Bread maker Maxwell MW-3752W

[Anastasia]

Anastasia, well, what handsome breads in the form are obtained! So it's not even worth grieving and thinking. And I have a half teaspoon. yeast (Pacmaya, directly reactive) turned out almost the same. Yesterday I bought Saf-moment yeast and looked after Voronezh yeast (with a chef in the picture), in a pack of 100 grams, also fast-acting, I took them. somehow, very good, later I'll take them too. I don't lubricate, but usually I grease it most often with margarine and sprinkle the surface of the mold from the strainer, shake out the excess, it also always flies out. You can, of course, make a little grease, for 3-4 baking.

[Anastasia]

Here is the baking result

Anastasia, I still admire your handsome man and I want to clarify the recipe and at what temperature they were baked for these 55 minutes in the oven. Well, I really liked it outwardly. Maybe I'll bake one like this someday.

[Lagri]

Lagri, Thank you! The recipe is standard (300 flour, 170-180 water, 0.8 tsp yeast, a little bran in flour and malt). She defended it according to the program first, and put a bucket for baking in a preheated oven with convection at 180-200 degrees. First 200, then 180.
Bake for health and show photos.

[Anastasia]

Anastasia, and where do you buy lecithin? In a special bakery store or at a bakery, and in what proportions do you mix with butter? It seems to be the way they do it at bakeries.

[Lagri]

Lagri, bought in a regular supermarket. In the dietary section among the bran. I even had a jar unopened. And that's how I read about the lubricant, grab, but I have lecithin! It worked out perfectly.
The proportions are as in the topic written about the lubricant. If memory serves, 1 to 2 (lecithin to butter).

[Anastasia]

Anastasia, I try to bake the same as yours from the oven. Now I will rearrange it in the oven. The dough has increased, but not as much as we would like. I put the yeast, as usual, somewhere 0.6 tsp, but added a little rye flour and mustard oil about 25 g and the bun grew by 3/4 bucket. I wait a little longer, warm up the oven. I would very much like a roof like yours.

[Lagri]

Lagri, yeah, let's see your bread from the oven. And I'm baking in shape again.
And I also have a thought - it seems that the matter may be overheating in the proofing in the oven. Today I measured the temperature in a bucket on a proofer - 38-39. This is a lot, it should be no higher than 30. I read that this may be one of the reasons for the failure of the roof.
Maybe someone else will measure? Maybe I'm overheating?

Here's how it turned out:

It didn't work out like you did, probably the yeast should have been put a little more. But tasty, well-baked, porous. Strongly roasted, probably it could have been 180 degrees. bake. It's almost gone, everyone liked it, delicious. In the form, the bread is still more beautiful, the roof is always strongly convex, but here it is almost even. I will bake in shape, definitely.

[Lagri]

Lagri, well, yes, either more yeast, or lengthen the proofing. And the ovens are different, I can bake at the beginning and at 230 degrees. I'll try again in the oven.

The proofing was already increased by 20 minutes. Most likely the yeast is not enough, it was necessary to put 0.8 somewhere, put it, maybe it would be enough. I'll probably try again. It should work out. I have a gas oven and there is no convection there. And the dough itself is in a bucket, as you can see in the photo, you fit better than mine. I'll have to bake tomorrow, otherwise I won't calm down. And I'm also waiting for a photo of your bread. If again you have the same beautiful one, then I will definitely bake until I bake such a top. Interestingly, after cooling down, this top does not wrinkle, does it remain like this?

[Lagri]

Lagri, I bake in a microwave oven with convection, it's a pity to drive a 70-liter oven for 300 grams of bread. I bake in the Convection mode.The crust is very strong, does not wrinkle after cooling, as well as for bread from the L11 form, put in the bakery.
Tomorrow morning I will put the bread and bake in the microwave (oven).

All clear. I don’t use a microwave oven; it’s already standing idle. Her husband does not respect her, and I already have enough devices. So this bread of yours is baked in the microwave ... well then I probably won't see such a top.

[Lagri]

Lagri, no, not on microwaves! I have it multifunctional, it has non-microwave modes, but the bucket is metal, you can't use it on microwaves. I baked on conventional convection, like in an oven, only a small one.
It will work out!

[Anastasia]

Anastasia, and in my Delongi mini-oven the bucket does not fit, only the form. So the oven remains only gas. And in it, too, the roof of bread does not come out very well. I'll try again with an increase in yeast and a decrease in water, so that the bun is tighter, maybe that will work out. I wonder what your oven is called, which is both a microwave and just an oven.

[Lagri]

Lagri, I have an LG that is 7 years old and, as I discovered not so long ago, is very sophisticated. Convection temperature (i.e. baking) from 30 to 250 degrees! A bunch of combined modes without microwaves. A lot of auto programs (auto chef, Russian cook, auto grill, skewer). For several years she stood with me very uncomfortably, high, almost at eye level, so she did not use it. And when I moved it more conveniently, to the working area, I tasted it. I can't find a similar one in functions, yesterday I looked at Panasonic, but there the price is 27 thousand rubles! , temperature from 100 to 220 in total, there are no combined modes without microwaves. But there is inverter (if I write correctly) heating, steam, a hinged door, and there is no turntable.
And also, tell me, does Maxwell get warm during the proofing? I feel it! Warm front side (where the sticker is), and the inside temperature is 40 degrees! This makes the dough liquefy and floats. Now I'm parting with the lid open. Let's see what happens.
P.S. This is exactly what I thought - the heating during the proofing reached 46 degrees even with the lid open! As soon as I took out the bucket to put it in the stove, the roof immediately began to collapse, and I continued to do this in a preheated oven. Extreme overheating. So I used to try to do the proofing just on the table, and baked goods in a bread maker, I got a normal roof. Should I turn it over for repair? Will they be able to do it?
P.P.S. here is the result of the roof fall

[Anastasia]

Anastasia, Maxwell does not heat up during proofing, but heats up during baking, but it seems not very much. I even sometimes put a towel on top and everything was fine. In general, no overheating was observed. I'll check it next time though. But the dough does not exactly blur. Maybe the flour is like that, try another flour. If it is the same, then the stove is probably to blame. There is also a sensor inside the stove, and if the lid is open, then it also reacts somehow to this and apparently the temperature changes accordingly. Maybe something with a sensor near your stove. I even know that they twist it to change the temperature in hp (I read it on the forum).
P.S. All the same, your bread rises very well. Yeast probably matters, after all. The bread is excellent. My Pacmaya will run out and I will try Saf Levure. Although Saf bought a moment and they still need to be used.

[Lagri]

Lagri, my stove is always hot during proofing. And with the lid closed too. Yesterday I measured with the lid closed. And the front panel is warm to the touch.
The flour is excellent, the main thing is not to part in the oven. I bake from this flour and in Panasonic (I poured it straight from one pack), great. I made dough and baked it in the oven - great. She put it on the table and baked it in a bread maker and in the oven. The one with a high round roof is made of bread from this flour. Flour is definitely not to blame.
Overheats. What to twist in the stove? What if the temperature on the Bakery goes down?

And yet, I do not recommend renting it for repairs.Once, with my first HP Moulinex, I turned and drove it 4 more times, so they returned it to me so terrible and repaired for a short time that I decided never to give my equipment to service again. Only if to return to the store. Since then, I have been very careful with the technique, strictly according to the instructions. And about twisting the sensor I will find and write a link. But I did not use it, although in Moulinex my temperature was not quite normal either. Now I only occasionally river baguettes, and the size of the bread there is large, we have a lot.

Here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1433.0

[Lagri]

Lagri, Thank you! Together with my husband, we will think about what to do. He's a fan of getting inside technology, though sometimes with sad consequences for this technology. But it happens and returns to life.

[Anastasia]

Anastasia, put the bread on the Basic mode and noticed that by the end of the first batch, the front panel at the bottom was noticeably warm. So it has always been so. I'll try to measure the temperature, somewhere in the kitchen there is an oven thermometer.

[Lagri]

Lagri, just about, touch it. She warms up periodically. And even if the panel is not very warm, the inside of the stove is very hot. The bucket is like that too.

And before the second batch, the bottom is already cold. This means that the stove is warmed up and the relay turns off the heating, apparently. The temperature is being maintained. I did not find the thermometer, it went somewhere, we have to look for it, it does not have a certain place, because it is not used.
During the second batch, the bottom warmed up again.

[Lagri]

Lagri, yes, and I have the same. Today I baked in French mode. So at the last proofing it reached 44-46.
The next experiment will be with proofing on the table until normal, at room temperature. And then I'll put it in the stove. This is how I got an onion bread with a round roof. Didn't fall.
I have 2 thermometers, always at hand, now for yogurt, then for sous-vide, then for sausage. In general, I often use it.

Yes, this is a lot for proofing ... Maybe it’s just to include baking separately, then only the roof will be very convex. I think whoever reads how we want to make a roof will laugh. But you still want a roof like a half of a ball.

[Lagri]

Lagri, exactly, we are like two baking maniacs, we are raising the topic. But no one seems to have complained about the falling roof anymore?
I want to achieve the ideal.

Many people do not pay attention to the appearance of bread, the main thing is that it is baked and tasty. But someone needs what we want to achieve. Well, probably, as they wrote, this is a feature of this bread machine, it means everything is on the topic.
Now bread, from 280 g of flour and 1 tsp. Pacmaia yeast, proofed in the mold and 25 minutes left before baking, and the dough with a decent head is already above the edges of the mold. What yeast !!! Really reactive. But I still had a streusel and the bread turns out to be rich, there is too much oil, so I put a teaspoon of yeast, for better raising. We'll have to turn on the baking early.

[Lagri]

Lagri, and be sure to show what happened! I wonder how the rich bread will brown.
No, appearance is important to me too. Taste, of course, is a must, but also to be beautiful.

The proofing did not end and I had to turn on the Baking, bad of course. The roof has fallen. But the main thing for me was to attach this butter crumb, and for this I baked butter bread, the main thing was to attach it. Then I'll take a picture and show it, nothing special. I completely forgot, there was also a baking powder there.

[Lagri]

Lagri, well, that's what you will do - it falls! And turning on baking is not a problem, I think, the main thing is to focus on the proofing of the dough, it will tell you when it's ready. But the fact that the stove heats up too much, the preparation for baking ceases ...
I must find a way out

What a scary fungus. No, it's my fault, I shifted the yeast due to excess oil, I thought the dough would rise badly. And the bread turned out delicious.

[Lagri]

Lagri, nothing, normal! The main thing is delicious!
So I try to guess with a portion of the dough for the form, so that they do not climb over the edge, but only up.

[Anastasia]

Anastasia, I always bake from 280 g of flour and nothing like this happened, this is the first time. I take yeast 0.5 - 0.7 teaspoon. l. and you always get excellent bread, and here 1 tsp. and a puncture will be science to me.
If you bake ordinary bread without any additives, then you can not be afraid of so much flour. Even wheat-rye ones are great.

[AnastasiaK]

AnastasiaK, You write in the posts above that you are trying to open the stove lid during heating in order to reduce the temperature inside. I think, from a technical point of view, this can lead to the opposite result (depending, however, on where the sensor is located). If the sensor is intensively cooled by air from the outside, then the heater in response will more intensively heat the bucket from below (it is located at the bottom) in order to "warm" the "freezing" sensor. And it will turn out - a frying pan!
Conclusion: sensor - adjust; cover - do not open unnecessarily.
Good luck.
PS: during kneading, the stove on the sides heats up a little, to the touch of degrees up to 38 - no more. Not for long, somewhere at the beginning of the process.

[MargW]

MargW, so I wrote that the day before I measured the temperature inside the stove with the lid closed. It is definitely more than 40 degrees, and not only in the batch, it turns on several times during the proofers.
And even when not measuring, a warm panel is periodically felt outside. And when I pulled out the stirrer I felt a very warm bucket. With the help of all the manipulation, I try to find out whether my hands are crooked or the oven is doing something wrong. Even without my intervention, according to proven recipes, the stove cannot cope with the task - the roof falls down! I want to get to the reason by the method of elimination. One of the reasons is overheating of the dough piece over 30 degrees. The measurements showed that the temperature was higher. If I exclude the process of proofing in the oven, the roof holds.
How to regulate the sensor? I read about Moulinex - there is a regulating screw, I looked in our stove - there is a screw just above the shade. Is it he and where to turn it?

I read about Mulinex - there is a regulating screw

From the evil one. This screw in the mulinex secures the temperature sensor, allows you to move it away from the walls in order to heat the HP more. If HP overheats to do almost nothing is possible, alas.

[sazalexter]

sazalexter, at all? Even the service won't be able to help? Or what a rugged man?
And if you can move, then you can move, no?
Sorry......

[AnastasiaK]

AnastasiaK, Anastasia, alas, it is unlikely that this HP contains a programmable controller, most likely the parameters are "tightly" sewn at the factory.
Try to contact the service.

[sazalexter]

sazalexter, yes, it seems too cheap for such things. The store where I took it, and, accordingly, the service is very far from us. Out 2: either to give it to our service (without a guarantee, and if they take it) or to my husband to be torn apart. Or maybe the third option: to adapt as it is, to bake in a non-native form on a semiautomatic device (shift), or to put it on the table and bake separately (again manually).
P.S. If this was my first and only stove, I would have long doubted my own adequacy and ability to cope with technology. I would think that baking bread is magic, subject only to a guru. Panasonic is "our everything".

[AnastasiaK]

AnastasiaKMany HP are automatic, they do not provide for any adjustments, for the same Panasonic, only through the menu service. It's just that there is an HP with an unsuccessful software implementation, the automation fails.

Today I bake Darnitsky bread according to the recipe 🔗 ... I used to bake it, I liked it very much. I translated the recipe for 300 g of flour and took the SAF yeast, the bread is baked in a bucket of hp. The roof did not settle, there were 30 minutes left. until the end of baking.

I think, maybe this hp Maxwell loves exact recipes, and deviation from them threatens to fall off the roof. This bread contains more rye flour than wheat flour, and the top is rounded. I used the author's recipe in that theme, but changed by the author and everything worked out in this hp. Previously, I baked in another and also turned out beautiful, and, of course, delicious. Stripes on the top of the bread - unsuccessful extraction of bread from the bucket.
P.S.

But this is in the context. The taste is a copy of Darnitsky, with sourness.Try it. Just in case, the recipe:

210ml warm water
1 st. l. olive or other vegetable oil
1 st. l. lemon juice
150g rye flour
200g wheat flour
1h l. salt
2h l. sugar (or honey, if available)
1h l. dry yeast (SAF usually)
Basic mode (3 hours)

And I baked according to the recipe:
180 ml warm water
0.8 tbsp. l sunflowers. oils
163 g rye flour
137 g of 1st grade wheat flour
1 tsp salt
2 tsp Sahara
0.8 tbsp. l lemon juice
0.8 tsp yeast PAF moment
Mode Basic 3 h, crust Light.

[Lagri]

Lagri, thanks for the recipe, I'll try
and this is my today's masterpiece



recipe: 100 grams of melted plums. oil added a little mixture, stirred
warmed milk 300 ml in the microwave (it was cold)
into butter with a mixture of milk and mix the mixture until smooth
poured into a greased form (salted butter) and 12 mode on baking
ready-slightly damp cake now seems dry

[wild cat]

wild cat, I'm HERE showed cupcake Stolichny, you can see there is a link to the recipe. Very good cupcake. You can try to bake such a cake, it is simple and delicious. The girls then baked, they liked it and it turns out well in our bread machine.
And here LINK on this cupcake recipe.

Well, everything, I changed the yeast, the roof of the bread became convex all the time. Already baked several loaves, everything is OK.

[Lagri]

Lagri, excellent result! Now, please, clarify what has changed besides yeast (which gave such a roof?)? I want that too. Take the recipe from the message above, right?

[Anastasia]

Anastasia, yes, both recipes (from the message above) baked and yeast SAF took the moment (changed only the yeast), measured everything on a scale and a measuring spoon. But I definitely didn't succeed because of the yeast, before, after buying HP, the roof always turned out to be convex, but here ... I baked bread in Maxwell all these days on the machine, only I took out the shovel after the last mixing. Now I put the rest of the Pakmaya on the dough for the pies (I can’t find their quantity for the bread in this bread maker - it’s either shortage or too much), and SAF is a moment for bread. I bake on a light crust and it is not thick, but it turns out thin. Only in the last recipe with honey is more careful, because once I had this sweetish bread (I need less honey, I think a teaspoon is enough). By the way, I used to bake with pressed yeast in this HP, too, and everything was fine with the roof.

Well .... again bummer (((.
Did everything exactly to the penny. The gingerbread man was tight. Proofing up to 3/4 bucket. The baking result is half a bucket. From 300 grams of flour.
A donkey....

Yeast is excellent, from the same pack in Panasonic

[Anastasia]

Anastasia, sadly, of course, that "bummer again." Or maybe try the Saf-moment ... If the dough rises a lot and then falls off, then it’s definitely an excess of yeast or liquid. I'll even try my Pacmayas again to adapt them to Maxwell. Yes, Maxwell may be more capricious than Panasonic, but I think that you can still adapt to it.

[Lagri]

Lagri, just the dough rises slightly, everyone almost jumps out of the bucket. I still hope that at the start of baking the dough will grow at least a little, but it falls. And a bun denser is impossible, and so the bread is dense, but I don't like that. I will buy a Saf-moment, if only it is not left.
More capricious? May be. I've been eating the devil's bread for a month now. There was no need to adapt to Panasonic. Throw this Maxwell out. I'm very upset.