Delayed baking start - bread quality?

I want to try to bake bread in the evening (when I go for a walk with my child - so that I’m ready for my arrival).
Flour will not remain lumps? Will it stick together? And how will yeast "work"? They react immediately if the flour gets wet, right?
Tell me, experienced bakers, subtleties ???

[Lilloo]

Lilloo, do not even hesitate, the bread will turn out great.
I get even higher on the timer.
There are no subtleties when laying products, the main thing is that the yeast does not come into contact with water ahead of time. That is, do not put yeast directly into liquid.

I baked bread 2 times on a delayed start. Plain table white. The first time it turned out excellent, the second time it rose well, but then fell off and after baking the middle was empty. Tell me what is wrong, maybe the liquid should have been reduced. The recipe is the same, the flour and yeast are the same.

I often bake with a timer - both regular bread and a muffin - everything rises and bakes perfectly. Very comfortably.

I will also try again. Although now it turns out to bake without a delayed start (I'm sitting with my baby son at home). But still I don’t understand why he fell down, probably a little too much liquid

Sometimes I have flour unmixed in two corners of the bucket when I use the timer (however, this happens without a timer, but then I have the opportunity to correct and push the flour with a spatula). And the quality is still good.

Bought 5004 bread maker a week ago))
I tried a delayed start. Damn, that is, the bread came out lumpy - the bread did not rise at all and it turned out to be a rubber low brick. It was impossible to eat it.
Why did it happen? What did I do wrong?

Bought 5004 bread maker a week ago))
I tried a delayed start. Damn, that is, the bread came out lumpy - the bread did not rise at all and it turned out to be a rubber low brick. It was impossible to eat it.
Why did it happen? What did I do wrong?

I basically always get normal bread, only if I experiment with recipes - then the result can be unpredictable (here I am already guilty), although the oven is also Moulinex 5004.

When I make according to recipes from a recipe book (exactly adhering to the recipe up to 2 grams, since the step of the scales is 2 grams), then usually there is always good bread.

I usually put the bread in the morning, I like it this way.

Do you have electronic scales? Is the flour weight accurate, water and yeast weighted accurately? Fast acting yeast?

I use flour mainly from the Kiev plant, yeast - dr.Oetker.

I can even say that at a delayed start, bread and sweet pastries often turn out more luxurious, since the products are heated to the same temperature overnight.

You have set a recipe that you have not checked on the timer, you have measured the ingredients incorrectly, or water has gotten into the yeast ahead of time
Did you get this bread without a timer?

Bought 5004 bread maker a week ago))
I tried a delayed start. Damn, that is, the bread came out lumpy - the bread did not rise at all and it turned out to be a rubber low brick. It was impossible to eat it.
Why did it happen? What did I do wrong?

have you already baked this recipe before? I applied the delayed start after I had clarified the amount of all the ingredients in practice - for the first few times I baked and controlled the density of the bun.

If the bread does not rise, then maybe you forgot to put the yeast?

I apologize for the incomplete statement of the problem - I will fix it
I took the recipe from the book attached to the HP. I haven’t tried this recipe before.
After reading you, I remember that I put the yeast in water, it seems.
Could this really be the reason that the bread did not work out (did not rise)?

I solve problems with unverified recipes very simply: I knead the dough without yeast, as it kneads, put the yeast on top and set the timer. I have done this with rye many times already, I have never had a bad result. And I just fall asleep carefully, so as not to mix, there was no bad result either.

I remember that I put the yeast in water, I think.
Could this really be the reason that the bread did not work out (did not rise)?

Yes, this could be the main reason. For yeast fermentation, you do not need too warm water, degrees + 28 + 30 is already enough. While in the water, the yeast dissolved in it and began to ferment ahead of time. The yeast fermentation time is about 2 hours, therefore, when the kneading and baking began, the yeast has already worked out. When laying products, you can do this. Water, flour on top, other ingredients in the corners, but for the yeast we make a small depression in the center, in the flour, and pour the yeast there. In this case, they will not go anywhere and will not wander ahead of time.

but for the yeast, we make a small depression in the center, in the flour, and pour the yeast there. In this case, they will not go anywhere and will not wander ahead of time.

thank you very much for the cunning and the science!
Today I will try to set a delayed start using your technology.

Yes, this could be the main reason. For yeast fermentation, you do not need too warm water, degrees + 28 + 30 is already enough. While in the water, the yeast dissolved in it and began to ferment ahead of time. The yeast fermentation time is about 2 hours, therefore, when the kneading and baking began, the yeast has already worked out. When laying products, you can do this. Water, flour on top, other ingredients in the corners, but for the yeast we make a small depression in the center, in the flour, and pour the yeast there. In this case, they will not go anywhere and will not wander ahead of time.

And I - in accordance with the instructions, put the yeast very first, down, then flour and other dry ingredients, and pour water on the very top. And as a result, the yeast does not begin to ferment ahead of time.

And I - in accordance with the instructions, put the yeast first, down, then flour and other dry ingredients, and pour water on the very top. And as a result, the yeast does not begin to ferment ahead of time.

Of course, you have a Panasonic, but he has a different order of bookings of products

I took the recipe from the book attached to the HP. I haven’t tried this recipe before.

In addition to all that has been said, I would also advise you to execute the recipe without a delayed start. Check the bun, add flour if necessary, write down all the clarifications and then, with a calm heart, set it on the timer according to the recipe you have tested.

Yeast - yes, you can't soak it in advance, of course, nothing will come of it ...

If you make bread according to recipes from the recipe book for Moulinex 5004, then there should be no punctures, so you can do it without fear

I make almost all my bread and pastries on a delayed start - there were no punctures

More precisely, there was a puncture with milk bread about 4 months ago, but only because the bazaar milk (not boiled), left overnight in HP, turned sour. I put a respite for the morning, and in the morning I got a strange bread with a sour smell - it came up not very and not tasty ...

For me, a delayed start is just a necessity, because I love the morning smell of freshly baked bread

Well, actually, if the recipe contains perishable foods (milk, eggs ...), then you shouldn't put it on a delayed start.
And lately, at a delayed start, nonsense is obtained due to the lack of mixing in the corners of the finished bread. I always bake the smallest loaves (i.e. minimum flour) and after pouring salt / sugar in the corners, etc., they sometimes get wet and then all this is not stirred. This morning, in general, a circus - almost all the additives (raisins, nuts, dried apricots) in the center of the loaf with a slide Can it be because you filled the dispenser to capacity?

Well, actually, if the recipe contains perishable foods (milk, eggs ...), then you shouldn't put it on a delayed start.

Well, it seems like it's impossible, but I put

There was only one puncture and that because the milk was not boiled

And so, with a delayed start, baking with eggs is always excellent and bread and milk

And at the expense of impurities I don't know, Moulinex 5004 has two mixers and the engine looks like a powerful one, but there is no dispenser. Usually always kneads normally.

Of the problems - I already asked a question on the forum: I began to stick bread to the mixers, although I do not bake often and the oven is only 8 months old ...

Otherwise, everything is ok

And my bread with a delayed start is always of higher quality than usual. One and the same recipe, the same products (including perishable ones), but the difference is very noticeable - the bread is taller, smoother, more beautiful. And rye turns out to be a magnificent handsome! I've been racking my brains for a long time - what's the reason?

in equalizing the temperature of all products

in equalizing the temperature of all products

Yes, I already baked rye on a program with temperature equalization, and still it is not the same as with a timer.

Yes, on the timer there is usually always better bread

I tried and put the bread delay at one hour (something like simulating the temperature equalization in Panasonic), but the result is much more interesting if you put bread in the morning. I think that in a few hours the food will still warm up to room temperature completely. And if the delay is for an hour, then only partially.

So morning bread is the best!