Bread maker Orion OBM 27G

[nimart]

nimart, Zhenya, how are you, share your successes
And yesterday I got like this 🔗 smiling handsome



I did it not on dry, but on ready-made (home-made) mustard pounded with honey (2 tablespoons), half milk with whey. And olive oil, I don't see mustard in Shoto shops, Toko in companies on request.

Olya, handsome !!!

I was last blown away to a flat roof, not concave, so progress is evident, "a little more, a little more"

What recipes do you use? I still have troubles with rye, only after ordering malt and gluten (for fluffing) on ​​our website from a girl from Kremenchug, it began to turn out at least a little and give porosity, otherwise it was a brick suitable for crackers and kvass. Although I have never done pure rye, but even 50x50 with problems

Ol, try the recipe Rina 50 * 50 - I always succeed.

[nimart]

nimart, Zhenya, how are you, share your successes
And yesterday I got like this 🔗 smiling handsome
I don't see mustard in Shoto shops, Toko at companies on request.

Ol, what a handsome loaf of bread
And there is always mustard oil in METRO

I still have troubles with rye,

here you are definitely my setra
my friendship with rye bread also does not work out, that's not what I was and everyone here bought the leaven of agram, and panifarin, and malt - but such rye bread that I liked the taste did not work

Olya, I tried Rinyn, it turns out like this:
🔗

🔗

But with not brewed malt, the taste and the bread itself is unusually sharp, after a day it becomes dry and "prickly" as they say to me: girl_sad:

Irusik, for the sake of oil it will be necessary to go specifically to the Metro, I somehow can't handle it, I’m more and more about Ashan, but maybe I’ll find something else interesting there. I haven't been there for a couple of years. This is just me very good bread. I like it with mustard oil, it seems to be created for him

[Olyushka]

Olyushka, go, go, just don't take a lot of money - otherwise you will spend everything there
And we don't have Ashan

And today I made another discovery, the light was periodically turned off and the bread in the bread maker rose not according to a given program and time, but involuntarily according to its own. And I don’t know how much he climbed, but obviously 15 minutes more than necessary, and when I opened the lid, I was simply stunned, he just fell out of the bucket


This is again mustard-honey, but last time, it was much lower.
In general, in sl. once, after kneading and before starting baking, forcibly, I will turn off the stove and give the bread a couple of minutes to come up as much as he needs and then turn on program 12 - Baking
Voila, can someone else use this experiment

Olyushka, bread
But poke my nose into the mustard-honey recipe, it's too beautiful

something does not work link on mustard-honey bread :(

Irusik, it's still the same MUSTARD MILK and there is a second answer, like a girl mixes mustard with honey.
Thank you for your rating, me too he is very good. I like it, but my bread has a one-year anniversary these days

well then, for the long and fruitful life of your bread maker Orioshka

Good afternoon everyone.

There was a question about the timer. Today I also decided to try. First I set the mode, then the mass of the loaf, then the color of the crust, and only then the timer. I needed the bread to be ready in 10 hours and 20 minutes. I pressed on "-", it was 15 o'clock, then with the same button I set the 10.20 I needed. I made a bookmark in the morning, in the evening we are waiting for bread.

Has anyone baked rye-wheat bread from ready-made mixtures of Dobrodiya in Orion?

Did not have to
If you decide for yourself, write, pliz, about the result

Has anyone baked rye-wheat bread from ready-made mixtures of Dobrodiya in Orion?

I baked. In my opinion, I left a review in Temko about the mixture, now I'll look. Here is: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=124793.0

I baked. In my opinion, I left a review in Temko about the mixture, now I'll look. Here is: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=124793.0

Sorry, I overlooked that you have Orion.

I can't get rye-wheat, but I really want it to work. I will continue to experiment.
The first time I baked in a bread maker according to a recipe on a pack + salt and sugar. On the main program 1. After the first batch, remove the paddle. The dough did not have time to rise 2-3 times in an hour. The form was not filled all along the bottom (it was probably necessary to do it forcibly with pens). It turned out in the form of something incomprehensible. The first bread was damp for my taste.
The second time I added 2 tbsp. spoons of semolina. put on 8 Gluten Free Bread. My dough was kneaded, only it turned out not a bun, but some kind of mess. An hour later, I was even afraid to bake it in a bread maker. A flat cake of an incomprehensible shape. I put the dough into a slow cooker and on the yogurt mode it stood for another 2 hours (3 in total). Half in the same place and baked on a cake for 50 minutes. The crumb turned out the way I wanted, only the bottom of the dough peeled off. maybe the slow cooker immediately heats up a lot or the dough has stopped. I will look for answers on the forum and experiment further

[And Katerina]

And Katerina
maybe you should first try not from mixtures, but try wheat-rye or rye-wheat to knead and bake to understand what they should be, and the mixture will help you later.
Personally, my life-wheat became more or less obtained after buying gluten-gluten from a girl from Kremenchug (who is here on the forum in Joint Procurement).

Sorry, I overlooked that you have Orion.

I can't get rye-wheat, but I really want it to work. I will continue to experiment.
The first time I baked in a bread maker according to a recipe on a pack + salt and sugar. On the main program 1. After the first batch, remove the paddle. The dough did not have time to rise 2-3 times in an hour. The form was not filled all along the bottom (it was probably necessary to do this forcibly with pens). It turned out in the form of something incomprehensible. The first bread was damp for my taste.
The second time I added 2 tbsp. spoons of semolina. put on 8 Gluten Free Bread. My dough was kneaded, only it turned out not a bun, but some kind of mess. An hour later, I was even afraid to bake it in a bread maker. A flat cake of an incomprehensible shape. I put the dough into a slow cooker and on the yogurt mode it stood for another 2 hours (3 in total). Half in the same place and baked on a cake for 50 minutes. The crumb turned out the way I wanted, only the bottom of the dough peeled off. maybe the slow cooker immediately heats up very much or the dough has stopped. I will look for answers on the forum and experiment further

I baked this mixture without inventing anything. I just loaded it and that's it: I didn't take out the spatula, I baked it on the main program, I didn't shape anything with my hands. There was no kolobok right away and the bread does not rise much, this is true and this is normal, all the same, the bread was baked delicious. At the very beginning, I baked from the mixture, until I figured out how to bake wheat-rye on my own.

Did you add yeast to the mixture? I re-read my review and it says that I added yeast, but yours says that only sugar and salt. Also, where there is rye flour, it is better to take cheese milk instead of water, it seems to me that bread rises better on it ..

Another shovel is usually taken out after all the mixes .. and the first and second .. that is, already when the proofing begins ... to avoid deboning (after proofing, a couple of times HP just turns the dough over to drive out gas) .. and you write. that they took out the spatula after 1 batch ... also affected ..

[And Katerina]

And Katerina
maybe you should first try not from mixtures, but try wheat-rye or rye-wheat to knead and bake in order to understand what they should be, and the mixture will help you later.
Personally, my life-wheat became more or less obtained after buying gluten-gluten from a girl from Kremenchug (who is here on the forum in Joint Procurement).

Agree with you. It should be tasted from flour, not from mixtures.
The first pack of Dobrodiya rye-wheat mixture was presented to me.
The family does not ask for rye bread, but sometimes it wants to. Wheat breads are made with a bang. The process is fully automated there. Maybe that's why I started with a mixture. I thought it would be as easy as with wheat. Did not work out. And now the process itself is hooked. It should work out sometime. True, the results of the experiments have to be eaten by myself ...

I baked this mixture without inventing anything. I just loaded it and that's it: I didn't take out the spatula, I baked it on the main program, I didn't shape anything with my hands. There was no kolobok right away and the bread does not rise much, this is true and this is normal, all the same, the bread was baked delicious. At the very beginning, I baked from the mixture, until I figured out how to bake wheat-rye on my own.

Did you add yeast to the mixture? I re-read my review and it says that I added yeast, but yours says that only sugar and salt. Also, where there is rye flour, it is better to take cheese milk instead of water, it seems to me that bread rises better on it ..

Another shovel is usually taken out after all the mixes .. and the first and second .. that is, already when the proofing begins ... to avoid deboning (after proofing, a couple of times HP just turns the dough over to drive out gas) .. and you write. that they took out the spatula after 1 batch ... also affected ..

Not only did I not have a kolobok. There was something incomprehensible. On one side is a bucket of dough, on the other, a spatula and a circle of dough under it. Since the dough does not rise much, I was afraid to leave this miracle in the bread maker. put it in a slow cooker.

She added yeast. Weighed even. 7d. It turned out a little more than half a tablespoon. The second time I took whey instead of water. I didn't have it today. I don't know if it can be considered aged, but not fresh for sure.

Now I looked at the characteristics of the modes, I wrote it wrong, I did not remove the blade after the first batch, but after the second.

I'm not saying that the mixture is bad, rather the experimenter is crooked ... but stubborn. We will continue. Another pack of Selyansky is waiting in line. As I understand what's what, I will definitely report back. I will try to bake from mixtures yet.

Hello everyone!!!
I gave such a bread maker to my mom for her birthday. Today we loaded Darnitsky bread from the recipe book in science:
water - 300ml
vegetable oil - 2 tbsp. spoons
honey-1st. the spoon
salt - 1.5 tsp spoons
wheat flour - 250g.
rye flour - 150g.
dry yeast - 1.5 hours spoons
weight 750g, whole grain mode 3, crust color - medium.
after 3 hours and 45 minutes he took out the bread. Poorly approached, somewhere to the middle of the bucket, although it turned out very tasty. What am I doing wrong? Decrease the amount of water, or increase the amount of flour? Or yeast is to blame - bought SAF Levure, because SAF Moment was not in the store.
I read the forum - I was surprised at the pictures where a loaf from a bucket climbs out, well, nothing - the first pancake is lumpy

[fedya_valki]

fedya_valki
with the initiative of you and the first bread
You have a wonderful bread, rye flour is always much heavier than wheat flour and has less developed gluten, so it does not allow the bread to grow much, and this is normal. Basically, wheat breads or with a smaller amount of other flour - whole grain, rye, corn, buckwheat, etc. If you want very tall - buy gluten-gluten-panifarin, they give the bread to rise

Thank you, but I thought that I had a puncture in something ...

Bakla Darnitsky bread (by fugaska) (bread maker). It turned out very tasty.

Another thing I noticed. I like bread on wheat flour of the first grade of Dobrodiya. It turns out to be slightly lower in height than on the highest, but tastier.

I like bread on wheat flour of the first grade of Dobrodiya. It turns out to be slightly lower in height than at the highest, but tastier.

I fully support the previous speaker
I love flour of the 1st grade - Dobrodiya, but after it specials. I have to go to the "Volynskaya" warehouse, but I don't always go along the way, yesterday I bought it at the Furshet, also 1st grade flour - PEOPLE,

Well, what can I say, these are 2 colossal differences, this Narodnaya so "floats" that no matter how much flour you add, the dough still falls off, somehow she baked Vimar in her pressure cooker, some semblance of bread, it's scary to show Apparently, gluten is very weak, to me even advised to dry it on a baking sheet in a slightly warm oven, and then sift it through a sieve

Girls, knock knock! I am looking at this model of HP and since I have respect for Orion as a company, I will probably choose it.
How do the buckets of a bread maker live after a year's use?
Interested in kneading dough, a very, very useful function. Do you use it as a kneader?
And yet, maybe there was some info, I remember that I read somewhere. Does the bucket from HP Moulinex-2000 fit your Orion model?

Grypana, my oven is more than 2 years old, I use it as a kneader and I love prog whole grain bread - it's good for proofing. While the stove is alive, but I ordered a second bucket, my own, via the Internet (it has already arrived). The Mulinex bucket should fit, at first I wanted it, and then I found my own. When I looked in the store, I was convinced that it fits, but you need to know that Orion's bucket should have latches at the top! I don't know which one you have

Natasha
My stove is 1.5 years old and I am just as happy to own it as I was on the first day. This is my first and only bread maker, so I use it as intended, mix and bake it there, tried it a couple of times in pressure cookers, but I won't say which is better and more aromatic. The bucket feels great, the current has a little bit of subtle scratches, but not critical ones. But about your bucket and I don't know if it will fit

Thank you very much!

I found information from service workers that a bucket from Moulinex-2000 is suitable for Orion - 27. This is not so important yet, although the bucket and the Moulinex bread machine itself are already 2.5 years old, but the bucket is in good condition. I have problems with the bread maker itself, so I'm looking for a replacement. And I already dreamed about the bucket that if it fits, it will be in the wings.

In general, I realized that you are happy and I will be too. Thank you

And I have Orion. vellerko, although it is a little scratched, but it does not flow and the scratches did not affect the anti-perigarity. Over time, it seemed to me only a little looseness sitting in the bread maker during a tight kneading, it seemed to me by the sound. I'm glad.

Tell Orion 27 and Scarlett 401 are they the same stove? Now I'm choosing between Scarlet 400 and Scarlet 401, I just can't decide. How do you like your stove?

Orion 27 and Scarlett 401 are they the same stove?

In theory, yes. Found her (model 401) being compared to Orion.

look here

I got a Scarlett 401. Can you tell me a proven recipe for the first baking?

[yuryd]

yuryd
With an acquisition
Delicious and lush bread: kolobok:
Look here THIS recipe from Ovcharenkr, I started with him and quite successfully
And the same HLEBUSHEK, but in other bread makers, you will also learn something for yourself

While the stove is alive, but I ordered a second bucket, my own, via the Internet (it has already arrived).

Where exactly did you order it?
And then after a year of almost daily work, the bucket began to leak a little

[almost daily work]

And then after a year I almost daily work the bucket began to leak slightly

The intensity however
What kind of bread do you bake and do you prefer?

What kind of bread do you bake and do you prefer?

Yes, I bake the same thing all the time, like I described here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146653.0

People, does anyone know how to disassemble this stove?
Something began to wedge there in the mechanics, kneads only upside down And it is necessary that in a normal

[Gregory_]

Gregory_Do you have a stove or a bucket to blame? I did not disassemble, there was no need, although one bucket was already used up.Do it - share it with us, and if you yourself are afraid, then it's better to service.

The stove, of course. A worn-out bucket is lying near it. You can bake cupcakes in it. And here the kneading mechanism does not work, something gets stuck somewhere in the moving parts inside the oven.
It makes no sense to carry it to the service, the stove is old and cheap, the repair will come out more than its current cost. So if no one tells you how to open it, you just have to stupidly cut off the plastic bottom ...

In Moulinex I "used up" 3 (three !!!) buckets in three years (the buckets were leaking). We ate store bread for a month and ... decided to buy another x \ oven (chose Panasonic). And Mulechka stood until better times. The daughter Orion-27 burned down not so long ago. We handed it over for repair, but it turned out to be more expensive than a new stove ... Why am I telling all this: a bucket from cheap Orion came up to dear Mule !!! They discovered it completely by accident.