Saschok
Hello bakers.
I bought Moulinex OW-3000 instead of Moulinex OW-5002 and was disappointed in it, the replacement was due to a factory defect and there was no other such, but 4 bread was baked - these are rich 2 and ordinary 2, the mixer did not work on the 4th loaf, then it turns it does not turn it, in my opinion one clem on the rotor burned out. The loaves turned out to be excellent, they rose well, evenly, high, only the top is lighter than the sides and that's it, the taste is excellent, and most importantly from the first try.
On the Moulinex OW-3000, not everything is so good, the dough rises worse, on the last rise, the heating only turns on (this is in the 1st program, the 3rd, the 2nd kind), add the heat to make it warmer, on the first and second There is no rise in warming up (is it all for everyone, or is it just me?) Milk and regular peck according to the recipe, baking did not come out, but this may be because I did it from the OW-5002 recipe. I also note that the ingredients were the same in both bread makers. The top crust is cracking a lot, should it be? Correct me please if something goes wrong. Dry yeast "Saf moment" and like them in water who dissolves? There are scales, I measure them. I will not change the stove, I will try to master this. Maybe someone will post pictures of the finished bread, so that it was clearly.
Gingerbread
Hello bakers!
I have been reading the forum since I bought a mulinex - 3000 bread maker. And it was on January 31, 2009. I bought it as a gift. But before giving it, I decided to check it out and bake it myself. There were no problems with the recipes - and the bread was excellent. After 2-3 weeks I decided to buy Moulinex - 5004 (baguettes) for a gift, and keep this one for myself. I also began to experience the new one - after all, I am taking to another city. Only 2 months have passed. And I did not use Mulinex-3000 very often. Today I decided to bake the most ordinary bread on program 1 and ... the 2nd and 3rd batch does not work. At the right time, the batch is switched on according to the program, scrolls for 5 - 7 seconds. instead of 10 minutes and ,,, silence. Then I tried to bake on program number 2 - the picture is the same. I was terribly upset. Honestly, I didn't expect it. Tell me what to do now? Is it possible to fix something yourself or carry it to the service? Who-thread came across a similar one?
Thank you in advance for your feedback.
poiuytrewq
Gingerbread Now I read the instructions again. For the 1st program:
1st batch - 5 minutes
2nd batch - 20 minutes
3rd batch - 10 Seconds
4th batch - 15 seconds
Are you sure you got nothing wrong?
Gingerbread
Quote: poiuytrewq

Gingerbread Now I read the instructions again. For the 1st program:
1st batch - 5 minutes
2nd batch - 20 minutes
3rd batch - 10 Seconds
4th batch - 15 seconds
Are you sure you got nothing wrong?

Thank you for your prompt response to my post. I really got excited. The fact is that before that I baked bread exclusively according to the tayier: I installed it in the evening, and by 7 in the morning they ate fresh bread and took them away to treat employees at work. To be honest, I have never paid attention to all these "modes" of work. For me, the most valuable thing in a bread maker is not turning on anything, but getting bread at the right time of day. Sometimes I just made dough, from which I then baked separately in the oven what was impossible to bake in a bread machine. For example, the Italian Focaccio bread (recipe from Admin) is amazing! or "Belarusian challah" in the form of a braid. And this weekend it baked "before our eyes." But the bread turned out to be disgusting! Only the brand of premium wheat flour has undergone changes. The previous one is over. Is it really that important !?
Saschok
Gingerbread, I think that it is very important, the beginner himself, but the conclusions have already been made for himself - this is high-quality flour, by trial and error, regardless of the B / C inscription on the package, it is better to take the one you know, well, yeast, I really do it on the advice members of the forum still loosened the thermal sensor a little. Everything is working out for me so far!
Nemo
Hello everyone!!! I am also the owner of Mulineshka. My husband gave it on March 8th. I am very happy with my household too. I read all the pages of the topic, I thought I would find an answer to my situation. In my HP, the inside of the lid darkened, as if it was fried. I take care of my "beauty" carefully. After every bake, a "full MOT" Does anyone have such a problem ?.
About the model. At first I doubted. I thought it would be better, Panasonic. The brand is sonorous. Then I compared the baking times. Well, for a very long time. French bread-6 hours. And other programs are longer. Now, if only to compare the look and taste. In the meantime, I calmed down.
andjey
(y) Good to all.
I bought 3000 yuzat.

I tried the first program, the bread turned out good, but 3-4 cm below the bucket in height.

I am worried, but whether it should be so or to the top of the bucket, tell me there is simply nothing to compare with.

Then I tried the fourth program.

The top crust is cracked and the dough is frozen in the rise in the center of the bucket.

I understand that this is not how it should be.

Well, I feel.

Tell me, are the fears justified?

To what heights should baked goods rise at all.

I am looking for a pro, answer me, tell me what I was bursting with.
Lioness
Hello, welcome into your ranks, my husband and I are novice bakers, we bought a Mulinashka 3000 2 days ago. We immediately baked simple bread for 1 program, it looked very beautiful, but did not like the consistency - it was too dense, heavy. Yesterday we baked bread with milk - it turned out much better
Today I will try Italian, then I will write off the results.
I really want to bake rye bread, elastic such, with large holes. I read that panifarin is needed for this. And in our city, not only panifarin, you will not find rye flour in the afternoon with fire .. We will experiment
Lioness
Well, finally I can boast - it worked. After a long search for normal flour and other ingredients in our city, I spat on everything and ordered everything on an Internet. Yesterday a package arrived with panifarin, yeast, malt, molasses and agram. In the evening, she took out a bread maker and began to lay everything, following her intuition and preferences, or, in other words, she threw everything in sight. She poured about 280 ml of water, added a teaspoon with a small slide of salt, a teaspoon of molasses, 3 glasses of flour, a teaspoon with a small slide of yeast and a teaspoon of panifarin. I put on 1 program with a medium crust and 1 kg. Before baking, I still smeared the sides of the bucket and the top of the bun with vegetable oil and sprinkled with sesame seeds. The result exceeded all my expectations! Moreover, I realized that the bread would turn out completely different from before, I understood already by the smell, when the bread began to bake - the smell was completely different! The bread turned out to be beautiful, the crumb is elastic, resilient. Yes, I forgot to say that I baked ordinary wheat bread on Altai bread flour. While he was still warm, my husband and I pounced on him and I even forgot to photograph him
And yet, the bread retained all its qualities and in the morning - the same crumb, crisp crust, unlike our first loaves, which we gave the birds the next morning, because it was already impossible to eat it.
In general, we are terribly pleased now
I also ordered rye flour and all sorts of ready-made mixtures in St. Petersburg, would sooner come !!!
Nikama
Lioness! Congratulations on a lucky bread !! Yes, flour means a lot, and additives make life easier! While the parcel goes to you, take care of different wheat breads, because with rye flour there will be more trouble (in the beginning, you can replace 100 grams of wheat with rye from the total weight of flour)!
I wish you success in mastering HP and a lot of delicious bread!
izumka
Quote: andjey

(y) Good to all.
I bought 3000 yuzat.

I tried the first program, the bread turned out good, but 3-4 cm below the bucket in height.

I am worried, but whether it should be so or to the top of the bucket, tell me there is simply nothing to compare with.
The quality of the rise is highly dependent on the quality of the flour and yeast.
Try this recipe:

Whey white bread

The oil grows. 1.5 tbsp. l
Serum 300 ml
Egg 1 pc.
Salt 1.5 tsp
Sugar 1 tbsp. l
Flour 550g
Yeast 1.5 tsp

Program 1 for 1000g
Usually a loaf rises very well, and tasty besides. Yes, the most important thing: the flour must be sieved, holding the strainer high, so that the flour gains oxygen. The rise of the test depends on this (from the proven advice of Julia Vysotskaya on TV)

Medvejonka
Tell me who came across. The bread maker does not want to work for me. The letter "F" pops up on the display, and the bread is not baked.
seafire
Good day everyone.

I bought a bread maker 3 weeks ago. Very happy. All bread and dough - everything worked out. I bake every day. There were no punctures.
But here is a little tired of the same thing. Tell me where to find recipes for bread with additives for Mulinex 3000? Cupcakes, perhaps? Or what other things can you do in a bread maker? Thanks in advance.
ZorinaAnny
Good evening! Yesterday we presented Moulinex OW3000! today I decided to try ...
I loaded all the products according to the instructions, turned it on and everything would be great, only after five minutes the HP began to emit squeaky sounds (fatty as when adding additional ingredients) and this lasted for 30 minutes with an interval of 2 to 5 seconds, then the nerves could not stand it, turned it off from the socket !!! sorry for the stupid question, is it something with HP, maybe I'm doing something wrong or is it the way it should be?
seafire
Quote: ZorinaAnny

Good evening! Yesterday we presented Moulinex OW3000! today I decided to try ...
I loaded all the products according to the instructions, turned it on and everything would be great, only after five minutes the HP began to emit squeaky sounds (fatty as when adding additional ingredients) and this lasted for 30 minutes with an interval of 2 to 5 seconds, then the nerves could not stand it, turned it off from the socket !!! sorry for the stupid question, is it something with HP, maybe I'm doing something wrong or is it the way it should be?
It seems to me that this should not be. At least this is not observed for me. The sound signal appears after 20 minutes, when it is necessary to add additives, and lasts about 30 seconds. Is it possible to exchange / repair / under warranty?
ZorinaAnny
Quote: seafire

It seems to me that this should not be. At least this is not observed for me. The sound signal appears after 20 minutes, when it is necessary to add additives, and lasts about 30 seconds. Is it possible to exchange / repair / under warranty?

hopefully possible! now I tried to turn it on again ... and everything is the same!
tomorrow I will deal with the store ...
Thanks for the quick response!
Angelena
Good day! Take bakers into your ranks. I also became the owner of this miracle machine
Here are the scanned recipes from the annotation for the car.
Baking in Moulinex OW-3000

Now Khlebushek is baked with milk. My first. Aromaaaaaaaat

My first bread with milk is ready!
Baking in Moulinex OW-3000

I prepared a French roll at once. At first I was scared. The dough climbed very high and rested against the viewing window. Upset. I kneaded it a little before baking. But still the bread was excellent. True, the crust is not as fried as that of milk. But milk bread is still more for tea (sweetish), and this one is usually used for sandwiches and soup. Here's what happened

Baking in Moulinex OW-3000
Baking in Moulinex OW-3000
cut exactly one hour after the end of cooking.
Octopus
Dear baker-owners of Mulinex, I baked bread at night and the oven creaked strangely when kneading, before this was not the case. Spun the mixer in the bucket and in the oven itself, it does not creak. I bought it 2-3 months ago, I don't use it every day, it's a shame. Has anyone faced such a problem?
Nikama
When kneading, the bucket on the holders can creak - there is nothing wrong with that!
yuliya_k
Ossmushka, look at you there metal is not eaten anywhere? My mule 5004 sometimes creaks, and there has already been eaten a little on one half of the coupling. The 5004 has two mixers, so if it creaks, I rearrange the bucket. Of course, a very "smart" solution, but so far I haven't come up with a better one.
Angelena
I continue to test our assistant in business. Now I tried to make dough on dumplings. Already stuck. And the rest of the dough was thinly rolled out and left to dry. I'm going to make noodles. And yesterday I made quick bread. Everything is fine!
Octopus
Quote: Nikama

When kneading, the bucket on the holders can creak - there is nothing wrong with that!

Ah, if, alas, it were not a bucket, probably something inside, after all ...
Octopus
Quote: yuliya_k

Ossmushka, look at you there metal is not eaten anywhere? My mule 5004 sometimes creaks, and there has already been eaten a little on one half of the coupling. The 5004 has two mixers, so if it creaks, I rearrange the bucket. Of course, a very "smart" solution, but so far I haven't come up with a better one.
Julia, if it's not difficult - half-coupling - who is this? Where can metal be eaten? Is it immediately visible if it is eaten? It seems like time is not enough, I do not use so much
yuliya_k
The half-coupling is signed here:
(theme: New Life for Moulinex Buckets)
https://Mcooker-enn.tomathouse.com/in...36855.0
Octopus
Quote: yuliya_k

The half-coupling is signed here:
(theme: New Life for Moulinex Buckets)
https://Mcooker-enn.tomathouse.com/in...36855.0
The stove doesn't seem to beep anymore, I don't know what it was, thank you for your participation
mary-bebe
Good night, morning, day! Joined the ranks of bakers this summer, Mulya 3022 oven.
I faced two tasks that were impossible for me to solve. Can anyone help:
1 problem. Not enough time for proofing. I bake on program 3. The first time I did not look in HP, it turned out to be a low, dense, unpresentable brick. Having plucked good! from members of the forum began to control not only the kneading of the kolobok, but all the stages. I see that the dough does not reach in volume, blistering, etc. As a result, I learned to combine modes and actually baked by hand without leaving the HP for a long time. I sinned on an abnormally hot summer + HP stood in the summer kitchen.
But for a month now, HP moved to the kitchen of an ordinary city apartment, and with the automatic mode we are still not on friendly terms: the first proofing is not enough for 20-30 minutes. As a result, I use HP on the 9th prog for the first batch, the first proofing and the second batch. further - in the oven. The yeast is fine. Saf-moment, the expiration date has not expired ..
And so you want for verified recipes for automatic mode and hot bread for breakfast!
2 task. Bread with additives.
Originally swung at a recipe for canned corn bread. On a signal, she poured the contents of the can (the liquid was previously drained). After the 10 minutes of kneading in the program, the grains were completely ground and as a result: the liquid separately, the shell separately, the roof collapsed, and the crumb with the inclusion of some small and dry crumbs. You understand: not that!
Then I tried bread with bell pepper. Not coarsely chopped pepper was also ground, as a result, the taste of pepper was present, but the crumb was speckled with red. The same story with herbs, onions ...
Have not tried raisins and other dried fruits. I'm afraid of disappointment. I bake bread only with dry additives: grains, seeds, seeds.
Who has any thoughts on these topics? Please share
yuliya_k
I, of course, have a Mulya 5004.
But! with "wet" (fresh vegetables, sausage, etc.) additives are also not very good. The bread is damp and does not rise very well. Over time, I realized that I like additives on bread (in the form of a sandwich), and not in bread, and I did not improve further in this direction. Raisins and other dried fruits - everything is fine. For insurance, you can wash, dry and roll a little in flour. But I don’t.
How do you regulate the time when to throw this good? At my mule - after the beep. That is, it first kneads, kneads, for a long time, strongly, and then a signal sounds and you throw in the additives, it mixes slightly and then the raisins are intact. If you drop everything at once, the bread will have a "purple tint", and there will be no raisins in it.

Regarding the first problem, I don't know what to say ...
How long does this program last for you? If prog. somewhere more than 3 hours, then the last rise of the test about an hour. Is your bread just not rising well or not kneading?

To her! People! Who else has the same stove? Help the person!
OlenkaM
so, I decided to bake bread on my own in HP, so I just can't handle this miracle technique. I have Mulinks ABKE 41. Maybe someone later, does the program 9 and 10? The instructions say that prog 9 maintains the temperature, but it seems to me that T is very high, as for such a function. And one more question: is there a baking program separately? thanks for the answer
Sorry, I wrote in the wrong topic, but I will still be grateful for the answer
Tinatin79
Quote: OlenkaM

so, I decided to bake bread on my own in HP, so I just can't handle this miracle technique. I have Mulinks ABKE 41. Maybe someone later, does the program 9 and 10? The instructions say that prog 9 maintains the temperature, but it seems to me that T is very high, as for such a function. And one more question: is there a baking program separately? thanks for the answer
Sorry, I wrote in the wrong topic, but I will still be grateful for the answer
Hello OlenkaM. I have program 10 - baking. I can't say anything about 9 YET (I don't remember). My instructions for the x \ stove have gone missing somewhere. How to find - I will tell you. I use Program 10 very often, so I remember its purpose.
In general, just read the instructions carefully and everything will fall into place. Good luck !!!
Mursik
Hurrah! I bought my mom a gift for Mulechka 3000! and could not resist not to try - it was too tasty on the forum they write about bread. It's some kind of miracle - a super machine. The whole family looked out the window - they followed the kolobok (they read it on the website). Many thanks to the bakers for the useful information. Now I dream of my own typewriter
yuliya_k
Go for it, Mursik!
But you better take a Panasonic without a window
Sorry, my personal opinion
hlebopek
Owners of 3000 models! Please post a photo of bread. Thank you in advance!
hlebopek
Quote: yuliya_k

Go for it, Mursik!
But you better take a Panasonic without a window
Sorry, my personal opinion

Panasonic may be better, but buckets are easy to find on Moulinex.
Axinya
Here is my wheat-rye bread baked in a Mulinex OW 3000 bread machine Baking in Moulinex OW-3000 Baking in Moulinex OW-3000
Axinya
Now I will try to insert a photo of the same bread in a cut (I am just learning to insert pictures, something may not work out, let the moderators forgive me and delete the message if something goes wrong) Baking in Moulinex OW-3000Baking in Moulinex OW-3000
gulez-ka
Well, the recipe, the recipe for this beauty, plizochki ...
Axinya
The recipe is very simple, please: 400 g of rye sourdough, 250 g of rye flour, 150 g of 1st grade wheat flour, 2 tablespoons of molasses (I replaced it with honey) 2 teaspoons of salt, 2 tablespoons of vegetable oil. If the starter culture is young, then yeast can be added for reinsurance (1.5 - 2 tsp). I put program number 3, after the 2nd batch, which lasts 20 minutes, I take out the HP scapula, so that the 3rd and 4th kneading passes without load. That's it, my participation is no longer required, we are waiting for the signal to finish baking and the bread is ready. You can add whatever you like - seeds, spices (coriander, cumin, anise), etc., etc.
gulez-ka
I am wildly sorry, but what is STARKEL? And can you make it yourself? It will take a long time to look for rye flour in our city.
Axinya
Sourdough is used to bake bread instead of yeast. Here on the forum there is a special section dedicated to all sorts of different sourdoughs, everything is described in detail how to prepare the sourdough, how to store it, etc.
Penguin
I will not discover something new. Just a quick note for busy people. There is a milk bread recipe for Moulinex OW3000, which is shown in the recipe book.

Flour 400 g
Milk 260 ml
oil 50 g
sugar 2 tbsp. l.
yeast 1.5 tsp
salt 1.5 tsp
The oven is offered on the first program. However, since everyone is usually busy, and bread requires milk to be warm (or at room temperature), it is advisable to melt the butter, then I used the third program (where there is heating for 30 minutes). Milk, I usually use low-fat (or low-fat) kefir, in which case heating is not required. Bread is also obtained on the timer. Again - kefir will not turn sour in the summer.
Baking in Moulinex OW-3000

All recipes

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers