Bread makers Mystery 1202/1203

I will try ... especially since this model has a dispenser ... so I wonder if it is possible to put prunes in it ???

Somewhere here they talked about secret one. To prevent pieces of prunes, dried apricots or raisins from sticking together in the dispenser, after washing, they are thoroughly shaken off of water and sprinkled with flour. They also shake them off and they no longer stick to each other.

Experienced people, tell me, please. I bake sourdough bread on program 12 - only pastries. The book says that the possible time is 60-90 minutes. When I type the program, it gives out 60 minutes. How to increase this time?

I subscribe to the question. It takes an hour and a half for rye bread. Who decides how this issue?

I subscribe to the question. It takes an hour and a half for rye bread. Who decides how this issue?

Press the baked goods again and switch off after 30 minutes. You can also leave it heated for an hour. When I bake a 1 kg loaf, I do so. The bread is heated, as it were.
I rye everything - I bake wheat on program 1. Everything works out. I keep an eye on the kolobok so that it is on "sprawling legs". When I tried to bake with separate kneading and baking, I didn't like it. The feeling that the bread was poorly risen, too dense (I did everything according to the recipe in which the cooking time was well scheduled). Now I bake 50 * 50 rye - wheat on 1 program. It turns out very tasty. Similar to our "Capital", but much tastier.
I didn't bake pure rye.

Once again, it does not turn on right away. It will take some time for the oven to reset the baking mode. She perceives a simple disconnection from the outlet and switching on again as a power outage and continues to show the end of work. Stubborn!
And I bake bread purely rye, there are no need for kneading, after them the bread will not rise again as needed.

Experienced people, tell me, please. I bake sourdough bread on program 12 - only pastries. The book says that the possible time is 60-90 minutes. When I type the program, it gives out 60 minutes. How to increase this time?

And to push the plus sign, doesn't he add this time ???

Good day, bakers! I came for advice. I have a 1202 bread machine for several months now. Wheat yeast bread turned out great from here... But with wheat-rye problems. I also changed the flour-liquid ratio, and tried different recipes. Does not work. Until the last, the rise of the dough is wonderful, and as soon as baking begins, the roof falls off. Tasty, but not pretty. Therefore, I ask for advice on how to change the situation. In this thread I read that after the second batch, they pull out the scapula. Does everyone do that? Could this be the cause of the problem? Thank you in advance.

I have 1203, but I think it's not about the stove model, because I have three others, and in all I bake according to the same recipes. If the roof falls off during baking, then the liquid / flour / yeast balance is not observed.

Special thanks for the promptness. Still, the problem is in the recipe ... But I was hoping that I would pull out a spatula and I would be great happiness and excellent bread. Then the next question. Where else can you read information about this? I read the master class on wheat-rye bread from Admin, followed all her recommendations. And I felt the consistency, added flour, increased the amount of yeast. Nothing has helped yet. Do I understand correctly that with rye flour the bread should be denser, but more sticky than just wheat? And rather much denser?

In general, it is correct, although the comparison is incorrect.If wheat bread has an obvious bun, then rye bread does not have it, and the dough is slightly smeared. But this is also not the main criterion.

I have 1202. Somewhere on our forum I read that wheat-rye should roll into a bun, but a puddle of dough forms under it. The gingerbread man seems to be spreading a little from below, but it does not look like a shapeless mass. Achieving this effect I always get excellent wheat - rye on 1 program. I baked several types of Darnitsky, now I'm addicted to 50 * 50, I add 2-3 tbsp. l. rye flakes, seeds, but without additional additives it turns out perfectly. I did not bake rye completely. I don't know what it should be.
Good luck to you

Chamomile1, please share your recipe! Rather, the flour-liquid ratio. I understand that the density of flour can be different. But I want to understand at least some pattern. I'm already confused and I have a feeling that I will never get what I want. If problems may arise, then look forward to the recipe at least in a personal! Thank you in advance.

Gingerbread man made from wheat and rye flour. Master Class https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49811.0

But I want to understand at least some pattern. I'm already confused and I have a feeling that I will never get what I want.

Yes, there is no pattern! There is a very important point - the feeling of the test! This is what you learn and achieve!

And the bun can be in one case with daubs under it, in another case it is clean (like mine) - but the bread turns out!
Analyze, write down for yourself what and how much you put in today, what happened, and take a photo for yourself - the notes help you analyze and move forward, learn the dough!

In the first place, I sat for hours on a chair near the oven, observed what and how it was baked and why the bread was low, opal, underbaked, and so on ...

And the liquid can be different every day, because today the flour is dry, and tomorrow it is damp on the street, the liquid will take more flour - but this is invisible to the eye, and the dough is sensitive to moisture.

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=109387.0 I fall asleep all the ingredients at once, starting with water. This is a bread recipe that I now like to bake on 1 program. Just don't add coriander (I don't like it) and my malt is liquid in a jar. I add more than 300-320 ml of water and do not add flour a little, I watch the kolobok to form, but not be very dense. It should turn out to be a bun with sprawling legs. As it immediately became clear to me what kind of bun should be. A quote from our forum, but I don't remember from whom. At that moment I read a lot on the forum. She studied.
Admin said correctly. Now in winter, my flour is stored in a cabinet next to the battery, so it is very dry and I have to immediately add a little more water and not add enough flour. I follow the kolobok and correct it as necessary. It is better not to add flour, but add it later during the kneading process. It is more difficult to add water, it is sprayed and more difficult to interfere with the dough.

https://Mcooker-enn.tomathouse.com/in...ption=com_smf&topic=596.0 I also baked these breads. The first one, where the recipe is laid out according to the rules, turns out to be more gray. More wheat. There is more wheat flour according to the recipe. And below in the text on the same page is another recipe from Fugasca also baked it and I really like it. It is more "black", sour, richer taste. For acid, I take grape vinegar or citric acid.
Good luck and a fragrant warm bread in the house.

Dear users of the Mystery stove, can you please tell me if she makes dough on dumplings / dumplings? I can't find such information anywhere. I'm almost ripe for a purchase, I'm still waiting for an answer from the supplier about the warranty and I hope I will join you

My MVM 1202 does this and is called unleavened dough

In 1203 there are (just like in my other stoves) two types of dough. Here they are called "fresh dough" and "butter dough". Both modes are designed for the presence of yeast in the dough. But who's stopping us from putting yeast and depriving the dough of its rise? In addition, you can use any bread program to knead the dough in any hp, stopping it after kneading.

And to push the plus sign, doesn't he add this time ???

It really adds! Thank you!
Now it is a pity that it does not subtract, I baked half a portion and overcooked a little

My husband is still a lover of black bread, but I'm on a diet now, so I had to buy all sorts of additives for black bread and go.
Hell Rye custard bread according to this recipe:

Good day! I have a 1202 model of a bread machine. The bread was baked several times. The first did not come out, the roof of the second fell. The third time it seemed to work. Only the dark crust does not work even in the last mode. And the roof is white, why don't we understand. Can someone tell me why this is so?

Good day! I also became the owner of HB Mystery 1202. The first bread turned out, I baked it according to the recipe from my HB Binaton! Only now the smell of either plastic or metal in the baking process is confusing, maybe someone had it, I hope to fade away? Works a little noisy in comparison with previous stoves. But all the same, I like her!

Only now the smell of either plastic or metal in the baking process is confusing, maybe someone had it, I hope to fade away?

It will definitely disappear. But it will smell for a week. I'm also happy with the stove. The truth is, I have nothing to compare with.

It will definitely disappear. But it will smell for a week. I'm also happy with the stove. The truth is, I have nothing to compare with.

For the night I left the stove with the lid open, the HB was ventilated and smells much less! The process of HB work has not yet become familiar to me, the first batch is very short in time and it turns out that HB has one large second batch, where the test bun is formed.

The process of HB work has not yet become familiar to me, the first batch is very short in time and it turns out that HB has one large second batch, where the test bun is formed.

Three of my other stoves have the same time modes as Mystery, but she is really noisier. And another drawback in comparison with them - despite the fact that its power is much higher, the roof of the bread is much lighter. Of course, I know the methods of struggle, but the fact itself is unpleasant.

the roof of the bread is much lighter. ...

And my bread lid turns out to be the same as when baking in my other HB, I did not notice the difference !?

My roof of bread turns out paler than the bread itself. but I have adapted to cover the top with a towel. Carefully so as not to obstruct the ventilation). It turns out paler, but not much.

My roof of bread turns out paler than the bread itself. but I have adapted to cover the top with a towel. Carefully so as not to obstruct the ventilation). It turns out paler, but not much.

In my very first HB, the crust of bread turned out to be very pale, even in the "dark" crust mode, and in the Mystery, the crust turns out, of course, not just "dark", but probably a little lighter than the sides of the bread themselves, but at the same time browning and the bread is baked and tastes good!
Here's a crust:

Dear fellow tribesmen!
If anyone can promptly give a link ... or a direct recipe. Or instructions on how to find.
I bought a stove 1202 after reading this topic. I just brought it. I really want to try, but the only thing left in my head is that the recipes are unusable in the instructions. Where can I get the most guaranteed wheat bread recipe? I thought they were somehow divided by stoves ... And the names in the recipe department for those are entirely creative ...

[yayawa]

Dear fellow tribesmen!
If anyone can promptly give a link ... or a direct recipe. Or instructions on how to find.
I bought a stove 1202 after reading this topic. I just brought it. I really want to try, but the only thing left in my head is that the recipes are unusable in the instructions. Where can I get the most guaranteed wheat bread recipe? I thought they were somehow divided by stoves ... And the names in the recipe department for those are entirely creative ...

I am also a beginner baker. :) I started with bread, the recipe for which I gave yayawa
240 ml water
1 tbsp. l. vegetable oil
1 tsp. salt and sugar
410 g flour (in the original there were 330 g wheat, 80 g rye)
8 g of live yeast or 1 tsp. saf moment.
Of course, no one can guarantee anything, but, in principle, my first loaf more or less turned out. The second time I added a little flour (a couple of tablespoons), it turned out even better. But still follow the "kolobok" rule when mixing - let's go here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49808.0.
I bake this bread on the Basic mode with an average crust of 750 grams. After baking, I add another 15 minutes of baking on the Baking program (in my Scarlett-401 this is program 12, as far as I know, our ovens are twin sisters), because without additional baking, I somehow get a pale crust.
It turns out to be a simple white bread. But I also "train" on it (I have only baked for a week).
Good luck and good tasty bread !!!

THANKS!
As a result, I stumbled upon the only quickly discovered "personalized" recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=160382.0, there is no rye flour - it was made from one wheat flour. And another similar one was given by kind people - just wheat.
however, I had 1 tbsp. l. I should add flour, and I should have added one more, but probably I was late - the main batch has already ended, I don't know if I have time to intervene the poured second one on the remaining short ones ... Program one, 750g, and put a tanned crust.
The gingerbread man sticks a little ... Now apparently no one will fall asleep, damn it ... until they see the result.

Advice - do not bring your freshly bought stove home after 10 pm.

[Where can I get the most guaranteed wheat bread recipe?]

Dear fellow tribesmen!
If anyone can promptly give a link ... or a direct recipe. Or instructions on how to find.
I bought a stove 1202 after reading this topic. I just brought it. I really want to try, but the only thing left in my head is that the recipes are unusable in the instructions. Where can I get the most guaranteed wheat bread recipe? I thought they were somehow divided by stoves ... And the names in the recipe department for those are entirely creative ...

The whole site is replete with such recipes,
especially if you do not look for bread for Mystery 1202/1203,
and look at the summary table of program modes from the instructions.

The whole site is replete with such recipes,
especially if you do not look for bread for Mystery 1202/1203,
and look at the summary table of program modes from the instructions.

: crazy: Problem just in the FIRST time and general uncertainty. In such cases, one thing is needed - an authoritative and correct exact indication without references to free search.
Accordingly, I was looking for something that is simpler and there is no need to compare what you do not understand yet.
The well-fed (experienced) does not understand the hungry ...

To put it simply, I bake bread like this:
1: vegetable oil 1 tbsp. l
2: water 1 full measuring cup
3: sugar 1.5 tbsp. l
4: salt 2 tsp, l
5: egg 1 piece
6: milk powder 2 tbsp, l
7: mayonnaise 75g. (half package 150g.)
8: flour 3.5 sc. glasses
9: yeast 1 h. l (I use only "Fermipan")
I put everything in the order that is written. mode 1 crust dark, 1000g. Everyone really likes it.

Thank you. Do you bake it in Mystery 1202?
I'm still interested in the least adaptation and independence for the first time.

This is the bread that is obtained according to the recipe above by me:
... I also like it with a minimal set of ingredients - they are always at hand

Yes, I looked with a more sober look - your recipe contains more flour and less water,: nyam: than in the one I have tried. Well, the different qualities of flour, of course, cannot be foreseen. As I understand it, now it will tighten ...

Thank you. Do you bake it in Mystery 1202?
I'm still interested in the least adaptation and independence for the first time.
[

/ quote] This recipe is for 1202, I have tried many times. But it's better to look after the flask. But 90% of everything is obtained without the subsequent addition of flour and water. You are also absolutely right about flour.

By the way, I also suggest here links to recipes for this particular stove or to leave exactly tested in it. And then there are only 2 in recipes for specific models ...
And newcomers are afraid.
: girl_cleanglasses: Or who has been baking in Her for a long time and with experience - start the topic in the recipes "For Mystery 1202/03". I would start it myself - but I have no TESTED or tested recipes, and even less recommendations for others.

And newcomers are afraid.

Not worth it! Go ahead! There is nothing special about it that would distinguish it from other stoves.

[Mystery 1202]

To facilitate the choice,
here is a plate with the modes of some programs Mystery 1202,
not to be confused with Mystery 1203.
Mystery 1203 is much less flexible when combining programs.

[I also suggest here links to recipes for this particular stove or to leave exactly tested in it.]

By the way, I also suggest here links to recipes for this particular stove or to leave exactly tested in it. And then there are only 2 in recipes for specific models ...
And newcomers are afraid.
: girl_cleanglasses: Or who has been baking in Her for a long time and with experience - start the topic in the recipes "For Mystery 1202/03". I would start it myself - but I have no TESTED or tested recipes, and even less recommendations for others.

You misunderstand and think.
Start with cooking.
The whole process of baking bread has three stages.
1. Preparation of the dough.
2. Proving dough.
3. Baking the dough is time and temperature.

Baking in all bread makers has approximately the same temperature and the time required for baking does not need to be changed much.
It remains to prepare the dough and raise it, but how to do this is clearly visible in the tabular mode of the program runtime presentation.
What, for example, do I show these signs.
Read the message above.

Good day.
He and his wife became the owner of a bread machine 1202. And then a question arose about flour, the recipe says 3 glasses, it has full glasses to the brim where the number 1.5 is written or still up to the number 1.

["to calm newbies"]

Baking in all bread makers has approximately the same temperature and the time required for baking does not need to be changed much.
It remains to prepare the dough and raise it, but how to do this is clearly visible in the tabular mode of the program runtime presentation.
What, for example, do I show these signs.

Thank you, now you can start THINKING and COMPARING according to your advice. I found a PDF instruction here, printed out larger ones, recipes, again with references to 1202.

And at first - I just want SHOB OUT and calm down that the purchase works.

You, I think, do not even remember this state (or maybe not everything happens).
My head is spinning, there is a lot of information and everything is completely new. Therefore, I want at least the certainty that many in the SAME stove HERE THESE recipes were successfully baked many times. And that's all. And only then ...
Therefore, you need to have at least a few recipes in the topics for each stove. "to calm newbies", where, apart from checking the consistency of the kolobok, no "manual control" is required. Believe me, this is very important for a start. After all, the main thing is pleasant sensations, if it doesn't work out right away and you don't want to bake.

So far - very pleasant. Wheat and similar. The childhood taste of wheat-rye is very tasty and the crust is good. There are minor flaws, but there is a reason to think over the recipe and its use.

Good day.
He and his wife became the owner of a bread machine 1202. And then a question arose about flour, the recipe says 3 glasses, it has full glasses to the brim where the number 1.5 is written or still up to the number 1.

It seems that all the flour glasses, if full - under the knife, that is, shaking off, without killing, a hill.

It remains to prepare the dough and raise it, but how to do this is clearly visible in the tabular mode of the program runtime presentation.

: girl_romashka: I have a question about this. If baking time is short for me, after the end of the program I can put on BAKERY. And if there is not enough time for raising the dough (Pure rye)? Knead in Dough mode and turn on Whole Grain by removing the mixer?

[If baking time is short for me, after the end of the program I can put on BAKERY.]

: girl_romashka: I have a question about this. If baking time is short for me, after the end of the program I can put on BAKERY. And if there is not enough time for raising the dough (Pure rye)? Knead in Dough mode and turn on Whole Grain by removing the mixer?

In Panasonic it is impossible, in Moulinex you can, in yours you have to try, you can even write about it here without a test.
You will have to combine programs, you like the Tambourine for dancing around a non-programmable bread machine.
The approach can be different, for example, after kneading and raising the dough in the mode Dough, turn on baking for 1 minute every 20-25 minutes and wait for the dough to rise and then start baking completely.And so on with other programs, if they are suitable for the time.

Good day.
He and his wife became the owner of a bread machine 1202. And then a question arose about flour, the recipe says 3 glasses, it has full glasses to the brim where the number 1.5 is written or still up to the number 1.

Take the measuring glass that comes with the HB, pour flour into it and knock lightly on the table


Then take a knife and cut off the top


In general, all the ingredients are taken "under the knife", if the recipe says, let's say 1 glass, one spoon.
If it says 0.5 cups, then measure by eye about half a glass.

But it is better to measure flour not with cups, but with grams, for this, if possible, purchase a scale. It's more accurate and easier!

There's a whole story with glasses. As far as I understand, the glasses of the bread makers are different. If I am mistaken, then let the senior comrades correct. If you took the recipe given by me (I took it from the forum, but could not find where it came from), then I wrote about a glass from my stove Mystery 1202. And in general, in this topic we write about Mystery and glasses from her. And so for a start, it's better to take a recipe where everything is in grams and spoons (the spoons are the same). Until I bought the scales, I measured everything with a measuring glass from the Soviet era). The conclusion, which is written everywhere on the forum and which is confirmed by my little experience: you need to follow the kolobok.
The simplest and most favorite recipe from Admin. I already gave a link to it above the pages: 300 ml. water (with our glass), 4-5 gr. yeast, 2 tbsp. l. vegetable oil, 400gr. flour, 2 tbsp. l. sugar, 1.3 tsp. salt. Mode 2 (French), 750 gr., Dark crust. But I baked in 1 mode and on a medium crust. It turns out well. You have to try it yourself. Whoever likes what to taste.
Most importantly, don't add all the flour at once. Leave 30-50 grams of flour. At the first kneading, help a wooden or silicone spatula (and I’m a handle from a wooden spatula) to crawl out of the corners of the bucket with all the flour and intervene in the bun and add flour as needed. The main thing is that the bun is formed and pleasant to the touch, not tight and does not spread. Slight sticking along the walls during mixing is not critical. In our oven, the first batch is very short. Do not be discouraged if you do not have time. Wait for the second batch to start and add flour (if necessary). The main thing is to have time to help the kolobok to form before the sound signal to the addition of seeds. It happened to me later, then the bread will not be very well mixed, but this is not fatal either. Not to the exhibition - we are still studying). When adding flour, do not rush, wait until it all interferes, do not shift the flour. It is much more difficult to interfere with water.
And wait for the bread to cool. Do not cut hot. Recently I talked to a friend. She stopped baking bread. Not baked, he says. And it turns out that she was cutting it hot, but the bread should come. I bake into the night. In the morning we cut it).
Dear girls. Good, tasty bread for you.
P.S. Dear moderators, sorry for the repetitions.

[Baking in all bread makers has approximately the same temperature and the time required for baking does not need to be changed much.]

Baking in all bread makers has approximately the same temperature and the time required for baking does not need to be changed much.

Agree! In general, almost all the recipes that are provided on the site can be adapted to this HB, the only amount of flour will be different.

[Test]

The approach can be different, for example, after kneading and raising the dough in the Dough mode, turn on the baking for 1 minute every 20-25 minutes and wait for the dough to rise and then start the baking completely. And so on with other programs, if they are suitable for the time.

That is, start baking as reheating. Uh-huh.
How long does it take for rye dough to rise? And is there enough dough kneading or repeating?
I read about baking rye (though maybe 3/4 only) in general on the whole grain program.
How can I use it as a base or just separate dough and pastries? The longest is still the first.
What about after Test programs with the stirrer removed? What can this option give?
Another option is to let it knead with preheating on whole grain, and then - either the specified baking maneuver or, if necessary, first the dough?