Bread maker Delfa

[s.d07]

Hello, I choose the first HP. We need a small stove, so to speak, for testing. The choice fell on Daewoo DI-3200S (analogue of DELFA DBM 938). But the topic in which it is discussed seems to have died. Tell me how is this stove in operation? Are you having problems with baking? Can I bake rye or whole grain? Thanks in advance for your answers.

everything is possible - you can also knead any bread and dough. And baking is a separate program. Most importantly, read the basics of mixing from our forum here bakes great, the top is not white, the window does not need to be covered with anything.

s.d07

and welcome to the forum

[IRR]

IRR, Thank you. If you will, can I ask questions in your thread? And then the profile is somehow very quiet.

[IRR]

IRR, Thank you. If you will, can I ask questions in your thread? And then the profile is somehow very quiet.

:) of course, yes. I'm all big ear ...

I'm all big ear ...

and a photo for memory

I will save a photo for memory

[Gasha]

and a photo for memory

no ... well, you won't have a romantic relationship here

s.d07, vota ... you can memorize it



otherwise Gasha she exposed herself, weaves intrigues

Gan! hear! do you have Panas? with temperature equalization, a dispenser and without a window, and we have an elf - the Delphians - cool! And what? (how brave I am ...: this: half of the Panasonic forum, I'll go to bed ...)

Are you sure this is an ear? Chot looks more like a horn ... and Cho's lips are green? Did you pinch the weed?

Are you sure this is an ear? Chot looks more like a horn ... and Cho's lips are green? Did you pinch the weed?

s.d07, vota ... you can memorize it

But I like this one better. I will save this

I have this)))

Dear bakers, help out who can. A year ago, my parents bought a used bread maker from Germany. They never learned how to use the stove, they let me take it. For a long time I could not identify her, today I found on the forum, she is one to one with the delfa. There is only one but: the stove did not have any documents and the program was in German. Maybe you can post a list of her programs in Russian and the possibilities? Thank you in advance.

To be honest, I don’t know why, all of a sudden, I decided to bake in this particular program. Moreover, there is a special program "Keks" in the oven.
At first I turned on what I needed, and then, by some intuition, I switched to another, having read the characteristics of the program and thought what would be better in it.
Next time I will try in Keksa.
Experiments, experiments))) ...

I don't know about Delfa, but I tried the Keks program in Alaska. This is some kind of nonsense: the same as "Sweet bread", with the same proofing and kneading as for yeast baked goods, and the cycle time is 2 hours 50 minutes. The second time I decided to try out the "Ultrafast-1" and "Ultrafast-2" programs, I thought it would be good for a cake, but it turned out even more nonsense. Firstly, the duration in both programs is the same - 58 minutes. I thought that there would be kneading and baking, but no - kneading, proofing and with the remaining time for baking nothing was baked, I had to finish baking on the "Baking" program. These are just useless programs, we must forget about them. Outwardly, Delfa and Alaska are twins.

[Tatyana81]

:. Maybe you can post a list of her programs in Russian and the possibilities? Thank you in advance.

Tatyana81, I apologize only saw the request. I have a stove in the country, I'll get there, I'll write off the words

I don't know about Delfa, but I tried the Keks program in Alaska. This is some kind of nonsense: the same as "Sweet bread", with the same proofing and kneading as for yeast baked goods, and the cycle time is 2 hours 50 minutes. The second time I decided to try out the "Ultrafast-1" and "Ultrafast-2" programs,

I don't remember exactly how the Delphi called this program, but the cupcake is definitely sweet pastry. I completely agree with modes like fast and ultra fast, having - 3 stoves I never used them. If only for quick kneading and subsequent baking in the oven.

[Tatyana81]

Tatyana81, I apologize only saw the request. I have a stove in the country, I'll get there, I'll write off the words

I don't remember exactly how the Delphi called this program, but the cupcake is definitely sweet pastry. I completely agree with modes like fast and ultra fast, having - 3 stoves I never used them. If only for quick kneading and subsequent baking in the oven.

Alaska has different programs: "Sweet Bread" - No. 5, and "Keks" - either No. 9, or No. 10, but, as it turned out, they are identical. I used the "Fast" program, quite successfully, but with HP Rollsen. For her this program lasts 2:10.

Tatyana81For you I will write a list of programs for Alaska:
№1 - Main - 3:00 (this is for the size 900gr, for 700gr a little shorter, min. 5);
# 2 - French - 3:50
# 3 - Whole Grain - 3:40
№4 - Fast - 1:40
# 5 - Sweet bread - 2:55
# 6 - Ultrafast-1 - 0:58
# 7 - Ultrafast-2 - 0:58
# 8 - Dough - 1:30
No. 9 and No. 10 - Jam and Keks, but I don’t remember which No.
the duration of the Cupcake is 2:50, and the duration of Jem is 1:30
# 11 - Sandwich - 3:00
# 12 - Baking - 1:00

[Tatyana81]

Tatyana81, if you have doubts about the programs, write off your own, you can search the Internet. I did so 15 years ago, when they gave me a German stove (more precisely, a Chinese one, but adapted to the Deutsch market)

Girls, the day before yesterday I was given a translation of instructions from Alaska. I tried to bake bread, but the French did not rise, although it is very tasty. Thank you for your responses .

Another question: I have a recipe for my favorite cupcake, although it is based on soda. Can I adapt it to x / n?

Another question: I have a recipe for my favorite cupcake, although it is based on soda. Can I adapt it to x / n?

muffins in HP Press

[Tanechka]

Girls, the day before yesterday I was given a translation of instructions from Alaska. I tried to bake bread, but the French did not rise, although it is very tasty.

Tanechka, so I dragged Rinkin post, it should help you, read

If you are having problems baking bread in a bread maker, see the section
Helpful hints and help in baking bread.
Study, please
UNDERSTANDING BREAD IN HOMEMADE BREAD,
paying particular attention
To the kolobok rule


Remember that ALL RECIPES for making bread in a bread machine are suitable for ALL MODELS of bread machines.
There is a section for beginners "The simplest white bread"

IRR, thanks. This is just right for me.

Hello everyone! Do you accept newcomers?
I have a stupid question. I tried to find answers to it on my own - failed. Will have to disgrace
As far as I understood from the Admin lessons, wheat dough is parted twice, rye - only once. However, all major Delphi 104708 programs have THREE proofers, at least that's how it is written in Russian and white in the program specification.
A question for connoisseurs: what did I get wrong?

[Admin]

Hello everyone! Do you accept newcomers?
I have a stupid question. I tried to find answers to it on my own - failed. Will have to disgrace

why is it dishonored?

And you want 100% rye, then you can read rye tips

you will have to bake according to this algorithm - knead, turn off the stove, take out the bun, level it, at that moment you can get the mixer out of the HP so that the hole is smaller, again we push the bun into the stove, you can turn on the 3rd program for heating, but look, there is about 20 minutes heating, we are waiting for the bun to increase by 2 times and turn on the baking mode separately, this is 12 prog. And if you want rye and wheat, then bake it at 2. And, in general, I don't bother so much that I bake everything on everything. Try it, apparently, you are already grounded, as it should ... once you know about the lessons Admin

azaza, welcome to the forum

[azaza]

azaza, welcome to the forum

Thank you
Everything is clear with the interrupt / combination of programs. It is not clear why there are three proofings in the programs, if even for pure wheat, no more than two are required? Wouldn't that extra proofing damage the bread if baked on the machine? And is there a third proofer in more expensive models? For a long time I could not decide on the model, and after reading the topics about Delphi and Alaska, I decided not to overpay for the brand. Now I don’t know if she was right. This third proofing confuses me.
And also my Delfochka does not beep at the end of this or that operation. Is that how it should be? But what about all sorts of additives (nuts, seeds) that are thrown at the signal of HP - when should I throw them? Everywhere "on the HP signal", and nowhere specifics: after the 1st proofing "(for example).

[Admin]

And if you want rye and wheat, then bake for 2.

Baked already on the second prog CH / wheat in half with rye. It turned out more or less, but far from ideal. Considering that this is my second bread - passable. But there is no limit to perfection, I want to improve the result. So I'm digging, looking for reasons. I cannot understand the purpose of the notorious third proofing.

Try it, apparently, you are already grounded, as it should ... once you know about the lessons Admin

Grounded something grounded, but so far purely theoretically. And as it turned out, theory and practice do not fit. Hence the silly questions

[azaza]

I can't understand the purpose of the notorious third proofing

Hello, azaza... Firstly, I congratulate you on your purchase, and since I have Alaska, in appearance a copy of your HP, I will try to share my thoughts. I already have my second HP and both have three dough rises. I think this is understandable. After all, when we make the dough by hand, first we knead it well, then we put it in a warm place for fermentation, settling it down a couple of times. Then we cut, and the formed products should be well spaced before baking. So the same thing happens in HP. The first rise after the first batch takes about 15-20 minutes. Then comes the second batch, during which various additives are added (this is where the stove gives a signal). At the end - the second ascent, then a short-term sediment (in Alaska it lasts 30 seconds). And now the proofing is already underway before baking.

And hello to you, Tatiana!
Thanks for the answer, now it's clear (when, like a schoolgirl, on fingers). Do I understand correctly that additives are thrown BEFORE the main batch? My little darling is not giving a signal.

And hello to you, Tatiana!
Thanks for the answer, now it's clear (when, like a schoolgirl, on fingers). Do I understand correctly that additives are thrown BEFORE the main batch? My little darling is not giving a signal.

Yes, they are thrown during the second batch. Before Alaska, I had a Rollsen, she gave the signal in the middle of the second batch.

Well, now it's completely clear! Thank you

Good luck in this exciting business!

Thank you! And the truth is fascinating: hands itch, so I want to bake !!! And the husband, as luck would have it, pulls one loaf for a whole week. I myself am still an eater, just trying the result. The process is more interesting to me

Now I go to visit with my own products, but we don't buy bread in the store at all. It's also very contagious. Many have already been "infected" from me. And I became interested in Delfoy because my friend began to offer this model. When I found a description of this HP on the Internet, I found that it was an exact copy (superficially) of my Alaska.

Now I go to visit with my products

I haven't walked yet, but I'm already planning

The main thing is striving, and experience comes with time

experience comes with time

Sometimes the only time comes I hope this is not my case

The main thing is desire, and there are a lot of intelligent teachers on this site. I found a lot of valuable here

This is yes. Fact. Respect to the teachers for the time spent.

[azaza]

azaza, I want to ask about your HP: does it have a "pause" function and how long is the "Fast" program?

[azaza]

azaza, I want to ask about your HP: does it have a "pause" function and how long is the "Fast" program?

There is no pause. I may not have found it yet, but I think it is missing. "Ultrafast" mode 1.20. There's just no ambulance.

There is simply no pause in Delphi. And its function, as a program? increase in proofing? Is there such a button in Alaska? (It's just that I already have 2 stoves, except for Delfa, in use, my son has one, my mother-in-law has one more and there is no such button anywhere) In short, I asked around, while I found the current in Bork expensive, but you can live without this button IMHO. And not bad.

In Alaska, too, there is no pause, and with Rolsen it was possible, by pressing the Start / Stop button, to pause the program for the required time, and by pressing the paused program again, the program was resumed. It is very comfortable.

In Alaska, too, there is no pause, and with Rolsen it was possible, by pressing the Start / Stop button, to pause the program for the desired time, and by pressing the paused program again, the program was resumed. It is very comfortable.

and for what purposes did you personally press it? for proofing? Because you can add something in between batches.

I used to increase the proofing time if I saw that the bread did not rise enough, and baking should already begin. In Alaska, you can make "Pastries" with a timer delay. This somehow compensates for the lack of "Pause".

I used to increase the proofing time if I saw that the bread did not rise enough, and baking should already begin. In Alaska, you can make "Pastry" with a timer delay. This somehow compensates for the lack of "Pause".

understandably, I thought so. In Delphi, you can simply reset the program using start / stop. Wait for a good rise and turn on the baked goods separately. Not critical without this button. Right?

Of course, having a budget version of HP models, we adapt and get the results no worse than in branded models. It is I who insure myself against forgetfulness by putting on "Pastry" with a delay.

[Vani 28]

Another question is ripe.
Mode 12, baking. Time - 1 hour. As far as I understand, you cannot increase the time. And actually the question: if at the end of the program you turn it on again - will the HP start to execute the command immediately, or only after complete / partial cooling? I want to try 100% rye from Vani 28, and there baking time is 1.30.
https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=9345.0

[Vani 28]

Another question is ripe.
Mode 12, baking. Time - 1 hour. As far as I understand, you cannot increase the time. And actually the question: if at the end of the program you turn it on again - will the HP start to execute the command immediately, or only after complete / partial cooling? I want to try 100% rye from Vani 28, and there baking time is 1.30.
https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=9345.0

you are right, it will not start, it will give an error and will cool down for a while ... Vanya I don’t go for bread, I’ve had a 5-hour proofing for some time I’m baking from Gashi, I'm more nra ... IMHO. Here is her profile, you can look down and there you can find bread whatever your heart desires ... And Vanin, yes, our stove will not bake at 1-30 ..., refuse

CLICK HERE

It’s a pity ... And I was already determined. Well, I followed the link. Thank you!

[Vani 28]

Another question is ripe.
Mode 12, baking. Time - 1 hour. As far as I understand, you cannot increase the time. And actually the question: if at the end of the program you turn it on again - will the HP start to execute the command immediately, or only after complete / partial cooling? I want to try 100% rye from Vani 28, and there baking time is 1.30.
https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=9345.0

It will start right away (I recently had it), but usually 1 hour is enough for baking. And I baked Darnitsky bread for my husband (by Gasha) https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=4582.0 and when the baking was over, I shook the bread out of the bucket, and it is so soft inside, clearly not baked. The first time this happened to me. Without hesitation, I put the bread back in, pulling out the spatula, and turned on the "Pastry" again. So it was finished, the stove turned on before it cooled down.

It will start right away (I recently had it), but usually 1 hour is enough for baking. And I baked Darnitsky bread for my husband (by Gasha) https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=4582.0 and when the baking was over, I shook the bread out of the bucket, and it is so soft inside, clearly not baked. The first time this happened to me. Without hesitation, I put the bread back in, pulling out the spatula, and turned on the "Pastry" again. So it was finished, the stove turned on before it cooled down.

Do you, as I understand it, Rolsen RBM-1160? Maybe that's why he turned on right away. And in Delph, they say, it turns on only after cooling.

Do you, as I understand it, Rolsen RBM-1160? Maybe that's why he turned on right away. And in Delph, they say, it turns on only after cooling.

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 camera with a cold damp cloth.

[azaza]

I don’t remember whether I turned on the pastries right away ... I usually have enough for an hour, but here’s the batch at once after baking, it definitely does not turn on until it cools a little.
Tanya, yeah, I read it ...
Oh, maybe that's the case with me ... but I don't know ... azaza, if you try, tell us later, plessss