Bread maker Maxwell MW-3752W

[Anastasia]

Anastasia, well, in the form, it bakes perfectly, why throw it out. ... Of course, I want it to bake well on the machine too. So it is necessary to reduce the amount of yeast, a little bit. I don't like very dense bread either, I mean wheat bread, so you can't reduce the liquid too much, then only yeast. Do not despair, we will succeed. I watched bread recipes and their pictures on the forum today, so not everyone has it as beautiful as we would like. By the way, I also had punctures in Panasonic (associated with a falling roof), and not only me.

And everything is super for me. The roof doesn't fall. Everything's OK. But I still can't post a photo

But a lot depends on flour. At first, flattened and not raised rolls came out. I bought bread flour and voila - beautiful and tasty bread

And everything is super for me. The roof doesn't fall. Everything's OK.

It's great, Julia! And regarding the ingredients, I also agree, a lot depends on them. By the way, I have flour from the same manufacturer all the time. We must also try another flour. The yeast has already changed, it seems that the roof has become beautiful, convex. Why can't you put up a photo? Well, at least through the Radical. Or do not have time to take a picture, as you eat everything?

My husband now, having bitten off a piece of fresh bread, asked: "Peki bread as before, lush and tall, but I don't like this!"
From the same ingredients in Panasonic and the oven, bread of a completely different quality is obtained.
I don't know what to bake tomorrow? ...

And today I baked bread in Maxwell according to the very first Panasonic recipe, but only from 320 g of flour, first grade and transferring to this amount of flour, I made a mistake with the liquid. The dough turned out to be watery and in the second batch I had to add flour to a good bun. Then I had to turn off hp and start the same mode again, Basic. As a result, the bread was made for almost 4 hours, but it worked. I took mustard oil. How delicious it turned out. And he is almost gone, at supper they crushed him. Tomorrow I will bake again.

I'm trying to upload a photo from my phone. Large volume writes. Already tried everything. Does not work

And I insert it through the Radical-photo. Try it, it might work. The radical can be found in a search engine and dropped, or rather upload a photo there, and then insert the link received here in response.

Anastasia! I just admire your persistence in achieving your goal! I would not have had the patience: - \ In Panasonic, you can also bake bread from 300g of flour, only the loaf will be crooked if you do not put the dough in the middle of the bucket after the last kneading. Until she bought Maxwell, she baked crooked (but tasty) bread in her Panasonic257.

[Galina]

Galina, and you have all the loaves in Maxwell with a normal roof?
Today I bought Voronezh-dry fast-acting yeast, in a pack of 100 g. I used to take them and everything seemed to be without problems, well, at least I didn't notice anything special. I'll take a look. how now bread will turn out on this yeast.
Anastasia, it is necessary to try still pressed yeast, everything should be OK on them.

Girls, thanks! I will take into account all the tips. I'm baking another one. I'll report back in an hour.

[AnastasiaK]

AnastasiaK, I shared your problem with my husband. He immediately suggested trying for the baking time (at least for the first 20-30 minutes of heating), put a thick layer of foil under the stove cover (fold 3-4 layers) over the entire area of ​​the lid, put a thick towel on top of the stove (or roll a thin one into several time). At the same time, however, all ventilation holes will be closed both outside the stove and inside (they can be seen with the lid open on the upper ends of the walls), i.e.it is necessary to monitor the condition of the stove so as not to overheat. Asserts that if the matter is in the stove, and not in the ingredients, it should work out.
By the way, our grain roof never fell, if it had already risen. True, the experience is not yet great.

[MargW]

MargWwhat yeast do you use?

MargW, what yeast do you use?

Everyone. Purchased dry bags for the experiment, which caught my eye. SAF, Pakmaya, Domashnee bistro have been tested. And even without a name from the ready-made mixture "multigrain". It seemed that the best were SAF and b / n. True, baked goods are recalculated per 100 ml of water to achieve the minimum size of a loaf.

I bake white bread with almost the same recipe. The whole difference is in the ratio of 1c flour and premium flour, as well as the fact that flour comes from different manufacturers. I sprinkle it "by eye", if only the weight was correct. I bake on pressed yeast (I've read that dry people have stomach or pancreatic problems, I don't remember) Therefore, there are no special problems with the roof. Sometimes after cooling down (I wrap the bread in a cotton towel), the roof seems to "wrinkle". But I don't pay attention to it, the taste doesn't change

I am reporting. I took the first, simplest recipe from Panasonic, re-read it with 350 grams of flour and 227 ml of water. Yeast left 1 tsp. The batch was made according to the first program. After the second batch, I turned off the program. By the way, during the last 2 minutes of mixing, a strong heating went. Too strong in my opinion. I left the bucket in the stove. Gave 2 proofers. For the warm-up I included the main program for a few seconds.
The dough went like this

Included baked goods on a medium crust.
Got it

The roof didn't fall.
Incision

Thus, it turns out that the problem is not in flour, not in yeast, but in the operation of the stove - either the mode or the temperature does not make it possible to make normal bread.
I bought new flour. Yeast Saf-moment bought.
Do you think it's worth continuing to experiment? Or everything is clear anyway
By the way, I always cover the stove lid with a towel, I also tried to close it with foil inside - there is no difference.

[Jackdaw-Crow]

Jackdaw-Crow, similarly everything by eye ...
Lagri, thanks for the recipe for the capital's cake, I'll try ...
all girls

[AnastasiaK]

AnastasiaK, try on a dark crust

[Anastasia]

Anastasia, well, bread is a miracle! Well, why is this machine gun? To be honest, I rarely bake on the machine, I take out a shovel, sometimes I add time for proving, well, and something else ... So, everything turns out fine, experiments can be finished with the roof.

[Lagri]

Lagri, no, I didn't get the bucket at all. All the time of kneading, proofing the bucket was in the oven. And I turned it off after kneading so that it would not heat up. She turned on the baking with a bucket in the oven, the heating went gradually.
I have no problems with the roof anywhere, just like everyone else, I experiment by adding any flour, the main thing is I keep an eye on the bun. So today, I just reproduced the process according to the Panasonic program.

[Anastasia]

Anastasia, I understood everything, thanks. I'll try to bake that way too. And how many minutes is the second proofing - until the dough rises like this?

[Lagri]

Lagri, I got 40-45 minutes, as of the test.

Well, everything is clear.

And, to be honest, I prefer to bake on the "automatic" (I'm lazy!) I only knead bread from pure rye flour in Kenwood and bake in the L7 form in Panasonic

[Jackdaw-Crow]

Jackdaw-Crowif I could get bread on the machine in Maxwell I would be glad. But you have to dodge.
I'll continue tomorrow.

Anastasia, good luck to you!

[Anastasia]

Incision

Anastasia, and this bread is made from wheat, with the addition of rye flour? The photo shows that the patterning of the crumb of the bread is uniform, even at the bottom of the bread, which means that the dough has stood well, this is correct. A good way to bake normal bread. Of course, many people love the production of bread on the machine, it is easy and simple, but I agree with you. I love tasty, "correct" and also, so that there was beautiful bread. I even feel somehow ashamed in front of my own people when bread with a collapsed roof, uneven patterning, in general, has an inappropriate appearance.I will bake the following bread as in the picture. I don't care when I bake, always next to the stove and it's not difficult for me.

[Lagri]

Lagri, yes, I always mix a little rye flour, bran, malt into wheat flour.
I, too, are almost always near the stove. She kneads the dough perfectly. And then our business is to observe the proofing, send it for baking on time. You can bake in the oven, in a bread maker, and in a multicooker. But I really want a harmony of taste and appearance. Therefore, I will not compromise. There are happy owners of successful copies of this bread machine, where you can trust the auto programs .... Therefore, there are doubts about my abilities, maybe I am doing something wrong. But since successful bread options are obtained, then all is not lost.
Tomorrow I will probably bake using Saf-moment yeast. Question: the package says 1 bag for 1 kg of flour, about 3 grams of flour comes out for 300 grams of flour, very little, less than 1 tsp. It's enough?

[Anastasia]

Anastasia, I took 350 g of flour somewhere around 0.8 hours. l Saf yeast moment and the dough in the Basic mode rose like your last bread in the photo in a bucket, but I added after the second kneading twice for 10 minutes. And I took so much yeast from the calculation of the Panasonic basic recipe, there is 1 tsp for 400 g of flour, which means for 300 g - it seems 0.87, and I took about 0.8. I really liked your last bread, I love those!

[Lagri]

Lagri, Thank you! The bread turned out to be light, airy, like a French one. We will try!

[Lagri]

Now I can safely say that the choice of Maxwell's stove was correct.
LagriThank you sincerely for creating this theme, and everyone else for the helpful advice.
The goal was to bake bread at home no larger than 300 g.
And now we managed to get a luxurious loaf of grain bread, based on only 110 ml. water.
The form L11 was used, also purchased thanks to this forum.

[MargW]

MargW, well, beauty! Congratulations! The loaf is great! Let the stove continue to please.

[MargW]

MargW, and the loaf is really super rr! ... In the form of L11, the bread is always wonderful. The roof is what kind of 110 ml of water! And how much flour and yeast did you put in?

[Lagri]

LagriThe roof and the whole crust turned out, as intended, thin and crispy. This was achieved by baking for 40 minutes. on "light" and immediately 10 minutes on "dark" baking program.
Yeast: SAF 3/4 "tea" scale (which is included).
Flour ("bake at home" cereal mixture): 1 full measuring glass (under the knife) + 160 ml of the same measuring glass. I don’t know how many grams it is - there’s nothing to weigh.
Sunflower oil - 1/2 tablespoon.
Kneading according to the "whole grain" program. From and to ... (baking, see above).
Woo a la.

[MargW]

MargW, I'll take on the recipe.

So do I. But I would not want to bake from the mixture at home. Let's just try with flour.

[Lagri]

Lagri, yes, we will make any mixture ourselves)). The main thing is the algorithm. It is interesting to try pastries on a light crust and then on a dark one. I would like to see what a thin crispy crust will turn out.

[Anastasia]

Anastasiahow nice it is to deal with creative people who know their business! Let's create! I also want to bake this way, first on a light, and then on a dark crust. And how I had not guessed before so baking ... And in a bucket you can bake like that. I bake on light because the crust is thinner. So let's try.

I apologize for the quality of the photo, but this is how I get my bread. ... I still tapped the phone, how to add a photo. And the mannik was like this

This was the first experience ,

Well, I am reporting: I did as promised bread in the form of L11. The mixture of flour was collected from wheat, bran, a little buckwheat - one whole glass and 160 ml more (total 240 grams), instead of water, serum 140 ml (I had to add 110 ml very little), Saf-moment yeast 3/4 tsp ... Whole grain program. They could hardly pull the yeast, if on the main program, it would be necessary to add time. And so strictly according to the program, I did not turn off anything. The temperature was measured - on a proofer 36-43. Lot.The baking was started at 1 hour 5 minutes. I baked on a light crust for 40 minutes, then switched to a dark one for 10 minutes.
It turned out amazing bread, as always in shape. Still it would be at least a little more. The top crust is browned.

[Anastasia]

Anastasia, what a beauty! This is all a bakery form, well, always beautiful bread. And today I also bake in the form, but out of 170 g of 1st grade wheat flour + 1 tablespoon of oatmeal (there were 8 grams, not requiring cooking) = 178 g of the mixture, I took 110 ml of liquid (sour cream + water). I also bake on the whole grain mode. My dough piece during the proofing, at the highest part, barely reached the edge of the mold and the bread turned out with a low roof inside the mold. But my goal, today, was to add good sour cream and therefore the mixture was not suitable and the amount of the mixture in grams was not observed. I'll try to bake the next one closer to the proposed recipe.
Jumka (Julia), finally they showed us the pastries. Everything turns out great and the bread is probably delicious, and this is the most important thing. We are waiting for the next creations!

[Lagri]

Lagri, I also barely held out to the edges of the form. Did you do it at the saf moment today? It seems to me that they are weaker than Levure. There I have bread and rushing up. But maybe this is bad for this stove? Maybe the roof won't fall down for a moment? Take a chance or what?

In the form does not fall on the Saf-moment. Today I took very little flour, and the bread turned out to be rather low, the roof was convex, but not much. Why I say was, because we, the bread, have already eaten. The bread turned out fluffy, airy, well, because sour cream, oatmeal gave it. I'm not happy, but the bread was good. I may have tried to bake it all once on Levure, but at the moment I often baked, I cannot compare them. Here is a moment weaker than Pacmaya, those are generally reactive.

[Lagri]

Lagri, tomorrow I'll try on the Saf-moment. Hopefully, the roof won't fall. I just want the size of the bread in the whole bucket. How much flour is it? In the subject they write that it turns out from 300 grams. Will the moment stretch 300 grams across the entire bucket?

From 300 g it will definitely stretch. Today it stretched out of 178 g, almost to the brim, but this amount of flour is not enough, of course. Oh, I didn't understand, I thought the shape, but the bucket, I don't even know ... Maybe 350 is better?

[Lagri]

Lagri, if only it didn't work out tight. In general, you can add at least 400 grams of flour, it will definitely be on a bucket, but it turns out so heavy, brick. But if you stretch 300, it will be airy. And for 300 grams of yeast, you need 1 tsp? Will it be enough?

Well, if you stretch it, then you will definitely not have to bake on the machine, but with a shutdown after the second batch, etc. Maybe it will stretch. Maybe try to take a little more yeast, with a heap of a teaspoon, so that it grows higher?

[Lagri]

Lagri, just about, like in a minefield, a little yeast will not rise, dense, a lot of yeast - will it suddenly fall? ... I will try.
And the husband set the task - to make a big loaf for him to work, otherwise such a small one will not be enough. We'll have to use Panasonic ...
And it's also interesting, for the first time I open a pack of saf-moments, and they seem very strange to me, as if mixed with fine salt. The composition is written on the package: yeast and emulsifier. Is he like salt? Or do I have devils, and not yeast?

I also sometimes take out my Panasonic when I miss it)), and bake something, but the loaves are too big for us from it, we better fit the small ones from Maxwell).
And I have a new pack of Saf-moment and there are some sticky sticks, usually dry and crumbly.