I have this bread maker and it's ... got its eccentricities. My bread tastes great but I'm really struggling to get a dark crust on my bread. I'm getting there, but it takes work. I notice that your loaves have a similar issue So far, I've settled on adding a Japanese bread improver recipe and using milk as the liquid. I do not use the recipes in the book because my wife is mildly allergic to eggs and we don't want to waste what eggs she can eat on making bread. My working solution thus far is: 500g Laucke Crusty White bread mix 250g milk (I weigh it rather than going by volume) 100g boiling water Put the boiling water into a cup. Add 50g bread mix and stir well. This paste is called yudane, Add the yudane to the bread pan. Add the cold milk. The add flour. Bake on setting 2 (French) and then bake for a further 1 - 11/2 hours on the bake setting. I'm also struggling to get a bread that will make a decent sandwich (I'm hoping to resolve that by adding vital wheat gluten, once it arrives). Also, if it's of help to anyone, I have the English translation of the Petrus manuals for: PE6600 & 6680 PE8860YE PE8899 PE9709 I'm happy to share them (obviously free of charge) if they'd be of use. Check my profile for my email address.
@@EJbitS I hope it helps! It was driving me crazy. I mean, it's not like it has to have a really dark crust, but some golden colour is nice, right? Also, an egg or milk wash on the top before it starts baking could work, but I don't have the time coordination for that!
Hi can I have the copy of the Manual and same with the recipe I bought mine in China in Petrus but sadly it doesn't come with a English sticker and recipe
Very nice item sir,,,
I have this bread maker and it's ... got its eccentricities.
My bread tastes great but I'm really struggling to get a dark crust on my bread. I'm getting there, but it takes work. I notice that your loaves have a similar issue
So far, I've settled on adding a Japanese bread improver recipe and using milk as the liquid. I do not use the recipes in the book because my wife is mildly allergic to eggs and we don't want to waste what eggs she can eat on making bread.
My working solution thus far is:
500g Laucke Crusty White bread mix
250g milk (I weigh it rather than going by volume)
100g boiling water
Put the boiling water into a cup. Add 50g bread mix and stir well. This paste is called yudane,
Add the yudane to the bread pan.
Add the cold milk.
The add flour.
Bake on setting 2 (French) and then bake for a further 1 - 11/2 hours on the bake setting.
I'm also struggling to get a bread that will make a decent sandwich (I'm hoping to resolve that by adding vital wheat gluten, once it arrives).
Also, if it's of help to anyone, I have the English translation of the Petrus manuals for:
PE6600 & 6680
PE8860YE
PE8899
PE9709
I'm happy to share them (obviously free of charge) if they'd be of use.
Check my profile for my email address.
Initially, I thought that the expired yeast was to blame for the lack of rise and dark crust. I'll give this recipe a try! Thanks!
@@EJbitS I hope it helps! It was driving me crazy. I mean, it's not like it has to have a really dark crust, but some golden colour is nice, right?
Also, an egg or milk wash on the top before it starts baking could work, but I don't have the time coordination for that!
hi Goodmorning can I have a copy of manual and recipe in English version thankyou so much
Hi. How can I have the manual recipe?
Ang sarap
there is one very cheap but it says EU plug. in the US here we have 120v only. product says 220-240v. any idea if it will work if i make a new plug?
Hi can I have the copy of the Manual and same with the recipe I bought mine in China in Petrus but sadly it doesn't come with a English sticker and recipe
Did you ever find the English manual?
Good day, I saw the email. Still looking for it
It looks like it was baked to the darkest color, but the bread hasn't risen properly and the color is light...
I think the reason is the expired yeast I used. Oops