Bread maker Moulinex OW 2000

I bake for everyday food according to the recipe "Milk bread", but on the 6th program "Butter Pie", it turns out just super bread. I definitely use warm (not room temperature) milk, it rises right up to the very top (although I bake 500 grams). Only I had the stove for a month, everything was like yours, except that the top was still white. Everything is just fine now.

[Julia Chistyakova]

Julia Chistyakova, You bake 500gr. Is it 500g of flour or 500g of bread?

This is bread for 500 grams, and I did not weigh what it turns out after baking

That is, you take 310 g of flour? And the baking time is 3h 12m?
It's just that I'm usually at 400-450g. I bake flour - a loaf exactly the size of a bucket turns out. If the bucket is lower, then the roof is paler at the bread.
And what is your height?

I cover the window in the MULE with a four-fold terry towel during kneading and baking, the crust on top is dark and soft, but it can be different for everyone. (y) In general, each recipe must be approached individually, experimenting with the proportions and manufacturers of flour, yeast, milk powder or cream, salt, sugar (brown or white), etc., etc. Listen to the advice of experienced craftsmen and You will get no worse, but even "not very good" bread is always tastier and better (beyond any comparison) purchased.

That's right, I put flour 310 g (conditionally), I always look at the kolobok, sometimes I have to add. It turns out about 2 cm below the top edge of the bucket. I cover the window with a towel and bake on a "dark crust". It turns out a super-super bread, fried as it should. Yes, I also bake in the "Butter Pie" mode and according to the recipe for butter. Well, this, I’ll tell you in general, bread is beyond competition. The truth is quite expensive, so for everyday food I use just the "Milk" recipe in the "Sweet" mode. Why don't I bake in Milk mode? There, the rise time is short, I'm afraid it will not be as lush as we like, so I use the "Sweet" mode 3h12min.

Parents have had this particular model for 5 years. While we were baking with them, I didn't cover it with anything, I just put a little more sugar and the crust to the maximum (although there was a bread machine on the window).
Well, whimsical to yeast - although ... best with the cheapest Eco active.

Oh, by the way, who knows - and you can buy a separate replaceable mixer for it. Ato for 5 years already worn out)))?

Good day!
Take to the ranks of bakers

my bread maker is 4 days old, very happy.

But I have a question: I charge the stove in the evening before going to bed, take it out in the morning - there is a damp crust on the bottom, there are also drops of moisture in the pot at the bottom. How to deal with this?

it is condensation. Is there a timer in the stove? Put it so that the stove finishes work about half an hour or an hour before you get the bread. It will be still warm until it cools down completely, the crust dries up.

Tell me, pzhl, recipe for rye or wheat-rye specifically for Moulinex, on the site there are recipes mainly for Panasonic, where there is a "Rye bread" mode, but not in our oven. Who has already gotten a hand at baking rye, share your experience, otherwise my attempts are not yet impressive to me.

[Julia Chistyakova]

Julia Chistyakova, I often do "Darnitsky from Fugasca" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=596.0.html in various variations of her own, that is, instead of water she used both dark beer and potato broth; added bran and dry kvass, caraway seeds and coriander, increased the amount of rye flour (correspondingly, reducing wheat flour). I bake on program 4 with pre. heating. Always lucky highly lush bread turns out. In the evening I will "pimple", like I had pictures. I will find - I will expose.

Well done from me - the first time I inserted an active link myself !!!

What does preheating mean? And yet, is it not painfully sweet? I would like it to be all the same not rich, namely Darnitsky or Borodinsky, something like this

Program 4 - there the first 30 minutes. the stove just stands there and, I think, equalizes the temperature or slightly warms up all the ingredients thrown in. Here, I barely dug out the instructions: heating is used in programs 4 and 5 to improve the rise of the dough.
And the bread is not sweet, I replace honey with sugar sometimes, and sometimes I don't put it at all. At Borodinsky, I did not even "swing" - in our family he is not very much, and so he seems to me sweetish. And from the store Darnitsky, ours differs in airiness, and, probably, in taste. Ours is better !!! It's a pity I didn't find the phot - I'll have to repeat it !!!

Thank you very much, I will definitely try, because it was with airiness that mine had problems. And another question, if you add dry kvass (or else there is dark agram and Extra-R), what should be reduced from the ingredients in the recipe?

Julia, try the recipe from Admin, verified to the gram!https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=596.0.html
baked it repeatedly and always an excellent result

What is curd whey, do they sell it in ordinary stores?

What is curd whey, do they sell it in ordinary stores?

Whey is the liquid from the preparation of cottage cheese, cheese, which everyone is trying to pour out

Use in breads and baked goods - you won't regret it

See info here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=102083.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1865.0

sell. Serum is called. You can also buy on the collective farm market, you can still get it yourself - throw a bag of kefir onto a sieve with two layers of paper towels - and as a result, after 12 hours, you will get whey + non-acidic soft pasty cottage cheese - cheese

all whey baked goods are very good - in my opinion there is simply no better liquid for yeast baking

but if there is no market, kefir, or other opportunities nearby, then whey can be replaced with
1.dark beer
2.kefir
3.curdled milk
4.potato broth

here are a couple more recipes
I give this one to you with a link directly to a photo of bread from our Muli https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=14160.0

and this one is from the recipe book, but also incredibly goodhttps://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=89297.0.html

According to the description, the second recipe is especially good, I'll start trying with it

Girls, owners of the Moulinex 2000 bread machine, please tell me !!!
1 - On what program (number?) Do you knead for 10-15 minutes?
2 - Which program (number?) Corresponds to the Baking program?

just kneading - prog11, but the mulik does not have 10-15 minutes. kneading.
There so -
5 min - kneading,
5 min - sedation
20 min - kneading
60 minutes - climb

Baking = program 12

Hello everyone! Long ago I bought my bread maker at the request of my spouse, he ate bread from Panasonic 253 from his brother, I really liked it. Baked, but the quality of the bread was not satisfied, in Panasonic 253 and the bread is fluffier, and the crust is more crusty, and the texture of the bread is slightly different. I accidentally found this forum, just wildly delighted. The questions that I could not solve in any way are now being solved thanks to you, members of the forum, many thanks to all. 2 days ago I baked rye bread, added the leftovers of kefir and milk instead of water, watched the kolobok, the result is that the household is happy. I've tried lemon cake before, I also liked it. The pizza dough has already been supplied to all acquaintances. True, white still does not work with a fried crust even in this mode, but I read this Temko here, I will experiment. So I'll post the results soon, and of course I will ask questions.

Hey . Look at 2 photos and say one thing:
1:


2:


the bread is delicious. I do it according to the recipe for simple French bread, on program 3.
Does everyone have such dense bread? I don’t understand what the matter is. Everything is according to the recipe, up to the gram. Yeast SafMoment and Dr. Yotker tried it.
These photos are taken this morning, baked in the oven.

"Does everyone get such dense bread? I just don't understand what's the matter. Everything is according to the recipe, up to a gram. SafMoment yeast and Dr. Yetker have tried it."

This crumb was also obtained, but I began to add less flour (by 40-50 grams) than in the recipe, a positive result. I am using Turkish yeast (pacmaia cumulated).

RRRRRR, I wanted to say pacmaya granular.

Hey . Look at 2 photos and say one thing:

Does everyone have such dense bread? I don’t understand what the matter is. Everything is according to the recipe, up to the gram.

This is the problem and the error that you are doing "to the gram"

It must be remembered that everyone's food is different in quality, flour is of different moisture content, and the weather outside the window is also different, etc.

Bread does not tolerate the concept of "up to a gram like a neighbor's", bread is alive, and it will be the same conditions it has developed at the moment, in this place, from these products.

Looking at the photo, I can say that your bread is too wet and not baked to the end, it is damp, even if it doesn't seem to your taste.
You can see it by the crumb!

Take as a basis the crumb moisture as in store-bought "wet-dry" bread

It is necessary to track the technology of baking bread in the oven in a mold, check the readiness of baking with a thermoprobe until the temperature inside the bread reaches 96-98 * C, 100% baking guarantee.

And first, work with a simple dough so that the dough is with a bun like a bread maker.

Good luck!

Saf-moment yeast is normal yeast!

Friends gave it to the wedding of HP Moulinex 200033. The truth itself has already been staring at Panas, but you will have to master this.
We haven't tried the stove yet, but there are already questions.
We want to bake bread without yeast at all, with sourdough. Advise tried and tested sourdough and bread recipes for this oven.

Hey everyone. An assistant Moulinex OW200036 appeared in my house. I bake almost every day. There is a problem with the crust, but after reading the articles I will ask my husband to dig deeper and tune it. In general, I'm happy with everything.

[2011]

We kindly request: who bought this stove in 2011 year, please post a photo of bread. Thank you very much in advance

garlic bread with dill

For a long time I have not faked ready-made bread, so from the old ones:
it is mustard - milky. this is "VERY tasty cake". this, in my opinion, is buckwheat fluffy. this is onion, but without dill, since it was in winter.
Can I still put the bars out of the oven? The oven was kneading the dough!

Can I still put the bars out of the oven? The oven was kneading the dough!

thanks for the photo!

P.S. You can also bars

Well, thank you!!! It's just that they are very good for me. like it !!!
and cut

Friends gave it to the wedding of HP Moulinex 200033. The truth itself was already staring at Panas, but you will have to master this.
We haven't tried the stove yet, but there are already questions.
We want to bake bread without yeast at all, with sourdough. Advise tried and tested sourdough and bread recipes for this oven.

what is your opinion of this stove? I'm just going to buy. Can she knead tough noodle dough?

Hello everyone. while I only plan to buy mulk 2000. I read this forum and realized about the problems that arise (pale crust, wet, dense, burns, cannot be removed) and actually read how everything is solved. I have only one question: is there at least someone who just throws food and EVERYTHING? bread just 2-3 times a week will have to be cooked, but if for good bread you need whole ceremonies (ferments, drozzi insist, watch the kneading and bun, remove something with silicone) then for me this is not a variation. so there are lazy people like me who eat delicious bread from it?

[oss]

oss, I do just that !!! The top crust, however, is pale, but the towel on the window solved this problem. I love my stove very dearly I hope it will be me too !!!

Hello! They gave me a stove, I had to master it. Moulinex 200033. Nothing works! But I'm not giving up! I read, read - and run to the stove! Thank you all very much for the detailed instructions and advice. I wonder how 2000 differs from 200033?

Hello everyone! My husband gave me to NG Breadmaker Moulinex OW 2000
Baking from a book .. white, milky chic turned out
but French did not like rubber at all and not tasty ...
found another recipe for French yum yum on the internet!
The cupcakes weren't good either, the recipes and the program itself.
in general, I knead the muffins in the combine and bake in the oven ..
I have a question: Wholegrain, rural, peasant anyone baked from a book? How are they? Should I test them or also byaka ??

[anna_vin]

anna_vin, I baked rustic several times. He is such a "fancier" gray unleavened bread, we call this sort of seeded bread in our stores. : secret: If you didn’t like French, I think this one will not work either - the recipe and pr-ma, after all, is one to one + rye flour. : secret: And in the peasant, it seems to me, a mistake: for 750g a loaf (which I usually do) there are almost 700 g of flour, and 290 ml of liquid + 2 TEA spoons of rast. oils. Poet. didn't even try. The lemon pie from my own recipes was not impressed, for so long the dough with baking powder does not "knead". This recipe is delicious from the oven.
And so I take all the recipes from here with my FAVORITE BAKERY and often add a che-thread from myself.

Thank you for your answer, but today I couldn’t resist the village baking .. fortunately we ate a lot of food
he really is not an amateur ... with the peasant, I already guess the taste will not differ much

There is another question ... can you warm the measuring cup attached in the microwave? I didn't find something in the book ... I don't comfortably warm the atoms in a faceted one, pour it into a measured one ... I already thought of finding a baby bottle .. I left the girls somewhere

Hello everyone. while I only plan to buy mulk 2000. I read this forum and realized about the problems that arise (pale crust, wet, dense, burns, cannot be removed) and actually read how everything is solved. I have only one question: is there at least someone who just throws food and EVERYTHING? bread just 2-3 times a week will have to be cooked, but if for good bread you need whole ceremonies (ferments, drozzi insist, watch the kneading and bun, remove something with silicone) then for me this is not a variation. so there are lazy people like me who eat delicious bread from it?

nothing burned, everything is taken out by itself; bake on a dark crust.
the first pancake was lumpy ... the reason is cheap flour and old yeast ... I bought good high-grade flour, fresh yeast ("Saf-Moment") and electronic scales are available ... I weighed everything, measured it out, threw it in, forgot ... white and milk always turn out great !!!

I warm the measuring glass in the microwave and wash it in the dishwasher, everything is OK

Well, your regiment, now ours, has arrived ...
I bought this device for my wife a couple of weeks ago, but now I have to do everything myself ... She tried it several times - it does not work out for her, but it seems to me fine ...
It is very sad that the top is unimpressive, although I twisted the screw and covered it with a towel. It remains only to wait, it may grow over time. The only thing that kills is that this model (with its color variations) has been produced for many years and this problem is the same, and the manufacturer did not even scratch to correct such a defect. Well, I don’t believe that they don’t know about it ... Some kind of direct disregard for the consumer of their products. Although now many well-known brands do this ...

... And in the peasant, it seems to me, a mistake: for 750 g a loaf (which I usually do) there are almost 700 g of flour, and 290 ml of liquid + 2 TEA spoons of rast. oils. Poet. didn't even try.

There really is a mistake, tested by my own bitter experience (at the time of preparation I did not know about such a wonderful resource) ... A brick is coming out. The amount of flour is clearly overstated.
I tried several recipes from here - everything works out great. Well, we will gain experience and have fun ...

Hello to you, Bakeries)))
From today I am with you! acquired this miracle Moulinex OW 2000
Honestly, I don't know where to start ... but, well, I know, I'm already sitting there washing,
well lan, that's not the point

Voshchem, I'm sitting on your forum for the second day already .., but during this time I have absorbed little, I just don't understand anything yet, but this is temporary.
So I ask for help(to novice HPyokaryu) a couple of links to delicious recipes for Moulinex OW 2000
Thank you in advance! And good luck getting through the doorways! (which I'm afraid of myself)
PS1 and now I read about half-baked tops, is there a solution to this problem !?
Thank you!
PS2 3 hours have passed since this SMS was written, during which time my first bread was prepared. From below and on the sides, it turned out amazing! but the inside is damp, and from the top is a white white PamagiTe !!!!!!
Best regards, Sergei

[chiup]

chiup, Congratulations on your new assistant !!!
Unsuccessful first experience?! ... Washed a little !!!
But seriously ... What kind of bread was baked? White on the recommendation from the instructions for 605g flour? Did they let him cool down? During cooling, it ripens, the top, of course, will not brown, but it will not be damp (not soggy, if finally it is not baked, but then the sides would not be amazing).
From the instructions, white, and dairy, and rustic, and butter are good. I bake a loaf for 750g (flour 400-500g, depending on the recipe), I set the mode as for 1000g a loaf + always a dark crust (except for butter). I close the window with a towel and ALL IN A BEAM !!!
Good luck !!!
Best regards, Olga

Thank you

Unsuccessful first experience?! ... Washed a little !!!

Just the same with this case, complete success

But seriously ... What kind of bread was baked? White on the recommendation from the instructions for 605g flour? Did they let him cool down? During cooling, it ripens, the top, of course, will not brown, but it will not be damp (not soggy, if finally it is not baked, but then the sides would not be amazing).

Yeah, the very first recipe from the instructions. But he didn't let it cool down, apparently he didn't have enough patience

I bake a loaf for 750g (flour 400-500g, depending on the recipe), I set the mode as for 1000g a loaf + always a dark crust (except for butter). I close the window with a towel and ALL IN A BEAM !!!

Understood, follow the recipes for 750g, and set the program at 1000g!
A couple more questions, can I !?
In what state to leave it to ripen; in a towel (thin, thick) or leave in the oven?
And at the expense of the top, how can you still achieve a golden color ?? Can I try program 12 can it help or grease with an egg?
Today I baked the second loaf ..; I think there is a smell of yeast, if you add less of it, will the bread rise?
Thank you!!!

[chiup]

chiup, good luck, glad to help!
: girl_dough: In order:
1. I picked up the HP about the end, sometimes I keep a loaf in it for another 10 minutes (except for rich ones - they are reddened and so normal) at this time the heating works, and there is a chance to brown the bread a little more. I shake it out and put it on the grill grate from the microwave so that the bottom also breathes and does not get damp. I don't cover it with anything, I like the crust. You can wrap it in a kitchen towel, I wrap it in a paper towel when it gets cold, min. in 15-25. Then I store it in a plastic bag.

2. The top is darker than the sides, I can't, but when you cover the window with a towel, it turns out pretty decent (somewhere in this topic there is a photo). I used to smear with both butter and milk - the result is the same, but there are more body movements. Has ceased. I do not advise you to bake on 12 pr-me - the sides will fry harder, they will be tough. In general, the amount of sugar in a recipe directly affects the color of the crust, the more sugar, the more rosy it is. But acc. and the bread is sweeter. Try to cover the window with several layers of towels, and in general, they say, over time, the Muli will heat up and blush the top better. Mine too.
3. After I have tasted live yeast - I don’t use dry yeast, it smells and doesn’t raise it so !!! I always put yeast "by eye", 100g. I will divide the pack into 12 parts, store it in the freezer. In a baking, 1.5 servings, in everything else - 1 serving - there are no punctures. t t t

: wow: O scribbled!
Ask, I will answer with pleasure! Good luck !!!

Klimola, thank you very much! These tips will help me a lot to make friends faster with both you and Mule
I will definitely purchase live yeast
I found a photo of your (your) bread .., I really want the top of the same color (I will try ...) And I also found a photo of Sage, what a cool one !!!
Success
... I will contact you ..