Baking in LG HB 202 CE

[Helpful hints and help in baking bread]

If you are having problems baking bread in a bread maker, see the section
Helpful hints and help in baking bread.
Study, please
UNDERSTANDING BREAD IN HOMEMADE BREAD, paying particular attention To the kolobok rule

If you have any questions or problems, welcome to this thread !!!

Remember that ALL RECIPES for making bread in a bread machine are suitable for ALL MODELS of bread machines. There is a section for beginners "The simplest white bread"

Moderator

Recently acquired HP. So I try different modes. There were questions about the wheat bread and French mode - the dough kneading does not start after turning on the start button, but after 20 minutes. I tried the delayed baking mode, it turned out God knows what (it feels like the dough was not mixed at all).
Good people tell me Or do I have hooks on the handles or is there something wrong with the stove, or is it all conceived?

ironiy do not worry everything will be fine. At the expense of 20 minutes, some stoves have temperature equalization, so they do not start their work immediately. For Panasonic, for example, this alignment takes about 1 hour. Therefore, I think you read the same instructions. And at the expense of the dough is not mixed, write what kind of bread you baked, how much flour you put in and whether you forgot to put on a mixer. And also look at the forum there is a topic - the formation of a wheat kolobok, this will be useful to you.

I'm trying to pull myself together!
Thank you for the clarification, otherwise there was already a desire to take the stove under your arm and go to change. She baked wheat bread. I read about the formation of the kolobok earlier, but I could not control the process - I was asleep. With recipes (even in the instructions) - a complete leapfrog. When forming, I add flour, then add some water. I bought myself all sorts of additives to bake rye bread (gluten / panifarin /, dry fast-acting starter culture / dark agram /, rogencolor / flavoring /). For the first time, according to the recipe, the ratio of wheat to rye flour is 3.6 / 1.25 - everything turned out well, but the bread was wheat-rye. I tried to change the ratio in favor of increasing the share of rye flour - the top sank, although I added gluten. What to do while my head is spinning!

With recipes (even in the instructions) - a complete leapfrog.

ironiy, if you are "confused" by the recipes from the instructions - feel free to bake about proven recipes from the forum. The recipes for all HP are universal, just follow the order of the foodstuffs recommended by your manufacturer.
Pay attention to the topic "And our beloved bread is like this"
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=1427.0,
there are collected the most favorite recipes of members of the forum)
As for your failure with delayed baking - it was apparently some kind of "joint" like "forgot to put the spatula", "put the food in the wrong way." Just once again carefully read the instructions for your HP and try again! Use electronic scales.

Good luck to you!

Thank you all for your answers!
But I’m still friends with my head and don’t forget to put a paddle. Maybe the dough just turned out to be a little steep and the yeast (saft-moment) turned out to be "left-handed". With controlled kneading, I still use ordinary raw Swedish ones - it rises with a bang! I bought 0.5 kg of dry baked goods (made in England), but I haven't tried it yet. Thanks again. I will experiment.

One more question dear experts!
When baking, it happens to me: the flour remains on the walls of the form, and the finished bread turns out piebald crusts. What to do?

One more question dear experts!
When baking, it happens to me: the flour remains on the walls of the form, and the finished bread turns out piebald crusts.What to do?

Collect the remaining flour while kneading with a spatula.

[Prompt]

Lord!
And they say to beginners "lucky". Today I began to make bread and by the end of the process, when the baking mode was already on, the lights were turned off, just for a couple of seconds, but this was enough for the HP. The instructions for this case say: "free the container from the test and repeat the process." Ha ha ha !!! Is it after work more than 3 hours? Two weeks will be running out soon from the date of purchase. Prompt maybe there are HP models (well, for example Hitachi) where there are no such problems?

if there is a cupcake mode, turn it on and bake what comes up

[Prompt]

Lord!
And they say to beginners "lucky". Today I began to make bread and by the end of the process, when the baking mode was already on, the lights were turned off, just for a couple of seconds, but this was enough for the HP. The instructions for this case say: "free the container from the test and repeat the process." Ha ha ha !!! Is it after work more than 3 hours? Two weeks will be running out soon from the date of purchase. Prompt maybe there are HP models (well, for example Hitachi) where there are no such problems?

Panasonic 255 has protection against turning off the light for up to 10 minutes. If more, the program will stop.

And from the remains of flour on the walls of the medicine - add a little more water (1-2 tablespoons)

[Prompt]

Lord!
And they say to beginners "lucky". Today I began to make bread and by the end of the process, when the baking mode was already on, the lights were turned off, just for a couple of seconds, but this was enough for the HP. The instructions for this case say: "free the container from the test and repeat the process." Ha ha ha !!! Is it after work more than 3 hours? Two weeks will be running out soon from the date of purchase. Prompt maybe there are HP models (well, for example Hitachi) where there are no such problems?

Do not despair! I learned the basics of baking on such a model as yours (July-September last year). I have the best impressions. You have already been given a few tips above. Yes, the model is quite simple (there is no, for example, protection against power outages), but this "protection" in the best models does not exceed 7-10 minutes - if there is a breakdown on the line, then 3-4 hours may be enough.

If you plan to subsequently purchase a more complex (and, therefore, more expensive model), then it is best to train on this one, and then donate or sell it. If it has been bought for a long time, then you will soon be able to bake bread in it in quality that is no worse than in more expensive models.

As proof, 2 photos (sorry for the quality): French bread and cake.

Thanks for the consolation, but tomorrow I will look at other models. I bought this one really because of the russified menu and ease of use.

After the second power outage (God is probably leading me). I went yesterday and since two weeks from the moment of sale have not yet passed, I changed my LG 202 to Panasonic 255.
Delight and glee !!!
The bread is completely different: the structure of the crust, and the cooking time, and there are no flour residues around the edges!
The experiments will continue!

Hurrah!
Our regiment has arrived!
But I have to say a little compliment to LG. Its massive and inexpensive bread makers bake good bread.

Obviously it is! But somehow I didn't want this bread! Having well weighed all the pros and cons, I decided - "the miser pays twice." It's just that I probably wasn't sure that I would do this (baking). And after I tried it, all doubts disappeared. While I have mastered a little (and they do not give it) they eat faster than I can bake.
There is a question: - is electronic scales really necessary?
Already found wall-mounted production in Germany - a miracle (compact, stylish, cost about 2,000 rubles). Just for now, it is in Panasonic that I get the perfect kolobok (although sometimes I am cunning with the ingredients).
And another question, if I may.
When baking rye bread, the crust is slightly harsh (compared to wheat). I understand that the flour is different, etc., etc., but can it be improved?
Thanks in advance to EXPERIENCED BAKERS for the answer!

There is a question: - is electronic scales really necessary?
When baking rye bread, the crust is slightly harsh (compared to wheat). I understand that the flour is different, etc., etc., but can it be improved?

Electronic scales are not a panacea! But it's so EASY to bake with them!
There is a separate topic about them.

The crust can be softened by adding vegetable oil. Ideal mustard or flaxseed.
And if you add bran, the crust will be crumbly.

The other day we bought such a stove. With bread, everything is relatively in order, but the question of heating bread after baking is not very clearly covered in the instructions. The heating works as promised for three hours, then turns off and the display shows EnD.

But if you take out the loaf as soon as it is baked, then heating will still continue (already an empty stove) and you can chop it off either by pulling the oven out of the network, or by pressing the STOP button. Is this normal or should there be an automatic device in the oven that turns off the heating mode when the mold is removed?

Well, you can press the button yourself ... There is no such automation in the stove. If you take out the bread immediately after cooking (in fact, I would recommend that you do just that), you need to turn off the oven.

If you take out the bread immediately after cooking (in fact, I would recommend that you do just that), you need to turn off the oven.

Recommended in my oven for another 20 minutes after cooking. leave the bread in the heating mode, and only then take out the bread and turn off the oven. So I advise Andrey to read the instructions again more carefully.

Quote "or should there be an automatic device in the oven that turns off the heating mode when the mold is removed?"
There is no such automation.

In Ski 151 it was also written like that. But after the bread remains on the heating, it damp. The crust is not crunchy. Therefore, I always took out the bread immediately after the signal. Therefore, I advised to do the same.

And in Panas, too, I immediately take it out.

It would seem that the functions are the same, but the result is different. In my oven, the bread does not get damp, and the crust becomes crisper when heated. It happens that I don't have time to come home, I take out the bread after an hour of heating, the crust is crispy.

In Kenwood, it seems to me that the heating is also stronger than in lzh (was 205)

I look at the instructions. All modes are summarized in a table with temporary indications of processes. So, for all the main modes, except for cake, dough and quick bread, at the end of baking, a 20 minute cooling is laid. And the cupcake has 10 minutes. That is, this cooling is included in the program. I do not know how this is actually implemented and whether the heating of the heating element is turned off in these last 20 minutes, but it is called Cooling.

A slightly different heating meant. After the end of the entire program, after this "cooling", the oven automatically switches to heating mode, but not more than 3 hours. I thought that this is how it should turn off automatically when the form is retrieved. It turned out that no. You still need to hold down the "Stop" button for a while.

experts in bakery! I have a question about this model. like how to bake rye bread? recipe and offline, and also mixed bread with bran?

Well, you, Andrey, give it! Doesn't it seem strange to you that the oven doesn't cut the bread itself and doesn't serve you in bed for breakfast with coffee in the morning? Three-hour warm-up is a part of the program that you can turn off with the "STOP" button at any time without damaging the finished product. That's all.

Dear friends! Lost spatula for kneading dough (the same mixer) for the LG 202CE bread maker Can someone tell me where you can buy it. I will be grateful for any information.
Sincerely yours.

[strelka]

strelka, contact your nearest service center (phone number and address can be found on the LG website or in the instructions for the bread maker). There you can buy or order any spare part. part.

Lenusya, thank you very much for your responsiveness. I have already ordered a spatula to Moscow through the store, so I'm looking forward to starting a correspondence with everyone about what works or doesn't work.The desire to eat your own bread, fragrant, fragrant, is great, but what will come of it - I don't know yet.
With sincere gratitude
strelka

I bake on the main program, sometimes in French (lighter bread is obtained)

I have been using my stove for half a year, I am very happy with it, but today I was just in shock for the first time ... I baked "French bread" and about two hours before the end the electricity went out, for about 10 minutes. I had to pull everything out and throw it away, and the dough was already so pretty, so sorry! Maybe someone had a similar situation? Maybe you could somehow finish it on another program?

I had to pull everything out and throw it away, and the dough was already so pretty, so sorry! Maybe someone had a similar situation? Maybe you could somehow finish it on another program?

Why throw out the dough? Doesn't LG just have a bake mode? If the dough did not rise enough, you could wait for the time required for a full-fledged proofing and turn on the "Baking" mode (I have a different oven, perhaps this program is called differently in yours, the main essence of the process). You could just bake in the oven. Even if the bread turned out a little different than you expected, you still had to bake it.

Yes, so I thought about it, but it was too late, I had already thrown out the dough .... I have a "cupcake" mode, it seems to me that this is just baking. If God forbid they turn it off, I'll try this. Thanks for the advice)))

[Marie]

Marie, next. just wait for the dough to increase at least 2 times and safely turn on the KEKS. She is BAKERY.

I bake both Borodinsky and rye on the Wheat Bread program

Oh, girls, I could not resist. I decided to write about my favorite bread maker. After all, the readers of the forum will choose their HP and, based on what you wrote, they will decide to abandon LG. But in my experience it's a miracle bread maker. I bought myself such a gift exactly a year ago. The main thing is that production is Korea (as I don't really trust Chinese). Second, this is a 7-year warranty (also, you know, perceptibly), from all my acquaintances and LG girlfriends and not a single negative review. And of course the price! When it comes to baking, I'm just a fan. I figured out how much bread my family eats in a day, and I always put on a delayed baking in the evening. It's something divine to start the morning with the smell of fresh bread. The quality of the bread - I personally and my loved ones are delighted. If they turn off the light, then I wait for the dough to rise to the edge of the bucket and turn on the "cupcake" mode. In general, if I again had to choose which HP to buy, then definitely LG.

I fully support !!!
LG is super !!!
She brought me only to the end of the warranty, the bucket began to leak. Replaced with a new one and no problem. My favorite assistant !!!
All my friends bought bread machines, and they all have different firms, so there is something to compare with. LG is no worse and even better than many.