Bread maker DEX DBM-707

Hello dear lovers of homemade bread
so I decided to join you and buy myself a stove. but I just can't choose between DEX DBM-707 and Binatone BM 2068.
Advise, which is better? I have already read reviews of Binatone BM 2068 on your website, but I did not find anything about DEX DBM-707. Tell me, does she bake rye bread? and in general, how does it work?
Thanks in advance everyone for the answers

Hello) I bought a DEX stove after all.
Now the first bread is being baked on the "French bread" mode. and here is such a Trouble: while the dough was raising, it was airy and high, baking began - it fell. what did it come from?

Potato bread with green onions, the smell of abaldet what hurray hurray hurray
🔗
🔗
🔗

[gill]

gill, you have not seen how the bread falls (the roof becomes flat or collapses altogether), you have excellent bread with a convex roof, fried crust.

May @, this is already the second bread))) the first one went to toast) I am so glad that bread came out) I just ate with fresh butter and a drink from echinacea

Dear members of the forum, please tell me the recipes for baking bread for 750 and 900 grams, otherwise I meet on the forum mainly per kilogram or without specifying the weight at all

gill. Please tell me is your measuring cup normal? I have 20ml breasts. We tried the basic recipe, poured water according to the recipe for 1.25 cups, as a result, the roof fell. then I looked on the forum that 90 ml of liquid goes to 1 cup of flour, I did this (with a baby bottle) and everything worked out, we have a maximum division of 200 ml in the cup and two more risks, but in fact it turns out not 220, but 240 (checked with a bottle ), just like others. It turns out that all the recipes in the book are correct, you only need to measure the liquid with something else. What flour do you use? They themselves have a stove for only a week

PS Tell me more, did you make potato bread according to a recipe from a book for the oven? Was everything laid as in the recipe? And you measured the water with your own glass? I also want to try, I don't know how to measure the water.

[gill]

gill look here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0.html

Mad max you may be interested in this https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0.html

gill. Please tell me is your measuring cup normal? I have 20ml breasts. We tried the basic recipe, poured water according to the recipe for 1.25 cups, as a result, the roof fell. then I looked on the forum that 90 ml of liquid goes to 1 cup of flour, I did this (with a baby bottle) and everything worked out, we have a maximum division of 200 ml in the cup and two more risks, but in fact it turns out not 220, but 240 (checked with a bottle ), just like others. It turns out that all the recipes in the book are correct, you only need to measure the liquid with something else. What flour do you use? They themselves have a stove for only a week

PS Tell me more, did you make potato bread according to a recipe from a book for the oven? Was everything laid as in the recipe? And you measured the water with your own glass? I also want to try, I don't know how to measure the water.

yes, there is clearly a problem with this stove with a measuring cup. I made French bread for the second time - during kneading I added 4 more spoons of flour - the lid fell off, but the bread came out very tasty.

I made potato bread 2 times already, awesome! I measured the water with my own glass and it turned out well. tall, pot-bellied. so far this is the most successful bread I have) only put the pepper not white, but simple black.

I bought ordinary flour as always - "Chumatskiy shlyakh", everything is ok. But I was not lucky with rye flour - I took it by weight in the supermarket and rye bread did not come out at all, horror. Or maybe it didn’t come out because I didn’t find skimmed milk powder, and bought 20%.

I liked the Lviv yeast, they even smell more pleasant than other dry yeast.

but in general, I also have a stove recently, only 2 weeks) so I study like you)

I tried to create my own bread recipe

Corn bread with cheese and dill

1 egg, rest 1.2 cups water
2 cups wheat flour
1 cup cornmeal
1.1 tsp salt
2 tbsp. l. Sahara
2 tbsp. l. butter
3 tbsp. l. dry milk (I only had 25% fat)
a glass of grated cheese
1/2 cup chopped dill
2 tsp dry yeast

baked on 1 mode. during kneading, control the bun, it may be necessary to add flour.

the smell of bread is simply unreal!)
🔗

my husband gave me a bread maker ... but then the jokes started ... the bread drops and rarely when it works out .... sat on duty over the work of our oven ... it fits perfectly, the growth of the batch is super ... but when the oven is on .. it starts to sag and falls ...: cray: tell me what might be wrong ... the glass of the curve has already been checked, replaced with another ...

As expected, you must first carefully study the basics of baking. For your problem look here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.0 too much liquid. And with your stove, I think everything is in order.

Here is my cornbread

I also became the owner of DEH 707, the kit comes with a hook for removing the stirrer. The instructions do not say a single word about this. When should you take it out?

And when kneading, the bun was always in one direction, why is that?

I also became the owner of DEH 707, the kit comes with a hook for removing the stirrer. The instructions do not say a single word about this. When should you take it out?

when the finished bread and the bucket were taken out of the bread machine, you shake out the bread ... it happens that it falls out into the bread, and the spatula remains in it, then the hook is applied (you push it into the hole where the spatula is, catch and pull, your hands do not bake, and does not break bread ..

And when kneading, the bun was always in one direction, why is that?

and what kind of bread turned out ??

I tried to create my own bread recipe

Corn bread with cheese and dill

1 egg, rest 1.2 cups water
2 cups wheat flour
1 cup cornmeal
1.1 tsp salt
2 tbsp. l. Sahara
2 tbsp. l. butter
3 tbsp. l. dry milk (I only had 25% fat)
a glass of grated cheese
1/2 cup chopped dill
2 tsp dry yeast

baked on 1 mode. during kneading, control the bun, it may be necessary to add flour.

the smell of bread is simply unreal!)
🔗

thanks for the delicious recipe ..
I have a question
the weight of your bread? I had to add almost half a cup of flour. and that's not enough, can you clarify or correct the recipe ??

when the finished bread and the bucket were taken out of the bread machine, you shake out the bread ... it happens that it falls out into the bread, and the spatula remains in it, then the hook is applied (you push it into the hole where the spatula is, catch and pull, your hands do not bake, and does not break bread ..

Here's a joke, and I managed to extract the scapula from the dough with this hook. The first time after the second kneading, the second time after the kneading. I baked only two times, the first one according to the DEH "French" recipe, the second time according to the "Italian" ROMA recipe. In the first case, the pale crust and top of the opal, measured flour and water in glasses. In the second version, there is a very beautiful color, the smell is delicious, but I took out the spatula at my 7th minute after kneading, and where I pierced the dough with a hook, a hole appeared. Although in the end the roof fell down all the same. I want a convex one, I will train.

Here's a joke, and I managed to extract the scapula from the dough with this hook. The first time after the second kneading, the second time after the kneading. I baked only two times, the first one according to the DEH "French" recipe, the second time according to the "Italian" ROMA recipe. In the first case, the pale crust and top of the opal, measured flour and water in glasses. In the second version, there is a very beautiful color, the smell is delicious, but I took out the spatula at my 7th minute after kneading, and where I pierced the dough with a hook, a hole appeared. Although in the end the roof fell down all the same. I want a convex one, I will train.

I ran into at the beginning - it turns out that our model has curved measuring cups ((
but the main problem - For your problem, look here - too much liquid. https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=7690.0

and if you bake sweet bread, then apply the principle of a bun too? I decided to make "sweet" according to the recipe from the instructions. but the dough was thin and surprised by the small amount of yeast 0.5 tsp. on a loaf of 900 grams, I suspect that there is a typo. Well, I decided to add flour for the kolobok, I think it won't work. Who baked sweet bread in DEKH, share the correct recipe, the husband demands a loaf for tea. I am generally a beginner here in baking too, but because of my husband's love for sweet rolls I decided on such a purchase.

I also have 0.5 yeast in my recipe ... flour and water as usual ... I baked cinnamon buns, very tasty

Hostess girls in our Dec, someone baked rye Borodinsky or rye without wheat flour? Something I'm afraid to take on him.

Hostess girls in our Dec, someone baked rye Borodinsky or rye without wheat flour? Something I'm afraid to take on him.

I baked in sourdough and ordinary rye ... with white flour, for Borodino (if memory does not knock off) you need a lot of all the pieces, but where to get them from us I don't know

I baked in sourdough and ordinary rye ... with white flour, for Borodino (if memory does not knock off) you need a lot of all the pieces, but where to get them from us I don't know

And the recipe from the instructions with the sourdough or from this forum?

And the recipe from the instructions with the sourdough or from this forum?

with the instructions, she saw here without any problems

Please tell me the size of the bread machine 707. And one more thing: is it possible to make dough for pizza and dumplings? Or is it possible to make dough, is it possible to prepare any dough? Thank you.

Please tell me the dimensions of the 707 bread maker, OR YOU HAVE IN THE KIND OF THE OVEN SIZE BY YOURSELF ?? And one more thing: is it possible to make pizza dough and dumplings? Or is it possible to make dough, is it possible to prepare any dough? Thank you.

The weight of the bread is 750 g and 900 g. There is also a dough for pizza (2 types), belyasha, dumplings, dumplings, buns + you can come up with your own)

Thank you. And tell me some simple recipe for our stove. For the first time. And then they write that the recipes also depend on the stoves. Poke your nose at the recipe you want, please!

Thank you. And tell me some simple recipe for our stove. For the first time. And then they write that the recipes also depend on the stoves. Poke your nose at the recipe you want, please!

my family really fell in love with the simplest and most ordinary bread (by the way, I gave this recipe to a friend, she baked it on Orion and everything turned out fine)
Prescription for 900 grm
Water-300 ml
Flour - 4 of our measuring cups
Salt - 1 tablespoon
Sugar - 2 tablespoons
Oil 2 tablespoons (I calmly pour 2 tablespoons of olia and everything is ok)
Powdered milk - 3 tablespoons (if it is not there, then I can not throw it)
Yeast 1 tablespoon (but add a little more)
Outcome-

I will try. Yours is similar to the real "main" from our instructions. I understand that the recipes from our instructions are normal? I just read here on the forum that the recipes are often wrong.

And further. I see that we have 2 sizes of bread to choose from: 750 and 900 g. And the instructions contain recipes for 450 g. How to set on 450 g? Bet 750? To be honest, I wanted to start small.

Have you tried the fast and super fast recipes? Does it work? I see there is a need for special baking powder. And in the recipe itself it is not. Or is it special flour you need? In general, what kind of flour did you stop at, since we are both from Ukraine?

Sorry if there are many questions. Everything is just beginning for me.

I will try. Yours is similar to the real "main" from our instructions. I understand that the recipes from our instructions are normal? I just read here on the forum that the recipes are often wrong.

And further. I see that we have a choice of 2 sizes of bread: 750 and 900 g. And the instructions contain recipes for 450 g. How to set on 450 g? Bet 750? To be honest, I wanted to start small.

Have you tried the fast and super fast recipes? Does it work? I see there is a need for special baking powder. And in the recipe itself it is not. Or is it special flour you need? In general, what kind of flour did you stop at, since we are both from Ukraine?

Sorry if there are many questions. Everything is just beginning for me.

so it is from our book, the program is the main (1) weight 900 g .. I tried many recipes from our book ... I liked everything, especially pumpkin ... but I did not put a lot of spices and seeds there ..., I also like rye very much, but it's not right for tea)) although even crumbs are swept away .. for a size less than 750 (in our case 450) just set it as 750 .. I've been fast and super fast, it turns out to be tasty, but the taste is slightly different .. Yes, there are a couple of recipes with baking mixes, at our house I am the organizer of a joint venture for Silicone molds and baking mixes ... all this can be bought .. but prices ... per kg .., but they do not sell for gr , you can buy special mixtures for baking, but I also did not see the point in them, tasty but expensive .. a package of 750 can be divided by 2 times .. but at a price of 20-27 UAH. These are special baking mixes ... by the way, I myself made the leaven according to our book, it turns out very tasty ... Let's just say, I was convinced that the best flour in my region is Novopokrovskaya (Kharkov region) and Krolevetskaya (Sumy region) , the girls said Khutorok Pts too Nitsche, just gorgeous Makfa .. but the price

Last night I cooked "basic" bread for the first time. I was afraid to spoil it, so I did it for 450 g and with a medium crust. I think it worked! Here are just a pale crust. I bet on an average degree.


In the morning I already decided to make it according to the same recipe, but for 900 g and with the most fried crust. Alas, I did something wrong.

Just what? The products are the same, the oven is the same. I can't seem to sin on the recipe. Imp, you said that a big one takes 300 ml of water, and I made 1.5 cups, as in the recipe. I don’t know the size of the cup.
What did I do? This is not a sagging of the roof, but some kind of rift ...

I remembered. I bought yeast in the morning. Used SAF-Levure. The package was sealed and at room temperature. And after baking the first bread, I poured the shivers into a jar and put them in the refrigerator. When I cooked it for the second time, I took out the yeast just before the process. Maybe because of this? Although ... Then it would not have risen at all, but here it just burst

Don't melt, everything will work out .. my first pancake was also awful and awful ... I forgot to warn you that our cups are very crooked, so buy another measuring container ... I pour water with another measuring container, 300 ml and one gram more, and flour pouring our cups ... but no slides ...
Cracked bread is not enough water, that's the whole problem, friendly advice - if there is Lviv yeast on sale, take them, they are the best of the best, if there is a Silpo supermarket in the city, take them Reception and it is cheap and cool ... the weaker the crust, the lighter bread .. I have a percus on a light crust, because I love one lighter in the house)) The cups in our cup are not 200 grams, but 240 here is a mess, 1.5 cups, ideally 300 ml .. We tried to make the main recipe poured 1.25 cups of water according to the recipe, as a result the roof fell. then I looked on the forum that 90 ml of liquid goes to 1 cup of flour, I did this (with a baby bottle) and everything worked out, we have a maximum division of 200 ml in the cup and two more risks, but in fact it turns out not 220, but 240 (checked with a bottle ), just like others. It turns out that all the recipes in the book are correct, you only need to measure the liquid with something else.
useful to read here-
https://Mcooker-enn.tomathouse.com/in...com_smf&topic=1625.0.html

don't worry, let's learn

I heard about the Lvivs, thank you. Even my aunt advised me on the market, but I took SAF Levure.
And you completely confused me about the cups. I read it several times.

we have in a cup not 200 grams, but 240 here is a problem, 1.5 cups, ideally, is 300 ml.

So if there is 240 in a cup, then 1.5 cups will be 360! So? If there was 1 cup, then I poured water along the edge; if flour - then lightly tapped and cut with a knife. And in measuring spoons I also cut it under the knife. As they write on the site. Are the measuring spoons correct?
If the recipes are correct and the measurements are incorrect, then what volume / weight is calculated in the recipes? That is, how does dex himself count how much he has in his cup? I have already bought the scales, I will measure both weight and volume.
Damn, why didn't I ask about 300 ml of your recipe.

I heard about the Lvivs, thank you. Even my aunt advised me on the market, but I took SAF Levure.
And you completely confused me about the cups. I read it several times.
So if there is 240 in a cup, then 1.5 cups will be 360! So? If there was 1 cup, then I poured water along the edge; if flour - then lightly tapped and cut with a knife. And in measuring spoons I also cut it under the knife. As they write on the site. Are the measuring spoons correct?
If the recipes are correct and the measurements are incorrect, then what volume / weight is calculated in the recipes? That is, how does dex himself count how much he has in his cup? I have already bought the scales, I will measure both weight and volume.
Damn, why didn't I ask about 300 ml of your recipe.

right now I will explain ... just glasses we have 240 grams, and (according to the recipe) for 200 grams. 1.5 (one and a half cups) is -200 grams (1 cup) + 0.5 (100 grams) from here it turns out that water needs 300 ml .. naturally, the flour is not top, but a full cup .... our spoon is just perfect and the tea and dining room ... I also bought a scale and many of my recipes according to the weight recipe go ... if in the house there are babies, check your cup on a baby bottle ..

Good evening!
Help please, somewhere I have lost instructions with recipes I can’t find in any way, you can reset the booklet, it’s not on the internet either

Good evening!
Help please, somewhere I lost the instructions with recipes I can not find in any way, you can reset the book, in the internet, too

I can't scan, but I can rewrite a couple of recipes that you want

Thank you so much! : girl_claping: If it's not difficult for you: French, chocolate and raisins. At home I have already reviewed everything - the book disappeared and that's it :(

[on Borodinsky (if memory does not knock off) you need a lot of them, but where to get them from us I don't know]

I baked in sourdough and regular rye .. with white flour, on Borodinsky (if memory does not knock off) you need a lot of them, but where to get them from us I don't know

You can get everything from Kiev by mail.
And if you wish, you will find it at your place, you need to -
cumin, coriander, anise - all sold in spices on the market.
You also have to buy red rye malt
or dry kvass with malt in the composition.
Dark honey instead of molasses.
And choose a tried and tested recipe.
Come and read!

You can get everything from Kiev by mail.
And if you wish, you will find it at your place, you need to -
cumin, coriander, anise - all sold in spices on the market.
You also have to buy red rye malt
or dry kvass with malt in the composition.
Dark honey instead of molasses.
And choose a tried and tested recipe.
Come and read!

but where to come, where?))

[750 gr.]

but where to come, where?))

Visit the link below or to the rye bread section.
A set of 11 programs, along with a tambourine, is quite suitable for baking rye recipes.
It's a pity that the modes are not detailed in time.
Maximum baking weight 900 g
Programs:

750 gr. 900 gr. 1.Main - 3-00 2-55 2. Whole grain 3-40 3-32 3. French 3-50 3-40 4. Fast 2-10 5. Sweet 2-50 2-45 6. Cupcake 1-50 7JAM 1-20 8TESTO 1-30 9 SUPER FAST 1-38 1-28 10 BAKING 0-10 11DESSERT 1-38

It would be nice to paint the modes like this, this example with Scarlet-400 -

And tell me, is it necessary to leave bread for another 1 hour in a warm oven after cooking? What is it for? And won't the bread dry out in this case?

And tell me, is it necessary to leave bread for another 1 hour in a warm oven after cooking? What is it for? And won't the bread dry out in this case?

Not necessarily, this program allows you to have hot-warm bread for an hour. The bread does not dry out sometimes it can become a little damp.

Little devil, I already have weights that measure volume. Well, I checked my glass, everything shows correctly: full - 240 ml, risk 200 - 200 ml. Something is hard for me. I don’t understand a damn thing. A full glass contains 160 grams of flour and 240 ml of water. And what to do next with this happiness?

Admin says that water needs 60% of flour. If you do this, you need 390 ml of water for 4 cups of flour (640 g). You have 300 ml in your recipe. The difference is almost 100 ml! I do it in "basic" - the roof is cracking, in "French" - it falls. Help!

Already looking at the simplest White bread... There, 300 ml goes for 450 grams of flour. This is 70%. Our most common recipe uses 1.25 cups of water (300 ml) for 750 gram bread (3 cups flour, approximately 480 grams of flour). And you pour another cup of flour on this amount of water.

Hippo, dear - don't mess yourself up for nothing, I came to the conclusion that you just need to get used to it, get used to it ... I bake bread, basically, according to 2 recipes ... if you want I can give one recipe from a book, I made the second one myself ... try adding a little more yeast ... I pour 30 ml of water and 4 cups of flour for 900 grams, without a slide

[Imp]

Yes, Imp... My laziness is to blame for everything. Well, I wanted to leave everything and rest. And all the time I didn't understand the expression "control the bun". Only now it came to pass that it was necessary to strive for the dough to curl up into a ball and roll in the center.
Done Italian bread, everything worked out. Still, I had to add flour, and more than one spoon. But it turned out!

[Imp]

Yes, Imp... My laziness is to blame for everything. Well, I wanted to leave everything and rest. And all the time I didn't understand the expression "control the bun". Only now it came to pass that it was necessary to strive for the dough to curl up into a ball and roll in the center.
Done Italian bread, everything worked out. Still, I had to add flour, and more than one spoon. But it turned out!

UMNICHKA))) CHECK RECIPE PLEASE IN THE STUDIO))) and how much did the amount of flour differ from the recipe ???

The recipe is completely the one that follows the link (Italian bread). The amount of flour varied significantly. The first two extra spoons of flour went "like water to dry ground." I had to add two more. That's when I remembered your recipe with 4 cups and 300 ml of water. As far as I understand, for three cups of flour, 270 ml of water is still a bit too much. If I took 1.25 cups according to our book, then it would come out in general 300 ml of water!

It seems to me that you can safely take recipes from our book, but supposethat 1 cup of water = 200 ml. And it is with this in mind to calculate the amount of water. That is, the recipes are correct, the cup is still not crooked either; only the calculation is to blame. It should be considered that there are 200 ml of water in a cup (although in fact there are honest 240 ml). I will try on this principle to take 250 ml of water on our 3 cups (this is according to the recipe 1.25 cups x supposedly 200 ml in a cup) and see how much I have to add.

And I kept wondering. Why does it work for 450 grams, but not for more weight. It seems that this is what you tried to explain to me all the time, but I was stupid

wow, now I'm dull, maybe in the recipe the bowl is different ??