Help! The bread didn't work out. Redmond 1908

Hello everyone! I bought a bread machine for my mother as a gift. She likes everything, tries it. But today she baked bread according to a recipe from a standard recipe book that came with the oven. The recipe is called Irish Bread or Classic Homemade. She loaded all the products in order, as said and done before. Everything was baked according to the program for 1.3 hours, the main bread, as stated. After this time, before the end of 5 minutes, the following was noticeable. There is flour on top, there is a lot of it, it is not clear what is below. At the end of the program, they dumped everything into a large bowl and saw such an oil painting. In some places there is a crust, dough flows from there, and flour is around, it is not clear what and where to put it. The products are a pity. Can anyone help what we did wrong, because before that almost all the recipes were baked well. Thank you in advance!:)

Together with mom we go here, learn how to make bread dough and bake bread:

The easiest white bread made from wheat flour
Wheat flour gingerbread man (master class)
CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

We take bread recipes on our forum.
And here according to the models of x / stoves https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=499.0

Here are the questions of the operation of the x / Redmond stove
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=579.0

No. If we are baking, then baking. And the oven is only there. It is already impossible to save what has happened. We know how to knead the dough. and more than once they have baked this way. I need advice on how to avoid this in the future and what we did wrong this time. Thank you.

Then, let's give a detailed recipe for bread, what and how they measured, how they laid it, and a photo of bread from all angles, including crumb.
I can't make out something through the computer monitor what went wrong

And follow the links, it just says how to avoid it.

How to knead the photo can no longer be done. The maximum I can provide is only what happened as a result. The ingredients were laid according to the book's recipe. I can still show you a photo of the recipe.

[give a detailed recipe for bread, what and how was measured, how it was laid, and a photo of bread from all angles, including crumb]

Then, give a detailed recipe for bread, what and how was measured, how it was laid, and a photo of bread from all angles, including crumb.

If you cannot answer my questions - bake the bread again, taking into account the advice in the topics on the links above.
If it doesn't work out anyway - let's get all the info here, we'll look

This is the recipe and what should have happened.

Added Sunday 28 Aug 2016 5:02 PM

Added Sunday 28 Aug 2016 5:03 PM

and this is what happened.

Horrible!
Oil painting! Can you ask if the spatula was in the bucket ?! Have you watched the mixing process ?!
The photo of the recipe is not very clear - how many milliliters of kefir ?!

Oil painting! Can you ask if the spatula was in the bucket ?!

Here's a good question.

Kefir there to fig - 370 ml, if I see it correctly. Plus honey, plus butter ... And even such a fast-paced program for an hour and a half with three grams of yeast. An interesting recipe, yes.))

See, if you saw correctly kefir -370 ml, then this is a lot, I completely agree!
Then the question is why the flour was left unmixed ?! Have you forgotten about the scapula ?!

Yes, you have already read the recipe, it turns out too much in grams. Bread 750g., And in the dough there is already 1kg minimum

Added Sunday 28 Aug 2016 07:27 PM

Just how many more such recipes for this bread machine were then defective. The cupcake was still being made there, it is not at all clear what happened. If someone has the exact same book included with the stove, discard the normal recipe. Thank you!

Added Sunday 28 Aug 2016 07:29 PM

Mom said there was a scapula.

[Alisa21]

Alisa21, then you need to search the forum for the correct recipes worked out to the smallest detail. If not from Redmond, then from other bakers. Having learned to use them and having gotten your hand on simple options, you can move on to more complex ones, understanding what follows from what and what will result. In fact, there is nothing particularly complicated here.

The point is that it takes time and food to try, but food is a pity. And what, no matter which stove, the recipes are all suitable or what? Temperature conditions are different for everyone, isn't it?

[Recipe:Irish bread.Wheat flour - 500 grKefir 2.5% - 370 mlSalt - ... (2 tsp)Honey - 9 gr (1.5 tbsp)Dry yeast - 3 gr (1.5 tsp)Olive oil - ... (1.5 tsp)]

Everything is fine there in the recipe for kefir for 500 grams of flour, not a lot, it's not water. Kefir is thicker and therefore more is needed.

Recipe:
Irish bread.
Wheat flour - 500 gr
Kefir 2.5% - 370 ml
Salt - ... (2 tsp)
Honey - 9 gr (1.5 tbsp)
Dry yeast - 3 gr (1.5 tsp)
Olive oil - ... (1.5 tsp)

Track the batch, at this time you can open the oven for a short time, but not during baking.
Your photo shows that nothing is mixed, if at all there was a batch.

Alisa21, I do not know of such yeast Irish bread, although I live in Ireland. Traditional Irish with kefir and soda, not yeast. It looks more like a cupcake - crumbly, not at all familiar to us, especially to the older generation, so keep in mind what can approximately be obtained with this recipe.

[own]

I need advice on how to avoid this in the future and what we did wrong this time.

You see .. A person cannot be taught. A person can only learn.

You were kindly given links to anything that might help. On the general rules for conducting yeast dough. For other bread recipes for other bread machines. And even a selection of discussions specifically about stoves from Redmond. Although before that you could have done an excellent job on your own, having read about someone else's experience and results and did at least some own conclusions.

Instead, you continue to grind water in a mortar. Waiting for .. what? That someone else's experience somehow materializes in your head by itself, saving you a bunch of products? Or will someone else read it all, process it and give a ready-made result applicable to your specific conditions?

By the way, in the topic of your HP there are frequent complaints about the recipe book, but you, of course, read all this yourself. So how can we help you here? Almost all of us had failures, and I once baked a piece of the sole ... And what, I didn't have to try anything else because of fears to transfer products?

The point is that it takes time and food to try, but food is a pity. And what, no matter which stove, the recipes are all suitable or what? Temperature conditions are different for everyone, isn't it?

Do you think that those people who posted their bread on the forum got an excellent result from once?
This is a rare case when bread is obtained according to the scheme "I threw it into the oven and got bread", for this you need to work a lot, and feed a lot of bread to the birds. It's a pity - then you don't need to take up this business!

No one can teach you if you don’t want to listen to advice, and you are too lazy to follow the link above, and at least read what you need to do to make bread. And without this, without your own experience, you will spoil the products and complain about failures.

Yes, no matter what model of oven, the principle of baking bread is the same for everyone. It is enough to master the main principle of kneading dough and baking bread, and you can bake it in any model of a bread machine.
Moreover, according to any recipes - and according to recipes from the forum, and inventing your own, experimenting with ingredients.
This is what our bakers do on the forum, who post their recipes for bread and loafs.

Good luck! Read carefully our tips in the section CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

Including the basics:
The easiest white bread made from wheat flour
Wheat flour gingerbread man (master class)

These tips have been written for you. And not just written, they are practically executed in a bread maker

[Admin]

Admin,
Well, finally!)))) Tanya, how patient you are ...
I was so waiting for YOUR words ... I read, read, read, did NOT write! Ufff ...

You can't ask for help and NOT accept it from people! When all the options are already laid out in front of you!

The bread in the photo is a VERY IMPROVED! Explicit. I had this when I forgot to insert the spatula.
Or HP malfunction WHEN mixing. But everything is denied ...
What help can still be provided here?))))

[Rita]

Rita, well, it was necessary to give you the opportunity to speak out on this subject
If I immediately announced my post, you accused me of dictatorship
And so - all to be honest

[Alisa21]

Alisa21, I have the same oven, using a little more than a month, everything works out the first time. Peck several varieties are all OK.
I bake for 500 gr. we don't eat much for 750. If you need proven recipes, see the topic of our stove or are ready to give those that were baked by myself, in the same place I began to lay out the operating modes by time (stocks, stops, etc.). I don't use spoons and glasses, there is good weighing equipment with an accuracy of 0.01 grams. All resets on the site are suitable for any stove, just choose what you need, and there is more than one site for these matters, google to help. Take away the book and forget about it.
Good luck.

I had such a situation as the author of the topic. And the answer is simple - an air bubble formed during kneading, so some of the flour remained on top. You just had to help with a spatula.
And I disagree about the book. I use it, 4 recipes have been tested, all breads were successful.

Hello!
I have also tried Redmond Irish Bread, twice. I did everything exactly according to the recipe, both times. The first time, the result was the same as described above - grief, not bread. The second time I watched the process and saw what was wrong. And it turns out like this - the scapula is spinning, but the dough does not mix and the bun does not work. It got to the signal, restarted the process, again the flour from above barely mixes ... I had to get in and push it with my hands. The gingerbread man immediately got confused. So really - this raw recipe is not fully researched. According to our preliminary understandings, it seems that either our kefir from the stores is not the one that is supposed to be poured, or only 1.5 teaspoons of oil is poured in according to the recipe and more is needed (in the first recipes, 2-2.5 tablespoons of oil are added), or something else - somehow - it is necessary to check again. Most likely, kefir is very thick, it is most likely necessary to dilute it and then pour as required according to the recipe.
Tried other recipes from the recipe book everything was fine until I got to this recipe. I had this with the former LG bread maker, the bread according to one of the recipes was very dense and unbaked. It turned out it was necessary to add lemon juice instead of citric acid, as in other recipes from the LG book. All this is business, and a whole bunch of troubles.
So I agree that it would be better to help with practical advice, and not torment people with endless searches. So I don't know what to do with Irish bread yet, next time I will try to mix kefir with water 1: 1 and add 2 tablespoons of butter - maybe everything will work out !? At least in the previous recipes, 2.5% fat milk is mixed 1: 1 with water.
All success in the field of bakery. Until.

I tried again to experiment with the Irish bread recipe. I stirred kefir 1: 1, poured 2 tablespoons of ordinary sunflower oil, but the flour still does not mix well. BUT this time I have other suspicions - the spatula inside is spinning somehow tightly, perhaps the engine in the stove cannot cope with this tight cranking, it is necessary to develop a free move - and this most likely needs to continue to use the stove until it is worked out, it's like with a new one vehicle, use it at full power after a certain amount of driving (driven mileage). Good luck to all.

[MASTER CLASSES FOR KNITTING THE Dough (BOXES)]

The bread dough should ALWAYS be soft (but not runny!) So that the spatula can rotate well and freely and knead the dough well.
For this, there is the concept of "flour-liquid balance", kolobok.

Come here to learn how to cook bread dough CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING" and especially read MASTER CLASSES FOR KNITTING THE Dough (BOXES)

Hello. The author of the topic of discussion, of course, is not interesting for a long time. I hope they listened to the advice, studied the materiel and the problem was resolved. Well, maybe someone else will be useful. I have the same bread maker. I studied the recommendations from Tanya Admin (like many here, I came to the forum for them, and stayed). So that's what I wanted to say. Indeed, at the beginning of the batch, mixing takes a long time. Why is this happening, I did not think. Perhaps I'm just impatient and after a while everything will mix as it should. On the advice of Tatiana, I carefully monitor the formation of the kolobok and simply help with a spatula. As soon as the ingredients are slightly mixed, then everything goes like clockwork and the bread turns out to be good in the end. And so that "threw in the products and then she will do everything herself" is possible only with an experienced baker who thoroughly knows his machine and his products. Happy bread to everyone!