Baking in the Bork bread maker

The rule of kolobok and dough lifting. little rise - hard bread. a lot - the roof will fall (from little experience). Rise 2-2.5 times

How did you think? It just turns out about 900g.

Well, I read this:

We choose 1 kg.

Now I realized that it was about the settings of the stove.
Thank you.
PS we bake on the "Main"

[Anatoly57]

PS we bake on the "Main"

Yes

The rule of kolobok and dough lifting. little rise - hard bread. a lot - the roof will fall (from little experience). Rise 2-2.5 times

Anatoly57, You are talking about the semi-automatic mode (after kneading, the HP is turned off and the rise is controlled visually, then the baking is turned on), and PapAnin he wants to bake in automatic mode.

I can't get the exact ascent time. Yesterday I baked kulich and the rise time was about 5 hours

And what, did you get up normally on this program?

On the program # 5 I got up perfectly without any problems. It took 2 hours and 50 minutes. weight 900 grams.

[Omella]

Omella!
I did not quite understand. You recommended the recipe to which your link led ( THIS ) or the one that is discussed in that topic from the first post? (recipe from Gdalinka)

But wheat-rye without yeast

Flour, a total of 410 grams (100 g of rye in a dough, in the sourdough we consider 30 g of rye, 230 g of wheat and 30 g of flour from sprouted wheat, and a tablespoon of wheat added when forming a bun)

[Omella]

Omella!
You recommended the recipe to which your link led

Exactly. Very soft white bread, by shepherd.

PS
I don’t know what is inside. Cools down

[THIS]

I'm finally in the process!
Loaded HP by THIS recipe.
The second batch has already ended. I'm scared!
The gingerbread man, it seems, turned out to be normal. I like it. But, this is my first kolobok, so I don't know if it's correct or not. The result will show.
But if someone answers my question right now, then I will calmly wait for the end. The "Basic" mode is recommended. The recipe says 3 hours 20 minutes, but my main one is exactly 3 hours! How to be?
Someone calm me down or ... don't calm me down.
Until you answer, I will continue to sit and .. be afraid.

[The one]

The "Basic" mode is recommended. The recipe says 3 hours 20 minutes, but my main one is exactly 3 hours! How to be?
Someone calm me down or ... don't calm me down.
Until you answer, I will continue to sit and .. be afraid.

Calm down There is absolutely no reason for panic !!! The one the main one was for another stove (there is also more weight there), so our the main one will do. so everything should work out. We are waiting for a photo of the finished bread.

[there]

Calming
...
(there is also more weight),

Thank you so much!
What does it mean there more weight? After all, the amount of ingredients is the same. Or am I missing something?

[there]

What does it mean there more weight?

In that recipe, the weight is set to 1kg, but in our oven there are only 750g and 900g, respectively, and the time is less. This recipe is just under our 900g.

[bulo4ka]

This recipe is just under our 900g.

Super!
bulo4ka Thank you so much!

And the bun is growing already! For real!
So handsome, even!

Report from the scene:
This is how he was after the "workout"


And here is this one now:

The process is mesmerizing!

So that is all!!!!
This is my first bread !!!


The roof was blown off a little. Where is the mistake? Or is it okay?
Briefly:
Did everything strictly on prescription.
Just in case, I left a little flour, but in the process of "kolobkovaniya" all fell asleep.
Nothing left.
When he warmed kefir with an egg, he immediately threw both oils in there. I don't think it affected anything.
Basic mode, medium crust.
I'll cut it tomorrow morning. Let's see what's inside.
I will definitely post a photo. Then I will be glad to listen to experts.
I'm going to sleep, it's impossible to be in the kitchen. Such a smell !!! We urgently need to run away!

So that is all!!!!
This is my first bread !!!

Congratulations on your excellent firstborn. It was a success. And the fact that the roof was blown off a little does not matter, there are recipes in which this happens by definition. I think you are now the same as all of us here - MIXED on bread

With madness, that's for sure. Mistress Bulo4ka! Have you figured it out over time?

[Anatoly 57]

Yes Anatoly 57, thank you very much. Today, on the only day off, she got up early at dawn and put her first bread on rye sourdough. Well, isn't she crazy. I kneaded in the second mode, I will pause before baking, I will monitor the growth. I'll report back in the evening.

[bulo4ka]

I'll cut it tomorrow morning. Let's see what's inside.

Well, here's the morning photo shoot:

The bread turned out to be very tasty.
It seemed that the crust was thick, but maybe normal.
In the photo, the crumb hesitated a little - I cut it with an ordinary knife.
There are more bubbles in the middle of the loaf than around the edges. Is that how it should be?

I think you are now the same as all of us here - MIXED on bread

bulo4ka You are absolutely right! I liked the process.
Thank you very much for your support yesterday.

[PapAnin]

PapAnin , with a start !!! Excellent bread turned out !!

Thank you for your advice to start with this recipe. After all, the most important thing is that the first pancake is not lumpy!
In fact, indeed, the recipe has been worked out and verified. You can safely put on a timer.
This morning I received 5 points for bread from home and received a new order. It will be necessary now to work off all sorts of rye / grain.
He took half of today's to work. Colleagues have tried ... now half of them are sitting studying bread makers!

I wrote everything above on the previous page. I didn't change anything in the recipe. The program was set to "Basic mode", but before baking I had to pause and waited 2 hours until it rises. Rises slowly. My raisins are probably heavy.

I do not quite understand, on the previous page you wrote the recipe for Easter cake, in which you changed the milk, but here you say that you did not change anything. Is this a different recipe? I have an order for cake. I do not know which recipe to take so that it is suitable for our HP. Poke me with a link somewhere.

But I failed. The first sourdough bread came out lumpy, or rather a brick. The sourdough went well overnight, almost three times, but the bread did not rise at all, maybe I was mistaken with the calculations of the proportions. Probably I should have started with a proven recipe, but I decided to count my favorite custard. Well, okay, next time I'll try some of the recipes here.

Recalculation of Easter cake for bread makers of smaller capacity (up to 900 grams of ready-made bread):
1.75 tsp yeast
340 g flour
60 grams of sugar (0.3 tbsp)
1 bag of vanilla sugar
0.5 tsp salt.
50 g butter, cut into slices
3 yolks = approximately 45 g
170 ml of milk, warm up to 40C
I baked this cake. If I didn't fit enough, I pause and wait for a normal rise
Butter cake from Elena Bo
https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=3502.0
https://Mcooker-enn.tomathouse.com/in...ic=3502.0

Bulo4ka! Don't be upset. I ate 2 or 3 bread without pleasure, so that the food would not be wasted (I was taught in childhood: "Better the belly burst than the product disappears"

I baked this cake.

Thank you so much!
What setting should you bake?

[rye tips]

I ate 2 or 3 bread without pleasure, so that the products would not be wasted

Well, we will not give him the abyss, we will dry the crackers, everything will be swept away in one moment. Yesterday I studied again rye tips from Gasha, apparently I added a little water, the bun was very tight. Eeeeh, sorry the weekend is not soon

I bake on the main one. But I say again, if you don't have time to get up, put a pause and wait for a normal rise

Recalculation of Easter cake for bread makers of smaller capacity (up to 900 grams of ready-made bread):
1.75 tsp yeast
340 g flour
60 grams of sugar (0.3 tbsp)
1 bag of vanilla sugar
0.5 tsp salt.
50 g butter, cut into slices
3 yolks = approximately 45 g
170 ml of milk, warm up to 40C
I baked this cake. If I didn't fit enough, I pause and wait for a normal rise
Butter cake from Elena Bo
https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=3502.0
https://Mcooker-enn.tomathouse.com/in...ic=3502.0

Did you put dry yeast? I would like to sinter pressed. Calculate by the amount of flour per 100 g - 2 g pressed?

Hell today

I bake on the main one. But I say again, if you don't have time to get up, put a pause and wait for a normal rise

And what kind of bun should be? It is clear that the dough will be thinner, but how to understand which consistency is correct?

Here I am today
Baked in the main mode, medium crust (next time I will put light). Kulich almost ran out of the bucket, she was afraid she would rest against the lid with a dome, but nothing happened. In the evening we will decorate with my daughter and it will be completely

I added raisins and candied fruits to the cake. The smell is worth, as much as drooling. Now the main thing is not to eat it before the holiday

And what kind of bun should be? It is clear that the dough will be thinner, but how to understand which consistency is correct?

I had batter for the first 10 minutes, but by the end of the first kneading, a pretty, soft and sticky bun had formed, which blurred a little during the first proofing (it lost the shape of a bun quite a bit). After the second batch, there was a good airy bun that grew before our eyes.

Here I am today
Baked in the main mode, medium crust (next time I will put light). Kulich almost ran out of the bucket, she was afraid she would rest against the lid with a dome, but nothing happened. In the evening with my daughter we will decorate and it will be completely

Very beautiful! Great!

And I baked this kind of wheat-rye bread without yeast at my dacha for Easter, on a semi-finished starter culture. With the addition of healthy wheat germ flour. He got up as I wanted. It is worth cooling down all so airy.

And I don't have time to bring the cakes to the table. Some crumbs remain. I have hidden the sixth, tomorrow I will consecrate it in the church

And I baked this kind of wheat-rye bread without yeast at my dacha for Easter, on a semi-finished starter culture. With the addition of healthy wheat germ flour. He got up as I wanted. It is worth cooling down all so airy.

And how much did such a wonderful climb?

Basic mode + paused for 1 hour before baking when the clock read 1.
PS I went up almost to the top of the round bucket. Maybe it could have been more, but I was afraid that the roof would rip off, it would fall down

Yesterday I baked Butter cake from Elena Bo ... disappeared yesterday, baked a new one today ... SO VERY tasty !!!!! I recommend to everyone!

Hello again!
So, I decided to tell you about my second bread.
Decided to do "French"

1. Dry yeast - 1 hour. l.
2. Wheat flour - 400g.
3. Salt - 1 + 1/4 tsp.
4. Powdered milk - 1 + 1/2 tsp.
5. Butter - 1 tbsp. l. (15gr)
6. Water Milk - 280 ml.
The mode, of course, is "French". weight 750g, crust color "Medium"

There was no milk powder, so I crossed it out, and replaced the water with pasteurized milk. (I was amazed at my courage! It's on the second bread!)
During kolobkovaniya, added flour 1.5 tbsp. l. It seemed to me that we began to understand each other!
And here is the result of our understanding!

Star in shock! I was stunned! The crust is excellent! There is not even a hint of tearing off the roof.
And the taste ... in my understanding, the real, ordinary, white bread, only tastier. I really liked it.
The top crust wrinkled a little, but when he stood under a towel for half a night, it got a little damp.
And yet, one edge turned out to be higher, the other lower. After kneading, the kolobok lies on the side of the bucket, therefore it rises unevenly.
Next time, after kneading, I'll try to center it.
These are the things that happened last night, and now the future Easter cake is sitting in KHP (Maslyany, from Elena Bo). I'm scared! I decided not to interfere in anything! Except maybe increasing the rise time before baking. I'll tell you later what came of it.

PS What happens if you replace butter with vegetable oil in French?

But what if you replace butter with vegetable oil in French?

It will only get better. And replace milk with water. Then just French and get it. I do add a little sugar anyway.

[Korella]

Korella, Thank you so much! I will definitely try.

And now about Easter cake. What happened:
As I said above, the oil was charged by Elena Bo.
I decided not to interfere in any way, since it was not entirely clear what the bun should be.
He climbed very slowly. There was not enough time. Paused. As a result, I added 1.5 hours. But even during this time, he did not even rise to the edge of the bucket. On baking it grew a little more, but remained below the edge. I could have let him stand still, but there was no more strength, so I finished at four in the morning.
Despite everything, the result was pleasing! The cake turned out to be very tasty!
Next time you can put on a light crust

The roof cracked a bit

I'm happy! Another would be to understand why he did not rise. The yeast is good, fresh. The first two loaves and this cake were from one bag.

And for some reason, all the Easter cakes turned out to be gray !!! baked according to the recipe Butter from Elena BO-Kulich butter (very small)

Yeast 1.5 tsp

Flour 300 gr

Sugar 60 gr.

Vanilla sugar - 1 sachet

Salt 0.25 tsp

Butter 40 gr. (cut)

Egg 1 pc. (About 40 gr) or 2 yolks (about 40 gr)

Milk 150 ml. (heat up to 40g.)

Turmeric - on the tip of a knife (for color)

Raisins - a lot in a dispenser or on a signal
Kla according to the recipe Butter from Elena BO

P O W E M U ???

Mr PapAnin! Same problem. It takes a long time to rise. At the moment, I mix the same recipe, but put 2.5 tablespoons of Saf-Moment and a whole apple with yeast, I'll see what happens.

So that's it. Included for baking at 21.00. Began to knead at 18.15. Butter cake... The mode has chosen "Sweet baked goods". An hour before the end, I pressed the brake and waited for the rise for 2 hours. And this is in view of the increase in the amount of yeast and the use of apple. And there was an instant rise in the recipe

An hour before the end, I pressed the brake and waited for the rise for 2 hours.

And to what level did you expect the rise?

Yes fick with him, over time. But tasty

That's right!

[Masters!]

3-4 centimeters did not reach the edge of the bucket. He turned on the baking, the hat rose above the bucket, but did not reach the lid. But on readiness, another problem arose. He began to shake it out of the mold, and he was all airy, like cotton wool. He plopped down on the table and hesitated, you put it on, and it bends. Put it on its side to cool. In the morning, when it cooled down, it became stronger, but the shape is unsightly (but tasty). For myself, I concluded that for such a rise and the amount of yeast, it is necessary to pour more flour. That is, the primary recipe and an increase of 2-2.5 times is true. Masters! If I'm wrong, correct and tell me.

So I, too, about 3 cm left, started baking, but no one was going to get out of the bucket. I went up another 2 cm and that's it. But I didn't pull it out of the bucket right away. As advised, he laid it on its side with the bucket for half an hour, then shook it out. All OK!

But somewhere I missed this moment and got not clear what, but delicious.