Bread maker Maxwell MW-3752W

[Lagri]

Lagri, thanks for the advice. I'll try with foil. And my bread (white) always turns out to be a full bucket, below the edges of everything by about 1 cm.And you, maybe, still leave it on heating? I take it out immediately.

[Natalia]

Natalia, in this x / oven I do not leave bread on the heating. It always bakes well, according to the program, but you don't want to overdry. It was somehow at the beginning after buying HP, I left it on the heating for about 30 minutes, we didn't like how dry it was, then I began to take out the bread immediately after baking.

[Maria]

Maria, and I read about this in the subject, therefore I never left it on the heating, so as not to spoil the product))) but he himself is pale at all, but it bakes well. I thought that the top crust in principle cannot be ruddy because there is no shade on top. And I see here and wonder how rosy many people get.
I'll try to turn the trick with foil, I'll sign off in a week (in the morning the Bread Maker has already given out bread, so I won't taste it in the coming days).

Another thing I wanted to ask. Many people write that at the end of the batch they remove the spatula. But at the end of the kneading, the dough has already risen well and if you disturb it, then it falls off. How can you avoid this? Or will it rise quickly after falling?

[4udo]

4udo, at the end of the kneading, the dough has not yet risen anywhere, this is a bun, which has yet to rise before baking. You need to remove the scapula after the last workout (on the first page, the stages for each program are described). So the dough will have time to beautifully distance and bake.
For example, according to the first program, the last crush is at 1.55 - when this time is on the display, we calmly take out the crumpled bun, remove the spatula, carefully return the dough to the bucket and it has a whole 55 minutes to rise, and then baking.

[AnastasiaK]

AnastasiaK, thanks, now I get it right. Indeed, I somehow wanted to pull out the spatula just before baking, but did not dare. Now I will check with the plate when you can remove the spatula, otherwise I bake everything with it))

[Nadya_K]

Nadya_K, I also used to make kefir sourdough, but the bread on it seemed sour and I did not use it. And the hop one turned out right away and the bread on it was very suitable for us, so I settled on it, and I'm sure it will be for a long time.
Elena, hops are not always and not in all pharmacies, I also called many pharmacies until I found hops. So look and you will find it if you think to bring out the leaven. And if you grow it, you will not regret it. Form L11, indeed, is a very necessary thing for our x / stove, if you really want to bake the usual "brick". Successful searches to you!

This is my hop sourdough bread at L11 in our Maxwell:

I still can't get kefir. I think I will suffer with her and then try again the hop one)))

I bought the hops at the bakery, not the pharmacy. I ordered Form L11 in an Internet store. If you can give an address, I will. True, it is very strange there. I ordered 10 days ago - the order is still not ready for delivery. Forms L11 appeared in their assortment only in February. Now I look - again the phrase "under the order". I didn't even understand - they will give me one or not
--
A very beautiful brick. With a vengeance I will wait for my form)))

I bought the hops at the bakery, not the pharmacy. I ordered Form L11 in an Internet store. If you can give an address, I will.

Tell me, is the pharmacy hop different from the store one? I bought it at the pharmacy. And if possible, give a link to an internet store, you can in a personal.

[Elena]

Elena, do not worry, I read the whole topic about hop sourdough, and those who do not have their own hops usually take it at the pharmacy. The main thing is that the fresh collection is not overdue. But in an online store, I would hardly buy it ...

Tell me, is the pharmacy hop different from the store one? I bought it at the pharmacy. And if possible, give a link to an internet store, you can in a personal.

Shop - bread house point ru. I called them and clarified about my order. They say that the forms are over - they are waiting for them by Thursday. I hope that next weekend I will get my L11)))

[Elena]

Elena, do not worry, I read the whole topic about hop sourdough, and those who do not have their own hops usually take it at the pharmacy. The main thing is that the fresh collection is not overdue. But in an online store, I would hardly buy it ...

What's wrong with online stores? Maybe I don't know why. Maybe there is no need to buy flour?
---
I read that you can put a saucepan with sourdough in the oven, where it is easy to keep warm. Because the battery only heats one barrel. I tried it today - it cools down quickly, directly, and I don't know where to find a warm place. Maybe grow it in a thermos?

[Hope]

Hope, I buy everything in them except products. Well, if only this store is in your city, then it's another matter. Like Mvideo, there is an online store and the store itself. And I grew the leaven near the battery on a chair, closing the container with the leaven with a towel and a curtain so that the temperature was always acceptable. It was ready in 2 days. Immediately, of course, she was not strong and I suffered with the first bread, and then, four days later, she raised the dough very well. Now I am very confident in it and the algorithm for making bread has been worked out. I strongly advise you to learn. But more on that in the subject of sourdough.

I'm asking. I bought sunflower seeds. Tell me what recipe to bake bread by. And do you need to fry the seeds before use?

[Elena]

Elena, look here thisjust take recipe gender, Basic or French mode. And the seeds, I think, can be fried or not. If you fry it, the taste will probably change.

Thanks, I will try.

I finally bought a form. I made rye-wheat with sourdough - though it is sour and the smell is not native. Then I made a wheat-buckwheat one, it ran out of the mold, burnt. Thank God that I was at home, otherwise the fire would have happened. I took out the leftovers, baked it in the oven - a normal bread, although with a difficult fate
It turns out that wheat does not fit in the L11 form?

I'm asking. I bought sunflower seeds. Tell me what recipe to bake bread by. And do you need to fry the seeds before use?

I put the seeds without frying, it turns out delicious. I made buckwheat bread and wheat-rye.

The leaven is worth the second day and not gu-gu. Perhaps due to the fact that too much honey? Or maybe the hops weren't fresh. It's a shame: (I'll wait until summer and in the village I'll pick up fresh hops and dry them in reserve. Girls, I congratulate everyone on our spring holiday.

[Elena]

Elena, how to understand - is it fresh or not? I saw hops alive for a long time, we do not grow.

Happy March 8th everyone! Joyful baking and happiness!

[Hope]

Happy holiday to all women! 🔗
Hope, with the purchase of x / baking form! Still started the leaven, well done! My bread smells very good. My cat also loves this bread very much. As I take out the bread after baking, it is right there. And why did it happen with wheat? Maybe the amount of flour / water needs to be revised?
Elena, put a little in the leaven, a couple of tablespoons, rye flour and water, until the same consistency as you now have, that is, feed it, it should start bubbling after a while. It didn't start working for me right away either. Don't throw it away, wait. Everything will work out.

Hurray, now I looked at the leaven, it seems ttttt, it began to bubble, I added rye flour and water, I'll see it tomorrow. Thanks everyone!

[Elena]

Elena, everything will be fine . Now wait for the leaven to rise.

Hello everyone!
I also became the owner of this baby! I tried to cook whole grain - it turned out a little damp, but I think I shifted the liquid. I read the topic - thank you very much! So everything is written in detail! Helps to avoid a lot of mistakes
Now rye-wheat is sitting. Let's see what happens.

[Ksyuha]

Ksyuha, congratulations on your purchase. I hope you won't be disappointed with the stove.And I just put it according to this recipe, Ksyushk @ -Plushk @ buckwheat bread (does not allow the forum to put links) has already baked, I really liked it.
So nothing happened with my leaven. I'll try to put another one.

[Elena]

Elena, and you "go" to the topic The simplest hop starter there the author of the topic, Marina, is very attentive and helps everyone with growing the leaven.
Ksyuha, welcome to the topic and with a new assistant you! We are waiting for pictures of your bread and let this oven serve you for a long time and only please

[Lagri]

Lagri, I studied on this topic, but I did not have cones, but pharmacy-ground hops. I will wait for autumn and collect cones in the village, but for now I will try rye, maybe it will work out

[Elena]

Elena, so I also had drugstore hops and everything worked out. Many bought it and made sourdough from it. So you can not wait for autumn.

[Lagri]

Lagri, I did something wrong, I’ll go to learn the mat again. part.

[Ksyuha]

Ksyuha, congratulations on your purchase. I hope you won't be disappointed with the stove. And I just put it according to this recipe, Ksyushk @ -Plushk @ buckwheat bread (does not allow the forum to put links) has already baked, I really liked it.
So nothing happened with my leaven. I'll try to put another one.

Thank you!) She already makes me happy!
and here is the result:

[Ksyuha]

Ksyuha, handsome bread, congratulations! Well, I have no doubt that it's delicious!

I read someone was looking for a spatula for Maxwell's hp, I was looking for a bucket on Medea and saw the blades, if the TWiG website costs 700 rubles (the link is not allowed to be inserted)

[Lagri]

Lagri, what else !!! So it won't take long to get better! Every time, while fresh, I eat half at a time!)
I also decided to try sourdough bread. She raised her for a week and baked two bread today. Unfortunately, both unsuccessful ((
The first one was rye - for some reason it didn't rise at all and turned out to be a brick ((although I left it to come up all night! The other is already wheat, but also a failure. that he got up very much and stood, apparently. Opal is not entirely true, but inside it is damp and sour ..
I have a sourdough on rye flour and water. It turned out to be such that it rises even in the refrigerator. The consistency is like thick sour cream. Can you please tell me if someone knows the recipe suitable for our bread machine for rye and wheat bread with a similar sourdough?
I read a whole bunch of articles, both on this forum and on others - how many people, so many opinions. Most of the recipes are designed for 700-950 grams, maybe I somehow do not adapt so well ...

[Ksyuha]

Ksyuha, it is quite possible that the leaven has not yet gained strength. In this case, I was advised to take more of it. It is better, of course, to find a bread recipe on the forum in the topic Sourdough Bread and try to bake bread with the author of the recipe, and then when the recipe works, you can change something. Now I easily bake bread with hop sourdough, I don't even want to improvise, we also like these breads: but I bake bread from 1st grade flour and Darnitsky. I haven't baked it completely in the x / stove. But I always start with the Dough mode in a x / oven, 1.5 hours, and I bake only in baking tins, I like it more, the shape of the bread: brick and round.

These are the ones I get:

[sveta-Lana]

sveta-Lana, thanks, I was looking for a spatula and also saw this site, but a little expensive. I get around with a trimmed spatula, kneads perfectly

[Raising 1]

Hello, does anyone have a recipe for 100% whole grain bread without adding milk and refined foods (flour, butter, sugar).
And also gluten-free baked goods.
Thanks in advance

Added on Tuesday 12 Apr 2016 06:42 PM

In the table (the first of the three) above, the error appeared in the second line, where Raising 1 (time 2:51 and 23 minutes), but did not have time to change. Here's how to fix it:

And at what point can you remove the scapula?
I'm baking my first bread now, until the end is 1:10
It's probably too late to take out, the bread has already risen well,
[img] [/ userpics [img] [/ img /

[Oksana]

Oksana, after the last kneading, at 1.55 and you need to take out the spatula, so as not to disturb the distant bread later. Now very soon baking. Better to keep the scapula in place.

[AnastasiaK]

This is how my bread turned out on the first try.
Its advantages include an airy, uniformly porous crumb and a balanced taste.
I also note a very neat hole on the bottom of the loaf and a pleasant appearance.
There was no excess flour in the corners.
Weight 394 g. Height 11 cm.
The disadvantages will include a dense crust, next time I will put a light one.

Added Wednesday 13 Apr 2016 08:24 AM

AnastasiaK,
Thank you, otherwise I was confused at first. now accounting for the future

Someone has a recipe for 100% whole grain bread without the addition of milk and refined products (flour, butter, sugar).
And also gluten-free baked goods.

Here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=252.0

[Oksana]

Oksana, Congratulations! The first bread is wonderful! Everything worked out. Yes, the crust in Maxwell is thick, it is better to choose a light one.
Happy experiments!

[AnastasiaK]

: girl_cleanglasses: I decided to give my first bread to the birds, for luck.
I went to the park, sparrows and pigeons flew in and suddenly I see * an oil painting *, a small gray mouse rushes towards me from all legs, apparently to the smell of bread, broke into the crowd of birds, grabbed a piece of crumb in its mouth, and pulled back at the same speed.
He wanted to spit on children, crows, dogs, grabbed a piece in his mouth and carried it to the family.
I was so pleased.

Added Wednesday 13 Apr 2016 02:19 PM

AnastasiaK,
Thank you, I myself was surprised that the little bread machine bakes so well

Added Wednesday, April 13, 2016 2:20 PM

sazalexter,
Thank you very much, I will study




And the French turned out to be lower, the upper crust was slightly opal, the taste also seemed to me simpler than that of the main one.
But for French bread you need strong flour, I will try with Finnish flour.
But, the best part is that both there and there just a wonderful fluffy crumb and there is absolutely no smell of yeast.
In the oven, I have never been able to completely remove the yeast spirit, but here both times and everything is fine.

Added Thursday, April 14, 2016 06:25 AM

89040 [[imgwidth = 550height = 309] https://Mcooker-enn.tomathouse.com/gallery/albums/userpics/89040/P_20160414_055704.jpg "itemprop =" image "alt =" "/>]
How do I switch to compressed yeast correctly?I believed that 1 g of dry fast-acting yeast = 3 g of pressed.
That is, instead of 3.5 g (1 tsp) of Saa Moment yeast, red, I will take 10 g pressed.?
Or not?
Then I would take water, sugar and flour from the weighed ones for this recipe, make an opera, wait for it to rise ..... And then what?
What is the scheme for laying this opera in a bread maker, where is it?
Into the water, into the flour ...?
How to do it correctly in practice in this bread maker?
Thanks in advance if anyone can help

[img
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ight = 309] https://Mcooker-enn.tomathouse.com/gallery/albums/userpics/89040/P_20160414_133209.jpg

It turned out * French * on pressed yeast.
I took 12 g of pressed yeast, the rest according to the recipe from the book.
Salt and sugar were mixed and ground in a coffee grinder.
From the measured products I took a pinch of sugar, 1 tbsp. l. water and a little flour to make a dough
She poured water into the bucket, then butter, flour on top, moved with salt and sugar, and on top of a risen dough.
The mode is French bread, medium crust, a scapula after kneading.
The uneven dome of the top crust is associated with the fact that the lid was opened on the baked goods.
The good news is that birds willingly eat my bread ..

:///] [img
]
Gluten-free rice bread of Kitaeva Anna.
100 ml of kefir, 100 ml of water,
1 egg,
2 tbsp. l. vegetable oil,
1 tbsp. l. apple cider vinegar
1 tsp salt, 1 tsp. Sahara,
190 g rice flour
190 g corn or potato starch
1.5 tsp. dry yeast.

I took 2/3 of this recipe and replaced dry yeast with compressed yeast in a 1: 3 ratio.
In the bun, I had to add 2 tbsp. l kefir and 4 tbsp. l of water in excess of what is in the recipe, otherwise it would not mix into a uniform mass.
2 hours 20 minutes before the end of the program, after a 20 second workout, I just put my hand into the dough liquid like market sour cream and took out a spatula.

... Mode * Gluten-free baked goods *, medium crust.

Advantages are bread, this is not baked porridge, but really bread.
Disadvantages - the crust should be set only light, it is very dry at the edges.
Kefir gave a strange Shrovetide flavor, you need to try it on the water.
Some of the rice flour can be substituted for another kind of gluten-free flour to enrich the flavor

Added Friday 15 Apr 2016 07:49 PM

Does anyone have a proven recipe for 100% rye bread with intoxicated sourdough just for this bread maker?
I’m also wondering what happens if instead of premium wheat flour we take whole grain? Has anyone tried it, please tell us how the yeast behaved and how to make it better?

[Oksana]

Oksana, congratulations on purchasing a bread maker! How many loaves have already been baked and all are so beautiful! I don't bake rye bread, only from rye flour, so I can't advise anything. Maybe the girls, the owners of our hp, will respond and help with something ... Or you can search the recipes on the forum for the desired recipe and consult with the author of the recipe there. Good luck!

[Maria]

Maria,
Thanks for the support.
But the whole wheat bread from the recipe book disappointed me.
It turned out to be dense, dry, with some kind of unpleasant salty-sour taste,
In short, compared to French, complete nonsense.
I saw here a sketch of a recipe from 170 ml of water and 230 g of flour, with buckwheat and rye flour, bran, but I did not find the proportions of salt, yeast, oil and sugar.
I would like to know a verified recipe of such a plan before the enthusiasm fades away.
AnastasiaK,
Can't share the exact recipe for bread with potatoes and potato broth?
I don't have enough experience to guess if I need to put anything else there, such as salt, butter, sugar?
Thanks again for supporting and creating this theme.

Added Saturday 16 Apr 2016 12:18 PM

Since today I have baked bread with buckwheat and bran.
I took the first recipe from the book as a basis.

Water-160 ml + 6 tbsp. l I added a kolobok during kneading
Pressed yeast 12 g (dissolved in water),
Vegetable oil-1 tbsp. l.,
Salt-1 measured tsp.
Sugar-2 measured tbsp. l.

Flour mixture:
3 tbsp. l buckwheat ground into flour + 2 tbsp. l. with a heap of oat bran + wheat flour up to 320g by total weight.
I put in the bucket:
Water (160ml) with diluted yeast,
Oil,
Flour mixture
Salt and sugar at different angles.
BASIC mode, light crust color.
In the process of kneading, the bun was so dry that it poured 6 tbsp. l. water.
In 1h35min. before the end, she took out a spatula from the bucket and leveled the bun.
The bread was well placed, rose, but the top crust fell through before baking.
I really liked the bread itself in taste and consistency
and, but how do I fix the crust?
Next time I will add 4 tbsp. l. water instead of 6.
Or try a different mode?
Or cover the bucket itself with foil?

Added Saturday 16 Apr 2016 12:36 PM

I would like to master such bread,
Bread with potatoes
And bread with the addition of pea, or chickpea flour, and I would be happy

[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.

How much salt, sugar, oil?
I also want to try baking such bread, but I don't know how

[brendabaker]

brendabaker, and it tastes like salt 0.5 tsp, sugar 0.5 table. spoons, oil can be about a teaspoon. About that))

[AnastasiaK]

AnastasiaK,
Thank you so much
Your bread is very good

Added Sunday, April 17, 2016 4:35 PM

Lagri,
userpics ,, userpics

I am very grateful to you for the recipe for Darnitsa bread,
It turned out to be such a funny flat rectangle. The taste of real Darnitsky, height 9 cm.
The upper crust is absolutely even, that is, not a dome or a dip.

[brendabaker]

brendabaker, the crumb is so delicious! Wonderful bread, no doubt delicious))). Bake to your health!

[Oksana]

Oksana, the bread is good! Well done, the pastries are all very successful! And Darnitsky, I think, will not work with a convex roof, well, if only a little ... The main thing is that it has not fallen inside. In general, everything is OK and keep it up!

Darnitsky with a convex roof https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=596.0.html

[sazalexter]

sazalexter,
Srasibo, I saw the recipe

Added Monday 18 Apr 2016 03:12 PM

Here's what a delicious and even bread I got today.
I did it on dough, I used only 3 g of pressed yeast, and I didn't think of the lid to fall out.
Loaf weight 390 g, height 11 cm, taste richer than plain white without [img width = 180

But Italian bread, French bread on mode, medium crust.
The roof did not fit. [Url = https: //Mcooker-enn.tomathouse.com/gallery/albums/userpics/89040/P_20160419_164950.jpg]
Here is tomato bread. back to main mode,

the programs work well, I took recipes from the blog of Kitaeva Anna * Me and my bread maker *, transfer to your weight, to dough and pressed fresh yeast.
The modes worked flawlessly.