Romario01
Instructions for the Bork X800 bread maker

Recipe book for the Bork X800 bread maker

Hello everyone !!!!
I bought this miracle ... It's hard to say so far about the quality of the stove itself, but there are big problems with the recipes in the book ... Before purchasing the forum, of course I read it, but still decided to make the first bread from the book .. In vain - 100%. .. Itself, of course, not mega-special, but I love to cook, and I cook a lot .. Immediately confused in the recipe by the amount of yeast - 2 tbsp. l ... Explicit brute force. However, I did as it is written .. The bread turned out to have a clear taste of this yeast, and raw. Although it rose normally, and the appearance was also nothing.

The second turned out better - also from the book, with a decrease in yeast. But, anyway, what kind of raw it is.

In general, I study the forum further. Later I will lay out what will be obtained .. Now I will go to stock up for ordinary bread: very soft white bread.

Who suddenly acquired this model - I will be grateful in the advice.
MariV
This is the HP that is in the advertisement - handmade bread? When I look, I quietly die laughing ...
especially from the price - almost 13,000 rubles.
And how many kg of flour 2 tbsp. l. yeast?
Romario01
What kilograms? According to the book - these 2 tbsp. l for 360 grams

The price tag, of course, is not weak ... But boom to think that it's worth it ..
For someone, even 5 sput is a mega-price tag for such a technique .. And it was like a gift to yourself for yesterday's DR ..

Instruction - of course, akhtung ... I have not understood anything about programming yet. Boom to experiment ..
MariV
Then happy birthday and success in baking!
A modest advice for a fellow countryman (I was born in Tver, I spent my childhood and youth there) - find a standard recipe for baking in HP (any) on the forum and bake.
This is about 400 grams of flour 8 grams of pressed yeast + 260 ml of liquid, the rest is to taste. Instant yeast - about a teaspoon.

For someone, 5 sput is a mega-price tag for such a technique- for example, for me. The red price for all HP is no more than 3000 rubles. The rest is show-off!
Romario01
Well, not quite a dugout. Just working here.
I have already copied the standard recipes from the forum. I will train today
Thank you for your congratulations.
On the price tag, in principle, I agree. The principle of their operation is the same, in fact ... She just asked for the interior of the kitchen
Nutka
I have the same HP. None of the recipes from the booklet attached to the HP does not indicate the amount of yeast in tablespoons. Maximum 3 teaspoons per largest loaf (1.25 kg). Read the recipes carefully.
What kind of bread from the book did you bake with 2 tablespoons of yeast?

I have this stove for 2 weeks. I bake every day, there have been no punctures yet: according to recipes from the booklet and from the forum. The bread is very tasty. My family is happy with this stove.
sazalexter
Quote: Nutka

Maximum 3 teaspoons per largest loaf (1.25 kg). Read the recipes carefully.
What kind of bread from the book did you bake with 2 tablespoons of yeast?

I have this stove for 2 weeks. I bake every day, there have been no punctures yet: according to recipes from the booklet and from the forum. The bread is very tasty. My family is happy with this stove.
And then there is no one to read .... One advertisement Children's attempt to push through stale goods Sneakers will fly right now ... And how to explain users who registered and wrote one message? This is the only thing that comes to mind
PS: And the "hedgehog" is clear that even 3 teaspoons - for the largest loaf (1.25 kg). IT'S A LOT!!!!
Romario01
Significant so. No advertising .... Maybe I was really wrong. Tonight I'll look again at what it says. (I will report tomorrow)
I did it according to this recipe from the forum - everything worked out: The top crust just cracked a little.
Very soft white bread

- 1 egg
- 1.5 tbsp. l. refined oil
- 20 g butter
- 1 tbsp. l. Sahara
- 1.5 tsp. salt
- 300 g of kefir
- 550 g flour
- 1.5 tsp.dry yeast
Heat kefir and egg in water until warm. We choose 1 kg. and program 1 for 3 hours 20 minutes. I've been baking for a whole month, soft and tasty.
P.S. IT IS NECESSARY TO DO STRICTLY ACCORDING TO THE RECIPE

Toka stepped, did not put the mass at 1 kg It was at 750 grams. I checked that the top crust was light enough, added 20 minutes of baking.
The mode was set to Whole wheat (3 h 20 min)
MariV
Well then, congratulations!
Is the bread delicious - luxurious handmade bread?
Surely delicious! And the fact that the upper crust is slightly cracked is even more beautiful.
And to warm kefir and an egg in water - is that how it is written in the recipe?
Nutka
To sazalexter:
Apparently everyone who writes here that HP Bork is good and produces delicious bread in it will automatically be considered Bork's secret agents ...
That is why I registered only because I have a book and none of the recipes contains yeast in TABLE spoons.

Do not consider it as slippers, but you have Panas, why are you interested in X800 ???
After the choice has been made and the stove has been purchased, I have nothing to do in the discussion threads of HP of other brands, because I cannot say anything about them. Therefore, your attack confused me a little ...
MariV
Nutka.
on TV there is an advertisement about this HP - handmade bread, luxury, etc.
Those who have HP and even a little experience in baking are very interested in such things - and it's not time to replace their HP with something more modern. Therefore, the experience of someone who already has a new miracle is interesting.
For example, I already have a quick car - and I want a second, so I wander about other topics and ask stupid questions.
sazalexter
Nutka Thank you for showing me my place
And I am interested in almost everything related to technology, this is my specialty.
PS: And for this amount of 13,000 rubles, you can bring the Japanese Zojirushi-BB-CEC20
here is their website and instructions https://Mcooker-enn.tomathouse.com/s-image/3128/servicesupport/manuals/manual_pdf/bb_cec20.pdf
🔗
Here on Amazon
🔗
Here's another
🔗
Ernimel
sazalexter Well, in general, I also thought about it, I even wanted to stamp the button to call the modders, but then I decided to watch. Theoretically, it is a normal marketing move to sit and scan forums for a new device, practically - there are no books on the site from 800, there are only from 500 - there they have yeast not in canteens, but in "m. L" - small measured, presumably .... while the remaining components are in Art. l. and h. l. So fig knows them - in this case it is not provable, unfortunately. But if a friend takes a picture of the recipe in his book with tablespoons, then doubts will immediately fall off ...

Although yes - everything connected with this brand is automatically perceived as a racket or advertising. Because such is the "brand", "arousing special trust and sympathy" ...
Nutka
To MariV:
This is my first HP, but it seems to me that there is nothing supernatural in it. I assume that it is no worse and no better than other stoves.
Of the pros:
- 9 programmable recipes
- you can turn off the sound (I have a small child), although the dispenser sound does not turn off
- pretty
- it is very easy to wash (I suppose that this applies to all HP) and the bread falls out without problems, as well as a small hole in the loaf (the spatula is folded before baking)
- backlit window (I repeat: the stove is the first, so while it's curious to stick your nose there)
- the menu is intuitive to me personally, but not Russified

Of the minuses, it has so far been noticed that fingerprints remain very well on the case.

Let's see what happens next, but so far I'm happy with everything.
From my little experience, I concluded that the whole point is in the recipe, in its proportions, and not in HP. I baked according to recipes from the book several times - everything worked out.

Honestly, my husband and I went to the store for Panas 2502, but we did not like it outwardly (this is our subjective opinion), well, we decided to walk, so walk!
Personally, I was bribed by the programmable recipes.

So the choice is yours, I think that a good baker will have luxurious handmade bread in any oven
Romario01
As I wrote above, today I'll take a look ... Maybe I was actually mistaken

Kefir and egg were not heated in water. I just left it in the kitchen from morning till night. And in this mode, there was preheating before mixing - 20 minutes.
The bread turned out - really tasty. For mnu, it looks like there was little more to add nuna salt ...

2Nutka: from similar sites (mostly from ebae.com though), I order everything except equipment. Because, if anything, there will be no one to present ...
Nutka
To sazalexter & Ernimel:
Well, you have the order here ... Actually, it all started with yeast, it seemed to me that Romario01 was a little mistaken, so I wrote ... and you immediately to the moderators ...
It's just that I, as an ordinary consumer, are interested in discussing only the HP that I have. That's all.

To Romario01:
If you are interested, then I baked these recipes from the forum, it turned out very well:
Mustard milk bread
Sweet arabic bread
Ernimel
Well, you have the order here ... Actually, it all started with yeast, it seemed to me that Romario01 was a little mistaken, so I wrote ... and you immediately to the moderators ...

Well, in general, my long life on the Internet (both on the side of the user and on the side of the webmaster) shows that the probability that a person will register right here, quite by chance, having found a topic about his absolutely good stove, is minimal. But probability theory is on your side, yes. Moreover, the pros have not been working for so long - praise from "zero" accounts is a bad taste. That's why I say - anything can happen. But the brand is (nonetheless) notorious for its utterly bad pricing and pairing policies, which generates capital distrust from anyone who sees rave reviews on them.

I admit that this is quite a working machine (and people bake on units - and are happy, by the way). However, its price clearly implies that "if" it is guaranteed, you can completely change it twice or twice (creating the illusion of "excellent service".
MariV
Quote: Nutka

falls out without problems, as well as a small hole in the loaf (the spatula is folded before baking)
- backlit window (I repeat: the stove is the first, so while it's curious to stick your nose there)
- the menu is intuitive to me personally, but not Russified
The scapula folds - this is interesting - but how?
For that kind of money, a non-Russified menu?
About very cheap CP - I was led to UNIT UYAB - I returned it back, so the top of the bread was not baked so categorically.
She also parted (albeit exchanged for a metal, non-smelling one) with a plastic smelly slow cooker.
Romario01
Pointed.
In the recipe 2 tsp .... I remembered, and put it just so .. BUT !! This is 360 grams of flour ...

So, a complete recipe from a dumpling, according to which nothing came of:
750 grams, basic mode:
Water 270 ml
Honey 1 tbsp. l.
Butter 30 gr.
Flour 360 gr.
Powdered milk 2 tbsp. l.
Sugar 1 tbsp. l.
Salt 1 and 1/2 tsp
Yeast 2 tsp

Incidentally, I did not feel the blade folding ... It actually folds, but manually ... Yes, in general, it is impossible to understand the physics of folding: there is no additional drive for folding on this blade. I suppose that before baking, it turns in the direction, thanks to which it seems to be pressed just ...

The last time, wha-t, it was difficult to remove it by itself. As if it had dried up, although everything was thoroughly mine, and as I read it on the forum, I water the little spatula with oil.

If it is interesting, then I will print more recipes from the book ... We can do a debriefing :-)))))
Admin
Quote: Romario01

We can do a debriefing :-)))))

From the proposed recipe we find:

liquid 270 + 15 + 30 = 315 about! for 360 grams of flour, 250-270 ml will be enough. liquid, and then, according to circumstances, to a soft kolobok
flour 360
yeast 2 tsp - 1-1.5 tsp will be enough yeast.

try using the ingredients according to this scheme Amount of flour and other ingredients to make breads of different sizes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0

Debriefing is best done for each specific bread recipe before baking. If we talk about what should be the dough for a kolobok, then it is better to visually look in the topic UNDERSTANDING BAKING BREAD IN HOMEMADE BREAD #


Good luck!
MariV
Romario01,
write, write - and you benefit, and information for those who are just looking at this HP.
Romario01
Thank you for the info. Of course, I studied the manual ...But, initially I wanted to conduct an experiment on the exact filling of everything, and do nothing more :-))))) I still wanted to make sure that not everything is so simple :-))))) I was convinced
In principle, I drew conclusions, and almost everything is clear ... Boom to continue experimenting ..

Question: (not found on the forum): And if you use self-rising flour?
In theory, do not pour yeast at all? Or add a little bit? Or maybe just a little bit of baking powder? What do you think?

Another recipe from the book (haven't tried it yet)
Notice the amount of this "damn yeast"

California nut bread.
750 grams, basic mode:

Nuts - 100 gr.
Kefir - 300 ml.
Walnut oil - 80 ml.
Flour - 450 gr.
Yellow sugar - 1 tbsp l.
Salt - 1 and 1/2 tsp
Yeast - 2 and 1/2 tsp
Admin

In this situation, the amount of yeast can be justified, since the recipe contains a large amount of fat in the form of nuts, oils that need to be lifted.
Bread for everybody with such ingredients.

Pay attention to the bread maker mode, which the manufacturer offers - as a rule, a large amount of yeast is offered on an accelerated baking mode, where time does not allow the dough to be fully separated, therefore it is raised with a large amount of yeast, and this fast bread is also not ripe (unripe bread)

The best bread is made with quality yeast and sourdough!
The baking powder, which does not contain yeast, does not have such properties, it is suitable for baking muffins as a one-step rise in the dough, it will not work out completely on the baking powder.

All this is written in the section Bread - everything is in the head, these questions have been touched upon many times
Admin

And we are talking about "damned yeast" here About our daily bread: leaven or yeast https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=566.0

In bread topics, it is customary to talk about normal quality yeast, on which we all bake bread.
MariV
Quote: Romario01


Question: (not found on the forum): And if you use self-rising flour?
In theory, do not pour yeast at all? Or add a little bit? Or maybe just a little bit of baking powder? What do you think?
Do not experiment on your own health!
And flour in Tver is one of the best in Russia.
Astarta
Hello.
I would like to ask questions about this stove:
1. How noisy is she herself and what is the sound of the dispenser? I recently broke a bucket in Kenwood 450 (having lived exactly the guarantor period + 1 week) ...... so it is quite noisy when mixing, and you always jump from the sound of the dispenser
2. Does she write sk. time left until the end of the regime?
3. Is there a "Rye" and "Dough" mode for dumplings?
4. About the folding stirrer: does it create a feeling of unreliability?

After "screwing up" with Kenwood, my husband wants to buy me this one now. Until there is a bucket for Ken (this turned out to be a problem).

Thanks in advance for those who responded.
Romario01
1. When mixing, it does not make much noise. In general, the sound does not bother
2.write
3. below all modes I will write
4. the stirrer seems to be normal

Modes:
1. Programmable
2. Main
3. Basic accelerated
4. Whole wheat bread
5. Whole wheat, accelerated
6. Gluten Free Bread
7. Crispy bun
8. Sweet pastries
9. Yeast-free bread
10. Dough
11. Pizza dough
12. Pasta dough
13. Baking
14. Jam

Well, it seems like 9 programmable ... (I haven't figured it out yet)

I will not lie: while feelings are ambiguous :-)))) did I choose correctly .... It seems to work, and okay. We need to continue training ...

PS: but beautiful
Ernimel
By the way, I did not feel the folding of the scapula ... It seems to actually fold, but manually ...
I looked at this self-folding paddle in the photo for a long time. I thought about the drive, but I still didn’t realize - where can we solder a rotary something, and through which knot this something is pressed ... Is it really necessary to add it manually, with such and such a price tag? Then it's easier to take out nafig altogether, if you still climb - there will be a neat hole. ... And if there is a reverse rotation, which folds it, then at what point does this happen before baking or after the last deboning mode? But it's still a strange idea - after all, the dough may not be so dense, and instead of folding it completely, it will bend the spatula ... and then you pull out the horseradish - it will hang at an angle in the bread ...

ps: I still thought - maybe there is a magnet in general, eh? Like it turned on, flattened and turned off ..
MariV
Quote: Romario01


Modes:
1. Programmable
2. Main
3. Basic accelerated
4. Whole wheat bread
5. Whole wheat, accelerated
6. Gluten Free Bread
7. Crispy bun
8. Sweet pastries
nine.Yeast-free bread
10. Dough
11. Pizza dough
12. Pasta dough
13. Baking
14. Jam

Well, it seems like 9 programmable ... (I haven't dealt with them yet)
PS: but beautiful
Yes, it's too late to rush ...
Well, the producers of our brother, the consumer, are making a fool - this is me about the programs in this stove
Astarta
Romario01, thanks for the answer. Did I understand correctly that in the mode, the pasta dough can be kneaded for dumplings? And what is the rye bread setting?

...... I have only questions ...
And in the instructions, the modes are not scheduled by the minute? For example in Kenwood there is
Romario01
Quote: Astarta

Romario01, thanks for the answer. Did I understand correctly that in the mode, the pasta dough can be kneaded for dumplings? And what is the rye bread setting?

...... I have only questions ...
And in the instructions, the modes are not scheduled by the minute? For example, in Kenwood there is

About dough for dumplings - probably it is. Although maybe you just need to put it on the TEST mode ... On which mode to bake rye bread - until I catch up myself :-))) (maybe the specialists will tell us here)
Modes by minutes are NOT specified in the instructions ..

In general, both the instruction and the recipe book are, to be honest, compiled (I apologize for being rude) by a nerd ...
The instructions can be downloaded here:
🔗./shop/nm/Hlebopech/X800.html

According to the instructions: advertising, photos / pictures, service centers ... The description is very weak.

According to the recipes from the book: It was necessary to guess to make this ...
There are 14 programs in the oven. So, first of all, there are ten recipes .... Of these: 7 - for the main mode, 2 - pizza dough (just dough for pizza and focaccia) and one - dough. (and then Easter cake in the oven) .. In general, specific idiocy.
That's it ... akhtung ... Like think for yourself ...

Incidentally, a friend has some kind of stove, so a short mode for ordinary bread - like 1 hour. Here - 2 hours ...
In general, it seems that it is necessary to bother with programming .... And seriously. The forum has not yet seen where to find the modes in minutes .. Can anyone tell me?
MariV
Well, you can't return the stove back.
Master what is - and what are the problems? Does the bread bake poorly? If it's good, then don't bother too much - pick up a couple of basic recipes, and when you fully recognize the capabilities of your stove, you will already come up with your own recipes, and select and customize programs with modes for yourself.
Romario01
Not ... I'm not going to return it ... She bakes fine. No unnecessary noise. As they wrote somewhere about another, odors, such as plastic, were also not noticed. The design is great. Of course I'll figure it out ...
Astarta
Well ..... we bought this stove. I will say about it, at the moment, only positive reviews. Since I have something to compare with (as I wrote earlier, I have one more - this is Kenwood 450). There are, of course, "jambs" in it, but they are fixable.

1. Works quietly. Kenwood, by comparison, is like a tractor.
2. The sound of the dispenser can be removed, but it is not annoying. Ken has a very loud one that makes you jump in surprise ..
3. The folding paddle has also proven itself as a +.
4. In programming, you can apply more variations and they are more thoughtful than in Kenwood ..
5. When viewing the cycle of modes, the baking temperature, rise temperature and preliminaries are indicated. heating.

The shortcomings include (but you can put up with them):
1. There is no x / p switch. It must be taken out of the network. I hope I haven't overlooked it.
2. The dispenser is not removable like in Kenwood. And if you sprinkle seeds such as flax or sesame, then they fall into the lid between the cladding panel and the panel that faces the inside of the stove. It looks like there is some kind of gap. In short, don't do it.
3. Poorly written instructions. There is no complete description of the modes by minute. But it's easy to see for yourself. Later I will try to make a pivot table. I will say that the time in the modes is different for Kenwood and Bork. But this did not affect the baking in any way.
4. The crust of the bread is light. But even here you can "get out": either put a crust with maximum frying, or just create the program yourself. Well, as an option, I will assume that you can bake simple bread in the "Crispy Bun" mode (as I check, I will unsubscribe). I will say right away that Kenwood is also lightish, so I always baked bread on the "French bread" mode, and not on the main one.It looks like the baking temperature is higher there.
5. Well, it's a pity, of course, that the display menu is not russified. But this, you know, does not affect baking.

The baked bread turned out to be excellent right away (although the bun was a bit sticky.) The recipe, however, was taken from Ken's recipe, tested.

In general, Kenwood and Bork are about the same (but Bork is still in the lead). I wrote the rest above.
sazalexter
6. Price !!!!! But if there are so many merits, then you can put up with it.
Romario01
Maybe I don't understand ... I've baked bread four times so far. When removing bread - the place where the spatula - pulls out specifically. Maybe I'm doing something wrong? And in general, somehow it comes out tightly ..... I don’t understand the question yet. What kind of trick is there?
Admin
Quote: Romario01

What kind of trick is there?

Make the dough softer!

And each x / stove has its own problem!
Romario01
Softer ??? So the kolobok is not formed then, or the "comma" is obtained ...
After the following tests, I will post a photo of the whole process for discussion ... Criticize :-))))))
Vanya28
Request to the owners of Bork X800, do not be lazy
and lay out a table of programming modes here.
Time ranges.
This is not in the instructions,
it can be viewed and recorded
only when programming
from the minimum value to the maximum.
And for the main programs of this stove,
which can also be changed,
this information will not be superfluous here.
Help each other!

lenaa
Yesterday I bought this model, today I baked rye bread in it according to the recipe and in the sourdough of a private bakery, which was near the house - I used to buy it from them before - it turned out like theirs !!! I took the sourdough from them, here is the recipe-200 grams of water 30 degrees unboiled 100 grams of rye flour 50 grams of raisins 30 grams of sand 2-3 days in the heat - and it's ready !!!! Dough-100g sourdough 300 grams of warm water 350 grams of flour, 6 grams of salt, 10 grams of oil grows, 10 grams of sand. In my mode, knead for 40 minutes at 1-minute speed, rise for 4 hours - we set max 1 hour 40 minutes 3 times, bake for 50 minutes at 150 g - we have max. But this is for lovers of healthy rye bread ........
Ernimel
- we have max 1 h 40 min
I correctly understood that this miracle unit with an airplane price tag on programming does not give a proofing longer than 1:40 ?? And 40 minutes of kneading something confuses me ...
lenaa
Gives, but with a wrinkle after 1 hour 40 minutes and then also 2 times ... or maybe I did not figure it out - we bought everything, but I did not have a wrinkle in this recipe, well, although I did not stove, otherwise I can bake something, and I understand that rye dough probably does not need to be crushed ..... it will not rise, am I right?
Ernimel
Well, in general - yes, rye proofing loves long, and in general for some recipes long proofing is needed. Then this programming turns out to be strange - maybe they still haven't figured out how to turn off the boning? ..
lenaa
Surely they did not figure it out, they bought it last night, they baked white bread, in the afternoon a cupcake from the Bork500 recipe with cinnamon-och. delicious, but now I just took out rye, when to figure it out, a new thing is so interesting !!!! I'll figure it out, unsubscribe !!!! Good luck !!! Who knows the recipe for this stove in prog. mode of buckwheat bread, or sprouted grain - please write, I like bread healthy and healthy ... but buckwheat, they say, is the most capricious .......
Kisa and Osya
So we are not for the sake of self-interest! It's a shame for the State!
We are for help!
We have already agreed and we are going now to look at the store.
We will come and write off the result, others for shame.
We have stoves - Alaska.

Here

Bread maker Bork X800

Bread maker Bork X800

Bread maker Bork X800

Bread maker Bork X800

Prev heat (Temperature equalization)
Time = 0 - 60 minutes. Temperature to which it evens out = 16C - 25C
Mix 1 slow
Time = 0 - 60 minutes.
Mix 2 fast, rotation of the scapula in two directions. The scapula folds in and out alternately.
Time = 0 - 60 minutes.
Dough rise temperature
Temperature = 27C - 34C
Rise 1
Time = 0 - 1 h. 40 min.
Warm-up 1 - turns off and does not affect timing lifting 2
Time = 0 - 120 sec.
Rise 2
Time = 0 - 1 h. 40 min.
Wrinkle 2 - turns off and does not affect timing lifting 3
Time = 0 - 120 sec.
Rise 3
Time = 0 - 1 h. 40 min.
Baking temperature
Temperature = 60C - 150C
Baking
Time = 0 - 2 hours.
Heating
Time = 0 - 60 minutes.

The total time for raising the dough is 5 hours and without kneading.

Baking program table in Bork-X800 - expand to full size, click in the upper right corner of the table.

Bread maker Bork X800

The problem of sourdough rye bread is solved.
The manufacturer has taken into account all our wishes and today,
this is the best bread maker for its capabilities on the Russian market.

Range and number of programming parameters in the mode - CUSTOM, depend on the selected main program as a template.
In the photo of the panel, they are shown in bold.
The basic programs are permanently sewn and remain intact.
Also, each built-in program can be temporarily change but just until the next launch any other program of this bread maker.
With each new program selection and the start of the bread maker, the embedded programs are started with the factory settings, which can again be pre-changed, if necessary.
On the program Jam the temperature of the juice compartment is also set = 60C - 70C, and then the cooking temperature = 60C - 150C
Vanya28
Quote: lenaa

Yesterday I bought this model, today I baked rye bread in it
...
In its own mode, knead for 40 minutes at 1-minute speed,rise 4 hours - we have max 1h 40 min set 3 times, bake for 50 minutes at 150 g - we have max. But this is for lovers of healthy rye bread ........

The kneading can be set for 0 seconds, but if the second lifting mode is not programmed at the same time, then the kneading can be set for 1 second, this dough will not spoil, and the rise will be maximum 5 hours.
Need to try. Write how it goes.
The people here have already fussed with the main modes and laid out everything!
It remains only to clarify.
irinapanf
Hello everybody. I am writing my feelings about HB. If the advertising slogan for her is "homemade bread with your own hands", I can change it to something else - "hemorrhoids with your own hands." I gave this HB model to my mother at DR. The selection was based on the recommendation of her colleague from work. What can I say, I have baked on it 2 times so far and am in reflections: either the stove has a manufacturing defect and it needs to be changed, or I am doing something wrong. And so the report:
1st time (not yet knowing about the existence of this forum) baked a standard white bread from a recipe book for 1.25 kg. Weighed all the ingredients on a measuring scale. The result is that it did not work out. The dough is rubber, it rose too high, which even stuck to the bottom of the dispenser, there are flour residues on the side of the loaf, the top crust is concave and white, despite the average crust setting, the side walls were brown.
After reading the forum and working on the errors, I tell the 2nd experience. Baked according to the same recipe, only 750 gr. I reduced the amount of yeast in accordance with the recommendations in the "Manual ..." by 1 tsp, straightened the remaining flour with a special spatula, watched the bun (as a result, I added over 4 tbsp of flour, I had to add a little more , because the bun was a little clung to the walls, but I was afraid). The changes also affected the settings of the program. Admin wrote somewhere that the preliminary kneading in her HB lasts 11 minutes, I had 3 minutes by default, I increased it to 9 minutes. The crust was set to medium. Total: it seems to me that the bread turned out to be 4 with a minus. The upper crust is no longer white, but noticeably lighter than the sides, and is also not uniformly colored. I had to add another 5 minutes of extra baking. And it also turned out to be soft with small cracks, and not, like everyone else in the pictures, smooth and shiny. The kneading screw came out of the bread with difficulty the second time (I don’t know what it’s connected with, because the first time everything was fine).
irinapanf
In total, I have questions:
1) somewhere on the forum I read that an unbaked white top is considered a manufacturing defect of HB. Is this so in my case and should I go back to the store?
2) What is the optimal time for preliminary mixing?
3) Admin in HB between preliminary and main batch has a pause of 40 minutes. In Bork, no. How important is it (this pause) or not?
4) What is the optimal duration of the kneading during the proofing process? My first workout is 10 seconds, the second is 15 seconds, and the Admin has 20 seconds.
5) how long is the default bread baked and at what temperature?
6) What color do you get the top crust on in medium mode?
7) Why is the screw stuck?
musenka
Quote: irinapanf

Hello everybody. I am writing my feelings about HB. If the advertising slogan for her is "homemade bread with your own hands", I can change it to something else - "hemorrhoids with your own hands."
You write on the wrong topic.
Learning and getting smarter does not mean that you have to blame the mirror.
Read the sections related to baking, read recipes, learn the basics of baking, - "DIY hemorrhoids" and cure.
Baking in KhP Bork
sazalexter
irinapanf
1) Doesn't count
2) Different HP in different ways
3) The program solves everything
4, 5) The program solves everything
6) Blush https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=14168.0
7) It gets stuck in almost everyone, in some HP it is extremely rare (Panasonic)

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