Bread maker LG HB-2001BY (with functions of yoghurt and butter)

See basic baking and kneading topics, moderated by Admin. There is a lot to read. Links to you, apparently, should be suggested by the moderator. The rule of the bun, the difference between white and rye dough, the properties of flour, the quality and storage of yeast ... But you can't go anywhere ...
Sorry for no specifics. Good luck!

I, too, have a HP cover that does not fit snugly on one edge (where there is a display with programs), but I am not confused by the fact that the crust is light. The main thing is that the bread was delicious

Hurray So I became the owner of HP: girl_love: Take me to your friendly ranks!
In the evening I received my HP, could not resist and baked White bread on the program - quick bread. The bread turned out to be just a miracle - they ate it all. Eh feel goodbye figure

Today my husband gave me the same bread maker. I chose for a long time and finally decided. In the evening I baked French bread, at first I was worried, as the dough became less frequent during the second kneading, but I added flour and everything worked out. Thank you very much for your advice.

vamboxer, MissO, I CONGRATULATE YOU WITH A LUCKY PURCHASE !!! I have no doubt that you will be satisfied with the Skier! good luck girls !!!
I also became a baker almost a couple of months ago. and during this time I have never bought store-bought bread!
my son is especially pleased! he does not even mention the purchased bread, and now he eats pies more often!
and here it is always warm, cozy and smells like pies! and always our more knowledgeable friends will answer our questions and share their experience!
while I was educated here, I read and matured to buy an airfryer! I bought it the day before yesterday and use it in full! I cook according to the proven recipes of experienced aerogrill housewives! everything turns out very tasty !!!
how great it is that there is such a wonderful site !!! Thanks to all creators and contributors for your advice, support and experience !!!
I will continue to gain everyday experience !!! and please your son!

Good day to all. I just bought 2001, tried some bread - it didn't work out very well, most likely I did something wrong, then I'll figure it out. The problem is the following - I select the French bread mode, on the indicator 4-00, I press the start and nothing happens, in other modes it immediately starts to knead, and on this there is silence. This is normal?

[freerai]

freerai, this is normal! French mode (also wheaten) starts with 20 minutes of heating. But in 20 minutes there will be the first batch, then proofing and again kneading, etc.
Study the instructions, in mine there is a plate in which all modes are scheduled in time and everything will become clear.

Thank you for efficiency. I read the instructions, but I could not find it. I'll go and reread it. At the same time I will ask for advice - there is a "guaranteed" recipe for ordinary white bread, otherwise for some reason it turns out yellowish, not very tasty and without a hat.

Yes, it was not in my eyes, I found a tablet on the second page, but I read everything three times specifically about this mode

So that there is a "hat", you need to follow the kneading dough and possibly add a little flour. Read here.
#
You can also read the topics in the same section.
In LG, the recipes are identical (I have a different model), but I know from experience that flour is not enough for a good "bread roll". If you study the topic, you will understand what I mean. You can take any recipe from the forum and bake it in your HP.
Another little tip: it is better to use a kitchen electronic scale than measuring cups - there will be fewer punctures, and all the recipes on the forum are unified for the weight of the products.
Good luck to you!

Thank you for your attention to my kitchen.
But buy the scales, then everything will definitely turn out at the highest level.
Tell your wife that you can quietly envy her ...

You are always welcome, I am almost a gourmet, I love to travel, so the first thing I did in my car was a real kitchen.

There are many different weights - I wanted to do it according to a book, but everything is in conventional plastic measures.

She knows ... and I know ...

Dear bakers! I'm going to rejoice, to brag! Yesterday was my son's birthday and I made a lot of pizza. The dough was kneaded by my oven, I tried both yeast and yeast-free, I took the recipe in a book. So, both tests turned out just fine!
Yeast-free: I didn't have "free" butter, I replaced it with vegetable oil and put mayonnaise instead of sour cream. The dough came out very smooth, tender, pleasant to the touch, elastic. The taste is a miracle, in consistency too, there is even some layering. Although, maybe this is because I folded and unrolled.
Yeast: all the ingredients according to the recipe, it turned out fluffy, tender, everything is in bubbles. When the program ended, I took out the bucket, took out the dough, shook it a little in my hands, enjoyed the sensations, remembered that not everything was ready for the filling and threw the dough back into the bucket, covering it with a towel. While I was preparing the filling, I periodically looked under the towel, I wonder! So, the dough rose literally before our eyes, in 15 minutes it definitely doubled in two.

In general, I consider the experiment with the dough to be successful, everyone is happy, now I will never manually knead pizza!

I HAVE A BREADMAKER 3002 FROM MAY. HAS BEEN TRYING LOTS OF BREAD RECIPES IF I DIDN'T WORK OUT ONLY BECAUSE OF PRODUCTS. THE CHILDREN ARE SO HAPPENED TO HOMEMADE BREAD THAT THE STORE IS REFUSED. YOGHURT WAS DOING, BUT IT WAS NOT VERY GOOD, BECAUSE I STOPPED, NOW READ YOUR TIPS AND WISHED TO TRY AGAIN, 8 HOURS IS REALLY LOTS BECAUSE IT AND OXIDE. JAM'S TURNED VERY LITTLE, YES AND LEMONS A LOT, JAM'S TURNS TOO SOURISH. THE DOUGH IS SURE TO 5, AND THAT IS THE CUPCAKE HEAVY ON MY LOOK GETS. THE OIL STILL DIDN'T DO, BUT AGAIN IT'S GOOD THAT I GOT ON THIS SITE, I WILL USE YOUR ADVICE AND MUST DO. ...

I will report a little! For 1.5 weeks I baked French bread, bread on kvass, some plain white and Easter cake - everything is super! The cupcake did not work out yesterday, did not rise. The yogurt is just super, warmed up for 6 hours. Now I'm making butter, but probably nothing will work out, it's been hitting for almost an hour, but it's no good! I bought sour cream on the market, probably it was bad. In short, I am very happy and my husband too. And your bread and yogurt in liters!

friends, advice is very necessary!

matured to a bread machine, choose between false 2001 and Panasonic.
in 2001 the ability to make yoghurt wins over, and the Panasonic de is super reliable, delicious bread, etc.

the question is this:

in a lie, after all, you can bake from whole grain, with bran and other wholesome bread? and in what mode? rye, as I understand it - kneading the dough then baking mode, right?

and the dough is just one mode, regardless of that - yeast, not yeast, biscuit7

and another stupid question - DRYING DOUGH IS A REGULAR WELL-BEING DOUGH OR HOW TO

And yet - in the prinitsy, you can bake both according to recipes from a book, using a measuring glass, and according to forum recipes, hanging in grams - everything turns out this way and that?

apparently I have greed - I just want to bake without problems, and healthy bread, and yogurt to a heap

I will report a little! For 1.5 weeks I baked French bread, bread on kvass, some other simple white and Easter cake - everything is super! The cupcake did not work out yesterday, did not rise. The yogurt is just super, warmed up for 6 hours. Now I'm making butter, but probably nothing will work out, it's been hitting for almost an hour, but it's no good! I bought sour cream on the market, probably it was bad. In short, I am very happy and my husband too. And your bread and yogurt in liters!

I made butter from the market sour cream, I did it great. and it took 15 minutes. You must have interrupted.

Hello. Join the ranks with my Furnace.I chose this particular model on not 3001 thanks to the reviews in this Temko. I have already baked some bread, although it’s still French. I liked it very much, I thought that 1 kg bread would come out of the oven, it rose so well, but I am eager to try the usual white, but I have not yet figured out what proportions to replace dry milk with ordinary milk.
And this morning yogurt was waiting for me. I put it as advised here for 6 hours. But it turned out to be somewhat liquid, like kefir. Even after the refrigerator. True, it may all depend on milk, I have 2.7%

[Inga82,]

Inga82, and you try to put on 8. I make 3.5% on a drinking biobalance from milk, put it on for 8 hours - it turns out thick!

Good day everyone, welcome to your ranks. I have been the owner of this miracle for about a month, everything turned out delicious. But today I decided to bake cornbread, I made a portion per kg, and it turned out to be raw inside, that is, raw dough the size of an apple. Maybe the fast mode is to blame for everything? Who will tell you what. Thank you and with the coming of all members of the forum.

All with the come! Now our family has become the owner of this bread machine
the first French bread was baked, it turned out very tasty

Congratulations on your purchase. I have a ski since .... a long time ago. Very happy. As a gift, the same one (with yogurt and butter) has already given three pieces. Everyone is happy!

[Custard rye bread is real (almost forgotten taste). Baking methods and additives.]

...
in a lie, after all, you can bake from whole grain, with bran and other wholesome bread? and in what mode? rye, as I understand it - kneading the dough then baking mode, so?
...

Exactly! Details of baking rye bread in your bread maker can be found here:
Custard rye bread is real (almost forgotten taste). Baking methods and additives.

[in a lie, you can bake from whole grain, with bran and other wholesome bread? and in what mode? rye, as I understand it - kneading dough then baking mode, right?

I bake rye on the "Russian chef" program, I found the recipe on the website, I use sourdough. It bakes well. We like. The only thing that I control the bun, because the leaven is different, sometimes more abruptly, and sometimes it is lively. And so at the initial stage I will drop in and go to work, and after three hours my mother will pull out the bread.

Yes, and whole-grain baked (Wait a long time did not buy this flour) both on the "Russian chef" and on the "main" one, but somehow I liked the cook better.

Hello everyone! I have been looking at topics and recipes on the site for a long time, everything is so interesting and informative
I choose HB for myself. Even at the beginning I decided that I would take - LG HB-1002CJ. Then I read on the forum and on the internet that Panasonic drives and chose the Panasonic SD2501.
But then I look at our store LG HB-2001BY with such an interesting set of functions. Mom is addicted to yogurt and butter. And I immediately to you in Temko, looked through, read. But she didn’t fully understand: does she have a Rye Bread regime or not? Tell me please.

About "dancing with a tambourine" dough here, bake here - I read it. I know what you bake. But I still don't understand if there is this very mode, and if there is, why is it so bad. The topic wrote that the LG HB-3001BYT model is a complete analogue, the only difference is in the presence of a despenser. And the characteristics are different, for LG HB-3001BYT it is clearly prescribed to eat Rye bread, while for LG HB-2001BY it is not clear (there is no clear answer).

[I will comment on the recipe, I can not resist]

....
I choose HB. Even at the beginning I decided that I would take - LG HB-1002CJ. Then I read on the forum and on the internet that Panasonic rules and chose Panasonic SD2501.
But then I look in our store LG HB-2001BY appeared with such an interesting set of functions. Mum have a crush on yogurt and butter. And I immediately to you in Temko, looked through, read. But I didn't fully understand: whether she has a Rye Bread Mode or notat? Tell me please.

About "dancing with a tambourine" dough here, bake here - I read it. I know what you bake, But I still don't understand if there is this very mode, and if there is, why is it so bad The subject wrote that LG HB-3001BYT model full analogd, the only difference is in the presence of a despenser. And the characteristics are different, LG HB-3001BYT is clearly spelled out to eat Rye bread, while LG HB-2001BY is not clear (there is no clear answer).

According to the programs, absolutely the same bread makers, a joke of LG in publishing a recipe for Rye bread in a recipe book for LG HB-3001 (2) BYT, I will comment on the recipe, I can not resist after reading.
Here's a recipe from an LG book

What are your thoughts on the recipe?
1. Name, very good "old Russian bread" on tea leaves, our tea grows.

The tea is added apparently for color, not taste. If so, then it is more correct to use a ready-made sugar color scheme, for example "Rogencolor". Anyway.The use of malt will classify this recipe as a custard rye bread.
2. The bread in this recipe is not rye, but rye-wheat or wheat-rye, since 50% to 50% flour.
3. Sourdough bread, which is helped by yeast, is good, but the amount of sourdough added in this recipe in the gulkin's beak is instead of a decent amount, and therefore help with vinegar, adding acids to the bread and thus get a sweet and sour taste. It would be possible to solve this simply by a normal amount of leaven.
How everything can be adjusted with rye bread, read below or in my topic, you can ask questions there.
Come.
LG HB 2001BY

LG HB-3001 (2) BYT

Here is an example of a recipe on how to deal with a tambourine and rye bread.
Perhaps it will help you make the right choice.
Rye custard bread is real (almost forgotten taste). Baking methods and additives.
To implement this recipe, and all rye bread recipes are very similar, we are looking for similar numbers:
1. Kneading 15-30 minutes.
2. Ascent on any program 1 hour - 1 hour 30 minutes.
3. Baking 1 h 30 min.
Figures that we can't find, let's try to combine from different programs.
Then happiness will descend on you, in the form of hints on how to get it!
Here's how to do it.
Rye bread in this model is easy to obtain using a combination of 2 or 3 programs. I will describe in detail one of the options with a sub-option, the rest in the image and likeness will be quite simple to select!
Choosing a mode FAST, very good mode, after FORMING (boning) can be sprinkled with caraway seeds if desired, then 40 minutes before the end of the program (it is useful to set a simple alarm clock so as not to forget), reset the program by holding the button STOP 2-3 sec. and choose a program CAKE, start and bake, this option is better than leaving to bake on the program FAST 35 minutes and then bake, although it is possible and so, but the roof of the bread in this case is likely to collapse slightly, the truth can be reconciled with this.
As soon as baking is over, the bread needs to be baked until 1 hour 30 minutes, this is not difficult.
We take out the bucket and cover it with a towel, lean a piece of ice against the temperature sensor and after 2-3 minutes the stove is ready to start, set the time not enough to 1 hour 30 minutes + 5 minutes and start. We put the bucket in place.
And show the result.

Of course, if you use not instant (dry) yeast, but pressed yeast and select their amount, then you can adapt this recipe for baking only on one program, for example "Main" , but at the expense of the stability of the result due to the instability of the characteristics of the compressed yeast. Well, or stop the dough with instant yeast, reducing their amount. The baking time for rye bread will still be short.
Good luck with that!

After mixing in your stove and switching to the mode YOGURT, the dough can be raised up to 8 hours, which is very convenient for those who like to bake sourdough bread.
Do not cook jam, add water last and the leak-free bucket will last a long time.
p.s.
And turn the spatula effortlessly right after baking (shaking out the loaf).
If the spatula gets caught (boils), do not apply force, but immediately soak in water.

Don't make jam add water last and the leak-free bucket will last a long time.

Do you want to say that water should not be poured first as it is written in the book for a bread machine?

and I just first pour a little vegetable oil onto the shaft with a stirrer ... and then the liquid ... I think this is the most convenient and useful for the oil seal.

and I just first pour a little vegetable oil onto the shaft with a stirrer ... and then the liquid ... I think this is the most convenient and useful for the oil seal.

Horror! This is a lady's way !!!!

This is from a series of oil the sewing machine or door hinge.
When the vegetable oil dries up, all the troubles will happen.

[do not grease]

This is from a series of oil the sewing machine or door hinge.
When the vegetable oil dries up, all the troubles will happen.

unfortunately, I have to do this, because as soon as the warranty period for my stove ended, a shelf formed between the oil seal and the wall in the bucket ... it began to leak ... for me such a trick became a salvation ... and nothing dries up after a year and a half ... and it doesn't go by the way .. I do not grease vegetable oil, and thus I simply create an obstacle for leakage onto the shaft ...
and troubles from caramel happen ... DO NOT BOOK JAM IN HP ...

Why such difficulties? Kneading on any program ... etc. The "Russian Chef" program bakes rye, whole grain and other "heavy" dough. Why starter cultures with gulkin's beak? Someone's hand holding to put more? Vinegar is definitely a misunderstanding. Tea brewing is definitely for color, but for rye bread there is malt or kvass extract can be used. Honestly, the bread called "old Russian recipe" has nothing to do with the recipe of Russian rye bread. The percentage of rye and wheat flour in different provinces was different, but certainly no tea, no vinegar, no sugar, no coller, or even salt was added to the bread (salt stale faster, and bread was prepared in large quantities). Instead of yeast, they used a piece of dough from the previous fermentation, which was kept in the cold and not for two days, but more. By the way, I sometimes make bread this way, it turns out amazing. Instead of sugar, molasses (now you need to look for it) or, less often, honey.
There are many recipes for making bread on the site. Try looking for your taste. Start with rye-wheat 50-50 and a "Russian chef". You will see everything will work out and there is no need for "dancing with a tambourine." A good fermented leaven is the key to success.
But you still need to get used to "your" bread, the ideal recipe is your own recipe.
Good luck !!!

[Vanya28]

Vanya28 Thanks for the benchmarking! really comparing the tables, no difference.
I will definitely look into the topic of rye bread, I have noticed the topic for a long time. The only thing that strains the process of deceiving the sensor

Motrya Thank you!! I will definitely try options without dancing with tambourines.

Hello to all bakers! Take me to your friendly company! I really dreamed of buying a bakery, having studied and revised all the reviews on the Internet, my choice fell on Panasonic (the reviews about these ovens are very positive), and when I came to the store, which model I wanted was not, and I didn't want to wait. The seller advised me to LG, painted the stove as best I could and I gave up and bought it :) moreover, the function of yogurt and butter somehow sluggishly reacted to eat and let .... I rushed home like a fire. The first three loaves were in a bucket, that is, the birds ate horror !!! my frustration knew no bounds how I wished that I didn’t buy Panasic, in general, having come to my senses and with the help of you masters, I began to get bread, as soon as I mastered the process of baking bread, I decided to turn my gaze to yogurt and it turns out that I was given instructions from another LG bread machine and a lid for butter also did not put in general disassembly in the store and again I even thought about giving up the purchase, but everything worked out. Having started making yoghurt, I thought this way: I’m probably in vain I’ll pour it anyway, but the stove decided to please me with yoghurt, it turned out to be just class !!! Then I kneaded the dough, also excellent, and the bread began to delight, all the same, how grateful I am to you, my teachers. Now I am friends with my "skier" and I don’t need another one. I’ll learn to insert more pictures, then I’ll also boast of my bread!

P.S. I still think why, when I chose the oven, I didn't even pay attention to yogurt, but my 2-year-old daughter is growing and yogurt respects sooooo much now I just don't rejoice what a good stove I have, how could I not love her

[Slastena]

Slastena Congratulations that your hopes have come true ... you haven't made butter yet!
and how to insert a photo here read:https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=30280.0

[*** yana ***]

*** yana *** Thanks for the link I will study Yes, by the way I did the butter once, nothing came of it, although I skimmed the cream from the village milk, suspicions that the milk is still so-so, but I will continue the experiments, I believe that the ski oil does excellent, so you need to go through the forum what we have there by butter

Yana, the ski is a good stove and even with such functions. I refused Panasik for several reasons, one - the cooking time "well, very long." And of course Panasik is a good stove. Pet your ski and ....... cook. Try corn bun or oatmeal, and use whey instead of water. : nyam: My mom was always skeptical about corn, and now if she orders a loaf, then only her: girl_claping Don't trust the recipes in the instructions too much - check (her French Chinese translated into Russian). Good luck!

And here is my report on bread, ruddy bread is baked by my miracle oven

Good afternoon, bakers I'm new, tonight I pick up a bread maker (a gift for my wife) from the store and can't wait to make bread, but since time is limited, I would like to bake my first bread in the "fast" mode, what would you recommend delicious bread for the first time. And what is the best way to pour in cups and spoons or scales (there are electronic ones with good accuracy), how simple is it? Thank you.

Nikas07 I do not advise doing a fast one, too, when I bought the stove, the handles were so itchy that my quick bread was in a bucket, better do not rush! And on the site there are many recipes while studying the scales, I use electronic ones, for some reason, the cups also did not work out, so pour in and congratulate you on your assistant!

Yesterday we baked our first bread, according to Elena Bo's recipe with semolina, which I wrote there in detail. The bread was a success. (y) I have such a question for connoisseurs, do you need to pour honey and butter in liquid or not, and is it possible to replace it with vegetable oil.

maybe not liquid, the stove heats up, everything will melt ... even butter in pieces is preferable so that the flour does not immediately absorb it ... - so for the dough it is more useful ... you can completely replace it with vegetable oil ... from vegetable oil ... the bread is firmer, from creamy-crunchy ...

Yesterday we baked our first bread, according to Elena Bo's recipe with semolina, which I wrote there in detail. The bread was a success. (y) I have such a question for connoisseurs, do you need to pour honey and butter in liquid or not, and is it possible to replace it with vegetable oil.

And give a link to the recipe (or a detailed address where to look), otherwise I didn't find something

And give a link to the recipe (or a detailed address where to look), otherwise I didn't find something

Here is a link https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4459.0

Hello Girls! Take to the company. I bought my 2001 BY bread maker 2 weeks ago. Everything seemed wonderful - both butter and yoghurts and bread! Get it all! But then a problem arose - the lid of the bread began to bake something badly, I wanted to try it on the dark crust mode (c) and then it turned white in general - I don’t know what the problem is. So I decided to check again in French - but the crust in mode (a) is again light. Although I covered the window with a towel, I am not happy with the result. Can someone tell me what my mistake is - or is it a bag of this stove ..

I also have a problem with the apex constantly light

I also have a problem with the apex constantly light

and your voltage is normal in the network? try to bake bread at night - if the same result is the reason to contact the service, while the oven is new. (for not regulating the color of the crust). and if there is a problem with tension, then you yourself understand ... I covered the lid with foil from the inside, so that its ends hang a couple of centimeters on both sides when you close it. it turned out better ... it was my clathronic, it turned out to be very energy-sensitive ... and 220 was on the network only at night ...
or try using a smaller amount of bread, but set the maximum size in the program ... the crust should be darker.

and your voltage is normal in the network? try to bake bread at night - if the same result is the reason to contact the service, while the oven is new. (for not regulating the color of the crust). and if there is a problem with tension, then you yourself understand ... I covered the lid with foil from the inside, so that its ends hang a couple of centimeters on both sides when you close it. it worked better ...I had a clathronic, it turned out to be very energy-sensitive ... and 220 was on the network only at night ...
or try using a smaller amount of bread, but set the maximum size in the program ... the crust should be darker.

The voltage was not checked, but there are suspicions ... (after all, it is winter outside - fireplaces, heaters, etc. ... the springs are missing). For the first few months, everything was wonderful and crusty, and rose properly. We changed the flour. Experimenting with yeast, experimenting with recipe ... You have to adapt. If I do it exactly according to the recipe, then it rises poorly. I put less flour, it fits well and is good in consistency, but the top is faded, more precisely even and light. Here are the cupcakes with a bang. I'll try to put it at night. And I'll try the foil.
A little about yogurt. I specially put the thermometer on the bonnet, the temperature turned out to be 42 degrees. That's a lot for yogurt. You need 37 well, a maximum of 40. Therefore, the process had to be controlled. I constantly opened the lid and ventilated. Then I just put a towel under the lid so that it was ajar and went out to the required 37 degrees. Milk thickened after 3 hours. It seemed to me a little liquidish (ie drinking yogurt) held for another minute. 30 grains appeared. I quickly extracted everything. I added sugar and jam in half, ate everything and licked our lips. And from the rest of the morning I made curd for the kids.
A little about oil. I bought 30 percent sour cream in the store. I set it to beat. The cycle is over, but inside there is a lush mass and not a single grain. I think I will finish everything with a mixer. Another 15 minutes at maximum speed did not bring any result. I had to add sugar to the sour cream and soak the biscuit cakes with all this charm. What the SMETANKA is made of is anyone's guess. :) In the next. once there is a boom in buying milk in the market from my grandmother. What happens I will unsubscribe.

We bought this bread maker a few weeks ago as a gift to mom. So far, only white bread and French from the LG recipe book were baked. We bake white bread with ordinary milk instead of dry milk, it turns out very rich, more like a loaf. It is very inconvenient that all proportions according to the recipe must be measured out with a measuring cup. The glass itself is also not convenient, the division is not visible if milk or flour is in the glass. There are no complaints about the quality of baking yet.

[natalyushka]

natalyushka

I bought 30 percent sour cream in the store.

this will not make butter ... this is if you take 30% Parmalat cream in the store ... and sour cream and cream should be market ... and ripe cream ...

If I do it exactly according to the recipe, then it rises poorly.

if the recipe is from a book, then you need to control it ... take the recipes from the site ... it's checked here ...

... We bake white bread with ordinary milk instead of dry milk, it turns out very rich, more like a loaf. It is very inconvenient that all proportions according to the recipe must be measured with a measuring cup. The glass itself is also not convenient, the division is not visible if milk or flour is in the glass. There are no complaints about the quality of baking yet.

so what's the problem? buy yourself a scale ... yes, my own glass is uncomfortable ... I have a wide and lower one from another stove ... it is much more convenient for them to use ... and a measuring cup for liquid ..

Most likely, the situation with the crust is the same for everyone, I also have it on a dark one, well, obviously not dark. On the light top, it is absolutely white, but baked, on the middle one a little blush, and on the dark one, in my opinion, it should be so on the middle one. We need to send them a photo of LG and ask about the color. Well, if we talk about science, then how can it bake well if there is no shadow on top? In the oven, after all, it heats from above and below, but here only from below. According to the recipes from the book, quick bread with semolina always turns out well, but what I noticed is that it all depends on the yeast (in my case, there are no questions about flour). We tried different yeast, at home there were "Voronezhskie" from Lenta and from there Saf-Levyur (Moscow or St. Petersburg, I don't remember), with them it rips off half of the top, the bread is dense and heavy, but we bought a couple of packs of cheap Ashanovskie with their brand "Every day "and were shocked by the result, the bread is just super-duper, light and the top is just perfect, nothing rips off. At the next purchase of products, we will stock up on this yeast in full - great, I recommend it to everyone!