Bread maker Orion OBM 27G

Hello everyone!
Here is the stove itself with all the moorings:

They gave me this miracle yesterday ... and the tests began
the bread itself

bread in the context:

I did it according to the recipe from the forum (now I won't find someone who slammed it, I will find it, I will definitely thank, I have already thanked).
I made some adjustments to the recipe (instead of water, I took whey, instead of butter, a little margarine). He baked at night with a delayed start. In the morning, the aroma of fresh bread throughout the apartment!

[oriana]

oriana, Marinochka, congratulations !!!
Delicious bread for you !!!
I need to ask the moderators to drag my messages from here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4553.0

[ukka]

ukka, thank you, dear!
Today I read about all sorts of bread-red curls, and bread with onions, my head is already spinning, so I want to try everything!
I tried to make jam, I didn't like something, a lot of liquid, some kind of garbage ... this is the second recipe from the brochure with recipes attached to the bread maker, I don't like that!
Borodinsky bread also turned out lousy, but here, on the forum, I look at so many recipes!
Why do I need that brochure now! Our forum is the best !!!!!

It is better not to cook the jam in an oven. Sorry for the cover. And the bread is excellent CONGRATULATIONS

Well, yes ... I have already read that the coating deteriorates from all kinds of jam .... The bread is super-duper.
Here I have a stupid question arose, the bun was kneaded .... but here I see that the dough does not lag very well from the walls of the saucepan, as it creeps a little. How to determine the readiness of the kolobok? Should it be clearly separated from the walls and not stick to them, or is it not important? Stir flour or not? Let him come on?
I turned on the "dough" mode at 1:30. Then I’ll pull out the dough, weave a pigtail and then maybe knead flour so that it doesn’t stick?

A signal sounded ... the dough is ready ... for some reason it doesn't stick to your hands ... and you don't need to stir anything ...
It turns out that it's okay that the kolobok sticks a little to the walls before raising the dough, then at the end everything returned to normal ...
but the people here are not so active and there is no one to talk to

It should be so! The dough after proofing takes on a completely different consistency - it no longer sticks to your hands! But this does not mean that the roof will not fall during baking, the amount of yeast, flour / liquid and other things must be controlled in the batch itself!

the amount of yeast, flour / liquid and other things must be controlled in the batch itself!

Admin, how to control what the bun should be at the end of the batch before proofing?
Should it be well formed and not sticky?

[rum]

I don’t believe my eyes !!! WHO Got a Bread Maker!
marish, congratulations! this is a really necessary thing in the household. even if bread is not baked very often, for kneading dough for any baked goods - HP is an excellent helper. saves time and effort. and also expands horizons and imagination (although you are much more).

Orion is such a positive model. I really wish you to work well and please with the result.

I'll stick my nose in about the kolobok. it seems rum wrote that the bun should feel like a child's bottom or a woman's breast (choose what is closer to you by understanding). it should not stick either to your hands or to the bucket. I usually look for new rolls and most often add flour in the process. there and then it is still necessary that the flour was good, and it is often sold damp.
when I already understand how much my flour is going on, then I can put on the timer and not peep.

in some recipes they immediately write that there should not be a kolobok (as a rule, all kinds of cakes) - then in the bucket there will be either a "comma" from the dough, or even a semi-liquid mess.

and one more thing ... if during the kneading process you need to add flour or water, then of course flour is better - it will easily enter the dough.water is harder. so if I have doubts about the dosages, I usually adjust with flour.

I hope you don’t have to tell me to share bread recipes. there are clouds of them on the forum - I'm still confused in them myself, so I will be glad to new ideas.

[SEE]

Admin, how to control what the bun should be at the end of the batch before proofing?
Should it be well formed and not sticky?

The dough should be like this:
UNDERSTANDING BREAD IN HOMEMADE BREAD #

The easiest white bread made from wheat flour https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=83080.0

Gingerbread man made from wheat flour. Master Class https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49808.0

SEE and read, here a lot of explanatory material, I hope it helps to understand!

Oh, thank you guys for the tips! I had a small failure ... two nights in a row ...
I put on the bread timer for the night, the recipe that I had already baked in the photo above, but due to my "cleverness" I decided to put a little onion there ... in short, I woke up at 5 o'clock, decided to look in the bread machine ... and there .. ... bubbling liquid and no kolobok, this despite the fact that the oven already had 10 minutes left before baking .... I stopped the oven, added flour, kneaded the kolobok again and put it on baking.
In general, I baked it, but it turned out a little not what I wanted.
Tonight I put another recipe again, I didn't experiment anything, onion bread .... baked, but the roof fell ... again not enough flour ... 50 grams was not enough for me.
In short, I won't play with the timer anymore, I don't sleep well for two nights, I will train on koloboks, then I will practice with the timer.

[oriana]

oriana, Marinochka, do not worry, you will succeed !!!
Be sure to read about the kolobok, following the links that Admin gave!
I agree with you that the recipe book is nonsense ... I read a couple of recipes there and put it away ... Take the recipes from the forum, everything will work out!
A little advice - if you have a scale - weigh it on a scale. But check the kolobok anyway!
I did not bake Borodinsky, I bake Wheat-rye 50x50 with live yeast from Rina according to the scheme worked out by her, everything works out.
Still gorgeous bun for 9 kopecks it turns out, I constantly bake. I bake with and without dough ... Photo here
I bake more often on pressed Kryvyi Rih yeast, I really like it.
I haven’t used the postponement yet, somehow there was no need ...
Ask if anything !!!

[ukka]

A little advice - if you have a scale - weigh it on a scale. But check the kolobok anyway!
I did not bake Borodinsky, I bake Wheat-rye 50x50 with live yeast from Rina according to the scheme worked out by her, everything works out.
Still gorgeous bun for 9 kopecks it turns out I bake constantly. I bake with and without dough ... Photo here

ukka, thanks for the links, I will izYuchat, I don't have weights ...
I was already baking a bun, how delicious it turned out to be, I will post pictures!

Marinchik, I also baked cakes in it, revised the recipe for a baba rum. And what a gorgeous pizza dough .... And try the garlic bread !!! And cheesy !!!
In general, success !!!

Oh, people ... I make bread, I took it into account, passed the educational program from Admin, which worries me now.
The bread is worth the third proofing. There are 10 minutes left before the baking starts; he almost rested his roof on the top of the bread. .. that means that it will get out of the mold when baking? Or is the dough no longer suitable for baking?

Rested against the lid of the bread machine, until the end of baking 50 minutes ...
This is my yesterday's braid (thank you already brought it to the author)


the same braid, just baked in the oven, though I don't have a shape ... that's why it's so shapeless

and then I will scrape off the bread from the lid and also take a picture ... here

[oriana]

oriana, Marinochka, a gorgeous bun turned out !!!
Bun for 9 kopecks? or what other recipe ?? Give me a reference, pliz !!!

[oriana]

oriana, Bun for 9 kopecks? or what other recipe ?? Give me a reference, pliz !!!

Catch the reference, yummy incredible
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=20200.0

Thanks for the reference !!!
Your braid struck me on the spot !!!
Damn, well de that waist find ???
Marinochka, I bake a bun every 4 days and bread also ...we work with the assistant on a shift schedule ...
I try to bake baked bread (with the addition of rye or c-z flour), bake in 1 mode.
Occasionally - Iryn millet-rye in the mood. And we divide the bun and carry it to work, feed the team ...
Another secret - I add 1-2 tbsp to the mixed bread. l. panifarin. And when the bread is baked, I turn off the oven and leave the bread in a bucket in the oven for 20-30 minutes. Then I cool it down as usual. It is then soft and for 3 days.

Another secret - I add 1-2 tbsp to mixed bread. l. panifarin. And when the bread is baked, I turn off the oven and leave the bread in a bucket in the oven for 20-30 minutes. Then I cool it down as usual. It is then soft and for 3 days.

Thank you for the secrets ...: flowers: but I, such a disgrace, I don't know what panifarin is, I haven't learned yet: this: but I will improve ...

what worries me now. The bread is at the third proofing stage. There are 10 minutes left before baking starts, he almost rested his roof on the top of the bread.

Marinochka, bread does not rise much on baking. And my question is - what kind of yeast do you have and how much do you take for what weight of flour? I resisted only once ...

I don't know what panifarin is

Marinochka, panifarin is gluten, there is little of it in rye and c-z flour, so you need to add it. The bread will be so fibrous. Check it out with Admin.
Panifarin Julia bought from you in Kharkov at the Center. market at the entrance to the Piskunovsky market cont. No. 36. It costs a penny, and you will feel the difference !!!

[ukka]

I did it according to this recipe, the bread tastes awesome, but why is it so strong for me?

Hey everyone. I give a recipe for VERY tasty white bread. The crust is soft (for those with crust problems), and browns as you wish. This recipe was adapted for a bread machine, such bread is baked in the villages in the oven.

- 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

Yeast only Saf-moment, nothing else ...ukka, thank you for the hint to the illiterate baker))))

Well, finally I learned how to make white bread, I understood the basic principles of kneading a bun, how it should look to the eye and to the touch.
The bread is high and moderately porous, very tasty. I especially like the onion with dill ... generally mortality!
Yesterday I made a braid. The dough was kneaded in HP, and baked in a mold in the oven ... also lovely, all our relatives liked it, they ate it at once! Although the braid turned out to be huge.
Today I delivered wheat-rye bread (Rina's recipe 50/50). Dough came up in the oven for an hour, then poured it all into the HP and put it on the "gluten-free" mode ... standing on the proofer, it rose quite high. Let's look at the taste and appearance ... a little while with the roof slid down. Here, I pulled it out ...


I really want to get to rye, but I started reading and my head was spinning from the abundance of all kinds of yeast ... I did not understand what a starter is ... in general, I realized that I did not understand anything, I will have to read a lot ... I need to find some recipe for a beginner in terms of making rye bread ... something is difficult for me while with him.

Oriana, hello! For a week now, I've been testing my daughter's oven (well, there is no time for her to come). Yesterday I baked Oh-oh-oh-very good wheat-rye bread. I took the recipe on this site from Wok. The author named it "Frenchman". Baked in "French" mode, dark crust.

300g - wheat flour
100g - rye flour
1.5h l - salt
30g - butter
300ml - water
1 tbsp. l. - malt
1 tsp - ground coriander

I changed a little yesterday: instead of butter - margarine, and added 1.5 tsp. Sahara.
Bread
But it's also delicious without sugar.
Try it, you won't regret it! Good luck!

Rina, this is how I made it yesterday, look, plizzzz, the post above, we have already devoured it, delicious indescribable!
I've been looking closely at rye already, but I'm not yet mature enough, something is scary and you need to know a lot of things ...

At first I read only the last phrase from the message and the next post, where they give a recipe 300/100. And then I reread it more carefully ...

I baked this bread in the evening
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=96943.0... the aroma goes throughout the apartment, households wind circles around the oven ... now this bread will not be
Fortunately, there are many different recipes on the forum, you can experiment!

I baked this bread in the evening
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=96943.0... the aroma goes throughout the apartment, households wind circles around the oven ... now this bread will not be

Well, you're done! I see you are close friends with the oven. I saw it in the recipe and baked in HP. so you can probably try ...
have you already found molasses? I have not yet used such a miracle. I don't even know where you can buy it in Kiev. To be honest, I don’t know WHY either.

Fortunately, there are many different recipes on the forum, you can experiment!

oh, you still have time to look for them, somehow I couldn't.
at the very beginning I found myself a bunch of recipes and now I bake using them, but I'm not looking for anything new once I tried - I was scared. there are so many recipes on the forum that my head is spinning.
now I will follow you - you still have inspiration, you have to find a lot of good things.

I see you are close friends with the oven. I saw it in the recipe and baked in HP. so you can probably try ...
have you already found molasses?

Polinochka,!
Pieki, bread is excellent, it is cut perfectly and does not crumble! And I replaced the molasses with sugar, it says in the recipe, look))))
With the oven, I was always on "you" buttery and puff pastry only there and baked, but now I'm experimenting, kneading in HP, baking in the oven, but there is no bread form ... sorry ...
I added a bunch of recipes to my bookmarks, so wait now

And I replaced the molasses with sugar, it says in the recipe, look))))

oops! how I missed it !!!

only there is no bread form ... sorry ...

can try in silicone ... there are a lot of silicone bread molds. different shapes. behold at Natasha's look.

maybe try it in silicone ... there are a lot of silicone bread molds ...

Pauline, I don’t like silicone, products in silicone I get some kind of pale on the sides, not ruddy ... I'll look for aluminum at the bazaar.
I've just put on such a piece of bread, then I'll take a picture and show what happened to me ... or didn't ...
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=168.0

[oriana]

oriana, but quite, quite by chance there is no old gosyatnitsa or deep cast-iron frying pan? I baked the best bread in an old gosper.

RINA !!!!!!!!
How could I not have thought of it myself! There is, of course, the goose girl! But it is so thick-walled, cast-iron, will bread be baked?

Of course, it will bake, any metal conducts heat very well, and thick walls better help to evenly distribute heat and avoid burning.
Yes, and heating up such a mass of metal will only take a few extra minutes, which you will never notice when baking.

[HERE "White table bread on a long dough"]

so this is the best thing for the oven - a thick-walled gosper, the bread will bake perfectly, cast iron has good thermal conductivity. I transferred the distant bread to a heated gosper, then it would immediately grab a crust on top - I would spread the bread in an oval basket, put it on a sheet of parchment and carefully and quickly transfer this sheet to a heated gosper. Then she closed the lid and into the oven. In general, read here HERE "White table bread on a long dough" on the second and third pages.

And here, for which I would like to buy a cast iron wok Sourdough bread in the oven from Izuminka

What awesome bread! Well, this is generally aerobatics. And such a cast-iron wok is the dream of every housewife ...
I think I should get something similar, especially since I know how to work with doughs .. I have to try, thanks again, Rina!

what exactly is aerobatics?
this is bread on the simplest yeast dough, only the dough takes a long time to mature. As much as, in theory, it should.

what exactly is aerobatics?

I mean such a tall, beautiful and ruddy and the cooking process itself ...
I have already made bread on the dough, but the dough only took me an hour, after which there was kneading, proofing and baking, this, in my opinion, is the simplest thing that could be ...
And here the proofing is very long. I am always afraid of the question of peroxidation of the dough. It always seemed to me that if the dough came up, well, that is, it bubbled, rose, and then suddenly dropped, then it was already ready and should start kneading the dough. And here it turns out, theoretically, it will rise and fall, rise and fall so many times ... again, theoretically, we can assume that it can, if not peroxide, then acidify ... or is it for bread the most?
I have a lot of bad questions, but excuse me, a novice baker ...

Oriana, just do it once as the recipe says. Trust me, you won't regret it. Recently I have become very lazy, and my oven is weak. So this is how I make wheat bread in a bread machine. I knead the dough, leave it for a few hours, then add the rest of the products, start the main program. The difference with classic baked bread is significant. This dough will not rise and fall many times, it will rise once, then it can go down and it will remain so (in order to rise / fall, you need to expel carbon dioxide from it).

And lactic acid begins to develop there - that's what you need for yeast dough! No wonder it was always called sour!

In this photo there are THREE bread machines - twins, Scarlett SC-401, Mystery MBM-1202 and Orion OBM-27G.
As you can see, there are practically no differences.
The instructions for these bread makers are almost the same.
Programs and recipes are the same - minutes, grams, etc. CHECKED !!!
Which stove is the model is unknown. All are inexpensive.
Maybe they are all clones of some other brand.

I just want to download that the owners of Orion OBM-27G can visit the branches dedicated to the Mystery MBM-1202 and Scarlett SC-401 stoves on our forum and feel free to use the recipes and recommendations seen there.

[julia-bor]

Yesterday I tried so hard, told me my impressions of the weekly testing of x \ n (bought my daughter, but she had no time to come for her).
In short: the price is not high, but the quality has not suffered !!!

Girls, try the semolina bread from julia-bor

300 ml. - water
2 tbsp. l. - vegetable oil
1.5 tbsp. - sugar 1.5 tsp. - salt
400g. - wheat flour 100g. - semolina
1.5 tsp. - yeast
EXCELLENT bread !!!
I reduced the liquid (from the author -330 ml), but you can not do this, then you will need to add about 4 tsp. with a heap of flour
Very good recipe!

I also made "Manna from Heaven" according to this recipe: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1870.0
now I only bake on it, the recipe is just

And I baked such a bun today.



The recipe is impromptu - I replaced part of the flour with muesli with candied fruits and nuts, part of the water with lemon jam, or something (lemons with sugar through a meat grinder). Yeast for 500 grams of flour - 15 grams, sugar - 100 grams, 50 grams of vegetable oil. Sugar can be more, almost not sweet ...

She sang in the French regime, I wanted to see what kind of regime ...

Oh ... what a pretty one)))))))
So what is this regime? Have I never baked on it yet? How is it different from the usual classic?

Second mode. Differs from usual in longer proofing. I didn't dig deeper
But today I was shocked by our stove. The crumb turned out to be long-porous, the bun is divided into long beautiful fibers. There will be no photo of the cut, alas.

Good afternoon to all Orion owners, I bought a model for my mother's 27th birthday. Now I'm thinking about what recipe to advise her for the first baking, so that it turns out 100% tasty and beautiful. And then, if it doesn't work right away, mom will wave her hand at the stove and say that with the technique she is on you, and this is not for her, and it is best to do it with pens ... etc.

Congratulations on your purchase (very successful!)))).Look at this recipe together with the kolobok master class, the main thing is to make the kolobok correctly, then everything will work out, good luck to you !!! https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=83080.0

Thank you! I read about the bun, let's hope that the wolf is not so terrible as it is painted!
oriana, you have such a wonderful braid and red bread, I feel that I will follow your beaten path. Did you do it strictly according to the authors' recipes and how do you measure the ingredients?

you have such a wonderful braid and red bread, I feel that I will follow your beaten path. Did you do it strictly according to the authors' recipes and how do you measure the ingredients?

Here, according to this recipe, I made my first bread and immediately on delay, in the morning it turned out to be an excellent bread, the recipe is 100% superb!
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146653.0
I measure the liquid only with a measuring glass from CP, and flour with a regular measuring glass, until the risks of "flour". I do everything strictly according to the recipes of the authors, the only thing, where there is water in the recipes, I always replace it with whey, I like it more ... do it, you will succeed, I will hold my fists for you !!!

Good afternoon to all Orion owners, I bought a model for my mother's 27th birthday. Now I'm thinking about what recipe to advise her for the first baking, so that it turns out 100% tasty and beautiful. And then, if it doesn't work right away, mom will wave her hand at the stove and say that with the technique she is on you, and this is not for her, and it is best to do it with pens ... etc.

Sahara, Hello! Try to bake:

300ml - water (lukewarm)
1.5h l. - salt
1 tbsp. l. - sugar
1.5 st. l. - vegetable oil
2 tbsp. l. - milk powder (if you have it, you can skip it)
550 - wheat flour
1.5 tsp - yeast

This is a recipe from the instructions for my x \ oven. I've been baking for three years already. The gingerbread man is perfect. The bread is wonderful.
You can safely put on the timer. I think that your mother will be happy and not disappointed in the gift.
Happy loaves!

Teie, let's try! Only the tests are postponed for a week, the little girl and I got sick, so we won't get there soon! and wheat flour 550 ml or gr? Products with the measuring cup that you measure in the kit?