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

[you must not forget to show baked bread in a cut.]

...
and ..... the middle is damp, viscous, I won't write about the taste. Help with advice, what was wrong with me. ...

Completely describe the whole process step by step and how much, and what was used in the recipe, what baking modes (time) were set at the bread machine. AND you must not forget to show baked bread in a cut.
Did you not indicate whether the bread rose or not?
And what bread tastes like, what in your opinion did not work out.
A mistake in this recipe is usually made with water, yeast or an acidifier (sourdough).
It is not difficult to bake this bread, but sometimes it is not good luck at first.
Write, we'll figure it out and help.

Crochet, thanks for helping and responding very quickly!

Thank you for responding quickly. Here is how it was:
Loaf for 1 kg.

Brewed with boiling water (100 ml) rye malt (40 g), stirring, let it stand for 7 minutes.
In the bucket:
1. Rye flour - 500 gr.
2. Sourdough "Agram light" 35 gr.
3. Sugar - 75 gr.
4. Fine salt - 15 gr.
5. Dry yeast SAF moment - 8 gr.
Next, the brewed malt poured 350 boiled room temperature water into a bucket.
HP for prog # 16 - "yeast dough" -1: 25. I helped with a spatula, pressed it (maybe very hard ???), then program # 15 baking to a maximum of 1:10, then another 20 minutes.
Here: little has risen, practically nothing. The crust is kind of fried well, inside the raw mass. There is no photo, this work went straight into the bucket.
We must try again, but ... I hope for your help.
THANK YOU

..
... I hope you'll give me a hand.

1. Checking which Agram you have, light or dark? This is important, the dough will not rise if you put Dark Agram instead of Light Agram and do not reduce the amount of Dark Agram by 3 times.
2. The yeast must be fresh and working.
The rest is correct, the mixing method does not greatly affect the result.
Write, ask and show the result.
Everything should work out.

Thank you! Today I will try. I will report the results, take a picture.

attempt number 2, I hope it will be more successful.
Instead of light, I put Agram now dark-12g.
how to add a photo? something is wrong

Here's how to insert a photo:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=30280.0

Today I put it back, started with liquid, flour and yeast on top, mixed with a spatula. Here's what happened:


After kneading with wet hands, I leveled the roof to make it even more even. Now it bakes and even seems to rise (I don't leave the window). It seems to work out.

Well, that happened. Failure again.
Light crust setting and the bread is burnt again (time 1:30).
The size of a standard brick. It's damp on the cut, better than last time, but ... far from good.






Like this. What thoughts will be? THANK YOU!

Like this. What thoughts will be?

Why, right after baking, cut ??? (sorry to interfere)

It's damp on the cut, better than last time, but ... far from good.

Like this. What thoughts will be? THANK YOU!

The thoughts are as follows
Keep in mind that custard bread always looks like a raw crumb.
This is a property of malt.

And we should not talk about raw, unbaked crumb, especially since the sides are burnt.
And about the property of custard bread crumb!

For comparison, take a look and try the purchased custard or Borodino bread, it also has a "damp" crumb

[Alxndr]

Well, that happened. Failure again.
.....
Like this. What thoughts will be? THANK YOU!

Something is wrong. I'll think it over and write in an hour.
I don’t like the structure of the crumb.
What does the bread taste like?

Alxndr, the remark is of course out of place, but a quick cut was made, this is for the photo, I guess!

AndreyK, never wrote how the bread tastes.
Let's assume the taste is normal.
The crumb structure in the photo is not uniform with very large air inclusions, which most likely indicates incomplete mixing of the dough and a lack of water, although Moulinex has two blades. The dough has not risen enough. The crust is very dense.
Suggested solution.
We increase the amount of water by 30 ml., Do not touch the yeast.
Mixing will be easier, we help with a spatula from all sides and from above too.
After baking the bread, cover it with a towel and wait 2 hours.
Success and show results!

Peace be with you bakers!
AndreyK -
for program # 16 - "yeast dough" -1: 25. I helped with a spatula, pressed it (maybe very hard ???), then program # 15 baking to a maximum of 1:10, then another 20 minutes.
hurry no need to slough yes
why not make between program 16 and program 15 hours \ or maybe even a break

I bake from 560 grams of flour and 1 hour 10 minutes is enough

Good evening everyone!!!
I tried yesterday's "miracle" to taste, sour.
Once again I took a close-up of the crumb:

... it tastes sour.
Once again I took a close-up of the crumb:
...

You can easily adjust the sweet and sour taste of this bread to a larger or smaller side by yourself, this is normal.
A slight increase in the amount of water will reduce the thickness of the crust and make it easier to mix the dough. The crumb as a whole has formed for this bread, not having reached about a centimeter in height.
Try not to change the number of ingredients more than one at a time when editing a recipe to suit your conditions.
Looking forward to success!

Here is another attempt to bake rye bread.
To the previous recipe I added (on the advice) 30 ml of water and 1 hour / l of panifarin.
the rest is all according to the previous scheme ...
Bottom line: it didn't rise again enough, the crust is blackish (baking mode with a weak crust). Taste and crumb have not yet appreciated (bread is wrapped in a towel for 2 hours). I'll post a photo later.
Such another unsuccessful attempt.

Peace be with you bakers!
AndreyK --- rose again not enough
so let him rise, who's stopping you

Hello everyone! I baked bread according to this recipe, it is cooling down ... I have already found a bunch of mistakes in my preparation ... well, yes, I'm not scared, I'll fix it ... the smell is awesome for the whole apartment ... I already tasted it, I couldn't resist the taste ... I kneaded in a bread maker, and defrosted and baked in a multicooker ... it seemed to me that there was not enough water, the dough turned out pretty steep, next time I will add 1-2 tbsp. l .... I will try to post a photo of the cut tomorrow, the opinion of the pros is very interesting

all of them, I see, are doing more or less well, which I cannot say about myself.
almost all rye bread recipes are tailored to the Panasonic oven. unfortunately, there is no rye mode in my oven (maybe it is not at all suitable for rye breads? it is with them that I have constant problems). My oven is Kenwood 450. White bread in all variations is baked great. But with the rye problem.

I will describe my actions.
I did everything absolutely according to the description, took out absolutely all the ingredients, measured it exactly on an electronic scale and a measuring glass. Then I printed out a page of Panasonic stove programs and tried to fit their program to mine. In Panasonic there is such an item in almost all programs as temperature equalization - in my stove there is no such thing at all. But the recommended program, Gluten, does not have temperature equalization. There is a kneading 15 minutes, then the approach of the dough for 60 minutes and baking.
It is not clear in terms of temperature when the test approaches in this solution, is the stove warming up or not? Could this be my fault? In general, I loaded everything into the oven and put it to knead for 15 minutes. I helped with a spatula, the dough is tight and very sticky, there is no kolobok. Flattened the top and turned off the oven for 60 minutes. Then he turned on the oven for 90 minutes. The bread did not fit at all, so I loaded it and took it out. Help with advice what is wrong? Thanks in advance.

Other rye breads where wheat flour is present work better, but the lid is constantly falling through. (I repeat everything strictly according to the recipes, I observe all the ingredients and the exact weight)

all of them, I see, are doing more or less well, which I cannot say about myself.
almost all rye bread recipes are tailored to the Panasonic oven. unfortunately, there is no rye mode in my oven (maybe it is not at all suitable for rye breads? it is with them that I have constant problems). My oven is Kenwood 450. White bread in all variations is baked great. But with the rye problem.
...
Help with advice what is wrong? ...

See the baking mode for rye bread in Kenwood BM450 (Reply # 146) here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9345.0

The answers to all your difficulties with baking rye and rye-wheat bread can be found in this topic after reading it.
If you have any questions, write. We will help you!
Success!

Thanks a lot for the tip. I programmed my bread maker to bake this rye bread and decided to repeat my experiment.
I did everything strictly according to the instructions, all the ingredients, weighed everything + your program.
The result is still depressing. The bread does not change in size at all after kneading the dough. (yeast tested on other breads is not a problem with them).

my disastrous results.

Do you expect that the rye will be the size of the lid of a bread machine? Rye practically does not rise. And that's okay. If you want high, bake with wheat-rye.

antonxxx, completely in agreement with Elena Bo, try to bake rye-wheat bread 200: 200 at least, start small. It doesn't matter that you do not have a program for rye bread, I have one, but I rarely use it, because bread does not always have time to distance itself on it, I knead on any program - Pizza, Pelmeni, turn off HP, let the dough distance (watch him slowly), as it has doubled, I grease it with warm milk and turn on the Baking program. The forum has a lot of recommendations on baking rye bread, read it, take your time

my disastrous results.

To understand why rye bread does not work out, you need to know some of the properties of flour:

- wheat contains almost 30% gluten, the element that directly raises the dough to the top of the bucket is responsible for raising the dough.
- wheat dough rises perfectly with flour / water and yeast alone.
- wheat dough is soft, plastic, light in weight, perfectly shaped into a beautiful bun, does not stick to hands.
- wheat dough requires several long kneading for the development of gluten in it, two proofings with a kneading.
- the weight of wheat flour is 150 grams per cup.

- Rye flour is practically gluten free.
- to rise the dough, a slightly larger amount of yeast is required and, of course, lactic acid bacteria, for which it is better to add old kefir, a sour apple to the rye dough, and so on, read here "Rye flour dough - properties and features of kneading" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=102005.0
- rye dough practically has no shape, the texture is plasticine, sticks to the hands, is not easily washed off.
- rye dough does not require long kneading, as there is no gluten in rye flour, the dough is only allowed to stand once.
- rye flour is heavy, weight in one cup is 130 grams of flour.
Therefore, rye bread works well with sourdough, but rye bread will never be light and airy!

Here is the answer, why you get white bread, and not rye bread!

You have beautiful rye bread

Thanks for the feedback, but it's a little different from what you are writing about.
I read and studied all this. I baked rye-wheat, the results there are much better, I wrote about this above.
We are in a certain topic and the question is in it. There is a recipe and there are results of people. I strictly adhere to the recipe, strictly observe the ingredients, but whatever one may say, my bread does not turn out the same as that of people (look at the photographs yourself, the bread is almost doubled, but mine, as it was at the time of laying, remains the same). The only question is this, there is no need to change the recipe, this will be another topic and other questions. Here the question is why some people get THIS recipe, but I do NOT follow all the rules. It's a matter of principle.

Maybe the dough should be thinner? I have a pretty dense and tight (very sticky). Maybe approach time of 1 hour is not enough?

I strictly adhere to the recipe, strictly observe the ingredients, but whatever one may say, my bread does not turn out the same as that of people (look at the photographs yourself, the bread is almost doubled, but mine, as it was at the time of laying, remains the same).
It's a matter of principle.

Maybe the dough should be thinner? I have a pretty dense and tight (very sticky). Maybe approach time of 1 hour is not enough?

Not necessary "I strictly adhere to the recipe, strictly observe the ingredients"!!!

From the author of the recipe, you need to take only the very recipe of the bread, and then you need to FEEL THE Dough, ITS KNOT !!!!

The author cannot guarantee you that you will get exactly the same bread as his !!!!

You have different working conditions, different stoves, different ingredients (in the sense of suppliers, and the ingredients themselves may be different), you have different weather in the end !!! etc...

And then you yourself answered your question: either the dough is liquid, or the dough is dense, maybe the approach time ... and so on ...

If the dough is too tight, the dough will be more difficult to rise, it is difficult for it, the proofing should also correspond not to the strict time of the author of the recipe, but as much as the dough itself needs to achieve the correct result and double the dough piece! Let it be two hours (conditionally), you do not need to look at the time - look at the dough piece, its increase in volume!

I do not know the intricacies of your baking, I just answer your questions with your words.

Bake your own bread !!!!!! Feel your dough !!!! Focus on your kneading and baking conditions !!!

Good luck!

This is so by the way.

But what about strict adherence to traditions and recipes? The Coca Cola company, for example, is proud of the fact that its recipe has not changed for over 100 years and it is kept in strict confidence. But at the same time, this drink is made in all countries of the world and it is the same everywhere. And there the weather is different and the equipment and people are different ...

In my understanding, a recipe is a recipe, if you do something of your own, then this is not exactly the same result.

But what about strict adherence to traditions and recipes?
In my understanding, a recipe is a recipe, if you do something of your own, then this is not exactly the same result.

And what about traditions?

If we talk about the traditions of Russian black bread, then they do not correspond to ours today, and black bread "according to tradition" was prepared with sourdough, rye flour, and was very low.

And the "traditions" never used agram, panifarin and others like them - just a piece of old dough from the previous baking of bread, which turned into a full-fledged sourdough while lying down

If we strictly observe the "traditions", let us observe exactly the bread recipes, in accordance with GOSTs, and observe the accuracy and characteristics of the bread.

The name of the bread given to the bread by the Author is not yet that the bread is baked according to tradition, this is the author's improvisation on the topic of bread, but not in accordance with traditions and GOST 191 ...

If you are interested in such a recipe according to GOST, I can cite, scan even

And what has to do with following the author's recipe?
And if your flour is very dry, is very dry near the radiator, or in the summer it stood on the balcony, dried out - what to do?
Take as much water as the Author recommends? So his flour had normal humidity, he bakes bread for himself, and adds as much water as his flour takes!
And in this case, you will get a dry and tight bun, the dough that will not rise! As a result, the quality of your bread is the same for which you yourself complain.

In GOST there is such a concept as for example:
physical and chemical indicators
The moisture content of the crumb is not more than% (norms for bread from flour)
- 1st grade 43.0
- premium 42.0
This refers to the crumb of ready-made bread.

Based on these indicators, the factories add so much water to a given tab of flour to get a crumb of a given moisture content. In this case, before kneading, the moisture content of the flour is measured, and only after that the required amount of water is poured. And it is better to use hard water so that the dough does not creep, and even better ... and so on ...

On the forum there are recipes for my wheat and chestnut breads.
So, while lying down, the chestnut flour (does not have gluten) dried so much !!!! that the dough took water 100% by the weight of the flour !!!!, only then the bun was kneaded and the bread turned out to be normal!

And you write - follow the recipe!
If you follow the flour / water rate in this situation, the dough would make a crumbly sole!

So what will the experts advise? try to make the dough thinner? add water?
to increase the test approach ?.
I also have such an idea, maybe during the approach of the dough on the stove, set a preheating program, maybe if the temperature is raised, the dough will work better?

You decide

- the time of proofing of the dough depends on the lifting qualities of the dough itself, and not your desire for that! The dough must be allowed to stand until doubled, and do not look at the clock at the same time

- the temperature of the proofing of the dough is optimal 28-30 * C, and it is not worth accelerating the process of raising the dough by increasing the temperature. The dough should rise by itself, the distance required by the dough itself. An increase in temperature will raise the dough faster, but may affect its quality.

Everything, I went ... good luck to you

Everything, I went ... good luck to you

Respect for Patience

So what will the experts advise? ....

You forgot to show the cut of the last baked bread.
I do not believe in miracles and do not like to guess.
You will get the bread.
Show photos and we will decide.

[Vanya, Admin,]

I bake a Kenwood 450. White bread in any variation is baked great. But with the rye problem.

I baked in Kenwood, it turned out to be a normal bread from the third time, but I kneaded the dough without scales, and visually corrected the amount of water by volume.
Here is a video course how Vanya kneaded this dough,Pumpkin look, try to achieve the same consistency. And maybe the yeast is wrong? Do you bake other bread on them?

Vanya, Admin, How much extra-r do you think should be added instead of agram?

[Vanya, Admin,]

Vanya, Admin, How much extra-r do you think should be added instead of agram?

"Agram light" is replaced by "Extra-R" with an equal amount.
In due time from "Extra-R" refused because of unstable properties.

The next time I go for supplies, I will also refuse. And now I "kneaded" bread ... I brought a stove from the dacha, and from there good people took out a knife while I splashed in the sea (Okay, I'll go and try to knead

I apologize for the not very good photo, we just almost ate the bread. Photographed a piece that remained. I think you can roughly see what happened inside.

[volcano]

... Photographed the piece that remained. I think you can roughly see what happened inside.

Your bread has risen enough, but a small loaf, this is due to the size of your bread machine's bucket.
The crumb turned out to be good, typical of rye custard bread.
The loaf in your oven will get its familiar look after increasing the total amount of ingredients by 1.5 - 2 times.
Leave the rest unchanged.

Success!

volcano, just below the link is working.

my bread maker does not have the "Rye Bread" mode. Can anyone tell me which is the best way to cook it in HP Alaska?

my bread maker does not have the "Rye Bread" mode. Can anyone tell me which is the best way to cook it in HP Alaska?

Choose a combination of two programs:

8 - Dough. Cooking yeast dough. 1 hour 30 minutes You can use a timer.
12 - Baking. 60 minutes.

Bet:
Proving dough - 60 minutes.
Baking for 60 minutes, if the bread is damp, then when kneading the dough, you will need to reduce the amount of water by 30 ml and complicate the kneading process or increase the subsequent baking time by 40 minutes.

Description of programs:
1 - basic mode. 2 sizes 1 kg and 750 g. Takes 3 hours on a larger size. 3 crust colors. Signal for additives. You can use a timer.
2 - French bread. 2 sizes. 3 hours 50 minutes 3 crust options. Signal for additives. You can use a timer.
3 - For wholemeal bread with bran. 2 sizes, 3 types of crust, 3 h 40 min. Additive signal. Timer.
4 - Fast. 1 hour 40 minutes Size 750 gr. No additive signal. 3 types of crust, you can have a timer.
5 - Sweet bread. 2 sizes, 3 crust colors, additive signal. Time 2 hours 55 minutes. You can use a timer.
6 and 7 Ultra fast. Both programs take 58 minutes differ in the size of the bread, no signal, no timer, but the crust color can be selected.
8 - Dough. Cooking yeast dough. 1 hour 30 minutes You can use a timer.
9 - Jam. 1 hour 20 minutes cooking no more than 1.5 kg. and you can also use the timer.
10 - Cupcake. Knead, let it rise and bake with baking powder, size 1, the crust is not selected. 2 hours 50 minutes, no signal, timer possible.
11 - Sandwich. This program produces excellent Italian bread and of course sandwich bread. 3 o'clock, 2 sizes, the crust is always only svataya, signal of additives, a timer is possible.
12 - Baking. 60 minutes.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1997.0

Success!

The last time I kneaded it with my hands, it turned out in my opinion a bit thick, added a little water to make it look like a "movie" consistency ... The baking was as before 1h23min, it turned out either damp due to excess water, or it didn't bake ..

Why am I, I can't post a photo, I'm at the dacha and without a fotik, how can you determine why this is?
If it is not baked, is it raw all over the bread or closer to the center? All my bread is wet.

The last time I kneaded it with my hands, it turned out in my opinion a bit thick, added a little water to make it look like a "movie" consistency ... The baking was as before 1h23min, it turned out either damp due to excess water, or it didn't bake ..

Why am I, I can't post a photo, I'm at the dacha and without a fotik, how can you determine why this is?
If it is not baked, is it raw all over the bread or closer to the center? All my bread is wet.

Most likely a lot of water.
Of course, you can determine by eye if you already have experience in baking and you also need to pay special attention to this.

an interesting recipe, when my agram arrives (by mail) I will definitely try.

Lenusya share where you ordered !!!

[Theme: Peki Sam]

Lenusya share where you ordered !!!

Here you go:
Theme: Peki Sam
Or go straight to the store - 🔗

Yesterday, finally, I made a second attempt. I intervened a little in the recipe:
Peeled rye flour - 500g.
Malt - 30g.
Light ferment "Agram" - 2 tbsp / l (for my taste, there are a lot of acids in the original recipe ...)
Panifarin - 1.5 st / l (in total with agram it turned out 35g).
Honey - 40g.
Salt - 1 h / l
Dry yeast - 2 h / l
Water - 460 ml.

In the process of kneading, I added a little water, purely intuitively, until I liked the dough.
After turning off the gluten-free program, for some reason I wanted to give another 15 minutes of proofing.
Here's the result:







In my opinion, it turned out Borodinsky, only without seasonings ... I liked the taste.

[almost Borodinsky]

Yesterday, finally, I made a second attempt.
...
In my opinion, it turned out Borodinsky, only without seasonings ... I liked the taste.

It's great that you did it!
Bread of course almost Borodinsky, added something from wheat, it was instead of wheat flour, made a substitute for gluten (Panifarin).
And due to the presence of malt with honey, they got a tart taste, very close to the named one.
It remains only to add:
bitterness in the form of ground coriander = 15-30 ml.
ground cumin = 15 ml.
and after the last deboning, when raising the dough,
also sprinkle with cumin seeds on top = 15 ml.
This will be cool, classic Borodino bread!
But I am glad that I liked the bread!
For a completely elegant result, you just need to slightly reduce the water and select the time for raising the dough to the required height, which you already know (or increase a little yeast, to reach the required lifting height in 60 minutes, which is very convenient when baking in Panasonic).
A decrease in the amount of water will lead to a decrease in the thickness of the crust, especially at the bottom, and a leveling of the crumb structure along the entire height.
But this, so-called, is already the highest class.
At the same time, the roof of the bread will not fall through, but it may give one or two small cracks, or without them.
Small cracks are not a defect!
Once again, congratulations on your success!

I just have rye flour and still have a kvass concentrate, but it is not dry but liquid, then what will be the recipe? Agram is not ..

[for the first time dry kvass]

I just have rye flour and still have kvass concentrate, but it is not dry but liquid, then what will be the recipe? Agram is not ..

Need to have for the first time dry kvass (for simplicity), rye flour, yeast, preferably a glass of whey, vinegar just in case, salt, sugar, and two, three, four or five days.
Then things will go faster, since we will already get the leaven.
This baking method is discussed in another topic, but I can explain.
The idea of ​​this topic is to get high-quality bread, but using modern methods, saving your time and pleasing yourself with a good result.
In the idea of ​​this topic, advice - order everything you need by mail in the "Peki Sam" store, for example, and from the owner of the store - Lingonberry, for me, take a chocolate bar for another advertisement.
Here you go:
Theme: Peki Sam
Score 🔗

[Patience]

Rye bread is not difficult to deal with,
but experience and knowledge will have to be gained.
Just a few rules:
0. Patience.
1. Density the resulting test. This is the ratio of dry ingredients to the total amount of any liquid in the recipe. It is useful to watch a movie, how it looks -
Kneading on 8 or 9 programs, then wait until the dough has almost doubled, put a mark with the dough at the desired height, then turn off the oven while holding the Start button and go to the 11 Baking program.
All!
The rest is according to the recipe description!
Bread maker Bork BM500
Steps - User Program steps
Step Action Possible values
1 Kneading 1 6 - 14 min.
2 Ascent 1 20 - 60 min.
3 Kneading 2 5 - 20 min.
4 Ascent 2 5 - 120 min.
5 Ascent 3 0 - 120 min.
6 Bake 0 - 80 min.
7 Heating 0 - 60 min.

Bread maker Bork х500

...

You have a good stove!
I read what you write.
There are a lot of fantasies due to lack of knowledge and experience.
Baking bread in your model is very simple,
if you understand
what baking bread consists of dough,
you need to learn how to cook
and actually baking process,
where everything is 3 parameters,
- rise time, temperature and baking time.
Possibility of individual adjustment to the recipe
easy to learn from baking rye custard bread
in my subject.
It is very easy to bake pure rye bread.
Come in and study.
And the roof of your bread will not fall through.

This is not entirely true.
The buckets are similar, the paddles are different (the x800 has a foldable + rubber for making jam), the programming possibilities are greatly expanded and + nine own recipes, and + fast temporary, at one time, edit any of the 12 built-in programs as needed.
Adjustment of baking temperature and dough raising temperature,
turning off the kneading, adjusting the temperature and time of juice separation when making jam.
Characteristics of the x500 model in programming mode here

Kneading 1 (kneading dough 1):
6-14 minutes
LIFT 1 (increase the volume of test 1):
20-60 minutes
Kneading 2 (kneading dough 2):
5-20 minutes
LIFT 2 (increase the volume of test 2):
5-120 minutes
UNDER LIFT 3 (increase dough volume 3):
0-120 minutes
YOU OVEN A: 0–80 minutes
BEFORE HEATING (preheating bread):
0-60 minutes

They don't even come close with the capabilities of x800.
Bork x800 has little similar characteristics to your model,
more convenient and advanced.
All the people described his capabilities the other day,
read for reference on page 3 of the topic about x800.

But do not be sad, possibilities x500 nevertheless
highly enough for most recipes.

It is not difficult to create your own program.
Come to me on the topic and you will learn how to do it by the example of baking rye custard bread.









Prev heat (Temperature equalization)
Time = 0 - 60 minutes. Temperature to which it levels off = 16C - 25C
Mix 1 slow - 5 min.
Time = 0 - 60 minutes.
Mix 2 fast - 15 min., rotation of the scapula in two directions. The scapula folds in and out alternately.
Time = 0 - 60 minutes.
Dough rise temperature - 34C
Temperature = 27C - 34C
Rise 1 - 60 minutes
Time = 0 - 1 hour 40 minutes
Wrinkle 1 - turns off and does not affect timing lifting 2
Time = 0 - 120 sec.
Rise 2
Time = 0 - 1 hour 40 minutes
Wrinkle 2 - turns off and does not affect timing lifting 3
Time = 0 - 120 sec.
Rise 3
Time = 0 - 1 hour 40 minutes
Baking temperature - 150C
Temperature = 60C - 150C
Baking - 90 minutes
Time = 0 - 2 hours.
Heating
Time = 0 - 60 minutes.

The total time for raising the dough is 5 hours and without kneading.

Baking program table in Bork-X800 - expand to full size, additional click in the upper right corner of the table.



The problem of sourdough rye bread is solved.

Range and number of programming parameters in the mode - CUSTOM, depend on the selected main program as a template.
In the photo of the panel, they are shown in bold.
The basic programs are permanently sewn and remain intact.
Also, each embedded program can be temporarily change but just until the next launch any other program of this bread maker.
With each new program selection and the start of the bread maker, the embedded programs are started with the factory settings, which can be changed again, if necessary.
On the program Jam the temperature of the juice compartment is also set = 60C - 70C, and then the cooking temperature = 60C - 150C

The only, long-term communication with Kenwood taught me to look at the plates with the description of the modes, where all the stages of the factory programs are described minute by minute. Well, there: 1 knead 3 minutes, the second 20, 1 rise 30, and so on ... It was convenient for me, but Bork does not have such plates, although you can scroll through and remember it before starting the program, but it is inconvenient for me to keep it all in my head, son, I say, a little distracted.
So I sat down (
Mode tables for all programs Brand 3801 Bread Makers



Program:
1.preheating - 0
2.mixing 1 - 10 min
3.rest - 0
4. kneading 2 - 20 min
5. rise 1 - 60 min
6.mix 3 - 0
7. rise 2 - 0
8.mix 4 - 0
9. rise 3 - 0
10.baking - 90 min
11.keeping warm - 60 min
12.temperature at 1 rise - 35 degrees
13
14
15. baking temperature - 160 degrees.

Bread maker Daewoo DI-9154 and Gorenje BM 1400 E
Program number 12 "Your recipe"
Step Action Possible values
1 Kneading 1 14 6 - 14 minutes
2 Lift 1 20 20 - 60 minutes
3 Kneading 2 5 5 - 20 minutes
4 Lift 2 50 5 - 120 minutes
5 Rise 3 0 0 - 120 min.
6 Baking 80 0 - 80 minutes
7 Heating 0 0 - 60 minutes

This programmable bread maker has a high power of 815 W and bakes bread weighing up to 1400 g. It has two baking containers that allow, apart from one large one, to bake two small breads at once and according to different recipes, but with similar stages.
Kenwood BM450 or Programmable bread maker
Program for baking rye custard bread by leaps and bounds looks like that:
1. Temperature equalization - 0 minutes (0 - 60 min.).
2. Mix 1 = 3 min. (0 - 10 min.).
3. Mix 2 = 12 minutes (0 - 30 min.)... We help with a spatula.
4. Rise 1 = 60 minutes (20 - 60 min.).
5. Mix 3 = 15 sec. Will not turn on.
Mix 3 mode 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. Kneading 4 = 15 sec. Will not turn on.
Mix 4 mode 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 = 1 h. 30 min. (0 - 1 h. 30 min.).
10. Heating = 0 minutes (0 - 60 min.).

For sourdough baking, increase the rising time by 1 - 3 hours.

in Kenwood BM450 or Programmable bread maker
Program for baking rye custard bread sourdough looks something like this:
1. Temperature equalization - 0 minutes (0 - 60 min.).
2. Mix 1 = 3 min. (0 - 10 min.).
3. Mix 2 = 12 minutes (0 - 30 min.)... We help with a spatula.
4. Rise 1 = 60 minutes (20 - 60 min.).
5. Mix 3 = 15 sec.
Mix 3 mode always 15 sec. and turns on if the Ascent 2 time is selected more than 0 min.
6. Rise 2 = 2 hours (0 - 2 hours)... The rise time must be matched to the available leaven.
7. Kneading 4 = 15 sec. Will not turn on.
Mix 4 mode 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 = 1 h. 30 min. (0 - 1 h. 30 min.).
10. Heating = 0 minutes (0 - 60 min.).

LG HB-152, LG HB-205CJ, LG HB-205BCJ, LG HB-2001BY, LG HB-3001BYT, LG HB-3002BYT
LG HB-152
LG HB-205BCJ

LG HB 2001BY

LG HB-3001BYT LG HB-3002BYT

To implement this recipe, and all rye bread recipes are very similar, we are looking for similar numbers:
1. Kneading 15-30 minutes.
2. Ascent on any program 1 hour
3. Baking 1 h 30 min.
Figures that we can't find, let's try to combine from different programs.
Here's how to do it.
Rye bread in this model is easy to obtain using a combination of 2 or 3 programs. I will describe in detail one of the options with a sub-option, the rest in the image and likeness will be quite simple to select!
Choosing a mode FAST, very good mode, after FORMING (boning) can be sprinkled with caraway seeds if desired, then 40 minutes before the end of the program (it is useful to set a simple alarm clock so as not to forget), reset the program by holding the button STOP 2-3 sec. and choose a program CAKE, we start and bake for 60 minutes, this option is better than leaving to bake on the program FAST 35 minutes and then bake, although it is possible and so, but the roof of the bread in this case is likely to collapse slightly, the truth can be reconciled with this.
Bake for 30 - 60 minutes not difficult, quickly take out the bucket and cover it with a towel, take a piece of ice and press it against the temperature sensor zone, move it in a circular motion. After 2-3 minutes the stove is ready for use again. Put the bucket in place and wait for the finished result.
After mixing in your stove and switching to the mode YOGURT, the dough can be raised up to 8 hours, which is very convenient for those who like to bake sourdough bread.
Do not cook jam, add water last and the leak-free bucket will last a long time.
p.s.
And turn the spatula effortlessly right after baking (shaking out the loaf).
If the spatula gets caught (boils), do not apply force, but immediately soak in water.

Morphy Richards BM 48268 and clones Morphy richards: - Alaska BM2600, Benten BN-7590, Benten BN-7591, Binatone BM-1068, Clatronic BBA 2605, Clatronic BBA 2864, Clatronic BBA 2866, Daewoo DBM-151, Daewoo DI-3200S, Elenberg BM-3100, ETA 1149 SYMPATIC , First 5150, Kenwood BM210, Liberton LBM02, ORION OBM-101, Orion OBM-204, Rolsen RBM-938, Rotex RBX-38Y, Saturn ST-EC1775 Leda, Saturn 1775, UNIT UAB 813, WEST BM903WS.
Table of all program modes of these bread makers in Russian and English:
(for viewing in full size,
make a second click on the rectangle in the upper right corner)


In a bread maker Morphy richards and all its clones, the program will consist of a combination of two programs:
Program number 8 "Dough"+ Program No. 12"Bakery products".
With the program Dough, Kneading as in Panasonic, read the topic.
What to look for is the dough rise height,
it must be controlled, lifting no more than twice.
Once the dough reaches the desired height,
switch the bread maker by holding the button Start,
choose a program Bakery products and run it.
Important!
After 20 - 25 minutes hold the button Start and turn off the stove,
then run the program Bakery products again.
This will get total baking time 1 hour 30 minutes.
Success!

[Vanya 28]

Vanya 28, I counted the recipe for 400g flour. How much to put baked goods? 1h 15min?

[Vanya 28]

Vanya 28, I counted the recipe for 400g flour. How much to put baked goods? 1h 15min?

More or less like this. I would even put 1 h. 20 min. There are users baking 500 gr. in 1 hour 10 minutes, but in my opinion, this bread turns out to be damp. But they like it.
And what idea came up for converting to 400 gr. flour?
500 gr. already barely close the blade when kneading.
Panasonic bucket easily bakes bread and 700 gr. flour and there is still a reserve of several grams.