I am learning to bake bread in a DELFA DB-1139X bread maker, what am I doing wrong?

All good day!
I am standing at the beginning of the path of a baker, I want to share my successes and failures. The bread maker is not even a month old, but white bread according to the recipe from the instructions
French bread
Ingredients 700 g
Water or milk 280 ml / 280 g
Sunflower oil 2 tbsp l. / 24 g
Salt 1.5 tsp / 10 g
Sugar 1.5 tbsp. l / 18 g
Flour 3 mph / 420 g
Yeast 0.5 tsp / 1.5 g
it turns out excellent: soft, ruddy crust, rises well.

But with wheat-rye it is worse.
The last recipe is
milk 280 ml
Sunflower oil 2 tbsp l.
Salt 1.5 tsp
Sugar 2 tbsp. l
Millet flour 2 mph
Rye flour 1 mph -1.5 tbsp. l
Malt 1.5 tbsp l
Yeast 1.5 tsp

Additionally added
ground coriander 2 tsp
apple cider vinegar 1 tbsp. l (without vinegar, the result is the same)

Mode 2 - French bread, dark crust, size 900 (specially made more so that the crumb is baked)

What happened ?


The hat almost bounced off the loaf, the crumb does not recover after pressing with a finger (hole in the 2nd picture)
What am I doing wrong ?

[MASTER CLASSES FOR KNITTING THE Dough (BOXES)]

This recipe contains recipe inaccuracies. In the recipe, the amount is indicated relatively correctly - in fact, there is a lot of liquid. This cannot be.
It is not advisable to bake wheat-rye bread on a long mode, it is better to use the basic, basic mode.
And rye dough loves fermented milk products more than fresh milk.

And we learn to make bread dough Gingerbread man made from wheat-rye flour (master class)

To help CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING" subsection MASTER CLASSES FOR KNITTING THE Dough (BOXES)

Bread questions here Help, nothing happens with bread !!! (Ambulance)

And again failure - white bread according to the recipe from the instructions (it worked earlier)
French bread
Ingredients 700 g
Milk 280 ml / 280 g
Sunflower
oil 2 tbsp. l. / 24 g
Salt 1.5 tsp / 10 g
Sugar 1.5 tbsp. l / 18 g
Flour 3 mph / 420 g
Yeast 0.5 tsp / 1.5 g

What was not the same as before -
1. Other wheat flour (also top grade, but from a different manufacturer)
2. By mistake, instead of yeast, added 0.5 tsp. baking powder for the dough. When I realized my mistake, I also added dry yeast 0.5 tsp.
3. Added after the signal for 1 tsp. flax and pumpkin seeds
The result was disappointing - the bread rose very weakly, did not even fill the form, the roof was blown off.




Where did I go wrong this time?

[Milk]

Ingredients 700 g
Milk 280 ml / 280 g
Sunflower
oil 2 tbsp. l. / 24 g
Salt 1.5 tsp / 10 g
Sugar 1.5 tbsp. l / 18 g
Flour 3 mph / 420 g
Yeast 0.5 tsp / 1.5 g
Added after the signal for 1 tsp. flax and pumpkin seeds

Milk in grams is not equal in milliliters - they have different density. Best used in milliliters.

Flour:
Delfa DB holds scored up to 300ml. - fits "under the knife" 350ml

Means:
Measuring cup (cup) with a volume of 300/350 ml. contains:
- wheat flour 180/210 grams
- rye flour 156/182 grams

If 3 measuring cups are taken, then the wheat flour will be equal to about 630 grams "under the knife" as it should be measured flour for the dough.

We count according to the author's recipe:
dry ingredients 630
liquid milk 280 + 30 = 310 ml. - the norm is about 420-450 ml. liquids - shortage of liquid by about 90-100 ml.
yeast / 1/2 tsp - for 630 grams of flour, you need about 1.7 tsp!

Dry seeds they take liquid from the dough, and since there is so little of it, the dough turned out to be even denser. Seeds must be pre-processed before being placed in the dough.

Eventually:
the amount of ingredients is incorrectly measured.
insufficient amount of liquid, flour-liquid balance is disturbed, the dough turned out to be tight and steep.
insufficient amount of yeast, which did not allow to raise the tough dough qualitatively, and the dough tore during baking due to "straining".
the seeds must be processed before laying, they took the liquid from the dough, which made it even cooler.
baking powder partly helped the yeast to raise the dough, which made a dome near the roof

Something like that

Thanks for the quick response !
For milk - measured with marks on a glass, that is, in milliliters
He carefully examined the measuring glass, he 250 ml, poured flour under the knife, weighed: 156 g without the weight of the glass itself
that is, 3 glasses under the knife - 750 ml flour = 468 g
Seeds - soak them before planting?
And how could the baking powder that I put by mistake have influenced?

Take a measuring cup and measure the correct amount of liquid that enters it.
I have such information How big is your measuring cup (cup)?

We use this table Number of main ingredients in one measuring cup and measuring spoons
We measure flour by the "under the knife" method, this has already been written many times on the forum UNDERSTANDING BREAD IN HOMEMADE BREAD
How much to hang in grams or milliliters

Glass (measuring cup) with a volume of 250 ml. holds about 150 grams of wheat flour, using the "under the knife" method

Baking powder slightly increased the yeast action - a little!

Preparation of seeds, grains, fruits, berries for laying in bread dough

And more often go to the section CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING" as you can see all my recommendations are taken from this section. These are the site developments proven over the years

Thanks for your time with me!
I want to try again, I bought premium wheat flour (the previous one was just called premium wheat flour)
As I already figured out, I have a measuring cup of 250 ml
What should be corrected in the recipe from the instructions for the bread maker?
Ingredients 700 g
Milk 280 ml
Sunflower
oil 2 tbsp. l.
Salt 1.5 tsp
Sugar 1.5 tbsp. l
Flour 3 mph (250 ml each) = 450 g.
Yeast 0.5 tsp

Surely there are proven recipes on the site, but at first it is difficult to find the right one, so I ask here - is everything in the recipe correct?

[300 ml.]

When selecting ingredients, we take this table as a basis: The amount of flour and other ingredients for making bread of various sizes

Milk 280 ml 300 ml.
Sunflower
oil 2 tbsp. l.
Salt 1.5 tsp
Sugar 1.5 tbsp. l
Flour 3 mph (250 ml each) = 450 BC
Yeast 0.5 tsp 1.5 tsp.

Blue - edited by me according to the table.

And watch the flour-liquid balance, the dough is soft (but not liquid!)

Reread Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49808.0
I never figured out from the lesson how to monitor the flour-liquid balance: when there is little liquid, and when there is a lot ...
I will try the recipe.

After the second kneading, the dough piece really looks like a bun or a ball that rolls in a x / oven.
The gingerbread man should look like a round, smooth ball, without streaks, stripes, breaks, neat, lag behind the walls of the bucket, spin in the center of the bucket at the bottom.
If you touch the bun with your fingers (this must be done many times during the kneading time), it should be elastic, springy, and not stick, not stick to your fingers. Do not hesitate to run your fingers into the bucket with spread fingers and hug the bun with them properly to understand its softness, the consistency of the dough.
For comparison - it feels like it should be: a) an earlobe, - b) an elastic female breast, c) the butt of a small child, d) the belly of a sleeping cat, e) other similar comparisons are possible, so choose an object for comparison and practice, before kneading the dough. These comparisons were taken by me from the forum and from other sources.
Each baker evaluates his feelings from personal contact with the kolobok to his own taste and describes the state of the kolobok.
The gingerbread man should be so in consistency (a little softer or a little harder), which will suit you later in the finished bread, but without the marriage of crumb and a dome of the finished bread

It is unacceptable for the kolobok to have the shape of a "comma", climb up the side of the bucket with one end and fix it with one end (sucked), and below it was kneaded by a kneading knife, and at the bottom of the bucket, flour gruel is visible.

The situation is also unacceptable when an even, outwardly beautiful bun rotates with a kneading knife, and at the same time there is flour gruel (liquid smear) under the bun.
These two situations ("unacceptable") indicate the presence of excess liquid in the test.

After you have kneaded the “correct” bun from your point of view in the time allotted for this, the bread maker proceeds to the following cycles - the first raising (or proofing, fermentation), the second raising (proofing, fermentation).
More details: #

From topic UNDERSTANDING BREAD IN HOMEMADE BREAD

And read this topic very carefully about the flour-liquid balance How much to hang in grams or milliliters

Thanks for the help, here is the result:



Tomorrow I will try in the same way, but from flour with which the bread did not rise

P.S. I see the inscription "Hello, BOSH, you have 2 messages, 2 new ones." but I cannot find how to read them. Tell me who is not lazy

Click on the word "messages" and your personal mail will open

Well, now bread is better Experience, experience, experience - everything will work out
And we read and watch all the developments on the links above

I put a batch of other flour. Everything else is like yesterday. It immediately seemed that the bun was somehow dense, it didn't stick to your hands. Added dropwise 1.5 tbsp. water during pre-mixing. It still sticks to the fingers only if the dough is pinched; with a simple touch, it does not remain on the fingers.
I'm waiting for the bun to settle to the bottom of the bucket (as in the master class)

Settled, but not sticky.

I look at the result in the morning:


Is everything in it correct?

I tried to bake gray bread. Recipe -

Milk 150 ml.
Water 150 ml.
Sunflower
oil 2 tbsp. l.
Salt 1.5 tsp
Sugar 1.5 tbsp l
Yeast 1.5 tsp
Chicory
instant 1 tbsp l.
Malt 1.5 tbsp l.
Flour 3 pph if you count with malt
Mode 2 - French bread, weight 900 g, dark crust

I did not lay down all the flour at once, I added it when kneading
After kneading, about a spoonful of flour remained
What happened:


What is embarrassing is the heterogeneous crumb structure, large bubbles on top, as expected in French, and small ones below.
How to get a smooth crumb?

Uneven rise of the dough during proofing.
Try to change the program, baked goods on the Main, basic program and compare.

In general, bread is baked in a x / oven in a completely different way than in an oven, since in a x / oven all processes are clamped within a strict time frame (like it or not), and in the oven with manual control, the dough is free pasture and we adapt to the dough without limiting it in cycles.

This is where there can be various "flaws", which sometimes cannot be fixed in a x / stove.

Experiment with modes, ingredients, take a closer look, remember, analyze and so on - and you will be happy

Already the bread is good!

Gingerbread man made of wheat-rye flour (master class)

I decided to repeat the recipe from the master class. True, there was no beer in the house, I replaced it with fermented baked milk. And instead of "Kvass dry SAF" I put the same amount of rye malt. In the morning there will be pictures

After the signal, I added 40 grams of peeled seeds.
The result is worse than the previous ones.
The bread is sweetish and the crumb is so-so


When feeling the kolobok, it seemed to me that it sticks more strongly than before. Probably not enough flour.

[different ingredients in composition, different flours in moisture]

NEVER need to repeat the author's recipe to a penny! The author and you have different baking conditions, different ingredients in composition, different flours in moisture... and even different beer !!!! You can't exactly repeat the recipe!

IT IS NECESSARY to take as a basis the recipe and the recipe - and then follow the baking technology in the oven!

I set out in such detail all the pros and cons, and in the pictures of this bread I even protested the words of Pokhlebkin, which are very important in this recipe.

In general, read and watch carefully here! And every line! And see every photo!

Gingerbread man made of wheat-rye flour (master class)

Basically, the recipe is very simple! And proven over the years!

Until you understand and accept the flour-liquid principle ...

Until you understand and accept the flour-liquid principle ...

I did everything as in a master class, although I do not fully understand how to determine whether to add flour or not. Touching, wrinkling, comparing to the ear Was there a lot of liquid? Or a lot of flour?

It remains to find a pullet that will allow you to touch its attractive objects for comparing the bun.
And the pullets have enough such koloboks