Baking in Moulinex OW 5004

Hello people!
The same problem I also had with a glass. The measure was produced in the value of 300 ml and only then took the scales, and there ........ with the scales, so generally FINISH! So it turned out that there is one thing in the glasses, but on the scales is completely different and there is a lack of weight as much as 100 g. And who would you like to believe?

Peace be with you bakers!
Irina Sukhova all the same scales are more reliable
in a glass you pour it like that, then otherwise, and sifting is not at all superfluous
of course, with the arrival of a VERY great experience, it will be possible to sprinkle on the eye, but for now the scales

I tried the mixtures, I am very pleased with the products of Pudov.
The bread always turns out pretty. The aroma is for the whole house. Especially delighted with rye bread.

Owners of Moulinex !!! Help bake Borodinsky bread, I try it for the 2nd time and the dough is not baked for the 2nd time, or is it because I do not correctly count the amount of water, although I add everything in accordance with the recipe in stages ??? Thank you in advance!

About glasses and weights. I also understand glasses - our own faceted glass - according to the "marusin belt" - liquid 200 gr. And even then I doubt milk probably of different density happens, and somehow with butter ...
In general, I was taught at school in home economics lessons - dry substances - we hang in grams (kilograms), liquid in liters, books in copies, eggs in pieces, etc. So I try to adhere to this, and when I adhere, I somehow succeed ...
Yesterday I decided to try the bread on beer, just in these same cups (even more incomprehensible than in glasses) Not only did I have to first count something like 2 + 2/3 cups, then finish this dark beer (and where to put the leftovers? ), and then the most interesting thing .... to run and look at this mass of dough, add flour, switch programs, etc. - The result was the second time, something not very edible. On crackers, if only. Although I got up (still on a beer, yes ...) but ... Cups are different - for example, soup, for punch, coffee ... So - it's better as they taught at school ...

By the way, the owners of Mulinex 2000 - some "huyingbin" translated our instructions for the bread maker into Russian. Be careful to collapse recipes (and names) in other languages.

Borodino bread baked - it turned out. I'll send the recipe, I'll postorayus tonight. Based on this recipe, regular rye bread. Delicious. Mom says - you can't bake like that! Well, very quickly the bread runs out.

[previously assumed]

Owners of Moulinex !!! Help bake Borodinsky bread,

the reason is that I do not correctly count the amount of water, although I add everything in accordance with the recipe in stages ???

I bake Borodino bread (in stages), by weight 1000g. Since you did not indicate what your Mulinex model is and "where" you are from, I will try to describe "my way".

Near Borodinsky (from Mulinex) previously assumed 100% rye bread (for brewing malt - stage 1, sourdough: rye flour, yeast, malt, - stage 2 and sourdough + brewing + "rest" - stage 3. I bake this bread in my oven. I want to pay attention - this bread is "difficult", but it turns out. Now online Moulinex another recipe book "laid out" with a different recipe (and method of execution) of Borodinsky bread, where, in my opinion, significant error: 400g of wheat flour and 100g of rye flour is offered! Rather the opposite, i.e. 400g rye and 100g wheat. They also recommend 5 tbsp. l. malt, instead of the previously recommended 4 tbsp. l. At the same time, there is NO malt brewing, which, in my opinion, is ALSO a mistake

Now about my experiments with Borodinsky bread (100% rye with tea leaves and sourdough):
In my HP there is the Borodinsky bread program - I use it.
T. to.the climate of my city is often humid, then I reduce the recommended amount of water for 3 stages (240 ml) by 10-20 ml.
Initially (learning how to make this bread) I made up the amount of rye flour of the 3rd stage (490g) from: rye flour 390g + wheat flour 100g), then I refused this and took only rye flour.
Stage 1 - I mix thoroughly and for a long time so that the mass is homogeneous and resembles "thick sour cream" (80 ml water)
Stage 2 - because a very small amount of flour (50g) and water (100ml) for the "big bucket" - then I make sure that everything is thoroughly mixed (sometimes I mix it in a bowl and "dump" it into the HP. At stage 2 I try do not leave the lid of the HP open for a long time, because there is also heating (that is, I will open it slightly, I will help and close it with a spatula). ...
If the obvious "germination" after the signal is not visible, looking through the window, do not start stage 3, but wait a little (you have 1 hour in stock)
Stage 3 - With a portion of water (I have a portion of 220 ml or more) I completely "wash out" all the brewed malt in a bucket, add "everything" the rest and press START. During the entire period of mixing (21 minutes) I periodically help with a spatula (I throw it from the corners, from the walls), that is, "I make sure that the whole mass is mixed." Immediately after the end of the kneading, I take out the shoulder blades (so that it is "without heaving") and with wet hands I easily smooth the mass, giving it the shape of a brick.
All my "participation" is over - I don't open the lid anymore (coriander seeds on top, I don't like IMHO)
At the exit there is a baked, heavy brick, fine-grained with a flat roof. I really like the bread.
"Uncooked" bread m. B. associated with both excess water and "interruptions" in the supply of email. energy. My very first "failure" at Borodinsky was due to the fact that the socket "sparked" at the moment the HP relay was turned on, and I "noticed" it only the next day

I wish you success!

I have a Mulya 2000 I baked bread like this. It turned out very tasty (sorry I didn't take a photo)
1. 4 tablespoons of rye malt (I tried dry kvass at the beginning, but not quite Borodinsky) pour 80 ml of boiling water, stirring
2. Mix (while the malt cools)
- wheat flour 250 g (if you have wallpaper, you can 200 + 50 g
- rye flour 300 gr
-panifarin 2-2.5 tsp (since baking without leaven is desirable)
- 1-2 teaspoons of ground coriander
- dark agram 1-2 tsp (gives a piquant sourness, but you can not add)
3.we put in a bucket
- water 330ml
- brewed malt
- vegetable oil 2 tbsp. l
- honey (of course, molasses is better, but where to get it) - 2 tbsp. heaped spoons
- salt - 1.5 tsp.
- mixed flour, etc.
- dry yeast 2 tsp.
I bake everything for 4 programs. (longest)
Moreover, 10 minutes before baking, grease the top with a solution of honey and water and sprinkle with coriander. After baking, grease, sprinkle and for another 10 minutes. put to bake, but I don't like it so much.
Everything works out. Try it!

I didn't get it. If, for example, a book says flour 1 1/4 cups - how many grams to weigh?

It is simply not possible to answer this question, since sifted flour will weigh much less than flour compacted in the same glass! Therefore, if grams are indicated, it is better to refuse glasses altogether! IMHO

This question is very easy to answer.

Everything has already been measured and checked - a measuring cup (250 ml) contains 150 grams of wholemeal wheat flour.
To find out how much 1 1/4 cups of flour will weigh, you need to multiply this amount by 150 grams, we get 187.5 grams of flour - round up to 190 grams.

According to the rules, flour is first put into a glass, slightly shaken, compacted - and only after that it is transferred to a sieve and sifted into a bowl (bucket).

Read more about this in the Baking Basics section.

The question on the prescription is straight from the booklet that is attached to the HBV! Recipe! "Rye Bread" from page 70! I did everything according to the prescription! and everything went just fine until the moment the baking started! the perfectly risen dough fell! the output turned out to be a freak .. damp, but .. baked!
the question is: why did the dough suddenly fall? checked flour, yeast too! Everything was measured on the scales (I don't use glasses and spoons! What is the reason!
Py. Sy. just excuse me, don't send me straight to the "failures" forum! I read it and was afraid for a long time to do something! I tried it and failed :(

"just forgive me, do not send me immediately to the forum of" failures "! I read it and was afraid for a long time to do something! So I tried and failed"

Well, why not send, very much even send ...

A falling roof before baking, in the process and afterwards is the first sign that there is a lot of liquid or yeast. Moreover, you yourself write - the crumb is damp.

And it's not even about proven recipes or the quality of flour and other ingredients ...

The point is in the technology of baking, to track the state of the dough.

But, about this you need to carefully read the materials of the forum again.

Here's a quick answer and analysis of your baked goods

Thank you Rom! you always answer so quickly and clearly! As for "tracking" the test, I will say this - no experience! This is the fourth recipe in my practice! No experience yet! :)
About yeast .. I agree! there is already 11 grams of prescription! Significantly more than other recipes! And how to believe the book? the truth is, I followed with milk bread from the same page - superb bread turned out !!!

Yeast - yes!

But your crumb is also too wet - this is a sign of a lot of liquid

As an example, take the moisture content of the crumb of store bread as an example - this is how you ideally should have a crumb

I have had a stove for several months now, but I bake from time to time, because, to be honest, the result is not entirely satisfying, maybe you, dear members of the forum, will help me figure it out.
I tried to bake different things, and a book for the stove, and something from the forum, and not that bad at all, but not completely great. And the people at my house, of course, are spoiled, and they are right, you can buy a lot in the store today, and this is better than I get.
To be more specific, on the whole, it comes out rather beautiful than tasty. Yes, it would not be a shame to put something here, but a part always remains, is not eaten, and after 2-3 days it is thrown away. And this is an indicator. Despite the fact that, in general, I bake well, cakes, pastries, I cannot cope with the stove.
Most importantly, everything is not too airy, rather dense. Feeling not completely baked. If you take it out immediately on a signal, then the sides are drawn in, you have to hold it for 20 minutes. Baguettes have dense crusts, and purchased ones are tastier. The muffin, which generally does not rise well, has thick, toasted sides - in the oven is clearly better. Bread is not porous enough, not grown enough, not airy. To rye, probably, I can not make out with the ingredients, something like kvass, it still gives off. Yes, I use weights, I follow the kolobok, and in general it is interesting to me. I would like to figure it out, this is a common tendency to bake this way with Mulinex.
Yes, can someone tell me a recipe for some neutral bread of the Stolichny type for this particular oven, there are a lot of things on the forum, but something even Darnitsky did not go from Fugaski.

I have had a stove for several months now, but I bake from time to time, because, to be honest, the result is not entirely satisfying, maybe you, dear members of the forum, will help me figure it out.
I tried to bake different things, and a book for the stove, and something from the forum, and not that bad at all, but not completely great. And the people at my house, of course, are spoiled, and they are right, you can buy a lot in the store today, and this is better than I get.
To be more specific, on the whole, it comes out rather beautiful than tasty. Yes, it would not be a shame to put something here, but a part always remains, is not eaten, and after 2-3 days it is thrown away. And this is an indicator. Despite the fact that, in general, I bake well, cakes, pastries, I cannot cope with the stove.
Most importantly, everything is not too airy, rather dense. Feeling not completely baked. If you take it out immediately on a signal, then the sides are drawn in, you have to hold it for 20 minutes. Baguettes have dense crusts, and purchased ones are tastier.The muffin, which generally does not rise well, has thick, toasted sides - in the oven is clearly better. Bread is not porous enough, not grown enough, not airy. To rye, probably, I can not make out with the ingredients, something like kvass, it still gives off. Yes, I use weights, I follow the kolobok, and in general it is interesting to me. I would like to figure it out, this is a common tendency to bake this way with Mulinex.
Yes, can someone tell me a recipe for some neutral bread of the Stolichny type for this particular oven, there are a lot of things on the forum, but something even Darnitsky did not go from Fugaski.

Peace be with you bakers!
nvik1 dear you bought a good device
of course you need to find an approach to him to figure out what and how
but fortunately there is such a cozy place in the web as the BAKERY
bakers have passed hundreds of recipes through their hands and stoves, and here on the site you can safely take and bake any of them
of course the taste and color, as they say, someone loves saltier someone
more muffins but in printsyp
and bread from the oven is no better and no worse than the store one, it is just OTHER
read the BASICS topic there is a lot of useful information
go to the Moulinex section, users of these stoves also write a lot of useful things, use the search and get answers to all your questions and about baguettes and airiness, everything is here and in sufficient quantity

GOOD LUCK TO YOU

Bread is not porous enough, not grown enough, not airy.

When it got colder, I also got this kind of bread, I got out of the position by lengthening the rise time, that is, you either need to use a pause, or reset the program, hold the time (while I covered the oven to keep warm) and then press "pastries".
The quality of yeast and flour also matters.

shade
Yes, of course, you're right: you need to read the forum and experiment. This is what I actually do. Simply, after trying baking programs 1,2,3,4,12, I got the same flaws - too high density, small holes and a little dampness. Again, this is to your liking. And I compare, of course, not with bread in my country house, which is brought in once a week, but with what a private bakery sells, and mine is much worse. Although, if everything is fine with you, and the bread is airy and not damp, then this is very consoling for me, otherwise I have already come to the conclusion that I need to buy another model.

Thanks: Alim, we really should try to cover it. And the pause is not in all programs?

I like the mixture "Borodinsky" very much.
and really tasty bread turns out.
but for the last time a STONE got caught in the mixture and, an infection, scratched my bucket, hooked on the mixer (((

My family and I really like bread with a mixture of "Borodinsky" and "Ciabatta", it turns out very tasty bread.

Tell me please!!! I want to buy a stove Moulinex OW 5004 I can’t understand it is possible to bake bread from rye flour in it, except for Borodino, if so, what program ???

Peace be with you bakers!
Taras - simply
look at the forum everything is there
and on Borodinskaya you can make or combine programs
kneading for dough and baking 1h10m or kneading for dough and then whole grain to the end
eyes are afraid of hands do not do everything at once, of course, but over time it will not seem like a little
I also make rye baguettes

I have a MULE.
Today I tried a cupcake on the 10th program.
I put everything according to the book.
The crust is medium.
Scent - wow wow ... yum ...
It seems to be beautiful, but inside it is slightly damp.
Although when pierced with a skewer, nothing remains on the stick.
I had to "bring" the cupcake in the oven.
It's a shame!
Yesterday, my husband and I baked traditional bread twice according to the 2nd program.
They put the darkest crust.
Anyway, I had to send it to the oven.
The bread itself was perfectly baked inside.
And my very first bread was the day before yesterday (December 31) - instant bread, on the 5th program.
Of course, there is no crust there, but we were delighted with the taste of the bread! :
It was cooked cool, but the spouse's crust was not very satisfactory - it was pale, as he said ...
I'm sitting there studying the forum ...

good evening. You have recommended a "combination" program.Is it possible more in detail about this. I am completely newbie. I don't know all the programs yet. How to practically implement this very "combination ?. Thanks in advance

Peace be with you bakers!
put the food in and turn on the dough program when the program ends, look at how the dough came up, if not really let it stand still, just do not overdo it with the rise and then expose
full baking program and press start

I bake on program 8, long kneading and suitable baked goods. Night is always better than day.

I bake on program 8, long kneading and suitable baked goods. Night is always better than day.
Lj, hsq ltym

good day. Can you share a recipe? I tried the rye recipe from the proposed recipe for hbp, but it turned out, to put it mildly, NOT tasty. Please teach

I used to bake with malt extract, tried it with agram, etc. Now I do it simply, without unnecessary hassle and additions:
water - 500 ml
rye flour - 300 g
wheat flour - 470 g
salt - 4 tsp. (we love salty, try for yourself)
vegetable oil - 1-2 tbsp. l
yeast - 1 - 1 1/4 tsp
I bake mostly at night (because of economy), but then it turns out tastier than during the day.

Thank you, I will definitely try your recipe. I just don't understand your expression "I bake at night."

Tell me please!!! I want to buy a stove Moulinex OW 5004 I can’t understand it is possible to bake bread from rye flour in it, except for Borodino, if so, what program ???

Made from rye flour, it is very easy to bake bread at Moulinex,
choosing a combination of two programs.
We read here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9345.0 .
Don't forget to leave your comments.

He bakes well on program 8, and bakes differently on different programs. White is better on 1 program. For the night I put on the timer, and down the flour, water from the top, because problems with the bucket, because of economy, and tastier.

I liked it very much from the book Muli 5004 "Farmer's bread"
The highlight of this bread is whole grain flour, but since it is not for sale here. then I bought a couple of kg of wheat and ground it myself as finely as I could.
I recommend bread to those who love gray bread and who are irritated by the smell of rye flour.
There is no smell, the bread is quite dense and moist like leaven.
Now this is our favorite bread.
True, I now only bake in the oven, it tastes better.
Muli Owners .... try it !!!!

Ellka
Everything is natural in S. Pudov bread and there are no sweeteners or flavor enhancers! There are all certificates and declarations of quality.

Plyus
What you wrote is nonsense!
Perhaps the reason is the raisins. If you have preserved information about the date of production, we will be very grateful, this will help us determine the cause of such a problem. Leave us your coordinates (via a private message), the manager will contact you. We will try to help you!

Do not twist anything in the stove, it will not help, we have already gone through this. Otherwise, there will be no guarantee.
The meaning of what was in other models does not bother. When unscrewing, the sensor moves away from the body and, accordingly, the baking temperature rises slightly. In our case, the sensor needs to be pressed harder against the body. Take my word for it, there is nothing to press there, everything is already pressed tightly with the screw. Attempts to put something else on the back in order to squeeze even better gave nothing, nowhere to squeeze, wasted labor and fuss, besides, the sensors are fragile, if nothing happened ...
As an option, I scrape off the burnt crust from sweet pastries with a grater from the bread.
Exit: another oven (for example, having bought Zelmer for my parents, first of all I tried a cupcake, a fairy tale!), Besides, after reading on the forum about the problems of the bread machine, a bucket, she did not have much time left ...

Here's a cupcake from my bread machine:https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=968.0

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but instead of a cake, my cake turned out not bad either)

Can I have a recipe? pliz