Bread maker Sauter 106401

POTATO BREAD

225 ml of water in which the potatoes were boiled
2.5 tablespoons of vegetable oil
1 hour l salt
1.5 tbsp. tablespoons of sugar
175 gr potatoes. puree
520 g of white flour 2+ (I have 370 g of white wheat 2+ and 150 grams of dark wheat (rustic 3+))
1.5 tsp dry yeast
Basic program, medium crust.

I didn't rise very well, probably because of the dark flour.

Good evening,

After the last try, I handed over the bread maker.
The dough was not baked at all, just a sticky mass instead of crumb, although the crust was fine.
Thanks a lot for helping me through my trial and error ...
I will look for another bread maker, as I have problems with bread.

[Ashdod]

Ashdod,

Question: Why does no one indicate in the recipes how much bread to choose in the bread maker? There are after all 1000, 1250 and 1500. What to put? Or doesn't it really matter? Does the weight we set in the bread maker affect anything at all?

I usually choose 1250, although usually there are fewer ingredients (1050-1100 grams).
In the instructions for HP, all processes occurring in HP are described in minutes, the total time differs by 5-10 minutes between different weights.

It was advised here not to bake big bread. It happens to me that the total weight is about 1000-1050, and the bread sticks to the HP lid.

[Ashdod]

Ashdod,

Thank you.
So the difference is only in TIME baking (or more correctly, all processes) depending on the set weight.
Probably if you choose the wrong weight, the bread will burn. It is a pity that except for you, rarely does anyone indicate how much bread the recipe is designed for. And it is quite difficult to determine it yourself, especially if you are a beginner in this business.

We bought the bread maker in December last year, so I'm not an old man in this business either.
Not only the weight must be chosen correctly, but also the crust.
It used to be - the crust is light, and the bottom is darker. especially if the bread is high.
Basically, I choose a medium crust, I chose a dark one several times and did not like it - the bread burnt at the bottom.
Also the difference between the crusts is 5 minutes.

I also liked to knead the dough for dumplings in HP. Good at it.

I also made the pizza dough once, but it seems to me more comfortable with my hands, and then I don't need to wash the bucket.

[Ashdod]

Ashdod,

Thanks for the advice. I'll keep it on mind
By the way, I wonder why that person, "Zeev" seems to be
who passed the HP .. the bread was not baked inside. You talked to him, it seems. Is it really the problem with the bread maker, or was he doing something wrong?
I wanted to ask about flour. Maybe you know? Shtibel 3 (שטיבל 3) what kind of flour? I was looking for Stibel 2, it was not there .. I bought it with number 3. Can you bake something from it? Is it an equivalent replacement for the second stem or something else?
I went to Stiebel's website to understand what the difference is, but I didn’t see the difference.

Most likely, the problem he had was in the HP itself, because the flour and yeast seemed to be good.

Here is what they wrote about flour

Flour 2nd shtibel is kemakh lelehem. 3 Stibel kafri is darker but still white, not kemakh small.

I didn’t bake only on stem 3, you look at the flour packaging, they usually write some kind of bread recipe - is there any other flour additive?

If I buy stem 3, I mix it with stem 2.

Thanks for the link to the Stiebel website, I understand that 3 turns out to be darker bread, traditional. The flour is made from the outside of the grain and the wheat bran is present there. And if there is bran, then more water is needed than for plain white.

[Ashdod]

Ashdod,

Thank you for your help

I just put another milk bread in the bread maker.I'll roll up the recipe from memory right away:

450 ml warm milk (warmed in micro)
1.8 tsp salt
2 tsp dry yeast
2.5 tbsp. l. Sahara
2 tbsp. l.melted butter (also in micro defrosting mode)
650 gr. flour (I have an electronic scale where you can set the container to zero, they are sold here in Israel, they cost a penny)

This is a recipe for a kilogram of bread. It is baked in the first mode without manual adjustment. Everything turns out very well, not a single failure in three months, the roof is high, the bread is excellent, I don't even look at the store.

I baked according to this recipe, the roof collapsed a little, next time I will take 20 grams less milk, I took 30 grams of butter, I don’t know if this corresponds to 2 tablespoons of melted butter. Stibel flour 2+ (400 grams) + 250 grams of regular

THANKS FOR THE RECIPE.

[Ashdod]

Ashdod,
Good evening,

A couple of weeks ago (before the expiration of 14 days) we handed over that Sauter to אייס, and we were already thinking of buying Breville for 1400 NIS ...
But following common sense and reviews on the Internet, we decided that it was worth trying again.
On Thursday, we bought the same Sauter model at שקם אלקטריק, and also purchased an electronic scale.
And here's a very tasty result:

Thanks a lot for your support ...

It turns out !!!

Good evening,

I ran out of flour שטיבל 2, so I used the usual קמח לבן.
I just added finely chopped fried onions, the bread turned out to be more beautiful and much tastier ...

[zeev]

zeev,

Congratulations ! Happy for you !!!
From the very beginning, I closely watched your epic with the bread maker and your torment ..
I confess, for some reason I was almost sure that the problem was not with HP. It seemed to me that you were just doing something wrong.
I myself have Sauter a little less than two months and I got the impression that it is very difficult to spoil something (except that instead of flour, pour cement and water). Almost from the first time we got normal bread. Yes, not very pretty .. crooked. Another time, the top (roof) fell through, but this was my own fault. In general, if you do not look at the beauty, the bread always turned out to be edible. Therefore, I thought that perhaps you are doing something wrong ..
Judging by your current masterpieces, (I am writing quite seriously) it turns out that you were right. The problem was in the HP itself.
By the way, I must say your bread is really beautiful. Which again speaks in favor of the fact that the problem was not in you. Probably really HP got defective. It is your happiness that you managed to get rid of it in time.
Well now go for it! Gain experience, try with different flours .. there are plenty of recipes in this forum.
Good luck and congratulations once again on a good ending to your story!

[zeev]

zeev,

PS.
By the way, I didn't know that bread is made from ordinary flour обычнойמח לבן.
I know that it can be added to bread flour. But purely from קמח לבן never tried. I was always looking for special flour .. Now I will keep in mind.
See, now you have your own experience ...

[055dima]

055dima,
thanks for the answer
By the way, using an electronic scale (bought last Friday) is very important for good results.

[zeev]

zeev,

Yes you are right. I also bought a scale right away. And I use them for both flour and liquid. (except for salt, naturally, sugar and yeast.There is a measuring spoon from the HP kit for this)
I just put a glass or other container on the scales, reset them ("TARA" function) and measure out the required amount of water or milk. Somehow I didn't make friends with a measuring glass. It is not very convenient to measure by these divisions.
By the way, my friends who have the same HP advised me to dissolve salt and sugar in water in advance, and then pour everything into the HP together.
Since during kneading, crystals of sugar and salt in dry form act as an abrasive on the walls of the bucket, like sandpaper. Especially at the bottom, next to the shoulder blades, and over time, the non-stick coating wears off.

[055dima]

055dima,
Hi,

Here are today's baked goods:

After the first 30 minutes, I added chopped onions and a clove of garlic (fried in corn oil with the addition of coarse salt and קריקה מתוקה).

Delicious ...

[zeev]

zeev,

Congratulations ! Good bread. Only I see the top sagged a little.
I often have this too. They say the reason is in the proportions of water and flour. Something more, something less.
In my last bread (also with onions), in general, the top turned out in the form of a funnel.At first he rose almost to the very lid, rested against the glass. I really thought that this would remain, but during baking I suddenly fell sharply.

How is he inside? Is it melted? Or haven't you checked it yet?
I'm thinking of putting on the bread now. I want to try 1.5 kg. serving. I never did it. Let's see what happens.

By the way, for liquids I use this measure (I think I bought it from ikea):

Already eaten a quarter ...

By the way, where to store the bread (dries quickly, even in a closed bag)?

[zeev]

zeev,

An interesting thing. I've never met. Made of metal?
And what is the volume, 1 liter? Not very visible in the photo.
I would buy myself one too. And how much does it cost, not very expensive?
I recently saw a glass one. About the same size, the divisions seem to be not bad, that is, small graduations, and not after 100 ml ..
But a grave infection, like a weight. And the price is not real .. under 100 nis! I didn't take it.

[zeev]

zeev,

I also store bread in a closed bag (polyethylene), that is, in a regular one, as in supers. But in the refrigerator. There he absolutely does not dry out for at least a week. I checked it specially.
There are special clay molds (bread bins) for storing bread. Made of special clay without glaze. There the bread "breathes" through the pores and does not stale. I just want to buy one if I get it.
But still, I think in our climate we will have to keep this form with bread in the refrigerator ..

Stainless steel, lightweight and comfortable.
For sifting flour, bought at ikea for 20 nis. (also stainless steel):

Today when the bread is cold, I cut it in half and put half in the freezer.
But it was about the remaining half ...
By the way, today's bread is softer, probably due to the added corn oil (in fried onions and garlic).

The volume of the measure is 1 liter.

Stainless steel, lightweight and comfortable.
For sifting flour, bought at ikea for 20 nis. (also stainless steel):

I also have such a sieve. I use it all the time.
By the way, I don't think that the freezer is the best way to store bread, it just freezes and damp there. And the taste is unlikely to differ in anything from the store. What is the point then to bake bread yourself?
Do you have such large reserves of bread?
I keep my bread in the refrigerator. I mean in the bottom chamber, not in the freezer. And throughout the entire time it remains fresh.
However, as you like ...
And the half that you leave in the room will still dry .. whatever one may say. Put it in a bag and in the refrigerator, but not in the freezer. I heard that if bread is baked not with yeast, but with leaven, the bread does not stale for a long time. They write a lot about this on the Internet. I want to try it somehow.

Oh, people have appeared

Zeev, what recipe do you use for baking bread?

I recently switched to bread with milk according to the recipe from here and dark bread with non-alcoholic beer.
There were guests on Rosh Hashanah, almost all of the dark bread was gone.

Oh, people have appeared

We've been here for a long time. Join us

[Ashdod]

Ashdod,

Need your help. More precisely consultation

What's the question?

[Ashdod]

Ashdod,
Hi,

I bake bread only from ordinary white flour, it turns out tastier and more beautiful than using קמח ללחם.
Yesterday I diversified with the addition (as I already wrote) of fried (in corn oil with פפריקה מתוקה and a little table salt) onions and garlic. The bread turned out to be very tasty (almost finished) and today after work I had to bake some more.
This time, honey was added instead of sugar.
The bread is very light (despite Color 2) and resembles בגט. Very hot, haven't tried it yet ... well a couple of crumbs ...

[Ashdod]

Ashdod,

Yana, you bake on program 3 (for whole grain flour). I have seen many of your recipes for this particular program. I seem to have a problem with HP. Or maybe she was, I just did not notice because I practically did not use this program. The last two times I decided to bake bread from whole grain flour. This program begins with preheating the HP for 5 minutes, and then the batch itself begins, etc. Even in the instructions for the HP, there is a table with programs, 3 and 4 programs. starts with warming up (in Hebrew it is written himum midcodem 5 minutes).
So I don't have any warm-up.The screen does indicate a preheat icon (three vertical lines, like waves, on the left side). But the stove and the heater itself are absolutely cold inside .. I don't understand, is it just me or should it be?
I have a big request for you, could you see what is going on with you? This only applies to programs 3 or 4. Since this preheating is provided only there. This is the first 5 minutes. after the start of these programs.
I do not want to immediately drag it into repair, although the guarantee still allows .. And there is no one to find out from anyone. Maybe it should be so. Although as I understand it, if preheating, then the heater should be hot ..
Sorry for such a long explanation.

Zeev, so can try a dark crust in this case, if the bread is too light.

Dima, I'll bake dark bread, I'll see. It also seems to me that the stove itself does not heat up, but it will have to be touched.
I remember the first time I didn’t understand at all why the kneading didn’t start right away, I thought it was a breakdown, then I read the instructions on preheating.

[Ashdod]

Ashdod,

Thank you! But I think you won't feel outside if you touch it. If there is heating, then it seems to me that it is not big, not the same as when the oven bakes. Probably you need to open the lid and touch the walls inside.
My first thought, too, was that the stove was not working until I looked at the instructions and realized that there should be preheating. Which is not.

I decided to try to bake white bread 1250 gr., The time until the completion of the project is 1 hour 10 minutes ...:


I wonder where one and a half kilogram bread will fit ...

[zeev]

zeev,
Really interesting!
Maybe you put in a lot, more than 1250?
What program are you using?
Take a picture when done, interesting to see. Maybe it will go down in the baking process? Although you write that there is 1 hour 10 minutes left.
And I was just thinking of baking one and a half kilogram ... I wanted to see what happens ..
It turns out that this bread maker is not designed for 1.5 kg.
Fool our brother .. chinese brothers

It has already been written here that one and a half kilogram bread is not worth baking, it does not fit.

It also happened to me that the bread stuck to the lid, then it drops a little.

Dima, I'll ask my husband if he can check in the workshop what happens to the stove in the first 5 minutes of work on the 3rd program.

The end result in two perspectives ...

: מבט על Quite funny ...


: מבט צד I climbed very high ...


The taste is great !!!

And the top is like sweet (in this case salty) cotton wool ...

[Ashdod]

Ashdod,

Yana, Thank you so much !!!
By the way, on the 4th program in the first 5 minutes, the same thing happens as on the 3rd, i.e. NOTHING. I checked.
Program 4 also provides preheating for the first 5 minutes.
And that your husband has something to do with the repair of bread makers?
I talked today with my friends (they have the same bread maker), they could not answer me anything intelligible. It seems to warm them, but it seems not. They say that HP is a little warm, but not the same as during baking.
But they don’t know either because it warms up, or simply because it’s hot at home.

[zeev]

zeev,

Really climbed very high. But to be honest, I suspected that the top would fail or something like that.
This is almost a pattern for me. As soon as the bread rises too much like yours, the exit necessarily turns out a hole in the roof, like a funnel.
But nothing, the main thing is delicious. You can't carry it to the exhibition ..

[zeev]

zeev,

By the way, if you wish, you can read here:

BREAD RISES BUT FALLS INSIDE. CAUSES

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.0

Good morning,

Guys, maybe that's enough with you-kanye, I'm a little not used to it ...

The husband works in the Elektra sniffer in Ashdod, his colleague repairs Sauter bread makers, and the husband sometimes communicates with clients who have problems with HP.

Oops ....

The husband says that he will try to check, but not the fact that the thermometer will show, the temperature rise is insignificant, most likely, say, up to 40 degrees.