Moulinex OW 5004 Home Bread Baguette

[Veronica]

Veronica,
Well, as they say, to each his own, I am very glad that you are doing well!
Tell me please, what kind of yeast "Saf-instant 2 in 1 with improver" is? These are not the ones with ascorbic acid? And yet, if it does not bother you, please write, according to what recipes you have already tried to bake rye on the "Borodinsky bread" program ...

[Veronica]

Veronica,
Well, as they say, to each his own, I am very glad that you are doing well!
Tell me please, what kind of yeast "Saf-instant 2 in 1 with improver" is? These are not the ones with ascorbic acid? And yet, if it does not bother you, please write, according to what recipes you have already tried to bake rye on the "Borodinsky bread" program ...

I observe the accuracy of the citation, the yeast is called "saf + plus", and just below it says "dry instant yeast + baker's improver", and you are right, the composition contains ascorbic acid. Here's my tried and tested Borodino bread recipe:

Rye flour-250
Wheat - 250
Borodino mix-100
Water (sour cream or fermented baked milk is better) -450 ml.
Vegetable oil - 1.5 tbsp. l.
Salt-1 tsp
Sugar 1.5 tsp
Yeast (Saf-Instant with improver) -2.2 tsp.
Caraway, coriander - 1 tsp each

Peace be with you bakers!
Iriska yes you know the best kneading dough and then program 3

Veronica, but in Borodino, I get lower, although from the beginning
everything is exactly test mode

Peace be with you bakers!
Iriska yes you know the best kneading dough and then program 3

Veronica, but in Borodino, I get lower, although from the beginning
everything is exactly test mode

The first "times" I also did not get a high bread. I.e. I want to say that it will never turn out as tall as a white hdeb, it will just be above average.
I liked making bread, not slightly overstayed fermented baked milk. I add a little less liquid than indicated in the recipe, and add a little more yeast ... ... Bread is always obtained, the dome is pleasantly convex. I make this bread whenever I want salted herring with onions and potatoes, or to a fragrant borschik !!! ..........
All friends and acquaintances are impressed with this bread, and ask to share ...

I observe the accuracy of the citation, the yeast is called "saf + plus", and just below it says "dry instant yeast + baker's improver", and you are right, the composition contains ascorbic acid. Here's my tried and tested Borodino bread recipe:

Rye flour-250
Wheat - 250
Borodino mix-100
Water (sour cream or fermented baked milk is better) -450 ml.
Vegetable oil - 1.5 tbsp. l.
Salt-1 tsp
Sugar 1.5 tsp
Yeast (Saf-Instant with improver) -2.2 tsp.
Caraway, coriander - 1 tsp each

and what is the Borodino mixture?

Good evening!

Take me to you ...
I've been wandering the forum for a long time. Thanks to you, I decided to buy a mule 5004. Like many, I could not decide this or Panas.
I really hope I made the right decision ...
Already a week with a stove. I bake every day, I'm happy, but not everyone. CRYPTES when kneading. Very unpleasant.
After the examination, I realized that the pin (or how it is correct. The attachment petals, that on the body, where the bucket is attached, dangles. The front one sits firmly, and the back one easily moves the hand.
I'm sad ... What should I do? To return?

Bakers, I beg you, do not be lazy, take a look at your ovens. How are things with you?
Write me a couple of lines.
I will be very grateful...
I also looked ... The upper petal is wobbling ... I bought the stove 3 days ago (is there a risk that it will creak?) I have been checking it for two weeks, baking every day. Baked "simple" bread, "Milk bread" - everything worked out, delicious.I baked "curd bun" - sort of burnt out, although I chose a medium crust. WHILE nothing creaks.
I don’t know where to buy rye flour ...

Borodino mix is ​​a special mix for making Borodino bread. The exact name is "Borodino" mixture.
Ingredients: swelling rye flour, dry rye brew, pod extract, wheat gluten, wheat flour, fried malt flour. The price is 112 rubles / kg.

We do not sell rye flour in free sale either, so I buy it at a flour mill, we have it almost in the city center, always along the way ...............

Good afternoon!

I didn’t even know that it’s hard to get rye flour somewhere.

For the first time I hear about a mixture of Borodino. Need to look ...

[Crochet]

Crochet, I looked at your Borodinsky - a wonderful piece of bread. Only now I don’t know where I can get Agram, Panifarin, etc., etc. I certainly didn’t try to look for that much. You can ask at the bakery, there is a shop with it.

Shade... so what is the principle of baking rye. I understand that he needs a long batch. Plus, on program 3, the last kneading deteriorates the rise of the dough. That is, it is better to bake immediately after a long rise?

[shade]

shade, watched the bolts of the fasteners today. Those that I see inside the stove do not affect this.
My husband also spoke to me today about the bolt, but which cannot be reached indiscriminately. So not an option

Tell me, please, I can't figure it out myself.
Now I'm trying to make baguettes. The dough is kneaded, now it rises. When the ascent process is over, does the HP switch itself to standby mode (an hour for formation), or should the program be stopped somehow?

I am not an advisor in this matter. Didn't make baguettes. But I read, if I'm not mistaken, that it will stop itself, you do not need to touch anything

Tell me, please, I can't figure it out myself.
Now I'm trying to make baguettes. The dough is kneaded, now it rises. When the ascent process is over, does the HP switch itself to standby mode (an hour for formation), or should the program be stopped somehow?

when the stove goes into standby mode, the light starts blinking, which means it's time to shape the baguettes. the timer will have a value of about 47-50 minutes, I don't remember exactly. she was scared for the first time with baguettes))

[Yukka]

I am not an advisor in this matter. Didn't make baguettes. But I read, if I'm not mistaken, that it will stop itself, you don't need to touch anything

when the stove goes into standby mode, the light starts blinking, which means it's time to shape the baguettes. the timer will have a value of about 47-50 minutes, I don't remember exactly. she was scared for the first time with baguettes))

Yukka, flyerissa, Thank you!
Yes, exactly, it goes into standby mode itself.
Empirically established
Now I'm waiting - I can't wait ... to try ...

casalinga, I'm sure it will be delicious) I really like Viennese baguettes - they are just like buns, soft and tender)

casalinga, how? Delicious?
Brag, suddenly I will make up my mind. And then somehow I will not dare. Due to the low yield. There is about 400gr?.

Today I baked baguettes according to the recipe from the instructions, oak ones turned out .. (the crust is hard, crispy, soft inside - can it be so? Then I don't like 0 I want everything to be soft and crust and middle. Viennese baguettes were made according to a recipe from stoves?

[shade]

I took a recipe from a book (the simplest recipe is water, salt, flour, yeast), but I read the tips in the instructions and added sugar and rast. oil. I was not tortured to do (as they scared me), on the contrary, I liked it, I quickly formed it. A couple were rolled in sesame, the second sprinkled with caraway seeds. And she gave it to stand on the recommendation shade here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=5046.0
It turned out what I expected! Actually, I have nothing to compare with, this is my debut. But this is how it should be, I think. The crust is hard, but not oak, the middle is soft. They immediately devoured the sesame seeds, and picked out the caraway seeds, still not for such baguettes.
In general, the debut was a success

Most likely, both heating elements in 5004 work in all modes, but not simultaneously, but as if alternately, so if you don't look there often, you might get the impression that the upper heating element does not work when baking bread.

After the first launch of the bread maker in the mode of the 1st program, it is noticeable that the fastenings of the lower heating element "calcined", but at the upper one they remained "as soon as from the factory". Most likely, the top one did not participate in baking.

Peace be with you bakers!

Yukka, if a bolt is not available, then there is nothing to try, otherwise they will notice scratches in the workshop, and they will blame the breakdown of the stove on you, and you will have to read it for your hard-earned

Iriska all right long kneading
But at the expense of 3 programs, not everything is clear, I usually pulled out the stirrers BEFORE the last batch, and then I looked at it somehow, but there was no difference. then I specially pulled out the stirrers AFTER mixing \ you can not pull out just the holes are invisible \ the result is the same
so knead on the dough and then program 3

Becher is kind!

shade, thanks for the answer.
I've already exhausted myself with thoughts ...
I even created a separate Temko.
Imagine, as soon as I complained to you, the creak disappeared. What am I supposed to do?
The fact that the mount rotates is not good ...
And on the other hand, Rosevnichka also rotates. She bakes, does not bother.
I wonder if this is a marriage or a variant of the norm?

Peace be with you bakers!
Yukka I repeat now creaks and rotates, and then breaks, and the guarantee will end by this time
if the service is available, that is, you don’t need to go to the devil knows where, then you need to take it to show, as they say, they don’t take money for demand.

shade, thanks. Apparently you need to carry. But not to the service, but to the store. After all, within 2 weeks I have the right to an exchange or refund (which I do not want).

Hello everybody! I ask for help! Yesterday I bought our bread maker, and already the second loaf for some reason smells like trembling, why would it? And tell me some simpler recipe, but without milk. And what is whole flour and where does it come from? I forgot to say that the first time I baked "simple bread" from the instructions for program 1, and the second time I just baked "white bread" on page 64 and the result is still deplorable!

Peace be with you bakers!
djuliiis insert in the profile - where are you from and what kind of stove
then I had to write what kind of yeast and how much they put
about whole grain there is a separate Temka look there people share who bought where and how much \ type in the search \
the most problem-free bread is on page 6 in the instructions
but replace the sunflower with margarine the crumpet will rise higher

Hello everybody! I ask for help! Yesterday I bought our bread maker, and already the second loaf for some reason smells like trembling, why would it? And tell me some simpler recipe, but without milk. And what is whole flour and where does it come from? I forgot to say that the first time I baked "simple bread" from the instructions for program 1, and the second time I just baked "white bread" on page 64 and the result is still deplorable!

Hello ! I'm also just starting, but I want to tell you that from the recipes given by the mulinex to the stove, I did not like one 100% Outwardly it turned out, but it tasted either too salty or the crust burns out, baked a cake ... But according to the recipes taken from the site - SOOOCHCHEN delicious bread turned out. And handsome! I baked milk from a mine ... I haven't found rye yet, since I haven't found rye flour. Try milk, you will feel what you need to be guided by)))) And also it turned out delicious !!!! try
Bread with milk by Larisa
I am also sharing a recipe for Moulinex 3000. Program 1. Recipe from a book, proven, delicious. bread with milk from Larisa

750g 1000g

Softened. oil 50g 60g
Salt 1.5 cof. l 2cof. l
Sugar 2st. l 2.5 tbsp. l
Liquid milk 260ml 310ml
Flour 400g 470g
Yeast 1kof. l. 1.5cof. l

After the first launch of the bread maker in the mode of the 1st program, it is noticeable that the fastenings of the lower heating element "calcined", but at the upper one they remained "as soon as from the factory". Most likely, the top one did not participate in baking.

Sprinkling ashes on my head, I confess - I was wrong. Yesterday, when baking baguettes, the upper heating element, red-hot to red, was clearly visible, but its fasteners remained great looking ...

Can I ask too ???

Today I baked for the first time.
The stove creaks and makes noise during kneading.
I don't know, is this the norm? Does it work quietly for you?

Help me please.

Greetings! I'm already on the brink of despair! Today I baked "traditional bread", everything was strictly according to the recipe, I bought fresh yeast, the only thing I didn’t sift was the flour, the bread was beautiful, but very dense, not porous, it’s not very good for mine ... But I still cannot try milk because now it’s fasting. Tomorrow I'll try a recipe from the site "French bread with onions" Maybe it will work. By the way, the kolobok turns out the same as described by Admin on the site.

Hello everyone ! ..... The second day we bought a bread maker. Surprised by many, probably the connoisseurs know everything. But I would like to share my impressions. On the first day I tried to make baguettes. I added 1 tablespoon of powdered milk and 2 tablespoons of butter to the standard recipe (this is on the advice of Bunny, and watched the formation of a bun from Admin - their advice helped a lot) .. Immediately after baking I tried it, the crust is hard, the crumb is weak when the baguettes are cold then the crumb turned out to be different, but the crust is still hard, although the color of the crust is ruddy, I made the second batch exactly according to the recipe, the result is worse. the crumb was denser ... How to cope with the hard crust ?? .. Today I tried the recipe I found here, regular bread that was made on the 2nd program,

White bread:
warm water - 400 ml
wheat flour -700 grams (which was sifted later)
salt - 2.5 tsp (as sea salt)
sugar - 1 tbsp. l
dry yeast - 1.5 tsp
when the kneading passed the second added 2 tbsp. l of olive oil and it seemed that the dough was running out, I added a spoonful of table flour

the result is amazing! .. And tasty and spongy in moderation, and in moderation of blush, one problem was not immediately able to take it out of shape ... Thank you all. who helps newbies! Without YOUR advice. which I read on the forum, I would probably be very upset, since not everything works out right away!

Hurrah!!! I did it! I listened to your advice and baked bread according to the website recipe, I didn't sleep until 2 am! But everything is OK! Today I'll try to bake French onion bread. Thanks everyone! information from Admin is invaluable.

I offer a Male carrot-raisin cake (based on carrot from Gruny). Male - because it requires a minimum of body movements for cooking.
Stove Moulinex 5004 (program 10, light crust, weight 750 g)
Components:
1. Eggs - 3 pcs.
2. Sugar - 150 g (3/4 cup-200 ml)
3. Water - 25 ml (you can juice orange or lemon)
4. Salt - 1/2 tsp.
5. Margarine - 120 g (2/3 pack) - warm to soften and cut into cubes
6. Carrots - 150 g finely grated (1 glass-200 ml)
7. Raisins - ½ cup
8. Walnuts - ½ cup
9. Flour - 350 g
10. Baking powder "Prypravych" dough - 2 tsp.
Preparation:
1. Pour 150 g of sugar + 3 eggs into a bowl, then beat with a mixer for 5 minutes.
2. Pour beaten eggs with sugar into a baking dish, add ½ tsp there. salt, 120 g soft margarine diced, 150 g finely grated carrots, ½ cup rinsed raisins, ½ cup walnuts.
3. Sift 350 g of flour and pour it into a mold, add 2 tsp. baking powder and pour 25 ml of water over it.
4. Place the mold in the oven.
5. Set: program 10 (Cupcake), light crust, weight 750 g
6. After the ready timer beeps, leave the cake in the oven for 20-30 minutes, after which you can turn off the oven and get the finished cake!

Immediately after baking I tried it, the crust is hard, the crumb is weak, when the baguettes have cooled down, the crumb turned out to be different,

It is not recommended to cut hot bread, final processes are still taking place there, so the crumb, to put it mildly, is not the same

It is not recommended to cut hot bread, final processes are still taking place there, so the crumb, to put it mildly, is not the same

Thank you! I now know this, but what to do with a very hard crust? .. I put the baguettes warm in a bag, the crust became a little softer, but still not the same effect, I want to get a crisp.

Greetings to all!
Thank you all for the feedback! I'm a newbie.
Everything is very useful, but I did not find the answer to the question - why is the crust in French bread golden, and the top of the bread turned out to be white?
Today I was kneading the pizza dough - beauty, delicious !!!!! According to the recipe from the book.

[shade]

Thank you! I now know this, but what to do with a very hard crust? .. I put the baguettes warm in a bag, the crust became a little softer, but still not the same effect, I want to get a crisp.

Here in this thread shade told about his method of making baguettes.
5004 baguettes without problems
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=5046.0

Request: do not ask the same questions in different topics

And to my question about the white top, tell me where you can find the answer?

Happy New Year, everyone!
Please accept my general comments on baking bread in this Moulinex OW 5004 Home Bread Baguette
1.use only olive oil the better it is, the tastier the bread
2. where there is no rast in the recipes. oil add at least 1 tbsp. spoon ol. oils
3.for beginners - put a light crust, that is, it will be easier to navigate with the crust color in the future
4, after baking the bread, leave it in the oven for 30 minutes in the automatic heating mode (you can even until the end of the mode) the bread will be lighter and more airy + lays longer and does not get stale
these are general tips for this stove, and there are many recipes and choose any yourself
bring them for yourself loved ones

ALL DELICIOUS AND ROYED BREAD IN THE NORTHING YEAR!

Peace be with you bakers!
nikisan
1 there is no refined sunflower for the taste and color of a friend
has a neutral taste and if you want to add the Mediterranean
a hint of olive then
2 where there is no oil in the recipes, then you don't need - that's the whole point
added oil, the taste and consistency changed and this is not the same recipe, but rather based on
3 is still medium golden although light for sweet or muffins
4 here is the trick that if you put light, then you have to leave
on the mode and if everything is done according to the mind, then you don't need to bother

p.s do not take my monologue as a lesson, everyone is free to do so
as it sees fit - just someone can count your common
notes as a guide to action ??? what is not right

About the oil ... I have to disagree with you.
I noticed that when adding butter for 2-3 days, rye bread smells somehow oily. I tried not to add, it seemed to be better.
And in the recipes, for example, Bread according to an old recipe, there is no butter there.
They don't even put butter according to GOST

All recipes, real country bread, no sugar, yeast.
The bread was raised with sourdough, the sweetness was given by malt, in extreme cases, a little honey. There was only hemp and linseed oil, a little was added.
So take these factors into account when baking ...

maybe someone will be interested // www.

Hello bakers! Thank you very much that there is such a forum about Mulya 5004. I bought it, brought it, unpacked it, sat down on the Internet to look for recipes on the wings of joy, and then a bummer, in short, I got to the forum where everyone has 255 Panasas, since they started SMIRING my bread machine. : '(I was in tears, I told my husband that we bought, to put it mildly, the wrong stove, the mood is zero. WELL NOW IT'S GREAT, THANKS YOU VERY MUCH. Now there is a mood to create, the photo is behind me.

Peace be with you bakers!
shepherd dog with a successful purchase
5004 will delight you - just be sure to read the topic about the basics
there is a lot of useful information about the bun and flour, and when you read it
you can safely take any recipe from the site, they are usually suitable for all ovens. GOOD LUCK
and in the profile write the stove and the location - it's so easier

Can you please tell me, when baking baguettes, the mold (for baguettes) is placed in a cup or removed. Thank you. And yet, tell me if there is such a forum where there are only recipes with photos for bread makers.

Peace be with you bakers!
shepherd uniform is of course put separately
and recipes and photos are abundant here and are added every day
you can see the sites Moulinex and Paneo
🔗
🔗

Peace be with you bakers!
leit happy shopping for you and all of us with replenishment
wheat and baguettes in this oven are always great
cupcake, bun, lemon and especially kuglof will delight you and
guests of your home
rye is best viewed on the website - the recipes from the book are not very good
Borodinsky it is not as simple as it seems at first glance
you will have to tinker with it and besides, proctically, everyone has the wrong recipe in the book, you need to look at the moulinex website
very good bread with green tea and dates
and simply incomparable potato with onions, but I advise you to replace
flakes for regular potatoes
good baking

I got a bit wet with green tea and dates, but you? Maybe write a recipe (with all the subtleties). And the taste is very good. The same with bread with honey, apples, walnuts and chocolate, but this one seemed to me "a sheepskin, not worth a scrub."
Which potatoes to put in bread and onions? Boiled or raw? I have long wanted to taste this bread.
I also liked the Savoyard bread with the usual hard cheese.

We have tried many recipes, but more and more often I hear requests from my relatives to bake simple white bread, although I like rye more. And with the addition of ferments (see the section "ferments"), it turns out to be lush and tasty.
I take any recipe where there is rye flour, and additionally put 5-9 tablespoons of sourdough, then half less yeast.
Lemon pie is also good, I also add raisins to it. I like it more than cupcake (from the recipe book)

Hello everybody!
We bought mulka 5004. I unpacked it, read the instructions, put everything together, put the ingredients, put the vat in the stove, pressed it on 2 sides, then checked it, then plugged the plug into the socket, the stove squeaked 2 times, it buzzed very quietly. And that's all. The instructions say that after a beep, all sorts of different indicators are displayed on the display, after which you need to select a program and press Start. For me, after a beep, nothing was displayed on the display for an hour. Accordingly, it was impossible to select anything when the Start button was pressed, the stove did not react. The dough has not been kneaded. After more than an hour, the flour began to get wet, the stove was turned off, the food was taken out, milk and eggs were added, all this came up on the battery. And we got pancakes.
Maybe I did something wrong? The store said that everything is displayed on the display half an hour after plugging into the outlet. Well, for half an hour it definitely stood on, even more.

Julka, it looks like your stove is not working properly - I also recently bought a stove, but I was checked right away in the store. The stove was unpacked and as soon as the wire was connected to the network, the stove gave a sound signal and the display was highlighted, after which they pressed the Start button and the kneaders began to rotate near the stove. When I brought it home, it is the same - when connected to the network, a sound signal and the display immediately lights up.

Happy New Year everyone!
my comments are about baking white bread and do not forget
that it's just a car. I won't chew on a medium or more crust
and olive oil gives the best combination with dry yeast for
approach of the dough and then it is easier to get bread
IT IS NECESSARY FIRST TO TRY AND ADJUST TO THE CAR
MANY RECIPES FROM FOREIGN SITES AND MANUFACTURERS AND THEY MAINLY CONSUME OLIVE OIL AND DRY YEAST TEST ON IT