anataka
Hello to all bakers!
A bread maker was presented for the wedding, it lay under the chair for half a year. Then my husband insisted and had to reveal more.
Found a recipe for white bread on your forum. And voila ... I've been baking the 4th loaf for the last week! Such delicious food! Do not compare with the store. Thanks for the recipe
Now I will try more complex recipes, I will first collect the ingredients
geologist
Hello everyone.
acquired a Terrington hous stove. I have already tried to bake bread 5 times, why does it rise in the process, and then it goes down in the middle and turns into a boat? Help with advice!
Mark_trim
Quote: geologist

Hello everyone.
acquired a Terrington hous stove. I've already tried to bake bread 5 times, why does it rise in the process, and then in the middle it goes down and turns out like a boat? Help with advice!


Good afternoon.
There can be many reasons. Describe the recipe and the sequence of your actions.
The main ones are a lot of liquid, a lot of yeast, a longer (not that) program.
geologist
cooked on the main program and a jacket, which are attached to the bread maker. strictly as it is written in the passport I put the ingredients. But all is in vain. could this be the reason for the bread maker? (defect)
Mark_trim
Quote: geologist

cooked on the main program and a jacket, which are attached to the bread maker. strictly as it is written in the passport I put the ingredients. But all is in vain. could this be the reason for the bread maker? (defect)

Tonight with a delayed start, baked classic French recipe from the enclosed instructions. Everything to the gram, as there. And it turned out great without supervision. Maybe you're not measuring exactly? To find out the reason, you need to follow the preparation. What kind of bun is obtained in the kneading process. Ten minutes after the start, look. If it is liquid, it means either incorrectly measured or poor quality ingredients. Either both. Plus, synchronize all those. processes. In the thread about the oven itself, there are my measurements. If they coincide with yours, then it's not about the oven (well, provided that the bread is baked and baked).
geologist
In the process of cooking, the bread gradually begins to sit down - I observed it myself. The gingerbread man seems to be normal. I can try another flour, although I always baked with this flour in the oven ...
Admin
Quote: geologist

In the process of cooking, the bread gradually begins to sit down - I observed it myself. The gingerbread man seems to be normal. I can try another flour, although I always baked with this flour in the oven ...

The dough usually shrinks during baking, it can be:
- plenty of water
- a lot of yeast
- too warm water (liquid) and the dough during kneading becomes warmer than required for normal proofing 26-28 * С
- the dough stood at the last proofing

Watch the temperature of the dough, especially when it's warm outside, in summer, pour cool water or even from the refrigerator.
The dough could stand still during proofing, especially if it was too warm.

We open the section Bread - everything is head and we read a lot, there all these issues were raised

How to check if the dough is ready for baking? Finished dough temperature https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=158608.0.html
Fox_11
Hello.

Please tell me, here is the recipe for IRISH SODA BREAD:
- Flour - 1/2 cup.
So which CUP? how much flour do you need ???
Creamy
I have a different stove, not like yours. Where did you get this recipe? from a book to your stove? Was there a cup included with your stove? And the main question "Do you have an electronic scale and a measuring cup for ml?"
Fox_11
Quote: Creamy

I have a different stove, not like yours.Where did you get this recipe? from a book to your stove? Was there a cup included with your stove? And the main question "Do you have an electronic scale and a measuring cup for ml?"
I have a Terrington house (aka Alaska-VM 2600), in my opinion, is this topic dedicated to her? Or I'm wrong?
Recipe from a book from the stove. The set includes a measuring cup per ml. But there is no cup
Creamy
And my advice to you is not to be sad and not bother. Cups are all sorts of different, and you can also fill them in different ways. It is better for a beginner to start with proven recipes, where everything is weighed to the nearest gram, and the liquid is measured in ml. There are many proven recipes here on the forum. And the result will be good. I myself do not like recipes in cups, if I really want to try, then I always carefully record everything (weighing this cup of mine), then it is easier to analyze and analyze errors, so that then again I do not step on this rake. But when I start baking a recipe with cups, I realize. that I can screw up and tune in in advance to this as an experience with an unknown ending. Therefore, I write everything down in the (on-board) bakery log. With electronic scales, everything is easier.
Heliga
Tell me what recipe you can use to make the dough and in what mode? Thank you
Viki
Quote: Fox_11

The set includes a measuring cup per ml. But there is no cup
The booklet that comes with the stove contains the delivery set and contains "measuring cup - 1 pc." This is the same glass.
Viki
Quote: Heliga

Tell me what recipe you can use to make the dough and in what mode?
It depends on what kind of dough. If yeast is for buns or pizza, then program No. 8. It is specially designed for yeast. And select the recipe to your taste in the appropriate section buns, pizza.
And if for noodles or dumplings, then I turn on the first program, it immediately starts kneading, and when it finishes (after 10 minutes) I turn it off. Just do not forget that this test has to lie still for half an hour. If there is one portion, then I leave it in the turned off oven. And if you need the next portion, I take it out in a bowl and cover it.
Julia32
Hello everyone! I re-read the whole topic, questions about rye bread with sourdough have not been disclosed ... Now I am trying to bake "rye bread with sourdough" according to the alariym recipe. The gingerbread man didn’t work out, it’s as if she had added more flour. Now I let everything go by itself on program 3. Write a proven recipe for this bread! Please !!!
Heliga
I baked a cupcake for tea today in Alaska. Recipe Cupcake with apples for Celestine tea. I mixed everything in Alaska on program 1 (the very first kneading) - eggs + sugar, butter was soft, flour along with baking powder. In the last minutes I added an apple. Stopped program 1 and put it on baking. 1 hour + 10 minutes still reached. Everything is baked, not burnt. Delicious, apples in a muffin are interesting, but with raisins and nuts ....... it will simply not be delayed. The only drawback is a little (((If they don't eat it before the morning, it will be .photo.

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