Baking in Kenwood BM-210

Not only did the admin not close the topic, she also grazes us !!!

Gone are the choice of the right rye flour ...

[about]

... you need to "try" to make a lush bread.
For this, it is better to use sourdough or other foods that give the dough airiness when baking. For example, add boiled potatoes, malt, dark beer, whey, a little kefir, even a grated apple to the dough. ...

We put all the products into the bucket of the bread machine, turn on the Dough mode
We do the kneading - pause - kneading, for a total of 9 + 5 + 16-24 minutes (in my program), about 30 to 38 minutes.
Proofing in a bread maker about 1,5 hour before doubling in volume.
Next, baking.
Make the dough in a bread machine very soft, much softer than a wheat bun (but so that there is no daub at the bottom and does not climb a comma on the wall) ...

This is how I can answer your question.

AdminThank you so much for your patience, support and help. I will definitely try to "play" with products for pomp and modes. Happy New Year to you and ALL bakers. Good luck !

[aynat]

I forgot to report on buckwheat bread. Yesterday I baked again. 350 ml is definitely a lot. Flour added 3-4 spoons, but the dome was deplorable again. I won't even post pictures. The strangest thing is that my booklet first costs 315 ml, and then corrected it to 350 ... Apparently, I first took a short batch, and when it did not mix, I tried to correct the addition of water ... So we put my previous recipe in the trash. When it comes out successful, I will rewrite it with photos. Good luck for me!

aynat
What program do we have the longest proofing? Maybe, just after the machine proofing, turn off the machine to make it last for an hour and a half ... He will still be warm ...

[aynat]

aynat
Today is my last working day this year. Ineta is not at home, so I will appear only after the holidays.
Therefore, I congratulate you in advance on the upcoming New Year and wish you and your family health, prosperity in the new year and ... I also wish you a slow cooker!

And also Happy New Year to all BM-210 owners!

And all the owners of bread machines too! And non-owners !!!

And moderators who help us (Admin (without words), Anastasia (for kindness), Alexander (for responsiveness), etc.

All-all-all happiness in the New Year, may no one leave the offended !!!

[Hairpin]

And also Happy New Year to all BM-210 owners!

And all the owners of bread machines too! And non-owners !!!

And moderators who help us (Admin (without words), Anastasia (for kindness), Alexander (for responsiveness), etc.

All-all-all happiness in the New Year, may no one leave the offended !!!

I join! Hairpin, HAPPY NEW YEAR, I congratulate you and all-all-all! I wish you happiness, good luck and new victories on all fronts!

Thank you girls!

I wish you good experiments and good breads in the NEW YEAR with all my heart

Uffffffffffffffff! Here I am!!!!!! Hello everyone!!
I report on the conducted experiments:
1. Baked a cupcake for tea (the recipe was given above):

Cupcake for tea
Place the butter in a small saucepan and heat over low heat until the butter melts, stirring occasionally. Refrigerate and pour into the container of the bread maker. Sift flour, icing sugar, baking soda. Then add the mixture to the container. Chop dried fruits (dried apricots, prunes), add raisins (dried cherries can be used) and put in a container.
Ingredients:
butter - 50 g;
slightly beaten eggs - 2 pcs.;
milk - 170 ml;
plain white flour - 280 g;
icing sugar - 115 g;
baking soda - 2 tsp;
ground cinnamon - 0.5 tsp;
raisins, dried apricots, cherries - 40 g each;
a pinch of salt.
For recipes for yeast-free dough (muffins, pies, charlottes), use program 4 (mod. VM 210), 8 (mod. VM300) or 10 (mod. VM200 / 258).The bread maker mixes the ingredients and bakes immediately, i.e. there is no lifting process. The total cooking time is 1 hour 30 minutes.

I put everything as in the recipe, only did not put the berries. An attempt to follow the kolobok broke off immediately, because there was no kolobok in the bucket, only a puddle. Flour poured, poured, poured, I don't know how much, but the bun brought it to the state of a lobe. It turned out to be a brick. When dry, it became a threat to the teeth. The ratio of liquid to flour in the recipe is absolutely incorrect. Even when leveling them, to say that it is delicious ... I will not say. There are recipes that you want to bring to mind. I don't want this one. Such recipes are left “just in case”. Only this "every case", as a rule, does not occur. If you wish, you can try it, but I do not recommend putting this recipe in the first hundred experiments, it is better to postpone it until the second.

2. Dotted the i's with her favorite buckwheat bread. The result was:

Buckwheat bread
280 ml. water
3 tsp molasses
1.6 tbsp. l. mustard oil (just olive oil was not at hand)
330 g white bread flour
60 g buckwheat flour
1 tbsp. l. milk powder
1 tsp salt
0.6 tsp Sahara
1 tsp dry yeast
Kneading program (what to control the bun) + basic (1)

No flour was added, the bread turned out fluffy-fluffy with a crispy side crust. Dome with a pretense to bulge. I don't know how much the role of molasses plays here ...
I forgot the photos at home, I will add an evening horse.

3. In my struggle with rye bread, the victory is still for him. The last option was more delicious (Sokolnicheskaya flour was replaced by Nastya), but you can't call it fluffy ... Next time I'll go by horse. With VDNKh, in addition to any panifarins / agrams, I also have apple powder, beetroot powder and earthen pear powder (Jerusalem artichoke). We sweep aside the beetroot (it contains a group of B vitamins, and I can't stand it), but apple and Jerusalem artichoke ... I still don't understand why they are needed, and Admin wrote that they add an apple, potatoes for splendor ... An earthen pear, I think, is close to the potatoes. Next time I'll sprinkle 50 grams of apple powder ... Or 100 ...

4. I also baked almond bread. I took the recipe from Aromarty from Stefa and it looked like this:

Almond bread (original)
1.5 tbsp. l dry yeast
300 g wheat flour
200 g whole wheat flour
2.5 tsp granulated sugar
30 g butter
120 g ground almonds
60 g whole peeled almonds
3 tbsp. l. amaretto
330 g water
Program: regular or quick-bake bread, size: L, color: medium.

After my replaying, it turned out like this:

Almond bread
1.0 tsp dry yeast
390 g wheat flour
2.5 tsp granulated sugar
30 g butter
140 g ground almonds (soaked in Amaretto and water to swell)
55 ml Amaretto
205 g water
2 tsp salt (I added it to the recipe after trying it. There was no salt in the original, and I didn’t put it in, but I had to. They added it from the saline)
Program: main

In the original, the amount of yeast and the lack of salt strained. The gingerbread man was formed to the state of a lobe without flour addition. In my opinion, it turned out very well. Fluffy, with a hard crust, tasty, but ... salted from a salt shaker. There was a catastrophic lack of salt. I added salt to the recipe after the test.

P.S. About Amaretto. A couple of years ago I saw Amaretto in Pyaterochka for 150-170 rubles. Shocked at such a price, she immediately took it out of curiosity. I brought it home, took Amaretto from the Fragrant World (five times more expensive), poured it into two glasses and began to taste it. The cheap one was much darker, but ... Taste and smell ... Identical !!! Of course, I'm not a taster, and my sense of smell is so-so, but ... Then I poured a second pair of glasses ... In short, I tasted it to a terrible allergy, but I didn't feel the difference. When I saw Amaretto in this recipe (and I just ran out of it), I rushed to Pyaterochka, but he was not there. I went to a nearby store and saw him for 230 rubles. 0.7 liters. Manufacturer - "Rodnik". I am writing all this to the fact that I think that you can use a cheap Amaretto. Maybe cheap and fake, but ... it looks too expensive ... Maybe expensive is not real ...

5.She baked cornbread again. I lowered the water to 200 ml, and it looks like she got excited. I had to add a little bit. As a result, I still don't know how much water there was ... It turned out unsuccessfully again. Considering that Aunat has the most successful breads - rye and corn, but I have none, and the fact that only rye and corn flour I have - Sokolniki, I think that the dog is buried here. True, I already crushed the rye into Nastya, but there is no result yet ...

[60ml water]

With the past, Hairpin! How many new things have you baked! Well done!
My results are more modest, they were doing repairs on holidays, there was no time for bread. But I baked rye three times with experiments, I report.
1. instead of 60ml water added 60ml finely grated sour apple, the program, as advised by Admin 9 + 5 + 20min. batch + 1h30min. lifting + baking. The result is a height of 11cm. Moreover, I got a strong impression that it rose higher, but somehow evenly sagged during baking. Took him on a visit to N. G. flew away with a bang
2. instead of 30ml water added 30ml finely grated sour apple, dough + baking mode, that is, just 20 mins kneading + 1h10 min rise + baking. The result is a height of 12cm, and again I got the strong impression that it rose higher, but somehow evenly sagged during baking.
3. instead of 80ml water added 40ml kefir + 40ml potato broth (cooked mashed potatoes), the mode is again dough + baking. The result is again a height of 12 cm, and again it seems to me that he rose higher, but somehow evenly sagged during baking.
But why ?!!!
True, the third time I ran to the store, I thought I would have time to return. I come and my husband says:
-What is this light bread?
-This is not bread, this is dough!
-And Elka (daughter) pulled him out ... - I almost didn't have enough kondrat
-And what happened to him? !!!
-Yes, they just pulled it out of the stove, didn't pick it out from the bucket ... and then put it back into the stove.
And after all this, he did not sag, he was tall, and when baking, it just blows away slowly, although even the dome was almost normal.
I'm going to get some serum tomorrow!

[Hairpin]

Hairpin, and your corn looks somehow unmixed ... My uniformly yellowish was ...

[Wholegrain bread 700g]

Since it is impossible to buy whole grain flour in our city, but its components are still possible, I will give the following recipe:
Wholegrain bread 700g
Water 200ml
Milk 50ml
Sunflower oil 1 st. l.
Fiber (bran) 3 tbsp. l. dimensional
Wheat germ (food flakes) 2 tbsp. l. dimensional
Flour Up to 400g
Sugar 3h. l.
Salt 1 tsp l.
Yeast 1h. l.
Sunflower seeds 2h. l.
Pumpkin seeds 2h. l.
Program - 3 or 1
We follow the kolobok! I added about another spoonful of flour. My Siberian fiber - "Health Basket" - a shell of wheat grain, an apple, a pear, a rose hip, a kernel of a pine nut.
According to program 3 - whole grain 23 minutes before baking (came running from the store) the bread rose already well, and I switched over to baking. The bread has clearly stood and sagged a little. The height of the finished bread is 11.5 cm, it tastes quite good, I hope it is healthy, bread. Perhaps you need a program shorter than -1- main.
You can also play with the amount of fiber and wheat germ; when they increase in the composition of the bread, you need to slightly reduce the water.

[aynat]

aynat
And yesterday I baked rye (according to your recipe) and 40 grams of wheat flour and replaced it with 40 grams of apple powder. Height - 8-9cm (at a glance). I have it at a record low. At first I was upset, and then I tried ... Tonight I'll try again ... It has become darker and closer to Borodino, or something ... Considering that I put 1/4 less wheat flour, here it is lower .. I'll take a picture of it, so it will probably be clearer.

Looks like I have problems with all breads where I use Falcon flour (rye and corn). In the last rye I have Nastya flour. But its only one package. I didn't know if she was better.

In general, I am writing to the fact that here in Platypus I stocked up on oatmeal and millet flour Large and some kind of rice. I make a 90-degree turn and go to experiment with these torments.

And the apple powder interested me ...

But my first successful rye breads were just with rye flour "Krupno" ... But now I can not find it anywhere, only different flakes "Krupno" are everywhere ...

[Hairpin]

Hairpin, but I have one more question ripe, maybe you know: for the "Sandwich" program you need some special bread recipe or can you just take the "basic" one?

About Large. We both have the best bread on her. Probably, you need to stop at it. Rye I don't see big in Moscow now. There is only buckwheat, millet and oatmeal.

About the sandwich. I think that's what others have for pizza. At home I'll see how the sandwich is translated into Russian. It can be anything you want.

Sandwich means bread with a denser crumb and a thin crust, which can probably be translated as a sandwich. I understand that it should be less crumbly, so that it can be cut more thinly and it does not crumble when spreading. At the forum I found that people were baking Italian bread in this mode. And the usual? ... some kind of special (additional additives) or not?

As for the sandwich, I still pass, but about Big I thought, maybe it's just flour with a high content of gluten (gluten, panifirin)? That is, they take simple flour (like mine is Sokolnicheskaya, and yours is from a local plant), they fill it with an analogue of panifarin / agram, so the bread turns out to be fluffy?
Maybe I should try Sokolnicheskaya + Panifarin + Agram? For experimental purposes?

Yesterday I baked a corn one to show how it will turn out. The recipe is the same as in post # 10, with a slight change: 2st. l. wheat germ + corn flour up to 100g + wheat flour 300g. By the way, this recipe has a very accurate ratio of liquid-flour, although at first it seems that there is little liquid. Be patient, do not add liquid and the bun will become soft. The crust is LIGHT!

Very cute!

I swear he was at least 2cm taller! Next time I will beat myself on the hands, so as not to climb into the stove when not necessary! Apparently that's why my bread is "blown away" ...

[aynat]

Yesterday I made pear jam !!! I took the recipe from here:
https://Mcooker-enn.tomathouse.com/in...ic=1041.0
500 gr. pears + 500 gr. sand + 1 tsp. citric acid. I liked it, but I didn't understand if it was successful or not (I have never tried pear jam in my life). I took pears in Pyaterochka. White, Chinese. The taste is strong, juicy, but ... a little tasteless, or something. I will definitely try with other pears.
aynat
I'm starting to think about your idea with tangerine jam ...
Do you sterilize banks? I just poured it in washed, wiped.

And didn't I take too much for our stove? 500 gr. - there are only three pears. Maybe I should have taken two ...

I just poured it in washed, wiped.

And I also In the fridge, nothing will happen to him. I don’t like apple / pear jam, but strawberry jam ... Mmmm ... I don’t even get my hands on cherry jam (or rather legs, I have my own strawberry). And I have already cooked strawberry 3 times, for the third time the can ran out very quickly.
And now I put rye with whey (I replaced 190 ml of water with whey - I had so much of it). I will report back tomorrow. The whey was left over from cottage cheese according to the cold cooking method according to Alexandra's recipe ( https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=3434.0, post # 2) from about 0.4 liters of kefir 1%. Cottage cheese, or rather it looks more like sour cream (thick, tasty, but with a fat content of 2.5%), gobbled up for breakfast. I will do more next time.

AAAAAAAAAAAAAAAAA !!!!!!!!!!!
And then I think that it pulls you into strawberries, they are terribly chemical in stores. I never eat it (that's why strawberry jam didn't interest me), but it is its own !!!!!!!!!!
And today I will try rye on Sokolnicheskaya flour with panifarin and agram and apple powder for the purpose of experiment.

So, I am reporting. My bread with whey turned out to be more evenly perforated, height 13 cm, a dome with a good claim to bulge. But again blown away when baking.I was advised here to give bread less suitable, I'll try. And then all I want is that he was taller, and the bread fits high, but maybe he doesn't need it ...

So, I am reporting. My bread with whey turned out to be more evenly perforated, height 13 cm, a dome with a good claim to bulge. But again blown away when baking. I was advised here to give bread less suitable, I'll try. And then all I want is that he was taller, and the bread fits high, but maybe he doesn't need it ...

The bread should be suitable for as long as it takes to prepare it for baking and to ripen for it. And this is approximately until it doubles in volume, then it grows a little more at the beginning of baking, this is quite enough.
If you raise it even more, the dough will simply overdo it, break and may "burst" like a ball, that is, simply deflate, then nothing can lift it - the dough has stopped!
It's bad for the test - it didn't get it, and it didn't.
You need to chase the height of bread by using appropriate additives in the dough - potatoes, cottage cheese, sour cream (old), etc.

I made tangerine jam. 300 grams of tangerine (no peels, one uncut wedge) + 250 grams of sugar + 1 tsp. citric acid. The jam is bitter. And not sickly ... And the tangerines themselves are delicious ...
Now I'm mowing into kiwi and bananas ... Kiwi jam was cooked, but only banana ... I could not find it.

[Hairpin]

Hairpin,
But is this banana not suitable?:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=2275.0

[Hairpin]

Hairpin, it is strange that the tangerine is bitter, I absolutely did not taste bitter.
And I cooked a cherry, it turned out to be liquid, like ordinary jam, although I put in the jellik - probably again greedy. But the cherry in it is just super and it is gone.
And I also baked Wheat Milk Loaf twice according to the recipe from Admin (https://Mcooker-enn.tomathouse.com/in...ic=7265.0), the children are delighted, I am also glad, because I like white loaves more than bread. Here is the first, and the second was even more airy and larger (38x9-10x8-9cm). According to the recipe, I replaced water + milk with buttermilk, put dry yeast 1.3 hours. l. There is a lot of prescription flour, if you are going to do it, you won't get a rash all at once. In general, making them is quite simple, I will do them often now.

[aynat]

aynat
It seems to me that you should apply the whole recipe. It will be more convenient for everyone.
And me!!!

As for the bitterness in the tangerine jam, I was advised to add a little cinnamon.

[Admin]

I put
Buttermilk - 250 ml (buttermilk is something like skim milk)
Vegetable oil - 2 tbsp. l.
Wheat flour - 450g
Sugar - 1 tbsp. l.
Salt - 1 tsp
Yeast dry. - 1.3 tsp.
Mode -8- dough full cycle, then roll up the roll (original recipe and master class from Admin for folding loaves, see https://Mcooker-enn.tomathouse.com/in...ic=7265.0), cut and put in a warm place for proofing until doubled, gently (so as not to sag) grease with a beaten egg, sprinkle with sesame seeds and put in the oven, turn ON and bake at t 180 * C until tender (checked with a wooden stick).
True, my cuts during baking became completely invisible, although the second time I cut deeper and during proofing they parted well, and then moved together

And again in the fight for rye. I added one and a half tablespoons of panifarin and one tablespoon of agram. I didn't put in the vinegar. It turned out to be 11.8 cm high with a dome in the form of a clearly cut hemisphere. It looks like there was not enough water. Still, I suspect that the Large flour comes with additives like panifarin ...

I fight rye not for life, but to the death. With varied success. I tried both whey and potato broth with a small amount of mashed potatoes ... The best result so far was with whey - 13cm. With potatoes + whey - 11cm, but the dome is even better, maybe it should have stood still?

And with the first successful rye, what was the height?

P.S. Instead of pictures, writing height is a very good idea. And then I have a USB output at home on the back of the system unit, and the unit is on the floor. I was tired of connecting a camera, then a USB flash drive ...

The most successful was probably 14 cm, then I did not measure it yet.Now from 11 to 13cm
And about the pictures ... I tortured my husband every day to ask to throw off the camera down - his technique DOES NOT LOVE me !!!

Yesterday I baked rice bread! Rice flour grabbed in the Platypus. White and blue bags of 400 grams. When I took the package in hand, I thought it was starch (crunched). I read the label, then the original ... both in our language and in English - flour.
Based on a local recipe:

Name: Rice bread
Sent: Lika on 14 November 2007, 23:44:51

yeast 1 1/4 tsp (measured)
wheat flour 300 gr
rice flour 100 gr
butter 1 tbsp (normal)
salt 1 h l (measured)
sugar 2 st l (measured)
curdled milk 260 ml
water 60 ml
Instead of yogurt, I took very thick kefir. I thought and thought, and instead of 320ml kefir + water took 350ml and obviously got excited. The gingerbread man was very wet so I added flour (for some reason rice flour) ... probably five spoons. And she stopped the stove, stirring the dough. And the dough is so soft and airy! Not from one torment I did not touch such tender. I brought it to the state of a wet lobe and launched it according to the main program. After the first batch, it spread over the bucket with gruel, and when the second batch began (at that very moment I looked through the window), so wonderfully the spatula turned a couple of times and instantly gathered the gruel into a bun. After the second kneading, the dough again spread like a gruel over the bucket (only a small mound rose above the shoulder blade). And when baking, it went up. And so cool! Brioche is resting! Only the dough is snow-white. And in half an hour the dome ... well, of course, it fell. In short, with the amount of flour 400 (wheat) + about 150 (rice), it turned out to be 11 cm high.

Conclusions.
1. I had to take kefir + water no more than 300ml;
2. Gingerbread man in the presence of rice flour should be closer to dry;
3. Rice flour is wonderful, I advise everyone to try it. Since almost all types of flour (rye, buckwheat, corn) are heavier than wheat, it is very interesting to try flour, which is lighter than wheat.

And yesterday I made kiwi jam. 400 grams of kiwi + 300 grams of sugar + 1 tsp. a spoonful of citric acid. The recipe is local. The plans include banana lizard with orange and lemon juice.
I wonder if you can make lemon jam ...

I experimented with cupcakes (10 pieces made in total). First I tried the recipe for a cupcake given in this thread - I liked it. Then I made a cupcake with condensed milk based on "Dachny" from the Panasonic 254 recipe book - I liked it even more. I modified it a little creatively and got the following:
Can of condensed milk - 400g
Eggs - 3 pieces (small 2 categories)
Baking powder - 1.5 teaspoon
Wheat baking flour - 300g
Vanillin - on the tip of a knife
Salt - a pinch
It differs from the original version by the addition of one more egg. The cake becomes more fluffy and the taste of condensed milk is less pronounced.

Beat eggs lightly, add condensed milk, mix and pour into a bucket. Add the rest of the ingredients. I knead for 10 minutes on program 8 (Dough). I bake on program 12 (Baking) for 1 hour.

The result is in the picture.

[Danchik]

Danchik
Nice cupcake! My hands have not yet reached the cupcake ...

And I had take two with rice bread. I poured only 280 water (without kefir and yogurt), but still there was a lot. Flour again filled up immeasurably. But the result is better. 13 cm. Here:

She also made banana-orange jam. It was clean

Bananas - 235 g (three peeled bananas)
Orange juice - 160 g (from one large orange)
Sugar - 200 g.
Citric acid - 1 tsp
It turned out very thick. We need more orange juice next time.
Here it is in the picture. And next to it is kiwi (I wrote about it before)

[Danchik]

Danchik
Nice cupcake! My hands have not yet reached the cupcake ...

The beauty of this cake recipe is that it takes 5 minutes to complete. Once baked when the guests unexpectedly appeared - they were very appreciated.

Yesterday we made rye bread according to the recipe "Rye" from Elena Bo. I could not find dry kvass or concentrate, so I baked without it. The gingerbread man turns out to be smearing, in the process of kneading spoons 6 more flour is added. The result is not bad. Kneading on program 8 (dough) and baking on program 12 (baking). I didn't have time to take a picture - they ate.

[Danchik]

Danchik
I suggest adding a city to your profile (and the HP brand will not hurt, not here, so in other branches).
What is rye flour for rye?

[Danchik]

Danchik
I suggest adding a city to your profile (and the HP brand will not hurt, not here, so in other branches).
What is rye flour for rye?

Profile corrected. Although my bread maker is called differently, it is one to one Kenwood BM-210. And outwardly it looks the same and the programs are the same.

Used rye flour Yarmarka (variety - peeled). I searched for a long time and as a result I bought the last pack in the grocery and ran to the oven. The wife does not like white bread, but there was no rye flour. I had to train on cupcakes.

And yesterday I finally got a glass rectangular shape (Czech Simax, 230r) and immediately baked rye bread in it in the oven! What can I say - the dome is VERY convex and the bread is rather "perforated" (there are more holes than in the HP), although if you bring the area of ​​the bottom of the form to the area of ​​the bottom of the bucket, then the height of the bread from the bucket is only 10.5 cm. Oh, how she wrapped it up. ... I just barely took the bread out of the mold (I didn't grease it with butter, I only sprinkled it with flour).

[aynat]

And I don't like the oven ... Her fans are working, so it's not very comfortable.
aynat
The request of the lazy freeloader. Can you give, at least in part, a breakdown in time of different modes? When I'm at home, everything works for me, so I don't have time to keep an eye on the stove ...

Yes, in principle, I have already made up such a plate on a piece of paper (well, you called it a razblyuda), but ... are tables imported here? I have recipes on the plates, but here they turn out crookedly, but I can't figure out something with the local table yet ...

Throw it electronically to me in a personal. At least a scan. I'll edit it.

P.S. Why don't you make liqueurs with us? Did you go there? I think you often have guests?

PP.SS. Have you looked at my joint purchase? With a high probability, I will buy a kilogram of pepsin and will sell it at a speculative price (40-50 rubles per bag, 10 grams). I think the bags will be small and can be sent just by letter.

[700gr]

Programs for Kenwood VM-210 for a loaf 700gr (most commonly used modes)

program / mode 1 knead 1 lift 2 knead 2 lift deboning 3 lift baked goods
1 - main 2⁵³-2⁴³ 10min 2⁴³-2²⁴ 19min 2²⁴-2¹⁰ 14min 2¹⁰-1⁵⁰ 20min 15sec 1⁵⁰-1⁰⁰ 50min 1 hour
2 - French 3⁴⁰-3²⁴ 16min 3²⁴-2⁴⁵ 39min 2⁴⁵-2²⁵ 20min 2²⁵- 15 seconds - 1 hour
3 - whole grain 3³²-3²³ 9min 3²³-2⁵⁸ 25min 2⁵⁸-2⁴⁰ 18min 2⁴⁰-2²⁰ 20min 15sec 2²⁰-1⁰⁰ 1h20min 1 hour
4 - cupcake 1⁴⁰-
5 - sweet 2⁵⁰-2⁴⁰ 10min 2⁴⁰-2³⁵ 5min 2³⁵-2¹⁵ 20min 2¹⁵-1⁵⁵ 20min 15sec 1⁵⁵-1⁰⁰ 55min 1 hour
8 - dough 1³⁰-1¹⁰ 20min 1¹⁰-0⁵⁰ 20min - - 15sec 0⁵⁰-0⁰⁰ 50min -
9 - jam 1²⁰-1⁰⁵ warm-up 15min - - - - - 1 hour 05min
11 - sandwich 2⁵⁵-2⁴⁵ 10min 2⁴⁵-2⁰⁰ 45min 2⁰⁰-1⁵⁵ approx 5min 15sec 1 hour
12 - baked goods (no crust selection) - - - - - - 1 hour

I don't know if you can figure it out, I wanted to attach a Word file with an Excel table, the attachment then does not find it ... Ieh, my hands are crooked, and no one obeys me ... And I have it so pretty ... the table first goes time on the clock on the display, and then the operation time itself.
The modes are French, cupcake and sandwich unfinished (I didn’t make a cupcake, but I didn’t make the others, I missed the ending in a sandwich, 2 kneading short, about 5 minutes), fast (6 and 7) I’ll never do - the garbage is complete.

[Danchik]

So, the husband is good! Give him a smack-smack from me !!! (virtual)

Yesterday I baked a cupcake with condensed milk according to the recipe Danchik ... But there is no yeast in the recipe ... I still added one and a half teaspoons. About seven minutes after kneading the dough, she was horrified at the gruel at the bottom of the bucket and began frantically to add flour. I poured three spoons and stopped, thought that maybe this is how it should be ... Only after the kneading, I first put it on the main program, and realized it in half an hour. I switched to baking.
The result was that the condensed milk was probably a bit too much, because the dome had slightly settled. But with my flour, it looks like I need 20-30% less liquid than the main recipes. And it seemed to me that the dough was not completely mixed. The color of the bottom is very different from the top. My main taster (daughter, fourteenth year) took a sample with the words “it was undercooked here…”, “top is wrong…” and came back three times for more, having lost a quarter of the cake.
Since the composition does not include Sokolnicheskaya flour, I think we will adapt it a couple of times. Danchik , just with yeast? Are they really not needed?
Danchik , thanks for dragging this recipe to us, otherwise my eyes run up from the general list of recipes. I don't know if humanity will die from an overabundance of information, but I already feel uncomfortable. That would be five or seven recipes, and you would not have to suffer.