Bread Maker Novex

And I will subscribe to the above. The only thing I miss in it is a dispenser, but even then, this is only for certain recipes and in the case of a delay in baking for the morning. That is, you can live without it, but the oven is wonderful, while it is quite affordable. I have a 7011, but I don't think there are many fundamentally different models.

I also join the theme - the oven is affordable and decent in quality.
We bake bread with sourdough and yeast, baked a cake and a butter cake with poppy seeds (just super). There are no complaints yet. The main thing is that we don't buy store bread at all.

Help help, I try, but as the top does not get a round, but a brick, I already tried the recipe on mineral water.
I took several types of flour, saf yeast and I tried it, oven 7011, Right before baking hop and the top sags

Measure the amount of ingredients by what? Buy electronic scales, well, or look closely behind the bun, read here there are posts about the correct formation of the bun, and if the bread is rye, then the roof will be even, convex will not work out in any way.

More specifically, go here and everything will work out

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.0

The scales are electronic, I sift flour, I do everything according to the recipe (((I’m going to try adding flour, yeast saf moment, mineral water aksu.

Well, I don't know, I use dry Turkish Pakmaya, or fresh pressed - I like it the most (about 2g of holy yeast for every 100g of flour.)

From my own experience:
1. The stove does not tolerate drafts. As soon as the wind blows through my windows, the roof subsides.
2.try to make bread like this:

Flour 510gr
water 260ml
yeast 1.5 h. l
salt 1.2 tsp l
sugar 1.5 tbsp. l
Sunflower oil. 3st. l (simple, not from xn)

Basic mode. Do not change the crust
If the roof does not fall, then I will write how many ingredients I put "on mineral water"
Prada, I also add Irexol, but it seems that it only affects the elasticity of the crumb and the long storage of bread.

Thank you!
On the main one I can do it! but with a Frenchman for meneralki problemma
Can your recipe please!

Try this:
Soda water. 280ml (I take BonAqua)
Little growth. 2st. l (into water)
Flour 450gr
Salt 1.3 tsp. l
Sugar 0.9 tbsp. l
Yeast 1.5 tsp

Only in this bread do I follow the bun.It should stick slightly to the walls when kneading (depending on what kind of dough you get, add a little water or flour, but usually it turned out according to the recipe). French mode, 3 crust, 2 loaf.
Happy try !!!

Thank you!
On the main one I can do it! but with a Frenchman for meneralki problemma
Can your recipe please!

Is your mineral water not salty? Perhaps it is the composition of the mineral water that plays with the roof.

Is your mineral water not salty? Perhaps it is the composition of the mineral water that plays with the roof.

Exactly. Therefore, I do it on just sparkling water. I tried it on Yessentuki, I didn't like it.

I tried to reduce the water and yeast, the result did not rise until the end and again the top was flat inside, I was upset and went to sleep, something like with the French, do you hear a question for everyone when baking starts? (I mean, when baking, the body starts to silk because of the temperature), but does salt affect the top of the head? I thought on my way up, but the mineral water was unsalted, at least it tasted like that.
PS. I took the flour from a friend who is doing ok on LG and strangely they have the following product bookmark: water, flour, and then everything else, when we have water, salt, sugar, butter, flour and yeast.

I don’t know about clicks, I didn’t listen. I will definitely listen. And about the bookmark. I pour oil, then water, pour a little flour, scatter salt on the surface, then a little more flour, sugar on the surface, the rest (more) of flour in a slide, making a hole on the top of the hill, pour yeast there and cover it with flour. I turn on the program. All. This bread has always turned out for me.

Try this:
Soda water. 280ml (I take BonAqua)
Little growth. 2st. l (into water)
Flour 450gr
Salt 1.3 tsp. l
Sugar 0.9 tbsp. l
Yeast 1.5 tsp

Only in this bread do I follow the bun.It should stick slightly to the walls when kneading (depending on what kind of dough you get, add a little water or flour, but usually it turned out according to the recipe). French mode, 3 crust, 2 loaf.
Happy try !!!

Tried your recipe!
The loaf rose by 2/3 of the bucket, the top is slightly rounded, almost even and lightish (crust mode 2, I forgot to set it to 3), the yeast did not use the saf moment, but tried other otson, premium flour (especially for a magnet, I took it, etc.) Because friends can do everything on it), mineral water Bon aqua carbonated, bookmarked products as you said, measured everything down to a gram and a milliliter.
I think now all the same try on the saf moment, if it's the same, what to fix?

Thanks to all!
It seems to have worked, although the top of the head is slightly rounded, but tolerable! I did this: flour 500g and saf yeast moment 1.7, and the rest according to the Nadiy recipe for which a special thank you!
Why did I ask for the clicks, my suspicions are that when the heating first goes on, the parts expand and somewhere in my stove there can be some kind of clog that starts to click, which in turn can precipitate the dough, but this is my guess!

And I always bake only on the Saf - moment, dry (others simply do not come across somehow, so I have not been able to experiment yet) - usually everything goes well. No, there are failures, more often on a postponement, but even then, it turned out that I did not read the instructions carefully, and put on a postponement a mode that is not recommended by the manufacturer.
And you put yeast with a clean spoon? I mean, not the same as the salt they put in? They cannot be mixed, and the flour must be dry (well, this may be a commonplace). And if you reduce the yeast in the recipe, so, in my opinion, you shouldn't wait for a special raising of the dough.
As for the clicks, I don’t remember, everything seems to be noisy, but I’ll bake it - I’ll listen, if anything, I’ll unsubscribe if it’s still relevant.
Good luck with baking

Moore, you have fermipan yeast in St. Petersburg, they say that there is no better for bread makers ... I really want to try it, but I haven't got it yet .. we don't have it.

Good evening everyone.
Just registered.
I decided to become a baker a month ago. I bought myself a novex stove. Everyone likes the stove, everything is there that is necessary, there is no superfluous benefit either.
My problems and how to solve them.
When I bought the stove I drew attention to the large gap between the lid and the body, up to 4 mm, it seems like it shouldn't be like this (on other models it is less, it is significant). I disassembled the cover, but I didn't find a simple solution to get rid of the gap, so I left it for later.
The top of the first two loaves of bread sagged. The third time I just covered the stove with a towel folded in two, it worked.
There is a question about yeast. Used Staf active, the feeling that they are not firing. French bread, although it turns out, is not nostril and in height, some kind of low, probably (next time I will attach a photo). But it's not even a question I'll sit on the forum to learn, share.
I watched HP knead the dough. From the beginning, everything is normally kneaded to a kolobok, a good such kolobok turns out, but then this kolobok either dangles on the blade or sometimes sticks to the walls while the engine works with a BIG interference (it would not burn out), it will turn once, stick to the shovel and hang on it further ...
Question to the members of the forum, is my dough kneading at all or not? And then on the eve I cooked sweet bread, there was a feeling that the flour did not mix. Maybe yeast doesn't shoot because of this.
Help.Thanks in advance.

And clicks are also not audible.

Moore, you have Fermipan yeast in St. Petersburg,

The above has already been answered, but I will unsubscribe, I just have not been on the forum before. I have not seen such, from the post above I realized that in simple supermarkets you are unlikely to get to them. But thanks for the name, suddenly where in special stores you will meet. You can't reach one of them ...
Well, at least I bought other yeast in Auchan, besides saf - the moment - good cuisine (very cheap, I wonder if there will be any sense? Although I have already read that they are used) and dr.oetker. Well, I'll try ...

When I bought the stove I drew attention to the large gap between the lid and the body, up to 4 mm, it seems like it shouldn't be like this (on other models it is less, it is significant).
The top of the first two loaves of bread sagged. The third time I just covered the stove with a towel folded in two, it worked.
I watched HP knead the dough. From the beginning, everything is normally kneaded to a kolobok, a good such kolobok turns out, but then this kolobok either dangles on the blade or sometimes sticks to the walls while the engine works with a BIG interference (it would not burn out), it will turn once, stick to the shovel and hang on it further ...
Question to the members of the forum, is my dough kneading at all or not? And then on the eve I cooked sweet bread, there was a feeling that the flour did not mix. Maybe yeast doesn't shoot because of this.
Help. Thanks in advance.

I also have the same gap, millimeter 3. At least, if you look from the side, you can see through. I guess this is a feature of the model, it doesn’t prevent me from baking wonderful and fluffy crispbread (almost boasted). So do not rush to disassemble the stove to the screw and change the design. Better work out the baking technology.
dat, my first bread also sagged and also baked French (I understand that you started with it?). But I poured the yeast into a spoon with the rest of the salt and only then read that this should not be done.
I won't tell you about the kolobok, I'm not that experienced. But you can still try to figure it out: maybe it turns out to be a very tight bun? To be honest, in general I can hardly imagine a bun dangling on a shoulder blade - and it is small and a bun - what size then? Do you follow the recipe and the order of the bookmark exactly? This I have now become emboldened and risk something to add or add or pour, cooking according to a new recipe, but first IMHO it is better to work out. Then you will determine by eye what is lacking in the consistency to make the bread. With yeast, everything is not easy at all: you need to put them only in dry flour and not mix in any case with salt. On the other hand, something is still wrong according to your description with the batch. Over the past time, you have probably already tried something else to bake. Well, is everything the same or has the situation improved?

a question for everyone hear the silks when baking starts? (I mean, when baking, the body starts to silk because of the temperature)

Taak, I understood what it was about. Precisely, it clicks, and it is when baking. So you are not alone in this

Hello!
After filling in liquid, oil, salt and sugar, wash the measuring spoon and wipe it off thoroughly! then I sift the flour and push a small depression on the top of the head and fill in the yeast!
The clicks became insignificant, the campaign settled down
I tried to bake buckwheat bread with kefir and milk and everything is ok! on the program it is whole-grain, only the roof is even and light, then almost everyone is even, but light (although he put the crust 3) is the jambs of the oven! read on the forum!
I tried sweet bread with cinnamon, too, super-duper, according to the recipe of a bread machine!
But here's a Frenchman! not for mineral water, not according to the prescription of HP, it turns out a freak with a failed roof! I tried the dough improver add, so my lid opened
Question the towel will not burn from the temperature? if you cover the cracks? that they do not like me the same! in LG this is no circus!
PS I am thinking of giving it to my sister, and myself to take something like Panasonic, but still thinking!

Duga! I did not immediately think about the fire, thanks, I will be afraid.
Moore! Thanks for the advice. Everything seems to settle down, I read articles about the reasons for the sagging of the roof and how the bun is formed. Everything is clearly described there, followed the advice and all hockey.
Peck a cake, I don’t remember what it’s called, like "Vienna". The dough was kneaded by eye. It turned out very tasty, everyone is happy.
Thanks to all.

There is one more question. When I disassembled the lid, I did not find any insulation. I did not disassemble the stove itself. I'm thinking of disassembling and cramming some kind of fiber.
The question is, is there a temperature sensor there or the temperature is set according to the program, depending on the heating time. If the second, then it is clear why the quality of bread directly depends on the temperature in the room.

I tried adding the dough after the bun was more or less formed.
Tell me if this is true or not.
Thank you.

Perhaps in the wrong branch. But I have a Novex oven, I tried to cook pizza. Well, just like it turned out in a pizzeria.
Milk 200 ml
Salt 0.5 tsp
Sugar 0.5 tbsp. l.
Butter 1 tbsp l.
Yeast 0.5 tsp
I added flour to form a bun.
When the dough came through, I switched on the program again and kneaded the dough harder.
Rolled out thinly, came out on three medium-sized pizzas.
I didn't grease the baking sheet, just sprinkled it with flour.
Cooked tomato sauce.
He smeared the pancake with sunflower oil on top, then sauce, tomatoes and cheese.
He baked at a temperature of about 200 degrees. I don't know the time, by eye.
Very tasty, so I didn't have time to take a picture.
Hello everyone.

if you cover the cracks? that they do not like me the same! in LG this is no circus!

When I disassembled the lid, I did not find any insulation. I did not disassemble the stove itself. I'm thinking of disassembling and cramming some kind of fiber.
The question is, is there a temperature sensor there or the temperature is set according to the program, depending on the heating time. If the second, then it is clear why the quality of bread directly depends on the temperature in the room.

An inquisitive male mind is immediately visible - immediately disassemble and improve. Apparently, the gap is a feature of this particular model of the bread maker. I don’t know, honestly, the humanist is frank and never a technician (so I’ll never say anything about sensors), but suddenly, for example, a gap is a question of ventilation? Well, that's how the designers of NOVEX came up with it? But if, of course, you don’t like it, it’s better to change. Despite the presence of a gap, I rarely get jambs, and then I generally understand their reasons, and this is not because of the construction of xn, but because of non-compliance with the recipe (for example, I try to recount myself) or the wrong choice of program, when I select to the recipe I like, but I don't have the specified program.
Regarding the temperature, it seems to me that for different programs, of course, different kneading times are calculated (I already write down the pause time according to the programs so that I know when there will be a call before adding additional ingredients, so it differs in different programs, sometimes insignificantly, but for French, by the way, - very much), well, and other processes, including heating, based on this - too.
Well, something like that from experience, but not knowledge

I tried adding the dough after the bun was more or less formed.
Tell me if this is true or not.

Oh, what does "add dough" mean? Did you mix it separately, or what?

Thanks to all!
It seems to have worked, although the top of the head is slightly rounded, but tolerable! I did this: flour 500g and saf yeast moment 1.7, and the rest according to the Nadiy recipe for which a special thank you!
Why did I ask for the clicks, my suspicions are that when the heating first goes on, the parts expand and somewhere in my stove there can be some kind of clog that starts to click, which in turn can precipitate the dough, but this is my guess!

You are welcome. Sorry for not answering right away, the computer is broken. So I fixed it and right here.
I wrote a recipe with a lower amount of flour and yeast, because all the time the dough rose to such an extent that it rested against the stove lid.
There are clicks too.I consulted with familiar electronics engineers, they said that most likely some kind of relay works. She did not go into details.
There is a gap, but look, when baking is in progress, the gap is removed, this is probably a design feature. Better not to disassemble and add nothing, otherwise you never know ...
And it is better not to close the upper ventilation slots, then the bread will sweat.
And yet, the bread maker does not like drafts. My roof fell through sometimes because of this. Now I put the stove where there is no draft. The problem disappeared.
So do not rush to give the stove. Better try to get used to it.
I didn't understand French. First you write what worked, and below what did not.

Moore.
I beg your pardon, I made a reservation. I didn't add dough, but yeast.
I have tried adding yeast after the bun was more or less formed.
Tell me if this is true or not.
If anyone can tell me.

It is correct to add yeast to the groove in the flour before kneading, but several times it happened that I forgot to put the yeast in right away and added it during the kneading process. I didn't notice any difference in the quality of the bread.