Bread maker Endever (Kromax) SkyLine BM-50

Hello, I am choosing a bread maker and chose 51 models. Girls who have been using this device for a long time, tell me how the stove behaves after a year or two? What are the shortcomings revealed?

Good day! Yesterday I bought Endever MB-51 instead of Mystery 1202, which had served it for several years. I started with the simplest white bread made from premium flour in mode 1, medium crust. The weight was set at 900 g, although the bread was smaller - 700 g.

She baked the same bread constantly in her Mystery, and everything always worked out great. Naturally, I expected to get the same result. But when I began to take out the bread 5 minutes after the readiness signal, there was no limit to disappointment: the crust was thin and soft, one might say - this is just a hint of a crust. At Mystery, the crust was always crispy. And the crumb of the bread turned out to be a little under-baked, and this is taking into account the fact that I put more weight ... In general, the taste of the bread is no longer the one we are used to in the family ...

Bread according to the "French" program, the crust is dark, it turned out a little better, but this does not save the situation. I watched the photos in this thread - all the breads are rosy and baked, no one complained ... Probably, only I was so "lucky"

[Le_Nok]

Le_Nok, Use the recipes from the forum, everything will work out.

[sazalexter]

sazalexter, thanks for the answer, but I used my recipes, proven over the years. I think that many recipes appear on the forum and I controlled the Kolobok, everything is fine with yeast, the top of the bread rose like a dome. But the crumb did not seem to be baked, and the crust failed ...

Today they took the bread maker to the service center for inspection, it still has a creak during kneading. We just wanted to hand it over, but we were told in the store that the bread maker is not accepted after use, and if the bread is not baked, then it may be technically defective. I read in this thread that I still managed to take the bread maker to the store. In general, I'm waiting for the result from the service center ...

[Le_Nok]

Le_NokMuch like the flour problem.

[sazalexter]

sazalexter, now it remains only to wait ... Flour was taken by the Lenta premium brand, I often buy it and for the first time I encountered such a result. My old Mystery was not on a drum - she will bake everything that I pour

[Le_Nok]

Le_Nok, There were troubles with ribbon flour. According to the symptoms, the flour could be damaged by a potato stick.

[sazalexter]

sazalexter, it turns out, this stick even affects the quality of fresh bread? I came across contaminated bread from a store: when it lies down, it seems to turn sour in the middle, and an unpleasant smell appears. But in the fresh one somehow it was not felt. Therefore, we bought a bread maker so as not to eat such bread.

[Le_Nok]

Le_Nok, Elena, The process inside the bread can proceed very quickly, depending on the humidity and temperature of the air, as well as on the composition of the components of the bread.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1311.0
Loose bread can be from counterfeit or spoiled yeast, as well as flour is checked by a full change to another manufacturer / batch

[sazalexter]

sazalexter, thanks for the link, informative. I specially looked at the bread that I baked in the new Endever from ribbon flour. It lies for a couple of days, there is nothing like a potato disease ... It seems that this is the property of a bread machine after all - when the bread turns out to be damp. By the way, Admin writes about this in the same place ...

Please help who can. A bucket leaked. Bread maker Endever MV-50. The search for a bucket for this bread maker did not give anything, it may come from another bread machine. has anyone encountered such a problem?

[Le_Nok]

For 51 models, I had a Rolsen bucket.I bake in it like that



Le_Nok, I recently also got embarrassed with bread. I baked on the program "Sourdough Bread", we got hooked on this bread. I baked with a delay, and put it on for the night. The bread turned out to be simply amazing, they ate it instantly. According to the same recipe, I put it again overnight, but without delay and on a different flour. In the morning I take it out - disappointment: low with a collapsed roof. I'm sinning for flour. In the first case, there was Starooskolskaya, and in the second - Ryazan "Extra".
I have had this bread maker for a long time, but lately, it seems to me, somehow it began to fry weaker. Previously, it baked on a medium crust, and now on a dark one, but everything is baked well and the crust is crispy.

[Tatiana S.]

Tatiana S., Your bread is just a feast for the eyes! And embarrassment, of course, happens to everyone. As for my bread machine, they returned the money to me, keeping it in the service for the prescribed 20 days. Apparently, it turned out to be a marriage. They offered the same bread maker in exchange, but I did not dare to take it anymore, and bought another model, Gemlux GL-BM-775, for it the discount was very good. Now there are no problems with bread in the new oven, everything is baked, and the crust is excellent

Glad for you Let it serve reliably and for a long time

Hello, this is my first post here. Take in the ranks of almost the owner of ENDEVER SkyLine MB-51, yesterday ordered for 4 rubles. The choice fell on this oven thanks to the recipes and reviews of Tatiana S. (thank you, Tanyusha S.)))) So far I have read all 11 pages, but I think questions will arise during the cooking process, this is my first oven. In the summer I stayed with my relatives in Adygea, and they have their own oven, Sentek 1415 (as much as 1.5 kg, but there are five of them in the shops))))) In general, the taste of homemade bread reminded me of the taste of ship's bread, my former youth and youth service in the navy! Yes, and in the city we do not have tasty, good bread (Gubkin, Belgorod region.) At the same time, I remember my childhood, my father worked at a bakery, and I always liked to come to him because of the smell of bread! Wait for my experiments, good luck everyone!

Wait for my experiments

We are waiting for replenishment in our ranks. And good luck to you

So, today I got a miracle oven, I'm still waiting for a miracle kitchen scale (up to 5kg) and a small miracle sieve for sifting flour, (I’ll get myself together, damn it) I hope I’ll bake bread by the New Year: lol: Tomorrow I will buy milk powder and flour, in this regard, a question for you girls, do you have to buy dry cream, and egg powder? What else? Judging by the recipes on the forum and in the book, none of this is needed ... And oil, as I understand it, is everywhere sunflower in book recipes, right? Do you need to coat the bucket with oil before baking? Girls, I will be very grateful for the answers, and I can even marry one
here is my bucket of solid gold



Le_Nok, (I’m about the bread that didn’t work) and everyone who just bought a new oven, as an electrician by education, I want to explain to you that a new heating element (tubular electric heater) needs a certain time (a little)))) to acquire or set its operating characteristics, it's like a new engine on a car, you need to run it in (usually up to 2000 km) and the engine after running it runs quieter, more economical, etc. So the new heating element needs to "warm up" or something ... Le_Nok, I'm sure, after a while, your the oven will work as it should, moreover, in the same mode and with the same flour, be patient. Therefore, many do not get the recipes from the book the first time, and they throw it (the book), something like this ...

[Admin]

Girls, I will be very grateful for the answers

Admin, I have different recipes for breads and cakes, but most often now I bake bread in the "Sourdough Bread" mode, the most common one. The recipe is this:
First, I pour in vegetable oil - 24 g (I put the bucket on the scale and zero it, then pour the oil, I have Zelmer on the scale);
Potato broth - 240 ml;
Pressed yeast - 2 g (no more for this program);
Sugar - 1/2 tbsp. l .;
Flour / s - 400 gr;
Salt - 1/2 tsp
I mix yeast and sugar in liquid, pour it into a bucket. I pour in the sifted flour and salt, insert the bucket, set the program number 3, put the dark crust and - start.
This program is the longest, more than 6 hours, almost 7, so very little yeast is needed, otherwise the roof of the bread will fall off. Sometimes I also add mashed boiled potatoes, or 1 tbsp. l. dry vegetable cream. The bread is airy with a crispy crust, and the smell is mmm .......

[Tatiana S.]

Tatiana S., for me bread with sourdough, it's like aerobatics, literally today, I tried the first program "White bread" on baked goods 900g. and a dark crust from our book. But, after watching the video of recipes, I changed the recipe (slightly), instead of five tablespoons of powdered milk, I put two, and more flour, instead of 475g. put 500g. As a result, the bread was baked, but did not rise (it did not fall off, but did not rise), the bread yield by weight turned out to be 772g., I needlessly deviated from the recipe, well, plus this is that the oven bakes for the first time (and the first pancake is lumpy, this is the law)))) Or what else is my mistake? I will continue to experiment, tomorrow I will try the "Frenchman" My task is to achieve splendor with a weight of 900g. Thanks for attention! I can't upload a photo here, but the gallery has ...

[Tatiana S.]

for me sourdough bread, it's like aerobatics

Admin, there is no leaven - this is just the name of the mode in which Tatiana S. bread bakes, so try it boldly

[Anna]

Quite right Anna ... This is the name of the program, although I baked with sourdough in this mode. But here you need to take into account the amount and strength of the leaven. Yes, and with yeast there are punctures, put a little more - the roof has collapsed.
Admin, and I only add a tablespoon of dry vegetable cream, or even without them. What yeast do you add and how much? Since the bread has not risen, then there is not enough yeast. In the "White bread" program, there is little time left for the last rise, so you need to add more yeast. I often bake on "French", and even with a delay put it for the night. I often use kneading dough, it is very convenient when baking pies. Something my assistant has recently begun to creak during the batch. Oh, I don't like this thing

[Admin]

I will continue to experiment

Ay, Admin! And where is the continuation of the experiments?
I just wanted to bake rye bread again. I had to re-grow the leaven. Made raisins, but with rye flour. everything went well, but she baked bread without adding yeast at all, and the leaven is still young, apparently not strong enough, so the bread did not rise well. We continue to experiment. But the leaven behaves perfectly

hello, who used the "fermentation" program

[Larissa]

Larissa, the Fermentation mode can be used for proving the dough, as the temperature is maintained there at 30-32 degrees. For example, you can bake rye bread in your bread maker: in some mode, knead the dough for rye bread, then turn off the mode after kneading and turn on the Fermentation mode, and when the dough doubles in volume, then turn off the mode and turn on the Baking. Here's how you can use this mode. At least in my bread maker, and I use it all the time

[Admin]

Hello. Someone cooked bread on the "sourdough bread" program, its duration is almost 7 hours, the recipe is completely stupid.

Admin, I have different recipes for breads and cakes, but most often now I bake bread in the "Sourdough Bread" mode, the most common one. The recipe is as follows:
First, I pour in vegetable oil - 24 g (I put the bucket on the scales and zero it, then I pour the oil, I have Zelmer on the scales);
Potato broth - 240 ml;
Pressed yeast - 2 g (no more for this program);
Sugar - 1/2 tbsp. l .;
Flour / s - 400 gr;
Salt - 1/2 tsp.
I mix yeast and sugar in liquid, pour it into a bucket. I pour in the sifted flour and salt, insert the bucket, set the program number 3, put a dark crust and - start.
This program is the longest, more than 6 hours, almost 7, so very little yeast is needed, otherwise the roof of the bread will fall off. Sometimes I also add mashed boiled potatoes, or 1 tbsp. l. dry vegetable cream. The bread is airy with a crispy crust, and the smell is mmm .......

Hello everyone. I have an Endever 53 model.There is no sandwich program in it, than it can be replaced, so that the bread comes out with a thin crust and finely porous (like purchased toast). And there is no Borodinsky / rye regime either. How do you replace them?

Roman has a recipe for wheat bread, and who baked rye with sourdough? I bake this kind of rye: water 150 ml + 125ml kvass (can be made from kvass wort 60-70 ml + water), salt 1 tsp, wheat flour 100 g, rye flour 250 g, sugar 1 tsp, fried oil seeds 2 tbsp. l, yeast 1.5 tsp (20 g fresh). after sifting the flour, I add Provencal herbs (without salt), dry dill and garlic, after the signal the seeds - try. I bake this small loaf of bread on a medium crust, but I set the weight to 900 g.

forgot to indicate: the program is French bread

Good day everyone! So I became the owner of hp yesterday. ENDEVER SkyLine MB-51. Take in your ranks ?. Yesterday I decided to try it right away to weed out doubts about the correctness of the choice or to make sure the opposite ... The first brick was baked on 1 program (white bread) to a weight of 500g. It turned out a little crooked, but the next three loaves, I already put it on 750 with the appropriate tab of the ingredients, it turned out very much even nothing .... And the main thing is tasty? Tried program 8 (multi-grain bread) today ... - amazing?