Moulinex2000 or Moulinex5002? Difficult choice, help a newbie !!

I'll try this recipe well, but is it not enough flour?
What weight do you put on the baking?

I have 400g flour - size M (the smallest)
flour - definitely not enough, the recipe has been checked many times. And with the purchase of a sandwich maker, I sometimes bake this bread 2 times a day

I have 400g flour - size M (the smallest)
flour - definitely not enough, the recipe has been checked many times. And with the purchase of a sandwich maker, I sometimes bake this bread 2 times a day

: oh how is the figure?

I have 400g flour - size M (the smallest)
flour - definitely not enough, the recipe has been checked many times. And with the purchase of a sandwich maker, I sometimes bake this bread 2 times a day

: oh how is the figure?

as surprising as it was (so far)

my daughter is so thin that all sorts of compassionate aunts on the street have already told me several times that I am a child like starving to the sea. And she sweeps sandwiches, be healthy, I'm very happy about that. And my husband likes it. So the bread with a whistle flies away

PS and the sandwich maker is only a week

as surprising as it was (so far)

my daughter is so thin that all sorts of compassionate aunts on the street have already told me several times that I am a child like starving to the sea. And she sweeps sandwiches, be healthy, I'm very happy about that. And my husband likes it. So the bread with a whistle flies away

PS and the sandwich maker is only a week

well then we can say that you are lucky

Hello Pet. If you are from Kherson or region (determined by flour "Khersonmlin")

Nope, I'm from Kirovograd.

Please tell me where you buy rye flour and other delights for a bread machine.

I traveled a lot to bakeries, flour mills throughout the city, phoned the entire region, no one produces rye flour in our country. In general, I spent a lot of time. And then I accidentally walked into our municipal market, where a guy sells rye flour from sacks by weight. It was located in the rows where they sell corn, cake, seeds, barley, millet, etc. for chickens and other households. living creatures. In addition, the range includes wheat flour of any kind. And he told me that he didn't know where to put it and that he had a whole ZIL with a trailer in his warehouse. Here ...
Maybe this information will help you find the same guy in your city, in some of the same market.

Hello everyone !
Owners of Moulinex5002, tell me, is it possible to make bread for 500g in this HP? (we have a family of 2 people and 750 will be a lot, I don't want the bread to stale and turn into crackers as a result).
And at the expense of the crust. How good is it browning? It's just that I read a lot on the forum that Moulinex bakes a very light crust even with the darkest setting.
Thank you in advance for your reply!

For a small loaf, the OW2000 and OW3000 models from Moulinex, as well as models from other manufacturers, are more suitable. It's just that in a large form, a small amount of dough is kneaded worse.

And I like the Moulinex 5002 bread maker, I have it. All the bread that I made according to the recipe book from Mulinex turned out. But it seems to me that the best is a medium loaf (1 kg), but small (750 g) - worse. (after all, the proportions of the components there are slightly different).

I wanted to ask the owners of mulinex ovens how to bake bread in it so that it turns out to be very airy, fluffy, perforated ??
One friend, the owner of the ponasinik, told me that his bread can be squeezed into a fist, but I can hardly squeeze mine from Mulinex .... but I want it to be so soft ... !!! what to do ??

(after all, the proportions of the components there are slightly different).

The proportions of ingredients in breads of different sizes are the same. Different - quantities of these ingredients.

One friend of the owner of a ponasinik told me that his bread can be squeezed into a fist,

It seems to me that your friend is slightly exaggerating (well, maybe he has a fist the size of his head, or he bakes and squeezes donuts))
In general, if you like the bread that your friend bakes, ask him for a recipe. Recipes for all HP are universal, the main thing is to put the products in the order recommended by your instructions.

I wanted to ask the owners of mulinex ovens how to bake bread in it so that it turns out to be very airy, fluffy, perforated ??
One friend, the owner of the ponasinik, told me that his bread can be squeezed into a fist, but I can hardly squeeze mine from Mulinex .... but I want it to be so soft ... !!! what to do ??

Lyalya, beware of this "one familiar owner of a ponasinik" of yours!
At best, he is a dreamer with a wild imagination, at worst ... I don't even know.

Let him shoot on video (even on a cell phone) HOW he squeezes a loaf, even 750 g, and not 1250 g into a fist. And then he will post it somewhere and give a link.

Well, maybe he put it this way "" figuratively, but honestly, I haven't heard from one person that bread is very good. it turns out soft, it is not bad for me (it is especially successful according to the local recipe with oatmeal), but there is not enough airiness (a friend says he is like a cupcake)

Owners of HP moulinex5002, a very big request for you - please, measure and write the width-height-depth dimensions, I can't find this information in the descriptions, but I won't get to the store like I sit with a little boy at home.
And litter that I am writing not quite the essence of the topic, I just do not want to produce topics.

I became the owner of Mulinex 2000. I baked bread three times. The first time the middle failed, but as I later realized, I added a little flour. The next two times the bread went off with a bang, it was very tasty. But what upsets me is the almost complete absence of a golden brown crust. I put a "dark crust" on the program, and the bread was almost white. Someone on this forum wrote that this is a drawback of Mulinex and the problem is solved by tightening the bolt. But which one? And where is he? Maybe someone will tell you. Very upset. So you want a ruddy, ruddy bread.

[Larisa 888]

Larisa 888, I have the same stove. At first, the crust was pale, but over time (within a month) the stove warmed up and the problem of the light crust disappeared by itself. If you read on the forum - this has already been written many times and not only by the owners of Muinex. And read about the self-tapping screw here (starting with the 36th answer):
https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=968.30

the problem is solved by tightening the bolt. But which one? And where is he? Maybe someone will tell you. Very upset. So you want a ruddy, ruddy bread.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=1433.0

Linka, Celestina. Thank you so much for responding. I'll try to do everything as written. I will hope that everything will work out and I will achieve the desired result.

I bought Moulinex 2000. I am extremely satisfied !!! I just took out a simple French bread, tried it, it was lovely !!! Delight !!! The crust is crispy, as Raikin said - the taste is special !!! And I have no scales. I measured it with a measure for liquids - translated ml into grams. Approximately 100 ml - 70 g wholemeal flour "Derzhreserv" of the highest quality. Happened!! The crust is really lightish. I would like darker. I will try other recipes, if a light crust remains, I will twist the screw. Thanks to the members of the forum and my friend personally for the advice.

This stove will warm up over time, I had the same thing right away, now everything is fine

This stove will warm up over time, I had the same thing right away, now everything is fine

Of course it will warm up! Here is my white bread with cereals in Moulinex 2000 - medium crust.

Thanks to everyone, everyone. I tightened the self-tapping screw only 0.5 turns and today by morning my oven gave me bread with a ruddy top. :) Eh, we Russians will not disappear anywhere. We will find a way out of any situations. Where are some French people before us !!!!: P

Thank you! I'll hope! And today the first disappointment: I baked bread balls on program 6. And the bread was not baked. The truth was added raisins and nuts. Maybe because of this? Now I put the milk one. I hope all be fine.
Share your cereal recipe! Very beautiful!!!

[Champagne]

Champagne, and when baking "bread balls" controlled the batch? It's just that there are mistakes in the recipes from the book. For example, in the recipe "Peasant bread" for prog. No. 4 for a loaf of 500gr, you need at least 230 ml of water (and not 205 as it says there). And I didn't bake "Bread Balls", so I can't say anything. Somehow I immediately began to bake recipes from this forum - they were "tested" by more than one dozen people and there are many recipes - for every taste.

And see the recipe for bread from 4 cereals here (just read the whole thread - there is a mistake in the first post !!!):
https://Mcooker-enn.tomathouse.com/in...topic=362.0

Good luck in baking!

Link. Along the way, and my question. Have you tried kneading dumplings with HP? All the same, it is quite strong. Will the motor hold up?

Once I made dumplings. Everything is in order, kneads well, so do not knead with your hands IMHO. The main thing is not to pledge many ingredients. For Mulinex 2000 - the maximum flour is 600 g, but I think it's better to put 500 g. If necessary, it is better to make two batches than torment the stove.

Linka, no, did not control the batch. This is the first time. First experience. Therefore, apparently, it happened. But they told me what my mistake was. The eggs should be included in the amount of water. Then it turns out. I'll try again like this. Now, after reading, of course I can look and try to adjust the process.

What recipe did you use to bake such beauty?

This is according to the standard recipe for milk bread from the book from Mulik 2000.

Champagne write what happened with the bread balls? they didn't work for me either

There was Moulinex5002. The stove seems to be nothing, Toko is a little noisy when mixing. Used for 1.5 months. But it did not become due to a breakdown. The breakage turned out to be incompatible with life, I handed it over to the store now I did not know which one to buy, because if it broke after the warranty period, it would not be repaired at all, it would have to be thrown out! There are no spare parts for it, for other Moulinex too.

Please don't be surprised at my strange question.

Tell me, after you used the stove for the first time, did it immediately become noticeable on it? She didn't look like new anymore?

;) After I baked my first bread, in my opinion, no changes were observed. It also looked like new. But specialists can and will be seen by some parameters

After 3 months of operation, the inside of the lid slightly turned yellow, it did not affect the taste of the bread, there were no smells, the bucket outside was "fried" a little, as is usually the case with baking dishes, I think this is normal. Here's one question that bothers me:
who used to bake sweet muffins with baking powder? The crust is burning, already the smoke is coming. And sweet bread burns strongly (4 mode). You have to scrape off the crust with a grater. The cupcake itself is delicious. An attempt to bake a cake in the baking mode did not give anything, it burned again. Exposing a light crust does nothing. I bake everything on a light crust, because the bread also turns out to be very ruddy, at the limit. Did I get this one, or am I not alone?
I don’t bake black bread in the "Borodinsky" mode. I don’t have enough time for the last proofing, better for 8 Omega 3.
I was also surprised by the lack of a sound signal for the end of the cycle in the baking mode. Baked and hid. On the timer, zero and silence ...Very strange for a stove of this level and such a price! (More than 7 thousand) Is this so for everyone? Or am I so lucky ???
And yet, in the Borodinsky mode, the oven emits a sound signal before the last rise in order to sprinkle the top of the bread with coriander grain. I sprinkled, and she mixed everything for me and calmed down. The instructions do not say that you need to wait for mixing, Something is all messed up, besides, the Borodinsky recipe in their little book is no good. Here somewhere there is a good recipe "The same Borodino" is what you need.
Hence the conclusion: either there are fakes on the market and I managed to buy it, or then why pay that kind of money if some of the modes are unsuitable for use ???
And one more thing: after 3 months of operation, all the inscriptions on the control panel began to be crawled, it was necessary to urgently take measures to save at least something, and then how to figure it out later.
In general, some sediment remained in my soul ...