Orion bread maker. I bought it, baked and stunned. (Teapot joy)

In my instructions, first there were recipes in cups and spoons, and then a double in grams.

[Rina]

And I, thanks to wise advice Rina baked 27 wheat-rye bread in Orionchik, which finally succeeded !!!
Baked on the "gluten-free" program with dough. Here is a photo


And how I baked it, you can read here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=109387.0

And I mixed everything and everyone and got a delicious rye-wheat bread with malt. as I understood, the reasons for the previous failures were not in the correct proportions, the bun, then I did not know what it was necessary to control, they do not write about this in the instructions))

Good evening everyone!
An ORION OBM-27G bread maker was presented as a birthday present.
I have already tried the oven 3 times - and strictly observing the recipe in the instructions, and according to the recipe of relatives. I have already changed both flour and yeast, but the bread still does not work. I bake on the "French" setting - 0.75 kg. The bread does not fit (only 5 cm high) and there is a white crust on top, but inside there is just some kind of gluten.

Maybe the problem is in the bread maker itself? Has anyone come across this?

The bread does not fit (only 5 cm high) and there is a white crust on top, but inside there is just some kind of gluten.

You have a yeast problem. Maybe the water was too hot and they died?

[Axinia]

Axinia, we have a theme Help, nothing comes out (ambulance)... Write in it the recipe you use, how you measure the products, what products you use. They will definitely help you figure it out.

Have you read our favorite topics?

If you are having problems baking bread in a bread maker, see the section
Helpful hints and help in baking bread.
Study, please
UNDERSTANDING BREAD IN HOMEMADE BREAD,
paying particular attention To the kolobok rule


Remember that ALL RECIPES for making bread in a bread machine are suitable for ALL MODELS of bread machines. There is a section for beginners "The simplest white bread"

Moderator

Yes, and I would advise you to start mastering the baking oven, after all, not with French, but with basic mode and plain white wheat bread.

Good evening everyone!

I have already tried the oven 3 times - and strictly observing the recipe in the instructions, and according to the recipe of relatives. I have already changed both flour and yeast, but the bread still does not work. I bake on the "French" setting - 0.75 kg. The bread does not fit (only 5 cm high) and there is a white crust on top, but inside there is just some kind of gluten.

Maybe the problem is in the bread maker itself? Has anyone come across this?

I myself am a novice baker. But I get bread from the very beginning. Even before buying a bread machine, I carefully (!!!) studied all the Admin's advice on kneading bread, forming a bun. And I used Admin recipes, with all the detailed nuances. Now, when I got used to it a little, I realized that I’ll have to look around, look for and try something else. To begin with, I bought the best yeast on the market and the finest flour that I was 100% sure of (although expensive) and the simplest recipes.

I bought an Orion 27 bread maker. Immediately the first question - does the lid snap shut? There are no devices on it for the lid to close exactly. Should it just go down and lie loose? Or am I married?

It does not snap onto Panasonic either ...

That is, as I understand it, a tightly closed lid is not a mandatory attribute of a bread machine?

Vashcheto is not good, bread is all the same, but at home there may be children who climb everywhere and everything .. not safe for children's hands.

I have a different Orion model. The lid simply drops down.

Made a cupcake. I beat the eggs with sugar separately, and just put all the other ingredients in the oven, after checking that the HP in the "muffin" mode has already 2 batches. But in the end, for some reason, the stove did not mix the flour with the rest of the ingredients. This was discovered after I shook out the supposedly finished cake, and the bottom of the cake turned out to be just a layer of flour. Naturally, the middle was not baked, because all the flour was at the bottom. Who will tell you what the trouble is?

Made a cupcake. I beat the eggs with sugar separately, and just put all the other ingredients in the oven, after checking that the HP in the "muffin" mode has already 2 batches. But in the end, for some reason, the stove did not mix the flour with the rest of the ingredients. This was discovered after I shook out the supposedly finished cake, and the bottom of the cake turned out to be just a layer of flour. Naturally, everything in the middle was not baked, because all the flour was at the bottom. Who will tell you what the trouble is?

It is possible that there was a lot of flour. Do not just say that according to the recipe))) Flour is drier, wetter and there are other factors. It is necessary to control (at least at the initial stages) the kneading of the dough. You know what should be on the cake, so be guided.

[always]

the oven for some reason did not mix the flour with the rest of the ingredients.

I have the same HP model, and always you have to scoop up flour from the corners with a spatula. Such is the unsuccessful bucket model.

[always]

I have the same HP model, and always you have to scoop up flour from the corners with a spatula. Such is the unsuccessful bucket model.

I never have flour in the corners of the bucket !!!

Maybe it's all the same in flour? Let's ask ROMA?
I bake on "Furshet" flour, it is strong, with a high gluten content, the bun flies like a ball and picks up all the flour .... I like the cookie, I bake wheat-rye (on dough) on a gluten-free mode, bake a bun (on dough ), the last time the bun went up to the window ...

Photos of my breads are in this thread, I won't lie ...

[I never have flour in the corners of the bucket !!!]

I never have flour in the corners of the bucket !!!

Maybe it's all the same in flour? Let's ask ROMA?

I came at the request of the workers

The rotation of the paddle and the addition of flour should not affect the dough kneading itself.
And we use different flour from different suppliers.
Flour has a greater effect on the kneading itself, flour moisture, amount of water, etc.

If the flour remains at the bottom, apparently you should pay attention to how the blade rotates in the bucket, what is the largest gap between the blade and the bottom of the bucket.
If this gap is large, the spatula cannot pick up all the flour from the bottom and it remains intact at the bottom. The top layer of flour is mixed with water, while the bottom layer of flour remains intact.

Try changing the way you add ingredients.
Try pouring water first, then flour, so that the water moistens the flour, mixes and starts the correct kneading. Perhaps this situation will help more to avoid impurities.

And try to track the state of the mix and scoop up the remaining flour to the center with a silicone spatula.
When I see the dough sticking to the sides of the bucket, and the remains of flour at the bottom, I scoop them up under the bun, even if the kneading has not been completed yet, I just "put things in order" in the bucket this way.

True, in my bread maker, such situations are not observed

Here, I can answer this situation this way

Thank you for inviting me to your topic

[Admin]

Admin, thank you very much!!!

Once upon a time, your advice and the kolobok rule helped me in mastering the first bread machine !!!

In the corners I scooped up the flour with a spatula, and when I baked the bread and when the cake, it was just that when the cake was baked, the flour remained at the bottom, which I could not observe.
Moreover, the flour lay along the weight of the bottom evenly about a centimeter in height. This means that the paddle rotated an inch above the bottom of the bucket! I examined the bucket and the scapula after washing - indeed, the scapula is just above the bottom, but only by 2-3 millimeters. Maybe I installed it initially incorrectly, or it somehow rose during the mixing process.
The most annoying thing is that I decided to bake the same cupcake again, kneading the dough completely with a blender and putting it in KhP only for baking. And the cupcake still didn't work out, didn't bake.
In total, 3 attempts to use the stove went sideways. The bread was baked well, the crumb is elastic, beautiful, but it smelled like mash (after the second day it smells much less, the cut did not darken and did not become sticky, so I still sweep aside the potato disease), the first cake did not mix, and the second did not bake.
All my life I have not been able to bake, that's why I bought HP, but in my opinion it's karma!)) I will try to fight it, I don't want to feel defeated.

In the corners I scooped up the flour with a spatula, and when I baked the bread and when the cake, it was just that when the cake was baked, the flour remained at the bottom, which I could not observe.
Moreover, the flour lay along the weight of the bottom evenly about a centimeter in height. This means that the paddle rotated an inch above the bottom of the bucket! I examined the bucket and the scapula after washing - indeed, the scapula is just above the bottom, but only by 2-3 millimeters. Maybe I installed it initially incorrectly, or it somehow rose during the mixing process.

I have a different model of a bread machine, but I know that the instructions for our bread machines are identical. The instructions for our bread maker first say liquid, then flour. If you do this, then the flour will not be able to stay at the bottom, as you describe ...
You will carefully study Admin's tips on baking and you will succeed. First, do the tried-and-true recipes that people have been making for years. And then start sailing on your own. And by the way, here many people write that muffins are poorly baked in a bread machine.

[makabusha]

makabusha, let's try to figure it out together!

The usual bread made from wheat flour was baked, but it smelled like braga ... It's about yeast, I think ...

In what mode did you bake? What is the recipe?

I bake white on the main mode, and wheat-rye on "Gluten-free" on dough. I made the dough on "Glyuteinovy" until the start of baking, then dropped it, filled in rye flour, malt, added rast. oil and launched first "Gluten-free".

For the bun, I made the dough on the "Glyuteinovy" until the start of baking, then dropped it and started the "Basic".

What were the recipes for baking the cake? If according to a recipe from my own recipe book, then they are not there, I bake according to recipes from the forum. I beat the liquid ingredients and sugar for the cake with a fork, then pour it into a bucket and add flour with baking powder. I bake on the Keks program.

And I fully support Flaksia - learn the Admin tips on baking and about the bun - and you will succeed !!!!!!!

I read all the "fairy tales" about the kolobok on the forum even before I bought the HP. All baked according to the instructions. The recipe is from here, from the forum:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=123758.0
Baked on the French bread setting, as in the recipe.
Google believes that little dough stood, hence the smell. The husband, who ate the bread before I smelled the smell and filled my anxiety, is safe and sound, said about the smell that grandmother's bread smelled like that too.
I reviewed the yeast, there were 2 packs of Saf-moment, bought at different times in different stores and they were different !!! Expiration date - only a month has passed in approximately both.
But I don’t remember the sequence of setting the ingredients for the cake, I didn’t pay attention, because I believed that everything would mix and there was no need for wisdom. Only eggs with sugar beaten separately.

I reviewed the yeast, there were 2 packs of Saf-moment, bought at different times in different stores and they were different !!!

I bake with Lviv yeast, pressed or dry. Like pressed more. She refused from Saf-moment even before buying the first x / n a few years ago.

Try changing yeast and bake bread on the "Basic" program.

I will specially bake a cupcake in the near future. And now I bake a garlic recipe Shurshun.

I really want you to succeed !!!

Well, if Google thinks so ...

The smell of yeast appears in the following cases:
- personal great sensitivity to the smell of yeast,
- the dough stood longer than necessary, the yeast began to turn into vinegar, the dough fermented.
- the amount of yeast is more than needed for the dough.

If you baked bread according to the recipe from the first post, there is even less yeast than the norm, and the bread in the photo is wonderful!
If people get bread, then the recipe has already been worked out and is working fine.

Expose your version of the recipe, the composition of the ingredients, what and how you measured and laid - let's see what you are doing wrong.
And the girls, the owners of this model x / stove will be connected.

[Admin]

Admin, Thank you!!!

The recipes that I bake

White is the only one that I bake according to my own recipe book. Having looked at the proportions in the book, I realized that I would not risk it, I bake according to the recipes of the forum.

Wheat-rye, baked according to the recipe "Wheat-rye 50x50 with live yeast" from Rina. I bake on "Glute-free". The photo shows the first bread.





As far as you can see, the structure of the bread and roll is good, the bread is baked, the gluten is developed.

Here is a photo of today's garlic bread





And here is a photo confirming that there is no flour left in my bucket after baking

Baked Italian bread according to Admin recipe, hurray, everything worked out.
True, one wormhole did intervene: she suddenly decided to add sunflower seeds to the bread, bought them in the store, already peeled, in a package and poured out at the signal. And you had to try the seeds before using them. They turned out to be rancid, old.
I also baked bread from a ready-made mixture, I wrote a review in a separate Orion thread.

[makabusha]

makabusha, clever !!!
Everything will work out in the future !!!

And with the seeds, I had a puncture too ... Now I clean the seeds for bread myself ... And most of all I like to add flax seeds.

I often read about flax seeds in baked goods. What seeds should I buy? The ones that sell in the pharmacy? Do they need some kind of preprocessing or just put in and how much? The information is very interesting to me.

I don't know which ones to buy and how to do it right, but I bought both at the pharmacy and at the supermarket, it so happened that the same ones.
I don't process it, I just put it in bread and in a salad of fresh vegetables ...

White is the only one that I bake according to my own recipe book. Having looked at the proportions in the book, I realized that I would not risk it, I bake according to the recipes of the forum.
ukka, you are an experienced baker here. Please, help!
Stove model like yours. I bake white bread according to the recipe from the forum. Very good, but I would like to increase the weight of the loaf. Write your recipe or link to a large loaf for our model.

Baked a Lazy croissant according to the recipe from the forum. No more! It's so delicious, no one eats anything in the house, only this croissant is pinched. And I already ate half for sure, it is simply impossible to resist. Try it, I highly recommend it. My notes: you need to take pasty butter for spreading or mix it with flour so that it does not have time to be absorbed into the dough, and you can also add finely ground nuts to the butter right away, and add a little more sugar to the recipe.

Girls and boys! Tell me, pzha. bought HP Orion 204, filled everything up according to the recipe from the booklet that came in the kit and went nuts
Yesterday we baked ordinary wheat bread on the "Fast baking" mode. The dough did not rise much, and then fell altogether. When they got it they tasted the awesome crust, and inside everything was some kind of gooey, under-baked wet dough. it was impossible to eat.
The last one was attempt # 2. The recipe is the same, "simple bread" mode, dry yeast "Saf-moment", wheat flour and everything according to the recipe. This time the yeast was mixed with flour. The dough rose decently, then settled again during baking. We pulled out just such a loaf


The flour is not stirred. the taste is the same, although the crust is quite normal.
Where is the mistake? And someone else had a situation that the flour was not fully mixed?
Thank you all for your answers and advice!

Advice from a longtime owner of Orion: toss the book somewhere far away, or use it on seed bags, leave Fast modes alone for now. With them, you need a little skill, And walk through Temko to form a kolobok. If you are an inexperienced baker, there are some guidelines to consider.And don't be afraid to "tweak" the recipes. For some reason, many are afraid to even look into the bread maker (and for some reason the sellers in stores are persistently teaching this when buying a bread machine, she is a witness to this). Consider this experience hasty and for God's sake do not regret buying it, you will not succeed yet! First, take a look here and take your time with achievements, it is better to find advice from professionals that will help you:
https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=7271.0

yeah, and don't use the "fast" program, just to avoid ruining your stomachs. In bread makers, and so the bread is baked according to the accelerated version, and in the "fast" one, in general, not a single process will have time to go through. The dough needs TIME to ripen and be ready for baking.

Use "Fast" only in emergency situations (when you really need it URGENT!) And after real mastering the bread machine and dough.

For mastering and everyday use, the standard main program is best.

Try this recipe for baking bread
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=124268.0
I baked it third after buying a bread machine, it came out so successful that there was a desire to create. I bake bread almost every day, everything works out. I don't use book recipes, everything is from the site.
And it is advisable to weigh the flour on a scale and watch the bun. Flour and yeast are also important. There is so much useful information on the site - read, ask and everything will definitely work out !!! Good luck !!!

I also have 204, I would not say that the recipes from the book are so bad, at first I used it. The first bread turned out like yours, but this is due to the fact that the flour was measured with a glass already sifted, in the end, of course, it turned out less than necessary. In the future, everything was fine, but I bake only with fresh Kryvyi Rih yeast. You need to read the topic about the correct kolobok, and are not afraid if you need to add 1-2 tablespoons of flour. By the way, she became insolent to the point that I pour liquid into a bucket without a measuring cup by the eye.

My first bread and bread maker
The roof burst, sorry. But nothing, it didn't affect the taste. So it's not in vain that I studied the forum for 3 days

Hello everyone! Guys, tell me where to find the recipe for Easter cake (Orion 27)? and then I was on the forum - there are a lot of recipes, but I don’t know whether it fits my stove .... Thank you very much for your answers!

I baked Baba Rum from Celestina, it turned out very well !!!

I baked Baba Rum from Celestina, it turned out very well !!!

and where can I find the recipe here? even though I have not quite mastered what is here and where)))

Here according to these proportions and on the first program ...
And there is also Delicious Easter cake from Elena Bo and Butter cake from Elena Bo, turn out incomparable

Hello owners of HP ORION OBM-205, or 204, or 206.
I want to buy such a stove, more precisely 205 or 206, and I can't choose help advice who uses

I have 27g Bakes great. I advise. It looks like a toy, but it does everything.

Dear bakers!
There is a recipe for a good cotton bun-type product in automatic mode, which thread is sweet bread?

I look Hmm still not answered, I'll try to help ...

Such recipes as you ask, sea, study the sections of the forum or just use the search. Now I’ll fish out a couple of examples ...

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=123936.0 - rich, similar, they say, to Easter cake.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=349.0 - here you can choose any cake that is made in a bread maker (determine by name)

There are recipes where everything works out with a semiautomatic device: the bread maker kneads the dough, then you take it out and roll it up or coat it in a certain way and put it back into the bread machine for baking. For example, the most loved ones:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=23944.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=641.0
I think if you need it on a full machine, then you don't have to take it out, bake it right away. For a croissant, I would only, for example, then add a bit of sugar, because according to the recipe, part of the sugar goes to grease the layers when folding, in my opinion.

In general, I think you can make any recipe for buns and sweet bread in a bread machine, you can correct something somewhere. You can, for example, try to load this recipe and bake it without dividing it into separate cakes:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=131280.0

If somewhere you doubt something, then ask a question in the discussion of any recipe and you will be helped without fail.

Good evening to all bakers! I decided to give my mother a gift, I considered such models as ORION OBM-204 and ORION OBM-206, and now there is a 5 discount discount and it suits me according to my finances. But after reading a little, that the desire to buy ORION OBM-206 has disappeared. but for 204 as it did not really understand how she?
Thanks to everyone who will not pass by my question: rose: sa

Daisy, ORION OBM-204 is an oven with one stirrer, 205 with two. it will be better to knead the dough and in more. But even with one it kneads well ... Can it be based on how much bread needs to be baked and are there any restrictions on the size of the oven?

Daisy, ORION OBM-204 is an oven with one stirrer, 205 with two. it will be better to knead the dough and in more. But even with one it kneads well ... Can it be based on how much bread needs to be baked and are there any restrictions on the size of the oven?

I have one financial limitation ((((my relatives have tried three birthdays with a very small interval, but I want to congratulate everyone))) For the money I can lay out 400-450 UAH, and here just in the store there are discounts and the 204th model 392 UAH, and 206th - 401 UAH, according to finance, what the doctor ordered, but you don't really want it to be out of order quickly. I have been using Quig for four years, now I don’t see it, I bought it for 370 UAH and for all the time there are no complaints and it works almost every day. So my mom finally wanted a stove too. bread will be somewhere in the 800 gram, in general, my laying of bread goes for 500 grams of flour, well, accordingly, my mother will do the same.

owners of ORION (especially 27model interested) please tell me how you cover the bowl? does it stick to it over time? Or maybe some other shortcomings have been revealed?

pysy. I have an Orion multicooker, I love her very much, but the coating quickly deteriorated and now every time something sticks sometimes I start to regret not having bought Dex then, and now I don’t want history to repeat itself, but with a bread maker

I have Orion 27 for the third year, everything is fine! The coating does not peel off either the bucket or the spatula. The bread maker is not bad !!! And for its price - in general !!!
But Orion (in general) has another problem! On all his devices that I have (cotton, blender, pancake maker, yogurt maker), the inscriptions are erased ... It does not scare me, for me the main thing is functionality and service life.

[where the coverage is better at 27 or 204]

ukka thank you very much for the answer, I sort of decided to order, when I came across another one, also Orion, but 204, a lot of positive reviews and they write about the coverage that they seem to be excellent, now I again puzzle over which one is better to choose
maybe someone saw them at the same time or just knows where the coverage is better at 27 or 204?