Baking in Gorenje BW900W

[nosh_i]

nosh_i, Hello! Congratulations on the stove! Let it only please!

Problems appeared when trying to bake Borodino bread. (rises very badly, flat). And I still really can't understand on which mode the bread maker is still baked ...
And when trying to bake whole grain, the top dropped when lifting.

This oven does not have a whole grain or rye bread program, and such bread does not need a final kneading and a white bread program is not suitable for them.
But you can bake with a semi-automatic, turn on the dough program (or the first program). The program does pre-mixing, then kneading, leave a little on the proofer, after which you turn off the program. When the dough rises, start the baking program.
There are a lot of recipes on the forum, choose any
I bake this whole grain
water - 230ml
wheat flour -190- 200g
whole grain flour - 150g
vegetable oil (I have mustard oil) - 1 tbsp
salt - 1h l
sugar - 1h l
yeast - 7-8g fresh or 1hl dry (a little more is possible)
You need to follow the kolobok, perhaps your flour-liquid ratio will be slightly different. I do not know what kind of flour you have and how much liquid it will take, the lower the grade of flour, the more it asks for liquid for kneading. Do not pour out all the flour at once, leave a couple of spoons, if the bun is smeared on the bottom of the bucket, add flour. But this will not be visible immediately, but only a few minutes after the start of the batch.
I bake rye in the same way, only in place of cz flour, I add rye and malt.

There is no Whole Grain Program in this oven.

It turns out that mode 3 - whole wheat is not suitable at all? Just what is it for?

Thank you very much for the recipes and comments, apparently my flour-liquid ratio was not entirely accurate. I will definitely use yours!

As for flour, I'm afraid that it is completely different in different cities. We have a very large selection, even malt ... I settled on the wheat Starooskolskaya bakery, rye - Lavrovskaya (ElitPak LLC), whole grain - Kudesnitsa.

Another question, do you pre-brew malt in boiling water? And is this water included in the liquid that is in the recipe?
I also liked to add a little apple cider vinegar (1-2 tsp) to rye bread. Does it somehow affect the rise of the dough?

[the top fell]

And when trying to bake whole grain, the top fell when lifting.

Whole grain flour gingerbread man. Master Class

To bake bread from a mixture of wheat and rye flour, it is important to understand the principle of kneading the dough and the amount of proofing.
Read these topics carefully:
What we mean by "Wheat Bread"
What we mean by "Wheat-rye bread"
What we mean by "rye-wheat bread"

Help section CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING" and especially subsection MASTER CLASSES FOR KNITTING THE Dough (BOXES)

Another question, do you pre-brew malt in boiling water? And is this water included in the liquid that is in the recipe?

Yes, the malt is pre-brewed with boiling water, and cooled in the heat to 35 * C and only then is it put into the dough when kneading.
Steaming water is included in the total amount of water for the recipe.
And malt is added to dry matter-flour when calculating liquid and flour-liquid balance.

that's mode 3 - whole wheat

From whole grain I gave this stove to my sister and I don’t remember how this program works. How long does it take? And how many kneads and workouts are there on this program?
When I bought my first stove (Gorenje), we didn’t have whole grain flour on sale at all, so I didn’t use this program and I don’t know how it works. Perhaps it’s correct

Very soft white bread

This?

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9137.0

it cools in the heat up to 35 * C and only then is put into the dough when kneading.

Yes? What for? I brew (1h L) right in a measuring cup, leave it for a few minutes, then add liquid to the desired level and pour it into a bucket of a bread machine

How long does it take? And how many kneads and workouts are there on this program?

I looked at the time: 3.40 for a loaf of 900 grams and 3.32 for a loaf of 750 grams. There are exactly 2 mixes and also squeaks to add fruits, spices, etc. I haven’t figured it out yet.

https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=9137.0

Yes! This recipe! Only I change butter to vegetable oil every other time. And I also add a couple of tablespoons of milk powder. The quality (for the worse) is not affected! I observe the proportions exactly!

I tried French bread on this stove, I found the recipe on the vastness of the network (for which many thanks to the author). It turned out amazing too.
Just in case, I post:

420 g white wheat flour
260 ml water
1.5 tsp salt
1 tbsp. l. honey
1 tsp yeast
Baking on the "French bread" setting

You have written interestingly about brewing malt! I brewed it separately and cooled it. But I didn't seem to figure it out with the liquid and did not take into account the liquid for brewing malt in the total amount of liquid. I was also confused by the instructions for this bread maker (according to reviews, it is better not to use it, since the proportions are violated). There rye bread, where the ratio of rye flour is 240 to 150 wheat, is baked in the whole grain mode. Some even bake in French.
The other day I bought a ready-made mixture of Borodino bread, it was written there that it was necessary to bake in the main mode. I added only water and yeast, in short everything is according to the instructions. So, it turned out !!! Both the crumb and the top. What did they add there ... Or the ratio of wheat flour there is much higher than rye ... Riddle :)

3.40 per loaf 900 grams

The rye and whole grain programs are similar and you should get both wheat-rye and whole-grain bread on it, but 3.40 minutes is a lot, it is usually shorter, since there should not be proofing and kneading in the middle of the cycle.

Yes! This recipe!

There is too much water, in my opinion, a lot of yeast, too much salt and sugar ...
Didn't the French stick to the lid? Is the dome normal?
I have never baked from ready-made mixtures, I can't say anything

[Ira]

Yes? What for? I brew (1h L) right in a measuring cup, leave it for a few minutes, then add liquid to the desired level and pour it into a bucket of a bread machine

Ira, well, so according to the technology it is supposed to brew malt So that it steamed well and started working.
According to the rules, it must be steamed in a thermos and kept for several hours.

According to the rules, it must be steamed in a thermos and kept for several hours.

Aaaa, even so A few minutes mean little ... I just saw recipes where vapche is not brewed, so they are thrown, in a dry form. But I still practically accomplish a feat, I brew for a few minutes (I'm too lazy) I don't like it a lot, but one or two teaspoons in a thermos ...

I don't like him a lot, but one or two teaspoons in a thermos ...

Ira, in a thick-walled cup, glass, steam it and soak in a knitted goat down mitten, or put a cup in hot water ... well, you can come up with many options for how to hold the malt warm

You can put a glass of malt in a multicooker, yogurt on the program
Lana, I persuaded, I will brew in advance I will see if bread will be much tastier
Thank you Tanyush Vek live, learn, as they say ...

[Irisha]

Live and learn, as they say ...

Irisha, I will wait for new impressions

There is too much water, in my opinion, a lot of yeast, too much salt and sugar ...

I also thought so at first, and then read the reviews and decided to try it. Apparently for my flour and bread maker, this ratio is the most optimal.
How to bake, then post pictures.
And now I am baking milk according to your recipe :) This bread was my very first and most successful one !!! Just the guests of the house were ...
According to your second recipe - White bread, then like Stas77, you had to add a little water. Maybe a lot also depends on the bread machine ...

Didn't the French stick to the lid? Is the dome normal?

No, I didn't. Just enough flour so that he does not resist and is as high as possible. But this is precisely in this model of the bread maker.

Maybe a lot also depends on the bread machine ...

No, this is what depends on flour.Of course, there are a lot of things on the bread machine, I already have the fourth oven and breads according to the same recipe are different, the taste, color and even smell are different.
And in my gorenieshka bread always rested against the lid

No, this is what depends on flour

Good! I will continue to study!

P. s. After reading the forum, I realized that the oven was about the principle: I measured everything exactly, threw it in the correct order, turned on the mechanism and went to bed, and in the morning I woke up - bread. Will not work. Everything is like in life, and the dough is alive and every time it is different ...

turned on the mechanism and went to bed, and woke up in the morning - bread

That's how I bake

[sazalexter]

sazalexter, I have only so far so ordinary white on the water turns out. But there are still problems with rye-wheat

Hello everyone, I'm thinking of buying a Gorenje BM900W bread maker, please tell me how she's doing with dough for dumplings and pies? turns out?

How is she doing with kneading dough for dumplings and pies?

The bread maker first of all needs to be purchased for baking bread and dough for pies - the x / oven will cope with this. Provided that you follow some dough kneading rules that will help you get high-quality dough and high-quality bread.

And the dough on dumplings can be kneaded in any blender in 30 seconds!

[Natalia]

I'm thinking of buying a Gorenje BM900W bread maker, can you please tell me how she is doing with kneading dough for dumplings and pies? turns out?

Hello Natalia, this bread maker will of course prepare the dough for pies and dumplings and breads, only it is small. Her bucket is not large, although it is written that 900g, but bread of this size does not work. The dough for 500g of flour can knead, but no more, it simply will not clean up anymore. Only bakes bread from 350-400g of flour.
Maybe you should buy a stove with a full-size bucket? (from inexpensive Mystery, Rolsen)

Good day, dear bakers! Yesterday I read the forum ... I mastered several pages so far ... there is no way to re-read everything, if anyone knows a good recipe for bread made from rye flour ... tomorrow they will bring such a stove (Gorenie 900WII), I would like to try it right away I would be very grateful for the advice!

Rye will not work right away without experience of communicating with a x / stove, experience is needed

Start from here Gingerbread man made from wheat-rye flour (master class)

Thank you, I will study now ... but maybe something more pithy, what to try? Maybe from bran, or I can't master it either?

Well, why are you suffering? I gave you an option to make the bread. Do you want to take a bang with a bang / stove without knowing about it

Go to the rye bread section and choose, only then do not stomp on us that the bread did not work out
In fact, bread cannot be dietary, it is flour-free, it is not baked on bran alone

No ... God forbid stomping! : nyam: well, I just don't eat wheat flour made from the highest grade of flour ... so ... well, then I'll try something for my family, so I probably wouldn't want to throw it away ... but still without honey and beer ... simpler ... not? The husband will not eat with delights ... why uchtset and immediately give me a hat ... he would be normal then white ...

I would argue about dieteticity .... bread in theory should be present in the diet, BUT! not from premium flour! Anything with premium flour is not dietary

By the way, I also bake from some bran ... in the microwave ...Of course, this cannot be compared with ordinary bread in any way, but from the point of view of diet, whoever came across that bread is in principle excluded, this is possible and, well, not complete disgusting ...

Thanks everyone for the recipes posted! The first bread came out great! Whole wheat flour baked according to the recipe for milk bread. Whole grain bread mode. Super!

Whole wheat flour baked

Lyudmila, hello!
How did they bake? Has regular wheat been completely replaced with whole grain? The top has not fallen?

I baked cheese bread on our bread maker according to this recipe from the forum (I can't add a link to the direct one yet)

Cheese bread in a bread maker
Category: Yeast bread

Ingredients

Yeast dry. -1 tsp
Flour psh. -450 g
Salt -1.5 tsp
Sugar -2.5 tsp
Dry. milk -1.5 tbsp. l.
Rust oil -1.5 tbsp. l.
Egg -1 pc.
The water is warm. -200 ml
Grated cheese -100 g
Cooking method
Baked according to the principle of flour into liquid. Ready bread weight 700 g

Did everything exactly according to the recipe. But surprisingly, the bun turned out to be perfect. There was no need to add water or flour. The result was very pleasing! Now I will no longer buy cheese sticks at the bakery. Baking on the main mode.

Result in the photo:

Hello! Yes ... I took completely whole grain wheat ... French thing ... I was even ready for a failed debut, but the result inspired and delighted me !!! I know from experience that baking from whole-grain flour is, well, not a simple thing and requires a lot of skill and approach to it, and with all this it is a lottery ... well, it’s hard ... but here it’s so lovely ... so much suddenly! Nothing fell ... the bread is dense and baked, as I like ... I don't like loose. By the way, through an oversight and inexperience, I set the program to 900 g of bread, but it seems like the recipe was 700 ... maybe this also influenced for the better ... I baked longer ...
So now the most basic problem is not to destroy everything baked at once, this is the biggest thing that held back when buying.
Thanks again to everyone that there is such a wonderful forum where you can get practical advice and see pictures and be glad for the achievements of others !!

Oh, and what a handsome cheesy ..... stunned! Congratulations!

Nothing fell out ... the bread is dense and baked, as I love

Great! And you with the first successful baking! I can't do it with whole grain yet. I can't understand what's wrong ... True, it comes with the addition of wheat, which I didn't really want!
I'll try to do as you do!
Thanks for sharing!

I can't figure out what's wrong ...

Come here Whole grain flour gingerbread man. Master Class

[nosh_i]

nosh_i, beautiful bread turned out!

True, in my opinion, there is not enough yeast in the recipe, it turns out a dense bread. But if you add more, then it is in this oven that the loaf will rest against the lid, since there is a lot of flour for this bread machine

[vernisag]

vernisag,
Now I have baked another one of the same. Only more cheese added 150 grams, and a little less water. It turned out. Yes, it does not seem to be dense (well, in my opinion, it is not at all experienced)). Compared to rye (which is still not very successful for me, but every time it is better) - this one is far from dense. But at the expense of yeast you are right - it will rest against the lid, there was already such an experience. Apparently this cheese is still holding back a strong rise. But it is better not to take more than 420 grams of flour (wheat).

You can try to multiply all the ingredients by 0.8, and leave the yeast unchanged, it seems to me that the result will be better

[vernisag]

vernisagYes, it's bad when there is no "standard" before your eyes. Then there would be something to strive for
In the meantime, I am insanely happy about this, because compared to the purchased one, I like it much more! Thank you! Next time I'll try to reduce and compare.

Tomorrow I can try it in my baby

vernisag, finally got around to bake rye bread several times according to your recipe:

I bake this whole grain
water - 230ml
wheat flour -190- 200g
whole grain flour - 150g
vegetable oil (I have mustard oil) - 1 tbsp
salt - 1h l
sugar - 1h l
yeast - 7-8 g fresh or 1 hour dry (a little more is possible)
You need to follow the kolobok, perhaps your flour-liquid ratio will be slightly different. I don't know what kind of flour you have and how much liquid it will take, the lower the grade of flour, the more it asks for liquid for kneading. Do not pour out all the flour at once, leave a couple of spoons, if the bun is smeared on the bottom of the bucket, add flour. But this will not be visible immediately, but only a few minutes after the start of the batch.
I bake rye in the same way, only in place of cz flour, I add rye and malt.

So far, everything is working out and better every time!
I don’t know, but maybe I’m wrong, but my mistake was that there was too much dough mass for baking rye bread, the bread maker did not cope well with a large kolobok during kneading. And when the bun turned out to be smaller, it began to work out. Now I'm experimenting with the proportions of rye and wheat flour in the direction of increasing rye.
And, finally, a child told me today: "Mom, now your brown bread at least somehow looks like a purchased one." Oddly enough, but for me this is a compliment. Since we bake (or rather, they baked more) the real Oryol rye bread! I have never met such a taste in any other city. But mine is still far from the taste of my childhood. But there is something to strive for, thanks to this form!
Thanks again to everyone!

[nosh_i]

nosh_i, for a good taste of rye bread you need rye sourdough or agram
Agram is a dry starter culture, you can buy it (I bought it in Auchan), they sell it in online stores. Or prepare the sourdough yourself, we have many recipes here, then the bread will be delicious, aromatic and tastier than the store one
Read here

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1779.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=43225.0

Hello. In this model there is the possibility of additional baking to the main one, for example, add +10 or 20 minutes? Since according to what recipes I did not make the top crust white (((

Although the bread is generally baked normally, the dark crust mode, baking is basic, I tried to lay volga under the lid, the result is not comforting. I also think to try to unscrew the bolt of the thermal sensor that is above the shadow by 1 or 1.5 vol. can it help?

Hello. In this model there is the possibility of additional baking to the main one, for example, add +10 or 20 minutes? Since according to what recipes I did not make the top crust white (((

Yes. After the end of the "Main" program (1), place on the "Bake" program (12) and bake as much as necessary.

The crust can be "strengthened" if in the last 20 minutes. put foil on the window on the main program, I got a slightly darker crust than without it.

Yes. After the end of the "Main" program (1), place on the "Bake" program (12) and bake as much as necessary.

The crust can be "strengthened" if in the last 20 minutes. put foil on the window on the main program, I got a slightly darker crust than without it.

So it is, but there is a nuance. Elsi, after the end of the baking, I stop the program (because it still keeps the bread warm for an hour), then I turn on the baking program and put the extra. time for example 20 minutes beeps and writes on the screen N NN (it is written in the instructions that the temperature is high) and baking does not include. Otak from ... well, I'll try to put a foil with a towel on top ...

So it is, but there is a nuance. Elsi, after the end of the baking, I stop the program (because it still keeps the bread warm for an hour), then I turn on the baking program and put the extra. time for example 20 minutes beeps and writes on the screen N NN (it is written in the instructions that the temperature is high) and baking does not include. Otak from ... well, I'll try to put a foil with a towel on top ...

It turns on ...

It turns on ...

And you don't open the lid to cool down? Min for 5 there for example? (does not hit the error N NN? Why is my grief? Is it really a factory marriage?

And you don't open the lid to cool down? Min for 5 there for example? (does not hit the error N NN? Why is my grief? Is it really a factory marriage?

No. I just click on stop, then put on the 12th program.

No. I just click on stop, then put on the 12th program.

I will also try to loosen the bolt of the thermal sensor ...