Bread maker Bork X800

After the end of the KEEP WARM stage, we take the bread out of the tray and taste it. The inside is obviously dampish crumb.
We tried different recipes, even ready-made Khleburg. In general, the bread is delicious, everything is wonderful, only damp

Be patient and cool the fully cooked loaf.
I understand, I want to try, but the bread not only cools, but also ripens. Hot from the sand will give such dampness. Try to cool completely on a wire rack. On heating, after baking, you can hold it for 15 minutes, then in a bucket for 5 minutes and only then shake it out.
Rye should ripen for another 10 hours, wrapped in a towel until it cools completely.
Try it and you will succeed

[Zerbe]

Zerbe, 98% of failures are user errors, the more ready-made Khleburg read the forum bake according to the recipes of the forum, use a scale, only a glass for water!

Olga, thank you more! We will try. That is, I correctly understood that dampness inside is normal if you hurry?

[Zerbe]

Zerbe, Submit a photo, we will think what is wrong. How to insert a photo into your message https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=73109.0

That is, I correctly understood that dampness inside is normal if you hurry?

Maybe.
But, for starters, if possible, bake according to a proven recipe from the site, for example, this bread https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=146019.0
Cool completely!
Take a picture and show it to us. And if something goes wrong, we'll figure it out together.
Good luck

Thanks, I'll try

Hurray for the first great bread!
In the BASIC program, increased the roasting time by 20 minutes, the kneading time by 5 minutes

Congratulations

After the last workout, you can pull out the paddle. There will be only a neat little hole in the bread.
What was the recipe for baking? And yet, the impression is that they have not completely cooled down. Didn't you reach for the knife? It is better to cool on a wire rack, so that it also cools from the bottom.
I change the time in this program on the proofing of the dough. I add 20 minutes in the third stage.
I increase T during proofing - 33-34 degrees, depending on T in the kitchen.
Baking time - 1 hour, 10 minutes, T 145 degrees.

Olga, thanks for the advice
Indeed, the bread is not completely cooled, since my daughter very much asked to cut it. But you crumble what you need, otherwise before that it always turned out raw.
Peck this proven recipe https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=146019.0
With recpets from the book, nothing comes out at all

I would very much like to bake rye bread, and butter. There are so many recipes, eyes run wide

I bake rye with sourdough. This oven is very convenient for sourdough bread.
Choose a recipe, master.
There are many recipes here, you can bake different bread for a year and not repeat
You can take any. Just strictly follow the recipe in grams.
And the order of the ingredients. We have - first liquid, then free-flowing.

I don't think books will be needed

[Andrew]

Andrew, congratulations on a successful bread! : rose: judging by the "roof", the dough could be made a little softer, that is, add a little more liquid or reduce the flour.

Thank you! time will be longer, I will begin to deal with more complex recipes. Could you recommend white bread with dill for our oven? What is the most proven recipe. There is a lot of fuss with leaven. It must first be prepared, it is necessary to understand it in theory. I have zero knowledge in cooking

[Andrew]

Could you recommend white bread with dill for our oven?

Andrew, search to help you

https://Mcooker-enn.tomathouse.com/se...%F3%EA%F0%EE%EF%EE%EC#825
Make your choice, follow the order of the ingredients. Watch out for the kolobok. And everything will work out.

I want to share my experience, maybe it will come in handy for someone.Yesterday I baked KULICH from the recipe book for Bork X800. All according to the recipe, just did not add dried apricots. The dough came up well, but it baked longer than written in the instructions. The readiness was checked with a temperature probe. The total baking time is 1 hour. The sides were slightly reddened, but I think that I should have done the measurement 10 minutes earlier. The cake is tasty, but a little tight, maybe it should be. If anyone has any comments, I will be glad to hear from you.

Dear forum users, who owns this stove, please speak here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=424426.msg1938619;topicseen

If anyone has any comments, I will be glad to hear from you.

Eck how it tore. Here, either there is not enough liquid (what was the bun?) Or it was not enough. Or both together.

Girls, I have this problem - Borka is 3 years old, baking pleases, but when kneading, a strong knock of a kolobok appeared on the walls of the stove, it seems that something loosened. Maybe someone has such a problem, and what to do now?

[Admin]

Good afternoon everyone!
Well, I read 21 pages of the topic "Bork X800 Bread Maker". A lot of things could have been missed, because it was right at the end that it was said that here it is necessary to discuss and share the capabilities of this model, and not to look for AGENTS. To date, everything has fallen into place.
So our family finally became the owners of HP BORK. : my6050: We decided to make a family present for ourselves for the New Year and settled on a bread maker. I read the reviews for several days (unfortunately, not on your website) and went to the M-video (and again, tell this store ...) for Panasonic 2512. The seller dissuaded, because there is no viewing window and the rod that rotates the blade was plastic ... Since I really wanted to bake rye bread as well, we were offered BORK X800. I will not write anything about its price for today, you yourself know and see everything. Includes instruction manual, 2 kneading blades, recipe book, measuring cup and spoon + mitten. Everything is clear in the manual and on page 14 there is a table for changing the parameters of the MODIFI function. Therefore, at the beginning of the topic, I was surprised that they asked how to change the recipe. (Only later did I pay attention to the date the topic was opened).
I have nothing to compare with, since this is the first HP in the house. I'll tell you better about my "hobby for bread".
1) She was the first to bake bread according to the recipe from the book BORK "Traditional white bread with sunflower seeds" page 13 for 0.75 kg without changing any settings. The top crust was much lighter than expected and the bread did not crumble, not particularly friable (no photo, because they ate everything quickly) - is this normal or not? Who has already baked it?
2) The second baked rye bread with caraway seeds according to the recipe (where I took it, I don't remember):
Ingredients:
• Water - 1 Glass
• Milk - 0.5 cups
• Salt - 2 Teaspoons
• Honey - 2 Art. spoons
• Vinegar - 2 Tbsp. spoons (preferably apple)
• Vegetable oil - 2 Art. spoons
• Fermented rye malt - 4 Art. spoons
• Wheat flour - 100 grams
• Rye flour - 500 grams
• Fresh yeast - 20 grams
• Spices - pepper, nutmeg, cumin - To taste

Servings: 5-7
I took exactly half of the recipe, took dry yeast. ordinary vinegar, baked in the RYE BREAD mode without resetting anything. The bread turned out to be edible, it tastes like Borodinsky, but flat. Unfortunately there is no photo. already eaten. Okay, I think you won't get rid of me so easily, because I'm stubborn
3) Since I really wanted real rye, I took another, well, very similar recipe:
Ingredients:
• Rye malt - 4 Art. spoons
• Water - 400 Milliliters
• Honey - 2-3 Art. spoons
• Salt - 1-1.5 Teaspoons
• Coriander - 1 Teaspoon
• Wine vinegar - 1-2 tbsp. spoons
• Vegetable oil - 2 Tbsp. spoons
• Cumin - 1 Teaspoon
• Dry Yeast - 2 Teaspoons
• Wheat flour - 100 grams
Rye flour - 400-450 grams
Here's what happened. I did it without cumin this time and in full.
🔗
This photo is 3-4 days later. It seems to me that it should be different. Am I right or not? In both cases, the malt was poured with boiling water and allowed to brew, and only then put into the bowl, starting with liquids.
4) Then I decided to make "BRAND BREAD" page 19 of the recipe book. I didn't change anything and did everything according to the book.
🔗
In the photo there is bread for the 3rd day. It doesn't seem to look very good either, but it tastes like Bran Hercules from the Bread House. And again, medium density. And so you want a looser one.
5) While I was sitting and writing a review, another creation arrived in time. On the forum I found a recipe for Italian bread from Admin https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=61157.0.html.
Here's what happened to me
🔗 🔗
Before baking (after lifting 3) I pulled out the kneading paddle, maybe that's why it's so short? True, the bowl is rectangular Shir19 * Length14 * Height14 cm. In general, the bread is very tasty, but for me it turned out sweet. If you reduce the amount of sugar (I put 25 grams), will something change when baking?

In general, I like HP, I still have to figure it out a lot.
I want to ask right away: is it possible to bake tricolor bread in KhP? 🔗
Thanks to everyone for the work, who writes and answers, it helps a lot to understand a lot and not step on the same rake. It will be nice if my writing helps someone.

[Tatyana]

Tatyana, Congratulations! Nice stove. Working.
Her big drawback is the folding knife. The coating constantly peels off at the points of contact. But it can be changed in the SC, which I periodically do.
I bought this oven just for rye sourdough bread. Now I have it.
She has specially grown sourdough and baking. How to bake and what to look for https://Mcooker-enn.tomathouse.com/in...=9345.0
Study the topic and you will have rye bread without vinegar and real. Then grow the leaven and you will be happy.
Then go to the section of sourdough rye breads
Is a tricolor bread an advertisement for a website?
Do, bake. Nothing complicated there. Show us.
Good luck!

Good evening!
Became the owner of the x800 bread maker!
Please tell me, should the paddle that folds when kneading the dough lie or stand?
I baked bread twice, everything worked out twice. And today, when kneading the dough, I noticed that the spatula was lying. Is this the way it should be?

[Egik]

Good evening,Egik.
When kneading, the spatula is both vertical and lies. Since the rotation goes in different directions, the knife behaves differently. It is foldable.
Make sure the knife folds freely. Can be washed, dried with a napkin and lightly greased with oil. And the move will be free.

[OlgaGera]

OlgaGeraThat is, I understand correctly that the knife folds and straightens itself when kneading, and it is not the bread maker that controls it. Sorry for such stupid questions🙈.

[OlgaGera]

OlgaGera, Today I watched the kneading and the knife always lay

the knife always lay

You can try for yourself what move the petal has. If tight, then lubricate with oil. The petal should fold freely. Maybe the dough is baked there?
Put in water for an hour, brush gently, pat dry and oil.
I don't know where you live, you can change in the SC, on the Garden Ring

[Romario01]

Romario01,
write, write - and you benefit, and information for those who are just looking at this HP.

Tell me where you can download the full table of the wired oven modes? Seen on the forum for a long time, links do not work

[magicandrey]

Hello everybody! Take in the ranks of the owners.

The Quantum Sunbake (this is the original model, a clone was sold in Europe under the name DeLonghi-125S) was killed by being thrown to the floor by naughty guest children and ceased its 8-year careless existence. The question arose about a worthy replacement. and Breville BM800 (this is the original name of the model, in the CIS it is sold under the name Bork, in Europe - Catler, Gastroback, Rivera & Bar, Sage, Solis or Stollar) - turned out to be the most suitable. I especially liked the ability to change the baking temperature).

magicandrey,
links were banned, so I'll try in a personal
the table is usually at the end of the booklet

Something is not clear - it turned out with the dispatch or not. In any case, the links were to the Russian site Bork and Australian Breville.

Supplement: compared recipes from English and Russian books. They are different. And in composition and proportions. So even if you bake "according to the book" - it will take more than one week. I'll start, perhaps, by checking the recipes worked out on the previous HP and comparing them with the "book" ones ...

And here, in general, is there anyone alive in the subject? And then the silence is suspicious, no one answered a simple question to a man ...

Thank you! At the most important thing, the book was downloaded, I rummaged everything, but I didn't have the mind to look at it, thanks again! The stove is cool, I did not use others, all the recipes are obtained on it, the only thing is that sometimes the roof falls down, this is probably due to the fact that it costs longer than necessary with yeast. So I wanted to look at the modes. With sourdough, everything is normal 3-5 hours of raising the dough and everything is great!

PS: And the "hedgehog" is clear that even 3 teaspoons - for the largest loaf (1.25 kg). THIS IS A LOT !!!!

Added Thursday, 01 Sep 2016 15:34

And a normal person should understand, c = what does not mean ordinary teaspoons and tablespoons, but those that are attached, e dimensional! Usually a table. l 15gr of dry yeast, and in the measured-8 and accordingly: 1 tsp 5gr, in the measured-2g !!!! I have been baking bread (Panasonic) in KhP for seven years and there for 600 g of flour - 2 tsp (measured) !!!!

Good evening!
Having learned Bork x800 new, I will not master it in any way. Can you tell me how, for example, to increase the kneading or baking time? .. I’m not getting used to the stove and I don’t understand ... There is no one to ask.

Added Sunday, Nov 27, 2016 10:21 pm

But my rye does not work - everything is according to the recipe according to the book. Something went wrong.

[Magpie-Beloboka]

Magpie-Beloboka, is there an instruction? Everything is written there very well.

I'll try on my fingers
There is a MODIFY and SELECT button. Choosing a program. Click on MODIFY, spin SELECT. Try it. you need to see with your eyes

About rye bread

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9345.0

and specifically on programming
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9345.0

Thanks for the info. I only have a bread maker for a week !!!
According to the instructions, it turned out to be very tasty onion, wheat, but rye is not enough.
Now I read that a lot of people, like me, went for Panasonic, and the manager promoted it ...
I don't know if this is good or bad, but I almost love my stove already.
I want to try to add the kneading time.
Everyone is asking for rye ...

[Anna]

Anna, I went to rye for a long time.
That is exactly what I bought this stove for baking sourdough bread.
At the moment I'm baking with sourdough
1 -1 batch 1 min
2nd -10, I help with a spatula, as it gets mixed, I pause, take out the mixer, turn it on. I'm waiting for the dispenser. I close the despenser (I still won't tie it so that it doesn't open)

I distribute standing for 6 hours. Approximately 1 hour 40 minutes. T 33
baking 1h 30min T 150

Then play yourself. The stoves are different.
I replaced my first one under warranty. The second time, the bucket peeled off. They offered to change, I replaced.
So the first was a soft baking oven. And the new one is more aggressive. Not yet accustomed to her

For wheat - did not bake a single bread according to recipes from the book. Not in a single stove (there were 4 of them)
Take the recipe here. No punctures.

[Lelka]

Lelka, my dispenser was skewed after the first baking, and I don't use it - I put it this way during kneading. I have not tried to change the parameters yet - while the dark forest, I will figure it out with time. Now I put rye on a book. While trying everything from the book. There is no sourdough, in stores, no, I have not contacted the post office yet. But with dry kvass I would like to try.
I'm shoveling the Internet, looking for proven recipes just for my bork. But I understand, until I have suffered a good result for two months, I don’t hope to wait. But the onion made everyone happy ... I'll wait for the rye and look for the sourdough. Or maybe you have a recipe for making the sourdough itself?

Added on Tuesday, Nov 29, 2016 2:42 PM

I want to try sourdough ...

[Vanya28]

I'm shoveling the Internet, looking for proven recipes just for my bork.

Why waste time? Any recipe will do. Follow the link in the topic from Vanya28 everything is. No one can explain it better to you.
Well, someone else's rake does not fit, you need to step on your own ... Your business

the dispenser is skewed after the first bake

So hand over your stove to the store or call the service

I have not tried to change the parameters yet - while the dark forest, I will figure it out with time.

Understand

There is no starter culture, there is no store in stores, I have not contacted the post office yet

Grow yourself and there will be happiness and bread in the house
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=42973.0 take the trouble to read what is not clear they will tell you
Starter section https://Mcooker-enn.tomathouse.com/in...ption=com_smf&board=172.0
Good luck!

[Lelka]

Oh,Lelka, Thank you. I will definitely use Vanya's advice28. Only he has ingredients that I haven’t gotten yet. Get it - and go! Even in the first recipe - peeled rye flour. And I have an ordinary one. Agram, malt (malt can be substituted for kvass).
In general, I have a lot of work to do.
Thanks for the links, I'm trying to make the starter myself.

[Magpie-Beloboka]

Magpie-Beloboka, here is Daritsky.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=100332.0
I bake constantly. Simple and delicious.
I also have ordinary flour, from the store. I buy what they sell. I don’t use Agram. Malt is needed. But you can do without it.
Roll back the program. You will see what kind of dough should be and then you can easily tackle any recipe

Ops ... How much work .. And I threw out another rye cake called "rye bread" an hour ago. Probably, a lot also depends on flour. What kind of rye do you use? ..... With frustration, I put onion on wheat flour. There is beauty in the window.

What kind of rye do you use? ..

The one that is sold nearby. Both the falconer and Ryazanochka. Rough. Wheat, if necessary, then 1 grade.

Roll back the program. You will see what kind of dough should be and then you can easily tackle any recipe
Yes .... The recipe was written for the oven. Which program is the best for baking? Whole wheat? ..
I set the leaven.

Which program is best for baking

Basic - you can change it as you need or make an individual program. I don't bake on progs by default. I have everything changed for me. I turn on any, except for the test, and do the program that I need

The recipe is written for the oven

So what? I gave you a link to my bread from KP. There are others. What's scary?

Added Wednesday, 30 Nov 2016 11:25 am

I set the leaven.

The leaven will grow - there will be bread)))
In the meantime, it grows, practice with the program. Vanya28 has an algorithm - time and T
For rye baked goods 1h 30 T 150. Remove all dips! Only knead until smooth. There is no kolobok. Smear
For wheat - 1h10 T 130-140

Yeah .. we will train .. Only then why in the booklet with recipes? ... it seems like everything should be adjusted for a specific bread maker ...

Only then why is there a book with recipes in the collection?

I never asked myself this question - why are the recipes in the book for HP. MV. ham and other utensils. This is the same as sticking a recipe to a frying pan. Although, now it is fashionable even to write recipes on a pack of ground pepper.
Well, I'm not discouraging you from using those recipes, as it seems to you, specifically for your stove.
Take any book to HP and compare.
Here the recipes have already been tested, but what they wrote there. Check it out. Gee .. the rye brick was thrown away? And we ate it with pleasure. That's the whole difference

Yes ... According to the same recipe, different breads turn out, you put everything in the same way ..

Good day everyone, I want to leave a review, yesterday we bought ourselves a bork x800, Hooray ,,,, they brought unpacked everything, rubbed it, started to bake a French country from the first time, everything turned out to be a powerful device, no flour in the corners as they write on the forum, it turned out to be a bun fabulous, no plastic stinks, This BAKERY IS COST OF ITS MONEY .. the brand is really cool, they serve their equipment well under warranty, I have all the equipment bork, compared to the Redmond shopping experience, the difference is colossal, I have bork multivarka broke a couple of times they came to the service, they took it, they repaired it, they brought it free of charge under the guarantee, breakdowns happened through my fault.I was distracted just for my favorite company, it became insulting, I baked bread by pouring everything according to the recipe, but without weights, that is, without absolute accuracy, they write that it does not work out the first time, it’s nonsense, take high-quality yeast and flour, a little improvisation and everything will work out, I added from water norms half milk, delicious, I recommend this bread maker

I baked bread from Endaxi flour - everything is fine and .. everything is completely different. The bread has risen, lush, tall .. According to the same recipe with different flours and the result is carved. It's also delicious with Macfoy, but both the taste and the look are dramatically different. I continue to experiment with my borok further. So try changing the flour when things don't work out.

What is the recipe for bread? or do we advertise flour?
And what to experiment with the stove? Already rolled away stove. Not new.
You can bake any bread in it.

Added on Friday 09 Dec 2016 11:43 PM

So try changing the flour when things don't work out.

a little wrong. First, we calculate the ratio of water, check the amount of yeast and its freshness. Then the flour

The stove is new for me, and I'm a baker, too. I only have a stove for two weeks !!! ... Not everyone succeeds in anything, even with a prescription. I bake different kinds of bread, and from a book too. I hang the products on the scales. But with different flours it turns out differently, that's exactly what I want to say. Why should I advertise flour, I have nothing to do with its production and sale. I baked with McFa, but decided to change 2 grades for flour, as I read here. With flour Melnikoff grade 1 (wheat), I can't get bread at all. But with Endaksi (Vladimir), whole wheat wheat bread is just a miracle, and even a cool hat. Sold in small packages of 500 grams, and rye, buckwheat, and corn, etc.
Perhaps I'm a bad baker, I bake after work, almost at night and on weekends.

Hello everyone, about a year ago I bought this device, I want to tell you how things are with baking bread, making dough, everything is super. Here they write it is necessary to pour and pour in grams clearly, honestly I do not use scales, a measuring cup is enough, though not the one in the kit, sometimes I improvise, adding something by eye. for a year not a single misfire, from the very first time everything went with a bang. I personally liked bread with live yeast and sourdough more, although with sourdough there is not always time to tinker with. From my experience, kneading and the largest gramme is hard for the mixer, so I put the largest loaf on 1 kg, increase the baking time by 10-15 minutes so it turns out fried, we like it more, I tried to increase the proving time, this is not worth doing according to my observations, the crust falls off .... The dough is kneaded clearly according to different recipes and at 1250 gr. copes well, I RECOMMEND THIS MODEL TO EVERYONE ...