Poll: Top crust color in bread

[Some people are tormented by the question of browning the top crust of bread. Although few people say that there is not a word about this in the instructions. THE COLOR OF THE GOLDEN BROWN is not described in the instructions (in Moulinex so) as the color of the top. This refers to the sides and bottom in general. And what do you think?]

Some people are tormented by the question of browning the top crust of bread. Although few people say that there is not a word about this in the instructions. THE COLOR OF THE GOLDEN BROWN is not described in the instructions (in Moulinex so) as the color of the top. This refers to the sides and bottom in general. And what do you think?

The function "choice of crust color" works fine for me, ugh, ugh, ugh .... Bread when set to light light, dark to dark, and if normal, then the color is just an intermediate option. I tried one recipe with different crusts, everything is fine.

I have a slightly browned top. And I don't really like it.

And in my LG it is not written that the dark crust mode is only the bottom and sides Therefore, I wanted to write a post about why the top remains light Pekla three breads (French, milk and wheat bread from Admin), all are quite light, but I would like to be tanned

light crust at all I did not carefully read Temki about Mulinex - although this is perhaps the only thing that I do not really like in my stove. For some reason, before buying, I was tuned in to Panasonic - but I came to the store - I saw this Mulieshka and bought it. It helps - smear the crust with yolk - nothing else. And I twisted the screw - no use, I screwed up to the point that it almost fell out

I just don't like the brown crust
I love golden. This is what I get if I put on a 1000-gram loaf (even if the dough is 700).
Then also a crispy crust. Mny-yum. Adore.

I just don't like the brown crust
I love golden. This is what I get if I put on a 1000-gram loaf (even if the dough is 700).
Then also a crispy crust. Mny-yum. Adore.

You definitely have to try! Put 750 dough per 1000 grams - thanks!

I have a bread maker - Mulechka 5004. My husband gave it for my birthday in August. Everything works out great, except for the color of the upper crust - it differs from the color of the walls by about a tone and a half. To eliminate this defect, I tried to make a reflective screen out of food foil - I simply cut off a piece of foil, rolled it to fit the glass and put it right on top of the window. The holes in the lid are similar to ventilation holes, so I do not recommend closing them just in case. If you wish, you can at any time raise the foil and look inside through the glass. The result of the experiment is that the color of the roof of the bread does not differ from the color of its walls and bottom.

About the survey: I already wrote on this topic, the problem exists, one of the solutions was given ...

Peace be with you bakers!
safoo absolutely agree with you, I never even switch.
standard kilo weight golden crust and everything is always in openwork

Hello everybody! I have Moulinex 2000 and I don't like the color of the top crust of the bread - it always turns out to be light, even pale, although the sides are beauty, depending on the choice of the color of the crust. Therefore, I always set the weight to 1000g in order to lengthen the baking process and thereby brown the crust on top a little. Because of this, I wanted to return the bakery to the store, but it's not a fact that the other cotton is doing well. This is how I understood the technological flaw at Moulinex, or maybe I got a defective one, although there are no complaints about the quality of the baking - the bread is beautiful. And I always leave the bread after baking for 20-30 minutes in a bread maker - it still browns like a bun.

In July, we bought a Moulinex 5002 stove, I waslekla 2 loaves, the top crust did not turn red at all, so they handed over the stove to the store in 3 days, bought Moulinex 5004 with two tendes, it bakes perfectly.

Dear users of Mulinex and similar bread makers with windows.Try placing some foil under the lid of the bread machine. In my opinion, this will make the top of the bread more crispy. I have a Panasonic, and it has a metal cover. And this allows the bread to be fried evenly on all sides.
If someone tries - let me know!

And I do not, and I did not have problems with the upper crust of TTT, although they often point to this lack of Mulinex. Maybe I have a hybrid of Mulineshka with Panasonic?

And I do not, and I did not have problems with the upper crust of TTT, although they often point to this lack of Mulinex. Maybe I have a hybrid of Mulineshka with Panasonic?

Panasonic is also not a solution to problems here. If you do not lubricate the top with anything, then it can wrinkle after cooling. And to the point that the color is ruddy. I don't scold him, he does the maximum of what he can, I just objectively compare it to baking in the oven.

[Zest]

Zest, are you agitating for baking in the oven? (oh, is it okay that I'm on "you"?) In the oven, then a crust, all the crusts are a crust (what did you say?). Even my pensioner gives out such bread with her last strength !!!

[Crochet]

Crochet
I am not campaigning. I just want to say that people want to solve problems where it is impossible. Each stove gives out its maximum ... but even my beloved Panasonic did not give me BREAD, as I would like. Even today, for the sake of experiment, I baked it in sourdough. Yes, it's better than just dry yeast ... But you can't compare with loaves from the oven.
However, if someone has neither the time, nor the energy, nor the opportunities, nor the ability to bake from the oven, then bread from a bread machine is a hundred times better than a store one. You just don't need to demand SUPER capabilities from the device. Press the button - you will get the result, but it does not always coincide with your ideas about REAL bread, no matter how you try. I tried everything ... I appreciated all the positive aspects of Panasonic ... but the bread from it faded into the background for me, if I really don't have time, then I bake it in it.
(Of course, on "you", but how else?)

aaa, let them completely shower me with slippers ... but ... you can't demand the creations of high art from an apparatus created for mass production))

[Zest]

Zest, everything is correct!
Craftsmanship and creativity, nothing replaces ...
Even in the same village, with different housewives, bread turned out in different ways,
but the conditions are the same ...
Bread from the oven will always be better than from a bread machine, and from a Russian oven, it will be better than in the oven ...
But in this survey, everyone decides as far as possible, that is, you can achieve a normal top crust both in taste and in color, in a single bread machine ...

[Pakat]

that is, you can achieve a normal top crust both in taste and in color, in a single bread maker ...

Pakat I respect you very much, but I dare to argue There are a number of baking rules that are the same for all ovens, in order to achieve a crust, and then each oven gives its own result, beyond which you cannot jump. And no need to cry that this crust did not coincide with the ideas of your dreams (: ovo, said, but the time of day does not contribute to a better formulation of thoughts) Let's just say - we achieve the best result from our stove ... but ... we continue to strive for the ideal

[Zest]

Zest , you need to quote the phrase in full, then the meaning is not distorted ...

But in this survey, everyone decides as far as possible, that is, you can achieve a normal top crust both in taste and in color, in a single bread machine ...

Peace be with you bakers!
just got a normal crust in my opinion

Yesterday we presented hp bork. has already sintered ordinary white, but the crust does not hold up to his understanding of the word average. please tell me what kind of screw you need to turn? and can you sprinkle the top of your head with grated cheese?

Bork does not need to turn any screw. I always get a good color on average. I don't use the dark one at all, but for Borodinsky I generally put the light one. Are you ordinary white according to the recipe attached to the cotton baked?

yes, egg bread recipe. but I didn't smear the top of my head with anything

I have not tried to bake the bread from the enclosed book. I bake according to the recipes posted on this site. They are already proven. So far T .. T .. T .. have never failed. Try a dark crust and try a different recipe.

Moulinex 2000 - I leave it for 20-30 minutes for additional baking, and I have to cover the lid with foil. I haven't tried "screwing" yet, but I will soon

Greetings to all! I want to insert my five cents. About my stove, I can say that there have been no problems with the crust yet - we have been using it for only a month, but I've tried different recipes, and in all cases the top crust bakes well and crunches well. As mentioned on the forum above, the presence of a second heating element contributes to this. My mother-in-law has a 5002 model and her creations ALWAYS have a much lighter and softer tops.

I twist the "screw". What is this? Cook, what and where to twist it?

I tried to make a reflective screen out of food foil - the color of the roof of the bread does not differ from the color of its walls and bottom.

Creatively !! I must try) And then I get a white crust (

Mulinex 2000. Twisting the screw did not help. I put on extra. baking is also pale. Today for the first time I tried to make a darnitsky recipe from the site. After kneading, I covered the viewing window with 2 oven gloves. And about happiness, the top is rosy. Very beautiful loaf turned out

She bakes wonderfully herself Without any "dances with a tambourine", so I did not think about it

Mulinex 2000. Twisting the screw did not help. I put on extra. baking is also pale. Today for the first time I tried to make a darnitsky recipe from the site. After kneading, I covered the viewing window with 2 oven gloves. And about happiness, the top is rosy. Very beautiful loaf turned out

Another proof that the window in the lid is completely unnecessary.

Another proof that the window in the lid is completely unnecessary.

Just to understand this, you first need to play enough with a bread maker with a window in the lid.

Just to understand this, you first need to play enough with a bread maker with a window in the lid.

Quite right. I first closed the hood, the last 15 minutes of baking, and began to blush from the edges. But it's still scary to do that. And then I decided to leave the hood and cover the glass. And what a beauty it turns out.

Why do something? The stove itself does an excellent job.
Why then is she needed if you run near her.

As practice shows, it copes, but only by 90%, you have to help a little.

And tell me where Moulinex 2000 has some kind of screw ?? and what does it affect if you move it?

I also want to know about the screw. Where is he?

[Alena_spbklear]

And tell me where Moulinex 2000 has some kind of screw ?? and what does it affect if you move it?

I also want to know about the screw. Where is he?

Alena_spb
klear
You can read more about the "cog" HERE .

My Mulinex 6000 has a pale-pale crust ... everything works out so well, but here is such a puncture ...
I tried to cover the window with foil to one place ...
Take a picture of someone that you specifically cover and how, please ...