Bread maker Maxwell MW-3752W

[Lagri]

Lagri, better fresh every day than a day or two. I'd rather bake a little more often. But at work they said not to tease with small breads. Moreover, the bread will be for jellied meat tomorrow (I let my husband treat my colleagues).
My sticks are crumbly, but as if mixed with salt. Is this normal? Levure is always the same, homogeneous, without any additives.

[Anastasia]

I didn't seem to notice in my type of salt. Maybe some kind of fake?
Anastasia, if you meet Voronezh, 100 g, you can take them. I remember baking on them and there were no problems, even with the roof. Good yeast. I read about them on the forum and bought them. I used one pack, then did not meet them and did not specifically look for them. Now caught my eye and bought it again, in some supermarket. Try if you meet them.

These are my saft moments, in an hour I'll see some bread

[Lagri]

Lagri, I'll try. But I can only meet them if I go to supermarkets in Russia. We don't have such people.
P.S.
Jumka (Julia), I kind of like this, but also fine-fine salt type.

And usually on these I bake... Never let you down

No. There is no salt. Maybe it's better to throw them out? It is not known what is mixed there

And we don't have such. There is a saf moment, Pripravych, Yuva (or Yuma), different Turkish ones (I don't know if there will be now). And I bring Levure from Russia. I'll look there.
And on these I have already baked one bread (above on the page), it turned out normal. .... I opened the second pack - the same
Here

I ventured to lick this "salt" - it tastes like salt! Can be diluted by weight ???

this is what happened with the saf moment

And I would not risk it - I would have thrown out nafig. Where do you live? Can send it by mail?

Everywhere it is written that salt should not come into contact with the yeast before kneading, the dough will not rise. And then they immediately got her

I ventured to lick this "salt" - it tastes like salt! Can be diluted by weight ???

Nah, I don't have that, exactly. Yes, I also know that yeast should not come into contact with salt. So they can fail.

[Lagri]

Lagri, so they in their raw (live form) should not touch, as it seems to me, but here they are dry, inert. Well, after all, the bread turned out on this yeast? Ugh, some kind of riddle!
Julia, how do you get such a tanned crust? Is it butter or plain bread?
And I live in Kazakhstan.

I am lazy. River in the main mode with a medium crust. Added cheese and garlic directly to the water before kneading

Write the address or something - I'll send it to you. I do not mind

[Anastasia]

Anastasia, well, since it turns out bread, then you can use them.

[Jumka (Julia)]

Jumka (Julia), your bread turned out wonderful). Thanks for the offer, if anything - I'll whistle. I’ll look for it, I’ve already planned a jog in our supermarkets))).

[AnastasiaK]

AnastasiaK, well. I tried different things and while only one failed, they stood open for a long time and flour once

[Anastasia]

The result is an amazing bread, as always in shape. Still it would be at least a little more. The top crust is browned.

Anastasia, today I bake bread almost like yours at Saf-moment, dry mix 240 g, liquid 140 ml, on Whole grain mode, light crust. The flour / water ratio is very good. The dough rose very well: about 40 minutes remained. before baking, and the dough has already reached the edge of the mold. I think that your dough did not rise very well, because there was less yeast due to the salt. And mine - I thought it would run away, but it only rose very well before baking. Now baking is in progress. I will also do 40 + 10. The recipe is in your notebook (electronic).And my mixture: wheat flour, rye, wheat bran and oatmeal. Liquid - sour cream / water.
: girl_cray: The roof has fallen a little! First time in xn form. So much for the yeast .. It would be better with salt. Maybe my stove is tired of my experiments ...

[Lagri]

Lagri, yes, it turned out well. I am now also kneading - 250 grams of the mixture (premium, whole grain, bran, malt) and 150 liquid (potato broth, sour cream, water). I try it in French mode. I tried to clean the yeast from salt, it is heavy, settles to the bottom. I poured it on a saucer, all the salt fell to the bottom, poured it into another saucer, etc. Today I took a little more flour and water, because I still had room in the mold to grow, let the loaf be bigger.
Oh, why did the roof fall? Maybe the dough has stopped, and it was necessary to turn on the baking earlier?

Yes, you probably should have turned on the baking before. Or maybe a bit too much yeast for 240 g flour mixture. Next time I'll try 0.6 tsp.
In general, the loaf turned out almost like yours, only with the roof collapsed in places. It's good that she is small, tomorrow I will bake another, and more. Today I bought Saf-Levure yeast, I will try them too.
So, I think, there have never been any problems with the roof, but it turns out that there are ...

Once again I am convinced that flour means a lot. I decided to try weight flour and threw everything away. I will continue to bake on this.

[Jumka (Julia)]

Jumka (Julia), and we have a virgin land, all the flour is excellent, never let me down.

[AnastasiaK]

AnastasiaK, but I just let it down. Nothing went up at all

[Jumka (Julia)]

Jumka (Julia), not yeast?
Today, in general, I pooped like bread in a proofer, I had to turn on the pastries 40 minutes earlier! Otherwise I would have run away. It turns out that undershoot, then flight. I wanted to make the bread even, but not lower than the edges of the form, I don't really like the mushroom hanging around the edges.
Yeast exactly from yesterday's pack. Maybe it was the fact that I shook out the salt and the yeast in the spoon turned out more.
Probably tomorrow I will venture to bake in a bucket, since such a rise in dough is going on, this yeast will probably stretch the dough over the whole bucket.
P.S. about salt in a pack. I scanned the barcode, everything is correct, it matches - Saf-moment yeast. Uploaded to the site about this yeast. And there are reviews - salt in yeast in a ratio of 50 to 50! Not only me (everything can be in our province) turns out.

[AnastasiaK]

AnastasiaK, no. The yeast is normal. Yesterday it was baking normally

Girls, today I baked according to the recipe:
"Brioche bread" ":
• Milk - 130 ml
• Chicken egg - 1 pc (not large, or reduce milk)
• Butter (melted) - 90 g
• Flour - 300 g
• Salt - 0.75 tsp.
• Sugar - 40 g
• Raisins - a small handful (not in the recipe, but I put it in)
• Yeast (dry) —1.25 tsp.
French mode, light crust (if you take a medium crust, then a very fried crust will be in color, but not hard).
The bread bun is very tasty. You can try it, I recommend it. I read on the forum that they bake in hp and decided to bake too. The recipe is here: 🔗 I took half the recipe.

[Lagri]

Lagri, well, how did you get up, on the whole bucket? How is the roof convex? Fatty?
Need to try. .. And I bake everything in the form of L11, such a beautiful bread is obtained, lovely sight.

[Anastasia]

Anastasia, before baking, I covered the roof with yolk and it turned out to be even, maybe without the yolk it would have been better, bread almost in the whole bucket, well, somewhere a centimeter did not hold. Next time I will try in the form, because in the bucket I got a cube. Maybe someone will do better. I advise the crust, only light, there is still a lot of sugar. The roof was covered with yolk, but it was not white, in places where it was not covered with yolk in some places, in general it is normal.

[Lagri]

Lagri, understandably. And I'm still looking for a round shape for our stove to fit, I'm already looking at simple aluminum ladles (if you unscrew the handle). It would be great, like a cake.
Brioche - is this a bun made? And what kind of yeast?
I continue to use Saf-moment with salt, everything rises fine, normal yeast.I saw Turkish instant yeast in our supermarket, a huge package of 500 grams, I am tempted to try ...

I baked at the Saf-moment. I'm also looking for a round shape, but so far unsuccessfully, although there is one place where I took L11, but I have to go there, too far, while there is no time. But I will definitely find it somewhere, it is aluminum. You need to search for the form there, special. firms that sell wholesale aluminum molds and go there, and not call, as some do and they are refused. They even sold me from the window. I saw round ones there, but I don't remember what diameter. By the way, an aluminum ladle is also a way out, I have it somewhere at home, I need to look and remove the handle.
Or maybe the salt in the saf is on purpose, the humidity does not allow something

[Lagri]

Lagri, yes, the site where I bought the forms is full of all sorts of special forms, but they do not fit into our baby, the diameter is about 16 cm. I already have all the types, presented on the site, mentally tried on to the stove, no way. And there are suitable buckets on the market ..... We will look for

Hello, I just recently bought a bread maker. I'm just learning to use it. She baked ordinary wheat bread according to a recipe from a book, with damp interlayers on the sides. The second bread was baked with bran, it turned out delicious, baked well. Now I want to make a pie dough in the oven, but I can't find the recipe. Can you help a beginner "dumb"))? And another question for experienced users, baking mode, is this bread? (Will it just be butter?)

[natalinka25]

natalinka25, congratulations on your purchase!
Here is the recipe for my favorite pie dough, pies
https://Mcooker-enn.tomathouse.com/index.php@Itemid=126&option=com_smf&topic=45301.0
Divide it in half for the bread maker to cope.

Thank you very much, did I understand correctly that all the ingredients should be divided by 2?

[natalinka25]

natalinka25, yes, of course, in half, 555 grams of flour is too much for our oven. You can count the recipe for 350 grams of flour. To do this, divide 350 by 555, we get a coefficient of 0.63. Multiply all ingredients by this factor.

Well, I am reporting: I did as promised bread in the form of L11. A mixture of flour was collected from wheat, bran, a little buckwheat ...

Anastasia, and a little buckwheat is how much? I decided to bake the same, but the dough turned out to be very steep, I took 30 grams. If you remember how much you put - specify?

[Lagri]

Lagri, I sprinkle about 3 tablespoons of buckwheat, a couple of tablespoons of rye, plus 10 grams of bran, the rest is premium flour. Only 230 grams. You have to watch how much water it takes, it turns out about 160 ml. I bake it every day. It makes great bread.

[Anastasia]

Anastasia, I weighed 1 tablespoon of buckwheat flour on the scales, so the weight was 10 grams. And took 10 grams of bran. So I guessed it, but the dough was very steep and I barely stirred it, I had to add water, pulled out the dough and tore it into pieces to mix easier. I took the liquid: kefir plus water, there was no serum, maybe that's why ... The bread in the pictures is just a miracle, and what I like with buckwheat flour. Well done Anastasia, an excellent baker !!!

[Lagri]

Lagri, so flour is different in moisture capacity, you can't say in advance how much water you will take. I look at the first kolobok and add some water. And if there is a little buckwheat and rye flour, the bread rises well, the taste is slightly guessed. And in the "wet" part I take everything that comes across - whey, potato broth, a little sour cream, the remains of milk porridge, water.

Yes, the flour is different ... I have 1 grade flour from two different manufacturers and the color is different and the water for the same amount of flour is different. So sometimes it is impossible to reproduce any worked-out recipe for other bakers.

[Lagri]

Lagri, yes, I noticed this a long time ago that it rarely works strictly according to the recipe, you need experience and an eye to correct it in time.
Are you baking in a bucket or in a mold? I completely switched to the form, I don't want to experiment endlessly, but I adapted to the form. In the French. I turn on baked goods earlier or put them off for 20-30 minutes, depending on the rise of the dough.

[Anastasia]

Anastasia, I have been baking in the mold for a long time, because the falling off of the roof is already enough.And I like the shape of the bread better. I also always follow the bun and the bread always turns out to be desired. I rarely bake in a bucket. And I really like the programs of this xn. I only bake in it: small, compact, beautiful, etc. I do not regret at all that I bought it. I rarely use Panasonic: when I need more bread, or I bake baguettes in it.

[Lagri]

Lagri, I also love this stove no matter what. Now she is kneading dough for me on buns, the volume of 250 grams of flour is just for her. And Panasonic is worth it in case you need bread on the machine or bake 2 loaves at once.
And so every day fresh bread, and you do not need to eat yesterday's half a roll.

My buckwheat bread is baked.

I confused a little with the composition. It contains 50 g of buckwheat flour, 10 g of bran and 180 g of wheat flour of the 1st grade, so there was not enough liquid. The crumb of bread is gray, darker than yours in the pictures above. It turned out very tasty. I always have a pussy first to taste bread. As soon as I open the hp and take out the bread, she immediately comes, having cooled the bread a little, I give her pieces of bread, when she eats, she leaves.

[Lagri]

Lagri, great! The main thing is delicious! I am happy with him every day, I especially like the bran in the composition.

That's the kind inside, gray. Only the crust crumbles when slicing, but the crumb is not.

[Lagri]

Lagri, yeah, grayish and useful. And yet, I add a drop of apple cider vinegar to make the crumb "rubbery", and then, indeed, there are no crumbs.

[Anastasia]

Anastasia, I want to bake buckwheat-wheat 50x50, it will be even more useful. Only how much liquid to take? Add a little bit again. I will try.

[Lagri]

Lagri, you can bake, but only I think that it will be low and fine-pored, and maybe it will crumble more. And so, delicious, of course, for those who love buckwheat bread. For several years I bought a buckwheat yeast-free flat cake (we bake it), before I bought a bread maker.
Try the experience here, bring it here. We will try too.

[Anastasia]

buckwheat about 3 tablespoons, a couple of tablespoons of rye, plus 10 grams of bran, the rest is premium flour. Only 230 grams. You have to watch how much water it takes, it turns out about 160 ml.

Anastasia, put such bread, flour (and took 1 grade) it took 2 more spoons, until the bun was not cool. I also thought that if you shift the buckwheat flour (half of all the flour), then the bread will turn out to be not so high and porous. And I decided to work out this recipe. Although with five tbsp. We really liked the bread with buckwheat flour, I will still bake it, and it turned out to be tall and porous. Then maybe someday it will work in a bucket)).