Breadmaker-multicooker Redmond RBM-1910

[volume 250 ml]

but I will answer - in a 250 ml glass 160 g of flour, in 200 g - 130.

In a measuring glass volume 250 ml... "under the knife" includes only 150 grams of WHEAT flour and 130 grams of RYE flour.
For other glasses-cups, you need to do the calculation.

Verified many times Quantity of main ingredients in one measuring cup and measuring spoons

I understand correctly that rye flour takes more time to absorb liquid than wheat flour ... Therefore, you can add flour not during the first batch, but during the second? Then it will surely be clear whether there is a puddle of a genus or not ... Or should you always mix flour during the first batch? If you mix flour, is it always wheat?



Well, I took up the Darnitsky one ... I studied the photo of the kolobok, I will add flour during the second batch, if necessary. At the first kind, the bun was a bummer. I understand that this should not be ... What if the rye will work with some water ... Wish me neither fluff nor a feather ...



Second batch. I added about a tablespoon of flour. The smear has disappeared, the bun has finally come off the side of the bucket ...



Yeah, I didn't think there was such adrenaline ...



Does the rye flour soften during the second batch?



Everything, the batch ended. Remains proofing and kneading. It remains to wait and hope ...



And with rye flour, bread is harder to bake? Will an hour be enough?



Or, on the contrary, does rye absorb water faster than wheat?



Report on darnitsky.
Made according to the recipe fugaska from the forum.
At night I baked one, in the morning already another - with garlic.
Apparently, beginners are lucky.
Everything worked out! The bread is perfectly baked. The cap is in place. Tanned in moderation.
The husband said that he ate such delicious bread only as a child in the village ...
He said to always be so hot :-)
Flour had to be mixed in both the first and second cases. Surprisingly, for the same amount of liquid in the first case, 1.5 s had to be reported. l. flour, and in the second as much as three. Maybe garlic gave extra moisture? I cut five teeth into small pieces. But the bread rose to the same height.
The weight was set at 1000 g, the crust is light, the main mode.
In the first case, I was afraid that it would not be baked, I baked for another 10 minutes on the biscuit mode.
In the second case, she did not bother, well, for the sake of experiment ...
The bottom line is as follows.
The crust of the first bread seemed to me thick, denser than I would like and OOO very crispy. The bread itself does not crumble when slicing (crumb), and the crust is very crumble. The crumb is baked well. Nothing sticks to the teeth ;-)
The second garlic bread is cooling down. The aroma throughout the apartment is insane ... I just don't understand why the neighbors haven't run away yet ... :-) whether it's baked or not and what kind of crust I'll tell you later, when it cools down.



But rye flour gets wet faster than wheat flour. Therefore, they also lay on top of the wheat, when the liquid ingredients are below. Right?



And with the addition of flour, it's still not entirely clear to me ... When is it better to add? During the first batch? Or take your time and do it at the second?



Thank you KroNa for the recipe and garlic. He is very useful in this bread ...



Recipe



Why was I blocked?

In a 250 ml measuring glass. "under the knife" includes only 150 grams of WHEAT flour and 130 grams of RYE flour.

Well, they broke off all the raspberries for me!
So believe after that people googelu.

Everything worked out! The bread is perfectly baked. The cap is in place. Tanned in moderation.
The husband said that he ate such delicious bread only as a child in the village ...
He said to always be so hot :-)

Congratulations on a successful debut!

Thank you, KroNa, for the recipe and the garlic. He is very useful in this bread ...

Bake for health, only this is not my merit, but the author of the recipe, thanks Fugaska.



So I am not at all a supporter of purely wheat bread and the use of milk in baking (except for production waste in the form of whey / buttermilk / skim milk), but then I was impressed by the depiction of the process of tempering milk in some of the topics, and my established principles failed, I joked yesterday bread with milk, but with baked bread - since you can have a drink, so in full.
I boiled half a liter of milk in half (on the stove, in a saucepan with a thick bottom), cooled it down and on it, with all the films and seals, started the dough.
At the same time, I checked how the first grade flour works. Before that, I baked on Ashanovskaya "general purpose", the grade is not indicated on it, but in comparison it looks like a little whiter than the first-class one, although they have one GOST.
The bread machine turned out to be good, very tall, lush and delicious.
For three glasses of flour and a glass of milk, salt took 1 tsp and 1 tbsp of sugar, during the first kneading I had to add another 4 tbsp of water.
Then I rushed about for a long time, what to take as a sample for a bun, an earlobe or a chest (their elasticity turned out to be very different, and the child was no longer at that age to touch his ass), the ear won, and in the last batch I added a generous spoonful of vegetable oils.
A total of 3 cups of flour and 1 spoon of salt, sugar and butter took about 330 ml of liquid.
The loaf turned out to be about 700 g.
If done with yeast - 10 grams raw or 3.5-4 grams dry.
Simple, but sincere.

A total of 3 cups of flour and 1 spoon of salt, sugar and butter took about 330 ml of liquid.

I counted the oil twice - 330 ml is taking into account a tablespoon of oil (full until it overflows), so there will be 310 ml of milk.
Or, I think, you can replace baked milk with fermented baked milk, I made bread with sourdough, and in 12 hours the milk in the dough turned sour and became fermented baked milk.

Thank you. As my husband gets tired of wheat - oatmeal, I will bake it. Took a note.



CroNa, thank you very much from ALL members of our family for the panel cupcake - herculean cake with citrus zest. I baked for myself, for the figure. I thought two or three days would be enough for tea. It's good that I tasted a piece hot. Mine came, they all got it.
True, very tasty :-) Baked in a bread machine.




Manno - Herculean

[Candied citrus fruits "lazy" for baking]

CroNa, thank you very much from ALL members of our family for the manno-herculean cake with citrus zest.

To your health! Glad you like it.

It's good that I tasted a piece hot. Mine came, they all got it.

You haven't tasted it cold yet, and after standing in the refrigerator, the cake becomes even tastier.
And when the light one gets tired, try the dark one, with "cocoa".

I no longer have time to collect the zest for this cake and began to make candied peels from the peel, but not according to the classic recipe, because it is too confusing and many days old, but I just make jam from finely chopped orange peels.

Candied citrus fruits "lazy" for baking

When I peel the oranges, I immediately cut the crusts with scissors into small pieces of about 0.5x0.5 cm and dry, as a few pieces are collected, pour water and cook in small quantities over low heat for a couple of hours under a lid.
Corks in advance not soak and not I drain the water, on the contrary, I only add it if it boils away. Then I add sugar and cook for about an hour, until completely soft, at the end I add a little citric acid.
I take a little sugar, less than half the weight of the crusts, the syrup turns out to be watery and this thing is stored in the refrigerator, otherwise it will ferment (you get citrus vodka, but that's a completely different story).
The spicy bitterness will remain in the candied fruits and it is not interesting to eat them like candies, but adding to baked goods is just wonderful!
And this syrup alone can also flavor baked goods, and even add it to the biscuit impregnation instead of alcohol.

Oh, how interesting! I'll take it to my piggy bank :-)

Today I baked a sweet bun based on condensed milk. I took the recipe from the forum. The recommended time was 3 hours and 20 minutes. I charged for baking - 4 hours. The bread rose sooo well, baked, very soft and tender. But!!!! It seems to me that it smells of yeast, some kind of sour. I baked Darnitsky with this yeast in the morning, everything is fine, it doesn't smell.Maybe I overexposed the loaf? Maybe 3 hours on the main program was enough? Or is that not the case?



Tell me ...

[Nastya]

Nastya, baking very strongly inhibits the process of "sourness", could not oxyderate. If you overexposed, the roof would fall off, you would not be delighted with the crumb. Theoretically, you could put a lot of yeast and some of it died from the ingress of sugar and gave a smell, if it really smells like yeast, or maybe you don't feel yeast. You don’t give a complete recipe, but maybe there something with something reacted like that in the recipe.
And exactly a bun? and not something on the ten got and smell?

No, the shadows are clean.
Here is the prescription:
400 gr flour
185 ml water
105 ml condensed milk
40 g butter
0.5 tsp salt
2 tsp yeast
A handful of candied fruits.




Honestly, according to my tastes, I would add an egg. But there was no egg in the recipe. I didn’t take liberties Still, I'm starting the current ...



To taste



And further. Darnitsky bread, and white, too, crumble strongly on the second day. Is this normal or am I doing something wrong or storing it in the wrong way?

Today I baked Darnitsky on kefir with 50% rye flour. Mixed up the programs! Distracted by the child! Instead of rye, I put whole grain. The gingerbread man was handsome ... But the bread did not rise well, the roof did not just fall, it was not there at all. The top is white. I had to leave it on heating for 30 minutes in order to somehow brown the top. The crumb on kefir is more dense than on water, there is no airiness and holes ... The bread seemed not quite ready, dull, heavy. I'll have to try the rye program. I wonder if this is from the ingredients such a difference or due to a violation of the process ...



The crumb tastes sour, probably it's kefir ...

But the bread did not rise well, the roof did not just fall, it was not there at all.

This is a feature of rye flour bread, it is difficult to get a decent convex roof.
The more rye flour, the harder the bread, the extra rush with proofing also drops rye and rye-wheat.

The top is white. I had to leave it on heating for 30 minutes in order to somehow brown the top.

Redmond always fries the top of his head badly, especially if the bread sits low in the bucket.
It helps to brown the crust better not by heating, but to hold it a little on the Biscuit, and then not open the oven for half an hour after the end of baking.

Thank you, CroNachka :-)



Yes, for rye bread, the third rimming and proofing turned out to be very superfluous. Tomorrow I'll try the same recipe on the rye mode, at the same time I'll study the stages ...

for rye bread the third rimming and proving proved to be very superfluous.

that's for sure, somehow I baked on this program and regretted not taking out the spatula, after the kneading, the bread does not have time to rise
on the Borodinsky program the same story, if possible, it is better to remove the scapula
or transfer to another form, which I do on the Multi-Baker, the mode is like manual, but the adjustments are already set and there is no way to remove them
today I baked another loaf on Wheat-rye sourdough

This is a feature of rye flour bread, it is difficult to get a decent convex roof.

No, this is not a feature of rye bread, this does not exist

When baking rye bread, you need to figure out which category it belongs to, wheat-rye, or rye-wheat. They have a different number of proofs
What we mean by "Wheat-rye bread"
What we mean by "rye-wheat bread"

It is much more difficult to observe and maintain this in a x / stove. You need to develop conditions for yourself with rye flour.
To begin with, I recommend taking a closer look at the rye bread recipes on the forum.

Wheat-rye bread is much easier for the oven, and the basic recipe for it in terms of flour-liquid balance has already been worked out Gingerbread man made from wheat-rye flour (master class)

I changed the regime from whole grain to rye. I added a little more flour. The roof of the bread appeared. Even blushed! But she's kind of bumpy ... What is it connected with? Add even more flour? And is it possible to add not the highest grade, but rye flour?



I have the highest grade in the recipe and rye 1: 1

What is the reason for this? Add even more flour?

Anastasia, take it as a rule: if you want to get the right answer, post a photo of bread, including crumb, then it will be clear what is wrong and give some advice

Can you tell me how to add a photo?

Look here at the end of the first post CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

Good day. So I got this device. We tried white bread, airy white and Darnitsky bread according to recipes from the book. Everything worked out great, baked with pressed yeast. I have one question so far. It turns out that the loaf is too big, and my wife and I can't make it. For example, "Darnitskiy Khleb" is baked according to program No. 5 and 1 kg is produced according to the recipe. of bread. To bake 0.5 kg of bread, you need to divide all the ingredients by two and set the mode to 500g. Or is it more complicated?
white
Darnitsky

To bake a loaf of 500 grams, you need to take about 350 grams of flour.
We use the table for the components The amount of flour and other ingredients for making bread of various sizes

Help section CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

To book flour for bread of different sizes, look in the instructions for the oven for the optimal amount of flour recommended.
If the bucket is large, designed for a kilogram of bread, then it is optimal that you need 500-600 grams of flour, at least 450 grams.
If you put less, the dough spreads along the bottom of the large bucket, the bread will turn out to be crooked and low.

Thank you very much, but it’s difficult.
I measure the flour on the scales. I did not weigh the finished loaf.
Here is my recipe:
wheat flour - 420g.
sugar - 30g.
salt - 6g.
dry yeast - 3g.
vegetable oil - 30 ml.
water - 260g.
The menu says that the weight of the bread machine is 750 grams.

Me when putting on a bread maker weight 500gr. will it be necessary to reduce all the ingredients by one third? That is, flour 280g, water 185ml. etc. on other ingredients?

From the link above we find:

Wheat bread - REGULAR BULK. (cup volume 250 ml.)

7/8 cup tap water (210 ml.)
Wheat flour 2 cups (sifted flour about 140-150 grams per cup) or 300 grams
Salt 1 teaspoon
Sugar (molasses, honey), 1 1/2 tablespoons
Butter (butter, vegetable) 1 tablespoon
Powdered milk 1 tablespoon
Dry yeast 1 teaspoon

From 300 grams of flour, you get a finished bread weighing about 500 grams. We set the weight of the loaf on the x / stove display 500-600 grams.

How to convert spoon-cups to grams - here Quantity of main ingredients in one measuring cup and measuring spoons

For high-quality bread, we do not track the weight "to the penny", but observe the flour-liquid balance, the bun.
We read here: CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING" and very attentively delve into the topics of MASTER CLASSES for KNITTING THE TEST (BOLS)

[Admin]

Admin, thanks, we will try.

Mir, did you get Darnitsky on gluten-free mode? Can you find out the amount of flour and liquid in your recipe? Was there a bun?



And the amount of rye flour?




Do you have three tablespoons of honey according to your recipe? Didn't the bread turn out sweet?



Admin, and if you bake bread without 1 s. l milk powder, the child has an allergy, you need to compensate for another 1 tbsp. l. flour?
By the way, the proportions of lean bread in the recipe book are terribly wrong! Too much liquid in there! Don't use a recipe book for lean bread ...



Reset 38



Flour is almost 500 gr, and only 400 g of water alone ...



As for Darnitsky from the recipe book, there is clearly not enough water. I'm afraid to bake. For almost 600 grams of wheat and rye flour, only 300 ml of water. Even with 3 tbsp. l. honey and 1.5 tbsp. l. not enough vegetable oil ...



Moreover, a gluten-free regime is indicated ...
I thought that wheat - rye should be baked on rye or classic bread, if there is more wheat flour. Someone advised to try it in French ... But I won't dare to go gluten-free ...

Admin, and if you bake bread without 1 s.l milk powder, the child has an allergy, you need to compensate for another 1 tbsp. l. flour?

No, no compensation is needed.
Compensation will be needed if you need a flour-liquid balance, it all depends on the moisture content of the flour at the time of kneading the dough.

And stop running around the instructions and focusing on their number - not a single instruction will tell you about the moisture content of the flour at the time of kneading the dough, and about the need to regulate the kneading with the flour-liquid balance.
Have you read this in even one instruction?
If not, then use our recipes and developments from the forum, it seems like they were not fools, and in practice we practiced for hours in this.

Wheat-rye bread is kneaded and baked according to the rules of wheat bread and on the BASIC (main) program with two proofings.

I thought that wheat - rye should be baked on rye or classic bread, if there is more wheat flour.

Read my links above - read carefully!
Wheat-rye bread contains less rye flour than rye-wheat bread. Different kneading and proofing conditions.
If you are talking about rye bread, then you need to keep in mind what kind of rye we are talking about, and then understand on which program to bake it.

I'm not talking about recipes from the forum ... Everything that I do from the forum is still working. I'm talking about a recipe book. There are mistakes in it.

I'm talking about a recipe book. There are mistakes in it

Do you have the opportunity to step in and fix this book?
If not, they abandoned and forgot what to remember about her now?
On the forum you can learn more and learn

[Nastasya78]

Nastasya78, Yes, I baked according to the recipe from the book on program # 5 (gluten-free bread), everything works out fine. Changed nothing in the recipe, only pressed yeast. With regards to honey, yes, three tablespoons are a lot - it turned out sweetish. Next time, put one spoonful of honey on that amount of flour. Regarding the recipes in the book, they did it according to 4 recipes (three types of bread and a classic cake), everything turned out without problems.

[Tanya]

Tanya, I can't get from them what kind of programs there are at the stove. in their instructions for Darnitsky, there is a recommendation to bake on 5 "Gluten-free mode"
and mir so it was baked, and he even succeeded

Fig knows what their modes are. Can they be gluten-free as usual?

Nastasya78, Yes, I baked according to the recipe from the book according to program No. 5 (gluten-free bread), everything works out fine. Changed nothing in the recipe, only pressed yeast. With regards to honey, yes, three tablespoons are a lot - it turned out sweetish. Next time, put one spoonful of honey on that amount of flour. Regarding the recipes in the book, they did it according to 4 recipes (three types of bread and a classic cake), everything turned out without problems.

Changed nothing in the recipe, well, if the taste suits, then okay.
But in general, the roof was demolished, it would be possible to correct the amount of yeast or humidity

Now I will try to send a photo of the bread baked this week ...



This is my Elena Bo cake. Baked for Easter.



This is a loaf baked in condensed milk. So soft that it crumples under its own weight. I also took the recipe from the forum.



She's in a cut ... I was afraid to add candied fruit, just put it a little. In vain ... It could have been much more.







Milk bread from the recipe book.



He's cutaway. I could not resist cutting it warm. This was my first bread.



Manno is an oatmeal cake.



He's ... Top view.







Darnitsky on the water. The recipe is taken from the forum.



Darnitsky in the context



Sour cream bread from the recipe book, adapted.



he's a cutaway ...



Bread with parmesan and ck sausage. Burned today.



And finally, Darnitsky on kefir. I have questions about it. First I will send the photo, and then I will ask ...











Admin, darnitsky baked on kefir according to the following recipe:
kefir 3.2% - 200 ml.
water - 150 ml
vegetable oil - 2 tbsp. l.
wheat flour - 300 gr.
rye flour - 250 gr.
sugar - 1 tbsp. l.
salt - 1.5 tsp.
yeast - 1.5 tsp.
Rye program, weight 1 kg, light crust.
I had to add 6 tablespoons of wheat flour (measured spoons).
The bread rose, but there was almost no "roof", it was kind of bumpy.
The crust turned out to be too dark at the bottom, almost burnt and thicker than usual.
What did I do wrong?
And immediately the second question, is it possible to add rye flour, and not wheat flour, if necessary?

It seems to me that it smells of yeast, some kind of sour. I baked Darnitsky with this yeast in the morning, everything is fine, it doesn't smell.

just about, the situation is straightforward, everything is as described, I only baked butter cake after Darnitsa. There was a feeling that the dough had stagnated, it sour ... Today I baked this program with the same yeast. Very tasty and everything is fine. It's just a mystery. Who knows the answer? I didn't take a picture of the first Easter cake, here's today's one:

[Nastasya78]

Nastasya78, SvethenWhat are your cute breads !!!

Manno is an oatmeal cake.

He's ... Top view.

Ah-ah-ah-ah, my favorite, also with colored candied fruit!
Beauty!

KroNa, thanks for the compliment. I want to bake your chocolate version for the weekend. And add candied fruits to it, or just poppy seeds?



My men demand a continuation of the banquet :-)

[Nastya]

Have Nastya posted a photo of "stinking" rolls with condensed milk. It is not just soft, it has uneven porosity, holes on top, crumpled bottom. She's not just soft, she's collapsed. That is, there is an excess of moisture and an excess of yeast and yeast so much that, yes, the stench from yeast and from spoiled dough. It did not ooze, it fermented on the rise, due to excess yeast and it was too wetso that HP can handle it.
There was a mistake with a kolobok on kneading and an excess of yeast.




the oven baked the sour cream bread, the walls are too baked, it would be necessary to pull it out 5-10 minutes earlier and - it seems that this is too strong a program for him. Just a little bit and there will be a re-mixing. You can just wetter to make a bun.
And .. can you watch a program with a longer proofing? the pores will be larger in the bun))

The parmesan bread is beautiful. Darnitsky is beautiful.

Darnitsky on kefir just do not understand. The crumb seems to be dense, and the roof is fallen. The walls are thick.
Everything is so complicated there that let Tanya looking for an error there.
I'm not that smart.

And in pursuit. Rye flour is heavy. You should not add it in Darnitsky.
In general, what to add depends on the type of bread.
If rye-wheat, then rye is also possible.
And in wheat-rye, you need only wheat

[wheat flour - 300 gr.rye flour - 250 gr.]

Admin, darnitsky baked on kefir according to the following recipe:
kefir 3.2% - 200 ml.
water - 150 ml
vegetable oil - 2 tbsp. l.
wheat flour - 300 gr.
rye flour - 250 gr.
sugar - 1 tbsp. l.
salt - 1.5 tsp.
yeast - 1.5 tsp.
Rye program, weight 1 kg, light crust.
I had to add 6 tablespoons of wheat flour (measured spoons).
The bread rose, but there was almost no "roof", it was kind of bumpy.
The crust turned out to be too dark at the bottom, almost burnt and thicker than usual.
What did I do wrong?
And immediately the second question, is it possible to add rye flour, and not wheat flour, if necessary?

I repeat: you need to clearly understand for yourself, what is wheat-rye bread and what is rye-wheat bread - what are the differences in kneading dough and baking?
Differences in the amount of rye flour! And as soon as rye flour cross the threshold for 50% - this is already rye-wheat bread with different conditions of proofing and kneading. And the amount of 50x50 wheat and rye flour, just do the art of balancing fifty-fifty

Learn to manage the flour-liquid balance, the bun while kneading the dough!
If you had to add as much as 6 tbsp. l. flour !!!! - it means that the measures for laying flour were already initially taken incorrectly - check! It cannot be that I weighed everything correctly, but it turned out to be nonsense. Yes, also kefir instead of water - but it is much thicker! Look for the reason in the bookmark measures!
If everything is correctly measured, then the tolerance for the flour-liquid balance will be minimal, only 1-3 tbsp. l. no more.

What flour to add, wheat or rye?
I always kept a jar of a mixture of wheat and rye flour, mix 50x50, and added this mix little by little in rye breads, and only until the flour-liquid balance.
Then you will not get an overabundance of any one flour, which can affect the excess of the dough and the proofing of the dough.

Gingerbread man made of wheat-rye flour (master class)
And in this recipe, be guided not by the components of the bread (they may be different), but by the principle of kneading itself, what depends on what, look carefully at the description and photo.

I want to bake your chocolate version for the weekend. And add candied fruits to it, or just poppy seeds?

No, no, no, chocolate is made without poppy seeds, only with cocoa, and candied fruits at will, but I, for example, like it even with only one tangerine zest.
If you make it with poppy seeds, then the cupcakes will be very similar in taste, but this way it turns out different.
And then, if you constantly add poppy seeds to baked goods, then they stop noticing it, it is better to alternate.
In any case, I like it better, but this is not a dogma.

Thanks, Admin, for the good advice.
Thanks to CroN for the clarification.

But in general, the roof was demolished, it would be possible to correct the amount of yeast or humidity

which way?

if you are satisfied with the taste and density, then just reduce the yeast a little.
If you want more fluff, then you can add a little moisture and then the yeast may be fine.

Thank you fffuntik ZAO rating. Regarding sour cream ... In the first photo, a bun from the recipe book. The sides are burnt, I think, because of sugar, there are as many as 3.5 tablespoons of it per tiny loaf. She and crooked because of the size came out. The second photo shows a recipe adapted by me for my bread maker. The sides of the second roll are already even in color, not fried, the crust is thin, although the mode is the same. There is no photo of the second resulting sour cream in a cut, I thought it would remain, I will take a picture, but they ate everything. I changed the recipe a little. Increased all ingredients by 1.5 times, and left the sugar and yeast the same. And the loaf was a success. I will not increase the humidity of the kolobok, because the crumb is awesomely tasty, although there are no large pores, it suits the taste well.

Darnitsky on kefir is all kind of strange. Can you change the regime? I have the impression that the yeast did not work well and the batch was bad. In general, I don't even know what to catch on to.
But on mixed breads I am a bad advisor.

If it's tasty, then okay with the appearance. And if the taste is disappointing, can you experiment with the modes? Well, there is a bun, of course, track it)))

By the way, I really love Darnitsky, I used to buy it in the store too. I noticed the following. Darnitsky on the water according to the fugaska recipe is very tasty, aromatic, porous, but crumbles strongly on the second day. Darnitsky on kefir from the same author is not so porous, denser, but on the second and third day it hardly crumbles! Tell me, is it all about kefir? I'm talking about crumbs ...

Tell me, is it all about kefir?

Try to dilute kefir with water, at least 50x50. There will be enough acid and the bread will be tastier.

In darnitskiy on kefir, the ratio of wheat and rye flour is 1: 1. I will try to leave the mode as rye, but I want to remove the scapula so that there is no fall during spreading. It seems to me that he did not have time to get up. That's why the roof is low and bumpy ...



Proofing



Admin, I have a question. You said to check the measure of the ingredients ... It's hard to make a mistake, liquids in ml, and dry in gr. But here's what it seemed to me ... When I was preparing food for laying in the stove, I took the kefir out of the refrigerator, it was very cold. While pouring it into a measuring container, I noticed that it was very thick. I decided to warm it up a little and when I poured the warmed-up kefir into the oven dish it seemed to me that it became thinner ... It was poured easier. Is this possible after heating? Maybe that's why I had to add 6 tbsp. l. flour?

This is possible, since the product expands from heating and becomes thinner.
But, even cold kefir, when kneading, from friction of the dough against the shoulder blade and the walls of the bucket, it becomes warmer and softer.

More useful topics

How to check if the dough is ready for baking? Finished dough temperature

OK. At night I will try to work on the errors.
1. I will expose kefir from the refrigerator in a few hours. I will not warm up.Perhaps he is the root of all evil ;-)
2. I will leave the mode rye. I will take off the paddle so that there are no flips. Maybe the roof won't be bumpy.
3. Take out the bread 10 minutes earlier. On rye setting, baking is long, so the bottom is very thick and fried.
4. Prepare in advance a mixture of rye and wheat flour, sift the mixture. I remember, in order not to upset the balance, when controlling the bun, add no more than 1-3 tablespoons of flour.

[Nastya]

Nastya, there can be several roots of evil - the wrong kolobok is only one of them. And the kolobok is not corrected by heating kefir, but by kneading in a bucket.
Then I ask, I ask: what kind of regime is it? what's with the batch? what about fermentation?
what does it taste like? except for the appearance.
No answer.
If the mix is ​​too strong for your mix, then your paddle dancing won't change anything.
If you have a short fermentation at low temperatures, the yeast will not work as it should.
basically.

I understand that there is no desire to figure it out for a long time, but the hunt is straightforward. But it just doesn't work.
We can only wish good luck. So that the experiment immediately comes to the point.

I'm not trying to be king.
I just want my favorite bread for every day.
I am trying to analyze errors.
If the hypothesis is not correct, I will move another one and test it.

I am writing a rye regime for a weight of 1000 g
3.05 - start the start of the batch.
2.55 - quick mix
2.40 - signal for additives
2.35 - proofing.
Then the child distracted ...
When I looked at the display, it was 1.20 and there were already baked goods.
We need to carefully track the stages again.



I can only run Darnitsky on rye mode once again to see if there was a crush and how long the baking actually lasts ...




And immediately the question is, why does 50/50 bread not like strong kneading? Strong in the sense - long-term?



And how to track at what temperature fermentation occurs in the bread maker?



Well, it's short or long ... It's easier to define.