Bread maker Bork BM 500

I share my disappointments: after the wonderful HP Panasonic 255 (I gave it to my mom) I was flattered by the stylish design and bought a bork 500. This is not a technique, but a complete nightmare !! If you could not at least copy something good from the old proven models, you could tear your hands off! The recipes are heavy and untested, the bread is not kneaded, etc., etc. Do not repeat my mistakes!

Well, I don’t know We have excellent Bread !!! Everything is mixed perfectly

I have warned about recipes here many times. But the recipes have nothing to do with the stove itself, that's why the bakers' website is here - we take any proven recipe with a photo and use it regardless of the brand of the stove. And the Bork stove is excellent!

I share my disappointments: after the wonderful HP Panasonic 255 (I gave it to my mom) I was flattered by the stylish design and bought a bork 500. This is not a technique, but a complete nightmare !! If you could not at least copy something good from the old proven models, you could tear your hands off! The recipes are heavy and untested, the bread is not kneaded, etc., etc. Do not repeat my mistakes!

Obviously, you got some kind of left-handed oven ... BORK is an excellent oven, and it is good precisely because it bakes equally well according to any recipe. And the recipes are all proven, and the dough mixes perfectly ... Go change the oven.

I share my disappointments: after the wonderful HP Panasonic 255 (I gave it to my mom) I was flattered by the stylish design and bought a bork 500. This is not a technique, but a complete nightmare !! If you could not at least copy something good from the old proven models, you could tear your hands off! The recipes are heavy and untested, the bread is not kneaded, etc., etc. Do not repeat my mistakes!

Maybe the order of the food was simply out of order, bad yeast, etc.? In Bork and Panasonic, the bookmark goes in a different order. I have a second Bork stove (the first one after 11 months of operation was replaced under warranty due to the engine), and both stirred everything. Almost all recipes were baked normally.

Hello! about a month I have HP bork VM-500.
I'm very happy! The bread is wonderful! I use bork recipes, of course, the quality of the bread does not depend on the oven, but on the quality of the ingredients. On a weekend, I baked four loaves, rye, cheese, honey, with garlic and herbs. Now for a week we are happy to get bread out of the refrigerator, which one you like ... I baked cupcakes, took recipes from the forum, very tasty !!! What I wish you too !!!!

Owners of the BORK 500 are those who have already become the proud owner of this model, do you recommend buying this model? Share your experience, found a lot of negative reviews on the Internet, is it really so? I plan to buy this stove next week. I look forward to your advice.

[thepuh]

thepuh , welcome to the forum! You must understand that all opinions are subjective. I have HP for about three years. By this time, the ribs in a rectangular bucket were rubbed and the screw loosened (you have to tighten it). And when kneading, sometimes you have to help with a spatula to collect flour from the edges. For the rest, there are no claims.

I have been the owner of such a model for 4 days, so I don’t know how useful my review will be.

So far, I've only baked bread three times, twice white, one wheat-rye, all from the instructions for the bread maker. All three times were successful, despite the fact that this is our first bread maker.

Here on the forum I read reviews that those who previously had Panasonic do not like how Bork bakes, supposedly bread looks like a store bread, not homemade. And those who have this first stove like it.

Everyone in our family liked the bread made by Bork.

I may be wrong, but in my opinion, the taste of bread does not depend on the HP brand.Estessno, provided that there are no problems with kneading and baking.

A friend has already had Mulinex and Panasonic for several years. He says that the taste of bread from the same products of equal proportions baked on similar programs in these ovens is different.

[Omela]

Omela, i.e., the fact that Bork's short programs in comparison with other models do not affect the quality and baking properties of the bread?
Thank you in advance

[thepuh]

thepuh , look at the bread that I baked in my HP:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=92948.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=94665.0


https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=72450.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=98628.0

If you follow all the basics of baking, the bread is excellent !! The choice is always yours!

[trepuh]

We master the stove further. The 4th bread was also a success.

trepuh, I am a complete amateur in baking. And if all 4 breads were successful for me in a row (they got up, baked, turned brown, were immediately smashed by the whole family in the amount of 4 people), then, apparently, the stove is able to "forgive mistakes" for beginners.

Now I no longer regret that my husband bought it for me without asking my opinion.

It's a shame when you buy a defective item, of course. At one time, the phones were returned twice and the refrigerator was repaired under warranty, what can you do. And the party could be defective and a specific model. The main thing is that this is not a design defect. A marriage can either be fixed or changed.

We have been the owners of this wonderful oven for 12 days already, we bake bread every day, it turns out very tasty, no complaints.

Greetings to all, I am new, the owner of the Bork stove. I have been baking for a week according to recipes from the oven itself and from the forum. Thanks a lot to everyone for the advice, the recommendations of many helped me a lot in baking. Everything works out for me, my family can't eat, but I still want to try new recipes! Today I have brought bread to my colleagues at work. Everyone is delighted! And I am delighted with the stove!

Good evening!
At first I wanted to buy Panasonic, it was after reading reviews and in general information on the internet, as a result I bought Bork, I just liked it on my intuition.
Fits perfectly into my kitchen interior!
For baking: the first was the cake - the first pancake was lumpy.
The second is an ordinary white, it came out super!
The third rye, overdid it with water, as a result came out heavy.

In my opinion, the oven is good and easy to use.
Pleases the presence of 2 forms.
Stir well.
I like!

Hello. Can someone tell me how to make dumplings dough? At least not completely, but at least knead? Is there a suitable program or can it be programmed? This question has already been asked, but I have not found the answer. Maybe the inquisitive mind of our experienced bakers has found a way out and can help.

A suitable program is the "Dough" mode, the 1st batch lasts just 20 minutes - as much as dumplings are kneaded in Panasonic. As soon as the kneading stops, turn off the oven and take out the dough. No such tricks are needed.

And what does it mean "not to the end, but at least knead"

I am embarrassed to ask, what should be after the bread machine with dough, which is prepared "to the end" for dumplings?

Alexandra! Thank you so much. Do not hesitate to ask me about the dough. The dough is my pain. I read the mat part and try to tame it. I was always afraid of him. Thanks for the answer and for the sense of humor. When in the store I agreed on Bork instead of Panasonic, I did not even understand that there was no dumplings regime there, so I was zombified by him (the seller). Sorry, but you yourself tried to knead it there. Does the device tear?

[tatjanap]

tatjanap, with humor, the devil himself is not afraid of us, not only some kind of dumpling dough

I didn’t try to knead myself, I’m a diabetic who keeps my blood sugar normal only on food, and meat with dough is not the best combination for this. Even if you use whole grain flour and add bran, as I do.

Several times I made by hand the dough for noodles, also whole grain, according to the instructions for the Italian noodle cutter - it was such a wonderful dough and it was kneaded so quickly that no stove was needed for kneading. But I’m not a fan of noodles, as it turned out - I gave my colleague this noodle cutter along with the instructions. It seems like I wrote the recipe for that dough somewhere, but I don't remember what topic - you can search for it.

So that dough would definitely be kneaded in Bork, although I don't understand why knead it there
There were 2 varieties, on the egg and on the water - both are suitable for dumplings ...

Maybe someone from the Borkists was kneading and tell you?

Perfectly kneads on the "dough" program,
mixed all the ingredients (20 minutes) and less and the dough on the table for rolling, everything is simple)))

Thank you very much! So not all is lost and I can knead in HP. Thanks for the site. Looked at other sites, they are far from perfect. So far there is nothing to share, but I mastered the simplest recipes and, following the rules of the kolobok, turned out to be perfectly beautiful, without failures and other defects of the bread. So I do not regret that I agreed to Bork.

I am also very happy with the stove,
and if something doesn't work out, I'm looking for the reason in myself))

Colleagues,

I have a question - on which program and which composition is better to knead in Bork for baking.

I tried standard yeast on a dough kneading program - it turned out like a stone

Please share your experience!

[Natina]

Natina , if your question is still relevant .... I always knead on the "Dough" program and always an excellent result !! Can you show the recipe by which they made ???

: hi: Hello to all Bork-sheep. Do not sin on the stove, look in yourself. I use it for 3 months. Satisfied. Recently, I began to experiment, and of course there were dips in the bread, but mostly only in shape, I don't complain about the taste. One thing I could not understand - the crust is very dry all the time, but now I have read a lot of advice, I will experiment. And here is my advice to everyone. I recommend adding flour from sprouted wheat "Skus special" as an ingredient for bread. And today my sourdough will come up in the evening and I will try the sourdough bread. Women bakers with the upcoming holiday. Nourishing bread for you and everything will be fine.

Thanks for the congratulations to all of us! Share, if it's easy, your achievements, especially in the crust. Did you make flour from sprouted wheat yourself or? Everything is very interesting.

The crust has improved. Less crumbling. I think because of the addition of vegetable oil. But I come to the conclusion more because of the flour. I have suspicious flour, but there is so much of it that I don't want to change it. We need to rework this. (my wife bought 2 bags, 100 kg, her eyes are envious, her hands are grabbing, the Kamchatka and seaside life is affected by the lack of everything). I won't say anything about the flowability of the bread until I change the flour. I make flour, if I can call it that, from sprouted wheat on a coffee grinder. I sprout wheat, dry it on a radiator and grind it. As they explained to me, I get the malt. Now I began to add 1-2 tablespoons.

thanks for the quick response. I also noticed that the crust is better with vegetable oil. You should definitely try with grain. After all, the most useful thing. I was advised to pour 50 grams of semolina instead of 50 grams of flour. And the color improves and the crumb is somehow prettier. Can you improve your flour in this way?

Now I am at home and can tell about the taste of the second sourdough bread. I will not tell you exactly the recipe because I "rolled" the kolobok by adding flour and did not understand how much I added it. The composition is as follows: sourdough on rye flour, 40 g of ground sprouted wheat grains, wheat flour, vegetable oil 3 tbsp, salt, sugar, raisins (in my opinion, I went too far, the bread seems damp, but maybe not because of this). The bread looks normal, it seems heavy, there is no airiness that I would like. You can eat to taste (especially raisins), but the most important thing is not crumbling. Sometimes there is a desire to buy 10 more ovens, so that everything and immediately decide on the recipe that you need.

It seems to me that it is better to discuss sourdough bread with experienced leaveners, and even with such a heavy composition - rye flour, sprouted grain ... here the Bork bread machine has absolutely nothing to do with it.
It is necessary to study bread on a long dough, long fermentation, and the like, so that the crumb is more fluffy. But there should not be too many sprouts, they nail down the bread, like rye flour. There will be no cotton crumb.

I don’t blame the stove. Even my son suggested that I try to change the flour.For the experiment you need to try "MacFoo". But all the same, until I use up my wife's bags, I will not change the flour.

And I'm not talking about guilt - I'm talking about what is better to discuss with experienced fermentors, and not here. For this, different sections have been created. Here about the technical characteristics of a particular brand. And there - about the general rules for working with sourdough and about different types of bread from it

Question. And where to find a detailed description of each HP BORK mode. How long does it take to do all the processes in each mode?

I have never met such a thing. The members of the forum tried to measure themselves, but the undertaking wilted in the bud
I know for sure about the Dough mode - both kneading for 20 minutes
I mainly use it, and I bake bread in the oven - it tastes better for me

I see you are an experienced baker. Tell me how much time on average you need to knead the dough? And what happens if you overdo the batch?

[Anatoly57]

Anatoly57 , for me the concept of "dough" is too broad
bread dough, butter, for pies, pizza, dumplings, buns ... etc.

They all require different dough handling

What test are you asking about?

Common bread

For me, ordinary is whole grain bread with bran

You can read about him here
🔗

And traditionally, ordinary is understood as white bread.
This is for you to Admin - look for a Temka about a tutorial for beginners and a master class on kneading in a bread maker in this section https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=131.0

It so happens that I also bake a whole grain pitch. I germinate the grain and grind it myself

[Anatoly57]

Anatoly57 ,

There is live communication everywhere. But the moderators work tirelessly for free precisely so that everyone can quickly find what they need, ask a question and get an answer. Now work is in full swing to systematize the forum and to remake recipes into new forms. This is a huge work for all of us, so as not to get lost and drown in a huge amount of information.

There is also just live communication, here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&action=collapse;c=15;sa=collapse;sesc=5f9c36e9d00c6b48ca35332b984ae088#15, and author's topics, and personal blogs.
There is communication for beginners, and even an ambulance https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=135.0

Question. And where to find a detailed description of each HP BORK mode. How long does it take to do all the processes in each mode?

As where? A little book was attached to my HP, everything is detailed and described there. And about the time and about the modes. True, my stove is already 5 years old, maybe now there is no such book, I don't know ...

But I'm not very happy with the stove, although I have been tormenting it tirelessly for 5 years. Bread is not needed once at a time, and basically it somehow does not come out very well. In general, I have a test for you, but with this oven the trouble is direct. Maybe I really have it, which is not finished yet? According to the recipe book, everything is purely out of interest or not. It came out only according to 4 recipes and the jam turned out, though very specific, but I liked it. I bake mainly according to recipes from the forum, for which many thanks to everyone!

And the smell about which they wrote so much: it is still felt, faintly, of course, but still. When you come from the street, the apartment not only smells like bread, but also either plastic or a little rubber ...

In my booklet, there is no indication of the time of the programs and stages within each program - just as there is no instruction posted on this forum (see in the left column of the model of bread makers - Bork
Regarding the smell - I have 2 Panasonic multicooker. They differ only in volume. From the first there was never any smell, and from the second it has not disappeared for a couple of years
I think it's individual
There is no smell from Bork

Now I specifically looked at the book, really only the general range, for example: kneading1 6-14 minutes, but for which program 6, and for which 14 is not written. I apologize.

I, too, did not smell Panasonik slow cooker when. Probably it's really individual.

I have been using the Bork BM 500 bakery for 2 months, I bake from a recipe book, the bread is baked very well, the crust is super crispy, the bread is airy. Very happy with the purchase of this first bread maker.

Hello everybody!
Tell me, what is the difference between the Bork VM500 model and the X500?
In my opinion the same thing!

Hello! Looks like I fell for the beautiful design of the Bork bm 500.
All week I start every evening by making bread. The bottom line is the same - only my dog ​​eats it.The bread looks like brick, completely damp inside, smelling terrible.
I prepared several different recipes from the manual, changed flour, used different yeast, heated milk, put the ingredients in the correct order, reduced the amount of water ... the result is one ...
HELP!!!

In what order do you put the ingredients?