Bread Maker Erisson BM-160

Perhaps, but I observed a slight glow at the beginning of baking, and then it seems not. You can see through the window if you look closely. Perhaps even at the end of baking, it may heat up more for a dark crust. It will be necessary to observe and measure at the end of baking.

Any crust will not be dark if you put a little sugar.

I made a casserole today on program 6.
1:43
two short mixes
1:30
bakery products

Is that, in this mode, 13 minutes interfere. , and then "fries" for an hour and a half?
And what is interestingly happening in the 5th mode, ultrafast?

Yes, the batch is very short, I had to repeat, but it bakes from the heart.

Added Thursday, April 21, 2016 3:55 PM

Today I tried program 2 (white bread)

Dairy bread. (without oil)
wheat flour 350+?
salt 1h l
sugar 5h l
milk 60g
water - add milk to a full 250 ml mug.
yeast - half a pack old saf moment 6g

1 check the rotation of the blade
2 add flour
3 shake to horizontal
4 salt, sugar
5 gently add the diluted milk
6 add yeast and mix lightly in the surface layer

4:20 medium crust 1000g
(soaking) (dough proofing)
3:50 (if the dough has risen weakly, you can repeat)
kneading (helped with a wooden spatula, added flour several times)
2:55
proofing
2:29
wrinkle
2:29
proofing
1:10
bakery products
0:20
the relay began to click without letting the crust turn black t = 117
0:00
Nice tanned bread.

Added Thursday, April 21, 2016 5:29 PM

There is clearly something wrong with the temperature measurement. 117 degrees, this is a very low temperature. It's almost for cooking, not baking. And the bread turned out beautiful.

Today, baking bread on the 1st setting, 1000g (3.10). decided to measure something more carefully again. One thing I want to mention: I baked according to the last recipe with spelled flour, but I poured water in half with milk directly from the refrigerator.

During the first pause (3.00-2.40) after the first kneading, the temperature of the oven and air above the dough rose to 39-40 degrees. At the end of the pause (2.39) I measured the temperature inside the kolobok by piercing it with a thermocouple. It turned out to be 27-28 degrees.
During the second batch (2.40-2.25) in a pause (2.35-2.34) for backfill (after the signal) I measured it again. The temperature inside and outside the dough leveled off and became about 35-36 degrees.
After the second (last) kneading, the main rise of the dough began. From the clicks, it became clear that the ten was working again (nafik-nafik).
After tamping (2.05) I measured the inside and outside. Outside about 39, and inside about 37.
I decided to remove the scapula. He lifted the bun, removed the spatula and threw a greased protective cap onto the shaft, and kneaded the dough quite thoroughly by hand and leveled it to form a convex roof. The goal was to also lower the temperature of the dough along the way. The measurement showed about 35 degrees. I thought to hell with him and closed the lid. Then I decided not to open the lid anymore, and to take all measurements on the wall of the oven through the ventilation holes in the case.
At 1.15 the temperature on the oven wall is ~ 40 degrees.
At 1.10 baking started
At 1.05, the ten was glowing dark red, and at 1.00 the ten either turned off or lowered the heat and did not glow until the very end (it did not glow to red), but it clearly turned on periodically, since the clicks of the relay were heard (not often) ...
The temperature on the back was higher than on the side. I think this is due to the fact that the heating element is attached to the back wall, albeit through gaskets.
At the first overshoot of temperature on the rear wall, the temperature was recorded up to 190 degrees, and at the same time, on the side, about 165-170. I was afraid to climb inside, because earlier it was at the initial stage that sometimes the roof collapsed.
After the teng stopped glowing, on the back wall I observed a temperature of 170-175, and on the side 150-155.
In the steady state, about 20 minutes after the start of baking, I put the thermocouple inside. The temperature above the bun in the middle was about 145-150, and closer to the wall 150-155.

According to the information gleaned from the forum, the temperature seems to be clearly overstated when splitting, and it is possible that the correct roof was preserved thanks to manual crimping.
In general, the bread turned out to be excellent both in appearance and taste and to the touch, IMHO.

I congratulate beautiful bread. I was so beautiful and did not succeed in the supra.
The stove does its job. Can we have refractory yeast?
We must also try to cook black.

Can we have refractory yeast?

And reactive, because recently I often began to put yeast 1.5 times, or even 2 times less than recommended in recipes. Otherwise, the bread swells more than is allowed, and then when baking, the excess is blown away, collapsing the roof. A pure rye is unlikely to turn out beautiful. I read somewhere that convex rye bread requires an initial temperature drop of almost 220-240 degrees to fix the roof. Once, at the very beginning, I tried a completely whole grain bake on 2 settings. It turned out with a flat roof and quite dense-heavy. They ate it anyway, but something is no longer attracted to this. I started making mixtures with wheat. Recently, they got hooked on polbyany. His wife especially likes him.

Added Thursday, April 21, 2016 11:04 PM

The stove does its job.

If you make friends with her and understand, feel her character

A pure rye is unlikely to turn out beautiful.

Nobody does this, a maximum of 2/3 rye, and then for an amateur.
Better to add half-and-half and malt.

And they also use sourdough. I haven’t matured to sourdough yet, and I haven’t tasted the malt either.
The experience of the baker is still very little. This is my first bread maker, and the experience of communication with her, and indeed with baking, practically coincides in time with the time of registration on this site.

I don’t make sourdough, but if good malt I use it for blackness and taste.
But I dream of trying the leaven.

I use malt, if good, for blackness and flavor.

How to tell if malt is good or not?

I didn't like the divinka, but the spuds are normal, there are no comrades to the taste of the color.
Others have not tried.

Malt speck on program 4 with a time delay of 750 dark rind

rye flour 200
wheat flour 200
fermented rye malt 4 tsp
salt 1 tsp
sugar 4 tsp
water 250 ml
yeast saf moment half a bag
sunflower oil ~ 20 g

4:20
proofing of dough (well foamed)
2:50
batch
2:25 beep
2:15
proofing
1:45 workout (late workout strongly reined in the bun)
proofing
1:00 ~
bakery products
The roof is crooked and flat, nothing tastes good.

Added Friday 22 Apr 2016 2:55 pm

Malt speck on program 4 with a time delay of 750 dark rind

And how was the first operation organized from 4.20 to 2.50, that is, the first hour and a half?

The timer button in the middle adds time. It was necessary to remove the scapula after kneading, and spank the bun with your hands before spanking.

Added Friday 22 Apr 2016 3:55 pm

And the crust is a bit harsh, you need to leave the middle one.

Clear. Thank you.
And in what order were the products filled?
Tap water, or was it warmed up before pouring?

The order is as in the recipe, filtered boiled water, preferably mineral water with gas. Pour water gently so that the plate does not blur, mix gently in the surface layer of the yeast with a bamboo skewer. Follow the kolobok. t = 25-30

Thank you.
I will try to get the malt, but after removing the scapula, otherwise after one not very successful test, 800 grams of rye flour was lying around, which I have not yet figured out how to use.
However, there is still little hope that the roof will round out.

Make Krasnovidovsky. The program is probably better than the main one. It always comes out fine.
150 g rye
150 g white
150 g mixture for Borodino bread
salt 1
sugar 4
water 250ml
oil 20-30 g
yeast 8g pressed or half a packet of saf moment

There in the mixture there are all baking powder, improvers.

150 mix for Borodino bread

What is it?

Mix for baking. We bake at home. Borodinsky bread.

Added on Friday 22 Apr 2016 06:33 PM

It itself can be baked or added to the dough.

Hmmm. I don't even know where to get it yet. In the neighboring shops, nothing like that did not seem to come across. Let's look.

Look in the platypus and they had malt.

All the stove broke. When I tried to cancel the program, I whistled as if they wanted to make me disabled, but the menu button broke. Now I have a one-button stove.

You will have to pay for warranty repair. I sympathize.

I baked rye wheat bread with 1/3 of milk on dough, with a time delay.
the crust is harsh. After the stove cooled down, the button worked again.
Hurrah.on a light crust.

After the stove cooled down, the button worked again.

All is well that ends well. The main thing is that this is a mechanical glitch, not electronics.
If you wish and if your hands are not afraid, I think it is quite fixable on your own. To access the buttons, you don't even need to disassemble the whole stove, but just remove the block next to the lid. It is fixed on two freezers and latches that protrude on the main body inside the block with the display and buttons. An electronic board is screwed inside this block. It also has to be unscrewed to get to the buttons. Well, further in place. It is necessary to remove the display unit carefully so as not to cut the cable from the board to the inside of the stove.

And maybe it will develop itself over time.

I think these split lamellas do not contact. They should be on the board.

Not necessary. Perhaps just a plastic key, which presses on the button soldered into the board, wedges slightly in its seat. With the next glitch, if it happens, you need to pay attention to the position of the key itself on the body, or press it in the off state and see how it moves.

If I remember correctly, the loop from the control board is soldered into it, and it is connected to the power board inside the stove through a connector that I disconnected when disassembling the stove in order to remove this board and take a better look at it, and also for greater importance, just in case, to solder power circuits on it.

Maybe. How to reset memory? To start another program.

It is necessary to press the start / stop button and, perhaps, hold it for a few seconds.

Added Sunday 24 Apr 2016 07:19 PM

When disassembling the stove, I did not like in its design that the oven is not "insulated" in any way - there is no thermal insulation, and the internal electronic board is located quite close to it, which means that it also heats up decently during baking.
There was an idea in the near future to wrap something heat-resistant outside the oven. In my opinion, this will create more favorable conditions for electronics and improve baking.
I have not yet decided what to use for thermal insulation, and there is nothing available, from which to choose.

It is necessary to press the start button and, perhaps, hold it for a few seconds.

I did, but it only stops the program. Wrapping the flask is fraught and there is no need, the stove already keeps the set temperature. Here steam from under the lid is removed poorly.

I baked according to the previous recipe but chose the average color. At the end, the roof seemed too light and decided to bake for 8-10 minutes. That's just the switch to baking (11P) made through the start / stop button.





There are no complaints about bread.

Added Sunday 24 Apr 2016 07:47 PM

the stove already keeps the set temperature.

The temperature above the roof near the wall and in the middle differs by ~ (up to) 10 degrees (from which the roof is lighter). There is an assumption that the uniformity of the temperature distribution can improve, and besides, the electronics will heat up less, which will certainly affect its durability.
The latter is my opinion, as an electronics engineer, a service engineer.

Added Sunday 24 Apr 2016 7:52 pm

I did, but it only stops the program.

I pressed the start / stop button with a hold for 2-3 seconds, then with the menu button I selected the 11P program and pressed the start / stop button.

Nice bread, congratulations. At the end of the program, so. What if the program is not finished?
At the supra, the flask inside is filled with something heat-intensive, therefore the bread is ruddy and not tanned. And there is no pair under her glass.

[with hold for a couple of seconds]

At the end of the program, so. What if the program is not finished?

Just today, for the first time, when baking the shown bread, such a need arose.
I fell asleep and turned it on. It turned out that he had forgotten to put the spatula, it was making noise, but nothing was moving. In a hurry, he pulled it out of the socket and, running his hands into the liquid porridge, cursing (to himself) put the spatula down. I plugged it into the outlet, preparing to re-configure and start the program, but the stove remembered its state at the time of disconnection from the network and began to immediately continue the batch (starting from where it left off). Then I press start / stop with hold for a couple of seconds stopped the batch and, having adjusted what was needed, started the program again.

The stove remembers its state for some time in the event of a short-term power outage and, when the power is restored, continues the interrupted program from the point of stopping.

Added Sunday 24 Apr 2016 08:36 PM

The supra has a flask inside filled with something heat-intensive

Don't understand what it means to be stuffed with something heat-intensive? It is possible in more detail and more precisely (as for especially stupid ones) where is it stuffed, on which side, with what layer, what does the stuffing look like, etc.?
It would be really cool with pictures.

I didn't say it correctly, there are no holes on the side of the panel.

Just in case. Perhaps, when I said "flask", I was most likely wrong. I meant to insulate the outside of the HP oven. That is, between the wall of the oven and the electronics, so that less heat is dissipated towards the electronic components located between the case and the oven and towards the plastic case.

no holes on the panel side

I apologize for the "stupidity", but I did not understand what holes we are talking about, what and from which panel.

The control panel means there is something there, but I did not understand it. On ours there are holes through which the sensor is visible.

A page was found on the network (the forum does not allow to insert a link) where
the person shared his experience of "warming" a bread machine, which significantly improved the appearance of baked bread (with pictures). If you are interested, type in Google - the thermal insulation of a bread machine. The first link is from DDmitry.
True, in my opinion, if this is done, then it is necessary to attach the "insulation" not to the walls of the hp-ki case, as he did (he pasted over the body from the inside with insulation), but directly to the walls of the oven, in order to at the same time reduce the heating of the elements surrounding the oven, and not vice versa , create a bathhouse for them even more.

I wanted to bake big bread.
Water - 420 ml.
Pressed yeast - 6-7g. (finely crumbled into the water with his fingers)
Salt - 2 small measuring spoons
Sugar - 2/3 large measuring spoon
Vegetable oil - 2.5 tbsp. l.
Powdered milk - 2 large measuring spoons
Wheat flour, premium grade - 750g.
1st mode for 1000g. the color is dark. (3.10) After finishing, without turning it off, I held it for another 10 minutes without switching to baking.
Bookmark in the order listed. He poured flour along with milk last, and before that he stood for 10 minutes and loosened it with a wooden stick. At the first batch, I had to add about 1 st. l. flour. After the machine kneading at 2.05, I kneaded it with my hand as much as possible and molded it with a slide, and at the same time removed the paddle.
The bread tastes incredible, which makes even its roof look beautiful. The weight of the finished product turned out to be 1144g.

Today I baked exactly the same recipe, except for the yeast. The last one on pressed yeast (6g), and this one on dry yeast (1 tsp), poured into a hole in flour. I did not catch the difference in taste, only the appearance. Weight 1150g.

My recipe for rye - wheat bread in a bread maker. Everything is compiled empirically.


380 gr. - Wheat flour
200 gr. - Rye flour
2 tbsp. l - rye malt
1 tsp - salt
1 tbsp. l - sugar
2 tsp - dry yeast
1 tsp - cumin or ground coriander
1 tsp - herbal mixture
2 tbsp. l. - vegetable oil
350 ml. - water with an egg
Weight 1000 gr. Dark crust Basic baking program

What is included in a "herbal blend"?
What is the "roof", convex, flat, sunken?
Maybe have a photo?

any mixture of herbs, I buy "15 herbs and spices" universal seasoning, or "provencal herbs", for every taste.
the roof is slightly convex.
I do not interfere with the baking process.
I'll post a photo somehow

Bread Spice Mix

He mastered the baking of sourdough bread (he grew sourdough himself).
Recipe for sourdough wheat bread.
Wheat sourdough 100% - 300 gr
Water (milk) - 200 ml
Vegetable oil - 2 tbsp. l
Wheat baking flour - 500 gr
Sugar - 2 tbsp. l
Salt - 2 tsp

I cook the leaven in the evening, I keep it in the refrigerator, 200 g in a liter jar with a "leaky" lid. I add 100 grams of flour and 100 ml of warm water, leave it on the table in the kitchen, almost a full jar by morning, so we use it for baking bread. I pour water with sugar and salt and butter dissolved in it into a bucket of HP, then add the sourdough on the scales and stir it slightly with a spoon, add flour. I put it in HP and turn on 1 program. After the 3rd kneading (2.05 on the timer) I take out the HP blade and knead the dough. Further, when the timer is 1.15, before baking, I turn off the HP and, covering it with a towel, leave it for proofing, about 2 hours, until the dough rises almost to the edge of the bucket. Then I turn on the HP for the 11th Baking program. Since our baking time is not regulated, and 1 hour is not enough, after 20 minutes I press the "Stop" HP and turn it on again. As a result, baking takes 1 h 20 m. I put the finished bread on the wire rack, cover it with a towel and wait until it cools down, that's it!
I couldn't add a photo, everything is very confusing

cover with a towel and leave to proof, about 2 hours, until the dough rises almost to the edge of the bucket.

We have a good bread maker, only with some peculiarities.
1 Forced proofing mode. 2 Very tight cover. 3 Inscriptions on the panel for a small bread.
Therefore, there are restrictions: 1 you cannot use warm ingredients, 2 you cannot close the lid tightly (if there is no ventilation), 3 you cannot cover with a towel, 4 you cannot pour in excess yeast, 5 you cannot reduce the power (1000 g (baking time 1 h 10 m), crust color black) - this is for breads more than 700 g