Bread maker Binatone BM-2169

Here, just baked! He made classic white bread and puffed egg bread using a recipe book. Pok at the same time in a double form on a medium crust. The white one turned out to be a little smaller and lighter - 436 g, and the egg one turned out to be more crispy and weighing 489 g. I haven’t cut or tried it yet, it is cooling.

Here they are in uniform, two doves:



They got out easily:



Cool down:



The far side bakes the hardest, that is, the far edge of the egg toast than the partition. And is the crust of classic bread normal for medium crust baking? Is it not too light?
Yeast used "Saf moment".

Here is another added after cooling and testing:

And is the crust of classic bread normal for medium crust baking? Is it not too light?

Yes, the bread is light. But in general, everything turned out not badly. If the breads were baked on the contrary, white in a distant form, and egg in place of white, then they would be of approximately the same color, since an egg in the dough gives a ruddy crust.

In my first few baked goods, I also observed the color of the bread. now both are exactly the same and even the top crust matches the color of the sides. I bake on a light crust. It turns out that the stove seems to have been developed. But you somehow have a very different color, I did not. You can check on exactly the same bread how much the far corner bakes stronger.

And the little bit of water in your bread is missing. In both loaves would be 1-2 tsp. add some water, the crack will disappear and it will be perfect.

Congratulations on the bread! I also got an egg size larger than the others. But there have been no problems with the crust yet. The short one was always uniform. And bakes evenly. And the location of the bread machine itself cannot influence?

Yes, the bread is light. But in general, everything turned out not badly. If the breads were baked on the contrary, white in a distant form, and egg in place of white, then they would be of approximately the same color, since the egg in the dough gives the crust a ruddy color.

In my first few baked goods, I also observed the color of the bread. now both are exactly the same, and even the top crust matches the color of the sides. I bake on a light crust. It turns out that the stove seems to have been developed. But you somehow have a very different color, I did not. You can check on exactly the same bread how much the far corner bakes stronger.

And the little bit of water in your bread is missing. In both loaves would be 1-2 tsp. add some water, the crack will disappear and it will be perfect.

The difference in color from the presence of an egg in the far, probably, he came up higher, although the yeast according to the recipe is a little less, apparently due to milk lactose. Next time I will test the big shape, in the pictures I saw that the far end is also more suitable for people. At the far end, the temperature is higher, there the heating element is continuous, and at the near, its ends enter the wall and less heating is obtained.

As for the water, I'll say this: I did everything according to the recipe. The classic bun turned out to be wonderful, but the egg bun is a bit thin, and I tried a little flour there during the first batch, until it became the same. But these are my first Koloboks, I still need to learn the theory

Congratulations on the bread! I also got an egg size larger than the others. But there were no problems with the crust yet. The short one was always uniform. And bakes evenly. And the location of the bread machine itself cannot influence?

Thank you!
I chose the middle crust, by default. Perhaps, if the koloboks were changed, the classic would have turned out rounder. The stove stood in the large hallway on the table, closed all the windows in the rooms and did not allow anyone to walk by, blow the air.The room temperature is 23 degrees.
Again, I will refer to the people who get an uneven crust. In this case, people cover the lid with a cloth, although, of course, this is not technological.

Anatoly, today I decided to bake bread like you, one egg (in the far bucket) and simple wheat bread. At the same time, a window was opened for ventilation near the stove. And in general, there was a draft in the apartment.


The recipes are as follows.
Egg: milk - 120 ml + 1 egg = 184 g., Butter - 15 g., Salt - 1 tsp., Sugar - 1.5 tbsp. l., premium wheat flour - 300 g., SafMoment yeast - ~ 0.7 tsp.
White bread: water - 180 gr., Vegetable oil (corn) - 1 tbsp. l., salt - 1 tsp., sugar - 1 tbsp. l., wheat flour - 300 gr., SafMoment yeast - 1 tsp.
Program 1, light crust.

As you can see from the photo, the egg is darker, yet there is more sugar in it, and the egg gives the color to the crust.


And despite this, the tops differ little from the sides. In both loaves.




And here is what kind of egg bread I got when I first baked it (left, right - wheat-rye bread):

The difference is striking, as you can see. This was the second oven baked after the purchase, following the same recipe.

To you, Anatoly, I wish that your stove will also develop over time. But the faster the better.

Hello! I have already ordered this model of a bread machine! I can't wait, I really want to bake my first bread!
I have a request to connoisseurs who have been using this HB for a long time! Please tell me what you need to pay attention to in the first place in order not to buy with a marriage?
And further...
How to prepare HB for work? (to the very first baking!) Is it in the instructions? Thank you in advance!

[lina-L.]

lina-L., a good choice!

May I not repeat myself, but just quote:

You must have 2 baking dishes, 4 stirrers, one plastic spatula, 1 metal hook for removing the spatulas from the bread, a fan of recipes, instructions and a warranty card. I had all the spare parts sealed in separate bags. There was a complete set and a good appearance.

About what to check, Milky has already described everything. I'll just add, there should also be a measuring cup and a spoon on both ends. When receiving, look through the buckets and stirrers well; they should not be scratched, scuffed or other defects.

Before the first baking, you need to warm up the oven for 10-15 minutes at idle, so that the grease burns. Cool, ventilate. Wash and dry the baking dish and you can start making bread.

Thank you very much!

I'll bake the first bread - I'll post pictures! Unless it will not work at all ...

I have a question for the owners of the "Panasonic2501" and "Binatone BM-2169" batteries! Please tell me what is the essential difference between them? I read the technical characteristics of these both HBs, but I would like to hear the opinions of people who know these bread machines well in their work!
I ask because I have been choosing between these two brands for a very long time! As a result, the choice settled on Binaton, since it has more power, 2 trays for baking and there is a "Home baker" function

[lina-L.]

lina-L., congratulations on your choice! I also chose between Panasonic and Binaton, for the same reason that you indicated I chose Binaton and did not regret it. Even in Panasonic I do not like the vertical shape of the bread. This is somehow not usual, but here two small bread or one traditional or even large - just lovely! And the programmable Home Baker program is a very handy thing! Even in the fan with recipes that comes with the stove - see what kind of bread is baked with such programming. A million possibilities!

[Milky]

Milky, thanks for the answer! I saw your bread - airy egg and Italian! Such "sunny" bread is just a work of art !!! Great !!!

Yes, I didn’t put out the rest of the bread, but so far all have been successful.
I wish you a good bread too.

I wish you a good bread too.

Oh thank you! Hopefully it will be so! Pah-pah (3 times!)
Thanks again!

I understand that all the recipes for Binaton are the same and can be completely trusted, unlike the recipe books for other brands of bread makers?

In principle, yes, but it may not be worth adding flour right away, but leaving a couple of tablespoons, and in the first batch, see if you add them completely or not, or maybe even pour a little more. This morning I put 900 grams of French and immediately poured all the flour, and then it seemed a little tight to me, I regretted that I poured everything in right away. I added a little bit of water and it was ok!

[Milky]

Milky, thank you!

Good day!

Tell me, who tried to make cornbread according to a recipe from a fan in Binaton. Recipe without yeast, with baking powder.
Today I made the dough according to the recipe and it turned out like a kind of cake, that is, the consistency of thick sour cream. I added a little flour and the bread turned out to be quite dense and the crust cracked all over. Probably it was necessary to leave the dough in the consistency of thick sour cream?

Friends-bakers! Tell me, what is the trick in installing a bucket in Binatosha? I was worn out. I twist and turn these flyers every time to find the right position.
Or am I doing something wrong? How is it correct? So without troubles?

Friends-bakers! Tell me, what is the trick in installing a bucket in Binatosha? I was worn out. I twist and turn these flyers every time to find the right position.
Or am I doing something wrong? How is it correct? So without troubles?

Anna, you scared me! : - \ They should bring Binatosha to me just tomorrow! Now I’m afraid I’m not doing it either! Isn't it written in the instructions,

how to fasten the flyers to the buckets? There should be a drawing. Something like this...

I insert the bucket "from me". First, the edge closest to me falls into place, then it crushes and the distant one stands up. I don’t twist anything. Only two pushes around the edges.

I insert the bucket "from me". First, the edge closest to me falls into place, then it crushed and the distant one stood up. I don’t twist anything. Only two pushes around the edges.

I, apparently, too, as a beginner, will need this information. Thank you very much!

God knows ... I just can't do it.
Maybe I'm afraid to press hard. I'm waiting for it to come in easier ... There were no such problems in the old bread maker, so I'm afraid.

Didn't the instructions say how to screw the flyers to the buckets? There should be a drawing. Something like this...

There is nothing like that. It generally says: turn clockwise

In the store, I tried to insert a bucket and pull it out in other bread makers, that's where the bucket needs to be turned, and here it is precisely to press down. Aim the bucket towards the center and press first on one part, then on the other. Yes, you need to push it with a little force. But this insertion of the bucket does not cause any problems.

Has anyone tried using a recipe from a fan of recipes to make dough for baguettes and bake them in the oven?

In the store, I tried to insert the bucket in other bread makers and pull it out, that's where the bucket needs to be turned,

This is usually done with one stirrer.

Has anyone tried using a recipe from a fan of recipes to make dough for baguettes and bake them in the oven?

I honestly didn’t.

I honestly didn’t.

Eh, there was only one hope for you!
I tried it yesterday, it turned out disgusting, the dough tasted bland, tasteless, the recipe turned out to be too tight, I added some water, but this did not save the taste, only the flour translated
Well, what can you do! Experiments!
Didn't they make corn bread?

Didn't they make corn bread?

I bake corn according to this recipe Jenny Schapter's Cornbread

We must try the bread according to your recipe. It seems like a good recipe, not tricky.

[Ksyushk @ -Plushk @]

Ksyushk @ -Plushk @, but could you, if it's not difficult, share some other bread recipes that, in your opinion, were especially tasty in Binatos?

[Milky]

Milky, look at my profile. I laid out all the most interesting breads.All of them were prepared, including in Binaton. Well, at least a batch.

[Ksyushk @ -Plushk @]

Ksyushk @ -Plushk @, please tell me, in the fan of recipes the amount of ingredients is served for 750g and 900g, but not for 450g. True, some recipes and the number of ingredients are in the instructions, but not all. I'm wondering if it's possible in a 450g bucket. lay products for recipes from a fan for 750g. Or do you need to reduce them yourself? Does the difference of 200g play a big role?

[lina-L.]

lina-L., the amount of ingredients must be reduced without fail. A bucket (one small one) can knead 300 grams of flour. Well, maybe 320-330. Therefore, we take the recipe we like and recalculate all the components in proportion.
I tried to bookmark 400 grams of flour for the dough, it goes hard and I have to help. Better not to overload. It will last longer.

[Ksyushk @ -Plushk @ !!!]

Ksyushk @ -Plushk @ !!!

Thank you very much for your prompt reply!

[lina-L.]

lina-L., to your health! And thanks for the flowers!

Ka me can need you!

Today I baked Italian Pesto bread according to a recipe from a recipe book. I took the layout for a 900 gram loaf. I made the pesto sauce myself. The recipe uses water at 50 degrees and powdered milk, instead I took regular wet milk 2.5%, put pesto sauce in it and heated it to 50 degrees. I also warmed up the form to 50 degrees, and then everything was according to the instructions: liquid, salt, sugar, flour and yeast, I started the "Ultra" program. Everything started well, at the end of the first batch I added a little water, the bun seemed too tight, when I pressed it down with a spatula, then the engine began to hum a little strained, that is, the power was at the limit. During the growth, I covered the lid with a towel, the viewing windows fogged up. At growth-3, the dough rose well, even too much, under the very lid. During baking, the roof collapsed a little (or a lot, I don't know). The back is taller and the crust is darker in the back, just like the previous double pan. The cut was made, probably too early, the crumb turned out to be damp. It tastes good, smells a little sauce. It turned out to be a huge loaf of 900 grams! Part got out of shape during growth-3. Maybe you didn't need to warm up the mold and cover it with a towel?
There were questions about the adequacy of the stove, but first, pictures of bread:



And now the question is: how to understand this?
On program 1 Main, the loaf indicator is 900, baking time 3:20; loaf 1125, baking time 3:15; loaf 2 * 450, baking time 3:10. The same ratios are for the "4 Ultra" program.
It turns out that for a smaller loaf, the baking time is longer, which is nonsense. It looks like something is confused, most likely the order of the weights of the loaves above the display. It should be 1250 - 900 - 2 * 450 by logic. Although, if you know cho-there-how, then you can come to terms with this slapstick, as well as with the mirrored "Y" in the word "Timer".
Next: in the recipe book, when using the layout for a 900 gram loaf, the entire form is filled, even overflowing. What happens if I want to bake a loaf of 1125, recalculating the proportions? Or maybe the oven bakes 750, 900 loaves, like in a book, and 2 * 450?
A little annoying is the unevenness of the back and front crust and a slightly greater rise in the back. I would like uniformity. What could be there? An invisible hole?
Maybe I'm not the first to ask. If it already was, please give a link.

Good day!

She examined her stove. Yes, I also have a mirror in the word Timer, but I've already specially examined the bread several times, the sides are all baked evenly, so I don't even know how to explain this in your oven.
I have not tested the pesto bread yet, although I have already looked after the sauce in the store.
I also used to add some water to the tight dough, but I did not press down with a spatula. The oven itself quickly mixed this water into the dough.
Therefore, I realized that sometimes there is a lot of flour in recipes, so it's better not to add everything right away, but leave it a little and then see if it is needed or not.
As for the time of the programs: so by 1125 all programs are less in time than by 900g. I think that in fact the inscriptions must have been confused. Therefore, it is possible that bread for 900g is always a little worse for the program than for the same recipe, but for 2 * 450.I will have to try baking a 900g loaf on the 1125g program.
As for 750g as in the book, I think it has nothing to do with us. Recipes for 750g are given for another model, since this fan, as I understand it, goes to three bread makers 2169 and 2068 and 2168.
Here's how many nuances you discerned!

And now the question is: how to understand this?
On program 1 Main, the loaf indicator is 900, baking time 3:20; loaf 1125, baking time 3:15; loaf 2 * 450, baking time 3:10. The same ratios are for the "4 Ultra" program.
It turns out that for a smaller loaf, the baking time is longer, which is nonsense. It looks like something is confused, most likely the order of the weights of the loaves above the display. It should be 1250 - 900 - 2 * 450 by logic. Although, if you know cho-there-how, then you can come to terms with this slapstick, as well as with the mirrored "Y" in the word "Timer".

This Trouble was described in the topic a year and a half or two ago. Apparently not a fig was fixed. And about the time in the Baking mode, by the way, too. Those who carefully read the topic will immediately say - what is wrong with the Bakery.

Yes, I found. It is described on page 11 of this topic. You definitely need to swap 900 and 1125g when choosing the size of the loaf!

Thank you! I thought that I was not the first to notice the discrepancy between the inscriptions of the time. I looked now, it's been a year and a half already.

And yet, according to the recipe book, when I made two breads at the same time in a double mold, I took a layout for 900 grams, divided it in half and the breads of normal height turned out, and Pesto made 900 grams - for some reason, a little jumped out of the mold. Moreover, it turns out that he did it according to the program for a loaf of 1125 g, perhaps from this extra rise and baking in time. But I still liked the bread to taste, it is in a bag in the refrigerator. I saw a jar of Pesto in Okey, which is enough for one bread, it costs 160 rubles.

world to you bakers - hello! I read, I read ..... but I find myself on snatches of conversations ((((posts are cleaned?

I started reading that some have a recipe book and a measuring cup - 240 ml, while others do not have a recipe book and a measuring cup 200 ml .......

why is that? I do not have a recipe book (but there are applications in the form of cleaning pages about 18 pages) and a measuring cup for 200 ml ........ I still can't decide to experiment (((((tell me please where to look for recipes for 200 ml or how to pick up a recipe for yourself? Something I can't understand at all (((((

let at least for example be a charlotte (here I am at least sure that we will eat it at tea) - how to make it?

Do you have a recipe book in the form of a fan of thick colored plastic sheets? I have one.
And I haven't looked at the glass yet.

[Svetlana]

Svetlana, take any recipe to taste, count the proportions of ingredients if necessary and bake bread. It makes no difference what volume of the glass. He's not the main thing.

[Milky]

Milky - exactly!!!!
Ksyushk @ -Plushk @ - thanks, I'll try!
ps - I'm afraid my knees are trembling. I'm afraid that if the first time does not work out, then I will not dare to approach HP for a long time while I was choosing a model, waiting for her to appear at home ... I read it, saw enough ... and was just sure that everything would be super. But no! I'm a coward! I go around the bush and still hesitate to load the products, the thing is that when they brought her, her husband immediately connected her to the network and left on business ........ I, according to the instructions, wash all the details with washing. means ...... accidentally pressed the start (or some other button, did not disassemble) and my "things" began to rotate ..... I am in a panic, I press on stop / start, but it does not turn off! I turned it off, and now I'm afraid to start

Make up your mind, Tessie!
I would advise you to try two different recipes in a double pan.
Then if suddenly one does not work out bread, the second can work out. Although not all products will be translated.
This is the first time I tried it. It turned out well.

And now the question is: how to understand this?
On program 1 Main, the loaf indicator is 900, baking time 3:20; loaf 1125, baking time 3:15; loaf 2 * 450, baking time 3:10. The same ratios are for the "4 Ultra" program.
It turns out that for a smaller loaf, the baking time is longer, which is nonsense.It looks like something is confused, most likely the order of the weights of the loaves above the display. It should be 1250 - 900 - 2 * 450 by logic. Although, if you know what-there-how, then you can come to terms with this slapstick, as well as with the mirrored "Y" in the word "Timer".
Next: in the recipe book, when using the layout for a 900 gram loaf, the entire form is filled, even overflowing. What happens if I want to bake a loaf of 1125, recalculating the proportions? Or maybe the oven bakes 750, 900 loaves, like in a book, and 2 * 450?

I tested the Binaton 2169 bread maker for a long time, unfortunately the instructions were hidden somewhere. But there is still a fan book, so I'll try to analyze the ingredients tab using it.
The fan contains bookmarks for 500-750-900 grams of finished bread.
This means that we will put flour for bread in a bucket in volume (wheat flour):
- for a 450 gram loaf, 2 measuring cups, 125-130 grams each = 250-260 grams of flour
- for a 750 gram loaf - 3 measuring cups, 125-130 grams each = 380-390 grams of flour
- for a 900 gram loaf - 4 measuring cups, 125-130 grams each = 500-520 grams of flour
The Binaton 2169 does not allow for baking 1125 grams of bread!
In accordance with the instructions, the volume of the measuring cup is set:
- for water 230-240 ml.
- for flour 125-130 grams of wheat flour.

Therefore, if you use baked goods for 1125 grams of READY bread, it will trample you above the roof during baking, due to the excessive setting of ingredients.

I baked 2 loaves at once, 450-500 grams each, using a double bucket, immediately wheat-rye and pure wheat bread - the bread turned out to be wonderful (my photos are somewhere at the beginning of this topic).

900 – 3.20
1125 – 3,15
2*450 – 3,10

In your words, the baking time is 2 * 450 - 3.10 two loaves of 450 grams each. If you analyze the situation, I think in this form, baking will be 5-10 minutes faster (compared to other weight and shape of the bucket), since the shape of two buckets glued together still looks like two independent forms and such forms are warming up better and faster. In fact, two small loaves are baked next to each other.
I tried to use different baking times: for 750 grams, the baking time is both 900 grams and vice versa. Nothing happened, and I realized that I can use this substitution of time and modes, depending on what kind of bread, from what flour (wheat, rye, whole grain) I will bake bread. Of course, for whole grain breads, you can add baking time and use for a longer time.

Here's how I can explain the situation

Admin, I somehow did not understand what it means that baking 1125gr is not provided?
This is the number printed on the bread maker. Or is it incorrect?

Admin, I somehow did not understand what it means that baking 1125gr is not provided?
This is the number printed on the bread maker. Or is it incorrect?

If it is written, then you are using this function, the calculation is the same as I described above
I tested the x / stove for a long time, I could have missed something, there are no instructions either, I have already given it

Thank you Admin!

We will try.
Tell me, have you tried, according to Binaton's recipes, making dough for baguettes and then baking them in the oven?
Somehow I didn't succeed in it.
And yet, according to what recipe to bake bread in this bread maker, so that it is delicious like restaurant buns

See here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=268.0, choose a recipe, and the dough will be perfectly kneaded by the oven, it does the dough well