kalgri
I bought myself a Midea AHS20AC-P bread maker and decided to bake bread in it. Ready-made recipes are already included with the bread maker, so there is no point in wasting your time looking for bread recipes.

Bread maker Midea AHS20AC-P: we bake according to the recipe

Main settings
Maximum power, W 580
Case material plastic
Ready bread weight, gr 750/1000
Teflon mold lining
Short color selection yes
Control type electronic
LCD digital
Number of cooking programs 12
Delay start timer 13 hours
Memory when the program is paused 10 minutes
Breadmaker functions
The dough is kneaded
Accelerated baking is
French baguette is
There is wheat bread
There is rye bread
There is a biscuit
There are sweet pastries
Jam / jam is
There is a choice of crust color
Heating of the finished product is
The signal for adding ingredients is
Weight and dimensions
Dimensions, LxWxH 34x25.4x31.5
Net weight 4.9 kg
Additionally
Recipe book 31 recipes
kalgri
Let's start baking. So, according to the HP recipe, we bake WHITE BREAD weight 750 g

1. Water 240 ml
2. Oil grows. 1.5 tbsp. l
3.Salt 3/4 tsp (!!! I put 1 tsp)
4. Sugar 1 1/2 tbsp. l (!!! I put 1 tbsp. l)
5. Powdered milk 1 1/2 tbsp. l
6. Bread flour 2 4/5 cups (!!! 1 cup = 250 ml)
7. Yeast 1 tsp


Baking program: Basic baking

ps A cup and a measuring spoon are included. Yeast I use Saf-Momento

Result:
Bread maker Midea AHS20AC-P: we bake according to the recipe
Bread maker Midea AHS20AC-P: we bake according to the recipe
Bread maker Midea AHS20AC-P: we bake according to the recipe
kalgri
Let's go further - FAST BREAD weight 750 g

Recipe:

1. Water (40-45) degrees 240 ml
2. Eggs 1 pc
3. Oil rast 1 1/2 tbsp. l
4. Salt 3/4 tsp
5 Sugar 3 tbsp. l (!!! I put 1 tbsp. l otherwise the bread is too sweet)
6. Bread flour 2 4/5 cups
7. Yeast 2 tsp.


Baking program: Accelerated baking
Result:
Bread maker Midea AHS20AC-P: we bake according to the recipe
Bread maker Midea AHS20AC-P: we bake according to the recipe
Bread maker Midea AHS20AC-P: we bake according to the recipe
Yulia55555
Hello! Did you get the bread the first time around? I bought a Midea AHS15BC made French bread according to the recipe, it turned out to be a small unbaked brick, although I followed the rule of the kolobok.
Olesya 80
Hello! We have the same thing, we can't bake bread properly. Rather, it is baked inside, but the roof falls down and what a cool one. Midea was bought for mom in a grocery store. Panasonic itself has no problems at all.
fotoparacci
Good day! I can't introduce my own Medea model. We have BM-220Q3-W Experience of use - more than a month. The bread is made the first time. All the jambs I had arising were due to not wanting to use the instructions and the desire to experiment. The recipe for the main bread is working. Perfectly kneads and straightens yeast dough for pies and pies. Kneads the dough for noodles and dumplings with dumplings. I don't know how long it will last, but it makes life much easier. I will add photographs of bread whenever possible.
anita
Yulia55555, Hello, I have x too. r Medea. I would like to talk about recipes
fotoparacci
Good morning, let's talk what I can, I will tell you.
anita
Good evening, you have a Medea bread maker, what series? I was also presented with a bread machine without anatation and recipe book. I have Midea EHS15AP-PGS
fotoparacci
Here is our hard worker Bread maker Midea AHS20AC-P: we bake according to the recipe Medea BM-220Q3-W bread 750 and 1000 g recipe and instructions. I don't have a scanner, but I can take a picture, just tell me - do you need all the books or recipes? Did you bake something already? Is there a result?
anita
I sincerely thank you for your help, my truth is not much different, and in Chinese. But I have already mastered something by typing




Check mark, I won't figure out how to insert a photo yet
Bread maker Midea AHS20AC-P: we bake according to the recipe
fotoparacci
at the bottom of the message window, two tabs - "upload 'photo and" if the photo is already in your gallery - paste from there'. Download first. then in the second tab copy the code of the photo and paste it into the body of the message. try the "edit message" button if something doesn't work out (I've edited it five times. so far it worked)
Bread maker Midea AHS20AC-P: we bake according to the recipe
anita
Hurray it turned out, I baked ordinary and Borodino bread, it doesn't always work out. This is due to the fact that I do not know which program to use and when to lay what. It's already late with us, in the morning (ours) I upload photos of my works. Today I mastered without yeast bread with kinoe seeds, tomorrow if it works out I will unsubscribe
fotoparacci
try with this table. your programs have more, but you can try to calculate the main ones in time. Bread maker Midea AHS20AC-P: we bake according to the recipe
about Borodinsky, there are many thematic forums on breads, read. Borodinsky is not made worthy at every production facility. I bake a recipe from the cook 🔗 I didn’t change anything from the recipe, but I bake at half the norm of the bookmark. The photo is certainly not very good. Yes, this is not a store-bought Borodino, but I like the taste.
Bread maker Midea AHS20AC-P: we bake according to the recipe




In Medea, I bake the main bread according to the "White bread" table, but with changes (I wrote flour in grams with a pen)
Bread maker Midea AHS20AC-P: we bake according to the recipe
I bake bread for a couple of days a large loaf, like this
Bread maker Midea AHS20AC-P: we bake according to the recipe
The changes are as follows: excluded milk powder from the recipe, reduced sugar - 4 tsp.
Additives are: rye malt, ground flax seeds, liquid chicory, and dried seaweed
Bread maker Midea AHS20AC-P: we bake according to the recipe
I use our yeast - Voronezh, this is not an advertisement, the pastries on them are much more magnificent.
Bread maker Midea AHS20AC-P: we bake according to the recipe
First 2 tsp. I brew malt with boiling water, there is also 1 tsp. chicory (I put these ingredients for use, and for color). Then I add sunflower oil and dry ingredients. We do not perceive white bread as bread (it is a bun) and second-grade flour is not on sale. Therefore, I take 2 parts of premium flour and 1 part of rye flour. A couple of tablespoons of ground flaxseed and the same amount of seaweed.
anita
I apologize for the delayed response. Now I'll try to add my photo report on Borodino bread without yeast leaven.
Bread maker Midea AHS20AC-P: we bake according to the recipe this is yogurt leaven
Bread maker Midea AHS20AC-P: we bake according to the recipe
Bread maker Midea AHS20AC-P: we bake according to the recipe that's how it turned out, delicious ..... BUT what is it that is wet inside. It seems to me that I overdid it with butter. And according to your recipes, tell me what seaweed is for? Unfortunately, during the quarantine, we live in Beijing, my daughter is receiving school online lessons, so my access to the computer is limited,
fotoparacci
anita, Beijing? Great! Don't worry about "not in time"
We have sea fish or poor quality or (alas) not affordable, seaweed is useful, dried in bread and is not noticeable. Flaxseed is also useful, but we will not learn to brew and drink in any way.
Maybe you cut your bread with kefir sourdough early? Fresh bread still needs to ripen.
I baked not on kefir sourdough, but on kefir, even without a bread maker, it was not wet, but we have different recipes.
Bread maker Midea AHS20AC-P: we bake according to the recipe
Again, different countries have different gluten flours.
Will learn
How do you manage with the programs, their identification?
What is your name? I can't understand from a nickname, I'm used to addressing by name ...
anita
Good evening, but I definitely didn't introduce myself, oh where are my moners ?! My name is Anna.
anita
Check mark, Hello, Happy Sunday. The other day I made without yeast bread from green buckwheat, millet and quinoa. and since I baked such bread for the first time, it turned out to be a little overexposed, it is cold at home and the cereal did not want to come up (fermented). As a result, after two and a half days I added soda and baked this kind of breadBread maker Midea AHS20AC-P: we bake according to the recipe
Bread maker Midea AHS20AC-P: we bake according to the recipe
if interested, I'll throw off the recipe
And these are my pancakes and roses on the first day of spring
Bread maker Midea AHS20AC-P: we bake according to the recipe
Bread maker Midea AHS20AC-P: we bake according to the recipe
Bread maker Midea AHS20AC-P: we bake according to the recipe
Olga Alekseeva
Quote: anita

I apologize for the delayed response. Now I'll try to add my photo report on Borodino bread without yeast leaven.
Bread maker Midea AHS20AC-P: we bake according to the recipe this is yogurt leaven
Bread maker Midea AHS20AC-P: we bake according to the recipe
Bread maker Midea AHS20AC-P: we bake according to the recipe that's how it turned out, delicious ..... BUT what is it that is wet inside. It seems to me that I overdid it with butter. And according to your recipes, tell me what seaweed is for? Unfortunately, during the quarantine, we live in Beijing, my daughter is receiving school online lessons, so my access to the computer is limited,
There is no yeast-free starter culture. OR did you specifically buy a starter culture with only lactic acid bacteria? But judging by the bread, you still baked with spontaneous fermentation sourdough. And naturally wild yeast is present there, and the bread would not rise.
Sticky on the inside, it means your starter is not acidic enough. I do not know what this is for yogurt sourdough you have, but rye breads are usually baked on spontaneously fermented rye sourdough. And the dough is prepared there in 4 stages, so the bread will turn out not sticky and tasty.
this is how a real Borodinsky is made https://Mcooker-enn.icdself.com/in...om_smf&topic=539461.0
you can do all the preliminary stages outside the HP, and the last one is already in the HP
anita
Hello to you, too.





Quote: Olga Alekseeva

There is no yeast-free starter culture. OR did you specifically buy a starter culture with only lactic acid bacteria? But judging by the bread, you still baked with spontaneous fermentation sourdough. And naturally wild yeast is present there, and the bread would not rise.
Sticky on the inside, it means your starter is not acidic enough. I do not know what this is for yogurt sourdough you have, but rye breads are usually baked on spontaneously fermented rye sourdough. And the dough is prepared there in 4 stages, so the bread will turn out not sticky and tasty.
this is how a real Borodinsky is made https://Mcooker-enn.icdself.com/in...om_smf&topic=539461.0
you can do all the preliminary stages outside the HP, and the last one is already in the HP



Quote: Olga Alekseeva

There is no yeast-free starter culture. OR did you specifically buy a starter culture with only lactic acid bacteria? But judging by the bread, you still baked with spontaneous fermentation sourdough. And naturally wild yeast is present there, and the bread would not rise.
Sticky on the inside, it means your starter is not acidic enough. I do not know what this is for yogurt sourdough you have, but rye breads are usually baked on spontaneously fermented rye sourdough. And the dough is prepared there in 4 stages, so the bread will turn out not sticky and tasty.
this is how a real Borodinsky is made https://Mcooker-enn.icdself.com/in...om_smf&topic=539461.0
you can do all the preliminary stages outside the HP, and the last one is already in the HP
And I didn’t buy it, but I myself brought out the leaven from kefir, honey and rye flour. Gradually I brought the leaven to a state where I feed it only with flour and water. I tried to bring out the eternal leaven according to all sorts of recipes, this one is most convenient for me. And of course there is naturally occurring yeast obtained by natural fermentation. And under without yeast leaven, I meant that there is no thermophilic yeast bred in laboratories. by adding various chemical nasty things These were my first steps in baking bread in a bread machine. from here and a lot of questions. I am very glad for you that you are a guru in baking, but if you wanted to share the recipe, could it be done like that for HUMAN? !!!!! Here we are not measuring our noses, but exchanging experience. who is the son of difficult mistakes. Peace and goodness to you!

sazalexter
Quote: anita
thermophilic yeast developed in laboratories
There are no such in nature, there is only saccharomycete yeast, please do not spread pseudo-scientific errors, this has been discussed on the forum many times
anita
Quote: sazalexter

There are no such in nature, there is only saccharomycete yeast, please do not spread pseudo-scientific errors, this has been discussed on the forum many times
Hello, cultured, literate person. And the forum did not discuss the rules of good form? Or are only chemical terms discussed here? Well, what do you have against your own production of sourdough? The previous opponent Olga, at least shared the recipe. It is necessary and in truth to read the rules of the forum, maybe I don't understand something in this life
sazalexter
Quote: anita
Well, what do you have against your own production of sourdough?
Anna, Good day! I have nothing against ferments on wild Saccharomycete yeast, I spoke out against pseudo-scientific maxims, of which there are already plenty on the Internet, let's not raise the topic of "thermophilic yeast" on the professional forum on baking
We have a lot of profile topics on the forum Sourdough bread: https://Mcooker-enn.icdself.com/in...n=com_smf&board=642.0 Yeast-free and gluten-free bread baking: https://Mcooker-enn.icdself.com/index.php@option=com_smf&board=252.0

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