A hole in the bread from a scapula after baking - what to do?

Dear experienced bakers! Please answer the question: how terrible is the hole in the finished bread from the screw kneading the dough? I just chose a model and was determined to buy it for myself on March 8, when in one of the descriptions the presence of a hole in the bread caught my eye!
By the way, it is said that this is practically in all models of bread makers! So, there are such models where there will be no hole? Really, in our age of technical progress, they never invented stoves where the screw is somehow automatically removed before baking ?! Many thanks to all!

Lenchik! the hole there is not a hole at all, but a very small cut, because the dough is kneaded with such a spatula, more like a knife - in general, it's okay
Well, in principle, before baking bread, you can remove the dough from the bucket, remove the stirrer and bake without it, only the process will no longer be completely automated ..

Hole from the kneading blade. Where without a blade, who or what will knead something. From the fact that the bucket will wobble, the dough will not knead. And she's not terrible. A hole and a hole. I don't pay attention to her at all and I advise you not to think about her. She is present with everything, an integral part.

[Zoychik]

Dear experienced bakers! Please answer the question: how terrible is the hole in the finished bread from the screw kneading the dough? I just chose a model and was determined to buy it for myself on March 8, when in one of the descriptions the presence of a hole in the bread caught my eye!

As for me, it's not so terrible. She does not particularly bother our family.

By the way, it is said that this is practically in all models of bread makers! So, are there models where there will be no hole? Really, in our age of technical progress, they never invented stoves where the screw is somehow automatically removed before baking ?! Many thanks to all!

The hole remains in the bread at all times and in all bread makers. After all, it is not from the screw, but from the kneading knife. It is quite voluminous, so I can't even imagine where it can be hidden. But there is one way out. You can set the usual baking program, wait until the dough is completely kneaded (before the last rise) and pause the program, that is, just pull the plug out of the socket (or turn off the light on the dashboard). Then open the oven, take out the bucket and take out the dough, then remove the knife, and put the dough in the empty bucket. Place the bucket back in the bread maker and turn on the electricity. If the bread maker has a program saving when the electricity is off (and this function is not available for all models), then the program will go on and the baking will pass without a knife, and therefore without a hole in the bread.
Only this process cannot be called automatic bread baking. Well, okay, if it's convenient for you. The main thing is not to despair and there is always a way out. Good luck.
Zoychik she got ahead of me and said everything absolutely right. And I join.

I think that a hole in the bread is not scary. You will eat it anyway. The main thing is not to eat the stirrer. The hole does not spoil the appearance of the loaf.

Thank you all for the answers, almost reassured.
But the opinion of Hitachi 303 users on this issue is also very interesting.
Respond !!!!
And all the ladies - with the coming!

baking will take place without a knife, and, accordingly, without a hole in the bread.

how without a hole ??? and the pin on which the knife is put on? there will still be a hole ...

how awful is the hole in the finished bread from the kneading screw?

See this is a little loaf

🔗 🔗

and I get out of the situation differently - after the last crushing (at the very beginning of the last ascent) I simply take out the bun, take out the blade and put the bun back. as a result, it is not necessary to pick out the blade, and the bread slides off the pin faster

Dear experienced bakers! Please answer the question: how terrible is the hole in the finished bread from the screw kneading the dough? I just chose a model and was determined to buy it for myself on March 8, when in one of the descriptions the presence of a hole in the bread caught my eye

To be honest, there are often big holes in my bread. But! Not because the stirrer is stuck there, but because it's the only way to taste bread when I'm baking friends and family! Do not give them the bread they started ?! And so, you take out the blade from the bread, pick it out a little ...
This is where the big holes come from

It is strange that the problem is inflated so much ... the taste does not change from the hole? Why is she so "terrible" ??)
In general, excuse me, the topic is March ... I got in ...

It is strange that the problem is inflated so much ... the taste does not change from the hole? Why is she so "terrible" ??)

The problem is aesthetic. Then, I want all the slices of bread to look whole.

by and large, you can put a piece with a hole on croutons or add to cutlets

Everything can be done and adjusted, but we must agree that out of two loaves "with a hole" and "without", every normal person will choose "without"

oh, you should have honey, and even a spoon
not only does the machine knead everything for us, maintains the temperature regime, bakes, so we are also unhappy with the hole
in principle, the hole did not interfere with me, but for the convenience of getting the bread out of the bucket, I take out the stirrer, and for aesthetic reasons (suddenly I have to urgently give the bread to someone). well, a little more trouble, but there are practically no holes!

Guys! Explain, please, what is the actual problem, what are we discussing? What a hole, what aesthetics!
Any normal and sane person sees and understands that this is not factory-made bread, which means that some technological deviations are permissible. The fact that homemade bread "forgives" all external flaws. The main thing is inside!
Let's take a better look at the quality of the bread and new recipes.

Those who have already bought a stove have no problems with the hole, and those who do not have one yet have a choice: buy a stove with a conventional blade, or buy a stove with a folding blade. If you are content with little, then progress is high ..

Those who have already bought a stove have no problems with the hole, and those who do not have one yet have a choice: buy a stove with a conventional blade, or buy a stove with a folding blade. If you are content with little, then progress is high ..

And I thought that we all have only one problem - how to bake delicious bread!
Sorry, I didn't know that because of the hole in the donut (oh, in the bread), progress would stop.
What should I do now, when my bread maker is already 10 years old, and God forbid, it will serve for a long time, but its blade does not fold. What a misfortune has come to my house!

With two hands FOR !!! This "hole" gives a special charm!
It is immediately evident - HOME, which means DELICIOUS! So it doesn't look like any of the most expensive store !!!
Well her, the hole. Let it be!

Admin, my first stove is bigger than yours. I bought the stove a week ago, so to speak, out of savings .. and now I regret that I was greedy, I had to buy it at 1/3 more expensive, then I would write to you here how cool it is FOLDING blade!
By the way, you can knead the dough with your hands and bake bread in the oven.

Everything can be done and adapted, but we must agree that out of two loaves "with a hole" and "without", every normal person will choose "without"

Excuse me ... what kind of person?) Are you baking for sale? or an international exhibition of bakery products?) and since, as I said, this hole does not affect the taste of bread at all, I basically cannot understand what we are discussing. If one piece from a whole loaf at the bottom breaks in half on its own (rather than we cut it in half), what does that affect? Can't eat it?) Will it be unpleasant to eat it? or what? I don’t understand)

[If it falls, lift it back up to the upright position. "]

“

Those who have already bought a stove have no problems with the hole, and those who do not have one yet have a choice: buy a stove with a conventional blade, or buy a stove with a folding blade.

Girls, what is the argument about?
The hole does not go anywhere - take a look at the drawing from the instructions.
I would even say that the hole in the base of the bread becomes larger due to the locking mechanism (protrusion with a pipette on the blade). In addition, since the blade lies horizontally, and its thickness is not 0 mm, it will be imprinted on the lower crust, which from the point of view of the theme is a defect (disturbs the uniformity of the surface).

Again, the phrase from the instructions is alarming: "Make sure that the blade is in an upright position. If it falls, lift it back up to the upright position. ".
If there are no problems with committing right away, then it looks like they may arise in the future.
From the instructions it follows, or maybe I did not read carefully, you need to fold the blade yourself. Thus, the automation of the process is disrupted. So where is the progress? Another marketing ploy.

Yes, the hole itself does not disappear, but it will be much smaller, and the inside of the bread (the one on which the butter is spread) will be much less damaged. The blade folds itself.
I think the forum is probably read by the owners of this model, I hope they will share pictures in this thread.
I wonder if other firms have similar shifts in improving technology?

Yes, the hole itself does not disappear, but it will be much smaller, and the inside of the bread (the one on which the butter is spread) will be much less damaged. The blade folds itself.

For completeness, it should be determined that:
1. The hole is formed by the base of the mixer and manifests itself as a tapered hole in the center of the bread.
2. The hole is formed due to the volume of the blade and is located in most ovens inside the baked bread.

What does a folding blade give?
The volume of the hole (that is, it itself) determined by the first factor will increase due to the fixing mechanism (protrusion with a pipette on the blade).
The hole caused by the second factor will move from the bread to the bottom crust.
The total volume of the hole will not decrease, but rather increase. The outer, visible side of the bread will be damaged more.

I wonder if other firms have similar shifts in improving technology?

This improvement, in my opinion, is rather controversial, if only because a moving element is added to a part that experiences significant loads during operation.
The requirement for the user is increasing, from which it is no longer required to simply install an unseeing blade, but to do it very carefully, otherwise Question 3 instructions.

P.S. If you spread this butter a little thicker on the inner, damaged part of the bread (the one on which butter is spread), and we can talk about three millimeters, then hardly anyone will be offended.

You need to cut the bread so that the cut coincides with the hole. Then all the slices will be even.

The hole does not bother me (even though, due to inexperience, they turn out to be not as neat as in the photo on the 1st page). And my husband does not know about its existence, since it is not visible in the cut bread (into a slice).

I suggest that the site administration contact Panasonic and others that produce bread makers with a proposal - at the bottom of the bucket, around the stirrer (hole), make a branded brand, which after baking will contain, for example, the following information "Panasonic - made at home". As on the Tula gingerbread, the "Tula gingerbread" shape is embossed.
And then some bakers will not be ashamed for a hole in the bread.
On the contrary, it will probably be prestigious to show the stamp on the bottom crust of the bread to confirm that the bread is homemade, and proudly explain why and why there is still a hole in the bread. And then, probably, there will be those who like to cut off the lower crust with the stamp, regardless of the hole, and eat it with pleasure.

Not ashamed of whom, in fact?

I have another suggestion: you need to slightly enlarge the hole yourself (just for the sake of giving it a smooth shape) and put a thick surprise filling there (for example, caviar with "caviar" cheese).
by and large, at least put the cutlet there!

[insecurities]

Roma,

I suggest that the site administration contact Panasonic and others that produce bread makers with a proposal - at the bottom of the bucket, around the stirrer (hole), make a branded brand, which after baking will contain, for example, the following information "Panasonic - made at home".

(y) cool idea (laughing!)

Gypsy,

Those who have already bought a stove have no problems with the hole, and those who do not have one yet have a choice: buy a stove with a conventional blade, or buy a stove with a folding blade.

Someone has already noticed, but still I repeat: there are always problems with mechanics. And if such a super stove breaks down, then the folding blade is most likely to break down. I think that it is because of her insecurities I have never seen these from other manufacturers. This is exactly the case when aesthetics gives in to reliability.
It's true, think about it! Bread makers have been producing for over 10 years, and only one has a folding stirrer! Couldn't you have guessed before? Doubtful ...

By the way, as I understood from the above, the aesthetics of such a hole is also questionable!

Bread makers have been producing for over 10 years, and only one has a folding stirrer! Couldn't you have guessed before? Doubtful ...

Washing machines are even older, and the principle of washing, spinning, etc. has changed over the years, and has changed a lot. Could our mothers imagine 30 years ago how they would wash their home machines? Tell them then that the linen will not tear during the wash .. gyy .. they would not believe Yes, even the water itself will flood, drain ... What can I say, girls, you need to think aggressively

And I think that the hole in the bread is provided by the manufacturers so that the bread cools faster. The instructions say that freshly baked, hot bread should be placed on the wire rack. This is probably especially for the hole, so that the steam comes out faster and the crust does not settle.

Help! 2 days ago we bought a Panasonic 255, the bread was baked 2 times - it turns out very tasty, but the main problem is that it is very difficult to pull out the finished loaf! And we take it out immediately after it squeaks that the bread is ready (strictly according to the instructions), but this kneading spatula interferes - just some kind of torment! Not there - not here! What's the matter? Or so for everyone?

My spatula got stuck a couple of times and only in rye, heavy bread. Usually Panasonic's scapula does not get stuck. Probably errors in the dosage of the products.

Apparently not enough water or too much flour. To understand what exactly - please write what recipe was used and how the flour-water was measured. Sometimes, a Panasonic 255 water cup is incorrectly used for measuring flour. This is not true; it must be weighed on a scale. But this is guesswork. You need an exact recipe and sequence of your actions. Write, we will understand

You just need to vigorously shake the bread out of the bucket, since a crust forms under the scapula and it must be cut with the edge of the scapula.

They baked at first the usual in an accelerated mode, and yesterday French. First put yeast, then salt, sugar and flour, then oil and water. I weigh the flour on an electronic scale, measure the rest with a measuring glass with a spoon. I was so upset that I did not jump out myself! They even tried to help with a plastic spatula - they somehow took it out. It seems to me that he should jump out himself, even the stirrer should not interfere, right?

I have a thin stick with a hook at the end for the stove. It is very convenient to remove the kneader. Clatronic BBA 2866.

Did you control the bun? It is imperative to look at the batch at the first experiments with a bread maker. There is such a topic on the forum in the "Baking Basics" section.
Try to bake dairy or regular, the very first recipe from the oven book. And yet, look at the bun. Sometimes it is very dry flour, sometimes it is more moist. Everything is individual. Check, be sure, kneading. If it will be hard for the stove to carry the bun, then the matter is still in flour. Rather, in its quantity. Try not to add 1-2 tablespoons of flour at first. Better to add later. Perhaps this will help.

First we put the yeast, then salt, sugar and flour, then butter and water.

About bookmarking products. We put flour on the yeast, and only then sugar, salt etc. is important. If the humidity is low, salt will begin to suppress the yeast, or vice versa, sugar will make it work earlier than necessary.

First put yeast, then salt, sugar and flour, then oil and water.

Never put salt and sugar on yeast, but only flour. And already for flour, salt and sugar.

To take out the loaf, you need to shake the bucket a couple of times (turning it over) and everything pops up perfectly. It is useless to help with a spatula, since only the stirrer holds the bread, and you still can't get to it.

I take out the bucket and leave it for a couple of minutes. And only then I turn it over and shake it out. Slightly moistened, thanks to condensation, the loaf easily pops out. However, I do not like this hole from the scapula. Therefore, I listen to the scapula at the signal of the stove before the last proofing

I take out the bucket and leave it for a couple of minutes. And only then I turn it over and shake it out. Slightly moistened, thanks to condensation, the loaf easily pops out. However, I do not like this hole from the scapula. Therefore, I listen to the scapula at the signal of the stove before the last proofing

Take out - do not take out, but the hole will still be (from the pin)

From the pin, such a small hole, and from the scapula, such a nasty HOLE

From the pin, such a small hole, and from the scapula, such a nasty HOLE

what only the people pay attention to ... I don't notice this hole after the first bread at close range ...

I found the easiest way to remove a spatula from bread if it still remains there, according to the principle of "craving for inventions"
We take an ordinary wooden chopstick (from Yakitoriya or are sold everywhere and are cheap). We adjust the thickening at the end with a knife to the size of the hole in the scapula so that the stick passes freely through the hole. Everything is ready!
Now, when the spatula gets stuck in the bread, simply insert the stick into the hole so that the thickening at the tip passes through the entire spatula, then turn it a little obliquely and safely pull it out without scalding or damaging the Teflon on the spatula

I found the easiest way to remove a spatula from bread if it still remains there, according to the principle of "craving for inventions"
We take an ordinary wooden chopstick (from Yakitoriya or are sold everywhere and are cheap). We adjust the thickening at the end with a knife to the size of the hole in the scapula so that the stick passes freely through the hole. Everything is ready!
Now, when the spatula gets stuck in the bread, simply insert the stick into the hole so that the thickening at the tip passes through the entire spatula, then turn it a little obliquely and safely pull it out without scalding or damaging the Teflon on the spatula

This is if the bread comes out with the spatula.
And if a spatula with bread sits in a bucket and does not want to jump out even with bread? Share your experience.

then I let the bread stand in the bucket for 10-15 minutes and let off steam, so to speak, the stuck crust will slightly moisten and pop out of the bucket ...

It seemed to me that all the stoves included a special hook. In any case, it is very easy to do it yourself. On my stove in the blade, the groove of the grooves is just in the direction of the blade - it is easy to understand how to pull the blade from there ...

p.s. If the scapula is not pulled out of the bucket, water should be poured over it all so that the level is above the axis of the scapula. After 10-30 minutes it can be easily removed

In Panasonic there is no such hook, unfortunately ... and it is problematic not to pull the spatula out of the bucket after baking, but to remove the spatula that is baked and stuck in hot bread .... As far as I remember on this site, beginners often ask the question "how to extract a spatula from bread if it gets stuck? "

The spatula can be removed from the finished bread using a regular plastic crochet hook, size 5 1/2 or smaller. I already wrote about this somewhere.

If you have a little patience, and do not grab the freshly baked bread straight from the CP, but let it stand for a while, cool down a bit (especially since it is still harmful to eat hot bread), then there will be no problems at all with extracting the scapula from the bread. Slightly chilled bread easily "jumps" out of the bucket, while leaving the spatula on the axis in the bucket. It remains only to pour some water with soapy water into the cooled bucket, with which this bucket will then be washed, and the spatula can easily be removed from the axis. As a last resort, most HPs are equipped with a special hook for removing the scapula from the bread, for those who cannot bear to feast on scalding hot bread.

And I had an incident today. She instructed her husband to pull out the bread at night from their HP. In the morning I got up from the sleepiness for the children to make sandwiches, I cut a roll, but it is something that is not cut. It turned out that I was cutting in shovels.

Well, why did it have to be done? Khlebushek could well have sat in a bucket of HP until the morning, nothing would have happened to him