ORION-24W. White bread.

ORION-24W. White bread.

Category: Yeast bread

Ingredients
water	240ml. + A bit
salt	1.5 tsp
sugar	1 tbsp. l.
vegetable oil	2 tbsp. l.
flour c. from.	455 g
dry yeast Saf-Moment	1 tsp

Cooking method

• White bread "Win-win" for ORION-24W, 650 gr
  
• 
  
• While surfing the forum, I came across a recipe for white bread from ROMA as a "win-win" option. Corrected a little for my C / P. The recipe has been honed to perfection so that I can safely put it on the timer and without any controls. It rightfully deserves its name.
  
• Pour 240 ml of water. +2 millimeters on the line of a measuring cup (I’m already used to it by eye in another way) at room temperature. We fall asleep all the ingredients according to the instructions for the C / P. I bake on mode 2 "French bread" the weight is 1.0 and the medium crust is more to my taste. If I put the bread on the timer, I add flour to 5 grams. more.
  

The dish is designed for

650 g

Time for preparing:

3:35

Cooking program:

No. 2 French, weight 1.0, medium crust

Note

The bread is very good. One minus the scapula remains in the bread, the crust is very baked, but I love the crunchy one. Who does not like that can safely bet on the main mode.
Many thanks to ROMA for the recipe

Thanks for the recipe. I baked in my Orionchik 27G. Delicious. I recently bought HP and this is my third bread, the most successful one. The recipe I used before indicated more water and yeast for this amount of flour. The bread was very airy and with an uneven roof. And this is what you need. That would be to increase its size!
And a question, why should the weight be chosen 1kg, does it pull at 750?

And the spatula did not remain in my bread!

Thanks for the recipe. I baked in my Orionchik 27G. Delicious. I recently bought HP and this is my third bread, the most successful one. The recipe I used before indicated more water and yeast for this amount of flour. The bread was very airy and with an uneven roof. And this is what you need. That would be to increase its size!
And a question, why should the weight be chosen 1kg, does it pull at 750?

I am very glad that you liked it. If you need a larger size, recalculate by multiplying the ingredients by 1.25, go out to 300 ml, and there you will already adjust it for your flour.
I choose a higher weight because of the time of proofing of the dough, it turns out to be airier and the crust is more golden and crisp. And I have to attack with a shovel. In the first bread did not remain, but now it always remains except for the sweet.

And I have to attack with a shovel. In the first bread did not remain, but now it always remains except for the sweet.

You try to follow this path. When placing food in the bucket, start with sunflower oil. Pour it directly on the spatula, and then add the rest of the ingredients. Maybe this trick will help ...

You try to follow this path. When placing food in the bucket, start with sunflower oil. Pour it directly on the spatula, and then add the rest of the ingredients. Maybe this trick will help ...

Alas, it doesn’t help, I even pour the butter sometimes more to lubricate it better, but there’s no point. I'm tired of picking out a spatula every time.

Do you think it is possible to replace water with whey in this recipe?
This recipe is the most beloved and really win-win.
Please help me calculate it by 1 kg.

Do you think it is possible to replace water with whey in this recipe?
This recipe is the most beloved and really win-win.
Please help me calculate it by 1 kg.

I have not tried it with whey, but the taste will change unambiguously.

try like this
330 ml. water
1.5 tsp Sahara
1.75 tsp salt
the oil grows. 2 tbsp. l.
flour 560-600 here, look at your flour, I add 565 g to this amount of water if I bring wet flour to 600
dry yeast 1.5 tsp

Please tell me, all the same, in what order is it better and more correct to throw / fill the food into the bucket of this particular model of the stove, otherwise it is somehow vaguely described in the instructions !?
I mean, what products should you first pour in flour, sugar, salt and yeast, and then pour in water, or vice versa? Thanks in advance for your reply

We fill the products in order according to the recipes coming with the instructions for HP. First, liquid, salt, sugar, flour, yeast (I fall asleep and everything bakes beautifully)

In our Orions, the principle of placing products "flour in water"
Details for beginners:
1. Measure the amount of liquid, put salt and sugar, stir and pour into a bucket (do not forget a spatula !!!)
2. Pour oil on top.
3. Then the sifted flour
4. Make a small depression in the flour and add dry yeast.
You don't have to stir salt and sugar, but just pour it into a bucket of liquid. But I pre-stir so as not to scratch the bucket.
Everything is very simple! Good luck to you!!!

I use your recipe for KENWOOD BM150, many people do not like this oven, they cannot adapt, but this recipe is just perfect for her (I bake it on French pastries) and my homemade people really like this bread. Thank you)

I also have a non-branded DELFA-102132 bread maker. For her, nothing is not where. The recipes are badly written in the instructions. The first bread turned out like in a fairy tale - you can prop up fences. Although there were never any problems with baking in a simple oven.
Thanks so much for the recipe. JUST THANK YOU VERY MUCH. Everything turned out without scales, but with a measuring cup.

I also have a non-branded DELFA-102132 bread maker. For her, nothing is not where. The recipes are badly written in the instructions. The first bread turned out like in a fairy tale - you can prop up fences. Although there were never any problems with baking in a simple oven.
Thanks so much for the recipe. JUST THANK YOU VERY MUCH. Everything turned out without scales, but with a measuring cup.

Bake for health

Thanks for the recipe, very tasty bread turned out, the very first and most successful. Perfect for my bread maker, I have an Orion 27G.

Thanks for the recipe, very tasty bread turned out, the very first and most successful. It was perfect for my bread maker, I have an Orion 27G.

I am very glad that the recipe suits you. Bake for health, I have now generally switched to a larger volume and my husband orders sweetish bread so on this recipe it looks like a store mustard, delicious.

[vusya]

Good day. I am new to bakery. I have a non-branded bread machine-Mystery (this is the twin brother of Orion). Therefore, I came to this very topic. I was very worried while making bread according to this recipe. Still, the first bread maker, the first bread ... Everything worked out the first time. Now this is our main bread. At least until I have mastered the variety of other recipes. But I think I will come back to this on a regular basis. Thank you very much for the recipe, vusya !

[vusya]

Good day. I am new to bakery. I have a non-branded bread machine-Mystery (this is the twin brother of Orion). Therefore, I came to this very topic. I was very worried while making bread according to this recipe. Still, the first bread maker, the first bread ... Everything worked out the first time. Now this is our main bread. At least until I have mastered the variety of other recipes. But I think I will come back to this on a regular basis. Thank you very much for the recipe, vusya !

Bake to your health! I left this recipe for a couple of months and returned to it again. After experimenting, I left myself a couple of recipes and realized that I love the classics.

[vusya]

Today they gave me a bread maker to play with. CLAtronic 2866, a complete copy of Orion, or vice versa. I tried to bake according to your recipe, but I’m the smartest one, since 650 grams, which means for a mode weighing 750 grams. Well, in the end, an urgent call to a friend how to fix the mistake, he told how to put the final time on the "Browning" mode - 3:30, as you indicated.And Hlebushok VKUSNYATINA !!!!!!!!! Thank you vusya and the above mentioned ROMA for a wonderful recipe !!!!!!!

[Admin]

Advise, friends !!!!!
Questions for the bakery pros.
1. When to take out the bread from their HP, right away or wait a little? Peck today is the second time, after the end I waited about 10 minutes, it seemed that the roof fell off more than if you pulled it out right away, and the crust is not crispy
2. Set the "Basic" mode, but increased the weight, and put a dark crust. and the previous time, the weight was 750, and the average crust, but I had to bring 30 minutes on Browning. The previous one, it seems to me, turned out better. What's my mistake?

I forgot the most important thing, the recipe "Win-win" from Admin

At what stage to take out the bread depends on the model of the x / stove. In my Hitachi, in which I baked the "Win-win" recipe from Admin, there are recommendations to take out the bread immediately after baking, and even a fan is provided for 30 minutes, in case the bread does not get damp while it is in the bucket.

Well, the rest of your comments are not questions about the oven, but about kneading and baking. The bread will not sink after baking, only at the beginning, and the wine here already has a balance of flour and liquid.

We go to the recipe "Win-win" and there we will understand the bread recipe and the reasons

... in case the bread does not get damp while it is in the bucket.

Well, the rest of your comments are not questions about the oven, but about kneading and baking. The bread will not sink after baking, only at the beginning, and the wine here already has a balance of flour and liquid.

We go to the recipe "Win-win" and there we will understand the bread recipe and the reasons

The first mistake is clear to me, you need to immediately take it out of the form.
I analyze my body movements, I put the bread out of the mold, took the mold to the sink, the bread lay upside down, this is bad ...
I put the ingredients strictly according to the recipe.
Probably for the second question I will look for the answer in the instructions.

[Admin]

-
Advise, friends !!!!!
Questions for the bakery pros.
2. Set the "Basic" mode, but increased the weight, and put a dark crust. and the previous time, the weight was 750, and the average crust, but I had to bring 30 minutes on Browning. The previous one, it seems to me, turned out better. What's my mistake?

I forgot the most important thing, the recipe "Win-win" from Admin

My crust color depends on the voltage in the network. And I put the weight on 1 kg! I indicated this regardless of the fact that the loaf is small. True, there is no browning in Orion, only heating during which the bread is a little ruddy and sweats. If the voltage is low, then the crust on the middle is pale. I always cover the window because I don't like the light speck against the general background of the ruddy top And basically I bake all the recipes in the 2nd mode, I don't use the "main" one at all. I like the quality and appearance of "French bread" more and the time of proofing and raising is more. Now I got the hang of making this recipe fast. Kneading on "Dough" -9 and after lifting for baking we save an hour if necessary quickly, since the fast mode in our model is not completed, unlike Panas where its duration is 2 hours.

[do not need to be put strictly according to the recipe]

The first mistake is clear to me, you need to immediately take it out of the form.
I analyze my body movements, I put the bread out of the mold, took the mold to the sink, the bread lay upside down, this is bad ...
I put the ingredients strictly according to the recipe.
Probably for the second question I will look for the answer in the instructions.

All wrong!

1. Take out the bread, as recommended by YOUR instructions for the x / oven.
2. ingredients do not need to be put strictly according to the recipe - we have completely different conditions for kneading dough and baking, different ingredients - therefore, the dough must ALWAYS be regulated by the balance of flour / liquid - the most important condition for kneading dough for a x / oven.

I got it, thanks for the advice!

Hello
Finally, I also became the owner of a bread machine
Thanks for the recipe
the bread turned out excellent
the next I did everything the same, only replaced the water with milk
it turned out very tasty

Congratulations on your purchase !!! Happy baking! you can still replace 55 gr. flour on rye and you get a delicious gray bread with a pleasant aroma

Good day! I will bake for the first time, so the question is: is this recipe designed for regular premium wheat flour? Without any bakery? But somehow I don't have confidence in them)))

Good day! I will bake for the first time, so the question is: is this recipe designed for regular premium wheat flour? Without any bakery? But somehow I don't have confidence in them)))

The recipe was written by the Author for "flour c. 455 gr."

And what confuses you with "all sorts of bakers there"? Any flour is suitable for bread, including grades 1 and 2, it is enough to track the flour / liquid balance - this rule works when using any flour, even in. from.

The recipe was written by the Author for "flour c. 455 gr."

And what confuses you with "all sorts of bakers there"? Any flour is suitable for bread, including grades 1 and 2, it is enough to track the flour / liquid balance - this rule works when using any flour, even in. from.

Well, it embarrasses first of all by the fact that you need to follow it then And the purpose of the question was to find out what the author understands by "flour in. S." the bakery itself ...

The forum has a large section Ingredients for bread, and that's where you can read from what our bakers bake bread, what and how much to put in the dough https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=102465.0

Please explore and choose

The forum has a large section

Thank you!

I also bought Orion OBM-204, in general I liked it, the bread turned out delicious the first time, I sometimes bake bread, mostly plain white, I took the recipe from the instructions, only I did not add sugar, I baked 600 g, medium crust, program1 and now I attach a photo , the bread tastes excellent (for me). It also baked "rye bread" - or gray as they say it - recipe: 360 ml of water, 300 g of rye flour, 200 g of wheat flour, 7.5 g of "Agram" sourdough, 1 tsp. salt, 1.8 tsp. dry yeast, program 1. By the way, in Orions it is necessary to lay first liquid products and then dry