Bread Maker Delfa

[azaza]

azaza, if you try, tell us later, plessss

By all means! The only question is, will I try. It hurts me Vanin liked the bread. Gashiny with wheat, and premium, but it is not useful to me.

By all means! The only question is, will I try. It hurts me Vanin liked the bread. Gashiny with wheat, and premium, but it is not useful to me.

Once you liked it, take the risk and do not hesitate. Good luck!

Thank you! It will be useful to me. If, of course, I still decide)))

No, I have Alaska now. It is "Baking" that turns on, and if there is another program, then you have to wait a little until it cools down. And if you want to quickly, then you need to wipe the inner surface of the chamber with a cold damp cloth.

Oops, I forgot to answer I thought about the rag. But for this you must first pull out the bucket (I don't know how it should be, but I pull it out and sit back with considerable effort). Will a half-finished bread fall off from a jerk and a sharp change in temperature?

Thank you! It will be useful to me. If, of course, I still decide)))

And what to lose? As a last resort, feed the birds if they don't like it.

I'm afraid to upset the birds: they will quickly get used to good things, and then I will abruptly stop feeding them with my failures, because good luck will trample on the jamb. And what are the poor birds to do? Unless one of the neighbors buys a bread maker and starts feeding them their educational bread.

Oops, I forgot to answer I thought about the rag. But for this you need to first pull out the bucket (I don't know how it should be, but I pull it out and sit back with considerable effort). Will a half-finished bread fall off from a jerk and a sharp change in temperature?

I didn’t have fallen out, I shook it out of the bucket, and then pulled the shovel out of it and stuck it back in. And with a rag I cool the HP when I bake 2 or 3 breads in a row, but it seems to me that the "Pastry" should turn on again without cooling. And now I bake rye-wheat baking on the "Whole-grain" program, setting the size to 700 g, put the pressed yeast and reduce their amount to 7 g. Cycle time at this size - 3:32

And now I bake rye-wheat baking on the "Whole-grain" program, setting the size to 700 g, put the pressed yeast and reduce their amount to 7 g. Cycle time at this size - 3:32

I have a minimum 900 grams, respectively 3 program 3:45.
And what, 7 grams of pressed yeast cope with the rye-wheat dough? It's heavy. Or do you have premium flour? I use wheat only c / z.

I have a minimum 900 grams, respectively 3 program 3:45.
And what, 7 grams of pressed yeast cope with rye-wheat dough? It's heavy. Or do you have premium flour? I use wheat only c / z.

I have 2 sizes: 700 and 900 gr. Accordingly, program number 3 - 3:40 and 3:32. Having tried different ratios of rye and wheat, I take 300 peeled rye + 200 wheat premium (we have no other). I put another 1-2 tbsp. l fermented rye malt, 1 tbsp. l. starter cultures Extra-R and 4 tsp. Panifarina (I bought all this not so long ago in Moscow). The last 2 times I baked mineral water with gas as a liquid. Everyone liked this bread very much

Oops, I forgot to answer I thought about the rag. But for this you need to first pull out the bucket (I don't know how it should be, but I pull it out and sit back with considerable effort). Will a half-finished bread fall off from a jerk and a sharp change in temperature?

will not fall off for sure. He's almost ready. If the bread falls off, then in the first 10 minutes after baking.

Everyone liked this bread very much

No doubt! But premium flour plus panifarin ... too non-childish for me. I have panifarin just in case, but I will only use it in extreme situations. So far, I dream of doing without him.

No doubt! But premium flour plus panifarin ... too non-childish for me. I have panifarin just in case, but I will only use it in extreme situations. So far, I dream of doing without him.

While he was not there, I also managed, and sifted dry kvass instead of malt, and apple cider vinegar instead of sourdough. We ate with pleasure, but the roof of the bread was rather flat.

[If the bread falls off, then in the first 10 minutes after baking]

will not fall for sure. He's almost ready. If the bread falls off, then in the first 10 minutes after baking.

This moment is not clear to me. Does this mean in the first 10 minutes after the START of baking, or after the END?

While he was not there, I also managed, and sifted dry kvass instead of malt, and apple cider vinegar instead of sourdough. We ate with pleasure, but the roof of the bread was rather flat.

By the way, yes. I don't have agram or other starter cultures either; I planned to use 9% apple cider vinegar instead. How much do you put on a 700 gram loaf?

This moment is not clear to me. Does this mean in the first 10 minutes after the START of baking, or after the END?

start. This biscuit can fall off at the end or cottage cheese stuffing.

[Gashin]

By the way, yes. I don't have agram or other starter cultures either; I planned to use 9% apple cider vinegar instead. How much do you put on a 700 gram loaf?

1 tbsp. spoon. I love sour bread. Gashin Darnitsky turned out to be unreasonable for me

start. This biscuit can fall off at the end or cottage cheese stuffing.

Ah, now it's clear. Thank you.

[Gashin]

1 tbsp. spoon. I love sour bread. Gashin Darnitsky turned out to be unreasonable for me

And I am not very friendly with bread sourness. So, for me 900 grams, a little more than half a spoon will be just right.

And I am not very friendly with bread sourness. So, for me 900 grams, a little more than half a spoon will be just right.

Of course, because everyone chooses according to their taste

She promised to unsubscribe. The bread turned out to be a failure in the literal sense of the word - the roof went down. However, I promised to unsubscribe not for the quality of the bread, but for the work of Delfa. According to the recipe, the bread should be baked at 1.30. At Delfa, the baking time is not programmable: 1.00, neither increase nor decrease. I did this: I turned on mode 12, set the home timer for 30 minutes. At his signal, she turned off the program, and immediately turned it on again. It turned on without problems for an hour, which pleases. Well, let's figure it out with bread. I feel that the birds will not die of hunger in the near future. I'm afraid they will have a super-satisfying winter)))

Do not be sad ! How does it taste? Until I had panifarin, I also often had a collapsed roof, but the bread was quite edible.

The taste is not yet available to me: it is still baking. But already with the naked eye it is clear that the failure is complete. In principle, I am not surprised, approximately this was what I expected. But I still hoped for a miracle))) It hurts that purely rye bread is capricious, it’s not with my experience that it’s just my third bread. Considering that the rye-wheat c / s turned out to be far from ideal, it was too early to grab a purely rye one. Overconfidence rarely ends in success But I'm not only overconfident, I'm also stubborn

[Vani28]

A very good quality. To paraphrase a little: Perseverance and work will grind everything.
I just read a recipe review today Vani28... Do not be discouraged, many have the same story - roof failure. I also noticed that on long programs this happens more often than on shorter ones. Two days ago I baked cheese bread with dough. I baked one on the "Basic", and then, according to the same recipe, put on the "French" with a light crust. It seemed to me that on the "Basic", with an average crust, the bread was very tanned and not high enough. On "French" and a light crust it turned out higher, the crust is lighter, but the roof fell a little.And the taste is equally good.

So I'm not upset. Any business needs to learn, especially baking, and even more rye. So it's okay
And this bread is not so long. I would say shorter than some. One hour proofing plus an hour and a half of baking. Kneading for 15 minutes is enough. I missed with yeast. The recipe contains 10 ml of dry yeast = 8 g. And I got 8 grams in volume as much as 2.5 tsp. Too much. Here's the result - too high a rise, and an instant roof collapse when baking starts.

Yes, 2.5 spoons is a lot. Here the collapse has definitely occurred for this reason. This amount goes to baking

Apparently, my dry yeast turned out to be super dry

And all my life I have been baking on pressed yeast. When I bought HP, I used instant ones for a while, and then switched to fresh ones, I somehow like them more

And all my life I have been baking on pressed yeast. When I bought HP, I used instant ones for a while, and then switched to fresh ones, I somehow like them more

I haven't tasted the yeast yet. I bought this and that, I use both. The recipe indicated the dry ones, and I threw them in. It was just necessary to focus on volume, not weight.
Meanwhile, my failed bread cooled down. Taste ... What can I say? I feel that I will have to finish off this recipe by all means

Wonderful. So the taste suits you? The only thing left to do is to give a decent appearance

Wonderful. So the taste suits you? The only thing left to do is to give a decent appearance

Well, this is a piece of cake for us!

And what, someone doubts? In my opinion, we and our assistants are a terrible force

Hello everyone! I have a bread maker for a year now, I bake bread every other day. I bought basically the cheapest one, I didn't know how it would go with me at all: girl_dough: at that time it turned out to be Delfa - as much as 290 UAH In the end, everything is fine, the bread is consistently good. Of course, first it was necessary to cut into all this bakery cuisine, there were failures, but what about without this, and the forum to help us? now I just adjust the kolobok to the ideal look during the kneading process. I bake bread for every day mainly on the "French" program. The bucket is intact, the coating is perfect - not a scratch, in general the stove is on the first day, what now. True, I always dissolve salt-sugar in a liquid, and I prefer the following sequence of bookmarks - yeast, flour, oil, liquid. I warm up some water, milk, kefir or yogurt in the microwave. And all the business. : smartass: The gingerbread man comes out quite smooth and elastic. The bread grows almost to the window. Whole grain comes out a little lower. The only thing that I have not tried the rye oven.
Here is something like this comes out bread (in milk with sunflower seeds)


The only moment, maybe someone will be critical - during kneading, if you don't guess with flour and it is not enough, the bun sticks to one corner and rotates like a comma. I'm fine, because I still interfere in the process - my pleasure is - I achieve the perfect kolobok, well, the quality guarantee For those who want an automated process, without approaches .... there will be bread, but the result may not be so exceptional. Compared with Kenwood 450, which is made of glass and metal * JOKINGLY * my mother has one. Well, she bakes everything according to the book, threw it and went) Nothing like that, but how it rumbles during kneading is impossible to believe ... and the bread turns out to be good, but too loose, as in my opinion, in Delphi it is more elastic or something. Well, everything seems to be. If you have any questions, I will try to answer.

For me, too, Delfa has been working almost every day for the third year already, all my friends have such a model (after my advertising and the prices, of course) it is very happy with it, for me it performs its functions, I even knead the dough on dumplings in it, although there is no such function. I love rye with malt very much.Somehow, I rarely make sweet pastries, I want to find a good recipe (can someone share it) so that to the tea with butter

Well done Delph - the third year, keep it up! I have the same situation with my acquaintances.In general, this company has not failed yet, I also have an airfryer, it works great for as much as 300 grams
They baked sweet pastries only for Easter, I don't remember any recipe for a tutachka and they took it. But I'm somehow afraid of rye .. can you tell me how to carve it in our stoves, so that for sure

So that I probably don’t guarantee my mother rye does not work out for me always ok
1 measured glass of liquid (I always have serum)
100 ml boiling water I steam up the malt 1.5 tbsp
then everything is as usual salt, sugar (I have honey)
2 tablespoons white flour
2st rye
pour sunflower oil in the corners
1.5 l of yeast
And I have another question who cooked condensed milk for the function of jam?
I'm going to try, maybe someone with experience won't translate the products

I have a "thank you": flowers: We need to find a multi-glass and try. Regarding condensed milk, I only read that it is cooked in multicooker, but logically it is possible in a bread machine, although milk is a dangerous object, but I read about jams that a bucket from them deteriorates. That's all I know, maybe someone will look here and tell you something sensible.

Good day!
Already a week and I became the owner of Delfochka. I bought it at Foxtrot. There is now a promotion for them - 299 hryvnia.
The first bread was a recipe from Answer # 5 on page 1 of this topic. I filled everything up according to the recipe and it turned out to be a wonderful white bread. But since I prefer dark bread, I decided to try to bake one. The main requirement for the recipe was the availability of ingredients and a minimum of preparatory work. The cultivation of starter cultures, various long-term steaming, etc. were swept aside immediately. Not because I am Lazy, because I am a Novice Baker.
First, I baked tomato bread according to the recipe from * Gulya * https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=136362.0... The taste turned out to be quite interesting, but somehow ... In general, not what I wanted. And the view disappointed me, the collapsed roof compromised me like a baker.
The second was decided to try the recipe from Dentist https://Mcooker-enn.tomathouse.com/in...smf&Itemid=26&topic=357.0... The result exceeded all my expectations. I baked 5 loaves in 5 days. The result always delights my loved ones, and my chest bulges out with pride. And the main thing is that the recipe perfectly matches our Delfochka - I loaded everything into the bowl, closed the lid, waited, got BREAD !!!
Here's the boot sequence and my changes to the original Dentist recipe:

- Beer dark unfiltered = 250 ml ("Bila nich" Chernigovskoe)
- Vegetable oil = 1 tbsp. l. ("Oleina is classic")
- Brewing black tea = 2 tsp. 75 ml boiling water (Greenfield "Gray Count")
- Yogurt (homemade) * = 2 tbsp. l (this is instead of 75 ml of kefir)

- Wheat flour / s = 2 cups (cup - 230 ml)
- Rye flour = 1.5 cups ("Luxurious")
- Salt = 1.5 tsp.
- Honey = 1.5 tsp.
- Dry yeast = 1.5 tsp. ("Lvivske")
- Instant coffee = 2 tsp. ("Jacobs")
- Powdered milk = 2 tbsp. l. ("FoodLine")
- Dry mashed potatoes = 2 tbsp. l. ("Dobriy Kuhar" with cream flavor)

We install the bowl in the bread maker, turn on:
- Menu 3 - "Khlib from whole grain"
- Pidsmazhennist - "Middle"
- Rosemir hlibini - "900"

* In the original recipe, I wanted to replace 75 ml of water with kefir, and then I decided to just pour more beer and add yogurt.
At home we prepare 1 liter of yogurt on the basis of "Activia Classic" every day, so 2 tbsp. spoons can be donated.
I specifically indicated in parentheses the exact names of the products that I used to mark their widespread availability in retail chains.
I don't post the photo, because the bread is exactly the same as in the photo in the original theme "Black beer bread (bread maker)". Only my crust is darker.
I RECOMMEND all Delfochka owners, novice bakers, as well as lovers of rye bread - you will definitely not be disappointed!

[vampo_boss]

vampo_boss, congratulations on a good purchase! Thank you for the detailed story, and in general, that you paid attention to this recipe, you will definitely need to try to bake such bread since it is so tasty and our bread maker copes with it so well

Hello! I need advice.When choosing a bread machine (the first), I became interested in Delfochka (DELFA DBM 938). I understand all the flattering characteristics about this particular model or most have other versions of Delphi?): pardon: thank you very much

[Delfa DBM 938 - how to bake custard rye bread in this oven.]

Delfa DBM 938 - how to bake custard rye bread in this oven.
We read here:

Hello! I need advice. When choosing a bread machine (the first), I became interested in Delfochka (DELFA DBM 938). I understand all the flattering characteristics about this particular model or most have other versions of Delphi?): pardon: thank you very much

Yes, it is basically this model that is discussed here. For example, this is my first HP, so I have nothing to compare with, but I'm happy with my Delfochka. I think that you will not be disappointed if you buy. Inexpensive baby, but can do a lot - 13 programs. I don't know about the others, but I conducted several experimental baking of bread according to different (a dozen) recipes from this forum only in the first couple of weeks after the purchase of HP. After that, I settled on 2 of my favorites - for dark bread (the main one in our family) and for white (for a change). I don’t use my HP for anything else (perhaps I don’t use it yet). But I note that our family stopped buying bread in the store completely. And buns too, because for morning tea, even plain white bread from KP, smeared with butter, tastes better than store buns.

Hello! I need advice. When choosing a bread machine (the first), I became interested in Delfochka (DELFA DBM 938). I understand all the flattering characteristics about this particular model or most have other versions of Delphi?): pardon: thank you very much

This is my first stove, now it works for my mother. The oven is 3 years old, my mother bakes it often, 2 times a week for sure, and also kneads the dough in it, bakes it in the oven. About the same number of times a week. A very worthy model, the top of the bread is not white, despite the fact that there is a window and many people were afraid that it caused drafts in the stove. This one has no drafts, I assure you. I pointed my finger at the most inexpensive one in the store, I thought I’ll play enough and I’ll part without torment, but it so happened that this process was delayed and turned into a hobby. And he tightened it precisely due to the fact that Delfa turned out to be non-sticky

I am also very happy with my Delfochka. Only I have a 104708 model. Kneads, bakes perfectly. The only thing she doesn't do very well with is baking pure rye bread. It needs to be baked for 90 minutes, during which time in Delph the crust becomes armor-piercing. So I knead rye in Delph, and bake in a cartoon. But all the rest of the bread and mesh and bake in Delph.
My only regret is that I didn't take the 938 model. Mine was too big for me in the size of a loaf.

thanks for the quick answers! shopping today or tomorrow !!!!!!! after the first kolobok I hope to unsubscribe with "")

[azaza]

I am also very happy with my Delfochka. Only I have a 104708 model.
My only regret is that I didn't take the 938 model. Mine was too big for me in the size of a loaf.

I have this one too, I use it as a kneader, it helps out like this: girl_love: I bought a Scarlett for a small loaf. azaza, now in foxtrot is Delfa 938 for 322 gr.

IRR, so where to attach your own with a large number and a bucket? It's a pity to throw it away, it's good! No, I'm very happy with it. Only the loaves have to be made a little larger than I need. You can, of course, and small, but then the bread is low, ugly. You have to bake more, but less often. And I heat the bread fresh for 3-4 days on the toaster - it turns out a gorgeous freshness.
So no really, I don't need 938. I know she's good. But my 104708 is also wonderful, I love her very much. So she will work out her own, as long as she has been assigned by fate, I will take 938 to replace her. But the fact that Delphu is indisputable. Great stove for ridiculous money. My husband bought a fancy Panas from a friend. So what? Played for a month and a half, and moved the expensive device to the garage, so as not to take a place in the modest kitchenette.And I don’t mind a place for my cheap Delfochka, I organized a permanent residence permit for her. And now another friend is going to buy a bread maker. We have already decided on the model. Guess which one? Of course her, Delfochka! 938th.

So she will work out her own, as long as fate has assigned her, I will take 938 to replace her.

And do not hope now in the service buckets have finally appeared for them - 150 grams, I bought a firefighter for everyone (the pins are loose, I worry, fall out), and I can’t imagine how to live without a 2-mixer. She works so hard, poor thing, so powerfully and well the honey interferes, where there is a stirring bar before her ... heaven and earth, as you try, but compare ...

Well, then the second one will also be 104708 - that's something, but she knows how to mix the dough well. Holding two at once will not work - there is room for permanent registration only for one stove. I’m still thinking how I could stick a second cartoon between the existing units - it’s not working yet. And I certainly won't pull the second HP. But I respect 938 in absentia

..... We have already decided on the model. Guess which one? Of course her, Delfochka! 938th.

I also gave the bread maker to my relatives. Mom and sister in Big Delphi 104708 (the stoves are already working for 1 year), and gave her younger sister 938 - she tried and bought two more for gifts to her mother-in-law and her husband's sister, but I literally gave one 938 food to my godmother for Christmas, she cannot get enough of it (she herself is already going to buy someone from her family as a gift).
By the way, the last time when buying a 938 model, an unpleasant situation arose: the bucket flowed at the first attempt to simply wash it before the first baking - the oil seal dripped. (I bought 5 OK in the online store). The stove was returned and after a few days we were given just a new bucket for it. Therefore, before presenting the stove to the godfather, I baked three different breads, including on the night timer, everything was just fine - and then I just gave them. I somehow didn't even want to part with her, I really liked the taste of French bread in it. I have had an LG Russian chef for 4 years already, I am very pleased with her, of course there are no complaints, but I liked the bread in Delph more.

So I say: Delfa may not be better than branded HP, but definitely not worse. Moreover, it has been proven many times by very many users. I have not heard a single bad word addressed to her. I am very happy with the choice! An excellent unit for ridiculous money. Now, by the way, big Delfa can be taken for 450 UAH - in general, a ball!