Bread makers Mystery 1202/1203

I decided to try to bake the simplest recipe from the instructions - white bread. I measured everything according to the recipe in a book - water 280 ml. sunflower oil 2 tbsp. l, sugar, salt, flour 3 1 / 4d. glasses., yeast. I measured the flour "under the knife". that is, a full glass from the kit. Now I am in confusion - the stove began to mix all the ingredients and I do not notice that the bun was formed - some kind of dry water is poured inside ... Is this how it should be, or is it still not enough liquid? Or did I do something wrong ??? Bliin ... I never baked bread, I really want it to work out ...

I measured the flour "under the knife". that is, a full glass from the kit.

This is a confusion in the instructions, there are measuring spoons under the knife, but a glass with risks needs to be found 1car, and a full one under the knife is already almost one and a half glasses.

So the first pancake is lumpy.

Today they brought me 1202 :))

Since I chose for a long time, I managed to read about the measuring glasses.
I baked it according to 1 recipe, only replaced the water with milk.
The result is rich sweet bread. More for jam tea, like a bun. I'll put less sugar next time.
But the top crust is thin and pale, despite the fact that the barrel and the bottom suit me. Apparently you have to put some foil under the lid. (baked on medium roasting)
Plus, after reading that the corners sometimes does not stir, during kneading with a silicone spatula from the corners I helped the bun to collect flour :)

This is a confusion in the instructions, there are measuring spoons under the knife, but a glass with risks needs to be found 1car, and a full one under the knife is already almost one and a half glasses. So the first pancake is lumpy.

Today they brought me 1202 :))

Thanks for the answer! Now I will know))) Well, so lumpy, we will correct mistakes)) Next time we will take less flour)
Congratulations on the stove!

Thanks for the answer! Now I will know))) Well, so lumpy, we will correct mistakes)) Next time we will take less flour)
Congratulations on the stove!

Thank you :) Don't worry, the second time everything will work out :)

When she was brought to me, I didn’t dance around her with a tambourine.
I just chose for a very long time, compared with other models, so I paid attention to the shortcomings.

I decided to try to bake the simplest recipe from the instructions - white bread.

Sorry, I forgot to warn you that we usually tell all beginners - do not use the recipes from the instructions. It is rare to get a successful bread following the instructions. It is better to feel free to take any recipe from our website, regardless of the stove model - all recipes are suitable for any stove! Choose any, at first - simpler, and more! And try not to use express baked goods.

Sorry, I forgot to warn you that we usually tell all beginners - do not use the recipes from the instructions.

Ha! Yes, what is really there)) Now I looked, there are 11 minutes left, and the bun is not baked. NEXT TIME I WILL TAKE A RECIPE FROM THE FORUM, AND WILL BE HANGING IN GRAMS. Oh, the caps-lock has already turned on. I'm sorry.
I am not upset about the first failure, but the stove has passed the "run-in"
In addition to flour (or rather, in its amount), I did not seem to screw up anything in the recipe. I will still have delicious bread! Well, even if not the first time.

I will still have delicious bread! Well, even if not the first time.

Very correct attitude! Well done ! And then others begin to panic and hysteria.

I waited for the end of the program yesterday. The loaf was pulled out easily, the spatula remained in the bucket. The hole in the bread itself is not very big.Not critical)) The barrel turned out to be with a ruddy crust, the loaf itself seemed to be dense and not baked a little, as if it banged a lot of flour))) But the top (hat) of the bread turned out to be white. Is it because of the large amount of flour or because I, like a curious gibbon, climbed under the lid all the time? I didn't take a picture yesterday.
Yes, I noticed that during program 1 - White bread the dispenser worked - just when I bent over the stove Above my ear SO loudly clicked twice that I was already scared. Here's what's interesting, does it ALWAYS ALWAYS work or something ??

Or because I, like a curious gibbon, climbed under the lid all the time?

During baking? Never open the lid while baking!

the dispenser worked - just as I bent over the stove Above my ear SO loudly clicked twice that I was already scared. Here's what's interesting, does it ALWAYS ALWAYS work or something ??

I can't tell you anything about the dispenser, I specifically bought all my stoves without a dispenser, because I consider it a useless twist.

During baking? Never open the lid while baking!
I can't tell you anything about the dispenser, I specifically bought all my stoves without a dispenser, because I consider it a useless twist.

Nooo! Not during baking - during kneading ... Baking starts according to the program - in 53 minutes. until the end of the program. At this time, I did not go to the stove at all. But the rest of the time she poked her curious nose)))
And the dispenser was already like a "bonus" for me - I bought a stove for white bread and wheat-rye. And also for the sweet.
I will look for a good recipe for white bread and try again. only the light roof of the bread embarrasses .. If all the time it will be necessary to buy a tambourine to the stove and learn dances additionally ...

But the top (hat) of the bread turned out to be white. Is it because of the large amount of flour or because I, like a curious gibbon, climbed under the lid all the time? I didn't take a picture yesterday.
Yes, I noticed that during program 1 - White bread the dispenser worked - just when I bent over the stove Above my ear SO loudly clicked twice that I was already scared. Here's what's interesting, does it ALWAYS ALWAYS work or something ??

The dispenser always works. At first I also shuddered every time, now I got used to it.
But the top crust in my HP (Mystery 1204) turns out to be good, in spite of the fact that I look constantly during kneading, I have to track the bun. I was afraid that because of the dispenser the top would ruddy badly, but it was in vain.
In general, I am satisfied with the stove, the only drawback came to light - the dough began to stick to the mixer during baking. At first this was not the case. The coverage is not broken, I don't even know what it is connected with

Sorry, I forgot to warn you that we usually tell all beginners - do not use the recipes from the instructions. It is rare to get a successful bread following the instructions.

Ooooh, how nice it is to feel lucky!)))) I have mine 1206 quite recently, but I managed to bake and eat 7-8 various loaves of bread - all excellent ones came out. The very first was baked according to the simplest basic recipe from the instructions, then it was in the original and interpretations https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=11037.0... Well, and after that, the basic one from the instructions was again used, but: I always add an egg, powdered milk (if I do it with water), different spices to taste. I made bread purely on beer with onions (also based on the base one) - very tasty! ... Right now I started to bake purely with cream, with 33% fat content, with a very small addition of water! I don’t know what would happen, I was tormented by doubts about such heavy cream, but they needed to be lime somewhere ... and the pepper was clear, it was decided to lime it in bread! So I'm waiting for the results!
Well, to sum up, oddly enough, in baking, in such a thin and mysterious matter, as it turned out, it is also a huge field for experiments! The main thing is not to be afraid, and turn on your head a little!))))

Ohhh! Somehow I did not insert the quote correctly in the previous message ... Or somehow I wrote the message incorrectly after the quote!
I also forgot to note that I bake most of my breads on live yeast, and not on instant ones))))

Ohhh! Somehow I did not correctly insert the quote in the previous message ... Or somehow I wrote the message incorrectly after the quote!

It's okay, everything is clear! The conclusion is especially good

Well, to sum up, oddly enough, in baking, in such a thin and mysterious matter, as it turned out, it is also a huge field for experiments! The main thing is not to be afraid, and turn on your head a little!))))

I also forgot to note that I bake most of my breads on live yeast, and not on instant ones))))

And I only use live and leaven

And I only use live and leaven

Where do you get good yeast? Desirable Novomoskovskie in a white with a blue pattern packaging. I have already bought several different manufacturers and bread does not rise with them. On the old ones from the freezer, the ones in the correct packaging, everything is in order. The roof is beautiful, but on fresh, just bought, the roof collapses.

Where do you get good yeast? Desirable Novomoskovskie in a white with a blue pattern packaging. I have already bought several different manufacturers and bread does not rise with them. On the old ones from the freezer, the ones in the correct packaging, everything is in order. The roof is beautiful, but on fresh, just bought, the roof collapses.

Hello fellow countrymen! I, too, grieve over the loss of our favorite yeast. Voronezh is more expensive, but much worse. I once asked a saleswoman in the Central Market, where did our Uzlovskys go? She told me that now they are working for Moscow. And not so long ago on the square. Victory (with three bayonets) bought Lux Extra yeast in the market pavilion. Packs of 100 gr in bright, beautiful packaging. I ask - whose production? The answer is Moscow region. At home, I take a closer look at the label and this is what I found:
Manufacturer "SAF-NEVA" (legal address - Khimki, Moscow region) But further it is indicated that the code of the manufacturer's branch is indicated in the line with the date of manufacture and the decoding of the branches:
(U) - Uzlovaya, Tula region.
(K) - Kurgan
My purchases had a designation (Ooh)
Here they are, our beloved
Maybe where else are they sold? We still need to look at the South Market, I haven’t seen the Central Market yet. I then bought 5 pieces, yesterday I finished the 4th. now I will look for the same, Moscow

Girls, but throw off at least a photo - what they are, Correct yeast. Please! And then I'm on dry while studying. Yesterday there was a test of pen # 2. And .. it turned out for me !!! Bread with a smooth medium golden crust, soft, fluffy, and tasty. Not full of holes, just like I love. Eh, I didn’t take a USB flash drive with me to work, but in the evening I must boast of pictures of the FIRST successful bread. It’s probably funny, but for me this is a whole event - I’ve never baked pies, cakes, or bread, or baked before. Only charlotte is rare))) And now wow! Bread...

Well, finally I can boast of my very first bread that I got !!!
I baked it yesterday according to the same basic recipe, only I took 500 g of flour and replaced half of the water with milk, and the second with infusion of sea rice. Now there is less than half a loaf left. Everyone liked it. And the sausage is just super.

A hedgehog can be proud of his wife! Yes, just handsome, bread!

This is the kind of yeast we had, which is now gone 🔗

And I can't show the new photo yet, I gave the card reader to my friend and I can't throw the photo on the computer.

[Tatiana S.]

Tatiana S. Thank you for the praise - I'm sooooo pleased! And is this new yeast in a yellow package? I have the letter K on them where the date of manufacture is. They have been in the freezer for a week already. I thought it might fit))) These are

In-in, they are the most! Only mine with the letter "U". I also kept them in the freezer and took them out one by one when the next one ended.In the refrigerating chamber, they thaw rather quickly and acquire the same consistency. And the Voronezh skies liquefied after thawing. I barely waited until they were over, I bought a whole kg

In-in, they are the most! Only mine with the letter "U".

Whoa! Today in the store I saw U with the letter. So, out of greed, these packs of 100 gr. bought)) And also rye flour and mustard oil. Well, now we need to look for a recipe like baking on this yeast, but let them go into business.

I take this yeast at the rate of 7 grams instead of 1 tsp. fast acting. For Mystery, the instructions indicate 9 grams. And this is probably correct for this HP, since in my Mystery, after the second kneading, there are 2 dough precipitations (and in Rollsen - 1), so the last proofing turns out to be shorter and with a lower yeast content the dough does not have time to rise in the same way as in Rollsen. Therefore, according to the same recipe, the bread in the Mystery turned out lower for me, but now I have adapted. And I either grind the yeast with sugar (they immediately turn into a slurry), or crumble it into a liquid, stir it and pour it into a bucket. Often I also add a little sugar and flour to the liquid, it turns out a dough. especially good for baking.

[Tatiana S.]

Tatiana S.Thanks for the advice !!! So you need to take 9 grams of pressed yeast instead of 1 tsp of dry yeast, dilute in liquid, and then everything is as usual?

[Tatiana S.]

Tatiana S.Thanks for the advice !!! So you need to take 9 grams of pressed yeast instead of 1 tsp of dry yeast, dilute in liquid, and then everything is as usual?

That's right, but the amount of yeast depends on its quality. If the yeast is fresh and strong, you may need less of it, this will be determined empirically. Excess yeast can cause the top of the bread to fall off. Feel free to start, there is nothing wrong with that. Good luck

I came to complain ..: cray: Yesterday I baked a loaf for my parents for a present. and taking it out of the bucket made a big mistake - I put the bread to cool not on the grill grate (it was busy with me), but on the plastic lid from the saucepan-tray. I covered it with a towel and went to bed (baked at 12 o'clock at night). The next morning she took out a loaf. and saw that the roof dropped a little, and the bottom was damp. Of course, I immediately put the bread in a bag. Do you think the bread will "go away" ?? It’s a pity, I’m all upset ...

It's a pity, of course,: girl_cray1: but we learn from mistakes. And I put my bread on the pillow. I always have one on my kitchen corner sofa. I put a towel on it and shake the bread out of the bucket onto it and cover it with the other end. I always spread the cakes like that, but I have to turn them from side to side while they cool, otherwise the barrel may crumple.
Did the bread at least turn out tasty?

Today in the morning I looked - it seems that bread has become normal. I did not try it - I baked it for my parents - they will take it (together with my daughter for the holidays) only today. In the evening I'll ask my mother if they liked it))
I want to try a simple Darnitsky bake today. 1 full glass of wheat and rye flour.

Good luck! And I got hooked on starter. Now I fed the raisins and put them in the warmth. With the addition of a small amount of yeast and in automatic mode, you can bake. I save yeast, I started the last pack.

Good luck! And I got hooked on starter. Now I fed the raisins and put them in the warmth. With the addition of a small amount of yeast and in automatic mode, you can bake. I save yeast, I started the last pack.

Starter for me is aerobatics! I will gradually learn everything, first by leaps and bounds to try different recipes, and then learn another. Although I want to be able to do everything at once)) And yeast in our store is not translated. And dry. and pressed. Only wheat flour is almost everywhere.
And with Darnitskiy I will have to wait for two days ... My daughter forgot to take a present for grandmother and grandfather. But I promised Daddy to bake them fresh by Sunday. And you will have to eat this loaf yourself.
This forum for me is a continuous teaser in whatever topic you go, everything is interesting, and I want to try everything)))) I also read in starter topics, but I repeat, this is still far away for me .. That would be a normal oven, working, so even maybe it would have come down to a hearth bread ... And so only from a bread machine.

My oven does not bake very well either, but I do bake sometimes. Rye in the oven works better, the crown does not settle. I mainly bake in KhP.
Thanks to this wonderful site, I also got an ice cream maker, a slow cooker, and a marinator, and in general I did not buy a single device without the advice of members of the forum. I’m thinking, what else to buy? ...

Thanks to this wonderful site, I also got an ice cream maker, a slow cooker, and a marinator, and in general I did not buy a single device without the advice of members of the forum. I’m thinking, what else to buy? ...

And I am a yogurt maker, a slow cooker, a bread maker. Now I'm thinking about a desktop electric mini-oven .... If my beloved hears about this, he will say that I am crazy)))
And my oven then lights up for half an hour (and you have to keep your hand on the handle all the time while pressing it, it goes out at the wrong time, especially if the gas is reduced. It works only when the gas is "at full" and this does not suit me ...

Well, while I took my heart out on my favorite site, my "raisin" more than doubled. I'll go put some bread. I'll try to set the timer today so as not to jump around the stove at night

Tatyana, lush and delicious bread for you!

I’m thinking, what else to buy? ...

Pressure cooker, smokehouse, pancake maker, muffin maker, Bosch cube, etc., etc.

Good day everyone! Take a new baker into your ranks)! Yesterday I bought Mystery 1206)) I chose for a long time, but since I definitely wanted a baguette holder and a steel case, the choice came down to just a couple of models. I liked the Mystery looks the most, and the reviews were normal.
Yesterday I tried to immediately bake "English breakfast" bread from the ready-made mixture Hlebburg, so as not to suffer with recipes, but it turned out that the ready-made ones can fail (The dough rose, but not baked, the crust is tough and crumbly, and the crumb is moist and gives off yeast. it turned out to be no ice (The proportions were water 230 ml, a mixture with flour and grains 400 g, and a bag of dry yeast (unfortunately I did not remember the weight) attached to the box. I think there was a lot of yeast or water.
I'll try to bake French bread today. I really want everything to work out this time) I want to ask for advice: in the instructions for the stove, the cooking time is written there is something about 3 hours. And in other stoves - as much as 6 hours. Does it make normal French bread in such a short time? Maybe there is still some kind of program that needs to be used separately so that the dough rises normally and settles?

[Gloomoriska]

here in the instructions for the stove, the cooking time is written there is something about 3 hours. And in other stoves - as much as 6 hours. Does it make normal French bread in such a short time?

It turns out. This is a very long French program at Panasonic. I used this mode in six other stoves, where it is from 3 to 4 hours. But I never use recipes from the instructions, as well as ready-made mixtures (by the way, most of our members of the forum do this). And welcome to the forum, Gloomoriska !

I agree with Dopletochka about recipes from the book. You can watch them. but bake on them .. I didn't succeed. It is better to take recipes here on the forum. And after baking, give the bread on a wire rack under a towel to cool for an hour before cutting and eating. I read this somewhere that warm bread is not so useful for the body. Harder to digest.

[dopleta, the wife of the hedgehog]

dopleta, the wife of the hedgehog, thanks for the advice. I will look for a good French recipe)
I already know about covering with a towel, and I did so yesterday)

Please tell me what the dimensions are for Mystery MBM-1206. I can't find it anywhere, but I want to understand how much space it will take in the kitchen. I want a small (compact) ...

Pressure cooker, smokehouse, pancake maker, muffin maker, Bosch cube, etc., etc.

I’m already reading about the smokehouse. And I’m thinking about the milk cooker.

Yesterday I baked a wheat loaf for my parents. A simple recipe. in milk. I haven't asked yet. did you like it. Now I bake myself wheat-rye. When I will cut, I'll take a picture. I haven't baked with rye flour yet (yes, this is just my 4th or 5th bread) I chose the darkest crust.
When will our stove (1206) be added to the list of equipment?
I am very happy with the stove! I don't buy store wheat anymore. Even before that, we rarely ate rye - if it feels like it, I will buy a small loaf of Borodinsky.

And yesterday I baked buckwheat with walnuts on raisin sourdough. It turned out very tasty.
And I also baked pies with cabbage and apples. In the morning I made 2 kneads of dough in HP and, as always, put the bowl with the dough into the bag and into the refrigerator. I came home from work, and the dough is already ready, it has already crawled out from under the lid into the bag. Before cutting the dough, I fed the sourdough with 150g of water + 150g of flour and put it on a heated towel rail. While I was working with pies, the sourdough grew more than 2 times, I put bread on it, however, I added 5 grams of pressed yeast to bake in automatic mode. Baked this time on the "Wholegrain" program. In Mystery, it is with temperature equalization. I baked on this program for the first time (there is no alignment in Rollsen). I decided not to interfere, to see how it would be. Fine . Even the bun didn’t have to be corrected

I have such a question - how to make bread smell like bread and not cake? This is the fourth time I've baked white in my oven and noticed that it smells like pies .. And I somehow got used to the smell of fresh shop ..
The recipe for the main program is as follows
milk + water 280-290 ml
flour 500g
vegetable oil 2 tbsp. l
salt 1.5-2 tsp
sugar 1.5 tbsp. l.
dry yeast 1 tsp
(spoons from the kit for the stove)
Why does my bread smell like pies ???
Not, of course everyone says it's delicious. but does everyone have the same smell or is it because of the milk? Or because of what?

Does everyone smell like that, or is it because of the milk? Or because of what?

You need to bake without milk and compare. Did you buy dairy from the store too?

I think it's because of the milk. I bake only buns in milk, and simple breads - in water, mineral water, potato broth. Rye - on homemade kvass. And yesterday I again baked buckwheat in sourdough, but instead of water I poured grape juice, and did not add sugar at all. And baked on the "French" mode with a timer delay of 7 hours. 30 minutes. I poured 60 gr of chopped walnuts into the dispenser and slept peacefully until morning. She wrapped the lukewarm loaf in a towel and took it to work. Crumpled just like that

I think it's because of the milk. I bake only buns in milk, and simple breads - in water, mineral water, potato broth. Rye - on homemade kvass.

Thanks for the quick response! I will try on water or cards. broth. Or on mineral water)

You need to bake without milk and compare. Did you buy dairy from the store too?

Dopletochka, thanks for the answer! So it's really about milk. I will now bake on the water. And for some reason I was not interested in the composition of the store ...
I baked in milk because the recipe contains powdered milk. And I don't have it, so I replaced the water with milk. And it would not be necessary. Is milk powder not necessary in the recipe?

Dopletochka, thanks for the answer! So it's really about milk. I will now bake on the water. And for some reason I was not interested in the composition of the store ...
I baked in milk because the recipe contains powdered milk. And I don't have it, so I replaced the water with milk. And it would not be necessary. Is milk powder not necessary in the recipe?

Absolutely optional! There is no milk in a simple white store-bought bread, it is on water. And most of all I love with the addition of kefir. Potato broth increases the amount of gluten, it is good to bake with it if you are not sure about the quality of the flour. With mineral water, the bread turns out to be more fluffy. Whey bread is also good.