Mini oven-bread maker DeLonghi EOB 2071

[kotyuchok]

kotyuchok Lack of water, just a little

I started up everything strictly according to the recipe with measurement by electronic scales. To be honest, I never considered such "blowing the roof" to be a marriage, but on the contrary, I really liked to choose loaves with such "defects" in the store.

Meanwhile, during the preparation of this bread, namely at the kneading stage, the bun was so rolled out on the bowl that it entered into resonance and jumped out of the nest!
I had to put it back in again and sit and watch until the end of the batch so that it would not happen again. The bowl swings hard and taps.
I concluded that it is better not to cook small portions of bread. I mean, 500 gram rolls (as in the photo) are too small for such a bowl, and small balls like in a centrifuge with centrifugal force presses and rolls along the very edges of the bowl, causing swinging.

750 grams is probably the most optimal bread weight.

Deppert, your bread turned out to be good, by the way, to break the roof, probably because of the fact that they didn't make cuts, I'm really not an experienced baker at all, but I'm trying to get to the bottom of everything, so you may not listen to me, all the more, what effect do you like

I make all the loaves no more than 500g, nothing has popped out yet, though I do the kneading, spreading separately, and bake in the oven mode, but I think the essence of the kneading does not change from this

Deppert, your bread turned out to be good by the way to break the roof, probably because of the fact that they didn't make cuts, I'm really not an experienced baker at all, but I'm trying to get to the bottom of everything, so you can not listen to me, all the more, what effect do you like

I make all the loaves no more than 500g, nothing has popped out yet, though I do the kneading, spreading separately, and bake in the oven mode, but I think the essence of the kneading does not change from this

No, it does not change, of course, but my cup popped out. Well, hopefully this is a one-off occasion.
And I don't know how to cut bread yet. Is there any technique?
Otherwise, it turns out so far - mountains with valleys

but tasty

let's study together look here for goodness, I cut with a stationery knife

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=124507.0 Admin tips

Deppert, did you also bake this bread in the automatic mode and what? I'm curious, I tried several automatic modes at once, pizza and I don’t remember any more, I didn’t like it, maybe I shouldn’t have abandoned this business?

but tasty

let's study together look here for goodness, I cut with a stationery knife

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=124507.0 Admin tips

Deppert, did you also bake this bread in the automatic mode and what? I'm curious, I tried several automatic modes at once, pizza and I don’t remember any more, I didn’t like it, maybe I shouldn’t have abandoned this business?

Yes, this is also an automatic AU2 program and a recipe from the book "Durum / Soft Wheat Pulese Bread". However, it turned out to be a really tasty recipe.
In vain or not in vain - I am not an advisor at all, and in general, just a beginner baker, after the store bread, any one baked in this oven seems to be overeating. Perhaps, when the taste of "automatic" bread becomes boring, I will improvise more.

Meanwhile, I have a purely practical question about cooking Bigi, which is given on page 280 of the book, program SE1
Yesterday evening I launched this program and this recipe for the first time, as I decided this evening to cook "Homemade bread on dough", which is from the same book.

Stirring lasted 15 minutes, the spatula rolled a bunch of small koloboks in the center and scattered a myriad of small koloboks mixed with flour along the edges of the bowl (the feeling that flour did not completely go into the formation of the bigi). Is that how it should be? Maybe I'm just overly worried?

But the question is different, actually. I kneaded the biga yesterday night, left it to rest inside the oven. This morning, before leaving for work, I touched the koloboks, I can already feel drying on the surface. He covered the bowl to reduce evaporation and left. I will return to the continuation of the started bread only tonight at 7-8 o'clock.Thus, almost a day will pass.

The questions are: how critical is such a long "insistence" of bigi? The recipe book says in general: "Prepare a biga in a day", without specifying what they mean "in a day"
How critical is the drying out of the big, that is, the formation of an already dried crust on the dough? Was it necessary after kneading the big, say, in a couple of hours, to put it in the refrigerator?

Deppert, unfortunately, I won't be able to help with the big, I did it once on the big according to a recipe not from the book and I had a big biga, it did not dry out in the oven overnight

I think you'd better write to this topic, here they will rather see your question and prompt https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=33.0

Well, biga, although it came out a little dry and with a dried crust, the bread was baked according to the recipe amazing! Prescription program - AU5 for 2 hours 15 minutes. Of these, 1 hour 25 minutes. for kneading bigi with the rest of the ingredients and proofing, 5 minute break for dusting with flour and cuts, the remaining 50 minutes for baking.
Tore the roof off again

Deppert, unfortunately, I won't be able to help with the big, I did it once on the big according to a recipe not from the book and I had a big biga, it did not dry out in the oven overnight

In my opinion, I also read here (or maybe in a book) that biga just should not be liquid and not elastic, but lumpy. This is its peculiarity and difference from the usual sourdough.

In any case, even with my dried big bread, it turned out to be incomparable.
I feel that this recipe will take root in me.

It's great that everything worked out

And no one tried to make bread according to the recipe from the book "Classic Baguette"? In my opinion, there is some kind of big catch hidden there, because of which I almost was left without bread yesterday

In particular, the recipe for a 500 gram baguette says that only 250 grams of flour should be thrown into 200 ml of water, and then another 50 grams of sunflower oil, that is, additional liquid, should be added. This, I can tell you, is almost half a glass.
As a result, the dough turned out to be liquid! I had to add flour to the eye before baking and knead with my hands.
And I was also embarrassed by the negligible amount of sugar in the recipe - 3 grams in total, it's such a tiny pinch. Is it really enough to activate yeast?

[Deppert]

Deppert We do not use the book, there are obviously many mistakes. Bread can be made without sugar at all

[Deppert]

Deppert We do not use the book, there are obviously many mistakes. Bread can be made without sugar at all

But sugar is needed to milk the yeast if you are making yeast bread.

I made pizza according to the book, I didn’t like it, it’s edible, but not as tasty as I would like, I didn’t risk the bread, I’m sorry for time and food, I take proven recipes here, I’ve never let you down

[Deppert]

Deppert the Frenchman is often made without sugar, for example https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=153747.0 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1755.0

[Deppert]

Deppert Above on the topic, I gave a recipe by which we bake bread, our family is quite conservative in this matter, one gray bread and one white loaf (bread) is quite enough, which I really bake in Panasonic

[Deppert]

Deppert Above on the topic, I gave a recipe by which we bake bread, our family is quite conservative in this matter, one gray bread and one white loaf (bread) is quite enough, which I really bake in Panasonic

Yes, I will definitely try the recipe. My family, however, is obsessed with loaves, that's why the loaf, which baked 4 days ago (still fresh), remained a piece, and on the second day only one crump remained of the baguette.
Now we will have to adapt and form loaves according to any recipes.

[Deppert]

Deppert From loaves, I tried to make ciabatta (photo above) very confusingly recently I switched to baking a Peasant loaf on dough, in "manual mode", for a long time, but it's worth it

[Deppert]

Deppert From loaves, I tried to make ciabatta (photo above) very confusingly recently I switched to baking a Peasant loaf on dough, in "manual mode", for a long time, but it's worth it

Good for you ... there is time and a desire to work with your hands.And I just bought an oven so that according to the principle "I'll leave here. You call me if what ..."

A question from a novice baker.
So far I have only used the AV3 program. After selecting the mode, I tried to set the weight and browning of the crust. But neither button works. Maybe they are not in this program? Or a malfunction? I bought it a week ago.

A question from a novice baker.
So far I have only used the AV3 program. After selecting the mode, I tried to set the weight and browning of the crust. But neither button works. Maybe they are not in this program? Or a malfunction? I bought it a week ago.

All operations must be done before pressing the "Start" button. First select the program, then the weight, then the crust and finally press the start button. I baked "French bread" only once on AU3, but, however, I left everything by default, that is, I did not change the weight and color of the crust.
Try with other programs to see if the buttons will work. If not, then it's a mess.

Thanks, I'll have to experiment ...

Bread based on the famous recipe for "bread without kneading". On rye sourdough and with the addition of rye flour. The result is a sour bread, delicious in taste, color and aroma. And how beautiful! I will not say anything about the health benefits.

Baked directly in a saucepan from the oven. Instead of a lid, I covered it with a suitable-sized plate (for those who do not know: according to the recipe, bread without kneading is supposed to be baked in a mold with the lid always closed for the first 30-35 minutes and then without a lid for another 15-20 minutes. The lid is needed to create a mini-steam room inside the form).

[Deppert]

Deppert Bravo, what a beauty, congratulations!

You have a healthy bread, very homemade

Just handsome! Please give the newbie a link to this "famous recipe". I didn’t figure out what you did with the search!

Just handsome! Please give the newbie a link to this "famous recipe". I didn’t figure out what you did with the search!

Thank you all for the compliments. This is the first truly made bread in my entire short history of home baking since the moment I bought this bread maker.
The recipe is found by the search engine of the forum at the request "without batch".

Here, in fact, is one of these recipes (personally, I was a little free):
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=266754.0

And there are tons of options online.

Got it, I just thought you were talking about a specific recipe ...

Got it, I just thought you were talking about a specific recipe ...

Yes, here it is, a specific recipe, under the link. As they say everywhere (and as it turned out in fact), bread without kneading is very tolerant of some small liberties with the amount of ingredients.

Good day. Help me please. Bought Delonghi EOB2071. Experience in cooking is not great, I live in Lithuania, I do not understand what BIGA is, but there is no one to ask. And translating instructions is generally stressful.

[patrol]

patrol Biga, this is a leaven, it is better to bake according to recipes from the forum, the recipes in the book are generally "none"

[Patrol]

From the instructions in Russian:
Biga (opara)
1. Place the spatula in the baking dish
2. Fill in the form with the ingredients
- water 200 g
-flour 400 gr
- dry yeast 5 g
3. Stir quickly (a few seconds)
4. Place the mold in the oven
5. Select SE1 mode
6. Press the START button

For homemade bread, prepare a bigu the day before.

Patrol, I disagree with you, the recipes from DeLongey's instructions are quite working, I use them, the result is normal. And they are tied to modes, which is convenient.
Of course, this is all for inexperienced bakers who are just mastering the process. And the recipes on this site are already more interesting and delicious, that's right.

Thanks everyone for the answers. Good luck!

Good evening! Merry Christmas!
Help, pzhsta, decide on the purchase. I choose between the VES SK-A20 Mini Oven with a bread maker and the deLonghi eob2071. Maybe someone has a comparative experience? Or the assumptions of professionals?
It is very difficult to decide, because the price is 2 times different.Ves still has a skewer in function, but the bread capacity is maximum 680 gr. For me, the disadvantage of ves (purely for women) is completely black (the kitchen is white and beige for me this is critical) and the lack of backlighting. Delonge has a price.
There are few reviews on ves, but mostly positive.
I really hope for your help, maybe the airfryer broke down, the bread maker does not fry the crust .... All the holidays are without normal equipment. There is no oven.
Thank you in advance.

Good evening! Merry Christmas!
Help, pzhsta, decide on the purchase. I choose between the VES SK-A20 Mini Oven with a bread maker and the deLonghi eob2071. Maybe someone has a comparative experience? Or the assumptions of professionals?
It is very difficult to decide, because the price is 2 times different. Ves still has a skewer in function, but the bread capacity is maximum 680 gr. For me, the disadvantage of ves (purely for women) is completely black (the kitchen is white and beige for me this is critical) and the lack of backlighting. Delonge has a price.
There are few reviews on ves, but mostly positive.
I really hope for your help, maybe the airfryer broke down, the bread maker does not fry the crust .... All the holidays are without normal equipment. There is no oven.
Thank you in advance.

I would not advise focusing on positive reviews, either on DeLonge or on Weight. As a rule, they are written literally after a couple of weeks of using the device, when it pleases with its novelty and flawless work. ...
DeLongey's price, yes, is inadequate on the Russian market, on average 11-13 thousand. I managed to find over 9090 in an online store. This is already bearable.
At one time, he also faced a choice between Wes and DeLongey. Defeated the latter with the volume of the bowl, its round shape (loaf, loaf, whoever you want - choose) and reputation. And although I am not a woman, the design is impeccable. In all honesty, I honestly admit that this is a real decoration of the kitchen. All other appliances look like a servant to this stove.
About the spit ... Believe me, you will use it every few months at most. And bake bread every 1-2 days. And then you will understand that the larger volume of the DeLongey bowl is, well, ooooooooo a big plus.

Well, if I have already looked into the topic, please, ladies and gentlemen, check out what I have done in our wonderful bread maker.
Pan de Hojaldre. ... This is definitely not possible to create in a "classic" bread maker. ... And with us - it's easy.

[IreraI]

IreraI, good evening, unfortunately, I cannot help you in choosing, I am absolutely not familiar with the VES technique, when I bought my Delongee, there was no alternative, in this regard, of course, it is more difficult for you, the price is much different. Of course, I also had doubts, since I also think that the price of Delongey is too high, I had a rather skeptical opinion about the equipment of this brand, but from the moment of use (although the experience is still small, practically the date of registration on the forum) and to this day, there are no complaints about my beauty, but I use it in the last day, or even everyone, since I do not cook anything for the future, I made a baguette today, it is already over, I will go and put some bread for tomorrow. if you have any questions about Delonge, ask what I know I will tell you, I will show you

Deppert, interesting bread you have, very appetizing

[Deppert]

Deppert, interesting bread you have, very appetizing

And it still has a lot of olive oil, mmmm ....

Good evening! Merry Christmas!
Help, pzhsta, decide on the purchase. I choose between the VES SK-A20 Mini Oven with a bread maker and the deLonghi eob2071. Maybe someone has a comparative experience? Or the assumptions of professionals?
It is very difficult to decide, because the price is 2 times different. Ves still has a skewer in function, but the bread capacity is maximum 680 gr. For me, the disadvantage of ves (purely for women) is completely black (the kitchen is white and beige for me this is critical) and the lack of backlighting. Delonge has a price.
There are few reviews on ves, but mostly positive.
I really hope for your help, maybe the airfryer broke down, the bread maker does not fry the crust .... All the holidays are without normal equipment. There is no oven.
Thank you in advance.

Dear IreraI, your doubts are very much shared :))) I am facing the same choice ... Which side are you leaning towards?

Delongey has one drawback - if you put delayed pastries (eat warm in the morning). It is quite noisy when mixed. Will wake up. I compare it with a Panasonic bread maker - you can't hear that one.

Interesting thing! I have a bread maker, but I would love to replace it, two in one - it's convenient! But the oven is too small, I would like to be 32 liters, but there is no function of a bread machine! Or maybe I was looking in the wrong place? Have you met this one?

oh, these bread makers))) Tell me which is better Kenwood BM450 or DeLonghi EOB 2071. A bit about myself (to advise it was more convenient)) I bake bread with yeast, but recently more often with sourdough. Rye loves more muzhchinka (only rye would have eaten) In general, there is a microwave with a convention, that is, I interfere in a muffin 5 and then bake at a convention. I want my own bread (and I am a student sometimes there is no time at all), every day it is not always possible for me to bake. bake way out. I love the stove, therefore, a wide range of settings is only in the black, I want to be able to do it without me and so I can indulge myself .. But again, for a non-automatic kneading stove "and my microwave will help.

Help !!!!
SOS !!!!!
I have a problem, tell me what to do.
The door does not open fully. Yesterday evening I baked bread - I started to jam, and this afternoon I baked cookies and it was completely jammed. As if something bothers her. I already thought that the crumbs were hit, but no ... About 45 degrees she wedges and no further

[Feechka_]

Feechka_, I don’t even know how to help, maybe handy experts will catch up on the topic I went, looked at my own, I don’t even understand how to disassemble it in order to get to the mechanism on which the door is fixed
Look, nothing is getting in the way, the door does not rest against nothing, there is a gap under the door below, maybe anything

[Feechka_]

Feechka_Sadly, the warranty is over? If there is, then the service is under warranty. If it's over, here's the repair method https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=227986.0

I have already looked from all sides ... I suspect that I have the same problem ... Only there is no one to repair it, and there is currently no one to take it under warranty either ...

Thank you very much, sazalexter! Your link helped a lot
You know, after what happened, I have an ambivalent attitude towards our bread maker ... On the one hand, I still love her)), but on the other hand, she disappointed me, or rather the manufacturer ... She is still under warranty, but this is how the circumstances developed that it was not possible to carry her under the guarantee. Therefore, one man with golden hands helped me. I showed him your link and he took action. I cannot technically describe the breakdown, but I will try ... It turned out that one screw was not screwed in at the factory and because of this the piece of iron, which on the left side of the door was crooked (black bar with a recess). And in fact, this is a piece of iron - not a piece of iron, it bends in the hands. Although this is probably the Chinese iron ... Please do not judge strictly my description of the breakdown))) My master made another bar and reinforced it. I hope that my stove will serve me for a long time, but this fact is very upsetting. As the saying goes: the sediment remained ... For this cost, the appropriate quality could be organized.

[Feechka_]

Feechka_, It's good that we managed to repair the HP. Yes, the quality is a little lame, the aforementioned piece of iron is thin and not reinforced by anything, and it bears the load of the entire door. As a guideline, do not place anything on the open door or use excessive force on it. For two years of operation, the scapula was badly peeled off, bread began to bake. For Panasonic, the scapula for 5 years has a more interesting look, although it is also pokotsana, but nothing sticks to it. I did not find a new paddle on the Internet, a written request to the ASC was ignored, in general, everything is as usual.

The scapula that interferes? I most often form in the form of a loaf and on parchment on a wire rack and / or on a baking sheet. And a friend a month ago bought a Panas for two thousand kopecks, so she said that she had already started to peel off and was hot ... In general, in technology, as in everything: how lucky))

[Can you handle the dumplings dough?]

Can you handle the dumplings dough? not a word in the instructions.

I have not tried, I will not say, for him I have Panasonic

Maybe now someone has an answer to this question? Relevant !. I just bought this unit. I master it in a simple way.