Bread Maker Maxwell MW-3751 - reviews and discussion

I take flour for rye "Raz and kvass" yellow packs.
wheat 1c red pack in the globe in N-Riga. price about 30 rubles for 2 kg
There are no problems with them ...
And I take the whole grain "French thing"!
Saf yeast was taken a long time ago in a whole package and still lie half a pack.

[Newbie]

Newbie,
Then it is generally strange, I have no problems, better than twice as expensive falconer, which many praise.

Flour 1c is more capricious, and not always of high quality

The bread turned out according to the recipe from the instructions perfectly, although I may not yet know the nuances, but in the eyes of a beginner, very even!
Today we put the Cupcake, also from the instructions, I'm waiting for the result. But I sincerely don't understand why the Keks program is so long, and why knead the dough with baking powder for so long, can someone explain?
In general, I do not see any rationality in using this program yet. Or I'm wrong?

[Nica]

Flour 1c is more capricious, and not always of high quality

How about gluten?
Regarding lifting, can it not be programmed, but after making a batch it can withstand and turn on baking?

Nica,
Yes, and on basic programs 2 kneading for 15 minutes seems to me more than a long time, maybe the calculation for flour of low quality, for example, long stale.

I will not correct a lot: 2 kneading and 3rd kneading.
I put the starter culture on the batch, then turn off the HP and 2.5 - 3 hours it fits.

In Italian, I made supplements three times:
1. Green olives and Oregano herb.
2. Green olives and fried onions.

Chop olives? Very interesting reviews, links from YOU

How about gluten?

elementary, Watson (c). During the batch, everything becomes clear. And in the baking process, how the dough behaves - also says a lot.

[Newbie]

Newbie,
Well, now it’s not necessary to judge about gluten by kneading, the reality is now that they can stuff the same casein, etc., without specifying it, and the kneading will behave much better than from the best natural grain.

[UmpaLumpa]

UmpaLumpa, you put olives in Italian bread. Whole or chop? I baked a cake today and white bread yesterday. I'll try Italian from your link. Interested in supplements.

[Newbie]

Newbie,
Well, now it’s not necessary to judge about gluten by kneading, the reality is now that they can stuff the same casein, etc., without specifying it, and the kneading will behave much better than from the best natural grain.

I don’t think anything goes at retail. it is not regulated by anything (by law). And no matter how much I took flour 1c from different manufacturers (in our aul it is in short supply), and everything is of poor quality - either potato disease (and the gluten was good, strong), then weak gluten, or short-growing.

[Newbie]

Newbie,
But I'm not making it up, it was casein that was identified during an examination several years ago in the flour of a very popular flour mill, which is by no means cheap, scattering its products into a package of a dozen brands.

But I'm not making it up

I blame you for this and do not blame you, but we have few falsifications, so we got to the torment.

I wonder who has ever visited yogurt in it? Please respond! Don't hide extremely important secret information!

Made yogurt! every evening they drank with pleasure until they got tired
6 hours more liquid than 8 hours, not much difference
For the first time I took milk 2.5% liter + katyk 100ml (there was no yogurt without additives that day) + sugar 1 tbsp.l., so when it turned out "yogurt" (not katyk, but really to taste yogurt) put 100 ml next time in the refrigerator, the next day I used these 100 ml as a sourdough. If you heat ready-made yogurt (from the refrigerator - so as not to sore throat) in the microwave - it softens slightly, and you can "eat" it with a spoon. I put 1.5 liters of milk once and even more - it copes well.
When the yogurt is ready, I stir it with a whisk, sometimes the whey comes off. By the way, the scapula is not used when making yogurt.

Note for beginners:
I passed from one owner to another HP LG without instructions and measuring spoons-cups, so they put the ingredients in it according to the recipe of our (Maxwell) HP, and she twists some kind of slurry and the bread does not rise, I already thought it was worth throwing it out and brought it to myself giving her one last chance. I put the same composition of ingredients again and the bun was immediately kneaded, it turned out that the new owner had old flour (it was still like this with lumps - probably with high humidity). In short, HP-shki are not to blame for the old ingredients! And all recipes depend on flour and yeast.

Can anyone advise how to reanimate the old flour? The smell is not disgusting, but not fresh either, when you pick up lumps in flour with a spatula, when a bun interferes - a ball is not formed, but "slurry" interferes

[JessW]

JessW,
You add water after the fact.
Pour about 300 ml of water into the full form, add salt as usual, about 700 gr. flour and yeast, depending on the available time, I generally take a pinch of less than 1 g., rises in the evening.
Start the batch, look and add a little water if necessary.
If there is a slurry, then there is an excess of water - add more flour directly during kneading.
After 30-60 minutes, you can turn on the kneading again for better mixing and leave until you rise.
Depending on the added yeast, you look at times, in my version you can generally go to work and upon arrival it is almost ready.
By raising, turn on the baking, for a dark crust it can be turned on twice, plus the guarantee of baking, when as a result of the dough more than 0.9 kg came out, I turn on the baking just when the energy is already at the night rate (4 times cheaper).

Can anyone advise how to reanimate the old flour? The smell is not disgusting, but not fresh either, when you pick up lumps in flour with a spatula, when a bun interferes - a ball is not formed, but "slurry" interferes

And throw it away? Or do you have it in bags?

Start the batch, look and add a little water if necessary.

it is better not to do this, but always act according to the principle of "flour in water"

[Newbie]

Newbie,
What are the problems?
I always look and, if necessary, add either water or flour.
Maybe that's why there are no problems with different flours yet?

Maybe that's why there are no problems with different flours yet?

in any case, there will be less of them if you add dry to liquid, however, I do not impose anything on you, but I am guided by the recommendations of the Masters (and personal negative experience).

there are no problems with different flours yet

wait ...
the problem is not the flour to water ratio. at home in this HP-shke and in my HP-ke everything is super mixed and rises, the recipe is the same, the ingredients are the same, everything turns out as it should.
the problem is in flour, it's old and that's it, there is no way to throw it away ... I already experimented with it and with the addition and so on, well, it does not rise as it should, half of the bucket barely falls off when baking. (for the rest, except for flour, I'm sure, I brought it from home)
... well, the problem is that some people buy "bags" in order to save money, and then it lies, gets spoiled, gets a zoo, etc. try

[JessW]

in any case, there will be less of them if you add dry to liquid, however I do not impose anything on you, but I am guided by the recommendations of the Masters (and personal negative experience).

Well, we add the missing amount of flour to the liquid porridge, and the water is already overdone with flour.

JessW,
If you knead porridge, then there is not enough flour, you see the old one was so stored that it took water.
Add flour directly to this porridge until you get a kolobok.
The rise will be if you sustain it, the oven should not be used on programs, but as soon as it rises, about 1-1.5 cm remains to the edges.

Definitely add flour !!! Sometimes it goes up to a glass, above the norm ... different humidity, hence the slurry.
As an example: one package, the recipe is taken out, I take a new pack, interferes and scatters dry pieces around the edges, the question is what to do? It is natural to add water. The next pack, just a slurry, and to control the norm from above, a glass of flour was gone ... I repeat, one package was bought, but different flour can be seen somewhere sideways where it was humid!
So control is paramount.

In its place, taking into account the behavior of flour, I immediately reduced the amount of water by a third, and then added a little, if necessary, if you pour it even a little when adding water, add 1-2 tablespoons of flour without problems, and the problem is solved.

[JessW]

JessWThe shelf life of flour is a maximum of a year, it is packaged. Whole grain 6 months. You can try to fix it with panifarin (gluten) or ascorbic acid. Measure flour with scales, water with a measuring glass and everything will work out. Take recipes from the forum.

Without any problems, I transferred to bread a 2 kg bag of flour that was accidentally lying around in 2008.
So visually check, and you don't have to invent anything.

In addition, rye bread was baked without any problems, its composition is:
slightly less than 200 ml of water (170-180 ml)
sunflower oil 15-20 ml (I do not always add oil to baked goods and always a little by eye, mainly for a more ruddy crust)
instead of soda salt (given the greater acidity of rye) 1 tsp.
500 gr. rye flour (did not hang, took the whole package).
a pinch of yeast.

I kneaded, after 2 minutes I actually added a little water, in total with the initial one it turned out to be about 210-220 ml, about 2 minutes after the formation of the kolobok, I stopped it, after ~ 40 minutes I switched it on again and after another 2 minutes I stopped stirring, left it to swell.
After about 8 hours, he gained height, turned on baking.

It turned out no worse than my favorite Stolichny hearth from the 22nd combine, and much better than bricks like the Ukrainian and other sour bricks with which shops are piled up.

sorry, of course, but it's not my problem with flour, but the new mistress (old school grandmother "buy in bags"). I like in the bread maker "threw it, forget it, took out the bread." If you suffer so much "observations", then you can do without a stove, according to grandmother. Of course, if the flour needs to be put somewhere, I would bake with visual control. In short, the cooked KhP-shny bread was devoured, and in response I received "do not suffer, we have store-bought bread to taste"

I like in the bread maker "threw it, forget it, took out the bread."

I also prefer to bake this way, but HP Panasonic "knows how to forgive shortcomings", even when I absent-mindedly poured rye flour into the place with whole grain flour, the bread turned out, only grayer and with "moon craters" on the top crust. And as I said above, I use scales

[JessW]

JessW,
What is the flour?
I threw it in, corrected it as needed, got not unbaked porridge, but excellent bread.

sazalexter,
I use the scales only approximately, so that I divide a standard package of flour 2 kg into 3 batches.
Do not bother with the rest.

[or ascorbic acid]

You can try to fix it with panifarin (gluten) or ascorbic acidOh.

Agree! Apparently, flour with weak gluten (no matter how much flour you add, the bun will still disperse, and when baking bread is "blown away").

[Dumplings dough recipe:]

Would be grateful for the provided dumplings dough recipe

She promised a photo with dumplings, now I made the current:
Dumplings dough recipe: 200ml water, 1 egg, 1/2 tsp. salt, 2.8 caps of flour, a bit of olive oil (1/2 tsp)
I made half a serving: 100 ml of water, 1 egg, 1/4 tsp. salt, 1.5 drops of flour, 1/2 tsp. olive oil. Kneading program 15 min

Rustic egg, it took 40 ml in a cup:

This is how the kneading began, when the kneading accelerated helped with a spatula, since the small portion of HP could not cope with the edges:

This is already a bun in half the batch:

This is the end of the batch:

This is poured onto a board with flour (if you compare it with a bun on the main bread, it even sticks, so the HP copes):

It's a little wrinkled by my hands

Then 2.5 such small circles are obtained (twice for two people), circles of different diameters for example

Z. Y. if the photos are large, I can change

Apparently, flour with weak gluten (no matter how much flour you add, the bun will still disperse, and when baking bread is "blown away").

Exactly! No matter how much she added, she was "blown away".

What is the flour?

Calm down already, I have no anguish, but my grandmother wants it according to the principle of "threw-out bread"

Good day. Can you please tell me, does the crumb of white bread turn out to be dense or loose in this bread maker?
We have Moulinex 1101 (given to the mother-in-law) and our mom's Panasonic 2501. The bread is completely different in quality and taste. Now I am looking for an inexpensive model. What can you say about this h-ku?
Thank you in advance.

[gabiana]

gabiana,
Adjust the looseness on automatic programs with the amount of yeast, or on manual mode, turn on the kneading and hold until the required rise, then turn on the baking.

That is, the looseness of the bread depends on the time the dough is left to stand and how much will the future bread rise?
But in comparison in Moulinex, the bread often rose to the very lid, but still then it was dense

[gabiana]

gabiana,
If it rose to the lid and is dense at the same time, reduce by 1/3 the tab of flour, water and others, and slightly increase the yeast, you will get a noticeably less dense bread.

I bake once every 4 days ... First, white, then followed by black, problems with density were not noticed a couple of times black dense was according to different recipes, now it's worth baking, a little later I'll take a picture and lay it out ... But in general, lately I've been doing white just taking a glass of liquid , 2 tablespoons of sunflower oil, I sprinkle flour on the eye, but not much, sugar 2 tablespoons, 1.5 tsp salt, I start kneading and add a lump of dough with a tangerine cat. last time I interfered ... kneading, control of the bun, I add 2-3 tablespoons of flour and again a piece of dough with a tangerine size and into the refrigerator ... It turns out a kind of leaven.

looseness is regulated including the amount of liquid. Less water means denser crumb

Get porridge with water, as the person described above.
The ratio of flour and water should be balanced, then reduce the amount of flour and water, and either stand without a program until the required rise, or increase the yeast.

Get porridge with water, as the person described above.
The ratio of flour and water should be balanced, then reduce the amount of flour and water, and either stand without a program until the required rise, or increase the yeast.

Where? I am writing that the dough should be liquid?

[Newbie]

Newbie,
If everything is normal for a person, all the more it rises to the brim, why do you suggest adding water?
There is clearly an overload here.

Why do you suggest adding water?

Well what can I say - I will hone my rhetoric

Greetings to all forum visitors! Take me into your ranks, I will be glad to share my experience, albeit not so much, as well as learn from the baking guru myself. My husband gave me such a Maxwell MW-3751 bread maker for my birthday two months ago, and since then I have been using it constantly. There are really few recipes in the manual, but improvising is still more interesting. I publish the most successful results of my improvisations on my own culinary blog, it turns out very tasty, especially bread with various additives. In order not to rewrite all the recipes here, I'll just give a link to the "Recipes for a bread machine" section: <удалено> (dear administrators, do not consider it spam). And many thanks to this site for invaluable advice for a novice baker. Good luck to all!

dear administrators, do not consider it spam

Alas, I did. Verbal warning.

[Chef]

Chef,
It seems there was not a store, why is it so strict with people?
I read it with interest, I think, and the rest who found the link, the same opinion.

At the very first forum about bakery, there are a lot of recipes. If this is not enough, Yandex is not included in the list of sanctions, it is still working.

0.5-0.7 kg of cottage cheese
3 eggs
4 tablespoons of sugar
4 tablespoons of semolina
20gr softened butter (less)
1 teaspoon baking powder

Has anyone else tried this recipe?) And then my husband will kill me if I screw up 700 grams of cottage cheese)) And I love casseroles))
Isn't it a lot of 3 hours to bake such a casserole?

What is your cool blackboard)) so huge)) And it looks like dumplings to do so quickly))

It's a pity, all the same, the dough sticks to your hands, and you can also stir it with a spoon in an ordinary cup ((
It's just easier to wash it than a bucket from under a bread machine, which I'm afraid of damaging the vein))

What can I say ... The stove is really budget 1400 with a tail, for shares, if available, you can find it for 900. The bucket is not spoiled yet with frequent use ...
There is no need to be afraid to spoil, the main thing is not to wash with metal and not to interfere with spoons, forks, knives.
And so that a bit of torment does not stick to your hands and let it knead, you need to protect the strength of your hands.

can be found for 900

where?

The most offensive is that it is really possible)) What then is its cost in China, that it still manages to make money on it))
I bought it for 1500, after a couple of days it was already 1200))

Hello. Take me to the ranks of the owners of the Maxwells. Bought it at a sale for 1099r. We are happy with the bread. I use the same recipe as for my old woman Supra, who served with faith for 1.5 years, but the bucket failed, the oil seals started flowing.