Baking in Moulinex OW 6002

Hello everyone! I have been happy with the stove for 2 weeks already. Baked and baguettes and ciabatta and of course bread. Here's the last question - when baking bread on program 9 (750g), when should you take out the stirrers so that the bottom is neat?

[Julietta]

Julietta
Congratulations on your purchase! Let your HP make you happy for a long, long time!

Here's the last question - when baking bread on program 9 (750g), when should you take out the stirrers so that the bottom is neat?

About 750 gr. I won't say a loaf, I always bake on middleweight (1 kg.), But I think the difference is no more than a couple of minutes. When baking, bread on middleweight the agitators can be pulled out when the timer shows 2 hours 10 minutes, i.e. at 2 hours 12 minutes. kneading (2 minutes) and immediately after kneading you can pull out the stirrers.

I often go here to read what they write, and then I decided to write.
I also have Moulinex OW 6002 "living" since March. Before that I had an experience of communicating with Moulinex OW 2000, my sister and I gave this to my mother a year and a half ago.
So, what am I doing, I have something to compare with, and I already have experience in the simplest recipes.
Therefore, I already decided to tackle more complex ones. Going to bake Borodinsky.
And that's what alarmed me, maybe someone else noticed it and tell me how to be. In my oven, the total time of the Borodino bread program is 1.42. And on the forums, everyone writes that the program time is more than 3 hours? And I also found recipes for the Mulinex 5000 series in the internet, then there are baking in 3 stages, and in 6002 everything is in one and even 1.42.
Something is not right here, help me figure it out, tell me how to do it right?

And I noticed one more "get on" - in the recipe book that I got the Borodinsky recipe together with the stove consisting of 400 g of wheat flour and only 100 g of rye.
Has anyone noticed this, or is it just my book "defective"?

And I noticed one more "get on" -
Has anyone noticed this, or is it just my book "defective"?

"Lazha" is that according to the Collection of recipes for bread and bakery products, Borodino bread includes:
rye wallpaper flour - 80%
wheat flour of the 2nd grade 15%
and besides:
starch
red rye malt
salt
pressed yeast
sugar
syrup
vegetable oil
coriander

And I am answering your question about the baking time of rye bread.
The rye dough program includes only:
batch
ONE splitter
pastries
and it takes less time to bake rye and rye-wheat bread in a bread maker

whereas the program Basic (basic) includes:
batch
TWO proofers
wrinkle
pastries
and on this program they bake wheat and wheat-rye bread.

And in the book of recipes the opposite is not true ?! 400g wheat, and 100g rye ...

Here is a recipe from my book -

Borodino bread
“Place the ingredients in the container, observing the following order:
Malt, ground coriander, yeast, water, flour, honey, salt,
vinegar and vegetable oil.
Place the container in the bread maker.
Select the "Borodino Bread" program and click on the "Start" button.
7 minutes after starting, open the lid and add the whole coriander.
At the end of the program, turn off the bread maker, let the bread cool for 30 minutes, remove the container and put the bread out of the container. "
Weight: 1000 gr.
Malt: 5 sec. l.
Ground coriander: 2 ½ tsp
"Fast Acting Dry Yeast": 2 ½ tsp.
Warm water - 30 ° C: 420 ml
Wheat flour: 400 gr
Rye flour: 100 gr
Honey: 1 ½ sec. l
Salt: 1 ½ tsp
Apple cider vinegar: 2 sec. l
Vegetable oil: 2 sec. l
Whole coriander: 2 sec. l

And here is the recipe from Mulinex 5000 series (I downloaded this book from the Internet)
/ Borodino bread /
INGREDIENTS
Weight: 1000 gr
Time: 3 hours. 50 minutes
Borodino bread is prepared in 3 stages.
Stage 1:
Pour boiling water into a bowl, add malt and coriander.
Stir for 5 minutes. Leave the resulting mixture for 30 minutes. In the meantime, move on to the second stage.
Stage 2:
Place the ingredients in a container in the following order:
rye flour, yeast, malt, coriander, water.
Place the container in the bread maker. Select program 9, set the bread weight and the desired crust color. Click on the "Start" button.
After the beep, proceed to the third step.
Stage 3:
Open the cover. Put the ingredients in a container, observing the following order: the mixture prepared in step 1, water, salt, apple cider vinegar, sunflower oil, honey, rye flour, coriander, yeast. Place the container in the bread maker and press the Start button.
After the beep, add the coriander seeds. At the end of the program, switch off the bread maker, remove the container and put the bread out of the container.

Stage 1 (5 min)
Boiling warm water: 80 ml
Malt: 3 tbsp l.
Coriander: 1 tsp

Stage 2 (30 min)
Rye flour: 50 g (1⁄4 measuring cup)
Fast-acting dry yeast: 1 tsp
Malt: 1 tbsp l.
Coriander: 1 tsp
Water: 100 ml

Stage 3 (3h08)
water: 240 ml
Salt: 1.5 tsp
Apple cider vinegar: 2 tbsp l.
Sunflower oil: 2 tablespoons l.
Honey: 1.5 tbsp l.
Rye flour: 490 g. (2 1⁄2 measuring cups)
Coriander: 0.5 tsp
Fast acting dry yeast: 1.5 tsp
Coriander seeds: 1 tbsp l

That's what I can't understand, why is everything so different?

That's what I can't understand, why is everything so different?

Preparation of dough for Borodino bread in four stages consists of the following steps:
preparation of sourdough,
cooking tea leaves
making dough
dough preparation
proofing, baking ... and much more

There are several recipes for making Borodino bread on the forum, one can say more "a la Borodino bread", since real Borodino bread is prepared by hand and consists of 4 stages (see above), and Borodino recipe from the Collection of recipes for bread (which is required for enterprises baking bread of all forms of ownership) I gave you above.

Use the recipes in the rye-wheat bread section https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=263.0 and Rye bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=265.0 choose the recipe that suits you, talk to the recipe authors why people choose and bake exactly according to such recipes.

It is difficult to bake real Borodino bread in a bread maker with strict programmable conditions; in any case, you can get just high-quality rye or rye-wheat bread.

Each author chooses the recipe that suits him personally and his family in terms of taste, and the opportunity to bake delicious rye bread.

Hello everyone! So I became the owner of HP and most likely extra pounds)))) Although we are not particularly friendly with HP yet. Not everything turns out as you want and as it should be. But we will try.

Peace be with you bakers!
Tenderness ---
happy acquisition of you
and make friends with hp - this is inevitable
Yes, and write in the profile where you are from and what kind of stove - this simplifies communication

And where do you discuss recipes specifically for Moulinex?
I can not find (((

Peace be with you bakers!
Tenderness - look here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=369.0

Good day!
I have a soooo mess with hp In January, they took a Kenwood bm 450 ... the stove was just a bunny. The other day I broke down - instead of normal work 3 hours 36 minutes on white bread, I did all this in an hour and truncated (((I took it to the store (thanks to a separate PDO in M. Video). I wanted the same, they were not there. Life without HP is no longer imagine ... chose to replace OW600230 ..... Well, what can I say .... Not that! Beautiful, attractive, a bunch of recipes ... so caught fire ... And she ...
1) The bread is heavy. That is, I cannot say that it is raw, but a brick by weight. In Kenwood it was airy.
2) And he is also oblique on one side ((((
I also tried to do it with apples, nuts, chocolate and honey according to the book. The first time nothing, but still the same defects.And today, in general, already raw! I had to send it to the oven for crackers (((
What to do with her? Maybe someone came across?

please help me figure it out.
Today I began to bake baguettes, the stove squeaked, I pressed the turn off button, took out the dough and began to sculpt baguettes, when I inserted the molds into the stove, pressed the power button and my stove began to make baguettes again, i.e. knead the dough again. I had to put it on baking, put it on for 50 minutes and a medium crust - obviously tasty, the crust is very hard.
I don't have instructions in Russian, so I can't figure it out myself.

Peace be with you bakers!

Tanyulik -

I pressed the shutdown button

noooooo you didn't have to press the program automatically

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=5046.0

look at Temko there is a small-mala for baguettes

Peace be with you bakers!

Tanyulik -

I pressed the shutdown button

noooooo, you didn't have to press the program automatically

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=5046.0

look at Temko there is a small-mala for baguettes

Thank you, I'm going to read it now.
How not necessary, but how much time is allocated according to the program in order to sculpt baguettes? Is it empty will not start baking?

Hello everyone! Well, here I am showing another experience. Recipe from the book for mule 6002 "Viennese baguettes with sugar". To my taste, they are very sweet, so I will not bake these for my husband and I, I will check on the children if Pekla arrives today according to the recipe strictly, but added a spoonful of flour to the bun.



Oppa ..... and my husband really liked it I will still bake

Hello to you, bakers!
Here are some more rustic baguettes from the book for mule 6002, we liked them more than pure wheat. I didn't have time to photograph pure wheat, they ate it while I was going

hello everyone, i'm newbie. Yesterday I bought Moulinex 6002, they immediately baked white bread, but today they wanted to bake rye-wheat bread according to program 12, so there is a crust and cheese inside, what should I do? maybe you can fry it like that and reap what .............

And how long will you walk with one message on all topics? I have already answered you in the topic what to do!

Or is it spam? We will take measures!

Good evening! I also bought this model (before that it was 5004). I have a question about Easter cake. At 5004 I baked on the Sweet Bread program, but at 6002 it was not. Tips in the book - bake on the "white bread" program. In general, in 5004 (according to Elena Bo's recipe, my lid was already lifted, it rose so well), but here it doesn't even reach the top of the bucket. I don't know what the problem is. Tell me which program the oven is on. I'm waiting for advice. Thank you in advance.

Good evening! Yesterday my husband and I bought a BAGUETTE AND CO OW600230 bread maker, as far as I understood, is this the same as OW6002? or are they different?
There is a stove, and I'm afraid to approach it, I'm afraid to ruin it (((I saw somewhere that the first bread did not smell of plastic, you need to put the stove on some mode and drive it out. The instructions only say to rinse the bucket with warm water, but after I washed it from the stove, it still smells (I haven't cooked it yet, just when you open it). Tell me what to do before the first operation?

...
The instructions only say to rinse the bucket with warm water, but after I washed it from the stove it still smells (I haven't cooked it yet, just when you open it). tell me what to do before the first use?

Wash it and turn on the baking for an hour, this is ideal. Then rinse again and bake the bar. But you don't have to.
Success in mastering.

[Meg]

For an hour, in my opinion, too much - it can melt if you turn on the empty one.
Meg Wipe the inside with a damp cloth, put an empty oven on the baking mode, 20 minutes should be enough. Then wipe again when cool.

Thanks for the advice. I put it on for 20 minutes, because I read it somewhere and got stuck in my memory for 10-20 minutes. Of course, there is an unpleasant smell, the window is wide open, and also, a small smoke. Is this normal as I understand it?

[Meg]

I won't tell you about the smoke, I haven't watched it, but the smell is yes, very unpleasant, but it disappears, so it's okay.
Meg How are you, have you already tried your stove in operation?

[Meg]

I won't tell you about the smoke, I haven't observed it, but the smell is yes, it is very unpleasant, but it disappears, so it's okay.
Meg How are you, have you already tried your stove in operation?

Yes, we tried it yesterday. We made Borodino bread, though they were mixed. It turned out delicious, only uneven in itself and inside the dough is a little sticky, not baked. But I'm not too worried, I think that it will be better with experience

well, I could not pass by. made today Ciabatta herself, not from a ready-made mixture. My first fully made bread!
It turned out very tasty. I did the same as in the recipe from the book that came with it. It seemed to me that the dough turned out to be a little thin, I tried to add flour))) but not at that stage))) I missed it. As a result, I took out the dough, put it into molds and here is the result. I did it on a medium crust. Crispy crust, very tasty turned out.

please help me figure it out.
Today I began to bake baguettes, the stove squeaked, I pressed the turn off button, took out the dough and began to sculpt baguettes, when I inserted the molds into the stove, pressed the power button and my stove started making baguettes again, that is, kneading the dough again. I had to put it on baking, put it on for 50 minutes and a medium crust - obviously tasty, the crust is very hard.
I don't have instructions in Russian, so I can't figure it out myself.

didn't need to be turned off. I had to sculpt them and press start

Girls and boys (I think there are men among us?) I have such a problem. Here's a snooze timer. I put the buns and decided that I would bake them in the morning on the 7th program. The instructions say that the 7th program is included in the delay timer, but I could not start and set the delay for 10 hours - I could not delay it for a minute at all. Maybe there is a secret or you need to build a stove?

Hello hostesses! For "Morozik" - if in "Quick bread" add 2-2 tbsp. tablespoons of dry mustard and water mixed with milk, it turns out very tasty. And the bread is cut with almost no crumbs.

Hello everyone! I bought a Moulinex OW 6002 bread maker. Yesterday I tried to bake the simplest white bread. Since I have never tried to bake anything with the test for you, observation of the kolobok yielded little. Although it immediately seemed that the dough is steep. There are no scales, so I used a measuring glass. I admit that I could be mistaken with the flour. The dough went well, though I baked a small loaf of 750 grams, so it turned out to be one-sided, although it was baked well. The taste is bland (not salty, not sweet), crumbles and smells like flour (probably it was really a bit too much). Tell me, am I right? And does anyone have a recipe so that the bread tastes more like a loaf?

So in recipes for a bread maker there should be a recipe for French bread using the mode of the same name ... try it ... it is closer to batnaya. :-) At least on my Moulinex 2000 this is the best mode for white bread ... I always use it ... But you need to hang it in grams !!! That's more accurate. For a baker, a scale is an irreplaceable thing ... And it's better to take it more precisely ... not for 100 rubles.

Hello everybody. Who can tell you what you can bake on the "bread without salt" mode? Is there one recipe in the recipe book and that's it? Maybe this program is suitable for diet bread? Share your experience. And in general, how is this mode different? Thank you in advance.

after the last work of the "stirrers" I take it out, take out the stirrers, form a neat sausage with my hands and put it back.

When to remove the stirrers? I followed the process - about 2 hours before the end of the work there was the last batch, so I understood that it was at this time. And somewhere there are instructions (instructions, website) of the time of the last batch. Or determined empirically.

The last kneading - do you mean that short kneading before the dough goes to the last proofing?
If this is the time indicated for all modes in the instructions.

My instructions show the total program time, time for additives and baking time - basically it is 1 hour (+ -)
If someone has instructions with the time of the last batch, please post a photo of the page.

Girls! We bought an oven 6002, looked at the recipes and found no recipe for traditional Russian black bread.
Big request, give the recipe and the program number on which you can bake it.

Tell me if there is a program "Sweet bread" in ML6002? On which program do you bake bread with a lot of butter and sugar?

Tell me if there is a program "Sweet bread" in ML6002? On which program do you bake bread with a lot of butter and sugar?

Mode "Cake", and for non-yeast baked goods (soda, baking powder) "mode" Pie "
A little tip: first simply mix all the ingredients for sweet bread in the "yeast-free dough" program without adding additional ingredients (raisins, etc.) and then the cake program.

Good afternoon, everyone!)))) I am a beginner) Yesterday my husband and I tried to make bread according to the first recipe from the book, everything seemed to be good, but in the end the rubber crumb was a little))) measured in a measuring cup (but today I bought a scale).

And I still can't understand by the types of flour, which they write about at the beginning of the book ... in our shops, it seems, types are not written on flour. So what can be done? or not to pay attention to these types and just bake from wheat of the highest grade?)) Advance merci)

Hello everyone! bought oven 6002. tried 2 recipes, bread and onions program 10 and the second baguettes program 1. and in the first and second cases the bread inside is not baked, some sort of hard or sticky, raw. Please tell me what is wrong or what problems there may be with the stove. Thank you.

I have a model with baguette making. I tried to make charlotte, but it's hard to get it out of the cooking bucket, and it's very tasty and you don't need to beat anything.
the baguettes turned out good.
baked traditional bread - the middle sagged, but it was baked.
now put on "bread without a crust", I hope for a good result
the bucket is hard to pull out, at first I was also not used to it, but now it is already normal.

good luck to everyone in this creative work

I have a model with baguette making.
the bucket is hard to pull out, at first I was also not used to it, but now it is already normal.

Yes, it seems to me that Moulinex always has a hard time pulling out the bucket in such x / stoves (with two mixers).

Hello everyone! bought oven 6002. tried 2 recipes, bread and onions program 10 and the second baguettes program 1. and in the first and second cases the bread inside is not baked, some kind of hard or sticky, raw. Please tell me what is wrong or what problems there may be with the stove. Thank you.

Bake bread according to proven recipes from the forum and get great results. All recipes from the forum are universal. And with the book many have disagreements, so temporarily set it aside. And the baguettes should be made according to the basic recipe: 280 g flour, 170 g water, 1 tbsp. l. rast. oil, 1 tsp. salt and 1 tsp. fast-acting yeast. Good luck to you!

Hello everyone! bought oven 6002. tried 2 recipes, bread and onions program 10 and the second baguettes program 1. and in the first and second cases the bread inside is not baked, some sort of hard or sticky, raw. Please tell me what is wrong or what problems there may be with the stove. Thank you.

Hello everyone! Today I baked bread and onions at the request of my daughter. If you honestly confused the recipe a little. The amount of sugar and sunflower oil, respectively, I put a little sugar, as in other recipes and 2.5 tablespoons of oil, but during the kneading I had to add about 2 tablespoons of flour, otherwise the onion did not interfere, the dough is fat and tight and spun on one mixer, I myself, in the process of kneading, stretched out onto the second mixer, and after adding flour everything normally intervened and interfered. When, after kneading, I had to pull once with my hands over the entire form, otherwise it was whipped on one mixer, so it rose and then baked. The bread was baked, but it turned out to be only half a bowl, when the usual one rises by 3/4 (this is 750 gr). My daughter liked it.And I didn't have enough wheat flour and I made 360 ​​wheat flour + 120 rye flour. It turned out not white but gray bread. I will practice making it.

I want to say that I baked everything according to a book and I got all the bread. There were a couple of times the roof fell off, but in the operating book and here on the site it is written what to do. I use the stove for a week, while there were no sad surprises. By the way, about the glass - complete horror, how the marks were applied, the difference of 20 grams (if you need 300 ml, then in a glass at division 300 it turns out 320) I exchanged a baby bottle from food. From ignorance at me the roof of the bread at first fell off. Now everything is fine.
About the bucket: it can be taken out and inserted easily, but only if you put it on one side, and if it is turned upside down with the other, then you can't stuff it.

Good evening! Help!
I just bought some cotton yesterday and today I want to throw it away! Today I baked bread twice according to the recipe without violations, and the result is of course terrible! The top sank, in a damp inside, the color of the crust turned out to be white.
I beg you, give me a recipe for good bread for this hb! Otherwise I'll throw it out ...

Read here #
here are the recipes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=499.0;sort=subject
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=261.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=262.0

Do not use a glass, he is shamelessly lying! Reduce the amount of yeast (for example, if 1 1/2, then 1 is enough), read Temki about the formation of a kolobok - and everything will work out. The first times I did not succeed in doing the same.

Hey everyone! I join the owners of HP Mulinex, we have it for 2 months, there are no complaints, everything turns out perfectly according to the recipe book! I just adore her, we no longer eat store bread)))

Good day! Today I made bread and onions according to the recipe from the book attached to the stove, and so there are really typos. It is written: 2.5gr of vegetable oil - I have a scale with an accuracy of 1g, but how to measure 2.5? Sugar - 15 hours L. I even put less in baked goods (and this is by weight 750g). Chop the onion, squeeze out the water and cool. This is generally from the category of fantasy. I made 1.5 teaspoons of sugar, fried the onions in a small drop of oil. When the oven began to knead the place, it became clear that there was a lot of flour. I added a little oil (apparently, 2.5 hours L.), a few splashes of water, watched how the bun was forming. Everything was fine. The bow intervened perfectly. I managed to notice the last crush, took out the shoulder blades, formed a pretty brick out of the dough and back into the stove. The bread turned out to be delicious. The loaf was packed in an hour (with her husband and a small child).

Good day! Today I made bread and onions according to the recipe from the book attached to the stove, and so there are really typos. It is written: 2.5gr of vegetable oil - I have a scale with an accuracy of 1g, but how to measure 2.5? Sugar - 15 hours L. I even put less in baked goods (and this is by weight 750g). Chop the onion, squeeze out the water and cool. This is generally from the category of fantasy. I made 1.5 teaspoons of sugar, fried the onions in a small drop of oil. When the oven began to knead the place, it became clear that there was a lot of flour. I added a little oil (apparently, 2.5 hours L.), a few splashes of water, watched how the bun was forming. Everything was fine. The bow intervened perfectly. I managed to notice the last crush, took out the shoulder blades, formed a pretty brick out of the dough and back into the stove. The bread turned out to be delicious. The loaf was packed in an hour (with her husband and a small child).

yes, there really is 15 tsp! As I saw I was shocked that they were too sealed!

[baby doll]

baby doll
They didn't put a comma, and such a horror would have turned out! And the measures, it seems, were not written. Well, if you approach everything with your head, then everything turns out great! This is the first recipe of this kind. And hopefully the last one!