Baking in Alaska-VM 2600

Thank you, the main thing is a good idea! And I ask the Zepter sellers for the basket, I liked it.

I have only the second photo opens for some reason ... the first one does not, I can not see how the gap was repaired.
but it seems to me that the gap does not interfere at all, I also have it huge in the stove, I don't close it up, the bread turns out to be as fried as in your photo ...

[dark bread made from strong wheat - ...]

Hello to all wonderful housewives!
I've been reading the forum for a month now. Thanks to him I chose a bread maker.
The bread came out the first time
I did everything according to the recipes of the book I posted here and downloaded (for the "Morphy Richards clone" oven), ... and even baked buns ("Munich rosanches") several times already. The small number of recipes in this book suits me completely so far ... since the simple

I am not an expert at all (both in cooking, cooking and in the sense of a special appreciation of taste), I do everything strictly according to the recipe. The only thing that I do not like many seasonings and do not add
Everything is fine, but here's the problem:

Rye bread from this book does not work (p. 132)
I tried to do 450 and 680 gr. Everything is indicated there in cups and spoons, but there is a plate where all this is translated into grams and ml

Here is the prescription:

for a bun 680 gr

water - 240 ml
skimmed milk powder - 2 tbsp. l.
sunflower oil - 2 tbsp. l.
sugar - 2 and a half tbsp. l.
salt - 1 and a quarter tsp.
dark bread made from strong wheat - ...
fast-acting yeast - 1 and a quarter tsp

Baked according to the first (main) program

All two attempts were unsuccessful: the bread turned out to be very, very dense
But it was also baked with a wonderful crust - army rye croutons to taste

The recipe states - dark strong wheat bread 3 cups

Tell me what is my puncture? Why doesn't it work?

Puncture here:

I fell asleep "Baking rye flour" - 432 g (I have electronic scales) - this corresponds to the weight indicated in the measuring table of the book - premium wheat flour, according to the terminology of the book "flour from strong wheat"

The fact is that wheat flour and peeled rye flour of the same volume have different weights.
In your cup, in theory, there should be about 150 grams of wheat flour and about 130 grams of peeled rye flour - this is once, and with this recipe, it's almost impossible to bake good bread from rye alone - that's two.
Let me offer you three options for the development of events:
1.1 cup wheat flour and 2 cups peeled rye flour
2.2 cups wheat flour and 1 cup peeled rye flour
3.a cup and a half each
The terminology "dark strong wheat bread" will remain a mystery.
I can only assume that this meant wallpaper wheat flour, for it is both dark and wheat flour, but somehow I haven’t come across a strong wallpaper, and baking it would have been suggested on the whole grain program.

Viki, thanks

A puncture here: The fact is that wheat flour and peeled rye flour of the same volume have different weights.
In theory, your cup should contain about 150 grams of wheat flour and about 130 grams of peeled rye flour - this time ...

Well, something like that I suspected

... The terminology "dark strong wheat bread" will remain a mystery ...

the shortcomings of the translation ... are obvious. I got an idea: tomorrow I will try to translate the original in English of this recipe

The main thing is that the other recipes from this book work - only an hour ago the bread from this book ended up - "Bread with cheese and onions"
It turned out to be a class, honestly. I specially bought a bag of dried fried onions and Cheddar cheese for him. Only blotches of onions and cheese were not found at all, they probably dissolved

... with this recipe, it's almost impossible to bake good bread from rye alone ...

well, I even liked the taste, without cumin, etc.additives
only very tightly, well, absolutely
I'll try as you wrote to mix everything, just "how much in grams"
to figure it out

Searched here on the forum today but still couldn't find a decent alternative to the above recipe

Maybe someone will tell you a simple recipe for pure grain bread (well, or at least with the addition of wheat flour), without malt, sourdough, and any exotic. It always seemed to me that rye bread itself is delicious from quality products, fresh. And everything else can be smeared on it or put
Easy to prepare and with the exact amount of ingredients that can be cooked on our oven

I'll try as you wrote to mix everything, just "how much in grams"

Options: 1 2 3
wheat flour 300g 150g 225g
rye flour 130g 260g 195g
all three options are already found in recipes on our forum.

And I would also really like a similar (equally simple) recipe for rye (completely rye) bread

And I would also really like a similar (equally simple) recipe for rye (completely rye) bread

the technology of real rye bread takes time, and is best done in the oven ... but it can also be done in hp, provided that you need one kneading, one rise-proofing (1-1.5 hours) and baking up to 90 minutes .. plus malt-type ingredients.
usually done on the program the dough + turned off, + we wait for it to rise, as it should + baking program with the addition of time ...
look at herehttps://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=265.0
and here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=96730.0
maybe you will find answers to your questions ..

In general, there was a third attempt to use the above recipe, using the flour ratio of 1 variant from Viki

well: nea: unsuccessful too:

🔗

It tastes worse than it looks.
Of course, you can eat, but ... damn, strange ideas about rye bread among the British - the authors of the recipe

[Forrint]

Forrint your alaska is a clone clone. and with a clathronic I successfully baked not 100% rye, but a type of village or baked, but also very tasty ... here I wrote about the simplest bread .. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=6460.40... if your hp model can put baked goods on a delay, then this method is just right for you ... there is a measuring cup from a bread machine.

strange ideas about rye bread among the British - the authors of the recipe

And to spite all the British, I would add liquid and subtract a whole spoonful of sugar.
Or maybe well, these Britons, how many recipes we have on the forum, the British never dreamed of.

Good evening everyone. The second day I torment Alaska, but she does not bake everything as it should. Yesterday I scorched from a book, everything was fine, but suddenly the donkey fell, and then it turned out to be a little wet. And today I baked it according to this recipe, so it’s even worse, it almost didn’t rise, half of the flour didn’t mix, and it didn’t rise very much, but I don’t want to talk about the crumb ..... What is wrong I don’t understand. Help kind people ...
Thank you in advance.

[sea-mos]

sea-mos don't panic! let's go in order.
1.recipe in the studio.
2. which programm
3. check yeast.
-suddenly the donkey is wet and has stood or too much water, dropped in? ...
-doesn't mix-too small portion?
we have a lot of assistants here ...

And so in order:
recipe - simple white bread (500g flour, water - 300 ml, yeast - 1 tsp, sugar - 1.5 tbsp, salt - 1.5 tsp), program - French bread, medium crust, weight - 2 lbs. I did everything as it was written in the recipe.
Yeast - from one package I baked yesterday and today, I store it in the refrigerator.
Makfa flour for baking

I'll say right away that the yeast had to be put 1.5 ... and the yeast was tested for germination? from here

A small amount of yeast, a small piece of fresh yeast, rub with your fingers into a teacup, add lukewarm water (30-35 * C), stir well, and leave alone for 10-15 minutes. During this time, the yeast should "play" and froth. If so, the yeast can be used further in baking.
Dry yeast is tested in the same way.
Normal fresh yeast should rise to the top. If there is no movement, the yeast is not good

and read about bells? while you study, you need to control it here here Master Class....
if the yeast sprouts as it should, then first try to bake on the main program, controlling the bun.
by the way, dry yeast is not needed in the refrigerator. it may well be that they did not have time to wake up in the batch ...

Thanks for the advice, but I took the recipe entirely from the site for Alaska .. But the yeast really might not have time to "wake up". But you cannot store them in a closet, the kitchen is small and faces the sunny side ...

yes, the recipes here on the site are correct, proven, but there is also the moisture content of the flour and the quality of the ingredients. and this is individual for each ... here in the first bread you obviously did not have a couple of spoons of flour + check the yeast ... but this

.. half of the flour is not mixed,

already raises more questions ...
how is the next result?

Tell me, how satisfied are you with your stove? I have a choice of either Alaska or Kenwood 210

Another question: do you use the scales?

Mowgli, Alaska is a great oven if requests are free of frills such as baguettes or minibuns. I love my bread machine very much, it never let me down, it even copes with pure rye dough easily, bakes evenly, there are many modes. If I take the second to the dacha, then only Alaska.
And it is better to have scales, then the recipe will be more accurate, which means the result is better.

Good day, everyone! I also bought this miracle stove on September 2. Satisfied and disappointed. Baked first-test "French", and then "Cheese with basil". Everything rose, everything blushed. I am choosing a suitable recipe for a cake for a "baby".

Tell me, how satisfied are you with your stove? I have a choice of either Alaska or Kenwood 210

If this is still relevant - do not hesitate, take Alyasochka !!! The cookie is excellent, I put it both in the tail and in the mane ... and at least she needs something!

Yesterday gave Alaska :-) (well, more precisely Tarrington house)
I want to make the first bread
like this
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=6127.0
As I understand it for Alaska, this large size of the loaf will need to be set? Or is it worth counting on a smaller amount of flour?
Do you still need to adjust something for Alaska?

[Lelishe]

Lelishe you have a 2600 HP model, you can not change anything .. look in the instructions for your oven about the size of the bread .. the bread that you want to bake for 500 grams of flour (that's about 3.3 measuring cups of flour). this is a large loaf, XL. ... count 500 flour + 320 ml (liquid) + everything else = about 850 grams of finished bread .. a large loaf is considered from 750 to 1200 grams. medium-600 grams (L) ... don't forget about the bun! good luck

[*** yana ***]

*** yana ***, yes, indeed I have a 2600 model.
Thanks for the tip.

How high is your bread?
I have something small in my opinion, a recipe and a program for 900g. 11-12 centimeters in height.

I ask for advice from those who have already mastered the regimes of Alaska.
I want to try Riga fast as my second bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=13765.0

It says this:

Here are the Pest's recommendations:
1. Knead the dough.
2. Proving dough for 2-3 hours.
3. Knead the dough again quickly.
4. Second ascent 1 hour.
5. Baking

...

If your oven does not have a Rye Bread mode, then I suggest trying this baking scheme:

After putting the ingredients in the HP bucket, choose a short batch in your programs. (In my oven, this is Pizza mode - 15 minutes.) After kneading the bun, let the dough rise in a closed HP for 2-3 hours. Then turn on the short batch again (8-10 minutes).

After the second batch, be sure to cut the roof with a sharp knife !!! This bread has been proofed for a long time, and otherwise it will crack, like mine ... You set 1 hour for the second rise. Before baking, grease with milk, sprinkle with caraway seeds. And turn on the Baking for 1 hour.

Which program in Alaska is better for short kneading?

[Lelishe]

LelisheI respect the recipes of all site users.BUT, according to this recipe, your bread may not rise ... rye dough after such a long proofing will not rise a second time.. the technology for baking unpaired rye consists in 1 kneading (15-20 minutes), 1 proofing (2.5-3.5 hours) and baking (about 90 minutes).
knead the dough on the dough or pizza program, then just leave it to come up and turn on the baking ... so that the roof of the bread does not blow away, after the end of the program in which you were kneading, you should generously grease it with vegetable oil ...

I have something small in my opinion, a recipe and a program for 900g. 11-12 centimeters in height

... rye bread is never as tall as wheat bread .... if you want taller, make 1 cup rye and 2 cups wheat flour .... tastes about the same and looks better ...

Good day, everyone! I also bought this miracle stove on September 2. Satisfied and disappointed. Baked first-test "French", and then "Cheese with basil". Everything rose, everything blushed. I am choosing a suitable recipe for a cake for a "baby".

Excuse me, how much does it cost us?

In our city, I took about 2100r. Did "Milk", "white with garlic and dill", and yesterday the first Kulich from Elena Bo. Yummy, but the appearance is "four +".

In our city, I took about 2100r. Did "Milk", "white with garlic and dill", and yesterday the first Kulich from Elena Bo. Yummy, but the appearance is "four +".

In your city ... is this Kaliningrad?

Kaliningrad

I want to put the preparation of bread on the timer to please myself in the morning. Experienced Bakeries - does HP well or has subtleties.

If the recipe is checked and the yeast and liquid do not meet before kneading, then there will be no problems with baking on the timer.

How high is your bread?
I have something small in my opinion, a recipe and a program for 900g. 11-12 centimeters in height.

I also get a low bread -11-12cm. I recently had a bread maker, I bake only the simplest white bread according to the recipe: 1.5 tsp of dry yeast
500 gr of premium wheat flour
1.5 tsp salt
1.5 tbsp. l. Sahara
1.5 tbsp of vegetable oil
300 ml of water.
You have to add flour, because in the process of kneading the bun sticks "comma" to the walls. But even then, in my opinion, the kolobok is not so tight as it looks in the photo in the MANUAL on the kolobok. Today I tried to bake bread with semolina according to the recipe Dry yeast 1.5 tsp.
Wheat flour 400 g
Semolina 100 g
Salt 1.5 tsp
Sugar 1.5 tbsp l.
Olive oil 2 tbsp l.
Warm water 330 ml
I bought into the fact that the bread looked very high in the photo. And again I had to add flour. And the result was the same - the height is 12cm. It hasn't tasted yet, it's getting cold.
So I want to ask experienced bakers for advice on how to achieve high bread?

You have to add flour, because in the process of kneading the bun sticks "comma" to the walls.
... how to achieve high bread?

Let it stick. The first batch has every right to stick. At the second, it is better not to look at him. The more you add flour, the denser and lower the bread will be.
Try it. For 500 g of flour I dared 320 - 330 water plus more oil and was always high.

At the first kneading, the kolobok is not even bad, sticky to the touch, but not much. And on the second batch, it will stick to the wall and spin only in the middle. I have to guide him all the time with a spatula. I was just guided by the fact that the Manual on Kolobok says that this state of affairs is unacceptable and indicates the presence of excess fluid.

[Estra]

Estra , You Viki correctly wrote that for 500 grams of flour there is ~ 300 ml of water +/- 20 ml.
And the fact that the kolobok is not the same as in the "manual" is nothing awful. "Manual" is not a dogma, but a guideline.
I have 3 completely different HP and each one mixes the same recipe differently, but the result is equally different.
Put everything according to the recipe and leave your HP alone, do not add anything, see what happens.If the yeast is normal and the flour is weighed correctly, then everything will turn out great!

Thanks for answers . Now I will try not to change anything in the recipe, not to bother with excess water.

please tell me what is responsible for the splendor of the bread? yeast? my bread turns out to be quite dense, not airy, but I would like to !!! thank you in advance!

[Smart Fox]

Smart Fox, For you here, in the section of useful advice and help in baking bread, https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=135.0
In this thread, you can ask a question if you do not find the answer in the section https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=33.0

We bought HP. And as hastily the oven rushed. The flour was not sifted, the yeast was not 'started'. The bread turned out to be dense, low. Pleasing smell and taste. Boom continue!

Viki, do you bake rye bread in Alaska? Something it turns out damp for me, I know that rye is the most difficult, but I don't like white. may need to increase the baking time, and not just by 1 program. put

Viki, do you bake rye bread in Alaska? Something it turns out damp for me, I know that rye is the most difficult, but I don't like white. may need to increase the baking time, and not just by 1 program. put

It's easier for me not to increase the baking time, but to reduce the amount of ingredients. I make a bookmark for a loaf of 700 - 750 g, and I turn on the program as for 1 kg. And do not forget to sift rye flour.

Hello, I read the forum all the time, suddenly a question arose, in all HPs there is a pizza, dumplings mode, we don't have that, I just put the dough on kneading 8, and then turn it off, am I doing the right thing?

Hello!
Please tell me the recipe for dumplings dough for Alaska in grams. I read the topic, and there in some cups.

the cup means measuring from a bread machine. 1 cup = approximately 150g flour

Received a weekly testing (bought for my grandmother as a gift) Terrington house (Alaska).
Usually (2 months) I bake in Delongy. Yesterday I baked in Alaska.
All the same, no worse. The only thing it works is noisier, there is no pause. Her spatula is so "cool", slightly bent, it forms a bun well. Straight to Delongy.
The crust was medium. The bread is browned very well. I have the same "dark" program on Delongy.
The spatula is not stuck in the bread.

I want to put the preparation of bread on the timer to please myself in the morning. Experienced Bakeries - does HP well or has subtleties.

We tried it yesterday, program 2, a 900-gram loaf, we watched with suspicion the whole evening how a slide of flour "crumbled" - the water "washed away" it a little, but in the morning, at 10 am everything was OK

Good day,

Please tell me how to bake sourdough bread in Alaska?
how many rummaged on the site and could not find how and how much to withstand the dough so that it fits correctly (I know how to grow a leaven)
Immediately one cannot do without shamanism over HP, because the usual modes are designed for yeast

Thank you in advance