Bread maker Redmond RBM-1908

Timer Additive Modes:
Rye 2-30
Whole grain 2-20
Cupcake 1-55
Express 1-35

Dear bakers, if you experiment with proofing the dough, do not overdo it. The dough can stand and crawl into the wall on the ten, and during baking it burns and you end up with coal-coke inside the bread machine.

We bought this bread machine yesterday. We have been using Shteba's multicooker for two years, they did not have stoves. The choice fell on Redmont 1908. After ordering, I read here about bad baking. I decided to experiment. Recipe-1, program-1, but I measured everything out 4/5 of the book, since the house has electronic scales (2gr-3kg). Weight 750, medium crust. The first bread was very dense and low (old yeast). The second is good for our taste. The weight of the finished bread is 543g.

I wonder if this model can cope with rye bread? Will it be baked?

Yes.

She baked the first bread. Wheat with bran. Baked, medium crust. Everything is great.
Only when registering, I had to choose another Redmond bread maker in the section my technique. 1908 just not

I have been the owner of this HP for 2 months already. Received it as a gift and only then read horror stories about her. But, I must say, she let me down only once ... after 2 months. Yesterday I baked regular milk bread from the recipe book. For the fifth time already. There was always a perfect bread, but here it was not baked. But I didn’t realize it, I pulled it out. The crust is awesome, inside fu. Relaxed)
She used to bake a poppycake from a recipe book. It is always baked, but does not rise to the end of the bucket. A lot of recipes have been checked from the book. I know that they swear at her, but I use it, since there is no experience at all.

[hag64]

So, I baked in this bread maker according to the recipes posted on this forum:
Wheat bran bread
Darnitsky and Borodinsky
baked and beautiful Red curl
But in the last version, that is, in the "baking" mode, the color of the crust is not set and if the crust is made of white dough, the bread still looks not very good.
Thank you hag64 for the cycles of the bread machine. But there is no classic (((And I would like to bake bread with additives like a curl. Nobody knows at what stage it is already possible to lay rolls?
Of course, I'll stand over the bread maker myself, but suddenly someone already knows

[Tatka O]

Tatka OHow did you adapt the recipe for Ginger Curl for a 750 gram loaf? I'm still having a hard time with this

Greetings to all!
I also decided to do this difficult business, and buy an inexpensive bread maker home
I've been looking at this model for several days, especially since there is a good promotion for it in one store and you can buy it for only 3075r
Of course I already read that the oven is a little weak and you have to contrive to bake the bread well, otherwise I see only positive reviews in this thread. I was about to buy, when suddenly in another store I accidentally saw some new product "Redmond RBM-M1914", judging by the characteristics, everything is exactly the same as in this 1908, only the power is already 600W instead of 450, and a little more bucket (up to 1kg of bread ).
By the way, the price for it is also pleasant, only 4200r, but there are no reviews at all. Who thinks what? Is it better to try out the new product, or will 600W be too much for a bread maker? I plan to bake bread mainly 500 and 750 grams (1 kg is too much).

[Ka1n38]

Ka1n38, but why do you need an oven that bakes a kilogram of bread, if you will not bake big bread?
On the other hand, the bonus in the form of more power will not be superfluous. I would take a new model. But 1908 is too small for me. I cope with my HB, the bread is baked. But I'm new. And for the first HB - 1908 is a very good option.

[Zabijaka]

Zabijaka, thanks for the answer.In general, I could not resist and bought 1914, especially since the last remained in the store By the way, however, I was wrong, saying that I would only bake 500 and 750 grams. bread)) I just took into account that a shop loaf weighing 700 grams leaves us in about a day or two. Here, apparently, everything will be completely different)) Yesterday I already tried the simplest recipe for white bread from the book, super, and baked, and the crust is crispy and beautiful. It seems like 750 grams, and more than half was spent in one sitting by my household)
ps. probably it's time to create a new temka, next door

[Ka1n38]

I baked wheat and potato bread. Well, very tasty!
Wheat-kartrefelny bread




Ka1n38, be careful with recipes from the book. In any case, you should keep an eye on the kolobok. I got bread a couple of times, and the third time it seemed to be baked, but wet inside. I decided to bake one more, I also did not come out (apparently the weather affected -
the stove is at the entrance to the country house, the street is nearby). Since then, I am always present during the batch. And now, having more or less gained experience, having read articles on the forum, I understand that those first successful loaves were an accident.



Ka1n38, yes, congratulations on a wonderful purchase!

Tatka O, how did you adapt the recipe for the Red Curl into a 750 gram loaf? I'm still having a hard time with this

I took exactly half: milk 138 g, butter 25 g, flour 240 g, sugar 1 tbsp. l. well, etc. The output turned out to be 500 g. But I put 2 tablespoons of tomato paste heartily, I had to add a decent amount of flour. She did not weigh her, she sprinkled it on the eye in portions. As a result, she wrapped the white dough in red, the bread turned out to be very cute - orange. Photo only, unfortunately not available now.

[Tatka O]

Tatka O, and I did 2/3. But the dough turned out to be dry. And I made it ordinary bread (you can't walk around in the country). Maybe HB did little to defy ... And the roof cracked.
Today I baked rye-wheat in curdled milk. Cools down

I'm experimenting today. I bake wheat with bran, by analogy with the Ukrainian pastry with dill. I will share the recipe if it works out well.
For myself, I realized that you need to carefully choose yeast and flour. If I change the flour (over, I bought another for lack of), the bread may change. I checked the yeast for germination, I realized that it was more convenient for me with the SAF-moment. Until the hands have reached the leaven.
Today in HP I suppose to cook cherry-plum jam or jam, which will turn out))) Again, I will share my experience)))

[Tatka O]

Tatka O, yeast is now also buying Saf-moment. But the flour will have to be.
I read on the forum that milk for bread needs to be boiled and not allowed to cool for half an hour. Then cool to the desired temperature and you can start laying. I tried it on a cupcake from the recipe book. I'm not getting this cupcake. The households liked it exactly. Taste. But the crumb is wet. I reduced the milk, I had to try it on 2 eggs. And then a lot of flour goes away, HB is not happy). So with the "correct" milk, the cake bubbled up on the roof. Or maybe not because of the milk.
I can't make sourdough in the country, there are no warm places. I wanted to try it on yogurt

What I get.
]
I regret that the small stove. I had to take more, the roll flies away in the evening.
I use such yeast. I just stir them with water and sugar. So it rises better.

[Vyacheslav]

Vyacheslavwhat a beautiful bread! What recipe was it baked?
I also regret that the stove is small.

This recipe Redmond RBM-1908. Wheat bran bread with minor changes. Black bread and corn are still not very successful, for some reason the dough does not want to rise and very dense buns are obtained. Although everything is baked. I’m practicing with leaven, and then we’ll see.

but I don't like such yeast. They already give a hefty unpleasant taste of yeast to bread. IMHO

Thanks everyone for the advice!
Yesterday I started using the bread maker for the first time.
When mixing, you have to help her, is this normal?
Then she does everything herself.
I was the first to make a cupcake from the recipe book, but it didn’t work, because it didn’t mix at all during kneading, so I began to help the oven.
The second was Borodinsky, then charlotte and toast bread.

[eagla]

eagla, I always help with kneading, I always correct the bun. Yesterday, on 12 more modes, I increased the shooting time on kefir bread by only 15 minutes (I pressed the stop and pulled the plug). So the bread buried the roof in the window and baked well. I did not expect such an effect ..

Yesterday I baked sourdough bread for the first time (50 + 75, five days).
For the first try I took this recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=416335.0, baked a half dose, the dough came up at 5 a.m. in time, I had to do everything in the morning before work, I wanted to make a mold, but I didn't have time, I kneaded in a bread maker, there is also a detuning (2 hours), baking 1-30 hours. Not a lot of under-baking, the crumb is a little moist. Flour plus 36 gr. and panifarir 3% of flour (for safety net).
Real bread, just like in childhood. The conclusion is unambiguous, henceforth only sourdough bread, more time and more crap, but it's worth it.

2 weeks ago I asked my wife for this mechanism, there was a discount at METRO and bought it for 3000 rubles. I have baked it 6 times already: the first 2 times just white with 39 pages of the book, 3 times Darnitsky according to the recipe from the forum (I didn’t like the taste, or rather the taste of our bakery is closer to me) and 3 times airy bread with 40 pages. There are no complaints about the bread maker , there are no non-propellants either. Sample of the penultimate bread in the photo:,

I really liked the Redmond RBM-1908 bread maker, they tried to make white and rye bread according to the recipe from the book, the bread turned out to be very tasty, baked well, evenly, the bread turned out with a crust. Works quietly, does not vibrate when kneading. We are very satisfied with the stove. The only drawback is that the kneading spatula is plastic, with intensive use it will break after a year, although there is a spare one in the kit, but it will also break.
To make good bread, you need good ingredients, proven flour and yeast.



We use the following yeast:

[Arthur]

Arthur, strangely, I have both paddles made of metal with a coating, like the bowl itself.

I could not find the execution order and cycle duration for standard programs. Can someone tell me something?

[Oleg52X]

Good day. Tell me who made gluten-free bread? I tried the recipe today, nothing happened, and the Estonian bread did not come out either.



Oleg52X, tell me the recipe for Estonian bread, the book did not work out)))) Thank you



hag61, Hi. can I have recipes for bread by mail thanks, I want to try something new

Guys, tell me, what kind of flour do you use for baking bread in a bread maker? Only stamps are needed.

SOS
I see that no one looks here, but who can read it and know the answer.
I have been using this HP for 1.5 years. I have never used the delayed start. And yesterday I put the leaven to stir (to leave it overnight), the blade turned 3 times and stood up. You can hear the clicks inside the stove - something is working (it looks like a thermostat), but the batch does not go. The dots between the digits are blinking. Did I accidentally turn on the delayed start, or did the stove cover itself? A long press on START does not solve the problem, does not knead in any mode. The husband disassembled - the belt and all the mechanics are in good condition, says the case in the electrician. And this is either a breakdown, or I poked in the wrong place. Although why would I not poke there - everything was exactly 1.5 years old ((
I was crying

I have been using this HP for 1.5 years.

In vain they disassembled, they have a two-year warranty. Or is it already over?
If the problem is with electronics, then only take it to the workshop.

My warranty book says - 1 year warranty. I was surprised myself, I have a Redmond multicooker, there is a 24 or 25 month warranty.

Guys, tell me, what kind of flour do you use for baking bread in a bread maker? Only stamps are needed.

I buy the cheaper one. Mainly Lenta flour (for the Lenta chain of stores). I like it, although Makfa is better, for some reason Lenta is cheaper by one and a half times.

Guys, tell me, what kind of flour do you use for baking bread in a bread maker? Only stamps are needed.

Use a Macfoy. You won't miss. I mainly use "Ribbon" flour - it is made specifically for the Lenta chain of stores.

Good evening.Please tell me, on this model of the bread maker, I want to bake bread by hand. There is a kneading test here - the program. Proofing with heating - what setting can you do? Is the baking mode the same for all programs? In practice, I noticed that in bread baking programs, baking takes 50 minutes. Every time I make a different dough, so I would like to proof and bake by hand. Who uses what?

[blackberrysochi]

blackberrysochi, I ferment the dough on the yogurt mode, bake either on a sponge cake, or on a soup, sometimes on a proofing with baked goods. At my stove on a biscuit, after the end of baking, there is no heating, and then on the soup and proofing with pastries, it is then heated for an hour.
Kneading - on the dough button, there is also heating on the yeast mode, but this is not enough for the leavening dough, the yogurt mode helps out.

proofing with pastries

This is not the case on Redmond RBM-1908. Is there a heating on yeast mode? Apparently you have a different oven? Many thanks for the rest of the tips!
Why, when baking bread, after completion, heating for an hour? I take it out right away and put the bread in the towel. I left it somehow, and took out the bread after heating, somewhere in 2 hours. The bread was wet anyway

Yes, my model is older, 1910, the modes are probably different, but for yeast dough, logically, the proofing should be heated everywhere.

where to find info, how long is the proofing on yeast dough? I have not found where a complete description of the modes of our model?

Why, when baking bread, after completion, heating for an hour?

Colleagues, please answer, what is the heating for?

I don’t know guys. Better than in the oven, you can't bake bread! I used all kinds of options. And modes, and on dry yeast, and on sourdough, and in a proofing at three o'clock, and without ... In general, a fig! No structure, no shape, no crust. This is not bread! Similarity ... More baking options in multi. It still has a bread-like product, but .. I want to note, it dries quickly! So .. Who is not a bread Maker, the options with a bread maker are yours!

I don’t know guys. Better than in the oven, you can't bake bread! I used all kinds of options. And modes, and on dry yeast, and on sourdough, and in a proofing at three o'clock, and without ... In general, a fig! No structure, no shape, no crust. This is not bread! Similarity...

The temperature in bread makers is low. I began to preheat, and if I bake in a non-standard form, then I warm up the stove together with a ceramic stand (such as a stone) and put bread in a very hot stove, and even cover the stove from above (a lot of heat comes out through the window). Then the result is much better, I can't compare it with an oven, I don't have one.

Hello everybody! I bought a Redmond bread maker - 1908. Mastering it. While I am happy with everything except the recipe book, some of them do not correspond to the capacity of the bucket. I would like to know how many minutes each technological operation takes for different programs. I baked a raisin cake according to a recipe from the Internet, everything is fine, only all the raisins fell to the bottom of the bowl, because by the time the dough stood for an hour according to the "Cupcake" program.
Dear users of this device, let's post proven recipes here. So far, it takes me the most time to find recipes and recalculate them for the capacity of the bowl of the bread machine. Although this is, of course, due to lack of experience. The size of the baked loaf is 750g. quite satisfied.

I would like to know how many minutes each technological operation takes for different programs.

On page 5 of this topic there are the timings of several programs. Take it off and write))

[Palych]

Palych, there are not all modes on the fifth page. I'm trying to bake a cake today. I first switched on the "yeast-free dough" mode, kneaded for 15 minutes. Then I turned off this mode and turned on "baking". There is 1 hour and 15 minutes - it should be just right for the cake. I'll see what happens.

[Natalia]

Natalia, well, so you, like your kolezhanka from the fifth page, arm yourself with a notebook, a pen and write down everything that happens during work. ))

[Palych]

Palych, I write it down. Here still the flour failed.Now I will take ordinary flour, the highest grade only for pies.

[Natalia]

Natalia, we have all the flour in / s, somewhere there to look for the first, the second - there is no point, and it's easy to "make" the "lower" from the higher. "Smoke" the forum.

[Palych]

Palych, it's good in your Ukraine! You can buy a complete dermis from us, especially in the north, they carry, which is cheaper.

[Natalia]

Natalia, Well, where we do not).
All HP, especially from the budget segment, are essentially the same. All electronics, circuits, c. processor (samgung) with stitched programs. Sometimes they differ only in the nameplate on the case and the plastic. body, type design.
So in most cases all these timings for each process are practically the same.
Here's a +/- a couple of pages from this post.
https://Mcooker-enn.tomathouse.com/in...099.0

I baked a cupcake in a Redmond bread maker - 1908. I share the recipe with beginners. (I did not understand how to insert a photo on the forum from a computer). The finished cake weighed 550 gr., Took a little less than half of the bucket.
Butter (butter margarine) 130gr. (melted)
Sugar sand 150g.
3 eggs (not the largest, 52 -56 gr. Each)
cognac 1 tablespoon
a little salt
flour 160 gr. ("Alekseevskaya correct", wheat of general purpose, the variety is not indicated on the pack)
baking powder 1 teaspoon (small measuring spoon)
I set mode No. 13 - "Kneading yeast-free dough", kneading went on for 15 minutes. Then I switched on the mode №19 "baking", it was baked for 1 hour and 15 minutes. I pulled it out of the bread machine almost immediately - I couldn't wait to try. Everything is baked. The top crust is not fried, bright yellow. True, I have eggs from my chickens and the yellow dough is due to them. It seemed like a bit too much sugar, but I'm not a sweet tooth, everything is too sweet for me. Next time I will try to make this recipe with raisins.