Bread maker Orion OBM 27G

Dear bakers and bakers
Please tell me if it is possible to bake bread with sourdough and not with yeast in this model of bread maker. It seems like there was something like that on some discussion page, but it's not very clear. Doesn't leaven need much more time to rise? And the standard programs are designed for "yeast" time. How then to be?

then you will have to bake in "semi-manual" mode. Use the dough kneading program separately, take into account the time of proofing and boning yourself, set the baking program separately.

Or try the dough - knead half the flour and liquid with the sourdough, add the rest of the products, set the "main" program (with a delay to let the dough work).

Well, let it be semi-manual, it's business, once again press the buttons
It's just that some people argue that sourdough bread needs a bread maker with the ability to manually set the program, and auto-programs are not suitable. And such bread makers are expensive.

Well, not that they do not suit at all. There simply won't be an automatic program (or even a customized one). If you are not too lazy to track the rise of the dough and press the necessary button in time, then any bread maker with separate programs "dough" and "baking" will do.

I have already described more than once how I bake with live yeast, but with dough. Everything turns out OK:
1. Half flour + half water + yeast + third salt = dough program. I knead for 10-15 minutes. Then I reset the program.
2. I add the remaining flour, liquid, salt and other products according to the recipe, set the "main" program with the delay I need so that the dough has time to work well. The delay can be from an hour (in Panasonic it is "temperature equalization") to 3-4-5-6 hours at will.

PS Peku only on pressed yeast.

[Anya]

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.

Anya
A good recipe, most importantly, from the category of healthy food, and the photo can be displayed, if any, for some reason I have all the breads with central flour flour (and there were only 3 of them), fall inward and generally turn out to be heavy, and then crumble

If you are not too lazy to track the rise of the dough and press the necessary button in time, then any bread maker with separate programs "dough" and "baking" will do.

I see. Now the main question is - does Orion OBM 27G have these very separate programs "dough" and "baking"?

Orion OBM 27G is there?

there is! There is also a whole grain prog with a pre. warming up for 30 minutes, and there is also a timer.

Well, I bought this unit
Yeast bread has already been baked 2 times just according to the instructions in the attached booklet. Everything worked out fine.

With the leaven, of course, the matter is more complicated, a capricious thing. The first time it seemed like there was little time, so it turned out to be a kind of lithic - too dense and too rubbery. Delicious though. In general, I had to eat it myself.
The second time I left it for the night, it rose remarkably, but it seems I overexposed it, because the roof collapsed during baking And the bread turned out to be too crumbly. But all the same, these guests ate with pleasure.

In general, the bread maker is good

Hello everyone!
Today I baked bread with semolina from julia-bor
300 ml. - water
2 tbsp. l. - vegetable oil
1.5 tbsp. - sugar
1.5 tsp. - salt
400g. - wheat flour
100g. - semolina
1.5 tsp. - yeast
and the roof fell at the bread.What did you do wrong ?? Baking in 2 mode - French.

[Anya]

Anya, like everything is correct ... Maybe yeast ??? Take a photo, let's see!

Yeast Lvov. the first time I tried them. And I forgot how to upload pictures :(

It seems so


The bread actually turned out delicious, but its appearance ............

I tried to bake bread with semolina with other yeast. The same picture. Today I bake the most ordinary bread. The roof fell again: (Maybe it's because of the flour?

I have all pure wheat breads - they turn out with a bang and with convex roofs, but with the addition of semolina and, especially, whole grain flour, every other time, it seems to me that the proportions are very important - water-flour, because there is less gluten as a result and if there is a lot of water, the bread falls off. But, this is purely my IMHO, the experience of using a bread machine is 5 months

[Anya]

Anya, switch to compressed yeast! On dry ones, too, not every time I get a convex roof, although I have been baking bread for several years ... You can see from the photo that there is too much water ... Try to reduce the water by 10-15 ml ... Anh, did you touch the bun with your finger? It was similar in elasticity to a woman's breast or an earlobe ??? Not linden ??? Yes, and buy panifarin (gluten). I do well with semolina, but I often bake Rinkin with wheat-rye and such a beautiful crumb is obtained with panifarin ... In general, try everything !!! And everything will work out !!!

rusja, this is not only yours IMHO, it is also my IMHO and not only yours. Semolina can be caught from soft wheat, but flour generally requires gluten !!!

Before that, all the time I had bread with a normal roof. And this is the fallen one. The gingerbread man was good, I control him every time. And what is compressed yeast?

Alive, such as they were once with a scoop, in packs, then toko then 1 kg could be found, but wait and 40 grams. very wonderful and 100. I also switched to them almost immediately, mostly I take Lvivs.
🔗

Alive, such as they were once with a scoop, in packs, then toko then 1 kg could be found, but wait and 40 grams. very wonderful and 100. I also switched to them almost immediately, mostly I take Lvivs.

Thank you. I'll have to try. But they probably need to be weighed on a scale?

yeah, based on 2 grams per 100 grams. flour, on average 8-10 gr. on a loaf, if with rye flour, then more, it is heavier

And another question - will they have to be diluted with water? How do I use them? After all, I just pour dry ones upstairs and that's it. How about these?

Some make dough right in the bread maker, mix all the yeast and 100 grams of water and 150 grams. wheat flour + sugar and knead the dough on the program, then leave to rise for 40 minutes-hour, add the rest of the ingredients and then on the usual main program. And in principle, I do it easier, first I crush the yeast, fill it with whey (I mainly bake it) and then all the liquid components, flour on top, as usual. It's just that I never do on a timer delay, but bake right away. So far, I have not noticed much difference between the unpaired method and the unpaired one (when everything is mixed at once)

Good luck, kaneshna, but yeast is not a panacea, from falling off, I have heavy breads with flour and semolina, also sometimes "droop their heads"

so yesterday ordinary bread also fell off. I'll change the flour again, what if she's also to blame

Yes, flour, this, too, with a finger to the sky, now, I mostly came across normal, except for Kievmlin, they have practically ceased to exist legally, and those remnants that still exist, raw materials are bought, almost from sprouted grain, respectively, from here and quality. I came across a quiet horror, especially on Paska, when I heard about his "log" fame among bakers, I decided to try it, the funnel was almost up to the stirrer, on the next. once Macfa has fixed this matter. And now I'm buying Vinnitsa, nothing like, normal bread with it turns out

baked today with a different flour - and everything is fine, the roof is wonderful. then it's all about flour

and did not change the yeast? come on, I just liked the pressed yeast initially more, with dry bread it turns out airy, but somehow "piece"

[Anya]

Anya
and if you have already put the icon of the bread maker, remove its verbal description from the profile

I removed the verbal description :) The yeast was dry. Amina took flour

I will also publish the fruits of my practice in baking bread.
Let's call it all sourdough bread in a bread maker. The proportions are according to the standard recipe from the instructions for the HP.



Size - medium (750g)

Flour - 3.25 cups - of which 2.5 cups regular wheat flour, 0.75 - something cool
Water - 280 ml
Salt - 0.75 tsp
Sugar - 1.5 tbsp. l.

1. We take out the leaven from the refrigerator. I have some ancient leaven that has been traveling among home bakers for years. According to legend, initially she was on kefir, but for a long time she has been eating only flour and water.
So, I have half a half-liter jar of such a starter, that is, 250 ml. We dump it all into the basket of the bread machine. It is better to dump with a non-metallic spoon (why - it will be clear from paragraph 8). You don't need to wash the jar and spoon, they will still come in handy.
2. We measure out 280 ml of water, of which 220-230 are also poured into the basket, the rest is left.
3. Measure and sift 1.5 cups of plain wheat flour, dump it into a basket.
4. Put the basket in the bread maker and turn on the "Dough" mode. The bread maker begins valiantly kneading the contents, it will take her half an hour.

Over this time :
5. We measure out salt and sugar and dissolve them in the rest of the water (which remains from item 2)
6. Measure out 1 cup of plain wheat flour. Another 0.75 cups is up to you. You can use the same flour, you can use whole grain, you can rye, you can grind white rice or green lentils into flour in a coffee grinder - I tried all this, and in the end everything turns out well.
7. The original contains 2 tbsp. l. vegetable oil, but instead I put ghee (ghee) and obviously more than two tablespoons.
- You can add sesame seeds (I added up to 4 tablespoons) or seeds (also up to 4 tablespoons), or both.
- You can add 1-3 tbsp. l. coriander powder

8. When the bread maker has finished kneading, take out the basket from it and put the same 250 ml back into the jar with a spoon (the metal spoon is inappropriate here, you can scratch the basket). We close the jar and place in the refrigerator until next time.
9. Pour the rest of the water with the dissolved sugar and salt into the basket (if not completely dissolved - not scary). All the flour, butter and coriander are there.
10. Start the "Dough" mode again. We are waiting for half an hour until the kneading is finished.
11. Add seeds, sesame seeds to the basket, you can dry basil or whatever else your fantasy tells you. Start the "Dough" mode for the last time.
12. After completing the batch, you have to wait until the whole thing rises. The rise time depends on the ambient temperature. If it's warm (or if put in a warm place) - about 3 hours. If it's cool, then longer. In general, you need to look.
(If the entire batch is done in the evening, then it is better to put it in the refrigerator overnight, covered with a film, otherwise it may have time to rise too much and fall off later. And in the morning, take it out of the refrigerator and wait until it rises in the warmth).
13. When, in your opinion, enough has risen, we turn on the "Only baking" mode in the bread maker, and in an hour everything is ready. After that, you can immediately pull it out or hold it for another half hour in the cooling HP - to your taste.

[Gregory_]

Gregory_,
so a BEAUTY product to the studio and the grand merci, for a sincere story

hello to owners of Orion OBM 27G!
I am thinking of buying one and I want to ask those who have been with it for more than a year or two: is the bucket leaking and is there a smell of plastic when baking? In my two previous ovens, Binaton and Dex, in a year or two, buckets leaked and began to stain the dough, and you can't buy spare buckets for them ... Thank you.

Hello everyone!
I also recently became the happy owner of this wonderful Orion!
The bread is wonderful, very tasty, I tried it from the brochure that came in the set Classic and dairy, I liked both, delicious lush, rose well
tried to make bread according to this recipe https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=124268.0 so it's just a problem with him, he rises perfectly ... and falls as soon as baking begins ...
the truth is, according to the recipe, my bun does not work, it turns out very thick sour cream. I tried to add flour to make it thicker, but the truth missed what a bun was
It’s just now that 455 grams of flour is by weight, not 1.5-2 cups, right? but the last time there was much more flour ...
And another question, what kind of bread would you recommend?

[250 milliliters (standard glass) is only 160 grams of flour!]

1.We advise you to buy a scale. The volume of products and their weight are not the same thing!
250 milliliters (standard glass) is only 160 grams of flour!
On electronic scales, the scale can be either in kilograms or grams, or in ounces and pounds. Be careful!

2.Darnitsky's recipe for fugasca https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=596.0.html

Hello everyone. I'm again with a problem :( Lately, how much bread I've been baking - one problem - the roof falls off, after the start of baking. Yeast is normal. I use dry. Before use, I check - I dilute it in water with sugar. For 500 grams of flour (plus or minus a couple of spoons) I put 1 tsp of yeast. Already changed the flour, and still the roof falls as soon as baking begins. What to do ???

The roof can fall from excess water and not only from excess yeast, check the flour-liquid ratio (1.6-1.63: 1) and all liquid must be taken into account (eggs, oil as well)

Anya, maybe it’s worth trying another recipe or does it fall on everyone? I, as a rule, fall off if the proportions of water-flour are not observed

I track the kolobok every time. All the time it turns out, and the roof falls :(

means you misjudge the kolobok. Let it be denser than usual.

[Alim,]

means you misjudge the kolobok. Let it be denser than usual.

I tried it in different ways, but still the same result.
Alim, , please write your recipes for bread. We have the same hp

[For 500 grams of flour (plus or minus a couple of spoons)]

Hello everyone. I'm again with a problem: (Lately, how much bread I bake - one problem - the roof falls, after baking starts. Yeast is normal. I use dry. Before use, I check - I dilute it in water with sugar. For 500 grams of flour (plus or minus a couple of spoons) I put 1 tsp of yeast. Already changed the flour, and still the roof drops as soon as baking starts. What to do???

Learn theory, observe technology,
record changes every time
and show the result in a section.
Well, if all this is lazy to do,
then you can, for example, shoot yourself,
helps a lot with such problems.

Have you ever thought about what you are writing?
This is useful sometimes!
- 500 grams of flour (plus or minus a couple of spoons) - total
four spoons in the difference - there, syudy !!!
Send them to the scales,
those that are four spoons - how much weight is there?
A gingerbread man with a roof, of course, is resting in a Bose!

Well, cry over your fun roof.

And also to you in similar sections for reading, rereading, comprehending and applying ---- >>> MANUAL TO BAKING BREAD IN A BREAD Maker - A BEGINNER'S MANUAL

[Alim,]

Alim, , please write your recipes for bread. We have the same hp

AnyaI have no recipes, I bake every time from what is at hand, but I keep the proportion of flour-water Read more this topic will be clearer to you https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0

[Alim,]

I tried it in different ways, but still the same result.
Alim, , please write your recipes for bread. We have the same hp

Hello! Try this bread:
500g flour
300ml water (warm)
1.5 tbsp. l. grows up. oils
1 tbsp. l. Sahara
1.5h l. salt
1.5h l. yeast
1 tbsp. l. decoys (optional)
Etc. MAIN. Medium or dark crust
Good luck!

[Teillet]

Teillet, thanks for the recipe.
The bread turned out to be wonderful, grown, not a donkey and very tasty

[Anya]

It's my pleasure. I am very glad that I liked the bread. Anya, go to the recipes on this site. There, girls and boys bake very good bread and share with joy. Good luck!

I have a Panasonic stove (the second Moulinex is under repair, it seems endless), and my daughter has your Orion. This is how we bake bread according to the same recipes.By the way, from the book of recipes for Orion we tried a couple of breads ... It's good that my dogs love bread, not looking what it is ... Good luck!

I used to have an Orion bread machine. I baked according to recipes from Panasonic, the bread was always obtained, the attached book with recipes from Orion did not even open. Then, when I already understood the principle of baking in a bread maker, I began to bake bread arbitrarily, without looking at the recipes.

Girls, this experience of steaming the dough may also be useful to someone if you bake with fresh, pressed yeast.
I, almost always, take out whey and yeast from the zero chamber of the refrigerator and put them WITHOUT HEATING in the bread maker's bucket in the proportion - 8-10 grams of yeast, 100 grams. serum + 150-200 gr. flour (without sugar) and knead it all on program 8 - SUPER FAST BAKING, kneading 15 min. While the kneading is in progress, all the products are very well warmed up and then the proofing goes on for another hour in the switched off bread maker, covered with a towel.
Well, at the end of the proofing (about an hour later, if it can cool down earlier), I already heat the second half of the whey in a micron, dissolving salt and sugar (honey) there, I agree with the recipe and send it to a bucket, then butter, flour and other additives ...
Almost all breads are more porous with a beautiful, convex roof.

MUSTARD MILK from Yana

and in the context



AND HONEY-KEFIR with whole wheat flour
Initially cold products do not harm them at all, because very good. heat up quickly on kneading and you have time to go about your business.

Is there anyone in the subject of the owners of Orion? I've been baking for a long time, but I have never used the timer. Today there is such a need and I can't figure out how to set the timer. It seems to have realized that the buttons are plus or minus, but before what action? I tried it right away, the bucket began to knead. I don’t know if it will work. Teach!

I am the owner, but I never baked on the timer, so litter.
Knock in a personal to Marina-oriana - the discoverer of our topic, I know she had experience, otherwise Temka is barely breathing, you will have to wait a long time for an answer

Yesterday I baked mayonnaise bread according to this recipe https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=11037.0 Such a handsome man turned out, grew up under the very cover. I have never had such tall ones. And what flavor was there when baking And it turned out very, very tasty.