Richenka
I thought I bought an assistant, it turned out to be a HEADACHE, I will try to describe in detail so that everything fell into place: for the first time I baked in the main mode, 900 gr. the bread came out sticky and the dome fell, but I understood the reason - there was no kolobok, I found another recipe (my own recipe book seemed painfully strange, for 350 water 500 flour)

New recipe ingredients

360 ml water
1 large scoop of sugar
2 small scoops of salt
3 large scoops vegetable oil
4 measuring cups (250 ml) flour
1 large scoop dry yeast
360 ml water
1 large scoop of sugar
2 small scoops of salt
3 large scoops vegetable oil
4 measuring cups (250 ml) flour
1 large scoop dry yeast

Bottom line: there is a bun, the Lvovskiye yeast is dry, fresh, BUT: the dome fell to the very bottom, I thought I did not report something, although I was attentive! I do it again, everything is the same, the result is the same.
I read on this site that less yeast is needed for this model, because the temperature during proofing is higher in it.
I make the third call with a teaspoon of yeast, the result is more or less bread, but the dome has squatted a little.
Now I think how to bake other recipes further? So I decided from you experienced to find out who is the same as baking? How much yeast do you need?
To say that she is upset is to say nothing. According to reviews, the oven was good, in fact, our friendship with her did not work out.
Admin

And try to take this ratio of ingredients: The amount of flour and other ingredients for making bread of various sizes

And about the dough, I have already given you links on how to learn how to make friends with bread dough
Try to UNDERSTAND the dough, those moments as it should be
Admin
360 ml water
1 large scoop of sugar
2 small scoops of salt
3 large scoops vegetable oil
4 measuring cups (250 ml) flour
1 large scoop dry yeast


Flour 4 measuring cups is about 600 grams of wheat flour
Water at the rate of 390-400 ml.
Active dry yeast - 1.7-2 teaspoons
salt - 2 teaspoons
white sugar - 2-4 tablespoons
vegetable oil - 2-3 tablespoons.

Spoons are measured "under the knife"
The dough is soft (not liquid), follow the flour-liquid balance.

There will be problems - expose the recipe and photos of bread, especially the crumb
And come here for debriefing: Question to Admin: the bread did not work out again, what could be the reason?
Richenka
Thank you, Tatyana, for your help, the fact is that the bun turned out to be a good, not solid, the first recipe from this site
Recipe:
300 ml water
1.5 tsp. salt
1 tbsp. l. Sahara
1.5 tbsp. l. sunflower. oils
450 flour
1.5 tsp. yeast dry-hoe wet, kupoo fell
The dough was soggy and there was no kolobok, but I had already eaten the reason, there was not enough flour, and yet the thought about the amount of yeast haunted, I would like to learn from experienced people just like theirs using this model.
Admin

Anya, you don't read me well. Just gave you all the necessary guidelines and asked for a photo
Take the quantity from the link above, track the flour-liquid balance and the bread will turn out
Richenka
Quote: Admin

Anya, you don't read me well. Just gave you all the necessary guidelines and asked for a photo
Take the quantity from the link above, track the flour-liquid balance and the bread will turn out
Sorry, Tanyang, apparently while typing, your new message came. Ie, I understood you correctly, the recipe needed MORE water? But then the dough would be liquid and there would be no kolobok. Excuse me, I'm dumb in bread business


Added Thursday, 04 Aug 2016 15:50

Quote: Admin

Anya, you don't read me well. Just gave you all the necessary guidelines and asked for a photo
Take the quantity from the link above, track the flour-liquid balance and the bread will turn out
Sorry, Tanyang, apparently while typing, your new message came. that is, I understood you correctly, did the recipe require MORE water? But then the dough would be liquid and there would be no kolobok. Excuse me, I'm dumb in bread business

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