Moulinex OW251E32 Pain & Trésors и Pain & Trésors Maison - reviews and discussion

"you can take out the bread immediately after baking and leave it to cool on a wire rack and under a towel."
I would have done so, but the fighter overcame the dream))))

If you are sure of the yeast and the recipe, then you can put on a delayed start and get bread in the morning, it's very convenient, though I myself did this only once)))

The first time I was afraid, but I will experiment

Experiments continue:
I baked this bread on the "Normal mode" program, the crust was also hard, but softer than on the French mode.
But the rye-wheat bread on "Rye bread" is PERFECT, tasty, porous, fried thin crispy crust !! Already baked two buns, and every time, perfectly!

[by the end]

It is necessary to soften the bun.
The softer the bun, the softer your crust will be. You will have to find out the maximum humidity in practice.
Try so that you do not smear NOT during the first batch, but only by the end whole batch. Take water colder so that by the end of the kneading your dough does not exceed 28 degrees. The increased temperature of the dough during kneading with 10 protein flour is a disaster for both the crust and the taste. When kneading dough above 28, only flour with protein from 12 can withstand.
And replace some of the water with whey, but so that it tastes good and does not sour. Serum is a powerful health booster. If it is tasty and non-acidic, then at least replace all the water, only better.

Thanks, I'll try. I collected a bunch of recipes from the Internet, now the main thing is to adapt it to your oven.

Work the gingerbread man on the simplest recipe for everyday bread: flour, liquid, salt, yeast. See the approximate maximum humidity and heat of the dough to know the optimum temperature for the liquid. At the same time, check out how the crust and volume will change. Check out the perfect amount of yeast for you.
that is, study the possibilities of Pechkin. And then go to the recipes from the Internet forum.
You will immediately understand that you can squeeze the maximum out of them.

Thanks for the tip on the crust.
But I also understood for myself (I wrote in another topic) that it is necessary to set the weight and color of the crust less and take it out 5 minutes earlier.

yes, the oven can bake. When baking, the crust is overdried.
But at the same time, the more moist the bread, the stronger the baked goods.
Therefore, I return to the advice to try to find out the maximum capabilities of the stove: namely, the highest moisture content of the crumb. Maybe you don't need to interrupt the program.

Yes, in this oven the French fry frogs. It scorches on the middle crust, it's scary to think what will happen on the dark one.
The moron wrote the recipe book./ im [img]
I do not know how to insert a photo.

And I never get used to the fact that the top of the bread is always lighter than the sides. I miss the top baked roof. It is more usual when the top is more crispy than the sides.
And so everyone is happy with HP, the manual mode is especially convenient, I have been using it more often lately, since I switched to baking bread with sourdough, in which the time for proofing increases.
In general, a good unit.

[Angela]

Angela, I also could not get used to it for a long time. At one time I even smeared the top with an egg or sweet water before baking, but then I spat on this matter.

Girls, hello
We will soon bake everything according to recipes for a year and everything turns out superbly.
But my 11-year-old daughter and my husband were quietly removed from baking
Now they bake themselves and even experiment, but everything works out fine.The kolobok was watched for the first month, there were never any misfires. We are very pleased that we bought this miracle

Hi, Marinochka.

But my 11-year-old daughter and my husband were quietly removed from baking

Here's who would have removed me from this case. There is nothing complicated, but I don’t know what bread to bake anymore, I lack imagination and recipes. It happens that everything is already tired and you want something fundamentally new. These are the cockroaches in the head

[Olga]

Olga, for the wheat flour dough, I take all the liquid that goes according to the recipe (with the exception of butter), all the yeast, sugar and 40% of the total amount of flour, mix and leave in CB for fermentation.

As the saying goes, less than a year has passed the Bread Maker gave her daughter to use, now she returned it to me. Well, I have implemented your method. The bread turned out to be sooooo tasty. Maybe I just haven't eaten freshly baked homemade bread for a long time ...
In short, I made a dough. I didn't wait long, about 15 minutes. Everything is actively bubbling there. I added butter and leftover flour to quick bread. Program time 1 h 25 min. I did it for 500g. The two of us don't need more.
Thanks for the science

Olga, for the wheat flour dough, I take all the liquid that goes according to the recipe (with the exception of butter), all the yeast, sugar and 40% of the total amount of flour, mix and leave in CB for fermentation.

As the saying goes, less than a year has passed the Bread Maker gave her daughter to use, now she returned it to me. Well, I have implemented your method. The bread turned out to be sooooo tasty. Maybe I just haven't eaten freshly baked homemade bread for a long time ...
In short, I made a dough. I didn't wait long, about 15 minutes. Everything is actively bubbling there. I added butter and leftover flour to quick bread. Program time 1 h 25 min. I did it for 500g. The two of us don't need more.
Thanks for the Science More: https://Mcooker-enn.tomathouse.com/in...282b0b9f2c980205ef7dd8d35



Oh, for some reason the message was duplicated. I wanted to delete unnecessary, but it does not work



Oh yes! I did it according to this recipe:
Milk - 210 ml (heated in the microwave)
Vegetable oil - 3 tsp
Sugar - 2 tsp
Salt - 0.5 tsp.
Flour - 325 g
Dry fast yeast - 1.5 tsp.

I added everything except the oil to the container. A little less than half the flour. She stirred everything and left it in the bread maker for about 15 minutes. Everything was already bubbling. I added butter and the rest of the flour. And then I turned on program 7 for a weight of 500g

[Olga Vasilievna]

Olga Vasilievna, I'm glad that everything worked out and I liked it. And here it rains for a week, it's cold and I again switched to manual mode. It is a pity that our stove does not save the settings of at least one of its modes. It would be just super.

It got colder here too. But I'm in the village. I have autonomous heating, so the house is warm.

Hello everybody. So I got this miracle from my husband's parents. I'm afraid to approach, we eat little bread ... but as they say: "a gift horse ..."
We'll put in yoghurts.
But tell me, has anyone experimented with cheese in this bread maker?

[Ksenia Dart]

Ksenia Dart, welcome! My experiments were limited to cooking jam, after which I decided to use HP exclusively for its intended purpose: kneading dough and baking bread. ))))

[Whole wheat bread.]

I would like to share my experience of using the discussed bread maker.

I have an option without a manual program. At first it was upsetting, but then I coped with what I have. First of all, I became interested in the question of what is the difference between baking programs - rye, fast, no salt, whole grain, French. This is not indicated in the instructions. I wrote to the support service, they sent me there - "the manufacturer does not provide such information." Well, thank you very much, I had to measure it myself.
Duration of some programs with a bread weight of 750g (as far as I could see the weight of the bread affects only the duration of baking):

Whole wheat bread.
Stirring - 10 min
Kneading - 15 min
The first rise - 25 minutes (apparently with active heating, the dough temperature rose from 21 to 29 degrees)
Leaning back at 1:55.
The second rise - 15 minutes (up to a temperature of 30 degrees).
Second recline at 1:40
Proofing - 40 minutes (the dough temperature has risen to 35 degrees).
Baking - 1 hour

Bread without salt
Stirring - 10 min
Kneading - 20 min
Rest for 2 minutes, then another short batch for 3 minutes.
Ascent - 25 minutes. (From 16 to 21 degrees)
1 recline at 1:55
2 Ascent - 20 minutes (heated to 23 degrees)
Proofing - 40 minutes (temperature rose to 27 degrees)
Baking - 55 minutes

French bread
Stirring - 5 minutes
Kneading - 20 minutes
Ascent 1 - 25 minutes
1 recline at 2:05
2nd rise - 25 minutes
2 recline at 1:40
Proofing - 45 minutes
Baking - 55 minutes

Knowledge of the programs will help you better choose a program for a specific recipe, add additives at the last stage of proofing, correct the process, if necessary. Although, my opinion is that the baker is needed in order to throw all the ingredients into it and DO NOT TOUCH AND STEAM ANYMORE.

I will also share some observations. The most important thing for this bread maker (and possibly any other) is the initial temperature of the mixture. And the instructions clearly say about this - air temperature + flour temperature + water temperature = 60 degrees. It is very important. The total temperature should not be much higher or much lower than 60. I think a deviation of 1-2 degrees is permissible. Everything else - dough moisture, flour composition, additives, butter, milk, whey - you can safely experiment!

Most likely, the main program for this bread maker is "French bread" or "Bread without salt". I have tried baking bread using the same recipe for both programs. There is no difference.

Good day everyone (if there is still someone left)
Finally, I decided to buy a bread machine and the choice fell on this model. Before this experience of using bread makers was not, this, if acquired, will be the first. In this regard, two questions arose:
1. Will it be too difficult for a beginner to cope with this unit without any experience in baking? I read about a huge number of subtleties when cooking in a bread maker: you need to very accurately observe the proportions, lay the ingredients at room temperature and in a strictly prescribed sequence. Is there something else I'm missing so far?
2. I'm going to buy in MVideo, where I happened to see a display case. For some unknown reason, the bucket-form was not fixed in any way inside and just dangled freely, which strained. This is how it should be, is it just a display case, or just those who looked at the bread maker before us, perhaps pulled it out and could not put it back correctly? Nearby were Redmond 1911 and Moulinex PainPlaisir, both of which had their buckets firmly attached. Plus, in one of the reviews on Yandex. Market read that the bucket really dangles very much during the kneading process.
I would be very grateful if I still get an answer.

Good day. I'm trying to live here))). I also recently found this miracle (Mason, who). I can say for sure for now that the bucket is free for me too, it does not bother him, it does not dangle in the process. The rest is still experimenting. Something worked out turns out well, new is not always. What I can advise for a start is to start baking on a light crust, even on a medium crust it will burn a lot (well, for our taste). If I feel that the crust will be harsh, I can leave it to rest in the bag to steam. For the rest, try))

[Naughty mom]

Naughty mom , thank you very much for the answer, to be honest, I didn't even think that anyone would respond today, after all, I ordered it in M. Video after all the tossing and doubts (after all, the thing is not entirely cheap and I would like it to be real benefit in the household). I wanted to ask: what are your impressions of using this bread machine and have you had any experience with them before?

No experience)). My husband took my brain with her for a long time (he tried bread from a bread machine at work). I would have fought back now, but it turned out more than 4 thousand bonuses in mvideo, this covered almost a third of the cost, so I decided. I don’t regret it yet.Everyone who tries, they say, is better than the store. Here I bake myself, my mother-in-law, my acquaintance, children sometimes. My hands are itching to try different things, but my husband and I are together now, we eat little bread, and I make friends only guaranteed of the same type. Now, again, a new one is standing, kneaded well, and the roof has collapsed (((. I'll go read why

Good day! Most recently, I became the owner of this wonderful technique))) Please tell me, maybe someone has already tried or read: is the Panasonic rye dough spatula suitable for our bread maker? Visually, it is similar from the photo, but there is no way to try it on.

[Kaleria]

Kaleria, Not suitable alas, patent restrictions do not allow

[Alexander]

Alexander, Sooo sorry (((Thanks more!

Hello everyone! And can someone tell me whether it is possible to record the manual mode or to re-expose everything every time ???

Hello everyone! And can someone tell me whether it is possible to record the manual mode or to re-expose everything every time ???

As I understand it, there is no recording of manual mode parameters. At least I didn't see anything like that in the instructions.



I took my beauty from the store yesterday. Outwardly cool, stylish, very compact, light enough (for me this is a plus, since I am going to store it in a box when not in use). Indeed, it looks even better at home than in a store on a display window. It is a pity that there is no carrying handle, but oh well, this is not critical (some Redmond models do). Regarding my concerns about the bucket outlined above, it appears that something was wrong with the bucket (or with the drive at the bottom of the stove) in the display case. Here, in the packed stove, he is all right. It stands freely, but it does not stagger, you just have to touch it. Today I will try to bake whole grain bread according to the recipe from the book, I will share the results.

Hello. Please give me a hint. Chose on x. n moulinex pine tresors mason manual mode 11 and in this mode selected point 10 - this is the time of the second rise. I pressed start, and the display showed a time of 2 hours 36 minutes and began to work, although the time of the second rise was 25 minutes. What to do???

Hello. Please give me a hint. Chose on x. n moulinex pine tresors mason manual mode 11 and in this mode selected point 10 - this is the time of the second rise. I pressed start, and the display showed the time 2 hours 36 minutes and began to work, although the time of the second raising was 25 minutes. What to do???

It is necessary to press the Start button only after entering all the parameters. read the instructions, everything is detailed there. You do not set any specific parameter in this mode, but the whole cycle from stirring to baking. if the Start button is pressed at some stage, then all subsequent parameters will be set by default. then just stop the program and re-enter everything.

Oh, how long have I not looked here! Congratulations to everyone on the purchase of HP and the introduction to wonderful homemade bread)))