Baking in Gorenje BW900W

In my bread, too, the roof turns out to be unburned. At first I thought the defect, Kenwood's mom has the same story. Probably, this is a design feature of such ovens - the heating element is located in the lower half of the oven, there is not enough temperature for the upper crust. There is no need to bake in the oven if the bread is baked inside. You can not take out the bread right away, but leave it in the mode of keeping the bread warm, and then the crust "reaches" a little. Alternatively, maybe the lid does not fit very tightly?

Some types of bread should have a dense crumb. First you need to know which recipe you are baking and on which program. For a more porous structure, you can try the oven not in the main mode, but in the French one. Good bread is almost always obtained.

but here I am thinking to switch to the French regime, otherwise I want my grandmother's village bread. I read what many forum guests do on it
but about the lid, no, it sits tightly, and I follow it carefully)

share your signature recipes for this stove please

dough mixer does not work! maybe someone faced this problem!

hmm .. strange .. it seems to me that only the store can solve this problem, return it, let it either change or repair it.

I want to share a proven bread recipe. The family loves gray and black. White baking is extremely rare. I knead the dough ONLY on whey. So:
1.220-230 ml. Heat serum a little (do not use cold liquid !!).
2. Pour into the mold.
3. Add 1 scoop (small) salt.
4. Add 1 measuring spoon (small) of sugar.
5. Pour in 1.5-2 measured (large) tablespoons of vegetable oil (I use sunflower oil).
6. I fall asleep flour on the "eye" - first 350 grams of white + 3 tbsp. rye spoons + 1 tbsp. spoon of rye malt for gray and 2 tbsp. spoons for black.
7. In the well of flour I pour 1 small measuring spoon with a slide of DRY yeast. I tried different ones, best of all - "Lviv" (for those in Ukraine).
8. I am exhibiting program 1, weight 750 gr., Dark crust.
9. Turn on.
10. We follow the batch. It is often necessary to add flour (with spoons) until a stable bun is formed. This is normal.
11. At the second stirring I add caraway seeds, sunflower seeds, pumpkins, various herbs (who likes what). This is at your request.
12. We are waiting.
13. The bread rises almost to the edge of the mold. (y) Never bake, baked evenly. It does not harden for a long time (although it does not have time). Practically does not crumble.
14. Bon appetit !!!!!
15. I will answer all your questions!

Good day! I have had such a stove for a year now and I have never regretted the purchase. The first three times the bread did not work out for me, it was thick, then wet. But the Internet is still a very good thing. Beginner course here and local recipes. Most of the recipes for our oven are suitable, only you need to observe the peculiarity of laying down liquid and bulk products. although the top of the bread always remains light, the bread is always baked and tasty (this is not only the opinion of my family, but also what I heard behind my back).

gave me a bread maker: girl_cray: for a week I just can't find a recipe! the one in the book does not fit at all. I'll try your recipe tomorrow !! I hope it will work out

gave me a bread maker: girl_cray: for a week I just can't find a recipe! the one in the book does not fit at all. I'll try your recipe tomorrow !! I hope it will work out

Go here, I hope it helps https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=136950.0

gave me a bread maker: girl_cray: for a week I just can't find a recipe! the one in the book does not fit at all. I'll try your recipe tomorrow !! I hope it will work out

look at the link that Admin gave, but I can give you a recipe for white bread, which I have been baking for a year. At the bottom of the HP 220ml liquid (I usually take warm water in half with milk, but you can just water), 390g of sifted flour on the liquid, 4g of salt in the corners of HP, 10g of sugar, 14g of vegetable oil, see that oil, salt and sugar do not come into contact between themselves. I usually dimple the corners. And in the center, in a dimple, I put fresh yeast 8g diluted with a small amount of water to activate them (it is possible and dry yeast does not make much difference). bucket in HP, program 1 and after 3 hours a loaf is on your table. Immediately I say the RECIPE IS NOT MY. Found somewhere on the forum, if anyone recognizes authorship, then a low bow to you for this bread,

look at the link that Admin gave, but I can give you a recipe for white bread, which I have been baking for a year. At the bottom of the HP 220ml liquid (I usually take warm water in half with milk, but you can just water), 390g of sifted flour on the liquid, 4g of salt in the corners of HP, 10g of sugar, 14g of vegetable oil, see that oil, salt and sugar do not come into contact between themselves. I usually dimple the corners. And in the center, in a dimple, I put fresh yeast 8g diluted with a small amount of water to activate them (it is possible and dry yeast does not make much difference). bucket in HP, program 1 and after 3 hours a loaf is on your table. Immediately I say the RECIPE IS NOT MY. Found somewhere on the forum, if anyone recognizes authorship, then a low bow to you for this bread,

Thank you! The bread according to your recipe turned out!

Is there a recipe for our oven for yeast-free bread? Thank you!

I have never baked such bread, go here to such a Temko and try to bake

Hello! Take a rookie! My name is Tatyana. Santa Claus brought me this miracle of technology. I baked ordinary white bread according to the 1st recipe - it didn't work out very well .... a hat in 15 minutes. until the finish line fell off, the crust turned out to be light, and the cap is generally white, the middle with raw ... The second time I put the baking ... the first thing that confused me was 1 1/5 tbsp. l. honey. Well, somehow it’s not our pastry, tasty, but fresh, the cap again fell off, the middle also failed, but better. To be honest, I was really upset that I bought this particular model at all, I wanted the Novex tested by my sister, but I didn't find it on sale. I used to try homemade bread at a party and I liked the taste of bread more than in my experiments, but so far I have not lost hope. I read you, began to outline proven recipes, wish me luck!
And another question: is it necessary to lay the products in exactly the same order as in the recipe or not in principle?

Hello! Take a rookie! My name is Tatyana. Santa Claus brought me this miracle of technology. I baked ordinary white bread according to the 1st recipe - it didn't work out very well .... a hat in 15 minutes. until the finish line fell off, the crust turned out to be light, and the cap is generally white, the middle with raw ... The second time I put the baking ... the first thing that confused me was 1 1/5 tbsp. l. honey. Well, somehow it’s not our pastry, tasty, but fresh, the cap again fell off, the middle also failed, but better. To be honest, I was really upset that I bought this particular model at all, I wanted the Novex tested by my sister, but I didn't find it on sale. I used to try homemade bread at a party and I liked the taste of bread more than in my experiments, but so far I have not lost hope. I read you, began to outline proven recipes, wish me luck!
And another question: is it necessary to lay the products in exactly the same order as in the recipe or not in principle?

Hello Tanya! I think that you need to carefully read the BASICS OF KNITTING and BAKING our guru ROMA here on the forum and be sure to explain why this is and not otherwise. Because your mistakes are typical for beginners.
In our machines, whatever you do, kneading dough or kneading and baking bread, you must first fill in the liquid (milk, water, etc.), and then there is flour, and on top of the flour sugar, salt, etc.
I hope your stove will delight you, as mine has pleased me for almost 2 years.
Go for it! YOU WILL HAPPEN !!!

Thank you.So far I have not figured out well with the navigation of the site, but I have already found some recipes. I also seem to have understood my mistakes. But another question arose, if the model of the stove is not indicated, is this recipe definitely universal or how lucky? And the second question: in the recipes there are two dosage options. Is it for 750 and 900 grams, respectively? And if only one dosage option and the weight is not indicated at all, then what to focus on? At 900? There are no other options? Now I will try to make it according to the above recipe, I hope that it will please me more.

Astel, the principle of operation of all stoves is the same, and of course any recipe will suit you. Standard recipes are mostly 500 gr. flour and bread is about 900 gr. I don’t bake this as even 700 gr. the bread rests against the lid (a bucket in this oven is not enough), and I reduce all recipes by 20 or 30%. It's very simple, you need to multiply all the ingredients by 0.8 or 0.7 (500g by 0.8 = 400g). And the oven can be done at any weight there is only 7 minutes difference.

vernisag, thanks for the clarification. This time the bread turned out better, but for some reason, water is still too much, the crust is bumpy, but the taste is excellent! I did it for 900 gr. and medium crust, 1 program. I'll try again tomorrow.

In my Gorenje BW900W stove, I recently found out a measuring cup with an error for every 100 ml of 10 ml extra. For a long time I could not understand why I had to add flour to the perfect kolobok, until I bought a measuring mug of Russian production in Auchan. For 500 grams of flour, no more than 260-280 ml of water, milk or kefir is needed a little more. When the bun is dense, even and beautiful, then the bread turns out to be beautiful.

ABOUT! And I measured the flour with a Soviet glass, but I took the water / milk from HP ... Thanks for the tip! I will measure it with my own! The gingerbread man, by the way, was also a little bumpy.

vernisag! my Goreniev's glass is lying on +20 gr !!!! That is, I then poured 40 grams more. The last time it turned out much better and the kolobok was smoother, but in the last batch, noe threw him SO tossed that he slid on its side, well ..., and baked it, but beautiful, not raw and with a "half hat"))) Anything is better than pale and with a pit))) Thank you very much for the tip!

Yeah, and how with such errors can you bake exactly according to the recipe !!? Astel is very glad that my, in general, not very much experience in this matter helped you in something. In my house, this miracle of technology also appeared recently, for the fifth month I have been tormenting her with experiments with baking, since the book of burning recipes can be safely thrown away, I drew all the information from the interns .. I tried a bunch of recipes, I can advise you one of my favorites: called (loaf of times stagnation) only I bake it in the oven: flour 500g. , warm water 260ml, oil drain. 40 gr. , sugar 1.5 tbsp. l. salt 1 tsp yeast pres. 12gr .. Very good bread turns out, only I add a spoonful of vegetable oil (mustard oil), well, I decrease the recipe by 20%. And I think all the same, we need scales, and preferably two (floor), the weight comes by leaps and bounds ... Good luck!

Oh yeah!!! About outdoor - 100% !!! Today weighed down and was horrified: the holidays were not in vain !!! Thanks for the valuable advice! Have you tried Novax's recipe book? We did it well the first time.

What is Novax? Well, in principle, having already understood what's what and the proportions, I make up the recipes myself and mostly bake with sourdough with a minimum count. yeast.

the bread turned out! HP Novex 🔗 but they are no longer sold (((

[VERY HAPPY ABOUT YOU]

Girls, VERY HAPPY ABOUT YOU!!! vernisag is right, any recipe is 100% suitable, only the feature of the bookmark - we have the liquid first. I measure everything on the scales - I have cheap and unpretentious ones, because measuring cups, to put it mildly, also depends on flour, one asks for more water, and the other vice versa. Yes, and I bake with live yeast. If you need to write as they say, the whole world will figure it out, because we still have a stove Cool !!!

Well, I don’t know how about COOL, in five months my whole bucket is already in terrible scratches, and the engine sometimes buzzes somehow strangely. I have already started looking for a new, better quality stove.

Hello! Help with the exact recipe for Easter cake for the Gorenje BM900W bread machine for 750 or 900 grams of a loaf, promised to find my mother for Easter, leafed through your forum with recipes and I just can't find the right one so that the lid of the bread machine does not break off and it is tasty and not dry =) everyone thanks in advance =)

Hello! Help with the exact recipe for Easter cake for the Gorenje BM900W bread machine for 750 or 900 grams of a loaf, promised to find my mother for Easter, leafed through your forum with recipes and I just can't find the right one so that the lid of the bread machine does not break off and it is tasty and not dry =) everyone thanks in advance =)

The answer is here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=167948.0

[Ultrex]

Ultrex, I have already answered your question and gave you the link where to look for Easter cakes

Baking Easter cakes is more dependent on butter dough for Easter cake than on the model x / oven

Well, I can't answer this question in a nutshell ... The starter culture needs to be prepared and grown. There is a separate topic on the forum about leavens. I grew 3 different ones, only one survived - eternal! She is really tenacious - eternal.

[User manual]

So I joined the owners of the bread makers !!!
I bought a Gorenje BW900W bread maker from Comfy for a special offer for UAH 599. + 1kg. mixtures for baking as a gift.
Prior to that, I studied in detail the topic "MANUAL FOR BAKING BREAD IN HOMEMADE BREAD" (

Thank you for your appreciation! Bake for health

And it is better to take bread recipes from our site, they have been tested and besides, the author of the recipe will always help

As we milk this loaf, I will probably bake "Italian bread" from Admin again, but I will increase the time to 3 hours. 50 min., As in the original recipe, to make the bread more fluffy.
And then I'll take a look, go through the forum to try, something interesting.

I continue to actively use the bread machine.
I did not carry out much experiments - while I bake only "Italian bread" from Admin. I tried to bake on the "French" mode - where the baking time is 3.5 hours. As a result, the bread rested against the lid and, as a result, the top was not baked, but in general it turned out to be more airy as planned.
I made one adjustment to the recipe - I reduced the amount of water to 250 ml. and then I practically do not add flour.
In the first breads I used dry yeast, but switched to wet ones. From dry yeast specific smell is heard - to me personally.
I try to control the process of the kolobok - the bread always turns out great.
The question is - to the owners of this model - it is really possible to bake bread at 900g in it, while I bake at 750g. and he's almost on the verge of touching the lid.
There are plans to bake baked goods, but so far apart from https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=2428.0 - I didn’t find “Prosto muffin” bread (bread maker). Throw links to options for baking, I really want to try.

.
The question - to the owners of this model - is it really possible to bake bread at 900g in it, while I bake at 750g. and he's almost on the verge of touching the lid.

Really, only if the bread is heavy, rye or baked goods with additives - raisins, nuts, etc. I have only 650 g of bread, if more then it rests against the lid.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&action=recipe;b=349;start=0 If you mean sweet buns, then in the Recipes section there is an Easter theme. Easter cakes are a very tasty pastry that can be baked not only for Easter, but at least every day.

I'll tell you the instructions and recipes right away - it sucks. And don't look. But since the measured glass fully corresponds to the volume of the glass from LG - take the recipes there. And as a rule, recipes are written in OCH good flour, so the water is overestimated by a couple of tablespoons. And yeast insist on C. Moment. What for? When there are "Lvivs" - they should be put on 15-20% more, that's all. The quality of the product will still be 300% better than in the store and cheaper

Just want to thank Luysia for a great Easter cake recipe. Everything worked out the first time. Loaf for 900, nothing came out. did not rest against the cover.

Doesn't bother the crust !!! (dark crust mode)
Tell me what to do?

Do you mean the top crust? I did not bake on the dark one at all, only on the middle one and it turned out a very beautiful bread. The color of the crust is given not even by the oven itself and the temperature, but by the composition of the dough, the more baking (butter, sugar, milk, or kefir, eggs) in the dough, the more beautiful the color of the bread. Let's say milk bread always turns out to be very beautiful. And so that the top crust turns brown, at the end of the baking program (15-20 minutes), a folded towel is placed on the window of a glass bed and after the end of the program I leave it on heating for a few minutes.
Here I baked ginger in this stove, there is a photo
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=183233.0

Who can tell you a quick bread recipe for this bread machine?

Who can tell you a quick bread recipe for this bread machine?

Please: flour 400g.
yeast 1.5 h. l
sugar 1 tbsp. l.
salt 1 tsp l.
oil ol. 1 st. l.
water 260 ml.
measuring spoon from rose bread machine:

Who can tell you a quick bread recipe for this bread machine?

In all ovens, bread according to this recipe is excellent. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4459.0

In Gorenje, the fast bread program is very short and normal bread does not work with any recipe And why is it pickled with a lot of yeast? In some ovens, the program is fast for 2-2.5 hours and you get quite decent bread, but in an hour there will be no good bread ...

Do you mean the top crust? I did not bake on the dark one at all, only on the middle one and it turned out a very beautiful bread. The color of the crust is given not even by the oven itself and the temperature, but by the composition of the dough, the more baking (butter, sugar, milk, or kefir, eggs) in the dough, the more beautiful the color of the bread. Let's say milk bread always turns out to be very beautiful. And so that the top crust turns brown, at the end of the baking program (15-20 minutes), a folded towel is placed on the window of a glass bed and after the end of the program I leave it on heating for a few minutes.
Here I baked ginger in this stove, there is a photo
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=183233.0

But I still can't get a crust on top, at least a towel, at least eggs with milk, there is such a tanned bread on the sides, and just white on top

I have a Bork with a window, it bakes the top too badly, sometimes even grubby bread at the top.
Now I solved this problem very simply: I cover the window during baking with a small piece of foil with the mirror side inward, and on top of it there is a towel and an oven mitt for insulation
Now bakes any crust with a bang!

I have a Bork with a window, it bakes the top too badly, sometimes even grubby bread at the top.
Now I solved this problem very simply: I cover the window during baking with a small piece of foil with the mirror side inward, and on top of it there is a towel and an oven mitt for insulation
Now bakes any crust with a bang!

Yes? Where is the foil, inside or on top? Cho then it seems to me that it is not the furnace that is to blame, but that my hands can be seen with hooks. ... But I'll try the foil

Yes? Where is the foil, inside or on top? Cho then it seems to me that it is not the furnace that is to blame, but that my hands can be seen with hooks. ... But I'll try the foil

I just on top of the closed HP lid, cover the window itself with foil (the size of this window), and already on top I put a towel and an oven mitt to keep the heat. Only better is this as soon as the baking phase begins to do.
Before that, I almost cried, I increased the baking time, and at the top the bread was not baked, I am already silent about the crust. And now everything turns out fine and is baked, yet these windows cannot cope with thermal insulation.

I just on top of the closed HP lid, cover the window itself with foil (the size of this window), and already on top I put a towel and an oven mitt to keep the heat. Only better is this as soon as the baking phase begins to do.
Before that, I almost cried, I increased the baking time, and at the top the bread was not baked, I am already silent about the crust.And now everything turns out fine and is baked, yet these windows cannot cope with thermal insulation.

URA URA URAAA !!! I made, as you said, foil on the lid on the window, and on top there were several towels, and different oven mitts, but of course I peeped sometimes, and now half an hour before the end of baking I saw the sun! I saw such a crust on top, which was only in the photo of the super bakers on the forum! It's just stunned! The main thing is that the oven does not shrink from the temperature. Thank you so much!