Breadmaker-multicooker Redmond RBM-1910

Today I baked bread based on Fugasca's yoghurt milk bread. True, I replaced yogurt with sour cream, and milk with potato broth (one of the visitors suggested this option in the topic of this bread). Here's what happened.



















The roof didn't work yesterday. Today I reduced the amount of yeast from 1.75 tsp. prescription up to 1.25 tsp. Tomorrow I will bake with yogurt and milk. Reduce yeast to 1 tsp. I will report already in the topic. I recommend to everyone. It turned out very tasty bread. With sesame seeds ...



Thanks a lot for the answer, fffuntic.

Admin, baked bread according to your recipe today. I am reporting here, because I cannot find this bread in your list of recipes. Maybe she took this recipe from the master class? I do not remember...
I had to adapt a little to my oven. The yeast had to be reduced, as the bread shrunk during baking and decreased in size, the roof was over the waves - over the hills. The second bread, which is in the photo, has everything in order with the roof. The gingerbread man is too small for my bucket, so I calculated a little for more flour.

Your recipe:
wheat flour - 450 gr.
curd whey - 200 ml.
salt - 1.5 tsp
sugar - 1 tbsp
honey - 1 tbsp
butter - 1 tbsp
olive oil - 1 tbsp
apple - 1/2 fresh grated
yeast - 1.5 tsp

My changes:
wheat flour - 540 gr.
curd whey - 240 ml.
salt - 1.5 tsp
sugar - 1.2 tbsp
honey - 1.2 tbsp
butter - 1.2 tbsp
olive oil - 1.2 tbsp
apple - 1 small grated
yeast - 1 tsp



















The bread turned out to be soft, large-porous, moderately sweet and salty at the same time. Such bread certainly cannot be called insipid. We liked it. The family approved. We recommend it to everyone. Thank you Admin! Great white ...

[Nastya]

Nastya, excellent bread turned out, you can immediately see! To health

Thank you!!! Tasty

Admin, I have baked another version of your bread, but this time wheat-rye. And again I cannot find it in the list of your recipes. It seems to me that I spied this version of your bread when discussing Darnitsky from Fugasca (in the subject). Maybe I'm wrong ...

Your option:
1. Water 90 ml.
2. Dark beer 150 ml.
3. Vegetable oil (mustard) 2 tbsp. l.
4. Honey (buckwheat) 2 tbsp. l.
5. Salt 1.5 tsp.
6. Wheat flour of the highest grade 240 gr.
7. Rye flour 160 gr.
8. Dry yeast 1.5 tsp.
9. Dry kvass 2 tbsp. l.
10. Instant chicory 0.5 - 1 tbsp. l.
11. A mixture of spices for bread 1.5 tsp.

I counted for a larger amount of flour (a total of 500 grams, optimal for my bucket). Reduced the amount of yeast, it's too frisky for me. I put a little less honey.

1. Water 110 ml.
2. Dark beer 190 ml.
3. Vegetable oil (mustard) 2.5 tbsp. l.
4. Honey (buckwheat) 1.5 tbsp. l.
5. Salt 1.9 tsp.
6. Wheat flour of the highest grade 300 gr.
7. Rye flour 200 gr.
8. Dry yeast 1 tsp.
9. Dry kvass 2.5 tbsp. l.
10. Instant chicory 1 tbsp. l.
11. Bread Spice Mix - not added.



Here's what happened ...












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The bread is soft, with good porosity. Very tasty. THANK YOU!!! We never tire of thanking you!

Yesterday I baked sour cream bread (HB Redmond 1910). Did everything according to the recipe. Everything worked out great, the loaf was baked, soft and very tasty. Who does not like sweet, I note sweetish

Svetlana, if you increase the amount of ingredients to 1.5 servings, then the bread will also be tall and beautiful, and not just tasty. Checked.

what masterpieces are there! Subscribe! I will carry the recipes.

I counted for a larger amount of flour (a total of 500 grams, optimal for my bucket). Reduced the amount of yeast, it's too frisky for me. I put a little less honey.

1. Water 110 ml.
2. Dark beer 190 ml.
3. Vegetable oil (mustard) 2.5 tbsp. l.
4. Honey (buckwheat) 1.5 tbsp. l.
5. Salt 1.9 tsp.
6. Wheat flour of the highest grade 300 gr.
7. Rye flour 200 gr.
8. Dry yeast 1 tsp.
nine. Dry kvass 2.5 tbsp. l.
10. Instant chicory 1 tbsp. l.
11. Bread Spice Mix - not added.

And in what mode did you bake?

[mir]

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 less gas tension, 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 bake on wheat grade 1, next time I will try premium grade wheat.

Hello. A week ago I bought a stove. While I baked three white bread rolls, everything worked out great. Now I want to try rye bread according to the recipe from the book. Advise pzhalsto it is worth trying to do it, is there a mistake?
I'll try to insert a photo.

[Vacheslav]

Vacheslav, congratulations on your assistant, let him please you with delicious bread!
At first, I occasionally looked into the recipe book, and now I completely abandoned it, I take all the recipes here on the forum, since there are a huge number of them here and for different tastes.

Thank you. I will try this recipe strictly according to the book. I got confused, bought all the ingredients. What happens if I unsubscribe, I'll post a photo.

And yesterday I baked Borodinsky (well, like Borodinsky)) on the Borodinsky mode.
according to this recipe
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=386363.0
only half reduced the ingredients (baked at 750g, maybe 500 should have been supplied).
I wanted to try black.
I put less coriander so that there was not much, but I had to put it according to the recipe.
turned out not high, but I (as I understand it) too much flour. already when I baked, in the evening I found that if there was a lot of rye flour, then under the scapula there was just the right consistency of the dough (from the very beginning), and I thought it was too liquid and added flour.
it turned out to be perforated at the top, denser at the bottom, and the crust disappears.
in general, I will work on the errors, I will still be sure to bake it.
only I didn’t write down the time of the Borodino regime in order to decide whether it’s time to expose or the regime is right

Anna, thanks for the link to the recipe. I figured if you bite off a third of the weight, then you get just 750 grams. Rye flour - 250g, Wheat - 170, 300ml water well, and the rest on trifles).

oh, there is a gorgeous topic of how much water is needed, at what amount of flour, but I have not yet studied it thoroughly)
so I don’t know how much is right when adding rye flour.
(bought a bread maker 10 days ago))
I read that the girls definitely did it according to the recipes from the book and did it. start with sour cream)

disappointed bread and cheese (not made from a book)
I poured the cheese almost immediately and it was all gone in the dough. I plan to do more, but pour the cheese on a signal (at the end of the batch), but have not tried it yet

[Nastasya78]

In this topic, just a few pages earlier, Anastasia (Nastasya78 ) and Igor (mir) were also newbies, but now take a look at what beauty they create in the stove of your particular model and in its standard modes, even without the hidden capabilities of a multi-cook.
This I mean that it might be better to look at their recipes and listen to their advice, and not stick to your book.
They have already tried many things from the book. Now let them tell you too

I want to make black bread that tastes like the usual store-bought bread.

[Vacheslav]

Vacheslav, homemade bread is still different from store-bought bread, it tastes better))

I want to make black bread that tastes like the usual store bread.

I didn't succeed. We have already forgotten the taste of normal bread, we consider store-bought bread normal. It's time to get out of the habit, since April I've only eaten at home, and my son and daughter-in-law constantly order. But black bread has not yet been brought to the desired quality, in a creative search.

They gave me to taste bread according to the recipe from the book "Rye Fast" (stove 1914), I did not like what kind of gray bread. The forgotten taste of not tasty bread. I’m afraid I’ll fail. Here's the recipe:

I baked bread, strictly according to the recipe from the book "Rye Bread". Everything worked out!!! Taste like "Capital", round from the USSR) Forgotten delicious taste of bread !!!
I used buckwheat honey ...

p. from. I have a photo, but I can't add it ...

Click on your nickname at the top, then select my gallery just below, then click to download the file, click on the review in the upper right, select the file on your computer and download. the file will be uploaded and you will see the uploaded one, in the same place at the top is my gallery, where all the uploaded files are yours, click on the picture and at the top 2 buttons above it a picture and a preview. Which button you click on, that link will be copied, then just paste it into the message

I baked bread, strictly according to the recipe from the book "Rye Bread". Everything worked out!!! Taste like "Capital", round from the USSR) Forgotten delicious taste of bread !!!
I used buckwheat honey ...

p. from. I have a photo, but I can't add it ...

I'll have to try.

Here.



The general appearance and shape turned out to be unsightly, but this is absolutely not important anymore

I didn't find "rye bread" in my book

Above is a photo with a recipe. "Rye bread"

did not understand on which page in the book attached to the bread maker?

Tonight I'll see, I'll write ... There are all the recipes in alphabetical order ... Look at the "P"
By the way, at the office. The redmon website does not have this recipe for our bread maker.

the photo above is no longer visible. recipe book for this 1910 bread machine, we have a recipe for rye bread with yoghurt, and in the 1914 model we found a quick rye bread.
there are other proportions of rye flour.
and for the second time I have made bread according to the recipe bread "For every day". I will bake often, I liked how white everyday

I baked a third loaf in a new bread maker. I bake according to the recipes from the attached book, but I don't like dry yeast, so I replace them with pressed fresh ones. While I like everything, I treated my colleagues at work with my bread, appreciated it))) I decided to share a photo on this forum. Wheat bread is made according to recipe 1, and rye bread on yogurt. Stays delicious for several days.







Sorry, but I can't send a photo, I can't (((

[Olga]

Olga, the photo can be inserted through the gallery in your profile or here,
click on the "reply" button, in the open field there will be a red button "insert the author's photo into the message", press and upload, two links will appear above the photo, copy any one and paste it into the text of your message.

Hey. I report on bread with dried tomatoes and Russian cheese. Here is the prescription:
1. Water 100 ml.
2. Milk 60 ml.
3. Olive oil 0.8 tbsp. l.
4. Sugar 0.8 tsp.
5. Salt 0.8 tsp.
6. Wheat flour of the highest grade 260 gr.
7. Whole grain flour 40 gr.
8. Dry yeast 0.6 tsp.
9. Cheese Russian 30 gr.
10. Dried tomatoes 12 gr.

This is the author's recipe. I counted it at 500 grams. wheat flour. Here's what happened ...











Oh, I can't put something in a photo ... Is it just me or everyone? The procedure for inserting a photo has not changed?




For some reason, I do not have the necessary links, which must be dragged into the message ...




Admin, help ...




I have an error ...



The server does not allow downloads ...



What suddenly?

my links were copied to the clipboard when you click on the buttons above the picture
buttons - picture or preview

These buttons are not active for me.







I click on them, nothing happens ...




What to do?

I'll post pictures in this thread (although I also put in the recipes)))
My cottage cheese roll in a bread maker and Borodinsky according to the recipe for Mirta BM2088. Borodino bread





push the button
then go to the message and press ctrl + v or the right mouse button and select paste
the link should be inserted into the message

This is the promised photo of wheat bread with dried tomatoes and cheese. Recipe above.

here and I have the same black, at the bottom it is tight, at the top it is magnificent, what does this mean?
what to correct? read something somewhere and forgot (

and it also blows my roof off (when baking starts, it starts to quickly approach quickly)

The bread is soft and delicious.



The bread below is not dense, also soft. The holes are slightly smaller.



There are always slightly fewer holes in the bottom of the bread, more towards the middle and above.




Thank you, Annusya, for helping me figure out how to insert a photo ... Well, I haven't visited the site for a long time ...

So that's why (because of what) the holes are small at the bottom and big at the top?
is it a spouse? I have pure white sometimes like that, but in general, yes, soft, tasty, and the bun seems to be correct after kneading
and these holes ... is that correct? like should be the same?

huh ... always like that? so is this the norm? I thought somehow it might need to be corrected? anything
(and from the photo, I poked about 40 minutes until I noticed that when poking, I was copying links, then I studied all the topics about inserting pictures, but I did not find such a nuance there)))

This is not a question for me, but for Admin. I am still young and inexperienced in this matter. I don't think this is a marriage. I have never seen a store bread with big holes at the bottom. If it is soft and tasty, what kind of marriage is this ???



For me, to a greater extent, not the size of the holes is an indicator of good bread, but the presence of a good and correct roof, no cracks, porosity, good smell, no yeast.

there are cracks, roofs (almost always there, on the side (and sometimes, as it were, on 3 sides)

Well, if the dough fit in zero gravity, then the holes would be the same in all directions. :-))) But in conditions of gravity and the presence of a bottom at the bucket, the dough cannot grow down ... Well, yeast is not active immediately, it takes time to wake up, gain strength, start working. It seems to me that this is due to the activity of the yeast ... It is not the same during the life of the dough ...



Maybe, of course, I'm wrong ...




As for the cracks, a little more water is needed.



mir, wheat-rye river on the classics. If flour is 50 to 50 I use the program - yeast dough. If there is more rye flour, then just knead for 15 minutes, soak with the oven turned off and bake.



bake



proofing



Annusya, please share the recipe for cottage cheese rolls and rye. I'm talking about proportions ...

[Vacheslav]

more water? so it seemed that the dough was not hammered, okay, I will try more
and the proportions ... I took the recipes from here
links probably can not be inserted. the names given as they are called on the forum
Borodinsky - I multiplied everything that was indicated by 0.723 and did not add anything - I did not understand from the kolobok whether it should be like this or not.
well ... the roof doesn't seem to have collapsed much
I baked it for 750g (I didn't write it down). but on the Borodinsky mode (I want to try the mode that they said somewhere, knead it on a dumplings, then put the baked goods separately, but so far I haven't studied this and baked it in Borodinsky)
we liked it, the malt is heard, not a lot of coriander. I will often not bake, because they often did not buy the store Borodinsky
slightly crumbled, and ... and added sunflower oil 1.5 spoons

really looking forward to the recipe for black, which baked Vacheslavwhat they liked

I made cottage cheese in terms of what Elven indicated in the subject, only added raisins and wanted to replace some of the butter with vegetable. reduced creamy, forgot to add vegetable. I put cottage cheese from a tube. I really liked the gingerbread man)
here's the recount

Nina, here you are
Dry yeast 1.5 tsp
Flour 350 gr.
Soft cottage cheese 170 gr.
Sugar 100 gr.
Salt 1 tsp
Butter 70 gr.
Vanillin on the tip of a knife
Milk + egg = 100 ml

Wheat bread recipe 1 from the recipe book

[Nastasya78]

Nastasya78, Thank you.

Wheat bread recipe 1 from the recipe book

World, by the way, have you made some progress in baking your blackie? Is the roof in place?

World, by the way, have you made some progress in baking your blackie? Is the roof in place?

No, not yet, I returned to the old recipe of Darnitsky, there is little time for experiments - a granddaughter was born (a son has a daughter). By the way, I don’t know what to add to make the bread more puffy, maybe the bad yeast went pressed, I think to try it on dry yeast. Or I bought unsuccessful flour (I buy 25 kg of wheat of the first grade).By the way, do you need dry yeast fast-acting or what?

I like Belyaevskaya wheat flour (Altai Territory). It contains 12 squirrels, not 10. It is strong, easy to assemble. It's nice to work with such flour. Yes, it is of the highest grade, but if you want healthier, you can simply add bran to it. Try to find it in stores.
I use dry yeast. There is nothing wrong with dry yeast. Raw or dry, yeast - they are in Africa - yeast! With dry it is also more convenient. I don't really like SAF yeast, the bread is raised well, but I like the structure of the bread on the Pakmaya yeast. True, they are more playful. It is necessary to adapt to them. If SAF should be put strictly according to the recipe, then Pakmaya - I always reduce this yeast. mir, I highly recommend that you try this yeast, maybe there will be more bread.
To make the bread looser, more airy, I always add half an apple, especially when it comes to whole grain bread.



In wheat! rye! a little more water, the bread will be soft and airy.



In wheat-rye - a little more water, the bread will be soft and airy.




Not ripe for rye bread yet. I tried rye a couple of times without anything, edible, but I feel that it’s not right ...
I cannot yet find the balance between the desired flour and liquid, I cannot yet understand for myself what the dough should be. In this sense, I am in a creative search.