Baking in Moulinex OW 6002

[Helpful hints and help in baking bread]

If you have any problems with baking bread in a bread maker, see the section
Helpful hints and help in baking bread.
Please study
UNDERSTANDING BREAD IN HOMEMADE BREAD, paying particular attention The kolobok rule

If you have any questions or problems, welcome to this thread !!!

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

Moderator
Thank you so much for your attention !!! and I take the recipes exclusively from the book attached to the stove. I use electronic scales so that I don't seem to break anything. I tried a crust from light to dark, I took out the bread, and covered it with a towel and did not close it, after a couple of minutes the bread was damned, although everything inside (it seems to me) is normal.

[yenya]

yenya
Yes, I realized that the recipes are from the book, just be careful, there are enough jambs in those recipes. Take the best proven recipes from our forum and bake according to them! And yet ... I understand correctly, you are not satisfied with a hard crust of bread? This is always the case! Let the bread cool completely (it is not at all necessary to cover it with a towel), and then try to put it in a regular plastic bag, after a while your loaf will soften and the crust will not seem so hard! By the way, have you tried the "Bread without a crust" oven? In that bread, the crust is very soft, hence the name by the way ...

Crumb! Hello! I baked bread from wheat and rye flour according to the recipe from the book, IT HAS BEEN WORKED !!! : bravo: But the long crispy bread with sesame seeds turned out to be just drumsticks (n) just awful. Have you tried it?

[yenya]

yenya
Hello ! You can call me on "you" ...
I haven’t baked the sticks yet, but I bake baguettes all the time, my favorites are "village" ones, although I like them all ... One of these days I will try to bake the sticks and will definitely write what happened. What kind of bread from rye and wheat flour did you bake? Can I have a title? And then there are many recipes from rye and wheat flour ... some of them incorrectly indicate the amount of yeast, it is incredibly small for such an amount of flour ...

[yenya]

What do you mean by the word "kolobok"?

yenya
Look at this topic:FORMATION OF A TEST PIECE - "KOLOBKA"
I highly recommend exploring UNDERSTANDING BREAD IN HOME from Admin.

Hello everybody! Has anyone made a ciabatta in a bread maker? I baked for the second time and in my opinion it turns out not as airy as it should be.

Hello everybody!!! I'm a newbie here))) I tried to bake three times, the first pancake was lumpy, the bread was not baked inside, the second I chose the usual French bread recipe and baked baguettes, in the end I don’t understand what happened to her or me. Bread has a light crust, bread has a very white top, bottom baguettes have a white crust on top, top ones have exactly the opposite heats up, the upper ten is half (((I think, maybe that's why there is no such golden crust as it should.) I asked my friend, she says in Panasonic, she does not bother at all without weights on the eye and everything works out. I will probably sound the alarm.

I was just reading. others did it right the first time in a book

[Katyunya 79]

Katyunya 79 Bake according to recipes from the forum, "relatives" of your HP Moulinex 5002, even closer to 5004, use scales.
And may good luck be with you

I was just reading. others did it right the first time in a book

Well, I'm also a beginner yet, but it seems to work, although of course I haven't seen it live, they used a book to bake black bread in Auverne, quick bread. So far it worked out. And here's one hell from the forum.

Thank you all for the advice, I got used to the stove, the solution with the crust was read here on the forum (several layers of foil + rolled towel, it turned out such a beautiful crust (y) Patience did not run out: wow: It remains to buy the scales and I think I will just adore my stove (although so already in love with her head over heels))

I like baguettes very much, I bake them every other day. And today there was an embarrassment. I put the second batch of baking into the HP, but did not turn on the button, I think let it stand for 5-10 minutes to come up. In less than 3 minutes, there was a squeak and HP stood at the beginning of the program, that is, for kneading. Of course I panicked, but how do I bake the second batch of baguettes? I began to leaf through the instructions and came to the conclusion: set the mode "15 - baking". for 40 min. Everything worked out. And why did the program reset? Someone may have encountered such a situation? Maybe she didn't bake the first portion for a long time, waited for it to come up, or something else?

Hello! I'm new.
Yesterday we bought a mulinex ow6002 bread maker
I baked bread twice, but it is not fluffy and not baked (((
I do everything strictly according to recipes, measuring grams on the scales ...
Can someone tell me WHAT I am doing wrong and how do I need to bake bread on it in order to get light and fluffy?

Roxana26, welcome!
Let's figure out what recipe and what program they baked.
Tell us in detail.
In the meantime, read these topics: "FORMATION OF A TEST PIECE -" KOLOBKA "
and "UNDERSTANDING BREAD IN HOME HP by Admin."
Write, let's try to figure it out.

Thanks for the answer )
I will definitely read the topics)

I baked according to recipes from a book), first "quick baked bread" then "White bread" followed all the proportions and instructions. the dough turned out to be light, but the bread was not baked from the inside (although the crust was very good)
is it possible that the yeast was bad?

yesterday baked a brioche bun and everything worked out)))

in general, either my hands are crooked, or ...)))

Roxana26, since you haven’t described the process in detail, I will assume that there may have been a bit of water. We read the topic about the bun, and we and ourselves answer the question: How did the dough look like during kneading? In detail. How tight was it to the touch? Did it stick to the walls? Were there any dough circles under the stirrers?
I think to myself that there were - the tender batter in the bread maker will not bake as it should, only in the oven.

Yes, I really do not understand the process) the dough is like dough) slightly stuck to my hands, but a little flour and everything was fixed) the dough turned out to be light and airy.
In the bucket itself, nothing stuck anywhere and there were no circles

I made another loaf (which turned out) using other yeast. And changing the recipe a little)

I will try to do more)

I read all the recommended topics)

And another question. Do I need to remove the bucket (main) when placing the molds?

Yesterday I tried to make jam)
it turned out very tasty)

Roxana26, molds are placed WITHOUT BUCKET! The instructions contain an indication of this.
I'm glad for you, may you succeed. Look at the forum, there are answers to all questions.
Well, about the "Fast Bread". It will not taste good simply because it has a lot of yeast and little time for the dough to come. IMHO. Bake on the main modes, recipes from the book and even more so from the forum!
Watch the bun and everything will work out.

Who knows the recipes for gluten-free bread and how to bake it in this oven? because there is no "gluten-free" mode

I like baguettes very much, I bake them every other day. And today there was an embarrassment. I put the second portion for baking into the HP, but did not turn on the button, I think let it stand for 5-10 minutes to come up. In less than 3 minutes, there was a squeak and HP stood at the beginning of the program.

Check the electricity. My "OW 5004 MOULINEX" reboots if there is no light for more than 7 minutes.

Girls, I've come to you for help.
I bought a stove. The bread doesn't work. Too wet, then crumbles, the crust on top is not baked (I put it on the darkest one) and falls off. I watch the program when it starts to bake, it is still there, and by the middle of baking it falls off. I tried to experiment with the test, there is no result. So annoying. All the time, the twists remain in the bread.

Girls, I've come to you for help.
I bought a stove. The bread doesn't work. Too wet, then crumbles, the crust on top is not baked (I put it on the darkest one) and falls off.

Don't worry "Klear". I just sipped some water. Find a day and drive on a convenient program. As "ROMA" offers to follow the bun.
With my "OW 5004 MOULINEX" it happened. When I found the optimal one, I marked an additional mark on the glass. Now there are no problems with too much water, of course, if I do not find time for new changes in the recipe. In order not to fight with the shape and the shoulder blades - a little oil in liquid form on the fastening of the shoulder blades in the form of a drop. If the twists do not remain in the bread, there will be large breaks in the bottom of the bread.

Thank you! Especially about twists! They already helped me, they threw a link. I closed the window with foil and everything was decided. And the top does not fall and baked better.
Thank you very much everyone !!!!!! Forum saved!

Good day. Who has Moulinex OW 6002 tell me, and even better if there is an opportunity show (photo) what kind of baguettes you get. I bought my bread maker a week ago. I tried to bake baguettes four times - they are baked, but pale as raw dough (I put the darkest crust). It turns out that the first batch is baked for 47 minutes. I even tried to put one batch on these 47 + another 42 (the time calculated for the second batch) - they still do not fry. At the same time, ordinary bread is fine. How are you doing?

[TanyaZ]

Who has Moulinex OW 6002 tell me, and even better if there is an opportunity show (photo) what kind of baguettes you get.

TanyaZ
Welcome to our forum!

Here are my baguettes (from those photos that were found right away):

Rye-wheat baguettes with raisins:



Baguettes with olives and rosemary:



Rustic baguettes:



I bake all the baguettes on "average" crust. Everything is baked and browned in the time allotted for the program.

After my happiness returned from repairs, it has been 1.5 months. And here's what I can advise about unbaked bread: I bake absolutely all baked goods longer than it should be according to the program. That is, after the end of the program, I throw it off, select the "BAKING" program and set the extra time. For example, for white bread, 20 minutes. at the end of baking, I take it out in 5-10 minutes. And that's all. The bread is perfectly baked!
someone will say that this is not very convenient ... But what if this is Mulikov's disease, as I understand it. They don't have enough baking time. For 750 g loaves, add at least 20 minutes. And for baguettes and for other little things, I also add 5-10 minutes. Only after that baking began to suit me absolutely.

And yet ... I don't know what topic to write ..
I bought an electric knife a long time ago. I thought he would cut raw meat for a dog well. The dog is large and I had to cut a lot of meat. Up to mazols. In general, he (the knife) refused to cut the meat and was sent into exile to a distant shelf. The other day I accidentally discovered it ... Cutting them even hot bread is AWESOME !!!! Nothing wrinkles, does not burn hands ... I know that it is harmful, but my family sometimes loves to butter a piece of hot bread so that the butter melts and is absorbed)))))
So if anyone wants to buy such a miracle of technology as an electric knife, I recommend. For slicing homemade fresh bread, an irreplaceable thing. The pieces are smooth and beautiful. Just keep this unit out of the reach of children, please.

Can you tell me you can make dough for dumplings and dumplings in this bread maker?

I don’t even know ... I think it’s cool for a bread machine. Although I'm practically a "teapot" still in this business. I knead such a dough in a food processor.But for the chebureks I made the dough in the bread maker on the program 16 "yeast dough" everything turned out great

Good day to all, with the past and all the best!
Take a newbie ... in terms of a model)) I gave my mother Panasonic, sister-in-law of Panasonic, mother-in-law of Panasonic ... but for myself, at the behest of my heart and beyond the call of reason - Mulechka)) Well, I'm not ready to drive a whole electric oven for 4 buns, and so on you flinch ...
In general ... over the past day, we managed to work hard. Simple white bread, Sportivny bread, Borodinsky bread and Butterbread cake were baked. The sports bread and muffin had to be redone in the recipe, since not all the ingredients were present. But! I want to note that (ugh 3 times) there were no special problems. Everything is baked (there were options in all three sizes), nothing falls off, does not burn. The recipes are from the attached book.
Compared to Panasonic, it is more difficult to take out the finished product from the bucket, although the same cupcake slipped out with a bang (well, there was a lot of butter in the dough). I believe that the main "my" crust will be "light", because even on it the degree of ruddy (IMHO) is enough.
The shoulder blades generally remain in the bucket. At first it made me happy, now I think, maybe nuevonafik? Indeed, the holes in the product are actually smaller when you take out the blades manually. I will try options for lubricating the axes of the blades with oil.
What else to say ... so far (for now ...) I don't see any particular disadvantages in comparison with Panasonic (the dispenser is of little interest to me, because my favorite supplements require all instructions to be added manually).
Two stirrers - until I realized if there was a plus, Pasanonic also kneaded well, but with recipes with a heavy dough, this would definitely not be superfluous.
The main advantage, due to which the choice was made, is the ability to bake small items like rolls, baguettes, etc. right there in the HP.
The recipe book is just heaven and earth, here the French have eaten everyone.
Window in HP - as anyone, but I'm interested! It is definitely useful on "bare" baked goods.
From misunderstandings:
When baking small forms (750 gr), if you do not interfere, the loaf turns out to be some kind of crooked - one edge is lower, the other is higher. Absolutely not critical and does not affect the taste, but curious. If, after all kneading / sediment before baking, the dough is slightly corrected with handles, then everything is OK. Well that's why? For 1500 grams of baking, no problems.
Of the shortcomings ...
The noise is much greater when kneading and kneading. Software sounds are not enough for me personally - which is a plus with a delayed start (it is unlikely to wake up), it is a disadvantage with a clear day - the TV, children, the far room will definitely not let you hear the sound of the end of the program. Not critical, but somehow nitavo ...
Well, with a sinking heart I'm waiting - if something will come ... God forbid. It would be a shame - a lovely gourmet thing ...

Soon a year, as I bake Orvenski bread in Mulik, every time it turns out differently. Recipe from the book. Basically, to put it mildly, nothing happens. : (Maybe someone has already corrected the reset, tell me, good people !!!

From misunderstandings:
When baking small forms (750 gr), if you do not interfere, the loaf turns out to be some kind of crooked - one edge is lower, the other is higher. Absolutely not critical and does not affect the taste, but curious.

I've only had this once. Then the electronic scales broke. She "hung" flour on ordinary ones. It immediately seemed a bit too much. The result is a "slanting" loaf and is denser than usual. This never happened again.

[aniretak]

Can you tell me you can make dough for dumplings and dumplings in this bread maker?

aniretak
But what about ?! Not only is it possible, but also necessary! Now I prepare dough for dumplings / dumplings only in HP (and both of my cartoons do an excellent job with it !!!) The dough turns out amazingly, elastic, well kneaded, to achieve such a result when kneading by hand, I had to work hard ...

Soon a year, as I bake Orvenski bread in Mulik, every time it turns out differently. Recipe from the book. Basically, to put it mildly, nothing happens. : (Maybe someone has already corrected the reset, tell me, good people !!!

yenya
And what exactly does not work out / does not suit? Although ... maybe you and I have different recipes? I have this recipe in the instructions for the 6002 model. It seems like a good bread turns out ... I'll try to look for pictures, there should be somewhere ... if I find it, I'll post it ...

really for a 750 gram loaf, according to the recipe you need 3/4 tsp. yeast? It seems to me that this is not enough? The roof either collapses or is completely flat. Or do I have mistakes in the recipe?

The roof just collapses when there is an excess of yeast or water.

[yenya]

really for a 750 gram loaf, according to the recipe you need 3/4 tsp. yeast? It seems to me that this is not enough? The roof either collapses or is completely flat. Or do I have mistakes in the recipe?

yenya
I remembered! In the recipe that is given in our instructions, there is too much water, for a 750-gram loaf I reduced the amount of water to 380 ml. (Maybe even a little less) and increased the amount of yeast to 1 tsp. ... In this situation, I get everything ok!

P.S.And one more thing ... I bake "Auvers style bread" with one proofing, because the amount of rye flour in this recipe exceeds 50%. First, I set the program "Yeast dough" (25 minutes kneading + 1 hour proofing). At the end of the program, I give the dough an additional proofing, here you need to observe, I usually have it from 30-60 minutes, depending on the temperature in the kitchen, the warmer, the shorter the proofing time. That is, the total proving time is 1.5-2 hours. Next is the "Baking" mode.

P.P.S.If you add 2-3 tsp. panifarina bread turns out to be much fluffier ...

: flowers: Oh, Krosh! THANKS !!! And how about chabat? After all, it turns out completely rubber: cray: There, too, probably the dog rummaged?

Yes, I would also be interested to listen to about chatbatt

It looks like our stove is not at all popular: cray: Nobody wants to share recipes, and everything is crap in the recipe book

Well, it's not yours)) And there are a lot of recipes here, and from the book I did as much as I did - everything turns out very well.

can give a link to recipes for this x. P.

Take any recipe and make it in your HP)) Just try not to take those where the amount of flour is less than 500 grams, our oven is too big for small breads. At first, I almost broke my head too, but now I don't even think about it, I bake a standard recipe at a size of 750 grams and basta. If they write in the recipe that the size is large, then I put 1000 grams. Basically, here here there is basic data - what size the bread will be with a given amount of flour. And do not bother with "special" recipes for the stove! In general, I redo almost everything for myself)) Although an absolute layman in baking))

What program do you mainly bake on?

Almost at all, they differ little from each other, if you look at the table in the instructions. If in the same Panasonic the difference between programs is more than 2 hours, then everything is about the same here. If there is no time, I put on the full programs (white, whole grain, Borodino - depending on the flour I take). If I have time, I make the dough, watch how it fits, then put on the baking. The automatic programs with recipes from the book came out well: bread with grains, Borodinsky, sports, baguettes, ensaimada, butter coffee loaf. From the site I took Darnitsky bread, whole grain recipes, a cake with cottage cheese ... but here every day you can bake something new

we in the family liked the Auvernsky bread,: hleb: according to the recipe from the book, there is little yeast, added yeast, the roof falls through, according to the recipe from Krosh, it turned out just like a brick, I just can't make a proportion

That's right, if there is too much yeast, the roof will collapse. As for the brick, it's all about the kolobok. Well, in our case - in sausage))) Have you read on the forum about the formation of a wheat and rye kolobok? Admin wrote a lot about this. Although everything was done normally on the machine, I still began to follow him and the results became better. Here you add flour, you splash a spoonful of water there - and everything is fine in the end.

[little girl]

according to the recipe from Krosh, it turned out just like a brick

Wow ! The day before yesterday I baked this bread according to the recipe I gave, the result, as always, pleased!

little girl
I’m just as embarrassed in front of you that I misled you ... but I honestly bake a wonderful bread according to this recipe ... probably tomorrow I will put such a bread to bring a photo proof ...

yenya
What program did you choose for him? Combined as I advised you? Or did they do it in their own way?

Crumb !!! : pek: For God's sake, never mind, most likely it's me: doctor: you’re a master of baking, and I’m just a kettle * JOKINGLY * Baking according to your recipe word for word: kolobok: Unfortunately, I can also display pictures, otherwise would "brag". Now I put the batch again, slightly correcting the proportion. I'm waiting for the result.

I welcome everyone. First post on the forum

But negative

My wife and I came to your forum when they thought about a bread machine. Signed up now to leave a review for the model this topic is about (OW 6002).

We chose between 5024 and 6002. Only 6002 remained in the city - they bought it, despite the presence of negative reviews here and on store websites. We thought we'd be lucky ... But ...

Bought yesterday, immediately wanted to bake some bread. We read the contents of the site, read the instructions in detail, even took a bread maker from a neighbor to test it (an inexpensive Saturn) - it worked out all the next four times. According to the already tried recipe (which was taken from the Mulinex book), we put it into the new 6002. She kneaded everything well, the bread went well. Began to bake - the kilogram according to the recipe rose right up to the edge of the mold - held on to the last. Everything was fine, we were so happy, only the pale crust was embarrassing. But in the last 4 minutes, the top fell through - they opened it, and there was raw dough under the crust. The shades and the bucket are hot, but you can safely touch them with your bare hands. We immediately realized that something was wrong with the HP (the house voltage is good, the 2 kW kettle and the 2.5 kW oven are heating like crazy, why not heat the HP by 1.7 kW). They washed everything and put it neatly for return. In the morning I called to consult the service center. They said that this model is still very raw (they were in a hurry to release it), there are a lot of returns, breakdowns (most often the motor). The details will take a long time to wait. They advised to take already tested models - 5004, 5024 - they are more reliable. In the store, he said that his wife did not like the black color of the HP - they had nothing on the exchange, they immediately returned the money.

So now we will wait for the February delivery of 5024. Maybe this oven has proved itself badly? Although our friend's bakes are excellent. Maybe someone else will advise something ... I would like to bake baguettes, buns, pita bread, ciabatta, but we can do it in the oven ... Will, for example, 5002 make dough for all this ???

Yes, you're out of luck ... I'm sorry. So far, mine (ugh 3 times) is working properly. I suppose any HP of the junior model will make the dough. Actually, only yeast and unleavened dough modes are needed. In this HP, I only bake baguettes, they turn out well there. And I put the buns and other small products in the oven anyway - they come out tastier and more magnificent.

Yes, you're out of luck ... I'm sorry. So far, mine (ugh 3 times) is working properly. I suppose any HP of the junior model will make the dough. Actually, only yeast and unleavened dough modes are needed. In this HP, I only bake baguettes, they turn out well there. And I put the buns and other small products in the oven anyway - they come out tastier and more magnificent.

I really hope that everyone who has already bought this model will have it for a very long time and with high quality !!! But who wants to buy - be very careful ... Although maybe we have such a party ... (Kiev). Although I have not seen so many fault responses on any of the bread machines. Maybe the manufacturer will work on this soon. Still the most expensive and functional oven on the market.