Baking as standard.

When laying products in instructional proportions, the dough head falls inward from the moment the baking begins. What to do?

And you move away from the standard x \ oven - take our Baking Manual (Rajdel Basics of Kneading and Baking) and Kolobok as a standard, I assure you everything will work out

Today I tried to bake bread in the Delonghi BDM 755 S bread maker according to the "Classic" recipe for 500 gr. I decided not to spoil a lot of flour for the first time)) I think that the bread was a success, as for the first time))) I really don’t know why it was not fried ?? Can someone tell me. I put it on the maximum crispy crust. Here's what happened:

Thanks Admin! According to the "experienced" recipes, everything is baked normally.

Another moment - for some time now the bread has become slightly brown instead of white, as if the oven temperature had increased. Is it worth opening it and reducing the temperature with a regulator and is it possible?

[didj83]

Today I tried to bake bread in a Delonghi BDM 755 S bread machine according to the "Classic" recipe for 500 gr. I decided not to spoil a lot of flour for the first time)) I think that the bread was a success, as for the first time))) I really don’t know why it was not fried ?? Can someone tell me. I put it on the maximum crispy crust. Here's what got

didj83, - I only think of 2 reasons why this could be - 1. you took an incomplete portion and the roof of the bread was very low in the bucket when baking. It happened to me - it's not for nothing that the manufacturer writes the minimum volume of a loaf in the instructions.

2. It's good that they wrote the brand of your car in the profile - it seems to me that they wrote about it, that it was Delongy that had a problem with the upper crust. IMHO I can be wrong. Read it yourself here

Another moment - for some time now the bread has become slightly brown instead of white, as if the oven temperature had increased. Is it worth opening it and reducing the temperature with a regulator and is it possible?

Most likely this oven reacts to an increase in ambient temperature.

[Margit]

Most likely this oven reacts to an increase in ambient temperature.

Here - I did not understand ... Margit, - in terms of?

[Margit]

Here - I did not understand ... Margit, - in terms of?

I think bread makers are designed to operate at a specific room temperature. Now it's hot in Tashkent vest_o , writes that until recently bread differed in color for the better. Heat has come to Uzbekistan, this is most likely the reason. But this is just my guess, I'm not a programmer. vest_o you need to experiment, hold the cotton in a room with air conditioning and try to bake bread there.

Ha, maybe - in Tashkent now in the afternoon until +36!

Ha, maybe - in Tashkent now in the afternoon until +36!

Surprised! Until yesterday, week 2 was +48 and it affected me faster than my budget stove

So I think - does it make sense to put under the conder and the oven. Or gut the stove? Painfully rare brand! The bottom is not scraped off, it is fraught with great efforts, I'm afraid!

So I think - does it make sense to put under the conder and the oven. Or gut the stove? Painfully rare brand! The bottom is not scraped off, it is fraught with great efforts, I'm afraid!

The meaning is always there.
"Choose the lesser of two evils!"
It is easier to bake bread once under a konder than to pick the oven, which, perhaps, is not to blame for anything.

[didj83]

didj83, - I can think of only 2 reasons why this could be - 1. you took an incomplete portion and the roof of the bread was very low in the bucket when baking. It happened to me - it's not for nothing that the manufacturer writes in the instructions the minimum volume of a loaf.

I took it at the rate of 500 grams. The loaf turned out to be 500 gr. The next day I baked French ...he rose higher, respectively, and presented more. So far, I like baking. The fact that the crust is less crispy ... I think you just need to increase the volume of the dough. But the bread turns out great !!!!

Thanks, I'll try. But there is some kind of screw on the front wall from the inside, similar to an iron regulator - but tightened. It looks like a fastener - what if an adjustment? Screwed down completely. I unscrewed a little, tomorrow I will try to bake in the kitchen, and the day after tomorrow I will take the stove under the air conditioner.

Good day! Can anyone where in Moscow can buy DeLonghi 125s. I can't find at all

So, for those interested - put it at night (cooler) with a timer - it turned out brownish below, the upper part is white. now I bake only 1/3 of rye flour - it turns out uniformly gray bread - and very tasty. I'll wait until autumn. and there I'll start baking white again. I have not tried it with a fan under the condender yet.

Good day! Can anyone where in Moscow can buy DeLonghi 125s. I can't find at all

I also wanted this. but I did not find it anywhere in any online store .. even 755 in the afternoon with fire can not be found. had to buy 1200s ..

I also wanted this. but nowhere did I find it in any online store .. even 755 in the afternoon with fire can not be found. had to buy 1200s ..

And you can find out - what do you want her so much? Schazz opened the first google and he gave me- Disadvantages: the color of the top of the roll is lighter than the walls. on a normal crust - white, on a dark one - slightly browned. but this is so in many models, not only in this
I didn’t expect that the batch would be so noisy ... maybe this is normal, but I didn’t dare to put the bread "in the morning" - I have a kitchen outside the bedroom wall.
the instructions contain errors in the recipes, I had to recount or search on the Internet.

shl. Simple, incomprehensible ...

from here 🔗

; -D I bought 1200 and do not regret it. and nothing there is a loud batch! and I don't like toasted the crust at all, so I can't consider this a disadvantage, for me it's already tasty and healthy bread))

[shabutnaja]

; -D I bought 1200 and do not regret it. and nothing there is a loud batch!

shabutnaja.. Duc this is about DeLonghi 125s, and you have 1200.

and I don't like the crusty crust at all

Well, it's a matter of taste.

on the forum they write a lot that the recipe for Panasonic, for example, is adapted for any x / n. This is good, but don't they change the proportions, the order of the food? Has anyone tried it?
Where do you get the recipes for your DeLonghi from?
In the store, a recipe book in French was attached to the x / n.
I found it on the internet in Russian, but some recipes, even purely by eye, for water-flour are different.
Thanks to everyone who responds

MinIrinka, by and large, all stoves are the same. Well, like washing machines - in one 3 kg of linen, and in the other 5, there is an air conditioner on a signal, and there in a special compartment - but the meaning does not change. Therefore, calmly take any recipe you like and bake, adhering to only the possible amount of flour for your stove (for example, you do not need to make dough for 800 grams of flour in Panasonic, it rests against the roof for 600 grams of flour). That is, look in the instructions for the maximum and minimum, and recount if necessary. bookmark order - you can adhere to the one recommended by the manufacturer, but in general - from changing the places of the terms ...
Here's a baking guide, there are answers to almost every question #
Good luck and delicious bread!

Thank you very much!
Already tried the main classic recipe. The result was encouraging! Delicious!
But the top first rose (I saw through the viewing window), and then fell. It turned out to be a flat loaf, baked well, and the taste is wonderful.
on the fr. baking is the same story. Now I'm looking for what's wrong.

[The bread rises, but falls inward. Causes]

But the top first rose (I saw through the viewing window), and then fell. It turned out to be a flat loaf, baked well, and the taste is wonderful.
on the fr. baking is the same story. Now I'm looking for what's wrong.

There may be several reasons. The site has a whole topic dedicated to this issue.
The bread rises, but falls inward. Causes.
The very first thing that comes to mind is a lot of water.The second is possible - the dough is stopped due to the heat. But it's better to study the topic and most likely you will find your reason.

Today I was baking bread and noticed one thing: HP had already switched to baking, and I decided to make a draft because of the heat. Right there, from the side of the window, where it was blowing hard, the roof of the bread sagged a little. Nothing has ever sagged before. Or is it just a coincidence, or is it really the effect of the draft?

tell me what's wrong?
HP 1200 on the left is classic, on the right French
🔗

Is it in the oven, in the flour (yeast) or in the hands =)? All proportions from the recipe were followed. Three loaves like this.

Thank you.

[cpx]

cpx, I'm sorry, have you passed the whole theory? Have you read a treatise on a kolobok? mulberries were?

Yes, you did. There was a similarity to a bun (we have 2 scapulae we get a sausage - bun). In terms of composition and sv-am as described on the forum (the first are not like that).

[cpx]

cpx, you're in luck, because I have the identity with 2 mixers and I, by the simplicity of my soul, thought that I should have a sausage, but pipes ... all the same, a bun. Add more flour by the violent method - according to the pictures - the proportions of water-flour are incorrectly adjusted, get a bun, not sausages

copied my post from * unbranded topic *-

This is my yesterday's bread - 300 ml of liquid, half of which is kefir, the rest is water, flour 1 grade, 3 tbsp. rye spoons, 2 tablespoons. spoons of malt + Vikina ripe sourdough. the photo from the phone is not very high quality, I apologize in advance. But there is a roof, everything is about. to.
Shl. And I highly recommend that you master a ripe sourdough - after that all the bread with * the right roof *, and no problems with the sourdough. mulberry she lives

4th time and almost the same thing! We changed the flour to Makfa, dosed it according to the recipe, made a bun (so that the dough does not stick and inflate when pressed), the dough rose well, but again the top falls and is damp inside (it smells damp, the color is gray, not white, and you can make a lump - ride on your fingers and the fishing bun is ready)!
What to do?

There is a suspicion that the measuring glass is not true or a Russian translation. Let's try to weigh the contents of one glass on an electronic scale in a store

Maybe even that little yeast? since 1 1/2 tsp, this is clearly not 5 g, but a little less (3-4 g).
that is, pour half a pack of yeast on 1 bread (it contains 11g)?

["the top falls and is damp inside (it smells of dampness, the color is gray, not white, and you can make a lump"]

the dough has risen well, but again the top falls and is damp inside (it smells of dampness, the color is gray, not white, and you can make a lump - roll it on your fingers and the bun for fishing is ready)!
What to do?

"the top falls and is damp inside (it smells of dampness, the color is gray, not white, and you can make a lump" - these are all signs of increased content liquids , and not just water alone.
Gingerbread man implies a balance of flour and liquid, and liquid - this is the presence of all liquid components in the dough (soft cottage cheese, eggs, etc.).

Your second photo shows that the liquid is too much, your dough is not a bun, but a wreck, you still need to make a smoother bun-sausage out of it

Do an analysis of what ingredients you make the dough from, and still achieve a balance of flour and liquid - slowly, according to Art. spoon, but do it.
Read our Kneading and Baking Basics section many, many, many times, and there ask questions about each misunderstood paragraph of the text.

Success

There is a suspicion that the measuring glass is not true or a Russian translation. Let's try to weigh the contents of one glass on an electronic scale in a store

Maybe even that little yeast? since 1 1/2 tsp, this is clearly not 5 g, but a little less (3-4 g).
that is, pour half a pack of yeast on 1 bread (it contains 11g)?

Come here and read many, many times, and very carefully !!!!!!!
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49808.0
#
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=131.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0
Pay attention to how a wheat bun looks like in a master class and compare with yours!

And get out of the SHADOW on the forum - ask questions in a general topic for everyone - they will help you faster here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=144.0

History: they baked 5 loaves of classic, French, used different flour, yeast, more or less water / flour. The bottom line is always the same:


Lastly, milk bread was baked. We made a large loaf, after kneading, we divided the piece into 2 halves. One was baked in a HB, the second in a Whirlpool JT 359 WH, set off for 30 minutes and 220 tempo. As it turned out, it was necessary to take it out after 20 minutes (but this is a matter of technology).

HB Delonghi bdm 1200, in comparison with previous attempts, managed to score "2", because: the dough was about 500g, the upper part at least finally came up but pale white (West bread should be baked, and not just from the bottom!



P. s. before that we used SAF moment and McFu, on the milk Sokolnicheskaya and a minute velor.

Conclusion: if you need a dough mixer, then you can buy Delonghi bdm 1200, if HB, then take mulinex (Delonghi bdm 1200 is its clone made in a whale, I expected the best from Delonghi, because I dealt with their coffee makers, air conditioners - things that are of high quality made and serve for 3-7 years).

[cpx]

Conclusion: if you need a dough mixer, then you can buy Delonghi bdm 1200, if HB, then take mulinex (Delonghi bdm 1200 is its clone made in a whale, I expected the best from Delonghi, because I dealt with their coffee makers, air conditioners - things that are of high quality made and serve for 3-7 years).

[/ quote]cpx ! you can buy it cheaper. Go here Many people have stoves for 50 bucks, and they bake for 3 years or more. Stable. And follow the link where you are Admin sent, there are more people there, they will help you figure it out Copy your last post here Good luck!

ABOUT ME you can say - you can't live like that
Whatever I buy everything that is unusable, everything needs repair immediately or after a year of operation. When I read reviews before, I did not see bad reviews about the delongues, and now when I realized that I had bought a marriage, there were also reviews
In short, I just haven't tried different yeast and flour and weight, well, in short, anything, but the bread doesn't work, THEN the top settles (well, I would still try to fight with this) and the most interesting thing is that there is not only a crispy crust, but not just some snow-white. the sides also do not tan almost completely different from the people in the pictures Of course you will advise to try everything, but I think (know your ability to choose a marriage) to run rather to the store and ask to be taken to the workshop to regulate ten Tell me this happens or not

[Moroka]

Moroka , I have Delongy BDM750 I can't get enough of it. Everything is fine. I learned the topic about the kolobok - https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=7271.0 and everything works out for me, including recipes from the forum for other x / stoves. Do not despair, it means, really marriage.

but how is the crust and its color in general

classic white, medium crust


sweet butter. recipe for moulinex dark crust. in the next. I will put the average time.
from above I do not grease with anything ...

but again the top falls and the inside is damp (it smells of dampness, the color is gray, not white, and you can make a lump - roll on your fingers and the bun for fishing is ready)!
What to do?

I don’t see the bread recipe, so I’m guessing as it is from the photo and from your words
Several variants.

1. the roof can fall from many reasons, the most common water and yeast, their overstated amount.
In the photo, the dough rose evenly, but if the crumb is moist, reduce the water by 1-2 tbsp. l.
Check the amount of yeast, it is better to comply with these standards https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0

2. "it smells damp, the color is gray, not white" check the quality of the flour, it smells damp, poor-quality flour infected with potato disease, or long-term storage flour, old.
yeast can smell damp if there is a lot of it in the dough.

3. The raw crumb can be added to the dough by various additives, for example, wheat germ addition.

4. in the photo you can see the impurity of the dough, lumps. these are the costs of kneading, after kneading, put the dough more neatly on the bottom of the x \ n, so that there are no voids, channels, bumps.

Like this

In the future, ask all questions in the topic Help https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=144.0, there you will be seen and heard faster and will help you

here I have a dark crust 2 times lighter than the lightest in the picture above

How much sugar do you have for the recipe? Sugar also affects the color of the crust. but in general, my opinion is that something is not with you with the stove ...
By the way, have you tried sweet bread on the dolce mode? if it doesn't work on it, then it's a marriage ...

Thank you all, the problem was solved by heating the heating element!

"Oven Delonghi 1200: after 6-8 cycles the heating element is working normally and began to bake the bread !!! Apparently it was necessary to" fry the heating element ".
I bake constantly 2-3 a week. Such as in the oven does not come out, but also tasty and ruddy. The dough interferes perfectly for pizza, pasta.

p. from. ovens for a year now. "