Baking in LG HB-206CE

Greetings to all Bakers!
I bought the stove myself a year ago, I am mastering it quietly, now some problems have accumulated. Please help who can.

1. I have repeatedly tried to bake bread according to the "fast" program, according to different recipes (sour cream, corn, oatmeal) - nothing works: the bread barely rises, it is raw inside. Tired of translating products. What is the reason? But according to the "fast" program in the instructions for the bread maker - about half of the recipes!

2. A similar story with baking muffins - and it seems that the dough is not liquid (everything was done according to the instructions), but it rises only 1.5 times, the roof is flat, the cake is not baked inside, although outside it is normal.

3. It took a long time to improve even the standard recipe for white bread, because it was not fluffy enough in my opinion. However, even now it seems to me somewhat damp inside (unlike the store one) and finely porous. And I would like to be more airy (with large "holes", like a rustic home). But how will this be achieved? I tried to reduce the water - it rises worse.

I would like to know how much the bread should rise from the original?
Logically, I think that if the form is designed for a 900 g loaf, then my 450 g should take 1/2. It rises even higher for me, but it is still damp inside.

4. Sometimes it happens that the bread is ok, but in the middle of baking the roof suddenly starts to fall off and "crumple". This was especially common in the summer. What does it come from and how to deal with it.
Thank you all in advance for your answers!

What kind of stove do you have?
How long does the Fast program last?
The recipe for which the bread is not very fluffy?

[Izum]

Izum, for ease of understanding - in the profile, indicate the type of your oven. Then it will be somewhat easier for us to understand what the problem is.

The general troubles of the ambulance are as follows - the yeast does not have time to come up normally. There are either too many or too few. Flour - maybe not baking flour - hence the dampness of the bread. Adding flour of a different kind - oatmeal, corn flour, can also lead to a raw crumb. Here you need to strictly observe the proportions and know how this or that flour behaves. (There is a lot of information about this on the forum, read, study, understand.)
To get crumb, like "in the store" - you need various useful and not very supplements. Let's say for some "rubberiness" (in a good way) - you need a light molasses. (this is for example) By the way, it would be nice to understand what the store means - now there is a lot of bread and different
To get holes, like in a rustic one, you need to add whole grain flour - the holes will be what you need, and the bread will be delicious.
The roof is falling down - there is a lot of yeast. Especially in summer. The dough is fermenting - and during baking the yeast is no longer strong - that's why it falls.

In general, your stove is not LG by chance? Are the symptoms painfully similar?

Thanks to everyone who responded!

I inform you additionally: I have LG HB-206CE. Long chose between LG and Panasonic. Was it really necessary to take Panasonic?!

The "fast" bread program is designed for 1 hour 59 minutes. Program "Keks" - for 60 minutes (without cooling).

In my oven, it turns out super Easter cake (made exactly according to the recipe from the instructions for the "Russian cook" program). Very good bread for the Main Program. Big problems for quick bread and cake.

Here is a recipe for wheat bread, which she herself improved: water - 175 ml, flour - 300 g, salt - 3/4 tsp, sugar - 2 tbsp. l., dry. milk - 2 tbsp. l., rast. oil - 1 tbsp. L., yeast "Saf-moment" (fast-acting). Program - Basic (3 hours 20 minutes).
The resulting bread is not satisfied with the fact that even if it cools down for 2 hours, as expected, there is still some high humidity inside. I compare it with the usual white "sovkovskiy" store bread.

As for the additives to the dough, I'm afraid I won't find them in our city.At least I haven't seen it on sale yet. And I wouldn't really want to use them, because I bought the stove just to eat the "right" bread.

Try replacing dry yeast with fresh yeast on quick baked goods.

I tried the oven several times in fast mode, 6 times.
2 times did not work (my dog ​​was very happy)
Then it seemed to work, but after a day it began to deteriorate. I gave up this regime. In extreme cases, I will resort to it when I really do not have time

Thanks everyone for the answers! I am waiting for your advice yet, because I would not like to give up quick bread. I will definitely bake a recipe from Elena Bo.

after the second time I gave up trying to bake quick bread according to the recipe from my bread machine because this mode in my mulk lasts 1 hour 20 minutes .. I did not use the shortened main one yet And I also want to try to bake quick bread recipe from Elena Bo.

Izum, try another oil. I once put olive oil in and the middle also turned out to be wet.

In general, why should he languish in the oven after baking? : red: maybe it makes it damp? (sweats) I should probably take it out right away

Eh, Evgesha_lis, if I hadn't tried that!
I eat, but I take out the bread as soon as it is baked, and it cools down for 2 hours "in the air". And I tried to reduce the water, then it rises worse, not so magnificent.

And how many times should the bread rise from the initial one by the end of baking?
How can you tell if "the bread has not risen enough" or "has gone too far"?

for some (they write) it rises so that the lid props up ... although, I have never had it ... maximum (!!!) to the edges of the bucket
but why do you need to leave the bread after baking in HP. I once left it like that for an hour ... then he was so cool, it was just plasticine ... but they ate it anyway, or rather, I ate it and ate it alone, it's a pity to dump the food, especially the bread
PS: did you bake Elena Bo's recipes? it seems that he (the recipe) arranged for everyone

And how many times should the bread rise from the initial one by the end of baking?
How can you tell if "the bread has not risen enough" or "has gone too far"?

By the end of the second proofing, the bread should rise twice, and a little more at the very beginning of baking, until the T * C inside the dough reaches 60 * C.

But this may not work for you, because with automatic baking of bread in a bread maker, you cannot control this process.
This can only be done in the manual mode of programming the bread maker.

And much more depends on the ingredients in the recipe. It is necessary to use products that stimulate the rise of the dough, such as whey, potatoes, old cottage cheese, etc.

The "correct" rise of the dough can be traced and helped in this during manual kneading and proofing of the dough, there you can observe the process and intervene in time.

for some (they write) it rises so that the lid props up ... although, I have never had it like that ... maximum (!!!) to the edges of the bucket

Try these recipes, they really blow away

bread "ANADAMA" (fasting 1)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=878.0

Wheat Butter Bread with Nuts by Admin
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4163.0

"Wheat and potato bread in a bread maker" (fasting
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4297.0

That's what I really get out of the bucket without any additives and stimulants, and most importantly, airy and moderately moist inside - this is Easter cake. Smell and taste - reference! Home and colleagues were delighted. I did it according to the recipe from the instructions for my LG.
That would be how the bread turned out.

And much more depends on the ingredients in the recipe. It is necessary to use products that "stimulate" the rise of the dough, such as whey, potatoes, old cottage cheese, etc.

Admin, please tell me, we don't sell whey, but will kefir be a stimulating product, or shouldn't kefir be added to bread?

Yes, you can and kefir.
But curdled milk is softer in taste, and it is better to use old curdled milk for bread, it acquires better properties for baking, and does not give bread a sour taste.

The serum can be replaced by diluting the curdled milk with water to the required amount of liquid according to the recipe.

Try these recipes, they really blow away

bread "ANADAMA" (fasting 1)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=878.0

Wheat Butter Bread with Nuts by Admin
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4163.0

"Wheat and potato bread in a bread maker" (fasting
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4297.0

Admin, thanks for the links) I wanted to make Anadaduma, but I don’t know where to get hold of corn flour in Omsk)) but I did wheat and potato. turned out pretty, only now it is not as porous and spongy as yours: (And why it happened, I’m not busy .. because I’m still the baker

[tatulja12]

tatulja12, whey can be made from kefir. This is the only way I get it. A by-product is excellent homemade cottage cheese (although I used to have it the other way around, while there was no bread machine) And you can buy whey in our "general store" only in the summer, when people start taking it for okroshka.

[tatulja12]

tatulja12, whey can be made from kefir. This is the only way I get it. A by-product is excellent homemade cottage cheese (although I used to have it the other way around, while there was no bread machine) And you can buy whey in our "general store" only in the summer, when people start taking it for okroshka.

We have the same thing, whey is delivered in the summer

Yes, you can and kefir.
But curdled milk is softer in taste, and it is better to use old curdled milk for bread, it acquires better properties for baking, and does not give bread a sour taste.

The serum can be replaced by diluting the curdled milk with water to the required amount of liquid according to the recipe.

Thanks for the answer.

My question is: how much bread do you bake on the fast setting? I only mean baking.
I don’t understand what is happening to me this way, or that something is wrong with the bread maker.
In my fast mode, baking starts when 50 minutes remain. (i.e., I thought that it should have been baked for 50 minutes.)
And when 19 minutes remain. the bread maker starts beeping and resets the dial to zero and goes into cooling mode.
The whole fast mode I have is 2:50 for 1.5 kg of a loaf, the dough kneads for 50 minutes (including a break of 8 minutes), then it rises for 1 hour 50 minutes. and the rest of the time 50 minutes remains for baking, but it actually bakes for 31 minutes and goes into cooling mode.
Is it the same for you?

I have 35 minutes baking and no cooling.
this bread spoils quickly, the next day, probably it needs to be stored in the refrigerator, I stopped baking in this mode, only as a last resort.

[Woman]

Woman Write what model of stove you have.
In my Panasonic, the whole process of making quick bread takes 1.55 or 2 hours, depending on the color of the crust.

I have no X / P Nikai instructions for it, I try it by typing.

I put the program for 1.5 kg of bread on the fast mode, but I actually bake much less bread, according to the recipe:
- 140 ml of water
- 140 ml of milk
- flour 450 gr (I look at the bun)
- 1 tsp salt (a little more bed)
- 1 tbsp. l. Sahara
- 1 tsp dry yeast safmoment (slightly larger stock)
- butter 40g
The crust is medium.
I liked the bread, but since I have not baked another one yet, so there is nothing to compare with. And so the crust turned out and baked well.

Hello everyone! Please help a novice baker))) In my LG oven there is a recipe for Chocolate bread, which is baked on a fast mode, so it was not baked inside at all and practically did not rise All the products were fresh, I put them in the order indicated in the recipe. What could be wrong? Can the same recipe be tried on Normal Mode? In the recipe book, all Bread for tea for the fast mode, it's a shame if it doesn't work out.

The bread did not rise

Check the bookmark, yeast may not have been put in.
Possibly stale yeast.
Your program may not have enough time to dry the dough. For yeast dough, you must have two proofers.
Your Fast Bread program has a reduced program for modes and times.

О be sure to follow the Kolobok rule - see the Kneading and Baking Basics section

put yeast, fresh release January 2010. The gingerbread man was just right. So those recipes that are given for the fast mode can be done on the Normal mode, after all? Sorry for the stupid questions))) I'm just learning)))

It is undesirable to use the fast mode, the bread on it does not always turn out to be of high quality.
Check out our proven recipes.

Any recipes can and should be baked in Normal (basic, basic) mode.
Take recipes from the forum as a basis

Hello! For the second day I have been "struggling" with quick bread (I decided to learn gradually and I don’t risk it with other breads yet). I took the recipe from the section "Testing the Muli 5004 stove" - ​​they praised the bread very much, and my stove is the same. But alas ... nothing came of it. Help who can, I will describe the problem in detail.
1- The bread did not rise well, it was crooked
2- The ball was sticky and heavy
3- The tip burst
4- There was a tasteless yeast smell
For some reason, it seems to me that 640 g of flour for 185 water + 115 milk is a lot, and 4 tsp of yeast. too much?
I was also surprised that the dough did not fill the entire form - the corners located diagonally were empty (imagine how the bread looked ((!) Today, the same thing happened with filling the form when the dough was rising - but I risked flattening it with a spatula - which I will see soon, in the meantime, please advise how to be. Thank you!

Hello! For the second day I have been "struggling" with quick bread (I decided to learn gradually and I don’t risk it with other breads yet).

Why fight him? Fast, it is fast in Africa too, completely unstable, with quick baking and other nonsense.
The most worthwhile fast bread option is Elena BO's Fast Bread, so try it!

And get better at mastering normal bread, it is tastier and better quality!

[Airy]

Airy I agree with Roma, quick bread from Elena Great bread and always turns out.

The reason for the unsuccessful quick bread came to light))) I bought Voronezh yeast - as it turned out later, there is no worse yeast ((. With Saf Moment everything went much more fun and the bread turned out and the mood increased, followed by baked Classic white - delicious! And I also wanted to ask the members of the forum - drop a link to Elena BO's recipes (to my shame I did not find them anywhere) Thank you!

[https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4459.0]

And I also wanted to ask the members of the forum - drop a link to Elena BO's recipes (to my shame I did not find them anywhere) Thank you!

You are welcome:https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4459.0

Hello! I have tefal. quick bread bakes in 1h22min. is it possible to try Elena Bo's recipe?

[Use this table for selecting baking programsvending recipes.]

Use this table
for selecting baking programs
vending recipes.

Mode table of all programs LG HB-206CE



Manual for LG HB-206CE
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[The simplest white bread]

Hello bakers, take them into orderly ranks.
Yesterday we bought HP LG206. In order not to translate products and not be wise, they baked The simplest white bread
The hat has not fallen off.

By the way, the stirrer came out by itself.

Here he is handsome.

They began to cut the bread while it was still warm (40-50 degrees), the dough did not stick to the knife, but the middle was slightly damp, the crumb was easily molded. A few minutes later, the bread dried out and this was not observed. And now the question is - should it be so or did we do something wrong?
And yet - should the crust crumble more strongly than the usual purchased breads?

This bread recipe is very similar to the French recipe for HP, with the exception of Rust. oil, maybe it should have been baked on the Franz program, and not on the Main one?

Regarding the choice of HP - we chose between LG205 / 206 and Panasonic 2500, LG liked the presence of a viewing window, it seems to me a very useful design detail, especially during the first baking with the control of the bun. The rest of the differences are only in the number of programs.

Hello to all forum users! : DAdmit to your ranks. :) Yesterday I became the owner of the LG - 206 bread machine. Already baked bread according to the recipe book. Very tasty, baked perfectly. I would like the recipes for sweet pastries. Who baked and what exactly?

E mine, how long has been here, in this topic no one. They gave me a new x / stove LG HB-206CE. Children bought a stove for my friend, and the stove stood for 3 years without ever being at work, I decided to give it to me. And I have grabbing hands, I have Middea, no, and I'll take this one. While on trial. Now I bake the simplest bread from Admin, our guru not only for bread. It works very quietly. LG is my second one, the first one did not bake very well, the bread crumbled, and was not always baked, it worked as a kneader and that's it, but it worked for 12 years.I really like Midea, the bread there is always excellent, and does not crumble when sliced.



Well, what I want to say about the first bread. The bread is baked well. Does not crumble. Tasty. The only thing I didn't like was the smell when baking, technical or something. And as I pulled out the bread, the smell is still in the bread maker, and quite noticeable. Hope that wears off. Moreover, the cover is removed.