Breadmaker-multicooker Redmond RBM-1910

Tea houses, but that's for my taste. And with canteens it turns out too sweet. Try it, then choose the taste for yourself.



I also remade the lean bread to my taste, since April my wife and I have not bought either white or dark bread.

We, too, have bought since Easter only once, when I decided to try a new recipe, but it did not work :-(



And in our recipe book (we are talking about lean bread) there is also a mistake in the ingredients tab: flour - water.

flour - water.

I do not see a special difference

In my mother's old notebook, I found a recipe for triangular cookies from Soviet childhood! Made in a multi-baker. It turned out incredible! Delicious. I share the recipe! Try it, you won't regret it.
Eggs - 3-4 pieces
Sugar - 1 glass
Salt - a pinch
Soda - 1/3 tsp.
Melted butter - 1 pack
Starch - 1 glass
Flour - 1 glass











Delicious with milk!



Bake each serving for 4 minutes. A portion contains 4 cookies.

The problem is this - I cook rye-wheat bread 50/50, in 1 mode, and it turns out that when the heating starts, the cap begins to fall, someone did it in the rye mode, what is the difference between the classic and rye modes. They are about the same in time. I just think that my dough is changing.

[mir]

mir, I have been using Multi-baker for a long time, I set the right time myself,
by the way, in winter, it took more time to rise, but in summer it reduced, the hat, however, did not fall much, but cracked and crawled a little, reduced the proofing time and again everything is fine.

I also think to try it on a multi-baker. Otherwise, in the classic mode, the dough rises at the maximum for 1h15min, and the oven starts at 55 minutes, and I think that just 30 minutes are extra.
But I could be wrong, of course, but in a multipack it seems like the minimum time is 3 hours?

I think that just 30 minutes extra are obtained.

in a multi-baker the minimum time seems to be 3 hours?

I have not tried it, but I think that you can skip one proofing, if necessary, and the total time will be reduced,
there are provided 3 mixes and 3 proofers,
I expose the 1st batch from 7 to 10 minutes,
2nd 15 min,
I skip the 3rd (there is a pause of 3 minutes by default between mixes)
proofers:
1st 30 min
2nd 35 min + pause 10 min by default, total 45 min is obtained (this is now, and in winter I set 50-60 min)
3rd 1 hour
pastries 52 min per loaf 450 gr
Try it, experiment.

Very interesting. mir, write later what you have done. As for the Rye mode, I don't like this mode. There, it takes 1 hour and 20 minutes for baking, the crust is very thick. Here are the steps in this program:
3.05 - start, start of kneading
2.55 - quick mix
2.40 - signal for additives
2.35 - proofing
1.20 - baked goods
I don't use this program. I don’t know what kind of bread you can bake on it ...



I tried it a couple of times, when I just bought the oven and put this program aside in the far corner :-))



These are the steps for a 500g loaf.



Today I baked "White bread" from a recipe book (recipe number 1). I read from someone that this particular recipe does not work. Everything worked out great. I just had to add a couple of tablespoons of flour to get the classic wheat bun, otherwise everything would stick to the sides of the bucket. I'll expose a photo of the bread a little later, it's still getting cold ...



















Well, here it is, bread according to the first recipe.



Between the first and second kneading, I let you rest for 40 minutes. Increased the time of the last proofing by 15 minutes. Well baked. The crumb is soft. Tasty. A classic of the wheat genre ...



It would seem that water and vegetable oil ... but how does it differ from the store in an advantageous way ... What is put in the store?

[Nastasya78]

Nastasya78, great bread!

What do they put in the store?

oh, what is there just not put ... somehow they showed on TV

Thanks, sveta-Lana :-)

[sveta-Lana]

sveta-LanaThank you, I will try one of these days how the black bread ends.

mir, I will wait for the results and news from you.

[Nastasya78]

Nastasya78, ok, in principle I have achieved the necessary black bread for myself, but I have to deal with the hat.

Yes, the hat is not easy to handle. There may be several reasons. And to get to the bottom of it, you need a lot of food ... And time ...

I read and studied about the reasons.

mir, how are you doing with baking rye bread? Are there any successes?



Try this option - knead the wheat - rye dough on the "Yeast dough" program, leave it for half an hour to rise and put the pastries on the "Biscuit" program. I used this technology to bake German bread. There, the ratio of wheat to rye flour is 1: 1. Everything worked out well, the roof is in place. You can go to the topic, see the photo report.



Maybe someone will do it, today I baked not sweet waffles from whole grain and flaxseed flour. A great alternative to bread! For breakfast, instead of bread, that's it !!! It is tasty, healthy, and harmless for the figure!
Recipe:
Products composition
No. Name of ingredient Quantity
1. Whole grain flour 120 gr.
2. Flaxseed flour 110 gr.
3. Egg 2 pcs.
4. Baking powder 5 gr. (1 tsp.)
5. Milk 400 ml.
6. Vegetable oil 24 ml.
7. Salt To taste, a pinch












It sometimes happens with us that bread is eaten in the evening. I don't bake at night, I want to sleep. I always keep track of the kolobok. But these waffles are the way out for your morning breakfast! And I'm looking for some bread during the day, when the children are laid out in beds :-)

This is how rye-wheat 50/50 turns out, the roof rises well at first, but evens out at the beginning of baking. I bake in 1 mode.
1 mode (classic) 750g. The crust is medium.
Wheat flour - 280g.
Rye flour - 280g.
Salt - 2 plastic small ones.
Sugar - 2 tsp
Serum - 330g
Vegetable oil - 2 tbsp. l.
Kvass wort concentrate - 2 hours l.
Fresh pressed yeast - 16g.

It is necessary to change something so that the roof does not go down.

Try this option - knead the wheat - rye dough on the "Yeast dough" program, leave it for half an hour to rise and place the pastries on the "Biscuit" program. I used this technology to bake German bread. There, the ratio of wheat to rye flour is 1: 1. Everything worked out well, the roof is in place. You can go to the topic, see the photo report.

the roof rises well at first, but levels out when baking starts.

Apparently it stops a little, carbon dioxide accumulates under the roof, and when baking starts, it comes out and the roof drops.

I always reduce the amount of yeast. I'm too frisky. The roof always snaps into place. Try it :-)



I don’t think the bread has stood ... It’s not high for you ... Although, I’m not a pro in this ... Can you cut the bread? if the bottom is finely pored, and the top is large pores, then it has stopped! If the porosity is uniform, then the reason is different ...



The stoves are the same. I would try to bake your bread and share the result, but I have no kvass wort. More precisely, in our entire town there is no ...



I made an order on the Internet (the firm "Pudov") of all sorts of things for bread, including must, but it takes a long time from Moscow by mail, I definitely have to wait two weeks.

So I think that it is changing. I'll try to reduce the amount of yeast to begin with. To reduce the time, but there is no free time for experiments in order to calculate the time stages on the multi-barrel. But there, too, it seems to be preparing for at least three hours.

I always reduce the amount of yeast. I'm too frisky. The roof always snaps into place. Try it :-)

that's just the point, when the yeast is fast, the bread quickly rose, and the proofing is still going on, at this time the excess carbon dioxide accumulates, and then the roof falls.
I am also not a big specialist, but in 2 years of baking, I have dug up some experience

can try on quick baked goods?

salt also slows down the rise, you can try to increase its amount a little, not to fanaticism, of course, but take it with a small slide



on quick baking, the bread turns out to be too dense and heavy, I don't like

on quick baking, the bread turns out to be too dense and heavy, I don't like

how gluten-free probably?

salt also slows down the rise, you can try to increase its amount a little, not to fanaticism, of course, but take it with a small slide

I just tasted the salt and sugar, so I wouldn't want to change their proportions

how gluten-free probably?

don't know, never baked gluten free

First, I'll try yeast instead of 16g. put 12g., as I put on wheat bread (at the rate of 2g. per 100g. flour). There, just the dough begins to rise strongly at the beginning of baking, but in fairness to wheat, I note that I bake wheat in 2 mode, and there it is almost 4 hours.





that's in the context

Today I baked donuts for my household. The recipe was given by my mother, she cooked such curd donuts in my distant childhood. Delicious. Maybe someone will use the recipe, I highly recommend it.
Cottage cheese - 200 gr. Choose just not sour, be sure to wipe or grind with a blender.
Eggs - 2 pieces.
Salt - half a teaspoon.
Soda - a third of a teaspoon.
Sugar - 2 to 4 tablespoons l.











Add flour to a thick dough, but not tough. The dough should be such that you can take it with your hands, roll the ball, flatten it, make a small hole in the center with your finger.



Hands can be greased with vegetable oil.



Fry in a saucepan in a large amount of vegetable oil. If there is a deep fryer, then in it.



When cool, sprinkle with icing sugar. I didn't have time, dare ...

Put in yeast 14g. instead of 16g. the loaf has risen slightly worse, so it's not about the amount of yeast. I'll probably try next time to bake on rye and Borodino mode. Maybe it will turn out better there.

But the rye regime did not impress me. The batch is very short, the pastries are very long. I do not use this mode. Borodinsky never tried it, I mean the regime ...

I tried baking on Rye, Classic, Whole-grain, Fast and Borodinsky,
but they are not quite suitable for my wheat-rye bread with sourdough, so I stopped at Multpekar
and it turns out I use only 5 programs: Multi-baker, Dough, Yeast dough, Pastry and Biscuit for muffins

I use the classic, leavened dough, kneaded, timed kneading and biscuit. So far it is enough to bake wheat, whole-grain, wheat-rye breads and even bread - mixes. I tried the modes - rye, whole grain, French, baking, did not like it. For example, on a baking, the third stirring and proving are always superfluous, the dough is fermented. The pastry is excellent in the classic mode, where there are two proofings.

I tried it on a multi-baker - it seemed to be better, but there was not enough liquid. The hat did not fail. I will correct it next time. I bake wheat in 2 mode, it turns out very good.

Today I baked white bread (recipe no. 2). There are a few tablespoons of flour left. When we bought a bread maker for Easter, it was my first bread. Then, by the way, all the flour was gone. In the spring, this bread seemed magically tasty to me. Now, already assessing the situation soberly and having tried different breads, I can say that it tastes like ordinary white bread, that's just unleavened. 640 gr. flour only 1 tsp. salt. Not enough. Next time I'll add 2 tsp.

In general, this is a Trojan horse, and not a stove like all Redmont

[2nd]

I bake white constantly on 2nd mode, I just increased the amount of sugar and salt, and I make a thin bun, then the loaf turns out to be lush.

contramot5 why? I'm quite happy with my stove ...



The stove bakes well. A stove, it is also a stove in Africa! But experience is a profitable business :-) and very valuable ...

also happy with my stove
at the beginning, while she was getting used to it, I fed the birds
and how we became friends with her, everything is fine, everyone is delighted with my bread

sveta-Lana, do you mainly make sourdough bread?

sveta-Lana, do you mainly make sourdough bread?

yes, I only bake with sourdough,
I bake only pies and buns using pressed yeast, but I've already tried it with sourdough, everything works out well too, so I'll soon completely switch to sourdough dough.

Do you make the leaven yourself?

I made the sourdough myself, thanks to the forum, everything is detailed here and if something doesn't work out, they will always explain and prompt.
I have long dreamed of learning how to bake sourdough bread and I am very glad that I came here.

Do not give me a link where to read about the leaven?

There are many different starter cultures
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=172.0 look here
I chose "Eternal" for myself on rye flour

Thank you.

Tell me, is the kvass wort concentrate and the kvass wort the same thing?

I saw on sale and use only kvass wort concentrate. But I think they are different things.

[mir]

Hi there. And your bread is more and more beautiful here, it's so nice to look at.

But here you are few, and the forum is large. In rye breads they will explain the must and substitutions. Do not limit yourself to this topic if difficult questions arise.

The concentrate is diluted once !!! boiled chilled water 1: 0.9 or 1: 0.7 or 1: 2 in different ways to get just wort, depending on the type of kvass and the manufacturer of the concentrate. But more than 2.5 times I did not meet the recommendation. In turn, the concentrate is obtained by simply evaporating the wort.
Therefore, if there is no concentrate, but there is just wort, you can take it to the maximum, that is, two to 2.5 more concentrate)))
In this case, take these extra spoons into account as part of the liquid in the recipe.
mir,
try adding a dash of pure gluten to your bread, or use a slightly stronger wheat flour.
You dig in the direction of over-spreading, but when you reduce the yeast, it still doesn't work. Even with a lower gas voltage, the cap fell off.
It seems to me that you have very weak wheat flour, which rye flour weakens even more and a strong gluten framework does not form. Or maybe the rye flour is too strong for the laxatives.
If rye flour is so harmful, then it is necessary, on the contrary, to reduce the time of fermentation in general, and not just proofing, so that it will harm less time, or again .. to strengthen the wheat flour.
It seems so to me.

I am now working towards reducing the fermentation time in the "multi-baker" mode, it seems that something is already working out. The cap no longer falls through, but so far it is lumpy, not even. I did an experiment with yeast - nothing came of it.