Bread maker Sauter 106401

[Ashdod]

Ashdod,

Yana, I get it. Well, thanks for that. What happens .. it works.
If only if he could find out whether there should be any heating at all during these 5 minutes.
After all, I also measured with a thermometer (I have it up to 200 °) I touched the heating element inside with it. It showed no heating, i.e. the temperature was the same as in the room. Then he touched this heater with his hand and felt nothing either. In general, I will be grateful to you for any information that he can find out.

Good morning,

Regular kilogram bread (600 g. Flour and 350 ml. Water), color - 3.
Perhaps a little more than you need dry yeast - 2 teaspoons instead of one small measure, but it seems to correspond.
After the first 30 minutes (on call), added one small chopped onion
(no pre-frying).
The bread rose almost to full stop ...

Wow, well up ...

And today I got a serious puncture.
Sleepily, I made a mistake in the amount of milk and instead of 400 ml per 600 g of flour I added only 300 ml, went to bed, did not look behind the bun, when I got up I saw that the bread almost did not rise. Well, in principle, you can eat it, delicious, but certainly not fluffy.

Dima, my husband conducted an experiment with HP today, you were right there is no heating, he touched the heating element with his hands for the first 5 minutes - no changes in temperature are felt. The thermometer did not move either.
By the way, on the 7th program, the preliminary waiting is 10 minutes, and the result is the same - there is no heating.

Conclusion: either the instruction is incorrectly translated into Hebrew (which is often the case), or the manufacturer's company is deceiving.

[Ashdod]

Ashdod,

Yana thanks you and your husband for your help.
In general, what I expected .. At least now I know that this problem is not only in my HP (although this does not make it easier) The question is how critical it is and whether it affects something.
By the way, I didn't know that the 7th program also has this pre-heating. Now I looked, really there are 10 minutes.
As for the "Conclusion", I think most likely the second ... the Chinese have messed up something (sorry for the jargon), since the instruction has been translated into Hebrew correctly. I compared it with the Russian version. Here you can see, this is a link to the instruction, you can download it from the Russian site.
And this is HP itself, one to one like ours, only the name is different.

Anyway, thank you for your help.

[055dima]

055dima, External active links on the forum are prohibited!

[sazalexter]

sazalexter,
These links have already been used by someone on this forum. Look at the very beginning. And no one said anything that it was forbidden.
I just referred to them and took them from the same forum .. And not for advertising purposes .. You read in what context I used them?

[055dima]

055dima, https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=67.0
on the fourth page the link is not active.
there is still a link but this #
it does not lead to an external resource.

[sazalexter]

sazalexter,

Ok, accepted. I'll keep it on mind.
Then the question. Why can't you use active links? After all, it is much more convenient with them. And then .. where I write the text, (in the window) is there a specially provided button for this? It is called "Hyperlink", the globe 🌍 is drawn.

Why you can't use active links

This is prohibited in the rules:
2. Active external links and unauthorized commercial and non-commercial advertisements are not allowed, as are links in the profile. An active link is possible only in the case of a reprint of a thematic, non-advertising article, if its presence is required by the source.
More to the admin https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&action=profile;u=1

[sazalexter]

sazalexter,

I understood.
Will there be no problems with inactive external links?

[055dima]

055dima, It will not, it is not prohibited, except for some sites, which you will see yourself by auto address replacement.

[sazalexter]

sazalexter,

Clear. Well, at least it's not forbidden .. and thanks for that

In many forums, it is prohibited to use links to other sites, even inactive links.

In general, I rarely visit forums, so I am not aware of these rules.
This is the first forum in recent years where I began to communicate, and then in connection with the purchase of this HP.
All life takes place in real life, there is no time for virtual communication. Unfortunately or fortunately, I really don't know.

Nothing terrible happened, the moderator (or maybe the admin himself) pointed out the violation of the rules.

By the way, about the amount of yeast.

Now many in the former Soviet Union try to use less yeast in general, they say that it is harmful.
They bake with rye or wheat sourdough, but it's a whole business to grow sourdough.

Many CPs are used only for kneading dough, and baked in the oven, they say that the taste is much better, but again this is all the time and desire.

I looked at the instructions in Russian, but whoever has such an HP can check if there is preheating there ...

They bake on rye or wheat sourdough, but it's a whole business to grow sourdough.

It's actually very simple. My friends bake sourdough bread all the time. Both in the oven and in the HP. There are a lot of videos on this topic in YOU TUBE. Nothing complicated. I do not give links, (even inactive ones), otherwise they will again be accused of advertising for no one knows what ...
I myself have plans to try to bake with sourdough. By the way, the taste of bread is completely different, cannot be compared with yeast. True, I tried black Borodinsky

Yes, links are not needed, I see recipes with sourdoughs in girls' culinary groups and they will teach and show how to grow it, but I haven’t matured yet.
Recently, I generally try to eat less bread, otherwise I grow in breadth by leaps and bounds.

I looked at the instructions in Russian, but whoever has such an HP can check if there is preheating there ...

Well, it's almost understandable. You and I don't. This is hardly a coincidence ..
I have acquaintances with the same HP, I also asked them (I wrote to you about this), but they did not answer anything intelligible. They say that it is warm in the stove during these first 5 minutes. But perhaps this is due to the heat in the apartment. They did not measure with a thermometer and did not feel it with their hand. In general, they are of the type of people who do not bother with anything, they are of little interest. Even if half of the functions didn't work.
So there is no one else to ask.
It would be interesting just to find out what the workshop thinks about it, if they are even aware of this problem.
Or is it by design? Why then do they write about this in the instructions? It's strange in general.

Recently, I generally try to eat less bread, otherwise I grow in breadth by leaps and bounds.

Well, you see. And you won't grow in breadth with leaven. Just up just kidding
To be honest, I haven't matured yet. So far, this is only in the plans.

My stove was not checked, they opened a new stove and checked it in the workshop itself.
For them, too, there was a discovery that there is no heating.

What to do about it? I suggested writing to the manufacturer and complaining about the discrepancy between the instructions and what is in reality.
On the other hand, does the bread come out good?
Not bad in my opinion.
I always heat the liquid or dilute it with hot water, so these 5 minutes of heating are not really necessary for me.

Ah .. so your stove was checked in the workshop itself? I just didn't get it.
I thought you were checking at home like me. It is clear now. So they didn't know either?
Well, there are no questions now. What can you do now? You can, of course, write to the manufacturer, but there's little point in it .. I think so.
On the other hand, you're right, the bread is good. And I don't know what this preheating actually does. How important is it. I am a beginner "baker", I have never done this
I just accidentally drew attention to this and was sure that the problem was in my HP. I wanted to find it out as soon as possible while she was under warranty, I thought after the holidays to take it to the shirut "Electra"
Thank you. With your help we figured it out.

use yeast, they say that it is harmful.

This is a big misconception. It is as harmful as breathing.

Dima, the stove was NOT mine ... The guys opened a new stove that they had in the warehouse (for exchange for faulty HP in the event that there is still a garnia).

Yes, they didn't know about it. HP Sauter has been in Israel for three years, I don't know, or there were courses to study it, now there are fewer courses (economy), so they understand themselves, relying on previous experience.
Maybe they will tell their bosses about this discrepancy, and then let the bosses decide what to do with this information.

[Ashdod]

Ashdod,

All Yana, now I understand. Sorry, a little confused. I just didn't know that they were holding new HP for exchange. It is clear that one of them was checked ..
Interestingly, it turns out they are conducting courses to explore new products. I did not know it. Maybe Sauter was really unlucky this time, they deprived her (HP) of attention. Or maybe just no one noticed this problem (if the courses were still held)
In any case, of course it would be nice if they told the manufacturer, but those who have already bought do not care.
I suspect there might be.
All operations that the HP performs are programmed in the microcomputer (special chip). Most likely this (warm-up) function is blocked at the software level.
The question is that either it is some kind of flaw or it was done on purpose. I know of such cases.
Well, okay, we just have to use what we have.

People, does anyone know how to insert a photo here? The first time I made one and a half kilogram bread, for the sake of sports interest.
I wanted to show off And now I’m not smart enough to transfer a photo here.

You write your message, click on "Preview".
An inscription appears at the top: Insert AUTHOR'S photo into message
You press and follow the instructions ...

[zeev]

zeev,

Thank you ! I didn't click on "Preview". I tried to find some kind of button to send a photo, but nothing came of it.
I'm going to try now...
Thanks again.

Experiment with 1.5 kg. in the Sauter bread maker. I have long wanted to try.
Many on this forum did not recommend baking bread more than 1 kg in this HP. or 1.250.
Here's what happened ..

Black bread with caraway seeds and pumpkin seeds.











In fact, the weight is slightly less than 1.5 kg. Although I took everything according to the instructions at the rate of 1.5.

Congratulations !!!

[zeev]

zeev,
Thank you !!!

Handsome bread.
If it were white bread, then the dough probably filled the working part of the HP.
I once had a potato bread made of 500 grams of flour with the lid on.

And black rises worse, so it's safer with him.

[Ashdod]

Ashdod,

Handsome bread.

Thank you.

If it were white bread, then the dough probably filled the working part of the HP.

Yes I know. I think the dough would fill not only the working part of the HP, but also crawl out. Therefore, when I decided to try to bake one and a half kilogram bread, I took exactly black flour.
I confess, in fact, this is not 100% black bread, otherwise it would not have risen so much (I think it would not have risen at all.)
From 900 gr. flour, 600 gr. black (stem No. 7) and 300 gr. white (stem No. 2). But its color is absolutely black, because I also added rye malt. And the taste is natural rye bread, white flour is not felt at all.
By the way, he still supported the lid and was even higher, but during baking he dropped a little.
I did it on two programs. First, No. 9 (kneading), and at the end, after waiting until the dough rises enough, I turned on program No. 12 (baking)

And how long did the dough rise approximately?

I bake on Malta beer - 100 grams of rye, 350 whole grain, 150 white flour

[Ashdod]

Ashdod,

And how long did the dough rise approximately?

Have you ever used the ninth program? This is my first time. So the program is designed for 1 hour 30 minutes.I thought this meant an hour and a half of kneading, it turned out (to my surprise) that kneading lasts only 30 minutes, the rest of the time (1 hour) the dough rises, until the signal for the end of the program. After that, I became interested in how high it can rise, given the fact that it contains only 300 grams. white flour. In general, after 20 minutes. after the end of the program, the dough propped up the lid, I realized that it was impossible to experiment further, because it would come out and turned on the heating.
In short, the dough rose for 1 hour and 20 minutes.
I think it would have risen more .. And if it were not for baking in the HP, but in the oven in a spacious dish, then it could have turned out to be a huge bread.

I wanted to ask you about beer. Do you completely replace water with beer or some part? Is this real beer?
Malta - if I'm not confusing it, is it kvass, in Hebrew it seems to be called bira shkhora? No ?

I used the 9th to knead the dough for pizza, but then I decided that it was faster with my hands and there was no need to wash the bucket.

Yes, this is bira shkhora, with malt and hops.
Where do you buy malt?
Today I took 300 ml of beer and 120 ml of water.

[Ashdod]

Ashdod,

Yes, I also used the 9th program only once.
By the way, do you know that there seems to be a separate program for pizza? No. 10
It's short, no need to wait an hour and a half.



I buy malt in Tel Aviv. There is a small shop that sells all sorts of ingredients for making beer. Malt, hops and more ..
It is only advisable to call in advance and find out if they are available.
They have a phone number on their website (in Russian). The consultant of this store answers. Good guy, he told me everything in detail and explained, because there are so many types of this malt. His name is Dima.
Just don't buy the light one. Take either black or red (fermented). I took both. 9 nis bank.



Here are the links to the store (not active)

🔗

This is the store address:
🔗

In Hebrew:

🔗

Today I decided to diversify the taste of white flour bread.
I already wrote about the addition of fried chopped onions with a clove of garlic, but this time I decided to add grated carrots.
That is, I fried onions with garlic in corn oil, one large grated carrot, added a pinch of coarse salt and half a spoonful of sweet paprika.
With the first call (after 30-35 minutes), I added ready-made seasoning.

The bread turned out to be not very beautiful (where something is not accurate ...), but very very tasty.

[zeev]

zeev,

Good bread! Do you feel the garlic? I also wanted to try it with garlic, but I did not know how much it needed for one bread. Probably after toasting it is no longer felt in the finished bread? Or not ?
By the way, you get a very porous bread (judging by the photo). For some reason, it comes out tight all the time, almost without holes. What's white, what's black. Not like the store. I do not know why..

It seems to me that if you slightly reduce the amount of water, then the top will not fall so much.

Good morning,

With liquids, I really overdid it a little, poured 360 ml of water somewhere and then accidentally spilled too much (one more spoon) of corn oil ...

By the way, instead of one measuring spoon of yeast, I add one and a quarter.
This seems to be why the bread is more porous.

Dima, for a kilo bread - one small onion and a clove of garlic.
The garlic taste is not felt, but it gives the aroma.
But the taste of the onion is felt a little, and the aroma too.

[zeev]

zeev,

Thanks Zeev! I understood. I'll have to try. To be honest, at first there was an idea to add raw garlic during the kneading, but then I thought that it most likely would not be baked, even in the HP and the high temperature .. Inside it will probably remain raw.

As for the liquid, this has already been verified. At least in my personal experience. As soon as I add a little more liquid, the top of the bread falls through. By the way, oil is also considered a liquid, like water, and it must be taken into account. Of course, the shape of the bread does not affect the taste, but I still want it to please the eye too ..

Once I didn't have time to fry and added fresh onions ...
Onions are well fried in bread, but tastier with fried.

[zeev]

zeev,

OK. Got it.I'll keep it on mind. By the way, this issue did not work with pumpkin seeds. I added them raw to black bread, I did not want to fry them so that they would not burn during baking. Not a fig .. and remained damp. Not fatal, of course, but that's not what I was counting on. But nothing, next time I'll be smarter.

Hello everyone.

For pizza, I used exactly the 9th program, and the 10th is very good for kneading dough for dumplings.

[Ashdod]

Ashdod,
Good evening,

Can I have a recipe for dumplings with potatoes (I haven't eaten for a long time ...)?

Thank you

Seriously, will you sculpt yourself?
It is long and dreary.

If in HP, then you can use this recipe

Universal choux pastry for dumplings, dumplings, pasties This is not a dough, but just a song! Delicate, elastic, pliable, pleasant to work with and delicious! That dumplings, that dumplings or pasties always turn out to be simply amazing.

Ingredients: 1 egg, salt, 3 cups flour, 1 tbsp. l. vegetable oil, 1 cup boiling water.
Preparation:
Add salt to the egg and beat with a fork. Pour into HP. Add 1 tablespoon of vegetable oil.
After that, pour out a glass of boiling water (but you can also not boil water, many do with water at room temperature).
Then add 3 cups of flour and turn on program 10.
After 14 minutes, the dough is ready.
We take out on the table. My dough turned out to be sticky, so I added a little more flour, I was already stirring with my hands. The dough should come off your hands.

Put in a bag or just leave under a plate for 40 minutes to rest.

Filling: boil potatoes, fry onions, mash with onions, add salt and pepper to taste. Cool puree and mold the dumplings.
I roll out the dough and cut out circles with a still Soviet glass.

Thanks for the recipe

How long will this dough last?