Moulinex OW 5004 Home Bread Baguette

ATTENTION!
Recipe: "Homemade Pasta" (page 56 in the recipe book) - Add 100 ml of water because the recommended amount will not give a good result.
there is a recipe like this:
• Wheat flour: 830 gr
• Warm water: 130 ml
• Eggs: 5
• Salt: 1.5 tsp.
THEREFORE, ADD ANOTHER 100 ml of water !!!

ATTENTION!
Prescription: Homemade Pasta (page 56 in the recipe book ...

Perhaps it is worth taking out this note to the recipe somewhere separately? - otherwise it will get lost in discussions.

Can you write such moments separately somewhere? You take a book of recipes for HP, look for the desired recipe - then on the forum you see that adjustments have been made to it - you immediately mark it in the book with a pencil - and that's it.

If my memory serves me, then somewhere Mashenka wrote that she bought in some online store in the region of 5 tr.

The most interesting thing is that I initially thought that it would be cheaper in an Internet store, but this is not always the case. And worst of all, many of them simply did not have this Moulinex 5004 last week. Are they all selling out ?!

there was simply no Moulinex 5004 last week. Is everyone buying up ?!

Anything can be. In one store, I generally asked where you can see HP at the stands - they told me, it was here, but already bought

I can imagine what a disappointment - I want to, but not ... the delivery was very expensive for me, since our city of the Moscow region is already considered a region, 100 km from the capital.
Well, if you don’t find it, and still you cannot change your choice, then I’ll give you a link, they can deliver it to Novosibirsk by courier mail, something like a Fedex.

Check out the nearest Technoshock stores. They are in different cities. Now there is a promotion for Mulinex 5004. It costs 4792 rubles I bought it, I like it, especially that it is not a square loaf. And you can bake big bread.

Check out the nearest Technoshock stores. They are in different cities. Now there is a promotion for Mulinex 5004. It costs 4792 rubles. I bought it, I like it, especially that it is not a square loaf. And you can bake big bread.

AAAA, why am I not in St. Petersburg
This store is not in Novosibirsk, in Moscow it is not

my rye bread ...

(y) Bunny, adorable bread, the roof is just a fairy tale !! What recipe did you make?

fair? I came up with it myself ...
480 ml. water, 3 tsp salt, 2 tbsp. l. sunflower oil, 1 tbsp. a spoonful of ground coriander, 400 grams of wheat flour, 300 grams of rye flour, 30 grams of bran, 2 tsp. yeast, citric acid - 0.25 tsp without a slide

Bunny, but I forgot about sugar or it is not in the recipe.

[Pie Kugoff.]

While I'm afraid to try anything serious, I'm mastering a recipe book. Just baked a Kugoff pie. Rosy)))))
I will add his photos

What is Pie Kugoff.? He is very handsome in the photo. I want the same.

[Bunny]

Bunny,

Very nice rye!

natalka,

I am very sorry, I missed the letter L in the title
This is from the book of recipes for Moulinex, "Kugloff" pie))
For 1 kg:
Milk 120 ml.,
Eggs-3,
Sl. oil - 210 gr.,
Salt - 1 tsp.,
Sugar - 90 gr
Wheat flour - 530 gr,
Dry yeast - 3.5 tsp.,
Whole almonds - 50 gr,
Raisins - 150 gr.
Time 3 hours 50 minutes
Soak raisins in water or white strong alcohol,
Spread out: milk, eggs, soft butter, salt, sugar. Then flour and yeast. In Moulinex, this is the "sweet bread" program

Bunny, tell me what is the role of citric acid in rye bread? Why are you laying it down? In the book of recipes for Mulinex 5004, I have not seen acid anywhere. Discover your secret, pliiiz.

and on what program did you bake?

baked on the program "French bread"
there is no sugar in the recipe ..
citric acid - for sourness, I like it so much ... you don't need to put

Bunny, tell me what is the role of citric acid in rye bread? Why are you laying it down?

Small adjustment. Black bread needs citric acid not only for flavoring acidity.
You can find a full explanation in Admin posts about bread.
In short:
rye flour contains proteins that give the dough a jelly-like structure,
they are afraid of an acidic environment,
if you put black bread on kefir-rye (there is a separate topic) sourdough, or add wine vinegar, or citric acid, or lemon juice ..., then the bread will turn out to be higher than without them.

On the weekend I baked a simple white bread, but it did not rise, and it turned out to be very heavy. By the evening, in general, it turned into something like a stone, with which you can kill.
I bought new yeast and changed the flour. Everything turned out great today !!!
True, I tried to sprinkle with seeds (I just sprinkled them on top before baking), but they did not bake and in the process of taking out the bread from the bucket, everything fell off. What should be done to keep them at the top? can get them wet?

Masha can be greased with an egg just before baking and sprinkled with seeds, or butter.

Masha can be greased with an egg just before baking and sprinkled with seeds, or butter.

If it is a pity to transfer the egg to this, you can anoint the top with what is in the refrigerator: kefir, fermented baked milk, milk, and even just water.

If it is a pity to transfer the egg to this, you can anoint the top with what is in the refrigerator: kefir, fermented baked milk, milk, and even just water.

OK thanks. And will the seeds "stick" to all this?

Everything turned out great today !!!

It turned out slightly crooked, can it happen from seeds?

The fact that it is crooked from seeds does not happen. In the picture, it is not very visible at the bread, the roof collapsed a little?

OK thanks. And will the seeds "stick" to all this?

I do stick.

And in vain that they did not buy.
I am the owner of a Moulinex OW 5004 bread machine, and have never regretted that I bought it, before that there was a Panas 253, and I did not like the shape of a loaf in it at all, so I gave it to my brother.
But in the mulk, in general, everything is just lovely, the bread bakes amazingly, the loaf is of the correct shape, and the molds for baguettes are not superfluous. Well, if the stirrers bother you, then remove them before baking, when the kneading is over, only small holes will remain.

I had such a question - how to calculate the time correctly in order to take out the agitators on time, the instructions have full time and additional time. I understand correctly that the kneading is approx. 20 minutes, then HP stops and no longer interferes. That's when you need to quickly take out these things, so as not to disturb the bread that is on the proofer later?

I had such a question - how to calculate the time correctly in order to take out the agitators on time, the instructions have full time and additional time. I understand correctly that the kneading is approx. 20 minutes, then HP stops and no longer interferes. That's when you need to quickly take out these things, so as not to disturb the bread that is on the proofer later?

Yes, in addition: I mean the 1-mode because I’m just mastering it.

[Mashenka]

Mashenka
no. dear ... the kneading goes on, but then when the dough rises, it’s just one more time or 2, as it were, it’s kneaded slightly .. so this is just a method of checking and memorizing .. I can say for sure that on quick baking - only 1 kneading and then you can calmly mixers pull out, but the rest must be caught .. what would then know.

[Mashenka]

Mashenka
no. dear ... the kneading goes on, but then when the dough rises, it’s just one more time or 2, as it were, it’s kneaded slightly .. so this is just a method of checking and memorizing .. I can say for sure that on quick baking - only 1 kneading and then you can calmly mixers pull out, but the rest must be caught .. what would then know.

here I am on a quick bake and remember that there was 1 batch.and in the first mode I will wait for the kolobok - I will look at it so that everything is ok and then all the time I run somewhere. better then let it bake with stirrers while I gain experience

The fact that it is crooked from seeds does not happen. In the picture, it is not very visible at the bread, the roof collapsed a little?

Yes! from one edge of the roof went down after the start of baking. Why?!

And probably because someone put their curious nose in there all the time (or even three!) (Mom, dad, son, and the daughter was asleep, otherwise the other half would have failed).

Well, if during the rise of the bread, the oven was opened, then this is quite possible.

I opened it once to sprinkle the seeds (10 minutes before baking), and then they just looked out the window.

Masha is better, of course, to open it before baking, in my oven baking starts at 55 minutes, then I open it and sprinkle it.

I do stick.

Thanks for the advice! Everything turned out today, everything that is needed was baked into the water: sesame seeds, seeds and poppy seeds.

The baguettes are small, so 4 is not a lot.

Today I baked baguettes - with different sprinkles, and one even like a pie - with brisket inside (this one turned out to be the most delicious). And, it is true, they are so tiny, for a family of 2 adults - 2 children have enough current-current.

But these coasters, in fact, are nothing special, I used to bake the same buns in the oven, forming an elongated shape from several layers of foil.
But I still love my stove for all the good things

I have on the first mode after the main kneading-proofing for 40 minutes, then-kneading, another 25 minutes of proofing, kneading, 50 minutes of proofing and baking for 1 hour. The stoves are similar and you probably have the same. In my instruction there is a detailed table for all programs - when and what happens, translation with blunders, but you can figure it out
And what interfere with the mixers, I bake with them and don't bother

I have on the first mode after the main kneading-proofing for 40 minutes, then-kneading, another 25 minutes of proofing, kneading, 50 minutes of proofing and baking for 1 hour. The stoves are similar and you probably have the same. In my instruction there is a detailed table for all programs - when and what happens, translation with blunders, but you can figure it out
And what are the mixers bothering you with, I bake with them and do not bother

My husband doesn’t like the hole in the bread with aesthetic t. Sp, but I don’t bother either - because they eat bread and praise it. Today we ate everything that the stove tried to bake for more than 2 hours. And already my family makes an order for tomorrow - with the sausage inside, I'll try to bake it with the sausage

(y) WITH SAUSAGE THING! Mine most of all love with sausage - and to have more of it, they also love with potatoes. Do not take a very fat sausage - sometimes it is not good enough to knead into the dough, you have to push with a spatula

I have on the first mode after the main kneading-proofing for 40 minutes, then-kneading, another proofing for 25 minutes, kneading, 50 minutes of proofing and baking for 1 hour. The stoves are similar and you probably have the same. In my instructions there is a detailed table for all programs - when and what happens, translation with blunders, but you can figure it out
And what are the mixers bothering you with, I bake with them and do not bother

Are all your programs scheduled? I have indicated the proofing and baking times, but no kneading. And I would also like to know the baking temperatures. Does anyone have information?

Yes, all programs are scheduled by the minute, and the mix-ups are even per second (15 or 20 seconds, sometimes 10) The temperature is not indicated, probably, the manufacturers think, we don't need to know this !?

Yes, all programs are scheduled by the minute, and the mix-ups are even per second (15 or 20 seconds, sometimes 10) The temperature is not indicated, probably, the manufacturers think, we don't need to know this !?

Could you post it? I am interested in how many exercises and when in each program. I have 5004, I think the same programs.

Easy! Catch! kneading calms. batch under. batch under. batch under.
1.Simple bread (basic) 5m 5m 15m 40m 10s 25m 15s 50m
2.french bun 5m 5m 12m 1h05m 2m 60m
3.whole flour bread 5m 5m 15m 1h10m 2m 60m
4.sweet bread 10m 5m 18m 1h10m 2m 60m
5.fast baked bread 13m 22m
6.gluten free bread 15m 60m
7.bread without salt 5m 5m 15m 1h 05m 2m 60m
8.bread enriched with Omega3 5m 5m 18m 1h10m 2m 60m
9.Borodino bread 5m 25m 20m 39m 10s 26m 15s 50m
13. yeast dough 5m 5m 15m 60m
And the time for each program is also indicated - when it will squeak, require additives (nuts, etc.). Do not?

Mueslik! Thank you very much!!! And buzzer can be added.
And somebody figured out how to make French bread (In Panas 6 hours), but we have less than four.

;) And here's another catch-up time, when HP begins to require supplements, squeaks:

1.Simple bread (basic) 20m
2.french roll 17
3.whole flour bread 20
4.sweet bread 28
5.fast baked bread -
6.gluten-free bread 10
7.bread without salt 20
8.bread enriched with Omega3 23
9.Borodino bread 1h 48m (time on the display until the end of the program, since the program is with interruption)
10.cake 5
All minutes are indicated from the beginning of the batch, except for Borodinsky. And another difference - in Borodino it beeps for sprinkling from above, in all other modes - for kneading into dough.
I bake French without any body movements in my native mode, always strives to jump out of the bucket, probably, the given time is enough for him. With XL size, the bread is above the bucket and bakes well, a win-win

Mueslik! Thank you so much! It will be easier now. What recipe do you use?

I baked according to the recipe book attached to the HP, and according to the recipes from the site, all the time it turns out well. If I bake according to someone else's recipes, I follow the bun, and in general I look after him, dear!

Hello!
I bought myself a Moulinex OW 5004 Home Bread Baguette The first times, in principle, it was fine, but there was a problem that fits fine, and then when the bread starts to bake it falls and a hole turns out in the middle of the loaf, and then it generally rose and fell, then I stopped baking, and this is recently I tried it but I don’t know flat what to do, maybe there was something like that in someone?
Thank you in advance!
Before it was LG HB 205, everything was ok. but since we have a large family, we gave it to our mother-in-law and bought ourselves a Moulinex OW 5004 Home Bread Baguette.

Read Topics in Baking Basics https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99&board=22.0.

Probably the problem and the solution Possibly a lot of water, possibly a lot of yeast. If you do not find the answer to your question, describe what was put and how, in what order, how it was measured. We will help you figure it out.

Hello!
I bought myself a Moulinex OW 5004 Home Bread Baguette The first times, in principle, it was fine, but there was a problem that fits fine, and then when the bread starts to bake it falls and a hole turns out in the middle of the loaf, and then it generally rose and fell, then I stopped baking, and this is recently I tried it but I don’t know flat what to do, maybe there was something like that in someone?
Thank you in advance!
Before it was LG HB 205, everything was ok. but since we have a large family, we gave it to our mother-in-law and bought ourselves a Moulinex OW 5004 Home Bread Baguette.

First, work out the recipes, not all are correct in the book, follow the kolobok and everything will work out.

First, work out the recipes, not all are correct in the book, follow the kolobok and everything will work out.

Yes, I agree, there are differences with life in the books. For example, in my book for HP in recipes with baguettes they write - turn on mode 9 (and this is generally a button for Borodino bread, and baguettes - 12).
And I agree, you need to keep an eye on the kolobok, because a lot depends on flour - although you can weigh everything down to a gram. For the first time, nothing came of it, but now I follow the kneading, I still add a spoonful of water, a spoonful of flour in this or that recipe. Thanks to Admin's advice about the kolobok - everything works out for me!

[Mueslik]

Mueslik
Can you share what recipes from the book for HP did you get? I would really like to know, so far I have only baguettes, white, fast and the cupcake turned out to be kind of bearable ..

[lira70]

lira70 , the first one baked according to the recipe from the instruction - I didn't follow the bun, fell asleep, turned it on, it turned out great! It was March 8th, it was so nice to try the gift with a successful result! (y) And then rushed - French from the recipe book - excellent, with a size of 1kg - above the bucket.White bread, dairy, Kugelhof, peasant, village - everything worked out: :) I didn't like the fast one, there was little time. Now I quickly got used to baking on the "gluten-free bread" program, I take the usual recipe for milk bread with small variations, yeast as usual (there are too many of them in the fast) and bake for 6 prog., 1 hour gain in time (from the main mode). Now rampant fantasy recipes from the forum with my variations! It seems that I blinded him from what was, and then I fell in love with what was. But I definitely follow the bun