Bread maker Orion OBM 27G

I put the bread in the oven in French mode. Nooooo, I poured cold mineral water I hope that it will work out somehow
I also wanted to ask, what kind of malt is it? We bought "Home Kvass", yeast and malt in a box. It reminds me of buckwheat honey. Is that how he should be?

I put the bread in the oven in French mode. Nooooo, I poured cold mineral water I hope that it will work out somehow
I also wanted to ask, what kind of malt is it? We bought "Home Kvass", yeast and malt in a box. It reminds me of buckwheat honey. Is that how he should be?

Everything will work out, don't worry! He is dark brown, very fragrant, reminiscent of buckwheat honey in color!

Everything will work out, don't worry! He is dark brown, very fragrant, reminiscent of buckwheat honey!

Thank you. They reassured me.
I will not pour more cold liquid. Somehow it happened this time.
And for malt, I thought it was powder, but here it is liquid. Now I will also try to bake with malt.

And for malt, I thought it was powder, but here it is liquid

Why liquid? I had it powder just !!

Why liquid? I had it powder just !!

Here in my "Home Kvass" it is liquid in sachets. And in color like honey and in density. Probably this one cannot be used in baking.

I do not know about such malt, I have never met such liquid malt!

Then I will look for another kvass. May be caught dry. Although maybe I'll try to do this. Something should work out.

Here in my "Home Kvass" it is liquid in sachets. And in color like honey and in density. Probably this one cannot be used in baking.

can. Just dissolve 1 tsp. liquid in the liquid that was planned for bread. (1 tsp for 350-400 g flour)
Dry can be used usually - 1 tbsp. spoon on a loaf and you can brew it (brewed malt is tastier and more technological)
Malt almost always emphasizes the taste of wheat-rye or rye-wheat breads.

most probably "baked a thousand thousand times" - Darnitsky from Fugaska. There are a lot of options, I baked this recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=596.0.html

look at here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=135459.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=89623.0
albeit for the oven, but according to Admin's recipes, you can safely bake - even in the oven, even in the HP. Track only the gingerbread man

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=256.0 and this is in HP, Lolina's recipes are also verified

[rinishek]

rinishek, Thank you. I will try tomorrow.
Today I baked in cold mineral water. Everything worked out. The bread grew very well and turned out very beautiful. Until they tried it, it just cools down.

[Teillet]

Teillet, and on what mode did you bake bread with semolina?

And one more question to all: on what mode do you bake wheat-rye or rye bread ??

Hello everybody! I am with a report on the stove for those who doubt whether to buy or not. The menu is very convenient, we quickly figured it out, we didn't even have to read the instructions, the functionality is no different from other ovens (only at a nice price), you can make dough for dumplings, yeast and basic baking programs. How long it will work, of course, only time will tell ...

True, in our family a bread machine "like a baker" has not taken root, but as a kneader - yes!

[Teillet]

Teillet, and on what mode did you bake bread with semolina?

And one more question to all: on what mode do you bake wheat-rye or rye bread ??

I bake with semolina on both 1 and 2 modes, it turns out great !!! Anechka, if you want more puffy bread, bakes for 2, "French", mode.For 1 you get a regular table bread.

And about wheat-rye read on my first pages notatki on using a gluten-free regimen as advised by Rina.

Here comes Rina's scheme and my bread in Orion 27, baked according to her scheme

And here are my pen samples

And today I kneaded the dough in Orionchik and baked cabbage pies in just two hours for everything about everything !!!

Girls, I bake bread from Vok "French" in "French" mode
300g - wheat flour () added another 3-4 tbsp. l flour)
100g - rye flour
1.5h l - salt
30g - butter
300ml - water
1 tbsp. l. - malt
1 tsp - ground coriander
1.5 tsp yeast
And I look at the end of the roof fell down And he was such a handsome man. I didn’t open the lid. So, I looked from above. Why can this be so ??

[Anya]

Anya, for 400 g of flour, 300 ml of water is a lot ... And a Frenchman is not suitable for rye flour ...
Look in recipes Admin, there is a lot of interesting things and the proportions are correct !!!

[Teillet]

Just on 2 pages of this topic Teillet this recipe will result and this mode is specified. But she has no yeast in the recipe in this thread.

[Anya]

Anya, don't worry, but you made it delicious !!!
And you will beat off the proportions !!! I just don't bake on dry ones, I can't say if it's a lot ...
A Admin I advise you not in vain, she is our luminary, we all learned from her bread !!!
She has very good the principle and proportions are well described. And do not be shy, knock on her PM, ask questions that interest you. She does not refuse anyone !!!

I will write now. I'm still in the subject where the main recipe is written. Admin gave me a link, but I still can't figure out why it happened. After all, the bun was wonderful. And baked normally. And about 15 minutes before the end - I saw that the roof fell.

[Rine]

Here is some bread with a beautiful roof https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8273.0
Knock some more Rine, she can help too ...
I'm just tired, bunny, and my head doesn't understand ... But I pour less water ... Or rather, I have 500 grams of flour per 300 ml ...

[It takes 1h. l.]

Girls, I bake bread from Vok "French" in "French" mode
300g - wheat flour () added another 3-4 tbsp. l flour)
100g - rye flour
1.5h l - salt
30g - butter
300ml - water
1 tbsp. l. - malt
1 tsp - ground coriander
1.5 tsp yeast
And I look at the end of the roof fell down And he was such a handsome man. I didn’t open the lid. So, I looked from above. Why can this be so ??

Anya, hello! The bread fell due to a lot of yeast. Have I not indicated their number? Sorry...
It takes 1h. l.
Do not add flour: the dough turns out to be "spread", but hold it and do not deviate from the recipe. When I first baked according to this recipe, I also tried to add flour, but restrained myself. The result exceeded all expectations.
The only thing is, when kneading, help the oven: flour remains at the edges - just clean them with a wooden spatula or spoon.
I put margarine instead of butter.
And another answer to your question.
I bake bread with semolina in the main mode.
Good luck!

[It takes 1h. l.]

Anya, hello! The bread fell due to a lot of yeast. Have I not indicated their number? Sorry...
It takes 1h. l.
Do not add flour: the dough turns out to be "spread", but hold it and do not deviate from the recipe. When I baked this recipe for the first time, I also tried to add flour, but restrained myself. The result exceeded all expectations.
The only thing is, when kneading, help the oven: flour remains at the edges - just clean them with a wooden spatula or spoon.
I put margarine instead of butter.
Good luck!

Thank you so much.
For this amount of flour, I also have spread dough. And I naturally formed a bun and added flour. I tried the oven again today. I put 1 tsp with yeast, but added flour and naturally the roof fell. Tomorrow I will try not to add flour. And so the bread is very tasty.

That’s why the bread and fell out, because the dough was smeared ... And not from the addition of flour ...
Do not forget the kolobok rule !!!

That’s why the bread and fell out, because the dough was smeared ... And not from the addition of flour ...
Do not forget the kolobok rule !!!

The fact of the matter is that from such an amount of flour, the dough turned out to be smeared, and I added more flour and formed a bun.And it turned out very pretty both yesterday and today. I baked twice, and both times the roof fell. The second time I reduced the yeast and the water, but still the same result as the first time.

Hello, Anya! That the roof fell again? And even from 1h. l. yeast? Strange ... I have been baking this bread for several months now, and not only me, but my entire environment. There is no such problem. The gingerbread man is smeared at the beginning of the batch, and then it is nevertheless formed into a ball.
A bun with white flour and a bun with rye flour are different.
Check out Recipes - French by Boka. Maybe she, as the author, will tell you something ...
Good luck!

Probably few as stubborn as I am I again try to bake "French" bread. Maybe it will work. I hope so.

[Anya]

Anya, How is it going?
I baked this bread yesterday. Everything is fine, the roof has not collapsed ... Everything is strictly according to the recipe ...
Maybe in your stove there is something with a temperature regime7 But my daughter bakes very often according to this recipe, the oven is the same as yours. No complaints were received.
Good luck!

In general, I again did not get a roof. Probably because of the malt. I have it liquid. More precisely, such in density as honey. I dilute it in the water indicated in the recipe. Tomorrow I'll be looking for normal malt. And I will try with him. But in spite of everything - the bread is very tasty. If I do find normal dry malt, should I just throw it in or steam it?

[Anya]

Anya, a lot depends on flour, its moisture content (in my opinion, for 400 g of flour, 300 ml of liquid is too much, I have 260 ml of liquid for 200 + 200).
In addition, rye flour, which is available in retail, is not particularly standardized here. It is different - seeded, peeled, whole grain, coarse, etc. And the recipe does not say which rye is used.

Or maybe this is not your recipe. Try any other. When you achieve a good result, you feel the dough with rye flour, then take this bread again.

Dry malt is poured with hot water (60 ° C) and left for a while (like a couple of hours). Someone is pouring boiling water. I don’t do this because I once talked to a technologist - he said that pouring boiling water into the malt kills the enzymes necessary for the dough, and the malt flavor is “killed”. Therefore, I pour the malt into the bread directly dry.

[Rina]

Rina, thanks for the advice. I already bought dry malt. I will try with him. Maybe the "French bread" program is simply not suitable for this bread. Maybe it's better for 8 - bake gluten-free bread? I once read that if there is rye flour in the bread, then it is not necessary for the dough to fit 3 times, one is enough.

[ukka]

actually yes. That's why I bake a combination: stage 1 - wheat flour dough, stage 2 - dough with rye flour in a mode where one rise without boning. Try the principle that ukka described when she baked bread according to my recipe. There are equal parts of wheat and rye flour and a couple of tablespoons of dry malt (by the way, the yeast there is "wet", they are fresh, they are pressed ... I strongly advise you to try them too, at least for wheat bread).

And if you make wheat-rye in 8 mode - gluten-free bread, and without dough, do you think - will it work ??

[Anya]

Anya, You describe what you want to achieve. Then I (or someone else) can send you to the right address.

For example, there is a great recipe "Darnitsky" from the fugasca
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=596.0.html
It can be baked on the main standard program on which regular white bread is baked.

[Anya]

Anya, You describe what you want to achieve. Then I (or someone else) can send you to the right address.

Oh send me
I want to achieve - a beautiful roof, because it was falling. And the taste was very good.
And "Darnitsky" from the fugasca will definitely pop

Yesterday I baked Sesame bread.
Serum - 300 ml
Wheat flour - 450 g
Dry yeast - 1 tsp.
Salt - 1 tsp
Sugar - 1 tbsp. l.
Sunflower oil - 1.5 tbsp. l.
Sesame seeds - 4 tbsp l.
Program "Classic", medium crust, and the weight is 1 kg. It turned out very tasty. But there is no photo, already eaten

Maybe it's better for 8 - bake gluten-free bread? I once read that if there is rye flour in the bread, then it is not necessary for the dough to fit 3 times, one is enough.

Give it and I'll put in my five cents
On the 8th program, rye bread does not have time to rise - there are only 2 hours.
I use it like this: after kneading, I take out the spatula (it is no longer needed anyway). Then, before baking, I turn off the bread maker and wait for the required time until the bread rises well.
And I include baked goods separately.

Yesterday I baked bread with paprika and fried onions.
Maybe someone will need a recipe:
500 grams of flour (it took a spoon or two less)
300 ml water (I took half of the serum and water)
1 tsp yeast
2 tbsp. l. paprika
2 pcs. fried the onions on the rast. butter (2 tablespoons of butter is needed, but I took a little more, and then squeezed out the excess oil from the onion after frying)
2 tsp salt
1 tbsp. l sugar
Baked on "French mode", the crust is light, and the weight left 1 kg

An incredible thing happened, two years of being on this forum were not in vain for me, three days ago I became the owner of the Orionchik OBM 27 G, which is now under the action in Foxtrot (UAH 333) and this, of course, became decisive in my choice. Like your reviews, naturally
Well, here's the first bread that is not lumpy at all:


Made according to Marina-oriana's recipe on 2 pages of our topic Reply # 21 03 November 2011. With all the variety of recipes for the first time I chose this one, because it reminded me of my aunt's bread, which she baked in the oven. Although I was not very sure what would happen the first time, because you need to know so many subtleties, and I essentially "saw" the bread maker only in the store 3 days ago.
But the result exceeded all my expectations, beautiful, fragrant, tall and, indeed, reminiscent of a rustic one. The only deviation from the recipe: I took whey instead of water

If there are any flaws, do not judge strictly, I have never done anything like that with yeast dough

[Rina]

Rina, thanks for the advice. I already bought dry malt. I'll try with him. Maybe the "French bread" program is simply not suitable for this bread. Maybe it's better for 8 - bake gluten free bread? I once read that if there is rye flour in the bread, then it is not necessary for the dough to fit 3 times, one is enough.

For this bread, just the French regime is like. It is not for nothing that the author called it "Frenchman".
It turns out that you had liquid malt ... Maybe this is the answer to the failure? Because there are no problems with this bread (only at the very beginning of the kneading, help the oven a little: flour remains in the corners, clean it with a wooden spatula). I mix malt with flour, do not steam it. Peeled rye flour. It seems Luhansk. It is called "Luxurious". ATB - 3.75 hryvnia kg.
After the bread is frozen, it sticks to the side of the bucket on one side, but then everything returns to normal.
I won't take a photo in any way: the camera at a party was delayed.
Good luck!

Today I baked a curd bun.
Milk 100 ml
butter - 70 gr
egg - 1 piece
sugar - 6 tbsp. l
salt - 1/2 tsp.
cottage cheese - 100 gr
flour 380-400 gr (depending on the dryness of the cottage cheese)
yeast - 1.5 tsp
vanilla sugar - 1 sachet
Baking on the 4 "Baking" mode
It turned out sooo tasty. I wanted to add raisins, so little does not eat it. In the next. just try to put candied fruit.

[rusja]

rusja, congratulations on your assistant !!! It turned out to be a good bread !!!
Anya, I go to the topic to find out how you are doing, and then such a miracle !!!!!!!!!!!!!!!!!!!!!!
You are a sorceress !!!! I baked such a bun !!!! Good girl !!!!

Thank you so much
I have already made such a bun with candied fruits, it turns out very tasty.

And here I was baking on Calvelev's sourdough in the French mode





The sourdough was given to me by Nataly_rz, the sourdough was mad, the bread was propped up ...

[rusja]

rusja, Ol, yeah !!!

And I also replaced some of the flour with whole grain, as I like ... about 100 grams ... Tasty !!! I am sitting now, wrapping my head up ...

Girls, who has proven Easter recipes?

if in HP - then a cake with an apple from Elena Bo, buttery from her.
if in the oven - meat-eating, royal from Queenie on choux pastry, Viennese, also from Queenie
well, as far as I understand, you don't need sourdough

Girls, who has proven Easter recipes?

Hello! I just signed up, climbed the sites and found a super Easter recipe, but I don’t know if this recipe is suitable for the Orion 27 stove or not. 2.5h l, flour-400gr, salt-0.5 tsp. l, sugar-5 tbsp. l. vanilla, butter-2 tbsp. l. milk-170ml, raisins-100gr. Melt the butter, heat the milk. Add the raisins before the last batch.

Good day! Bought Orinchik27 April 12 Baking bread all week could not get enough of. And today I put the bread and I hear a knock on the batch. I'm in a panic: swoon: What could it be? The knock is distinct, the impression is that the scapula is knocking, but this is not it, I checked it on the spot. Who had that? And what to do? I bought it in the online store. WHERE TO GO IN THIS SITUATION IN FACT SHE WORKS, BUT KNOCKS. WAIT FOR WHAT IS NEXT? PLEASE PROMOTE

I hear a knock on the batch

It is necessary to figure out where it knocks (if only it does not creak) can it stand on an uneven one and stagger? Or the bucket is not secured until it clicks ...

I got this problem too. I solved it very simply. To do this, you need to take, metal scissors, a lid for conservation or a tin can, you can just thin tin. Cut 3 strips of metal 1 cm wide and 3.5 cm long, bend in half and insert into the collar of the bucket seat (located at the bottom of the bread machine). Equidistant from each other. At first, the bucket will fit tightly, then the strips will take the correct shape. and everything will be ok! On my advice, many acquaintances got rid of this problem.
I can post a photo, but I can't figure out how ??
.

I can post a photo, but I can't figure out how ??
.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=73109.0

Something calm in our Temko.
Yesterday I baked bread on program 3 - whole grain.
Here is a recipe, it may be useful to someone:
water 280 ml
draining. oil - 25 gr
wheat flour. - 220 gr
whole grain flour - 220 gr
yeast - 2 tsp (as my friends told me according to the recipe)
powdered milk - 1 tbsp. l
salt - 1 tsp
sugar - 2 tbsp. l.
I still have a couple of tbsp of flour. I added spoons during the kneading process to make a good bun.