Baking in Moulinex 5002

[Helpful hints and help in baking bread]

If you are having problems baking bread in a bread maker, see the section
Helpful hints and help in baking bread.
Please study
UNDERSTANDING BREAD IN HOMEMADE BREAD, paying particular attention The rule of the kolobok

If you have any questions or problems, welcome to this thread !!!

Remember that ALL RECIPES for making bread in a bread machine are suitable for ALL MODELS of bread machines. There is a section for beginners "The simplest white bread"

Moderator
Gentlemen !!!!!!!!!!!
Never bake this recipe.

Bread with coarse fibers (bran).

Water 460 ml
sub. oil 0.5 tbsp. l.
salt 1.5 tsp
powdered milk 1.5 tbsp. l
flour 420 gr.
bran 210 gr.
yeast 2.5 h. l

I don't know what mu & $ @ ak ... came up with this recipe. In the process of cooking, the smell was like when you parked pigs or chickens. But on the other hand, it rose, formed and baked normally. Very nice crust. Well, I think it will probably taste normal too. This taste, gentlemen, I will never forget. It fully matches the smell. For three days I did not come up and could not look in the direction of the bread machine. It is surprising that this recipe is written in the moulinex's own book. Here on the forum I saw that the bran for this amount of flour in almost all recipes is no more than 50g. By the way, the cupcake from this book can also be killed. Everything else is working out so far.

It is strange that such a miracle was crammed into your recipes. Everything is fine in my recipes for 3001. There are few of them and I have tried everything. Some can be slightly tweaked, but all are very edible.
I sent you my recipes for 30001

And I can use your recipes, because as soon as I was going to bake bread with bran according to this recipe: ((((((((((

And I can have your recipes, because as soon as I was going to bake bread with bran according to this recipe: ((((((((((

Take a look here on the forum. Many other recipes have been tested.
Before adding the bran to the bread, fry it a little.

I couldn't use the bran - I threw out the loaf. I bought my bran by weight in the market. They are something like sawdust. Do you have the same? In Yandex on the pictures I found only packages or something granular. I think that for bread you need to use some other

I bought bran in the Seventh Continent in the diet department in the Sokolniki package. And I add no more than 2 tbsp. spoons otherwise the bread is very crumble.

I bought bran in the Seventh Continent in the diet department in the Sokolniki package. And I add no more than 2 tbsp. spoons otherwise the bread is very crumble.

what do they look like? like sawdust or coarse flour? or granules?

Korata can’t answer for sure right away, but it seems to me that they look more like sawdust. I'll come home and take a closer look.

My wheat flours looked like very coarse flours, golden brown in color.
Now I use rye, gray, dusty powder.

Yesterday I baked a loaf:
300 gr wheat flour
30 g rye bran
35 g oat flour Coarse
35 g barley flour Coarse
1 tsp yeast
1 tsp salt
1 tbsp. l. vegetable oil
270 ml of water

The gingerbread man was perfect. And it turned out to be 4 with a minus. Low and dense bread. Hence the moral: it is better not to add more than 20% (by weight of flour) of low-gluten components.
Too much benefit and little taste.

[Korata]

Korata, my falconer wheat bran looks like very small beige sawdust with white splashes. I bake bread on the advice of Uncle Sam: for 325 g of wheat flour I take 75 g of bran and 280 ml of water. But with rye bran bread is more pleasant.
Here is a photo of the bran in my post:
https://Mcooker-enn.tomathouse.com/in...smf&Itemid=26&topic=68.60
I baked from 300g of flour and 100g of bran, the bread did not turn out very well. I agree that the amount of bran in bread should not exceed 20% of the total amount of flour.

The gingerbread man was perfect. And it turned out to be 4 with a minus. Low and dense bread. Hence the moral: it is better not to add more than 20% (by weight of flour) of low-gluten components.
Too much benefit and little taste.

Likewise! Just yesterday I made bread in the proportion of 300 grams of wheat flour + 100 grams. barley. The result is a stone the size of three fists. Even the birds will not eat it ...

Hence the moral: it is better not to add more than 20% (by weight of flour) of low-gluten components.
Too much benefit and little taste.

You gave a recipe for bran bread found in the net on October 27 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=1542.0
and there it turned out that for your 200 g of flour you need 200 g of bran. Haven't tried this recipe?

On October 27, you gave a recipe for bran bread found in the net, and there it turned out that for your 200 g of flour you need 200 g of bran. Haven't tried this recipe?

No, I have not tried THIS oven. some fantastic recipe.
In my experiments, I reached 300g. flour and 100g. bran (in the sum of rye and wheat), in principle, it turned out (only the chunks were too scattered), and edible.
But when I next baked simple bread, without additives, I could hardly stop myself in the middle of a loaf. After the "hypertubular" bread, it seemed to me very tasty.

Hello, dear members of the forum! So I became the happy owner of Moulinex OW500230 HP and I am gradually mastering it thanks to your valuable advice. But here I also had a problem to which I could not find the answer - I really want to get a loaf of bread in the morning, warm for breakfast. The first experience turned out to be deplorable, the bread had to be thrown away, for Peter it was blasphemy, but nothing could be done, he did not rise completely, and he did not mix normally either, although she used the same flour and yeast as when baking during the day. The next bread still came out, but it rose poorly, although it was baked normally. Can you please tell me how you bake bread on a timer, what recipes do you use?

I also can't get bread on the timer. I baked it twice and both times it did not rise well and was somehow sticky. although according to the same recipe without stitching, everything is fine. I put on the French around midnight and in the morning after 6 o'clock the bread is ready and always excellent. I advise you to do the same.

Hello, dear members of the forum! So I became the happy owner of Moulinex OW500230 HP and I am gradually mastering it thanks to your valuable advice. But here I also had a problem to which I could not find the answer - I really want to get a loaf of bread in the morning, warm for breakfast. The first experience turned out to be deplorable, the bread had to be thrown away, for Peter it was blasphemy, but nothing could be done, he did not rise completely, and he did not mix normally either, although she used the same flour and yeast as when baking during the day. The next bread still came out, but it rose poorly, although it was baked normally. Can you please tell me how you bake bread on a timer, what recipes do you use?

The main reasons are humidity and temperature in the kitchen.
They are different night and day, so the result is different.

You can correct the current position in one way - do not sleep a couple of times and control the kneading and correct the recipes.

Why do you think bakers get up at 4 am?

I think that the problem may be in the not very accurate filling of the ingredients, that is, your yeast could get wet.

During the working week, I spend very little time at home, so "morning bread" is the most used routine for me. Usually I do this: I pour flour on the yeast through a sieve-mug, shake the bucket slightly so that the flour is evenly distributed along the bottom, and on top of everything else and very carefully, pour water in a thin stream.

I noticed that in the morning it is better to put a large or medium-sized loaf (you can see that in a small loaf the flour has time to get wet to yeast in the morning).

And, of course, it is better to guess the time so that you immediately take out the loaf and put it on the wire rack to cool, otherwise it "sweats" and becomes less crispy.

Good luck!

Thanks for the advice!
That's just the owners of Panasonic answered me, there is not one answer from Mulinexopecs, maybe this is a problem of this company, we need to fill in water first, and yeast last?

In principle, the main thing is that the yeast and water do not come into contact before the start of kneading, since they begin to ferment in a piece of flour and water, but for now they get to the whole dough. there will be no strength left
And also, it is likely that the ratio of flour and water is not right, if the bun could be controlled, then this question would disappear. Practice setting the timer during the day when you have time. Maybe this will help you figure it out

I have Moulinex 2000, I also tried to put it on a timer, the bread did not rise well, and flour remained on the sides, though I put it on the mode that was warmed up, I sin on the fact that I had to put on bread that is simpler, for example French, I no longer experimented , I will have to try with French, because I work, and in the evening there is not always time to bake bread, there is little time, but I want to sleep, zamsara write the result, have you tried baking on the timer yet?

I bake on the timer only those breads that have already turned out several times if nothing had to be added during kneading, no flour or water. When the products are measured in what is called "gram-per-gram", everything turns out perfectly on the timer.

I bake on the timer only those breads that have already turned out several times if nothing had to be added during kneading, no flour or water. When the products are measured in what is called "gram-per-gram", everything turns out perfectly on the timer.

What kind of stove do you have? Maybe only Moulinex has such a bad feature?

My HP is called Alaska, 100% China, the price is 55 USD. e.
Judging by the instructions, an analogue of Mulenyashka, only one-to-one programs with Binatonchik. Such is the explosive mixture.
Kneads and bakes everything .... If I succeed, then you should succeed! Try to add a little bit of optimism to your bread and you will succeed!

My HP is called Alaska, 100% China, the price is 55 USD. e.
Judging by the instructions, an analogue of Mulenyashka, only one-to-one programs with Binatonchik. Such is the explosive mixture.
Kneads and bakes everything .... If I succeed, then you should succeed! Try to add a little bit of optimism to your bread and you will succeed!

Thank you for your wish, I will certainly try, otherwise I completely abandoned this function of the stove, it's so convenient when baking in the morning, that is, at night.

I often bake bread on the timer in the morning. There were no failures. Of course, this is always white (or gray) bread with a predominance of wheat flour. I don’t dare to put rye bread and complicated recipes on the timer - it’s better to follow them. And milk bread, a simple loaf, a loaf of stagnation times, French white and rustic are always obtained. A warm loaf is very nice for breakfast!

Most often I bake a 500 g loaf - and nothing gets wet, the bread rises and bakes. I put the ingredients as it should be according to the instructions - first, liquids, salt and sugar, then flour (I measure it on a scale) and throw it without sifting on top of the liquid, in the resulting slide I make a small hole - and there yeast. Everything.
I use different flour, Saf Instant yeast.

For a start, you should probably try French bread on the timer - there are fewer ingredients. Well, as already written here, yeast should not come into contact with salt. And whether the flour and yeast get wet overnight - I don't even know, I have never looked.

Thanks to Link for the answer, and all the more interesting that you also have Moulinex 2000, today I will try to put it for the night
And then I tried it once, did not like it, and it is not right to eat, you have to try

I have a question for the owners of Moulinex-5002. Guys, who tried to bake bread according to recipes from this site? Please tell me what recipes and on what program did you bake? And so far I have only used the enclosed book with recipes for baking ...

I will answer, even though the question is not for me.
Often in the recipes they write what program is needed, or at least its time.
If this is not the case, then according to the principle "which is more suitable".
For example - "loaf of stagnation times" - wheat - on the program "simple bread",
rye bread - on "plain bread" with preliminary kneading on "dough" or on whole grain,
"buckwheat bread on kefir" - on a whole-grain program with heating, "kulich" - on "plain bread", etc.
I try to choose recipes for Mulinex in grams (I use scales), and not in cups (they are different for everyone). And if you really want to, and the recipe is in cups, then by measuring in cups I weigh and duplicate the recipe in grams. And I definitely follow the kolobok and add / top up if anything is missing.

Linka, thank you for enlightening ... But about the "cake" ... But what if you bake it on the "sweet bread" or "cake" program?

I baked "Easter cake" only twice, but both were on the "sweet bread" program.
I am very pleased with the result. Try it.
Yes, I don't have moulinex. But the recipes from your instructions suit us.

Linka, thank you for enlightening ... But about the "cake" ... But what if you bake it on the "sweet bread" or "cake" program?

Yes, "sweet bread" certainly fits! For some reason, I did not try to make Easter cake on it, but this is a program specifically for rich yeast baked goods!
A "cupcake" for recipes using baking powder.

Why include such a long program with baking powder? You first need to knead unleavened (dumplings on dumplings) dough, and then, simply, baking. And that's all. The first program will take 15-20 minutes, and the second 50-60. Total 65-80min. for all.

natalka, you are certainly right if you are in a hurry - this method is very good. But I just love that by throwing in the ingredients and pressing the button, you can do other things. And KHP kneads and bakes a delicious cake for dessert on its own! That's what it is for!

Actually, some ovens have a special program for baking cakes and muffins on a baking powder. But if not, then get out as you like. If you have a lot of time and are too lazy to press the buttons, then bet on some usual program. And if there is less time, then you can press a couple of disappointments on the buttons in the interval between kneading and baking. It will be released faster in time and closer to the desired technology in terms of technology.

I was actually talking about the KEKS program for baking with baking powder!
And for kulich (this is a yeast pastry) program "sweet bread" or "simple bread" they are very similar in Moulinex.
And you seem to be completely confused with two stoves!

No, I'm not confused. It's just that I didn't have a special program for baking on a baking powder in not one oven or another, so I advise you to do as you would do it yourself.

I will definitely try as you advise, natalka!

It's just that I have a baking program with baking powder in my HP. So it is written: "Keks program for making baked goods using chemical yeast."
She and you were in Moulinex 3000, since I have it.

1> plain bread
2> french roll
3> whole flour bread
4> sweet bread
5> quick baked bread
6> yeast dough (e.g. pizza)
7> fresh dough
8> bread with yoghurt
9> sweet filling
10> baking
These are all programs that are in 30001. As you can see, the one about which you wrote is not here. I was not lucky.

Oh, strange! In my Mulinex 2000 there are only 12 programs, although three of them are fast analogs of other programs, because I have a lower model, so I thought that in the next model the same programs plus new ones.

Here, in each baking program (except for the fast one) there is its own fast baking function. And that's it! As you can see, not so much.

And in Panasonic it means there is no Cupcake program? It's offensive. I bought my stove just like that, one might say by chance, I did not choose. And the presence of the Keks program and the resulting cupcakes made me very happy. I really love cupcakes!
Now I understand why so few members of the forum bake exactly muffin baked goods and few recipes for muffins for HP.
And you, natalka, have done a wonderful job! Sorry, we did not immediately understand each other, it turns out!

And in Panasonic, too. Bad luck! True, I rarely bake cupcakes, although we love them. Probably, if there were a special program in my oven, we would eat muffins more often. You're in luck. Probably because they didn't choose for a long time like me.
I mean to Mulya, that Panasa chose for a long time and painfully, and all the same, in the process of using, unknown moments pop up with which you need to come to terms. Probably it is my sign that affects the horoscope of Libra, so I jump from cup to cup in indecision. But nothing, let's break through!

And in Panasonic it means there is no Cupcake program? It's offensive. I bought my stove just like that, one might say by chance, I did not choose. And the presence of the Keks program and the resulting cupcakes made me very happy. I really love cupcakes!
Now I understand why so few members of the forum bake exactly muffin baked goods and few recipes for muffins for HP.

there is such, the current must be separately kneaded and poured into a mold.

And they bake a little, because half have a multicooker, it is more convenient in it. IMHO.

And in Panasonic, too. Bad luck! True, I rarely bake cupcakes, although we love them. Probably, if there were a special program in my oven, we would eat muffins more often. You're in luck. Probably because they didn't choose for a long time like me.
I mean to Mulya, that Panasa was choosing for a long time and painfully, and all the same, in the process of using, unknown moments emerge with which you need to come to terms. Probably it is my sign that affects the horoscope of Libra, so I jump from cup to cup in indecision. But nothing, let's break through!

I "beg you" ... buy (or do you have?) Silicone molds, and bake there according to the recipes for cupcakes, and beauty and joy for children, I like it more

Well, it's not the same. In theirs stoves and kneads and bakes. No kneading on the side.
There are molds and I use them and do not complain about the lack of a program. It's just that we are talking about such a program using chemical yeast, but we, whatever one may say, do not have such a program.

Well, it's not the same. In theirs stoves and kneads and bakes. No kneading on the side.
There are molds and I use them and do not complain about the lack of a program. It's just that we are talking about such a program using chemical yeast, but we, whatever one may say, do not have such a program.

Once I tried to knead in the oven on the "Pizza" prog, kneaded normally, then I wanted to turn on the baked goods, but I was afraid of something, then I washed the bucket ...
And the high they have and kneads and bakes, but we have what others do not

Well, not entirely without kneading on the side - Eggs with sugar must still be beaten!

And the high they have and knead and bake, but we have what others do not

Do we have such a faq? Share, otherwise I still do not know. Not so long ago I use it and have not yet revealed all the secrets, but you intrigued me, as much as horror as interesting.

Do we have such a faq? Share, otherwise I still do not know. Not so long ago I use it and have not yet revealed all the secrets, but you intrigued me, as much as horror as interesting.

What is the current bucket

Well .... The bucket is definitely beyond praise. I have reviewed how many stoves, but have not seen anything like it. In general, before I first looked into Panasonic alive, I thought that the buckets are the same everywhere, but here ... it's nice that miracles still happen.

What is the size of the bucket? Unless, of course, you are too lazy to try on ... Interesting.