Bread makers Mystery 1202/1203

[dopleta]

dopleta, two days. now it will cool down again I'll try to turn it on

For some reason, your heating turns on, which usually occurs after the end of baking. Try pressing and holding the start / stop button for a few seconds.

Hello, I have a MISTERY 1202 oven, just bought and put the bread to the oven for the first time, and so during the kneading there was a strong enough rattle, who had that ???

Hello, I have a MISTERY 1202 oven, just bought and put the bread to the oven for the first time, and so during the kneading there was a strong enough rattle, who had that ???

Stop and check the installation of the bucket (whether it is fully inserted into the grooves) and the paddle.

Stop and check the installation of the bucket (whether it is fully inserted into the grooves) and the paddle.

Thank you, I'll check when I'll bake it again, by the way I baked French bread according to the recipe, it looked clumsy, but pretty, I think, I'll try it in the evening and write my first impressions)))

And I decided to bake bread according to the recipe from the instructions for Mystery 1204, called "Lemon bread with poppy seeds." What is measured with spoons and ml does not cause any questions, but flour measured in measuring cups is something unimaginable. Since I weigh everything on a scale, I decided to weigh the flour. At first full measuring cup "under the knife" - 193 gr, then up to the 1CUP mark - 160 gr. According to the recipe for a 750 gram loaf, 3-3 / 4 dimensional st. and 315 ml of water, that is, this is already more than 900 grams, and there is also sugar, salt, oil I spit on this recipe and did as God put on my soul:
Water - 315 ml (302 g)
Pressed yeast - 14 gr
Sugar - 3 tbsp. l. (1 mixed in water with yeast, and 2 - in flour)
Vegetable oil - 40 gr
Flour - 510 gr
Salt - 1-1 / 3 tsp.
Poppy -2 tbsp. l.
Lemon zest - 1 tbsp l. (I got incomplete, there just wasn't any more)

From water, yeast, sugar and a small amount of flour I made a dough to activate the yeast, since I have long-standing ones. But the fears were in vain, and the dough quickly grew into a hat. I poured butter into the bucket, then frothy yeast, added sifted flour, salt, the remaining sugar, poppy seeds and zest and set program number 1 - "White bread", crust - medium, size - 1000 gr. The time for this cycle is 3:25.
The bread turned out to be simply super, tall, rosy on all sides, with a thin crispy crust, very soft and not crumbly. I will bake some more. We begin to be friends with the stove

I want to buy HP, I have several questions
1 Is there a difference between 1202 and 1203 models?
2 as I understood, in order to make bread when turned on, it kneads then bakes, the question is, is it possible to modernize bread after kneading like this

and put back so that it is baked and not interfered with with a whisk? sorry for the stupid question, it's just that I'm still a layman in this matter
thank you in advance!

[KatrinaTH]

Can, KatrinaTH... But the process will not be completely automatic, and you will have to work with pens. We have similar recipes on the forum.

[KatrinaTH]

Can, KatrinaTH... But the process will not be completely automatic, and you will have to work with pens. We have similar recipes on the forum.

Fine.
I understand that you need to take out-miss-twist-put, I can tinker with the dough
I was interested in the question of whether this is possible, I love and respect bread, but bread with fillings and lotions is a passion: nyam: but the oven is not yet normal, so I suffer

For example, click Tyts.

For example, click Tyts.

I saw only moulinexes there, though not the whole topic was covered

In it: the kneading knife is removed from the bucket, the finished dough is laid out and the baking time is set. (from)
The main thing is that it is possible to take out this "whisk" and that this trick takes place in this bread maker 1202

In it: the kneading knife is removed from the bucket, the finished dough is laid out and the baking time is set. (from)
The main thing is that it is possible to take out this "whisk" and that this trick takes place in this bread maker 1202

Nothing depends on the model of the bread machine. In all, you can bake such bread without problems, I just showed you a photo of bread, we have a lot of them here. The spatula can be removed in all stoves.

Nothing depends on the model of the bread machine. In all, you can bake such bread without problems, I just showed you a photo of bread, we have a lot of them here. The spatula can be removed in all stoves.

Clearly, thanks a lot for the clarification.
I will definitely try it, I'll post the result

Good evening! Happy everyone! I would like to share the good news! They presented mystery 1204 for the new year, offered different models, but thanks to your forum I chose this one. And I didn’t regret it! The first bread is gorgeous! I did it according to the book, although, after reading that the recipes were not suitable there, I was very afraid to bake! Now I will master new recipes! Thank you for my gift!

Happy New Year and a nice present!
I wish the New Year a lot of different tasty breads, and the assistant longevity to the delight of the hostess

I want to leave a review. We have been using HP for almost a year, we are very satisfied. Compact, not very noisy. However, there is one drawback: the stirrer is difficult to remove from the bread. But my brother has a Panasonic bread maker (bought in the Metro for 2 thousand rubles). Teflon stirrer-blade, you take out the bread, it remains in shape, and even includes a hook for removing the blade.
The recipes in the instructions did not fit at all. I made a cupcake twice - translation of products. Found recipes elsewhere. Basically I bake on the following: 320 g of water, ext. 1.3 tsp. salt, 2 tbsp. l. rast. butter, 400 g white and 120 g hry. flour, on top 1 tbsp. l. sugar, for it 1.5 tsp. yeast "home cooking" or French, add cumin. I use electronic scales, it is very convenient.
I usually put it at night, with a delay. In the morning the bread is ready. Thank you all for your feedback and recipes.

Tell me, is it possible to bake a cake without shivering in Mystery 1202, tell me the recipe?

Dear forum users!
I haven't bought bread in the store for exactly one year. I use MYSTERI 1202 bread machine. I want to share my experience, maybe it will help someone. While baking 100% bread was adapted, it took about a month after the purchase. I often visited the forum, read various tips and is very grateful to the members of the forum - a pensioner man bakes bread always of the same quality and with the expected result. (It's me about myself)
So about the bread maker: I don’t use delayed baking because the flour is not stirred in the left near and far right corners of the bucket - I help stir the bun with a wooden spatula so that the sides of the bucket are clean. The amount of liquid in the preparation of a kolobok is very critical (+/- 5-10 ml), despite the use of electronic scales when putting the ingredients in the bucket. Let me explain - it all depends on the moisture content of the flour - in a city apartment in my recipes there are 280 g of liquid, and in a summer cottage in a wooden house 240 g is enough. So I refused the delayed baking due to the unstable result. I set the bucket in the same position. I'll try to explain - the handle is attached to the ears of the bucket and, on one side, the hook of the handle protrudes a little more and this hook must be on the left, if it is on the right, then a slight knock starts to be heard when kneading, I turned to the warranty workshop - the answer is all within the limits of permissible repair subject - spat and stayed like that. The regimes were erased after 4 months. The spatula is removed with the bread once every 10 (usually remains on the shaft). Nevertheless, the baked bread is always good quality with a normal roof and no signs of crumb - my family likes it. The bread maker runs almost daily. Consumers: four adults and two children (my grandchildren). I use only mode 2, medium crust, 1000 gr. on the timer 3h 35 min. Milk 35-40 degrees
Now the recipe.
White bread:
- 50 grams of sunflower or corn oil
- 3 large measuring spoons of granulated sugar (a spoon from a bread machine)
- 1 small spoonful of fine salt
- liquid - 1 chicken egg + milk - a total of 280 grams (as I wrote above this amount in the apartment in winter) - the indicator is a bun - the mixer does not "smear" and
the dough does not spin on the shoulder blade.
- 400 gr wheat flour
- 1 small spoon yeast fast-acting saf-moment
Immediately at the first kneading, I control the bun using a wooden spatula and then the oven works independently.
Black bread (I repeat: mode 2, medium crust, 1000 g)
- 50 grams of sunflower or corn oil
- 3 large measuring spoons of granulated sugar
- 1 small spoonful of fine salt
- I brew 2 large spoons of red malt in a glass with boiling water (60-70 g boiling water) this amount of liquid is taken into account + egg and milk up to 280 g
- 250 grams of wheat flour
- 150 gr rye flour
- 1-2 small spoons of cumin
- 1 large spoon of panifarin (without it, bread has a lot of crumbs when cutting)
- 1 small spoon yeast fast-acting saf-moment
Immediately during the first kneading, I help with a wooden spatula - it is optimal if the bun "smears" on the bottom by 2/3 of the length of the bread maker's scapula, if the bun is steep, add one or two teaspoons of water and then the oven works independently.
I don't know how important this is, but wheat flour is bought in Finland (fortunately, I live in St. Petersburg and we constantly go there, it is cheaper there)
Ready bread is always 1-2 cm above the edges of the bucket: that is, 500 grams of flour will come out of the bread maker.
After removing the bucket from the oven, it stands for 10-15 minutes with a loaf (do not immediately take out the bread). and then it can be easily removed and then cooled on a wire rack in the open for at least 3 hours, only then in a bag.
Well, I think I wrote everything. The result is stable
In addition to just bread, she was kneading dough for pies, a roll with raisins, Easter cake, etc. but it’s like some other time.
For this ridiculous money, she is quite happy with our family.
All members of the forum health and good bread. Bread is the head of everything.
Vladimir

[Dough]

..
The approach can be different, for example, after kneading and raising the dough in the mode Dough, 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.

Bought 1202 a year ago. I like the stove very much, for my money, an ideal initial option. That is, the functionality is somewhat limited, but everything stated is up to par. I read about 1203 several times, which is worse at work. And this pseudo-metal gets dirty quickly.
Of the consistently good "responsive" stoves - the cheapest. The bucket is good. The menu is simple. The instructions clearly describe the time frames of the modes.
I bake bread with yeast in the evening, without delay, but I can not pull it out right away - only the bottom is slightly sweating. Probably good ventilation, because of which the light top comes out. I dry and cool it with the booty up under a napkin for about an hour and that's it.
: (Of the shortcomings: for some reason, in two corners there is often an imperfection (I help with a silicone spatula.) the scapula does not mix well, again - I move it with a spatula.The knife remains in the bread (I try to remove it from the dough after kneading).
: yes: But I don’t regret buying a minute - I didn’t want to spend a lot of money, not knowing exactly what I needed from the stove, and I don’t even want a good expensive stove.
Now I quite deliberately want a programmable Brand, but it still isn't there.

Eventually, for baking rye bread I use only program 9 fresh dough, alarm clock for 30-60 minutes (you can reduce the amount of dry yeast by 1-1.5 tsp, increasing the rise time to 1-2 hours) and program 12 baking for 1.5 hours. Heat for add. lifting even for 2 hours is enough without short-term switching on of the baking mode (in the kitchen about 22gr., from the plastic window does not blow).

Good day!
Finally, my wife and I decided to share the experience of using the Mystery 1202 bread machine.
The decision to bake bread came six months ago, when I accidentally came across this forum. The bread in our city is VERY bad - even if you buy it in bakeries, it becomes very tasteless very quickly, and on the second day it is already covered with mold and smells. Therefore, the purchase of a bread machine was a salvation for us.
Chosen in the online store Mystery 1202 because of the price and reviews. She arrived 2 weeks later.
The first time they baked bread on the same evening, we tried the recipe from the instructions for ordinary white bread for 500 grams. The first time, due to the lack of experience, the lid fell off and the bread did not rise much, but despite this we ate half a loaf at once. Then there were many experiments with recipes, now we bake mainly ordinary white bread according to the recipe from the instructions.
The bread maker is excellent, for those who want to try to bake bread themselves - this model will do. There is no need to help with the kneading, there is no flour in the corners, but we always keep an eye on the bun and sometimes add water / flour if necessary. We load the products at room temperature or slightly higher. During the six months of using the bread maker, there were several times: a weak rise of the dough (apparently due to a defective pack of yeast), a lid filling. But the bread was never tasty (!). Therefore, if in doubt whether to bake or not bake, then I will say right away - do not hesitate! It is enough to smell the freshly baked bread and you will never eat store bread. We bought store bread only twice in six months - we wanted Borodinsky, and sometimes we buy a loaf for sandwiches.
Bread from a bread machine is stored for a very long time - it happens that we do not eat it in a few days, but even on the 4th day it is pleasant and soft. Crackers from it are also excellent. The only thing we are a little unhappy with is that the bread crumbles a lot. We tried adding an egg and making it according to other recipes - it always turns out to be about the same. We will try again.
They did not make bread from rye flour for only one reason - in the whole city they found only one place where they sell rye flour, but it is far away. As it gets warmer, we will definitely go there, because we love gray bread.
The photo shows our usual white bread, as well as sweet bread for tea with raisins and dried apricots.
Happy baking everyone!

The only thing we are a little unhappy with is that the bread crumbles a lot. We tried adding an egg and making it according to other recipes - it always turns out to be about the same. We will try again.

Read this topichope it helps. And welcome to the forum!

Hello! Take into your ranks .. 3 days ago I became the owner of Mystery MBM 1204, I have already baked 3 types of bread, all according to the recipes from the instructions, it turned out well, only French for 1 kg almost supported the lid .. I am very pleased with the bread maker, now I will try out recipes from this forum ...
PS: I baked bread for the first time in my life! I have never been friends with yeast baked goods, only choux pastry and dumplings I knew how to make.

Hello! Take into your ranks .. 3 days ago I became the owner of Mystery MBM 1204, I have already baked 3 types of bread, all according to the recipes from the instructions, it turned out well, only French for 1 kg almost supported the lid .. I am very pleased with the bread maker, now I will try out recipes from this forum ...
PS: I baked bread for the first time in my life! I have never been friends with yeast baked goods, only choux pastry and dumplings I knew how to make.

Hurrah! Our regiment has arrived! Congratulations on your assistant. I am also pleased with this stove. At first, however, I was a little upset because of the dispenser, since the raisins did not fall out of it on their own, I had to push. But now everything is OK

Hurrah! Our regiment has arrived! Congratulations on your assistant. I am also pleased with this stove. At first, however, I was a little upset because of the dispenser, since the raisins did not fall out of it on their own, I had to push. But now everything is OK

Oh, with the dispenser in general, it's funny, my bread maker is on the table in the corridor and when the dispenser opens, and it opens quite loudly, my mother flies towards me with wild eyes: "Lena, something happened !!!!!", well, I explain everything, but the most such laughter makes it out.In general, I am very pleased with the bread maker, after testing the bread, many relatives became interested in bread in general, and especially in my model ...

Yesterday I baked rye bread according to the recipe from the instructions, the bun did not work, I had to add water, though I baked 750g on the 1000g program for white bread, I also added onions and dill, everything was baked and it turned out delicious ...

Hello everyone! I have such a problem - I baked bread according to a recipe from our website: 50 to 50 (in my opinion, a recipe from Krosh), but I can't find it. In general, I have written down so-water-210ml, egg-1pc, salt-1 tsp, lim. to-ta-1/2 h. l. flour rzh-1stak, flour psh-1 stack (glass-240ml), and if in grams, then 150 + 150, sugar-1 tbsp. lodges, oil drain - 1 tbsp. lodges, yeast - 1 tsp. lodges. Mode-1st program. The first time I baked, everything turned out well, and the roof is well convex and the crumb is decent, and did not crumble ... the second time the ingredients were the same, which replaced it instead of lim. to-you crystals, put 1 tsp. boxes. concentrated lim. juice and ... for some reason the roof fell through - though the bread turned out to be tasty (by the way, I have long wanted to find a recipe for good gray bread) - it meets all my requests and the crumb is good, porous, and does not crumble, the only thing that upset me a little is the slightly fallen roof. .. I wonder why? Experienced and knowledgeable comrades, please explain ... Photos, if possible, I'll post ...
10:53

🔗

Hello, I'm not an experienced baker either yet, but I already have a recipe for proven bread. With this recipe, you will no longer need to buy loaves - I took it from some site, the recipe was called Bread for every day - water - 175 ml, egg - 1 pc, salt - 1.5 tsp. Boxes, flour - 400 gr, butter cream-1 tbsp. lodges, honey-0.5 tbsp. lodges, yeast-1 tsp. lodges (spoons = from x / lechki). Program-French. Try it, the bread is really good and the crust is medium. Good luck ...

- by the way, this bread from the Bread for Every Day recipe ...

- this is the same bread in a cut and closer

Good evening everyone!
Take to the company! I just brought home 1202 and immediately put on a French bun from regular recipes. Although I bought HP to bake with sourdough, I was, of course, impatient to try it. I'm waiting))))

I will buy a stirrer head for Mystery-1203 in Moscow. 8-985-990-35-13, Dmitry

Dear Sirs and Ladies .. Experts! and uh ... Creators!
I have a little misunderstanding.

Successfully presented to the faithful 1202 on the Intertribal Female.
Naturally, he took over the duties of a test pilot (see Dominance).

And here's what I'll tell you ..
Either the recipes in the book were written by an enemy of the people, or one of two things.
Because, recipes from the book are 1-1000gr and 1-750gr. do not lead to the formation of the BOX.
let's say 1-750: 1. Water -260ml
2-n .......
6. Flour - 3 measuring cups.
Mode 1, 750, cf. crust.
As a result, the dough does not gather in a heap. Taki is baked. But the final product caused a fright and feather loss in the window-parrot, who was closely observing the manufacturing process. The shape is somewhat more than ugly, the crumb is too dense, dry. In short, the bread is Dead.

But the inquisitive mind of a tailless primate pushed me to read your blessed forum. And copy-paste some of your recipes.

In a double of two, all other things being equal, the amount of flour was reduced to 2 measuring cups (rye-wheat 50/50), plus dry dill and garlic. AND? Profit!
The mixture became thinner. The gingerbread man formed strangely. The final product was instantly gobbled up.

Now the question. S.
1. Recipes from a book - nafig and do not care, for not?
2. Then advise the recipe for 1000g, but measured in measuring cups. Email I have no scales. And the potato kontarik catches nuances poorly.
3. And what is the best mode? Basic or French bun? People talk differently.

I am looking forward to your highly professional advice.

I also failed with the recipe from the instructions, trying to portray "French bread". Kolobok didn't work either, but then I didn't know that it was critical. At the exit - a brick, with sharp edges like knives. For the second attempt I used the recipe "Everyday Bread"

Hello, I'm not an experienced baker either yet, but I already have a recipe for proven bread. With this recipe, you will no longer need to buy loaves - I took it from some site, the recipe was called Bread for every day - water - 175 ml, egg - 1 pc, salt - 1.5 tsp. Boxes, flour - 400 gr, butter cream-1 tbsp. lodges, honey-0.5 tbsp. lodges, yeast-1 tsp. lodges (spoons = from x / lechki). Program-French. Try it, the bread is really good and the crust is medium. Good luck ...

but repeat the "French" mode until it is ready, so I baked it on "white", everything turned out just fine, tasty, beautiful, does not crumble.
Recommend

Dear Sirs and Ladies .. Experts! and uh ... Creators!
I have a little misunderstanding.

Now the question. S.
1. Recipes from a book - nafig and do not care, for not?
2. Then advise the recipe for 1000g, but measured in measuring cups. Email I have no scales. And the potato kontarik catches nuances poorly.
3. And what is the best mode? Basic or French bun? People talk differently.

I am looking forward to your highly professional advice.

Although I am not a very professional, I have some experience, I will share what I can.
Let's start in order:
1. Nafig and do not care - definitely. I take recipes only from the forums, and then I began to compose my own.
2. I can’t help here, because I bought the electronic scales after HP. I weigh everything, even liquids. Well, it strains me to look closely at the divisions, keeping the glass at eye level, it's easier for me on the scales. By the way, my Zelmer scales have already gone 3 years, I haven't changed the batteries yet, I use them every day.
3. Most often I use Basic, sometimes Wholegrain and Pastry, French - less often.

And we must also take into account that in different HPs with the same load and the choice of the same mode, the result will be different.
Here I show 2 breads baked yesterday with exactly the same parameters, but in different CPs.
🔗

Left - in Rollsen-1160, on the right - in Mystery-1204

I'm reading, everyone speaks out negatively about the recipes from the instructions, but I like using these recipes, maybe in our 1204 model they are better than in the old models ... I tried to bake bread from Pudoff mixtures, and from the instructions the bread turns out better .... the only thing I always follow the kolobok and I determine by eye is it worth adding a little water or not ... thank God I never got punctures with bread .... By the way, I baked quick bread according to the instructions (for all 1h20min) - I liked it more than plain white, which is baked on 1 prog ...

All good health!
I read the Temko with great interest. I wanted a bread maker for a long time, but still denied myself the pleasure of buying it. I was afraid of something ... Now I made up my mind. I opted for the Mystery brand - and the price is not expensive, and I look at the reviews - all the owners of these stoves like it. I ordered the model MVM 1206 on the Mystery website today. I hope to receive it on Monday. And I decided to order also because in the last year my bread CONSTANTLY and STABLE on the 2nd day becomes moldy and an unpleasant smell appears (((Our family is small - 3 people, and we eat a little bread, but having bought 1 loaf after one and a half day (we don’t eat everything at once) we have to throw half of it into the trash. And I don’t like it! Well, I don’t know .. it’s a sin, and I feel sorry for him, even though it’s bought ...
I wanted to ask - no one else has this model?
Py. sy. Thanks for the recipes, tips and pictures of bread laid out here in Temka. I am salivating already almost washing my face))) I love the crusts very much))) And the smell of freshly baked bread ...

I wanted to ask - no one else has this model?

As far as I understand, it differs from the 3rd model in the presence of a dispenser and a mold for baguettes. Is this your first experience? Did you bake bread in the oven too? May your purchase be successful!

Thank you for your wish! This is a very first experience will be - my oven is not suitable for baking - the temperature is not regulated, just fry .. It is shattered .. And you will light some figs. There is a strange ignition system - I have always suffered with it. And I have never baked bread AT ALL. Here I am absolutely a kettle of bez withstka ... Although I love bread! And baguettes, and fresh white, and Darnitsky and Borodinsky. Except me, no one in the family eats bread like that)) In this I am a dad) We can even eat dumplings and pasta with bread.

Although I love bread! And baguettes, and fresh white, and Darnitsky and Borodinsky. Except me, no one in the family eats bread like that)) In this I am a dad)

Well, that means you'll soon get a lot of joy. Don't be afraid, don't be discouraged by the first mistakes and don't hesitate to ask for help.

Well, that means you'll soon get a lot of joy. Don't be afraid, don't be discouraged by the first mistakes and don't hesitate to ask for help.

I love to be happy! And pamper yourself! And of course I will use the offer of help - I was taught a long time ago - "It is better to ask, than to cry and correct later"

Dear owners of hb Mystery! Respond! I am in a painful search for hb. I liked the Mystery 1206 Bread Maker (one of the significant advantages of Baking 1h-1h30min). I studied all the instructions for the Mystery Bread Makers available on the Internet. I did not find information of interest in the reviews. I am interested in the Baking program. Absolutely all hb of this brand have literally the following about Baking in the instructions: This program is intended for reheating or getting crispy early cooked and cooled bread... It seems that I understand that no one will bake the crust for an hour and a half, but as they say: trust, but check.
In this regard, I have a question: is it really just heating or is it a full-fledged baking? Has anyone baked on the separate Baking program? And is the baking programmed from 1h to 1h30 (in particular for 1202,1204,1206) and with what interval? Have you baked 100% rye bread? I would be grateful to everyone who responds! Thank you.

Has anyone baked on the separate Baking program? And is the baking programmed from 1h to 1h30 (in particular for 1202,1204,1206) and with what interval? Have you baked 100% rye bread?

I baked bread 50 * 50 rye and white flour. At the same time, I used different programs, i.e. kneading, then proofing (I turned off the stove), then baking. I used the Baking program separately. Everything worked out. But I didn't like dancing with tambourines. And constant supervision on my part with this method of baking. Therefore, next time I baked on 1 program. Everything turned out just as well. And I calmed down. I didn't bake bread so hard anymore. And I didn't use the baking program.
I didn't bake pure rye because of the need for the same "dances". And I don't really like pure rye bread. I prefer 50 * 50 or Darnitsky. I finally bought whole grain flour. How I liked the bread made from it. Such a treat! I knew that I would like it because I really loved the doctor's buns. As for me, my whole grain turned out to be much tastier.
I have Mystery 1202.

Dear owners of hb Mystery! Has anyone baked on the separate Baking program? And is the baking programmed from 1h to 1h30 (in particular for 1202,1204,1206) and with what interval? Have you baked 100% rye bread? I would be grateful to everyone who responds! Thank you.

And I have Mystery 1204. Hell repeatedly on the "Baking" program. Such a need arose when baking bread with one sourdough and when baking rye-wheat, when the time for raising the dough is not enough according to the standard program. I had to turn off the HP, let the dough rise and then turn on the Baking. And once it turned out the other way around; there was still a lot of time left before baking, and the dough had already risen to the top, I had to interrupt the program and turn on the Baking. Time 1 hour. quite enough for baking any bread, but for the experiment I programmed it when baking rye. The interval is 10 minutes. I didn't bake pure rye.

THANK YOU!!! I am a beginner, that I will like to bake - I do not know yet, but we love rye breads, unleavened flour of 1-2 grades, muffins, cakes, baked goods. I really want to taste sourdough bread, because our grandmothers baked this way (well, it was very tasty in childhood). Having studied everything possible on the Internet, I concluded that sourdough breads require a long proofing, and for rye breads, a baking time of more than an hour and one batch is required. So I chose this oven for the Gluten Free and Baking program for over an hour. Well, you can bake baguettes in it. I will experiment. Everything, I will buy a stove !!!
P.S. But no one has tried to bake buns-wicker or small-family in molds for baguettes? Or are the molds too small for this? Thanks again, you helped me a lot! Good luck to all!!!

They just brought my Mystery MVM-1206 stove !!! What I can say at first glance is a very beautiful design. The stainless steel coating shines, but thank God, you won't see your fingers without a mirror. The bucket does not seem large, so the loaves should be of normal size.
Generally. today I want to try it.

The stainless steel coating glistens, but thank God, not mirror-like

Is the coating pure white metal? Or slightly yellow, like in the 3rd model, does it give off? And - congratulations!

Is the coating pure white metal? Or slightly yellow, like in the 3rd model, does it give off? And - congratulations!

Thank you for your congratulations! The coating - I don't even know - is probably more yellow, but very little. I don’t know how to compare. And the baguette makers turned out to be milipuski))) That's really really - for buns for hot dogs

And the baguette holders turned out to be milipuski)))

This could be assumed, because they are limited by the size of the stove. Gain experience, you will bake in the oven, in normal forms.

[dopleta]

dopleta Thank you! Yes, I was not going to start baguette makers yet. First of all, I want to learn how to bake wheat and wheat-rye bread. And then take on other recipes.