Amazonka
I really want to buy this model, but there are practically no reviews about it, maybe someone uses this, please respond.
According to the description, the model is interesting: Description and characteristics of the Marta MT-1784 bread machine.
Anna5311
Larissa, I bought such a stove yesterday, bought the price in 1990, so I took it for myself and my mother. Just baked a coffee cupcake
Discussion of the Marta mt-1784 bread maker Chef-baker
Discussion of the Marta mt-1784 bread maker Chef-baker
Amazonka
Anna, congratulations on your purchase! And where, if not a secret, bought at such a ridiculous price? How will you bake white bread, please write, it turns out pale on top of me, I already closed the window with foil and unscrewed the bolt half a turn, still pale




Anna, and on what program did you make a cupcake? And please share the recipe
Anna5311
Larissa, I bought in Okay, there is a sale of equipment. In fact, I didn't need a stove (I have many others), but I was interested in the Chef-baker program, and the price




Larissa, baked cupcake according to Natuska8 recipe COFFEE CUP FAST (BAKERY)
Water 300 ml (I replaced 50 ml of water with kefir)
Instant coffee 1 1/2 tbsp. l.
Vegetable oil 40 g
Honey 3 tbsp. l. (1 tbsp. L just added)
Sugar 150 g (I 130 g)
Almonds 70 g (was not, therefore without them)
Flour 320 g (added up to 350 g)
Soda 1 1/2 tsp (i 1 tsp Baking soda + 0.5 baking powder)
Salt 1/2 tsp
I put everything in a bowl and stirred it on the Yeast-free dough program, turned it off after 10-15 minutes and put it on Baking for 1 hour 20 minutes.
When it cooled down, cut it into cakes and layered with cream (sour cream + boiled condensed milk), it turned out to be an excellent cake




Larissa, Mom yesterday baked according to a recipe from a book on the Lenten bread program, chose a dark crust. She says that she does not taste different from Panasonic bread, only the crumb is slightly denser and the crust is thicker. Here is her photo
Discussion of the Marta mt-1784 bread maker Chef-baker
Discussion of the Marta mt-1784 bread maker Chef-baker
velli
Anna5311, Anna, Congratulations on your successful purchase, you and your mommy! And the bread is just lovely, especially the crumb (y) surprised such fluffy, airy! Bake and share recipes. And the cotton itself is very beautiful. Write a recipe for baking bread, how much flour, liquid and yeast is needed for this.
Anna5311
valentine, thank you She baked this recipe:
Wheat flour-350 gr
Water-170 ml
Vegetable oil-10 ml
Salt-8 gr
Sugar-20 gr
Dry yeast-3 gr
She thought the bun seemed a little tough, but she decided to leave it as it is, for the sake of interest, whether the stove could handle it or not. Apparently the roof was cracked because of the tight bun, it was necessary to add a little water.
Sedne
Anna, and how many programs are in time?
Anna5311
Svetlana, there is no time to rewrite yet, I will attach a photo of the instructions, if it is difficult to see, I can write later
Discussion of the Marta mt-1784 bread maker Chef-baker
Korata
Anna5311, please write down the size of the stove itself and the size of the bucket. Is it really true that the maximum bread weight is 500 grams?
Anna5311
Korata, H-25 cm, W-21 cm, G-29 cm. I can't measure the bucket yet, I put the bread. I have comparison photos of Martha with little Redmond, Martha is more compact and the bowl is smaller.
Discussion of the Marta mt-1784 bread maker Chef-baker
Discussion of the Marta mt-1784 bread maker Chef-baker
Discussion of the Marta mt-1784 bread maker Chef-baker
Discussion of the Marta mt-1784 bread maker Chef-baker
Discussion of the Marta mt-1784 bread maker Chef-baker
Discussion of the Marta mt-1784 bread maker Chef-baker
Discussion of the Marta mt-1784 bread maker Chef-baker
Amazonka
Quote: Anna5311
cake baked according to the recipe
Anna, thanks for the recipe, I will definitely try the bread I make with already proven recipes, I haven't tried anything from the book, now I try to make all the bread using pressed yeast, I like them better




Quote: Korata
bucket size.
Discussion of the Marta mt-1784 bread maker Chef-baker




Discussion of the Marta mt-1784 bread maker Chef-baker




Quote: Korata
Is it really true that the maximum bread weight is 500 grams?
Korata, I think she will bake bread perfectly for 600 grams, I have HP Delta, also a baby, she has bread for 450 and 600 grams, and the bucket is much lower than in March and Martochka kneads quite quickly That's the difference
Discussion of the Marta mt-1784 bread maker Chef-baker
Anna5311
Amazonka, here the cheese-garlic bread was baked on 1 program on a medium crust, it turned out all evenly golden
Discussion of the Marta mt-1784 bread maker Chef-baker
Discussion of the Marta mt-1784 bread maker Chef-baker
Discussion of the Marta mt-1784 bread maker Chef-baker




Cut
Discussion of the Marta mt-1784 bread maker Chef-baker
Very fluffy, aromatic, delicious !!! The crust is not thick!
Amazonka
Anna, apparently with my stove, something was wrong with butter bread, the one with a light top in March, I make all the bread on a medium shorter Discussion of the Marta mt-1784 bread maker Chef-baker




It's plain white, too light I believe Discussion of the Marta mt-1784 bread maker Chef-baker
Discussion of the Marta mt-1784 bread maker Chef-baker
Anna5311
Larissa, good loaves, it is a pity that the roof is pale. I'll try to bake regular bread this week, we'll see how my top fries.
Amazonka
Most of all I like to make in the L11 form, small buns are obtained and it turns out more ruddy
Discussion of the Marta mt-1784 bread maker Chef-baker
Discussion of the Marta mt-1784 bread maker Chef-baker
Anna5311
Larissa, I see no point having hp, baking bread not in their own bowls. I sometimes bake in the oven if I want bread in the shape of a loaf or baguette
Amazonka
Anna, here on the forum I read that you can unscrew the bolt, it seemed like it became better while I was watching, but I was already making the butter, as I unscrewed it and it turned out pale anyway, but the bread was very high, and it turns out very beautiful now




Anna, I need a small bun to bake fresh more often, and in the oven for 160 grams of flour I don't like what it turns out, but the shape is the thing.
Anna5311
Larissa, I wrote about the forms, this only applies to me, everyone does as he pleases




I used to bake bread in multicooker - babies used to bake bread, and I baked very tiny ones in air fryers.
Discussion of the Marta mt-1784 bread maker Chef-baker
Discussion of the Marta mt-1784 bread maker Chef-baker
Discussion of the Marta mt-1784 bread maker Chef-baker
Amazonka
Anna, beautiful bread I also baked a multicooker in the baby, until I bought small hp, it turned out pretty, I bought all sorts of aluminum forms, I also want to try it in the oven, but my hands do not reach, I will not play enough hp
Korata
Girls, thanks for the size)) I understand. In principle, a small loaf is not so scary. More often you can vary fresh bread). And how have you already used the master chef? there you can make your own program? or how to use it? Suppose I want to bake rye in sourdough. I put a program for rye. But I know that there is not enough program time for proving. Here's how to increase your proofing in March? Can you create your own program? How was it once in Delong? there you could program four stages yourself - kneading, proofing, kneading, baking .. in my opinion




All. found instructions on the internet. I saw that you can make your own program. Class. Now Martochka and ideally HP in my Wishlist
Anna5311
Korata, I bought it only because of the Chef-baker program, in order to set the kneading and proofing times myself. The truth has not yet had time to bake on this program
Amazonka
Korata, I tried it once, or rather started to make bread for the Chef-baker, according to this recipe https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=100332.0 , I saw that at the first stage, when the dough should rise, the stove is generally cold, I took it and switched to the rye mode, I had to try another recipe, because I also took it because of this program
Anna5311
She baked buckwheat on kvass, and Martochka did a great job with this bread!
Discussion of the Marta mt-1784 bread maker Chef-baker
Discussion of the Marta mt-1784 bread maker Chef-baker
Discussion of the Marta mt-1784 bread maker Chef-baker
Anna5311
Now I baked a cake from the "Viennese" dough, took half of the norm, baked on the "Chef-baker" program with manual settings. The cake turned out to be tall and tanned (but not burnt!). The chef-baker's program is excellent, the other day they baked bread on it, everything turns out perfectly! The stove is smart !!!
Discussion of the Marta mt-1784 bread maker Chef-baker
Discussion of the Marta mt-1784 bread maker Chef-baker




Remained proteins from baking cakes, baked bread for 220 grams of flour. The loaf is neat and golden
Discussion of the Marta mt-1784 bread maker Chef-baker
Anna5311
Larissa, baked white bread from 250 g of flour on program 4, medium crust, the roof is not white (a tone lighter than the sides), I do not cover anything with foil.
Discussion of the Marta mt-1784 bread maker Chef-baker
Discussion of the Marta mt-1784 bread maker Chef-baker
NaGali
Have a nice day, everyone!
Quote: Anna5311
here cheese-garlic bread was baked on 1 program on a medium crust, it turned out all evenly golden
Share the recipe, such a beautiful bread turned out)
Anna5311
NaGali, baked here according to this recipe:
80-100 gr of cheese (grate on a coarse grater)
1 egg (stir with a fork) + add water to 200 ml
300 gr wheat flour
1 tsp salt
1 tsp sugar
1 tablespoon olive oil
1 tsp yeast
Program: Basic
NaGali
Thank you! I will definitely try
vmspb
Tell me, what is the minimum weight of bread in a standard bucket?
vmspb
From a bread machine, I would like a loaf at a time, up to two hundred grams, but there are none, and this one seems to be the smallest with a user mode.
Okey's price and untouched packaging resolved doubts whether HP is needed ...)
We will master.
What bolt are we talking about, let me be curious?
Quote: Amazonka
already closed the window with foil and unscrewed the bolt half a turn

Irgata
Quote: vmspb
What bolt are we talking about, let me be curious?
Problems with crusting and baking
Palych
Quote: vmspb
What bolt are we talking about, let me be curious?
Mounting the temperature sensor, (thermistor), when the contact with the surface is weakened, heat transfer deteriorates and, as a result, temperatures rise.
vmspb
Palych, yes, thanks, read the topic on the link Irsha... An increase in temperature will strengthen not only the upper crust, but also the lateral and lower crust. In this stove, the window cools noticeably, under it the top is lighter. Until I noticed that it interfered with the bread baking. For a darker top crust than the adjustments allow, I would cover the window with foil and cover the entire stove lid with some kind of isolon. Without touching the temperature control.
Palych
vmspb, well they do it. Insert foil or thin sheet from the inside. And at least cover the lid outside with a towel.
Crown
I also had a Redmond with a window and the roof of the bread also turned out to be much lighter than the sides, I tried to cover it with foil from the inside, but I categorically did not like it - there are ventilation holes in the lid, and the foil blocks them, a lot of steam accumulates in the chamber. I close the stove from above, since its surface is flat, like a table. First I put a small silicone mat, on it a terry towel folded in three, completes the structure with a thick beech board exactly the size of the HP. Well, I also take out bread not immediately, but only 15 minutes after the end of baking. The crust began not only to brown, but even to fry until crispy, although it used to be just white.
What heat losses go through the window can be seen from the silicone - the place that is located directly above the glass gradually darkened, which happens when the silicone is very hot.
But I still like HP with a window, these ritual dances with boobies don't bother me at all, and when my Redmond "ends" I'll buy a stove with a window again. I got used to it. :-)
I didn’t tighten the screw, I’m afraid that then the temperature on the "yogurt" could rise.
Palych
Quote: CroNa
cover the ventilation holes, and the foil covers them
The foil is placed according to the size of the glass, so it cannot overlap something.
vmspb
And I would gladly change the window for a dispenser)

Tell me about this stove, what should you pay attention to during the first two weeks with a facilitated return, any structural or functional weaknesses?
Ligra
vmspb, structurally a weak point is a bucket (it may die within a year, with regular use), but this is a warranty case.
Crown
Quote: Palych

The foil is placed according to the size of the glass, so it cannot overlap something.
It must be fixed there somehow, besides, if you do not block the size of the glass, then there will be "cold bridges", and it is a pity to brick the window. No, it's more convenient for me to fence the roof. :-)
a weak point is a bucket (it can die within a year, with regular use), but this is a warranty case.
Wow, good, and Redmond has no guarantee for buckets.
Palych
Galina, so the covers are from two parts, between them there is glass.)
Crown
Palych, of course, it must be disassembled and inserted tightly, but I put a temporary hut made of foil, the window is dear to me! :-)
Palych
Galina, oh, that there are 4 screws, without removing half a minute of work. Probably DOS. the source of losses is the gaps between the glass and the lid bodies.
vmspb
Quote: Ligra
constructively a weak point is a bucket (it may die within a year, with regular use), but this is a warranty case
Is the coverage weak?





Palych, there are no gaps, it is well pressed from the inside, convection heat losses can be ignored. Only radiation and thermal conductivity of glass. Accordingly, countermeasures: foil + heat insulator, if the upper crust is missing.

By the way, do all bread makers have no heat insulator between the inner and outer shells? It would seem that it is simple and inexpensive, but the energy savings are significant.
Ligra
vmspb,
Is the coverage weak?
No coating is wonderful, the screw on which the stirrer is attached begins to leak.
vmspb
Quote: Ligra
the screw on which the stirrer is attached begins to leak
This is a collapsible unit, can the oil seal be purchased and replaced somewhere?

And let's say the oven kneads the dumplings dough wonderful, according to the recipe it comes out very dense, tight. How is her mechanical reliability if she kneads regularly?
Crown
vmspb, so this knot will fly on a steep dumplings dough. I stopped kneading it on mine, left it only for bread.
vmspb
Dumplings do great, I don't want to refuse. As it turned out, the shaft seal costs 350r, a bucket of 800r.





Quote: Anna5311
Now I baked a cake from the "Viennese" dough, took half the norm, baked on the "Chef-baker" program with manual settings. The cake turned out to be tall and tanned (but not burnt!).
Kulich is handsome!
Made from a store mix in the "Baking" mode, which is also good, but the top is not so tanned, although it added 10 minutes to the recommended 45.
Share the recipe and program settings, please.
vmspb
I baked rye according to program 3 with a medium crust (Makfa w / c + Pudov rye, saf-moment, all according to the recipe for the oven, on the scales - yeast, sugar and salt with an accuracy of 0.1 g, flour, water and butter up to 1 g). Before the last proofing, the kolobok was 3/4 of the bottom of the bucket, by the end of the proofing it rose above the edges, almost to the lid, and at the very end of the proofing the top sagged a lot. The finished bread was cut in 40-50 minutes well, baked, tasty, with a good crust. White to prog. 1, 2, 4 there were no problems. Theme read, everything seems to be normal. Tell me where to start "twisting the settings"?

Discussion of the Marta mt-1784 bread maker Chef-baker
Crown
vmspb, your bread has clearly stood, shorten the proofing or make the dough thicker with a couple of tablespoons of flour.
vmspb
Quote: CroNa
shorten the proofing
There is no such option, just a completely custom mode. I'll try to add
Quote: CroNa
a couple of tablespoons of flour
Or is less yeast better?

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