Baking in Moulinex OW-3000

[Helpful hints and help in baking bread]

If you have any problems with baking bread in a bread maker, see the section
Helpful hints and help in baking bread.
Please study
UNDERSTANDING BREAD IN HOMEMADE BREAD, paying particular attention The kolobok rule

If you have any questions or problems, welcome to this thread !!!

Remember that ALL RECIPES for making bread in a bread machine are suitable for ALL MODELS of bread machines. There is a section for beginners "The simplest white bread"

Moderator

Hello everyone! A neighbor bought a Moulinex OW-2000 for two weeks, and yesterday they gave me an OW-3000. I invite you to take part in the discussion of the advantages and disadvantages of the stove, as well as share recipes. Yesterday I baked simple bread (program 1), and today bread balls - like Easter cake with raisins (program 4). My joy is limitless! A dream has come true - warm, freshest bread with a crust melts in your mouth!
I read your recipes - I'm ready to try everything. I want to master rye bread! I will share the recipes.

Some conclusions

So, "Bread with yogurt" program 8 - the bread turned out to be dense, light gray, the smell and taste is very similar to the capital. I think that in this recipe you should at least reduce the amount of wheat flour.


I liked the second bread, it was a success. Tall, almost to the height of the bucket, porous, delicate, brownish in color. After it has cooled down completely, it is cut evenly and does not crumble. I think I can give my recipe. Program 3 ("peasant bread" - 3h43min), weight - 750g, medium crust.

Olive oil 2/3 tbsp l.
Water 270 ml
Malt 2 tbsp l.
Salt 1.5 cof. l.
Sugar 2 cof. l.
Flour 300 g
Rye flour "Large" 150 g
Yeast 1.5 cof. l.
Experienced bakers, please tell me! The questions arose: if panifirin is a baking powder, then how does it change bread? And if you add sourdough, what will be the effect?

[Panifirin is a baking powder, how does it change the bread?]

My joy is limitless! A dream has come true - warm, freshest bread with a crust melts in your mouth!

- Caution! Warm, freshest bread is certainly delicious, but you run the risk of "planting" the pancreas. It is better to let the loaf cool completely, to allow the steam to completely come out of the loaf - this is at least 4 hours. And if you want warm bread - cut off how much you eat, wrap it in foil and put it in the oven (min. ~ 15) or in the microwave, although you won't be able to "refresh" the second time, so only heat up the amount you can eat.

Panifirin is a baking powder, how does it change the bread?

PANIFARIN - this is not a baking powder - it is gluten (gluten), it is added, for example, to rye flour - which does not contain gluten at all - otherwise it will not be suitable.

And if you add sourdough, what will be the effect?

- depending on what kind of leaven, yeast is useless at best.

In general, they write about this in more detail in the corresponding section.

[Panifirin is a baking powder, how does it change the bread?]

- Caution! Warm, freshest bread is certainly delicious, but you run the risk of "planting" the pancreas. It is better to let the loaf cool completely, to allow the steam to completely come out of the loaf - this is at least 4 hours. And if you want warm bread - cut off how much you eat, wrap it in foil and in the oven (min. ~ 15) or in the microwave, though you won't be able to "refresh" the second time, so only heat up the amount you can eat.

Panifirin is a baking powder, how does it change the bread?

PANIFARIN - this is not a baking powder - it is gluten (gluten), for example, it is added to rye flour - it does not contain gluten at all - otherwise it will not be suitable.

And if you add sourdough, what will be the effect?

- depending on what kind of leaven, yeast is useless at best.

In general, they write about this in more detail in the corresponding section.

Thanks Gennadii!
I'm new to mastering the oven, but I've been friends with yeast dough for a long time. I can honestly say that the stove itself bribed me with its diminutiveness. The technological process of making bread satisfies me. I am very pleased with the bun that deftly rolls up with a small spatula. There is enough time for the yeast to rise the dough. I still make bread for the weight of 750g. There is a concern that 1kg dough may run away. But I think I'm worried in vain. Of course, we let the bread cool down, as it was immediately understood. Even in the store, half of the black loaf is not cut from a hot loaf, it sticks to the knife.

The plans include bread made from organic yoghurt and jam syrup.

Finally I got to the All-Russian Exhibition Center (House-Khleb), bought paniraffin, Extra-R, malt, and a fitness mix. A salesperson in the department said their firm is being asked to test a Moulinex bread machine. About 5 years ago, according to him, this stove was gone. And now her design is similar to Binatone (he praised her), and he understood where the wind was blowing from. Time will tell.

Olive oil 2/3 tbsp l.
Water 270 ml
Malt 2 tbsp l.
Salt 1.5 cof. l.
Sugar 2 cof. l.
Flour 300 g
Rye flour "Large" 150 g
Yeast 1.5 cof. l.

And what are these strange measurements, where are they, in which stove? There is no coffee spoon in Panas 253. How many is in the coffee shop?

Moulinex comes with a measuring cup with ml, a double spoon on one side measuring = tbsp, and on the other side = incomplete standard teaspoon.

and on the other hand = incomplete standard teaspoon.

Can you measure how many grams are obtained in this spoon? Then the owners of other x / n can measure the required amount on the scales.

;) The site has a Moulinex ABKE 41 consumer analysis, it says that an import is needed. flour. I have Moulinex OW 3000 I report that flour Starooskolskaya psh. and rye "Large" did not disappoint even once. And white bread after adding panifarin
just a miracle: tall, even, elastic flesh.

There are some people whose greed I am simply surprised. I'm talking about someone. A person suffers when kneading: sometimes the dough dangles in flakes and water must be added.
For our Moulinex oven, you need to accurately weigh flour in grams. Even from my own experience, I will say that I do not add 20 grams, if I do a book to the stove. I tell someone, buy a scale, make life easier and everything will work out.

Larisa, scales, unfortunately, are not a panacea

even with weights there are punctures ...
for example, you can buy flour of poor quality or the first time to bake an unverified recipe, or a proven one, but not by you ... or expired yeast ...
and not even the first pancake can turn out lumpy ...

in fact, with different humidity, the weight of the same volume of flour can vary greatly
and for bread, it is the volume that is important!

Thank you, I will definitely consider your advice.

I started LJ (larisat.livejournal.com) and promoted our website there. Wait for new bakers.

[Larissa]

I started LJ (larisat.livejournal.com) and promoted our website there. Wait for new bakers.

Thank you, Larissa, it's necessary
But probably first you have to promote your LJ

^{A small offtopic to forum users: if you want to post to a topic, and in this topic the last message is yours, and not too much time has passed, then instead of creating a new message, you should click in your post Edit and add new text. Those present know why I wrote this here}

Thank you, Larissa, it's a good thing
But probably first you have to promote your LJ
------------------------------------------------------------------------

We are working on this now, my daughter is also helping.
She has 230 friends - we are promoting it.

Maybe I'm not in the subject, but the same about Moulinex. Yesterday I bought the AVKE 41 model and I don’t understand something. Firstly, in the book there is a recipe for bread - white, peasant, rural, and in the pivot table - traditional, wheat, soft, white (?) Secondly, what does the instant recipe mean - the difference is only in the choice of the program or what? Third, what does Program 10 - Damper mean?

Maybe I'm not in the subject, but the same about Moulinex. Yesterday I bought the AVKE 41 model and I don’t understand something.Firstly, in the book there is a recipe for bread - white, peasant, rural, and in the pivot table - traditional, wheat, soft, white (?) Secondly, what does the instant recipe mean - the difference is only in the choice of the program or what? Third, what does Program 10 - Damper mean?

I can say that for programs 1-4.8, two recipes are given for my oven and the baking time is everywhere more than three hours. Program 5 - quick baking bread - time 1h20min. The neighbor baked and did not like it, I did not try. Program 10 - heating only 1 hour.

I decided to duplicate about coffee. spoons.

Especially dealt with these spoons. The book says kof. l., and on a plastic spoon-measuring, which is included in the Tsp (tea) set. Measured sugar, salt = standard teaspoon.

[with taste]

Hello!
Take a newcomer to the Moulinex lovers club!
For a week now I have a Moulinex OW-3000. To say that I love her is to remain silent! Full delight, despite the fact that I started to get delicious bread from only 8 loaves!
I report mistakes so that no one will repeat them

1. Buy an electronic scale! Really!
2. Yeast must be dry, not alive ... if I am not mistaken, our instructions say: 5 gr. dry yeast = 15 gr. alive?
Nothing like this! I had to go to another country for normal yeast!
3. Flour ... a separate case. You, Muscovites, feel good ... But in the Baltics, it seems, there is no flour. (As well as dry yeast, malt, panifarin, milk powder, etc.). I bake from what is. Barely found rye! I'll put in the leaven today! Can not wait!
4. There is clearly something wrong with the liquid. Although it may depend on the quality of the flour and the weather. But, I have already learned to "control the batch", so now there are no problems with this.

Problems remained:
1. Oddly enough with taste... Reduced the amount of salt by half - otherwise it is too salty. And then, I take table salt, but if you take an extra, so probably it's impossible to eat at all?
But I have not reduced the amount of yeast, and everything is ok. But salt is used as a moderator, or not?
Who puts in how much salt? And how does this affect other ingredients?

2. with crust in white bread. I can't help it. Thick, and well, not burnt, but ... heavily toasted, albeit soft.
I put 750g, light crust ... True, after the end of the program I do not take out the bread right away, but wait for the allotted 60 minutes. Or not? Maybe she's rude because of this? But I am afraid that then the bread will be "wet" inside!

3. What spice can be put in bread other than cardamom? I put in the caraway seeds, but I put it in early and it was ground into flour. The taste is very strange.

Eh! I can't wait until the end of the working day - I have to run to the oven, oven, oven ... I just became like a maniac. Hurray BAKERY!

Bora Bora, congratulations!
Very happy about you!
I am especially pleased with the correct approach to baking.
Although I am not the owner of Moulinex, this is not essential. I also reduced the amount of salt without touching other ingredients, otherwise it is too salty for me, although I love salt and do not suffer from diets. And the crust is really from what is in the heating mode. Remove immediately and on a wire rack, cool. I myself have recently put on a light crust, it turns out to be thinner and, as it seems to me, more tender and crisp. And if you want to check whether the bread is baked or not yet (you are afraid that the bread will be "wet" inside), immediately after baking, pierce it with a long thin stick. If it came out dry, that is, nothing stuck to it, then I'm ready and there is no reason to worry. Feel free to take it out.
Good luck and delicious bread!

[with taste]

1. Oddly enough with taste... Reduced the amount of salt by half - otherwise it is too salty. And then, I take table salt, but if you take an extra, so probably it's impossible to eat at all?
But I did not reduce the amount of yeast, and everything is ok. But salt is used as a moderator, or not?
Who puts in how much salt? And how does this affect other ingredients?

2. with crust in white bread. I can't help it. Thick, and well, not burnt, but ... heavily toasted, albeit soft.
I put 750g, light crust ... True, after the end of the program I do not take out the bread right away, but wait for the allotted 60 minutes.Or not? Maybe she's rude because of this? But I am afraid that then the bread will be "wet" inside!

1. I use rock salt - sift it through a fine sieve - to make it fine. I will pour as much as is written in the recipe.
2. 60 minutes of heating is a reserve, so as not to rush to take out, if suddenly something. The bread simply should not freeze in the form - it will be wet. And you can take it out immediately after the signal.
And the crust color also depends on the amount of sugar. Zdoba is best placed on a light crust.

Bora Bora, I join in the congratulations!
Butter bread really turns out to be fried. White bread rises high and the top will be ruddy, and rye bread is low and the top is lighter, but the medium crust setting suited my family's taste.
I will add two words about spices. I use the Polish "Cykoria S.A." cumin (if you have it on sale), it is hard and does not crumble when kneading. And I grind the cardamom in a mortar.
Bake and have fun! Share recipes with us!

Small addition. If you don't have malt, try using kvass wort - 2 tbsp. for 750g. enough, you can add chopped coriander.

["Lithuanian"]

ABOUT! Thank you all for your kindness!
And how could it be otherwise - a person who bakes bread cannot be angry and greedy! Isn't it true?

Yesterday I baked bread (like the day before yesterday, like the pose-posture yesterday, and how, I hope, it will be tomorrow!), And corrected something:

1. I took out the bread right away - and for sure, the crust is not thick and crispy. Hurrah!
(I put a medium crust, since I baked rye)
2.

Cumin (if you have it on sale) I use the Polish "Cykoria S.A."

Thank you, I will take into account, I will look for a solid one in the market, but not in stores. Therefore, I did not put the cumin.

3. But put prunes, dried apricots, raisins and seeds with gr. nuts, at the end of the batch. She was scared that it would be too tight and did not report her torment. In vain.
4.

If you don't have malt, try kvass wort

You will laugh ... but we also have no wort
I ordered to friends-acquaintances, they will bring from St. Petersburg, if they find it, and "makfa" flour and "saf-moment" yeast, and wort, and "extru-R" ...
In the meantime, rye was baked on beer, with the addition of yeast.

Here is my recipe for yesterday's bread:
Let's call it "Lithuanian"... It was based on the 2nd program Moulinex OW 3000, weight - 1 kg, medium crust:

150 ml. dark beer (by the way, "Baltika". We have all kinds of beer ...)
120 ml water
1.5 tsp table salt
1 tbsp. l. Sahara
1 tsp honey
1 egg (I think you can do without it)
1 tbsp. l rast. oils from gr. nuts
2 tsp dry yeast (my yeast is not very good, so you can put less good ones)
But how much flour - I don't know. About half a kilo. I cheekily turn on the stove, open the lid and (carefully so as not to sprinkle it on the heaters) add sifted flour, just enough to make a beautiful "bun". Anyway, put
50:50 - rye: wheat (extra, high grade)

After the beep, added our measuring cup of a mixture of prunes, dried apricots, raisins, sunflower seeds., gr. nuts. Now I think I should have added even more - 1.5 glasses!

Since I was going to add the mixture, I "left a little space" - did not report the flour. Now I see that in vain, the bread rose, but the top did not grow - it turned out to be a brick.
It tastes delicious bread! As I love, dark, plump, sour, sweet. It doesn't smell like beer!

I'll come home, take a picture of what's left of him.

Good day!
Finally, I begged my husband to buy a Moulinex OW-3000 bread maker, as soon as she didn’t dodge ... And now my craftswoman is already baking bread according to the 1st pragram. She scared me a little: there was a smell of burnt plastic and I thought that I had forgotten to take off some packaging, but then everything went away.
I am very glad that I found this site - there is a lot of useful information on the forum. Who will be able to answer, please, the questions:
1.if you replace ordinary salt with sea salt, do the proportions change?
2.Moulinex OW-3000 has such a "harmless"-looking mixer, and I can't believe that it will chop and grind the added spices, raisins, nuts ... Tell me, please, how is everything going?

And the bread turned out to be excellent !!! I read here about some of the first mistakes, I thought and I will not succeed.So beginner bakers - go for it! You will succeed!!!

: D Join our community! Experiment!

Moulinex OW-3000 has such a "harmless"-looking mixer, and I can't believe that it will chop and grind the added spices, raisins, nuts ..
It will not chop or grind, but it will mix evenly into the dough.

I had a bad experience. I bought raisins - ladies' fingers - 3-4 cm long, soaked them, but did not chop them into smaller pieces with a knife, and put them in the oven after the signal. So he intervened in the dough with difficulty, a lot was left at the edges, of course he was baked, like caramels became.

Congratulations on a great purchase!
The only thing that this "chopped"

seemingly "harmless" stirrer

so it is soft cumin (cumin). I bought a solid one at the bazaar - and no problem.
I don’t know about sea salt - I haven’t tried it.
I use stone, I have reduced the proportion of salt by half.

Thanks for the advice! I just read somewhere here about blue bread (the raisins were ground into dust). So I was afraid to add, but now I will definitely try.

Yesterday I made peasant bread from the instructions (program 3). Only changed slightly. It turned out lovely! The recipe was written in the subject - HITACHI E-303 ...

Some conclusions

So, "Bread with yogurt" program 8 - the bread turned out to be dense, light gray, the smell and taste is very similar to the capital. I think that in this recipe you should at least reduce the amount of wheat flour.

I've been looking for a recipe for "Stolichny" for a long time - and still
I came across this post, now I really want to try. Share the recipe, please.
My son is very fond of Stolichny. I think that bread has a smell and taste similar to "Stolichny", he should also like it

The recipe is simple, but with flour as in the recipe, the bread turns out to be dense!

Bread with yoghurt as in the instruction book, approx. 8 (3h 55min including 30 min preheat) 1 kg

Water 200 ml
Natures. yogurt 125 ml
Salt 2 tsp
Sugar 1 tbsp. l.
Flour 480 g
Rzh. flour 70g
Yeast 2.5 tsp

OW3000 does not have a program for gluten-free baking, how can you adapt and eat an interesting recipe?

I don’t know the recipe, but regarding the lack of a program, I do this on my Mulineshka: for example, for rye I turn on “yeast-free dough”, then “accelerated whole grain”. Also, for gluten-free bread, you can alternate several programs ...

I bought a gluten-free mixture, it was written on the pack to use a short program, but the bun does not form and annette added flour to smell What will work out I don’t know

The gingerbread man does not form ... In the sense of crumbling or spreading?

From the beginning, it somehow generally spread, then I poured flour a little, it began to form, and then it began to tear to pieces, then the blade in it was spinning like in a dome.

Probably it should have spread, since gluten is gluten, and it is it that sticks the bun together. There was no need to add flour ... I think so ...

Monster came out !!!

can treat a kolobok like a rye? Since it's gluten-free ...

1) there was no kolobok at all
2) about rye - thanks. I haven't read it yet. I will read and find out how they will treat him.

Rye should be "like a jellyfish" crawling along the bottom ...

so he was like that, and I added flour, they will try again and again

Hello, yesterday purchased a Moulinex OW-30001 bakery. Today I began to study the documentation in more detail and found on one piece of paper that the shelf life of the stove is 2 years, and the warranty card says that the warranty is 2 years. HELP-I bought a good thing or not?

Well, they wrote something there somewhere .... The oven is good! Very good!
Congratulations, accept! You are now a baker, and the pieces of paper ...
A 2-year warranty is the main thing, and after 2 years one HP may already be not enough ...

[maryana]

Hello, yesterday purchased a Moulinex OW-30001 bakery. Today I began to study the documentation in more detail and found on one piece of paper that the shelf life of the stove is 2 years, and the warranty card says that the warranty is 2 years. HELP-I bought a good thing or not?

Do not worry, maryana, I am sure that your stove will be the BEST for you !!
Here on the forum there is an Owl, he also has a mulineshka, though in my opinion a different model, so he even has in his signature that the mulinex is a Bentley in the world of bread makers.
Of course, the shelf life of the stove is not 2 years, this is probably translation costs, stoves live much longer.

[maryana]

Do not worry, maryana, I am sure that your stove will be the BEST for you !!
Here on the forum there is an Owl, he also has a mulineshka, though in my opinion a different model, so he even has in his signature that the mulinex is a Bentley in the world of bread makers.
Of course, the shelf life of the stove is not 2 years, this is probably translation costs, stoves live much longer.

Hehe ... And I'm already right there. Thank you for not forgetting. But seriously, since about 2000, almost all household appliances have been attaching such "nervous" pieces of paper. I think this is due to the constant updating of the lineup. And so that in 5 or 6 years there (if repairs are still needed), the manufacturer could declare: "But we no longer produce spare parts for such a model ... And we put a piece of paper for you about 2 years - well, that means no There can be no complaints. Take and buy a new product, more modern. "

But don't worry, maryana - I once bought a Rowenta ES 170 coffee maker (rare rubbish), so it also had such a piece of paper about 2 years, and it worked for more than 5 years. And then I just threw it away myself ...

Thanks for answers! True, today and now a new concern has arisen-we are testing the oven on plain bread-everything went according to plan until the 3rd batch-it spun once-and everything-until the time of the last batch came-the same story-now the indicator shows that the oven is at rest - what will happen next - I don't know - now we will wait for at least some result - I'm afraid - suddenly bake with a marriage - I don't want to spoil the mood before the New Year.

everything went according to plan until the 3rd batch - it spun once - and everything - until the time of the last batch came - the same story

It seems to me that this is still not "kneading", but the dough is crumpled. After all, the dough (on wheat flour which) must rise and knead several times.
That is, you had a kneading, after which the dough rose. Then the mixer spun, the dough was "blown away" and again silence - the rise of the dough.

In my opinion, everything is going according to plan.

Stop picking on a good weight ... She should not knead all the time. 1 and 2 kneading is enough, and a couple of times she twisted - this is a boning of the dough so that it rises well and knows its place. We are waiting for the result.
I hold my fists for your bread.

... everything went according to plan until the 3rd batch - it spun once - and everything - until the time of the last batch came - the same story

Calm down, everything is going as it should - at the end of the book with instructions (not a book of recipes!) There is a table that shows the timing of all operations in all modes in detail. If you bake in the "basic" mode, then the table clearly states: 3rd batch - 10 seconds, 4th batch - 15 seconds.

As the Village Oven and Viki correctly write, this, strictly speaking, is no longer kneading, but crumbling or boning (I myself am an amateur baker and did not even know such words). But he repeatedly baked breads very successfully (see photo of French and milk) in Moulinex (though in model 5002).

What I wish you with all my heart!

Thank you very much, you reassured me, but still something confused me: before the 3rd batch, the bun was even, but as it was knocked out, it deteriorated. The finished bread turned out to be slightly oblique. but tasty, baked evenly, like bread. which we sell as "Skuratovsky"
Thank you again for your help and advice, now I will try further for the time being according to the recipe.