marinastom
If I repeat myself, I'm sorry. But I did not find a topic specifically for my question.
For some reason, I began to constantly get a dark crust, although I always expose a light one. And if with rye flour! ..
Can someone tell me what's the matter?
Creamy
One of the assumptions is that the excessive amount of sugar in baking can give "color". there may be technical reasons as well.
marinastom
Kohler is a color, as I understand it. And I also have the thickness of this crust. And she's tough. And if technical, then where to go? We have no service, HP is still under warranty.
By the way, I just read the topic about the L7 form in Panasika, CREAMY, I just "squeal" with admiration! Where to find her (form) in our wilderness ...
Arka
Quote: marinastom

If I repeat myself, I'm sorry. But I did not find a topic specifically for my question.
For some reason, I began to constantly get a dark crust, although I always expose a light one. And if with rye flour! ..
Can someone tell me what's the matter?
Make sure the size of the bread is correct and try setting it to a size 1 stop smaller than the actual size.
If the bread remains heated, this can also affect.
There is a simple way to combat the tough crust: sprinkle the bread with a spray bottle with water after baking.
The crust will not be wet, since the water will evaporate during the cooling of the bread, but it will have time to soften the crust.
With regards to white bread, the thinnest crust is obtained in "French".
I hope this information will help you to find out the cause and fix the problem.
marinastom
Quote: Arka
Make sure the size of the bread is correct and try setting it to a size 1 stop smaller than the actual size.
I always use the smallest size. Because of the size, she refused Mulka.
Creamy
marinastom, please answer, do you have a stove so "odd" from the very beginning? Or was it normal bread was baked before and then you switched to your own recipes? Have you tried baking basic basic wheat bread on program 01 in 4 hours? Do you have an electronic scale?
marinastom
I read your message and thought about the "basic" recipes. Yes, probably still basic. Only if I change the liquid - milk, whey, half-drunk coffee. Sometimes honey instead of sugar.
The problems did not begin immediately, about a month later. I bought HP at the end of October.
Here 4 days ago I baked: 340g of white flour, 60 millet. whole-ground Garnets, 2 tbsp. l. sugar, 1.5 tsp., salt, 1.5 tsp. dry yeast, approx. 2- Art. l rast. butter (I confess, butter "by eye") water mixed with milk 260 ml. Size M, light crust. The bread was very tasty, I didn't even have time to take a picture, but the crust is ok. 0.5 cm thick and not light in any way.
I wrote in detail, because maybe I'm wrong about something.




There are scales, I use only them, the program is always 1 or 7. Rarely with raisins.
lega
Quote: marinastom

If I repeat myself, I'm sorry. But I did not find a topic specifically for my question.
For some reason, I began to constantly get a dark crust, although I always expose a light one. And if with rye flour! ..
Can someone tell me what's the matter?

Excuse me, but you have HP Mulinex 5004 in your profile ... or do you have two of them? The topic is called - The crust problem in Panasonic 2501
Creamy
marinastom Try to bake basic wheat on program 01, strictly according to the recipe from the instructions. Do not substitute milk or anything else for water. Sugar, salt and butter are strictly according to the recipe. The flour is just white. But as for yeast ... I would try to replace dry yeast with fresh, at the rate of 2-2.5 grams for every 100 grams of white flour. And I also have a suspicion that this may be due to the summer heat.Let me tell you how my summer heat began to affect my basic baked goods. If earlier, having switched on the 01 program, the temperature equalization took 30 minutes, now the paddle starts kneading no earlier than 1 hour or even 1 hour 15 minutes. The kneading begins and then a short proofing is obtained (just these 30-45 minutes are not enough, that the stove stood in the summer heat for leveling). And when the display shows 2 00, the kneading of the dough that has not yet had time to really rise begins. Although I have not changed anything, the program just starts its step-by-step actions depending on the ambient temperature. Therefore, now in the heat, I do this: on the dumplings program, I knead the dough for all 20 minutes. And for 40-50-60 minutes (under control) I put the dough on the first proofing in the electric oven, but I only turn on the lighting-light bulb. And at the bottom of the oven I place a small baking sheet with hot water poured from a tap, the water temperature is 55-60 degrees. When the dough has risen well, I knead and give the dough the intended look. In a baking sheet, the cooled water, I replace with another hot one from the tap (in no case pour boiling water from the kettle). We create the conditions of the humid tropics for the dough. After 40-50-60 minutes (we look through the oven window), when the dough has already risen, I put the L7 form with the risen dough into the Panasonic bread maker, and bake on the "baking" program as much as necessary. These are my summer adjustments due to the heat for baking bread in Panasonic. Creamy




lega, but really, you will be more attentive than me, but I look at the name of the topic. Thank you for your comment. And I tried, but oh well, maybe not only Panasonic in the heat for so long equalizes the temperature, maybe someone from the panikosovov will help my post.
marinastom
Thanks again to everyone for your participation!
I now have a Panasonic stove, and before that it was Moulinex 5004. I gave it to my niece with three children. The loaf was too big for us. I could not change the device in the profile settings. And in three years I mastered Mulka up and down. I even miss her. With her, it seemed easier - no standing, no problems with the crust. But I can handle.
Sorry for the lyrical digression.
Creamy, my oven even now stands for exactly 30 minutes. As for yeast, I have been using pressed Ukrainian Lux for a long time. We only sell them and some of ours with a reddish wrapper. I liked Lux ​​very much - cut off the centimeter and everything is fine. but now something went wrong with them - sometimes they rise badly, sometimes the dough smells bad. Therefore, I returned to dry. Maybe try Saf-instant, which you need to soak.
Zozulka
And on the contrary with me - the most ordinary bread in the "dark crust" mode, program 02 - for some reason, it turns out a light top. Maybe someone knows what the problem is? Or is it at service time (while there is a guarantee) to apply?
Elena Bo
Quote: Zozulka

And on the contrary with me - the most ordinary bread in the "dark crust" mode, program 02 - for some reason, it turns out a light top. Maybe someone knows what the problem is? Or is it at service time (while there is a guarantee) to apply?
Light top can be if you print small size. Poor quality flour and very dense kneading can also be the reason.
ksuha
Girls, please tell me. How to get a slightly tighter crust? It turns out to be very thin.
marinastom
"And I always miss something ..."
I struggled with the crust, seemed too dense, but someone needs the opposite.
Offhand, as I see the solution: 1. You can add the baking time or keep it in the oven after the end of the program. 2. Reducing the (slight) amount of liquid will also make the crust thicker.
Maybe even the Masters will add something.
ksuha
marinastomI already tried to hold bread after baking, it does not help. The crust is not just thin, but like a blotter.
marinastom
And what is the stove and how much do you use it? They wrote that at first the new stoves do not give such a crust as we would like, and then they "heat up".
ksuha
marinastom, Panasonic 2501.2 months in operation
marinastom
ksuha, may ask in the topic Help, nothing happens with bread !!! (Ambulance), there Admin-specialist! And, as you can see, I also asked questions.
MCHIK
HELLO. help to understand please. Why does the top on the Bread in the bread maker burst during baking?

I have had a couple of days of experience, hp Panasonic 2502. I have already baked loaves of 20 of them - almost all of them are not beautiful at the top (((mode 2 main without standing lasts 2 hours !!! On the main mode 4 hours there were no such problems (but today I baked on it and again the lid moved out-the bread itself is perfect-delicious-the pores are beautiful-does not go down! but the roof (((What can I add or reduce ??? So that it does not slide down? I bake bread on dry yeast with scales according to recipes!




THE LID OF THE BREAD ALWAYS SLIDES ON ONE SIDE - THE OPPOSITE SIDE IS ALWAYS PERFECT.
YEAST DECREASED-VODICA ROOM TEMPERATURE-MADE A LITTLE WARMER-Alas (NOTHING HELPS
The crust problem in Panasonic 2501
The crust problem in Panasonic 2501
The crust problem in Panasonic 2501
MCHIK
Quote: MCHIK

HELLO. help to understand please. Why does the top on the Bread in the bread maker LEAVE when baking?

I have had a couple of days of experience, hp Panasonic 2502. I have already baked loaves of 20 of them - almost all of them are not beautiful at the top (((mode 2 main without standing lasts 2 hours !!! On the main mode 4 hours there were no such problems (but today I baked on it and again the lid moved out-the bread itself is perfect-delicious-the pores are beautiful-does not go down! but the roof (((What can I add or reduce ??? So that it does not slide down? I bake bread on dry yeast with scales according to recipes!
A citizen
MCHIK,
Is HP on a flat surface?
It feels like a little slope?
sazalexter
MCHIK,
Undermines the roof if there is a lot of yeast and little water. Try baking recipes from the forum as an option.
nathanael
for Panas with dispensers, the temperature is insufficient on top. especially if it worked big. need to be insulated

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