Bread maker Moulinex OW 2000

[chiup]

chiup, to your health !!!
You can come with me. You (you) will definitely succeed !!! Always happy to help. And Sage respects my bread and is already big as an elephant !!!

chiup, Congratulations on your new assistant !!!

Really "helper" !!! Sometimes I want pizza, but I don't like messing around with the dough so much ... I bought wax because of the fact that she was kneading the dough, and she also had bread and muffins and ... probably something else that the thread can do

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)
Cover the window with several layers of towels, and in general, they say, over time, the Muli heat up and blush the top better. Mine too.

I did everything according to your instructions !!!! And the crust, and not big, and beautiful-
amazing, amazing, it happened, it turned out!

After I tasted live yeast - I don't use dry yeast, it smells and it doesn't work like that !!!
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.

As I read., I immediately ran for live yeast, and now dry ones go to pizza

: wow: O scribbled!

But what a useful infa for me, all that a beginner KhPyokaryu needs !!
Olga, thank you so much

Shl

And my little sage respects my bread and is already big as an elephant !!!

Oh, that's what I'm afraid of

At the expense of bread, we are sorting out everything little by little. Thanks to the forum users!
And share more - can anyone make condensed milk in their oven? I tried to make jam out of interest according to the recipe from the book, only tangerine, it worked, but I don't try it anymore, because on the stove the old-fashioned way, in a copper basin - it's better. But they write that they make condensed milk in a bread maker, it would be - "yes", it would not hurt to try it. Maybe someone took a chance and checked?

And accept me. Tell me please, did anyone bake a pastry? It turned out delicious, but passion crumbles like.

And who kneads the pizza dough? otherwise it does not rise ((

And who kneads the pizza dough? otherwise it does not rise ((

She has nothing to climb especially for.
Roll out the dough, try not to torment him very much with a rolling pin, you can let him lie on a baking sheet (like rest), and then follow the plan ...
My dough recipe is very simple
water-520ml
sl. butter-60gr (or margarine)
salt-1 tsp l.
sugar-1.5 tbsp. l
yeast-10-15gr (live! but you can eat whatever)
flour-800gr

this dough will also go for bread; look here " 🔗", we can come in handy (I just liked it, I started with this)

Good evening!
Can you please tell me if it is possible to knead yeast dough in a mule 2000 without further baking? Is it possible to knead for vermicelli or too steep for a mule?

Good evening!
Can you please tell me if it is possible to knead yeast dough in a mule 2000 without further baking? Is it possible to knead for vermicelli or too steep for a mule?

Of course you can, the instruction book says the same, it seems on the 11th program, kneading the dough ...
But for vermicelli .., I would not dare, and you will have pity on the mixer mechanism

Kind people!! Help!!
Well, finally, today I became the happy owner of a mule 2000! What recipe can be used for rye-wheat, wheat-rye bread, well, at worst, wheat !!! not the most sophisticated, well, so that the ingredients are at hand ?! I bought it and I am lost. I don't know where to press, what to put))))

Kind people!! Help!!
Well, finally, today I became the happy owner of a mule 2000! What recipe can be used for rye-wheat, wheat-rye bread, well, at worst, wheat !!! not the most sophisticated, well, so that the ingredients are at hand ?! I bought it and I am lost. I don't know where to press, what to put))))

Read the instructions to get started and boil the kettle.

Kind people!! Help!!
Well, finally, today I became the happy owner of a mule 2000! What recipe can be used for rye-wheat, wheat-rye bread, well, at worst, wheat !!! not the most sophisticated, well, so that the ingredients are at hand ?! I bought it and I am lost. I don't know where to press, what to put))))

The instructions are good recipes. Take any - go ahead
As for me - only salt in the recipes is too much, but this is fixable for my taste.
There is no milk powder - just take milk, you can replace it with whey, kefir, I added fermented baked milk once. The bread is wonderful!

The instructions are good recipes. Take any - go ahead
As for me - only salt in the recipes is too much, but this is fixable for my taste.
There is no milk powder - just take milk, you can replace it with whey, kefir, I added fermented baked milk once. The bread is wonderful!

We are already baking according to the first recipe! we are waiting! I read a lot here that the instructions contain incorrect recipes, so I decided right here. And so I read it. I also heard a lot that the crust does not brown, I decided to protest my own. how will mine bake to know. It is still difficult for me to replace water with kefir, fermented baked milk, etc. etc. and. T. p. t. because I do not know the proper consistency-proportion yet. Therefore, I ask for recipes for a mule 2000. so that, as they say, less went into the bucket. Who is not difficult! Please poke where you can look. I will be very grateful!

Lesena, Do not be afraid. although we were all once in first grade. You can take any recipes from this site - all are suitable for our HP. The main bookmark should be made at 750 kilo.
I had a light crust, although it was baked at the strongest crust setting. Here on the forum I spied on - I put an oven mitt on the viewing window. The crust turns out to be dark, which is necessary.
Regarding the interchange of milk-water, for me - only interchange for milliliters: instead of 100 ml of one, I replace 100 ml of the other. Another tip from here is the recipe (at least for 1, at least for 2 programs) and a tab for 750 g, and we program it for 1 kg and put on program 3 (French bread or whole grain). The longer the bread program, the longer the proofing process. It turns out so plump, perforated.

Lesena, Fear not. although we were all once in first grade. You can take any recipes from this site - all are suitable for our HP. The main bookmark should be made at 750 kilo.
I had a light crust, although it was baked at the strongest crust setting. Here on the forum I spied on - I put an oven mitt on the viewing window. The crust turns out to be dark, which is necessary.
Regarding the interchange of milk-water, for me - only interchange for milliliters: instead of 100 ml of one, I replace 100 ml of the other. Another tip from here is the recipe (at least for 1, at least for 2 programs) and a tab for 750 g, and we program it for 1 kg and put on program 3 (French bread or whole grain). The longer the bread program, the longer the proofing process. It turns out so plump, perforated.

Yes, that's why I decided on a mule, knowing that she suffers from such "paleness", it's not critical for me, cover with an oven mitt and put an extra 10-15 minutes on baking for frying.
But about the bookmark for 750 kilos, it’s niponyatnenko !!!! why we take 750 and we program for 1 kg. why do this? You write for at least 1 or 2 programs, and then about the third program ... and what recipe? ... brrrrr, I got confused

But about the bookmark for 750 kilos, it’s niponyatnenko !!!! why we take 750 and we program for 1 kg. why do this?

Because in order to bake about 900 grams of bread, you need to take 600 grams of flour, water and other ingredients and knead the dough.
And on the display of the x / oven, the weight of the finished bread is set to 900 grams, the baking time of this particular weight of bread depends on this.

Go to the basics of baking to deal with these problems - section Bread - everything is in the head https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=131.0

Lesena, here you are reading your instructions. Then you read the recipe - for example, it was written for program # 1. And you take all these ingredients from program number 1 and press program not number 1, but number 3 - you bake bread not according to the instructions, but on program number 3. It takes longer. fluffy bread turns out. The next trick is to take the entire product bookmark. for example, 750 grams (according to the recipe, according to the table with the instructions), and when you set the program for HP, set the mark not to 750, but to 1000 (also because of this, the proofing time increases a little). Well, I don't know why else (just because the program can take 1 hour longer), but if I take a recipe from program no. 1 and bake on program no. 3 - the bread is higher, fluffier.
I think I clearly wrote it. But this inof is all from here. I also use these tricks. It didn't reach me right away either, over time, but I'm happy with the results.

I'm reading the forum, and apparently many, and maybe all other manufacturers, except for moulinex, describe the programs in detail in the instructions. Time kneading, proofing, deboning, proofing again, how long does it take .... But Mulinkes 2000 doesn't have this! There is a total cooking time, but a more detailed description is missing
Can anyone own this information? Please tell me how long at least the main programs last in it, for example 1,3,4,5,11. Maybe where you can spy on? I would be infinitely grateful!

Lesen, also in our instructions the time is indicated in the tables. page 14 - TABLE OF CYCLES. It is clearly indicated by minutes and hours - how much warming up, preparation of dough, baking, when at what time to add additives, keeping warm.

Lesen, also in our instructions the time is indicated in the tables. page 14 - TABLE OF CYCLES. It is clearly indicated by minutes and hours - how much warming up, preparation of dough, baking, when at what time to add additives, keeping warm.

Yes, I saw it all, only this is where you can look at such information, for example, how much the dough is kneading before flowing, how much proofing, after that, is there still a cheating and when and blah blah blah, am I about this or I want "all at once and the best?"

Nope, Lesena, I am not interested in these KGB data. I somehow didn't bother, I didn't sit with the timer when baking, as for me - the result is delicious bread, the rest is not for me. Alas, I cannot help.

Nope, Lesena, I am not interested in these KGB data. I somehow did not bother, I did not sit with a timer when baking, as for me - the result is delicious bread, the rest is not for me. Alas, I cannot help.

Eh .... who can tell ... for example, they write in the recipe "... Knead the dough. Choose a suitable mode in your oven for 15-18 minutes. If the kneading time in your oven is longer, then you can" forcibly "stop work stoves ... "but how can you find out in which program the duration is less or more? And what prompted me to search for this data was that I somehow tried to knead the dough into xp, but did not knead the xp, stopped .... Well, I thought that she had already "gone" to the distance? in short, I was tyrkala-tyrkala-tormented-tormented, so that she would finally knead me at least something. My efforts were crowned with delicious, for the first time rye-wheat bread, but somehow I don't want to torment my little animal anymore. Since then I have moved in search of

Good day. I ask for help from those who baked sourdough bread in our KhP. I read all sorts of different things about leaven and took care of how to learn how to bake wheat bread and rye-wheat bread on it. My questions are: when to start the leaven? According to the instructions, we put the yeast last, but what about the leaven? What is the setting for baking bread? As I understand it, the proofing time should be longer than when using yeast.How can this be achieved? And is there a difference in sourdough baking of wheat and rye-wheat bread? I beg you, whoever has such experience in baking in our mule, please respond!

Icicle, in my opinion you somehow started with the wrong questions, as I understand you have no leaven yet?
why I ask - because depending on the type of yeast and the corresponding actions with HP
In short, the leaven is put together with liquid components, since it is usually liquid by itself.
oven in baking mode. Otherwise, it simply will not work, not a single program is designed for proofing before baking in 2-2.5 hours
manually disable HP and enable it every 13 minutes. (to save the selected program in memory, for example 1 or 3) - calculate how often you will have to do this
It turns out like this - kneading and the first proofing - on the "Dough (11)" program, then kneading (manually or starting the HP for 2 minutes on programs 1 or 11), then again proving for 20-40 minutes. (or without proofing at all - it's like a recipe), kneading, molding.
Proofing before baking a little less than 2 times - and the "Baking" program. There is one nuance with manual proofing - in HP, baking does not start from 200 * C as in the oven, but starts slower, that is, the bread will still rise in the first ten to twenty minutes of the "Baking" program. Therefore, this factor must be taken into account.
If the oven is with yeast (half the norm) and sourdough, then it is quite possible to cope with programs 1 or 3 or 4, but you still have to control the rise of the dough, since the leaven is a living creature and sometimes it can be capricious - today it is playful, it warm and good, tomorrow, you look cool or where there is some kind of draft, she is lethargic.

There is a big difference. However, not everyone feels it. The difference is roughly the same as between KhBechny bread and oven
Well, something like this

rinishek, thanks a lot for the answer. : rose: I started making sourdough on the same day that I asked my question. So, I will soon try to bake the first sourdough bread. And what, it will turn out even to assume I'm afraid.

A piece of ice, then here are some recipes for you

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7828.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8874.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=13276.0 - the author also has Moulinex, but 3000, basically everything is very, very similar.

here HP Panasonic, but it's just great everything is painted, and there are a lot of discussions - you can choose the optimal mode for yourself https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=13348.0

and here is the algorithm that I mentioned https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=380.0 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7828.0

good luck in baking

rinishek, thanks a lot for the advice. From my own experience, tell me which sourdough is easier to work with, which is less capricious?

the most capricious - eternal and whole grain.
But! are suitable mainly for breads with rye flour, because one rye sourdough, and the other - on c / z flour (somehow it turns out a little expensive).
For the third year I have been growing grape https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=70.0 - and I just adore her. This is a wheat sourdough, and for me personally, it is the most capricious, albeit with wheat flour. Basically, this is one of the French starter cultures
There is also a semi-finished leaven - this is generally a fighter!https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=42973.0

but I didn’t taste all the leavens, for example, I didn’t even try the eternal one - we have little demand for rye bread, mostly white

I just put the eternal and I want to try wheat-rye bread. But it will be tomorrow, and today two challahs are growing in my oven.

Good evening everyone! I bought HP mulyu 200036. I decided to bake milk bread, put all the ingredients and ran into a problem, while HP was kneading the dough in one corner there was a little flour left, I stopped the program and straightened it with a spatula, when I started it all over again, is that okay? I am sitting, I don’t know whether I spoiled it or not

KP has finished baking, I am in frustrated feelings there is no top, the bread is not baked, I seem to have kept the proportions: (help

stopped why the program?

stopped why the program?

she did not interfere with the corners, I waited a long time and the flour remained in a pile in the corner

Good day.
I also have a Mulya 2000. I bake bread for 2 weeks. Now, when kneading the dough, I got some kind of extraneous sound, before it did not interfere like that.Something like a quiet creak and somehow it seems to me that the bread maker itself began to stagger. In an empty bucket, I scrolled a spatula with my hand, it turns easily, but before it was hard to turn it with my hand. Maybe what kind of ventel is spinning.
If anyone knows, tell me where and what to tweak.

Hello!
XAchu jam
Who made the jam !?
Tell me how it is, what it is or where to read about cooking in "mulk 2000"

and dough for dumplings on which program to do?

in 2008, out of great greed, I bought two hp-kenwood and this moulinex. since the jump in prices began, and that was greedy. and Kenwood worked all these years, faithfully. and yesterday I was already clearly convinced that the crust is almost damp ...
and pulled out a box of moulinex. put the scs bread. the dough was kneaded better than in knwood, or maybe because he was already aged?
now I'm waiting for the crust with fear :-)

baked my bread. much higher than in kevude-with the same pack of yeast, but the top is pale. now in the evening my husband told me to tighten the bolt, as you taught here. and in kenwood it will twist-maybe the same problem :-) although I liked the moulinex, it twists the dough better, and the window looks more :-) and in kevude there is a program for 15 minutes dough, but there is no ((((((

Can you please tell me, I haven't used my bread maker for a long time, and forgot a little - mode 12 in our model is just baking? That is, can be used to bake some kind of rich recipes?

[kaktuz]

kaktuz, yes, 12 baking mode, duration 1 hour.

Thank you!

Even on the eve of Easter - does anyone have any proven recipes for pakery specifically for our bread machine? I'm sitting studying the forum, but I'm afraid that suddenly something will not work, if someone has - please share!

Friends, where are the recipes for our HP collected here? Is there no separate topic? I really want to try to bake black bread ..

Friends, where are the recipes for our HP collected here?

As there is no ink for the first class, the whole forum is in recipes, take any. As a last resort, recalculate the products for a different weight.

Good evening! Found a recipe for shortcrust pastry, like this:
To prepare shortcrust pastry in a bread maker you will need:
margarine - 200 g;
egg - 1 pc .;
sour cream - 5 tbsp. l .;
sugar - 0.5 cups (less for tartlets);
baking powder - 1 tsp;
flour - 600 g.
Melt margarine, cool slightly and pour into a bucket of a bread machine.
Add sour cream and an egg to the margarine.
Pour in sugar, add baking powder and sifted flour.
Set the "Dough" mode for 30 minutes.
Wrap shortbread dough, cooked in a bread maker, in plastic wrap and place in the refrigerator for 20 minutes, after which the dough is ready for molding.
I have program 11 Pizza dough and its duration is 1 hour and 30 minutes. How to adapt shortcrust pastry kneading in this bread maker? Or do you need another program?