Bread Maker Kenwood BM450

My window fogs up when I pour too warm liquid. But to fog up the control panel? This is definitely some kind of marriage.

I beg your pardon, I didn't see that the panel and not the cover itself, I didn't notice about the panel.

Bakeries, welcome to the company! On the occasion of the 40th anniversary I received VM450 as a consolation gift

I have already baked a cake according to my proven recipe and wheat-rye, both came out dry with an oak crust. Let's retrain The pizza dough turned out like our own.

I honestly have already read half of this topic, but I just can't find about dumplings, and my husband is already hinting at what he promised to do first. On what mode do you knead the dough into dumplings and maybe someone already has a balanced recipe? I would be very grateful for both advice and a useful link!

Good day!! And I'm in your company !! I dreamed of HP for 1.5 years and chose a model, and finally persuaded my husband to buy. But, for now, I'm a little upset ... I was the first to try the quick bread, but as I suspected, it turned out to be complete nonsense, tasteless, it didn't rise well ... we'll give it to the birds. Second baked the most basic recipe from the egg book. It seems to be quite good in appearance, but some kind of bland, and sooo crumbles. Then I made a pizza dough - it seems to be also not bad, but my mom in Panasonic has a much better pizza ...
I do everything strictly according to the recipe, I measure it on the scales. Probably just need experience ??

Good day!! And I'm in your company !! I dreamed of HP for 1.5 years and chose a model, and finally persuaded my husband to buy. But, for now, I'm a little upset ... I was the first to try the quick bread, but as I suspected, it came out complete nonsense, tasteless, didn't rise well ... we'll give it back to the birds. Second baked the most basic recipe from the egg book. It seems to be quite good in appearance, but some kind of bland, and sooo crumbles. Then I made a pizza dough - it seems to be not bad either, but my mom in Panasonic has a much better pizza ...
I do everything strictly according to the recipe, I measure it on the scales. Probably just need experience ??

Take recipes from the site and rejoice. Your oven allows you to get bread for every taste.

[In what mode do you knead the dough into dumplings]

Bakeries, welcome to the company! On the occasion of the 40th anniversary I received VM450 as a consolation gift

I have already baked a cake according to my proven recipe and wheat-rye, both came out dry with an oak crust. Let's retrain The pizza dough turned out like our own.

I honestly have already read half of this topic, but I just can't find about dumplings, and my husband is already hinting at what he promised to do first. In what mode do you knead the dough into dumplings and maybe someone already has a balanced recipe? I would be very grateful for both advice and a useful link!

Yes, this batch can be done in any mode.
There is also a ready-made mode with the inscription for something 10 - Dough.
One of five manual modes can be programmed, although this is superfluous.

Vanya28, I read here just now that not every mode with a steep dough copes and many then finish with their hands on dumplings.

[not every mode can cope with a tough test]

Vanya28, I read here just now that not every mode can cope with a tough test and many then finish with their hands on dumplings.

Forgive me, excuse me, but your bread machine has one motor!

And it only has two mixing speeds.
For heavy dough, not a single bread machine is intended,
for this there are kneaders with a planetary mixer drive.
The average dough, which in general is good for dumplings, it kneads perfectly.
Program for 5-7 minutes at 1st speed, so as not to get dusty.
Set the rest of the kneading time at speed 2.

The program for kneading dumplings in Kenwood BM450 looks like this:

one.Temperature equalization - 0 minutes (0 - 60 min.).
2. Mix 1 = 3 min. (0 - 10 min.).
3. Mix 2 = 12 minutes (0 - 30 min.).
4. Rise 1 = 0 minutes (20 - 60 min.).
5. Wrinkle 1 = 15 sec. Will not turn on.
Workout mode 1 always 15 sec. and turns on if the Ascent 2 time is selected more than 0 min.
6. Rise 2 = 0 minutes (0 - 2 hours).
7. Wrinkle 2 = 15 sec. Will not turn on.
Warm-up 2 mode is always 15 sec. and turns on if the Ascent 3 time is selected more than 0 min.
8. Rise 3 = 0 minutes (0 - 2 hours).
9. Baking = 0min. (0 - 1 h. 30 min.).
10. Heating = 0 minutes (0 - 60 min.).

Vanya28, thanks!
but another bread according to the recipe from the instructions - Sweet, with raisins and dried apricots in malt failed - small, clumsy came out.
But I think I figured out what was the matter - I took cold water from the tap, and instead of powdered milk, I used the usual one from the refrigerator, mixed with water. Probably, it was necessary to warm the liquid to at least room temperature ??

and also 5 tsp. malt 500 gr. loaf (according to the recipe), do you think this is too much ?? ?

Vanya28, thanks!
but another bread according to the recipe from the instructions - Sweet, with raisins and dried apricots in malt failed - small, clumsy came out.
But it seems that I guessed what was the matter - I took cold water from the tap, and instead of powdered milk, I used the usual one from the refrigerator, mixed with water. Probably, it was necessary to warm the liquid to at least room temperature ??
and also 5 tsp. malt 500 gr. loaf (according to the recipe), do you think this is too much ?? ?

Not too much, but take the recipes here with a rating of 50,000 - 100,000 views and everything will be OK!

Bakeries, welcome to the company! On the occasion of the 40th anniversary I received VM450 as a consolation gift

I have already baked a cake according to my proven recipe and wheat-rye, both came out dry with an oak crust. Let's retrain The pizza dough turned out like our own.

I honestly have already read half of this topic, but I just can't find about dumplings, and my husband is already hinting at what he promised to do first. On what mode do you knead the dough into dumplings and maybe someone already has a balanced recipe? I would be very grateful for both advice and a useful link!

CONGRATULATIONS! I have had this stove for a long time, my son and husband also gave it, but on March 8! Make the dough on program 10 or 13. One of them is just dough, and the second is pizza. There, the whole process takes 1 hour and 30 minutes. And I take the proportions of flour and everything necessary as I did the kneading with my hands. here once again nothing complicated and no. The main thing is that the flour is commensurate with the capabilities of the kneading stove. I always do it by eye! You have your own recipe for dumplings dough, so knead it in the stoves, and while it interferes, you still have time to do a lot of things! Good luck!

Good day to all !!!
I ask for help ... share with a good, tasty KULICH recipe for our hp.
There is not much time to study the site, I did not go through the topics a lot, but, unfortunately, I did not find the necessary information ...

There is still a question on the operation of hp ... I really started to rattle and sway the bucket when kneading, is it just me or is it their common feature of this hp, tell me, plz, who knows or who faced this problem.
But I really like how Ken 450 bakes and the rye bread turned out to be superb (I took the recipe from the site and programmed it myself)

Good day to all !!!
I ask for help ... share with a good, tasty KULICH recipe for our hp.
There is not much time to study the site, I did not go through the topics a lot, but, unfortunately, I did not find the information I needed ...

There is still a question on the operation of hp ... I really started to rattle and sway the bucket when kneading, is it just me or is it their common feature of this hp, tell me, plz, who knows or who faced this problem.
But I really like how Ken 450 bakes and the rye bread turned out to be superb (I took the recipe from the site and programmed it myself)

There are enough recipes here, but study the forum. Just go to the Easter cake theme and see everything. I took any recipe that interested me and adjusted the ingredients to my stove and my appetites. I also have a round bucket, I bought it specially for Easter cakes. As for the rumble of the bucket, well, if I do not set it correctly, then it starts to rumble, but having corrected it, it no longer rumbles. So the usual creak likeTrue, the stove is noisy when kneading, but it doesn't bother me, I even watch the TV quietly in the kitchen while it is working! But it does not swing, it is 100%.

Good day to all !!!
I ask for help ... share with a good, tasty KULICH recipe for our hp.
There is not much time to study the site, I did not go through the topics a lot, but, unfortunately, I did not find the information I needed ...

There is still a question on the operation of hp ... I really started to rattle and sway the bucket when kneading, is it just me or is it their common feature of this hp, tell me, plz, who knows or who faced this problem.
But I really like how Ken 450 bakes and the rye bread turned out to be superb (I took the recipe from the site and programmed it myself)

I also sometimes have a bucket rattling and swinging, but this is only when the dough is steep, apparently there is little liquid during kneading.

Hello to all "kenvodovodam" I'm going to buy a VM450 soon, after reading the forum while I bought a flour sifter and electronic scales, what else can you need in baking from what is not included in the oven kit?

I wanted to ask, why does the delayed start really reduce the life of the bucket so much, is it better not to use it often?

There are enough recipes here, but study the forum. Just go to the Easter cake theme and see everything. I took any recipe that interested me and adjusted the ingredients to my stove and my appetites. I also have a round bucket, I bought it specially for Easter cakes. As for the rumble of the bucket, well, if I do not set it correctly, then it starts to rumble, but having corrected it, it no longer rumbles. So the usual creak like True, the stove is noisy when kneading, but it doesn't bother me, I even watch the TV quietly in the kitchen while it is working! But it does not swing, it is 100%.

Nadezhda, good afternoon, I still found the "Easter Cakes" section, thanks for prompting that it exists in principle (I haven't found it before)
and even today I chose the recipe. Thank you.
I also immediately bought a round bucket for cakes, but I have already tried to bake bread in it. I put it on a medium crust and it seemed to me, or maybe not, that it was too tough and thick, apparently, when you bake in a round bucket, you need to put it on a weak crust ...

I also sometimes have a bucket rattling strongly and swinging, but this is only when the dough is steep, apparently there is little liquid during kneading.

Good afternoon, Love, when the dough is being kneaded for ordinary bread, then she just kneads loudly, and kneads the rye dough ... very loudly and the handle on the bucket beats against the bucket itself and does not even open the bucket much, therefore, when I help with a spatula, I try to hold the bucket ...
Nevertheless, I need a second hp, I still lean towards KEN again

Nadezhda, good afternoon, I still found the "Easter Cakes" section, thanks for prompting that it exists in principle (I haven't found it before)
and even today I chose the recipe. Thank you.
I also immediately bought a round bucket for cakes, but I have already tried to bake bread in it. I put it on a medium crust and it seemed to me, or maybe not, that it was too tough and thick, apparently, when you bake in a round bucket, you need to put it on a weak crust ...

I am very glad. To be honest, when my square bucket began to flow, while I was waiting for my new order, I made bread in a round one. Everything turned out fine, the crust was as usual. I understood the current. that in a round one you need to make a small loaf, since I even got a handle from a bucket on the middle one (baked into a lid of bread). But I sometimes bake a small bun in it, take less than 500 g of flour in a loaf in the program, I also reduce the liquid, everything else is in the same proportions. It turns out such a cool little bun, super! I'll bake it somehow and show it here. And we in the family also love crispy bread, maybe that's why the crust does not seem harsh to us? We even specially leave the bread after baking on the heating for a full cycle, it comes out and comes out so tasty! And if I buy a new one, mmm so as not to jinx it,then the current Keshu.

Good afternoon, Love, when the dough is being kneaded for ordinary bread, then she just kneads loudly, and kneads the rye dough ... very loudly and the handle on the bucket beats against the bucket itself and does not even open the bucket much, therefore, when I help with a spatula, I try to hold the bucket ...
Nevertheless, I need a second hp, I still lean towards KEN again

Good evening. Tell me, what is your rye dough in terms of consistency, my rye dough turns out softer than from white flour and therefore the bucket does not swing, it even works quieter. And when I help with a spatula, I also hold the bucket, but I always lower the handle and the handle never reaches the glass. I don’t know how other stoves work, but I read on the forum that everything is noisy, so I don’t pay much attention to the noise, and when I put the timer on the morning, I close the kitchen, in general I’m used to my stove, I love it. Good luck to you.

I'm still a beginner, even without a bread machine, for now, a baker, while I'm studying the materiel). In the Baking Handbook, Admin constantly points out this point - "Don't forget to insert the kneading knife into the bucket of the bread machine." What kind of knife is this? Do you need to buy it separately or does it come with the stove?

a question on the accessories "silicone spatula for raking flour and dough from the sides of the bucket during kneading", as well as an extract from the Program for baking rye custard bread with yeast in Kenwood BM450 - "3. Kneading 2 = 15 min. (0 - 30 min. ). Helping with a spatula. " What does "help" mean and how does it happen? Do we help this - "raking flour and dough from the sides of the bucket during kneading"? And the process itself is that you need to open the stove during its operation, can you do this? (regarding opening, somewhere on the forum I read that if the flour at one of the initial stages is dusty, then it is advised to put a damp towel on the bucket). Well, in general, I hope for your understanding and patience)

I'm still a beginner, even without a bread machine, for now, a baker, while I'm studying the materiel). In the Baking Handbook, Admin constantly points out this point - "Don't forget to insert the kneading knife into the bucket of the bread machine." What kind of knife is this? Do you need to buy it separately or does it come with the stove?

The stirrer is included in the package of any HP. And how will she knead the dough?

The stirrer is included in the package of any HP. And how will she knead the dough?

that is, the kneading knife and the stirrer are the same?

that is, the kneading knife and the stirrer are the same?

So it is, all these are "translation difficulties"

We help with a shovel. "What does" help "mean and how does it happen? Do we help exactly -" raking flour and dough from the sides of the bucket during kneading "? And the process itself is that you need to open the stove during its operation, can you do that? ( regarding opening, somewhere on the forum I read that if the flour at one of the initial stages is dusty, then it is advised to put a damp towel on the bucket). Well, in general, I hope for your understanding and patience)

You have already been answered about the butcher knife! As for helping with a silicone spatula, I very rarely help her. Current if I make a very small bun, then it turns out that there is little flour and the knife does not completely remove it from the walls, so I shoot it in the center to the knife. As for dusting, I don’t know, you don’t immediately open it and help. By this time, the flour is no longer dry, it has absorbed (intervened) the liquid. There is no more flour spraying. I have never put a wet towel on the bucket, and indeed a towel in general. What for? The lid is closed and there is nothing to collect dust! The oven can be safely opened before baking. After the last kneading, I generally adapted to open, remove the knife, sometimes I grease the bread with some water and sprinkle it with sesame seeds and then leave it closed and she bakes my bread! I take out the knife so that later it does not remain in the bread, it is more convenient for me. In this case, the small hole remains in the bread.

["3. Kneading 2 = 15 min. (0 - 30 min.). Helping with a spatula."]

...
a question about accessories "silicone spatula for raking flour and dough from the sides of the bucket during kneading", as well as an extract from the Program for baking rye custard with yeast in Kenwood BM450 - "3. Kneading 2 = 15 min. (0 - 30 min.). Helping with a spatula." What does "help" mean and how does it happen? Do we help this - "raking flour and dough from the sides of the bucket during kneading"? And the process itself is that you need to open the stove during its operation, can you do this? (regarding opening, somewhere on the forum I read that if the flour at one of the initial stages is dusty, then it is advised to put a damp towel on the bucket). Well, in general, I hope for your understanding and patience)

If you read this about the shoulder blade here, -
Rye custard bread is real (almost forgotten taste). Baking methods and additives.,
then there is also a movie about the scapula and help. This mainly applies only to rye dough.
Watch the movie question and disappear.
To reduce dusting, a vacuum cleaner is provided occasionally when cleaning the stove
and two mixing speeds, 1st and 2nd.
1st - slow, this is the beginning, a few minutes, just saves from dust
2nd - normal, main batch.
A towel on top is possible, but dangerous if you forget and it suddenly falls on the heater.
You can slightly open the lid when the dough rises for a second, and when the dough has almost risen, it is better not to do this, since the top of the bread will most likely fall, especially when the lid is fully opened.
Well, do not open the first two-thirds of the baking time, but rather until the very end.

nvl, Vanya28, thanks for the help)
I found a video course Kneading rye dough,
Vanya28 but in your recipe https://Mcooker-enn.tomathouse.com/in...=9345.0 red numbers mean how much you need to program, and blue - how much is the maximum you can set?

ready-made flour mixtures for baking in KhP are sold in our city - tell me how much better or not better to use them, or is the bread tastier if you yourself, so to speak, collect a set of ingredients?

ready-made flour mixtures for baking in KhP are sold in our city - tell me how much better or not better to use them, or is the bread tastier if you yourself, so to speak, collect a set of ingredients?

To be honest, I didn't like any of the ones I bought. And I just threw away one mixture for rye, and I use the other as an additive to ordinary flour. I do not like the taste! But my husband likes it!

[tell me how much better or not better to use them]

ready-made flour mixtures for baking in KhP are sold in our city - tell me how much better or not better to use them, or is it more delicious bread if you collect a set of ingredients yourself, so to speak?

The price is lame and very often the taste.
Rye flour can be bought for 15-18 rubles / kg
Coriander, cumin, sourdoughs, acidifiers, malt for 60-80 rubles / kg
Sugar, that's understandable.
It is not difficult to estimate further.

it is clear, in general, it is better to suffer a little with proportions, but the bread will also be tastier

it is clear, in general, it is better to suffer a little with proportions, but the bread will also be tastier

100% tastier! Moreover, it seems to me that the taste of semi-finished bread is somehow unnatural, chemical!

ready-made flour mixtures for baking in KhP are sold in our city - tell me how much better or not better to use them, or is the bread tastier if you yourself, so to speak, collect a set of ingredients?

I also looked closely at ready-made bread mixes, but I never dared to buy. I bought the stove so that there was homemade bread, without any additives, improvers, etc. The bread turns out to be excellent and most importantly I know what it is made of, good flour, good butter, fresh eggs, and recipes on the forum for every taste are never white so that the bread does not work, all the recipes are proven, try and everything will work out.

today ordered on the HP outlet) in a couple of days they should bring

today I ordered it on the HP outlet) in a couple of days they should bring

Be sure to check it out! In Rozetka, they often came across a marriage, I read it myself more than once, and even faced this situation. Check all guarantees !!! And what was the cheapest store? And so with the approaching new thing! Let everythnig will be alright!

in the Rosette is 300 UAH cheaper (minimum) than in other stores, plus an additional bucket as a gift, round 🔗.
Yes, regarding the check, I have never bought HP. What is there to check, well, except for a visual inspection of the integrity, non-scratching. And that there are several warranty coupons?

in the Rosette is 300 UAH cheaper (minimum) than in other stores, plus an additional bucket as a gift, round 🔗.
Yes, regarding the check, I have never bought HP. What is there to check, well, except for a visual inspection of the integrity, non-scratching. And that there are several warranty coupons?

No! The guarantee seems to be one, I just accidentally wrote it that way. When I bought, I checked the bucket, the work of all buttons (programs) is precisely on the inclusion (switching). With an extra bucket, it's cool. I also have 2 buckets. By the way, the square flowed after 3 years of intensive use. Already bought a new bucket before the new year. Happy baking!

By the way, the square flowed after 3 years of intensive use. Already bought a new bucket before the new year. Happy baking!

Thank you) where did you buy the new bucket? I read that many have leaks, a common breakdown

Thank you) where did you buy the new bucket? I read that many have leaks, a common breakdown

In one of the Internet shops. Honestly, I don't even remember. You ask in a search engine, I think you will find it. But you have a long way to go before such a problem. As I say, it started flowing after 3 years. And even then, it didn't flow much, I just decided it's time to change!

A couple more questions:
1) is it possible to make several baking cycles in a row or do you need to give HP "a break"?
2) what kind of oven maintenance is needed after baking? It's easy to wipe it with a cloth, but how should the bucket be cleaned after baking, as I understand it, it is advisable not to scratch it, or does it not greatly affect the life of the bucket and the quality of baking?

A couple more questions:
1) is it possible to make several baking cycles in a row or do you need to give HP "a break"?
2) what kind of oven maintenance is needed after baking? It's easy to wipe it with a cloth, but how should the bucket be cleaned after baking, as I understand it, it is advisable not to scratch it, or does it not greatly affect the life of the bucket and the quality of baking?

Sometimes I don't even wash after baking. I wipe it with a dry cloth and that's it! And sometimes I just rinse it with a sponge under warm water! As for the baking cycles. I didn't need it, but I read somewhere that it was necessary for the stove to just cool down completely. And also after the last batch I always take out (if at home at this time) the mixer. Then the bread is obtained with a small hole at the bottom !!! Have you already brought it?

have not yet been brought, but just about) I, to be, so to speak, fully armed

Clear! By the way, about the scratch! Literally in the first days of using the stove, we did not get out (we did not know then what was more convenient to take out the stirrer) the stirrer and her husband picked it out of the bread with a knife. As a result, there is such a serious knife groove on the mixer, but there are no problems with baking. And when I bought myself a round bucket, there was a mixer in the kit. But when I bought a spare (new) square one, there was no stirrer! So the new one I have in stock is, you never know what! By the way, tomorrow my stove will be working all day! First, he will knead the dough into beads, and then he needs bread. Yesterday I slipped that in the afternoon the bread might end at home, I had to buy a store one today ((((And today it was impossible to bake. So my grandmother taught me.

but how do you get the mixer correctly so as not to damage anything? by the way, in the section "Tools and devices necessary for baking homemade bread." - there is a separate mixer (kneading knife) for rye and wheat bread - what's so important? is it really impossible to use one stirrer for different types of baking?

but how do you get the mixer correctly so as not to damage anything? by the way, in the section "Tools and devices necessary for baking homemade bread." - there is a separate mixer (kneading knife) for rye and wheat bread - what's so important? is it really impossible to use one stirrer for different types of baking?

And in Kenwood she is one for everything! there is no native rye bread program. You can simply program it to bake this bread. And I usually take out the mixer immediately after the last kneading and only then it stands for proofing and baking. And so you need to carefully remove something from the bread with something not sharp. But they usually say she herself kind of pops up. I never jumped out!

: wow: brought, while reading the instructions, I click on the buttons. The question immediately arose - to remove the dispenser if nothing is planned to be added during operation? Or just don't load anything into it and it won't work ?. Do you need to wipe HP before the first launch?
And with what recipe is it better to start so as not to spoil anything? I wanted rye, but apparently it’s too early for me to do this, as I understand it, I need to program it myself, not using standard programs.
Is it worth it to dissolve sugar and salt in advance in a liquid or to fill it up so easily?
According to the instructions, and Admin writes that first liquid, then bulk products. But I also read on the forum how many advised first loose, then liquid - because the bucket does not start leaking so soon.
Is it possible to open the stove lid only when the "Kneading" icon is on on the indicator (so that you can scrape flour off the sides of the bucket with a spatula)? At other stages, you can't, right?

[Rye custard bread is real (almost forgotten taste). Baking methods and additives.]

: wow: brought, while reading the instructions, I click on the buttons. The question immediately arose - to remove the dispenser if nothing is planned to be added during operation? Or just don't load anything into it and it won't work ?. Do you need to wipe HP before the first launch?
And with what recipe is it better to start so as not to spoil anything? I wanted rye, but apparently it’s too early for me to do this, as I understand it, I need to program it myself, not using standard programs.
Is it worth it to dissolve sugar and salt in advance in a liquid or to fill it up so easily?
According to the instructions, and Admin writes that first liquid, then bulk products. But I also read on the forum how many advised first loose, then liquid - because the bucket does not start leaking so soon.
Is it possible to open the stove lid only when the "Kneading" icon is on on the indicator (so that you can scrape flour off the sides of the bucket with a spatula)? At other stages, you can't, right?

Play rye in your stove -
Rye custard bread is real (almost forgotten taste). Baking methods and additives.

Wash the oven for the first time and run the baking for 30 minutes and wash again.
It is more convenient to put the dispenser, so as not to squeak.

[Rye custard bread is real (almost forgotten taste). Baking methods and additives.]

Play rye in your stove -
Rye custard bread is real (almost forgotten taste). Baking methods and additives.

there is this recipe in the tabs, but you need to program there, I'm still something simpler. What about the answers to other questions?

there is this recipe in the tabs, but you need to program there, I'm still something simpler. What about the answers to other questions?

Five buttons according to the instructions to press during programming is difficult or what?
And at the same time read the instructions.
Page 4
Installing the automatic dispenser
Attach the dispenser to the lid, aligning them
by arrows.
The dispenser will not snap into place and
will fix if it is not set to
the correct position.
The bread maker can work without
automatic dispenser, but at the same time
a beep will sound to warn you of
manual addition of ingredients.
Pour the required ingredients into the dispenser.
The automatic dispenser works
approximately 15-20 minutes after the start
kneading. At the same time, a signal sounds so that you
could manually add the necessary
Ingredients.
Useful Tips
Some ingredients cannot be added to
automatic dispenser. For achievement
adhere to the optimal result
the following recommendations:
Do not overload the dispenser - add
ingredients in the amount indicated in
the attached recipe.
Clean and dry the dispenser regularly,
to avoid ingredients sticking.
Coarsely chop the ingredients or roll in
flour so that they do not stick to the walls
dispenser and freely removed from it.

Five buttons according to the instructions to press during programming is difficult or what?

Well, for now, yes, I'll master it over time, not all at once

I read the instructions, even before buying, and after that, of course). right now, I measured everything, loaded it, kneading is in progress now, with a spatula I help to scrape the dough off the sides of the bucket, does it seem to me that it sticks strongly, or is it right?

I bake a recipe from the Egg Bread recipe book, which requires 245 ml of liquid per 500 g of flour. I measured 1 egg liquid + added water to make 245 ml. And then I read the instructions if I used olive or sunflower oil, then the amount of liquid should be reduced by 15 ml, that is, I had to do 230 ml.

generally baked, something happened. I immediately took it out, set it to cool as instructed, only cut it straight away to take a picture. The crust is nicely crunchy, but some pale on top, although I put it on the 2nd degree of fried). He took a bucket of bread and turned it over, jerked a little - the bread jumped out. The stirrer remains in the bucket.
It was baked well inside, but it turned out to be airy, it was inconvenient to cut, it was easier to break - what could it be? For sifting flour?







While I was writing the post, almost all the bread was beaten to let the stove cool down, and for 2 times I would have to send

Your bread is excellent, airy, and in order for it to be cut well, let it cool completely and everything will be great. Although it is very difficult to resist when such a smell is throughout the apartment. Good luck!