Help, nothing happens with bread !!! (Ambulance)

[Enjoy your communication on the forum and good bread for you!]

Enjoy your communication on the forum and good bread for you!
"I HAVE A PROBLEM, THE BREAD WASN'T WORKED!"

Dear Baker!

If you want to get the right answer and competent help, then you must fulfill the following conditions:
1. Mark in your Profile the model of your bread machine, the volume of its measuring cup, and where you live.
2. Describe your bread recipe, ingredients of bread and their quantity.
3. Describe what and how, in what order you measured, measured, put in a bucket x / stove.
4. Describe which baking program you used (not # #, but in words), how you included it.
5. Describe the problem, what does not suit you in baking, what errors and failures occurred when baking bread.
6. Place a photo of your bread, two photos are enough: a general view of the bread and crumb in section.

You post the answers to these questions in the topics:
Help, nothing comes out !!! (Ambulance)

Under these conditions, we will try from all sides to carefully consider your bread problem and provide quality assistance, advice, and prompt.

Enjoy your communication on the forum and good bread for you!

I think it's better to bake small ones more often. Because everyone in the family prefers fresh bread. And they are big, yes, when guests come.

[Roman_O]

Roman_O Hello from Admin! You are so "good" and have been calling for help for a long time that you decided to connect, despite the fact that everyone on the forum can give advice (and give you already), and each in his own way.
Let's go first and step by step! Take away your mathematical abilities, now you need to feel, with your eyes, head, and hands. Forget about the different bread recipes you would like to bake - this is a little further. Let's first make bread according to a simple recipe called "win-win".

So, let's call it "raw material" for bread:

dry yeast - 1 tsp.
white baking wheat flour - 2 1/4 cups
salt - 1.5 tsp.
sugar - 1 tbsp. l.
olive oil - 1 tbsp. l.
water - 260 ml.

baking mode - basic - 3.50 minutes. I have a Hitachi oven. Measuring cup 240 ml.

Raw material comment:

Any dry active fast-acting yeast including SAF-moment, D "Etker and others. An indispensable condition - the yeast must be fresh by the expiration date.

Flour is used for baking white bakery wheat bread. The flour should be measured with a measuring cup-cup (mine is 240 ml.), Which is attached to the oven, all have different volumes. Pour into a cup, but do not tamp, but simply compact slightly, and cut off the excess with a knife (called "under the knife"). Since everyone's cups are different in recipes, it is better for you to calculate the weight of flour (depending on the type of flour) of your cup for the future. With the method I described for pouring flour into a cup, for example, into my cup. includes 140 grams of flour, both white and rye. We measure the flour into a separate bowl and sift it to remove various impurities "byaki" and saturate the flour with oxygen, it is very useful for it.

I take salt with a measuring spoon to a x / stove, not iodized, but coarsely ground gray, having previously ground it in a blender.

We measure ordinary granulated sugar with a measuring spoon.

We measure olive oil with a measuring spoon.

The water is measured out with a measuring cup. Try to measure it correctly as the presence of water (or liquid) in the batch is very important. Another important point is if the room temp. air up to 27 degrees. it is necessary to take water at room temperature, over 27 * - water from the refrigerator - 5 *. The water must also be clean, I take tap water, but passed through a filter.

So, everything is ready, we begin to lay the raw materials into a bucket (container) x / oven for kneading.
Do not forget to insert a bread knife into the bucket !!!!!!


Now let's put the raw materials in the bucket in the order and quantity in which they are named. We put the bucket in the x / oven, select the desired mode that suits your bread maker - for a given bread "Italian bread" or "basic", set the color of the crust of the bread, turn on the x / oven - and the kneading started.

And now - attention! We work with instinct and hands. During the first time of mixing (10 minutes), I do not hesitate to look into the x / stove to visit through the viewing window, or even open the lid. This is necessary in order to track how the raw dough is formed for future bread, this is a very important moment in his life, and what we will have as a result of baking.

The procedure for determining and forming a grain preparation, the so-called "kolobok". The bread blank really looks like a kolobok or a ball that rolls in cotton. It should look round, smooth without streaks, stripes, lag behind the walls of the bucket. If you touch it with your fingers (you shouldn't hesitate to do it), it should be elastic, and not stick, not stick to your fingers. For comparison, it feels like it should be: a) an earlobe, - b) an elastic female breast (sorry for the comparison), - so choose the object of comparison and practice before kneading the dough.
What to do if such a bun does not work out when kneading.
If the dough is completely liquid and sticks to the bucket (climbs along the walls), then add a little flour, literally on a tablespoon without the top, and again try the bun until you achieve the result.
Make it a rule to never add water to the batch !!!! Better option when flour is not added a little, you can then add it than add water. The water and liquid during kneading should be constant initially, and regulated by flour, especially when baking rye bread. Therefore, I prefer the option when I first add water + salt, sugar, oil, yeast and + other ingredients to the bucket, we get a "liquid", add a little flour, put it in cotton for kneading, and add flour to it as much as the liquid takes for kolobok education. This principle has been tested and is called "flour in water".
You will always have a "war" between liquid and flour, as these products are very sensitive to various influences: gluten, dampness, dryness, weather, water quality, flour type, and much more.

And when the bun is "felt" and formed, you can be calm, the bread should turn out, then you can no longer go to the x / stove. Train!

When the bread is ready, immediately turn off the cotton and take out the bucket too, put it on the wire rack under a towel, the bread should rest and cool. It doesn't cut well when it's hot. Soak the bucket in hot water for 30 minutes. , remove the kneading spatula and rinse everything. if this is not done, the spatula will dry firmly to the bucket.

If you have any questions, ask! Preferably before a baking session, maybe I missed something when writing such an opus.

Good luck!

About 10 years ago, chemists in different parts of the Earth simultaneously carried out the same quantitative reaction with the participation of distilled water. For several days, every hour.
The results changed every hour.
This I mean that water is alive. And she "swells" the flour as she wants today. So: every time we check three things - a bun, a lobe and a breast.

"And the bun is still spreading and looks more like a drooping chest (sorry) or a flabby ear - parts of the body are clearly not elastic to the touch"

Yes, guys, you went further than me in your comparisons!

And laughter and sin!

Let's think about what could be. Pay attention - the shoulder blade is small, the bucket is quite large. The kneading of the dough is based solely on its stickiness. The spatula mixes flour and water, then more and more amounts stick to the growing lump. If the spatula were large, it would simply spread the dough along the walls. And so a small spatula punches the dough and at the same time turns it. This is facilitated by the L-shaped blade. The embossed lugs on the bucket cause the dough ball to buckle instead of spinning in place. So, the main thing is the stickiness and elasticity of the dough (to a certain extent).
And what if the stickiness drops sharply? The spatula will drive the semolina "porridge" in the center of the bucket in a circle! When is the dough "non-sticky"? WHEN FLOUR "ROSLAYA". This is the name of flour from sprouted due to improper storage technology of grain. Or very low-grade grains that are low in gluten. Little gluten - stickiness, low stickiness. Flour from such grain is used for pancake mixes. Therefore, if you accidentally poured pancake flour instead of baking flour, then the result could be just that. Could be, but not required. Sometimes for pancakes, flour is made from good wheat, but some kind of leavening additives are added. Such flour with sin in half can be kneaded.

yes, I also think that the matter is in the ingredients, but I never even buy pancake flour, I buy 10 kg bakery flour in bags, so I could not mix it up.

... FLOUR "ROSLAYA". This is the name of flour from sprouted due to improper storage technology of grain. Or from very low-grade grains that have little gluten ...

Either the spatula is not spinning as expected (unlikely), or the flour is substandard or "incorrect". Other options are simply not possible.

See here:

A guide to baking bread in a homemade bread maker.
#

Recalculation of the number of ingredients in the bread recipe. To help beginners.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7646.new#new


Number of main ingredients (products) in one measuring cup (240 ml) and one measuring spoon. (post 3)
#

The amount of flour and other ingredients for making bread of various sizes.
"investigative experiment" with the volume and weight of water.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0

Because there are certain "standards" for bookmarking products that are not advisable to violate:

The amount of flour and other ingredients for making bread of various sizes.
"investigative experiment" with the volume and weight of water.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0


And here, see how the change in the amount of certain products affects the change in the properties of the dough, and of course baking:

Dough preparation technology
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8221.new#new

I recently got the same situation with French bread. For the sake of experiment I took mines. water ESSENTUKI,

The problem is in mineral water, ordinary hard water is needed for bread. Mineral water contains many different salts, including magnesium, which softens the dough.

[The crumb of fresh store bread, wet-dry!]

In general, I baked some bread. It turned out very beautiful !!! But my mother says that he is a little damp, although my husband and I ate it and we liked it and did not notice anything like that.
how to determine who is right?

Take the texture and moisture content of store bread as an example.
How do you think store bread is raw or dry?

The crumb of fresh store bread, wet-dry!

This is how your bread should have a crumb!

And the wet crumb of bread is always immediately felt - the bread is damp, it is moist, a little sticky and sticks to the teeth and palate on the bite.

Thank you very much for the section: MANUAL FOR BAKING BREAD IN A HOMEMADE BREAD. BEGINNER'S GUIDE #
I started reading it and realized that this was exactly what I needed. I will study.
I hope now everything will work out for me.

[Therefore, you should probably first work out a simple bread to perfection, observe the process, what you put in and what you get, record the whole process, etc. and try to understand the whole technology.And only then make various additions to the dough and change the recipe.]

borowikowa, I would answer like this: there are many recipes - one bun!
And the kneading rules are the same for all loaves.

Therefore, you should probably first work out a simple bread to perfection, observe the process, what you put in and what you get, record the whole process, etc. and try to understand the whole technology.

And only then make various additions to the dough and change the recipe.

Well, not all at once, this science is amenable to the first approach - so let's go in small steps to the goal.

I ask you, once again start reading the science of the kolobok, the amount of ingredients, kneading and everything in the Baking Basics section, see the pictures - and very slowly and with feeling.

And come here

Well, since I am now such a special baker that you can even eat bread, I will risk to bake it for 750 tomorrow.Only now I can't figure out how to remake the recipe, so that everything is exactly. How many grams of flour should be used for 750gr mode?

Bread for 750 grams of ready-made bread is about 450-500 grams of flour.
Therefore, take this recipe layout: The amount of flour and other ingredients for making bread of various sizes

Wheat bread - BIG BULK.

Tap water 1 1/4 cups (300 ml.)
Wheat flour 3 cups (sifted flour about 140-150 grams per cup) or about 450 grams of flour
1 1/2 teaspoon salt
Sugar (molasses, honey), 2 tablespoons
Butter (butter, vegetable) 1 1/2 tablespoon
Powdered milk 1 1/2 tablespoon
Dry yeast 1 1/2 teaspoon

[Tatyana]

Tatyana, there is one mixer in a bucket. And a bucket like most Panasonic. Why are there such problems with mixing? Maybe this is a feature of only this instance !?

Ksyusha, well, it's hard to look into the bucket from a computer and see what is actually being done there
Let's see what happens with more flour.

Someone immediately lends itself to bread, but someone tests for strength and patience After all, there is a correct definition that the dough must be understood and felt

Someone immediately lends itself to bread, but someone tests for strength and patience After all, there is a correct definition that the dough must be understood and felt

This bread machine tests me for strength, without it I bake any bread calmly)) I decided to make my life easier with technology
Tomorrow I'll post 750gr experience))

Someone immediately lends itself to bread

That's for sure. I immediately became friends with the bread maker, from the first bread. Only I had problems with flour, with its quality, but after replacing the flour everything went like clockwork.

someone is testing strength and patience

It's a pity of course. Not everyone has the patience.

Good evening everyone. This stove model, like Natalia, has problems with kneading dough. Many complained about impurities ...
Someone modernized the blade, but it's not so important

Perhaps with more flour, the problem will be solved

Good luck))

Here I am with my 750))
Yesterday I suddenly decided that I want to bake for 1000. I measured it, threw it, turned it on. The first five-minute kneading included 3 times, but still the dough was not kneaded. As a result, I mixed it myself before the proofing. It came up perfectly, I dreamed of trying it and enjoying it. It's time for baking, and ... it's good that I was sitting in the kitchen, otherwise they would have burned out. HP began to smoke, I, deciding that it would be better for the bread to fall off than we burn, opened the lid. The bread crawled to the lid and climbed out. Unfortunately, the bread had already begun to be baked, there was no way to save it in the oven. A pity, it would be quite good. In general, I scraped it out, threw it out, calmed down and switched to 750.
Measured it out, threw it. 5 minutes kneading 3 times. Rested, the second 20min. Photo of "kolobok" at the end of the second batch. Such a grandmother would not run far. I kneaded it with my hands again. I put it in xn, distanced myself, moved on to baking .. smoke again, opened the lid, so the finished bread fell slightly, and again from the same side. I didn't even take pictures of this side, the darkness. But tasty, not sour, does not crumble, does not break, etc.
Here are my questions:
1. Why in xn mode 1000, if bread does not fit in it ??
2. She does not know how to knead, is this marriage specifically mine or is it for many?
3. Am I using the miracle machine incorrectly, curve and stupid, or do I have to spare the money and buy a normal oven?
Photo1. End of the second batch for 750g
Photo 2. What I opened with a smoke of 750g (it's hard to see and was already hooked, but it was up to the brim of the bucket)
Photo 3. Total for 750g

[Natalia. L]

Natalia. L, I wrote to you above that according to the reviews of many users and this stove, there are problems with kneading dough
It's bad that when baking, smoke comes out ... can you pass it under warranty?

but in general I am a supporter of stoves from Panasonic

[Natalia. L]

Natalia. L, I wrote to you above that according to the reviews of many users and this stove, there are problems with kneading dough
It's bad that when baking, smoke comes out ... can you hand it over under warranty?

but in general I am a supporter of stoves from Panasonic

Yes, problems are putting it mildly))
It does not smoke for 500g, but 750 and 1000 smoke goes out, because the bread does not fit in the bucket, it climbs outside and, naturally, burns.It just isn't designed for normal sized bread. I'll leave it for quick bread, well, I'll try to bake some muffins one of these days, and for regular bread, of course, I have to take another one. So I think what .. the choice is huge.

[Natalia]

Natalia, the smoke went to me, it seems, because of flour, which, when kneading a large bookmark (for 1000 g), could get on the ten. Clean the teng properly, shake out all the crumbs from the HP. Should help.

[Natalia. L]

Natalia. L, Panasonic SD-ZB2502BTS

I have one, I like it very much, it will soon be 2 years old

we bake constantly, even knead the dough as needed, including dumplings

[Alex100]

even knead the dough as needed, including dumplings

Alex100, you must admit, this is just the responsibility of the bread maker

[Natalia]

Natalia, the smoke went to me, it seems, because of flour, which, when kneading a large bookmark (for 1000 g), could get on the ten. Clean the teng properly, shake out all the crumbs from the HP. Should help.

there was no flour, but she scraped out pieces of dough that was coming out of the bucket. I find it strange that there is a 1000 mode, but there is no place for it in the stove (

[Ksyushk @ -Plushk @]

Ksyushk @ -Plushk @, I won't even argue) when I took care of the choice of the stove, I was looking for an easy-to-use unit, quite reliable

therefore, the choice fell on Panasonic) threw in the ingredients, closed the lid and after a while pulled out the finished product) the recipes in the book are good, proven)

[Natalia]

Natalia, this happens quite often in HP (and not only in HP) of little-known firms and firms in the lower price segment. They take a model developed by someone, often out of production for a long time, glue their nameplate and without testing and without understanding what they write from the bulldozer to sell better. There is nothing surprising here.
But not the ability to knead the dough with a bread maker fine qualitatively, this is of course a minus. Can you try to hand over or exchange it. I would think 100 times before leaving it. Moreover, you bake bread successfully in an oven with hand-kneading, why complicate your life, eh?

[Natalia]

Natalia, Maybe you can try to hand over or exchange it. I would think 100 times before leaving it. Moreover, you bake bread successfully in an oven with hand-kneading, why complicate your life, eh?

I now live 300 km from the place where the stove was bought. At its price, it is easier to throw it out than to go to rent it.
The oven in the oven is fine, but the little son does not let him do the dough normally, and even the mood is important when baking manually. So I decided to make my life easier. And it turns out the other way around ((
I am looking for good HP)

[Alex100]

Alex100, well, Panasy is of course the flagships in bakery. But not everyone is willing to pay for them. When my girlfriend wanted to buy HP, there were three rubles of free money. Well, what do you think, we bought the Supra BMS 150 for some 1100 kopecks. Easier and less in my opinion there is no HP. There is no choice of weight, no crust or anything in it. But for three years not a single complaint. This is probably someone else who is lucky.

[Natalia]

Natalia, sad!

[Ksenia]

Ksenia, but now I am convinced that these are not my hook hands. And that was completely saddened.
I want to take a good second one. Maybe you would advise? While I'm studying Panasonic)

Unfortunately, the bread had already begun to be baked, there was no way to save it in the oven.

Could put the form itself on a baking sheet in the oven.
If it begins to expand through the form, it indicates the need to reduce either the amount of components or yeast (as I advised above).

She could smoke completely from the flour that got on the spirals, the picture shows that the form is all in flour, and something flew over the edges clearly beyond the limits of the form, and so intensely that it is necessary to at least fiddle with a spatula.

I suggest you still try to pass it under warranty and take either a Panasonic, or like my Supru230 or Maxwell 3751.
If you are in Moscow, I can tell you where you can get it cheaper - they now have maxwell 3751 - 2100, supra230 - 2400, panas2500 - 5440, panas2501 - 6400, panas2502 - 7400.

[Ksyushk @ -Plushk @]

Ksyushk @ -Plushk @,
So I first bought a supra 230, and stayed with her, for the 4th year there is no desire to change something.

Could put the form itself on a baking sheet in the oven.
If it begins to expand through the form, it indicates the need to reduce either the amount of components or yeast (as I advised above).

She could smoke completely from the flour that got on the spirals, the picture shows that the form is all in flour, and something flew over the edges clearly beyond the limits of the form, and so intensely that it is necessary to at least fiddle with a spatula.

I suggest you still try to pass it under warranty and take either a Panasonic, or like my Supru230 or Maxwell 3751.
If you are in Moscow, I can tell you where you can get it cheaper - they now have maxwell 3751 - 2100, supra230 - 2400, panas2500 - 5440, panas2501 - 6400, panas2502 - 7400.

To be honest, I didn't even think about the shape in the oven. There was shock and a little panic.
The photos were taken from 750g, the dough did not run away over the edges, it was on the verge. So, maybe, and flour, but during the washing and cleaning, this was not noticed. But in 1000, frankly, the dough did not fit in a bucket! With yeast, everything is fine, just on your advice I put less, the roof does not tear anywhere else. And I reduced the components from 1000 to 750 at the output. And then barely fit.
I study Panasonic, but there is a lot that is superfluous for me at first glance.
I definitely don’t want the supra, it was burned many times on their technique. Maxwell I'll see)
On this forum there is a department where reviews about hp? I can not find.

[Natalia.]

Natalia. here is a whole section on stoves https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=21.0

and what is superfluous in Panasonic in your opinion?

I also reduced the components from 1000 to 750 at the output. And then I barely fit.

Try to reduce the yeast even more, take not 3/4, but 1/2 tsp.

Topics for the stoves I mentioned:

Supra BMS-230

Maxwell MW-3751
Look at Maxwell's clones, has been produced for more than 10 years, the model is very successful.
(corrected the link to the clone topic)

[Alex100]

Alex100, I definitely don't need 2 dispensers, but it's a trifle. But the time for all the ingredients to become the same pace. this is bad for me. Most likely, I will not bake at night, and 4 loud clicks when throwing yeast (many people complain about this) will not help me at night. Wait 30 minutes during the day before starting the batch.

[Natalia]

Natalia all you have named is relative trivia. I bake bread in between times. I throw in the food, turn on the stove and take out the finished product after 4 hours. I don't follow the process and only open the lid when I take out the bread.

Everything has already been worked out on the machine

By the way, I got the disgusting Ashanovskaya flour (for every day), the January batch ...
Before that, I took it, the baking was excellent, but here you see an anti-crisis party was launched

Hello again)
I figured out with ordinary bread, I received 4 good loaves. I decided to go to bran and so on.
I took the recipe on this forum, Alexandra wrote it once. The first time I reduced it by 2 times. But .. what kind of cake is it?))) Yeast seemed a little, but according to the recipe everything is clear.
Flour 400 g
Bran 50 g
Flakes 50 g
Salt 1 tsp
Yeast 1 tsp dry
Sugar 1-2 tsp
Olive oil 1 tbsp l.
Water 325 g
whole grain mode with heating, can be French

[Natalia. L]

By the way, I got disgusting Ashanovskaya flour (for every day), the January batch ...

I took the January one, 3 games, I won't say anything bad.

Natalia. L,
If the volume is too small, increase the yeast, their activity is also different from batch to batch.

[under its baking conditions and quality of ingredients]

It seemed a little yeast, but according to the recipe everything is clear.
Flour 400 g
Bran 50 g
Flakes 50 g
Salt 1 tsp
Yeast 1 tsp dry
Sugar 1-2 tsp
Olive oil 1 tbsp l.
Water 325 g
whole grain mode with heating, can be French

You should never follow "the recipe is clear". Everything is clear from the author of the recipe, and under its baking conditions and quality of ingredients!!!!!!!!!

Always avoid advice like: add or subtract a spoonful of flour, water, yeast!

Try to understand the quality and structure of ingredients, flour, bran and their interaction with different liquids Absorption of liquid by various types of flour, cereals, flakes only these characteristics will affect the quality of the dough kneading at a given time, and dictate the conditions for adding any ingredients to the dough kneading required at the moment!

Once again to help you understand these processes:
CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"
CONTENT OF THE INGREDIENTS AND ACCESSORIES FOR BREAD SECTION

Now about your cake:

Question - what kind of flour was used in the batch? Plain wheat? Whole Grain Wheat? A mixture of wheat and rye? Which one?
Each flour will interact differently with the liquid, and a different amount of liquid will be required for different types of flour, and depending on its moisture content at the moment of mixing.
For example, whole grain and rye flours require more liquid to knead. Wet flour requires less liquid; dry flour requires more liquid.

You added 50 g of Bran and 50 g of Flakes - equal to 100 grams of hardly soluble solids, and which do not absorb liquid well, and moreover, you need more liquid than for ordinary wheat flour. See here Absorption of liquid by various types of flour, cereals, flakes
You added as much liquid as required for a regular wheat dough: for 500 grams of dry matter, 325 ml. liquids! This is not enough !!! Therefore, the dough turned out to be dense in advance and low when baked!
And you need to make the dough soft in consistency, but not liquid !!! That is, adjust the consistency of the dough during kneading in fact and under your kneading conditions!

Yeast - the amount of yeast per 500 grams of wheat flour requires approximately 1.7-2 tsp! And with the difficult bran and flakes to mix, you may need to increase them by about 20%! Watching the checklist The amount of flour and other ingredients for making bread of various sizes
You have only 1 tsp of yeast, which is very little - this amount of yeast turned out to be very little to raise a heavy and dense dough!

As a result - get a cake and enjoy life!

[Tatyana]

Tatyana, with yeast, after reading the recipe, I immediately thought that it was very little. But for the first time I decided not to risk and bake without amateur performance. But in vain))
I didn't know that the dough should be soft. She diligently sculpted an ordinary bun. I'll fix it!
Ordinary makfa wheat flour, rye bran (there are oatmeal, but these are tastier).

My flatbread tastes very good, which is surprising. I thought there would be a dry brick.

Thank you, I'll take care of the bugs!

Good afternoon, dear forum users. when baking rye-wheat bread, a cavity is formed inside the roll. I bake in the oven. The cavity is almost in the middle, not under the lid itself. What am I doing wrong ? Tell me please. Here is the recipe for making the dough. Flour 1 grade - 750g. peeled rye flour 400g. yeast (fresh) 25g. salt 17 g Sugar 50 g Water 1000 g Glof's leaven 1 tbsp. l. sourdough 200 g (the previous portion of the dough - yesterday). then, as usual, kneading, proofing, kneading, I cut 820 g each into bread molds. baking. 3 rolls come out.

[And you need to see a photo of the bread as a whole and the crumb, including in the section!]

Good afternoon, dear forum users. when baking rye-wheat bread, a cavity is formed inside the roll. I bake in the oven. The cavity is almost in the middle, not under the lid itself. What am I doing wrong ? Tell me please. Here is the recipe for making the dough. Flour 1 grade - 750g. peeled rye flour 400g. yeast (fresh) 25g. salt 17 g Sugar 50 g Water 1000 g Glof's leaven 1 tbsp. l. sourdough 200 g (the previous portion of the dough - yesterday). then, as usual, kneading, proofing, kneading, I cut 820 g each into bread molds. baking. 3 rolls come out.

Let's immediately decide what kind of bread do you bake?
What we mean by "Wheat-rye bread"
What we mean by "rye-wheat bread"

And you need to see a photo of the bread as a whole and the crumb, including in the section! And so, it is not clear what this is about

Now we will consider

Your recipe:
wheat flour 750 grams
rye flour 400 grams
fresh yeast 25 grams
salt 17 grams
sugar 50 grams
water 1000 ml.
glof sourdough 1 tbsp. l
sourdough 200 grams (state and liquid content in it how much ???) it also affects the consistency of the dough.

Total flour 1150 grams
liquid 1000 ml. without seeing a photo of bread, I can say that there is a lot of such a quantity of liquid, the norm is about 750-800 ml. water (liquid) And it is not known how much liquid is contained in the leaven by its weight - which also increases the amount of flour and water in it, which also affects the state of the consistency of bread dough and finished bread in general.

yeast - for wheat-rye dough you need about 2-2.5 grams per 100 grams of flour - equal to 24-30 grams of FRESH yeast. If the flour is heavy, bran flour and also rye flour is included in the dough, then the amount of yeast can be increased by about 20% to increase the lifting force of the yeast.
salt - 2% by weight of flour - equals to about 24 grams.

Since bread can be classified as WHEAT-RYE according to the flour ratio, then such dough needs to be defrosted twice, with a good crush between proofings, and only then put on baking. Proofing in time until the dough is doubled.

The bread dough should be relatively soft, but not runny! This will help the yeast raise the dough.

Here's what I can say - without seeing the photo and not knowing the intricacies of kneading and baking your bread

[Admin]

AdminThank you very much for your prompt reply. I will consider your advice. in the evening I can post a photo.

[Admin]

Admin, here is the original bread. , ,

Well, just like a mole dug its own path, just like a spoon took out

The lower part (up to the wormholes) has risen poorly, at the very bottom it is damp.
Then there was a sharp explosion in the ascent, which is why a hole was formed, and then another ascent.

There is so much screwed up in the recipe, including a lot of confusion, so let's start from the beginning.
We choose a recipe and bake according to all the rules

The recipe for a sweet bread product based on "wheat bread" from the instructions + cocoa and more sugar.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=421127.new




While the SHI was warm, it was delicious. Although it is clear that it has risen badly. This means that the recipe can be brought to mind. The next day it is already tasteless, damp, sticks to the teeth. After 2 days it became so "rubbery" and hard that I eat with disgust. What is not enough? Flour or yeast? Or is yeast oppressed by a lot of sugar?

And the wet crumb of bread is always immediately felt - the bread is damp, it is moist, a little sticky and sticks to the teeth and palate on the bite.

Tatyana, just a few days ago she baked an ordinary white loaf.
I did everything as always.
Tell me why the bread turned out damp inside? What's wrong? To the gums of limes, how PPC! I gave it to the birds.
The crust is beautifully tanned, rattled, ready, baked as always in the oven, kneaded in xn.

It is very easy to under-bake bread in the oven, and then it will turn out with a wet crumb - I know from myself. And the crust is beautiful, rosy, but damp inside.
To say that everything is, as always, is also worthless - there was a little more water, the dough stood still, and so on - there may be different reasons.
The best thing is to use a temperature probe, then the quality control of the baking will be 100%.

And, as a last resort, you can sin on torment, torment disease.