Moulinex OW 5004 Home Bread Baguette

Hello everybody! Another question. Should the lid on the HP close tightly or not? Should there be a click?

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

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

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

let cool a little in a bucket and then shake out

I confirm !!! Toko I take out bread with my hands in vegetable oil, and I quickly grease the sides of the bucket with a brush, and then I will also coat the roof. Maybe this is superfluous, but the roll itself (I take out the shoulder blades!) Jumps out and the color is evenly tanned with a non-coarse crisp

And also a nervous roof, maybe, if:
- too much liquid
- excess yeast, but then also "not very" inside. In the first case, it is a little damp, and in the second, under the roof it is more loose and full of holes. If not, then read the advice above.

And yet, both times my bread was barely shaken out of the mold, is that how it should be?

Galina, so that the bread easily comes out of the mold, turn the bucket upside down and slightly twist the crosses back and forth. The bread will slip out easily. I do not advise you to lubricate the bucket from the inside, since the baking process is quite long, and gradually the oil on the walls will burn, like in non-stick pans (the bucket will quickly fail).

Panevg1943, thanks for the advice, I'll try, I think it should help, because I always have one blade stuck in the bread, it's not clear why, the other remains in the bucket, it seems to me that it is because of this that the bread shakes out badly.

And again the question about the cover. It doesn't close very smoothly, just 1-2 mm above the case, is this normal? Or maybe the cover "led", as they wrote in one of the topics? It seems not scary, but suddenly it's a marriage and suddenly affects the baking, that the crust is light. And my husband took off the lid yesterday and after that, so that it closes more tightly, you have to move it a little to the side (as if, I don't know how to express it more precisely), what could be the matter? We just have another week when we can exchange the stove, we would like to make sure that it is free of defects. Although the first emotions have passed, I think it's a normal stove, but still I want to understand and find out everything properly.

It seems to me that after reading the laudatory reviews, I got a somewhat erroneous opinion that everything should be perfect, and, apparently, any stove has nuances. Or is the Panasonic 255 better? It seems that there are as many topics for him as for Moulinex, and there are more reviews on Moulinex. I would still like to hear unbiased reviews, like Panasonic is praised more, but at the same time I can't say that the reviews are better, although it seems that Moulinex has more questions or just people who bought Moulinex are more inquisitive.

I kind of understood about the color of the crust, apparently at the stove (perhaps for everyone) pale, medium and dark simply mean a certain temperature and on all programs it is the same, so it is better to put a lighter crust on more rich products, is that so? My husband also says that the stove clicks, it seems like it turns off when a certain temperature is reached, and then turns on, does it work like that? Apparently the rest of the week needs to be baked more often, even if for good, I will try, even on weekends, it's a pity that Shrovetide, because of the pancakes, bread will be eaten less. I will try. Thanks to everyone who responded.

By the way, I forgot to write.In the morning, bread was baked in milk, but baked it on kefir (the milk sour, I left it in the refrigerator to look like kefir, in the warmth it is just yogurt, and so it is exactly kefir in consistency, so I used it), I poured kefir a little more , a little less flour, and the kefir was from the refrigerator, but put it overnight. The bread turned out to be good, high, the crust, of course, is again not very even, although it is better in shape than the last bread, it only crumpled it a little, but I was afraid that it would not work at all, I think I needed more kefir and less flour. I baked on program 1, on which the bread came out pale, especially the crust, and so this bread came out very fried, but did not darken, as it was more rich, from which I concluded that the temperature may be the same for all programs in different modes.

And yet, my husband in this stove, among other things, liked the fact that the form on the bottom, where the cross is, is all completely metal, while the other stoves that we looked at have plastic (I don’t know of the Panasonic 255, I almost don’t I looked, stood high, very uncomfortable, and my husband did not look at it in great detail, although he did).

Hello to all bakers and bakers!
A couple of days ago, I drove the oven to idle in baguette mode and made sure that time stops after the 2nd mode, before baking. Delighted, the day before yesterday I decided to try baking something on my bread machine for the second time, or rather to repeat the experiment with baguettes, I was almost completely sure that everything would be the way. Believe it or not, they didn't work either, and here's why.
Having formed the baguettes, I put them in the bread maker, pressed "Start" and they went to bake, the time on the display began to count down. Peeping through the window, vague doubts began to torment me because the baguettes, despite the fact that there was less and less time to bake, were still pale. When the time was up, one signal sounded (although it seemed to me that there should have been at least 2 signals in a row), the time on the display was zero, and the baguettes were VERY pale, below it began to darken slightly. But the most interesting thing is that the stove continued to work, that is, the stove and heating elements continued to heat up. I got the impression that despite the fact that I set the baking mode to 12, baguettes, the oven baked the baguettes like bread in several stages. In short, complete bullshit.

The baguettes were not raw, but not baked enough, of course we ate them, but we took the oven to the store yesterday and neatly packed it, since yesterday was the fourteenth day from the moment of purchase. They gave me an act and said that they would conduct an examination and if the stove really does not work as it should, they will replace it. Hykh, but I love her anyway and I will look forward to returning home so that I can finally enjoy the delicious pastries!

As they say => the old woman did not suffer for a long time, in high-voltage wires.

[Question]

How sad! But let's hope. that you will replace it with the correct bread maker! And you will please both yourself and us with your achievements in baking !!!!
And I continued my experiments with sourdough bread. And lo and behold !!!! I started to get a wonderful airy bread !!

Question: Is this a peculiarity of flour or am I still not measuring correctly with a measuring glass? The situation is as follows: when I put exactly 175 g of flour and everything else according to the recipe, the bun turns out to be wonderful when kneading, but the baguettes are less airy and even slightly rubbery after cooling (I bake with sesame seeds).

Purely theoretically, I think, if you bake with sourdough, then you need to balance the liquid, which turns out a little more, so this is the result !?
Heh, you're lucky, you have sesame seeds, but in our village, in supermarkets, I don't see this yet.

I still bake my baguettes with dry yeast, I haven’t done a good job with how to calculate the sourdough.

And I buy sesame seeds at the market, where they sell raisins, dried apricots and other oriental sweets
HELP !!!! Made French baguettes ...... not only are they not even close to those in the picture in the recipe book, they are also burnt. Share photos and nuances of who makes them and how !!! YOU ARE WELCOME!

Peace be with you bakers!
of course it's unfortunate that this happened, but please
Pisec do not forget to unsubscribe about the results!
because any info will be useful for site users!

Natala, you know, I somehow drew Monna Lisa, too, does not look like
https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=5046.0

Dear ones! please tell me ... 4 times in a row the stove "gives out" tiny loaves, before that everything was fine, I photographed different breads, but I still can't upload a photo (I need to sit, underestimate the size) ... and now I pulled out not bread, but some kind of bun, a small one, although I put it on 1500g (it used to come out), and the bun was cool Elastic (as it says in a book) ... don't tell me what it might be, maybe some kind of glitch in the program. And yet (not for bread) I have a x / stove for 2 weeks, I blow away dust particles, and today I saw that the inscription "cupcake" disappeared somewhere (erased) and the grams began to wear off ... so after a year there was nothing on it at all will be written

Peace be with you bakers!
nelya - the inscription "cupcake" disappeared somewhere (erased

hello to the chinese

nelya - don't tell me what it might be,

actually you need to pour yeast
write down the process - it will be easier to blow advice

I somehow did not pay attention to the manufacturer, but who else produces them?, and about yeast - I poured Lviv dry as in the recipe https://Mcooker-enn.tomathouse.com/in...71.0

on Lviv dry ones I already baked on pressed and on saf-moment and saf-levyur, but at first the bread was super (after I remembered that it was necessary to regulate the bun), and now, with all the sequence, etc. it does not rise, although when I cut today's bread (with an apple) it was not raw, on the contrary it was very tasty, but small. I read the recipe from Admin, but I made the sequence of bookmarking products for my Chinese Mule ... about the latter, of course, I was upset

Peace be with you bakers!
nelya - how small is it?
how much flour was there? if 350 is so small
you try to weigh the finished bread so it will be clearer
but in general, in 5004 bread is more decent starting from 500g
flour

Have a nice day, everyone
tell me, should the dough on the baguette program be formed into a bun too? And then I have it completely liquid and I have to take it out with a spoon, and then manually stir it by adding flour ...

Peace be with you bakers!
dkatti250582 you yourself answer your own question
and then manually stir by adding flour ...
that's why the bun should turn out \ softer or denser is it to your taste \ so that later you can work with the dough
and still a misunderstanding there the recipe is normal and everything should work out
without additional sleep
do you use a scale or a glass?

Sorry, I'm certainly ashamed of not knowing, but I can't imagine what will turn out from 350g. flour ... for some reason I thought that what weight I put, this will be, although it is really strange where it should grow from such a stake. flour

the inscription "cupcake" disappeared somewhere (erased) and the grams began to wear off ... so in a year nothing will be written on it at all

The kit also includes stickers for the panel.
If the amount of flour is 350 gr., And you put 1000-1500 on baked goods, then the bread will still be small))) count on a large loaf

Peace be with you bakers!
Here you need to understand what little means - if you hang it at the exit
finished product this is one thing
but judging by the volume / height, then this is completely different
and out of a small amount of flour, some achieve such a rise that
for example
https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=540.30

Thank you Bee, I found the sticker, pasted it on and I am happy (even though I am a great esthete in appearance), but ... a mathematician I am even worse than a baker, so I will follow the recipe until I learn how to bake, and then count the flour sugar-water ... (I do much better with money, but as for the weight of the loaf, you can't recognize it, unless I weigh it myself (I ate it), it was just small, although inside it was very fluffy and tasty

Shade, I measure everything with a glass, and the puncture only came out with baguettes ..... although it was very tasty

but if you take out the agitators after the last batch

Shade Good morning) but how to understand that this is the last batch? I'm afraid to get the stirrers ahead of time, then I have to pick them out of the bread

Heh, you're lucky, you have sesame seeds, but in our village, in supermarkets, I don't see this yet.

I bought sesame seeds in Kharkov. Like in the Caravan.

Katerina!
Do not be afraid to get the stirrers !! .... below I will lay out a temporary description of the programs (someone from the furum laid out sometime, so I copied it). So study it, and the stirrers need to be pulled out after the last batch. Well, if you suddenly make a mistake and pull it out a little earlier, then after that, the attachments for the stirrers will buzz in the idle for 10-20 seconds the dough itself, squeeze out, .. I myself was wrong a couple of times. Good luck
1.Simple bread (basic) 5m 5m 15m 40m 10s 25m 15s 50m
2.french bun 5m 5m 12m 1h05m 2m 60m
3.whole flour bread 5m 5m 15m 1h10m 2m 60m
4.sweet bread 10m 5m 18m 1h10m 2m 60m
5.fast baked bread 13m 22m
6.gluten free bread 15m 60m
7.bread without salt 5m 5m 15m 1h 05m 2m 60m
8.bread enriched with Omega3 5m 5m 18m 1h10m 2m 60m
9.Borodino bread 5m 25m 20m 39m 10s 26m 15s 50m
13. yeast dough 5m 5m 15m 60m

Peace be with you bakers!
interestingly, I almost always bake wheat on
1 program there the last batch occurs when the timer is 1h50m
until the end of baking, so I go to the stove + - a minute although I don't look at the clock
wife jokes that I have a secret connection with the stove
and we do not hide our relationship

And again the question about the cover. It doesn't close very smoothly for me, just 1-2 mm above the case, is this normal?
I would still like to hear unbiased reviews, like Panasonic is praised more, but at the same time I can't say that the reviews are better, although it seems that Moulinex has more questions or just people who bought Moulinex are more inquisitive.

The lid should be 1-2 mm higher than the body, but should not move to the side.
Panasonic is a good stove, but its size is not XXL, baguettes cannot be baked in it and its power is small. Your stove should click, since it works cyclically (therefore, it has low energy consumption at high power). Each mode has its own cycle.

To make the baguettes the same as the loaves (only small ones), I cut the finished bun into four parts, then roll it out to a thickness of about 7 mm and roll it like on a roll, but with one subtlety: I tightly pinch each full turn with the dough along the entire roll, I also level and pinch the edges, make inclined slots, grease with either water or a mixture of eggs and water, put them on the proofing seam downwards into the molds for 10 minutes. Roll the roll not too tightly, but so that there are no voids. It turns out a very nice ruddy baguette. You can sprinkle a greased baguette with white sesame seeds during proofing.
P.S. By the way, I give a tip (someone asked) sesame in bags, look in large supermarkets in the seasoning department, and coriander for Borodino bread can be bought at a pharmacy. It is called "Coriander Fruit".

[Moulinex OW 5004 Home Bread Baguette]

Greetings to bakers!
Bought on Saturday Moulinex OW 5004 Home Bread Baguette... We master. Not very successful yet ...
We baked a cupcake according to the recipe from the book that came with the oven, page 90.
The crust turned out to be darkish, burnt on the sides. It crumbled a lot and the taste was not very pleasant, it creaked on the teeth. I think they overdid it with baking powder.
Today we "torture" rye bread from page 70. We bake on mode 9 (Borodino bread).
After starting the mode, about an hour later (the dough mixed and rose perfectly), the stove stopped, the light on the display did not blink, the timer froze. We waited, waited, then started again the start. The risen dough fell again and began to knead. After kneading (about an hour later, I definitely didn’t time it), the stove stopped again. This time a red light flashed on the display. As a result, after several kneading operations, the dough began to bake. It bubbled very much. These bubbles remained there and remained visible on the surface of the loaf. The baking smell was pleasant. But when the baking was over, there was no crust, inside the bread was raw. They put it to bake for another 10 minutes. I don’t know what will happen. I will try to photograph the result.
Please tell us in more detail about mode 9. How the cooking process should go in stages and what should be pressed. I got confused by the instructions.
Starting from loading the ingredients into the stove, selecting mode 9 and pressing the Start button. What else needs to be pressed or did not have to interfere with the process at all?

The bread didn't work out. Has not risen, there are bubbles on top, inside is absolutely liquid dough
🔗

Today we "torture" rye bread from page 70. We bake on mode 9 (Borodino bread).

Rye bread from 70 pages is baked, although on program 9, but, unlike Borodino bread, it does not require a phased laying of products. Everything is fully automated, so nothing is needed incl. and off. The yeast must be reduced to 2 tsp. Try the bread from page 42 (a mixture of wheat and rye flour). For this bread, it is better to take 1 or 2 grade wheat flour. And rye bread can be baked according to the following scheme: 1. Program 13; 2. Program 2

[Panevg1943]

Panevg1943
Thanks for the answer! I suppose that we still had a malfunction. Perhaps due to a power surge in the network, because the stove has completely turned off, and the light should flash in standby mode.
We overdid it with yeast, as well as with salt. Let's take it into account for the future.
even rye bread can be baked according to the following scheme: 1. Program 13; 2. Program 2 (from)
in the sense, lay products for rye bread and cook either at 13 (yeast dough) or at 2 (French roll). Loaded-selected mode-start and wait for bread? do not you need to combine these two modes? sorry if I ask stupid questions

Moulinex has "everything is iron under the bucket", and the gasket near the pin is silicone, so it is better not to soak the bucket after baking for a long time, but to wash it immediately, otherwise leakage and premature wear of the silicone gasket may occur (my Moulinex first began to leak the gasket, and then the pin pulled out ). Panasonic does not have this, so I recommend not to soak the bucket for a long time and cook jam in the oven (from my own experience)

Best regards, Teacher.

[Panevg1943]

Panevg1943
even rye bread can be baked according to the following scheme: 1. Program 13; 2. Program 2 (from)
in the sense, lay products for rye bread and cook either at 13 (yeast dough) or at 2 (French roll). Loaded-selected mode-start and wait for bread? do not you need to combine these two modes?

First, two kneads for 25 minutes without lifting in mode 13, turn it off by pressing and holding the start button for a few seconds, then mode 2 (French bun).

[Panevg1943]

Panevg1943 Have you tried baking rye bread like this? And as a result? Better than the 3rd program?

[Panevg1943]

Panevg1943 Have you tried baking rye bread like this? And as a result? Better than the 3rd program?

Unfortunately, I cannot compare the results of baking rye bread in these two programs, since I have not baked anything on program 3 yet.

But the other day I tried to bake a baguette in my bread machine !!! Super!! Just a pity a little !!!
Panevg1943-and you have some more different constitutions in the photo, what kind of recipe?

Panevg1943-and you have some more different constitutions in the photo, what kind of recipe?

170 ml of warm water, 280 g of flour, 1 tsp of salt, 2 tsp of milk powder, 1.5 tsp of sugar, 1 tsp of yeast. Dough in 4 parts. Roll each and roll it into a roll, pinching each full turn to the dough (along), pinch the edges too, put in the mold with the seam down for proofing for 10 minutes, make slots and moisten with water.

[Traditional bread]

Baked Traditional bread (wheat flour) from page 66 of the recipe book. On the 2nd mode.
that's what happened
🔗
🔗
in comparison with the previous bread, a clear progress.
Well baked! Delicious Is that more salt could have been put ...

Today we "torture" rye bread from page 70. We bake on mode 9 (Borodino bread).

As I recall, this recipe is in a book with a bunch of typos. One of them is the mode number. Mode 9 is designed for Borodino bread with staged filling of products.
Therefore, really, it is better to take the recipe from the 42nd page, and add cumin there.

170 ml of warm water, 280 g of flour, 1 tsp of salt, 2 tsp of milk powder, 1.5 tsp of sugar, 1 tsp of yeast. Dough in 4 parts.

Well, I also put all these agents, but I have some others, yours seems to be softer, more rich ...

Guys, tell me, I understood from the instructions that only four programs / 11,12,13,14 / after the end of baking, the button for starting the programs goes to the end position, for the rest of the programs this button remains in the "hold temperature" position, after baking the baguettes , simple bread, and yesterday baked instant bread, the program start button stops after the end in the "hold the temperature" position, is this the case for everyone, or for me?

Peace be with you bakers!
RYE most then according to the scheme 1 time after kneading the dough press the button
2 times dough for the whole program
if in your opinion little has risen, leave it for a while
just do not get carried away, otherwise it will climb over the edge and the roof will burst
well, 1h10m baking
I get porous and just above the bucket
you can dough 1 time and program 3, but then it is denser like a store
cumin coriander or garlic of your choice
I almost forgot program 2 takes place but the crust turns out
plump

Guys, tell me, I understood from the instructions that only four programs / 11,12,13,14 / after the end of baking, the button for starting the programs goes to the end position, for the rest of the programs this button remains in the "hold temperature" position, after baking the baguettes , simple bread, and yesterday baked instant bread, the program start button stops after the end in the "hold the temperature" position, is that true for everyone, or for me?

This is normal

Peace be with you bakers!
RYE most then according to the scheme 1 time after kneading the dough press the button
2 times dough for the whole program
if in your opinion little has risen, leave it for a while
just do not get carried away, otherwise it will climb over the edge and the roof will burst
well, 1h10m baking
I get porous and just above the bucket

And what is the recipe?

I don’t roll out baguettes at all! just like that, take it, shape it ...

[Vienna baguettes]

The first baguettes were baked. According to the recipe from the book from page 22
Vienna baguettes
🔗
and Traditional bread from page 66
🔗 🔗

not like a photo from a book, but VERY tasty

But the most interesting thing is that the stove continued to work, that is, the stove and heating elements continued to heat up. I got the impression that despite the fact that I set the baking mode to 12, baguettes, the oven baked the baguettes like bread in several stages. In short, complete bullshit.

Sorry, I didn't understand a little. Did you press the button after the signals? Because if you do not press, then the oven will keep the bread hot for 60 minutes, and beep every 10 minutes.

Peace be with you bakers!
vi_kon
I already laid out this recipe but I will repeat
Salt - 2h l
Water-350gr-watch the bun
It should be slightly thinner than wheat and stick to your fingers.
Margarine-30 grams
Extra p-1 table spoon
Rye malt -1 tablespoon
Cumin, a couple of pinches
Molasses - 1 tablespoon - dissolve in water
Flour improver-1 sachet - you can not put it
Wheat flour-275 grams
Peeled rye flour-275 grams
Dry yeast - 1.5 teaspoon
Baking method for MULINEX - 5004
First knead in dough mode
5 m mix 5 m rest 15 m mix --- turn off
Then we turn on the 3rd program - whole grain
5m batch 5m rest 15m batch 1h10m rise
This is followed by 2m kneading - but if the dough does not rise well
This batch can be skipped by pulling out the stirrers before batching.
Ascent 60 m --- 1h 10m baking

Method 2 - kneading in dough mode - switch off - next dough full program - baking 1h 10m
the bread is more airy and taller
but once again I warn you do not get carried away with the rise

[Vienna baguettes]

I dare to do my bit too! I often bake Darnitsky from fugaska and rye from Elena Bo. Everything is clear according to the recipes, the only thing that I add to Darnitsky is one tablespoon of brewed malt and buckwheat flour (delicious!), And in rye from Elena Bo instead of kvass wort, due to its absence, also Art. l. brewed malt. Not a single puncture! Unmatched taste, color, crust and crumb structure. Rye turns out to be a little denser.I bake only on program 2. But I will definitely try the scheme suggested by shade!

The first baguettes were baked. According to the recipe from the book from page 22
Vienna baguettes
🔗
and Traditional bread from page 66
🔗 🔗

not like a photo from a book, but VERY tasty

malamute, very cool! The baguettes are just super! The traditional one from the book turned out to be pale, very similar to the store one, and you have a ruddy pretty one!