Frost
Hello!
The topic, in my opinion, concerns precisely baking process in a bread maker.

The story is this: I select a program for rye-wheat breads by typing.
My notes:
1. The Omega-3 program. The rise is heated.
The dough, in my opinion, is changing. The roof is bumps and bubbles. The baking itself is good, the color and thickness of the crust are within the normal range.
2. The same bread on a French bun. Rise without heating, or with slight heating. The dough was perfect when baking started. The roof is flat, convex - even for an exhibition. But the bottom and sides after baking were baked until black, almost charcoal on the middle crust.
3. The same bread on the Sweet bread program. Heated lift. The dough is overridden. The pastries are not very good. Apparently the temperature is lower than that required by black bread, it turns out somehow wrong, rather weak.

I looked for information not only on the duration of the cycles, but also on the temperature regime - nowhere else. Maybe there are personal observations, or is it information about the temperature? In my opinion, this is no less important than the time of mixing and approach.
lena6322
Hello! The same problems, I realized not long ago at what stage the stirrers should be removed, so that the bread would be easier to shake out of the bucket. This is when the timer is 1h 44min. At 1h45min, the dough shrinks for several seconds. This is for 1 mode - "Simple bread".
In the 2nd mode, I remove the stirrers after 1h40min.
I baked rye on program 9 for Borodino bread. After mixing on the 9th program, the! -Th mode turned on, the timer showed the time 3:20. I pressed start and the bread was baked. The recipe was not entirely accurate, the roof of the bread fell 1 cm inward. But! The sides of the bread were normal, not burnt. Tomorrow I will bake bread with rye sourdough, I will try again on the same mode. If the bread looks the same as the previous one, then this is our regime. I will bake and report.
I cut off the crusts from the bottom and sides of the bread baked on the 2nd program, left them on crackers for kvass, because summer is beginning.
lena6322
And I also forgot to write that on program 2 I baked 2 bread "The same Borodino" (we really liked this recipe, there was no puncture). So the second on the "light" crust gave a normal color and the sides and bottom were not burnt.
Frost
lena6322, Thank you. I'll try on the Borodino mode. It looks like my oven bakes the bread too much, although most of the complaints about this model are about underbaking. I put the dough in the morning, in the evening I will bake the Black Baron on the dough. I will also report.
lena6322
I also report. Yesterday evening I put on sourdough bread, rye and wheat. Mode 9 medium crust. The bread fits perfectly, the sides are normal, the crust is quite soft. I will definitely drop a photo of the bread today. True, I pulled it out of the bread machine only at 6 o'clock in the morning, well, I did not have the strength to wait for the bread to stand with the oven turned off and gain strength in the x / n, I fell asleep.
Frost
And I will report back. The dough didn't work for me the first time - it didn't fit at all. I put it according to the principle of a long dough - for 12-14 hours in the refrigerator. I already understood the mistake, I will correct it.
Bread recipe from the Black Baron website.
Program 3 Whole grain, 750 grams (bread per kilo), light crust. The bottom and sides are almost coal, you have to cut them off. It looks like you are right, our regime is 9, Borodino. I'll test it in a couple of days. They will finish the Baron (but they will finish it quickly, it turned out delicious!)
lena6322
Morozik, promised a photo of bread (9 mode).
Temperature modes of different programs in 5002
Temperature modes of different programs in 5002
The bread after spending the night in the cotton was well moist. I will not leave now, even the towel, in which he reached the condition, was wet. Now the bread is normal. The sides have correspondingly become more tanned. And if pulled out on time it would be beautiful.
Frost
Oh, how beautiful !!!
Here is an example to follow!
Both convex and thin crust. So, I went to try.
lena6322, thanks!
Frost
lena6322 , thanks for the support! I’m already confused with myself.
Our regime is 9 "Borodinsky".
I tried "Borodinsky" from the recipe book for 9, and "Stolichny" 50/50 for 1.
Borodinsky, the crust is just that! The capital is not burnt by 1, but the crust is thick.
Found it with your help. Thanks again!

Kuryanochka
So the crust as in the 6th answer is considered normal? I grieve that the stove burns too much. And by the way, it is not our models that suffer from the "pale crust", but the cartoons of the 2000s and 3000s.
Borodinsky baked all the time in Omega-3, and now I decided to try it in "Borodinsky" mode (I bake the recipe "the same Borodinsky" all the time). Well, well, as they say "we'll see" ...
Kuryanochka
Baked in the "Borodinsky" mode. Not really. The top is gnarled and flat. The middle is slightly wetter than Omega 3, but normal. In "Omega" the top was always slightly convex and even, and in the French mode the top was even more convex and cracked slightly, but beautifully.
TTan
Good day! I would like to share and at the same time ask for advice. We bought the stove a couple of days ago, so we still have to gain and gain experience. The first two loaves of bread in the fast mode turned out to be excellent, I did not expect it myself. And then, the next two, as already mentioned, are wet inside. But I changed the yeast: first there was a Saf-moment, and then I took Lvovskiye. And one more thing: the crust on top is barely yellowish, although I put it on the darkest one. As I understand it, everything is not so simple: "fell asleep and that's it," as they say. I would be grateful for your advice.
Frost
TTan, let's try to figure it out. I'm not a guru, but I hope I can help you with something.
1. Raw bread. You still need to figure out the test first. Please take a look at Admin's tips on how to form a kolobok. Believe me, more often such problems are not due to technology, but due to technology. Ask questions on the wheat dough that I can answer.
2. Under-browning of the top.
It's hard for me to judge, my oven first overcooked my bread. But look at the Technical Operations section, there is a lot about it. However, let's deal with technology as well. Here, too, it is important how much dough was put on, what mode was put on, and even whether sugar was put in or not.
TTan
Thanks for the answer. Yes, there was no kolobok, but the first two times - an excellent kolobok. The dough was thin, but rose. I am pleased to read Technical issues of operation. Thank you.
Frost
TTan, thin dough and in the oven will be watery, and even more so in a bread maker.
Ask what I can - I will answer.
Honestly, when I dealt with rye bread (there are some jokes), I also sinned on the stove .... yeast ... flour ... I remembered how I learned to ski. Also, I read all sorts of technical characteristics of the equipment - it all seemed that the skis were not the right ones, and so on. In fact, the skating technique was not the same. Now rye bread turns out!
TTan
I understand and completely agree with you. All with time, but I feel my bread I will eat soon myself. I was also convinced that Saf-moment is good yeast, and there is nothing to experiment with others.
Frost
I answer myself about the burning of bread.
Have mariana-aga I read that an overabundance of yeast can give a hard overfried crust. I'll try to experiment with the amount of yeast, tell you about the results - maybe it will come in handy for someone.
TTan
Does an overabundance of yeast smell? Yesterday I baked French bread, again watery, you get little flour? There was no Kolobok. You have to eat this one to make a new oven.
Frost
In my experience, the excess is strong (at times) - yes, it smells. Not all yeast have time to ferment (as I understand it). But it is interesting to understand at the level of tenths of a gram. I definitely don’t sense this difference with my nose, but what if the difference in the quality of bread is precisely because of this? We need to find a pharmacy scale.
TTan, better than Admin about the kolobok nobody will explain. There was no kolobok - and there will be no bread, that's for sure.
Let's figure it out: 1. How do you measure flour? In what order do you add the liquid / flour?
TTan
I confess that I have no scales, I have to go to Eldorado again.But I have half-kilogram bags of flour, plus a little more. The order of laying is as follows: liquid, salt-sugar, flour, yeast.
Frost
TTan, you are probably wrong about the amount of flour measured.

Do as Admin advises and as I do:

Pour all the liquid into the bucket.
Add salt, sugar, etc.
Measure flour into a cup / plate / bowl, keeping the bag of extra flour nearby.
Pour about 3/4 or even more of all the measured flour into the bucket, add yeast to the flour and start the program. Do not close the lid yet.

When the shoulder blades begin to knead without pauses, watch the bun. You see that there is not enough liquid - slowly, in a tablespoon, add flour. Let each portion of flour interfere with the dough, evaluate the bun. Take your time, excess flour is a rough dough. When the dough is mixed into a plastic, smooth, even, soft enough and at the same time elastic kolobok (we have a sausage) - everything is ok!
You have at least 15 minutes of time for kneading - that's enough. As a last resort, you can turn off the program and start the batch over again.
Check out the photos from Admin in the master class, how a bun should look like.

PS. when I took the stove from the repair, I brought it to work. Well, I had to deliver a simple bread for all my colleagues - so I generally poured everything on the eye, from the measuring containers there were only tea cups and spoons. I measured water with a cup of more or less 1 kg of bread, yeast with a teaspoon. I used flour to bring it to the kolobok - by eye only.

You will see - in a couple of months you will be so!
TTan
Thank you, I will try again today, I look in the morning, but there is no previous bread. It turns out that his husband simply threw him out, and I would have made something like crackers out of him. And in general it's a shame. So I'm waiting to say: throw this stove. I will try anyway. And what is interesting, the first two breads that turned out started with such a kolobok as in Admin, and now .... I don’t give up yet!
TTan
Frosty! Thank you very much! It turned out, only thanks to your recommendations, I even photographed it. One is Village and the other is Wheat. Constantly in my head spinning: no kolobok, no bread. I stood over the dough and controlled it, now I know exactly what kind of bun should be. There is a little doubt about what is inside, but, having cut it, I realized that everything is fine. I already want to try other recipes. Thank you!
TTan
It seems to me that if the kolobok is a success, then any recipe can be used.
lega
Quote: TTan

It seems to me that if the kolobok is a success, then any recipe can be used.
It's good that you did it. Any recipe can of course be used. But there is no need to rush until you become on YOU with a stove and a bun, it is better to advance in small steps. Test different modes. Try recipes with fewer ingredients. Gradually add recipes with different flours and additives. Wish you luck!
TTan
Thank you! I decided to try all the recipes from the book first, and then the rest. As for me, as in a hungry year, I collected both rye and sprouted wheat flour. I will introduce little by little. Although the temptation to add something like onions and sausages is certainly there.
Kuryanochka
There are good recipes in the book, just do not try to bake Borodinsky, apparently they do not know what it tastes like. Find the recipe from here.
They have a very tasty gingerbread in their recipes, and even in the instruction itself (white book) they give a recipe for simple bread, you need to watch the bun, it turns out too thick, reduce the flour by 30-40 grams.
klima-06
Hello!
For almost a year now, we have had Mula 5002, but we don’t use it for lack of space in the kitchen ...
Today, after reading about all sorts of goodies, I took out my HP ...
I often see "French bread" and there is this program on the HP panel, but there is no recipe
Can I misunderstand why ???
in the booklet for program number 2 I found a recipe (now baking), BUT (!) it is with sausage, cracklings and garlic with onions ... I don’t think it’s france ...

Please, explain, pliz, it's popular, what is meant by "French" bread ??? or even better give, pliz, the exact recipe ...
Thanks in advance for all the answers.
sazalexter
klima-06 Direct link to the book # In DJVU format, the program for reading is contained in the archive
French bread recipes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=44734.0
klima-06
Thank you huge!

Just tell me, pliz, and these recipes are for which stove ??? and then opened the onion, and there is a measure of "cup" - how's that ???
klima-06
here ... just took out the one that was baked:
1.the top is lighter than the walls, but not critical ...
2.heavy-heavy, oh-oh-oh ... straight very tight
3.crust is thick (hard)
4.the dough is baked completely
... sorry I can't attach pictures
klima-06
https://Mcooker-enn.tomathouse.com/im...ex5002recipes_rus_ukr.zip
in! I downloaded it, looked - I have this book (it went with the stove) ...
Too shy to ask, which one (of the recipes in this book) is French?
Kuryanochka
As they wrote in one of the instructions for the bread maker (I don’t remember the brand) -French mode for baking more fluffy bread.
If you look at the printout of the processes by time, you will see that the time of the last settling is increased and one less resting time than in the main one.
I like to bake rye in this mode. You can try any bake recipe. Except for Easter cake.
sazalexter
klima-06 There is no French recipe in your book, I quote from the Panasonic recipe book
French bread

Dry yeast 1 tsp
Wheat flour 400 g
Salt 11⁄4 tsp
Powdered milk 11⁄2 tbsp. l.
1 tbsp butter l. (15 g)
Water 280 ml
klima-06
Thank you!
I'll try it tomorrow, otherwise I haven't eaten the sausage
I understand that I will need to choose the minimum portion (750 gr.)?
sazalexter
klima-06 You understood correctly
rrsf
French bread for Moulinex (750 gr)

Water 340ml
Flour 525gr
Salt 1.5 tsp
Yeast 1.5 tsp

(for taste, you can add 1.5 tsp of cumin)

Baked in the 2nd program.
MarinaMT
I used the XXl bread maker exactly 1 year, the next day it broke. The warranty workshop said that the motor and board had broken. After a month of waiting, they changed it. To the joy that my assistant returned, she immediately began to bake. On the advice from the Internet, after the last batch, I carefully take out the shoulder blades. I have always done this, but this time the shoulder blades and the dough turned out to be hot - somewhere around 40-45 degrees (by feeling). The bread was baked, but it was very dense and the loaf was smaller than usual. The second program is the same story. Then I tried to simply knead the pizza dough. She took out a bun of hot dough. The trip to the service center gave nothing. They said the HP is working properly, the bread is baked. What to do? Who knows what should be the temperature of the dough when kneading?

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