Moulinex OW 5004 Home Bread Baguette

Help help !!!! I have Mulik 5002. I have already baked white simple and milky. It turned out delicious. Now I really want to try to bake black bread! Found a recipe, but as far as I understand, my stove does not have such a function. Tell me, in what mode can you bake rye bread?

[Mulya]

Mulya, why do you think there is no such function?
Even the recipe book shows-program. 3 (whole flour bread)
program. 8 (bread enriched with Omega)
There is also a special program "Borodinsky bread" - made entirely of rye flour

Yesterday I made baguettes for the first time: from a book - butter with sunflower seeds :-) The smell was stunning throughout the apartment! One and a half baguettes were crumpled while still warm :-)
True, they almost burned at me! Although the "medium" crust was set, I had to turn off the bread maker 3 minutes earlier, since the baguettes were already dark .. Does this mean I need to tighten some screw? : - / or maybe there is just a lot of sugar in this recipe (3 tablespoons)? Or did you not smear it with water enough? .. It seems to be normal, even the droplets on the stand around the dough collected a little ...

Mary_ufa in the instructions is so imperceptibly written that for butter baguettes, brioches, etc., the crust color is the lightest. Because of their richness, they brown more strongly.

And there is also a jamb in the instructions - in the recipes, in some places, grams are indicated, and next to it is translation into cups, and so, before purchasing the scales, I used a measuring cup, and everything passed, the dough came out like pancakes. She began to measure in grams - and everything became wonderful. True, as a beginner, I hit more white bread, with rye so far it does not work. I baked rye in Auverns style - it turned out to be inedible, the recipe needs a lot of revision.

Mary_ufa in the instructions is so imperceptibly written that for butter baguettes, brioches, etc., the crust color is the lightest. Because of their richness, they brown more strongly.

Thank you! And I didn't notice this entry in the instructions ..
I bought an electronic scale just before the bread maker (it turns out, very handy!), So everything is fine with the dosage :-)

Girls, and who made high Darnitsa bread on this stove, according to recipes from our forum? And if so, on which program? I just baked five options already, but the roof is either flat or collapsed, well, mountains at best. Baked on the 8th and 9th. Already thinking about trying whole grain or gluten-free? Or just get the mixers after the first batch?
White varieties are all perfect. So I think my humidity is okay.

Peace be with you bakers!
: tusechka please tell me why it should be mandatory
tall. of course the raised bread pleases the eye, but it doesn't taste like
influences so don't chase heights. this has already been discussed on the site.
after the last batch, I always take out the stirrers, but this
only affects the size of the holes.

Hello everyone bought 5004 made simple bread why the crust turns out to be tough and what to do with it who knows please tell me in advance

Peace be with you bakers!
nikisan firstly you did not indicate what kind of simple bread and what
program you baked it
because if there are 2 French buns, then it should turn out
with thick baked crust
and secondly, maybe they just hurried up and didn't let him cool down properly?
in general, in my opinion, the most delicious and problem-free simple bread
according to the recipe from the instructions for hp

vegetable oil 25g
water 325 ml
salt 2 tsp
sugar 2 tbsp
powdered milk 2.5 st l
flour 600 g
yeast 1.5 tsp
program 1, weight 1000, golden color

Peace be with you bakers!
but just the milk was baked
made according to a recipe from a book + 2 tablespoons of honey

Hello everyone! Shade thanks for the recipe (simple bread was made according to the recipe book on program 1) we will try yours what happens, but there is no such recipe for simple bread in the book

Peace be with you bakers!
nikisan this recipe is not from the book but from the instructions for use
6 page. moreover, on the first program, the last batch takes place
1h 50m before the end of the cycle. so that in 1 hour 45 m you can safely pull out the stirrers, and before shaking out the bread from the mold
turn the stirrers from the back of the mold and then the holes
almost invisible

Hello everyone with powdered milk, bread does not work out all the time Tell me what kind of milk powder you use and how to use it correctly in advance, thank you all

nikisan, substitute milk for water if no natural milk powder is available. Amount of water = amount of milk.

Peace be with you bakers!
nikisan tell and on usual milk is obtained?
but maybe that's not the point at all
the forum discussed the topic at the expense of milk but in the context of how tastier!
and I personally use milk powder from our Russian
in Pushkino. but several times I used imported
not big.
and pour milk powder in the middle, that is, half the flour then
milk and then the other half of the flour.

I am excellent at both milk powder and natural milk. On fresh, the crumb turns out to be more elastic, on dry, in my opinion it is more dry. Although in both cases it is very tasty. I like white bread baked with milk in one form or another more than water.
And when I chose dry malt, I often came across artificial or herbal supplements. You need to watch the composition.

Hello everyone! On natural milk, it turns out just wonderful. Dry whole milk 25% according to GOST 4495-87 from St. Petersburg, the dough on it does not fit at all and it turns out raw and unbaked inside, added to the water and between the flour Dry yeast HAAS like this

Hello everyone with powdered milk, bread does not work out all the time Tell me what kind of milk powder you use and how to use it correctly in advance, thank you all

Due to the lack of powdered milk in the store, I bought an ordinary Baby at one time. The bread is amazing. As evidenced by the previously posted photos.
Recently we bought powdered milk according to GOST. The result is excellent. I make bread according to the following scheme (standard from the instructions):
water,
rast. oil,
salt,
sugar.
then the first half of the flour required by the recipe,
then milk powder,
the second half of the flour.
yeast comes last

Good luck !!!

The first bread is baked! If I can post a photo. Although I can't imagine how.

Sign the photo in English letters, otherwise it won't open

Thanks!
The bread was delicious!

Hello everyone)) Yesterday I became the happy owner of Muli 5004 !!! although until recently I was sure that I would buy kenwood)) but my husband said that without Borodino what kind of stove it was)) and then there were baguettes)) in general they took this) hay baked baguettes. People, please tell us how is this regime going? at what minute should you press start for baking and when should you take out the dough to form the baguettes? and what are the signals for? in general, if possible, describe the pzhlsta in detail so that I know how she should behave ... otherwise she baked baguettes in the oven)) I also made ordinary bread - it turned out like that)) the current is not very rosy - but I did it without milk. But I haven't tasted it yet - I'm waiting for my husband))

everything is written in the instructions. after singala, add grains, poppy seeds, sesame seeds, etc. as desired. if you don't want to just invert the signal. after 2 beeps, do not turn off the stove, just open the lid and take out the dough. roll your baguettes, put them on trays and put them in the oven. press Start and they will all be prepared. after the signal on the counter it will be 00-00 turn off the stove from the network and take out the baguettes.

Hello everyone)) Yesterday I became the happy owner of Muli 5004 !!! although until recently I was sure that I would buy kenwood)) but my husband said that without Borodino what kind of stove it was)) and then there were baguettes)) in general they took this) hay baked baguettes. People, please tell us how is this regime going? at what minute should you press start for baking and when should you take out the dough to form the baguettes? and what are the signals for? in general, if possible, describe the pzhlsta in detail so that I know how she should behave ... otherwise she baked the baguettes in the oven)) I also made ordinary bread - it turned out like that)) the current is not very rosy - but I did it without milk. But I haven't tasted it yet - I'm waiting for my husband))

This was probably the bread from the recipe book, but to make the crust brown, make the bread from the instructions on page 6.

everything, I figured out the baguettes) everything worked out) but I just made bread without milk)

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?

I have had HP for about 3 months now, and I constantly bake baguettes.
Once I also had such a case: the timer went on when I pulled out the dough ... and the baguettes turned out to be white ... but this did not happen again, and then I realized that apparently I accidentally pressed the button while taking out the bucket
Also, I never add sugar to bread and baguettes ... The taste does not change from this, they are just as great, the color also remains golden ...
so apparently this ingredient affects something else

Recently, I have been replacing water with milk, the baguettes have become even tastier!
In the process of mixing, I added any filling: peeled roasted seeds, cheese (finally !!! otpad), olives, basil, poppy seeds, sesame seeds, walnuts ...
I also made a butter baguette, which was also very tasty.

And some of our favorite recipes are:
Milk bread only not with raisins, but with two types of cheese: tilsiter and parmesan.
Kugloff Pie, Lemon Pie, Cupcake (you can add cognac instead of rum) Yes, and I didn't add gluten either ....
Mediterranean-style bread.
Bread without a crust (it has a very thin crust)

Peace be with you bakers!
lately, in our family, baguettes with baked goods are also in use
or sweet
in principle, you can use any recipe from the book
just count the number of ingredients
tasty baguettes with salami and cheese and if you add
ketchup is generally otpad
the only negative is that everything is eaten very quickly, the output is only 400-
450gr

How much I bake and only that the question arose!
Girls, where is the function of "keeping warm" at Mulinex?

I also thought that there should be a separate function of keeping warm, and the onga turns on automatically after baking bread for 1 hour. if you don't want to, you can simply press the start button before the stove turns off. it seems so)

That's all right. This is the case in all stoves.

Hello, chefs!
Not so long ago I bought myself a baguette holder and am very pleased with it! The baguettes are just super!
But I baked the usual bread 3 times and so I did not succeed. The first two times I just made a mistake with the flour, because there are 1 1/2 marks in the refracted glass and this confused me. And the recipes meant that you need to measure out with glasses and not be guided by these marks. Now I weigh flour on a kitchen scale.
Yesterday I was in the "House of Bread" and bought everything for Borodino bread. And again failure. The taste is very similar to the store one, but when the dough was formed, such a bun did not work out. I did everything according to the recipe from the book that came with the bread maker. It seemed to me that there is not enough water for such a quantity of flour. At the third stage - 240 ml of water and 490 gr. rye flour. The bread did not rise to the desired size and turned out to be not fluffy at all. (All ingredients are fresh though.
Who tried to bake Borodino bread according to this recipe? And what did you do?
While I'm afraid to experiment and add more water, I just don't know how much can I add ?!

Peace be with you bakers!
Inara well, the bun should not be like the wheat one
this is firstly, and secondly, it has already been mentioned that the recipe in the book is not correct - you need to look at the site
and it shouldn't turn out lush either, well, at least not
such as wheat
I get the height of the container floor and like a store
not porous and the top is not convex but even
this is normal for bread made from all-rye flour

Dear shade, could you give me a link to the Borodinsky bread recipe? I would love to sit on the forum for a couple of hours to find what I need, but I have a little child, and a lot of work, there is simply no time at all

Peace be with you bakers!
Inara
look at here
🔗
this is a link to the Mulinex website there is corrected
🔗

I've seen that before. And this recipe does not differ much from the old one only by half a st. l. butter and half a tsp. coriander. I think this will not greatly affect the quality of the bread. I'm still more interested in the amount of water and flour. I think this is the main problem. After all, even the dough was not completely mixed with me, even though I put everything in the tunic. I want to achieve the result as in the picture!

For 3 days I bake bread on this HP - Mulinex. The first was a simple recipe. Very beautiful, but not very tasty. Too much flour. The dome didn't really come out and the smell of gluten. The crust was medium golden. LXWHH 20cmX12cmX12cm and about 650 gr



Then there were the baguettes. I forgot to make the cuts. I put the crust very golden. In vain. The lower ones are almost burned out.

The third was milk and raisins. Not very pretty in appearance, but SO delicious. The most delicious bread in the world. My.
The roof did not collapse, this is a visual deception in the photo. The cut shows what it is like inside.



I am very pleased with HP, bread and myself! I'm going to master rye.

I also bought a Moulinex 5004 stove yesterday, baked the first bread did not work, but in the morning it turned out PLEASE PRESENT I want to bake Borodino in the recipes it says program number 9, and this is the BAGUETTE program, I do not know what to do in confusion

baguettes program 12, and 9 Borodinsky!

Peace be with you bakers!
alehir happy shopping
but starting with Borodinsky is not worth just bread
try first darnitsky or any other rye-wheat
and take a close look at the recipe, in some books
a lot of mistakes

Thank you Shade I will start simple now I have a white one with sausage and cheese, let's see what happens thanks again

Peace be with you bakers!
among my family with sausage and cheese in high esteem
only I replace part of the water with ketchup - it looks like pizza
or a couple of tablespoons of mustard I add the same original

: D Everything turned out to be beautiful and tasty bread, the crust crunches super. I want to post a photo, but I don’t know how, teach PLEASE I will be very grateful

[alehir]

alehir, here is the link:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=2675.0
Everything is very well written there

Here is my second wheat bread with sausage and cheese

this is it in the context

Good day everyone!
Yesterday at 11 pm I became the owner of the miracle technology!
And today, while I am working, my wife decided to test it!
Now he makes rye bread according to the recipe from the book.
We immediately faced the problem of different measures. in this recipe, salt and sugar are given in grams, but, having climbed the forum, I realized that 5g is 1 tsp. But the measuring spoon that went to the stove is just 5 and 15 grams ???
And 11gr of tremors is not a lot? )

I want to report Borodinsky did not work, such a brick came out, although I made it according to the recipe of Dusya Myshkina, I think that I had rye flour with bran, maybe that's why, and the dough did not come out, the dough did not want to knead at the bottom, it was glued together and on top, it was not uniform, IT WAS DISTRIBUTED

Hello to all bakers. So replenishment has come in your ranks in my face. I finally bought a Moulinex 5004 bread machine. And immediately decided to bake baguettes, because I love them very much. I just want to brag. In the photo, the bread was baked for the 3rd time, but the previous time they burned with me, because I only wanted to make 2 baguettes. Maybe because of the small amount it happened?

The first bread turned out with a bang
decided to show off!