Bread maker Moulinex OW 2000

[sazalexter]

Would you say anything about Binaton with two buckets?

for me a HP with two buckets is like a cheap coat with a bunch of finishing tricks. The more distracting details, the less quality the thing is - this is my personal opinion, I do not impose it on anyone
I don't want to offend anyone, but as for me, this is a completely unnecessary bucket. You still need an oven to bake kulich. There is such a rich dough, and the kneading mode is still special. This is about the classic Easter cake.
If not so categorically - then you can bake adapted to HP - but again - who dares to say that the quadrangular cake from HP is not as tasty as round from HP?
And I want to especially note about Easter cakes - this pastry is once a year - so why make a garden with two buckets?

I absolutely agree with sazalexter! and even bake 350 g of flour - this is a portion just for two or three people who are not bread
But mark my words - quite often you will encounter a problem - how to knead a lot of dough - and here the volume of Panas will come in handy.
We don't seem to eat much bread. But I bake in a day or two from 300-350 g of flour. But once or twice a month there is a need to knead dough from 600-700 g of flour - and I have more than 600 - already poor HP is shaking and humming, for her it is extreme.

Can you please tell me how to solve the problems with the crust?
If it is regular bread, the crust is pale even after increasing the amount of milk or sugar.
But with the cupcakes it is quite a disaster ((the crust is pale and also cracks

Yes, this is a feature of our stove, of course. Truth about muffins I can not say anything, because I do not bake muffins in KhP.
Butter bread, if I bake on the main one, I always choose a light crust, because in a dark one it fries like a negritosik

In order for the top one to be a little more gilded (it won't be the same color with the sides anyway.) I first laid a thick foil under the glass - they specially unscrewed the lid and stuck in the foil cut out to the exact size of the glass. The foil used is the one that comes in disposable picnic foil dishes - it is thick

And still it helped only about 50%. Therefore, when baking, I always cover the window with a towel or an oven mitt, just make sure that the vent. do not cover the hole

Thank you))
I will cover now too)

but about the negrito it was precisely noticed, it really turned out when I chose the darkest crust

[Lesena]

Lesena, yes, of course, we can't go anywhere - all the time we have to cover the window

I already wrote in a neighboring Temka that Mulya 3000 does not suffer at all with a light upper crust - the volume of the hot air chamber itself is larger there, no one has yet canceled the laws of heat engineering. Looks like the engineer Moulinex neglected some of these laws when creating our model

Girls, my oven bakes the way it should. Both the lateral crust and the upper crust are of normal color. I don't cover with anything, I choose a medium crust, otherwise it will be too dark and strong. My stove is almost 2 years old, maybe it was just developed ...

mine, too, two with a penny - but something it will not work out in any way
although in principle I mostly bake in the oven - maybe it was not developed?
my godfather, who has the same stove, when we discussed this issue, asked me
- And that the bread is not so tasty?
- no, good bread
- so what difference does it make to you with a lighter top or not? what does this affect?
- well, how! I want it to be perfect
- you bother too much about the fact that it is not even worth considering

Well, here I am now a baker. I bought the stove not from reviews on the internet, but simply from a promotion at a Shell gas station.First I read the forum, and then I started baking. Hoped not to be affected by the top crust problem, but wrong. I baked bread according to the first recipe, everything is fine, but ....... this white crust killed me ... brrrr. Can turn the loaf over and bake for 10-20 minutes like this? Nobody tried it?
Now questions.
1. If I read a recipe for another stove, but the weight of the loaf is the same, do I need to somehow adapt this recipe for Mula 2000?
2. At what point can you throw something from above?
Now, please.
Maybe someone tested some recipes specifically for Muli 2000? Drop the pliz to danger@mh.vstu.

[danger]

danger, congratulations on your purchase !!!
Mine, too, has a bad crust. So the good people here advised:
item 1. you can put a falga under the lid while baking.
at first I did so, but sometimes the loaf comes out of the bucket, the falga gets in the way. And the result is not always positive.
item 2. in the last minutes of the batch, I close the viewing window several times. layers of kitchen. I don’t lift towels until the end of baking, so sometimes I peep neatly. Helps.
item 3. if items 1 and 2 did not help, I leave the loaf in the HP on heating (that is, it picks up, but I don’t pull it out of the socket) for 5 - 10 minutes and everything is OK.

At first, I put and greased the roof in the oven under the grill before baking with butter or an egg, now I came to the conclusion that it is better not to grease, and paragraphs 2 and 3 are the most effective.

Thanks for the advice, Klimola.
I also wanted to cover it with a towel, read about it, but espionage overpowered me. Just close the window or generally the entire top of the stove?
I put it on baking for 10 minutes, but it didn’t help))) Today I will try heating. I want to bake rye. Maybe there are recipes or are all suitable? Today I don't feel up to work. Stoka on the forum has been written

danger, I close the window so that the vent remains open. hole on the back of the lid, and the towels hang a little on the sides of the HP.
Rye is a good thing, so far I have only made wheat-rye. Try the rustic "native" recipes. It is the same as seeded (we sell such gray bread), but it itself is gray, it should not be rosy. Tasty.
Yes, it is necessary to follow the kolobok, I added a little water, although the flour is different for everyone.
I do it for 750g. (medium size), but I put the baked goods as 1kg and the crust is dark.
Oh, what an entertaining business !!!!!

Here again I am writing about my victories in the bakery business. I tried "Darninsky" according to the recipe from the forum especially for mule 2000 ... did not like it. In the store, they sell this wheat-rye not very to taste, although they ate it all. Yes, and the lid fell, fell a little.
I also baked a French bun from a recipe book. I liked it. And the loaf is beautiful and the taste is normal.
By the way, the mixer itself falls out of their loaves, someone on the forum had problems with this.
There are no scales yet, so I use the translation from ml to gr from the forum, it seems everything is working out.
The crust is better, but still not ice

People, help with advice! Yesterday we bought HB. We made white bread according to recipe 1, all exactly according to the instructions. It turned out to be dense, heavy, it felt like it was not baked, and most importantly, the top was generally white, although they put it on a "dark crust". We tried "Village" - all the same. Complete disappointment. What now? Give it to the store? It's a pity to translate further products

[Julia]

Julia, this is most likely. not a stove, but a recipe.

If you are having problems baking bread in a bread maker, see the section
Helpful hints and help in baking bread.
Study, please UNDERSTANDING BREAD IN HOMEMADE BREADpaying special attention To the kolobok rule

[Julia Chistyakova]

Julia Chistyakova, dont be upset!!!
The gingerbread man will turn out, and the bread will be SUPER! And a pale roof is fixable (read a little higher). The rustic gray itself is not ruddy, but in the "native" recipes from the instructions, you need to add more liquids to everything. A little workout - and the result will delight!

Yes, I have already studied all the manuals on the site, and tried other recipes, and my husband twisted the screw. All the same.I don't even want to come closer. Sorry for money

[Yulenka]

Yulenka, You just bought HP just yesterday, what did you manage to cook in it so that you could lose heart? Do not fool yourself, take the simplest recipe for white wheat (high-grade flour, yeast, water, salt, sugar, butter), start working it out on the main program.

How much flour in your CP should you bake bread from?

I got decent bread only once from the fifth or sixth ...

Julia, let's try to figure it out. I have the same stove. Yes, the top is almost always light - I cover the window with a towel so that the vent. the holes remained open

Now let's try to figure out why the bread is heavy and dense - what kind of yeast did you take?
one more thing - I like milk bread most of all according to the instructions - (I don't understand why Klimola writes that it is necessary to add water - I have ALL wonderful, ideal recipes and on their basis I have baked many times) - it is always successful, and due to the presence of animal fats (milk, butter) - the crust is more ruddy

Even if I have tried other recipes, it means that it is in yeast.

if it is the same when changing yeast, then the stove is faulty.
Refuel it again and track all the stages - does it knead? what is the temperature inside? (during the approach of the dough, about 30 * C, baking - in my opinion 130-150)

[Julia]

and a classic question, Julia, and how do you measure the ingredients?

[rinishek]

rinishek, true - true, and I don't know why (maybe we have different flour, I bake from Makfa, our Nizhegorodskaya, Aleika just recently tried) Art. a spoon, or even more liquid, you have to add, and, mmm, there were never punctures. Weigh it on electr. scales.
I baked with rye, buckwheat, and corn flour - I always keep track of the bun. Here's another pea and oatmeal oatmeal I will not try in any way.
Py. sy. Makfa, in my opinion, is the best.

Well, if Makfa, then it's understandable. This is a strong flour that requires more liquid, I have a regular flour made from dnipromlyn

Wheat flour The highest grade "Peka" is our local one. Fast-acting dry yeast "Home Kitchen". I measure it with a measuring spoon and a glass, which were with the stove. I measure flour on electronic scales. So I prepared according to all the rules. I follow the kolobok all the time, it seems to be normal. I have an idea to change the yeast, I'll try. Thank you all for the answers, but it really hurts. A work colleague bought, she has excellent bread from the first loaf, both ruddy and tall, and I have a translation of good

[Yul]

Yul, if there are absolutely no seams (you cannot overcome all the shortcomings yourself), ask a colleague for test baking. Place both HPs side by side, measure the same amount of identical products and run one program. But this is a completely extreme case (we had a similar situation here, so we found out that the forum woman had a problem in products, and not with HP).

By the way, can you get the simplest pressed "wet" yeast? Try baking with them (at the rate of 1.5 g per 100 g flour).

[Julia]

Julia, flour "Peka" is also sold here, but I have not tried it.
And with leaps and bounds, "Home Kitchen" baked its first loaves - no complaints.
Now only for the living, but I keep a couple of dry packs for an emergency. And the "Saf-moment" is not expired, bought in different stores (from different packs), the dough barely lifts, though more expensive, and many praise it.

don't be surprised, dry yeast may not work for any firm. We have SAF - like good yeast, but I took something else, in my opinion Oetker - well, just longing - nothing worked. you see a pack in which the yeast has already died
pressed ones are better - the quality of the scent can be determined, and the bread on them is ten times better

Here's another tip for why you can (and should, in my opinion) minimize the use of dry yeast. And for me bread with dry yeast is "cottony", like one of those small bakeries that a few years ago almost squeezed the products of bakeries out of the market.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1699.0

I bought other yeast, although Saf-moment, another salt - not iodized. I'll try again tomorrow

Please tell me, I'm making 500 g of bread (the oven is designed for 1000 g), the bun is located only in one half of the container, and not in the middle. This is normal?

Julia, if no more than 5 minutes have passed after the last kneading (the one immediately before baking), then pull out the spatula and put the bun in the center

In general, it is normal, since there is a minimum amount of flour there - 300 g, so there will be a small bun all over the stove.

Something I’m afraid of shifting it, I haven’t succeeded yet. Let it lie as it lies. Hope I'm not baking into another trash can

leave everything as it is - or it will distribute itself or the roof will be slightly higher on one side than on the other - this is all normal.
Okay, I will not knock you down, let it be as it is, and take care. Just cover the window with a towel (be careful! The ventilation holes must remain open !!!) - and you will be happy!
Everything will work out for sure!
I'm waiting for the results in a couple of hours
Good luck to you!

Should you close the window when baking, or earlier?

you can do it earlier, otherwise you will forget it later. Yes, and do not look into the stove once again, otherwise it may have a bad effect on the rise of the dough.
Then, when you get used to it and understand how it works, you will look in and shift the bun and everything in the world

Oh, thanks. Until the end 1h 10 min. left. It seems to rise well, and even spreads over the entire bottom

I just got it! Happy to the point of madness, it turned out to be tall, all fried as it should, even. I don't know the taste, I left it under the towel to cool, ran to work. I even photographed him for joy. I don’t know how to insert a photo here. Many thanks to everyone who responded

Well, it's good that they figured it out - otherwise they were already rolling the barrel onto the stove!
in him - the yeast was bad

well done Julia! (y) fighter! I just didn't give up

[Yulenka]

Yulenka, congratulations Tell me how it tastes
If yeast and salt were changed, both ingredients could work. Iodized salt (especially if the package has recently been opened) could inhibit the yeast with this very iodine. Or the yeast wasn't the best ...

In any case, I congratulate that you have achieved your goal, despite the hands that dropped at some point.

[Julia Chistyakova]

Julia Chistyakova, , VICTORY!!!
Well done for not giving up !!!
And then it will be even more interesting and better !!!
I usually bake for 400-450 g of flour, but I set the mode as a 1 kg loaf (except for sweet breads), so that it is rounder.
I am very glad for you and our HP !!!

Thanks a lot, everyone. It tasted awesome !!!. I baked butter, it turned out like that. Teach me to insert a photo here, I will not understand something

how to insert a photo see here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=30280.0

Hurrah! I learned how to insert photos. This is my first bread!

Oh, what a handsome Yulechka you have!
Well, now we are waiting for your new bread !!!

We bought the MULE two weeks ago, no one looks at the purchased bread, during baking I close the window with a folded towel - the top turns out to be dark, real. Sometimes bread does not work, but it is necessary to carefully select the ingredients and especially dzhzhi, MULIA is a real MIRACLE !!!!!

[KRYSTOFER]

Yes, KRYSTOFER, I agree absolutely !!!
I love mine, too, so dearly, but I wanted another!
And she, my smart girl, tries so hard, and she succeeds !!!
mmm, so as not to jinx it !!!

Hello local people. Today I bought a Mulya 2000 stove. My sister and I began to prepare for the first race. and in the process, after the 1st batch, a piece of dough got outside the bucket (not without my help). The stove made 1 batch and froze. Well, don't be fools, and as it is written in the instructions, the power button turned off the stove, and she was so cunning that she dropped the program to the beginning. And accordingly, the whole process eventually started from 0.
What can you do next time? unplug and take out the bucket, or don't bother until the end of baking?

Take out the bucket, remove the dough, put it back. By pressing the "off" button, you have thereby reset the program to the very beginning. If in the process of mixing any trouble happens, I unplug it from the outlet, eliminate the "trouble", put the bucket in its place and back into the outlet. At the stove, when the power is turned off, the program memory is like 7 minutes (then it is reset to zero). Happy baking!

Thank you. I'll know. but also tell me, after the 2nd boning, when program 1 is running, the bun shifts to the side of the bucket. this is normal?

what happened this 2nd attempt was. and again the false start turned out.
my carelessness failed 2 times.
1 time - I looked that the scales were not in the mode of measuring grams, but lb. accordingly, I measured the flour incorrectly. I had to urgently fix it before the 2nd batch. 2 times - when I believed my sister and did not look at the expiration date of the yeast. it turned out that they have already been overdue for more than six months
but here is the result

For me, too, the bucket often goes sideways, but then it still falls into place, as it increases in volume, it spreads throughout the bucket. If you do not get up, then before baking you can fix it yourself where you need to manually.

yeast may fail and the dough will rise unevenly. And by the type of bread, everything worked out well for the first time. Experience is very important in our business, you will soon gain

it was 2 bread. 1 was made according to a recipe with milk, was much earlier in this section. did not work out. today I bought new yeast, saf-moment and others. I will try