Liberton bread maker

Bought a Liberton bread machine the other day. I did everything according to the recipes that came with it. Nothing comes out ... The bread does not rise well, and the inside is damp ...

Help! Who also has Liberton, share the recipe!

We start from here our journey to homemade bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=33.0

Look at the topics in the section Basics ... there are all the answers to possible questions about baking bread. And the model of the bread maker does not really matter.

Thank you very much for your answers. I quickly got used to the forum according to your recommendations. I found several suitable recipes. I baked bread last night! It turned out wonderful and sooo tasty))))) Thank you very much! And then I already thought to carry the oven back))))

Thank you very much for your answers. I quickly got used to the forum according to your recommendations. I found several suitable recipes. I baked bread last night! It turned out wonderful and sooo tasty))))) Thank you very much! And then I already thought to carry the oven back))))

Can you have a recipe for how to bake bread? I also have a bake of this model, and the bread does not rise either!

I have Liberton too. And he also sins with a weak rise. But I blame it on voltage problems. But in general, somehow by itself switched to bread in the oven. And the stove only kneads :)

I have Liberton 04 at 900 grams for a year now - everything goes fine and black and white and baked goods! There were never any punctures!
if necessary, I can give you recipes! Suitable - it already sticks to the lid - but I do not follow the recipes from Liberton's book, but from here, from my favorite forum)))

Liberton girls

Who has a baguette-shaped bread maker? Can you measure the dimensions of this very shape? Plyyyyyyz!

I have HP Liberton LBM 05, and I am very happy with it! I bake different types of bread, including rye. Who will have questions about this HP - ask, if I help, I will be glad.

I repeat the question here:
I am still a complete layman in this matter. This is what interests most of all rye bread !!! Please gimme gimme his recipe for Liberton
And I have doubts about the attached recipes - salt, sugar, yeast are indicated in teaspoons, which = 5 ml, but we need to weigh it in grams. Or is it a measuring spoon from the kit? And can you believe her? How then can we adapt the local recipes?
What products (manufacturer) do you use?

[Ig @ Lu]

Ig @ Lu, for a start you definitely need to go here UNDERSTANDING BREAD IN HOMEMADE BREAD... Especially the topics about koloboks, no matter how you measure the ingredients, you need to know how the kolobok should look when kneading. I use many recipes from the forum and "adjust" everything to my flour. It is a bit damp, so I have to add flour almost everywhere. As for salt, sugar, I measure everything with spoons from a bread machine, they are very convenient, I use it not only when baking in KhP. For baking rye, it's a little inconvenient, I got used to turning off one program there, and then turning on BAKING, then I'll tell you along the way. Bake white wheat bread for now, according to the simplest recipe. For example, this https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=83080.0 ... But I use compressed yeast. From dry we liked Saf-Moment. Good luck!

I repeat the question here:
I am still a complete layman in this matter. This is what interests most of all rye bread !!! Please gimme gimme his recipe for Liberton
And I have doubts about the attached recipes - salt, sugar, yeast are indicated in teaspoons, which = 5 ml, but we need to weigh it in grams. Or is it a measuring spoon from the kit? And can you believe her? How then can we adapt the local recipes?
What products (manufacturer) do you use?

In all recipes, the authors mean HP spoons. Salt, sugar and yeast do not need to be weighed.In general, of course, I have scales (the most common ones for 60 UAH). It is desirable to purchase, but if you understand the rule of the kolobok, you can do without it. I use the most common wheat flour.

annnushka27, thank you, there are scales (here on the forum it was recommended to weigh everything and it seems that our measurements do not give an exact repetition of the results), tomorrow we will test it, unsubscribe.
I went to read about koloboks

and it seems that our measurements do not give an exact repetition of the results

Yes, this is the case for me too, I myself am sometimes surprised at this.

My first "damn"
Recipe "Egg white bread" for 900g.
1 Wheat flour premium "Makfa" 540g.
2 Water - add to the eggs from item 7 to a volume of 340 ml.
3 Sunflower oil 1.5 s. l.
4 Small salt "Sea" 1.5 tsp.
5 Sugar 3.5 tsp
6 Pressed yeast "Lvovskiye" 6g.
7 Eggs (small) 2 pcs.
The actual output of the finished product is 841g.

Furnace Liberton LBM 05-2
Modes: "1 Main", "900", "Dark"
The execution time of the program is exactly 3:30, including the steps:
1. Warm up 20 min. (3:30 - 3:10)
2. Kneading 20 min. (3:10 - 2:50 and at 3:04, i.e. after 26 minutes there was a signal - maybe for additions) Photo1.
3. Wake up 1h.48min. (2:50 - 1:02 where at 2:06 and 1:48 - "gas exit" for 5 sec.)
4. Baking 1h 02min.
The bread turned out to be fragrant, fluffy, with a crispy crust, very tasty, but the bun on two mixers seemed a little thin - not a symmetrical nesting doll.

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For baking rye, it's a little inconvenient, I got used to turning off one program there, and then turning on BAKING, then I'll tell you along the way. ...

Pliz recipe for your rye (if without malt, then what to replace?) And the process with on / off. programs?

Congratulations on your first bread! Handsome! I make any rye according to the same principle, first for kneading incl. 2 program (where the kneading starts immediately, lasts 15 minutes), after kneading off. program (necessarily, after about 5 minutes baking starts there), I take out the stirrers, smooth the bread on top by dipping my hand in water. I leave it to rise for 40-50 min, incl. Baking. I take it out in 20 minutes after the end of the program. Everything!
Liked this one- https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=596.0.html .
Studied here- https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9345.0
And malt is sold on the market in packs, inexpensively. Good luck!
Still this hell https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=16786.0

Annushka, thanks a lot, we will try.
And in "Rye Zavarny", what did you use as "Sourdough (acidifier)"?

Annushka, thanks a lot, we will try.
And in "Rye Zavarny", what did you use as "Sourdough (acidifier)"?

I did not bake this recipe, I studied there, select programs. In general, I somehow "bypass" recipes with incomprehensible, unknown ingredients. It's even hard to find malt here, I ordered it via the Internet.

The second kind of successful experience:
Recipe Wheat - rye under (Darnitsky) based on the recipe from ANSOL
https://Mcooker-enn.tomathouse.com/in...pic=596.0
Furnace Liberton LBM 05-2 Modes: "5 Whole Grain", "900", "Average".

Ingredients: for 900g.
Semi-dark beer - 330 ml.
Sunflower oil - 2.5 tbsp. l.
Honey - 1 tbsp. l. (can be replaced with sugar)
Fine salt - 1.5 tsp.
Wheat flour / grade - 300 g.
Peeled rye flour - 200 g ("Dobrodiya" Lugansk)
Dry yeast - 1.5 tsp (7-8g fresh pressed)
Cumin - 1.5 tsp.
Coriander - 1 tsp

Technology:
- Pour oil into a bucket of 2 tbsp. l., then warm beer with honey and salt dissolved in it;
- Then sifted wheat (30g. Hold to adjust the bun) and rye flour, yeast on them;
- On. Dir 5 ...
- The gingerbread man should be softer than the standard one - but without a comma (adjust with the addition of wheat flour +/- 30g.)
- At the signal, add cumin and coriander, and when the kneading starts again add 0.5 tbsp. l. sunflower oil on a bun.

The execution time of the program is exactly 3:40 including the stages
1. Warm up 20 min.
2. Kneading 20 min. (after 6-8 minutes of mixing, there was a signal for additives)
3. Raising 2h. (where at 2:17 and 1:59 - the "gas exit" for 5 sec.)
4. Baking 1h.
The actual output of the finished product is 770g.
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We continue to master Liberton, moving closer and closer to rye and at the same time studying the available modes.
So a new experiment - a recipe for Lithuanian rye bread with beer
Products in the order in which they should be placed in the bucket of the bread machine:
1. Yeast 1.75 tsp. dry or - 8g. fresh;
2. Sugar 1 tbsp. l.
3. Honey 1 tsp. (or 0.5 tbsp sugar) used 1h. l. apricot currant jam;
4. Rye flour 250g (400 ml)
five.Wheat flour 250g (400 ml)
6. Egg 1 pc.
7. Beer 200 ml (the darker the better)
8. Kefir 100 ml
9. Vegetable oil 2 tbsp. l.
10. Salt 1.5 tsp.
11. Cumin 1 tsp. + spice mixture 0.5 tsp

I kneaded the dough for 21 minutes. in the program: 7 "Kneading the dough" (and there the first 22 min. - warming up)
Then rise 1h50min. (do not crush !!!) and as soon as the dough rises 2-2.5 times -
We turn on the mode: 8 "Baking" for 1 hour.
The weight of the product is not known, because it was instantly halved - the taste is excellent ... !!!

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We continue to master Liberton, moving closer and closer to rye and at the same time studying the available modes.
So a new experiment - a recipe for Lithuanian rye bread with beer

Ig @ Lu, great bread. I will definitely try.
True, I make the dough tighter.
Something like this, maybe a little softer.

annnushka27, be sure to try it is worth it, but at the very beginning there was a round bun, jumping from one stirrer to another, but the rusty one manifests itself - then it creeps, sticks, but nevertheless the look and taste of the finished one is quite! I risk it on purpose - I study the possibilities, but it will be justified so far. What I like about the HP Liberton design is that it "pulls out" even very soft koloboks-commas.
Especially this time I tried out separate modes of Kneading and Baking (it was possible to do it on "Whole Grain") to see their work. Now you can program "your" technologies in a semi-automatic mode, which, as I understand it, requires a capricious rye bread.

[Liberton]

Hooray, I finally got real rye bread according to a simple recipe found on this forum - the author of Gasha (https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=13765.0)
For Liberton this option:
Riga fast recipe (Dir.7 "Kneading" - Stop - Dir.8 "Baking")
Ingredients and loading order:
Dry yeast - 1.8 tsp (8g pressed)
Seeded rye flour - 425 g
Wheat flour - 75 g
Salt - 1.5 tsp.
Honey - 2 tbsp. l.
Brew malt in 100 ml of boiling water - 4 tbsp. l.
Rast. Oil - 2-2.5 tbsp. l.
Water - 240 ml (plus 100 ml of brewed malt)
(1-2 teaspoons apple cider vinegar or 0.5 teaspoons citric acid)
Cumin - 1 tbsp. l.

Technology:
1. Brew 100g malt in a cup. boiling water, mix. Dissolve honey, salt (apple cider vinegar or citric acid) in warm water. Pour yeast and flour into the bucket first. Then pour the cooled thick malt solution into a bucket. Then pour water into a cup of malt, with dissolved honey and salt, and stir to "collect" the malt remaining in the cup, pour everything into a bucket of HP. Add 2 tbsp. l. vegetable oil.
2. Turn on dir.7 Kneading (1:50). At the beginning 22min. heating is in progress - temperature equalization. Then the kneading begins. After a homogeneous thick mass is formed, add the caraway seeds. Then at the beginning of the active kneading - another 0.5 tbsp. l. vegetable oil. With the left hand we press the bucket from above, and with the right hand we press the dough to the mixers with a spatula, as shown in the video course "Kneading rye dough":

We try to keep the mixers in contact with the thick dough all the time and the bucket fits snugly to avoid vibration. For kneading rye dough, about 15 minutes is enough. and at the moment when a symmetrical oval bun is formed, press the "Stop" button (the dough "walks" between the mixers and it is necessary to "catch" the moment of its symmetry or help with a wet spatula).
3. Then "Rise" - do not turn on anything, do not open the lid. Let the dough rise no more than 2-2.5 times in 2-3 hours. (Before starting Baking, open the lid and quickly make cuts on top with a knife)
4. Turn on dir.8 Baking - 1h. The weight of the resulting bread is ≈ 930g.
Photo: Dough after kneading, Dough before baking, Ready rye bread.
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Girls, Happy New Year!

I am asking again: whoever has a mold for baguettes, please measure it and write here. Beg!

Rina, if the girls do not answer, then you can try to contact the managers:
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or, judging by the picture, roughly calculate by yourself:
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(I got it: basket ≈25cm x 16cm and height ≈12-14cm; drag ≈25cm x 7cm)
If your idea comes true, it would be interesting to know the result

For those who are interested in the baguette insert. Photographed her with dimensions.
The mold itself is a baguette holder length 24.2 cm width 5.8 cm

Widest space when two 15.9cm baguette holders are inserted

Unfolded height 17cm

My stove is not a liberton, and DELFA-DB-104708 is just perfect.

I specially applied a ruler so that the dimensions were visible in the photo.

[How can I check the oven mode at home? put a thermometer in there? or into a dough piece?]

My friends! The problem, which I wrote about back in 2012 - the bread does not rise when baking - has not been resolved in any way. Not to say that I am very worried about this. I bake wonderfully in the oven. In HP, only kneading and proofing. But sometimes you still want to bake bread on a full machine. when baking, it immediately rises by at least 5-6 centimeters. and if you postpone it for the night, it generally remains lipeny.
no need to send me to the topic "what is bread and how to deal with it" and I have almost one hundred percent certainty that the glitch is with the temperature regime of HP. on a 3-hour program at about 2.40 it looks like just a crap at the bottom, and in the last 20 minutes it starts to rise, but only by a few centimeters. the crumb is dense, moist.
in this regard, the question will be of this nature: How can I check the oven mode at home? put a thermometer in there? or into a dough piece? I don't want to go to the service center.

[sweetka]

sweetkaIf the dough is also normal in the oven, but not in the HP, then the temperature in the oven must be measured. (I did this in my own when I was mastering it. For example, in the "Normal - 900g" mode, from 3:30 to 1:48 T = 28-30C, and after 1:38 to 1:18 T = 30-40-57C and at 1:02 baking turns on T = more than 120C) There, when the tens are turned on, light clicks should be heard.

thank you, kind person! so stuff an oven thermometer into the oven and run the cycle on idle?

Yes, you have to sit and watch when and where the byaka appears. In this case, it is not very important with or without a test, it is important to fix the trend (we believe that you are setting everything up correctly ...)! I think that in your case most likely the dough does not have time to rise only if the HP immediately warms up quickly (ie, as in the "Baking" mode), which stops the correct yeast from working. Something like this.
Unsubscribe about the results.

I have nothing special to set up in the stove. it is the most basic, no bells and whistles. you press the button "main" mode or "French" - here you have all the manipulations. I have no idea what the "fast" and "fast2" modes are. there, along the way, everything should happen very quickly. but a couple of my attempts to do so ended up placing the dough bricks in the bin.

friends, me and Liberton are all the same: the nifiga does not heat, the current is the last 7 minutes (approximately) before baking. And the bread rises a little. I think that she is still married, does not warm up especially during the proofing - that's all. I checked many times: I turned off the HP, then turned on the "Baking" mode for a minute to warm up the dough, then turned it off again - it was played, in short. And the bread always went up the hill perfectly in this case !!! But you want to throw and leave, not control. Truth? In general, HP "Liberton" is a katyashka. I'll get hold of - buy Panasonic. People praise

joining your company

[annnushka27]

annnushka27, good afternoon, today I bought a stove 05 and I don’t know what to think of, we urgently need a delicious recipe for a sweet bake or a cupcake. Thank you, I will wait for an answer and maybe you can give me a phone number for communication. so you train me a little with this wonderful device