Bread maker Delta dl-8007b

[Fantasta]

Fantasta... Next time, in a couple of days, I'm going to bake rye-wheat bread with 1.0-1.2 tsp. oils. I will write about the result.



Rye-wheat bread 60% / 40% for 450 g.

Bread maker settings: program 4 rye bread, weight 450 g, medium crust

Total flour 270 g
Rye flour - 162 g (60% by weight of all flour) bakery peeled
Wheat flour - 108 g (40% by weight of all flour) bakery premium
Dried yeast - 2.9 g, dissolved in 100 g of boiled water 35-38'C
Water - 73 g, yeast is dissolved in 100 g of water, so. total water turned out 173 g
Sunflower oil - 21.5 g
Sugar - 14.4 g
Salt - 7.0 g

30 minutes before the end of baking, the temperature inside the dough was 99.6'C; turned off the bread maker and took out the bread.
Weight of hot bread 449 g, cooled down under a cloth 441.3 g.


The roof is uneven this time not because I crumpled it again. She was like that. This time I did not follow the formation of the kolobok, and when the kneading finished and the ascent began, the kolobok was for some reason uneven and not in the center. I corrected it to the center, and the surface after lifting turned out to be the same uneven as that of the kolobok.


My impression: if you stop baking at a temperature in the center of the crumb, about 86'C, then the ripening of the bread then takes longer and then it becomes stale. At a higher crumb temperature, for example 99'C, the bread is ready immediately or almost immediately.
For my taste, the fresher the bread, the better, without even waiting for ripening after baking.

[Alex1597]

Alex1597, according to your recipe, I got bread like in your photo, with the same roof.

[Lagri]

Lagri, Alex1597, there is a feeling that there is not enough lifting force for 60% of rye or it takes longer to stand

[Lagri]

Lagri How much weight did you make bread. Previously, for a weight of 680 and 600 g, the roof lifted well. When this time I straightened the bun at the beginning of the ascent, it was slightly sticky, blurry, and did not have the shape of a ball, and in previous cases, when the roof was beautiful, the bun was completely non-sticky and of a good round shape. Perhaps I made some mistake, or with a small amount of dough, it does not stir well with a spatula. This time I did not follow the formation of the kolobok. In the future I will figure it out, but not very soon, since the last days I have been leading a sedentary lifestyle, my appetite has dropped and bread is consumed much more slowly.

Fantasta Probably, it will not hurt to stand it longer, but the roof did not come off, the pulp is airy, not caked. With an ugly roof I will slowly figure it out, but, actually, it doesn't bother me much.

The appearance does not bother me much, as long as it does not speak about violations of technology, that is, until the roof came off and fell, and the pulp is quite airy and not caked.

[Alex1597]

Lagri How much weight did you make bread.

Alex1597, I baked bread of lighter weight, by 240 g of flour, I counted the recipe, multiplying by 0.6. Everything went well, but the roof was ribbed. And yet, I poured the Saf-moment yeast onto the flour from above, without dissolving it in water.

With an ugly roof I will slowly figure it out, but, actually, it doesn't bother me much.

And I love a beautiful convex roof, and a ribbed or concave roof annoys me a little.)

Lagri, Alex1597, there is a feeling that there is not enough lifting force for 60% of rye or it takes longer to stand

Nadine, for example, sometimes I add the proving time (rye-wheat always turns out to be less in height than wheat-rye), and raise the dough as I need, only the rye-wheat roof rarely turns out to be beautifully convex, usually even or ribbed.



Again she baked the same wheat-rye (60% / 40%), as shown in the photo above and again added the proving time, before baking, 30 minutes. Here I get it with a convex roof. On the contrary, nothing.)

[Lagri]

Lagri

... I baked bread with lighter weight, with 240 g flour ...

Then it looks like I know what the matter is. When the dough rises, it first expands on the sides, on the sides of the kolobok, as I observed. When there is no space left on the sides, then it grows up.Therefore, if the dough is not enough, for 450 g of bread, then there is enough space for the rye-wheat dough on the sides of the kolobok, there is no need for it to grow up. Wheat-rye bread rises more, even with the amount of dough for 450 g of bread, there is not enough space on the sides, and it grows up.

This means that in order to get a beautiful roof with a small amount of rye-wheat dough, after kneading, the bun should be transferred to a baking dish of a smaller size than a bucket and put this form in a bread machine instead of a bucket. Or bake bread with a larger weight.

As for the proving time, yes, it should be slightly increased. The roof does not tear off my roof, but the crack under the roof is either completely absent, sometimes slightly outlined, sometimes quite noticeable, but, to my taste, it does not look ugly. If the proofing time is not enough, then the roof should be torn off. As far as I know, rye-wheat dough rises less than wheat-rye dough at any time of proofing.

[Maria]

Maria, and how to add proofing time in the Rye program?

[Alex1597]

This means that in order to obtain a beautiful roof with a small amount of rye-wheat dough, after kneading, the bun should be transferred to a baking dish of a smaller size than a bucket and put this form in a bread maker instead of a bucket. Or bake bread with a larger weight.

Alex1597, well, I did and continue to do so, put it into an aluminum baking dish and everything always works out as it should, but I also want to bake rye-wheat with a beautiful roof in a bucket. I always have it only in Panasonic and everything works out.)

Maria, and how to add proofing time in the Rye program?

Nadine, well, there is a Pause button, where the Start / Stop is, so you need to use it. That is, during the Rye mode, turn on Pause several times until the dough rises to the desired level. This should be done closer to Baking. Or unplug the bread maker from the socket every 3 to 10 minutes. Just turn off the bread maker not with the Start / Stop button, but remove the plug from the socket. It's easier in my bread maker, there is a Fermentation mode here and I can stop the program and keep the dough on this mode until needed, and then turn on the Baking.

[Maria]

Maria, a whole science! Thank you!

You're welcome.

[Lagri]

Lagri In a bucket with a small amount of dough, this bread, apparently, will not get a beautiful roof.

As for the yeast: I dissolve it in warm water and let it stand for 30 minutes because it is written in their instructions. Initially, I chose them because it comes out 3 times cheaper than with dry yeast, which does not need to be dissolved. First I dissolve the yeast, then I weigh the flour, stir, sift, weigh everything else, and time passes. Until I get bored, I get bored - I'll take others.

Today I baked 60rzh / 40psh for 600gr - the roof did not work :(
Moreover, 20 minutes before the start of baking, I looked in - it was round, and in the baking process it became flat and some kind of bumps

[All Happy Easter!]

All Happy Easter!
Nadine, so I have the same story with this rye wheat

I looked in before baking - it was round, and in the baking process it became flat and some kind of bumps

Can Alex after that he will think of something.)

[Maria]

Maria, happy holidays !!!
And I baked it yesterday, and today an unpleasant discovery awaited me - the bread is stale and crumbling, as if it were not 12 hours old but a week old.
I don’t even know if I should no longer suffer with rye-wheat and bake with a predominance of wheat flour, or look for my ideal recipe. Difficult somehow

[Fantasta]

Fantasta, Lagri... The only thing I came up with was for you and me to bake this bread from exactly the same ingredients, and then compare.

What I have in stock:

• Peeled rye bakery flour "Stolichnaya Mill" is a local production, in all nearby shops there is only this brand of rye flour. You probably don't have one.
• Wheat flour "Makfa" bakery premium. Manufactured by JSC "Makfa" Moscow. Production address Chelyabinsk region
• Sunflower oil "Golden Seed" refined deodorized. Manufacturing Belgorod region.

What I can buy in a specialty store, I will be in this store in half a month:

• Whole-ground rye flour "Garnets". Production of the Russian Federation.
• Whole grain rye flour "Divinka". Production of the Russian Federation.
• Fast-acting dry bakery yeast "Saf-Moment". Manufactured by Voronezh Yeast LLC, a Russian enterprise of the Lessaffre group (France).
• Baking wheat flour 1 / s "Divinka", the packaging says "Altai". Production of the Russian Federation.

Sunflower and olive oil: There are many varieties from many manufacturers in the shops nearby. But, I don't buy expensive varieties.

Beet sugar.

Extra salt.

My water is artesian, high quality and tasty.

But in this bread rye even more oh, I overlooked, there is 30 g more wheat here, so the roof is so convex. I will try it, it seems that others succeed.

Rye bread with a beautiful roof (bread maker) (Bread Pete)

[Maria]

Maria, a
Is there really something to replace whey with non-dairy?

Yes, even with water, only it can take a little less. ... Need to try. And you can add sourness with lemon juice. Recently I have been baking with whey and it seems to me that the bread turns out to be completely different than on water and in taste and the crumb is different, more rubbery or something.
In general, I put this "Rye bread with a beautiful roof", mixing up the amount of rye (I took more, that is, 190 g) and wheat (less, that is, 160 g) flour. The gingerbread man was at first liquid, then at the end of the batch it became normal, but sticky. I reproduced the Rye mode from Panasonic, because there is no such mode in my bread maker. Now the dough is rising, then I will turn on the baking. Bread will still work, but with what roof ...

[Alex1597]

Alex1597, it seems to me that the snag is in the bun and the baking conditions
When I baked, a window was open in the kitchen, maybe he didn't like the draft



Maria, I do not know where to buy serum, I have never seen it on sale in its pure form (only with juice), but I will not make it myself

[Nadine]

There were 15 minutes left until the end of the baking of my rye-wheat bread and I could not stand it, peeped the roof of the bread - it remained convex. Everything worked out! I'll show you the photo later.



Here he is. I will repeat.




Have already tried it. Very tasty!

I don’t even know if I should no longer suffer with rye-wheat and bake with a predominance of wheat flour, or look for my ideal recipe.

Nadine, you can now try to bake bread from Bread Peet, changing the amount of rye and wheat flour, like me, by accident. The bread is rye-wheat. Tasty.

[Maria]

Maria, today I baked 50/50 bread, instead of live yeast I took dry and it turned out much better than with live
I think my problem was precisely because of the yeast

[Nadine]

I think my problem was precisely because of the yeast

Perhaps so.
Nadine, baked this bread?

Wheat-rye 50x50 bread with live yeast (bread maker) (Rina)

I used to bake it often in Panasonic. Now we need to bake it in the baby.

[Lagri]

Lagri... Congratulations on the beautiful bread. Curious, for a bread size of 450 g, a roof will turn out? With time I will try, now not everything is for this recipe.




Fantasta... Perhaps the 60% / 40% bread that I bake will be made with yeast dissolved in water. Everything is liquid, including yeast, on the bottom of the flour, and the sugar and salt are dry and on top of the flour.

[Alex1597]

Curious, for a bread size of 450 g, a roof will turn out?

Alex1597, try it, then share your impressions.

[Maria]

Maria, no, the baking gag took 50/50 flour, 180 grams of water, sugar, salt, oil and vinegar by the eye, 1 hour. l yeast, in short, free creativity and before that it turned out well, I was really surprised!

[Nadine]

Nadine, great! That would always be so and that the roof was beautiful!

[Maria]

Maria, then this and then it and then you run and run with the scales in the kitchen, and it kaaaak everything will fail

[Nadine]

Nadine, and in what mode did this bread turn out on the automatic Rye mode?



My rye-wheat bread was finished (60% / 40%), whose roof was ribbed and again the same result. Here, probably, either the program does not fit or something with the ingredients. I'll leave this recipe alone for now.

[Maria]

Maria, on rye.And for the first 10 minutes I watched the kolobok and then until the end of the program I didn't put my nose there.

[Nadine]

Nadine, then the mode is well tuned in the bread machine. This is her big plus. Well, apparently the other modes are also well tuned.

Alex1597, try it, then share your impressions.

I bake on such, and it turns out. I mean 60% / 40% yeast in bread.

[Maria]

Maria, I drew attention to the instructions that Rye and Corn are identical modes in terms of kneading-proving-baking time. I wonder what, then, is the fundamental difference in them? Maybe in temperature?

[Nadine]

Nadine, maybe a mistake? It is necessary to prepare bread in both modes and track the time, compare with the table.
Alex1597, and I didn't mean yeast, but 450 gram bread.)

Wheat-rye bread 60% / 40%
Photo 1. Active dried bakery yeast. In accordance with the instructions, dissolved in 100 g of water 37'C (according to the instructions 35-38'C), and used after 30 minutes.
The yeast gave delicious bread and the smoothest crust.

Photo 2. Other yeast, also active dried baking. In accordance with their instructions, I poured them into 100 g of 38'C water, stirred (dissolved) after 10 minutes, used them after 20 minutes.
This yeast produced a bread with an unpleasant yeast smell and taste. The pulp was crumbling badly. I will no longer use this yeast, but throw away the rest. Perhaps you got a fake?

Photo 3. Fast-acting dried baking yeast. There are two options for use in the instructions: either add to flour, or pre-dissolve in warm water. Dissolved in water before use.

Photo 4. The same fast-acting yeast, but this time he poured it on top of flour, and dissolved the sugar and salt in water.
The bread with this yeast (photos 3 and 4) was the tastiest, surprisingly little crumbled and slowly stale, although it gave an uneven crust.

[Alex1597]

Alex1597It turns out that I was right when I made the assumption about yeast

[Lagri]

Hello everyone! I thanks Lagri, Mashenka, bought baby Leben for which I am very grateful to her! I also bake small breads now and almost every other day. The bread is always fresh and I want to try all modes. The bread turns out to be delicious in this baby Peku for 600g, and at 450 it has never been and I can't even imagine how it will turn out, because for 600g. and so small in appearance. Yesterday I baked wheat-buckwheat (I replaced 50 grams of wheat flour from the total amount with buckwheat). Delicious bread turned out, crumb with a little rubberiness, which I especially like about it. But the roof turned out to be not round, but a little bumpy and slightly flattened on top, although before baking the top was high, round and smooth. The dough did not reach the cotton lid when it was put on the Baking mode, but before that it was on the Fermentation mode until the required rise in height. Something I thought of, I myself do not understand where. photo unsuccessful sorry. In fact, it looks very nice cut.

[valentine]

valentine, I did not bake it in this oven with buckwheat flour, in another baby I baked and the roof was convex. Can reduce the liquid by 10 grams. So far I have all the breads with a beautiful convex roof. I hardly bake pure wheat, usually with the addition of rye flour. It always turns out like this (this is today's wheat-rye on 1 program of 300 g of flour, without adding proofing time):

And what is interesting: before baking, it was slightly lower, at the edge of the bucket, and when baking, it grew.

I decided to see if the roof would become even with fast-acting yeast and increased lifting time.

After the end of the kneading, I turned off the bread maker, after 2 hours I switched it back on to program 19 “Baking”. The baking time was set to 50 minutes. After another 30 minutes, it turned out that the baking did not start. I pressed the start button again, the colon on the timer began to flash and baking began. That is, the climb turned out to be 2 hours 30 minutes.

After an hour of ascent:


After 2 hours of ascent:


After 2 hours 30 minutes of ascent:


Done:


The bread turned out the same as usual with the fast-acting yeast on program 4 "Rye bread", that is, with a rise of 75 minutes.



I ordered a sieve for a bread machine on a battery, a glass for dissolved yeast with a "beak" and double walls so that the yeast cools less in 30 minutes, and two small silicone scrapers of different shapes, one in the form of a shovel with a width of 3.4 cm and the other in the form of a knife with a width of about 2 cm.



While looking for suitable scrapers, I accidentally came to a store that sells dyes for bread. These dyes are food themselves and can be eaten (photo taken from the store):





Some powders show their final color only after being dissolved in water.

How to use:
Dissolve powder in water Add the powder to the water you use to make the dough, mix well. Everything else is according to your dough recipe.
Proportions:
For bread, steamed cakes, cake, cakes, biscuits, rolls, steamed cake, etc., 1 in 20 (example: 100 grams of flour, 5 grams of powder).
Noodles, dumplings, noodles, dumplings, etc. - the proportions are different.

Never heard of this before.

[Alex1597]

Alex1597, the increased lifting time has once again proved that the dough piece has stalled (the lifting force has ended) and because of this the roof is flat
I look there thoroughly for baking bread - you buy specials. inventory:))))

[Fantasta]

Fantasta... Do you think it is worth making the rise time, on the contrary, less than on program 4 "Rye bread", that is, less than 75 minutes?

I considered the bread maker a useful thing, I will use it, apparently, for a long time and often, and I want to simplify and speed up the preparation as much as possible, bring everything to maximum automatism. So far, I have used a huge metal sieve, old and inconvenient, faceted glasses, from which if you pour out, then part of the liquid flows along the wall past, and instead of a scraper - with an aluminum spoon, if you hurry or be inattentive, you can damage the bucket cover. And I ordered special equipment in China, it is not expensive if you buy it correctly.

[Alex1597]

Alex1597, it seems to me 2h 30m ascent time is a lot.
This is based on your latest photo tests.
Of course, it's better not to scrape the bucket with metal. I even dissolve salt and sugar in water so as not to scratch the non-stick coating

[Fantasta]

Fantasta... Yes, the photo was shown. In addition, this fast-acting yeast suddenly doubled in price, so I'll buy others. What tools do you use?

[Alex1597]

Alex1597, as for the proving time, I visited my parents here in May and decided to make bread there. So in Moulinex, on the program, simple white bread, apparently, the preparation also takes a long time to leave, because before baking, ordinary wheat bread had an amazing convex roof, and when baking began, the roof collapsed. I suspect that the dough is also overstayed in the proofer.
Apart from the Saf-moment, we don't have any yeast in the shops nearby. Well, they are still pressed, but it's easier for me to pour dry yeast into the bowl.
Moreover, I do not soak them - just with a measuring spoon on the flour, as per the instructions.

I use the most primitive things from Ikea: a mechanical strainer and a silicone spatula. Well, the measuring spoon from the set for Delta


By the way, this is my first time seeing powders-dyes. But I think this is already pampering :)

I also use such a mechanical sieve. and two more large silicone spatulas: one flat, I scrape flour off the sides of the bucket with it while kneading, the other spatula is slightly concave in the center and thin edges. She pushes the dough to one side and pulls out the mixer. At the same time, without touching the dough with your hands, adjusting it with a spatula. I bought a set of 5 items on Ali after watching a video clip about this set.

[velli]

velli, I was so spoiled by this sieve that my parents forgot how to sift through the usual one, even shook and shook it there

[Nadine]

Nadine, I myself, too, have been spoiled like you. The neighbor asked for a sieve at one time and did not return it for a long time, but I needed it after a while. Neighbors were not at home, I had to get my spare simple metal one. I poured flour into it and shook it as much as I could. I really didn’t like the process: flour scatters all over the table, it pours out somehow wrong and too slowly. Something like sifted.

[velli]

velli, here it is the scientific and technical process in action

[Fantasta]

Fantasta... It looks like you have nothing to measure the temperature of the yeast and dough with. I use this thermometer (aliexpress.com/item/TP608/32880197891.html):



On May 2, the atmospheric pressure was 746.3 mm Hg. column, at this pressure the boiling point of water is 99.5'C. A digital thermometer in boiling water read 100.6'C. This means that 1.1'C must be subtracted from the digital thermometer reading around 100'C. Correction is -1.1'C

In the temperature range of dissolved yeast, I determined the correction from a comparison with the readings of a Soviet medical thermometer:


These thermometers are very accurate, the maximum error is 0.1'C:


At 39.0'C according to the Soviet medical thermometer, the digital thermometer reads 39.8'C. This means that the correction is -0.8'C.
At 36.9'C according to the Soviet medical thermometer, the digital thermometer reads 37.7'C. This confirms that the correction is -0.8'C.

As a result, using the correction, I can measure the temperature of dough, yeast, room air, etc. with an error of about 0.1'C.
If you have time and mood, you can adjust the readings of the digital thermometer so that the correction in at least one range is equal to zero.

[Alex1597]

Alex1597, happy Birthday!!! Happiness, health and all the best! And more success in baking!
And another question about those dyes: what are they for - for taste, color or something else?

[Lagri]

Lagri... These are dyes for color. Nothing is said about taste. Funny photos with charcoal black biscuit, with layers of different colors. A set of four colors 50 + 100 + 100 + 100 grams in jars costs 405 rubles, the same (at best) you need to pay for delivery, but not every intermediary is involved in the delivery of food.