Bread maker Brand 3801. Manual setting program - 16

[Program 16 "Manual tuning".]

Program 16 "Manual tuning".

Button "Manual setting" - I did not succeed right away.
I had to poke at it briefly - and I pressed and held it a bit.

If you made a mistake while setting the modes, you can return using the "menu" button.
Before starting the "manual settings", it is better to draw up a plate and enter there the time and temperature that you will hammer into the program (based on the intervals and T set in the HP program).
For example # 1 - preheating - select from 0 to 60 minutes.
No. 2 - Mix 1 - from 0 to 10 min.
Well, and so on, in short - what do you want to get at the end!

There are 15 items in the table. Each needs to be adjusted in accordance with its own recipe, otherwise the stove will operate in automatic mode with default settings.
If I understood correctly, you can write into memory what you just hammered in and it will be stored in memory until the next reconfiguration.

Today I have chosen for the experiment the recipe "Milk bread" which I have already tested, but a small one - 500 g. I thought if I spoil it - there are less food in a bucket!
I loaded HP into the bucket and started "manual configuration". Everything went through the cycles - there are only 15 of them, I changed some, reset some, left some by default.
Out of fear, I didn't write it down in my notebook, I pressed the "On" button and left it.
At the end, here's what happened.



In general, it is very interesting, I especially want to try sourdough rye, but you have to master it.

[Program 16 "Manual setting"]

Program 16 "Manual setting".
Recommended for those who have already mastered the basic programs and like to experiment.

The HP already has settings for the "Manual Configuration" program.
It remains to correct them for yourself in order to get the desired result.

I decided to bake my favorite rye bread with sourdough additives.
The sourdough was grown on the basis of Rye sourdough (semi-finished product)
And so!



The roof sagged slightly - but this was due to the fact that water was added - it was possible not to add, and the proofing time was given for 3 hours - the leaven was strong, at its peak.



It's inverted - so cuter!

Everyone should set their own recipe and program intervals - this is my first experience of working with sourdough rye on this program ..

The program, of course, is super !!!!

Sourdough rye cutaway.

[Manual setting".]

Yesterday I ran the maximum proofing time on the Manual program, and today I decided to test the maximum kneading time - 42 minutes.


Ciabatta on the program "Manual setting".

Recipe idea
So we did everything right!
Now let it brew in the warmth for 3 hours, right in the bucket!
After the end of the proofing:


Has risen almost to the brim!
This is not a very pleasant, but extremely responsible part.
Sprinkle flour on the board, powder your hands with flour too - and pick out the dough from the bucket. It will settle instantly!
It's good if you have a silicone spatula - it will make things more fun.
Divide the dough into two parts with a scraper or knife, fold it up, place it directly on a baking sheet covered with a silicone mat or baking paper, sprinkle flour on top and send it to an additional rise in the oven with the light on, and put a pan with hot water down. 45 minutes is enough (for starter, of course, not enough ....).


Then we preheat the oven to 200 degrees, put an empty baking sheet there to heat up, then, together with a silicone mat, transfer our ciabatta to a hot baking sheet and send it to the oven.
It is recommended to spray the walls of the oven with water (if gas).
If the oven is electric, and even with circulation, just turn it on for 5 minutes - and you can put it on. It is highly undesirable to spray the walls of the oven with water!
You can put a container of water on the bottom.
First bake for 20 minutes, then reduce T and bake for another 15 minutes.
Of course it would be better on stone - but I have not.

There are not many holes - I broke it hot, otherwise it won't last until morning.


But we're testing the bread maker here, not the recipe!
And she coped with her task perfectly!

And I bake white on sourdough, on hand. Here.

And I bake white on sourdough, on hand. Here.

what is going on, eh? Did you just master the "manual" one at once? Well, Kulibin !!!

[Catwoman]

Yesterday I baked it with Rye - from the instructions for HP (the first for mode 3). Judging by the roof - he stood a bit, came out short, good crumb. I have not tried it yet. I photographed everything, in the evening I will try to find personal belongings from the camera down and put everything out.
Regarding the white bread that I baked earlier - I finally tried it - delicious Today I will bake another white one, I will take into account all the recommendations of the girls.

Catwoman,
Flax, tell me later, plz, according to the recipe and the peculiarities of baking its name on the Manual

Lenok, definitely! In the evening I will exhibit photographs and sign everything.

[Gashenka]

what is going on, eh? Did you just master the "manual" one at once? Well, Kulibin !!!

Gashenka, and manual is as easy as shelling pears! Itself did not expect. The only thing, tupanula, the temperature on the proofer can be changed too!

Wow bread maker. Interestingly, we have no analogues in Ukraine? And then there is an analogue of the multicooker, and I already like this.

The bread turned out! By evening I will put up pictures. No wonder I "raved about" her, it is worth buying it even for the sake of manual mode. Story.

The bread turned out! By evening I will put up pictures. No wonder I "raved about" her, it is worth buying it even for the sake of manual mode. Story.

Oh, Lena, don't poison the soul ...

["Simple sourdough"]

Well, here we are with bread: "Simple sourdough" recipe from our site on the program "Manual mode"






The recipe is very simple, based on this recipe, with different variations I have been baking bread for about 1.5 years. Just white, with the addition of rye flour, I replace up to half of the white flour with rye and it always turns out.
Everyone who has tried it loves bread.

I will give the recipe: 1. White flour 370g (400g in the original version on the site)
2. Liquid French sourdough 360 gr. (340)
3. Water 200g., Very often I replace part of the water with plain milk.
4.salt 2 tsp.
5. Olive oil 2 tbsp. l. (in the author's recipe, in my opinion, not)

I put flour at different times of the year in different ways, but now it is very hot and dry at home, so 370g.

I made the program as follows:

1. Heating 0
2. Kneading 1 - 10 min.
3. Rest - 30 min.
4. Kneading 2 - 15 min.
5. Ascent No. 1 - 30 min.
6. Mix 3 - 0
7. Ascent No. 2 - 30 min.
8. Mix 4 - 0
9. Ascent No. 3 - 50 min.
10 Bake 65 min, but then add another 10 min.

The roof of the bread was torn, there was not enough time for proofing at least 30 minutes, I need to add, tomorrow I will try again, well, the roof is light.
In this regard, my question is what to do? I really need advice. Perhaps this is also due to the fact that the power of the stove is not large.
I deliberately did not interrupt the program and add the proving time, I wanted to see what happened.
Oh yes, I forgot! Mix the ingredients in the following order: flour, sourdough, water - 1 batch, add salt and oil in the second batch.
Tomorrow I'll try to put everything together and put a reprieve.
Well, that's all for now!

[Lena]

Lena, the cat lady - with the beginning!

[Lena]

Lena, the cat lady - with the beginning!

Olga, thanks, but I don’t like the whitish top crust, maybe this is due to the fact that there is no sugar in the bread, but I would still like it to be rounder.

Girls, I'm back !!!! The bread is baked, tanned! Manual mode is a thing !!!! I set it up (and turned it on, gee-gee), and the fry increased the baking temperature - 160 (I wonder how much is it in Panasika?). The roof came out uneven again - well, come on with it! I like the small size, you can now bake a new one every other day. During the days I will look more closely at the manual mode! Urya, I rode on

Girls, I'm back !!!! The bread is baked, tanned! Manual mode is a thing !!!! I set it up (and turned it on, gee-gee), and the fry increased the baking temperature - 160 (I wonder how much is it in Panasika?).The roof came out uneven again - well, come on with it! I like the small size, you can now bake a new one every other day. During the days I will look more closely at the manual mode! Urya, I rode on

a photo ... you have funny messages

[Sens]

Sens,
Here the bucket is somewhat smaller in volume (measured with water)

14anna08,
Photos will be, if I find a lace from the camera - everything is photographed. And funny messages from the fact that the bread came out tanned - the first one was paler than in Panas (I just now have 2 HP) according to the same recipe

["Simple sourdough"]

Today I baked again "Simple sourdough" on manual mode, made changes to yesterday's program, firstly set heating for 10 minutes, on rise No. 2 - time 60 minutes and changed the temperature by 35 degrees, and set the baking at 160 degrees. But the roof is still very light, which I don't really like, although if there was something with the stove, would the sides be pale too? Perhaps also because there is not a single gram of sugar in the recipe. The weight of the bun is 865 grams. It rose very well, the top of the bun was raised on a bucket. As I cut I will also add a photo of the cut of the roll.

and what recipes to try?

and what recipes to try?

Anyut, where yeast, sugar, milk are.

To be honest, my Panasonic has exactly the same crust, I still think that everything depends on the recipe itself, the girls are so tanned! And I only have water, flour, sourdough (from the same ingredients) salt, and a little olive oil in it. The middle is baked.

Lena, what sourdough acidity? And maybe reduce the proving time - does it over-acidify?

Ol, the starter culture is at its peak. the bread itself is very tasty and does not turn sour, but here's the crust ... as I bake it again, I'll try to add 10 minutes of time.

Now I'll show you, I just shook it out of the bucket, so for now, without a cut.






Baked in manual mode. The total time is 3-40. Not a gram of yeast.

I will give the recipe: 1. White flour 270g
2. Rye flour 130 gr.
3. French liquid sourdough 360 gr.
4. Water 200gr.
5 salt 2 tsp
6. Olive oil 2 tbsp. l.
I made the program as follows:

1. Heating 0
2. Kneading 1 - 10 min.
3. Rest - 5 minutes.
4. Kneading 2 - 10 min.
5. Ascent No. 1 - 60 min. at 25 gr.
6. Mix 3 - 0
7. Ascent No. 2 - 60 min. at 35 gr.
8. Mix 4 - 0
9. Ascent No. 3 - 0 min.
10 Baking 75 min.

Tomorrow I'll cut it and add a photo.

The smell of bread is awesome!

Now I'll show you, I just shook it out of the bucket, so for now, without a cut.






...
The smell of bread is awesome!

Very nice
I have never tried sourdough bread. Is it healthier than yeast?

[Vadim]

Very nice
I have never tried sourdough bread. Is it healthier than yeast?

Vadim, thank you very much! Sourdough bread tastes different from yeast bread, I think the girls will support me, it gets stale much longer, the aroma is completely different. And I don't know whether it's healthier or not, but it's definitely tastier! On the "Manual mode", his baking is generally a fairy tale. All my relatives have already become addicted to sourdough bread, they don't recognize the other. Only in the first batch it would be good to change the time from 10 minutes, to make the batch from 5-20 minutes.

Now I will show you, I just shook it out of the bucket, so no cut for now.

So after all, it can be considered that the HP test was excellent!
Don't like baking with yeast - someone forces you? Sourdough pies in manual mode, and truncated OK!

[Rye bread with beer and sourdough]

Burned at night tonight Rye bread with beer and sourdough





If you are interested in the algorithm, I can add, taking into account the additional proofing time.

Here is the algorithm by which I baked this bread:

I made the program as follows:

1. Heating 15 min.
2. Kneading 1 - 10 min.
3. Rest - 5 minutes.
4. Kneading 2 - 10 min.
5. Ascent No. 1 - 90 min. at 30 gr.
6. Mix 3 - 0
7. Ascent No. 2 - 90 min. at 35 gr.
8. Mix 4 - 0
9. Ascent No. 3 - 0 min. (you need to add at least min. 40)
10 Baking 80 min.
11. The baking temperature is 160 degrees.

[Lena,]

Lena, !

[Lena,]

Lena, !

Ol, Thank you.

[Rye bread with beer and sourdough]

Burned at night tonight Rye bread with beer and sourdough from Omelochka.
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=103534.0

Very tasty bread, I messed up a little, because I put it on the manual mode, I almost calculated the rise time, the roof cracked during baking. Proving time should be increased by at least 40 minutes.

If you are interested in the algorithm, I can add, taking into account the additional proofing time.

interested of course you write the edit right under the photo

Today I baked my favorite "Simple with sourdough" in manual mode, time 4.20. I put it down and went to the store and lingered on something and remembered only 3.5 hours later when I left the store. While I got there, while I put the car in the parking lot, I came to the end of the program. I pay tribute once again to the developers of the program "Manual mode" BRAND. Everything was done perfectly, if I baked in my Panasonic, then peroxidized dough and trash can await me (and this happened more than once, well, running around, I forgot about the fact that the dough was in the bread maker and remembered when it was too late, and unfortunately it does not have this smart mode). Here's what happened.







There is no cut yet, because it is hot. I don’t know if it’s necessary to write a program, because everyone calculates everything by virtue of their leaven. baking 70 min. I didn't close the window, and I never do it.

[Lenok!]

Lenok! The bread is great! Plump, flat !!!

Lena, I'm waiting for the cutter, what kind of crust was exposed in the bread?

[Anyut]

Lena, I'm waiting for the cutter, what kind of crust was exposed in the bread?

Anyut, in manual mode, the crust is not exposed, only the baking temperature and baking time. Baking 160 gr. 70 minutes Yes, I also forgot to write that I always pour flour into the bucket first, and then liquid, I like it more. Look in a personal.

Yes, "manual" is a thing !!!! (y) Now I use it only.

[Ol]

Yes, "manual" is a thing !!!! (y) Now only I use it.

Ol, me too, for any bread. In general, only this mode is enough, the rest are idle, not needed. If there was still a shutdown button on the case, otherwise I forget to pull the plug out of the socket and at night I woke up from the fact that my bread maker turned on and something was in the way, got up. went into the kitchen, and this is my Snezhik conducting an inspection in the kitchen and poked his nose into the "start" and it turned on.

[Catwoman]

Catwoman, amazing bread, well done! And you can kick me at the simple sourdough bread recipe, I want to try to repeat it.

[Catwoman]

Catwoman, amazing bread, well done! And you can kick me at the simple sourdough bread recipe, I want to try to repeat it.

The recipe here, I took from our site called "Simple in the oven with sourdough" is obtained both in the oven and in the bread maker. I am very sorry to the author, but I do not remember whose recipe. In my opinion, in his leavens Zest brought it.

The recipe here, I took from our site called "Simple in the oven with sourdough" is obtained both in the oven and in the bread maker. I am very sorry to the author, but I don’t remember whose recipe. In my opinion, in his leavens Zest brought it.
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=4994.500

Girls, here's the recipe for "Simple sourdough" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9021.0

Girls, here's the recipe for "Simple sourdough" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9021.0

Maina! Thank you for your help, otherwise I rushed to look for him yesterday, but I can't find it. For myself, I copied it into a book a long time ago and that's it.

I baked bread here according to this recipe: by Kolobok II


1. Heating - 00
2. Kneading 1. - 10 min.
3. rest - 5 minutes.
4.mixing 2 - 10 minutes
5. Ascent 1 - 60 min.
6.mix3 -0
7.Rise 2 - 60 min.
8.mix 4 - o
9.Rise 3 - 0
10. Baking 75 minutes, 65 minutes will be enough.
11. Keeping warm - 0
12. Temperature at the first rise - 25 gr.
13. Temperature at the first rise - 35 g.
14. Temperature at the first rise - 35 g.
15. Baking temperature - 160 g.

Total time - 3, 40

[Lenus,]

Lenus,Is it rye? Pretty! I am now also kulebyaku "Darnitsky", and in the morning I think to repeat "Vegetable"

Yeah, rye. But I like Darnitsky (Gost) on sourdough more. Well, I respect the sourdough more, kill me!

Lena, if you can paint a hand-made one for two recipes of darnytsky according to GOST and the exhibited photo.

[An]

Lena, if you can paint a hand-made one for two recipes of darnytsky according to GOST and the exhibited photo.

An, I will of course write, but this is an approximate algorithm, since the rise depends on the strength of the leaven. I’ll write the program from the photographs, I don’t quite understand, what’s with the bucket?
Here is the Darnitsky program.

1. Heating - 00
2. Kneading 1. - 10 min.
3. rest - 5 minutes.
4.mixing 2 - 10 minutes
5. Ascent 1 - 60 min.
6.mix3 -0
7.Rise 2 - 60 min.
8.mix 4 - o
9.Rise 3 - 60 min.
10.bake 65 min.
11. Keeping warm - 0
12. Temperature at the first rise - 25 gr.
13. Temperature at the first rise - 25 gr.
14. Temperature at the first rise - 35 g.
15. Baking temperature - 160 g.

Total time - 4, 30

In this recipe, I deviated a little from the author's, I don't put yeast at all, and the first time I still need to look out so that it does not stand still, each has its own flour and the strength of the leaven is different. And of course this is a program for baking in a bread maker, in the author's oven.

["Borodinsky for the lazy"]

I decided to try Gashin "Borodinsky for the lazy" - I really like this recipe for its lightness and taste, but the word lazy is very consonant with my name

Has stopped

An hour after stopping, I understand that over time, I went over

We urgently reprogram the mode only for Baking
On the roof in the finished bread you can see - a little stood

The bread is delicious as always

I baked again tonight Borodinsky, but from a brochure that I took at the All-Russian Exhibition Center in the House of Bread and also at manual... Again on dough, preheating time - 45 minutes. And I tried to take into account the distance time, but again I was mistaken - 65-70 minutes. more than enough, the dough grew just before our eyes.

dough after kneading


Kneading after preheating


I can not help but boast of a kolobok


There are 1 hour 19 minutes left until the end of the program (i.e. 9 minutes before the end of the distance, but I understand that they are superfluous)


By the way, this is a photo immediately after baking (something is wrong with the color rendition)




No cut yet
In fact, I baked more than I photographed - a lot of bread went to visit my parents and friends - and none of them realized that the bread was from another oven! Perhaps I would have baked even more in HP, but lately I really like bread from the oven, and I use HP only for kneading.
But on working days, when after work there is no strength for anything, the stove helps a lot !!!!!!!! And now I respect Brand even more - he has a Manual mode !!!!!!!!!! I apologize if I wrote confusingly - I want to sleep again
PS: And here is the morning cut arrived in time:

But it does not turn on for me ... with no attempt ...

Lena, try to poke the button, just poke "tyts!" - these are some fractions of a second, a second - and it will be more authentic after - when programming.

[Lena-Besya]

Lena-Besya, I, too, was so at first - well, not in any! Not fast, not slow. And then somehow I began to obey from the first poke.
Try it, write - it should work!

But it does not turn on for me ... with no attempt ...

Good day, Elena.
Can't turn on Manual Mode?
This mode must be enabled short-term by pressing the "manual setting" button. When pressed, we hear a beep. The display should show program number 16 and default time.
What's going on with you?

[Proofing and deferring dough.]

Proofing and deferring dough.

Wheat flour - 400 g
Whole-ground rye flour - 100 g
Rye sourdough - 150 g
Pressed yeast - 4 g
Water - 300 ml
Sea salt - 1.5 tsp.
Rust oil 1 tbsp. l.

I put the sourdough directly from the refrigerator into the HP bucket, then wheat and rye flour on top. On top of the flour is frozen pressed yeast. I stirred sea salt in the water.
Put in the manual program:

1. Heating up - 20 min. - after ten minutes, I rubbed the yeast and flour right in the bucket and poured it with water and salt.
2. Kneading - 10 min.
3. Rest - 10 minutes.
4. Kneading - 30 min.
5. Ascent - 20 min.
6. Kneading - 0
7. Ascent - 30 min.
8. Kneading - 0
9. Ascent - 20 min.
10. Baking - 0
11. Keeping warm - 10 min.
12.T at the first rise 30
13.T at the second rise - 30
14.T at the third rise - 30

Then I started the program, set a delay for half an hour and pressed ON.

The dough rose to the edge of the bucket and almost ran away.



Then she laid it out on a board, cut it up, put it in a mold, left it on the rise and baked it in the oven.
Photo of ready-made bread - I'm afraid it won't "live" until the morning ......

How lucky I got in !!!!

I have a x / n not Brand, but programs with URA. And since, 1 - I am the most dilettante in baking bread; 2 - grew the leaven; 3 - I like manual settings in all equipment, then your topic is sooooo necessary and important to me (according to my x / p, only a couple of programs flashed on the forum)

you may laugh, but for sourdough rye bread I use the following program
pre heating - 0
kneading - 18 min
yeast - 90
boning - 0
yeast - 90
boning - oh
yeast - 90
pastries - 120

(I went to write "thank you" for your work, girls)

Your reader is Ira!

Choi something to laugh?
Everything is written correctly for rye!
And "yeast" is proofing? If yes, then 4.5 hours - the starter culture (if ripe) does not acidify?
Write interesting!
And what kind of HP do you have?