Moulinex OW 5004 Home Bread Baguette

it's all laziness, who does not want to wait for someone to mess around. someone who has money again without looking can throw out a new one and go quietly to buy another.
it's good that there is a summer residence. we go there once a year for a maximum of a week from the strength of 2. and there the stove's power will knock out the plugs.
from the laziness of our company, shops flourish. they know the people will not repair, it is better to buy a new one for them, a big plus. so it turns out we don't pay for anything!
but what if the period has not expired 2 weeks established by the government, and the stove was not accepted back. it is punishable. refused to repair and back acceptance of the stove. you can safely go to court. do not go there higher to prove something. and a hundred poods will win the case in court. they still owe you, but not you!
again, no one here went out of the bag, laziness! and then the question is what is all this defective technique ???
Sorry, everything is painful!

Why is it so categorical? I carefully read what Andrei wrote about his misadventures. We take the stove to the service, and there we either get an act stating that it is not being repaired, or we will have it repaired and we will forget about the problems forever.
If I bought it, I would also tear it up and throw it, bombarding everyone with letters and calls, and a personal visit. And so - I have a direct supervisor, there is also a general director who made the decision to buy a stove and paid money. And now there is absolutely no desire to run ahead of the locomotive and sue, to take the initiative. At any moment they may say to me - is there not enough work? Nothing to do? That is why I inform and wait for the management's reaction

I will join the selasel question. In the recipe book, pasta dough is declared for program 12, moreover, in just 15 minutes. But 5004 12 has a baguette program!

By the way, I understood where the error in the recipe book about program 9 came from! On the box there is a bread maker with French (? Not sure) inscriptions, there is a baguette on a nine. And on the 12th something else.

So can we make dough for pasta and dumplings on our bread maker, or is Borodino bread given to us instead?

And it's a pity that in such a fancy system there was no room for a randomly programmed sequence by the user.

I answer your question ..
CAN...
program number 9-Borodino bread
No. 12 - Baguette
No. 13-Yeast dough (only kneading and raising)
No. 14-Only baked goods.

On the 12th program, it stupidly interferes for 1 hour 20 minutes, then a pause until the button is pressed again for baking.
So you can safely knead the dough on baguettes.

Good day everyone!
I was also tempted by baguettes and bought myself a second HP. The first LG. Comparisons: I liked the taste and crispness of Moulinex more. Yes, and the shape of the bread (in length) is also more like it than in height (LG has a high bucket, like the one turned on its side in Mulinex). At first I was afraid that it would be bad to knead, but to my joy this did not happen. The blades "rake in" very well, and as a result, a well-kneaded dough is obtained. I was pleased with the hook for getting the scapula out of bread. There is no such thing in LG, you had to unscrew the entire middle of the bottom to get it. The baguettes came out super. Even though I, too, "pricked" on the program number and for the first time put the dough on the 9th program. I decided that the developers are smarter. But then I realized the mistake and finished it at 12.
But what upset (I ask for your help) is that in the recipes the flour is written in grams, but in LG it was measured in glasses. I remember that there are a lot of disagreements on this on the forum and advice - buy scales and measure. And without scales in any way?
Conclusion: it doesn't matter very satisfied, do not regret buying... I'll go and put some bread to make.

Forgot to ask. I added salt according to the recipe, salted bread came out (program "Instant Bread" page 50). Now I put less. Is that how it should be? Does a smaller amount of salt change anything?

Maybe everything.
Salt is different for everyone (and its composition, salinity too), each water has its own mineralization, but there is a whole science about the differences in flour (depending on the place where the wheat grew) ...

Salt slightly inhibits the growth of yeast with normal water mineralization and accelerates it when water is closer to distilled.

Try to find your amount of salt.

But what upset (I ask for your help) is that in the recipes the flour is written in grams, but in LG it was measured in glasses. I remember that there are a lot of disagreements on this on the forum and advice - buy scales and measure. And without scales in any way?

Do as you like ... Read and decide what is best for you ...
It is here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=610.0

Peace be with you bakers!
I will share one more application 5004
wife was going to bake pies with fillings, well, she asked
me to knead the dough in the oven. Well, I put it to the knee, and the dough turned out in abundance. and then an idea came to me! I took the sausages and wrapped them in dough
and put it on a baguette mold and baked goods, it turned out great
and I did the second bookmark like this: before wrapping the sausages in
dough 2 coated with mustard and 2 with ketchup - great !!!
the sausages were with cheese. the first time put raw and the second boiled
but at the expense of the test, I can't say anything, my wife put everything by eye
but probably pie dough will do, and maybe even
puff (the thought came while I was writing) saw it in the store.
well, in general, it's probably worth experimenting

I also experimented with baguettes, only with poppy seeds.
Take a look here:
https://Mcooker-enn.tomathouse.com/in...ic=4584.0

Today I baked baguettes in my own way, you will lick your fingers, 1000 times tastier than the first time I baked according to the recipe
added only sugar, sesame oil. and yeast I don’t remember what a moment was not Saf, the dough was amazing, it even seemed that everything was better than with Saf. I will always bake with this yeast! and forgot to say before baking coated with sesame oil. for an amateur of course, but for the first time I smeared it with ordinary vegetable and did not like it.
Satisfied, I sit like a pig! Just grunt, with delight!
🔗
🔗
🔗
🔗

what beautiful
and by what recipe? from the instructions + sugar and sesame oil?

What a charm I should also try to coat with oil
and I began to add 1 tbsp to Agram baguettes. l. and the flour was used by "Nastyusha" improved - it turns out VERY lush and with an amazingly crispy crust

The recipe from the recipe book, the one that was included! I took regular baguettes from pages 10-11. (It's just that there are still separate Baguettes with sesame seeds, that's not it)
flour, water, salt and yeast. the first time I made a moment on Makfa flour and SAF yeast. here's what happened.
🔗
not very like that and the crust is tight, stale.

but in her own way she replaced the Saf-moment yeast with DR. etker. and Ryazanochka used flour!
plus sesame oil. 125 ml. took in Pyaterochka about 65 rubles.
added 2 teaspoons of sugar (a measuring spoon that comes with the kit)
1h a spoonful of sesame oil
before baking, when I already said the bars, the top was only grease with sesame oil and rolled in sesame.
turned out Sesame baguettes!
🔗
🔗

Now the idea is to make sweet baguettes (butter), and sprinkle the top with cookies.

Yes, Dr. Oetker is a good yeast, baked many times

And at the expense of baguettes - I began to bake any in general. I take a recipe for any bread or muffin (I also make sweet baguettes recently), reduce the proportion so that it comes out to 400 grams and bake. I also bake according to my own recipes with bran, with rye flour, with corn, raisins, etc. But I didn't like the baguettes with wheat-corn flour. In general, you can experiment as much as you like, there have been no punctures with various baguettes yet and this yeast has not yet failed

Andrey Exactly, oh, how the baking rises on them and does not settle, words cannot convey it!

and the saf-moment never let me down.I bought a large package at the House of Bread at VDNKh, I keep it in the refrigerator, closed with a butterfly clip. I have been using it for 3 months, and still the result is excellent))

I did not let me down either, everything was baked deliciously there were no particular complaints. but changing yeast and flour felt a big difference! and so this is everyone's business!

now I have baked the rolls with honey, rolled in rolled oats.
turned out differently from the picture. and the dough was watery. there is little flour in the recipe. I added a little flour. it didn't get better. I'll stop right now, I'll see how it tastes!

And no one has tried to wrap a sausage or sausage inside a baguette.
It should be delicious.

I did. I bought ready-made frozen dough! and put the sausage there. it was delicious, only the sausages were brought in salty.
4 baguettes took only 20 minutes to cook. cook very quickly with ready-made dough!

please tell me how to make exactly the jam if possible in this HP.
just there on the program jam and mashed potatoes (in the recipe book).
I want to make gooseberry jam.
by the time of jam 1 hour with what is not a lot for jam ???
and be sure to lay down lemon juice? it's just that our lace is sour.

Moby, I just answered your question on the Jam, Jam thread. I will add a little. It is not necessary to add lemon juice at all, it is added for better gelation (which I personally did not notice) instead of pectin. When I want a thicker jam, I add "Zhelfix" (there is a separate Temka about it). The "Jam" program is running 1h 05m - as for me, a little. Even after this time, the fruits (berries) remain uncooked (but I like it even better), a sort of "fresh" jam is obtained. But on the other hand, if you want to shorten the cooking time of the jam, just turn off the x / n ahead of time (although I would not;) do this). I already wrote in another Temka that I tried 2 cooking cycles in a row, and even after that, the jam did not become overcooked at all, except that the color became a little darker ... and so ... everything is the same yummy. I strongly advise you to read to you the topic dedicated to preserves and jams, there is sooo much useful and necessary information. And by the way, if you are interested in more exotic recipes for gooseberry jam, I will share it with great pleasure ... And if you want jam according to the classic recipe, just choose the proportion of berries and sugar (1: 1, or 1: 0.5) at your discretion , put everything into a bucket from cotton and turn on the "Jam" program - and enjoy your tea with freshly made jam !!!

Yes thanks a lot! I've just never cooked in my life, it's a shame to admit!
that's why I'm so scrupulous, and when I cook with my mother in the stove, a big argument turns out.
right now at the moment we have 567 grams of gooseberries. I tell her that the same amount of sugar is needed, and she says that you need double the weight, that is, sugar 567 + 567. I say it will not be sweet? she says just right like gooseberries are very sour.
And also the function Jam confused me, I thought that since jam means for 1-05 there will be just a thick jelly-type jam. Mom then says that it is necessary that the jam should be cooked for only 10 minutes, so that it is not too thick. I had an argument again. in the end, I myself got confused about what to do and how much to cook and the poor gooseberry is still in the refrigerator
I will repeat myself very scrupulous in this matter, I'm afraid to make a mistake and do it wrong!
I only understood that there was no jelly, but it was precisely the pectin jam or lemon juice that did not need to be added!

Hello everyone! I stumbled upon this site by chance and after 3 days I realized that I just need a bread maker !!! The roof was blown off! Until I bought it, I didn't calm down !! Before that I treated her like a toy for a while. Played and pushed it far into the corner !!! After reading a bunch of topics, I realized that this is not at all the case and caught fire with her acquisition !!! Fluctuated between Panasonic 255 and Moulinex with baguettes ... Moulinex won !!! The husband did not mind, although at first he was skeptical ...
I bought everything in the store and baked my first bread !! The size of the loaf shocked me.I put medium, but the bread went up to the very window ... Of course, such a loaf is too much for two. Weighed 1100. Hmm. I didn't smell the smell, as they describe here, although maybe I didn't add anything for this ... The bread was simple.

What needs to be added so that the smell is throughout the apartment? (do not offer garlic!)

I was also surprised that without eggs the bread turned out like Easter, only there was not enough sugar, but the structure is one to one ... Even my husband said that it was only with tea, not with soup ..

I also tried to bake baguettes. I didn't quite understand how this mode works. When I took out a bucket of ready-made dough, the timer went on and, as a result, the baguettes were baked, but not fried .. Delicious, soft, but completely without crust. White !!!

How do I stop the timer? When the timer finished working, the temperature maintenance mode went on, it lasted so long that I could not stand it ... For frying I switched on the baking mode, although the manufacturers do not recommend it. But what to do?

What needs to be added so that the smell is throughout the apartment? (do not offer garlic!)

There are many options. For example:

fried onion https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=191.0
cocoa powder https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=1171.0
candied fruit https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=919.0

In general, see the "Recipes" section in the left column, there is a huge selection for every taste, with any additives!

Ann @ Dm what program did you use to make baguettes? just baguettes for 12 go, and in the recipe book it is written at 9. this is a mistake.

Yes, I understood it, more precisely on your forum and read it. I do it at 12. But the crust is white!

Good time of the day to you, dear bakers
It so happened that I have been reading your wonderful forum for a year, but I decided to buy the stove only a month ago. But it was after visiting your forum that I got sick with the stove completely and without hope of recovery) For a long time I was torn between the beloved by many here Panasonic and the last moulinex with the ability to bake baguettes. Moulinex won, convinced herself that there would be no pallor during baking, because the tena is 2 here, but otherwise - there is nothing eternal, the probability of hitting a defective specimen is the same everywhere, so I tried it and I think I was not mistaken I liked the design of the stove , a large bucket (if you make the dough, then 1 kneading is enough), of course the ability to bake baguettes, a window (it is very entertaining to watch the baking, both for adults and children).
My husband was skeptical for a long time about my desire to buy a stove, but gave in. When the smell of baking bread swept through the apartment, and he ran with me to the kitchen to spy on the stove, I realized that I would be teasing now, because I won)
A wonderful invention. And it's not about saving money or time. You just eat bread, not what they call it in stores. You take out each loaf and are glad that you have turned out such a delicious handsome man.
I bake bread every day. During all this time, there has never been a disappointment in my beauty. I have never regretted that I chose her. The bread is tender, fluffy, soft with a delicious, evenly baked golden crust throughout the loaf.
I am very pleased with my purchase and the results of its work. The fact that I bought such a wonderful device, you are to blame, dear members of the forum And thank you all for this. I also want to note the treasure trove of wonderful recipes that are available here and many of which I have already used.
Well done! You can do it yourself and help others

and white is because without sugar, you add sugar!

Ann @ Dm, very similar
I went with the intentions to buy a Panasonic. It may be stupid to look at the appearance of a household appliance in the first place, but this is how my head decided, although I read so many bad things about mulinex .. Our town is small and there is not much to choose from, and besides, bread makers here are not the goods that are in demand and goes with a bang. So, I ran for three months before I saw what I would like to have.
But it turned out such a joke when buying that I can't help but tell. This one stood on the window, with baguettes, and the price tag was from 5002. She poked her finger into the stove to the seller and said - This one is for me. He wrote down the one on the price tag. When they brought it, I say - I didn't buy this one. My answer is - It is more expensive by 1000, you need to pay extra! And since I am a little familiar with the laws on trade, I asked to invite the section manager and insisted on my buyer's right to give me the stove under which the price tag stood

Hello everyone!
I really want such a bread maker too, but so far I'm thinking (I like the new one too) ..
And can someone tell you about the shortcomings of this stove model? Who encountered any inconveniences or problems during use?

I noticed one drawback ... molds for baguettes constantly get in the way .... I move them from place to place ... and I use the support for baguettes (temporarily) as a lattice for hot bread !!! I think a lot of details is a lot of rubbish! I am for minimalism !! But seriously - the stove is excellent !!!

Hello everyone!
I really want such a bread maker too, but so far I'm thinking (I like the new one too) ..
And can someone tell you about the shortcomings of this stove model? Who encountered any inconveniences or problems during use?

I have been using this model for a month. I am very pleased.

Peace be with you bakers!
this model has only one flaw SHE IS SO GOOD
that there is a manic addiction and all the time you want to bake something

Good day
No shortcomings have yet been found. Molds for baguettes fit well on the shelf in the closet and, of course, in my opinion, they do not belong to the disadvantages of the stove. The only remark about the design of the stove is in the lid fastening. When the stove is hot, the plastic becomes more plastic and there is a possibility that if you open the lid abruptly, it can jump out of the mountings, which has already been discussed. But this is, if only to slam the lid without bringing it up with your hand. There are no complaints about bread. the quality is excellent, very airy, always baked. The crust is wonderful. This stove has 2 heating elements and pallor does not threaten the crusts. two mixers knead the dough perfectly, there is no flour on the sides, even if you let the stove handle this work by itself and do not climb to it with a spatula. And yet, I don't know if this is a feature of the stove or some other factors, but I noticed that in any recipe I have to add flour, otherwise the dough turns out to be liquid.
Buy, maybe you will find something new. Here people made such a reconstruction of the stove, believing that there are flaws, but I did not see anything like that. There are gaps between the lid and the body, but they are external. The temperature in the stove does not change because of them.

I, too, did not find how much heat was not enough. The lid is fine, there are no gaps. and I would not say that it gets very hot. 60 degrees no more. maybe I just got this option?
at the expense of keeping an eye on the kolobok, I agree with the previous post, I don't follow it when I don't open the lid, everything mixes up well without my participation. only now ugh ugh ugh the dough was liquid only once and it was through my fault that I measured out the flour a little (I measured it in 2 passes and got lost)
I also did not find any minuses, the only thing is that there is no place to put the stand from the runners in the small kitchen. and putting it in a container is strictly prohibited! well this is a trifle!
The bread is excellent! and no complaints. everything is baked!

Urrra !!! I have it now too! :-)

Yesterday I bought it with a 10% discount - for 5400 :-)
Of course, I immediately wanted to try out the new stove .. It's so interesting to watch through the window how it kneads - the shaitan-machine! :-)
I decided to bake a Peasant bread from a book, but it didn't work out very well. But I myself am to blame, because I launched the program late in the evening (I really couldn't wait to try it :-)), she baked it already deep at night, I thought I would hear a signal, take out the bread - but did not hear it.In the morning I took out the already cooled bread, already with a dense dryish crust. And I had to take it out with difficulty, I pulled it out of there with my hands: - / But this, probably, also because it stood for a long time on heating and had already dried out a little or something ..
Apart from being dry, the bread itself turned out to be delicious, I think if you slightly moisten it and heat it a little in the microwave, it will be fine.

Urrra !!! I have it now too! :-)

And I had to take it out with difficulty, I pulled it out of there with my hands: - / But this, probably, also because it stood for a long time on heating and had already dried out a little or something ..
Apart from being dry, the bread itself turned out to be delicious, I think if you slightly moisten it and heat it a little in the microwave, it will be fine.

It is very convenient to just shake the bread out of the bucket and, if you put the bread in a small bag, it will soften ... and it will not be dry

But the question arose to me right away, why are 9 and 12 programs highlighted in red on the control panel? Somewhere else on the forum did you catch a glimpse that they were mixed up in the instructions?

"It is very convenient to just shake the bread out of the bucket, and if you put the bread in a small bag, it will soften ... and it will not be dry."

So I didn't shake it out at all, I thought I'd have to take it out often, then I somehow pulled it out with my hand, along with one of the blades .. I hope it's only because I left it on the heating for a long time ..

I was always perfectly shaken out, no problem. Even once I left it overnight, and took it out only in the morning, it was all oh, to!

I, too, flies like clockwork, but I have never left it on heating, as it will give a signal immediately from the socket, I pulled out the bread from the container. op straight he falls out, rarely when one valve remains and that's it!
Yes, the programs on the HP itself are not confused, but in the instructions they are confused! in inst is written 9 program baguette. and in the stove it goes under 12.

and forgot to write, it never turned out dry, maybe your flour doesn't fit? or too much of it.

I put the ingredients according to the recipe (peasant bread). He could dry out while he was on the heating for an hour. In addition, when I took it out, there were drops of water on the bottom and on the walls of the vat.
But nothing, now at lunch I treated a colleague with bread, she liked it :-)

if there are water droplets, it would soften a turn, and not dry out. can you have a defective vat?
I do not know about others, I personally have not observed any droplets in myself, everything is dry!
some kind of mysterious stove you have.
and what flour do you use?

How can a vat be defective? It looks like no defects, dents, etc.
Flour was taken there of 3 types: white - Makfa, wheat 1st grade - I don't remember which manufacturer (I recently bought it in a supermarket) and rye - "Rzhanochka" (also from a supermarket).

I put the ingredients according to the recipe (peasant bread). He could dry out while he was on the heating for an hour. In addition, when I took it out, there were drops of water on the bottom and on the walls of the vat.

And then there is a marriage, droplets of water are condensation, when bread cools down, moisture is released, but since she had no place to go, she remained on the bucket.

I somehow baked bread in the evening, without a timer. The end was supposed to be somewhere around 24-00. I was too lazy to get up and take him out, I thought, let him stand until morning, what will happen to him.
And it was not there.
It turned out that all the condensate that had accumulated on the lid somehow affected the crust on top. The bread turned out to be wet on top.
So the advice is to take it out immediately after the signal.
And before shaking out, twist a little to the left to the right, below the blade drives and it will pop out by itself ...
And the stove is super vaasche