Bread maker Bork X800

[pause]

Let me give you another example.
Now it's my recipe, as they say, from the world on a string. Composite of several presented on this forum.

Cheese with onions and garlic

Water + 2 eggs - 295 grams
Vegetable oil - 1.5 tbsp. l.
sugar - 2 tablespoons
salt - 1-1.5 teaspoon here the amount depends on the salinity of the cheese
powdered milk - 2 tbsp. l.
wheat flour 1 grade 450 grams
Saf-instant yeast 1 teaspoon
medium turnip onion 1 piece
1 large garlic clove
cheese - 100 grams, better hard like parmesan
this time I added 2 more tbsp. l. dried Bulgarian red and green peppers in chunks, but this is not necessary.

In the entire amount of vegetable oil with 1 tablespoon of sugar, fry the onion until dark golden brown, pour finely chopped garlic there, turn it off and stir, add all the salt from the recipe there, mix again. Cool down.
Pour water into a bucket of a bread machine, add butter, milk powder and 1 tbsp. l. sugar, sift flour and put yeast.
Basic program, medium crust, weight 1 kg.
But we increase the proofing time:
1 rise 1 hour 10 minutes
2 rise 45 minutes
3 rise 1 hour 15 minutes.
And one more convenience of this stove pause.
At the signal from the dispenser, we pause the stove. Open the lid and spread the dough along the bottom with your hand. put our onion with garlic in the middle and wrap the edges, crush. turn on the stove. let it knead a little and pause again, pour out the diced cheese, crush it into the dough with your hand (at the same stage, you can add something else, pieces of dried peppers or tomatoes, for example). We turn on the stove again.
These manipulations allow you to keep all the ingredients intact. When I was in Kenwood I just poured everything on the whistle, it was bad to interfere with the dough, and the kneader grinded everything into dust.
This is how it looks:


Due to the large number of ingredients, the dough is heavy, and garlic also slows down the activity of the yeast. If it were not for the opportunity to increase the proofing time, I would put at least 1.5 or even 1.75 tablespoons of yeast in this bread.

Try it, the bread is delicious.

Now I am working on all my old recipes to reduce the amount of yeast.
You understand that this is a long process, you need to find the minimum amount that will raise the dough well within the maximum possible proofing time. And then you also need to eat bread.
Of course, many went the way of proofing outside the oven and then baking it in the oven.
For many reasons, this is not my option. The oven for me is a combination of inspiration about free time, and this, well, very rarely happens.
There are also some ideas for working with cold dough. After all, it is possible to let the dough knead and stand at night in a cold kitchen, and in the morning to continue the process without even removing the workpiece from the bucket ...
But this is still in my dreams
Until next time!

Thank you, Mashilda! But with the sockets, unfortunately or fortunately, everything is in order, it remains to check the version with grounding, maybe a really smart unit. Until the end of the "factory defect warranty" for another 10 days, we will try.

[Mashilda]

Let me give you another example.
Now it's my recipe, as they say, from the world on a string. Composite of several presented on this forum.

Cheese with onions and garlic

Mashilda , we also want to bake this bread, there is even a place for it - here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=261.0

PLEASE!

....
Second minus. Yes this Bork... And this alarming... For some time now I have come to the conclusion that it is still better purchase equipment from reputable manufacturers... But then time will tell. I hope that you will not have to be upset.
...

At this point, I will clarify that the Bork company sells a lot of very high-class equipment, albeit at a very cool price. An example of this is a series of juicer models.
Now Bork guessed right and glued its label with the x800 bread maker - this is breville - bread-maker - BBM800xl, a very respected brand and manufacturer.

At this point, I will clarify that the Bork company sells a lot of very high-class equipment, albeit at a very cool price. An example of this is a series of juicer models.
Now Bork guessed right and glued its label with the x800 bread maker - this is breville - bread-maker - BBM800xl, a very respected brand and manufacturer.

Most likely this is Breadman Reply # 104 Oct 16. 2011, 15:55 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=141429.100

I want to share my feelings about the work of the Bork 800 bread machine. I was presented with it five months ago, before that I had a Hitachi, and one of the first models and we got along well (until the oil seal died). At first, I didn’t go well with Bork, the bread didn’t turn out the way we wanted, it wasn’t baked on top, and it didn’t differ in splendor. I was upset, stubbornly shoveling the forum, tried different recipes, but somehow everything did not suit me. This went on for about two months, during this time the ponirovanny biscuits were not prepared in a measured manner.
It's even funny to remember how I was tormented and angry. Now I love my Boriska very much, I realized that the programs included in it are only a hint scheme, and the rest needs to be built by myself. Now I have no problems with baking any bread, I change all the basic settings for myself, we love porty, nostril bread, less yeast. I have mastered programming and now I already have two basic recipes for simple and rye bread that can be baked with the push of a button. My family's taste is completely satisfied and now all I need is quality products and new recipes ...

The X800 bread maker is simply wonderful, the more I experiment with it, the more I like it. I already have three programs of my own, including taking into account Mashilda's suggestions, thanks to her. The only drawback, given the capabilities of this stove, is that it was not taught to control the bun during kneading. Let's say I ordered a kolobok “Until the elasticity of a woman’s breast No. 3” according to the program, and she herself would add flour to the desired consistency. And the rest is a great oven.

The X800 bread maker is simply wonderful, the more I experiment with it, the more I like it. I already have three programs of my own, including taking into account Mashilda's suggestions, thanks to her. The only drawback taking into account the capabilities of this stove, this is not taught to control the bun during kneading. Let's say I ordered a kolobok “Until the elasticity of a woman’s breast No. 3” according to the program, and she herself would add flour to the desired consistency. And the rest is a great oven.

For Russia, this decision is not relevant because of the price - about 600 rubles for a loaf with Kolobok's control! Everything has been done for a long time.
Hee hee!

[x800]

... Vanya 28, will you answer a couple of questions?
.....
This is what was meant when it was said about the "solidity of the manufacturer".
Moreover, I absolutely do not care from whom Bork bought all the offal from this stove, from Breville or from Breadman! These manufacturers are not represented on the official Russian market, so what can we say about them? It is more profitable for them to trade in wholesale spare parts than to carry goods to Russia. So you need to take offense at them, not at Bork.
It was so clear to me from the very beginning that Bork only body casing piled... So what? Such actions are beneficial to both. A completely common practice. Twins of any technique in bulk.
It's just that in this case, this practice greatly affected the price.

1. I will not answer. There is interest, study the world experience.
2. Bork didn’t pile his casing for x800 - this is your imagination.
Bork pasted his label and painted x800 for a completely finished product.

[x800]

1. I will not answer. There is interest, study the world experience.
2. Bork didn’t pile his casing for x800 - this is your imagination.
Bork pasted his label and painted x800 for a completely finished product.

It's a pity!
It seems to me that you simply have nothing to answer, and the figure is taken from the ceiling. Because there would be bread machines designed for baking 20-30 loaves, no one would buy them. Not for 3 thousand rubles, not for 13 thousand.
And he drew not X800, but Bork. It is probably possible to make such a stamping on a stainless steel not a finished product, of course, but it seems to me cheaper to remove this casing and put on a new one ... And if you carefully look at the color and texture of the metal of the casing, it differs from that on the lid.

It's a pity!
I think You just have nothing to answer and ceiling figure taken. Because there would be bread machines designed for baking 20-30 loaves, no one would buy them. Not for 3 thousand rubles, not for 13 thousand.
And he drew not X800, but Bork. It is probably possible to make such a stamping on a stainless steel not a finished product, of course, but it seems to me cheaper to remove this casing and put on a new one ... And if you carefully look at the color and texture of the metal of the casing, it differs from that on the lid.

With all due respect, you have something with the perception.
I have never written about bread makers for 20-30 products anywhere and never.
And speak with the ceiling more carefully.
Hee hee!
Yes, and on the forum there is a link to the stove, which was discussed. Read, learn.
There, at the same time, you can go to look at the price tags, they don't keep this secret on Amazon.
Success!

With all due respect, you have something with the perception.
I have never written about bread makers for 20-30 products anywhere and never.
And speak with the ceiling more carefully.
Hee hee!
Yes, and on the forum there is a link to the stove, which was discussed. Read, learn.
There, at the same time, you can go to look at the price tags, they don't keep this secret on Amazon.
Success!

I read, I learn. The price for a loaf of 600 rubles seemed strange to me. This is generally a figure about nothing. We can talk about the payback time of the bread machine. Or how many baked goods she can handle until she breaks.
Take the warranty period for a year.
During this time, I will bake about 120 loaves of 1 kg each. The average cost of electricity and ingredients is about 50 rubles.
The stove cost me 13,000.
(120x50 + 13000) / 120 = 158r. 33 kopecks for a loaf
How much is there a store-bought muck weighing 400 grams now? 25 rubles?
It turns out that for a year (during the warranty period for the stove) I will eat bread 2 times more expensive than the store one. But I won't throw away any crumbs due to mold.
I cannot appreciate the quality and pleasure of homemade bread.

But the price of 600 rubles will turn out if 25 loaves are taken for the estimated amount.

About Amazon. I won't go there. I don't see the point. The goods available there in Russia will cost significantly more if they get to our market.
Together with the receipt for the goods, I prefer to receive an official warranty card in my hands. It is also advisable to purchase an additional seller's warranty. And the ability to exchange this product without any problems in the event of a marriage. Right in the store bypassing the SC. As I did with Kenwood.

Taax we finish the hidden advertising Bork, otherwise the topic will be quickly covered by the Baker, we read everything about him at the beginning of the thread, we start from here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=141429.100

[small loaf]

I read, learn. ...

It's good! Everything else is from ignorance!
A full vending machine uses specially prepared bread mixes with stable characteristics costing from $ 12, but in reality $ 14-15 for small loaf... It's over there.
And this is only bread, the cost of a bread machine and electricity is not included here.

The packaging of the mixture is also a lining for the finished loaf, as a result, the baking dish does not get dirty.

Too lazy to look for a link, look in the section on the choice of a bread machine.
Well, maybe if only sazalexter will help you find it right away.

[Natina]

Mashilda, a question about Borodinsky-baked? Have you changed the settings?

Natina

I very rarely bake in a rye bread maker.
Here you see what the matter, it is advisable to plant rye in an already heated and well-moistened oven. But when it squeezes, then you can bake in HP. Edible.
And lately I've been baking rye with my own sourdough.Therefore, my oven does everything to the last proofing, and the last proofing and the baking itself are already in other places.
Moreover, the work of revitalizing the leaven also goes to the stove.
I just came to write about the program that I painted under the starter culture and how I then work with the dough.

And then this ... Hooked ...
Basically, Vanya 28 in its 100% rye custard everything is very well painted for programmable stoves.
Bread turns out. But I rarely bake it now. I have it for a rainy day, when, well, there is no strength or time at all. Or the leaven has stood still and lost its lifting power, and I try not to throw away the products. Not really, I really like this recipe, there is a lethal amount of malt, sugar and yeast. So, on its basis, Borodinsky turns out well. By the way, I baked his bread in a slow cooker. This is super successful, it wins a lot.
So don't be mad at him
And on sazalexterа also.
They just have Borkophobia. It happens.
I have a similar reaction to Samsung. Fortunately, they don't make stoves.

Yes, so I will write everything that I do with rye, but later.
I can only say that my favorites now are self-leavening Darnitsky from Viki, wheat-buckwheat on rye sourdough from Omela.

[small loaf]

It's good! Everything else is from ignorance!
A full vending machine uses specially prepared bread mixes with stable characteristics costing from $ 12, but in reality $ 14-15 for small loaf... It's over there.
And this is only bread, the cost of a bread machine and electricity is not included here.

The packaging of the mixture is also a lining for the finished loaf, as a result, the baking dish does not get dirty.

Too lazy to look for a link, look in the section on the choice of a bread machine.
Well, maybe if only sazalexter will help you find it right away.

No, no reference. I'm about in the course of what it is about. Duck with this package the price of bread in Brand will not be 600, but 500 re!
And then the point is to save on the stove? People who can afford these mixtures will definitely not save.
They will come to the store and ask for the coolest stove. They will be given X800, and they will be surprised that it is so cheap!
If our people baked from these mixtures, then some ovens would be in Swarovski rhinestones, others gilded. And why would this forum be needed then? What would be discussed there? Drawing on a piece of paper?

This is not bread. I'd rather go to the bakery, 200 meters to it ... Bread is a living creature, and not a set of improvers, stabilizers and other things.
It's like a complete set of aquarium from Dennerle (for those in the know). I started it according to the instructions, stuck it in the picture ...
And where is the desire to create?

I realized that the programs included in it are only a hint scheme, and the rest needs to be built by myself. Now I have no problems with baking any bread, I change all the basic settings for myself, we love porty, nostril bread, less yeast.

That's right, you noticed very correctly!
I can only compare with Kenwood. So the "nostril" in the X800 is much higher.
I like to stick my nose in a bucket when kneading. It seems to me that when kneading clockwise, the bun pounds on the sides of the bucket just like Ken's, maybe a little weaker, but when it kneads counterclockwise, and with the paddle folded, the speed is much slower, the bun spreads out and clinging to the bucket stretches. A kind of simplified version of dough pulling.
At first I also tried to get a Kenwood bun (he flew around in a bucket there) and shifted the flour. Now it has stopped and the bread now turns out to be so perforated and layered!
Well, about the adjustment is true of course. In general, we could leave the basic 2-3 programs for the initial orientation and that's it! And then program yourself.
And here's another program "Fast bread" in general would forbid all manufacturers to lay in the ovens! Well this is only to poison people!

[the coolest stove.They will be given X800]

No, no reference. I'm about in the course of what it is about. Duck with this package the price of bread in Brand will not be 600, but 500 re!
And then the point is to save on the stove? People who can afford these mixtures will definitely not save.
They will come to the store and ask the coolest stove.They will be given X800and they wonder how cheap it is! ...

Mashilda, well, what attracts you to violent fantasies
- with Bork?
Well, your model is not bad,
but a special oven was made for these mixtures
and it doesn't work on regular flour.
And the mixtures are different for it, and there are no stabilizers, and there are also no enhancers.
Different mixes and breads are accordingly different.

The result, just like the taste of a particular mixture, is always the same.
By the way, it is not very expensive, just a full automatic,
you don't need to follow Kolobok.

And that's why it is not in demand here.
You now understand
why do I have no desire to write about it?

I don’t dream. Unfortunately, our sellers and buyers have such a stereotype. The more expensive the steeper. Do you really need to dream about this? Therefore, Siemens has a line with a Porsche design. And Gorenie already had 2 design lines and had a technique decorated with rhinestones.
And this happens in 90% of cases when the buyer does not know what he wants, and the seller does not know what he is selling. The main focus on the price of both.
I know, I have been working in a large trade campaign for 15 years (in the field of cash and accounting, hence the pedantry with calculations), 10 of them were in retail. And before that, 9 years in consumer services. We had to constantly observe the process of vparivanie. And neither trainings for sellers help, nothing. The seller is focused only on his bonus from the turnover ...
Recently, my sister was advised with the choice of the stove, so she invited her to study Panasonic. I understand that she simply does not need Bork, so why overpay for unnecessary functions?
You will forgive me, but your example with this mixture just seemed not entirely correct, because really this mixture has nothing to do with our ovens, so why was it taken as the basis for the cost of a loaf? A person who chooses a stove will come in, he will see 600 rubles, and he will be horrified and afraid, not just like Bork, to buy a stove in general!
Voo ... So peace and friendship!
I only want to add that I do not praise my stove. Jinx it again. I just try to share my experience to the best of my abilities and capabilities. There are people to whom this will help, as much as I read on this forum helped me. Yes, I read selectively, only what is interesting, but it’s a pity to read everything in a row.

During this time, I will bake about 120 loaves of 1 kg each. The average cost of electricity and ingredients is about 50 rubles.
The stove cost me 13,000.
(120x50 + 13000) / 120 = 158r. 33 kopecks for a loaf

Taken from here: 🔗/index.php@showtopic=4528&st=0
Regular white bread XL. Normal mode (4 hours).
Yeast 2h. l. = 10 grams = 7 rubles (7 rubles / pack of 11 grams, orange)
Flour high grade. 600gram = 13.5 rubles (45 rubles \ package 2kg)
Salt 2h l. = 20 grams = 0.16 rubles (8 rubles \ 1 kg)
Sugar 2st. l. = 60 grams = 2.7 rubles (45 rubles \ 1 kg)
The oil grows. 2st. l. = 40ml = 2.4 rubles (60 rubles \ 1 liter)
Water 360ml = 0.00504 rubles (14 rubles \ cubic meter)
Total: 25.76504 Russian rubles, without energy.
Electricity costs, according to the Cayman measurements, are equal to 0.4 kW / hour for the entire cycle. This is equal to 0.75 rubles
Prices for 11.04.2011
And in a year I will bake at least 270-300 loaves of bread

Hello everyone! We bought a new oven - I decided to read the "smart people" to go crazy - from 16 pages I printed only Mashilda tables and a couple of recipes, and the rest of the rubbish was tortured to read !!!!!!! Who really has BORK -800 - share how you really change the programs + a specific recipe. Personally, I became 10 minutes. for now add baked goods to any recipe so that it bakes accurately.
Thanks again to everyone, or is there such a different forum somewhere ???

Thanks again to everyone, or is there such a different forum somewhere ???

Recipes for BORK are in the subject https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=499.0 bake to your health!

But you will have to look for another forum on your own.

I meant a topic, and not another forum - this would be to figure it out

And all the same, here is a topic for our stove - write down how who changed specific recipes and what happened, on what program he did it.
Of course, I looked at the link (Admin thanks for the help) - but there are just general recipes, but I wanted recipes with a specific change and indicating the kneading time, layering, etc., as Mashilda posted (special thanks), everything is clear and understandable, even for a "baker" like me !!!!

So I asked the same - I was sent ... to learn the mat part)))) like I will then myself understand what the kolobok is missing))))) While studying))))

But my question arose - my dough rises more from the side of the lamp (on the right), that is, three breads have already turned out to be a slide.Is it warmer there or is it warming up? or is it a marriage! This has not happened before

But my question arose - my dough rises more from the side of the lamp (on the right), that is, three breads have already turned out to be a slide. Is it warmer there or is it warming up? or is it a marriage! This has not happened before

An interesting case, I have not observed this.
Maybe your light is on constantly?

no, I would have noticed)))

I don't have that ... it rises evenly. My shovel often gets stuck in my bread and I have to pull it out
Yesterday, by the way, I decided to bake Bork 800 with millet and kukur using the recipe book Bork 800. flour is a great recipe !!!

Kind people! I have been using the stove with success since the New Year. BUT .... Tell me, please, is it worth attributing to the malfunction the sound - the knock of the folding-folding knife when kneading the dough? There are no complaints about baking bread, but here's the sound ....., when kneading "French", the knock of a knife for 25-30 minutes is not an easy test! Yes, and you have to guess the kneading of bread when everyone wakes up .... It does not come out to a quiet one! Respond, who has what sounds when mixing? I have to do the kneading in the absence of my husband, indeed, the knock of the kneader is very annoying and interfering. So everyone?

OUR DEAR WOMEN !!!
On behalf of all men, I congratulate you on the upcoming holiday MARCH 8
Be all happy!

Kind people! I have been using the stove with success since the New Year. BUT .... Tell me, please, is it worth attributing to the malfunction the sound - the knock of the folding-folding knife when kneading the dough? There are no complaints about baking bread, but here's the sound ....., when kneading "French", the knock of a knife for 25-30 minutes is not an easy test! Yes, and you have to guess the kneading of bread when everyone wakes up .... It does not come out to a quiet one! Respond, who has what sounds when mixing? I have to do the kneading in the absence of my husband, indeed, the knock of the kneader is very annoying and interfering. So everyone?

The knock of a knife cannot cause such discomfort simply by definition, read the instructions in what cases it folds and unfolds.
Most likely, when kneading, you get too tight dough, as it happens when baking white bread.
The gingerbread man, like a stone, flies around the bucket and causes a crash.
I guess so.

Kind people! I have been using the stove with success since the New Year. BUT .... Tell me, please, is it worth attributing to the malfunction the sound - the knock of the folding-folding knife when kneading the dough? There are no complaints about baking bread, but here's the sound ....., when kneading "French", the knock of a knife for 25-30 minutes is not an easy test! Yes, and you have to guess the kneading of bread when everyone wakes up .... It does not come out to a quiet one! Respond, who has what sounds when mixing? I have to do the kneading in the absence of my husband, indeed, the knock of the kneader is very annoying and interfering. So everyone?

This is not observed in our country. We absolutely calmly set the baking on the timer for the night, there has never been a time when the stove wakes anyone up .... Our loudest noise is the moment the dispenser is triggered.

Kind people! I have been using the stove with success since the New Year. BUT .... Tell me, please, is it worth attributing to a malfunction the sound - the knock of the folding-folding knife when kneading the dough? There are no complaints about baking bread, but here's the sound ....., when kneading "French", the knock of a knife for 25-30 minutes is not an easy test! Yes, and you have to guess a batch of bread when everyone wakes up .... It does not come out to a quiet one! Respond, who has what sounds when mixing? We have to do the kneading in the absence of the husband, indeed, the knock of the kneader is very annoying and interfering. So everyone?

Yesterday I bought myself this HB and my second bread was exactly French according to the recipe book, but I don't have any scary sounds)) can you really have even nitak

Kind people! I have been using the stove with success since the New Year. BUT .... Tell me, please, is it worth attributing to a malfunction the sound - the knock of the folding-folding knife when kneading the dough? There are no complaints about baking bread, but here's the sound ....., when kneading "French", the knock of a knife for 25-30 minutes is not an easy test! Yes, and you have to guess the batch of bread when everyone wakes up .... It does not come out to a quiet one! Respond, who has what sounds when mixing? We have to do the kneading in the absence of the husband, indeed, the knock of the kneader is very annoying and interfering. So everyone?

Thank you all for the answers, though not comforting. By the way, the first bread was "quiet".We continue to bake the bread, the oven continues to knock and thresh. Now she was kneading the capital with sourdough, so she gritted her teeth for 17 minutes of the main batch. And at the kneader in a certain place (apparently, where it folds and unfolds), the top layer peeled off to metal. When I knead the dough with sourdough - silence, I explain this by the fact that the amount is small - 200 grams will be and it is liquid, therefore nothing knocks. After your messages I am at a loss: where to go with such a "trouble", bought in "M-video" without any additional. paid guarantees, who needs to cry? Please tell me! Bought at the very end of December. Thank you.

[Horror]

Horror, my HP "Bork-500" also kneads the dough not noiselessly, but not so loudly as to strain us. And if your knife is scratched, you need to replace it. Good luck!

Thank you all for the answers, though not comforting. By the way, the first bread was "quiet". We continue to bake the bread, the oven continues to knock and thresh. Now she was kneading the capital with sourdough, so she gritted her teeth for 17 minutes of the main batch. And at the kneader in a certain place (apparently, where it folds-unfolds), the top layer peeled off to metal. When I knead the dough with sourdough - silence, I explain this by the fact that the amount is small - 200 grams will be and it is liquid, therefore nothing knocks. After your messages I am at a loss: where to go with such a "trouble", bought in "M-video" without any additional. paid guarantees, who needs to cry? Please tell me! Bought at the very end of December. Thank you.

You tell amazing stories.
The scapula itself can hit once when it starts to rotate in one direction, then hit when it starts to rotate in the other direction. And that's it! You are knocking something else, try to first determine where the knock is coming from. Turn on kneading without dough and watch. This can be the backlash of the pulley on which the blade sits or the slipping of the belt on the pulley. The belt itself has teeth, and the pulley on which the blade sits has grooves for these teeth for a strong grip. If there is a discrepancy between these very teeth (or even the absence of several) with the grooves, then the rumble cannot be avoided. It is treated by replacing the belt. All this is located under the bottom cover of the bread machine. Pull out the bucket, remove the lid, lay it on its side, turn it on and listen where it rotates. You will find, everything is simple there.
Good luck.

[the oven continues to knock-thresh]

Thank you all for the answers, though not comforting. By the way, the first bread was "quiet". We continue to bake bread, the oven continues to knock-thresh... Now she was kneading the capital with sourdough, so she gritted her teeth for 17 minutes of the main batch. And at the kneader in a certain place (apparently, where it folds-unfolds), the top layer peeled off to metal. When I knead the dough with sourdough - silence, I explain this by the fact that the amount is small - 200 grams will be and it is liquid, therefore nothing knocks. After your messages I am at a loss: where to go with such a "trouble", bought in "M-video" without any additional. paid guarantees, who needs to cry? Please tell me! Bought at the very end of December. Thank you.

Post audio recording.

You have something else knocking, try to first determine where the knock is coming from. Turn on kneading without dough and watch.

Thank you very much for your help! I tried even without a test to turn on the "kneading" mode - silence, everything, as you say: sometimes it knocks and ... grace, in one word! If it knocks like that, a kneading piece of future bread thunders, then ... is it really that everyone suffers so much? Judging by the reviews - NO!
I will learn how to insert a video to "share" the sound with you.

Colleagues in the shop! HB Bork 800 is already 6 months old, and this is what I have. It seems to be a non-stick spatula, but in the places where the skeleton touches the blade part (I hope, she explained it clearly), there is damage to the non-stick coating. Is this a marriage? It's just that in the dough, when I took it out for baking in the oven (and I started taking it out recently, since I am mastering bread in the oven), there are some dark streaks.I think it's from a tainted scapula. Do others have something similar? Where can you go about this?
And further. On page 15, Mashilda has a photograph of a CB loaf, where the sides are quite ruddy, and the top is lighter. Is this normal for Bork? It's just that I recently baked bread according to my recipe on the dark crust setting. And as a result, the sides are on the verge of charring, and the roof is light. Is this also a marriage? It's just that there was a lighter roof from the very beginning, as soon as the HB was acquired, but it was not so striking. And now I was even upset.

The bread recipe is as follows:

Orange juice - 200 ml
Water - 50 ml
Cottage cheese 200 g
Powdered milk 2 tbsp. l.
Salt - 1 tsp
Sugar - 3 tbsp. l.
Vegetable oil - 3 tbsp. l.
1/3 lemon zest
Flour 500 g
Dry yeast 1 tsp
Raisins 3 tbsp. l.

Dear owners of hp bork x800, please post a photo of the bucket so that you can see the quality of the coating! I want to buy myself a programmable hp for baking sourdough bread, while the quality of the coating of buckets in other hp is confusing. And in your model as coated?

The coating is good, it is easy to clean, only the spatula, indeed, slightly scratched for me in 2-3 months (I don't know about what ...)
I can't take photos

Colleagues in the shop! HB Bork 800 is already 6 months old, and this is what I have. It seems to be a non-stick spatula, but in the places where the skeleton touches the blade part (I hope, she explained it clearly), there is damage to the non-stick coating. Is this a marriage? It's just that in the dough, when I took it out for baking in the oven (and I started taking it out recently, since I am mastering bread in the oven), there are some dark streaks. I think it's from a tainted scapula. Do others have something similar? Where can you go about this?

Chipped non-stick coating is the norm for this blade design. Since I have not yet met an impact-resistant non-stick coating. "Dough streaks" are unlikely to be related to the chipping of the non-stick coating from the blade and contact of the blade material with the dough. Contact, in which case, you can here 🔗./support/.

On page 15, Mashilda has a photograph of a CB loaf, where the sides are quite ruddy, and the top is lighter. Is this normal for Bork? It's just that I recently baked bread according to my recipe on the dark crust setting. And as a result, the sides are on the verge of charring, and the roof is light. Is this also a marriage? It's just that there was a lighter roof from the very beginning, as soon as the HB was acquired, but it was not so striking. And now I was even upset.

This is a payback for having a viewing window. You have to come to terms with this.

Dear owners of hp bork x800, please post a photo of the bucket so that you can see the quality of the coating! I want to buy myself a programmable hp for baking sourdough bread, while the quality of the coating of buckets in other hp is confusing. And in your model as coated?

The quality of the coating is good, from the experience of using HP Kenwood BM400 at Bork the coating is many times stronger. The only drawback is the chipped coating on the spatula.

[Tuk]

Tuk Active links to external resources are prohibited by forum rules! Make it look like 🔗./support/

Take it to your company, yesterday I bought the BORK X800 I tested it today, the bread rose, turned brown, I have no strength to try, I will take a half to work for a test. And she volunteered, having read horribly, did not add anything in the process. Baked here according to this recipe:
Wheat bread
Milk 300 ml + 2D Art. l. to kolobok
Vegetable oil 2 tbsp. l
Salt 1 tsp dimensional
Sugar 1 tsp (hand did not rise - put 1st tbsp. l.) measured
Wheat baking flour 450g.
Dry active yeast 1 tsp

From the changes, I put a tablespoon of sugar and put 30 grams instead of vegetable oil. creamy. And oh .. thank God everything worked out !!! Here is my first bread, I hope I can give it all, slightly crumpled on top after shaking out. Does anyone have a problem pulling out the blade?

Once again I try to upload a photo - hurray!



With the spatula, everything worked out - after standing in the water, I calmly left the groove.Does anyone wash the stove itself or wipe it after baking, should you pull out the plug after each use or not?

Congratulations on your purchase of the stove! Welcome to our big friendly family of bakers! Take care of your bucket with your youth, gently wipe with a damp soft cloth, and then wipe dry as gently. And God forbid you, throw some hard dried candied fruits or something similar solid into the dough for taste. At a high speed of rotation of the blade, these, for example, dried candied fruits, like an abrasive, will peel off the coating of the bucket. Take pitted raisins, rinse them, then steam them in boiling water or hot water, or, better, marinate raisins in cognac for better taste and aroma. And you fill it up in the last seconds of the kneading, otherwise it will break into a mess, and there will be no whole raisins. We wish you success in baking!
Better buy a "Pilot", and you will not need to pull the cord and plug out of the socket every time, just press the switch button on the "Pilot" and that's it.

Wow, how many subtleties, thanks for the warning, I will soak the raisins, but what about the nuts? So he has a dispenser 8 minutes before the end of the batch, or will he grind everything? My bucket with a sponge with Fary and then turning the dry land on a towel, while the bread is still on the table in a linen towel - everything seems to be correct? And the recipe for raisins in cognac is probably for muffins?
The next recipe will try either lemon or cheese or milk, which is simpler? I went and looked at the bread again, everything was according to the rules, they squeezed it, and it immediately returns to its previous state

a good idea with a power filter, I will definitely use it tomorrow

Has anyone made yeast dough in a bread maker, for buns and other, share the recipe ?!

Kind people! Can you please tell me whether it is worth attributing to a malfunction the sound - the knock of the folding-folding knife when kneading the dough? There are no complaints about baking bread, but here's the sound ....., when kneading "French", the knock of a knife for 25-30 minutes is not an easy test! Yes, and you have to guess the kneading of bread when everyone wakes up .... It does not come out to a quiet one! Respond, who has what sounds when mixing?

This is my spring message. I promised to learn how to expose the sound-knocking of my stove for discussion, but, not keeping my promise and returning from vacation, I drove to the Bork service on Sadovaya, 10. The term of testing in the workshop is 2 weeks, apparently they took my stove to be tested on the last day of the expiration, and an SMS message about the completion of the repair came a day later. My God, some 6 hours (with traffic jams) on the way and silent happiness in the house. The fourth day we bake bread and cannot enjoy ... the SILENCE of the oven! How little a person needs to be happy! Believe it or not, I again experienced happiness from owning a stove, and indeed from ... LIFE! Therefore, I remembered the anecdote:
Abram comes to the rabbi:
- Rebe, I don’t have the strength to live like this! The shack is falling apart, everything is piled up: wife, children, mother-in-law, relatives! There is no living! Give advice, rebe!
- Get a cow, Abram, and let it live with you.
-Are you crazy?
But there is nothing to do, he did as the rabbi said.
After a while I came back to the rabbi:
- I have no strength at all! Here's the rope lathered, blessing, rebe!
-E, take your time, Abram! Go home now and get rid of the cow! And you will be happy!
So Abram did and came a few days later to thank the rabbi for returning happiness to his hut.
So it is with me: it seems to be a little bit of a silently working stove, but life is already sparkling with colors!

Hello Soborkovsky!
I ask for advice, whatever I did, I do not want to bake a hump, it is white and not baked. The sides are great! Crunchy! But there is no hump at all.

Who faced? Maybe the stove is defective? Is the yeast bad? Is the flour of the wrong kind? Returning the oven or experimenting further?

By the way, 1.25 Kg bread rises only up to half of the container, or lower. This is normal?