Baking bread in the Daewoo DI-9154 bread maker

[Helpful hints and help in baking bread]

If you are having problems baking bread in a bread maker, see the section
Helpful hints and help in baking bread.
Please study
UNDERSTANDING BREAD IN HOMEMADE BREAD, paying particular attention To the kolobok rule

If you have any questions or problems, welcome to this thread !!!

Remember that ALL RECIPES for making bread in a bread machine are suitable for ALL MODELS of bread machines. There is a section for beginners "The simplest white bread"

Moderator

Hello dear bakers!
I have a bread maker since January this year Daewoo DI-9154
This month my stove and I celebrate the "anniversary" - 6 months of productive work together.
If someone has the same model of a bread machine, - let's help each other,: bravo: share experiences of grinding and nuances and help newcomers together.

[Yantar-s]

Daewoo DI-9154 or Binatone BM-2169P?
"Reply # 40: Today at 23:37:48"
veranikalenanika And you can have the last question on your ear, and what kind of bread did you make in a double mold?

Yantar-s
I make rye Bourget in double forms, sweet buns with cottage cheese and muffins (from my old recipes), by the way, there is one recipe for a muffin that is very, very successful for a bread machine - "Date cake". It's just difficult to share, because I'm unfortunately a "wrong" baker - I bake without scales, I won't say that by sight, but spoons from the stove and a special marked glass with ml. - I have enough. I understand that I am depriving myself of many recipes, for example, where it is indicated 489 g of flour, or 3 g of salt, but so far.
There are plans to buy scales, I even went to stores, but I fix and install and buy all the equipment in the house myself: -Xtherefore, apparently, I even choose small things and that so that it lies to my soul and pleases the eye, but so far such that I can say right away - I haven't found mine yet.

[veranikalenanika]

veranikalenanika Yeah, it's more and more interesting and interesting, of course I'm rushing things, but as my friend said, who taught me how to knit large items, you have to start learning and doing with what you like best, and not with the simplest, but not necessary, otherwise the interest disappears and as a result, desire and skills, thanks to her, the first thing I crocheted was a jacket (without any trial stitches and training napkins), and previous attempts to teach me were usually abandoned, the poet here and I want to start with what I'm interested in, and in the process to fill cones well and a hand. Well, I’m wondering what different breads can be baked at the same time in one mode in order to get two different breads in one cycle?

Z. Y. Looked at Temki on the links well, such beauty

There are plans to buy scales, I even went to stores, but I fix and install and buy all the equipment in the house myself: -X therefore, apparently, I even choose small things and that so that it lies to my soul and pleases the eye, but so far such that I can say right away - I haven't found mine yet.

As I understand you, I myself always scrupulously choose everythingso that the maximum number of my requests is fulfilled in one product, so I chose this bread maker so that all the nuances were taken into account, so that the bread size was from the smallest to the maximum possible, so that the power was good, so that the bread was stretched horizontally, so that it was the ability to program, so that rye bakes, and as bonuses, jam, cake and a double mold, and it is desirable that the manufacturing company be not bad, in general, while I was choosing my husband, she would be taken to a psychiatric hospital by the time of purchase, because he was terrorized mercilessly, with questions as to what is better and what is better, and who is better, and why is better, and so on.

[Yantar-s]

Yantar-s
Be sure to read the theory.
When i bake Bourget in small forms it is something
Firstly, it is better baked with rye, and secondly, from an aesthetic point of view, in my opinion, small loaves of rye will be blown away, well, now I have so set up to make it, I have stuffed my hand that now not only in appearance but also in taste you cannot tell real purchased Bourget (the only color is the store's almost black, and mine is closer to brown, but I don't want to add coffee), especially since mine comes out even tastier, and it's more natural and healthier - that's for sure!

Here Bourget as if of two types, - initially added Art. l horseradish and art. l mustard, flax seeds, sunflower, coriander and dill (the dough was kneaded in total), then divided into two buckets, one without changes, and in the second added sl. l beets and topped up tsp malt. It’s me who was so fucked up over the recipe. In the first version, the one that is lighter is to the taste of the store Bourget came out, the one that is darker if you close your eyes and bite off, you say that Borodinsky - it is sweeter the aroma of malt is more felt.
First, I knead all the dough (I make a 1kg dough in a large form on the mode), then I divide it in half and put it on the program overnight Your recipe... On either Wholegrain but then after the 3rd proofing I pause and wait for the dough to rise in my opinion enough.
I didn't notice much difference, only on His the program can be programmed immediately and remove one batch and increase the proving time before baking automatically - the oven bakes itself at night without my participation. The bread is amazing - it does not get stale and does not deteriorate for more than a week, and the aroma - I don't even know, we just fell in love with it.
Yantar-s When you read the theory, start with wheat all the same, - otherwise I'm afraid for you, - after all, I myself only came to add moods and improvisation with recipes not so long ago, - I used to be afraid. If you still categorically want to take the risk, take as a basis Traditional, only in one bucket add, for example, French herbs and cheese, and in the other - onions and basil.

so that rye baked, and as bonuses jam, cake and a double mold, and it is desirable that the manufacturing company was not bad, in general, while she was choosing, she thought her husband would be taken to a psychiatric hospital by the time of purchase, because he was mercilessly terrorized, with questions about what is better and what is better, and who is better, and why is better, and so on.

Wow - what a dangerous girl you are
As you can see, the stove bakes rye perfectly, but I do not recommend jam, I cooked it somehow from cranberries and lingonberries, but I swore it - I read what happens to stoves after such cooking and did not want to repeat it anymore - and suddenly it breaks or with a bucket later what will come of it, and I don't like to mess with all sorts of repairs, especially since my husband is not an assistant in these matters, but wasting her nerves once again

I still don't have all the ingredients for Bourget, until I buy them, just experimenting with the traditional one with all sorts of additives. Is it possible to bake in one of the two buckets, or is it necessary that both buckets be filled?

And why do you knead in a large mold, and bake in small ones, do you think small shoulder blades will not cope with such a tight dough or is it easier?

[Butter bread]

I am wondering what different breads can be baked at the same time in the same mode in order to get two different breads in one cycle?

Two completely different in terms of one - a biscuit or a cake, and the other yeast will not work, this is understandable - you cannot put different modes on one double form. I somehow took a chance on the regime Butter bread one tiny yeast with cottage cheese and raisins is sweet and the other is carrot cake (I thought it wouldn’t rise, it would burn out), but nothing came of it, and both didn’t fall off, but the cake was more magnificent and tastier in the oven. I also made sweet butter with cottage cheese, divided the products and kneaded immediately in small buckets, set the mode Express- I was sitting by the stove, I was curious and was afraid all the same so as not to go over the edge, since lactic acid supplements can increase the strength of the yeast. Only in one bucket on a whistle I added raisins, and in another dried apricots. It turned out delicious, only the one with dried apricots was too sweet.
Yantar-sthe instructions say that you can and only use one. But it's better not to risk it, you never know.

Yantar-s Sent: Today at 02:12:57
Quote
And why do you knead in a large form, and bake in small ones, do you think small shoulder blades will not cope with such a tight dough or is it easier?

It's just that it's easier for me to measure and lay, and it's more difficult for me to keep track of the dough in small ones. And so - in the big dough and there is where to turn around, but this is only my purely personal.

[Siberian fiber with herbs]

Here I have not added oil yet (I add milk thistle oil to rye oil) and Siberian fiber with herbs.

Well, you have such beautiful photos, everything is so smooth, I will now navigate by photography so that it will be very good, and you bake so many different breads, I just thought that probably for all these additives, different sourdough seeds, herbs should be allocated a separate cabinet , but at the expense of different breads, I did not mean fundamentally, but let's say one wheat, and another rye-wheat well, or just with different additives, otherwise I didn't think of something, but a kilogram bread of one type is certainly a bit too much, we are that unsuccessful loaf have not eaten yet, but until we eat a new one, it’s not good to do it, by the way, the taste of it turned out to be very original, the classic white bread is a little salty like Polyanitsa but with a vanilla-milk aroma (due to yeast),

[Yantar-s]

Yantar-s : flowers: Thank you
Bourget bread really turns out to be flat with an elastic crumb, not wet, not crumbly. Pleasing with taste.
But as for navigating, it is better not to look at my pictures on a kolobok, the kolobok that I showed you there only immediately after the start of the kneading, then you need to add more butter and flour to it. It will then become dense and smooth. : kolobok: The ideal kolobok of wheat-rye and its consistency - here,# keep heading for it.
I did not try to make one wheat, and the other wheat / rye, for example, at the same time, because pure wheat is suitable for proofing faster than wheat / rye.

But as for navigating, it is better not to look at my pictures on a kolobok, the kolobok that I showed you there only immediately after the start of the kneading, then you need to add more butter and flour to it. It will then become dense and smooth.

Wrongly put it - this is just how I do it,: red: other bakers add butter right away - it's just that I'm being a hooligan, you’re just learning, so when you bake, do it according to the canons .https: //Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49811.0

[Yantar-s]

Sent: Today at 09:09:52
Quote
and a kilogram of bread of one type is of course a bit too much, we have not eaten that unsuccessful loaf yet, but until we eat a new one, it’s not good to do it, by the way, its taste turned out to be very original, the classic white bread is a little salty like Polyanitsa but with a vanilla-milk aroma (due to yeast)

Yantar-s
Don't worry about it, don't eat like that - cut it into pieces, dry it in the microwave or oven on crackers. And bake a new one yourself, just read the theory and take baking yeast, simple without additives. I use Saf-moment (check the expiration date to be fresh).

[Yantar-s]

Yantar-s
Do not slander yourself, you are doing everything correctly, you are well done that you do not lock yourself into yourself and failures, but try to figure it out. I am absolutely sure that you will succeed.
Questions revolve around the oven and baking - so it's not a flood, but it's difficult to start without help myself, when I only got to the forum, I first read the theory for two weeks, and then just started to fill up the bumps, and there was no one to ask , my stove Melissa was made in Japan and released in a small batch on the market only for Sweden, Finland and Norway - that was the problem, I couldn't find a single owner, even an English-speaking one.

AAAAAAA !!! Happened!!! 🔗 🔗

I apologize for the flood. I filmed the whole process, just in case, so that in case of failure I could sort out the problem point by point, now the bread will cool down with a photo cut and I'll post all the pictures.

Actually, the photo report baked one mustard according to this recipe with its own adjustments

this is a rise before baking on the left onion, on the right mustard


immediately after baking onion on the left, mustard on the right



Well, the actual cut


I would be glad to hear your comments

Z. Y. The only thing that surprised me was not a very strong aroma, to be honest, I expected more.

[Yantar-s]

Yantar-s

What a beauty!
I told you!You just have a talent for baking.
Very, very happy for you Yantar-s!

I would be glad to hear your comments
Z. Y. The only thing that surprised me was not a very strong aroma, to be honest, I expected more.

You are probably laughing - what comments can there be? I can’t believe that this is only your second experience. Such breads are beautiful, airy, the crust is even, the tops are generally feast for the eyes - just real beauties came out, even put up for a competition!
The only thing

To begin with, I recommend taking your time and putting the food in a bucket, placing it on the table, and not immediately in the bread maker, and laying the food in this form.
Thus, you will avoid spilling and spilling food past the bucket on the heating element of the bread machine, which will entail the suspension of the process, and cleaning and washing the bread machine inside. If the flour is very dusty during kneading, put a damp towel on top of the bucket - then remove it when the flour absorbs the water.

it Admin In baking lessons I gave this advice, I also always do this now - it is much more convenient than running with spoons and glasses to the stove, nothing gets dusty and does not burn, and then it is easier to wash the stove.
As for the aroma, I was also surprised at first, they write:
- bought a hbpechku - brought it home - put bread - TAAAAkoy flavor !!!
But I, too, did not notice much difference with the oven. Apparently because I was expecting something Super Supernatural, - but I'm not offended, - the main thing is that the bread is delicious!
And also about the aroma - I noticed that the aroma of baking is brightest in the mode Frenchespecially if the oven Apple Table Bread by Qween https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=6744.0


Be sure to try.

[veranikalenanika]

veranikalenanika Thanks to your advice
I even liked the double form more than the big one, firstly, two different breads are obtained, and secondly there is a chance that at least one of the two will succeed, because a kilogram loser is a very sad sight. I also thought at first to lay the ingredients on the table, but since the form is very tightly inserted, I was afraid that everything would mix up when shaken and the bread would not work, so I decided to do everything on the spot, I had a question, and in order for the bread to turn out denser, I probably need flour put more? We will finish these loaves, I will definitely try with an apple, and then I will switch to black bread

Z. Y. I noticed that when mixing, my bucket creaks, does it need to be treated or so for everyone?

[Yantar-s]

Yantar-s
The main thing is that I forgot to ask
- Well, that you are satisfied with the stove, did it disappoint you?

Well, to be honest, I like yesterday's store bread more, but my husband and family are happy as children, but I really love pastries, so now I can knead the dough into my favorite pies and buns in large quantities.

[Romin]

Yantar-s Sent: Today at 14:59:56
Quote
veranikalenanika Thanks to your advice

Not mine, but Rominbecause I'm just a student too. (Admin you can thank the button in the topic on theory, otherwise at first I really wanted to somehow express my gratitude to her for the science, but I was afraid and shy)

Yantar-s Sent: Today at 14:59:56
Quote
I also thought at first to lay the ingredients on the table, but since the form is very tightly inserted, I was afraid that when shaken, everything would mix and the bread would not work, so I decided to do everything on the spot,

It's okay, do it on the table, it's easier and more convenient, because the bread will still be kneaded after all.

Yantar-s Sent: Today at 14:59:56
Quote
and in order to make the bread denser, you probably need to put more flour? We'll finish these loaves, I will definitely try with an apple, and then I'll switch to black bread
Z. Y.I noticed that when mixing, my bucket creaks, does it need to be treated or so for everyone?

Why denser? People over there are fighting and don't know how to make the crumb airy and not dense, and you - more tightly - don't understand
I didn't notice something on my one,
how it squeaks - in terms of the kneading blades are they scratching the bottom? Don't scare
Yantar-s turn on the mode Dough without a bucket, - you need to understand where the creaks are, - look, if it creaks, - then yes, - this is not right and it should not be so.

As for the bucket, at first it was inserted and it was hard for me - but out of fear I inserted it this way and that,: red: and now it is inserted just once, a matter of experience and habits.
As for the creaks, if these are the pins, then perhaps the form has not yet been used - therefore, although it is probably worth moving on to the topic of operation and repair about the pins.
And yet, after baking, I fill the mold with water and leave it for half an hour or an hour to get wet, then wash it without liquids and just wash it with a sponge and water, don't wipe it off, but shake off the excess water and turn it upside down and leave it until the next time.

[Yantar-s]

Yantar-s
As for your question about the bucket, I opened the Temka in the section on the operation of the hbpechka https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=72476.0
go there, there will definitely be someone who understands more than me in technology and they will tell you what's what.

[Admin]

Yeah, I noticed that when kneading, the bucket sways a little from side to side, and creaks, somewhere from below, not in the bucket, where the bucket is pushed onto the pins, the blades are normally quietly tapping synchronously. And with bread, yes, I have a non-standard vision of beauty, I love dense crumb like store loaves, and yes even yesterday's, so I think if I add more flour, I won't spoil the external and taste qualities of the bread?

A Admin Of course, a special thank you, your forum is the same as a child, so many emotions are invested in it, strength, collected information, sleepless nights.

[Yantar-s]

Yantar-s
I was not talking about the forum, but about the theory of bakery. It is thanks to Romomin a special course on the basics and techniques of baking, even people like me who had never had anything to do with a bread maker before and were afraid to approach it now they bake wonderful bread, if you and I did not know the rule of a bun, but in my opinion this is the main thing, nothing would come of it ... Kolobok is the head of everything
As for the bucket, please duplicate (or copy) your observations in a topic open specifically on this issue in the section on the operation of the hbpechka.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=72476.0Here

[Yantar-s]

Yantar-s

Yantar-s Sent: Today at 16:49:40
Quote
And with bread, yes, I have a non-standard vision of beauty, I love dense crumb like store loaves, and yes even yesterday's, so I think if I add more flour, I won't spoil the external and taste qualities of the bread?

Then this is "your topic". https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=1016.0
I understood what you meant about crumb, here are the answers to your question.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=1016.0

But I'm, on the contrary, a lover of airy bread

[veranikalenanika]

veranikalenanika OOOO !!! What you need, and how I realized that for a denser consistency, it is better to bake in the oven in the form of loaves. And about my peasant taste, since childhood it was formed that white should be in a loaf and notches like a sliced ​​one, and black should be a loaf, well at least round, my friends laugh at me when, when asked about my favorite dish, I always say, that this is a spicy salted sprat with boiled potatoes and a green onion with a bite. And also from childhood I remember I went to my grandparents in Naro-Fominsk (for some reason this bread was not sold in Moscow) and always ate bread that looked like black with pleasure, only its crumb was gray (only not wheat-rye, white with brown blotches), namely, a uniform (like classic black) gray (I would even say mouse) color, it tasted sour and a little sticky, that's what it was for bread I can't remember, I was looking here but those that come with the name gray (rather white-brown and hardly look like it.

[Yantar-s]

Yantar-s
Well, then you are not alone, for me, too, there is no greater delicacy than a piece of rye with a sprat or herring, mushroom stew (village) or just rye with onion rings - the best sandwich. I grew up with grandmothers and grandfathers in the village (my father and mother’s grandmothers lived on the same street in neighboring houses) and apparently the preferences in food also formed "Peasant". My husband and daughter do not understand me either, they are absolutely city dwellers and even eat rye only Bourget

I ate bread similar to black, only its crumb was gray (only not wheat-rye, white with brown splashes), namely a uniform (like classic black) gray (I would even say mouse) color, it tasted sour and a little sticky, that's what kind of bread it was, I just can't remember, I was looking here, but those that go with the name gray (rather white-brown and hardly look like it.

It looks like fate led you to this bread maker, I recently found this kind of bread on our forum https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=69908.0and could not believe that it was so simple, I thought that I would never try it again. Wheat bread on ripe dough (self-leavening) from Viki Exactly the same as it was sour, gray (though I got it closer to white, because my flour was of the highest grade, but if it was of the first or second grade, I think it would be gray), but it tastes the same, - and this is the main thing. And it is important - you need to bake it without adding bran (bran, in my opinion, gives sweetness to bread, but this is not the same) and, most importantly, without rye flour. How good it is to meet a like-minded person, even if in culinary preferences.
And then my husband and daughters condescendingly nose on this bread, they do not understand the taste of real village food. That's just our dog (our man) Yes, I eat it together.

And yet, if a piece of this sourdough stays in the refrigerator for more than a week, and I had it that way, because I didn't know when to bake it again (mine don't eat it), then the next bread on it will be just dense, not airy, but a little dull. what you need. Although I even love him for my taste with an airy fluffy.

Sorry for missing, I was engaged in testing work on a bread maker, now I bake bread only in a double bucket, on the main mode, one white (sometimes with some additives) another rye-wheat (50/50) bake according to a medium-relative recipe (just I feel like adding what is not enough for my taste or reducing what is too much) in the style of a free artist, I tried it on kefir and milk, and on mineral water, in general I adjust it for myself, I don't even want to buy the scales, somehow flying in them not enough, I tried to cook the cherries in the jam mode, it turned out pretty thin, sterilized in the oven and wrapped it tightly, but just in case I put it in the refrigerator, kneaded the dough for cookies from a pastry syringe, it's very convenient and the handles are clean and kneads well. Now I was puzzled with yogurt, somewhere I read that you can put the programmable mode on yogurt (more precisely, at a temperature of 40 *, in general, who knows what this beast looks like, the programmable mode, what are its intervals and in general what spread in time and temperature?

Yes, I forgot the most important thing to ask, my husband is terrorizing me about the lack of a stunning aroma, and I am confused by a somewhat loose consistency, in general, the question is what does the bread from the oven and from the bread machine have differences in shape, is it worth bothering with baking in the oven or is it in principle whim?

Now I was puzzled with yogurt, somewhere I read that you can put the programmable mode on yoghurt (more precisely, at a temperature of 40 *, in general, who knows what this beast looks like the programmable mode, what are its intervals and in general what spread in time and temperature?

At the expense of programming, I sort of figured out how to find out now what temperature is during
heating (in jam mode)
keeping bread warm (in baking modes)?
owners of temperature probes and kitchen thermometers please respond!

but I am confused by a somewhat loose consistency, in general, the question is what the bread from the oven and from the bread machine have differences in acrome shape, is it worth bothering with baking in the oven or is it, in principle, a whim?

The aroma and taste of bread is a personal taste of each!
But, as a rule, bread from the oven is much more fragrant and tastier than from cotton.
Cause:
Cotton bread is baked according to a certain program, regardless of the subtleties of kneading and proofing and baking.
Bread in the oven is "free flight", everything is regulated according to the wishes of the dough itself.
It's not for nothing that people switch to baking bread in the oven.

[Admin]

thank you Admin , intuitively, I understood this, but I needed someone to say it out loud, so let's move on to the oven, especially since I really respect bars and round breads.

[Yantar-s]

Quote: Yantar-s from Today at 00:43:35
Now I was puzzled by yoghurt, I read somewhere that you can put the programmable mode on yoghurt (more precisely, at a temperature of 40 *, in general, who knows what this beast looks like.
At the expense of programming, I sort of figured out how to find out now what temperature is during
heating (in jam mode)
keeping bread warm (in baking modes)?
owners of temperature probes and kitchen thermometers please respond!

Hi Yantar-s I'm glad that you were found (maybe let's talk to you - we have been communicating for a long time).
As for yoghurt, I don’t think this is a good idea - well, look for yourself, - why do you need to make yogurt in a khbpechka, take risks, transfer products when you have a slow cooker and make it much easier and more reliable in it.

Yes, I forgot the most important thing to ask, my husband is terrorizing me about the lack of a stunning aroma, but I am confused by a somewhat loose consistency, in general, the question is what does the bread from the oven and from the bread machine have differences in shape, is it worth bothering with baking in the oven, or is it in principle whim?

And I, for example, in the oven never got good bread. Good for me - the crust is not thick and not hard. Well, never once. Most likely the oven dries out - my gas oven.
Therefore, the hbpechka is a godsend for me personally. And the apple that I advised in the mode French, did you do? In my opinion, it is just very fragrant.

I don't even want to buy the scales, somehow they don't have enough flight,

I agree that they are the enemy of the "free artist". But I still plan to take them in the near future - I just came to the conclusion that when something turns out very well, suddenly something is invented for a campaign, I want to share it with someone, and my hands are tied. It is clear that you can write, for example, how I myself prepare a handful of that, a pinch of this, by the eye of the third and just above the fourth. But on our website, I noticed that bakers generally calculate and write out everything to the gram. So before sharing your recipe, for example, you will have to buy a scale.

[Yantar-s]

Now I bake bread only in a double bucket, in the main mode, one white (sometimes with some additives), the other rye-wheat (50/50) I bake according to an average-relative recipe (it just feels like I add what is not enough for my taste or reduce which is too much) in the style of a free artist, I tried it on kefir and milk, and mineral water,

Yantar-s and the pictures where, if not difficult, show your creations - it's interesting.

[veranikalenanika]

veranikalenanikaI am also very glad to see you !!! I would love to make yogurt in the cartoon, but I put porridge for the kids on the timer at night so that I don't jump up in the morning while they sleep and not hang around the stove, so the cartoon is busy at night, and during the day my robbers are running around so everything is on the tables he walks with a shake, and for yoghurt I know you need to rest, that's why I wanted to put it in the night, in a cartoon porridge, and in a bread maker, yoghurt, I haven't gotten to French yet (but I promise I will definitely try), my husband does not really perceive bread with additives, therefore I often bake classics, although it is very curious that dried vegetables and spices can be added to bread (carrots, celery, marjoram, peppers, etc.). About scales, so I just feel like a tester, so to speak, more a laboratory assistant than a teacher.
But with photographs, I can't do it, children are constantly spinning, I'm afraid they might get burned or turned over something, but I'll try to make time for this.

[Yantar-s]

Yantar-s
Hello, hello, I'm also very glad that you took a moment to look. As for yogurt, you still have a yoghurt maker in some stores in Moscow Daewoo- I've been guarding her for a long time, but I'm afraid when I am in Moscow (August) they may no longer be there. And if you have time - take it by all means (the price of the question is 1000 rubles), the yogurt maker is generally a worthwhile thing - let alone your favorite company
And you won't have to rape the stove.
But I'm more and more white baking either on French, on either Express, but then you need to pause and wait to come up as you want. I just don't add more than 13/4 yeast to a large loaf.
About yogurt - look there are bread makers Lg(don't know the number) which yoghurt and butter make. Look on the forum, we have such owners here. But there, as I understood for this case, a special form and a lid are still included.

[veranikalenanika]

veranikalenanika The fact of the matter is that I don't want to buy a yoghurt maker, or rather there is no place in the kitchen, and if you consider that we live in an apartment with parents who have their own kitchen utensils, then we will soon have nothing on, all surfaces busy, that's why I wanted to find more use for those devices that I had already bought, especially since the x / n is idle at night, and since x / n are produced with the function of a yogurt maker, especially LG, it is most logical that yogurt can be done in any programmed x / n, you just need to find a suitable mode, and make a program for it, and you can put the container in a x / n bucket, I found a message from the topic about yoghurts:

Tat

I often make yogurt, but I prefer it in a heated bread maker, where the temperature is stable and yogurt always turns out, except when I forget to pull the Winker out in time. I keep it for 4 to 6 hours.

and here's another message from her:
I have a programmable bread maker, so I made myself a program without kneading and boning and without baking, only preliminary heating and standing (temperature from 35 to 30 degrees), for almost 6 hours, I pour a jar of activator or other starter culture on 1 liter of milk (I did it with rastishka, and actimel, and with drinking activity), stir (first turn on the kneading on the standard program for a short time to stir) and turn on my heating program.

That is, you need to make a program for yogurt, that's all. But in order to make it more accurate, it is advisable to first know the temperature in the "heating" and "keeping the bread warm" modes and set it at the right time.

As for the bread, now we'll finish what I baked, and I want to bake the next one in the oven, and then I'll see how it goes better.

[Yantar-s]

Yantar-s
I have a yogurt maker in the hall in the bedside table under the TV. I took it there in winter and then left it that way, it doesn't interfere.
Of course, it is very interesting to adapt the hbpechka for yogurt, be sure to tell us later about the results of the experiments. I'm afraid to even guess whether it will work out or not.

That is, you need to make a program for yogurt, that's all. But in order to make it more accurate, it is advisable to first know the temperature in the "heating" and "keeping the bread warm" modes and set it at the right time.

Maybe then, in the topic on the technical operation of the stove, ask if any of the stove owners measured such indicators.

[Yantar-s]

Yantar-s Now I saw Temka just on the stove with the function of yogurt. Look
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=67895.0
Maybe our bakers will tell you there.
And this morning I put on bread with seaweed. I tried such bread (with seaweed) about 10 years ago for the first time in Moscow at the ECHP exhibition, it took some prize (apparently because of its usefulness), but they had it green - I think they added a lot of cabbage or the powder could be used dry ... : :) I decided to experiment. There was a jar in the fridge, I wanted a salad at first, but then I wanted to see what came out.
I took as a basis Traditional bread (according to the book), I even added dry milk, only reduced the sugar to 2 tbsp and replaced part of the flour with bran (I mix bran with Siberian fiber), added a glass of hbpechka to this mixture. I added the cabbage immediately to the bucket along with the rest of the ingredients. Hell on mode Wholegrain... The result is a healthy and tasty bread (for those who love sea kale). It goes well with melted cheese, I highly recommend it.
I still have no camera down, so no illustrations, but the bread came out airy (not dense), the crust is thin. Handsome in general.

[veranikalenanika]

veranikalenanika I put the children to bed, now I read this Temka about yoghurts, yesterday I still tried to make it in a multiservice, the sutra slept and pulled it out only after 8 hours, it didn't seem to be cut off, but it tasted like yogurt or very thick kefir, rather sour, so I think so and it must be, or it is not correct, it seemed like the substance resembled jelly, but when broken with a spoon, it became slightly bloody. Now at night I wanted to put on the main mode, one rye-wheat 50/50 on mineral water (so my husband loves it, it reminds him of gray bread from the army), and another apple one according to the recipe you gave, but I was too clever with a timer , and instead of joining the process after 3 hours, he switched on now, so I don't know whether he will sit in the bread maker until morning, or set the alarm clock for 4 hours to take out the bread. I'm going to read Temka about yoghurts.

At the expense of cabbage, it's funny, I’m all trying to pick up dried vegetables with spices, like throwing vegeta into bread, but I just can't decide which one is better in rye-wheat or just wheat, and then I saw wheat flour of some other grinding on sale, it seems like wallpaper I think I can buy it, and add it to the usual one, they say it's useful.

The question has ripened about additives, I want to bake black bread, but everywhere in the recipes there is wort, malt, panifarin, and a bunch of all kinds of additives, in our nearest stores such miracles are not sold, where people buy it all, and the flour is not all suitable , and where to find the right one?

[veranikalenanika]

Damn it, you can't edit messages, you have to write in monologues, veranikalenanika I didn’t see that you’re from St. Petersburg, and I’m torturing you about the places of sale, but by the way, when was the last time I was on an excursion with you, why did I come across decent people, even the traffic police, but your climate is tough , and transport stops walking as early as possible, but with transport I understood that and my whole life freezes, I thought it was like in Moscow, but yours is just like in another country, after 23:00

[Self-starter by Viki]

it didn’t seem to cut off, but it tasted like yogurt or very thick kefir, rather sour, so I think it should be so or it’s not right, it seemed like the substance resembled jelly, but when it broke with a spoon it became a little blotchy.

For me, it also happens there a lot depends on milk, the fatter the milk - the thicker the yogurt. Well, if you didn't like it at all, you can add it to the bread.

and then I saw wheat flour of some other grinding on sale, it seems like wallpaper, so I think I can buy,

Be sure to buy it, if I saw it on my sale I would definitely take it. Not only useful, for the bread that I said Self-starter by Viki in general would be great (I would try).

turned on now, so I don’t know whether he will sit in the bread maker until morning, or set the alarm clock for 4 hours to take out the bread.

When I put rye overnight, if without a delay, then I leave it in the forms, even if it gets damp, it's okay for me. And it is better not to leave wheat for more than an hour - it is tender and then shrinks.

The question has ripened about additives, I want to bake black bread, but everywhere in the recipes there is wort, malt, panifarin, and a bunch of all kinds of additives, in our nearest stores such miracles are not sold, where people buy it all, and the flour is not all suitable , and where to find the right one?

Try it Bourget, delicious bread. There are no such tricky additives, only seeds, wort and horseradish with beets from jars (well, from what I take to the supermarket).
As for all sorts of additives - people in Moscow buy all this in the wonderful shop "House-Khleb"
at VDNKh (I love this place very much). https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=337.0

Yeah, everything is clear, it will be necessary to drive to VDNKh, and I usually order flour and yeast with the rest of the products in the Utkonos chain of stores (maybe you have one?) With home delivery, and so there is all kinds of flour and pea, and oat corn and buckwheat, and wheat of 2 varieties (well, and accordingly all kinds of different manufacturers), well, rye is also of two varieties. I baked an apple one yesterday, put it in the night and went to bed, judging by its shape, he propped up the glass, but in rye a lot of flour thumped, it turned out a little, I'll try to throw off the pictures in the evening.

I baked an apple one yesterday, put it in the night and went to bed, judging by its shape, he propped up the glass, but in rye a lot of flour thumped, it turned out a little, I'll try to throw off the pictures in the evening.

So I was also surprised that you still decided to bake apple wheat and rye / wheat at the same time - they fit differently.

I did not try to make one wheat, and the other wheat / rye, for example, at the same time, because pure wheat is suitable for proofing faster than wheat / rye.

I think - that's why he didn't get up properly, it's not a matter of flour. It's just that for rye you need more time for proving, and if the oven is simultaneously laid for proving more, then the wheat will stop and fall off later. Therefore, it is probably better to bake either only one rye in one mold, or separately wheat.

and I usually order flour and yeast with the rest of the products in the Utkonos chain of stores (maybe you have one too?) with home delivery, and so there is all kinds of flour and pea, and oat and corn and buckwheat, and 2 varieties of wheat (well, Accordingly, all sorts of different manufacturers), well, rye, too, of two varieties.

Unfortunately, we don't have the Platypus in St. Petersburg, but it's a pity. I really like him. I order in Moscow when I visit my parents. I even have a card from him (I don’t remember exactly what it’s called, but they gave me something for a good order - in my opinion, a silver one): cake: Cool store. And most importantly, it is convenient and quite inexpensive.

one rye-wheat 50/50 on mineral water (so my husband loves, he reminds him of this gray bread from the army),

Listen, you intrigued me with this bread, tell me the recipe and please tell me how it turns out, whether it rises well, in what mode you bake. Doesn't it come out dull?

[fugaska]

Yes, no, I always make one white (wheat) another gray (rye-wheat) and it always turns out well, I just thought if I add more flour the crumb will be dense, but in fact it turned out that way, but only it turned out half as small , but usually my gray and white differ in height by 4 cm, and white this time got out of the reasonable, apparently the apples worked like that. I apologize for the quality, I took a photo with my phone at half past six in the morning


and gray, I make a small loaf of 500g, I apologize in advance, I throw it all over the eye and sometimes change it to taste, the bread turns out to be simple for my taste, but my husband loves it without twists, I love it on kefir, my husband on mineral water (or just water), according to the recipe fugaska https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9933.0.html
I processed it into a small bucket

water (kefir) or 50/50 water / kefir ....... 160ml
olive oil (sunflower) .............. 1 st / l
flour.................... ........................ ................ 150g wheat
........................ ........................ .................... 150g p rye
salt.................... ........................ ................. 0.75 h / l
sugar................... ........................ ................. 0.75-1st / l (to taste)
yeast in my case was Doctor Otcher ... 1.5 h / l (there is just a sachet for 500 g of flour in the instructions, that is, just for two small buckets

in the main mode.

[Yantar-s]

Yantar-s
Thank you for the pictures - you have such a white mushroom, I really liked it.
And rye / wheat has grown poorly, I still think that he did not have enough time, but you can certainly practice and see.
How do you like the apple one?

and gray, I make a small loaf of 500g, I apologize in advance, I throw it all over the eye and sometimes change it to taste, the bread turns out to be simple for my taste, but my husband loves it without twists, I love it on kefir, my husband on mineral water (or just water), according to the recipe fugaska

Well done, you yourself are already improvising!
And it's easier for me to bake two loaves of rye at a time, then put one in the refrigerator while we eat the first.

[veranikalenanika]

veranikalenanika Oddly enough, my husband liked the apple, although he is an opponent of extraneous additives in bread, I also really liked the taste, but the loose consistency, of course, upsets me a little, a lover of dense crumb, but I know how to deal with it (in the oven), and gray my first time is so small just because of too much flour, usually it is much higher, and I always bake in the basic mode and white and gray, so that only the amount of flour changed from the conditions, I decided to compact the crumb and it turned out to be too heavy.

And it's easier for me to bake two loaves of rye at a time, then put one in the refrigerator while we eat the first.

In principle, it is correct, only then it will turn out that you will need two white ovens, and then both at once, and I repeat in a day.

Dachshund, a report on the work done, here when I made an order in Platypus, I came across the seasoning "Zazharka" from "Magic of the East" it includes small dried petals fried onions, common onions and carrots, I pulnated this seasoning into the dough for white bread, very I got a piquant taste, this company still has dried sweet peppers in petals, and I want to try some more peppers in the dough, I wonder what kind of flavor it will be? Yes, by the way, as usual, by chance, it seems like the aroma appeared in bread (of course, not the same as from the oven), but already better than before in cotton, but it all turned out like this: I put the products in cotton and, that- then I smiled with the liquid, in general, during the whole kneading process, I had to put flour and wait until it was hammered into the bun, then looked at the result and poured it in, so in the process of both kneading the cotton lid was open, and apparently all the same the dough should be saturated (or oxidized) with oxygen as with manual kneading, and as a result, fragrant bread was drawn from the kitchen into the room (and before that, baked bread was felt only in the kitchen).