Question to Admin: the bread did not work out again, what could be the reason?

[I did everything strictly according to the recipe, electronic scales. What can be wrong?]

Everything is strictly according to the recipe, electronic scales. What can be wrong?

I did everything strictly according to the recipe, electronic scales. What can be wrong?
Such questions are found very often in bread topics!

So, what, in fact, can be the case? Let's figure it out! Again!

Bread dough does not depend on whether you have electronic scales, with a step of 1-5 grams!
Bread dough does not depend on how accurate you are, to a gramule or to a milliliter, follow the plan of the author of the recipe, according to his recipe for bread, rolls!
The bread dough does not depend on the model of your bread machine, the programming principle is about the same!
Bread dough does not depend on whether you have a recipe book, instructions for a bread maker, they also contain typos, inaccuracies, sometimes significant, as the practice of their use has shown!

Bread dough is LIVE AND DEPENDENT ORGANISM and depends primarily on:

1. From the state of your ingredients at the moment, bookmark them into the dough for kneading!
First of all, on the condition, quality and type of flour (high / low humidity, wheat or rye / whole grain flour, and so on). Even the weather outside the window can affect the baking of bread, if the weather is damp, rain, then the flour can be damp, and vice versa!

We read:
What affects the dough when kneading?

V. Pokhlebkin. Five rules, five secrets of baking.
2. From the amount of water / liquid in the dough - YOUR TEST!
If the flour is of high humidity, then your dough will need less water / liquid than the author of the recipe, and vice versa.
If you put rye, whole grain flour, or other varieties of flour (buckwheat, corn, bran and other coarse additives) into the dough, then more water / liquid will be needed, since the absorption of liquid by different types of flour is also different, and depends on the quality of YOUR flour, supplier , grinding flour and other details of its production and storage!

We read:
Water as a component of the dough

Absorption of liquid by various types of flour, cereals, flakes

The bread rises, but falls inward. Causes.
3. On the quality and quantity of yeast!
Yeasts are different in quality, shelf life, quality, their effect on the dough! If you are not sure about the quality of the yeast, you should check its germination and activity before putting it into the dough! And also check the correctness of setting the amount of yeast in the dough!

We read:
Yeast - types, use, bookmark, selection

How to test and activate yeast?

About yeast - discussion, exchange of experience
4. From the balance of flour / liquid!
This means that depending on YOUR conditions of the quality of flour, water / liquid, kneading, weather outside the window, you yourself control the quality of the kneading, the consistency of the dough (kolobok). Bread dough SHOULD take as much flour and water / liquid as YOUR TEST needs to achieve the desired consistency, not as much as the author of the recipe suggests you bake the bread! Therefore, you need to take the bread recipe from the forum, but adjust the flour / water (liquid) balance for your dough, your kneading conditions.

We read:
UNDERSTANDING BREAD IN HOMEMADE BREAD

Gingerbread man made from wheat flour. Master Class

The easiest white bread made from wheat flour

The simplest bread (according to bread machine models)

Gingerbread man made from wheat and rye flour. Master Class.

Gingerbread man made of wheat flour with multigrain grit and flakes. Master Class.

Whole grain flour gingerbread man. Master Class

Multigrain wheat bun. Master Class

"Rye" tips
5. It is possible to use the author's recipe UNNECESSARY only if, if you yourself have personally tested and worked out the dough recipe, the quality of the ingredients has not changed, the conditions for kneading and baking have not changed! Under these conditions, the dough can turn out to be of high quality, and it can be put for kneading on the timer!
6. The bread recipe does not depend on the model of your bread machine!

Any bread recipe taken from the catalog of our forum is suitable for your bread machine.
For beginner bakers, it is advisable to start with wheat bread and then wheat-rye bread.

We read:
Wheat yeast bread

The simplest bread (according to bread machine models)

Wheat-rye yeast bread

Having worked these types of bread, you can add more complex ones, such as rye-wheat, rye, whole-grain and others, the recipes of which are in the "Yeast bread" section.
7. The quality of the test does not depend on the presence of scales (any!), Measuring cups.
Flour and other bulk ingredients can be measured using any available means: a mug, a tin can, spoons, bowls and other improvised means. Scales are often inaccurate too, even new ones!
Water / liquid can be measured with any glassware and by eye!
The most important thing is to observe the FLOUR / LIQUID BALANCE in the dough in order to achieve the best result for a high-quality kneading and baking result!
Recommendations on the amount of ingredients in the authors' recipes, instructions for bread makers are carried out only as a guideline for the correct ratio of ingredients for filling the dough!

We read:
The amount of flour and other ingredients for making bread of various sizes

Amount of main ingredients in one measuring cup and spoon

The amount of flour and water in a faceted glass.

The ratio of the weight of the finished bread and the amount of flour

How much we put in the dough - we get that much!

Recalculation of the number of ingredients in the bread recipe. To help beginners.
8. About different properties of ingredients for bread information can be found here:

Section "Ingredients for baking bread"

Table of contents of the section "Ingredients for bread"
9. About the rules of kneading dough can be read here:
Section "Basics of kneading and baking bread"
10. Get advice on kneading and baking, other intricacies of the grain business, exchange of experience, useful advice - here:

Section "Useful tips and help in baking bread"

Help, nothing comes out !!! (Ambulance)
11. If the bread still doesn't work out ?!

In this situation, we ask for help:

1. Help, nothing comes out !!! (Ambulance)

2. We turn for help to the Author of the recipe, according to the recipe of which you are trying to bake bread, we clarify the subtleties of baking.

3. We turn to the section "BAKERY - SELECTION and OPERATION" according to the model of your bread machine
On our forum prepared HUGE BASE of information for kneading and baking homemade bread, including primarily for baking in a BREAD Maker!

The material was selected painstakingly, carefully and efficiently, with testing and baking in a homemade bread maker and in the oven!
A HUGE REQUEST to the newcomers of the grain business - BEFORE STARTING FOR BAKING BREAD, READ CAREFULLY THE THEORETICAL PART !!! why follow the links listed above!

Relying entirely on the "smart" automation of the bread maker is not always good!
She just doesn't know what you want to do and how. From her point of view, everything is worked out correctly, according to the specified parameters.
Automation does not make mistakes, man makes mistakes.
The bread maker does not yet have sensors, and cannot determine the moisture content of flour, the absorption of liquid by the flour, the interaction of ingredients, and the consistency of the finished dough, measure the moisture content of the finished bread, the color of the crust!
The bread maker cannot independently change the automatic program you have started! Automation does not yet have a mental connection with a person!
The baker's task is to prepare everything for kneading the dough, to set or draw up a program correctly, to control the kneading and baking process.
The bread maker is only a tool in the hands of the baker!
Please, leave the information on this topic in your bookmarks, and go into these topics more often - and then you MUST HAVE bread!
Best regards to all bakers, Admin

Read about yeast here About yeast - discussion, exchange of experience https://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=327.0

I quote:
Yeast R and B are often mentioned in bread baking recipes from the instructions for bread makers. What is this yeast?
This is the same yeast that you are used to using to bake your bread.
The only difference is in the dosage of yeast when baking bread for different programs.

1. Amount of yeast B is intended for baking bread according to the Main (basic) cycle (program) BREAD.

2. The amount of yeast R is intended for baking bread according to the accelerated cycle (program) BREAD RAPID.

Two types of yeast apparently affected your bread at once, and their large amount

Soften the bread dough a little, watch the bun. Let's try again!

The gingerbread man should look like a round, smooth ball, without streaks, stripes, breaks, neat, lag behind the walls of the bucket, twirl in the center of the bucket at the bottom.
If you touch the bun with your fingers (this must be done many times during the kneading time), it should be elastic, springy, and not stick, not stick to your fingers. Do not hesitate to run your fingers into the bucket with spread fingers and hug the bun with them properly to understand its softness, the consistency of the dough.
For comparison - it feels like it should be: a) an earlobe, - b) an elastic female breast, c) the butt of a small child, d) the belly of a sleeping cat, e) other similar comparisons are possible, so choose an object for comparison and practice, before kneading the dough. These comparisons were taken by me from the forum and from other sources.
Each baker evaluates his own feelings of personal contact with the kolobok to his own taste and describes the state of the kolobok.
The gingerbread man should be so in consistency (a little softer or a little harder), which will suit you later in the finished bread, but without the marriage of crumb and a dome of the finished bread

It is unacceptable for the kolobok to have the shape of a "comma", climb up the side of the bucket with one end and fix it with one end (sucked), and below it was kneaded by a kneading knife, and at the bottom of the bucket, flour gruel is visible.

The situation is also unacceptable when an even, outwardly beautiful bun rotates with a kneading knife, and at the same time there is flour gruel (liquid smear) under the bun.
These two situations ("unacceptable") indicate the presence of excess liquid in the test. More details: https://mcooker-enm.tomathouse.com/in...tion=com_smf&topic=7271.0

"HOW MUCH TO HANG IN GRAMS"
Taken from the book by V. Pokhlebkin

The amount of flour is never determined in advance when preparing flour (bread) products, because it all depends on how much of the liquid mixture has turned out: what is its specific composition and how much flour this mixture can absorb.

If, however, to determine the amount of flour in advance, then it is almost never possible to accurately adjust the liquid to it, because this value is a variable subject to fluctuations.

Various fat contents, milk density, water hardness, egg size, butter and fat consistency, as well as the freshness of the yeast and their effect on the liquid part also affect here.

Therefore, do not have much confidence in the recipe where the amount of flour is "precisely" determined for the bread dough. As a rule, it does not provide an opportunity to obtain a quality product, despite our best efforts. More details: https://mcooker-enm.tomathouse.com/in...tion=com_smf&topic=7208.0

Good day!

You will find all the answers to the questions of beginners who begin to bake bread in a x / oven in the topic UNDERSTANDING BREAD IN HOMEMADE BREAD you need to read ALWAYS with a pen and underline essential points in the text.
And also to be guided by master classes on bread dough-koloboks, these topics can be found here MASTER CLASSES on KNITTING Dough (BALLS) CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

The lid of the x / oven MUST be opened or kept open when kneading the dough in order to control the correct kneading of the dough and correct it in time.
When proving, keep the lid closed so as not to lose heat inside and not to disturb the atmosphere inside.But you CAN open it from time to time to track the correctness of the raising of the dough and how the proofing process is going.
When baking, DO NOT open the lid to avoid blowing in cold air, which will affect the baking and the appearance of the bread.

Good day!
And where to see the photo? It's so hard to judge blindly. And you need a complete recipe.
And pay attention to these reasons. In addition to flour-liquid, there are many more important reasons, including the temperature of the dough and the time of proofing. The bread rises, but falls inward. Causes.

UNDER SHORT AIRBAG

- The dough is not well mixed or not sufficiently deflated during the kneading cycle. This is most likely a one-time problem, but if it recurs, try adding a spoonful of water to the dough.
I found this on your site. I added some water. All the same, too. I will send the photo how it will turn out again.
the recipe is: Milk bread. yeast 1 tsp Wheat flour 400g. salt 1 tsp sugar and oil drain, 1 tbsp. l. milk 260ml.
I already put 50g less flour, then the bun turns out to be the wrong comma.

Colleagues, can anyone tell me why bread is so crazy about bread. I would like to get even.
In the photo, all the breads are different in recipe.

Nobody comes here (((

The reasons can be many and different. Baking in x / river, automatic mode, it is impossible to track and interfere with the process of proofing and baking.
If the inside of the bread is well baked, not soggy and there are no other defects, then there is no need to worry.

And so - you need to constantly look at the process, write down all the steps, the amount of ingredients, programs, and so on ... and keep your diary and analyze what happens. And of course, learn to bake

[Andy_Rus]

Andy_Ruswhen I get this kind of bread, I think that there was not enough time for proofing. Is it cool in your kitchen? When the bread maker starts baking, the yeast sharply accelerates its work, the bread grows, and since the crust on top is already dry, the crumb sticks out where it can and shifts the crust sideways. If the bread has completely moved apart, then it also increases in size, but not so much and sharply and the crust does not move out.
For my bread machine, I have already studied how high the bread should rise, depending on its composition.
Try to increase the proving time - 10 minutes before the start of baking, turn off the bread maker, let the dough come up and bake in the Baking program.
But I'm not a guru, there are many possible reasons, it's just that this one is easily verified.

Beauty should still be))) I'll try to turn off the program in 10 minutes. I'll see what comes out.

Hello. Maybe someone will tell me what is the reason that sometimes we get bread with such a crust. Thank you in advance

[Tatyana]

Tatyana, the problem with baking bread. I have been baking different breads for about 2 years, almost always the intended result is obtained, but then I fell into a stupor and did not understand what could be the reason. The situation is as follows: I have been baking on rye sourdough according to a certain recipe for 4 months already, the result is excellent. Recently brought out hop sourdough. I tried to bake from it according to the same recipe keeping the proportions of rye bread and for some reason it turned out as if it was not baked. The pulp rolls off when cut. And baked 2 times from different flour in different ovens, the result is one - a feeling of baking. Although I measure the temperature of the finished bread with a thermometer and it was not lower than 96 degrees. The recipe for this sourdough never found a suitable one and decided to return to her eternal rye. I baked bread according to a worked-out recipe and then a surprise awaited me - the same as if unbaked crumb. I'm in stupor. In addition to changing the temperature on the street and at home, it did not change anything. The flour is the same, the oven is the same. What could be the reason?!

The leaven can also be different, unripe-overripe. And each sourdough from different constituent ingredients can also play differently and affect the dough.
And flour can affect the dough, the type of flour, the presence of gluten. And the flour-sourdough combination, and so on ...
And every time you need to carefully analyze the situation, look closely and even keep your baking diary, and constantly take photos.

But in this situation (in your words), most likely you need to adjust the amount of liquid in the dough, take less water or sourdough.
Try this, then we'll see

[Tatyana]

Tatyana, with wheat, everything is more or less clear, but with rye and pure rye, in this case, questions arose. The dough was not liquid in consistency, very similar to what it was with a good result. The only thing seemed to me that the dough was not fermented enough due to the fact that the house was cool enough. And the bread itself went much longer than usual. All the same, you think that liquid is too much ?!

[Kate]

it seemed to me that the dough had not fermented enough due to the fact that the house was cool enough. And the bread itself went much longer than usual. All the same, you think that liquid is too much ?!

Kate, the dough and dough will not "walk along the line" at our desire, the dough is a living organism, as it feels at the moment, so it will behave
And our task is to observe, to know his desires and whims, and to fulfill, to warn, so that the dough is comfortable

There is no need to put the dough in any frame. The dough can rise in 30 minutes or 2 hours! The test has no concept of "as usual"!
And the cold has nothing to do with it, it can be suitable under certain conditions and in the refrigerator, in slow motion.
Optimally, t * for proofing should be 28-30 * C.

In general, we observe and learn to work with the test

Try to give a photo of the bread so that you can see its defects and problems.
I just made such an assumption according to your words - too much liquid.

Admin, let me ask you a question so that there is no question: "why the bread does not work?". Only yesterday I had an electric full-size oven, before that there was always a gas oven. I've been baking bread in KhP for over a year now - I've adapted myself. Actually, the question is, I have already read on some of your pages that you are arranging the dough in KhP, and baking in the oven. Can't wait to try the locker in this case. Prompt the algorithm of actions, time and temperature modes. I have a simple tin rectangular bread pan - grease with butter or just like that, or with water? With or without convection?

[Nika]

Nika, in one short post does not answer your question ...
If you are going to bake bread in the oven, you will have to learn a lot, since there are many different nuances.

I recommend very carefully read and see my recommendations in the master class topics here CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

Also, very carefully read the info in this section - there are the basics of kneading and baking bread, and nothing more.

And also look at my profile https://mcooker-enm.tomathouse.com/index.php@option=com_smf&action=profile recipes for my breads, there are almost all the baked goods in the oven, and there are many recommendations on how to do it.
There will be questions, I will answer directly in each bread recipe

Hello! Can you please tell me whether it is possible to bake bread for the main mode in French or whole grain modes? On the main, in my opinion, there is not enough time for a proper rise (redmond 1906 bakery)

I do not know how in Redmond, in Panasonic you can.

Debriefing, questions and answers on the forum here: Help, nothing happens with bread !!! (Ambulance)

And we need a bread recipe, a photo for clarity of what happens, then the answer will be normal

I baked French bread, Darnitsky, just white. Everything turns out great, one "problem" - all the upper crust is cracked and decently. Darnitsky's crumb is a little damp, but for this bread this is probably the norm. From the articles I read on your site, I conclude that: a) it is necessary to reduce the color of the crust; b) to increase the proofing time. In my bread maker, this is only possible by changing the baking mode

I took 320 ml of liquid, dissolved the yeast 6 g in warm water, poured it into a bucket, poured 535 g of flour (grade 2, 1 and half a cup of corn), put 1 tbsp of sugar, 1.5 tsp of salt, 2 tbsp of sunflower oil. I put it on the main mode.The dough did not rise for a long time, it seemed that he did not have enough time for proofing. The bread turned out to be low, not porous, slightly bitter in taste. I tried it with whole grain flour on the whole grain bread mode, the dough, on the contrary, stood still, rose and fell strongly during baking.

The flour-liquid ratio is 535 x 350, it seems to be normal, but you need to look at the state of the bun during kneading, the dough should be soft (but not liquid)

The flour is heavy in composition, since it contains 2 grade wheat flour and corn flour (which does not contain gluten), so the dough turned out to be heavy, where a little more liquid is required for kneading.

Yeast: if fresh wet yeast is used, then for every 100 grams of wheat flour, 2 grams of yeast is taken, that is, in this recipe, about 10-12 grams of them are needed. You only took 6 grams.
If the flour is heavy, like yours, then you need to increase the amount of yeast by 20% to the norm.

These are the reasons for the low bread: thick, tough dough (little liquid), and a small amount of yeast that could not raise the tough dough when diluting and baking.

Read the theory on kneading and baking bread - I have already given links.
CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING" master classes on koloboks MASTER CLASSES on kneading dough (koloboks)

thanks, I will try further

I have a simple question. Are the recipes suitable for a bread machine
to bake bread by hand?
I love to tinker with the dough and I love to do everything with my hands.

[Anya]

Are the recipes suitable for a bread machine
to bake bread by hand?

Anyadon't even hesitate ...

I take any recipe for HP, knead the dough in the kneader and bake it in the oven !!!

Fine ! I often bake bread, mostly rye.
I would like new recipes.

I don't know where to carry thanks, I'm bringing it here.
Tanya, thank you for examining the nuances of baking bread in such detail.
Here's my confirmation that the flour-in-water principle works just fine.
I collected the old kefir and cottage cheese in the refrigerator, added a little water and began to add flour. And she didn't weigh anything in principle.
It turned out gorgeous !!!!!

Added Saturday 28 May 2016 10:33 PM

And delicious!
I cut it warm, the crumb wrinkled.

[Anya]

Anya, Thanks for the kind words!

Right! And you don't need to weigh "to a penny", it is enough to achieve a flour-liquid balance, and everything will fall into place

The amount of flour is never determined in advance when preparing flour (bread) products, because it all depends on how much of the liquid mixture has turned out: what is its specific composition and how much flour this mixture can absorb. If, however, to determine the amount of flour in advance, then it is almost never possible to accurately adjust the liquid to it, because this value is a variable subject to fluctuations. Different fat content, milk density, water hardness, egg size, butter and fat consistency, as well as the freshness of the yeast and their effect on the liquid part also affect here.

Read in detail here: The main components of bread dough and their effect on the dough

The mood strongly affects baking - that's for sure!

But, and the quality of the ingredients greatly affects, they will never be the same and change with each batch: milk of a different batch and a different density, flour has changed moisture, and so on ...
It is for such moments that there is a flour-liquid balance rule, a bun, in order to adjust the dough during kneading, for the quality of the products.

And if the recipe contains 2.5 percent milk, and pour 3.5 percent, the dough will not be thicker? or immediately dilute with water ??

It can be any combination of different liquids, from liquid to thick and dense - in any case, we adjust the dough when kneading with a flour-liquid balance. In this situation, milk can be regulated with water.

I bake bread according to recipes and don't bother.
Yesterday I again baked rye-grain bread.

It turned out very well. Delicious, almost crumb-free.
The granddaughters like him very much.

Tatyana, my Bread Maker heats up the dough to 36-37 degrees during kneading (this is the motor that heats up so much).This is probably a very high temperature and has a bad effect on the quality of the test. I'm just testing a new Bread Maker that I bought as a gift. It is necessary to decide if this is bad, then hand over this x-ku and buy another.

Lena, the optimum temperature for proofing bread dough is 25-28 * С - higher temperatures will negatively affect the quality of the dough and baked goods.

I recommend looking at this topic, where I analyze the temperature conditions of the x / stove and their effect UNDERSTANDING BREAD IN HOMEMADE BREAD

and go to the section Operating x / stoves, and see the comments for your model x / stove https://mcooker-enm.tomathouse.com/index.php@option=com_smf&action=collapse;c=21;sa=expand;sesc=d2d1b95d173cddf81755ecc6d5e7c69d#21

and you can see bread recipes for your model, this will also help you see the quality of baking

If the bread in the bread maker has risen and presses on the lid right before baking, how to fix the situation? I open the lid and pat it down with a spatula. The heat is to blame, I reduce the amount of yeast, the water is cold, I reduce the amount of flour and liquid, it is still rushing!

Clapping will not help anymore - the bread can collapse to the very bottom. You can remove the bucket from the x / oven and put the bread to bake in the oven at 180-190 * C

Reduce the amount of flour next time, use a recipe with less flour.

And so it may be that everything is done according to the recipe for the bread maker,
Does the dough stick out? It seemed to me that everything was already checked.
I bake in the oven and feel myself when the dough is ready.
I never knew how to measure everything. Habit. Mom said
the dough should breathe in your hands.

It is necessary to distinguish between the principles of baking bread in a x / oven (full automation) and in the oven (under the control of a baker) - these are different conditions.
What is allowed in the oven - not allowed in the oven Even with exactly the same recipes

How to understand? re-read the manual to HP. it is recommended to put in a bucket no more than one third of the volume, preferably one fourth. The volume of my bucket is 1.7 liters. then I can fill up to 560 or 425 ml. I take my own recipe from the attached brochure to HP. Flour 420gr, or translated 600ml, plus 290ml water, this is 890ml. Contradiction!!! Or am I dumb ??

Added on Tuesday 28 Jun 2016 10:53 PM

My HP is for 500.750 grams of bread!

Oddly enough, but the dough tends to rise by leaps and bounds

Look at the instructions - how much flour goes to the dough tab, maximum and minimum - that's what you start from.
Optimal for a x / oven 350-450 grams of flour, which means that the bread will weigh 550-700 grams

Yes I understand! only the manufacturer gives a recipe where flour is 500 grams and water is 300, the bucket will be filled with more than half of the volume! and he himself recommends not filling the bucket by more than a third! how to understand this ?? understandably, if more than half of the bucket is full, the dough will rise and run away! his recipes in the oven ??

Do not be rigidly attached to the manufacturer, he is not always right, and not all recipes are correct.

Use this table The amount of flour and other ingredients for making bread of various sizes

Help section CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

So maybe he is lying with the weight of a loaf, not 500-750 grams, but 350-500 for example !! where to find information on the volume of the bucket and the weight of the received bread ??

[the amount of flour in recipes]

Why do you need this?
I already said, you have a manufacturer's hint - bookmark minimum / maximum the amount of flour in recipes in the instructions - that's enough, this is written by the manufacturer himself... What are you looking for?

where to find info on bucket volume and weight received bread ??

Bread weight and bucket volume are different indicators.
Bread weight depends on the amount of base, different flour + different additives, including liquid.
Bread volume in a bucket depends on many indicators, for example, dough on cottage cheese, potatoes, baked goods, the amount of yeast, and so on ... naturally, more rich bread will take a larger volume, with the same amount of flour base.
The essence of what has been said can be understood if we experiment with baking bread according to different recipes: but for the basis is to take a constant amount of flour, and the liquid and additives in the dough will be different.And including making dough from MIX flour.

The bucket can be either vertical or horizontal - and the volume occupied by the dough will be different.

[Admin]

The volume of my bucket is 1.7

And what kind of baby is this?

Flour 420gr, or translated 600ml, plus 290ml water, this is 890ml. Contradiction!!! Or am I dumb ??

When wet, flour loses its "excess" volume.
I would even say that the two of them are becoming smaller than they were before separately. At least when loading my Panasonic in a dry bucket, it is almost half a bucket, and the finished dough after kneading at the bottom is almost invisible.

Admin, forgive what I wrote in your topic.

Admin, I'm sorry I wrote in your topic.

Write, write ... from everything you can find the truth

Hello. Bread maker Panasonic SD-2501WTS. I've been baking bread in it for 3 years already (to the fact that I'm not a beginner))), that is, I have some experience. Difficulties arose:
1. The dried fruit dispenser stopped opening. Everything is cleaned and washed.
2. But most importantly, the bread is no longer baked. The recipes are old, well worked out. If there were new ones, I would have thought of them ... Mode 01, 02, 03. While I am transferring products in these modes. The bread does not rise well, the top is pale, the sides are ruddy, the middle of the bread is RAW (unbaked dough stretches). Today I checked the kolobok - mode 02 - the kolobok was excellent. And the bread rose mediocre and was not baked very much ...
Yeast, flour, etc. - everything is as usual. Yes, can there be problems with the addition of raisins? I add, as in the recipe for mode 03.
Help!!!
What to do?

middle of bread RAW (unbaked dough stretches). Today I checked the kolobok - mode 02 - the kolobok was excellent. And the bread rose mediocre and was not baked very much ...

For my part, if the bread does not rise well, check the yeast activity first. How to test and activate yeast?

Flour is also different, with each new batch, it is possible that low-quality flour came across.

While it is difficult to say something, you need to look at the bread recipe in full and a photo of bread, crumb.

If there are problems with the x / stove, then refer to the Operation section

Thank you.
And what could be the reason that the bread stopped baking?
I changed flour. Time-tested yeast - never failed)