Bread maker Maxwell MW-3752W

[Jumka (Julia)]

Jumka (Julia), watery is bad. It would be necessary to add flour to a dense bun when kneading. Well, we will wait for the result.
In order to display a photo taken with your own hands, you need:
- press the Reply button
A window for writing a response opens
- left-click on the icon to insert the author's photo into the message
A form for filling out will open
- left-click on the "select file" button. A desktop window will open
- choose the photo you need
- double-click the left mouse button on the photo
- the selected photo is loaded
- click on the "download file" button
- a photo appears with two links
-select one of them (top full-size photo, bottom link with click-to-enlarge)
-select the link you need (turns blue) by pressing the left mouse button
- copy with the right mouse button
- transfer the link to yourself in response

After the last hug at 1.55 min. could fix the bun.

I still have 2:00 on the display. Tomorrow I'll throw off the photo on the computer then

Well, there is time - you can correct it carefully, put it in the middle of the bucket.

How to determine the amount of flour?

First, we take some recipe from this topic or forum. We start from it. For example, 300 flour, 160-170 water. We put all the liquid in a bucket, but do not throw out the flour all at once (only most of it). At the first batch, we look at the bun, if necessary, add the remaining flour on the sly, if this is not enough, add another amount to a good bun. All this during the initial mixing (on the first program in 9 minutes).

All clear. I will try

[AnastasiaK]

AnastasiaK, by the way, I got an idea to put mode 3 on a dark crust?
Jumka (Julia) upload photos through your personal profile and if the dough is thin, reset the program, add a little flour and restart the cycle if no more than 0.5 hour has passed ...

[wild cat]

wild cat, the very first time I tried on a dark crust, well, a very thick crust turned out from all sides, except for the top. Do you bake on medium?

I write from my phone that the volume of the photo is large

[Jumka (Julia)]

Jumka (Julia), Yes? I have never had this.
How did the bread turn out? Already baked?

Uraaaa, it worked. The roof is really not round.

[Jumka (Julia)]

Jumka (Julia)and which one?
It's great that it turned out! Indeed, hurray!

She's just square. And it seems to me that a little wet inside

[Jumka (Julia)]

Jumka (Julia)until you need to look inside. Let it cool completely, to room temperature, otherwise the crumb will crumple.

My HP also fogged up the window very quickly after starting work, it was difficult to see anything even with a flashlight. I have a suspicion that these windows are made purely for advertising purposes. More than once in the messages of users of different CPs, it was said that when the window was closed with foil, the baking quality improved. Therefore, I also did so and did not lose. And I follow the kneading just by opening the lid, the bread does not get worse from this. But during the proofing I try not to climb unnecessarily.

[Jackdaw-Crow]

Jackdaw-Crow, that's amazing, but my window hasn't fogged up even once in three weeks. What does that mean? I can see everything perfectly with a flashlight.
Maybe this is the secret of the fact that when the window fogs up - bread turns out, otherwise - no. This can be some kind of tightness?

I don't know much about bread baking technology.But if you look from the point of view of elementary physics, the absence of fogging of the window may indicate either poor tightness, or the lack of heating IMHO, of course

And I read on the Internet that the window fogs up from warm water.

[Lagri]

Lagri, are you fogging up? I don't heat the water on purpose, I just give a short pause, while I collect the ingredients in a bucket, the yeast dissolves, everything else is already in the oven - waiting. It turns out almost like in Panasonic alignment.

[Anastasia]

Anastasia, I almost always fill in a cold liquid, more precisely at room temperature, and before that I only filled in a warm one. It was that the window fogged up and did not fog up. I didn't really think about it. If drops got in the way, then I just opened the lid and wiped the window to make it easier to look. In my Moulinex, my first HP, the window often fogged up, where I always poured warm liquid. Try to fill it with warm water, maybe your window will fog up too. And yet, I remember that I baked different breads in this hp, and the roof of the white bread was, after all, convex. There were cases with too much water or yeast, then the roof sagged a little. And a lot depends on flour.

[AnastasiaK]

AnastasiaK, I bake on medium mode.
such a crust is obtained on medium mode and 0.5 normal and 0.5 corn

Today I baked bread in the French mode and turned off the Baking 10 minutes before the end of the program, but left the bread in the turned off HP for 10 minutes, so the crust is thinner and the bread baked well. I think it was even possible not to leave the bread for these 10 minutes. Because 75 minutes is too much to bake white bread.

[Lagri]

Lagri, so you can, as I suggested, let the stove heat up for these 10 minutes, and then put the bucket on, thereby reducing the baking time, and the bread will go into the preheated oven. Maybe I will succeed ...
Until I bake, I need to eat all the baked bread.

[Anastasia]

Anastasiaof course you can. We will try all the options. I'll also change the flour and bake bread with Saf-moment yeast, otherwise my Pakmaya are just thermonuclear. But for me, the main thing is that in the form it bakes any excellent bread. I also got carried away with baking bread, which we barely have time to eat.

[Lagri]

Lagri, I agree, in the form of excellent bread, lovely sight! Now I want to buy some more mold for our oven, like Easter cake.

[Anastasia]

Anastasia, I also recently tried to shove a round shape into this bread maker. In Panasonic, I baked in it somehow, but this is not very suitable. I also want to bake round bread.

Where do you get aluminum molds (Ukraine, Kiev)? I also want these, especially for Borodinsky, I'm interested in white and gray bricks - my mother asks that it was like in the USSR, I don't remember how it was there, well, such forms are needed, as they used to bake at the factory.

[quince]

quince, I bought forms L11 and L7 here on the forum.
Here is the topic https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=421978.0

[AnastasiaK]

AnastasiaK, nobody took it from Ukraine, I don't know ... I don't want to overpay too much

[quince]

quince, you will write off with Alexander, he always meets halfway, will select a suitable delivery option and so that it is inexpensive. It's a pleasure to work with him. I made an order there several times, delivery was the cheapest possible. Everything came quickly. And even once, when a cracked shovel arrived, he sent a new one at his own expense, without any problems. I am very pleased.

[quince]

quince, try to search in household goods, but not in large stores, hypermarkets, but in markets somewhere. They are there, I have seen more than once. And yet, look through the Internet for the wholesale of such forms in your city, there is more than one company. Call, find out where they are and do not be too lazy to go there, and buy there, I bought it more than once. Good luck to you!

Hello, please tell me, and someone baked zleb in this model on their own sourdough, WITHOUT PURCHASED YEAST.
(for example, Richard Bertinet's leaven.) I ask this question because I read that it is generally impossible to bake pure leavened bread in bakeries.
And also, is it possible to somehow remove the stirrer-spatula from the dough before baking (bread with a "hole in the bottom" seems very unaesthetic to me) or the program runs without stopping.
I was very attracted to this model, so I am finding out if it suits my goals. Thank you

is it possible to somehow remove the spatula mixer from the dough before baking,

Of course you can, after the last mixing. See the table on the first page. And about sourdough bread, so - they bake, but perhaps not on an automatic machine, but with some manipulations. And bake in aluminum bread molds. If you wish, read in this thread about sourdough bread, somewhere 7 page.

[brendabaker]

or the program runs without stopping.

brendabaker, this bread machine has a Pause button and you can use it, for example, when proving the dough, when removing the mixer after the last mixing and in other cases. The pause lasts 10 minutes and then the automatically set program continues, if you do not turn it off, that is, Pause, yourself.

Thank you very much, I will study

[Anastasia]

Anastasia, my bread is baked on the Basic program from 300 g of the same flour (a little rye + wheat 1 grade), but put half a teaspoon of hp in yeast. The roof turned out to be moderately convex and the bread did not sink. So, after all, it's the yeast, at least I have with my Pacmaya yeast. It turns out I shifted them. I also baked with pressed yeast before, the bread did not settle as it was 2 days ago. I poured warm water into HP today and the window fogged up, and when it poured cold, it was not like that, that's the conclusion.

[Lagri]

Lagri, and Pakmaya needs to be dissolved in water? Or straight into flour?
I have Saf-levyur, they are not so reactive, half a teaspoon is not enough to raise 300 grams of flour per hour. The rise is obtained somewhere at 70% of the bucket height. But if you look at the test, let it grow normally, then you need another half hour. Or increase my yeast to 0.9 tsp.
This is how someone else's recipes do not work - flour of different quality and moisture, yeast of different strength. Until half a ton of bread is baked, you will not adapt.

[Anastasia]

Anastasia, I do not dissolve them in water, but put them on top of the flour. I never bought Saf-Levure, because somehow I read on the forum that they are not suitable for baking bread in HP, but Saf-moment is suitable.

[Lagri]

Lagri, I had a pack of Pakmaya (I don't even remember that I used them), already expired, the pack said to dissolve. I'll buy it, I'll see it, but maybe it's some other Pacmaya.
And Saf-Levure is great for everything (for me), I've been baking exclusively on them for more than 2 years. They are considered unsuitable, apparently due to the fact that you cannot put them in a bread machine on the machine, they must be dissolved. And so they work great.

Here's a wheat rye turned out, 100 g rye + 200 g wheat 1 grade.

[Lagri]

Lagriindeed, the round roof did not fall anywhere. Fine!
Let's continue! I may bake tomorrow.

[Anastasia]

Anastasia, reduce the amount of yeast for now. Baked on a light crust. I did not close the window, I took out the stirrer from the hp.

I poured cold water, but the window still fogged up during the proofing. Relatives of HP have a different model, but the window also fogs up

Then I'll take another look with cold water, it may also fog up ...

Today I put mustard (or rather, bread in mustard oil) bread from 280 g of wheat flour of the 1st grade on the Basic mode, and after 2 kneading, removing the spatula, I noticed that the dough was liquid and sticky to my hands. I thought that when baking, the bread would settle, for sure, although the liquid / flour ratio was correct, I put half a teaspoon of yeast. She did not risk it and transferred the dough to the L11 form. As a result, lush, tall bread with a convex roof is baked.

[Lagri]

Lagriand not a lot of test for the form? Not over the edge?
Yes, in shape - it works out perfectly.

[Anastasia]

Anastasia, like this:

[Lagri]

Lagri, fine !
And yesterday I baked, did the proofing outside the stove, the roof did not fall, but it was white and wrinkled when it cooled down.
In short, I probably won't fool myself anymore and will bake in shape - a win-win option. Here's another form to find higher.

Yes, I generally like this form of bread in any oven. And the crust of bread turns out to be thin. In Panasonic I bake in L7 or L9. And on the machine I almost never bake, as I acquired forms. And with a delayed start, I do not bake and do not leave HP unattended. So this baby suits me completely. I'll also buy a round form for bread and calm down.
Here he is:

Today I greased the form with vegetable oil and did not sprinkle it with flour, so the bread did not come out right away, I had to shake it and it crashed against the table. Although it was possible to wait 10 minutes and he would have gotten out of shape perfectly.

[Lagri]

Lagri, my today's.

Deliberately made the bun softer, I don't like thick bread, and put it in a mold. Today I risked to lay out 280 grams of flour. He moved quickly and high (the yeast was 0.8 tsp), so I had to turn on the baking 10 minutes earlier.
About mold lubrication: I use a universal lubricant (I mixed lecithin and olive oil) - everything flies out, I don't sprinkle it with flour.