Problems with crusting and baking

They did not stint gave a two-year guarantee, half a year remained in stock

I rarely make a baguette, but it doesn't burn from the sides.
Maybe not carry a stove, otherwise at least a couple of weeks without a stove and not the fact that they will do something?

If the baguettes do not burn, then there are no problems at all. Here's how they burn on a dark crust:

On light a little less, of course, but darker than the baguettes themselves.

do you add vegetable oil to the dough? After all, it also gives the color of the crust. I add 2 tbsp for 1 kg of finished baked goods. grows spoons. oils

Yes, I add. That dough contains about a tablespoon of olive oil. I will try without oil, but I think not because of it. At first, as Mulinex came to me, I baked according to this recipe, but the baguettes did not burn like that. I think there is something with the tens after all. When I handed over the x / stove to the Service, I talked about it, even attached a photo, but they never did anything, they probably could not fix it.

Good day! Take a picture of someone where you need to twist? I don’t understand I have a 6002 baguette holder, the bread turns out well, sooo pale, although it seems to be baked. I add oil. And about the foil is not clear. So far, I've only tried putting a towel on the window. Should you close the transparent window itself or the lid too? but there are holes along the edges of the window. Can they be closed? I would be very grateful for your help.

So far, I've only tried putting a towel on the window. Should you close the transparent window itself or the lid too? but there are holes along the edges of the window. Can they be closed? I would be very grateful for your help.

You can only close the window and preferably not with a towel, but with foil folded 4 times. The holes cannot be closed.

And I have been the owner of the Mulinex Home bread baguette oven for 2 months now. I experimented with different recipes and it turned out to be the most delicious ... apple jam I can't say anything positive about bread. I baked baguettes many times, there are two problems: firstly, a thick crust (on a light mode), and secondly, they become breadcrumbs after a few hours. That is, the feeling that the baguette was not baked today, but for a week it lay on the table and stale! The problem is the same with bread, but in addition, it cannot be cut into pieces, since it falls apart. Therefore, the only desire is to cook apple jam! Maybe who knows this problem? After all, I do everything exactly according to the recipe, I weigh the ingredients up to a gram on a kitchen scale!

Oh, and I also noticed that despite the fact that the oven is young, we have been operating for only a little more than a month, and even then not inconsistently, the Teflon coating has worn off in the main container in several places. Although, I only wash it with a soft sponge. Is this a factory defect or should it be so? Does anyone have the same problem?

[Irinka]

Irinka, I want to give you advice. Do not get carried away with cooking jam or jam in a x / oven, because you can lose the bucket completely, since sugar can jam the shaft. After the bread has been baked, it must be cooled on a wire rack and put in a bag, there it will lie down and become softer. From any bread machine, after baking the bread, the bread first comes with a crispy crust, and then it softens in the bag. And the Teflon coating could wear off when the freshly cooked bread was removed with a spatula. Before removing the bread from the bucket (after removing the bucket from the bread maker), cover the bucket with a thick towel for 15 minutes, then the bread will come out easily and you hardly have to use a spatula. I had a negative experience with removing hot bread immediately after baking, so I had to buy a new bucket.I have the same x / stove, I have been using it for 2 years. I bake only on a light crust, otherwise the bread is very fried, but this became over time. I contacted the Service, they did not help me there either.

Lagri thank you very much for your advice! I will definitely use them! After I wrote a message, I read the forum and various recommendations. I bought another yeast today. Can you please tell me, do you add yeast at the end, after flour, or dilute dry yeast with warm water and then pour it in? Maybe this is also the case? It is also written that only foreign-made flour should be used in Moulinex ovens, I use Macfoy. Thanks a lot in advance for the advice!

I use any flour that I come across, but mostly local 1st grade and peeled rye. I always put the ingredients according to the instructions, the yeast is always on top: both dry and fresh (pressed). Pressed or crumbling or just on top of the bed and the stove will stir them by itself. It always works out well. I haven't baked for a long time according to the recipes from the book. I take all the recipes from the forum, these recipes suit me more, they are more reliable. Just be sure to keep an eye on the kolobok: neither the dough nor the oven will suffer from this for sure, it's tested. It is better to not get enough flour, and then if the dough turns out to be thin, then spoon it over until you see the bun that should turn out (it should be like an earlobe). It's a matter of time, everything will become easier over time. Just trusting the work of the bread machine means sometimes getting a bad result and blaming the oven, flour, yeast, etc. It is better to follow it first, work with it and everything will be OK. Good luck!

Take bakers to the company.
It so happened that although my wife caught fire with a bread maker, her choice, I am the only one who bakes the bread on the bread machine.
So, Moulinex 6002 bread maker.
In general, we used it for three months, the recipes are all exclusively from the attached book, everything worked out the first time. And bread, different, and baguettes and buns (this is my passion, my wife hardly eats), from different flours, including rye, but ..... I once again bake my favorite buns, but they turn out pale, baked though. Okay, I think, maybe I did something wrong, once again I bake ordinary bread - pale ... Problem. And the crust is very thin. At the third baking, I tried to control the process, stood for an hour over the stove, did not see anything informative to solve the problem, although I saved a loaf of bread by adding the baking time when I saw that at the end of the regular program the bread remained pale.
Well, then I went to the Internet to look for an answer to the problem.
I read the first post in this thread, about the adjustment by mounting the temperature sensor - I smiled. Somewhere the same reaction was caused by the proposal to close the viewing window, this is (IMHO) a purely feminine decision
Then I re-read everything I found, noticed that many are writing about restoring the normal operation of the stove after manipulating the circuit boards of the device. With different equipment, from a car to a computer, I communicate normally, so the thought crept in of a simple violation of the power circuit contacts, most likely due to regular thermal drops.
That is, it was required to get inside the stove, previously I did not have to communicate with the bread makers, so the most difficult thing for me was the disassembly.


The trick is that you need to disassemble this stove from the bottom, and the bottom is attached both from the outside from the bottom and from the inside of the chamber.
The panel with buttons and all other parts are fixed with self-tapping screws, which can only be reached by removing the bottom cover. There are no plastic latches in this stove.
What was done: all the power circuits, the points of connection to the board of the ten and sensors, the relay for turning on the ten were soldered. By the way, no defects were found visually.
Along the way, the drive shafts were lubricated, otherwise I somehow did not like how they work, in fact, the lubricant manufacturer was greedy.
Everything.
The stove is assembled and now, after baking the buns, it bakes bread. The buns turned out to be wonderful with a ruddy crust.
And this is how the ten warms up:

Do not pay attention to the colors, for some reason in this photo the white balance "blew".

Hello. We bought a Redmond RBM-М1907 bread maker. I started baking bread on the main program. regular white. The bread rose, but not baked at all. All white, raw. When I started to take it out, I changed the shape, the top all folded up and the bread turned out to be a triangle. what to do, the ingredients are all right.

What has been done: all power circuits are soldered, points of connection to the board of tens and sensors, relays for turning on tens

and I had fun like that, I had to buy a soldering iron and remember my youth, they had everything there on their word of honor
kenwood bread maker

[Nadezjdochka]

Nadezjdochka, Redmond is here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=579.0
with problems here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=131.0
useful to read #

Like many with Moulinex 2000, Mystery 1202/1203 and similar clones, the bread and especially the lid were pale, under-baked. Experimenting with the program, I found the longest number 2, put it on a dark crust, and for the sake of increasing the time by 1000 grams. The relationship is as follows: crust - temperature changes, weight - time changes. As a result, 500 gram bread on a dark crust setting and 1 kg was quite acceptable, but not the same as from the old moulinex. Experiments with covering and prolonged baking in the heating mode also did not give a cardinal change. I disassembled and removed the top with the control panel, put a piece of mica under the temperature sensors and screwed it back without inserting the fastening bar into the upper eyelet, so that it would less contact with the baking chamber and would not transmit the temperature to the sensors in full. It got better, but still not like in a mule)). At the same time, I also tried 500 g at max. time as for 1 kg and dark crust. Angry at the next disassembly, I laid several pieces of mica, about 3-4 layers, and fixed it with a screw without inserting the ears of the bar into both holes. That is, the bar with the sensors has ceased to touch the camera at all. When baking in the same mode, already 10 minutes before the end, the crust was ruddy, the smell during baking was similar to moulinex, distinct, and 5 minutes before the end I took out the fried bun so as not to burn it. If I had put on the 450 g mode, the time would have been less by just 5 minutes and would have taken it out with the signals for the end of the mode. In general, covering and standing on heating is not an option, the temperature is still not the same and the taste, the smell will differ from the "standard". Along the way, with the rise in temperature, the problem of the cracked roof was solved, there is an opinion that in the coolness the yeast does not have time to work and begins to rise at the beginning of baking with a rupture of the top. With several layers of mica under the sensors - the bread is raised and even).

I really liked Moulinex. I bought a simple one for 12 programs. At first, it was just oak bread. But I read the entire thread and the reviews, I realized that I need to put the lightest crust and the smallest weight, you can turn it off another 5-10 minutes earlier, but you need to watch it.
And voila turned out Darnitsky with the desired crust and airy crumb inside.

Good day everyone. Yesterday became happy the unfortunate owner of Moulinex 120130. I walked around her for so long, I really liked both the design and the size. After reading the usefulness on your wonderful website, I immediately started baking. The result was terribly disappointing. Completely pale, poorly baked bread with a dark crust exposed. I don't even know what to do, take it to the store or start turning the screws on the advice of experienced people. She's very upset.