Made pizza dough with 4 cup bread flour. Started shaking at med. speed, I had to hold both the head and lock-switch. Is this NORMAL?
451627
Ours shakes a bit but not enough to rock the base. The hinge is always a bit loose so the top will rock around a bit.
1524690
I never have a problem with the bag moving when I roll over it.Your first mistake is sprinkling water on the counter. I lightly sprinkle flour on both sides of the bag before placing the dough inside. I have used both cold dough and room temperature dough and I have had no problem. I just place the bag on the counter with nothing under neath it. It is the easiest pie crust to make at any size. It is so easy to place the pie right into the pie pan when you are done rolling it. I love it!!!
1972502
Sounds like you might be adding too much flour. Be sure to scoop the flour with a spoon into the measuring cup and then level off with the straight edge of a butter knife. Do not scoop the flour with a measuring cup or pat it down. It's very important not to pat it down because this will cause the bread to have too much and it will be heavier and with a weird texture. Also, be sure to refrigerate the bread yeast if you have a jar and you've opened it. Be sure any packets of bread yeast haven't reached their expiration date. Be sure not to forget to add the salt, oil, sugar. Do not leave anything out. Follow the recipe exactly, be sure to add the flour to the cup correctly and your bread should turn out delectable.
1618442
My suggestion would be to make sure the ring that screws on & off on the bottom of the bowl is put on properly, maybe that's causing some sort of issue with attaching it to your mixer. I've never had a problem with attaching mine to the mixer, however it doesn't lock as tight as the metal bowl, however, once it's locked into the mixer I have no problem with it. I think if you were making bread or something that requires the highest speed you'd need to keep an eye on it so that it doesn't come unlocked though. I love mine, good luck hope you get the issue resolved and my suggestions help.
2201745
Try adding an extra T of flour or so when it's kneading. Usually when the dough "collapses" like that there's too much liquid. I also lift the lid and let the steam escape as soon as it's done.
1742162
After it is done kneading the first time, it does a little beep, at least with basic bread it did. For changing pounds, you do that once you select the program mode. Press lbs button to change to 2 and select crust for whatever shade you want, to me Medium is good. Again, I only have made pizza dough and basic white bread, but should be same basic process
415556
Mine slipped all over the place and it proved to be too small for the amount of dough I was using for two loaves of bread. I threw it away. It was much easier just to work on the kitchen counter and clean with a plastic pot scraper.
670498
I came to the same conclusion. Thanks for your input. I still think that the manufacturer should have addressed this problem and done something to correct it. The other machine I had did not have this problem. I only got this because I needed to make larger loaves.
1755561
I would suggest allowing it to get super dried out and try to remove as much as you can with a stiff paint brush or other stiff brush - not wire. Dough needs to be on the dry side with the inside heavily flour dusted prior to placing your dough in the banneton.
1294428
A chef friend of mine said not to use water. I've had issues, but crankbout excess dough and then use a fork to manipulate out what's left behind. When I hear dried pasta rattling I have to take it apart to dump the pieces out.
1245759
Often, when my house is too cold for properly making bread, I rise my dough in my deep kitchen sink, filled with about 2 inches of water, 110°f or so, and put a cutting board over the top, or even saran wrap, so I can watch my bread rise. I've been known to even use my dishwasher, ran for a few minutes before putting the dough in for their final rises... in neither of these situations have I had any problem with rust. No problem whatsoever with rust because my pans are properly seasoned.
272928
I guess we didn't notice shaking either at freeway speeds. We usually have it packed to the brim so lot's of weight inside. Just make sure you tighten it down and check it every often.
840224
No it's normal. Need to make sure it's full of sugar, it's self balancing. I have 2 machines they vibrate a lot
1260398
I have not had that happen with my bread machine. I started on light, but changed to medium because I like a tanned bread but still done through. I have even developed my own banana bread. The first time it was too dense, then I decreased the flour and it was perfect. Perhaps the recipe needs to be smaller to accommodate darkness.
1785078
I agree wholeheartedly with GardenGal's comment. Immediately after the bread is done and taken out, use a pastry brush to brush the top with oil. It will lock in the moisture and keep the crust moist. Do not use a lot of oil because it can become soggy. Sunflower or olive oil is good. Marie
1361673
Mine never worked right. Burned the bread even on light crust. I returned it.
1592985
How sticky was your dough? Perhaps try placing your dough into a bowl of flour, and then kneading it out on your counter (or pizza peel). Also, you might want to make sure your stone is heated well enough before you transfer your dough to the stone. I would place the stone on the lowest rack of your oven, and try cook your dough at a temp of at least 450 degrees, but even higher if you can....up to 550. I had the same problem the first time, but after making a few adjustments, it now works great, and I have used it at least 10 times since without problem. Best of luck with it! You will get it.