Bread maker BORK BM SBA 1062 SI

Yes, maybe because of the size. I put it big.

Total French Mode 3.50 (large loaf)
First batch 18 min
First proofing 20 min
Second batch 18 min
Subsequent stages could not be accurately timed
Baking 1 hour 8 min

Hello,
Help, pliz, who can, advice ...
I bought a BORK BM SBA 1062 SI stove. I had never used a bread maker before. The situation is as follows. In the first five minutes until the moment when the automatic blocking "from the fool" is triggered, I can spy on the process through the window using the backlight (I press the LIGHT LAMP button). After 5 minutes, I cannot release the lock and, accordingly, turn on the backlight and so on until the end of the work, although the instructions describe the possibility of removing the Cycle + Color lock. Also, at the end of the baking program, the bread heating mode is turned on for 1 hour, and again, I cannot stop the program (START / STOP) - the lock is not removed.
And another question, in many recipes there are various types of mkui - coarse grinding, wholemeal, spelled, etc. Where can you buy this? I live in the Moscow region, in our stores nothing but the highest grade is sold

the instructions describe the ability to remove the Cycle + Color lock.

There is a typo in the instructions. The buttons should not be pressed simultaneously, but sequentially.
Regarding flour: in the Bakeries topic, unite! find your city. If your city is not there, start an appropriate topic.

Tell PZhLT a reference about the formation of the correct rye bun and where to get recipes for all kinds of bread.
And one more thing: Bork's recipe for rye bread says about rye malt, I can't find it anywhere, is it absolutely necessary?

here about the bun

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=1064.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=4203.0

and here about malt

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=8003.0
And you can take all the recipes that are on the forum

Hello everyone!

I read about bread makers on the forum and decided to buy myself a BORK discussed in this thread.
I chose between her and the Kenwood 450.

I bought it, tried it, the very first bread baked today according to the simplest recipe turned out to be delicious.
The wife also really liked it.
I continue to experiment.

Please clarify: recipes for BORK indicate, for example, 3/4 sachets of dry yeast. What do you think - a bag of 11 grams or 7 grams? Of course, you can go from the ratio of the weight of flour to yeast, but I would like to clarify. I decided for the first time to check the operation of the machine strictly according to the specified bread recipe. The bread bakes good.
Got this bread maker last Saturday. I always kneaded bread and other dough with my hands, decided to make my life easier and bought a present for my husband's birthday. Thank you.

[Maria Zorievna]

Maria Zorievna

It has already been said above that the amount of yeast in the recipes for Bork is insane and cannot be used.

For an analogy, it is best to take recipes from the forum, verified by forum users.

And the best way is to bake with live yeast (like Saf-Moment in 42 g cubes) at the rate of 2 g of fresh pressed yeast for every 100 g of flour. That is, for 500 g of flour, no more than 10 g of yeast is needed (for white, even 8 g is enough).

In the BORK recipe book, a packet of dry yeast is 8 grams, that is, add no more than 6 grams (1-1.5 tsp). In my opinion this is normal. I have had a stove for more than six months, while the joy is up to heaven. I didn't make only rye - I don't really like it. White - with various additives. Very tasty with sour cream instead of water, with any fruit juice. Always under the cover.

Hi, I am already a "borkist" too.Here I found a complete match to our stove, only 4 cherished letters are not on the case 🔗


I'll start with the most "interesting" thing, when the stove was brought in, we did not check the bucket for their fit into the stove. It turned out that the round does not fit into the castle in the oven, the accuracy of casting: + - tram stop. Armed with files, a drill, drills and not the most flattering words for about an hour, I probably still removed the excess aluminum from the round bucket and it still locked in the stove.
Potential buyers, check the buckets!
The presence of 2 buckets, in principle, is convenient because after all the kneading in the first bucket, the dough can simply be transferred to another bucket, but without a kneader. Thus, the finished bread will not have an ugly scar at the bottom, but only a small hole. Well it is, for aesthetes.
The first recipes with wheat bread turned out well on the basic mode. Now, at last, I bought rye flour and ventured into quasi-Borodino on a brew of rye malt. He did not climb so hot, tried it and only with extra p and with together with panifarin. Reduced the amount of rye flour, increasing the% of wheat. The result is about the same - the bread is dense, poorly risen, the crust is rather heavily baked. He began to sin on the regime, 3 hours on Borodino is not enough. I think on the 2nd (whole) or the third it should turn out better. Can you advise which mode is better or perhaps advise which one is better to program? And of course, it has been said many times that there is no description of programs with the duration and temperature of the modes. Maybe we will share and thus create some kind of pivot table by joint efforts? I seem to have a cyclogram in Basic mode

Having bought a BORK stove in early February, I am very pleased. I often bake on white flour (Aladushkin - St. Petersburg 12% protein), sometimes I add a little from ready-made mixtures or rye. Baked bread with different fillings - with cheese, s / c balyk pre-dried in a skillet without oil, orange bread with candied fruits. This is from large fillers, and with small ones - sesame seeds, poppy seeds, herbs. I checked for the "kneading dough" mode - and baked a "spikelet" baguette in the oven - the dough is also good. Until, did not bake on its own mode
(putting in the program your time for kneading, approach and baking) - only on regular ones. I put it on standby, too good. The family approved the result. The bread is kneaded and baked well. Good luck to all!

[alemaster]

alemaster, Welcome to our and now your site. I can share my experience in baking rye bread. Immediately I will make a reservation the correct mode for rye dough is 1 kneading and 1 proofing. I can't find where exactly, but Admin wrote well about it. To do this, you need to combine different programs. I programmed for 12 program, the result suited me, and I stopped there. Proofing time depends not only on the ingredients used, but also on their quality. First, I baked Borodinsky (in the recipe, dry yeast 1.5 tsp. I have Saf-Instant) according to the following settings:
K1 - 14 min.
r1 - 20 min.
k2 - 20 min.
r2- 1.40 min.
r3- 0 min.
B- 1.10 min.
light crust

I tried to do 2 and 3 proofing for about 2.5-3 hours. the total time (I don't remember exactly), but the dough fermented and the roof began to fall off by the beginning of baking.
The more rye flour in relation to wheat flour, the smaller the pores. But I can't say that the bread is very dense. Just smaller than wheat. Then I started to bake with the addition of leaven. When you add 3/4 cup (from the bread machine) lactic acid sourdough and 0.5 tsp. dry yeast, the pores were large. Now I bake bread without adding dry yeast. I use only leaven. The pores are obtained as before without the use of sourdough. But I also increased the proofing time to 3 hours.
Extra-R and panifarin do not affect the rise of bread. They have different functions.
If in your recipe the ratio of rye flour is greater than wheat flour (I have about 430g rye and 80g wheat), then to achieve large pores, you cannot do without sourdough. It's very easy to make friends with her. The eyes are afraid, but the hands are doing.

Comrades! Can you explain please! For more than a year I have been baking bread in Panasonic 255, with my parents Moulinex - that is.HOW bread should look and how it tastes - I know! 5 times baked in Borke, according to different recipes - absolutely not THAT! Tastes like the worst-shop (also bread and someone eats it too), the look is dumb. They baked both according to the native recipe and according to Panasonic, from the same products - the result is completely different. So please explain ... is there something wrong with our Borkom or everyone has such bread and people just have nothing to compare with and it seems that the bread is good? The flour is the same, in Panasonic the bread is white-white, and in borke the color is yellow-gray, not yellow like Easter, but dark. The disorder is complete. Maybe someone can post a photo of the borka bread that was successful in his opinion. I will later lay out for comparison from the same products, according to the same recipe, bread from Panasonic and from borka. (The buckets are the same - the weight is 900 grams, in Panasonic it crawls out of the bucket, but in borke it is missing ...

[Panas255]

Panas255 , our forum member Alexandra used to have a Panasonic 253 oven, now Bork. Read a couple of previous pages, she wrote there about her oven

I read all 13 sheets, nothing cleared up ... Alexandra writes, for example, that 3/4 of a packet is a lot of yeast, but 3/4 of a packet is 6 grams, it is exactly 2 measuring teaspoons. Panasonic has 600 grams of flour-2 tablespoons of yeast, borka
500 grams of flour is not such a big difference. Here are comparative photos, large photos, I will reduce later
Apparently, Alexandra prefers bread not made from the highest quality flour, but I compare this little white airy bread. Her deovensky bread is very similar in appearance to our white borka bread, just as heavy and low.

I don't have a photo of wheat bread, there is only buckwheat. Look at here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=678.120 But this bread with buckwheat flour, by definition, cannot be yellow. In this thread there is a photo of this bread baked with other ovens (page 7). I can't compare my stove with others, but the taste from the store one differs greatly in favor of the home one.
Mams refers to Alexandra correctly. She wrote: "The stove is definitely good." Let's wait for her answer, she just has something to compare.

I haven't had HP before. BORK is my first, But I'm very happy. I use flour of one name "Aladushkin" -piter. Protein 12%. Less often Finnish. The color of the crumb is white, the crust - depending on the set mode. I add different flakes (Nordic) and rye flour, ground coffee. The dough is just great. Now I will look for my photos on the site. I'll find it, add it to the message.
Photo of buns made with coconut milk, kneaded in the car. 🔗
I will try to post the rest of the photos at home.

[kolynusha]

kolynusha , and I, in fact, have nothing to add. I didn't have 255, I was 253. I am completely satisfied with both her and Bork. Bork responds better to my goals. What kind of magic turns white bread gray. I have no idea. Those few breads of white flour and kulich that I made were excellent, even the very first one that I baked at work immediately after delivery. Lush, I even get 100% whole bread.
In general, I like to knead the dough in cotton more, and bake in the oven. Any stove can knead. There are many modes with heating in the assembly and it can be programmed, or you can vary the available modes. How to do this - we have already discussed in the topic about manual programming.
Bork's recipes contain too much yeast, I warned about this. As well as the fact that it is better to bake according to the proven recipes of members of the forum.
And I myself bake only on pressed yeast, 2 g of yeast per 100 g of any flour.

PS I looked at the documentation for 255 - there is a bucket for 1250 g, and in a bucket for 900. What about the same bucket? And in a round shape it fits even less. I was just a little after Panasonic and chose to experiment more often. In a bunch, breads are obtained from 500 g of dry flour, no more, and even better from 400, the dough has a place to grow. Higher is no longer worth it.

Hello everyone! I also have this Bork, and I am quite happy, the bread is fluffy and crispy, in principle, from all the brands of flour I have tried, the result is the same.
And the cake tried to bake, made a bookmark for 750g of the product, so it almost rose to the roof!
By the way, at the expense of yeast, they write 3/4 sachet everywhere, but they mean an eight-gram sachet (there is such a note on the last page of recipes), and the standard sachet is 11gr! So it turns out quite normal 6gr for 400g of flour!

BORK is one of the European variants (Bork, Stollar) and is known in Australia by Breville ( 🔗).

but they have nothing like bread makers

And now, six months later, hello again ... So there is an unused bork, so nothing worthwhile in it turns out. Especially bad in the main mode. (I compare bread exclusively with panason 255). 900g - I meant the weight of the finished loaf, when laying flour, the maximum is 600g. Maybe someone can still post verified a recipe for ordinary white bread, which you bake in a bork, and it turns out great, without additional manipulations, just fell asleep, pressed the buttons and left the house - the finished bread came, only a request with a larger photo so that the structure of the dough was visible. It seems to me all the same that different ovens are different bread, although the recipe is the same. Panason 255 and mulinexa have very different breads, although both are good (but for my taste, panason is incomparably better). This is purely my feelings (my husband, daughter and parents). BUT! you need to "finish off" bork. Help!!

[Panas255]

Panas255 , I bake bread according to the recipes of girls from our site. And there has never been a case that bread did not turn out. Here all the recipes are just proven. I don't even know how to help you. You will post a recipe and a photo of bread baked in Borok, but the bread that you get in Panasonic, and we'll see. I will bake in svem Bork according to your recipe. Together we can figure out what's the matter. For the purity of the experiment, let's take Makfa flour.

And I always bake traditional white bread, it is the first in the recipe book, only in Basic mode it does not work, or sags or is too porous, but in QIUCK mode it is what you need!

I have the same problem ... only when the stove has not yet heated up everything works, and at the end of the program, when the bread is baked, I cannot remove the lock, the buttons simply refuse to work, I have to turn it off using the old method only from the outlet ...

Panas255, I absolutely agree with you. Baked in Panasonic 255, the bread was always good, white and very, very tasty. I gave the bread maker to my mother. I decided to buy myself a Bork BM500 (BM SBA 1062 SI), how sorry I am !!!
The dough does not mix well, the mixer does not reach the edges, so that part of the flour remains on the bread. The bread turns out to be yellow and smells so bad, and compared to the bread from Panasonic 255, it turns out to be so much (and really, as the worst store quality) !!! I am very disappointed with this bread maker. If it was possible to return it to the manufacturer, I would have done it with pleasure and bought myself a Panasonic 255. But how can you explain to the manufacturer that your bread does not taste good, that you can eat it yourself !!!!

And if only you baked bread in Kenwood VM450, then it would be even tastier than in Panas.

I knew it, because I wanted to buy Kenwood, damn

Come on. Was Schaub tastier in Kenwood than Panasica? Maybe not worse, but not tastier for sure. Do not embellish, we all went through them.

In Kenwood VM-450, breads are tastier due to convection ..

Yes, we ate bread from Kenwood, it is no better
At Panas, the natural ventilation system is made competently and the bread is due to this and due to the microprocessor that regulates the preheating of the ingredients, it turns out wonderful.
They (stoves) are all good and it is natural that each praises his

Dear people, please help. They gave me a bork bread maker. I read the instructions up and down, but the "mode" button does not turn on for me. As soon as I turn it on, the initial settings, time and first mode light up. I need to go to bake mode (before using it for the first time, I need to do something like a 10-minute warm-up in bake mode). All buttons are pressed and the mode button does not respond. Am I doing something wrong? Or did I come across a broken stove?
Thanks in advance for the advice.

[gu-dom]

gu-dom, Do you mean "Menu"? Turn on the oven and press this button until the Wake mode. He's 10 on the list. If the regimes do not change, then marriage. Maybe you accidentally installed the lock? In this case, a key appears on the display.

Who has a BM SBA 1062 SI Bork bread maker ......
When I put the selected program, I can no longer cancel it. This is normal? There is no "stop", you can choose another program after launching only by unplugging the cord .... Is it a marriage or should it be so?
They took them to the warranty workshop, they didn't say anything definite, it seemed like it should be ...
Owners of other HP - would you respond this way too?

[elviruchka]

elviruchka, it turns off after pressing the start / stop button, I do not pull the cord out of the network. Perhaps you are trying to turn off the stove after the automatic child lock has turned on (the key is lit on the display). Then you must first turn off the lock, then stop pressing. They lied in the service, it shouldn't be so.

Yes, it seems so. I turned off the auto-lock, but it did not help. What can you do here? Can make a claim to the manufacturer?

Disabled after unlocking with the Start / Stop button without problems.

If not, then marriage

Hello! Sad problem. The old Mulineksochka made stable fluffy bread. Now I have Bork. Didn't receive two similar copies. All attempts to get a tall fluffy loaf end with a concave plate on top. And hdeb is clearly klkeklovat. What's the matter? Advise who can. By the way, butter bread turns out to be quite decent, even tasty, I would say. As a rule, this is finely dispersed.

We bought a BORK BM 500 today, before we started baking (the first machine), we read your reviews and got scared.
Then they decided not to follow the recipes, on a whim (rinsing well and igniting the oven for 10 minutes) bake their own bread
Result !!!!!!!!!!!!!!!!!!!!!!!! Happy

This first bun had to be thrown away, on the advice of the members of the forum

:
How to display a photo?

This is how the photo is inserted:https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3539.0
Only a photo of the bread is inserted into the topic where the recipe is taken from. And if this is your own recipe, then start a new topic.

And I have + Additional options ... do not open; ((

We started to bake corn + oat (or rather 4 cereals) bread with a full program
Result

For the first time, it seems not bad Tasty
Thanks for the help with uploading photos

And I have + Additional options ... do not open; ((

We begin to read the instructions from the answer # 2 from Elena Bo

Leftist
To understand it this way: what has been done in China?
If so, then it is already clear that everything in China is being done or assembled here for their components.
Can you show in the photo where and how to check?
Thank you.

Hello! I bought a Bork stove yesterday. Before that there was Mulechka (the bucket scattered). Naturally, as soon as she brought it, she immediately began to bake. First I chose a recipe from their book. Of course, I chose the main recipe.
I put all the ingredients as written. The ratio in the recipe: water 300 ml - flour 3 measuring cups (Borkovsky glass). And something was surprised ..... the dough with such proportions is watery. I couldn't stand it, I added flour. The kneading began and the spatula did not pick up the flour in the corners well, again I could not stand it, and helped the stove. After the "joint" kneading - everything went wonderfully !!!!! The bread turned out !!!
Now I have set the bread to be baked on the 2nd mode "Wholemeal bread". The ratio of flour to liquid is the same. Now the stove is kneading and it also seems to me that the dough is liquid. And again it collects badly in the corners. BUT!!!! I decided not to correct the recipe, not to participate in the batch! Let's see what happens.
Maybe I got a measuring cup "subcompact"?

Again I could not stand it!
There are 2 hours 40 minutes left before the end of the cycle, and some of the flour remained untouched in the corners, and in three!
The whole kolobok (this is not a kolobok, but something liquid formless, smeared and rubbed along the bottom) has strayed into the upper right corner and in no way wandered around the whole form. I had to help him. It is compulsory to drive him.
And with this behavior of the stove, how to put bread overnight?
I think we should put in more flour. And what would be a guarantee, then bake the night bread in a round bucket. Hopefully, with this option, the kolobok will be able to lick the corners.

I always measure in grams, but I don't use Bork recipes at all.For this, our forum with proven recipes. All recipes are suitable for any stove, and if suddenly the amount is more than the maximum for a specific stove, you can count

I had Mulichka, and I also always measured everything in grams. And then other recommendations, naturally, I wanted to try them first. Still, can you tell me, if the bun is normal, (according to proven recipes) will the stove collect all the flour from the corners? Or do you have to help her? How are you with the batch? Are the corners clean?

I sometimes help, but rather from impatience to quickly make sure everything is in order.
If you remember the rule of the kolobok and add flour to the water according to principle, that is, first let it be a little thinner, then add a little flour - then in any case there will be the correct consistency of the dough.
if I don’t help, everything is collected and mixed by itself.
I make a maximum of 500 g flour. More - it's already hard for her to knead.