Moulinex OW 5004 Home Bread Baguette

I hope I will not repeat the question already asked, there are too many pages in the topic.

And this is my difficulty. For half a year we have been baking in Moulinex 5004, recipes are mainly from the Moulinex book, sometimes modernized.

But it is always the same: even when choosing the lightest crust, the crust of the bread is well baked on all sides, even harsh (when you cut ready-made bread, there are many crumbs). How can this (crust) be caused? In addition to the lightest, we do not choose anything, sometimes we want to "lighten" this one too.

I saw that someone didn’t come out with bread due to the fact that flour was measured in glasses.

We went through this. and decided so. The recipe book lists the glasses, and the glass itself is marked "1 cup" and "1.5 cup". cup - a cup in English. And on this glass there are ml marks, maximum 300 ml. We calculated that "glass" = "300 ml". But it was inconvenient to measure this way and we bought an electronic scale.

By the way, in the book here and there there are typos in the glasses and in a couple of places in the baking program numbers. In general, a good collection that is always at hand.

Good day!
Dear bakers, help me with advice!

The other day I bought myself 5004. My baguettes turn out to be normal

, but everything else ...
Now I put the bread in Auverne, but I see that it looks a little thin, I have already added flour, but still the bun has not formed.

And yet, I used to bake with hop sourdough. Share recipe links please

Regarding Auverne rye, there is a high content of rye flour, and the peculiarity of the rye bun is that it looks thin
the properties of a rye bun are well described by Admin in the topic of wheat-rye-buckwheat bread:

https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=1064.0

Peace be with you bakers!
Natala --- but everything else ...
and wheat
start with the recipe from the instructions on page 6 - the most sensible
and with rye flour you need to be smart - choose a recipe and baking method for yourself

Okla try changing flour / yeast / oil / mood
try experimenting with programs
although probably in half a year you did something

Good day. I bought a Moulinex 5004 stove. I'm trying to master it. Making orange jam. The recipe says that if there is no pectin, then you can add lemon juice and increase the time by 40 minutes. I switched on program 11 and tried to tick the + button, no reaction, and - also. How to increase the time. Is this my stove defective or I don't know how to use it correctly. Tell me what to do. You are welcome.

I suggest you read the instructions carefully.

Most likely, you need to set the extra time in the "baking" program (the last program). Turn off the oven, turn on the oven, set the baking program number and set the minutes.

That's what I did


I obviously mixed up the flour with fright, but in general ... edible

Jem has already done it. Launched the program twice. But the question remains open. How can you increase the programmed time in the Mulinex 5004 bread maker ???

Use program 14, baked goods only. It is designed for a time from 10 to 70 minutes, in 10-minute increments.

And here is my rye with custard malt. Delicious and aromatic.

Thanks for the answer. Did I understand correctly. To make jam, you first need to turn on program 11, wait until it mixes, and then stop, incl. program 14, set the time and start. Are these programs the same temperature?

[Benjya]

Benjya,
I cooked jam 2 cycles in a row, that is, at the end of one cycle, immediately run the program again. Need 40 minutes? Check them on the clock (from the beginning of the program)
and after 40 minutes, simply interrupt the program! As you can see, everything is simple!
And yet, with regards to jam in HP ... Lemon juice did not make my jam thicker, gave it a pleasant sourness, yes! But for density, I add "Zhelfix", then the spoon is really worth it!
P.S. Now I'll look for a topic where this issue has already been discussed, if I find and paste a link ...

Peace be with you bakers!
Natala - I obviously mixed up the flour with fright, but in general ... edible

and what does not suit you with the appearance
in my opinion normal
but not a party at all - if only it was tasty

[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.

I confirm, I'm using it! A trifle, but nice! Metal set on a magnetic coupling, a hole for hanging on a hook on the largest of the spoons-100 gr., Hanging beautifully. There are 4 of them in total, click! one on top of the other A dear from C / P is already much deeper, and I don't remember the idea

Greetings to the bakeries!
Finally, after studying the mat. part and diligent reading of the forum, I decided to bake baguettes. I poured all the components into the bucket, inserted it into the bread maker, chose the "12" mode and pressed the "Start" button.
The kneading mode worked well, during which, after 20 minutes. The first signal sounded, as I understand it, I was offered to fill in the filler (raisins, etc.), but I did not need this and the stove was still 6 minutes. Kneading the dough.
Then the dough was rising for 50-55 minutes, after which the second signal sounded and the "Start" button began to flash. I took out a beautiful swollen bun and then did everything according to the instructions. As a result, I got 4 baguette sausages, which lie in their trays ready for baking.
Here is the most INTERESTING => while I was busy with baguettes, the time kept going and on the display of the stove it inexorably decreased. When I inserted the baguettes into the oven and pressed the “Start” button, the baking process began and the indicator on the button stopped blinking and began to burn steadily. The time on the indicator was 34 minutes. It turns out that after 45 minutes. Will the oven turn off and the baguettes will be under-baked?
I understood that after the second signal, time should stop and I had to roll up the baguettes and have time to put them in the oven for baking. And for all this I had only one hour. Otherwise, the program would have been reset after an hour. But, if I managed to keep within this hour, then the countdown for baking a baguette (1 hour) should be counted from the moment I pressed the "Start" button when I inserted the baguettes and the baking process began. So?
Now I'm baking and thinking, when will the stove stop? Will I actually bake 1 hour or just the remaining time on my display?
Help !!!

Well, the process stopped after 34 minutes. The baguettes were clearly undercooked, slightly overheated. I turned on baking only mode 14, set 30 minutes of missing baking time and started the process.
I wonder why this happens?

Peace be with you bakers!
Pisec --- crisis
but seriously - marriage
time should stop and start only after pressing the start button !!!!
and if you turn on the baking program, you will not achieve anything - there is a completely different temperature
of course you can finish the baking too, but you have to sit still and catch the moment when you turn off the stove
Do other programs work without crashing?

Huh. I haven't tried it yet. This is my debut

YES .. it turned out armor-piercing baguettes - even a crust from a machine gun on them. True, the shape is awesome, beautiful chubby turned out. Next time, I'll just notice when I started with baking, I measure the rest of the time that was after the call of the 2nd mode, and in case of which I will add it myself so that the chubby comes out normal.
In general, of course, it will be very bad if you have to drag her to the service
But they told me that one chela also had this for the first time, and then everything worked out.

[BIG SNKS]

Good day, lovers of the art of baking goodies!
Yesterday's 1st pancake, my debut, baking a baguette (and generally communicating with a bread maker) was not even lumpy at all. The baguettes turned out to be cool both in color and in shape. True, the crust turned out to be somewhat tough and there are reasons for this.As I wrote above, the time on the display knocked me down, which continued to inexorably decrease, despite the fact that it should have stopped after the 2nd mode and wait for me to press the "Start" button to start the baking process. This distracted me and I did not notice how long it should take to bake. Therefore, I set 40 minutes, in baking mode (14th), although I did not notice exactly how long the baguettes had already been baked. Well, nothing, they all went perfectly yesterday with a bang under a cup of tea, everyone was happy.
Today I specifically decided to check everything from the very beginning in idle mode (I just started the "Baguettes" process, mode "12" without bookmarking all the components) and began to observe, controlling everything by the clock. It turned out that my stove was working and everything worked fine! The time on the display stopped after the 2nd stage as it should be.
Fuh, I calmed down. The hope of course was that everything would be fine, for this BIG SNKS respected Natala, who supported me yesterday, saying that she also had such a glitch the first time she baked a baguette. It turns out that the company specifically for the 1st time does not slow down the time after the 2nd stage, realizing that for the first time no one will bake anything at once, but will only drive the stove to idle so that all the fumes come out of it (factory grease, I had 1-2 minutes when starting baking) !?
I wonder who else had such a glitch or is it just me and Natala happy owners of such clever bread makers !?

Shade, thanks for the advice)).

I like my breads anyway, except for those cases when an obvious shortage of flour or liquid comes out - it's all to blame for my love of experiments. But this rarely happens, fortunately, and we still eat it with pleasure!

If only I could master the natural leaven ... I don't have enough for this yet.

Pisec
I wonder who else had such a glitch, or is it just Natala and I, the happy owners of such clever bread makers !?
My HP worked without failures the first time ugh, ugh ... (knock on wood). At the first baking, there really was some not very pleasant smell like rubber. For the first time, I didn’t manage to drive the stove out of service !!!

Nothing is written about the first "run" in the instructions. So it was just a program error. The stove has a processor. So there is software. There is an axiom: "There is an error in any program."
It just crashed. This happens with any electronic equipment. That's life

My first baked goods after buying a stove were baguettes, everything worked as it should, no empty runs.

Good evening everyone !!! I have had my HB for 2 months already, I have not regretted the purchase for a single day, I am happy with any problems. The truth has not yet reached the baguettes, but one of these days I will definitely try.

Pisec, my first pastry was baguettes. It turned out wonderful. Their photo is on my avatar. True, I was not satisfied with the weight (100 g each). I decided to experiment. I made them in 150-160 grams (baked). Everything worked out, although I was afraid that the lower baguettes would support the upper ones when baking. That did not happen. True, the top baguettes are a little sticky to one another, but the taste is excellent, and so that there is no white side of the sticky parts, I took out the mold and, turning the buns over, left them for 5 minutes to bake. The result is 650 g of baked goods.
P.S. I did not form enlarged baguettes, as in the recipe book, but simply made an elongated boat (like French loaves) with a deep cut along the entire bun and laid it down in the form with a seam. So the baguettes are softer and more luxuriant.

Peace be with you bakers!
Panevg1943 I have been doing this for a long time, but after several experiments, 540-550 grams of ready-made baguettes stopped, or if more they really either stick together or roll over from the sides

Peace be with you bakers!
xsx good luck !!!!!! try the recipe from the instructions from page 6
just what you need to start your baker's career

xsx Congratulations on your purchase! And you don't need to be afraid! According to recipes from XP, everything turns out (well, or almost everything). Delicious bread for you!

Hello Moulinex 5004 owners!
I already have a Panasonic-207, but when I saw this Mulka, I immediately fell in love and caught fire with it.I re-read the entire thread overnight. From what I read, I realized that most are satisfied with their technique, but they were embarrassed by breakdowns in several people immediately after the purchase. I know these stoves are very reliable. And some other misunderstandings with the heating elements, such as a fried crust even in the light mode? But all the same I want one, I seem to be lucky for the technique, Pah-Pah-Pah. Who recently bought, tell me the skoka right now is worth it. I looked at the wholesale price list of one St. Petersburg firm - 6200, although the price tags for a household after NG jumped 30 percent.

Hello everybody! Recently we bought a bread maker, baked it 3 times, positive results 0, although the experience in baking and baking without oHP is great. First, I baked the Kruglof pie, on program 4, the crust is dark brown, the inside is also brown. Yesterday morning I baked traditional bread. It didn't rise very much, the crust is thick, crispy, with white bloom, the top is lighter and even more white bloom, almost white. In the evening I baked a bun, again on program 4, the result was almost the same as with the first baking, a very dark crust, almost burnt and the inside of the pastry was yellow-brown, the dough itself was wonderful in consistency. What can be wrong? I put the average crust all the times. One blade remains in the mold, the second inside the bread. Please help me with advice on what to do? What's wrong? I follow all the recommendations, I hope for an answer. Thank you in advance

Try to bake on program 1, it doesn't bake so much.

I bought it 2 weeks ago, the price was $ 216.

Congratulate me!!! I started making sourdough bread
I am happy as a child. Yesterday I put a lactic sour culture, although I will soon be fasting, but I will try to grow
I would also learn to make sourdough baguettes ... but not all at once

Natala, congratulations! I myself really love the lactic acid sourdough (it's a living creature!), And now I bake almost any bread with it. And somehow I didn’t try baguettes, my husband makes them mostly and I don’t interfere (God forbid), but he’s from recipes, no-no, maybe add a little more flour and that's it

Hello Moulinex 5004 owners!
... embarrassed by breakdowns in several people immediately after the purchase ...

Although I am not the owner of such a stove, there was already information on the forum that the new Moulinex 5004 began to mount the lid from metal, not plastic. Therefore, the lid will not fall off. I think that the manufacturers have taken care of other problems of the stove.

world to you the bread baker!
Natala chob indicate where you are from in your profile!

chob over the weekend I was in the media mark m-video and eldorado and even on
for a hump, prices are different everywhere from 5800 to 7000

world to you the bread baker!
Galina Congratulations on your purchase
correctly sweet \ butter bread on a sweet program
but the more sugar the darker the crust, therefore:
light crust and then some time on baking \ check with a wooden knitting needle \ it takes me 20-30 minutes and try replacing butter with margarine crumpet or butter
and what was the traditional baking mode? if in French then so
you must bake all the same on the main
with the shoulder blades, too, pull out after the last batch
on the site someone posted a table by time
GOOD LUCK

Thanks for the answer. If it were just darker it would be understandable, but not so much. Then I thought that after all, everything should be foreseen in advance, loaded and baked so that it would not be accommodating, otherwise I do not see a special advantage with HP. It is clear that the more sugar, the darker the crust, but sugar according to the recipe, everything should be provided for, I don't think that when baking in the oven there could be such a result, I used to put more. That means that everything is not always baked on a light crust? But then there will be an overconsumption of electricity. Is it all like that on program 4? I was already beginning to think it was a marriage.
Traditional bread was baked in French, as written in the recipe book. It turns out that French bread is exactly that, with a white bloom and tough? I try to bake with recipes until I have experience.
And what surprises me in the shoulder blades is that only one blade remains in the bread, the second is in the form, well, at least it is pulled out of there without a lot of bread.
While I have not a very good impression of using the bread maker, I hope it will change in the near future

Peace be with you bakers!
GalinaS- -Then I thought that everything should be foreseen in advance

I agree, but as they say, the taste and color ...
therefore, everyone rules the recipe and baking method for themselves

GalinaS - So it is not always baked on a light crust and that's it?

and again, they did not guess right, some complain that on the dark one I would like to get hot

Galinas -I already began to think that this is a marriage.

and this can be \ hello to the Chinese \

Galina S - is French bread just like that, with a white bloom and hard?

try changing flour / water / yeast - it helps

[Muslik, Krosh]

Muslik, Krosh Thanks for the advice. I am from Moscow. You know, I also thought that probably such spoons could be in the "Pantry Utensils" store on the Moscow Ring Road in the north. My friend was there and told me later that there was just a kitchen paradise.

Who recently bought, tell me the skoka right now is worth it. I looked at the wholesale price list of one St. Petersburg firm - 6200, although the price tags for a household after NG jumped 30 percent.

I bought it in the Technopark in my city a month ago for 6190 rubles.
The crust color of the baguettes matches what you set. Check your mains voltage. If more than 240 v, then the crust can "burn".

Well, guys, my first bread, this is the recipe from the instructions from page 6 !!!


At first I was scared when I put all the ingredients into the bread maker, and turned on, after 10 minutes, the window fogged up, after a while there was a signal, did not understand why? then silence ... then a huddle again, then silence, the dough began to rise, the machine works very quietly, when there was a stop, in time, I took it out, one knife remained in the bread. In general, it's great, the taste does not look like store bread, but I like more salt, I'm afraid to overdo it, what can you tell me?
And now I want to taste the pizza dough, who made it? when the dough is prepared, can you immediately put the cheese in the oven, or do you need to first bake the cake halfway through?

Hello everybody! Recently we bought a bread maker, baked it 3 times, positive results 0, although the experience in baking and baking without oHP is great. First, I baked the Kruglof pie, on program 4, the crust is dark brown, the inside is also brown. Yesterday morning I baked traditional bread. It didn't rise very much, the crust is thick, crispy, with white bloom, the top is lighter and even more white bloom, almost white. In the evening I baked a bun, again on program 4, the result was almost the same as with the first baking, a very dark crust, almost burnt and the inside of the pastry was yellow-brown, the dough itself was wonderful in consistency. What can be wrong? I put the average crust all the times. One blade remains in the mold, the second inside the bread. Please help me with advice on what to do? What's wrong? I follow all the recommendations, I hope for an answer. Thank you in advance

I can't get anything from recipes from a book either. I threw it into the far corner of the drawer ... and use the recipes from this site. Here you will find not only tried and tested recipes, but also, if necessary, get advice from the author and from other members of the forum who use this recipe. So look for your bread ... and do not despair .. you will succeed. I started with the recipe ,, loaf from those times ,,.

Peace be with you bakers!
xsx congratulations on a successful debut
the window is fogged up - this is how it should first dry up later
signal - to fill in additives cheese / sausage / nuts / greens
it looks like a store one and should not be \ there is a theme on the site \
salt to taste nothing bad will happen
and if in this recipe, replace sunflower with margarine donut
remove the milk and reduce the flour to 570g, you will get a completely different
taste
the pizza dough is amazing
took out rolled cheese sauce ham or whatever you like and into the oven
I only advise you to divide the recipe in two or make several pieces
because the dough rises well in the oven and it turns out not a pizza but something more like an open pie
but in pizza, all the same, the dough should be thin
but in other matters who like it!
dare

Hello everybody! I put white bread to bake overnight, as I looked today, it is on page 6, I also always add vegetable oil to bread, only sunflower oil. Baked on 1 program, as tenidia advised me. It turned out more or less decently, fit better. Again, the question is, is the bread always so uneven? ... (I tried to insert a photo, I'm not sure what happened, but the bread is even more equal than the higher in the photo for xsx and higher). On the middle crust, the top crust turned out to be pale, baked for 10 minutes, it was possible more, but I was afraid it would be tough, especially since it was normally fried from the edges. And yet, both times my bread was barely shaken out of the mold, is that how it should be?

xsx! I also like more salt, so I choose it for myself. For example, I put 4 tsp into white flour for 750 g and 440 ml of water. salt, I adhere to the same in rye-wheat. Try it, pick it up.

Peace be with you bakers!
GalinaS - Again the question, the bread is always so uneven

sometimes, but if, after the last kneading, you pull out the mixers with your hands, then for one thing and form the bread or just level it
in a bucket and everything will work out

Galina - And yet, both times my bread was barely shaken out of the mold

let cool a little in a bucket and then shake out

GalinaS! Perhaps you have a sturdy dough, try softening it. I almost never get uneven. Possibly a lot of yeast, it will quickly fill up, the bottom is stirred by the agitator, and the top is uneven. How much yeast are you putting?

GalinaS you do not worry, gradually everything will turn out as it should. I have HP for about a month, I tried to bake different breads, and even not all, I choose what suits my family more, I constantly read the advice on the site. The bread is excellent, but not always in perfect shape. Baguettes did not work at first, but now they are so handsome. So it takes some experience.