Bread maker Delta dl-8007b

[Amazonka]

Amazonka, to your health! About the cracks, I here somewhere at Admin saw in the baking manuals. Here it seems https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=2209.0

[Nadine]

Nadine, thanks, I will definitely read it

[Larissa]

Larissa, the recipes are the same, but you need to bake from 300 g of flour (recalculate the recipe for 300 g of flour). What's special - you need to know the time of the last workout in the mode. After the last kneading, move the crumpled dough into a mold (grease the mold with margarine and dust with flour) and put a mold with bread in a bread machine. During the last proving, the dough will rise and then the bread will be baked. The Maxwell theme is full of recipes for 300 grams and you can take any one for L11, everything will do, there the girls experimented so much. If anything, I can later give links to recipes. And as for the cracks on the roof of the bread, there is not enough liquid in the dough. It happened to me more than once.

[Maria]

Maria,

the recipes are the same, but you need to bake from 300 g of flour (

In the topic "non-standard forms in Panasonic" I read that in this form you need to bake 200-228 grams of flour, I thought it would be a fungus for 300 grams, but Temka has already read everything about Maxwell and rewrote the recipes. Here's what's good in Delta, what's in the instructions the modes in the table are fully described, you can immediately see when the last workout, and in March you will have to watch, it differs from Delta

[Larissa]

I read that in this form you need to bake 200-228 grams of flour

Larissa, I apologize, maybe I got it mixed up and, indeed, I should take less flour for L11. I have to remember myself, I haven't baked in molds for a long time. If the topic Non-standard forms says so, 200-228 g, then for sure. Maybe I baked from 300 g of flour, but not on the machine and turned on the Baking as soon as the bread rose well and was ready for baking.



Yes, here here # 493 I baked from 240 g of flour in L11.

[Maria]

Maria, I got the forms and my first experience with the fungus, as I understand it, I apparently stuck it, it turned out very airy, it looks like French, I did it according to this recipe from the topic "non-standard Panasonic forms"
Flour - 228 gr
Water -140 ml
Sugar - 0.75 tbsp
Salt - 0.75 tsp
M / r - 0.5 tbsp
Yeast - 4 grams raw (NO MORE!)

[Larissa]

Larissa, with the acquisition of forms! Excellent bread turned out! Still, I always liked the sight of such bread as a store-bought one more. I bake in a bucket from a bread machine, because it is lazy to grease, pollinate and transfer to a mold. But on the other hand, in 100% aluminum molds, the type of bread is beautiful, familiar and the roof of the bread is always convex. Anastasia's breads are very good in Maxwell's theme, take a look at her recipes, for example to that.

[Maria]

with the acquisition of forms! Excellent bread turned out!

Maria, Thank you ! The bread turned out to be wonderful and the crust, like a store one: girl-yes: I took the recipes from Anastasia in the tabs, it remains only to decide how much to put salt, sugar and butter, all over Temka only the ratio of flour with additives and liquid, does not write about the rest of the ingredients, I understand that it is possible at its discretion, but I would like to know how much in the original I read it from Admin in Temka https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=1625.0 , I'll try to calculate it myself




Nadine, I baked today according to your recipe (I made half the norm and pressed yeast 3g) white bread in the form of L11, it turned out to be a super brick, I did it on the first program, the crust is medium, when the display was 1.40 I put the dough into the mold, I think it was possible for 10 minutes shift later and turn off the baked goods early

[Amazonka]

Amazonka, wow, what an interesting thing! As I understand it, the kneading goes in a bucket, and then into a mold and back into a bread machine for baking?

[Fantasta]

Fantasta, Nadine, as usual I fall asleep in a bucket and put it on 1 program, and when 1.40 remains on the display, I shift the dough into a mold and put it on a stand (my husband did, you can think of something else) and that's it, that is, I don't switch anything, the program continues to work, about 15 minutes before the end of the program, I watch how it baked, if it's enough, then turn it off, the last time I held it to the end, it turned out to be more fried, now that's the only thing I do, the bun is small and neat, just right for me

[Larissa]

Larissa, very interesting! To me because the loaf that makes our bucket turned out to be a lot - I throw away the bread: - /
But with such a form it would be just right!

[Amazonka]

Amazonka, so which stove bakes better, Marta or Delta? Have not tried to compare DOS on some wheat-rye. characteristics: color, baking, texture, height, crust, crumbling, uniformity throughout the entire volume (in my Maxwell, the top is always looser, and the bottom is denser), well, another thing that caught my eye?
And I would also like to ask about the baker's chef: are user settings saved in memory or do you need to change the default parameters before each baking in order to set your own?

[Nadine]

the loaf that makes our bucket turned out to be a lot -

Nadine, I have the same, so I had to look for a way out



walexyz, Delta bakes better, but my husband unscrewed the bolt in March by half a turn and the last bun turned out to be hotter, but still lower than in Delta. In Delta, the bread is higher and more magnificent, the modes in these ovens work absolutely differently, but I like both here and there, the only thing irritated the bright roof in March, although I closed the window with foil, I think this issue has already been resolved by the Chef-Baker program I haven’t used it yet, so I can’t say whether it is saved or not, but the instruction in March is incomplete, there is no complete description of the modes, when which stage of work goes on in time, but the inscription flashes on the display, which batch or rise is in progress (1,2,3 ). In general, they complement each other.

Have not tried to compare DOS on some wheat-rye. characteristics: color, baking, texture, height, crust, crumbling, uniformity throughout the volume (in my Maxwell, the top is always looser, and the bottom is denser),

walexyz, is baked evenly in both ovens, the crust is also the same in thickness and weight, too, the only difference in height is a little, this is all in the main mode, but the bread is purely wheat, when slicing, crumbs only from the crust, the crumb does not crumble. If you have not answered any question, ask

[walexyz]

walexyz, I bought a x / p Marta yesterday, the Redmond bucket fits perfectly, everything closes

[Anna5311]

Anna5311, Thank you. If / when you test the chef, please write off your impressions.

[walexyz]

walexyz, okay, I'll just write about Martha in the topic, I'm afraid they'll be driven out of here

[Anna]

Anna, share where you bought the bucket, I dug up the whole Internet, but I never found

[Larissa]

Larissa, I have such a stove, I tried on a bucket from it. And the Redmond paddles fit perfectly into Martha's bucket

[Anna5311]

Anna5311, with the fourth bread maker they will kick me out of the house, I just have to look for a bucket separately

[Larissa]

Larissa, I have this 6, not kicked out True, there is also an oven with a bread maker function

I have this 6, not kicked out

[Anna5311]

Anna5311, Annawow, wow, I want 6 too. And what model is the oven?

[Amazonka]

Amazonka, LarissaMini oven VES SK-A20

[Anna]

Anna, Thank you so much! I went to study

Wheat-rye bread 60% / 40%
600 g, program 4 rye bread, medium crust

I took as a basis the recipe from "Kolobok made of wheat and rye flour (master class)":

... Sugar - 20.4 g
Fine salt - 9.9 g

... Sugar - 20.4 g
Fine salt - 9.9 g

They say coarse salt can scratch the coating of the bucket or spatula

[Alex1597]

Alex1597, maybe salt and sugar, and therefore they are always dissolved in liquid.
But there are too many of them in your recipe.

... Sugar - 20.4 g
Fine salt - 9.9 g

... there are too many of them in your recipe

For my taste - everything is correct.
The original recipe from "Kolobok made of wheat and rye flour (master class)" contains no less.
For 400 g of flour (I have 383 g) in the original recipe:

Honey - 2 tbsp. l. this is 21x2 = 42 g when replaced with sugar 42x0.75 = 31.5 g
Salt - 1.5 tsp. this is 7.5x1.5 = 11.25 g

Rye-wheat bread 60% / 40%

Bread maker settings: program 4 rye bread, weight 600 g, medium crust

It is based on the recipe for wheat-rye bread 60% / 40% from the message on April 16, 2019, 15:26. I counted it for 400 g of flour. After that, I changed the ratio of the amount of rye and wheat flour, 60% rye and 40% wheat, and also increased the amount of water by 5 g.

Rye flour - 240 g (60% to the weight of all flour) peeled bakery "Stolichnaya Mill"
Wheat flour - 160 g (40% by weight of all flour) "Makfa" bakery, premium grade
Yeast - 4.3 g bakery dried active Minsk yeast plant. Dissolved in 100 g of boiled water 35-38'C
Water - 157 g, yeast is dissolved in 100 g of water, i.e. total water was 257 g
Sunflower oil - 31.9 g
Sugar - 21.3 g
Salt - 10.4 g

25 minutes before the end of baking, the temperature inside the dough was 98'C; turned off the bread maker and took out the bread.

The weight of hot bread is 682.1 g. This is much more than the weight of 600 g, for which the bread maker is designed. Therefore, and also because I do not need such a large bread, in the future I am going to bake smaller bread, for 450 and 600 g of bread.

Ascent Start 3:


Done:


He crumpled the top of the bread again when he shook it out of the bucket and pulled out the spatula:


I remembered about the photo of the crumb when only a thin crumb remained suitable for photographing:

[Alex1597]

Alex1597, the loaf looks great!

[Alex1597]

25 minutes before the end of baking, the temperature inside the dough was 98'C; turned off the bread maker and took out the bread.

Alex1597, does it mean that the bread was baked 25 minutes less than it should be and was it baked well? Probably it was still necessary to hold the bread on the Bakery, then, I think, the top would not wrinkle so much. And the bread is beautiful!

I also decided today to bake bread in a ratio of 60 wheat / 40 rye, but in terms of 300 g of flour (I chew 400 g for 2 weeks). She defrosted on the rye program for 60 minutes, baked on baking, but the top seemed soft to me (it even wrinkled a little when taken out of the bucket), so I baked it a second time for another 10 minutes.
That's what came out of it. The malt made it so yellow.

[Nadine]

Nadine, wonderful bread! I also put this one, only more rye than wheat, like Alex1597... It turns out this bread is like Darnitsky. But I will bake for 70-75 minutes.

[Maria]

Maria, then wait for the photo of the result! I milk this and also want to put 60rzh / 40psh, it's too beautiful and lush Alex1597 turned out

[Nadine]

Nadine, baked bread from 240 g of flour (144 g of rye and 96 g of wheat 1 grade), the proportions are the same, 3: 2. There is no photo, we had lunch and there is nothing to take a picture. Next. The roof has fallen a little, and Alex's bread has a convex shape. Maybe your bread will have a roof like the author of the recipe.)

[Lagri]

Lagri, we will find out only after 4-5 days, I have no helpers in bread-eating, until I finish eating yesterday's loaf, it will take almost a week
Maria, and you also added yeast in a sponge way? Or dry into flour? (maybe it's yeast?)

[Nadine]

Nadine, added dry, maybe it's yeast. I took the yeast Saf-moment. I don't have such yeast as Alex. Next time I'll try to breed like Alex.

[Maria]

Maria, I added the Saf-moment to the last loaf in a spicy way. Moreover, the tab was like this:
- malt brewed in boiling water, rast. oil, a little vinegar, salt, sugar
- half flour
- dough with yeast (stood before laying for about 20 minutes)
- remaining flour

[Nadine]

Nadine, I will try it next time.

Suddenly it began to bake poorly. The same recipes as before, but then the bread turned out with a normal structure, baked, smooth ruddy roof. Now the edges seem to be baked, but the loaf is low, dense, the top is not baked, cracked. The impression is that the baking temperature has decreased. Before, you put your hand on the lid - it was very hot, could hardly stand it. Now it's easy, it's not very hot. The stove is 3 months old. On one of the forums I read that it could burn the relay contacts. Sad, sad. The stove is just excellent in working order.

[Nadine]

Nadine, so I baked bread like yours, where 60% wheat and 40% rye and the roof turned out to be convex, did not drop. But I took pressed yeast, "Lux". No malt added.

[andrewsanswer]

andrewsanswer, if 3 months have passed, then return under warranty for repair
Do you often use it?



Maria, looks amazing !!! And how much pressed yeast was taken and for how much flour?

[Nadine]

Nadine, thanks.) I took 7 g of yeast for 300 g of flour (180/120). Fresh yeast, just bought and raised the dough very well. It happens that the yeast will lie in the refrigerator and the dough will slow down.

Well, somewhere in a day I used it. Sometimes and every day. Yes, of course, I will take it to the service, I hope that it will be repaired.

[andrewsanswer]

andrewsanswer, then share the conclusion of the service center. It is interesting to hear about probable breakdowns



Maria, I'll try on those that are in the refrigerator, I'll tell you later what happened

[Fantasta]

Fantasta

the loaf looks great!

And the taste is just what I like.
Lagri
I baked less than the time stipulated by the program, because I read in different sources that "When the temperature inside the dough reaches 94-98 * C, then the dough is baked, the crumb is baked" (
For the first 2 minutes, I covered the bucket with a cloth folded in half and tucked its edges into the gaps between the bucket and the body:


Mix 1, first photo after 2 minutes, second after 5 minutes after the start of mixing:



I slightly cleaned the sides of the bucket. I do this when I have time to watch the kolobok, but not necessarily, the rye-wheat kolobok will still "lick" everything off the walls.
Start Mix 2:



I could not insert a video lasting 23 seconds, on the timer of the bread machine 2 hours 44 minutes. The video shows that at times the bun begins to rotate rapidly, under the action of centrifugal force, the bun shifts from its position in the center of the bucket, touches the walls, and then the rotation slows down, its shape deviates from the spherical shape, and the blade begins to stir it. After some time, the bun again takes the shape of a ball, is set in the center of the bucket, and then the speed of its rotation greatly increases, the centrifugal force increases again and everything repeats.


Beginning of the Rise 3. A gingerbread man of rye-wheat bread 60% / 40% does not stick either to hands or to a bucket:


Done:






When I cut the bread, I was very puzzled: the pulp was crumbling from the knife, it didn’t stick to my hands, but easily clumped together. Maybe the bread is wrong and you can't eat it? But the taste is great. I did not take a photo of the pulp, I will take it next time.

Found on the Internet:

“Warm rye bread cannot be cut! It is necessary to let it cool completely on the wire rack, covering it with a linen towel, because until the very end of the temperature drop, the ripening process takes place inside the bread! "

“In the crumb of rye bread, taken out of the oven, ripening processes continue for several hours. Hot bread has a sticky crumb and an unformed taste. "

“Some types of bread have a sticky crumb like rye. It is so difficult to cut even with a stainless steel blade. For these purposes, there are anti-stick coated serrated bread slicers. Most often in stores you can find a teflon or polymer coated blade. In the expensive segment - with titanium "

As a result, I ate most of the bread in two approaches, first with fresh apple compote, then with sauerkraut. Delicious both times.
And this morning, when the bread lay overnight in the refrigerator, it is already cut normally, and no more sticks to the knife than the store one:

[Alex1597]

Alex1597, straight a full-fledged master class turned out :)
I'm still thinking about the amount of oil in the dough. I saw on the forum that according to the technology, 1-3 grams of butter per 100 g of flour. And here it turns out almost 3 times more. I don't know if I need to put so much or can I get by with a tablespoon?

[Lagri]

Lagri, Mariawhat a beautiful bread you have! Was it really baked in Delta-8007? in the photo it is round like mine in Breeze-11. Mashul, write a more detailed recipe please! I have never baked bread with the addition of rye flour. I want to try baking in my cotton.

[velli]

velli, valentine, and what is Breeze-11? Also a bread maker?

Was it really baked in Delta-8007?

I have a Leben bread maker (bought in Galamart) - a copy of the Delta, but everything is completely white and the modes are slightly different. There is an excellent fermentation mode, aging at a temperature of 30-32 degrees. It bakes perfectly. In other bread makers, this is not always the case.

I spied the bread recipe in this thread. First, I baked bread according to the Alex recipe, (it turns out Darnitsky) where 60% rye flour and 40% wheat, it turned out to be unsuccessful in appearance, but tasty. And then, like Nadine, I changed the interest and turned out to be wheat rye. After the last kneading, I removed the paddle and formed the bun in the form of a cylinder. I like it that way. The dough fits interestingly, beautifully.)) And then it turns out such a round top of the bread. In general, for this bread, I took 180 g of wheat flour, 120 g of rye, 190 ml of whey, 7 g of pressed yeast, 1 tsp of salt, 1 tsp of sugar, 20 g of sunflowers. oils. I had the yeast fresh (by date) and raised the dough well. I added 30 minutes of proofing, raised the dough even higher, a little.