Baking in Gorenje BW900W

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 teaspoons of salt, 1.5 tablespoons of sugar, 500 g 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

You just need to reduce the ingredients, the bucket is small, normally it turns out only for 300-350-400 grams of flour, otherwise it will rest against the lid.

[lipushok]

lipushok, Gibus, vernisag, Thank you. I will try.

This is my Recipe No. 1 (w / s on dough), very airy, porous and light, with a pronounced bread taste and smell.
It turns out a small bun 215 gr.
Water - 105 gr.
Flour (high quality I had a ma * kfa) - 150 gr.
Pressed yeast - 6 gr.
Salt - 1/2 tsp., Sugar - 1/2 tbsp. l.
In the evening I put the dough:
I dissolve yeast in water, put 2/3 of all flour on top (by eye).
Program 7 (1 h 30 min) - then I leave the dough overnight.
In the morning I add the remaining ingredients and turn on program 2 (French), Dark crust, 700 gr.
You can double all the ingredients, then bake at 900 gr. and we get a roll of 430 gr.

Using the same recipe, I baked whole grain (I have whole grain spelled flour). The bread turned out to be just denser, but also tasty.



Now about the cupcakes (or Easter cakes).
1 way without dough.
Flour 200 gr.
Water - 140 gr.
Yeast 8 gr.
Butter - 12 gr.
Sugar - 5 tablespoons
Scalded raisins 1 glass (we add it according to a special sound, it is first scattered on the walls, and then it is pressed into the roll).
She baked on her favorite Frenchman # 2:
Dark (but Medium will be better in this case), 700 gr.
It turned out like this, but delicious.




Another cake on the dough.
Water - 100 gr. dissolve pressed yeast 8 g in it,
flour 160 gr. (first add 2/3 of the total mass).
Sugar 80 gr.
Butter 25 gr.
Raisins 1 cup (scalded).
We make dough on ave. 7 (batch)
Then, after 1.5 hours, put the remaining flour, sugar and butter,
and launch pr No. 2 (French) crust Light (next time I will be Medium), 700 gr., add raisins in the process by sound.

The taste is very delicate and the crumb is so soft-soft (my son really liked it).

[lipushok]

lipushok, Easter cakes are also interesting on the eve of Easter. But I don't feel like messing around with the dough. Why do you think the bezoparny kulich failed? Is there a lot of water? or yeast? What was the consistency of the kolobok?
As I understand it, you have pressed yeast. How do they compare with dry yeast?
They brought me the stove tonight, tomorrow I will try the stove.

[Enyusha]

Enyusha,
The bun in the first case was just perfect.
proportions must be chosen
here it is necessary to read
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0

Here is how V. Pokhlebkin (Secrets of good cuisine) describes this method:
The amount of flour is never determined in advance when preparing flour (bread) products, because it all depends on how much of the liquid mixture has turned out: what is its specific composition and how much flour this mixture can absorb. If, however, to determine the amount of flour in advance, then it is almost never possible to accurately adjust the liquid to it, because this value is a variable subject to fluctuations. Various fat contents, milk density, water hardness, egg size, butter and fat consistency, as well as the freshness of the yeast and their effect on the liquid part also affect here.
Therefore, do not have much confidence in the recipe where the amount of flour is "precisely" determined for the bread dough. As a rule, it does not provide an opportunity to obtain a quality product, despite our best efforts.

Well, I baked the first bread in the new HP Gorenje BM 900W. The impression is quite decent - the top is tanned, the lid did not fall (it crumpled a little when I shook it out of the bucket upside down onto the grate. Baking from 1st grade flour in 1 program, I pulled out the stirrer after the second kneading, so there was no settling. 400 g of flour per mode 750 g, dark lid. Now stands under a towel, resting. As soon as he rests, I will post a photo.
From 500 grams - I did not risk it, I was afraid that she would rest her head against the window. The window was covered with foil during baking.
Now the bread maker will cool down, I will torture the cake.



Girls, but how to insert a photo into a message? Or where can you read about it?

[Enyusha]

Enyusha, you need to press "answer" and in the form of the answer there will be "insert author's photo"
We are waiting for your recipe. Did you pull out the stirrer with your hands?

Or where can you read about it?

Here you can, at the end of the first post CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

[Admin]

Admin, Thank you! And I didn’t guess to press the "answer" button - I wrote right away in the lower window under the last message.



Well, actually, my first bread.
Oh, where's the bread?



from




lipushok, straight with your hands. Before that, it is better to moisten your hands, and form a bun out of the dough.



And here is the cake. The top is pale (I put a middle crust, probably it should have been dark). Otherwise, it is quite acceptable.
I haven't tasted it yet, it's getting cold.
I tried the bread. In Kenwood, the crust was thicker and crisper, and the bread itself was more fluffy. We should try other baking modes - whole grain and French. But this bread does not crumble.





On Easter cake - you need to add sugar (I deliberately reduced the amount of sugar, because it seemed that there would be a lot, but it turned out that it was not enough), replace the vegetable oil with butter, more raisins and pour fudge on top. Tomorrow I'll go to the store and try again.
lipushok, I will not post the recipes yet, because the results still need to be worked on.

[Enyusha]

Enyusha, tell pzhlsta the recipe for Easter cake and on which program was baked? thanks in advance

We have a theme Easter cakes in a bread maker. Questions and answers about making dough and baking.

Everyone is consulted there - go

[Enyusha]

Enyusha, tell pzhlsta the recipe for Easter cake and on which program was baked? thanks in advance

2 eggs + milk - 160 ml
melted plum butter - 60 gr
apple (not sour) grated - 80 gr
salt - 0.3 tsp
sugar - 5 tbsp
vanilla sugar - 1 sachet (8 gr)
high-quality flour - 320 gr
yeast - 1.2 tsp
scalded raisins (on signal) - 200 ml
program 5 (sweet bread), weight 750 g, crust - medium



And here, in fact, is the cake itself.

As promised, I am writing a recipe for bread from 1st grade flour.
Milk - 260 ml (or egg + milk of the same volume)
Vegetable oil - 1.5 tbsp
Salt - 1.5 tsp
Sugar - 1.5 tbsp
Flour of the 1st grade - 400 gr
Yeast - 1.5 tsp
Basic mode, 750 g, dark crust. I take out the stirrer at the end of the second batch, so there is no kneading during the second settling, it is 43 minutes after the start of the program. The bread is fluffy, with a convex smooth lid.
Just shake the bread out of the mold carefully, sideways, so as not to crush the lid.

[Enyusha]

Enyusha, yesterday I made your cake, only with fresh yeast and no dough.
happened. and the lid came up well and baked.

[lipushok]

lipushok, I'm glad I helped you! Happy Easter!

[Enyusha]

Enyusha, and you a happy holiday! Thank you. I really liked the idea with the grated apple.

[lipushok]

lipushok, this is not my idea - I spied the recipe on the forum)))
And slightly reworked / supplemented. I also added a third of a teaspoon each of cardamom, nutmeg and cinnamon. Vanilla sugar is almost not felt at all, so next time I'll add vanilla syrup instead.

[Enyusha]

Enyusha, but I really felt vanillin. such a smell was throughout the apartment, just baked goods.

Today I baked a curd bun. The top is pale, I haven't tasted it yet.
Recipe:
milk + egg - 100 ml
cognac - 1 tbsp. l.
plum oil - 70 gr (I melt the butter)
soft cottage cheese - 200 gr (I took 2 boxes of simple Agusha cottage cheese)
sugar - 100 gr
salt - 1 tsp.
vanilla sugar - 1 sachet (8 gr)
flour - 370 gr
yeast - 1.5 tsp.
raisins and dried cranberries - 1 cup (250 ml)
Basic mode, dark crust.




Cool down, tried it - it's sooooo tasty - delicate, airy, with a light cognac tint and delicious breads, a real delicacy for tea drinking!

Dear bakers) I am writing for the first time, I have very little experience, maybe I am writing on the wrong topic, I was guided by the owners of Gorenje BM 900W, please tell me: this is the problem.After any mode, the bread maker does not turn off with the button, but HHH always appears on the display and can only be turned off by unplugging it. Is this the norm or is it a marriage? Thank you in advance for your reply!

Our bread maker broke down almost a week after the warranty expired.
Her husband took it apart - some cunning fuse had burned out. He threw it out. Somehow, without this fuse, the car started working, and we baked bread a little more.
Now the bucket has flowed. The mechanism grinds when kneading, brrrr! The cost of a new bucket somehow doesn't really correlate with the cost of a new bread machine. Now I don't know what to do ...

By the way, the bread turned out to be very good.

Dear bakers) I am writing for the first time, I have very little experience, maybe I am writing on the wrong topic, I was guided by the owners of Gorenje BM 900W, please tell me: this is the problem. After any mode, the bread maker does not turn off with the button, but HHH always appears on the display and it is possible to turn it off only by unplugging it from the socket. Is this the norm or is it a marriage? Thank you in advance for your reply!

I didn't have that. All buttons worked and work fine. If the warranty has not yet expired, I advise you to return it if possible.

Having bought my first Gorenje BW900WII, I managed to use it for about 2 months and it burned out. This is despite the fact that she baked on average 2-3 times a week. When it deteriorated, I took it to the "Eldorado" and after the examination, the money was returned to me.
But, you know, when I managed to taste homemade bread, I don't want to go back to the store. And I, having once again studied the reviews about the Gorenje technology, decided that every company has a marriage and, as they say, for the purity of the experiment, I bought exactly the same one again.
Well, I've been using it for the third month already. So far, everything is fine, the bread is excellent. But I guess that such an inexpensive bread maker will not work for a long time. We'll see. Next time I will buy Panasonic, they are much more expensive, but worth it.

I also bought Gorenje based on reviews. Only it looks like today's stove is not the one that was sold 5 years ago.
Manufacturers are doing everything to reduce the service life of devices to their warranty. I'm afraid Panasonic is not a panacea either ...

Girls who have such a bread maker, please tell me if the coating of the bucket is peeling off? And is there a jam function?
I looked at the Gorenje BM900 WII model, and according to reviews, the coating is peeling off. Now I'm thinking which one to take.

For 2 months nothing has peeled off for me yet. Yes, there is a Jam function. I have not used this program yet, anyway. At one time I tried to bake muffins in a bread maker, but I did not see the point in this, it is easier and more pleasant to bake pies and muffins in the oven. Now I only bake bread in it.

[Velevla]

Velevla, Thank you

Good day to all, not so long ago I bought a bread maker. At first, I tried to bake according to recipes from my own unfortunate book, but, of course, nothing happened, and three times)) Then I climbed in here and started reading and trying. Stopped on a recipe:

water - 270 ml.
sugar - 1.5 h / l
salt 1 h / l
vegetable oil - 2 tbsp / l
flour - 500 gr (the second time I put 30 grams less)
dry yeast - 1.5 tbsp / l

Program 1, weight - 700 g, dark or medium crust.

Both times the top was "sunken and white", the color of the remaining crust was also light .. I cannot say that the bread is delicious .. ordinary and crumbles decently ..



Help a newbie, please .. I want to set up baking of at least ordinary bread, so that later I dare to dare on whole grain and muffins))

water - 270 ml.
sugar - 1.5 h / l
salt 1 h / l
vegetable oil - 2 tbsp / l
flour - 500 gr (the second time I put 30 grams less)
dry yeast - 1.5 tbsp / l

The recipe is almost correct, there will be not even enough liquid for 500 grams of flour. With this tab, the bread should turn out to be cool.
Then you should check the bookmark of products by the fact of the bookmark, something is not so measured or weighed.

I recommend starting from here: CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING" and especially the section MASTER CLASSES for Dough Kneading (BOXES)

[Kira_hleb]

Kira_hleb,
We used this recipe to bake bread until our oven broke down:

Water - 290 ml. + Art. a spoonful of sugar + a teaspoon of salt.
Vegetable oil - 2 tbsp. spoons
Flour - 530 gr.
Dry yeast - a little more than half of a 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 !!!

Much bread depends on flour. Apparently yours is not ice

Thank you very much for your response, I'll read the material, try to bake it again and unsubscribe!
It's amazing that there are so many subtleties in baking bread! And it seemed that you would buy a bread maker and bakes according to a standard recipe!

[Kira_hleb]

Kira_hlebyeast also matters
The Voronezh skies raised the dough worse than the St. Petersburg ones.

[Kira_hleb]

Kira_hlebyeast also matters
The Voronezh skies raised the dough worse than the St. Petersburg ones.

Flour was used by Selyanochka or Belo-tender (made by Stary Oskol), yeast - SAF-Moment (Voronezh). Water is a holy source.
You can certainly try Makfa flour, as some people write here ..
I saw your recipe, but it was a little embarrassing that the bun is 900g - is this weight also possible in this model of the bread maker? I only have 700 and 1000 g. I have smaller baking, as there is, basically, only me))
So, in general, nothing, just a problem with the top .. I also noticed that sometimes (maybe from shaking) in the process of work, the compartment is lowered for pouring additional. ingredients - on the inside it looks like a metal plate with parallel bulges - maybe, of course, that's why hot air is not reflected and the top is not baked .. I even tried to cover the bread maker itself with a towel - the top, by the way, did not sink so well, but still accumulated condensate and moisture it seems that the top was not allowed to dry ..
Okay, I'll experiment ..
Mom has a Redmond bread maker, she bakes according to the instructions and takes the same ingredients (from the same firms), and everything works out perfectly, so I think, either you need to adapt to the bread maker, or it is not very serviceable ..

[Kira_hleb]

Kira_hleb, in my model the weight is 700g. and 900g. Departments for add. there are no ingredients at all, you can fill up after the stove signal directly into the bucket.

Mom has a Redmond bread maker, she bakes according to the instructions and takes the same ingredients (from the same firms), and everything works out perfectly, so I think, either you need to adapt to the bread maker, or it is not very serviceable ..

I am very unhappy that such a short service life of ovens from a kind of good company while baking bread in the oven ...

Quote from Admin: "The recipe is almost correct, there will be not even enough liquid for 500 grams of flour. With this tab, the bread should turn out to be cool.
Then you should check the bookmark of products by the fact of the bookmark, something is not so measured or weighed.

I recommend starting from here: CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING" and especially the section MASTER CLASSES FOR KNITTING THE TEST (BOX) "

Good day, I read some forum topics, and especially for beginners, and tried to bake again. I noticed that each baker or bread machine has its own water / flour ratio, at which the bread turns out perfectly! 290 ml (water) -530 g (flour), 270-500, 260-400, 260-420, 260-450 (this is all for ordinary white bread). Considering your comment that there is not enough liquid for my gramme, I decided to try a new recipe: 260 ml of water (I took tap + filter), 420 g of flour (sifted), 1 tsp. salt, 1 tbsp. l. sugar, 2 tbsp. l. grows oils., 1.5 tsp. dry yeast. Normal program, weight 700, dark crust. I started watching the bun. Sticky, there is dough around the edges of the bucket. In the process of 1 batch, I added 2 tbsp. l. flour (the bun began to arrange), in the process of 2 kneading I decided to add more, spilled a little, paused, washed the ten, turned it on - pressed the wrong button, the program started again from 1 batch. Even with this epic, I noticed that by the end of the first batch, the dough became thinner, stickier, I decided to add another 2 tbsp. l. flour and leave the dough alone. It seems that the bun turned out to be elastic in my opinion, I touched it regularly in the kneading process.On the baking program, the bread rose and even the top rounded, but a little later it still began to fall off. Below is a photo. What surprised me: that the bread and the top turned out to be the same in consistency and taste as before (with 1.5 tablespoons of yeast and a different water-flour ratio). Only the bottom is crispy.







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I welcome everyone! Can you please tell me, does the delay start work on the "yogurt" and "jam" modes? I turn on in all modes, but these two do not. I think this is normal or a marriage? Breadmaker Gorenje BM900 BKC, but any answers are interested. Thank you!

does the delay start work on the "yogurt" and "jam" modes?

No. This is normal.)))

A useful purchase.
The previous Gorenie bm900W bakery operated for 4 years.
Baked about 1000 loaves of bread.
The updated model Gorenie bm910WII has 15 work programs -
pastries, kneading, dough, yogurt, jam.
The bread bakes are exceptional. Can compare with sotlichny loaf or bun.
The set includes a bread maker, a measuring glass, a spoon, a hook, an instruction and a warranty card.
Non-stick coated mold with 4 ribs, which reduces noise and vibration, improves baking quality.
Warranty - 1 year and 1 year free service.
First Baking Recipe-
Water -1 measuring cup.
Flour - 350 gr.
Oil-growing. - 1 tbsp. the spoon.
Sugar -1 tbsp. the spoon.
Salt - 3/4 tsp.
Yeast-1h. the spoon.
The output is a small loaf weighing 350 grams.
This recipe is basic for a small loaf. (mode 1, weight 700).
A kitchen scale is required for flour.
You can use milk instead of water. (milk bread)
Economical in the use of electricity.
Handle the form carefully! Don't scratch.
Making jam leads to rapid wear of the mold.
The kneading paddle can be removed from the loaf with a hook (included).
Do not discard the kneading paddle; check its presence after baking and before placing food.
Raisins and other additives are added after the beep during kneading.
Vanillin 1 gr. per loaf significantly increases the quality your baking, creates a sweet smell.
Vegetable oil is preferable to butter - improves the quality of baked goods.
Usually use 2 tbsp. tablespoons of vegetable oil, reducing by 2 tbsp. spoons the amount of water or milk in the recipe.
You can use 1 teaspoon of coffee or cocoa as flavoring agents. (in milk)
Shake the bread out of the pan immediately after cooking. Soak the mold with hot water for several hours.
Watch my video review on YouTube

Good day! I baked bread according to the recipe from the recipe book for the Philips oven (the mother-in-law bakes constantly - the perfect brick comes out), went up in half, the roof is inside, the crumb is wet, voggy, except that the crust is delicious))) tell me, is there a lot of water or yeast? I sin on liquid.
Water 250
Rast oil 1.5 tbsp
Salt 1 tsp
Sugar 1.5 tbsp
Flour 455 gr
Yeast 1 tsp
On the main program, 700, medium crust