Moulinex OW 5004 Home Bread Baguette

peace be with you bread!
Tserekyan, of course, you can leave the dough until tomorrow, but with baguettes
hitch - they are baked on the program, but if just on baking, then there
temperature is different

[shade]

shade , in principle, you can try their tada on the baking program to bake, maybe it will work if you put them on the lightest crust and check them periodically ... I can only talk about this in theory ...

Tserekyan,
I do so, although the instructions say that program 14 (baking) is not suitable for baking baguettes ...

Peace be with you bakers!
Tserekyan and on baguettes the crust is exposed
you can do that, of course, but you need to watch without leaving, otherwise it will darken

Hello everybody! A week ago we bought our HP. I try to bake with different recipes. I liked the Italian bread very much, I added fried onions, although it burned on the crust. And she also baked a very tasty cake from Elena Bo. Have not tried it yet, but the view is very beautiful and the smell is awesome. But while I have unsuccessful baguettes, I will try again.

[mailgor,]

mailgor, Congratulations

And then only happy baking! There was a separate topic about baguettes
https://Mcooker-enn.tomathouse.com/in...ic=7779.0

I tried to bake baguettes again, took into account all the recommendations, the taste is aromatic and crusty, but inside it is very dense, fine-pored. What is the reason?

You have probably added too much flour. Try to keep the dough slightly sticky and not knead very thoroughly on the board. Better grease the board and hands with flour while you sculpt baguettes, and add less flour directly to the dough. In short, here, of course, you need to vary
As for me, in the recipes from the book the dough is thin, you can safely add another 50 grams of flour. And there, as God willing.It's hard to say exactly how much you need to add to the batch so that it is the most, and even tastes are different, who likes it more tightly, who is airy

What do you do to grease the crust, put something in, sprinkle, etc.? So they laid the ingredients, chose the weight, crust color, program and pressed "start". And to anoint you just open the HP program in the middle and that's it? Or how?

On the forum, it is advised to grease before the baking itself begins, somewhere 55 minutes before the end of the whole process, the instructions for the whole process are scheduled in time.

Peace be with you bakers!
of course before baking - in 5 minutes he anointed with what was needed and sprinkled
How else

What do you do to grease the crust, put something in, sprinkle, etc.? So they laid the ingredients, chose the weight, crust color, program and pressed "start". And to anoint you just open the HP program in the middle and that's it? Or how?

Exactly! Open the lid and put it on and smear it! Sometimes we even add water and add flour, this is called "keeping an eye on the bun"

when I understand, I was interested in exactly how
yuliya_k I still barely reach the kitchen, and then on the handrails to the kitchen table, pawns everything, etc. Dad, I only "command", there is no need to talk about control

[masjavka]

masjavka, what's wrong with you? You wrote so sadly

[masjavka]

masjavka, and you try on the recipe book for Mulinex 5004. I have 5002, in my opinion the recipes are the same there. I've been baking a peasant - it turned out like pure rye. I've baked the Kugelhof countless times. Very tasty. Bake regular white bread and add whatever you want there - fried onions, hard cheese, olives. You can take any recipe as a basis. Good luck to you!

recovering
thanks and we do it
I don’t trust all the recipes, we mainly bake Auverne rye (for myself) and milk (we give it to my aunt)

Hey everyone. Yesterday my husband gave me such a long-awaited lhebo maker. As luck would have it, I realized that my electronic scales had stopped working, I was measuring everything with a measuring cup. I gave the first quick bread to the birds, I realized that there was no kolobok at all.On the second, I remembered about the bun, though I poured more flour into three measuring glasses - it seemed like it came out (I'll post a photo), then I tried baguettes with sesame seeds, got confused in the programs, baked baked goods on millet (I also added a bunch of flour), the taste seems to be cool, but very hard. Now I put it on traditional bread, again added three glasses more flour, but there is no kolobok, just an elastic dough. She stopped a second time, and I do not know what she is doing and whether she will still twist the dough. And the valves remain in the bread. Something doesn't work out

Well, wow, 3 glasses more flour And in general there are all the recipes in the scales. Why be wise without weights?

Of course, nothing will come of it ...

After all, if you add a lot of flour, then there will be no kolobok at all! And there will be no normal bread either. Better look in the topic for beginners - there are photos of koloboks and everything becomes clear at once.

Better buy a scale today And the food will remain intact and the bread will start to turn out.

To be honest, the recipe book for Moulinex 5004 contains quite accurate recipes and I almost never add anything, everything is clear according to the recipe.

Now I'm shopping for scales. The company of the scales does not matter or not, otherwise I had some imported ones, I have never met such a company here

Peace be with you bakers!
nelya look with a search there is a topic about scales and quite extensive

Yes, there was a topic about scales. With a bunch of photos and for every taste

But it is necessary that they accurately show the weight is small. Take a couple of yeast sachets and show exactly + -1 gram. This is how I chose my parents. I chose Vitek in the end - the difference between Vitek and expensive scales was not noticeable. And I have Vinzer.

Now I put it on traditional bread, again added three glasses more flour, but there is no kolobok, just an elastic dough.

Do not bother with the kolobok. This is called woe from wits - you have read too much of the forum.
First, try measuring everything exactly according to the recipe in the recipe book. And without scales, everything should work out - there in brackets measuring cups are indicated. If the stove and the ingredients are normal and you measure everything exactly according to the recipe, you should end up with BREAD (not a bun). The same traditional. I don’t understand: you added 3 more to the 3.5 original measuring glasses during the kneading process ??? That is, a total of 1300 grams of flour, and all this for 450 ml of water and 3/4 tsp. yeast ???

By the way, you are unlikely to achieve such a round kolobok as in the photographs from Panasonic. There are two mixers in your stove, they constantly pull this bun out.

vi_kon Thank you very much for the clarification. My husband and I have already quarreled, he proves to me that one bun will not work, since there are two stirrers, and I show him a bun from the picture. As for the glasses of flour: there was a measuring cup and there is a mark 1 on it, so I poured 3 marks of 1 each and then added somewhere else 3, otherwise the first bread did not rise at all, it became a crust, and in the middle of the slurry ... Then I remembered about the kolobok. An acquaintance of mine bought herself Kenwood, and she says she left everything and it turned out great bread, something I can't believe, it seems to me this is an art, skills, skill, and not just leaving everything

First, try measuring everything exactly according to the recipe in the recipe book. And without scales, everything should work out - there in brackets the measuring cups are indicated.

By the way, you are unlikely to achieve such a round kolobok as in the photographs from Panasonic. There are two mixers in your stove, they constantly pull this bun out.

Yes, in our oven, the dough blades are stretched, as it were, but in principle, the structure of the dough does not change from this. This is the first thing. And the second is what is not written in the recipe book for Moulinex 5004 in measuring cups - everything is only in grams.

I can't believe something, it seems to me this is art, skills, skill, and not just leaving everything.

Well, in principle, everything is so simple that it's hard to believe

The MAIN IMPORTANT is to strictly follow the recipe and then you don't even need to follow the kolobok if it's a proven recipe. I threw everything and then pulled out the finished bread

Andrey, do you measure flour with the supplied glass? in the recipe ex. writes ... gr. or 3 and 1/4 cups

vi_kon Thank you very much for the clarification. My husband and I have already quarreled, he proves to me that one kolobok will not work, since there are two stirrers, and I show him the kolobok from the picture. As for the glasses of flour: there was a measuring cup and there is a mark 1 on it, so I poured 3 marks of 1 and then added somewhere else 3, otherwise the first bread did not rise at all, it became a crust, and in the middle of the slurry ... Then I remembered about the bun. An acquaintance of mine bought herself Kenwood, and she says she left everything and it turned out great bread, something I can't believe, it seems to me this is an art, skills, skill, and not just leaving everything

Clear! I do not remember the mark on the glass, but it seems there is "1" this is not a full glass. So you need to pour not up to mark 1, but an almost full glass - up to the last mark. This is the measuring cup in which the flour in the recipe book is measured. At least in the electronic version of this book, downloaded from the site, they are. Do you have measuring cups in your recipe book (in brackets after grams)?

Well, there are 3 minutes left until the end of baking, but it did not even brown (I chose the middle crust)

Yes, in our oven, the dough blades are stretched, but in principle, the structure of the dough does not change from this. This is the first thing. And the second is what is not written in the recipe book for Moulinex 5004 in measuring cups - everything is only in grams.

I was not discussing the structure of the test, but the type of kolobok. This is the first thing.
And the second thing. Do you have a book in front of your eyes?

Yes, a book of recipes before my eyes (which is colored). There is nothing in the glasses.

Here is the recipe for "old-fashioned bread":
Warm water: 450 ml
salt: 2 tsp l.
Wheat flour: 650g.
Rye flour: 50 gr.
Dry yeast: 3/4 tsp

And no glasses. And I always measure flour in grams.

Well, there are 3 minutes left until the end of baking, but it did not even brown (I chose the middle crust)

The traditional one will not brown strongly - there is no sugar at all. Leave to keep warm. In general, Mulinex's pale roof is one of the weak points. If you've read the forum, you should have noticed.

nelya, don't worry, everything will work out
Bake plain white from HP instructions
And be sure to read the topic about scales, write down the weight of the coins and go ahead. and we weigh the ingredients (well, except for liquids, and tbsp. l, tsp.
Good luck

Yes, a book of recipes before my eyes (which is colored) There is nothing in the glasses.

Here is the recipe for "old-fashioned bread":
Warm water: 450 ml
salt: 2 tsp l.
Wheat flour: 650g.
Rye flour: 50 gr.
Dry yeast: 3/4 tsp

And no glasses. And I always measure flour in grams.

You may have an old version of the book. In the electronic version, there are glasses, along with grams. And Nelia, as far as I understand, is in her book too.

Yes, a book of recipes before my eyes (which is colored) There is nothing in the glasses.

Here is the recipe for "old-fashioned bread":
Warm water: 450 ml
salt: 2 tsp l.
Wheat flour: 650g.
Rye flour: 50 gr.
Dry yeast: 3/4 tsp

And no glasses. And I always measure flour in grams.

I have both weight in my book and in measuring cups

Strange, I bought at the end of April last year - no glasses.

And I took the electronic version from this site and is still there the same instruction, I just looked.

[(3 1⁄4 measuring cups)]

And I took the electronic version from this site and is still there the same instruction, I just looked.

Well? .. If you open this file, we see the recipe you mentioned:

/ Old recipe bread /
Weight: 1000 gr
Time: 3 hours. 40 minutes
INGREDIENTS
• Warm water: 450 ml
• Salt: 2 tsp.
• Wheat flour: 650 gr
(3 1⁄4 measuring cups)
• Rye flour: 50 gr
(1⁄4 measuring cup)
• Fast acting dry
yeast:
3⁄4 tsp

And the lid fastening was redone in the stove

Finally we improved it. Yesterday I looked at a new 5004 stove in the store and there is already a metal mount, which is unlikely to break so quickly

[(3 1⁄4 measuring cups)]

Well? .. If you open this file, we see the recipe you mentioned:

/ Old recipe bread /
Weight: 1000 gr
Time: 3 hours. 40 minutes
INGREDIENTS
• Warm water: 450 ml
• Salt: 2 tsp.
• Wheat flour: 650 gr
(3 1⁄4 measuring cups)
• Rye flour: 50 gr
(1⁄4 measuring cup)
• Fast acting dry
yeast:
3⁄4 tsp

So I specially opened on the site and made a print screen - there are no glasses there. It may be in new books, but the site has not been re-uploaded ... On other sites, I did not look for the updated book as unnecessary for me instructions in glasses

And you all get stuck valves in the bread, otherwise it somehow turns out to be unaesthetic

Peace be with you bakers!
it is not for you here \ use the search button-convenient \

https://Mcooker-enn.tomathouse.com/in...ic=8229.0

aha, get stuck

Why doesn't the manufacturer polish this question. can't these mixers somehow be firmly attached to a bucket or something else ... otherwise the two holes below are ugly. I liked the idea (y) of taking out the stirrers after kneading, but I haven't learned my machine yet to know where and at what stage the kneading ended

Stirrers do not always get stuck, I read that they need to be slightly oiled.

So I specially opened it on the site and made a print screen - there are no glasses there.

So you take a bread machine from the site, and I am a mulinex.

vi_kon - I always wrote that I was looking at the instructions from this site, and you, in turn, did not say that you were looking at the Mulinex site. That is why there are disagreements.

[Grams - milliliters and miscellaneous measuring cups]

There is a separate topic:
Grams - milliliters and miscellaneous measuring cups
https://Mcooker-enn.tomathouse.com/in...ption=com_smf&topic=354.0

but of course it's more convenient with weights!

vi_kon - I always wrote that I was looking at the instructions from this site, and you, in turn, did not say that you were looking at the Mulinex site. That is why there are disagreements.

Look carefully at my answer # 410 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=2383.0
Therefore, your turnover "from this site" in the answer # 418 I understood as a link to the Mulinex site.

Comrades, is it possible to buy a measuring spoon that comes with HP? I lost mine.

[Kati]

Kati , you can just buy measuring spoons at any major supermarket
I was looking for mine for about half a year, then I came across purely by accident in a small shop - on one bundle - a dining room, a tea room, 0.5 tea, 0.25 tea;
material-stainless steel

[Kati]

Kati,
totally agree with Mueslik, just buy the measuring spoons and your problem will be solved. These measuring spoons fully correspond to the CP spoon, i.e. a tablespoon = 15 ml, and a teaspoon = 5 ml.
P.S. Unfortunately, your signature does not indicate the city in which you live, but just in case, I bought mine at IKEA, and they cost mere pennies.