Baking in the Bork bread maker

Forgive me, if you can indicate the recipe for your favorite rye, it is too beautiful, I have never done this before ...

The recipe for Viennese rye bread is here:

https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=94522.0

I would be glad if you like it.

[1. Option. Mustard and milk bread]

In general, I tried to make several varieties of bread in a row in BORK. Sorry, I didn't finish taking a picture.

1. Option. Mustard and milk bread
Zach. 1: 300 ml milk + 20 g plums. butter + 2 tbsp. l. rast. odorless oils
Zach. 2: 450 g flour + 1 tsp. salt + 2 tbsp. l sugar + 1 tsp. bitter. powder
Zach. 3: 1 tsp dry yeast
Mode: Basic
Size: Small.
Color / Cor .: medium

Result:
Excellent, well-baked white bread with a slightly sweet flavor, light, suitable for everyday use

and then they brought me a bunch of additives - I wanted to try it and now ...
Option 2. Rye bread
Zach. 1: 280 ml water
Zach. 2: 1.5 tbsp. millet flour + 1.5 tbsp. rye flour + 1 tsp. salt + 1-1.5 tbsp. l. sugar + 4 tsp. panifarin + 0.5-1 tbsp. l. Extra-R + 2 tbsp. l. dry malt
Zach. 3: 2 tsp dry yeast
Mode: Fast
Size: Small.
Color / Cor .: medium

Result: well and evenly baked bread, densely porous, tasty, but heavy

Notes: I had to add a little more flour than according to the recipe - the bun was not stirred
3. Option. Wheat simple

Zach. 1: 270 ml water
Zach. 2: 3 tbsp. millet flour + 1 tsp. salt + 1-1.5 tbsp. l. sugar + 1 tsp. panifarin
Zach. 3: 1.5 tsp. dry yeast
Mode: Fast
Size: Small.
Color / Cor .: medium

Result: well-baked, densely porous bread with a crispy crust, but with an uneven color (the top is light), tasty, but heavy for everyday use

I think the last two should be tried on the main mode by putting less yeast

(sorry for the atypical form for recording recipes for a forum - but it seemed to me easier by bookmarks - so as not to get confused)

Take to your company.

While I was choosing between Panasonic and Skis, my husband made me a "gift", went to the store without me and bought Bork, as the seller praised him most of all.

[Korella]

Korella , welcome to the forum! We accept you in our company! I hope that soon your skepticism will be replaced by joy from successful bread!

Thank you!

Our first loaf was just taken out.

True, it came out slightly tilted onto the hat, but still baked and tasted good.

True, it came out slightly tilted onto the hat, but still baked and tasted good.

Great result for the first time! You also read the theory, and in general everything will be fine. If you have any questions - ask! Good luck!

My first bread

Good day!
I would like to share my acquaintance with Borka. I bought it on the 31st in the evening, returning from work in koryach, after being brainwashed by a consultant in Mvideo (the first time with me this! I always bought what I wanted, although here I see many were convinced).

Well, in general, I bought and bought ...

The first pancake turned out to be lumpy: damp inside, the middle failed a little, nevertheless, everyone ate. After that I read the local guides about koloboks for beginners (a great resource, of course) and it seems to start working out.
While I'm baking according to the recipe book:
- pesto - fast and tasty, almost a win-win option,
- French with herbs (without herbs) - I tried to bake French pastries in the mode, but something didn't work out the crust, although everything was baked,
- rye - it turned out very tasty, it tastes like rye cakes,
- bread with raisins - very tasty, like a loaf of raisins.

In general, it seems so far.

What I would like to note:
1. It turns out that the amount of flour indicated in the recipes is not enough: I add 2-3 heaped spoons.
2. Sometimes, in my opinion, the bread turns out to be damp (although it rises well, the middle does not fall through, and my relatives tell me not to go crazy and not interfere with eating), by the way, how are you?
3. Until I got a French crust
4. In a rectangular shape, the corners do not mix well - you have to help with a spatula
5. In a hot bread maker, the touch panel may actually turn off.
6. We are all very happy
7. Hopefully it will work without breakdowns

[Morzh]

Morzh , welcome to the forum and happy shopping !! Let him serve you faithfully.

first time with me this! I always bought what I wanted, although here I see many convinced

True. And I was driving for another stove !! Apparently the seller has the same installation!

The touchpad is indeed locked.

In a rectangular bucket, flour really remains in the corners, you need to help with a spatula. Although not in all recipes. Here on this baking - did not help, and the girls even left for the timer for the night.

I didn't bake a recipe book, so I can't say anything about this.

If you have any questions - ask! Happy bread!

I bought it on the 31st in the evening on my way home from work after being brainwashed by a consultant in Mvideo (first time with me this! I always bought what I wanted, although here I see many were convinced).

Also M-Video and the phrase of the consultant to her husband: "These do not return at all! Fastening metal to metal! There is nothing to think about .... Panasonic, of course, are good, but they look worse. Mulinexes are also good, but the power is 1650, you need it ? ".

And I, to be honest, Panasonic wanted.

What I would like to note:
1. It turns out that the amount of flour indicated in the recipes is not enough: I add 2-3 heaped spoons.
2. Sometimes, in my opinion, the bread turns out to be damp (although it rises well, the middle does not fall through, and my relatives tell me not to go crazy and not interfere with eating), by the way, how are you?
3. Until I got a French crust
4. In a rectangular shape, the corners do not mix well - you have to help with a spatula
5. In a hot bread maker, the touch panel may actually turn off.
6. We are all very happy
7. Hopefully it will work without breakdowns

1. Now it seems to me that this is not a little flour, but a lot of water. Because I baked the usual 900 gram loaf from the recipe book on the basic mode. I poured flour. As a result, the output was bread weighing 1015.

2. It happened once, but, I think, I just cut it straight away, did not let him reach it.

3. Just today I did it on program 3, according to this recipe (second message from the top) https://Mcooker-enn.tomathouse.com/in...n=com_smf&topic=55310.130
I also poured flour. But the crust turned out! And I liked the taste too. However, instead of sunflower oil, I added butter.

4. The same bullshit.

5. And I already had this once.

6., 7. Plus five hundred!

I baked Borodinsky according to this recipe: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=16786.0

It turned out just wonderful bread!

The only thing, I took all products in terms of 2/3 of the original recipe.

Baked on program 2, set a loaf of 750, dark crust.

: santa: Happy New Year members of the forum! Take me to your company too. looking for Tefal,
Panasonic, LG, and bought Bork BM500. Also in the M. video, it can be seen that managers are well trained there. This company is being promoted perfectly. Laughed to tears, the impression is that we were all in the same store. I forgot to write that I bought HB today, but decided to read the reviews / which at first greatly upset me /, and tomorrow I will bake. So I wish myself delicious, fried bread. Tomorrow I will share my first experience. Good luck to all!!!

The bread is great! It's a pity that I can't show that my son has a camera, but he lives separately. Next time I will definitely take a photo. But I will describe what happened to me today.
I took the recipe from the book Bork, 1st recipe, changed 300 ml of milk to 150 milk + 150 water. Fermipan dry yeast. Made in a round shape, weight 750g.Bakery flour Pudov, premium grade. I collected flour with a measuring cup, and then sifted the flour 2 times. I've been baking for almost 40 years, I always cooked the dough myself, and then I decided to entrust everything to HB. The instructions say that you need to lubricate the kneading knife with oil, I also lubricated the mold inside, wherever there is a Teflon coating, it is recommended to rinse, wipe and grease with odorless vegetable oil before the first use. Indeed, the bread came out easily, but the knife remained on the mold, and not in the bread, and there was no need to take it out.
Set the main mode, medium crust color. The first kneading was going on, I pressed pause to see what kind of dough it turned out. I decided that a couple of tablespoons of flour could be added. I went away for flour, and at this time the blocking worked, but I did not pay attention to it. I filled up the flour, pressed pause and left the kitchen. I returned after an hour and a half, and I have time in the same place, the dough is 2/3 filled in the form and flour on top. I figured it out on my own. Still, the instruction is poorly written.
HB continued its program. The sides are darker than the crust. She took it out at once, covered it with a linen cloth, waited for the bread to cool and tore it with a bread knife. It was baked perfectly, everything is even, you press it, release it and it returns to its original form. I am satisfied and happy! All fears and concerns are over! You can start new recipes. YES. The weight turned out to be 600g, but my scales are not very good, there may have been a loss of water during these extra hour and a half.

Today I baked bran bread according to the recipe from the book. I took rye bran. Again I had to add flour, as before.

When he took the bread out of the oven ... he was blown away,

and when I cut it, it turned out that everything was baked very well - evenly, full of holes and softly

🔗

In general, except for the funny appearance, it turned out very well.

Shl. I was confused by the vinegar in the recipe, but I added it anyway

The first batch was in progress, I pressed pause to see what kind of dough it turned out

And I don't pause, so I open it.
With a start!

[francevna]

francevna, with the first successful bread for you!

The weight of the finished bread is equal to the weight of the starting products minus 50g. About. And 750 and 950 are for you as a guideline, if the weight is about 750, turn on this program, if more - then 950.

Morzh and I congratulate you !!! Happy breads !!!

Thank you for your congratulations on a successful baking. I took the photo with my phone, but I can't send it myself. Will come later. Yesterday I baked bread in a rectangular shape, baked according to the main program, it turned out to be softer than the first one and the structure of the bread turned out to be porous. I treat my loved ones, everyone really likes it.
After 45 minutes, bran bread will be ready, apple cider vinegar added.
How to add bran correctly? Tell me please.

[francevna]

francevna , about bran is written HERE .

I recommend that you also read the section

Ingredients for bread

If you have any questions - ask!

So, today I figured out why it always seems to me that there is a lot of water and I have to add flour!

Measured by a measuring cup from a bread machine 200 ml of water weighs 214 grams!

Apparently, you need to buy another glass or weigh water, like flour.

I bought a stove for myself as a present for the "old new year" - very happy!
My first baked goods were lumpy - a bad cupcake, but the bread from recipe book # 1 turned out to be awesome!

The household was happy, especially my son - a lover of white bread!
Hooray HP !!!

[8ann8]

Weigh water, like flour.

Aha !!! I do just that - I weigh on the scales.

, but the bread from recipe book # 1 turned out to be cool!

8ann8, congratulations on a successful start !!!: flowers: Whether it will still be!

[8ann8]

8ann8, congratulations on a successful start !!!: flowers: Whether it will still be!

Thank you Omela
A good result stimulates further baking

So, today I figured out why it always seems to me that there is a lot of water and I have to add flour!

Measured by a measuring cup from a bread machine 200 ml of water weighs 214 grams!

Apparently, you need to buy another glass or weigh water, like flour.

No need for glasses, I think the scales are better
it is important to observe the proportions of liquid and dry, and in grams it is easier to do

Have you tried the Borodinsky oven?
I tried to implement the recipe yesterday https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=16786.0 proportionally reducing the volume. It turned out delicious, but not Borodino ...

[Morzh]

It turned out delicious, but not Borodino ...

Morzh , taste is a purely individual matter. This particular bread did not bake. I don't use dry kvass, malt, or other additives (panifarin, agram, etc.) at all. And I prefer to bake rye bread in the oven! And you have a field for experiments and searches for your delicious bread! Good luck!

I will experiment. I liked the malt: it adds sourness to the bread ...

Have you tried the Borodinsky oven?
I tried to implement the recipe yesterday https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=16786.0 proportionally reducing the volume. It turned out delicious, but not Borodino ...

I baked. I adhered to the recipe, I only took 2/3 of the ingredients per 750 gram loaf. I did it on program 2. I really liked the bread. Of those that I made from rye flour, this one was the most successful one to my taste.

And what do you think is this non-borodin? For me, it's very Borodino. Didn't you forget to put the ground coriander?

I cut 2/3 of it down by more than half - and it still fit so well that I almost got out of the bucket.

What is non-Borodino: I turned out to be too light for Borodinsky, and the taste is not so pronounced. The color is probably because of the premium wheat flour, but I don't even know the taste. Did you make with malt? If so, how was it brewed: with boiling water or boiling water and in a water bath?

And another question: do I understand correctly that the bun should turn out sticky, shapeless and spreading?

But the bread really turned out very, very much, if according to the recipe from the book, it tastes like a rye cake, but here it is so sour and the smell is very pleasant.

Oh, I didn’t do it with malt, but as if I brewed kvass according to the recipe (I bought SAF-kvass) and then ground coriander into boiling water. I waited for this substance to cool down and then loaded it according to what was written.

The gingerbread man turned out to be quite kolobok, not liquid at all.

Here's my recalculated recipe:
3.3 tbsp. l. dry kvass (SAF kvass) pour 300 ml of boiling water into a separate container, stir, add 1 tbsp. l chopped coriander, let cool.

Now we pour the cooled substance into the container of the bread machine, then put it:
- salt 2 tsp
- sugar 2/3 tbsp. l
- honey 1.8 tbsp. l (put buckwheat)
- apple cider vinegar 1.4 tbsp. l
- vegetable oil 3.3 tbsp. l (took unrefined, with a smell)

- rye flour 257 grams
- wheat flour 166 grams

- PAF yeast moment 2 tsp

Program 2, weight 750, dark crust.

Sprinkle 1 tsp of coriander (not ground) an hour before the end.

With the sprinkling, my jamb came out, when shaking out the bread, it almost fell off, that is, you need to lightly press the coriander over the surface.

They ate for 6 days, only a little dried up. Storage - loosely sealed plastic bag in Tupperware bread bin.

Just today, Borodinsky baked according to these proportions for her mother-in-law.

This is how the bun looked 7 minutes after the start of the program.



And so already in the form of a loaf.



In the context, no, since I did not cut at home. The coriander, by the way, fell off again.

She baked wheat and rye bread.
While trying recipes from the book. It turned out to be very healthy in appearance.

It rose well, baked, the porosity is even, but the taste is not very good, reminded the taste of gray bread, some tasteless

There are so many different recipes on the site ... I don't even know which one to choose ... I was confused
Can you recommend a delicious recipe for rye bread?

[8ann8]

8ann8 , great bread !!! And taste is such an individual matter, as they say, there are no comrades for it. Look for yours !! I personally really like this bread here:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=14592.0

Dear bakers, tell me how to make jam in a Bork bread machine? The recipe book says "jelly sugar (gelatin) is not sugar", this is not on sale. On the forum (I don't remember from whom) I read that they add zhelfix. How do they add it? Together with simple sugar? Help me figure it out, please!

Juice, I did not cook jam myself, but I think that the technology does not depend on the HP brand. Look here people brewed:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3122.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=84034.0

Omela, thanks, but I doubt if it is possible with sugar, the book says "not sugar"! You can, of course, take the risk, but still scary ...

On the forum (I don't remember from whom) I read that they add zhelfix. How do they add it? Together with simple sugar? Help me figure it out, please!

Zhelfix is ​​some kind of rare nonsense, I tried to use it several times (not in a bread maker), and did not understand what he was doing. If you figure it out, be sure to write

Hello! There was such a question - in many recipes here on the forum, users of other bread machines write: "dough mode - 2 hours 20 minutes", but in our case (BORK 500 bread machine) is it some kind of mode or manually somehow set up? Help! Tell or direct where to read, please!

Our oven also has this mode, program 8: "dough" (1 hour 30 minutes).

Thank you! Did I understand correctly that our mode of 1 hour 30 minutes is equal to their 2.20? To use the dough right afterwards? Don't hold out anymore?

The fact is that we gave this bread maker to our parents. They have it. They are not friends with the Internet at all. I read the recipes and advice, and "lead the process" by phone. So far, everything is working out, but sometimes questions arise.
PS The next gift, apparently, will be a laptop - so that there is access to the forum without intermediaries.
Thanks again!

[VeraV]

Thank you! Did I understand correctly that our mode of 1 hour 30 minutes is equal to their 2.20? To use the dough right afterwards? Don't hold out anymore?

VeraV whichever you bake. Basically, 1 hour 30 minutes is enough for the first rise of the dough (the second rise is already in the product). But this time is not enough for rye bread, if you bake them in a semi-automatic mode or in the oven. To do this, you just need to leave the dough in the HP for a while after the program end signal. The exact amount is determined by the state of the test.

8ann8, thanks again for the quick response!
Omela, thank you very much for the detailed answer!
We bake "Bagel with sesame seeds" from yeast dough (I can't insert a link) - everything was kneaded on the dough program, already formed, they stand 30 minutes before baking! It seems that everything should work out!

[VeraV]

It seems that everything should work out!

VeraV , it will work! Yeast dough turns out great !!

2.20 this is most likely for Panasonic. There, in all programs, the ingredients temperature equalization mode first goes, and only after it the paddle starts to rotate and the kneading begins.

In other c / n, as far as I know, there is no such regime - in Bork there is definitely no, therefore this time is enough for ordinary bread dough

Here's my recalculated recipe:
3.3 tbsp. l. dry kvass (SAF kvass) pour 300 ml of boiling water into a separate container, stir, add 1 tbsp. l chopped coriander, let cool.

Now we pour the cooled substance into the container of the bread maker, then put:
- salt 2 tsp
- sugar 2/3 tbsp. l
- honey 1.8 tbsp. l (put buckwheat)
- apple cider vinegar 1.4 tbsp. l
- vegetable oil 3.3 tbsp. l (took unrefined, with a smell)

- rye flour 257 grams
- wheat flour 166 grams

- PAF yeast moment 2 tsp

Program 2, weight 750, dark crust.

Sprinkle 1 tsp of coriander (not ground) an hour before the end.

You count better than me! Made with malt according to your version - everything worked out, nothing fell.

My question is, how wet should the bread be and how to check the moisture content. According to my subjective feelings, I get more wet than the store one. And how are you, and how should it be?

Alexandra, thanks!
Yes, 2.20 - I read this from Panasonic, that's how it turns out they all happen!
With us (or rather, with the parents, who carried out the baking), everything WORKED out! They are very happy with the result!
Let's continue baking!

Hello dear members of the Bork Bread Club!

I bought the oven just a few days ago and before that I didn’t know anything about baking at home ...

But on the other hand, I reread all your discussions in a couple of days and tried your recipes, for example rye, honey, with raisins ...

And it all worked out! This is all thanks to your prompts !!!!

And I had a question - where else to get recipes (until I get used to myself before inventing them myself and also sharing ...). After all, how did I understand that each recipe should be edited for a specific brand from the total mass of recipes ???

Can you share a secret?

I also bought PS in M ​​Video, but I walked right behind Bork (I really liked the design, and I have everything in the kitchen) and the seller arrogantly asked: that you have already decided on the model? I say: it seems so. I want Bork.

He was embarrassed and said: Oh, this is a very good choice. The best model. You will not regret!

we didn't let him convince the people

All recipes are suitable for any bread machine!
take any recipes from our site, all of them have been repeatedly tested in practice

What can not always be said about the recipes from the instructions, especially for Bork ...

But what about the difference in programs, weight, and so on?

Afraid somehow ...

In general, all members of the forum have been baking for 4 years, and are happy)))

The choice is yours, of course.
I've been here all 4 years. I baked in Panas, and in Bork, and in a bread machine, and in an oven, and in a slow cooker ...

I believe! And I read all your comments and advice!

But how to guess with the weight?

To be honest, I didn't understand the question.
What does guess mean?
Just check the recipe for maximum weight.
If it is not higher than the one in your bread maker - just bake it.
If higher, recalculate proportionally.

Well, it's very simple.
For example, a recipe with a total weight of 1500 g, but you need 500 g
Consider the coefficient 500: 1500 = 0.3
And multiply the weight of each product by this factor

I do it even easier: I choose recipes with the weight of flour (more precisely, cereal products, flour + bran, flour + flakes, flour + whole grains, different types of flour) in 500 g
I experimentally came to the conclusion that this is the most optimal size of bread for Bork - this is my personal opinion.
I go for a medium loaf and a medium crust.
Well, I liked the recipe with a higher flour content - count it

A-A_A!
I'm stupid!

I thought that it was necessary to accurately observe the weight - 750 and not a gram more or less!

I will try!

I want to make Borodinsky according to the local recipe - but I can't find malt anywhere (SAF or other).
Can you tell me where he is?