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

Thanks for the link. The mistake is that the flour was measured in milliliters, not in grams. That is, 160 grams in a glass, not 250 as I measured. I will visit.

Good health to all.
We became the owners of C / P Redmond 1915, immediately learned about such a wonderful place - Mcooker-enn.tomathouse.com. Many thanks to the Authors and Participants of this resource for such a useful deed.
We dreamed of doing homemade bread for a long time, and now the first disappointments came with joy. We baked rye-wheat bread. The roof is flat, the loaf itself is like a briquette

300 ml beer
2 tbsp. tablespoons of sunflower oil
250 g rye flour
170 g wheat
1.5 tsp salt
1.5 tbsp. l sugar
6 g yeast
Rye mode.
The batch was with a "puddle", sort of like it should be. But the rise has already raised doubts. The magnification of the kolobok was small
This is how it turned out inside

The crumb is dense, slightly porous at the top.
Although there may be a mistake that was measured not with scales, but with a measuring glass (somehow they did not attach importance to this)
We will gratefully accept all comments and indications of shortcomings

Rye-wheat bread is very moody and difficult to knead and bake, especially in a x / oven.

I recommend that you look at such breads on the forum in the section Rye breads
Rye Wheat Yeast Bread
Rye yeast bread

But, for the first time, it turned out well

[gurvinic]

gurvinic, I had a Redmond RBM-M1902 stove, unfortunately it baked rye and rye-wheat bread poorly, but in general I was very unhappy with it and had to buy Panasik.
What I can recommend, try to knead in HP, and bake in an already preheated oven, the fact is that the baking temperature of rye bread at the beginning of baking should be high - 220-230g, no HP cannot create these conditions, therefore a flat roof in pure rye bread, in principle, it is not considered a vice of bread in KP. Rye bread, in comparison with wheat bread, is always moist and heavy. In general, it is quite difficult to bake rye bread or bread with a significant excess of rye flour, this bread requires additional supervision and almost manual mode
Also, specifically according to your recipe, slightly reduce the liquid, 300ml for 420g of flour is a bit too much, I think 270-280ml is better

[Admin]

Admin, Mandraik LudmilaThank you for your feedback. The bread tasted quite normal (better than from our store). A slightly audible aftertaste of dough, but this is still, probably, due to a lack of flour (I repeat, they measured it with a measuring glass, not with a scale).
We continue to study the forum, and learn, learn and learn.

good day

Tell me about rye bread - falls off
I use a simple recipe with a departure from ordinary flour towards rye
320ml water
1h salt
1 st. oils
1 st. vinegar
2st. honey
50g flour
350g rye
2h trembling

it turns out like this:


I use the program - French bread 6 hours

initially the bun is big, I can't figure out what to do by signs
little salt? a shorter program? little water?

320ml water
1h salt
1 st. oils
1 st. vinegar
2st. honey
50g flour
350g rye
2h trembling

First, let's count the amount of dry and liquid ingredients:
dry - 50 + 350 = 400 grams
liquid - 15 + 15 + 30 + 320 = approximately 380 ml.
For 400 grams of flour, approximately 280 ml is required. liquids. Taking into account the use of heavy rye flour, this amount can be slightly increased.
Yeast at a rate can be about 1 tsp.

And it should be noted that rye-wheat bread has one proofing, a long proofing period. It is advisable to bake on the Rye program or in a combination of several programs.
In general, pure rye bread is very difficult to bake, especially in a x / oven, and takes time and control.

I recommend that you go to the Rye Bread section and see the works of other authors Rye yeast bread

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

-Hello! Help with advice). I am trying to learn how to bake French bread with the addition of rye flour. Everything tastes great and the crumb seems to be normal, and the roof is always bumps or bubbles. How to achieve evenness? What's wrong? I bake on program 8 at Panasonic. Recipe 1: flour 300 w / s + 100 rye, salt 1 tsp. l., oil plum. 30 g., malt 1 tbsp. l., Water 305, yeast 1 h. l. Recipe 2: flour 350 1c. + 50 rye, salt 1 tsp, oil pods 1 tbsp. l., serum 310 ml., yeast 1 tsp. Moreover, in the first recipe there are bumps, and in the second there are bubbles .. .

[Anya]

Anya, for Panasonic we have a separate topic Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)

-357 pages, I’m unlikely to find an answer there ...

[AnnaAnyuta]

AnnaAnyuta, change the regime to a dietary one, in my opinion, the French regime is still not very suitable for rye flour. I have Panasik 2511. And also go to the topic about Panasiks https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=484338.0 There, all the same, people in Panasiks are specifically well versed. So Tanya advises us to go to Panasiki

[AnnaAnyuta]

AnnaAnyuta, on the 8th program of Panasonic, a very large final proofing is provided, especially so that the bread has a French style - large bubble
due to physical laws, the accumulated gas tends to rise upward, that is, to the area of ​​the crust, where the bubbles tend to break through, inflating the crust.
The more moist the dough - the more steam can form at the crust, the weaker the flour composition - the faster and easier the bubbles make their way up just under the crust.

That is, in order for this effect to be lower, you need to mix dry and take more flour.

BUT FIG !!!!
The whole point of this program is to get your bubble version. If you want even beauty, go to the main mode.
I don't see the need for you to change anything, especially if it's just delicious and tasty. Just before baking, climb into the oven and use a needle to pierce the bubbles that form on the surface.

Thank you for your reply! I have already read the site for a single day and I understand that === The best way to achieve great results in this business is practice! Over time, the answers will come naturally). I've been baking for six months, but I have no experience with French. Will be studying).

[AnnaAnyuta]

AnnaAnyuta, the fact is that when a beginner, you have to sit in two topics: in this and in the topic on your bread machine. Here the theory of baking and the main mistakes, so to speak, are considered.

But you must also go to the Panasiks. Because the bread maker has its own characteristics, which depend on the mode. And you need to adjust to the regime.
And the owners of your model will help with this best of all, that is, go to Panasiki

Thank you!)

-357 pages, I’m unlikely to find an answer there ...

no need to search
And this is advice not only for you, but for others as well. If there is no time: just ask a question in the topic. Someone from the old-timers will remember and duplicate the answer, or tell you how to quickly find it.
As a rule, you are not the first with the same problem, there will be helpers.
In general - just ask questions in the right place

Thanks again for your answer! I reread your comment on the technology of baking French bread and everything fell into place. I'm ready to close my eyes to the bubbles and eat airy aromatic bread!) 😁

[special treatment]

in the French mode, you shouldn't pay attention to the type of bread at all - only the taste is important.
it special treatment with the aim of getting blistering and crisp. The most crunchy !!!! - the hottest baked goods on it.
It's another matter if the recipe does not allow and the taste is bad. Then you need to understand the theory, change the ingredients, and so on. Dig deep. But only if the taste not arranges. The mode is long and special. It may be that not every recipe will give excellent results on it.
By the form of the recipe, the ideal mode in the panasik topic will immediately prompt. That is, theoretically, rye flour does not really roll for the French regime, but this is not a dogma.
If it turns out well for your taste, then do it to your health. I also like mixed French.

Agree). I only baked a few times on this mode, but I already realized that you really need to be careful with rye flour here. For me this is no more than 50 grams, although adding 100 grams is also not bad, but the taste is more sour. For lovers of sourness and aroma, it's a fairy tale, and even in combination with porosity, airiness, the smell of malt, it's just a bomb))). And I prefer light breads with a small amount of rye flour.

not only with rye, but also with whey. The longest mode is one, the last proofing is very large, the gas is retained by the time of baking the sea.
And gluten from active enzymes spoils at a stroke. That is, in theory, add a little rye without problems, but take a stronger wheat one. So that the taste of rye could be felt, but the enzymes of rye could not spoil the wheat gluten.
And whey is a very tricky thing if the flour is active. If you have a very useful grade 1, that is, active, then the serums should be put neatly too. Whey with grade 1 is tastier, but safer on long-term regimens with c. from.
1st grade + rye + whey. The composition is ambiguous, although very tasty. On the one hand, whey reduces the effect of rye, on the other hand it can spoil 1 grade. There is a slight error in proportions - the taste may suffer.
For such a composition, the dietary regimen will be definitely safer - it is shorter, but gentle, and there the proofing is classic, BUT there the taste and texture will be slightly different.

And you correctly said about the crust). In the main mode, such a crust does not work, only because of it I fall in love with this program))). Eh, it's a pity the photo does not convey the crunch))).

theoretically, by hand on French baguettes, before setting for the last fermentation, the surface is well stretched and shaped. We don't bother like that in the stove. Therefore, I want to crunch with a beautiful roof - stupidly pierce the bubbles with a needle right before baking - nothing smarter can be thought of for a HP car

Wow, how interesting, perhaps I'll write it down. So far, by trial and error, I have figured out a recipe for baking bread on the main mode with whey. There I introduce it no more than 100g, combine it with water. Everything turns out with a beautiful roof, fragrant and tasty. I tried to inject whole whey, the bread turned out to be rubber .. I did not know such subtleties about whey.



Super! Thanks for the advice! I will bake the next bread on this function using a needle, let's see what happens).

In the topic of Panasiks, a hundred dogs have already been eaten right with the skeleton and serum on modes, and serum in French. The main modes were tested by a lot of people. Therefore, lay a path to Panasiki and use the accumulated experience there. Ask right away, don't search. There is a very friendly company there. Immediately poke a nose where necessary.

Thank you for your positive attitude! Let's go read and study!). And with flour of the 1st grade I will be more careful. Usually I mix it with the highest grade, and then it thumped entirely. There is plenty of room for experimentation, it would be necessary to stock up on flour, otherwise I have already made 2 French loaves in a day and I want to bake and bake))).

[AnnaAnyuta]

AnnaAnyuta,
see more

the first photo of your bread. I see more than just waves. I see an air bag between the bread and the crust. Then I look at the porosity, it is more or less uniform throughout the volume. For me, this means that the first bread contained the weakest gluten, it is
heating did not keep a bunch of bubbles from above, which simply accumulated under the crust into one large one, strongly stretching the wet elastic crust. As a result, we have an air bag and a crust, which went in strong waves.
But then I look at the crumb itself. He is handsome, almost uniform, that is, it's okay. In general, everything is fine - it will crunch stronger
But, let's say, well, I really need to prevent the bag. We need to strengthen the gluten in the recipe. There are ways:
- reduce the rye. I don't want it, I like the taste anyway
- reduce yeast or moisture. I don't want to, I like the overall volume and tenderness.
- strengthen wheat. I would go down this path. Would strengthened with ascorbic acid, or dry gluten, or raw protein, would have taken stronger in composition. If long-playing wheat flour - would have passed the pre-mix)))

The second bread had a higher gluten content. Therefore, the air bubbles remained in the crumb, only a little of them burst out under the crust. We have separate blister bubbles.
The crust is good, for me there is no need to move at all for the sake of a crust, everything is already normal, but if you are desperately hunting, then since such a delicious proportion is almost !! ideal, then I would also stupidly slightly strengthen the composition with dry gluten. Of course, you can reduce the rye flour, 1c replace with a stronger one. with., but it will change the taste. I see no need to reduce the serum, it does not spoil anything there, the taste is wonderful. You can even try to increase it. Serum perfectly enhances gluten (hence you had a rubbery effect, with strong reinforcement it is necessary to intensify kneading as well), but it can destroy with prolonged exposure. Time is the enemy when using serum. Sour milk is used to speed up the processes. Therefore, you need to find the perfect amount.

Time is the enemy when using serum.

Does this apply to all sour milk? So you have to be careful with cold proofing / fermentation?

[increased]

aha, a very active bomb. It speeds up all processes, is a tasty treat for yeast, hence the requirement - to reduce the fermentation time in principle, otherwise the dough will overripe in all respects.
however, the composition of homemade sour milk is different, therefore the effect will vary.
Well, the more active the flour (1C, whole grain), the better the interaction and the shorter the fermentation.

Official "accelerated industrial methods" for increased fermentation temperatures are based on the use of sour milk.
Our French sits on reduced fermentation temperatures and weak knead, and therefore endures our test with serum
therefore, with the temperature - yeah, you can restrain the effect of sour milk. But truncated is the same, we must remember - doping for yeast, yummy for bacteria. At least a little, and in the cold will accelerate. But in the cold, the acidic part first acts as a gluten enhancer, and only then the effect of feeding and rapid maturation.
Anything else that can slow down maturation is still working, including a weak initial batch. When they want to speed up a lot: they immediately apply strong kneading and hot fermentation with sour milk. Therefore, actions on the contrary, that is, weak mixing, cold fermentation - allow you to restrain the accelerating effect.



Look, the composition of the fermented milk is different: acids, minerals, the presence of its own yeast and live MCB. Therefore, the effectiveness will also be different. For the same, you need to calculate a different amount of a separate type of sour milk.
Whey contains the most balanced amount of all. In other species, the nutritional yeast-LAB dominates, then special acids are present, then there is a lot of fat, then there is its own active yeast.
For example, fatty sour cream will be the least effective. Its amount is needed more than the same kefir for almost the same effect.
Curd contains more minerals than whey. You get more tasty treats for yeast and microbes, but as a gluten booster, cottage cheese will be weaker.

Good evening everyone! Help, please, I decided to bake buckwheat bread, I chose the dough kneading program, then I had to choose the express baking program, but I accidentally pressed the dough kneading for 2 seconds, but quickly dropped it, respectively, the dough fell out. Now I'm sitting waiting, maybe it will rise, and then turn on the express baking. What should I do now?

[Karishka_34]

Karishka_34, calmness, only calmness.

To help you, please tell us:

1. What is the model of the bread maker?
2. Which mode did you choose, how many exercises were there?
3. What is express baking?

Bread maker Philips 9015, first chose the dough mode (1 hour 30 rpm), and then it was necessary to start express baking (60 minutes).

[Karishka_34]

Karishka_34, you probably have already finished your bread, but I would have done this:

I would finish the kneading after the end of the "DOUGH" mode, because if we follow the logic, when we make the dough, for example, for buns on the "DOUGH" mode, we then take it out, cut it, shape it and give the final proof to the products. So in your case with bread, after the end of the "DOUGH" mode, you mold the bread and give it the final proofing.

Thank you! I waited when he came up again and started the express baking program and the bread maker began to stir the dough and only then bake. It seems like nothing happened, but I would like more time for baking, one hour is not enough, crispy on the sides, and the top is faded. (the ratio of flour: 220 gr. wheat, 80 gr. rye and 100 gr. buckwheat for 300 ml. water).

I waited when he came up again and started the express baking program and the bread maker began to stir the dough and only then bake.

Apparently this is a program for muffins - mixed and baked, it is not suitable for bread. If there is no separate baking mode, then you can take out a bucket with the bread that has come up for the duration of kneading (let it spin empty), and when baking begins, insert the bucket.

It seems like nothing happened, but I would like more time for baking, one hour is not enough, crispy on the sides, and the top is faded.

This is a minus of most bread makers due to the low location of the shades and the poor thermal insulation of the lid. At the end of baking, I cover my oven with a silicone mat and a thick towel or a thick cutting board and leave the bread in the oven for another 15 minutes after the end of the baking mode, then the crust will tan a little. You can also grease the top of the bread, after proofing and before baking, with a water-egg mash, this will also add color to the crust.

Thanks a lot for the hint, I'll try.

Now I'm sitting waiting, maybe it will rise, and then turn on the express baking. What should I do now?

Wait, everything will definitely rise.

Hello. For some reason, the bread was not baked (((
Baked mustard-milk molded in the oven according to the recipe for a bread machine.
Ingredients
Dry yeast 1 tsp
Flour premium baker. 450 g
Salt 1 tsp
Sugar 2 tbsp. l.
Mustard powder 1 tsp
Butter 20 g
Mustard oil 2 tbsp l.
Milk 300 ml

Instead of milk, I used water and milk powder (300 ml + 1 1/2 tbsp. L), as recommended by the author. As a digression (it suddenly turned out that these ingredients ran out) - instead of 20 g of butter, I added only 2, 108 g of ordinary flour replaced with whole grain.
I kneaded a redmond kitchen machine, the dough turned out to be soft, smooth, elastic, well stretching, practically did not stick to my hands, during the kneading process it heated up to 30 degrees, put it in the oven for the first proofing at 30 degrees, the dough rose 2 times, but cooled down ( !) by a degree, moderately stuck to the bowl. The second proofing is also in the oven, it doubled again, but did not heat up at all.
baking in a mold for 25 minutes at 180, another 10 at 165, the bread slightly blew off the roof and it skewed, at the exit one thermometer showed 100 degrees, the second 97. and the bread was still not baked (((how? why? and what else navigate to get exactly baked bread? thanks!

108 g of regular flour has been replaced with whole grain.

When replacing flour of a higher grade with whole grain, it is necessary to adjust the liquid upward. I have experience of bread makers, in them this rule has to be strictly observed ... It's hard to judge the rest, but it seems to me that one more rise was needed. And the baking time is longer without lowering the temperature ... Still, in KhP, bread of this weight is baked for almost or 1 hour at an even temperature.

Increase the liquid further? Isn't one of the reasons for non-baking just an excess of liquid?
In 25 minutes at 180, the crust has already become ruddy. how to continue the oven at this temperature without burning?

[Fiama]

Fiama, non-baking may be due to under-swelling of whole grain flour, I would pour 320-330 ml of liquid for such a proportion, with a flour weight of 450 g, and let the bun smear a little. Then, for a mixture with whole grain, it is necessary to knead longer than from a purely premium grade, and one more proofing, we need the maximum development of threads from premium flour, so that they can withstand the whole grain component. This would be our Leny, ffuntic, she will explain everything better. I think it's better to lower the baking temperature right away, but the oven takes longer. That is, at 165, but about an hour.

and what else to focus on in order to get exactly baked bread?

Time is short, only 35 minutes, you need 50-55.

In 25 minutes at 180, the crust has already become ruddy. how to continue the oven at this temperature without burning?

15 is high, then we decrease.

Then, for a mixture with whole grain, it is necessary to knead for a longer time than from a purely premium grade, and one more proofing, ... I think it is better to immediately lower the baking temperature, but bake longer. That is, at 165, but about an hour.

I kneaded for 15 minutes. Even longer?
And the third proofing?
It turns out that if the temperature inside the bread is not an indicator of readiness, then what to focus on? Going back to bake time in the recipe? The method of a dry stick on a toothpick does not work, it is always taken out dry from me, regardless of the state of the crumb.

baking in a mold 25 minutes at 180, another 10 at 165,

This is a very short time for baking bread in the oven.

I suggest looking at these topics:
Kneading bread dough (wheat and wheat-rye) in a combine and manually
How to check if the dough is ready for baking? Finished dough temperature

Here, the topic shows dough kneading in a x / oven, you can omit this moment and go directly to molding the dough for the oven
Wheat flour gingerbread man (master class)

Both soft dough (for the mold) and dense dough for hearth baking are suitable for the oven, options are possible, since the baking control process is manual. For wheat flour, including wheat flour, only two proofers are needed.

Inspection of baked goods with a temperature probe usually gives a 100% baking guarantee. The probes may be out of order and need to be checked.
Thermometers, oven temperature probes

Contents of the section "Basics of kneading and baking"

[Buttercup]

Buttercup, but I totally agree: the proportion of water is very small. If the bread is heavy with a brick outwardly, then there is definitely not enough moisture.
And the baking is somehow strange in time, you need to check the thermometer while boiling and measure it clearly in the center of the bread, otherwise 100 degrees is from a series of fiction. And when baking, find a place in the oven so that the top does not turn brown ahead of time.

Fiama

A little bit according to this recipe. You have a weak composition here: 1/3 CZ + dry milk, which weaken gluten c. with., which may not itself be super-duper. Therefore, you must do very careful kneading on chilled products and a bowl so that during the process the temperature does not rise above 26 degrees, the lower the better. And take into account the interests of the CZ: that is, to mix the ingredients, then give a pause for at least half an hour for the CZ to swell, only then knead. You are doing in the harvester. You can add yeast after a pause, as well as fats, so as not to interfere with the flour to drink water ahead of time.
So you at the same time will correct the humidity. CZ can swell for a long time, which is expressed in the fact that at first, the dough is soft during kneading, but becomes very tight during fermentation and this cannot be corrected retroactively. There will be a brick instead of bread. A pause will prevent this from happening. You will immediately see a lack of moisture after a pause.
We start at low speed before combining, if necessary, switch to medium. Gently and briefly sausage on the middle. With pauses, so as not to overheat, only until a kolobok is received, that is, it comes off the walls. Gluten windows and all sorts of threads for a weak composition can damage the gluten.The degree of mixing - the load on the gluten for different compositions must be checked practically. But all sorts of gluten windows and stretching threads, weak flour can not stand it.
We knead in ascending order. The weaker the composition, the less the effect of very high speeds, the more imitation of hand mixing. Well, if you really want to, we use medium-high speeds, but no more than 1-2 minutes without a pause. The higher we apply the speed, the colder the dough should be. Pauses are our everything.
We leave for fermentation. Well, here you have to act on the prescription. When formulated with CH, high temperatures can cause very early ripening. On fermentation, the dough should improve, become drier, the smell is pleasant. If it weakens and the sticky properties increase, something is wrong. The number of strokes and the fermentation time must be done according to the recipe. And if you are amateur, then you need to follow the test yourself. Working out the recipe on several test baked goods will tell you whether the process can be lengthened or shortened. In theory, one workout is used for a lot !!! low gluten and usually two on normal. Perhaps here, too, it was possible to increase the fermentation and add a crush. I had to look at the state of the test. If the dough has a damp smell, then you can ferment it longer. Likewise, you will also smell an excess of yeast.
The final proofing should also be looked at according to the recipe, and if not, then only in practice by stuffing the cones, it is possible to determine whether it should increase by 2 times in the proofing, or three times. If it is not enough, it will tear the roof.
Baking. Check your oven for a plausible temperature reading. Your top is too early. Either the oven is lying, or you bake too high. The crust should not bake ahead of time and interfere with the rise of the bread, this also tears the roof off and it also interferes with holding the bread well on baked goods. Thermometers should be checked, the temperature should be measured in the center of the bread. And then, without temperature changes, allow the bread to cook, cool in warm conditions with air access, otherwise there will also be a wet crumb.

baked goods 25 minutes at 180, another 10 at 165

In a bread machine, it bakes for 1 hour at 200-220 degrees as standard.
I don't think you need so little in the oven.

Hello everyone!
I fight with wheat and oat bread. I found several recipes here on the forum, took them as a basis, because it is difficult to make exactly according to the recipe - most are designed for a loaf of 750g, and my Supra-150 only bakes 500g. If I still count flour and liquids, then eggs and yeast, for example, is difficult to count, not all indicate their gramme, and my scales have an error of 2 g - in the case of yeast it is too big.

In general, I'll tell you about my experiments. I made a total of 5 batches, each time the roof fell off the bread. I gradually reduced the liquid by 10-20 ml, it still fell.

The layout for the 5th batch was as follows:
hercules 70g
flour 230g
water 140g
1 egg SB
vegetable oil 1 tbsp. l
salt 0.5 tsp
sugar 1 tbsp. l
yeast 1 tsp (incomplete).

The flakes were steamed with boiling water and cooled to room temperature.
The gingerbread man was perfect! Not smeared under the shoulder blade, not sticking to the walls, smooth. The hat rose and fell closer to the middle of the baking (just like in previous times), became flat.
The pulp is dense, finely porous, moist.





The only time I got bread with flakes (buckwheat) was successful, with a delicate airy crumb - the flakes were dry (they lay for a long time) and eagerly absorbed all the liquid. But the roof still fell a little)) otherwise it was just perfect bread. More bread with cereals - any - never came out like that. I wrote down the layout, but those dry flakes are over, and with fresh ones it's not a fact that it will turn out the same.

What to do with oatmeal? Increase gluten? Reduce fluid further? Yeast?
I suspect that flour may be to blame, did anyone bake on Ashanovskaya? The package ends - I'll buy a MacFoo. Yeast I have Saf-moment.

Maybe someone has a proven layout for a small loaf? I want bread with cereals.

I apologize for the confusion and many letters, I hope for advice and guidance, thanks in advance!

Lina has a recipe

Bread with oatmeal, bran, sesame and seeds (Linadoc)

And I made this dough

Dough patties with oatmeal and rye flour (Linadoc)

the same for Lina, and some of them put it on bread, it turned out very well. The portions in the recipes are larger, but can be reduced proportionally
And in your recipe, I would try to make it so that the liquid with the egg together was 170ml

I fight with wheat and oat bread.

Oat flour is a controversial flour.
Read here Types, varieties, and properties of flour from various grains and cereals # 6

OAT FLOUR
Especially good for making "quick bread" like tortillas and biscuits. It makes baked goods more crumbly, albeit damp. However, oats have a small percentage of starch and have an excess of fat. Oats are perfectly processed into oatmeal, and then into flour and can serve as a substitute for wheat flour, but remember that the content of oatmeal should not exceed one third of the total flour. To make such flour on your own, it is enough to grind oatmeal in a blender. It takes 1 1/4 cups of cereal to make 1 cup flour. Due to the low gluten content for baking, oat flour must be mixed with wheat flour.
Oats have easily digestible carbohydrates and help the body produce a hormone called serotonin, which is responsible for positive emotions.

In addition, oatmeal always gives a moist crumb, like under-baked bread, even when the bread is 100% ready.
This is also evidenced by the gluten of the oatmeal, which you steam turning into slippery oatmeal.

To please with a bun, try to make bread dough "flour in water", this principle will help determine the amount of liquid.

To please with a bun, try to make bread dough "flour in water", this principle will help determine the amount of liquid.

Hello!
Always in my bread maker I do it according to the principle of "flour in water", it is written in the instructions (I have a simple Supra). The question is in the kolobok: do the same kolobok rules apply for oat bread (so that it does not smear under the shoulder blade, etc.)? in my wheat-oat experiments, the bun was different, but the final result was approximately the same - a flat roof (it fell during the baking process), a dense crumbling crumb.

To make such flour on your own, it is enough to grind oatmeal in a blender.

I haven't tried grinding yet, I will try, it may affect the result

And in your recipe, I would try to make it so that the liquid with the egg together was 170ml

Thank you! I'll try.
I studied the links, the percentage of cereals there is slightly lower than I would like, but maybe this is the reason for my failures Although ... On the forum I met a recipe where there were a lot of cereals, and the loaf was high, and the recipe was praised (remember the author).

part of it was used for bread, it worked very well.

Did you knead in the Dough mode, then bake bread in the oven, or did you do everything from scratch in HP (on which program)?

[Metalizka]

Metalizka, I often bake bread with oatmeal, I take 2 or 3 glasses of flour for a glass of cereals. Yes, the bread turns out to be somewhat crumbly, but the roof is usually in order, my bun is steep and strong. I don't grind the flakes.