The loaf stopped going up = (
I have a disaster. The loaf stopped going up. The same recipes as before. Can this be due to the fact that the spatula for kneading is very scratched (the husband here not so long ago for a fork (about horror) decided to get it out of Bukhankaa). or what else could it be? So I want a loaf, but it’s already straight. The third or fourth roll is damaged = (every time I think that I did something wrong, they say, the water hit the yeast or something else. So pity. And today the thought of the spatula came up with the thought. I can’t say for sure whether the problem began, but it seems to me that yes.
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| I have a disaster. The loaf stopped going up. The same recipes as before.Can this be due to the fact that the spatula for kneading is very scratched (the husband here not so long ago for a fork (about horror) decided to get it out of Bukhankaa). or what else could it be?So I want a loaf, but it’s already straight. Read completely |
Комментарии и мнения владельцев
It is written in my recipe that the yeast is poured into a small recess made in flour, that is, just from above, and not mixing with flour. And maybe the flour is bad or the yeast has disappeared?
Those first flour then yeast in a recess? And then the liquid? Flour and yeast are not bad, because of them it turned out to be a delicious onion loaf air airy. And the water is complex recipes where eggs and milk are not obtained.
First water/milk, salt, sugar, sometimes plant or eggs., then the flour is sifted, and yeast on top. All. I bought electronic scales up to 5 kg., And I weigh strictly according to the recipe in the book, everything turns out great.
First water/milk, salt, sugar, sometimes plant or eggs., then the flour is sifted, and yeast on top. All. I bought electronic scales up to 5 kg., And I weigh strictly according to the recipe in the book, everything turns out great.
strange.very strange. The fact of the matter is that I am with electronic scales, but the result of baking is sad. I’ll try to put yeast at the end. A miracle can happen. Yesterday, I threw three recipes of Kulich and everything by. The stove worked from morning to night. And in vain
If you have fluid first according to your instructions. You can’t change the bookmark sequence. That’s the point.
We must try. I have everything except muffins. Some kind of Palterheis.
yeast at the very end and not everyone is suitable, fast will rise and settle, it is better to take large packs there and it is written where to use, the number needs to be observed for sure, and do not mix flour and yeast so only manually
The fact of the matter is that it does not even rise. And there is nothing to settle. And large packs are pressed? which are stored in the refrigerator?
You will not notice this process, a large pack on it is written for use in a loaf of a loaf, small disposables cannot be used
You have a sequence of ingredients in your instructions for a loaf of the loaf. from liquid to dry, or vice versa. yeast should not contact with water or salt. Otherwise, nothing rises. The regime on which you do is still important. yes, and what yeast do you use. Dry? They say that they are suitable for a loaf? If they are written “for baking and drinks”. For Bukhankaa, these are better not to take. They should not be overdue, and a pack of dry yeast should be stored with a tightly closed clip on the refrigerator door.
And yet, is there a draft where there is a loaf of the Bukhankaa in the manufacture of Bukhankaa?
I do everything strictly according to the instructions.from liquid to dry. I use only dry TC expiration date usually 24 months. and always open a new bag. Fearing failures. I buy yeast marked “ideal for loaf-Oopecks” with slotes dealt with when it baked a wheat-ruddy loaf, rising it settled. But then there’s nothing even to settle. I’m already afraid of recipes where the egg is the bonder of my failures. I read in the group recipes of Easter cakes, others get it. but I don’t have. ((((((((
Check such a thing more. Flice of fluid. Take the recipe that you succeed. how much flour, how many liquids? and look at the recipe that did not work. how much flour, how many liquids? Here eggs should be considered in the liquid. I do as follows in my standard loaf for 450 g of flour 280 ml of fluid. When eggs go in the recipe, I break them into a glass, which measure the liquid and then add milk and/or water according to the recipe to the desired number. But you can just navigate this if you take 1 egg. large for 50 ml, smaller. 40 ml.
Thank you, I’ll try as you say. very similar to the truth. Perhaps this is the case. I did not think before. three eggs and 100 ml of water were written. So much I put my unsuccessful, screaming brick in the oven. Cooking crackers. today and I will try again!
450 g of flour. 6 tbsp.Sugar spoons, 6 t. tablespoons of vegetable oil. 0.5 hours. l salt. candied fruit. 3 eggs, 100 ml of milk and yeast 2.5 hours.l.(I note that on a pack of yeast homonych baking it is indicated that for a butter test it is necessary to use the entire yeast bag 12g per 500 grams of flour of which I did) I took the recipe from our group. Enthusiastic reviews about high cakes are available. I never had to see him
Replace 6 tbsp. l. vegetable oil for 2 butter (just configure about 2 tablespoons of oil directly onto the liquid) and do the eggs with the eggs as I told and pour milk so that you have 270-280 ml of fluid
Thank you very much, I will definitely try! Well, I really want to achieve the desired, plunging the ingredients already began to pronounce, as in the exam “neither fluff nor the pen” does not help, after all, the exams acted on the exams
I can assume that it did not work out because there are too many sunflower oils, usually cream, or margarine are placed in pastries. And there is still little liquid. t.e. The dough is fat and heavy and 2 tablespoons of yeast will not be able to raise it. I think now everything will succeed!
I also suggested that the oils are much, but after reading the enthusiastic reviews I thought that it was necessary. Oddly enough, the dough was liquid even a bun did not work out, it was addicted to a little flour. Found a similar recipe on a loaf of an Opel.RU. there are also a bunch of enthusiastic. http: // hlebopechka.ru/index.PHP?Option = com_smfitemid = 126topic = 30848.0 and everyone writes that they put it strictly according to the recipe. In general, I will buy a couple of dozen eggs, yeast and more flour and again examine. Although there is an option that I have an unsuccessful HP.
I have HP for 8 years, there are different bigs in it. But I am embarrassed by this recipe with such a huge number of sunflower oil. one more question. you collect flour with a measured cup or pour flour into a glass? And what kind of hp you have?
Pour the flour into a measured glass, and then I wake up through a strainer, on the advice of professionals, as they say more a magnificent invetta should be 🙂 HP only 4 months, bought for delivery Daewoo DL 3207 S. can share a more oaric recipe for sweet baking?
the flour must be _ with a cup. Then there will be a weight of 150 g when you pour. It turns out less. Sift through a sieve. Yes, this is good and correctly my recipe is the same, only there instead of 6 tablespoons of sunflower oil. 60 g of creamy. and at least 4 hours. I don’t know what modes of your HP I have Panasonic.
hm.I have 4 hours only in the “French loaf” mode. And on “Bukhackai” only 2.55. Maybe this is also the matter? Horror how many subtleties. And it naively believed that you would have a backfill of ingredients and after naic time you enjoy fresh baking.
Комментарии и мнения владельцев
It is written in my recipe that the yeast is poured into a small recess made in flour, that is, just from above, and not mixing with flour. And maybe the flour is bad or the yeast has disappeared?
Those first flour then yeast in a recess? And then the liquid? Flour and yeast are not bad, because of them it turned out to be a delicious onion loaf air airy. And the water is complex recipes where eggs and milk are not obtained.
First water/milk, salt, sugar, sometimes plant or eggs., then the flour is sifted, and yeast on top. All. I bought electronic scales up to 5 kg., And I weigh strictly according to the recipe in the book, everything turns out great.
First water/milk, salt, sugar, sometimes plant or eggs., then the flour is sifted, and yeast on top. All. I bought electronic scales up to 5 kg., And I weigh strictly according to the recipe in the book, everything turns out great.
strange.very strange. The fact of the matter is that I am with electronic scales, but the result of baking is sad. I’ll try to put yeast at the end. A miracle can happen. Yesterday, I threw three recipes of Kulich and everything by. The stove worked from morning to night. And in vain
If you have fluid first according to your instructions. You can’t change the bookmark sequence. That’s the point.
We must try. I have everything except muffins. Some kind of Palterheis.
yeast at the very end and not everyone is suitable, fast will rise and settle, it is better to take large packs there and it is written where to use, the number needs to be observed for sure, and do not mix flour and yeast so only manually
The fact of the matter is that it does not even rise. And there is nothing to settle. And large packs are pressed? which are stored in the refrigerator?
You will not notice this process, a large pack on it is written for use in a loaf of a loaf, small disposables cannot be used
You have a sequence of ingredients in your instructions for a loaf of the loaf. from liquid to dry, or vice versa. yeast should not contact with water or salt. Otherwise, nothing rises. The regime on which you do is still important. yes, and what yeast do you use. Dry? They say that they are suitable for a loaf? If they are written “for baking and drinks”. For Bukhankaa, these are better not to take. They should not be overdue, and a pack of dry yeast should be stored with a tightly closed clip on the refrigerator door.
And yet, is there a draft where there is a loaf of the Bukhankaa in the manufacture of Bukhankaa?
I do everything strictly according to the instructions.from liquid to dry. I use only dry TC expiration date usually 24 months. and always open a new bag. Fearing failures. I buy yeast marked “ideal for loaf-Oopecks” with slotes dealt with when it baked a wheat-ruddy loaf, rising it settled. But then there’s nothing even to settle. I’m already afraid of recipes where the egg is the bonder of my failures. I read in the group recipes of Easter cakes, others get it. but I don’t have. ((((((((
Check such a thing more. Flice of fluid. Take the recipe that you succeed. how much flour, how many liquids? and look at the recipe that did not work. how much flour, how many liquids? Here eggs should be considered in the liquid. I do as follows in my standard loaf for 450 g of flour 280 ml of fluid. When eggs go in the recipe, I break them into a glass, which measure the liquid and then add milk and/or water according to the recipe to the desired number. But you can just navigate this if you take 1 egg. large for 50 ml, smaller. 40 ml.
Thank you, I’ll try as you say. very similar to the truth. Perhaps this is the case. I did not think before. three eggs and 100 ml of water were written. So much I put my unsuccessful, screaming brick in the oven. Cooking crackers. today and I will try again!
450 g of flour. 6 tbsp.Sugar spoons, 6 t. tablespoons of vegetable oil. 0.5 hours. l salt. candied fruit. 3 eggs, 100 ml of milk and yeast 2.5 hours.l.(I note that on a pack of yeast homonych baking it is indicated that for a butter test it is necessary to use the entire yeast bag 12g per 500 grams of flour of which I did) I took the recipe from our group. Enthusiastic reviews about high cakes are available. I never had to see him
Replace 6 tbsp. l. vegetable oil for 2 butter (just configure about 2 tablespoons of oil directly onto the liquid) and do the eggs with the eggs as I told and pour milk so that you have 270-280 ml of fluid
Thank you very much, I will definitely try! Well, I really want to achieve the desired, plunging the ingredients already began to pronounce, as in the exam “neither fluff nor the pen” does not help, after all, the exams acted on the exams
I can assume that it did not work out because there are too many sunflower oils, usually cream, or margarine are placed in pastries. And there is still little liquid. t.e. The dough is fat and heavy and 2 tablespoons of yeast will not be able to raise it. I think now everything will succeed!
I also suggested that the oils are much, but after reading the enthusiastic reviews I thought that it was necessary. Oddly enough, the dough was liquid even a bun did not work out, it was addicted to a little flour. Found a similar recipe on a loaf of an Opel.RU. there are also a bunch of enthusiastic. http: // hlebopechka.ru/index.PHP?Option = com_smfitemid = 126topic = 30848.0 and everyone writes that they put it strictly according to the recipe. In general, I will buy a couple of dozen eggs, yeast and more flour and again examine. Although there is an option that I have an unsuccessful HP.
I have HP for 8 years, there are different bigs in it. But I am embarrassed by this recipe with such a huge number of sunflower oil. one more question. you collect flour with a measured cup or pour flour into a glass? And what kind of hp you have?
Pour the flour into a measured glass, and then I wake up through a strainer, on the advice of professionals, as they say more a magnificent invetta should be 🙂 HP only 4 months, bought for delivery Daewoo DL 3207 S. can share a more oaric recipe for sweet baking?
the flour must be _ with a cup. Then there will be a weight of 150 g when you pour. It turns out less. Sift through a sieve. Yes, this is good and correctly my recipe is the same, only there instead of 6 tablespoons of sunflower oil. 60 g of creamy. and at least 4 hours. I don’t know what modes of your HP I have Panasonic.
hm.I have 4 hours only in the “French loaf” mode. And on “Bukhackai” only 2.55. Maybe this is also the matter? Horror how many subtleties. And it naively believed that you would have a backfill of ingredients and after naic time you enjoy fresh baking.
The repair course of the bowl bow
You will not always succeed in repairing the bowl. In the case of a breakdown of the rotational mechanism of a loaf of a loaf, you will need to buy a bowl for a panasonic loaf assembly assembly. But if the oil seal is driven in the kitchen device, then the repair of the bowl is possible, and the cost in monetary equivalent will not be significant.
During the diagnosis, you realized that the oil seal has deteriorated (we wrote earlier that this is the most common malfunction in all the equipment), you found a company trading in spare parts for loafs, bought the required accessory. You have studied a dozen sites on which knowledgeable people give useful tips on replacing the seal in a loaf of the Bukhanka Opel, which is why you now feel confidence. “I can do that too!””. You convince yourself. And armed with a screwdriver, proceed to the operation to replace the omentum in a loaf of a loaf.
Drill rivets connecting the bearing outside the bucket.
Separate the damaged part from the container.
Carefully examine the alleged “patient”. stuffing box. Noticed “wounds” on his body. you are convinced of the need to replace.
Fix the shaft, put on it a copper ring and a copper puck.
Connect the bearing with the shaft. Put on a copper puck on the shaft.
Put on the oil seal in such a way that it becomes a special deepening of the base of the bearing.
Check the performance of the machine. No extraneous sound vibrations?
Congratulations yourself and bake for the whole family a fragrant loaf with a golden crust.
The new line has passed. you met even closer to the loaf. Now you will treat her with even greater tenderness. And leave our site in bookmarks. After all, in your house, in addition to the loaf of the Bukhanka, there probably is a meat grinder, a kitchen combine or blender.
How to add flour to dough correctly
Flour must be sifted. this is the key to lush loaf in a loaf of a loaf. Enriching the flour with oxygen, you are several times increase your chances of success. You can sift with anything that there will be in the house. I used several options for kitchen utensils:
- Seitree for tea. Better with a large net and a handle.
- An ordinary round sieve. My grandmother had such a device. It requires a large area, or bowls with a large diameter.
- Corolla. With an ordinary manual whisk, scare the required amount of flour for the loaf for 1-2 minutes. Visually, you will see how the structure of the flour changes and it is enriched with oxygen.
- Mechanical mug-Sito. Cup-Sito. It is metal or plastic. Now I use a mechanical sieve with two covers from Tescoma for flour. I tried many and stopped on this option, I am very pleased with the assembly and performance. And the presence of two covers allows you to leave part of the flour inside until the next time, or to cook other dishes.
Комментарии и мнения владельцев
And in the instructions about this it is written? If not, then how will you do it? Yogi. It is done at T 40. 12 hours. 2.Similarly. 3. precisely, you can knead the dough, and the baking in the oven. 4.Probably for a better kneading. 5.If this is not said in the instructions, then no need.
Because the blades did not capture all the flour. I never put the deferred start, but I help to prevent immediately during the batch, I open the lid with a plastic spoon and help you choose the corners. It is not necessary to measure the grams, the main thing is fresh yeast, store in the refrigerator. and pour warm liquid. If you immediately start the laying order is not important. If the detached liquid is below, yeast at the top.
Oh, I did not know what can be opened during the batch. Thanks. We are convenient for us. In the morning for children for breakfast. And the youngest daughter wakes up at 6 in the morning (today at 4), you can’t knead with her. I took dry yeast.
I will not say anything about Redmond, but! I read Obakhankakina “Secrets of good cuisine” and there he writes that the dough of the milk has a bad feature not to bake completely. It is very difficult in this regard. Try to bake in the same way, but not on milk and check whether it is or not. I never do milk in milk in a loaf of a loaf and in general I try to never do the dough in milk, even pancakes! They are half.dry. If the recipe is with eggs, then the eggs are pre.slightly beat with a fork. First pour liquid ingredients, and then dry. So in the instructions it is written. I see no reason to violate recommendations.
Okhankakin well done, they gave me such a book in childhood) But the milk is sooo delicious, gentle, like a loaf.
In a loaf of any loaf, it turns out like a loaf from everything that I tried in one milk a loaf I liked the least (a little better milk/water. 50/50). I tried it on serum, like nothing. And now I like the bake of the loaf on the potato broth: less crumbles, it is better stored.
Bukhanka on potato broth the most delicious. The one has milk/water. 50/50 baked in the “French loaf” mode, I also liked it, but 6 hours. baked on goat milk and tried on the cow. I didn’t like it.
And if the recipe is milk 2.5%, you can take 3.5 or vice versa? Today is a biscuit bee. Inside is flat and raw.
What in a biscuit test does milk do? My mother.in.law adds sour milk to the biscuit, I don’t like it, it certainly won’t work with it. And you also have milk. Change the recipe.
It is difficult to be a blonde. I add homemade milk, and in the store 2.5/3.5 it seems to me that this is not significant. And if the biscuit is not baked. So the temperature regime is disturbed. I somehow wanted to look for what temperature the loaf of the Opel uses, but I did not find. Reassured herself, the loaf bakes. Let it bake. And for the biscuit you can see the temperature is small.
Be sure to adhere to the download order. If you have liquid products from the beginning, then fill in liquid, and then fall asleep dry. Measure the gram. necessarily. To do this, you should have scales in the kitchen. Without this, success is doubtful. My panason is baking and bakes a milk loaf well. I load products from the refrigerator. My x.P. there is a function of exhibition, t.e. Temperature alignment. Then comes the college and t.D. Eggs must be slightly slightly beat (mixed) with a fork. If your instructions written that you can cook yogurt, then try. Prepare, experiment and you will be better for you every time. Drink. Good luck in this interesting business!
Electronic scales immediately bought. I am afraid of eespersenaries, I have a recipe and that biscuit did not bake inside
I have been baking a loaf for a long time, and my loaf is already the third. Stopped at the very first mode, mainly. Baked on milk, serum, kefir, water, potato decoction, brewed grated raw potatoes, mixed rye flour with wheat. Everything turned out. No weights, I use a measured glass. The laid out the start and did not even try. Before going to bed, I turn on a loaf of the Opel, I watch the first knead, look that it would mix well and the dough was a bun. And I go to bed, and in the morning a warm and fresh loaf is ready. If the dairy products are stove, then the crust will be darker than on the water. You can lay foods in any sequence to the bottom, but there should be flour at the top and in it, in the hole, dry yeast.
Well, I go to bed somewhere at 23-00, the baking program is designed for 3.5 hours, then 1 hour for heating, and by 6-00. 7-00 hours still warm I take out.
I now have a x/stove with two shoulder blades, the loaf is baked by a “brick”, I thought that yours also. : besides Bukhankaa, I do not advise you to cook anything else in a loaf of a loaf. I read reviews, wrote who was waiting in a loaf of the Bukhanka Opel, the bowl was overwhelmed. For a biscuit, yogurt and the rest need a slow cooker, all this is fine there. Well in a loaf of a loaf, you can bake a cupcake. Here you can add raisins, dried apricots, nuts, Mac, lemon zest to the dough. Remove the shoulder blade, pour pre.prepared dough, the mode is just “baking”. When it rises, you can cut it several times across with a knife, grease the layers with cream, you get a cake.
Hello, mastered Redmond? My husband gave me on others and just like you have a lot of questions. Big a French loaf exactly according to the recipe. The top was fallen. Then I decided to put less yeast and water, it became better, but also not an ice. And the yeast dough is generally kapets.
Yes, mastered, good evening. The flour, yeast plays a big role. My top fell only once, on yogurt loaf. But there everything was hopelessly spoiled. Try to take another brand of yeast and flour. Do not move the oven while working. The sister has Ourson, so it is generally written that you can’t open the window indoors.
Thank you. I tried another flour and chose another mode, everything worked out. And you succeed in yeast dough for pies?
Thank you, and I am only because of the test and acquired it. I can’t do a manual dough. Very tough. I will pick up recipes. Thanks again)))
Not at all) experiments. Our everything. The sister generally got used to it not on dry yeast, but put a liquid dough))
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On his native lands less than a week ago, a rather loud crime occurred, which received publicity in the press. No matter how wild it sounds for our time, but the murder happened amid jealousy. And I thought, what would I do if my husband had changed?
Комментарии и мнения владельцев
And in the instructions about this it is written? If not, then how will you do it? Yogi. It is done at T 40. 12 hours. 2.Similarly. 3. precisely, you can knead the dough, and the baking in the oven. 4.Probably for a better kneading. 5.If this is not said in the instructions, then no need.
Because the blades did not capture all the flour. I never put the deferred start, but I help to prevent immediately during the batch, I open the lid with a plastic spoon and help you choose the corners. It is not necessary to measure the grams, the main thing is fresh yeast, store in the refrigerator. and pour warm liquid. If you immediately start the laying order is not important. If the detached liquid is below, yeast at the top.
Oh, I did not know what can be opened during the batch. Thanks. We are convenient for us. In the morning for children for breakfast. And the youngest daughter wakes up at 6 in the morning (today at 4), you can’t knead with her. I took dry yeast.
I will not say anything about Redmond, but! I read Obakhankakina “Secrets of good cuisine” and there he writes that the dough of the milk has a bad feature not to bake completely. It is very difficult in this regard. Try to bake in the same way, but not on milk and check whether it is or not. I never do milk in milk in a loaf of a loaf and in general I try to never do the dough in milk, even pancakes! They are half.dry. If the recipe is with eggs, then the eggs are pre.slightly beat with a fork. First pour liquid ingredients, and then dry. So in the instructions it is written. I see no reason to violate recommendations.
Okhankakin well done, they gave me such a book in childhood) But the milk is sooo delicious, gentle, like a loaf.
In a loaf of any loaf, it turns out like a loaf from everything that I tried in one milk a loaf I liked the least (a little better milk/water. 50/50). I tried it on serum, like nothing. And now I like the bake of the loaf on the potato broth: less crumbles, it is better stored.
Bukhanka on potato broth the most delicious. The one has milk/water. 50/50 baked in the “French loaf” mode, I also liked it, but 6 hours. baked on goat milk and tried on the cow. I didn’t like it.
And if the recipe is milk 2.5%, you can take 3.5 or vice versa? Today is a biscuit bee. Inside is flat and raw.
What in a biscuit test does milk do? My mother.in.law adds sour milk to the biscuit, I don’t like it, it certainly won’t work with it. And you also have milk. Change the recipe.
It is difficult to be a blonde. I add homemade milk, and in the store 2.5/3.5 it seems to me that this is not significant. And if the biscuit is not baked. So the temperature regime is disturbed. I somehow wanted to look for what temperature the loaf of the Opel uses, but I did not find. Reassured herself, the loaf bakes. Let it bake. And for the biscuit you can see the temperature is small.
Be sure to adhere to the download order. If you have liquid products from the beginning, then fill in liquid, and then fall asleep dry. Measure the gram. necessarily. To do this, you should have scales in the kitchen. Without this, success is doubtful. My panason is baking and bakes a milk loaf well. I load products from the refrigerator. My x.P. there is a function of exhibition, t.e. Temperature alignment. Then comes the college and t.D. Eggs must be slightly slightly beat (mixed) with a fork. If your instructions written that you can cook yogurt, then try. Prepare, experiment and you will be better for you every time. Drink. Good luck in this interesting business!
Identical Recipe Comparison: Baking in the bread Machine vs Dough Course/Oven
Electronic scales immediately bought. I am afraid of eespersenaries, I have a recipe and that biscuit did not bake inside
I have been baking a loaf for a long time, and my loaf is already the third. Stopped at the very first mode, mainly. Baked on milk, serum, kefir, water, potato decoction, brewed grated raw potatoes, mixed rye flour with wheat. Everything turned out. No weights, I use a measured glass. The laid out the start and did not even try. Before going to bed, I turn on a loaf of the Opel, I watch the first knead, look that it would mix well and the dough was a bun. And I go to bed, and in the morning a warm and fresh loaf is ready. If the dairy products are stove, then the crust will be darker than on the water. You can lay foods in any sequence to the bottom, but there should be flour at the top and in it, in the hole, dry yeast.
Well, I go to bed somewhere at 23-00, the baking program is designed for 3.5 hours, then 1 hour for heating, and by 6-00. 7-00 hours still warm I take out.
I now have a x/stove with two shoulder blades, the loaf is baked by a “brick”, I thought that yours also. : besides Bukhankaa, I do not advise you to cook anything else in a loaf of a loaf. I read reviews, wrote who was waiting in a loaf of the Bukhanka Opel, the bowl was overwhelmed. For a biscuit, yogurt and the rest need a slow cooker, all this is fine there. Well in a loaf of a loaf, you can bake a cupcake. Here you can add raisins, dried apricots, nuts, Mac, lemon zest to the dough. Remove the shoulder blade, pour pre.prepared dough, the mode is just “baking”. When it rises, you can cut it several times across with a knife, grease the layers with cream, you get a cake.
Hello, mastered Redmond? My husband gave me on others and just like you have a lot of questions. Big a French loaf exactly according to the recipe. The top was fallen. Then I decided to put less yeast and water, it became better, but also not an ice. And the yeast dough is generally kapets.
Yes, mastered, good evening. The flour, yeast plays a big role. My top fell only once, on yogurt loaf. But there everything was hopelessly spoiled. Try to take another brand of yeast and flour. Do not move the oven while working. The sister has Ourson, so it is generally written that you can’t open the window indoors.
Thank you. I tried another flour and chose another mode, everything worked out. And you succeed in yeast dough for pies?
Thank you, and I am only because of the test and acquired it. I can’t do a manual dough. Very tough. I will pick up recipes. Thanks again)))
Not at all) experiments. Our everything. The sister generally got used to it not on dry yeast, but put a liquid dough))
Image insert
You can download the picture from your computer into the text:
Most often on the site read:
Today I had to take my son to the lessons in the morning. I spent to the door, gave the tsu, turn back to go back. And then the grandmother of his classmates in the back says: “Knitting, lover, and the children themselves have abandoned! Children need to be engaged!”That’s why, because I am a needlework to the detriment of my free time, sleep mainly, and not at that time when with the kids.
We list the problems that can be solved independently:
Smoke from the ventilation hole
At the first turned on the Bukhanka Opel, the smoke could be caused by lubrication residues on the heating element (Ten). Open the lid of the loaf, remove the baking dish and let the lubricant burn out.
Smoke may also appear due to the test of the test on the heating element. Disconnect the device from the mains and clean the heating element. Carefully! It can be hot.
Very thick lower crust of Bukhankaa
Probably the loaf remained too long after the baking program was completed. Do not overexpose the loaf in a loaf.
Baking is difficult to remove from the shape
Testers could stick to the shaft. When you take out a loaf, pour hot water into a baking dish and let it get soak for 5-10 minutes. Then the test mixer should be removed and rinse.
The ingredients are poorly mixed
There may be difficulties in rotating a test mixer. Check the test mixer by starting it without load, if it does not rotate, you should contact the service center.
The dough is not knew, while the engine operation is heard
The form for Bukhankaa is installed incorrectly. Check the correctness of its installation.
Too many ingredients (test) can also complicate mixing. Check the ingredients with the recipe.
The loaf is badly baked
During the baking, the lid could be open, which did not allow the device to dial the device the desired temperature. Try not to open the lid of the loaf at the baking stage.
After starting the baking program on the display, “NN” is displayed
The device overheated. Turn off the loaf, cut off the lid and let it cool.
Too magnificent loaf shifts the lid
The problem is in the ingredients. Too many yeast, water or flour. Check their number and proportions.
This can be caused by a lack of yeast, or their improper preparation. Do not mix the yeast with salt, dilute only warm water.
Too active yeast can cause such a problem.
Excess water make the dough too soft, as a result, baking can settle.
Poor flour could affect the quality of baking, use loafy wheat flour.
Sweet pastries are obtained with a thick dark crust
A large amount of sugar makes the color of baking dark, try reducing the cooking time. Next time, turn off the loaf in 10 minutes and do not take out the baking container for 20-30 minutes. So you will achieve a lower temperature at the last stage of baking.
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flour has an expiration date. For my six months, she is without any preservatives and the second variety. Or maybe the party came across, maybe the grain was crushed, maybe not everything is in order with gluten. It remains only to build assumptions.
Change yeast, maybe because of them. Try first in warm water, will be, or not. I think the shoulder blade has nothing to do with. I don’t let mine on a loaf at all.
They must dance ? I didn’t know ! Thanks for the valuable advice. I’ll try. And on our way, my husband bakes more than me, it seems, it seems to do the same, but he always gets better =)
Not because of this. Exactly. Even dry yeast is sometimes recommended to dilute in water, check if they work, then only start the dough on them. By the way, check them if you do not get up with a hat in the water. Exactly already died.
In the book to the CP, it is written that liquids should not come into contact with yeast. Check. Better to buy new ones
Yeast needs to be stored in the refrigerator and diluted with warm water. And what got there where it was only for the deferred start. If you bake a loaf, on the contrary, it is better to mix everything in warm water, and flour from above. Buy fresh yeast.
I don’t want to upset you, but I had the same story. Something flew in electronics and the temperature necessary for lifting the dough did not rise, although the baking occurred. And since the warranty period did not expire. I handed it back to the store.
Of course, the test is more comfortable to rise in a warmer environment. But I bake a loaf and without a loaf of the Opel, too, rises with a bang and outside her walls
I don’t want to upset you, but I had the same story. Something flew in electronics and the temperature necessary for lifting the dough did not rise, although the baking occurred. And since the warranty period did not expire. I handed it back to the store.
I wonder if the purchase of new yeast does not help, then you probably have to carry it to the service center. But it seems to me that the warranty period has already expired.
I wonder if the purchase of new yeast does not help, then you probably have to carry it to the service center. But it seems to me that the warranty period has already expired.
It helped us to buy new yeast. They were also from old reserves and stopped working, and I just stated that the yeast was not to blame until they bought fresh. The SAF-MOSEMENT ONE six months often sin, although the expiration date has not yet come out
Certainly. This is definitely not a shoulder blade. Replace yeast and flour. Although, I give almost 100% that this is yeast. I always keep them in the refrigerator.
Perhaps the yeast is bad, the shoulder blade has nothing to do with it, change the yeast. Here they write the torment is not true, too, my mother now also does not have flour. The dough also does not rise. I like Makfa flour.
All ! Hurray Ura Ura Uaaa ! Everything is fine, eat a delicious lush bun of Bukhankaa. Yesterday my husband baked with new yeast =) helped ! Thanks to all.
The problem can be in yeast. I have several battles of a loaf that turned out to be a strange one, three times smaller than usual, the crust is very dark, almost burned. Inside is also not so hot. I didn’t change anything. mode, ingredients are the same in the same number. I thought for flour, tried 3 different companies, still not that. Yeast began to add more. not that. Well, I think hp khan. A pack of yeast is over, I bought a new one and. Oh miracle!- It turned out a loaf! The same. what was and before. It turns out that some kind of marriage was a previous pack.
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