Moulinex OW 5004 Home Bread Baguette

And who said that the price in Technoshock is 4700? Now the price is 5691r. and on Panasonic 255 - generally 6641 rubles.
Still tormented by the choice between them ...
lira70, can you convince as an exclusive owner of both stoves?

And who said that the price in Technoshock is 4700? Now the price is 5691r. and on Panasonic 255 - generally 6641 rubles.

I was prompted here on the forum, and I wrote about it on April 22
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=3508.30
answer 36

and now I'm looking at the technoshock website, there are already 5700
🔗

alas, pleasant promotions are very short-lived

And who said that the price in Technoshock is 4700? Now the price is 5691r. and on Panasonic 255 - generally 6641 rubles.
I am still tormented by the choice between them ...
lira70, can you convince as an exclusive owner of both stoves?

In the electronic paradise on Prazhskaya metro station, in Moscow, the Mouline 5004 stove costs 4700. I know for sure, because we bought it there.

It turns out like offtopic, but thanks to the advice of local gurus, I decided to opt for the Panasonic SD-255

In the electronic paradise on Prazhskaya metro station, in Moscow, the Mouline 5004 stove costs 4700. I know for sure, because we bought it there.

I saw it in M-Video for 5500. Also Moscow ...

And if it's not a secret baguette recipes from a book to the stove or from a forum?
Can you recommend any for beginners?

Sorry for the long answer In my opinion, the best baguette recipe is given in the instructions for using the bread maker, only you need to add 2 more teaspoons of milk powder to it (thanks to the kind people for the tip), well, whatever else you want, I add flax seeds and fried onions, seeds!

In my opinion, the best baguette recipe is given in the instructions for using the bread machine, only you need to add 2 more tbsp to it. tablespoons of milk powder (thanks to the kind people for the hint), and what else your heart desires, I add flax seeds and fried onions, seeds!

That's even how
About the fact that all sorts of additives such as seeds and and onions are possible - this is kind of understandable. But about adding milk powder is great
Here on the forum, I don't think I've seen such advice about baguettes yet. It will be necessary to ascribe to the instructions.

By the way, here's another question in my head: is it powdered milk added - not all kinds of Korean cream?

As I looked at the composition, many "dairy" additives to coffee or those that are positioned as milk powder, consist of vegetable fats and carbohydrates, there is no protein at all - these usually dissolve in tea / coffee very quickly.
Once I was buying Powdered milk from some Russian manufacturer, there it was like this to prepare milk: first stir in water, then wait a while - that is, there is no question of rapid dissolution in water.

It is milk powder according to GOST !!! All sorts of cream is chemistry. And it dissolves in the course of the kneading And this advice was given to me in this very topic And, if memory serves ..... Bunny

I also made country-style baguettes from a recipe book, also very tasty

Irish
And Bunny seems to be writing about 2 teaspoons
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=2383.0

And you have 2 canteens - not a typo?

oh typo of course 2 teaspoons, now I will correct

Hello! Here I am! I also add a teaspoon of sugar - it turns out very similar to a loaf.

Hello! Here I am! I also add a teaspoon of sugar - it turns out very similar to a loaf.

and I also have a spoonful of butter for the recipe from the book. I don't know what it gives, but baguettes always work out - top class

and what kind of oil?

j? and I am oil - vegetable. through time ... tasteful!

and what kind of oil?

I add olive. I like olive, just Vegetable, too, probably good.
I also grease the top of unsweetened bread with olive oil before baking (for blush) and after (for softness). But the baguettes - with some water and roll in sesame, poppy seeds, etc.

Local gurus - almost all owners of this unit, of course, advise all their ovens

I may not be a guru, but I'm happy with my stove and I recommend it to everyone who asks. Baguettes go with a bang

And are the baguettes so that someone has already turned out like real ones? I’m all somehow not - pale and not crispy enough for some reason. Tell me what is wrong, please.

first, how do you make them?

I did it according to the recipe from the attached booklet. Both times I slightly dusted my hands with flour to shape. But, for the first time, apparently, very little moistened with water. The second time I got wet more abundantly, but still the baguettes were pale. The incisions I have "stretch" for the knife. The crust is crunchy, but not at all like a real baguette.

it's hard to say something - I don't wet my hands and go around without flour ... the crust is good ... crunches ... crunches well ...

Made country baguettes with rye flour over the weekend. Delicious turned out!

But here's one thing not happy ... Dough. I was tortured to wash a bucket of dough and everything was in the dough

Bunny, does your dough stick like that too?

I thought it was easier to get the dough out of the bucket and it didn't take so long to wash it - the dough is sooooo badly washed out
Already too lazy to try the rest of the baguettes

I ordered it today - they will bring it tomorrow.
Wait for the report.
in the meantime - can anyone subscribe to impressions?

Hey. My husband also bought a stove for me today, I dreamed about it for a long time, but I wanted a Panasonic 255, but we did not have it in the city, we had to buy Moulinex 5004. Tomorrow we are going to the village to try to bake bread, it will turn out very scary or not. Wish you success, or even your hands are cracking. What happens with the photograph and send it. Until next time.

Hey. My husband also bought a stove for me today, I dreamed about it for a long time, but I wanted a Panasonic 255, but we did not have it in the city, we had to buy Moulinex 5004. Tomorrow we are going to the village to try to bake bread, it will turn out very scary or not. Wish you success, or even your hands are cracking. What happens with the photograph and send it. Until next time.

we all went through this bake according to a simple recipe from the instructions and do not be alarmed if the stove smokes, for the first time, for example, it smoked with me at the beginning of use (this is also written in the instructions)

And I don't touch the remaining dough in the bucket. I let him dry. Then you run your hand, it will fall off easily. And after I pour the water and soak what is fried to the pins. It doesn't take much time. And as for the baguettes ............ I haven't liked some of them yet .... I will try again!

I did it according to the recipe from the attached booklet. Both times I slightly dusted my hands with flour to shape. But, for the first time, apparently, very little moistened with water. The second time I got wet more abundantly, but still the baguettes were pale. The incisions I have "stretch" for the knife. The crust is crunchy, but not at all like a real baguette.

I solved the same problems like this:
1. To the main recipe for baguettes (where flour, water, salt, yeast) added 1 tsp of olive oil, sugar, dry. milk. Before baking, I grease the baguettes with a brush, dipping it in oil.
2. I added an extra 10 minutes for baking, after the end of the program (it was once, for some reason, too, the crust was not fried enough)
3. I threw out their blade on figs, I make cuts with kitchen scissors (and a spikelet, and up and down, everything is smooth and neat)

But here's one thing not happy ... Dough. I was tortured to wash a bucket of dough and everything was in the dough

After changing the flour (there was "Makfa", a new one - from a local bakery), I didn't notice a big difference when baking bread, but on baguettes ...
Not that I couldn't roll them out, I barely blinded them.
In the book there is a recipe of 4 balls per baguette - it came in handy (not in the sense of the recipe (I did it in the main + sugar, + olive oil), but in the sense of the idea).
So, Andrey, don't stop, maybe you just have such torment ...

p.s. and with "makfa" there was no dough left in the bucket at all, I transferred everything in one whole kolobok to the table to form baguettes.

The bucket “gets dirty” when it kneads the dough with the addition of rye flour. I just soak it for a little while, and then everything is easily washed off with a cloth.

and somewhere here on the site I saw a video in English. language how to bake baguettes. I remember that I looked, but now I can't find the link, I wanted to show it to my friend, can you tell me?

Hello everybody.
Let me join the baker community

I bought Moulinex5004, so far I'm happy (happy).
The bread and baguettes are delicious ...

If you have any questions - ask

For a month he was the owner of two stoves.
First I bought Moulinex-5004. They attracted me - the large size and shape of the loaf, baguettes, Borodino (although I rarely bought it), the appearance, the presence of a window, two stirrers ... And I also treated the company well - I have been working with a yogurt maker and a meat grinder for many years.
But the bread maker was out of luck. The first time she baked it, she switched off somewhere in the middle of baking. Three letters HHH began to flash on the display. This was not even suggested in the instructions. They blinked for half a minute, and then the stove switched to the beginning of the set program. I didn’t immediately figure out what to do. Then he assumed that the stove was overheating and did not turn off automatically, and realized that it was possible to bake in the “Baking” mode. But it was too late - the bread did not work out. Then he adapted to bother in this way. Everything turned out delicious - bread, baguettes, and rye. True, sometimes the bread was not baked, since the “baking” mode was not switched on immediately. About once out of five, she did not switch off while making bread. Naturally, the timer could not be used.
It is clear, I decided to contact the service. On the phone, I was offered to take the stove for 45 days, which did not suit me. I also called the Mulinex office, where they advised me to contact the service, and they advised me to a certain one, where, as it were, they fix problems well and quickly, even go home. I took the stove there. The master, having tested my bread maker with a certain push of the buttons, said that it was "in good working order and the electronics are working well, there are no relays there, and we will not bake bread." I thought that maybe the settings were really lost and I was even glad that I received such an answer immediately, and not after 45 days. And indeed the oven at home baked bread without shutting down. But only once. Then blackouts began, which lasted from 10 seconds. up to 5 minutes, the pastries did not start immediately. I decided to give the stove to the service, but in another, attaching a photo of the display with HHH. They warned that if parts are required, the repair may take two months, but in any case, the master will call after the stove has been tested.
I did not want to be left without the stove for so long, to which I was already accustomed. And I decided to buy a new one, but not Milinex. I bought Panasonic-254.
She bakes delicious bread with no problem. The bread is more airy, even, in my opinion, sometimes too airy. It works noticeably quieter, the bucket is inserted and removed freely, the stirrer does not remain in the bread, etc. Of course, there is no window and does not bake baguettes, but for this I will have Mulinex after the repair.
But Mulinex was gone - the service center a week later offered me a repair in one and a half to two months (two boards had to be replaced) or a conclusion for an exchange or refund. I chose the latter. The store returned the money without any problems, although at first they offered to buy LG. By the way, they had another box with the returned Moulinex 5004, and on the showcase there was another box with the same discounted price with a broken lid.
If I knew that this would be the case, then, most likely, I would not have bought the P-254, but the P-255, but, in my opinion, the difference is not fundamental, although the price between the models differs by about 600, but somewhere several thousand rubles
If my first stove hadn't broken, then I would have been happy with it, but no luck. I hope that everyone who chooses Moulinex 5004 will be happy with their choice.

[Elena Bo]

Has anyone tried to make baguettes on the BAKING program? even though it says there is no ...
Elena Bo
I hope that we finished, because I was very restrained not to write something that spoils the mood ..- I have just 2 stoves and both work ... and there is a completely objective opinion ... and not only mine .. but perhaps prove it ... and it has been discussed more than once, sometimes I really want to invite and give both bread ... but no one will go ..

Has anyone tried to make baguettes on the BAKING program? even though it says there is no ...

I bake on "baking", sometimes I forget and turn off the oven after taking out the dough, so I use it. While forming the baguettes, the program is thrown off, then the baguettes are still in the tins for 20 minutes, and then I turn on the "baking" for 50 minutes. I turn off the oven after 45. Everything turns out fine, just like in the baguette mode with a fried crust.

[Mashenka]

Mashenka
Well, thank you! otherwise I am somehow annoyed that I need to tart for 2 hours for 4 baguettes .. it will be necessary to knead the dough in Panas, and bake baguettes from this dough in a mulika ...

I have a bread maker Moulinex OW 5002. But I "asked for a while" from my mother-in-law for a baguette baking device (after listening to my stories of home baking, she quickly bought a new bread machine, but never used it - no inspiration). So, the best baguettes are made according to the recipe for stagnant loaves from Admin, I bake them on the "baking" mode for 50 minutes. The recipe dough makes 8 baguettes. But lately I have been baking 4 baguettes in the oven at the same time (I put molds in it) and two rolls (with any filling) in two silicone molds. Tried almost all of the baguette recipes from the book also borrowed from my mother-in-law, but my favorite was Admin's recipe.

After changing the flour (there was "Makfa", a new one - from a local bakery), I didn't notice a big difference when baking bread, but on baguettes ...
Not that I couldn't roll them out, I barely blinded them.
In the book there is a recipe of 4 balls per baguette - it came in handy (not in the sense of the recipe (I did it in the main + sugar, + olive oil), but in the sense of the idea).
So, Andrey, don't stop, maybe you just have such torment ...

p.s. and with the "makfa" there was no dough left in the bucket at all, I transferred everything in one whole kolobok to the table to form baguettes.

He made his first baguettes with the addition of rye flour - village baguettes according to the recipe from the book

Maybe because of the rye it sticks so much. I'll try to make the usual ones somehow

Hey everyone! I'm new here. I bought a stove over the weekend and decided to join your baker's club. I tried to bake traditional bread and quick, everything worked out great. I looked at Zayka's pictures with poppy seeds, cheese and 4 types of flour and I also wanted to try. Please tell me the recipe.

h
I join. And what is remarkable - detailed instructions are given on how not to cut your fingers with a knife, but they generally cannot cut anything. The dough is followed by an accordion. I have already tried wetting it with water before making an incision - a little better, but not ideal.
And I really like the brush. It is soft and easily applies any glaze to the dough.

try to make cuts with kitchen scissors - everything turns out smoothly and quickly. If necessary along the entire incision, then in two steps - chick chick

I also did better with scissors.
I also advise you to watch a video about making baguettes.
🔗
In addition, there are many recipes for all Moulinex ovens. True in English and French, but understandable.

A couple of months ago we decided to buy a bread maker. I'm really tired of the fact that the store is trying to sell under the sign "bread". We were tormented like everyone else with the choice of model and brand. Phoned a bunch of shops. But ... fate itself put everything in its place. Bought Moulinex OW 5004 Home Bread Baguette.
The first bread was baked yesterday. Om-Nom-nom!!!!! Wild delight !!!!
Thank you all for the great advice on this forum.
Recipe from a recipe book.
White bread
Warm water: 400 ml
• Salt: 2 tsp.
• Sugar: 1 tbsp. l.
• Wheat flour: 700 gr
• Dry baker's yeast:
1.5 tsp.
Added only 2 tbsp. l vegetable oil (olive oil has not yet been purchased). Baked in setting 2 (French bread).
The crust is just awesome! My dream!!!! Maybe not quite perfect, of course, but I'm just learning ...

with a start! :) we take you to our friendly company

I also have Moulinex OW 5004 Home Bread Baguette

we all went through this bake according to a simple recipe from the instructions and do not be alarmed if the stove smokes, for the first time, for example, it smoked with me at the beginning of use (this is also written in the instructions)

TODAY BECKLING A WHOLE DAY, BUT SOMETHING I DO NOT GET THERE. WHAT A LITTLE HE GOES OUT, BAKING ACCORDING TO A SIMPLE BREAD AND FAST RECIPE. Tell me what I am doing wrong, I have it small and it seems it does not get drunk, and it pours badly. Help with advice. I look forward to hearing from you. Before communication

IZYA, read here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99&topic=1500.0 and follow the links.

[Nusha]

Nusha, wonderful photos, good bread, congratulations!

There is one interesting feature on our forum - photos must be called in Latin letters, then they can be seen in full size

[MumiJulia]

MumiJulia
there are subtleties, but there are not so many of them .. you just get used to it over time and do everything automatically. So I think you will succeed !!. But if there are no scales, I would advise you to buy electronic ones with zeroing.
Yesterday I made this bread: page 40 of book is called White bread.
I think that many have already done it, but I will add my opinion.
I filled in the ingredients in the following order:
yeast,
flour,
salt in one corner,
sugar in another,
there is no sunflower oil according to the recipe - I advise you to pour 1-2 tbsp. l.,
then water.
the recipe is accurate and this bread turned out to be VERY DELICIOUS !! now I can say that the bread is not worse than in Panas !!!!! I basically came here to say it.
The crust turns out to be crispy (there is a 2-French bun program), the crumb itself is very tasty, in general, this bread can compete with Panas's one !! (I remind you that I have 2 mulik and Panas ovens).

[Nusha]

Nusha, wonderful photos, good bread, congratulations!

There is one interesting feature on our forum - photos must be called in Latin letters, then they can be seen in full size

Thanks for the advice, otherwise I could not understand why other photos can be enlarged, but mine cannot.
Correcting my inaccuracy My first bread.

Nusha - great bread came out
And I baked ordinary baguettes - the dough is not so sticky than with the addition of rye flour !!! And the bucket is easier to wash out!

And yesterday I baked according to the recipe of village baguettes, I just replaced rye with corn flour, an experiment like

It turned out well, but the village with rye is more interesting in my opinion

Now I have noticed which kolobok should be on ordinary baguettes and bring all the koloboks of baguettes to the desired consistency, if there is not enough flour - the dough is less sticky, it fits better and the bucket is easier to wash then

In general, our baguettes go better than bread

And the cupcakes are going with a bang according to different recipes and he also came up with his own

I read the reviews about this oven bread and was eager to buy!
tell me what exactly is included in it. because different sites say different things.
what breads are drunk. Is there a dispenser, how well is the dough kneading, etc. and another question in this 5004 model is there a bucket and molds for a baguette? and in 5002 only a bucket?
Thanks in advance!

Tell me what I am doing wrong, I have it small and it seems it does not get drunk, and it pours badly. Help with advice. I look forward to hearing from you. Before communication

do not torment the stove, let it work, it has been waiting for this for so long - try to bake bread according to the instructions - simple white bread on mode 1.

I bought it. I make bread according to a simple recipe recommended by the manufacturer.

And in such a quiet panic. Well, or I'm just scared.
Here, I list:
1) on the dashboard under item 5 it says "quick baked bread". No letter "t"
2) When I selected (automatically selected) 1 program, judging by the instructions opposite the medium-golden crust, the arrow should be on - not lit
3) the window almost immediately fogged up from the inside and it became impossible to track the process, as recommended on the forum

Here, I think, maybe the stove is fake? Or am I just out of fear?

Until the bread is ready, another 2 hours 51 minutes.

ZY I bought an electronic scale with a reset and a volume measurement function together with a bread machine. Thank you)

I bought it. I make bread according to a simple recipe recommended by the manufacturer.

And in such a quiet panic. Well, or I'm just scared.
Here, I list:
1) on the dashboard under item 5 it says "quick baked bread". No letter "t"
2) When I selected (automatically selected) 1 program, judging by the instructions opposite the medium-golden crust, the arrow should be on - not lit
3) the window almost immediately fogged up from the inside and it became impossible to track the process, as recommended on the forum

Here, I think, maybe the stove is fake? Or am I just out of fear?

Until the bread is ready, another 2 hours 51 minutes.

ZY I bought an electronic scale with a reset and a volume measurement function together with a bread machine. Thank you)

1. went to look at my kitchen stove (the same as yours): I also don't have the letter T in step 5 - this is not a reason for panic
2. I can't specifically check, my bread is being baked there now, but usually program 1 is displayed immediately, the arrow in the middle.
3. the window fogs up, yes! I open the lid, after 5 and 10-15 minutes from the start of the batch, it's okay, you can see how the bun is doing there.