Bread maker Oursson BM1000JY - reviews, recipes, advice, discussion

You can experiment, provided that you already have positive results. In the meantime, as I understand it, they are not. Start with plain wheat bread and its baked goods, I assure you, will not upset you

That's what, and I have read a lot of information today ..... since the morning and still sit as a watch, but I think all this will come in handy. In our city, it is rare where you can buy normal bread ... I am not friends with dough, it doesn’t rise to me just to attack something, but with hb beauty, it does everything itself !!!

That's what, and I have read a lot of information today ..... since the morning and still sit as a watch, but I think all this will come in handy. In our city, it is rare where you can buy normal bread ... I am not friends with dough, it doesn’t rise to me just to attack something, but with hb beauty, it does everything itself !!!

You are slandering yourself. What do you mean, does not rise?
There are definitely reasons for this: the yeast is of poor quality or it is not enough, it is cold, there is too much oil or salt, the dough is very steep, and so on ...

And each reason needs to be analyzed separately, for which a huge database of information on baking bread has been collected on the forum.

Start with the Simplest Wheat Bread: The Simplest White Wheat Bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=83080.0 and here Gingerbread man made of wheat flour (master class) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49808.0

Not everyone gives in to the dough the first time, sometimes you have to work hard

You can experiment, provided that you already have positive results. In the meantime, as I understand it, they are not. Start with plain wheat bread and its baked goods, I assure you, will not upset you

It was with him that I started. on page 10. on the advice of Admin.
It worked out. There is a photo and a recipe. But this is not bread in my understanding. I won't buy this in the store. Therefore, I began to search.

Yuri, I think that you have in vain abandoned baking bread in HP. I am already a baker with no great experience of 1 year and a couple of months, but I can say one thing, the most important thing is to get the right bun that will not stick to the sides of the bucket and will not tear. It should be smooth and beautiful. There will be a right bun - there will be excellent bread. I have tried a lot of recipes and you need to adapt to each recipe, that is, to follow the kolobok for the first time. If it is liquid and sticks to the walls, add 1 tbsp. l flour, but gradually. Add and watch until all the flour mixes in. But if the bun is torn and very dry, then you need to add 1 tbsp. l. water. Maybe I wrote a lot of things here, but when you cook bread another time it all comes down to automatism. I think that there is nothing complicated in making bread in KP. Good luck and all the best!

Yuri, I think that you have in vain abandoned baking bread in HP. I am already a baker with no great experience of 1 year and a couple of months, but I can say one thing, the most important thing is to get the right bun that will not stick to the sides of the bucket and will not tear. It should be smooth and beautiful. There will be a right bun - there will be excellent bread. I have tried a lot of recipes and you need to adapt to each recipe, that is, for the first time, follow the kolobok. If it is liquid and sticks to the walls, add 1 tbsp. l flour, but gradually. Add and watch until all the flour mixes in. But if the bun is torn and very dry, then you need to add 1 tbsp. l. water. Maybe I wrote a lot here, but when you cook bread another time it all comes down to automatism.I think that there is nothing complicated in making bread in KP. Good luck and all the best!

Thank you.
I didn’t give up, I just realized that I cannot bake something like in the oven and that I would not like to get it.
yesterday I bought packages of ready-made mixtures. Kneaded in the oven, it turned out to be watery. I took it out of the oven and added flour and baked it in the oven. it turned out great.
I baked baguettes with sausage in the oven. It seems to have worked out, but something is not right.
If you want, can I reset the links to the bread I want?

img] https://Mcooker-enn.tomathouse.com/gallery/albums/userpics/101329/sosiski_v_teste28229.jpgimg] https://Mcooker-enn.tomathouse.com/gallery/albums/userpics/101329/2~1.jpg

Here is my first experience! Tastes lovely but .....? Tell me what I'm doing wrong !!!

Yuri is very beautiful buns. At the very beginning I also tried to bake bread from their mixtures. There was a mixture for Borodino bread. It turned out very tasty, but it is too expensive for the money if you bake it every day. Throw off the link to the bread you want to get, very interesting.

Yuri is very beautiful buns. At the very beginning I also tried to bake bread from their mixtures. There was a mixture for Borodino bread. It turned out very tasty, but it is too expensive for the money if you bake it every day. Throw off the link to the bread you want to get, very interesting.

I give links to this blog.


🔗


You want something like that. While I strive. Apparently, you will have to switch to leaven.
This is the kind of bread I like and like this crumb.

in one word you want bread with huge holes inside. How many people have so many opinions. For me, I love bread, loose and airy, but more uniform than you showed. Probably worth trying yeast-free bread. But I got carried away by him too, and then he quickly got bored. And my husband said that there would be no more sourdough, but one loaf of 500 grams would be enough for me for a whole week and there would be more left. After this strike, she threw her leaven into the trash, and the leaven was made on an onion.

Got it.
I haven't decided anything about the leaven yet. We have almost no instant yeast. Which you need to fall asleep right away.
Mainly to breed.
I put yogurt today. Let's see what happens.

[Yuri]

Yuri, such large-hole bread requires special handling of the dough. You can't beat him like a bread maker does. So that the gas formed during proofing does not come out of the dough, then the crumb will be speckled with such fools. Such bread is baked both with sourdough and yeast, but almost always with the establishment of a dough. It requires long-term proofing, careful hand shaping (folding and stretching). In a bread maker, you can knead dough, dough, but then everything else needs to be done only with handles. You need this in themes with ciabatta and real French baguettes.

[Yuri]

Yuri, such large-hole bread requires special handling of the dough. You can't beat him like a bread maker does. So that the gas formed during proofing does not come out of the dough, then the crumb will be speckled with such fools. Such bread is baked both with sourdough and yeast, but almost always with the establishment of a dough. It requires long-term proofing, careful hand shaping (folding and stretching). In a bread maker, you can knead dough, dough, but then everything else needs to be done only with handles. You need this in themes with ciabatta and real French baguettes.

Thanks for the advice.
This bread is certainly not baked every day. troublesome. But I want to achieve.
Today I bought wheat for germination in packages of 400g. can it be ground and added to flour?

in one word you want bread with huge holes inside

In this bread maker we get "bread with big holes" according to the program Russian baker "Rye with bran"... Only slightly modified the recipe. Instead of regular rye flour, put peeled rye flour, and when weighing wheat flour, add 2 tablespoons of rye malt due to its mass. Pre-crush rye bran "Elmika" in a mortar and put them to flour to get soaked faster. Sunflower oil, olive oil, coconut oil. Delicious and porous bread at the exit!

In this bread maker we get "bread with big holes" according to the program Russian baker "Rye with bran"... Only slightly modified the recipe. Instead of regular rye flour, put peeled rye flour, and when weighing wheat flour, add 2 tablespoons of rye malt due to its mass. Pre-crush rye bran "Elmika" in a mortar and put them to flour to get soaked faster. Sunflower oil, olive oil, coconut oil. Delicious and porous bread at the exit!

Thank you.
I haven't seen any malt here.
I would try the recipe if you give it.

I would try the recipe if you give it.

This recipe is from instructionsthat came with the bread maker (p. 45).

Tell me, after the dough is kneaded, take out the kneading spatula or leave it?

The instructions indicate for which type of baking to pull out

In our instructions, it is somehow blurred ...

[wheat bread]

In our instructions, it is somehow blurred ...

The scapula should be removed from the dough only after kneading the dough, this is a mandatory moment in proofing wheat bread, the dough must be spaced twice - proofing-kneading-proofing-baking.
We take out the spatula after kneading, then the dough is once again defrosted and then goes to baking.

Details about the phases and cycles of the bread machine and I recommend reading carefully Baking guide, you will learn a lot of interesting things

well! Then what about the spatula when I put on the timer, because I get ready-made bread? I read in my instructions that the spatula comes out after baking ... But this is very difficult to do, and the hole is large. So I don’t understand a little ... I’m just now starting to “be friends” with the dough, it has NEVER worked out before ..... my husband just waved his hand ... fortunately, that mom bakes, so they ate her pies ... and now there is a stove and I'm learning !!!!!!

So you have 20 PRACTICAL TIPS BEFORE STARTING BREAD BREAD in your manual. in paragraph 19, I read that the kneading knife (spatula) is pulled out after cooking bread ... then I did not understand anything .......

The spatula can be removed both before the last proofing of the dough, and from the finished baked bread. It's a matter of taste. And so, and so right.

Thank you for your answer, otherwise I thought I didn't understand anything ...

Hello everyone.
Another baking. bread and tongues for pizza.
Bread from a mixture of poods. Wheat and grain.
I made a batch in the oven, and baked in a stone oven.
I laid out my pychaks for still life. (Knives)
I took the stone from the building market. Ceramic floor tiles.
Size - 45 * 30. Entered in full.

and bread and knives
did not know that tiles like a stone can be used

The knives are just super! Can you tell us more about languages ​​for pizza?

The knives are just super! Can you tell us more about languages ​​for pizza?

Of course.
Pide's recipe.

Flour-in. from. 500 g
yeast - 1 tsp
Sugar - 1 tsp.
salt - 1 tsp.
Water - 375gr
He divided it into parts, stretched it out in the form of a tongue, made a depression with his fingers in the middle along the entire tongue. Leaving the side.
Filling. Tomato sauce in its own juice. Then onions, hard cheese on top, tomatoes on top.
Baking in the oven visually and thermally controlled. probe.

Thanks, I'll use my husband's recipe!
And if there are still sausages or some other meat, then, probably, it will be even tastier

Everything is within your power.
I'm not very good with sausages. I do pizza without.
The link to the store is not good. They only take 190 rubles for the order, + all other expenses.
Order and give another 190 rubles for it.

For this money there are much more convenient models.

And what models, tell me?

And what models, tell me?

Yes, if it's possible
called the Ourson service center as advised on their website (about purchasing a new bucket
said it was unreal)
easier to buy a new bread maker

Sadly, for that kind of money, not a repairable stove

Yeah....

All health!
Question - today faced with the fact that the dough when kneading strongly sticks to the bucket - not enough water or flour?
or...
I will answer myself - a little flour

Happy everyone

I have a student for a month already. Really like! I bought it, because it makes bread and yogurt. Everything is baked with yeast excellently, there was not a single miss. And French bread, and corn, and beans, and egg, and lean, and pizza - everything is great! And you can bake with a loaf and buns. And the yogurt turns out to be excellent! Thick, kids love. And the yogurt container is so cool. In general, everything is still happy for the money. And there are a lot of recipes for this bread machine. Now I'm getting to know the leaven, let's see what's there and how.

I discovered a new thing for myself that bread with margarine turns out to be more fluffy and airy than with butter or sunflower oil.

My grandmother said that it is even better to mix fats (margarine and butter) - then the bread will definitely be tastier and more fluffy!

Dear users.
Can the oven be used for proofing the dough and at what temperatures?
In particular, on the yogurt program.

Dear users.
Can the oven be used for proofing the dough and at what temperatures?
In particular, on the yogurt program.

For correct and high-quality proofing of the dough, an optimal temperature of 26-28 * C is needed, and not higher than 30 * C
Yogurt is prepared at 38 * C, which is included in the program.

At increased temp. the dough quickly grows in volume, does not have time to ripen qualitatively, and from this the taste of the finished dough will be different

How to check if the dough is ready for baking? Finished dough temperature https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=158608.0.html

For correct and high-quality proofing of the dough, an optimal temperature of 26-28 * C is needed, and not higher than 30 * C
Yogurt is prepared at 38 * C, which is included in the program.

Thank you very much.
I just wanted to somehow use the bread maker, but I can't.
I bake in the oven, knead in Bosch, now I ordered Kenwood 010 from Germany.
Tell me how she can help me and what, just not for baking bread.

Tell me how she can help me and what, just not for baking bread.

At one time, I really liked to knead the dough and one proofing in the x / stove, on the TESTO program, it lasts only about 1.30 in time and this is quite enough.
Then I knead the dough and put it in a mold Or mold a hearth bread or a loaf, put it on the table or in the oven at 30 * C and then bake it in the oven.
It is quite a suitable option if you do not want to bother with a full cycle manually.
Or in this way it is convenient to prepare dough for pies, pies

At one time, I really liked to knead the dough and one proofing in the x / stove, on the TESTO program, it lasts only about 1.30 in time and this is quite enough.
Then I knead the dough and put it in a mold Or mold a hearth bread or a loaf, put it on the table or in the oven at 30 * C and then bake it in the oven.
It is quite a suitable option if you do not want to bother with a full cycle manually.
Or in this way it is convenient to prepare dough for pies, pies More: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=170752.0

With this I understood.
And in more detail about the oven and 30 * - it's like.
At the very minimum mode?

And in more detail about the oven and 30 * - it's like.
At the very minimum mode?

The oven should have a minimum temperature of 30 * C.
We select the usual mode for frying, and turn on the temperature minimum - 30 * C, put the dough in a bowl and let the dough stand until it doubles - time will show the dough itself.

And if you bake in the oven, then you should go to the Ovens section on the forum, where their models and technical characteristics are discussed. For example, I have an Electric oven SIEMENS HB 780570 which has modes for baking bread, including with steam

And if you bake in the oven, then you should go to the Ovens section on the forum, where their models and technical characteristics are discussed. For example, I have an Electric oven SIEMENS HB 780570 which has modes for baking bread, including with steam

Thanks for the help.

For correct and high-quality proofing of the dough, an optimal temperature of 26-28 * C is needed, and not higher than 30 * C
Yogurt is prepared at 38 * C, which is included in the program.

This is a very important note, thanks!

Then I knead the dough and put it in a mold Or mold a hearth bread or a loaf, put it on the table or in the oven at 30 * C and then bake it in the oven.

Can you use, for example, an airfryer? there min. pace. 60, but you can open the lid and slow down .. Do you have any experience with the airfryer?

Can you use, for example, an airfryer? there min. pace. 60, but you can open the lid and slow down .. Do you have any experience with the airfryer?

Why take such a risk, anyway the temperature will be higher, and, moreover, the fan works to accelerate the air - and we need peace and quiet

Come here "How to create a temperature of 30 degrees at home for proving the dough?"

Good day! became the owners of the Oursson BM1000JY bread machine, everything that they didn’t try to do, nothing happens, and the yeast also changed the flour, the result is zero, the second batch does not always work, the bread is very dense, disappointed ... how to be and what to do with it without a clue. ..

how to be and what to do with it without a clue ...

Read carefully #

Good day! became the owners of the Oursson BM1000JY bread maker, everything that they didn’t try to do, nothing happens, and the yeast changed and the flour, the result is zero, the second batch does not always work, the bread is very dense, disappointed ... what to do and what to do with it without a clue. ..

i-sha, the simplest thing is to buy a ready-made bread mix and bake the bread with only water. I think this is the easiest way to find out if the bread maker is in working order! it can't work out here!