Baking in Gorenje BW900W

I just click on stop, then I put the 12th program

I just tried it on my own. Happened. The bread maker resumed baking.
She herself did not know that it was possible.

About the crust. By observation, I found out that when you add eggs to the dough, the crust turns out to be much darker.

Finally, a rye bread was made with a lot of rye flour and all the flour in general. I found the recipe on the forum, in my opinion, it was called Borodino bread.
Slightly changed the amount of water, vinegar and yeast. Through trial and error (not without reading this forum), I found the best option for baking rye bread in a hurry for everyone, in the evening after work, so that he had time to bake before bed. So far, without sourdoughs and preliminary brewing of malt (many thanks to everyone for the advice, but I have not postponed it all until later, when more time appears).

I bake on mode 3 - whole grain. Only after the second kneading, I take out the dough and take out the spatula, then I return the dough, carefully distribute it in shape and close the lid. It would be possible to grease the top quickly after the third "batch", but I skip it, since the process is already quiet.

Here is the prescription:
rye malt - 3 tbsp l.
ground coriander - 1 tbsp l. (you can without it)
vinegar - 2 tsp.
dry yeast - 1.7 tsp. (maybe a little more)
rye orbid flour - 320 gr.
baking wheat flour - 160 gr.
salt - 1.5 tsp.
sugar - 1.5 tbsp. l.
vegetable oil - 2 tbsp. l.
water - 310 ml.

And this photo, what happened!

Everything is correct, butter dough always turns more beautifully. It is not necessary to add an egg, in my opinion, this is no longer bread ..., just add butter.
Bread with butter or milk (with kefir) always blush well.
I baked on a medium crust, just during baking I threw a large terry towel rolled into two or three on the lid and left the stove on the heat a little. I didn't open it right away.

[nosh_i]

nosh_i, very good bread!

[vernisag]

vernisag, Thank you! I have not tried it on kefir yet! I didn't know about butter either, but I was already covering it with a towel as soon as I bought it

On the weekend (on the advice of friends) I will try to bake banana bread. And in the past I experimented with potato and onion, but has not yet brought it to perfection. Missing count. total liquid, and the whole kneading procedure added flour .... That the bread almost "ran away" when baking. But in the end it will work out. Now, at a loss, how much flour ended up ...

When I saw that the bread on the proofer grew too large, already knowing that it would rest against the lid, I did interesting manipulations
I put a wooden rolling pin under the lid, so that the lid was 5 cm higher and wrapped it well on top with two large towels, so that hot air would not come out of the stove. The bread grew as much as he needed and it turned out to be beautifully brown
When I got tired of building gardens with this stove, I just bought another
First, she also baked all sorts of different breads, with and without additives, experimented. Sweet and with cheese and eggs and all sorts of other things ... After playing enough, I only bake ordinary bread, I don't even make it with milk, just flour, water, butter and yeast. It's just that the flour is different, with the addition of flour (any) I add different oil (I love mustard) and recently I have been using fresh yeast (it tastes better for me on fresh bread).

rye malt - 3 tbsp l.

What kind of malt? I think this is a lot
I don't add more than 1-2 teaspoons, I don't like the taste of bread when there is so much of it

What kind of malt?

I use fermented rye malt “S. Pudov ". And I really like him

When I'm tired of making gardens with this stove

Yes, it is too small, of course, for large volumes. No, I'm not a city .... I just bake more often. I hardly eat myself, and excrement is more for children

I just tried it on my own. Happened. The bread maker resumed baking.
She herself did not know that it was possible.

About the crust. By observation, I found out that when you add eggs to the dough, the crust turns out to be much darker.

I tried last night after the main one to put 12 baking squeaks and does not turn on ((((on the screen, too, the hated H: HH high temperature) released the bolt of the thermal sensor as much as 2 turns no sense

Good day! I liked this oven price / quality, carrying handle)) I looked at the programs that it can ... the duration is not written in the instructions.

I bake bread like this - sourdough, knead 15 minutes, 3 hours to rise bread, 1 hour baked goods. (yeast free)

I’m doing it right now, but I don’t leave while the bread is proving, while it’s baked ... and even when in the proving, so that the tile rises well, I turn on one, so that it’s warm, dancing with tambourines in general. Please tell a neophyte) will she suit me or not? and how can my method be implemented in it?

Nooo, this oven won't work for leavened bread. You need a programmable bread maker in which you can program program cycles to suit your needs

Thank you very much) I thought, suddenly someone came up with something ordered binatone BM-2169

Here is a topic about her, but if I'm not mistaken, she does not program as it should for sourdough bread
We need to call Tatiana, she seems to have such a stove.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=17210.0

Maybe this one is a better stove?

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=293691.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=160273.20

Dear HP owners, please tell me the dimensions of the baking bucket for this model. I have a very similar one that has become unusable, I want to order from this model, everything is identical, mount, stirrer, but I cannot find the overall dimensions of the container itself. Mine is 14x14 and 15 cm high, excluding the "ears" and "legs", do you have the same? Thanks in advance for your help.

[teepot]

teepot, measured, like everything is the same.

So the fastening of the bucket seems to be different for all stoves

[nosh_i]

nosh_i, thank you very much!!!

Hello everybody! I bought this HP for my mother, and she wants to knead dough for dumplings there, but there is no recipe for it. She is very worried about the shoulder blade that it will break. Has anyone done it? And if so, what recipe?
Thank you in advance!

[Shany-lynx]

Shany-lynx, do not worry. Nothing will happen to the scapula. I didn't make the dough for the dumplings. She made pizzas and pies.
For dumplings, this is for you here "https://Mcooker-enn.tomathouse.com/in...option=com_smf&topic=48.0"
(while a full-fledged link cannot be placed, just copy the address without quotes.

[nosh_i]

nosh_iThank you very much for your feedback, today I received a bucket for my bread maker, it fit perfectly. If someone else is looking, then a bucket from Gorenje BW900W fits the Vitesse VS-428 bread maker.

does she have an English menu? the picture looks like a Russian panel for this model ..

in English

yeah, in english

[vernisag]

Take to the ranks
We took it yesterday, to replace the old combat ski ... The ski, which is mechanically even more alive than all living things, but the life of their buckets is decreasing exponentially (the price grows in the same way), as if hinting: "Don't be redneck, buy a new stove" ...
The topic was smoked, in general, it is clear, a classic recipe from vernisag(where 350g of flour and the program number is not indicated) repeated, in general it turned out to be bread (although after skiing it is somewhat dry, maybe it is not designed for basic?
Would a reputable bread maker share a proven baguette dough recipe? The mess that comes out of the recipe book would be worth pouring in to the compiler of the book ... rectally.

There is also Russian.

Added Friday 30 Sep 2016 12:50 PM

does she have an English menu? the picture looks like a Russian panel for this model ..

There is also Russian.

Good afternoon, dear bakers! So I became the very happy owner of the Gorene bread machine.But the problem I have is this, I can not figure out the process of work of the HB itself. I explain the situation: I loaded all the products all right, set it to 1 mode (main), set the crust and weight. The time is written on the scoreboard at 3:00. I pressed the start and went the countdown of the time, HB kneads there, twists and turns this kolobok then, does not knead, then kneads again, then, as I understand it, it’s time to prove the dough, it does not spin, the dough rises and then it seems like it should be baked BUT not the heating element around the perimeter of the oven lights up and the display goes out, the time left until completion disappears, and after 10-15 minutes it beeps like I finished everything and the display lights up 1 program and 3:00. And bread is not bread, but dough turns out!
I tried to bake on mode 12 (baking), the heating element turned red for 10-15 minutes, it turned off again, the screen went out and that's it .... ((((((
I understand that this is a malfunction of the HB itself and not "sleight of hand" with the test? I'm right? And what is there to press there to get the bread ??

[Marifa]

I understand that this is a malfunction of the HB itself and not "sleight of hand" with the test? I'm right?

Marifa, unfortunately, your stove is not working properly, bring it back to the store or service, there are no other options

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!

The bread maker is easy to operate, inexpensive and not bulky. Many wrote that they did not find the delayed start. He is! To do this, select: 1. Install the program. 2. Set the weight. 3. Crust color (+) 4. Next, use the "+" button to set the time. By the time that you have displayed on the scoreboard (after installing the program), 10 minutes will be added with each button press. Press as much as you need before finishing baking. The display shows the final running time. 5, Start.

We have been baking bread on this bread maker since summer.
According to the recipe in my own instructions, the first baking turned out with a failed top. Thanks to Admin, edited the recipe, now it always works out as it should.

Water - 290 ml.
Vegetable oil - 2 tbsp. spoons
Flour - 530 gr.
Dry yeast - a little more than half of the native measuring spoon, the larger part.

Mode - regular bread, 900 grams. The whole process takes 3 hours.
It is advisable to take out the loaf immediately and put it on the wire rack. Cut only when it has completely cooled down !!!

[Lichka]

Lichka, No salt, no sugar?

[Angela]

Salt and sugar are required in the dough, I think Angela, I just forgot to write

[Qwerty_Alex]

Qwerty_Alex,

Lichka, No salt or sugar?

Forgot to write
salt - 1 teaspoon, sugar - 1 tbsp. the spoon

I look after the budget HP, including and with passion as in this topic.
I am very interested in bread on ordinary pressed yeast, that is, so that the bread is sour, such as before
was "rustic" with sourness, for me this is real bread. Will this work? who thinks what?
I am even ready to ferment separately, if necessary and for a long time.

Added Friday 03 Mar 2017 07:34

And this photo, what happened!
https://Mcooker-enn.tomathouse.com/ga...109/P_20160202_232411.jpg

the beauty

[Healthy roll with raisins]

On the weekend I bought such a bread maker. I got caught up in the action. The first three attempts were unsuccessful - the whole problem is in the recipe. For the fourth time, after consulting with her mother-in-law (and she has Moulinex), she baked a delicious bun with raisins according to her recipe. Everything is fine! And she grew up and blushed and turned out delicious. The most important thing is that not on dry yeast, but on fresh yeast.
I don’t understand how 34 sachets can be written in the instructions. Which one exactly? What is the way out? Horror. Also, this translation is tea-tablespoons (the store gave a printout of instructions in Ukrainian)
In a word, I decided for myself that I would take proven recipes from my mother-in-law, the programs then correspond.
For those who are afraid to bake for the first time, I give a recipe that I have tested - it worked the first time.
Healthy roll with raisins.
2 eggs
150 grams of butter (melt to a creamy consistency, but so that not to liquid)
60 ml milk (normal not dry)
12 teaspoon salt
3 table. tablespoons of sugar
365 grams of flour
16-17 grams of fresh yeast
100 grams of raisins

This is 750 grams, sweet program.
nuance about yeast: when you have measured out milk and sugar, put some milk and sugar in a glass, and throw yeast there. The whole bulk of milk and sugar in the form. And pour the yeast racked in milk with sugar on top of the flour.

Bon appetit and fear not. At first I myself thought that there were some problems with this bread maker. But already one recipe turned out. Let's share our experience. I do not think that gorenje can slip some kind of "bullshit".

Thank you. collecting bit by bit.
But is it possible to make a "Page of recipes" on the 1st page. in the MV theme, this is done to a certain model

Added on Tuesday 07 Mar 2017 06:08 AM

In the subject of silence
And I bought this HP yesterday, I arranged the price tag for 3 tr.
I went to systematize everything that is in the topic.

Hello, I am choosing a bread maker instead of the burnt out Kenwood260 after five years of intensive use. I was happy with the previous bread maker, they ate bread only from it. The only negative was that the buckets quickly broke down, started leaking (changed about once a year). Kenwood buckets are very expensive, so I'm looking for a more democratic option. And a small bread maker is needed - there is simply nowhere to put a large one. I chose Gorenje BW900W. When using the previous bread maker, I usually set a timer and took out the knife before baking. But the instructions for it clearly described the time of certain operations. I didn't find this in the instructions for Gorenje. Can anyone have collected statistics on the main modes - kneading time, settling time, baking time? Of course, it will be possible, after sitting over a bread maker with a stopwatch, to calculate everything by myself ... But I would be very grateful if someone already possesses such knowledge and shares it.

[Enyusha]

Enyusha, have you already bought this stove? Maybe the mystery is better, they are better in my opinion.

[vernisag]

vernisag, haven't bought yet, ordered for Thursday. And why is it better? The rating on the Yandex market for the bread makers of this brand is completely absent, there are few reviews. Yes, and I'm afraid of purely Chinese brands. I bought a Redmond meat grinder - well, it's just compact, and so ... it stinks of plastic, it can hardly turn the tenderloin. It will break down - I will throw it out without hesitation.

Old mystery models, time-tested, not expensive and very good. The bucket serves for a long time, bakes well, better than burning (I have both)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=117439.0 Bread makers Mystery 1202/1203

And there are new models, there are few reviews, but everything seems to be fine.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=472529.0 Bread maker Mystery MBM-1209

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=474041.0 Bread maker Mystery MBM-1207

[Enyusha]

Enyusha,
I've been baking for almost a month.
Now I will finalize the cake recipe and lay out everything at once.
In the meantime, I was baking ordinary bread, using pressed yeast and dough - everything worked out.
But I make bread without butter, so I'm pale. I add a little oil already the blush is better.

[Enyusha]

Enyusha, I have Gorenje BM 900 AL for more than 2 years - I'm not overjoyed to bake

[lipushok]

lipushok, plasmo4ka, vernisag, girls, thank you very much. Still, I decided to stay at Gorenje BM 900W - small dimensions, low price, good rating.
In its previous bread maker, Kenwood mainly baked on a whole grain mode from 1st grade wheat flour.In this mode, first there was heating, then constant mixing without interruption (after which I pulled out the mixer), and then lifting without mixing and baking. The bread was excellent - high, porous, with a convex lid.
Interestingly, in Gorenje, the whole grain baking mode is the same - heating, kneading without stopping, raising without kneading, baking?
lipushok, I will be happy to familiarize myself with the results of your acquaintance with the stove. I, too, prepare for the meeting - I write out recipes and features. I will be the first to bake my bread from 1st grade flour, and then I will prepare for Easter.
I had the following recipe for bread from 1st grade flour: 310 ml of milk (or water + 3 tablespoons of milk powder), 2 tablespoons of vegetable oil, 2 hours of salt, 1.5 tablespoons of sugar, 500 grams of first wheat flour varieties, 1.5 tsp of yeast. The oven will be on whole grain mode, 900 g, dark crust. I hope this recipe will work for the Gorenje BM 900W stove too

[Enyusha]

Enyusha,
I have only worked in / s so far. 1 s did not work out very well. I'll try your recipe. Thank you

[lipushok]

lipushok, and what program did you bake on? It is important here that there is no kneading during the rise of the dough - then the dough does not fall off. That's why I'm interested in how the whole grain program works in Gorenje BM 900W - have you baked anything on it yet?

Interestingly, in Gorenje, the whole grain baking mode is the same - heating, kneading without stopping, raising without kneading, baking?

I think no.
I have, however, Burning 900WII - a later version. But, most likely, the modes are similar.

In 900WII like this:
3. Whole Grain:
kneading 12 minutes, rest 25 minutes, kneading 23 minutes, fermentation 20 minutes, kneading, proofing 75 minutes, baking 65 minutes.
at a kitchen temperature of 23-24C, heating is turned on only at the beginning of the 2nd batch. If it's cooler, maybe warm it up a little during the first batch.

Just in case, for reference
1. Basic:
kneading 12 minutes, rest 20 minutes, kneading 18 minutes, fermentation 20 minutes, kneading, proofing 45 minutes, baking 65 minutes.
And 2. French:
kneading 20 minutes, rest 40 minutes, kneading 25 minutes, fermentation 20 minutes, kneading, proofing 55 minutes, baking 70 minutes.

Everything for 900g of bread, medium crust.

[Enyusha]

Enyusha,
did not bake on whole grain.
while using 1 and 2.
I just want to try not according to the program 1 and 2 grades,
and the kneading is 1.5 hours (pr 7), then let it stand well and
bake at 14. Dances with tambourines are coming

In 900WII like this:
3. Whole Grain:
kneading 12 min, rest 25 min, kneading 23 min, fermentation 20 min, kneading, proofing 75 min, baking 65 min.
at a kitchen temperature of 23-24C, heating is turned on only at the beginning of the 2nd batch. If it's cooler, maybe warm it up a little during the first batch.

Yes, it's a problem. But, I think, if you take out the mixer after the second kneading, then there will be no kneading, as such, and the dough will not sink.
In general, we must try, maybe such a cycle will give a good result.

Then the question is - did anyone bake bread from first grade flour? In what mode, how are the results?

I just want to try not according to the program 1 and 2 grade to make,
and kneading for 1.5 hours (pr 7), then let it stand well and
bake at 14.

In my opinion, kneading for 1.5 hours is too much. By Kenwood it was like this - 25 minutes warming up, 35 minutes - kneading, 80 minutes - rise, 50 minutes - baking.

[Enyusha]

Enyusha,
I didn’t bake for 2 (French), I have to figure it out, not a bun didn’t work,
did not survive.

In my opinion, kneading for 1.5 hours is too much. By Kenwood it was like this - 25 minutes warming up, 35 minutes - kneading, 80 minutes - rise, 50 minutes - baking.

1.5 hours is the total time of the Dough mode, kneading there is only 25 minutes, and then lifting with 1 kneading.
mode 7. Dough:
kneading 25min, rise 20min, workout, rise 45min