Moulinex RZ710100 Modes

Congratulations! Let's share your impressions.

Thank you, Lenochka! So far, I have not understood that much, I think impressions will come later, I will share of course.

Here is my bread on program 3, white with the addition of buckwheat flour. It turned out to be heavy and slightly burned





And this one I cooked on the program 5, 7 hours 58 minutes (light crust, minimum weight)
It turned out not beautiful, but sooo tasty, fragrant, aromatic

I still got a round piece of bread. True, I don't know what it tastes like yet.

[Irina]

Irina, beautiful bread)) I also like round bread more)) Congratulations on your new toy

[Sivana]

Sivana, thank you!
I really bought it not for bread, but to knead the dough, there is a large bucket, a lot of dough can be made The dough was still making in the morning, lies in the refrigerator, I'll go bake a thread

I saved the morning dough, baked buns with cottage cheese and pineapples.
I took the spatula out of the bowl, greased the bowl with butter, put the buns and switched on program 16 to 35 °, 25 minutes. After that, program 17, light crust, 40 minutes.

The bucket is so big and it bakes well on both sides ... I even have such delusional thoughts in my head, as if to put potatoes with meat in there, and bake ...

[Irina]

Irina, congratulations on the stove !! The bread is gorgeous!
I remember looking at it too, but I never bought it.
It's expensive for me to pay 10 thousand ((

Thank you Masha!
It is all the more dear to me, I bought it in yulmart at a discount for 3700 rubles. They bought it and immediately handed it over the next day, they never baked it at all, the box is a little shabby, and the stove is absolutely new

So it is necessary to take a walk in discount)

So it is necessary to take a walk in discount)

My first bread. Happy as an elephant. Many thanks to Natali.M for the mode table.
Did Ave 15-10 min. + Ave 4 with a delay of 40 min. Mishung "Ciabatta" from Kaufland. I think that I myself will not do better than the pros.

How I like this bread, I can't get it like this And the stove seems to me different from those that are sold in Russia, the sticker on the stove is different and the bottom doesn't seem to be burnt at all

Moulinex RZ 710100 La Fournee Mode Chart (Supplemented)

Program 1
2:51 mix 15 min.
2:36 rest 30 min.
2:06 knead 5 seconds-rest 30 minutes
1:36 kneading 5 sec. - raising 30 min.
1:06 Baking 1 h. 6 min.

Program 3
2:56 kneading 15 min.
2:41 rest 30 min.
2:11 knead 5 sec-rest 30 min
1:41 kneading 5 sec. - raising 35 min.
1:06 Baking 1 h. 6 min.

Program 4
3:00 batch 15 min.
2:45 rest 32 min.
2:13 knead 5 sec-rest 32 min
1:41 kneading 5 sec. - raising 35 min.
1:06 Baking 1 h. 6 min.

Program 5
8:15 knead 9 min.
8:06 rest 1 h
7:06 knead 5 seconds-rest 1 hour
6:06 knead 5 seconds-rest 1 hour
5:06 knead 5 seconds-rest 1 hour
4:06 knead 5 seconds - rise 3 hours
1:06 Baking 1 h. 6 min.

Program 9
3:44 knead 44 min.
3:00 rest 40 min.
2:20 rise 30 min.
1:00 baking 1 h.

Programs 1,3,4 are not much different

It turned out, I got bread
From 350 grams of flour, according to the first recipe from the book (I only added a little butter, 1 tsp each of butter and vegetable), 7 grams of fresh yeast dissolved in warm water with sugar (220ml)
The weight is minimal, the crust is light, after the last workout, the tail straightened a little. I did not make an incision, it burst itself beautifully where it was. Light, fluffy, with a thin crispy crust.





The previous one was dense, heavy from 600g of flour, and in size only slightly larger than this ...

[vernisag]

vernisag, Irish, very handsome!

Thank you Mashun!
I'm so happy

Now I bake only according to recipes from the book, I like it. I only put yeast at my own discretion and in those recipes where there is no oil, I add a little, increasing a bit of flour.
On the rye bread program, I got a wonderful rye bread made from 340g of flour. Program 8, light crust, minimum weight, pressed yeast, fresh 9g. , 1 tsp malt.



And the French brioche at something turned out, huge, airy, delicate, very tasty Pressed yeast 18g, sugar 2 tablespoons. Program 2, light crust.

I was in the store and they told me that it rattles, throws flour on the ten and that they were taken out of production because of this.
All those that are on sale are leftovers.

Flour for ten? No, I didn't seem to notice this. And the fact that the bucket sometimes rattles during kneading, but it happens, but not always There the bucket is not fixed, it is simply inserted and when there is a lot of dough, then during kneading it seems to "walk" a little, making sounds. I don’t pay too much attention to this, all the stoves make a little noise during kneading, the scorching from my stoves was the quietest, but the rollson makes no less noise.
It is a pity that it was removed from production, it would be better to modernize it a little, an interesting stove, I really like it. There, the temperature would be slightly reduced, the bucket should be fixed and there is a small gap under the mixer, the dough is wound there, after baking it is difficult to remove it, everything is baked. This, in my opinion, is the most important jamb, and the rest, even suits me.

that they were taken out of production because of this.

The main reason is the mistake of marketers, CP is not sold in countries where, in principle, they do not bake from mixtures, and this CP is initially sharpened for mixtures.

sharpened for mixtures

How can a program, specifically, be sharpened for mixtures?
All this nonsense, nonsense, what's the difference, ready-made mixtures from the store or prepared at home? The cooking process is still the same. All mixes are perfectly used in conventional bread makers. And in this one it is baked even without mixtures, not even very bad bread.

Is there a gap between the case and the lid? I was told that there is a front.

Mashun, for this reason they passed this stove (not a snug fit of the lid)
After the first baking, the problem was gone, the lid was fixed as it should, now everything is fine

Irin, I found her at a discount, but I'm all in doubt if I need her)
I have Gorene 1400, a very good stove. Then if you buy a Mulya, then where to put Garik !!
I don't need two stoves.

Is the discount good?
I now have two stoves, one is small, a brick for a small bread, and the other is large for a round one and I make the dough in it all the time (from 600 grams of flour or more) it kneads well
Well, you have a cache for the test, you probably don't really need it ...

Today I baked bread with whole grain flour on the 7th program (whole grain). Recipe from a book, 190g millet. flour and 150g whole grain + a tablespoon of mustard oil. After the last kneading, I sprinkled the dough with flour, rolled it into a ball, placed it in the center of the bowl, made an incision and left it until the end of the program. Minimal weight, light crust.









Very good bread turned out

Irishka, your bread is just a sight for sore eyes, wonderful loafs. I am very glad that you like the stove. Create more and upload your beautiful photos, I am always waiting for them.

Thank you Irish!
I'm so happy, happy, like an elephant. I like it so much that it turns out that such pretty bread comes out
I've already baked a hundred and so much to do with, but my hands itch and itch ...

Irishka, gorgeous buns! I am very glad that you liked the purchase. I'm waiting for the next masterpieces.

Thank you, Helen!

Hello everyone!
I bake, bake, experiment, the bread is pretty tasty, even my daughter appreciated it. She said that it was beautiful and very tasty bread, here.
It's a pity the crumbs of my camera light up and you can't see how delicate and delicate it is.
As I did not make incisions, all the same, the "branded" crack appears wherever she wants.
Ordinary bread on water with the addition of oil, baked in 1 program (minimum weight, light crust), after the last kneading, she gave shape and made cuts.



This one baked on program 4, it is longer, powdered milk was added to the dough.

Irin, how nice it is to look at your pastries, you can immediately see that you are baking with love.

Another loaf from a bread machine
Hell Loaf on cold dough from Manechka Sonadora
Of course, indescribable beauty like Mani did not work out. Not pretty, the cuts did not open, the crust is thick. But this did not affect the taste, very tasty loaf.

From you I see the first one, don't say in vain, very handsome. But I've never baked in the oven.

Irin, how nice it is to look at your pastries, you can immediately see that you are baking with love.

Thank you Irish Daaa, I like doing this

I see you first

Huh? Probably baked in large ovens with baguette holders, right?
And I put it in a round bucket. To be honest, I thought it wouldn't work at all.

Irish, did you bake with steam?

Irish, did you bake with steam?

Where can I get it there, this steam? Here are a couple in this bread maker, alas, no.

So I'm wondering how little girls bake with steam.

So there is such a special oven
But it seems like, somewhere I read that it is possible in a regular one, to sprinkle with water or something

I also read somewhere that it is necessary to spray, only now I don't remember where, damn sclerosis.

Girls, don't need a special oven! In the usual one, it is easy to organize baking with steam. First, before putting the bread in the oven, pour a mug of boiling water into a baking sheet that you put on the bottom of the oven and heated with it, and / or sprinkle water on the oven walls. And to make the crust tasty, before baking, make cuts on the bun and sprinkle with water

Well, here, I say, you just can and will sprinkle with paaar

[Kara]

Kara, Irinka, thank you, did not let an ignoramus die!

I read from Lyudmila (mariana-aga) that she replaced steam by covering the bread with a heat-resistant container for the first 15 minutes of baking.

Baked bread today Artisanal bread without kneading
I did everything according to the recipe, took it out of the refrigerator, molded it on flour and put it in the bowl of the bread machine on a Teflon mat. I turned on the proofing (crust 3, 35 °) for 1 hour, then baking (crust 2) for 1 hour 15 minutes. The crust is crispy, all in holes aah, delicious ...





Plowed straight hot ...

[Irina]

Irina, but what is there a separate proofing program?

Yes Mashun, I wrote more than once Program 15 is just kneading, as much as you want, 16 is a proofing with three temperatures (25 °, 30 °, 35 °) and program 17 is just baking, three crust colors.
And you know how interesting it is, it will twist one way, then the other ...

Bliin, I want her, but I feel sorry for the money (((
Che do, ahh ...