Problems with crusting and baking

Try plain white bread for a start, the first pancake is lumpy
I did this

a full measuring glass of warm water 325 ml
2 tsp salt
2 tbsp. l sugar
2 tbsp. l. rast oil
600 gr flour
1.5 tsp yeast (I use saf moment)
program 4 (white bread)

And by the way, do not really believe the book, I changed some recipes, because after about 5-10 rolls, you begin to understand what the dough should be.

Today my husband gave the bread maker Mulinex. She made milk bread strictly according to the recipe. There are electronic scales at home, so I even weighed the flour (((alas, my first bread was not baked to the end, almost did not rise and, judging by the taste of the dough, did not come out at all (((((((.
I've been baking myself for many years. pies, cakes are constantly praised by neighbors and friends and relatives. The dough is fluffy and does not dry out during storage. And then such a bummer with full electronics (((ON MO GI TE

Let's go here to learn how to bake bread:
The simplest bread (according to bread maker models) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=499.0
The bread did not work out again, I did everything strictly according to the recipe. What can be wrong? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0

And in addition to the color of the crust, I also have a problem - the dough has recently been sitting down before baking. At first, when I was studying, everything was fine. Even "Borodinsky" turned out. stove two months 2000 Moulinex.

[here]

Yesterday I baked my first bread: HP Moulinex ow 5020: baked a banal recipe from a recipe book: as requested in the instructions: "Bake bread on the first program, medium crust, 1000 kg." Well, I did it for 750 gr :) Everything was baked wonderfully and the crust is like according to GOST
baked a recipe: bread in milk with raisins. photo "crust" - attached. I didn't take off the top - my husband bit off, and this was the last piece



I finish writing: I found another piece of bread in the "bins of the Motherland" (read - hidden). Now the complete picture.




Read about the roof of bread here

We have Moulinex 5002. Everything about it pleases me, except for one thing - even for bread according to the recipe "without a crust", with the intensity of the crust to a minimum, the crust is still there, and quite solid. The cupcakes are simply charred from the edges (in the "cupcake" mode), yesterday I baked rye bread, I thought to turn it off early, but I was afraid that it would not be baked, in the end it kept it for 1.5 hours as it should be (here is the recipe - https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=9345.0), and then scraped off a solid layer of coals from the bread (although the rest of the bread was very pleased).
Tell me, do you need to take the stove to the adjustment, or can you handle it yourself, or somehow get used to it?

Well, here I am again with you .. after the German stove, which burned out the upper spiral or ten, I bought a mulka .. yesterday I tried a jacket, I put the top crust on a very fried one, because I love a beautiful crust, as a result, the crust turned out to be completely white that is not ice. what could be the reason ... and this is how it seems to me that the lid does not fit snugly at all ..

Hello everyone!

Recently I joined your ranks, so there is no experience, and there are a lot of questions.
Here is the first one. We love baguettes. We bake according to the recipes from the attached book. We have already begun to work out quite well. But for some reason, the crust of the baguettes from the lower floor is baked more than the upper ones. Is it just me? Moreover, for baguettes in a village style (with the addition of rye flour), the difference is not so big. Stove Moulinex 6002.

But for some reason, the crust of the baguettes from the lower floor is baked more than the upper ones. Is it just me? Moreover, for baguettes in a village style (with the addition of rye flour), the difference is not so big. Stove Moulinex 6002.

Welcome to the ranks of bakers! I have Moulinex 5024 (almost the same as yours) and the same problem. The stove is already 2 years old. I read that others have this problem, but they solve it like this: 15 minutes before the end of baking, they take out a baguette holder and change the places of the lower and upper molds, and then the baguettes look better, but they are baked unambiguously. It took some time for me to see this, but then I also got worried and found such a solution. By the way, the Service Center did not help me either (in the sense of correcting something).

I tightened my report with such a bolt, but very little, I didn't even make a turn, I was afraid .. I close it with a towel when baking starts (but it seems to me that this is not enough) and after baking it switches to mode * keeping warm * I leave it for 10-15 minutes, the top crust is fried ...

I close it with a towel when baking starts (but it seems to me that this is not enough)

It is better to close the window with foil (on top), folded 4 times. I did this in x / p LG 1002, it helped.

Lagri, thanks for the warm welcome. Is it possible to open the oven during baking? In principle, everything is baked for me, it is just that the crusts are different and it is difficult to find the desired crust color. And in this case, did you try to close the window with foil? Maybe it will work in Moulinex too? It’s very big there.

Is it possible to open the oven during baking? In principle, everything is baked for me, it is just that the crusts are different and it is difficult to find the desired crust color. And in this case, did you try to close the window with foil? Maybe it will work in Moulinex too? It’s very big there.

You cannot open the oven during baking, but at the end, about 10 minutes before the end of baking, I can slightly open it and close it immediately. But I have a window in Moulinex 502430. I do not cover it with foil, because even with a light crust, the color of the bread is not so pale (this is how the oven got hot over time). In Moulinex, covering with foil will also work, only you need to make layer 4 of foil, then the crust will be rounder (but you do not need to remove the foil until the end of baking, but you need to cover it with foil after the start of baking). Over time, the x / oven will brown the bread better, you'll see. Good luck to you!

Is it possible to open the oven during baking?

If you mean about baguettes, then I simply have no choice: either change trays, or turn off the x / stove 7 minutes before the end of baking, because the edges of the baguettes are very fried on the lower tray. And it is definitely impossible to open the x / oven during baking for the first 30 minutes: the top crust will go down.

Lagri. Hour by hour is not easier! I have already heard a lot about the weak mechanics of the Mulinexes (and I was convinced myself), so it turns out that she does not get along with electronics either! Or is her hull floating over time? Did it get so hot at one point, or is it a gradual process?

For many, Moulinex works for a very long time and works well. I was probably out of luck: my x / stove had a belt off and I went to the service 2 times. It was dismantled, maybe something was disturbed (there is also a temperature sensor on the inner wall of the x / stove, it could have been twisted by accident, but I don't want to twist it myself - I'm afraid to make it worse). This was not the case right away, it appeared over time, most likely after the service center. Everything is in order with the electronics, the stove is very beautiful, smart, there are many programs, I really like it. But I bought her a Panasonic 2502 to help her. Now they work alternately.

Calm down, huh?
Indeed, it looks as if the thermal sensor has moved away from the case a little.
But I'm wondering, judging by the reviews, Panasonic now looks like the best stove in our market, especially your model. And you bought in addition a very capricious and also not cheap Moulinex. Does Panas not suit you with something? Or is something better on Moulinex?

Moulinex I had the very first x / stove and it was a birthday present, and I immediately liked it, and I like it.And I always dreamed of buying a Panasonic and bought it when Moulinex started to junk. And I agree that Panasonic is the best x / stove.
Moulinex suits me because everything is simple there, there are many programs, there is no temperature equalization, she is my workhorse. But in comparison with Panasonic, it kneads noisy. Panasonic works on special occasions, I take care of it. In Moulinex, I even make jams, bake muffins and other sweets, which I do not allow myself to do in Panasonic, because I know that it is bad for the oven. And Moulinex I have 2 buckets (old and new), and Panasonic has only one.
Your Moulinex 600230 model is excellent, do not hesitate. I can only give you advice: do not overload it with a cool dough. My x / stove's belt fell off precisely because, I think, I was kneading a very steep dough for rye-wheat bread and more than once. If used correctly, the stove will last a long time. My Moulinex is 2 years old and I would very much like her to work for a long time.

Noisy - not the right word!
And what exactly is Panasonic better? We love the way Moulinex bakes. True, we have nothing to compare with.

Kneads and works very quietly, barely audible. The bread has a thin crust. Due to the equalization of the temperature, the bread is probably much better, of higher quality than that of Moulinex (some kind of fluffy, I'm talking about wheat). The dough kneads much better, it seems to me. And my Moulinex has a bigger bucket than Panasonic. I even put a baguette holder on a stand in Panasonic and baked excellent baguettes. Moulinex bread always has a thick crust compared to the thin Panasonic one.

How do you get bread out of Mulinex? He never comes out with us. The shoulder blades are baked.

After the end of baking, I take out a bucket of bread from the oven and immediately cover it with a towel folded in half for 15-25 minutes (usually 15 minutes is enough). After this procedure, the bread always comes out of the bucket easily, but most often with spatulas. Wheat can come out without blades. Without such a procedure, the bread usually needs to be shaken out of the bucket and the sides of the bucket can be damaged. I did it with the first bucket: I helped with a spatula and scratched the bucket on the ledges inside. I had to buy a new one.

But the bread probably dampens a little at the same time? We tried to store even cooled bread in a polyethylene bag, after that it becomes somehow different.

During this time it will not get damp. Try it, then write the result. I have been doing this for 2 years now. I also once read about this on the Internet, but it was too late - I scratched the bucket with a spatula when I tried to extract the bread right away. All you had to do was cover the bucket with a towel. Paid two thousand rubles (for a bucket) for inexperience.

If I understand correctly, I need to carry my Mulinex to the repair. A year and a half and I understood
A very fried crust is obtained on 1 vom mode if you put it on a strong crust so the bread burns completely. The screwdrivers tried to twist, but they stand on dead. In all other respects, the stove suits. there is nothing to compare the truth with.
Here is a photo of rye bread on the palest crust. oops, I can't figure out how to put a photo here.

Photos can be uploaded via:
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In the Service Center, you most likely will not be helped with the temperature regime and strong baking of the crust. I have already addressed this - they did not help. Just bake on a light crust. This is how I solved the problem.

Thanks for the hint, but I won't post the photo anymore, I deleted everything.
Crust:
With bread even less, but the cake burns

Well, there is still sugar in the cupcake, so it burns more. You can put less time, and after the end of baking, without opening the lid (in the same place, the heat comes from the tena), hold the cake in the bread maker for this time (dry it).

Time is less, you have to turn it off yourself, otherwise you can not do it.

Of course, you can turn it off yourself by clicking on Stop (it will beep and turn off). Forced shutdown is allowed.

Lagri, I have tested your technologies, but have not achieved much success.The trick of covering with a towel works well on Auvergne bread, but it does not work with plain wheat bread, the agitators do not want to get off the shafts. So you have to tear it out by force.
Covering the window with foil affects the degree of baking of the crust, but it is applied the same on both floors (tested on ciabats, now our favorite among buns). So it was not possible to solve the problem with uneven baking in this way. Maybe try building a small foil roof over the top mold?

If you cover a bucket of bread after baking with a towel folded in half or more for 15-25 minutes, ho bread easily comes out of the bucket. But the stirrers almost always remain in the bread and I take them out most often with Chinese chopsticks. And I read about covering the window with foil on the forums and did it on the LG x / stove, so the crust on top was really baked better than without foil. At Moulinex, I never covered the window with foil, since there was no need, the stove fries very well, even on a light crust. Two years ago, the x / stove somehow respected the color of the crust, and now it has become so hot that I bake only on a light crust, at least on a medium crust. Over time, I think, you will get hotter too, it's a matter of time.
And one more way that you can use to bake evenly: 15 minutes before the end of baking, swap the floors (molds), it helped me.

And also, if you do not want to rip out with the force of the mixer, so remove them after the last kneading and you will only have two small holes on the underside of the bread. Checked by members of the forum and time. Good luck to you!

Two holes ......., out of 5 attempts, I hit at the right time only 1 time, the rest either came up when it was already baking or the kneading was in progress, and the blades were removed.
I learned to pick out more less accurately.

And in my book - the instructions on each program recorded the time of the last mixing (I tracked it down for a long time and wrote it down for myself) and I keep up with it all the time (I set the timer for a time - 5 minutes before the start of the last mixing). I advise you to do it too - it will come in handy. Of course, picking out is also possible, but this part of the bread will not go for sandwiches ...

I have a mechanical timer for 60 minutes. Electronic did not take root. I can't hear it on the stove.

And I bought a portable timer (chicken) in a home appliance store and where I am, I carry it with me there. Conveniently...

Likewise, only a mechanical timer walks with me through all the rooms, otherwise I cannot hear.

I have the same mechanical one, only it is for 1 hour, and the last batch is after 1.5-2.2 hours, depending on the program.

I turn on the timer after kneading the dough, and there just about an hour remains until the last mixing, then an hour without mixing and baking for an hour.

Girls, someone please tell me! At my dacha, the electricity was turned off for 1-2 hours, and in KhP the bread was baked for another 1.5 hours ...
What to do? The oven is also e - ve. Do you really have to throw everything away ...
The computer will turn off soon too ...

the electricity was turned off for 1-2 hours, and in the KhP the bread was baked for another 1.5 hours ...
What to do?

Well, baking didn't start, did it? Take out the dough, wrap it in a bag in the refrigerator or in a cool place, and turn on the power, then put it in the oven, let the dough come up in a bucket and put it on the Baking.

Maria, thanks for the advice! But what if you bake it in the oven: after the refrigerator, stand for 30 minutes and bake?

Of course, you can also bake in the oven. I do not know if it is possible to put this form from cotton into the oven (I would not risk it), it is better to transfer it to the pan, if there is no bread pan, let the dough double and bake.

Maria, thanks everything worked out. When the power was turned on, the bread was in the HP and its roof went up to the eyeballs. I put it on baked goods and the bread turned out to be good, thank God!

Here I managed to take pictures. Oat bread.
It's on the smallest crust. The white on the bottom right is paper for the correct color setting.


Well, now I think it's clear what will happen to the bread if I put it on a fried crust

[Flintspb]

Flintspb, you see what a beautiful, moderately fried bread turned out. Just handsome, oat bread!

Have you tried Borodinsky? It turns out very tasty too.

It's on the smallest crust. The white on the bottom right is paper for the correct color setting.

Well, now I think it's clear what will happen to the bread if I put it on a fried crust

And on a light crust, I have a lighter bread. On the middle one it is tolerable, and on the dark one it is also very fried. I never choose her. With baguettes, of course, there is a problem: the sides burn too much on any crust.

Borodinsky has a lot of recipes, I tried the purchased one (just add water) and one more recipe, both options are not very good for me. There was a time I loved rye with a complex composition, here somewhere on the forum I found it, there is leaven wort and honey, etc. Now this oatmeal is coming, only I have adapted a little to my taste, I add a couple of spoons of forgiven wheat (I buy dry) liquid milk + kefir and more than in the recipe plus I heat it up well. This is in order for it to be looser, I don’t really like dense bread, I like it when it is bubbly

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

Of course, it is advisable not to carry it to the Service. After the Service, I started to burn, it was not like this before. I think when they took it apart, they accidentally twisted a screw from the sensor or disturbed something. So carry them as a last resort. My x / n belt flew off - you couldn't do it yourself, so I had to carry it to the Service Center, then it flew off again after 3 days, again to Service. So do not rush to go to the Service, bake while light, if the warranty period allows.