Bread maker Binatone BM-2169

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

It looks like Admin is right. We do not have such a loaf of 1250. If 1250 is replaced by 750, then everything will be logical over time. And why I think so too, because I just baked Pesto for 900 g and it almost fell out of the mold. And the recipe book is designed for 750 and 900 grams. But this is Pesto, but if you try to bake 900 g of plain white bread in a large form. It seems to have a higher density and it will take up less space. When I baked in a two-bucket form, I took a 900 g layout and divided it in half for each bucket and the bread rose normally and there was even a little more space. And if we also take into account the gap between the buckets, then the total volume of the double form is less and the bread will be 900 g lower, so perhaps 1250 will fit. It's good that it is customary to speak delicately on culinary forums, otherwise I would write something badly about Binaton

[lina-L.]

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

Ka me can need you!

Ksyushk @ -Plushk @, to me too need to no misters"!

I use the stove for the 3rd day. Basically, the impression is positive. Although, I have nothing to compare with, since this is my first HP.
Positive points:

1. Bakes well.
2. Works quietly.
3. The presence of an additional baking dish (2 buckets).
4. Quite high power (in comparison with HP of other brands).
5. The recipes correspond to reality (more or less ...).

Negative points (IMHO!)

1. There is no clear layout for baking a 450g loaf. (You need to calculate yourself - this is inconvenient).
2. Measuring glass, as for me, disgusting (very indistinct inscriptions on it).
3. Very small handle of the HP lid (I don't know what to call it on the lid on the right side, as a result of which it fell with a crash several times when I wanted to close it).
4. A fan of recipes ... It would be preferable to write the number of products in grams, IMHO ...
5. I don't quite understand why there are 2 windows ... Because there is a baking dish for 2 loaves at once? It would be better to have one window, but more. So, it seems to me, it would be much more convenient.
6. I still don't quite understand about the "Stop" button: girl_sad: It looks like it doesn't work ?? Today I was kneading the noodle dough. The recipe contains the Home Baker program - 2 kneading stages and 3 growth stages. Maybe I don't understand something, but why should the dough for noodles (dumplings, dumplings) grow?
I decided that I would knead the dough in the "Dough" program. This program showed that the dough will be kneaded for more than an hour (now I don't remember exactly) ... The question is, why knead the dough for noodles for so long ??? When HP kneaded the dough for me and I saw that this level of kneading would be enough, I pressed "Stop". The button did not work and the oven continued to knead the dough. I had to forcibly interrupt the program by turning off the HB from the network.
7. Well, and the last thing ... I just found out that the oven does not bake a 1250 loaf. And the most important thing is that I just now bake bread of this size. Now I sit and think what will come of all this and what should I do

Shl. Later I will post photos of my "masterpieces" - of all that I "naval"

[Ksyushk @ -Plushk @]

Ksyushk @ -Plushk @, to me too need to no misters"!

Agreed.

6. I still don't quite understand about the "Stop" button

You need to hold it for 2-3 seconds. A signal sounds and the oven stops working.

Shl. Later I will post pictures of my "masterpieces", of what I "navayal"

I'm sure everything turned out well and perfectly.

[Let's start from the end ... that is, from the very last one, which I baked for several minutes. back (it's still warm)]

Agreed.

You need to hold it for 2-3 seconds. A signal sounds and the oven stops working.

Hmm ... holding ...Probably not holding it well ... I'll try again next time! Thank you!

So, my "masterpieces"

Let's start from the end ... that is, from the very last one, which I baked for several minutes. back (it's still warm)

This is ordinary white bread with the addition of dry basil - 1250g loaf, medium crust, program no. 1 (main)
It should be said that it turned out to be lower for me than the one that I baked earlier, weighing 900g. It's a paradox, but it is! Why dont know. Moreover, a crack appeared in the center of this bread ...



Here it is in the context:




Honey bread - it turned out with holes here and there ...


Bread with fresh basil, parsley and garlic (wheat flour + whole wheat wheat) - 900g loaf.


To be continued...

[French bread (900g.), Medium crust]

French bread (900g.), Medium crust

here's a little crooked - "poor thing"



Bread with raisins and cinnamon (by the way, the most delicious - as for me) (450g loaf, light crust)



But, the middle of this bread has sunk


And finally, my firstborn !!!

Classic white (900g., Medium crust)




I didn't have time to take a picture in the cut - they swallowed it right away and at the same time washed the HP

There is a dent in the middle of this bread that wasn't there in the beginning. Since this was my first bread, I wanted to check if it was raw and stuck a wooden stick into it while still hot - the dent appeared instantly

Dear bakers! I would be very grateful if you point out to me all the mistakes I made !!!

Great initiative!
Congratulations!!!
The bread is beautiful. And I got raisins with such a high roof right up to the window.
And white with basil and French are so wonderful for you!

[Milky]

Great initiative!
Congratulations!!!
The bread is beautiful. And I got raisins with such a high roof right up to the window.
And white with basil and French are so wonderful for you!

I don’t know why my roof of raisin bread fell a little. True, the recipe says that raisins and cinnamon should be added after the signal. I added the raisins after the signal, but the cinnamon (I even forgot and added it to the flour - at the initial layout of the products). Although, perhaps, this is not the point ...
But still, as I wrote above, this particular bread turned out to be the most delicious! (I eat very little bread, I don't like white bread at all. I like the process of baking it better!)
Milky, thanks for responding!

[lina-L.]

lina-L. , in general, everything turned out not badly.

French bread (900g.), Medium crust

here's a little crooked - "poor thing"

If possible after the last batch, you can touch up the "roof" with your hand or a spatula. That is, distribute the dough evenly over the bucket, if during kneading it has gotten into two koloboks in the corners.

Bread with raisins and cinnamon (by the way, the most delicious - as for me) (450g loaf, light crust)

But, the middle of this bread has sunk

Too much water. Consider on next try. Or reduce the water by 5-10 ml, or add 1 tbsp of flour. a spoon.

And the rest will come with experience. To do this, you can read the section Bread is the head of everything

Good luck! Everything will work out! Don't be afraid. Especially if the process brings pleasure, as I understand it. Positive infusion and everything will be fine.

(I eat very little bread, I don't like white bread at all. I like the process of baking it better!)

I also eat a little, but I like the process! Share new experiences and recipes!

[Ksyushk @ -Plushk @]

Ksyushk @ -Plushk @Thanks for the valuable advice! : flowers: I will definitely consider!
And thanks for the link!

[Ksyushk @ -Plushk @]

Ksyushk @ -Plushk @, please tell me ... And if you want to sprinkle bread on top, at what stage of baking is it best to do it (when additional ingredients are added, that is, after the stove signal)? And will this not affect the rise of the dough?

To do this, you can read the section Bread for the whole head

By the way, this link doesn't work for me! Session error!

If you want the sprinkling to remain on the crust on top, then sprinkle before baking, 5-10 minutes before. It is possible in the first 5-10 minutes of baking. Open the lid carefully, sprinkle or brush the top with water / milk and sprinkle with seeds, nuts, sesame seeds, flakes, etc.

Well, that's it, I overcame my fear today.
and immediately the question - why can't I "collect" the dough? I crush it, but it does not decrease (slightly and again rushing)
made according to the recipe from the "fan" - dough n acruasans ...
it may be that yeast needs to be loaded less? I can't sin on flour, maybe hard flour. What then is wrong?
no photo, maybe I didn’t do it in the process (I caught the escaping dough)

I did not make croissant dough, but 1 tsp yeast. 450 grams of flour is quite normal. Should not overflow. How long did you part with him?

[Ksyushk @ -Plushk @]

Ksyushk @ -Plushk @ it melted according to the program + another 20-25 minutes, because I did not have time to finish the filling and start the test ...

And straight "over the edge" of the pearl? What kind of yeast is so reactive then.

the fact of the matter is that 450gr of pearl so that it could be calculated that 900gr
and the yeast is the simplest (I took 5 types for the beginning) - I tried the "primrose" g. Smooth

I don't even know what to say. Yes butter dough (decent sugar, egg). Try something!
Well, did you end up with croissants? How does it taste?

"croissants" turned out, only in sizes a little more than I wanted I made with salted filling (cottage cheese sob. prig. green onions, dill, egg and salt)

[Wheat-rye bread with seeds and sesame seeds]

Wheat-rye bread with seeds and sesame seeds

I really wanted to sprinkle it with seeds on top, but I was afraid not to spoil the "facade"

[lina-L.]

lina-L., very good. Did you fix the roof?

[lina-L.]

lina-L., very good. Did you fix the roof?

In the sense of? How should you correct it?
By the way, the bun is completely different than when baked from wheat flour. At first I was even scared, I thought that nothing would work out for me with this bread. And the dough grew somehow very slowly, not like wheat flour. Even my husband told me that this would not make bread, but a roll (the bun was so small). And only during baking did it start to rise very intensively.
If you mean that you had to fix the roof with your hands, then I would not be able to do this, since the bun was quite tight and I would just cripple it ...
In general, it seems to me that I gave a little water ... I did it "by eye". Well, why? I've been baking for four whole days! Great experience

Yes, it's a very pretty bread.
I would also like to try this.
I just can't find coarse flour for other recipes and all kinds of panifarins for rye recipes.

[Ksyushk @ -Plushk @, Milky]

I wonder if the biscuit is someone. tried to bake in Binatosha? I think that it will be the "Baking" mode, 175 degrees, and how long does it take? Or does this mode automatically set the time? What size loaf should you choose for a biscuit?
I just haven't used this mode separately, so I don't know

Ksyushk @ -Plushk @, MilkyThanks for the feedback!

Good day to you! I still can't make friends with my oven kneading dough - super !!!!!!! But my bread is cemented in such a way that even from the mixers it can be removed only after soaking. Why is this? I do everything according to the recipe and program
and I also can't find the program or its settings - "cake" in the recipes clearly says that on the program - "cake" - but I can't find it, how can that be?

[Svetlana]

Svetlanahow do you measure the ingredients for bread? Glasses or scales? What kind of crust are you using? And actually, what kind of bread does not work?

You can use QUICK COOK instead of the COOKER program for baking powder.

glasses. - Art. l ..... weight 450g

tried to make a cake, egg, simple ... and everything was cemented
now I put a lemon cupcake on the "house. baker" ...... I'll take a look ..... I specially divided it into 2 parts to try to identify the minus ...

Good day to you! I still can't make friends with my oven kneading dough - super !!!!!!! But my bread is cemented in such a way that even from the mixers it can be removed only after soaking. Why is this? I do everything according to the recipe and program

Does the program say that flour is too dry or too wet? And what depends on the type of flour how much liquid it will require TODAY? And that kefir is liquid and thick?

Learn to make bread dough, track the balance of flour and liquid - then the x / oven will work well

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

Wheat flour gingerbread man (master class) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49808.0

tried to make a cake, egg, simple ... and everything was cemented
now I put a lemon cupcake on the "house. baker" ...... I'll take a look ..... I specially divided it into 2 parts to try to identify the minus ...

And to see tips on how people bake cupcakes in bread makers Or do you only know this one topic?

Cupcakes in a bread maker (recipe collection) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=187.0

[Admin]

Admin - Thank you!
No, I’m not only looking at this thread ... but I’m on the forum recently and still have not understood everything what and where ... and besides, there is no time to read everything yet (the child is sick with a high temperature), and sooooo wanted to pamper the older child - but so far only grief. Thanks for the links, they make it easier to understand where to watch the mistakes! I understand that I am asking what has already been discussed more than once and my head hurts again and again to explain to newcomers ... but I apologize for earlier that I cannot cover the forum right away - there is no such possibility yet, but there is a stove and my son asks for something tasty, and I I can not

These are my two new experiences at Binatosha. On the left is a fan of recipes sandwich bread. On the right - wheat bread with honey and walnuts.



And this is in the context.


Both turned out delicious.

Oooh! Great! Very beautiful bread! And so far, in a double form, bread turns out worse for me ... Something else has not adapted
And you have excellent bread! Tell me, how do you do cornbread from the recipe book?

Thank you for the compliments

Tell me, how do you do cornbread from the recipe book?

And I tried corn. I tried it by fan and according to the recipe from this site. It's too pretty in shape, but yellowish. The taste, in my opinion, is specific, somehow harsh or something. Not familiar in general. And at home they ate wheat better than these corn ones.
Maybe someone knows the recipe for a very tasty cornmeal one could try.

You should know that corn flour is always dry, and the bread from it will be dry. Corn flour is always added to the dough a little, to the wheat flour.

Recipes for bread with corn flour in different proportions can be selected for yourself in the Yeast bread section https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=264.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=268.0

Girls and boys! I'm talking about the troubles described above (relative to the size of the loaf)!

900g. - this is 900g.
450g. - also 450g.
1125g. - this is 750g.

Right?

I just baked bread (size 1125g), the result is less than 990g.
These are the "pies", damn it ...

Hmm ... I thought that since HP was bought quite recently (less than a month), this troubleshooter has been fixed - no, no

No, I understood quite differently! 750 is the size of a loaf for another Binaton oven! There is also one instruction for 3 stoves.
450 * 2 is 450 * 2
1125 is actually 900gr
And 900g is actually 1125g

I just decided to check what was there with the weights and designations. Carrot bread with a load of 750g was baked at position 900 and at position 1125.
No difference.
Admin said it right before.
Don't bother.
If it is very important or interesting, then note the time and intensity of the mixes in both versions, and decide when which one you need.
Again, I didn't notice the difference. The bread is the same.

[The Binaton 2169 does not allow for baking 1125 grams of bread!]

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, wheat-rye and pure wheat bread at once - 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 the 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 which bread, from which 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

But Admin said that Binaton does not bake bread for 1125g.

Girls, for heaven's sake, don't worry about weight. Basically, if I bake in hp, then in a double bucket. And I don't always put 2 * 450, but by default it is 900 grams. So bake for yourself and your families for pleasure and health.

Today I loaded the stove with a recipe from the fan "Rye bread with cheese" for 900 grams. I did everything according to the recipe gram per gram and followed the technological regime. But it seemed to me that the bun was too thick and I added a little water to the eye about 20-30 ml in the second batch. I added cheese without waiting for the signal. Maybe it could have been added in the first batch? Surprised by the amount of yeast - 5 teaspoons. The bread rose well, but a few minutes after the start of baking it was blown away, it's a shame! But it still turned out to be edible. I read that the roof can go if there is a lot of water, but my kolobok was very dense, strange. The bread turns out to be quite expensive, one cheese went for 91 rubles.

And here's the result:



The smell is very pleasant, the taste seems to be a little bit of salt and a little bitter. It is not clear why it is bitter, maybe from rye flour? I tried Cheddar, it tastes a little bitter, but that's ok for this kind of cheese. It cannot be felt so strongly in bread. Parmesan there is generally a drop. I think that all these expensive exotic cheeses are an overkill, you can also go crazy with ordinary cheap cheese, ours, relatives. The crust crunches pleasantly. Oh yes! When setting the parameters, the size of the loaf chose 1125, which in time should correspond to nine hundred grams. I pasted a sticky yellow piece of paper on the board and wrote the weight according to the time: 1.1 0.9.

[Anatoly]

Anatolybaked as indicated on "Ultrafast"?

Roof failure due to so much yeast. Rapid growth and provoked failure. And I don’t understand at all who wrote such a number, why? Such bread would be perfectly cooked on the "Basic" or "Wholegrain" mode, but with 1.5 tsp. yeast.

And cheese does not have to be expensive. The usual Russian, Edam (or any of your favorite or most popular cheese in the family) would be enough.

Yes, the Ultra program. I decided to do everything according to the technology specified in the recipe, but it didn't work out. Before that, the Pesto was baked at "Ultra" too, and it also turned out ugly, although the roof did not collapse, only a little fell. And yes, cheese is just a disgrace! You can take anyone, not 500 - 700 rubles. Lots of tasty cheeses for the cheaper price. This Parmesan is everywhere.
Do you think that 1.5 teaspoons of yeast would be enough for such bread? Oh, well, although if you do it on the main program, then maybe yes. Maybe it also tastes bitter because of so much yeast?

But Admin said that Binaton does not bake bread for 1125g.

Well, I am guided by the information in the instructions for our stove, there is a table on page 5 where it says: "Working time, in hours (for a loaf 1125/900/2 * 450)" and that's where the time for the programs is written correctly, for example, on the main 1125-3: 20, 900-3: 15, 2 * 450-3: 10.
And on pages 9-11 of the instruction there are recipes for the weight of 450, 900 and 1125 grams.
So the weight is still there.
Although it may not be essential for baking.

Well, I am guided by the information in the instructions for our stove, there is a table on page 5 where it says: "Working time, in hours (for a loaf 1125/900/2 * 450)" and that's where the time for the programs is written correctly, for example, on the main 1125-3: 20, 900-3: 15, 2 * 450-3: 10.
And on pages 9-11 of the instruction there are recipes for the weight of 450, 900 and 1125 grams.
So the weight is still there.
Although it may not be essential for baking.

Thank you!
Now that's what worries me ... I am making dough on dumplings from a fan of recipes in the "Home baker" mode. I set all the settings. I cannot understand only one thing, why does the dough for dumplings grow 3 times (in the program there are 2 kneading stages and 3 growth stages). Well, it's clear about kneading, but why should this dough grow? Or I don't understand something ...

Well, it does not grow like yeast, it just stands a little bit. It seems to me in structure it is then softer homogeneous. I usually prepare the filling at this time. Cool dough turns out!

Well, it does not grow like yeast, it just stands a little bit. It seems to me in structure it is then softer homogeneous. I usually prepare the filling at this time. Cool dough turns out!

Yes! You were right! The dough really turned out to be very tender and elastic! Thanks for the answer!

I'm glad! I also did it several times and I really liked the dough there!
Today I also made Chocolate bread according to a recipe from a fan. The bread turned out to be beautiful and soft, airy, BUT it seemed to me that there was too much cocoa there.
And I also added ordinary cocoa, and not some sweet nesquik, and in my opinion the bread turned out to be not sweet, and then it is not clear what this version of bread is used for. My children expected it to be for tea. And then they said that you can eat borsch with this!

I'm glad! I also did it several times and I really liked the dough there!
Today I also made Chocolate bread according to a recipe from a fan. The bread turned out to be beautiful and soft, airy, BUT it seemed to me that there was too much cocoa there.
And I also added ordinary cocoa, and not some sweet nesquik, and in my opinion the bread turned out to be not sweet, and then it is not clear what this version of bread is used for. My children expected it to be for tea. And then they said that you can eat borsch with this!

You know, I recently baked in a multicooker "Marble cake" and gave, as it seems to me now, a lot of cocoa (I wanted the contrast in the cake to be clearer - white and black), but I went too far with cocoa. My entire light half turned out to be sweet and tasty, and the whole dark half turned out to be completely savory (and even a little bit with bitterness), although the total amount of sugar in the cake was plenty. Cocoa, as it were, takes on the lion's share of sugar and, as a result, the finished product is less sweet or unsweetened in general.

[Ksyushk @ -Plushk @]

Ksyushk @ -Plushk @, you recently wrote here what to do when 2 koloboks are formed during kneading (I can't find now)
I'm baking egg bread right now. If you are on the forum, please answer! Maybe I will still have time to correct something during the 20th batch!