Admin

Malt in Moscow can be bought and ordered here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=39305.0

Bake for health
Medvejonka
Tell me, please, my malt is as thick as molasses, should it be diluted with water or not? And then everywhere they write to steam with water, but which malt is not indicated.
Ines
It seems to me that it is not necessary. We do not dilute honey or molasses with water. This means that the system is the same here.
Dry malt is brewed with boiling water, hence the name of the type of brewed bread. Bread with brewed malt versus dry malt varies quite a bit.
Medvejonka
And another question, after how long do you need to lay out the games for 3 stages in HP? I'm trying to fit (for lack of the "Borodino bread" program).
Ines
I put all the ingredients in the flour right away. Actually, there is ground coriander and nothing more special. I don’t sprinkle whole coriander on top (no one likes it with me), but if I had to, I would do it right before baking, probably ...
Medvejonka
I baked my first Borodinsky. It's a nightmare. Brick-brick, you can kill it. Some kind of dense. I spent half a day on him, but he didn't get up much. I was upset.
What I did wrong, I don’t understand.
shade
Peace be with you bakers!
Medvejonka - Spent half a day on it
why is it so
what was the algorithm
Crochet
Medvejonka
Dont be upset Borodino bread- Moulinex, anything happens ... Try to bake Borodinsky according to already proven recipes. BORODINSKY FOR LAZY, here's my word, how much I bake it always an excellent result! I also highly recommend trying THE MOST BORODINSKY , wonderful bread!

Here, look at what I get with these recipes: TIME,TWO,THREE

P.S.I forgot to ask, did you bake "Borodinsky" according to what recipe?
shade
Peace be with you bakers!
Crochet
I also do not want to despair
kneaded on the dough, waited until it rises and baked goods for about an hour or ten
Crochet
Quote: shade

kneaded on the dough, waited until it rises and baked goods for about an hour or ten
shade
Here! It is according to this scheme that I bake all rye breads (with a rye flour content of more than 50%) and everything turns out great !!!
Medvejonka
Quote: Renata

Mruklik, what exactly did not work out? The crust is delicious - it's already half done!
I baked according to this recipe, but, on the advice of members of the forum, not on the "Borodinsky" program. At the beginning, in the "yeast dough" mode, kneading for 25 minutes, then turning off the program and again kneading it again for 25 minutes. And then I turned on program 2 and until the victory. It was also recommended after these two batches of 25 minutes. include the "Borodinsky" program, I preferred the 2nd. After the last batch for 2 programs, out of habit, I stuck my nose into the stove to pull out the stirrers and found an incredibly tight, torn mess, not even remotely resembling a bun. I pulled it out with my hands (as if out of clay!) And blinded it into a brick-cake - and into the oven. The loaf turned out to be about 5 cm high (baked for 750 g, a large bucket), and delicious. I'm not a fan of "Borodinsky", but I liked my family, with sourness. But the crumb was, as the people say, "thin", on the cut it quickly became stale.
So I got exactly the same bread. But very tasty.
Ksyushk @ -Plushk @
Good day, dear bakers!
I just can't figure out how to bake Borodino bread in the Moulinex OW600230 plant. Program No. 13 "Borodino bread" seems very short to me, only 1:42, will you get a decent bread during this time !? And the recipe in the book is somehow simplified or something, without stages. Please tell me the algorithm, it is for this HP model, I really want Borodinsky. And it was in vain that I got the malt.
P.S.a huge request just WRITE in this Temko, do not just throw off the links, because with a two-month-old baby there is no time to be quick on the forum. I would have had the opportunity, I'm sure that I would have dug up the answers to all my questions. Thanks in advance for responding
Ksyushk @ -Plushk @
I didn’t wait for answers, but oh well. Through trial and error, I achieved my goal. Here he is, my Borodinsky
Borodino bread- Moulinex
Maybe, of course, it was not ideal, but the main thing rose (this worried me most of all) and turned out very tasty, was eaten in two days of mine alone (I ate just like that, without everything, I could not tear myself away).
diza67
Ines, I have the same bread maker! And Borodinsky's recipe, accordingly, is the same! Now I'm going to bake 4 times! Delicious! Only I do not bake in a bread maker, but in an airfryer. The dough is kneaded by the bread baker on the "dough" program - 1.25 hours, then I form 4 bars from the full norm, if I am going to treat someone, we ourselves will not eat so much! Then proofing - 1 hour and baking in an airfryer (I have a Hotter) for 1 hour at a temperature of 235 degrees, medium ventilation, medium grill. It turns out amazingly!
Nimrod
Hello, I am the owner of the mullet 600230 everything turns out perfectly except one, Borodino bread is not baked in any way, I do everything according to the recipe, it rises well, but as soon as the heating element of the bread machine turns off, it falls 2 times and inside there is a raw mess, who turned out Borodino, write what and how they did.
Ksyushk @ -Plushk @
Quote: Nimrod

Hello, I am the owner of the mulka 600230 everything turns out fine except one, Borodino bread is not baked in any way, I do everything according to the recipe, it rises well, but as soon as the heating element of the bread machine turns off, it falls 2 times and inside there is a raw mess, who turned out Borodino, write what and how they did.
Two posts above - my Borodinsky. I do this. The ingredients are all according to the recipe from the book, but ... Kneading on program no. 16 to the signal, turn it off and still proving from 30 minutes to 1 hour, then program no. 15 - 1 hour 10 minutes. Good luck!
Crochet
Nimrod, welcome to our friendly forum !!! Join our fun company of bakers !!! I propose to be friends with bread makers !!!

And you basically want to bake Borodinsky exactly according to the recipe from the book? IMHO, of course, but the recipe given in the book has nothing to do with real Borodino bread ... I have been baking Borodino bread for a long time according to recipes from our forum,BORODINSKY FOR LAZY from Gashi and THE MOST BORODINSKY from v_v_su, the result never ceases to please !!! Recommend !!!
fermer_1941
I also tried the recipe from the instructions on the advice from the forum - when he wants to - then it turns out. When cooking in three stages, as described in the forum - the bread did not even rise - it turned out to be a natural brick, according to the recipe from the instructions - a very liquid dough turns out - added flour - very dense bread.
fermer_1941
and who will tell you - why do you need a baking powder?
Merri
And, here, my "Borodinsky" Borodino bread- Moulinex I did everything strictly according to the recipe in a bread machine. Everyone is very happy with the result. On the cut: Borodino bread- Moulinex
Lagri
Quote: Merri

And, here, my "Borodinsky" Borodino bread- Moulinex I did everything strictly according to the recipe in a bread machine. Everyone is very happy with the result.
Today I baked Borodinsky according to a recipe from a book, without changing anything in the composition of the ingredients. I chose the middle crust. When the signal for the end of baking squeaked, I kept it for 30 minutes in a cold oven (as recommended in the instructions), and then I pulled the bread out of the container. The top crust in the middle was cracked, but it did not bother me (I saw in the pictures in this thread that many have a cracked roof of bread), the view is pretty. Most importantly, I didn’t like the fact that it was clear that the bread was not baked from above to the end (I was pinching the bread along this crack). Here it is in the context:
Borodino bread- Moulinex
I had to put on Baking for an additional 30 minutes. Why did it happen, I don’t understand? Merri, you have the same x / oven as mine: did you hold bread in the bread maker for 30 minutes with the lid closed after baking, or what?
Lagri
Again she baked Borodino bread, only after kneading, I put a bread mold (with dough) in a x / oven. It turned out ok, baked bread.

Borodino bread- Moulinex

..Elena..
Tell me how to fix it - the crust on the sides turns out to be very fried, but black. Although I put a light crust. Bread maker mulinex ow5023
Merri
Quote: Lagri

Merri, you have the same x / oven as mine: did you hold bread in the bread maker for 30 minutes with the lid closed after baking, or what?
... Maria, I take out the bread right after the end of the program, it bakes well.
Lagri
Quote: Merri

... Maria, I take out the bread right after the end of the program, it bakes well.
Irina, thank you for responding. I have adapted to transfer to a bread pan, it is narrower and bakes well in it. I'll try again in a bucket from a x / oven on the machine - it can be baked ...
Merri
Quote: Lagri

Irina, thank you for responding. I have adapted to transfer to a bread pan, it is narrower and bakes well in it. I'll try again in a bucket from a x / oven on the machine - it can be baked ...

Maria, must be baked if you do strictly according to the book, like mine.
Lagri
Quote: Merri

Maria, must be baked if you do strictly according to the book, like mine.
I also have a book and I did everything according to the recipe from the book for Mulinex 5024. But the bread turned out to be some kind of very moist inside, but baked well on top and you can see that it was not baked. And the next time I baked the same bread in a bread form, but in the same oven and baked well, completely. I will, of course, try the recipe for fun. Now there are so many recipes, I want to try everything. Moreover, considering that we eat bread in small portions ... And we love rye bread.

All recipes

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers