Bread Maker Delfa

Thanks for the answers, everything is clear with yeast. Today I baked bread with dill and garlic on pressed yeast, and it looks very nice. We will try tomorrow, I hope it will be delicious! The stove is again at a height, the crust is golden, the loaf is even, although the husband is already eating the unsuccessful bread, it tastes edible. This time I watched the kolobok, I had to add some flour, I really like the process

I also almost always add flour, apparently, I have it with high humidity.

And how does high humidity manifest itself, how can you understand from flour? I specially bought 1c, so that it is both useful and less caloric, I keep track of the weight. So it is a little different than a / c.

you can understand only when you use flour, then you need to pour it more than according to the recipe.

The moisture content of the flour is always standard! But then the humidity depends on the storage location: if it is near a heat source, a battery, in the sun, then the flour will be very dry. If near water, the weather is damp, the flour will be wet more than measure.
And flour moisture can constantly change. It's like sugar - hygroscopic!

Therefore, with flour like this:
- if the moisture content of the flour is high, then the liquid for the dough will need less than the norm than recommended in the recipe.
- if the flour is very dry, it means that more liquid will be needed than in the recipe.

I had a case when buckwheat flour was so dry that more than 100% of the flour was needed for liquid - I wrote about this in the bread recipe. And all this in order to get the correct and high-quality dough, to maintain the flour / liquid balance.

Thanks for the detailed answers, I am now absorbing information like a sponge! Bread is already dreaming at night, so I want to learn how to bake different bread And this is a whole science

Then we open this topic Bread did not work out again, I did everything strictly according to the recipe. What can be wrong? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0 and go to all topics by links Everything that I say is written there too

Hello everyone! Yesterday I baked a recipe from the forum Spicy bread with dill and garlic. The recipe for Delfochka fits perfectly. The result is a beautiful, aromatic, tasty delicious and most importantly my favorite crumb. As in good old bread, slightly spongy, slightly damp and very well cut into pieces. A small loaf - 750 gr., There is not much bread left, so a new one is already being baked according to a different recipe - I want to try different ones as long as there is a desire ... Natasha, and you are right, on pressed yeast it tastes better and the aroma is different, more bready or something

Hello everyone! Yesterday I baked a recipe from the forum Spicy bread with dill and garlic. The recipe for Delfochka fits perfectly. The result is a beautiful, aromatic, delicious delicious and most importantly my favorite crumb. As in good old bread, slightly spongy, slightly damp and very well cut into pieces. A small loaf - 750 gr., There is not much bread left, so a new one is already being baked according to a different recipe - I want to try different ones as long as there is a desire ... Natasha, and you are right, on pressed yeast it tastes better and the aroma is different, more bready or something

Long ago I switched to pressed yeast, it tastes better for me. And more fragrant.

Natasha, and you are right, pressed yeast tastes better and the aroma is different, more bready or something

yes, more bread, for sure. I'm glad I liked it :) And maybe it's better for you

Good day or night.
Nice to meet you. I also received HP Delph 938 as a gift. Just a few days ago.

There are many questions, but it is inspiring that there are so many responsive people on the forum.
As in a family where it is cozy, warm and VERY tasty smells of bread.

The first bread was baked according to Delphi's pseudo-instructions recipe - there were two / three recipes.
I liked how the dough rose, the color, the dome, but my bread crumbled a lot and the taste was about 3+.

The second one turned out to be tasty, rye, but it came out with a height of only 8-9 cm. With a flat roof. I baked on kefir and with dry yeast. (Did I use prog-whole grain correctly?) Next I will bake with pressed, Lviv ones.
Much is not clear to me yet with the mode of operation of the stove, and with the terminology (it is necessary to understand) - mixing, standing, equalizing temperatures.
Where in Lviv can I buy malt, dry kvass?
I congratulate members of the forum on all the past holidays.

yes, more bread, for sure. I'm glad I liked it :) And maybe it's better for you

Of course it's better on you
Оlsofia, we are glad to meet our regiment has arrived! And the truth is, when the house smells of bread, it's like relaxation to calm down, probably from the ancestors, if there is bread in the house, there is no hunger, there is wealth. I wonder why our ranks are not replenishing with great speed, yesterday my husband and I went to Foxtrot, and there ... not a single of our Delfochka, although I remember well there were a lot of boxes! Really grind

Where in Lviv can I buy malt, dry kvass?

I bought malt from our Velmart store, I don’t know if you have one. I did not see any other stores.

Girls! Who is online now? I want to bake millet bread. + Whole wheat. + Rye., On which program in 938 it will turn out better. I don't want to spoil

probably too late, but I'd probably baked on whole grain. And I often knead rye on the Dough program, until the end of the program. Then I look, if it fits enough, I turn on the Baking for 1.10 min.

Yes, Natasha is already baking! I also thought about Dough, and then Baking, but decided if most of the wheat is on Basic. Did you bake pure rye or a mixture on Baking and how did it happen? What are the differences in the Whole Grain mode?

To be honest, I have never baked on Wholegrain yet, I just read that they bake rye on it. And if you have more wheat flour, then yes, the main one is better. And I baked both wheat-rye and rye-wheat, it turned out well. And I haven't baked pure rye yet.
And my bread has begun to rise worse lately, but I think that may be due to the fact that I changed the flour. Today I bought the one that was before, I'll try with it.

I also got into the instructions about Whole Grain, but our instructions ... it's something. I'm going to Alaska, maybe there is a decryption.

aha, go, I already went there

I flew and understood, Whole grain - 3 hours 40 minutes with one batch, and many people bake rye bread on it. Well, I will try too

I already wrote that in our x \ n programs are different, but I will say ... Before choosing a program, I looked at the table with the duration of the cycles of each program. I have one in the instructions. There they write how long kneading 1, lifting, kneading 2, etc. lasts. And then I choose depending on the recipe. I bake white bread in the main mode or French. But from CH I bake flour only in French, because there the last rise is the longest. I bake with a lot of rye flour on the "Gluten-Free Bread" setting. For some reason I did not like the whole grain mode: there the last rise in time is less, and the dough does not have time to rise. I don’t know the duration of the modes in your stove, I don’t know the recipe either. And so it is difficult to advise.

Interestingly, there is a large proofing, that as much as 3h40min.

I flew and understood, Whole grain - 3 hours 40 minutes with one batch, and many people bake rye bread on it. Well, I will try too

Look not only at the number of kneads, but also at how long the dough rises after the last kneading, and what intensity this kneading. For some reason, my last workout was very intense, more intense and longer than the previous ones. After it, the dough does not always have time to rise well.

my last fit is very weak, the bun rolls over to the other side, and almost everything.

So, I say that our x \ n are different.My first x \ n, which is Perfezza, is also weak. And here she is so energetic. When I saw it for the first time, I was surprised. But the "Village bread" mode is very good here, I only make cakes on it. Not worse than manually.

On the Main, the last workout is short, as I understand it ... to release gases (sounds great), so it seems to have time to rise, you still need to try whole grain, maybe it's nothing

Of course, try it. I am writing that our x \ n is different, therefore, this mode may even be very good for you for a dough with CH flour.

Hello everyone! I hasten to brag tonight I baked bread with eternal leaven, without yeast. She raised the little animal for 3 days and she reciprocated, reciprocity happened late in the evening, I had to urgently make bread. Our Delfochka was on top here too, kneaded the dough according to the recipe, then left it right in the bucket to come up when it rose, turned on the Baking at 1.10, baked wheat-rye. I woke up from the tilikan and the awesome smell of Bread. How delicious it is, I carry it all day, I ate half a loaf myself, everyone liked it. There are pleasant moments in life!

what a fine fellow you are, I'm still afraid to take the leaven. Congratulations on your lucky bread

Natasha, try it, it's not very difficult, but the bread is worth it ... delicious. Especially wheat-rye options, after it there is no heaviness in the stomach, especially since our stove coped with it! I muddied the leaven again, tomorrow I will bake, try another recipe. It is interesting to observe that the dough is already puffing.

Have you tried baking according to the same recipe, but with yeast? I'm interested in how different the bread turns out.

No, I haven't tried it yet, I'll try to accomplish this. I now have three types of bread in my breadbox - wheat bread on kefir shivering, sieve drzh. and sieve starter, they are all delicious in their own way. Most importantly, I achieved that everything is cut well with skibochki, otherwise the first one is very crumbled. The main thing in sourdough is that it is more useful, it is like that ancient bread from which both strength and mind and cheeks are red

Hello everyone! Something our topic is not active! I test everything our Delfochka, I tried many recipes in 10 days. Only the second bread did not work, it was her own fault, the bun was very loose and the roof fell off. All the other breads are all more beautiful and more beautiful, I already think, following the example of many, to wear such a tasty treat as a gift A bread maker copes with any bread, I am sweet with poppy seeds and raisins, and spicy with onions, then with garlic, dill, paprika, dried tomatoes , kefir, potato, she kneads all this and gives out delicious bread, she even mastered sourdough bread on her. Thank you for the action, otherwise I would have poked into expensive models, but I missed such a Cinderella, my friend also wanted it, they came ... but they are not.

I bought again the flour on which I baked before, the bread became much better: girl_romashka: Today, carrot baked, tasteful

It certainly depends a lot on flour. I also got hooked on specific manufacturers, so far everything is successful. What is this carrot bread? I can imagine what a cheerful color he is. I also want to try this.

like this https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1105.0

Thank you! And really beautiful bread. What mode did you bake on? Is it more sweet?

I baked on the Main, came out very beautiful. I put sugar 1 tbsp. l. instead of 1.5, it turned out not very sweet. I even ate borscht

Hello! I've also decided to have a bakery. I don't want to buy an expensive one, because I'm not sure that I will use it constantly. I spent the whole night on the Internet looking for a suitable one. I decided to go into this topic. Lots of good reviews. I read the whole topic and concluded that buying DELFA DBM 938 is definitely worth it, but I'm also interested in DELFA DF-102132 (Power 650 W / Maximum baking weight 1 kg / Number of programs 12 / Choice of baking size 500; 750; 1000 g / Choice crust color / Timer). It seems that somewhere it was mentioned, but there is no strength to read it all over again.Please tell me which one is better to take? I'm probably more tempted to just knead the dough, because I really like to bake bread on the hearth. And so ... then dumplings, then pies ... And of course, if you bake bread in a bread maker, you want the bread to be with a crust (we respect them greatly). Thank you in advance!

Hello Nata! I can only tell you about 938 models. I bought it three weeks ago, I have it almost every day at work. The bread bakes great, the crust is thin and crispy more often in the French mode On the Dough mode, the dough turns out excellent, pies, rolls, cheesecakes are no longer a problem. I'm just not a fan of messing around in the kitchen for a long time, kneading, interfering ... the sooner, the better, and if it weren't for Delfochka, my family would never have learned the taste of the pies I baked. It was enough for me to bake cakes once a year and that's it. So buy a bread maker, you won't regret it, I'm more than happy with my model

I can only tell you about 938 models.

Thanks for the answer! I also bought a 938. I decided that it was better to take the proven one. Now the first bread is already being baked. But I'm just very worried because I took the recipe for "The softest white bread", when kneading it seemed to me that the bun didn’t look like a bun at all. I had to add somewhere about 80-90 grams of flour (I was guided approximately by a bun, as with manual kneading). Now I don't know at all what will come of it
I can already see that the crust has eroded

Congratulations on your purchase, a very useful and exciting purchase! Kolobok is the main thing. I always follow him and boldly add flour to level him. The second bread did not work because of the kolobok, it was too soft and the roof collapsed. The last ones are prettier and tasty. I noticed that homemade bread does not grow stale and moldy for a long time, and that they pop into the store, it is no longer on the second day. There are a lot of interesting recipes on the site, try it, look for your favorite.

I was guided approximately by the bun, as with manual kneading

I make the bun softer than with manual kneading.
Congratulations on your purchase

Yesterday I bought Delfa 104 x but it didn’t contain instructions who knows where to download or give a couple of recipes

all recipes fit, you just need to adjust to the stove. Start with the Simplest Wheat Bread.

all recipes fit, you just need to adjust to the stove. Start with the Simplest Wheat Bread.

thanks, but you can link to the simplest

thanks, but you can link to the simplest

Choose https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=261.0

Congratulations on your purchase,

Congratulations on your purchase

Thank you very much! I'm very happy with the stove so far. The dough kneads just fine. On "French bread" the bread is wonderful. But here I have something incomprehensible with the "Pastry" ...: The crust and weight of the bread is not exposed and the bread in this mode turned out to be completely white, I even thought that it was raw. Is it the same for you? Then I won't use this mode ...

Who will tell you where you can download the instructions for 104X, otherwise it was not dug and while it is dull

Thank you very much! So far I am very happy with the stove. The dough kneads just fine. On "French bread" the bread is wonderful. But here I have something incomprehensible with the "Pastry" ...: The crust and weight of the bread is not exposed and the bread in this mode turned out to be completely white, I even thought that it was raw. Is it the same for you? Then I won't use this mode ...

The baking works well, I use it to bake sourdough bread and rye bread. If you need to increase the baking time, press Baking, 10.15 ... minutes pass, turn off and again Baking for a full hour, then even rye is baked. And the crust and weight on this program is not displayed.