have been using mine for about six months, there has never been any sagging bread. There are certainly some nuances, there were also misfires, but never sagging bread. I tend to think it's a recipe or ingredients.

[Margot]

bible)) novice user of HP
#
in the part of the kolobok ... study thoroughly
#



many recipes do not work, which means somewhere a permanent error. I suggest checking the recipes and the quality of the ingredients and checking the bun when kneading.
Margot.. you are absolutely right, I admit it.

Bread usually sags if it collapses. There can be many reasons, apart from the recipe: it may be too wet kneading, it may be weak flour that cannot withstand kneading, bad yeast or an excessive amount of it, which causes over-aging.

Let's hope that Vyacheslav will share with us the recipe and photos of the bread. If the ratio of products is normal, we will deal with their quality, because it really matters.