wild cat
once I fell asleep like that ... and went to work ... my wife is at home ... calls to work what to do the dough lifted the lid ... as a result, the top was cut off and the bread was baked.
how about gluten free?
Lagri
Yes, on the scoreboard 1: 15 and clicking began, the heating elements began to heat up, apparently Baking for almost 75 minutes with heating. From 300 g of flour, the dough rose almost to the top of the bucket. But I put the yeast not as usual 0.7 tsp, but somewhere 0.9. Although the recipe is 1 tsp. I think if I put 1 tsp, the bread would rise higher.
Lagri
Quote: wild cat
how about gluten free?
wild cat, for this mode according to the book recipe you need rice flour, but I don't have it.
AnastasiaK
Lagri, well, the bread did not fall, right? Although there is more yeast. Is there any photos?
I also think to measure the temperature on the baked goods, how quickly it rises and what is the maximum. There is a thermometer for the oven.
Lagri
Anastasia, 10 minutes after the clicks of the relay, the bread is slightly opal in places and the roof turns out to be uneven. Maybe you need to cover the lid of the bread machine with something so that the heat does not go away. I somehow did it in another hp and there was an effect. You can try to close the xn window with foil, overthrown 4 times. After some falling off of the roof of bread, I put a towel on top and the roof seemed to stop falling off. Maybe not because of this, but so far the lid of the bread does not fall off. Then I'll post a photo, which turned out.
AnastasiaK
I measured the temperature. Yes, it heated 164 degrees in 9 minutes. Apparently all this time the shades were not turned off, now the temperature is going down.
During baking, I cover the lid of the bread machine completely, except for ventilation. Does not help.
Lagri
Bread maker Maxwell MW-3752W
It turned out so unsuccessful, I mean the roof of bread. But out of 300 g it is quite tall, about 1 cm did not reach the edge of the bucket. Of course pale, it was necessary to bake on a medium crust. I will try again. Good, porous cut. If not for the broken roof, the bread would have been excellent.
AnastasiaK
Lagri, here I am about the same. Maybe I don't have a problem? The bread is normal, if not for the roof. On the other hand, others in the photo with the roof have all the rules. Today, out of 300 grams, I also have a smaller bucket, but I baked on the first program, and not on French. And yes, the medium crust gives a good roast.
MargW
AnastasiaK, Here's my Frenchman. According to a recipe from a book. Water 100 ml. There was a pause a couple of times in the process. The roof of the bread did not rise much, but it did not seem to fall. The crust is thick. I will try in shape.
Bread maker Maxwell MW-3752W
AnastasiaK
MargW, ooh, only 100 ml ?! How much flour is this? There are 2.5 glasses in a book, I got 340 grams. And yeast?
Yes, the crust is thick.
The roof is this or a little flatter and white I got it yesterday or the day before yesterday. And people have a Frenchman jumping out of a bucket.
MargW
AnastasiaK, Water 100 ml. Flour 1.5 cups. Yeast 2/3 teaspoon.
Bread is limited in the house! Baking - no more than 2 times a week!

By the way, a memo was attached to the L11 form (maybe someone will be useful):
Bread maker Maxwell MW-3752W
AnastasiaK
MargW, but, of course, for such a quantity of products, the size of the bread turned out to be normal.
Yes, if you need little bread, then this bread maker is very suitable, mini baked goods.
Lagri
Anastasia, on a light shorter, a Frenchie has a slightly thinner crust. And in the picture I have it lighter than it actually turned out. It only remains to ensure that the roof is convex, like yours from the oven.
AnastasiaK
Lagri, well, can we somehow achieve it by common efforts? After all, it turns out that someone has a height and a convex roof.
Lagri
Anastasia, of course we will.
wild cat
Bread maker Maxwell MW-3752W,
Bread maker Maxwell MW-3752W
half a cup of corn and 1.5 ordinary for 1 recipe
Lagri
wild cat, great bread turned out! Was it baked on a medium crust? I wonder if your bread has a very thick crust? Yeast for such bread is 1 teaspoon or less? You have such high bread, you get only a gram of 260-280 flour, and the roof is even, or rather convex. This is a nice moment.
AnastasiaK
wild cat, the bread is wonderful! But please, specify the amount of flour, water, yeast (for me, for example, these ratios are very important - the fall of the roof depends on them) and the mode.
I would like to achieve the same result in terms of the height of the loaf and the convex roof as yours.
Lagri
I just think that it is possible to avoid such a thick crust in our bread maker by turning off hp 10 minutes before the end of the mode and leaving the bread for these 10 minutes in the switched off bread machine? Need to try.
AnastasiaK
Lagri, so I'll try, just the opposite, put the bucket in the oven, preheated for 10 minutes (baking will be shorter by 10 minutes). Can it work out?
wild cat
I actually do about half a bucket by eye. and see what kind of kolobok is obtained by kneading. so that it is as dry as a purchased dough. try salt with water and oil, and then flour, yeast a little less than a teaspoon and sugar 3 heaping teaspoons.
once even a case happened: I poured 3 \ 4 buckets of flour and the rest according to the recipe had to be added 0.5-0.7 tsp. yeast and after half an hour, pour the dough. I put half in the refrigerator, but not in the freezer. the next day I added 1-1.5 tablespoons of sunflower oil and turned on the mode from the very beginning. rolls of course by weight less, but all ate. girls do not despair you will succeed
AnastasiaK
wild cat, like this, by eye, focusing on the bun, I get it in Panasonic. I put whatever I want, different flour, bran, malt, leftover milk porridge, an apple, etc. The main thing is a bun. And always a great result.
And here .
Today the bun is excellent, it was a pleasure to hold it in your hands.
Bread maker Maxwell MW-3752W
And I won't even show the roof.
The bread itself turned out wonderful, finely porous, crispy crust, everything is baked.
Bread maker Maxwell MW-3752W
I always mix salt and sugar in water. Yeast too (I have Saf-Levure, they need to be activated).
That is, my dough is good. And the pastries are not very good. If you put this dough in a different mold or in the oven, it works, but not in the bread maker. Baking, but ..... Roof.
Jackdaw-Crow
I suspect that this is a feature of this model. For me, after cooling, the roof of pure wheat bread becomes wrinkled, when cutting, a thin crust peels off from the roof, and the loaf takes the shape of a trapezoid, as in Anastasia's photo. It can be seen that the baking temperature here is considerably lower than in Panasika, which is why the baking time is longer and the crust is thicker. But I, frankly, do not pay attention to it anymore. The main thing is that the bread tastes good. But the whole grain didn’t turn out well, but maybe it’s because of the quality of the flour, you should try it with another one.
AnastasiaK
Jackdaw-Crow, yes let it be wrinkles, there people spread what beautiful loaves, baked in our model. And I measured the temperature, it seems normal, and the crust is fried. I am doing something wrong. Or such a copy got.
Jumka (Julia)
Hello. I have long wanted to bake, but I didn’t dare to buy it, but then I read your braggart and bought this baby (2745r). I studied all your tips - very detailed and necessary - and are trying to bake. Thanks for the advice. Let's see what happens
Lagri
Anastasia, yesterday I specially baked bread from the same products in Panasonic, so my roof is not very even and convex there. Maybe something depends on flour, I'll try to change the flour and check what the result will be (though I baked bread from 1st grade flour, not the highest one). Of course, in the form of any flour, an excellent result is always obtained, but in a bucket of a bread machine it is different. We are trying to change flour, in the sense of another manufacturer.
Lagri
Jumka (Julia), congratulations on the bread maker! Join our friendly campaign!
AnastasiaK
Lagri, try it, yeah. I will continue. And in Panasonic I do great. From the same products.Only my desires outpace the consumption of bread. There are two of us, and it is better to bake bread every other day, even a small one from 200 grams of flour. I'm already freezing it. And the husband takes to work (all the same, they pull pieces from him, so I give him more).
Jumka (Julia)
The first pancake is lumpy. For some reason, the dough did not rise, well, and was not baked accordingly. I'll try to change the flour and yeast.
AnastasiaK
Jumka (Julia), and you looked through the window in the process? If by the time of baking (approximately on the display until the end of 1 hour) the dough has not yet grown, has not moved away, you can prolong the proofing process by pressing the Pause button. The process will stop for 10 minutes. And so it is possible several times until the workpiece is ready for baking.
Have you checked the yeast? I breed in some water and you can see right away - they are alive, whether they will raise the dough.
Jumka (Julia)
Of course not. Didn't check
Jumka (Julia)
How to see what is alive?
AnastasiaK
Jumka (Julia), Well. Now check it out. And at first, follow the process. Well - there is a window. I have a flashlight next to me, to spy on.
It will work!
That's how https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=140919.0
Jumka (Julia)
Thank you very much. I'm going to try now. I got to you well
AnastasiaK
Jumka (Julia), and then. It's interesting here! And delicious
Jumka (Julia)
The yeast is dead. I will buy fresh and try again in the evening
AnastasiaK
Jumka (Julia), ah-ah, that's the reason. Buy new ones and you get bread. Just one more moment - our stove loves a good, dense bun so that it doesn't smear on the bottom of the bucket.
Then show the baking result. Very interesting!
Jackdaw-Crow
And I closed the window of my HP with foil (I wrote somewhere at the beginning of the topic), the roof of the bread began to turn red, otherwise it was completely pale. I think it's not for nothing that Panasonic does not make windows in its HP, this, apparently, affects the quality of baking.
AnastasiaK
Jackdaw-Crow, I put the foil under the lid completely yesterday. I didn't notice the difference.
Jackdaw-Crow
Then, perhaps, something is really wrong with your stove. For me, the difference was very noticeable.
wild cat
I sell the yeast "PACMAYA" in our "magnet", I tried "Voronezh" yeasts, too. but I don't dilute with water
AnastasiaK
wild cat, probably on your yeast it says "add to flour"? And mine must be dissolved in warm water, otherwise nothing will work. And yet - sometimes the yeast in the pack lies open for a long time, or it may have been stored in the store incorrectly, for safety reasons, you can check it and then pour it into the bucket.
wild cat
AnastasiaK, I thought the crust is light in your photo. it seems to me that the temperature is not enough in the bread maker
wild cat
try the dry ones and add them to the flour ?!
wild cat
I want an experiment as on page 7 with a mixture of "bake at home"
AnastasiaK
wild cat, and so it seems to me. I've tried it on - it got to 164, then the ten turned off, the bucket itself keeps the temperature longer, then it turns on again. Although everything bakes, does not dry, the crust is crunchy. And if the oven is in the form of L11, the blush is the same on all sides.
To know - what is the normal temperature?
In the sense of changing the yeast? So they are excellent for me, in Panasonic, everything works in the oven. The climb is good. Alive. And dry ones cannot be put - they will not work.
Pakmaya is for sale with us. I'll buy them, try them. Maybe there is a difference. They say the dough grows on them more.
It turns out well from the ready-made mixture, only too expensive. A loaf of bread is like a kg of flour.
Jumka (Julia)
And how to spy on the dough? The window is fogged up completely
AnastasiaK
Jumka (Julia), Yes? I never sweated. That is, very, very dry. Why would it suddenly? At what stage did it fog up?
Well, if the baking has not started yet, you can open the lid for a second and watch the dough rise.
Jumka (Julia)
Duck fogged up from the very beginning and it seems to me a bit of a lump. I can't upload photos from my phone
Jumka (Julia)
And it knocks him somewhere in one direction

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