Bread maker Maxwell MW-3752W

[Oksana]

Lagri,
Mary, this is bread!
Supersky

Oksana, Thank you. The bread turned out to be delicious, it is almost gone, much less than half is left. Tomorrow I will bake my usual bread, with all the additives, as always, on the Sandwich mode, and if it turns out well, I will bake it on it.

[Lagri]

Lagri,
I wonder how it will turn out?

[Oksana]

Oksana, I haven't baked yet, there were a lot of things to do. And yesterday is already over today. Tomorrow I will bake, then I will show you. Can Anastasia has already baked on Sandwich mode and will show us something.

Added Thursday, 09 Jun 2016 07:43

Today I baked bread on the Sandwich mode on a Medium crust from 350 g of flour and 210 g of kefir / water, 1 tsp. Pacmaia yeast. 350 g of flour, still includes 1 grade flour, rye and bran / wheat sprouts, I have been constantly baking such a bake lately, only sometimes I change the composition a little.

The dough has risen 1 cm below the edges of the bucket, and as the baking time approached, the dough grew a little more. In general, the bread turned out to be slightly higher than the bucket. The color on the middle is not quite satisfied, I will turn the screw again, the spouse agrees.

Added Thursday, 09 Jun 2016 09:49

And here he is in the context. It tastes like our daily bread and we really like it.

Girls, everything is working out, Hurray!

These days I was engaged in experiments.
I report the results. I'm tired of translating products, and there is no one to eat all these results (I already give them away). I decided to go the other way - to measure the temperature in the Baking program before and after turning the screw. Of course, the approach is feminine and amateurish, but .... what we have. I have an ikeevsky temperature probe up to 250 degrees (I already ditched one with a desktop oven). This new one has printed out.
The first 7-8 minutes there is a maximum temperature acceleration to 154 degrees, then it drops to 120 and the heating element turns on again, now it heats up to 146, then again drops to 120, and thus these cycles are repeated every 5 minutes approximately. Of course, there is a great error here - where and how to measure, and the bucket with the contents will give some inertia of temperature, but it was important for me to see the effect of screw twisting (whether or not). Well, it is clear that nothing good can be obtained at such a temperature, it's like pulling out the dough piece from the oven at the beginning of heating - it inevitably shrinks, and then dries up in such a crumpled form.
She unscrewed the screw and measured the temperature again - now it accelerated at the beginning to 184, then ranged from 125 to 175. There is a contact! Great, I thought, and decided to bake the bread with these changes in mind.
Yeah, right now!
In order not to transfer all the flour in the house, I kneaded from 300 grams on the main program. Got a miracle with a completely white roof !!!
For 2 minutes I browned it in the oven so as not to get upset at all.
She also tightened the screw. I measured it - the temperature, like a horse set free, jerked past 250 degrees, the temperature probe with a farewell squeak immediately died (this is the second, note). To which my husband philosophically said - and why did I not bring you two of them at once? ... Ten at the same time glowed red.
Wow, I decided, now I will have bread rosy on all sides! And she put another loaf of 350 grams of flour.
Yeah, right now! - said the bread
Sandwich program light crust. All the time I was baking, I watched the oven, so that in case of force majeure, I would urgently save it. She warmed up noticeably more, but there were no extraneous odors, such as plastic, etc., I felt and smelled her all the time.
What do I see at the end? Hello white crust!

What does this bread contain both milk powder and cheese! And the temperature tends to infinity! What else do you need for a golden crust?
During these days, I re-read everything on the forum related to the topic of the pale top. Moreover, it was funny to read comments like - it's all bullshit, don't fool your head with towels and foil, I have everything perfectly baked! I just wanted to scream - but I have NO!
Apparently there are two options for the pale top:
1) the oven is gaining a normal temperature for baking, but due to heat loss through all openings and the window, a light top is obtained. In this case, people write - covered it with foil, and the problem is solved
2) the oven, in principle, does not pick up the desired temperature, and then cover, do not cover, there is nothing to oven, in this case twisting the screw helps - the baking temperature rises and everything is baked as it should
I tried both alternatives in turn and in combination. There is not much result. Recommendations to put milk, eggs, etc. in the dough also do not help.
What's next? I would spit if there were no baking results in our topic without any tambourines - people put the food in and got bread, normal, the same on all sides! So it is possible in our oven!
What can gurus advise?

Or maybe their sugar gives such a crust and top of bread? I have no sugar in my bread.

[Lagri]

Lagri, I have . Yes, I tried those recipes that people gave, it seems to us on page 9 of the topic bread and onions from Alexander. Compare his bread color and mine

[Anastasia]

Anastasia, nope, the bread on the photo is of normal and uniform color. Heavily browned is undesirable for me, but on the last photo, if it is on a Light crust, then this is what you need. This means it will be even darker on the Middle. Now you can experiment with adding sugar. I remember baking a cake before Easter, so the sides were, oh, how dark, and now the top of the bread will be the same. Let's try to regulate the crust with sugar. And Alexander's camera can convey the wrong color? ... And, by the way, his sides of bread are dark, and the roof of the bread is half lighter.

[Lagri]

Lagri, nope, no uniformity
Show my cake on the middle crust?


Moreover, it does not matter - a loaf is above or below the bucket, it does not bake! Although in others I see a normal blush in even small breads. It would be logical to think that the design of the oven is as follows - the height of the bucket, the size of the free space in the chamber, the correct circulation of hot air, if not for examples of normal bread in the subject
Here is the top

Here at least there was growth, there are cracks in the crust, which is generally the first time, usually everything sits down at the beginning.

And this cake was baked before unscrewing the screw? The sides of the cake are of good color, but the top is covered with powdered sugar and the color of the top is not very visible.
I still unscrewed the screw by another 45 degrees, I'll see what happens, it turned out just unscrewed by half a turn.

[Lagri]

Lagri, after the first unscrews, the temperature was not measured, but clearly not so high. Sandwich program. Medium crust.
There is also a thought - is the program of individual baking and baking the same at the end of any program? Maybe there are limitations? I measured purely baked goods. Maybe try a combination of the Dough program and the individual Baking?
P.S. The bread, of course, turns out to be good, completely edible, but every time you open the lid and see it again ...

Are the individual baking and baking programs the same at the end of any program?

I'm not sure about that, it seems to me, according to my observations. I could be wrong though.
It still calms me a little that there is a difference in the color of the bread before and after unscrewing the screw. At least I can feel it, the sides and top of the bread are exactly the same, even without sugar. And before the top of the bread was lighter.

Ieh, curiosity is gnawing, but today I have no strength. The idea is to bake according to the same recipe for the full program and separately Dough + Baking. Where the result will be better.
One thing is certain - in my case, screw torsion affects the temperature.

[Anastasia]

The cake is normal, the top is fried, it is not white, as is the case with some. But actually a cake! No ..., we have achieved good results, I'm happy. There is no roof subsidence and the color is even. Anastasia, while everything is OK, we are moving in the right direction. Just not to overdo it with the screw and his head will not bend.

[Lagri]

Lagri, but I'm not afraid of that. Yesterday I was ready to give the stove to my husband to be torn apart so that he could move this sensor aside, taking it apart. But first I decided to twist and measure the temperature. Seeing that there is a result, I decided to postpone opening the stove.
And I turn the screw in relation to the initial position, probably already a turnover of 2. So you still have a margin.

The husband does not need to be torn apart, because there is a result. For example, I am very happy with it compared to what it was. I am now in favor of experimenting with ingredients. Can the screw go back half a turn?

[Lagri]

Lagri, I still had an idea - and for comparison, send the same thing to baked goods in the oven to see how it should be normal.
I'm not afraid of my husband, he is handy. And if that .... (in a whisper) I bought another Panasonic, 2510.
I'll turn it back a little and take a look. Eh, I will use all the products at home

Well, of course, the oven will have a convex roof, that's for sure. You can judge by any pastry that everything goes well there. And did Panasonic come across a stock somewhere? I have enough bread machines too. But I love them all very dearly, like all my equipment. My husband is also tech-savvy and I trust him too. But I really want the equipment to work longer, without intruding into it.

[Lagri]

Lagri, almost, took for 10 thousand (much more expensive everywhere), and with installments, so it is not so expensive. There are no such problems in it, but it is still big. I also adore all my equipment, I use everything. But I really want to bring to mind the pastries at Maxwell. One step has already been passed - the roll does not sit down and the roof does not fall "down with a swift jack" (c).

Yes, Panasonic is an excellent oven and one more will never hurt. And we almost brought the pastries to Maxwell to mind, we did a lot, and most importantly, on the machine. And with rearranging somewhere, baking, or with straightening the dough to the required size - this is always possible. Everything we have is good.

[Lagri]

Lagri, agree . In principle, if you do not find fault, everything is fine already. It's a pity many, when they write what excellent bread they get (in any ovens), they do not always accompany the photo message, or maybe what we consider to be the average result is actually the norm.

[Anastasia]

Most likely it is.

Added Thursday, 09 Jun 2016 15:03

Anastasia, so Alexander has 1 table in onion bread for 260-280 g of flour (he has 2 glasses of flour according to the recipe). spoon with a slide of sugar. Here he is so tanned and turned out. And even the crust is Average. And yours on the Light crust is almost the same color. But how tall this bread turned out to be, it looks out of the bucket. We must also bake this. I just don't know how many bulbs to take.

[Anastasia]

Well, after twisting the screw half a turn from the starting position, my bread maker worked fine. In the Basic mode on the Medium crust, excellent bread turned out without interfering with the process, the bread maker baked such bread itself. So she can bake good bread. I also put sugar, a little less than 1 tsp. This bread is made from 350 g of flour mixture, as always, millet. m 1 s.-300g / rye. m - 40g / bran / sprout. millet. - 10g. I'll show you the cutout later while the bread is cooling.

I am sooo happy with the result. Anastasia, How is it going? Our oven is excellent, we will learn how to bake bread in it, which will delight us with its appearance, and not just its taste.

[Lagri]

Lagri, oooh, what a smooth bread! Hurrah! How glad I am that it turned out! So it's a screw.
I have not baked yet, a bunch of bread not eaten in the form of freezing and crackers. As soon as I try again - unsubscribe!

[Anastasia]

Anastasia, it's just a screw. The previous one was much lighter with the same ingredients. And I always just wait when we eat to bake a new one. I look forward to your creations. So the screw must be twisted half a turn and that's enough.

Added Saturday 11 Jun 2016 01:17 PM

And this is a cut.

[Lagri]

Lagri, now it is clearly seen that the upper crust is of equal thickness with the side ones. So everything was baked the same! And it grew and did not fall, and it turned red.
And I wait, but we eat so little, in an amicable way, I only need to bake 2 times a week, but I don’t have enough patience.
And the onions are probably to your taste. I took one.

[Nastya]

She also tightened the screw. I measured it - the temperature, like a horse set free, jerked over 250 degrees, the temperature probe with a farewell squeak immediately died (this is the second, we note). To which my husband philosophically said - and why did I not bring you two of them at once? ... Ten at the same time glowed red.

Nastya, check according to the instructions for the x / stove how much the heating of the heating element is calculated, it should be indicated there. To avoid unforeseen situations with the x / stove - overheating and the heating element does not burn out

In my Hitachi, the fuse is indicated at 190 * C, it will not rise higher - but this is quite enough for the bread to turn out ruddy. Since in the oven, bread is perfectly baked in a mold at T * 180-190 * C

[Anastasia]

Anastasia, the bread turned out to be very well baked, compared to the previous breads, I really liked it. It was as if this temperature was not enough. Probably, our x / stoves got unscrupulous assemblers who either twisted a screw or thought about something else when they worked. In general, the stove works better. I bake as usual, so it has changed, the stove. The crust, as you can see, is not thick, but the very thing, normal and not dry, as before. The dough rises and does not go down before baking - this is a very big plus, no matter how much yeast I put in and pour liquid. Apparently, the temperature regime changed after unscrewing the screw, that is, it should have been like this, but there were disadvantages during assembly, or something. I just .

I baked bread from 350 g of flour and 210 g of liquid.
SANDWICH mode, crust color LIGHT.
Recently, my crust has become thicker and harder than before, especially the bottom one.
It upsets, I can't understand the reason
.

[Admin]

Admin, yes, I really think differently, I went through the entire instructions, there is nothing about heating. Therefore, I watched for the first time, so that in case of overheating of the stove, I urgently turn off and turn the screw back. It is she who, at the initial start, gives out such a temperature (like my desktop oven - you put it at 80 degrees, and it starts at 250, then it settles down to about 140). Moreover, the measurement accuracy is important, this is the heating temperature almost at the heating element, and the air and the stove body, of course, do not have time to warm up to such a level, and then everything goes lower.
In the oven I do great, but here it is not very satisfying yet. I'll try again, see how the crust bakes - and what does she want? There is sugar, and milk whey, and cheese, in theory, products that contribute to the formation of color.
Maria, well, beauty! Feeling like you've bought a new stove, right? It is a pleasure to bake when the result suits you!
brendabaker, but how did the bread turn out in height? Above the bucket? Usually it turns out to be high for 350 flour ... And can the screw move a little more? My crust is now not dry and not dense, but it turns out normal, but only the top is light ... yet))))

[Anastasia]

Anastasia, exactly, as if new, different. Hopefully, baking bread will be no problem now. It's great that you don't have to interfere with the process. Now I want Darnitsky to try to bake with a normal roof and a uniform crust.
Oksana, I wrote above that I unscrewed the screw half a turn from the initial state and the problems with the crust disappeared. How much did you unscrew the screw? If it is 30 degrees, then this is not enough, I tried it. Half a turn, 180 degrees, turned out to be enough, the stove seemed to work more correctly at all stages of cooking. I haven't changed the ingredients, but the result has changed for the better. I baked the same bread all this time on purpose to see the result: worse or better.

[Anastasia]

Anastasia, exactly, as if new, different. Hopefully, baking bread will be no problem now. It's great that you don't have to interfere with the process. Now I want Darnitsky to try to bake with a normal roof and a uniform crust.
Oksana, I wrote above that I unscrewed the screw half a turn from the initial state and the problems with the crust disappeared.How much did you unscrew the screw? If it is 30 degrees, then this is not enough, I tried it. Half a turn, 180 degrees, turned out to be enough, the stove seemed to work more correctly at all stages of cooking. I haven't changed the ingredients, but the result has changed for the better. I baked the same bread all this time on purpose to see the result: worse or better.

Unscrewed 45% degrees, more afraid.

[Anastasia]

Well, yes, there is, of course, fear, you are afraid to break something out of ignorance. But for the sake of such a result I tried everything and I will not turn it back. Let it stay that way. Bake on a Medium Crust, maybe the result will suit you ...

My crust is now not dry and not dense, but it turns out normal, but only the top is light ... yet))))

Anastasia, why is the top light? It seems to have unscrewed the screw well. Urgently back to the original state and forward half a turn.

[AnastasiaK]

AnastasiaK,
This particular bread turned out to be higher than the bucket.
I don’t understand what to think, already several loaves are made with a brick half a bucket high, the crust is very thick, dense, and under it there is a wet crumb.
The gingerbread man is constantly creeping into something shapeless and sticky, although I bake according to my proven recipes.
I changed the yeast, now I changed the flour, or because it rains here all the time, while it was dry and warm, I have never seen this.
Now I also put 1 recipe from the book, a reference sample, so to speak.
I'll see what happens.
I unscrewed the screw a little more. Let's see what happens.

Added Saturday 11 Jun 2016 05:29 PM

Lagri,
Maria, I can't get bread on the middle crust later, as the pin gets stuck in the cement.
I had to take out the bread piece by piece.
It started just a few days ago, I can't understand the reason.

Now how do I know which position was the initial one, I turned it away by touch?

[Oksana]

like a pin gets stuck in cement.

Oksana, after you take out the bucket from the bread maker, with the finished bread, leave the bucket of bread for 20 minutes and you may not even cover it. He will go limp there and he will easily come out. Try this. I always take out bread this way.

Added Saturday 11 Jun 2016 05:34 PM

Now how do I know which position was the initial one, I turned it away by touch?

Screw all the way to the right as you would normally with screws or screws. The cut on the screw should be vertical, that's how mine is. I think you too.

[brendabaker]

brendabaker, oh-oh, it seems to me that the matter is in the ingredients - flour and yeast, before baking (which caused problems for us) the bread should rise well, the piece itself should not be sticky.

[AnastasiaK]

AnastasiaK,
I am sure that the matter is in the ingredients, most likely flour, millet I have not seen with this manufacturer before.

I bought Lukhovitskaya.
Made bread from a recipe book for a bread maker.
I twisted the screw.
Here is the result, from 300 g of flour and 160 g of water, bread with a bucket of growth rose.

Added Saturday 11 Jun 2016 08:24 PM

On the left is the remnants of the previous bread made from 350 g of flour, light crust BEFORE THE SCREW,
On the right is bread made from 300 g of flour, light crust, AFTER REMOVING the screw
Flour Lukhovitskaya both there and there.

Added Saturday 11 Jun 2016 8:30 pm

Lagri,
I put it in a vertical position, the result is visible in the photo above.

Here is the cut, the crust is more even than the previous one.
I will keep this result for myself, I really like the look, taste and quality of the bread

[brendabaker]

brendabaker, the difference is obvious! Thank you for such a visual comparison! ... The difference is immediately obvious. The size is almost the same, and the crust is more golden. This means that the temperature has increased, and the workpiece began to grow at the beginning of baking.
And should I try it on the main program for comparison? But it seems to me that it is changing, I have to turn on the baking earlier. Or reduce the yeast even further ...

[AnastasiaK]

AnastasiaK,
Anastasia, I will not undertake to give advice, because the baker is still a beginner.
But I have this conclusion.
In the recipe book from this stove, the ratio of water to flour is 0.53, or even 0.48.
In the book of recipes for Anna Kitaeva, which I used, more water is put, about 0.64.
It is possible that * the decline of roofs * and the gray color of the crust are related to this.
It's just that when the heating was turned off for me the situation with the liquid kolobok became obvious.
FOR MYSELF, I also decided to try a stove with a lower proportion of water, I'll see what happens.
Because as soon as I got it, I was very happy with the bread.
Then I began to pick up recipes and problems with the lid began.
I am not talking about the USE of the CORRECT screw position, it is obvious,
Just, perhaps, for a small oven the bun should be drier than for a large and powerful one?

[Oksana]

Lagri,
I put it in a vertical position, the result is visible in the photo above.

Oksana, well done, the difference is noticeable!

In the recipe book from this stove, the ratio of water to flour is 0.53, or even 0.48.
In the book of recipes for Anna Kitaeva, which I used, more water is put, about 0.64.
It is possible that * the decline of roofs * and the gray color of the crust are related to this.

But now, when we have achieved a uniform, saturated color of the crust of the bread, you can see what kind of bread will be obtained if more liquid is added. Perhaps the roof of the bread will not fall off.

[dough kneading moment]

Oksana, the most important thing is to understand not "how much water is needed for a kolobok", but FLOUR-LIQUID BALANCE!

What does this mean: the first is FLOUR! Flour can be of different humidity, at different times, every day, at every moment of kneading the dough! Flour is never the same moisture content - it is a moisture-absorbing product.
And if in dough kneading moment flour is wet - less water (liquid) is required
If the flour is dry, more water (liquid) will be required

And this adjustment between flour of different moisture content at the moment of kneading, and the required amount of water (liquid) to achieve the desired dough consistency, is called the FLOUR-LIQUID BALANCE.

And whatever coefficients you write in the instructions, these are purely indicative indicators that will have to be brought to the actual, depending on the moisture content of the flour at the moment the dough is kneading.

And when you learn to achieve this balance, the dough will be obtained, and so will the bread.

Check out this dough experience where the author is also new to bread making

Moulinex OW-500230. White bread "By eye". (Morozik)

[Admin]

Admin,
Tatyana, just yesterday * I was * illuminated * with the idea that if the top crust is lighter than the rest, then it needs to be lubricated with something, such as butter, milk, or eggs.
Today I received an answer from you on how to do it.
For myself, I made a conclusion: I need to go back to the very beginning and remember well the look and feel for the ideal (for this stove) kolobok.
First from plain wheat flour.
When wheat bread starts to turn out to be good all the time, only then start experiments with additives, other flour, sourdoughs, etc.

Added Sunday 12 Jun 2016 09:08 AM

ABOUT
Here is a French bread recipe.
350g flour and 170g water.

Added Sunday, Jun 12, 2016 09:11 AM

I myself a little bit siege, greased with cream and sprinkled with sesame seeds.
30 minutes before the end of the proofing, the bread came up to the very window, we had to urgently turn on the BAKERY.

[Oksana]

When wheat bread starts to turn out to be good all the time, only then start experiments with additives, other flour, sourdoughs, etc.

Oksana, the right decision! To understand and understand - then it will automatically turn out

[brendabaker]

brendabaker, so I also have too much time for proofing, so I switched to the Sandwich program, there are only 41 minutes, if it’s almost enough, you can press pause.
And about the flour / water ratio - I have about 210 ml of liquid for 350 grams of flour, otherwise there will be mostly crumbs and the stove will interfere with the resulting bun with great effort, like a steep dumpling dough. Flour is very different. For several years, I added more water than indicated in most recipes (for 400 grams of flour, more than 300 ml of water was used). Now with me more and more often on the contrary, I reduce the water. Even from the biscuits I noticed - with the usual amount of flour, the middle began to fall through! Means more flour is needed! So, only the kolobok rule saves.
Bread - wow, how tall and quite rosy!
Well, that's my result. Basic program crust Medium. Flour 300 grams, liquid 180, fresh yeast 5 grams.

You can subtract

Earned

[Anastasia]

Anastasia, excellent result! We don't spin anything else! Oh, I'm so happy for us that everything works out.
From 350 g of flour I had, well, a little more. Now from 300 g I'll try it too, almost the same.

[Lagri]

Lagri, uffff, I just exhaled! I finished off this bread! The stove is baking! Wow, these bunglers are Chinese, they will cheat there, but here we are breaking our brains, translating products.

Wow, and I sin on ours, but the stoves are really made in China, I completely forgot. Now what are we going to work on? The main thing is done.

[Maria]

Maria, now that the instrument is in our hands, we can experiment with different modes and recipes, the stove can probably be baked by anyone.
Oh, almost the same in height and ruddy! And what kind of mode and crust?

[Anastasia]

Anastasia, Basic mode, Medium crust. Something on Srednaya began to like the stove more. And the bread, which was higher, was baked on the automatic machine, without adding or decreasing time?

Now I'm baking bread on the Sandwich crust mode Medium on the machine, I took 300 g of 1st grade flour per 180 g of water, Saf-moment yeast somewhere around 0.9 tsp. The dough rose perfectly, and when baking began, 10 minutes passed and the roof sagged on one side ... Again twenty-five ... And the bun was very normal.