Bread maker Moulinex OW3101 Uno

Good afternoon, today they brought a bread maker, but without instructions in Russian, please tell me where to download it?

[Lingy]

Lingy, try the recipe for white, exactly like on the first page, all of a sudden you didn't guess the proportions (exactly by 1kg). They baked 7 times already, and each bread went up to the very window. Another option: separately knead the dough, and then on the "baking" program to test what is wrong.
P.S. Yeast saf-moment, with others once did not work out "with honey" from the book.

Thank you for your answers and participation. The bread was baked white, the ingredients were measured on the scales. The bread tastes great, but the size ... Today I bought a fast-acting Saf-moment, I will try to put more and give it a longer distance. Something suggests that the matter is still in yeast.

Thank you for your answers and participation. The bread was baked white, the ingredients were measured on the scales. The bread tastes great, but the size ... Today I bought a fast-acting Saf-moment, I will try to put more and give it a longer distance. Something suggests that the matter is still in yeast.

There is a danger that the bread will fall off during baking if you overdo it with yeast (I also use the saf moment).
In general, white bread must be baked from 1st grade flour with 30-32 units of gluten. Then a little too much with yeast is not terrible.
There is usually no such flour on sale, so I take it from the store right at the mills.
Flour of the highest grade has gluten, as a rule, by 2 units lower. (in the second grade - by 5-6 units) and here it is better not to shift the yeast.

Or maybe you pour a lot of water? I mean, maybe exactly according to the recipe, but the flour is wet and you need less water.
Or vice versa - it is not enough, and the bun is too tight, therefore it does not rise.

The gingerbread man should be sticky to the finger (and reach for it a little), but take everything off the walls. At the end of the batch, it can only blur a little, not even blur, but settle a little. For rye-wheat bread, more spreading is allowed, and the more rye, the more it spreads (from pure rye flour there is no bun at all).

Thanks for the clarification, I'm trying to find flour, with a mill - I don't know, but I found a special store for bakers, it must be there. About the kolobok - I will pay attention, maybe it really was a little thick. Thank you, I will definitely succeed, I will do it again tonight.

Thanks for the clarification, I'm trying to find flour, with a mill - I don't know, but I found a special store for bakers, it must be there. About the kolobok - I will pay attention, maybe it really was a little thick. Thank you, I will definitely succeed, I will do it again tonight.

Not flour from a mill, but flour from a mill - that is, from a flour mill !!!!! They usually have shops at the checkpoints. I also take rye peels and bran there.
If a baker's shop is good (we would like this, but it is like savraska all over the city), ask for 1 grade there. And always be interested in gluten, over time you will begin to notice how the properties of the dough depend on it

Yes, yes, I understood about the mill, it turned out funny. I kneaded a new batch. I left the yeast as it is, but added more water along the way, not another hour passed, and the dough rose noticeably. I walk, admiring through the window. Probably it's the quality of the yeast and the amount of water. Thanks for the advice and help.

Is it true that this model is an analogue of the OW310E30?
the first message says that there is no dough kneading - this cannot be true, can it?
I want to bake bread and make dough (pizza, dumplings) - will this hp cope with this task?
How convenient is it to use?

just now there is an option to buy ow310e30 for not expensive - 2 thousand, so I think if it will be enough for me or overpay and buy a Panasonic for 6.5

Everything is in OW3101. Just yesterday they made a great pizza dough.
There is no point in overpaying for Panasonic: all recipes are easily adaptable to this (and any other) bread machine. And you can fall asleep nuts, raisins, chocolate by a sound signal - this function is not worth such an overpayment.

Hello dear. HUGE PLEASE TO YOU, help me please deal with this x / n. I have already translated so many products, and baking normal white bread does not work out, the dough does not rise at all, and if it does rise, then during baking it settles and the bread is not baked inside. I added the ingredients as expected (exactly according to the recipe) and I also took a recipe for white bread from the forum, and that's it. One hope for your help.

Hello dear. HUGE PLEASE TO YOU, help me please deal with this x / n. I have already translated so many products, and baking normal white bread does not work out, the dough does not rise at all, and if it does rise, then during baking it settles and the bread is not baked inside. I added the ingredients as expected (exactly according to the recipe) and I also took a recipe for white bread from the forum, and that's it. One hope for your help.

And again, if it does not rise, yeast is most likely to blame. 90% of the forum bakes with PAF-moment and there are no jambs like there.

I also use this yeast, but no result

I also use this yeast, but no result

Probably a lot of water

Probably a lot of water

If the author claims that gram in gram measured everything, then hardly water. Moreover, on all recipes. Try other programs, or just separately kneading dough, separately baking.

And again, back to the yeast issue. On other forums I met similar complaints and the fake yeast Saf-moment was to blame! Try buying elsewhere and baking again.

Water should not be poured gram-per-gram. Water is always variable relative to the recipe average. Depends on the moisture content of the components.
I always underfill 50 ml immediately and add when mixing. Sometimes it remains, sometimes I add more.

Sometimes these 50 ml are enough and the bread will fall if the flour is low in gluten.
Hence the second question - what is the name of the flour and is its gluten known?
Maybe this is a 2nd grade bakery? And there gluten is not 31.

I will also insert my 5 cents. The same problem was, but now it seems to be nothing, it turns out. Thanks to the advice of members of the forum, thanks to them. Firstly, yeast, only Saf-moment, the rest did not fit at all, the dough does not have time to rise. And I also realized how much water to pour. In my case, I didn't add water, although I measured everything out according to the recipe. I read about the kolobok, it should be soft, read the messages a little higher, it is very clear. Now I watch while the dough is kneading, and add water along the way, if necessary. Yes, and according to the recipe for white bread from the first page of the forum, you need to take ingredients for exactly 1 kg, when I tried to reduce it, it did not work out very well. Yes, and I bake on the first program. Good luck, I hope you will succeed too.

Today, the bake was again so happy that it got up, but as soon as the oven began to heat up, my bread slowly crawled down and in the end again the same result, it's a shame.
Thank you very much for your advice, I will watch the kolobok, I hope it will work out.

[Vanya28]

Take to the company - I bought Moulinex Uno for the existing LG HB 151 JE - I must say, an excellent oven, only too small and there is no Baking mode. I bought it only for two reasons: 1- there is a Baking mode; 2 - more volume.
Already kneaded bread according to the recommended Vanya28 recipe for rye custard bread - again, I note that LG manages this bread well, only you have to dance with a tambourine
What happens, then I will photograph, show everyone.
PS. Panifarin is usually replaced with egg white, 1 - 2 pcs. It has a positive effect on the rise and structure of the dough.
PPS. No protein was added to this test tab.(Yes, it is very dense in stores, too, black bread is something)

yeast, only Saf-moment

Any yeast, as long as it is fresh. Live yeast - pressed - must be ground with sugar before laying (accordingly, reduce the amount of sugar according to the recipe).
Yeast type SAF - it is necessary to look at the packaging not the date of manufacture, but the expiration date ... it is desirable that the Exp Date be as far as possible from the date of purchase

Moulinex Uno bakes great:

Rye custard bread.





I know the roof has sunk slightly - too long proofing.

We bake a year in such a bread maker. Great thing!
We want to try sourdough bread, and there they write about the adjustment before baking. How to do it and what is it?

We kneaded the dough and let it increase in volume, this is proofing in a few words. More - in the search, hammer in "what is proofing"
For example: Question: Put the bagels on a baking sheet and after 50-60 minutes of proofing? what is proofing?
Answer: Just let them stand.

Well, my five cents. The first stove - LG HB-201JE, purchased in 2003, worked in the tail and in the mane, I don't remember how many years ... And the classic - a bucket for a replacement. Until I found it, until they brought it - several months. But the bucket was slightly different from the old one - and the metal was thinner, and the shape was different ... And the bread stopped working - it doesn't fit, doesn't bake, etc. The trouble ... Well, I gave it up, I thought from behind the bucket ...
A few years later I took it out again, tried it - the same result.
But the dream remained. And the Metro bought Moulinex OW 310130 Uno for a promotion. The first bread - and the result is like with Ski. The roof was blown off no worse than that of bread ...
Three days of reading forums, five dead baked goods, and I begin to understand that yeast is to blame .. Especially after reading the phrase - "I changed six batches of yeast" on one of the forums. Next, a test for the quality of the yeast, and now I have two bread makers ...
Careful, gentlemen, treat the quality of products!

Experienced bakers, tell me a good recipe for 500g rye bread, and tell me on which program in this bread maker you bake it?

[Fugaska]

Try the recipe for Darnitsa bread Fugaska (for which special thanks to her) https://Mcooker-enn.tomathouse.com/in...ption=com_smf&topic=596.0

And in general, look at the topics "Rye Bread" and "Rye-Wheat Bread" marked as Bread Maker - all recipes have been verified.

Experienced bakers, tell me a good recipe for 500g rye bread, and tell me on which program in this bread maker you bake it?

Here this sooo tasty, but it needs to be counted in 500 grams, since the bread is more than 600 grams.

Tried recipe rye bread https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=6679.0
Instead of cumin, I added prunes and dried apricots - it turned out very tasty. The bread is dense and aromatic.
One of these days I will try to bake Borodinsky.

And what mode for our model and how many grams to set?
And did you put the Agram and Panifarin?

I bake - knead on program 12 (dough) for 20-30 minutes, then proof for an hour or two, and switch to mode 11 (baking) for 1.10 minutes + 10 minutes. The crust is pale or medium, as you like.
The bread becomes the most delicious the next day - it ripens
Agram was put, although it is just citric acid mixed with flour .. You can do without panifarin, an excellent substitute is chicken protein. For 500 g of dough, 2 proteins are enough, just swing the protein a little with a fork.
In general, I used to bake with a pinch of citric acid, now I put agram - it's a pity the thrown away money

Moulinex Uno bakes great:

Rye custard bread.

And what is the recipe for this beauty? I want to try baking.

Also bought Moulinex Uno in Metro.
Today was the first trial. Baked white for 1 program.
Everything worked out great. True, it was necessary to take into account the advice and put less flour in the beginning.
The gingerbread man turned out to be a little dense, but baked beautifully.
I liked the house very much.
Bake 750 g and the dough has risen almost to the lid.
How to bake 1000 gr? The dough will definitely rest against the window.

[Tasha2]

Tasha2

The recipe and technology is here:
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=158863.0

Instead of panifarin, I used egg white (2 pieces)

Bake 750 g and the dough has risen almost to the lid.
How to bake 1000 gr? The dough will definitely rest against the window.

In general, the black and white instructions indicate the first test bread for baking = 1000 grams. Or did you take further from the recipes for program 1, by 750 grams?
Our first bread turned out to be normal, by 1000 grams, the dough rose, but not to the lid.

[Tasha2]

Tasha2

The recipe and technology is here:
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=158863.0

Instead of panifarin, I used egg white (2 pieces)

Was Agram obligatory or was it replaced with citric acid?
On which programs in our model does this care?

In general, the black and white instructions indicate the first test bread for baking = 1000 grams. Or did you take further from the recipes for program 1, by 750 grams?
Our first bread turned out to be normal, by 1000 grams, the dough rose, but not to the lid.

I took from a black and white book from the recipe page - program 1, ingredients for 750 gr.
It turned out to be about 750 grams, but high. Although it was not too lush, in my opinion a little dense. There were no more than a couple of centimeters left to the lid. And if you increase the bookmark
up to 1kg, then when baking it will rest against the window.

Here this sooo tasty, but it needs to be counted in 500 grams, since the bread is more than 600 grams.

Thanks for the advice! Modified the recipe a little and my bread was crushed over the evening. And the aroma of freshly ground coriander in bread filled the apartment until morning. Now I will bake it with variations on the theme of prunes and nuts)

Was Agram obligatory or was it replaced with citric acid?
On which programs in our model does this care?

Yes, there is no difference, replace at least half of the water with apple juice - the main thing is that the bread sour a little .. Someone likes it sour, I like it closer to Borodinsky - sweeter.
Baking programs - read

I bake - knead on program 12 (dough) for 20-30 minutes, then proof for an hour or two, and switch to mode 11 (baking) for 1.10 minutes + 10 minutes. The crust is pale or medium, as you like.
The bread becomes the most delicious the next day - it ripens
Agram was put, although it is just citric acid mixed with flour .. You can do without panifarin, an excellent substitute is chicken protein. For 500 g of dough, 2 proteins are enough, just swing the protein a little with a fork.
In general, I used to bake with a pinch of citric acid, now I put agram - it's a pity the thrown away money

Black_cat, thanks for the programs, here's a valuable infa. And then I already got my friend on the phone, forced her to quote instructions to Panasonic for half an hour program "rye bread"

Hello, please tell me the recipe for a delicious cake for this bread machine.

I baked Darnitsky from Fugaska, on 2 programs with proofing, as black_cat recommended. It turned out well, the crumb is porous, not sticky, but the taste is not very ... Probably, buckwheat honey spoiled everything, I had to put sugar.

And what do you do with yeast, if the bag is left open, throw the whole bag straight out, even if you used it a little? The toad strangled me, put me in the refrigerator for now. I have Dr. Ouetker.

I baked Darnitsky from Fugaska, on 2 programs with proofing, as black_cat recommended. It turned out well, the crumb is porous, not sticky, but the taste is not very ...

What do you do with yeast if the bag is left open

Darnitsky is simply not very tasty bread in itself, I never liked him. It, for my taste, gets better if I add 2-3 tablespoons of red fermented malt or dry kvass.

And yeast - if the bag is 11 g, then I just wrap the edge of the bag and clamp it with a clothespin. If the package is 20 - 500 g, then I pour some into a plastic container and store in the refrigerator, the rest. tightly packed - in the freezer.

Good luck, you will succeed, experiment

So far I have baked three types of bread: white, French (added bacon and onions) and sweet (added raisins, and sprinkles on top). Everything turned out great - very tasty! I only managed to photograph the baking.

Programs 4 and 5 for wholemeal bread - are they for whole wheat bread?

The black-and-white instructions do not explain what wholemeal flour is, until it was replaced with ordinary wheat flour, nothing came out ...

Has already baked 5 times. Everything turns out great.
No crust and bake problems.
We can definitely say that whey bread is much tastier,
than milk or water.
Moreover, this bread is better from 1st grade flour than from the premium.
The question is - how to get bread in big "holes"?
My whey bread is porous, fluffy, but not the same as in the store.
I specially looked at the composition of the bread in the store - flour 1c, yeast, whey, salt, sugar.
Nothing new, but their bread is very porous, soft, but not so fluffy,
like mine, on the contrary, a little elastic.
How can this be achieved?

Greetings, lovers of tasty things)) today my spouse made me happy with this miracle .. and now, with fear, I made the first attempt in my life to bake bread in HP .. - keep your fists for me)) I hope to show tomorrow what happened (if everything works out)

I baked rye custard with proofing for about 1.5 hours, kneaded according to the video instructions, but the crumb turned out to be raw, unbaked.
At the edges, where the crust is, baked well. It took a lot of rye flour, 500g, but the result was not pleasing
Maybe make half of the dough to bake?
The program was baking 1h10 min + 10 min.

I fiddled with my HP until late at night .. I did as in the attached book it says .. conclusion-605 gr of flour A LOT! it turned out a bit heavy .. and a little bit sweet for our taste .. but everything was baked great and came up .. I had time to take a picture only while the loaf was "resting" from the oven .. in the morning it was torn to pieces by homemade tea .. I'll figure out how to insert a photo and "show off". ...

I baked rye custard with proofing for about 1.5 hours, kneaded according to the video instructions, but the crumb turned out to be raw, unbaked.
At the edges, where the crust is, baked well. It took a lot of rye flour, 500g, but the result was not pleasing
Maybe make half of the dough to bake?
The program was baking 1h10 min + 10 min.

Do not overuse rye flour - it binds water very strongly. If it seemed to you that the bun is not dense enough, add wheat flour, spoonful! In addition, custard rye really does not seem to be baked (like any other bread) if you do not let it cool down. Everything will work out for you, bread cannot but bake in 120 minutes! Measure the amount of ingredients more closely.
By the way, the water that is used for brewing the malt must be subtracted from the total amount of liquid.

As a budding baker, I experiment with recipes all the time.
She baked bread with kefir. The bread turned out good
and today part of kefir has been replaced with whey.
The result is in the photo. On the left is the remainder of kefir bread, and next to it is kefir with whey.
The difference is noticeable. It turned out to be the most delicious bread ever.
I bake for about a month and finally got bread with large holes.
All ingredients are the same, only 120 ml of kefir and 70 ml of serum.
In the previous baked goods 190 ml. kefir for 320 gr of 1st grade flour.
This is for a 500 gr bun.
Even the taste has changed. The bread is firmer, the previous one is more wadded.
Next time I want to try 50-50 kefir and whey.
If anyone has tried this combination before, please share your tips.

The experiments continue. I tried wheat-rye on kefir with whey.
Here's what happened.



Baked on program 3 (French bread). Everything was baked perfectly. I didn't add time.

Kefir - 130 ml (how much was at home)
Serum - 60 ml
Honey - 1 tbsp. l.
Salt - 1 tsp
Olive oil - 1 tbsp. l.
Soluble chicory - 1 tsp
Rye malt - 1 tbsp l. with a slide
Ground coriander - 1 tsp
Cumin - 0.5 tsp. (crushed it a little in a mortar)
Wheat flour - 190 gr Remaining flour mixture 20 gr.
Rye flour -130 gr
Yeast - 1 tsp

Mixed liquid + honey + salt and kept warm until honey was dissolved,
and then everything in a bucket, on top of spices, flour, yeast.

Loaf weight 500 gr. The crust is medium. About 20 minutes before the start of baking, greased
top and sprinkled with whole coriander. Usually I grease with cream
but they were not at home. I rubbed the sour cream and greased the top a little.
Apparently due to the fact that she smeared a little, the coriander did not adhere well,
half flew off when unloading from the bucket. This was not the case with cream.
Held on tighter.

Hello everyone! I also bought this stove a month ago. I started with ready-made bread mixtures: I bake everything on program # 1: Borodinsky bread with raisins; Borodinsky bread with caraway seeds and coriander; English rye; bread "Fitness". Everything turns out very tasty and the bread is very beautiful. She brought me to work and took pictures, the bread is just a fairy tale. And I started with ready-made mixtures to get my hands on the formation of a bun, and to observe the appearance of the dough and bread, made using the technologies of real bakers. And also because we love only rye bread, and there are no such recipes in the black and white instructions. Now I wanted to make the dough myself; a trial one baked white according to a black-and-white recipe and on program number 1 with sesame seeds and paprika, everything worked out just as well, but I want rye. And so I decided and baked according to the recipe from this site: Darnitsky bread
Ingredients (for a 750g loaf):
360 ml water
300 g peeled rye flour
200 g wheat flour of the 1st grade
1.5 tbsp. l. dry sourdough
2 tsp gluten or panifarin
1 tsp salt
1 tsp dry yeast
short information
A classic black bread recipe that is sold in any store. Taste familiar from childhood.
Description
Put all the ingredients in the container of the bread maker (this recipe shows the order of filling the ingredients for the Moulinex, Daewoo, Kenwood, etc. bread machines, for Panasonic it will be reversed).
Select a program for kneading yeast dough. When the dough is kneaded, smooth it out with wet hands and leave to ferment for about 3 hours, until the dough has at least doubled in volume.
Without opening the bread machine, select the baking mode for 50 minutes, dark crust.
This is a classic recipe for Darnitsa bread, which is produced in bakeries, only with the use of modern dry sourdough, and not liquid, which must be removed.
The roof of the dough fell off during fermentation (about 2 hours later) and was baked further in this form. I liked the taste very much, it is really very similar to the store one, but it turned out to be a low and heavy crumb. I consulted a technologist about this recipe: they said kneading 15-20 minutes, proofing 1 hour-1 hour 20 minutes, baking on the main program 1 hour. I want to try, I think it will be what you need.
I have a question: there is no Rye program in our oven, I baked ready-made mixtures at No. 1, is it possible to bake rye at No. 1 according to my recipes, or which one is better? For some reason, I didn't really like doing everything on 2 programs: kneading and baking. On which program is it better to knead: yeast dough or unleavened dough? Please advise who has more experience.

I tried to add fried onions to the recipe for French bread. It didn't work ...
Apparently, she missed the signal when you need to add solid extra. Ingredients. I waited and waited, did not wait, well, I think, I'll put it this way, before baking it is usually mixed anyway. As a result, the onion did not mix inside the bun, but remained on the surface and burned all over. Of course, you can eat, scraped off the burn and ate.
But I have a question, no one wrote to himself for a while, at what minute on which programs will there be a signal? Not in the instructions.