Moulinex OW 5004 Home Bread Baguette

Hello everybody. Recently, my husband gave this bread maker for his birthday. I tried to bake simple bread, it turned out well.
The next one was rich, but apparently I did not guess right with the flour, because the dough was thin, rose at first, and then settled during baking. And yesterday I made baguettes, they ate them in 5 minutes.

Peace be with you bakers!
Fawn with a good purchase
and butter is which one from a book or from a forum
with baguettes it is really a problem to be eaten 100 times faster than baked
BUT IT'S WORTH IT

I baked a bun from a book, I haven't seen any recipes on the forum yet. And the baguettes are really super !!!!!

Peace be with you bakers!
Olenka look here about a bun

https://Mcooker-enn.tomathouse.com/in...ic=2428.0

Hello!
I'm a newbie. We liked simple baked bread. But the baguettes with honey and oatmeal did not come out. Did everything according to the recipe. And I am also very much embarrassed that the viewing window fogs up during mixing, so that nothing is visible - is this a normal situation? Tell me please.
And if someone has already tested recipes for children, something sweet ... I would be grateful.
Thank you.

world to you baker!
gel76 window sweating is normal
all sweet recipes from the book are absolutely normal and always
are obtained with a bang! really i switched from butter to margarine crumpet
I pour more sugar in a bun
I use orange or pineapple in lemon pie
go for it !!!!

I also did not get a bran baguette, when kneading the dough was not the same as I did the first time a simple baguette according to the first recipe. And the amount of ingredients is different. Therefore, as a basis I take the very first recipe from the book and add something to my liking. My daughter really likes it.

Good evening everyone! According to a self-taught pastry chef practicing for a long time, that is, me, all baked goods suffer from an insufficiently sweet taste, and you should not waste time and food on muffins in the oven, you can bake much tastier things in the oven. An attempt to increase the amount of sugar in the recipe leads to burning of the crust, which is a pity ... And more. I never put egg whites in buns, the dough turns out much better. I do not know how the bread maker will perceive this fact, I have not tried it yet ...

Colleagues, there are gross mistakes in the recipe book for 5004

- with the same weight, rye and wheat flour CANNOT have the same volume in measuring cups (due to different density);
as a result, I strongly recommend all colleagues with the 5004 model to get an electronic scale.

- in the whole grain bread recipe, you need to use natural milk (as written in the ingredients column), and not dry milk (as written in the description of the order of laying), otherwise the dough lacks 90 ml of liquid.
If you take milk powder (about 40 grams), be sure to add 90 ml of water.
In addition, nowhere in the instructions is it explicitly stated that in mode 9 there should be no more than 30 minutes between the end of stage 1 and the beginning of stage 2!
I understand that the manufacturer proposes to guess on his own to subtract from those 60 minutes that are indicated as the maximum waiting period, the time of the 1st stage itself, but, imho, it should have been indicated separately.

p.s. And the stove is excellent
p.p.s. It's time to change the signature)))

the first day I am here ... I have a mule 5004. The baguettes never came out. Blodinsky did not come out today. who got Borodinsky out, please? dairy my favorite .. how to bake Borodinsky?
yeast I have saf gold, rogamalt malt, flour of Dobrodiya's life. I did not find another rye.

Yesterday the baguettes turned out the first time! Only I smeared the top with an egg - that's why these colors!

Borodinsky did not bake, but Darnitsky baked according to the Fugaska recipe. But with the addition of spices of Borodino and kvass wort, it turned out delicious!

As an addition to the previous message, I want to warn dear colleagues that there is clearly not enough water in the recipe for Borodino bread from the recipe book for 5004;
As far as I understand, when compiling the proportion, they clearly did not take into account 50 grams of flour in stage 2 and the fact that the malt added at the same time will also take water.

Take a look:
for "Auvergne bread" (the recipe is taken due to the predominance of rye flour in it) 600 ml of water is used for 700 g of flour;
in "Borodinsky" 420 ml of water (vinegar and vegetable oil are not included) accounts for 540 grams of flour + 4 tbsp. l. malt, that is, the total dry product weight will be about 580 grams.
Following the proportion of Auvergne bread, for our rye, that is, we need to take 500 ml of liquid - that is, we do not have enough when kneading 80 ml

Below is a photo of rye bread that came out after adding 100 ml of water during kneading; glare on the cut is not a raw crumb, it is a flash

Peace be with you bakers!
Ruta I baked whole grain 3 times \ while there was flour \ and I always poured 350 gr with dry milk but water
and poured 400 grams of water into overon, though wheat was 200 a
rye 420gr \ leftovers \ turned out great, but for my taste
better or completely from rye flour or a type of darnitsky, therefore
I don't bake anymore
Borodinsky did it according to the recipe + 1 tablespoon of oil and is also normal

I recently baked a Kugloff cake. The dough rose to the very window, almost crawled out. It tasted good too.

Hello everyone! I want to share with you my little discovery
Once I baked Dutch bread, I remember it turned out to be delicious, but somehow it did not take root in our menu ...
Once I was running out of flour, and I frantically tried to find a recipe for the remaining flour in the cherished book…. And what ... only the composition of the Dutch bread suited me. Yes, cheese is added to it…. And he’s darling, I also ended. In general, without hesitation, I decided to do without him.
The time has come to try ... ..
Oh, miracle! The result is a DIVINE TASTE !!!!
And the most interesting thing is that I have been baking this bread for a month now. We eat a loaf in 2 days, and my husband and I are not at all tired of it.

So the recipe:
- 500 ml of water (warm)
- 2 teaspoons of salt
- 1 tbsp. spoon of olive oil
- 500 gr. wheat flour
- 200 gr. rye flour
- 1 tsp yeast (dry)

Bread weight 1kg.
Baking mode - 2
Crust color - medium (golden)

I eat this bread with fried sunflower seeds - VERY DELICIOUS! A ZA-PA-xXX. I also added poppy seeds, dried basil, chopped nuts (almonds, hazelnuts).
Moreover, I add these ingredients to the water (first, water, salt, olive oil, then seeds, etc.), and not on a signal .... The taste is more intense

I also have this stove for 1 month. I like it very much, only the top of the bread is always lightish, in the recipes it is recommended to set the weight to 1 kg, but the ingredients are put at 1.2 kg, I still set the weight to 1.5 kg in this case

Today I bought a Moulinex 5004, I have already baked my first bread, but I don’t feel joyful, on the contrary, I am so upset that I want to turn back the clock in order to refuse this purchase.
The fact is that her smell confuses me. I understand that many new things have a specific smell, but it seems to me that it stinks - and when baking bread and after smelling the body - I do not like the smell at all. And such a fear entered into me - am I not persecuting my family - treating me to "home" bread.
Please, tell me, "what" did your new stoves smell or smell like and if I have any hope that this smell will disappear.
By the way, I baked classic French bread - it turned out delicious, baked. The only thing confused was that the top turned out to be cracked, and of course the holes from the stirrers are not very impressive. But if I can put up with the latter, then because of the smell of plastic I am worried quite seriously.
Honestly, I think I was in a hurry with the purchase, I should have found out more about it before buying. In general, now I would not have bought it. And I also read here about the bent lid, about the fact that the top of the bread is not cracking on my own, and somehow sad. Still, LG and Panasonic have better reviews.

My bread maker, too, smelled of plastic at first ... I was afraid that the bread would smell ... but everything worked out))) after several uses, everything went away

[Tanya Trushakova]

Tanya Trushakova, do not worry, the smell will disappear very soon, some have had such problems, and in general, this often happens in new electrical appliances related to heating ...
Then no one complains about the smell of plastic

Thanks for the support! By the way, today I am in a more optimistic mood. Today is the second day of use. And today the smell is almost not felt. Today I baked milk bread - I already managed to treat it to my friend and godson (he is 2 years old). The godson ate bread on both cheeks, and my friend scolded me for ruining the child's appetite and for refusing other food after bread. And I was incredibly happy that the kid liked the bread. So I most likely join the number of fans of the Mulinex stove. And this despite the fact that I have not tried to bake baguettes yet !!!!!!

Are you doing everything exactly according to the recipe?
or what secrets are there? And then I get oak for some reason ..

Everything is exactly according to the recipe from the instruction book, and as it says, I add 1 spoonful of butter and 2-3 sugar.

So I have some kind of oak they turn out. I also want to try the place of water, add milk. Maybe then it would be better ...

Good day, Russian bakers))
We bought a bread maker 2 weeks ago. Insanely satisfied !!!
The smell of plastic was also present, but not for long. We tried to bake bread according to recipes from the book. Milk, white, bread according to an old recipe, and wheat-rye (which unfortunately did not work because of an error in the recipe). Everything turns out very tasty, we eat bread at a time practically. The baby (he is 1.5 years old) also loves this bread. I haven't tried baguettes yet - there is no time yet.

Peace be with you bakers!
https://Mcooker-enn.tomathouse.com/in...ic=5046.0
it's about baguettes 100% result
rye baguettes turn out just as well just first start
test mode

Borodinsky's recipe in the book is not correct. Therefore, you need to look at the forum.
And there are a lot of typos.
Before baking something, check the amount of grams.

Hello to all fans of HB Moulinex 5004. I have it only for a week. The bread is exceptional. I have already tried rye with caraway seeds, a loaf of stagnation times from Lola. Today it's the turn to baguettes.
And there was an unpleasant smell, but only during the first baking, but the dogs ate the first bread, too much water.

The second bucket is not cheap, when I thought to make 5004 out of my 5002, I thought that "the game is not worth the candle." I had to buy a stand for baguettes with two prototypes, a brush, a knife and (if the upper baguettes were not baked, then ask to put an additional ten in the service). So one form with a stand came out in the region of UAH 267 (I already forgot the exact figure), and this is 53-59 dollars (depending on the dollar exchange rate), and the second one for baguettes (for some reason, the stand and two forms do not go together) cost 115 UAH (23-25 ​​dollars), a brush and a knife cost 25 UAH each (this is also 10-11 dollars), for ten and work I’m already silent ... And the difference in the store between the two models is 10-20 dollars. Not sickly Upgrade is obtained.

Oh, what to do, what to do. Well, I just really want baguettes, but I have a Mulya 5002. We bought it in the Bill for a promotion two times cheaper than it costs.
People, answer. What should I do? Are there two tena in 5004? Where to buy a stand - only in a service center? Maybe buy a stand and oven in the oven?
Or still not to do nonsense

[Iriska]

Iriska, at 5004 two tena, respectively, if you buy a stand for baguettes, it's not a fact that they will bake well at 5002 ...
Yes, just bake baguettes in the oven, formed by hand, on a baking sheet and go!
In HP, they turn out to be small, figure out the size yourself, it is not worth remaking the stove because of the baguettes

Hello everyone! I've been baking bread for two weeks already, it seems like nothing worked ... And yesterday it was the turn to bread with bran ... We filled up everything as written and immediately doubts arose-210g of bran in volume turned out a lot ... Kneading began, not much interfered, then I look, the dough is all stuck to the top of the bucket and the mixers are spinning so merrily by themselves. I let him shove it with a spoon down, and it once and again hangs upstairs and the stirrers just hum ... In short, they fought, fought with it the whole process of mixing ... Then it began to come up ... Then I bake ... I look at him and I felt sad for something, so ugly it comes out ... all warped, burst ... some kind of gray, like a piece of cement ... In short, the poor thing is baked ... It seems like nothing to taste, but the look ... horror! Maybe in the conservatory what needs to be corrected?

[Tanja56]

Tanja56 , I make the bran heavy, 210g is a lot, it is undesirable to add more than 100g, better is 50 ...
Before adding bran to bread, it is better to fry them in a dry frying pan until golden brown - it will taste better and the smell will be cool

Duc it strictly according to the recipe everything! Although it says that the bran is fine ... Maybe I had a thick one?

; D Yes, it doesn't matter-thick, thin; people tried to bake this recipe-
result

Cross out this recipe!

Hello everyone.
Joined bakery.
1st day.
Baguettes. The recipe is simple without sugar and oil. Everything is fast.
The result is oak on the outside and delicious on the inside.
Ate - delicious. The children are happy, their mother rated them positively. The wife is walking with the kuma.
Quick bread (1 hour 20 minutes) - everything is normal. Delicious

On the stove. All right. No comments. There is almost no smell. I rest the lid on the wall and bought a scale (for forum users senks).

Shl. The only problem is I forget weight and crust control. Probably I'm nervous, the last time I was engaged in baking was 30 years ago (children's pastry experiments). And yet, the wife is afraid of the stove. Ladies write her words of encouragement

I have Moulinex 5004. After 10 years of LG operation, I bought myself a new one - Moulinex. The old one was left for the dacha. I am very pleased with the new Mulei. Already they baked bread, and made baguettes, and made jam with confiture. So far I have never failed. The only thing that got confused at the beginning was the program numbering in the menu. It is written in the Russian version that Borodino bread is program 9. But in fact - another. But we figured it out. Overall, we are very satisfied.

I bought the 5004 model oven in October, in general, I am satisfied, although the crust in the bread does not always work out, but something else is unpleasant - the inscriptions are erased on the body and on the lid, they are still holding on to the buttons, but it seems to me - not for long ...
Given the short period of operation (I bake on average once a day), it becomes a little offensive - for that kind of money (1500 UAH) to have a thing of dubious quality
If there are such punctures on the outside, then a problem may arise one day inside ?!
I did not wipe the stove with any detergents or cleaning agents, perhaps a couple of times with a damp cloth, but "without fanaticism"
P.S. ... and one blade dangles much more freely on the shaft, the other somehow sits "more tightly"

Peace be with you bakers!
and I rubbed it with cotton wool soaked in alcohol, well, and erased everything completely
though the stove has been around for a long time, so no problems arose
I press the machine

I have had HP for a little more than a year, until recently nothing has been erased ... but then I decided to clean my pigeon, armed with wet wipes and forward ... I look ... oops ... some of the inscriptions seem to have begun to fade ... but I don't see anything wrong with that, especially since I haven't looked at those same inscriptions for a long time, I press the machine ... And if anything, I still have a backup option (you can stick it on), though in Ukrainian ... Well, everything is clear there ... Although I don't know, does the 5004 model have such a "spare wheel"?

There is a crumb, a spare wheel, but it's a shame ..., the feeling that the inscriptions are made in gouache, which has dried and peeled off (the red logo on the lid especially spoils the mood) and I think about the Chinese - hack-workers and all sorts of other bad words ...

You do not need to wipe the inscriptions with alcohol-containing liquids, they are erased from this. Just wipe with a damp cloth (not with commercially available wet cosmetic wipes, as they contain alcohol).
In my refrigerator, there is an item in the instructions, which says that the label on which the serial number, etc., information important for identifying the unit is FORBIDDEN to wipe with alcohol.

The girls, I am shocked by Moulinex 5004, bought them in January during this time I won’t get them out of repairs, but again I’m waiting for the engine to burn out for a month. I'm in shock for 1500 hryvnia and such a mess.

where did you get them for 1500 hryvnia?
a bunch of stores are even now selling for 1200.

Although, of course, the statistics are bad - I went to the service center on Glybochinskaya in Kiev - there were 5004 several pieces in plain sight ...

In general, most of the techniques are guaranteed - Moulinex and Tefal, then Delonghi ...

I took it as soon as it appeared last winter, but it was unsuccessful.

Hello everybody. Well the people ... I bought all the same such as your floss!
But before baking and cooking, I decided to study all your pros and cons. As far as I understand, there will be many other nuances to stink. The husband urges, says - why are you sitting, to extract the masterpieces from the magic oven. What do you recommend to cook first? How much of a prescription to under-report or vice versa?

Yes, take a recipe from the forum, about which there are many positive reviews
all recipes fit all ovens
button recipes on the right in the column

world for bakers!
maribraun try to start with a recipe not from a book but from instructions
which on page 6, in the opinion of many as basic, is ideal
the only thing I would recommend is to replace vegetable oil with
margarine crumpet

Well, in general, the first experience - fast bread - is unsuccessful. All according to the recipe. Looks like a lot of water or little flour. Now I'm making dough for focaccia. Subtracted on the forum. Again I had to add flour. Then I'll take care of the baguettes. If people say that a bun is sick, we will seek a bun. I determine the consistency by the husband's earlobe, the husband is surprised. I'll tell you what I'll cook up later.

Peace be with you bakers!
I did a quick one once, and my whole family agreed that
yeast is felt. therefore this mode is idle for me.

try to make a quick one on a gluten-free program, the amount of yeast is normal, not so much on a fast one, you will win an hour and the bread turns out to be normal, maybe a little lower. than on the main mode