Baking in DeLonghi BDM 125S

the inside of the box is eco-friendly cardboard

documentation

appearance

appearance

appearance

appearance

from the ends of the recess - carrying handles - quite comfortable

bottom view

power cord power button

there is a memo on the side of the panel

only 3 tabs

2 instructions in different languages ​​and the last one for your own notes

control Panel

view from above

dispenser

the dispenser lid has one ... minus ...

its latch is made of plastic and snaps into place with a simple push ... the first time it seems very fragile and unreliable

in such a market, any latches could not have come up with a more aesthetic and pleasant ...

in general, such a flaw ...

that is, to open it, you need to push forward to release the latch and lift the lid ... and close it when .... it clicks suspiciously ... just like that it seems now it will break off ...

cap

interior

the bucket clamps made a very pleasant impression

hold securely - dampen rolling during kneading - the bucket can be easily removed - generally a cool solution

inside without bucket

mixer

bucket

bucket

rotation mechanism

measuring cup and spoon

cover removal mechanism

also poorly done

the cover is difficult to remove

from the first time I didn't understand how to shoot it at all

inconveniently done

but when you already know something like that and nothing

just lift the lid to a certain angle and pull towards yourself, overcome the resistance of the latch and remove

put in place in the same way at an angle to get into the grooves and press down until it locks

cover itself - fasteners

I think the first test was excellent

took the simplest white bread recipe

and got the result

the bread turned out delicious

went out of shape freely

no kneader left in the bread
actual cut

in general, the stove is for joy

taking into account the software part (the ability to freely program the oven) and the fact that we no longer have such ones on the market here - it turns out this is the only correct choice at the beginning of 2009 for the Moscow market

and the first experience showed

baking bread is an art and a science!

dosage of components their quality everything matters every little thing

the dispenser lid has one ... minus ...

its latch is made of plastic and snaps into place with a simple push ... the first time it seems very fragile and unreliable

in such a market, any latches could not have come up with a more aesthetic and pleasant ...

in general, such a flaw ...

that is, to open it, you need to push forward to release the latch and lift the lid ... and you close it when .... it clicks suspiciously ... just like that it seems to break off now ...

Over time, the dispenser will no longer snap into place at all, because the part to which it clings will warp a little from high temperatures. This is a small minus

What do you think - is this stove made in China or in Italy?

Over time, the dispenser will no longer snap into place at all, because the part to which it clings will warp a little from high temperatures. This is a small minus

Do you think this stove is made in China or in Italy?

so far it has not been possible to determine this explicitly

I specially photographed all the parts in detail

no explicit made in ...

but indirectly - it seems that Delonga has no factories except in Italy, and they did not sell licenses to anyone ...

that is, indirectly - the production of Europe, but obviously - there is no answer

SSS!

Don't you think the bread in the photo is too pale?
Is it possible to make bread with a traditional golden top crust without egg smudging and other tricks?

in general, trying for the first time, I did not think at all that something worthwhile would turn out ...

this is the first bread

what else to say

of course a lot of things are wrong

he rolled over the edge and the weight turned out to be more and a lot of things are still wrong

but this is the first time - and the bread is quite tasty - tastier than from the store, despite all the disadvantages

I said at the end of the publication

which is very important in this matter, every trifle and the weight and quality of products and their ratio and the program that is used

I have to master all this now

by the way, can someone tell me

my goal is to bake bread from wholemeal flour with bran without shaking - that is, with sourdough

this is what determined the choice - there are simply no such programs in bread makers and you will have to select something there ... - I took it with the possibility of programming - I will select the mode, save the settings - and I will bake according to my program

and by the way the most important thing

and where actually to buy coarse flour as well as high quality grain of wheat, rye, barley, etc.

where to get it all - as it turned out, it's not for sale in stores just like that - but on the Internet they offer carriages

If this is a question, then this section is for you:
https://Mcooker-enn.tomathouse.com/in...option=com_smf&board=39.0

SSS, I also bought this HP to bake with sourdough. Now I am doing it successfully. For any sourdough recipe, for example, a program based on program no. 3 (SANS GLUTEN) is suitable:

1. Prev. heating 35 ° C 10 min
2. Kneading 1 3 min
3. Kneading 2 22 min
4. Rise 1 0
5. Boning 1 0
6. Rise 2 35 ° C 90 min
7. Boning 2 0
8. Rise 3 35 ° C 90 min
9. Baking 110 ° C 75 min
10. The remainder. heating 70 ° C 60 min

SSS, I also bought this HP to bake with sourdough. Now I am doing it successfully. For any sourdough recipe, for example, a program based on program no. 3 (SANS GLUTEN) is suitable:

1. Prev. heating 35 ° C 10 min
2. Kneading 1 3 min
3. Kneading 2 22 min
4. Rise 1 0
5. Boning 1 0
6. Rise 2 35 ° C 90 min
7. Boning 2 0
8. Rise 3 35 ° C 90 min
9. Baking 110 ° C 75 min
10. The remainder. heating 70 ° C 60 min

Juliya

Thank you so much!

and the composition of the bread - if possible, of course, what is there how much?

[Wheat]

You're welcome!

In general, there are many recipes
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&board=55.0

Well, for example:

Wheat

200 g of water
1.5 tsp. salt
1 tbsp. l. sugar (optional)
2 tbsp. l. rast. oils
340 ml. leaven
3 cups flour

If you make bread with coarse flour, then you need to take 300 ml of water.

Successful bakery !!!

Over time, the dispenser will no longer snap into place at all, because the part to which it clings will warp a little from high temperatures. This is a small minus

What do you think - is this stove made in China or in Italy?

Julia tell me how the general opinion about the reliability of the device. The fact that the dispenser lid stops closing is not critical for work? Etc?

No, absolutely not critical. Sometimes it even closes. In general, I only have HP for a month, but I'm very happy with it. It mixes and bakes everything well. But the upper crust remains lightish, but this is also not critical. This is for all bread makers.
At first I was embarrassed that the lid somehow wobbles a little, but probably this should be so due to the fact that it is removed.
The stirrer remained in the bread for the first few times when taking out, now only in the bucket (which is very convenient).
The coating has not yet been scratched.
Seemingly reliable.
It's just that the programming ability covers all the disadvantages, even if they are.

TovarisChi users, tell me, how quickly did the bucket start to wear off? And then mine is almost a year old and in some places it is already decently shabby, so I'm thinking of calling the service or in vain to wag my nerves?

I wiped off the Teflon on the vyshtamporvki on the sides a month after purchase. I turned to the service and they changed me, even the mixer. Truth waited 4 months and at first tried to move out, but I insisted and they gave up. I always grease a new bucket with sunflower oil before laying it (or rather, spray it with a spray). Already 3 months mmm But the stirrer is already peeling off again. I like everything in this stove except the coating of the bucket and the spatula

I always grease a new bucket with sunflower oil before laying it (or rather, spray it with a spray).

And tell me how you splash something? This is not the first time I have heard this, the bourgeoisie know, they have cans of oil, have we also appeared? Maybe you can put it in a spray bottle? I thought it was too thick for that ...

I was looking for a special oil spray for a long time. And I found Valira at the Buffet for 80 UAH. It was back in November, since then I haven't met him anywhere else, although I always look through the departments with all sorts of things (all the time in search of something) I think that an ordinary spray bottle is not good, because in mine you need a lid before spraying " pump up "to create pressure, and then he splashes.
Look at Buffets, I think there are not many fans willing to pay for such things

You can use the old method: make from the feathers of the wings of geese or ducks. In extreme cases, chickens. You need to tie 5-7 pieces neatly (they used to braid). Here they greased sheets, molds for bread, soaked in sunflower oil. Cheap and good!

Greetings to all bakers !!! Well, I bought this stove. So far I liked everything, though I baked 1 loaf and one cupcake, but in general I am satisfied. with difficulty stirring the dough, almost until the engine stopped, is this normal?

GlavBuh, welcome to our friendly community! The fact that the batch took place with engine stops is very bad! You run the risk of burning the engine-like this, right. like a friend. you will have to inform
Outputs 2:
1. The best, in my opinion. Buy a kitchen scale (do not thank me for the original and unusual advice) Then you can upload your favorite recipes to HP within a couple of minutes and leave it calmly even for a day, even at night - everything will be done by itself in the best possible way. In new recipes, the scales will also come in handy: having measured everything exactly and having received the result, your doubts are b "will not extend to remorse," may have overdone it. "
2. To adapt to your Chinese glass by meticulously every time writing down "how much you refilled-reported" and then evaluating the result. After 20-30 bakes, "fill your hand" and you will also do it quickly and with a stable result. But to delegate baking to households with unloaded hands, alas. you can't. so you will be the keeper of the secrets of baking, pleasantly and responsibly. Mastering each new recipe will be an adventure for you.
Choose which option you like!
In any case, congratulations on your wonderful bread maker. I've had mine for a year. I bake 1-2 times a day, and at the beginning I baked even more often). Fell in love with her with time even more !!! I added 2 more programs of my own: only the proofing (in the sense, removed the kneading, boning and baking phases) is convenient for me that the dough. which I kneaded with my hands, it can lie somewhere, slightly warming up, and rise. And, of course. I made myself a rye program, now I also make a wonderful rye program automatically. so that the stove is ARKHID happy !!!

And, of course. I made myself a rye program, now I also make a wonderful rye program automatically.

From now on, can you get more details? And then I was wise, wise ... and now I bake rye on the main one or on No. 4 (from wholemeal flour). The result of my experiments did not satisfy me.

k.alena, please, I can and in more detail.
Open the instructions for programming. Learn the sequence of pressing the buttons there.
Take program 1 as a basis.
There is no preheating there. If you want to. you can install it (I did not install it, it is easier for me to immediately apply everything warm than to wait for an extra half hour or hour for bread)
Further "the first batch" (follow the pointer on the pictograms) - it is slow, write 3-5 minutes.
The second batch is 20 minutes.
Boning and third kneading - set zeros, you don't need these procedures.
Proofing between deboning. If you want, reset everything, except for the last one (before baking), write it down for 80 minutes. If you want, write down each of the proofings for 20-30 minutes, but so that in total you get 80 minutes for the total proofing. Leave the baked goods unchanged (60 minutes. It seems), heating after baking is optional, it is not included in the total time shown on the display.
So, what should be the result.
Slow kneading -5 min.
Fast kneading - 20 min.
Proofing - 80 minutes.
Baking - 60 minutes.
Press the "save" button, remember the number of the entered recipe (probably the first will be, if nothing has been programmed before)
The total time will be displayed at 2:45.
This will be the time for making rye bread.
The first time, naturally, watch. If a correction is required, then only the proofing time. I do not know how much and what yeast you put in and what is the percentage of rye-wheat flour .. So, according to the results of baking, adjust the proving time. The rest of the parameters are universal for baking any rye and rye-wheat bread.
So that is all. Ask. if it is not clear. Good luck! tell me what happened, okay?

Thank you! You really just so-a-ak in detail I already know how to program with time, I didn’t turn out to be foldable, so I didn’t like the "roof" (absolutely flat and not a gram of convex). And on the usual one (or No. 4), the "roof" is convex, but not smooth, but the whole bumpy Taste is good, but I'm trying to perfect the appearance. Along the way (when at home during kneading) I am experimenting with a kolobok ...
I will also try according to your program. Thanks again.

GlavBuh, welcome to our friendly community! The fact that the batch took place with engine stops is very bad! You run the risk of burning the engine-like this, right. like a friend. you will have to inform
Outputs 2:
1. The best, in my opinion. Buy a kitchen scale (do not thank me for the original and unusual advice) Then you can upload your favorite recipes to HP within a couple of minutes and leave it calmly even for a day, even at night - everything will be done by itself in the best possible way. In new recipes, the scales will also come in handy: having measured everything exactly and having received the result, your doubts are b "will not extend to remorse," may have overdone it. "
2. To adapt to your Chinese glass by meticulously every time writing down "how much you refilled-reported" and then evaluating the result. After 20-30 bakes, "fill your hand" and you will also do it quickly and with a stable result. But to delegate baking to households with unloaded hands, alas. you can't. so you will be the keeper of the secrets of baking, pleasantly and responsibly. Mastering each new recipe will be an adventure for you.
Choose which option you like!
In any case, congratulations on your wonderful bread maker. I've had mine for a year. I bake 1-2 times a day, and at the beginning I baked even more often). Fell in love with her with time even more !!! I added 2 more programs of my own: only the proofing (in the sense, removed the kneading, boning and baking phases) is convenient for me that the dough. which I kneaded with my hands, can lie somewhere, slightly warming up, and rise. And, of course. I made myself a rye program, now I also make a wonderful rye program automatically. so that the stove is ARKHID happy !!!

Well, since the first time I pricked myself with a measuring glass, the next recipe (French bread) was made by measured from the oven and everything turned out perfectly, without any additions. Moreover, the bun was 3 times LESS than the first time, and of course the engine worked normally. Here's your left measuring cup. And I started thinking about the scales right away, though I don’t know which ones to buy, I want them to be cheaper and to work normally. But can our stove do bread like "Borodinsky"?