Bread maker Maxwell MW-3752W

And while I'm afraid to bake on my own, I don't yet feel how it should be.
Therefore, I bake according to my book and the tips in the topic.
Now I will try to cover the foil inside (the heating was turned off and the bread began to fit longer and worse, especially on rainy, damp, windy days.)
Now you will believe that this is a living organism, all this yeast, cereals and water.
Girls, again THANK YOU VERY MUCH, if it were not for this topic, my bakery would probably have ended.

[Anastasia]

I, too, closed the window with foil on the advice Anastasia, thanks to her, so the bread turned out to be all equally tanned. Previously, I also covered it with foil, but in a different way, although the top was fried, the sides were still darker. And now all the bread is the same color, I really like it. As they say: live and learn. Oksana, bake with us and we will learn from each other little by little.

Girls, great! Together we will achieve the result with the bread we dream of! So that it is tasty and beautiful, and fresh bread every day. It's good that our stove is so small, there are enough loaves for a day or two, and it is convenient to knead the dough (even for pies, even for baking in molds).

Added on Friday 27 May 2016 04:25 PM

Today I baked bread from 400 g of flour in the Main mode on a Light crust (340 g of millet flour of the 1st grade / 50 g of rye / 10 g of bran and wheat sprouts, Packmaya yeast b / d - 1.3 tsp, whey-242 ml, vegetable oil - 1 tbsp. l) and again added before baking for 10 minutes. Pause, raised the dough. I closed it with a foil, forgot it with a towel (I was very distracted and after the Pause, the process went on without my participation). Here is such a bread from 400 g of flour in the whole bucket turned out.

I noticed that on the Basic mode, on the Light crust, the crumb of the bread is tender, like a bun and the crust is thin, crispy, and in French on the Medium, the crumb is shorter and the crust is twice as thick, but becomes softer after lying in the bag.

I put flour according to the recipe from the book, but I needed a couple of spoons more, so the roof sat down

Added on Friday 27 May 2016 04:45 PM

[Oksana]

Oksanawhat kind of bread in the pictures? Was it baked in French or in another mode, from what amount of flour? I look at the pictures - it turned out to be tall, only the roof of the bread has fallen ... The problem is with this roof.

* Diet bran bread *

Made with dough and pressed yeast.
OPARA. 120g flour 1c,
1 tbsp. l rye,
80 g water, 5 g compressed yeast
0.5 tsp Sahara
I just mixed it, covered it and set it for 3 hours to ferment in a warm place until the volume doubled.
DOUGH
175 g flour 1c,
1 st. l. rye flour,
30 g of bran
1 tbsp. l. flakes * rolled oats *,
120 g of water, 1 tbsp. l. vegetable oil,
1 tsp salt and 0.5 tsp. Sahara.

She poured aoda into a bucket of a bread machine, added salt, sugar, butter and flakes.
On top I laid out both types of flour and 1 tsp. bran.
Top all the dough.
BASIC MODE, crust color LIGHT,
At the signal Additive, put in the remaining bran
She covered the window with foil.
PS needs to keep an eye on the bun both during the first and during the second kneading, dusting it very little with flour so that it does not stick to the walls and does not leave puddles of dough near the stirrer blade. I had to introduce an additional 2-3 tbsp. l. flour.

[

Yes, when there is a lot of bran in the dough, it turns out, as with whole grain flour and in a bread maker, the roof is slightly convex, almost flat, according to my observations. And how high did the bread turn out from 290 g of flour, in the whole bucket? In the picture, the groove of the print is not visible, from the bucket, otherwise it could have been identified anyway.

This is the crumb of dietary bran bread.
, it is felt that there is a lot of bran, the crumb is loose, crumbles well, the crust is crispy.

The cut is excellent, the crumb is porous, everything is OK.

[Lagri]

Posted on Friday 27 May 2016 05:15 PM

Lagri,
13 cm height, weight 519 g.
This is only the second time I have baked such a large bread.
The first time I ate flour strictly according to the recipe, although I saw that the bun was wet, got a loose roof and a gray crust.
The second time the bun was leveled by the addition of flour, and the bran was added at a signal by the additive.
The lid is domed and the color of the bread is less gray.

Well, great, I can't get high bread out of 300 g of flour in 3 hours. I also almost always add bran and wheat germs, rye flour, and so on to the dough. I rarely bake white bread.

I'm so big, I probably won't bake anymore, so as not to overload the motor.
The oven is clearly hotter when kneading than when kneading a 450 g loaf, I don't like that.
Plus large bread comes out more moist.
She already has a service life of only 3 years, determined, if it is overloaded, then it will fail even earlier.
Plus, he remains with us, both times I wore the remains to the birds.
Once 1 pound is indicated, then I will bake 1 pound.

In the Whole Grain mode, apparently, you need to add a little less yeast, then maybe the roof will be well, at least flat. And I so love the convex roof of the bread and the beautiful color of all the bread ...

[

I hasten to share! I still finished off the problem of the light crust! In some topic I read that there is an adjusting screw that attracts the temperature sensor. It turns out that we have it in our stove too! I unscrewed it about a third or a quarter turn, not really hoping for anything. Today I baked on the Sandwich program on a light crust and - Hurray! The loaf is equally ruddy on all sides, you can bake it without closing the window and without jumping around the stove. Apparently, one of the owners of the stove in our branch has the sensor screwed on optimally, and the bread in the photo causes envy, and now I can also bake the same beautiful bread.
Today's bread stood a little on the proofer, I took out the spatula early and instead of 40 minutes it turned out to be an hour of proofing, so the roof was a little shaky. So I hope next time to show exemplary bread.

[Anastasia]

Anastasia, I'm not spinning.

[Lagri]

Lagri, well, is it a screw? Since it has been twisted, then it is possible to twist it? ... Here's a little of it and try to twist it
If only we were talking about the same screw, I think so, this is the one that is on the wall that contacts the control panel.

There are 2 screws, one between the tubes of the heating element, and the other in the center - which one?

Added on Tuesday 31 May 2016 02:46 PM

The one in the center of the panel stands dead and does not spin.

[Lagri]

Lagri, Yes this! Unscrewed easily. Then you need to ask a handy man, only - it is important - to unscrew only a little! Literally by 30-45 degrees, otherwise they say the sensor may completely disappear. Maybe you have it too tight or welded already?

[Anastasia]

Anastasiaprobably welded. In general, it is impossible to budge.

[Lagri]

Lagri, the stove has probably been in operation for a long time? It seems to me since December, but I don't bake in it often ...
Maybe it will work out more, just carefully ...
I just found hope for normal bread, I want everyone to succeed

[Anastasia]

She brought her husband to the rescue, maybe he will do something. Although I'm afraid I might not hurt. Strength then he has more.

Added on Tuesday 31 May 2016 3:07 PM

Anastasia, everything turned, degrees by 30-45. Hurrah! Let's see what happens. The bread is already on the Whole Grain on the Middle Crust.

[Lagri]

Lagri, in-in, so as not to fold too much. And I did not even complain to my own and did not attract, otherwise he will express me a claim for the purchase)))).
I keep my fists and wait for the report!

I really want everything to work out. The display is already 2:35, and we are spinning it. I thought the program would fail, but no, it didn't.

Added on Tuesday 31 May 2016 03:16 PM

And then I forgot to praise the bread (well, which is slightly higher in the photo). A great!!!

[Lagri]

Lagri, there is still plenty of time, everything will settle down there. I unscrewed it two days ago, and only baked it today.I only remember that I need to see something (whether it worked or not), and what exactly - I am dull, I look at the finished bread and try to remember what I did, and then I realized that the roof was rosy.
Thank you! I just smacked a little crust with milk, delicious - no save, and the crust crunches!

Gnawed off))))

If it works out, then: girl_dance: will be easier on the soul. I just dream of a beautiful roof. ... Beautiful bread !!!

Added on Tuesday 31 May 2016 03:25 PM

Now there is bread made from 380 g of flour, but with 1 tsp. Pacmaia yeast. I'll see what happens, maybe the dough will rise well with so much yeast ...
Here in that Temko `` Problems with crust and imperfection '', I read that it was necessary to turn the self-tapping screw with the bread maker turned off, and when it is already in operation, it will not affect. So in the next baking I will see the result. And the bread is already baked, but for now it's in the bucket.

[AnastasiaK]

AnastasiaK,
BRILLIANT !,

[Lagri]

Lagri, well, maybe it will affect for the better, after all, it was not baking, but only proofing, the sensor physically moved away a little anyway. We are waiting, sir!
brendabaker, Thank you !

Well, that's what happened. The roof is not very convex, because it contains a lot of bran and wheat germs, and even rye flour.

The color of the bread is uniform, well, almost. Previously, the roof was without foil, almost the color of the dough, now, of course, darker. And if I put a medium crust, then it would be more noticeable that the bread is evenly toasted. Let's see on the next bread. Yes, and today I constantly took out the poor bread, trying to unscrew the screw, so I don’t know how long the proofing lasted, the dough had no rest. As I got up, I turned on the Baking.

[Lagri]

Lagri, wow, how big! Well, since there is a shift in the crust, then we are going in the right direction, you can probably unscrew the screw a little more. Otherwise, it was the dough-colored roof that was completely upsetting, although the bread itself turns out to be tasty and baked.
We continue to experiment! Already hands itch to check again.

[Anastasia]

Anastasia, I will bake one more bread, I will often look at it, and then turn it another 20 degrees if the result is not satisfactory. I'll see what happens on the middle crust, tomorrow I'll bake. Everyone urgently needed to eat this bread with milk. I barely managed to take a picture of it. So half is gone. Even my cat knows when the bread is ready and sits waiting for it to be given, and the next day for some reason does not eat, only freshly baked.

[Maria]

Maria, I and on a light crust turned out so confidently ruddy today. We will try. I myself also love freshly baked bread, I eat it on the day I bake it, and then into pieces and into the freezer (for my husband to work) or for crackers. That is why small loaves are so relevant for us!

Yes, I see that mine turned out lighter. Well, of course, it is important to me that the most important thing is that the sides and top of the bread are the same color. So tomorrow, on a medium crust, I will get a well-browned bread.

[AnastasiaK]

AnastasiaK,
Well, of course, I could not resist and also twisted my little screw a little bit ... ..., the upper crust became more ruddy, and the lower one is not so hard
The bread has really become more uniform in color

Today I baked bread on a medium crust. The bread, indeed, of a uniform color turned out to be darker than yesterday's bread, which was baked on a light crust. For a long time I knew about this cog, but I did not think that it really would affect the top of the bread so much.

Hurray girls! It also seems to me so - the temperature has risen, and the bread is baked more evenly, and not dry, the smell is more intense when baking!

Added Friday 03 Jun 2016 12:12 pm

Baked standard bread # 1 from flour 1 sec, with the addition of bran, light crust.
The color is more uniform than before the screw was removed.
ANASTASIA, thanks to your bright head.

[Oksana]

OksanaHow glad I am that you have evenly baked bread! Beautiful!
And I have already shoveled our entire forum on the topic of twisting a screw in different stoves, I read from the heart))). It's good that our stove has such a screw.
And we will not finish our bread, I cannot start a new experiment. Probably I'll try again tomorrow.

[AnastasiaK]

AnastasiaK,
And I put all my previous bread in the freezer, because I really wanted to see what would happen
And the lid is not as bumpy as it usually turns out. We were lucky with the stove.!

[Anastasia]

Anastasia, I am also so glad that the top of the bread has become reddened and now it will not be necessary to cover the window of the bread machine with foil and a towel. I also wait for the next bread to bake and see the beautiful color of the top of the bread.

[Anastasia]

I report on baked goods on a Medium crust: I baked bread from 380 g of flour (330 g of wheat. 1st grade / 40 g of rye / 10 g of bran and wheat sprouts) and 230 g of whey on a Medium crust, Basic mode, on the machine, only removed the blade. Packmaia yeast 1 tsp with a slide.

For me, I would have unscrewed the screw a little more, but the husband says that it is not necessary, and so normal. Then you can bake on a dark crust, it will just turn out like Anastasia.

[Lagri]

Lagri, super BREAD! Ideal!
So, we conclude - for us, who are suffering with a crust, it is better to bake bread from at least 350 grams of flour, then it takes up the whole bucket, the top turns red and does not fall off.
I also noted that the smell increased during baking, it smells like bread with all its might, like in Panasonic, otherwise the aroma was weak before. It still means that there is a problem in the Baking program, if there is no required temperature, do anything, but the bread falls and dries rather than bakes. And then I sinned on myself that I do not know how to bake bread (I did not report, shifted, etc.).
P.S. And I also unscrewed the screw, probably on a turn, I can't compare yet, I have to bake a lot to reflect all the experiments. Maybe it will be even smoother.

[Anastasia]

Anastasia, Thank you.

it is better to bake at least 350 grams of flour, then it takes up the whole bucket, the top turns red and does not fall off.

Most likely so.

And I also unscrewed the screw, probably a turn

Is this, as I understand it, one more turn or just one turn? I also want to unscrew the screw more, but in general, half a turn, without my husband's knowledge. I just don't know if I will unscrew it or not. My bread maker is 2 years old, so, probably everything was welded there and I could not budge it initially.

[Lagri]

Lagri, that's right 360 degrees unscrewed. Further, the screw is unscrewed more easily, it is difficult to move it for the first time.
If I can, I'll try to bake bread today.
And yet - I really like the Sandwich program, where the layout of the kneading-proofing is more similar to Panasonic, and the Baking is shorter, the crust is thinner.

[Anastasia]

Anastasia, Well done! Only you cannot get carried away with unscrewing, there seems to be no end, you can not screw it back. Therefore, I am afraid of several turns, as if I would not have to disassemble it after testing. But one and a half turns, it seems, can be safely, the "pioneer" has already turned. But I don’t know if his bread maker is working now, he seemed to want to go back half a turn after one and a half turns. We are looking forward to the bread. On the Sandwich prog I also baked, but like bread-buns, you can try and bake bread. Yes, it is similar to the Panasonic program, we will definitely try.

[AnastasiaK]

AnastasiaK,
Can you bake any bread on SANDWICH, or do you need something like muffin?

[brendabaker]

brendabaker, yes, anyone! Successful program. I baked just whey bread and a bun.

[Lagri]

Lagri,
Mary, this is bread!
Supersky

Added on Tuesday 07 Jun 2016 1:57 pm

AnastasiaK,
THANK YOU