Breadmaker in comparison (Elenberg)

I read recommendations for bread makers.
"If you don't want to get a" puree "of raisins, then pour it in then ..."
etc.
I have an Elenberg (gift, .. did not choose it myself) There is a slow-moving stirrer, which is not like turning something into puree - it doesn't even mix the dough properly.
Maybe someone has a similar experience. Wouldn't this option work: knead the dough in a blender, or maybe let it ferment a little. And then into the stove, even without a stirrer ...
And in general, share pzhlsta characteristics (speed, mixing efficiency, etc.) for other stoves

the main thing is whether it suits you to knead the dough separately
try a small loaf of pure wheat bake (the dough is the lightest, it should probably mix ...). if it doesn't knead well, knead it with your hands, let it stand and bake in the oven ...
but actually it's strange that it mixes badly. She was originally intended for this ...

Thank you..
And how fast is the stirrer spinning?
I have almost 1 rev / sec.
This is clearly not enough ...
And yet - bread made according to the recipe turns out to be sticky (unbaked) and not very porous ...
Maybe yeast needs to be measured more accurately than tsp?
1 sachet - how many?

I don’t know how about the speed of the mixer, but the water to flour ratio is definitely a problem. Read on the forum how a kolobok should look like (it should be elastic, but not sticky). A bag of SAF-moment yeast is used for 1 kg of flour. There is much less of it in a bread machine, so 1.5-2.5 tsp are used in recipes. depending on the weight and size of the loaf. Good luck to you!

And what kind of PAF is yeast?
And in general, does such a concept as a "bag" reflect the whole essence so much that everyone can say - is it a lot or a little?
I bought several bags of dry yeast, one bag is a little more than a pseudo teaspoon (teaspoon attached to the x-n ..)
that is, there is about 1.5 spoons and you need ...
And here's another question - I read in the recipes that it is better to let the sourdough ferment for 18 hours, and then another 2 hours for the dough.
And in x-n it turns out that the whole cycle takes 3 hours ...
Is it enough?

Thank you..
And how fast is the stirrer spinning?
I have almost 1 rev / sec.
This is clearly not enough ...

I had the opportunity to compare the batch in LG-152 and Panasonic-255.
Visually, the stirrer speed is the same But!
The ski dullly twists the dough at a constant speed. And Panas takes short periods of rest from the spin. At the same time, the dough slightly settles on the blades and, as a result, kneads better. And the way Panas kneads the dough before baking is a song! This is a must see.

So, if your stirrer was spinning at a speed of 100 rps, then bread would not be 100 times better.

As in the classic cartoon: "... legs, ... wings. TAIL!"

Thank you
No, I understand that by increasing the speed to 5000 rpm I will not get 50 times better bread.
But both times that I tried to put the ingredients on the instructions, I got lumps and a bunch of flour on the sides of the crumb
In my opinion, up to a certain point, the higher the speed, the further away from the mixer the mixing effect is observed. As soon as we have reached the speed at which the radius of action is equal to the distance to the most distant wall, there is no point in increasing the speed ... God knows ... maybe it is necessary to somehow cunningly put the ingredients, but it's not at all good to use a spatula ...
Today I will try to put bread from dough mixed in blender for the night .. I'll tell you later

My mother also has an Elenberg bread machine, and I have a Panasonic, so I have something to compare with.
She bought a bread maker somewhere six months earlier than me, and after trying her bread, the desire to buy HP disappeared, but then I accidentally stumbled upon this forum (I was looking for recipes for my mother in the internet, because she could not eat her bread), read it and just got sick HP. I realized that my mother had something wrong either with the recipe or with the batch (and forgive me for the stove too). Her bread was not always properly kneaded either.
Having thoroughly studied the entire forum, I chose a CP, bought it and started baking. The first loaf pleasantly surprised me, it was very tasty, and now, as my hand was full, all the bread turns out to be simply incomparable. Having gone to visit my mother (we live in different cities) I decided to tinker with her bread maker. When I made bread according to recipes for her HP, the dough did not want to gather in a lump, I had to constantly monitor and either add flour (most often) or water. But in general, then I decided to try the recipes for my HP and the recipes from the forum began to turn out much better, but still, in the opinion of the whole family, the same bread from my oven is tastier than from my mother's. We came to the conclusion that the point is in the design and technological features of both HPs. And some bread in Elenberg is simply impossible to make.
My advice to you is to try to bake bread according to recipes from the forum (they have been repeatedly tested) and control the batch.
And one more thing: carefully read this forum here very wise advice from very experienced people (their experience helped me a lot, for which all of them THANKS a lot) and listen to the advice regarding yeast (this is just the same in principle).

Good luck to you!

And what kind of PAF is yeast?
And in general, does such a concept as a "bag" reflect the whole essence so much that everyone can say - is it a lot or a little?
I bought several bags of dry yeast, one bag is a little more than a pseudo teaspoon (tsp. Attached to the x-n ..)
that is, there is about 1.5 spoons and you need ...
And here's another question - I read in the recipes that it is better to let the sourdough ferment for 18 hours, and then another 2 hours for the dough.
And in x-n it turns out that the whole cycle takes 3 hours ...
Is it enough?

Yeast SAF-moment is a French dry yeast in a white-red package and a cook is painted on it. If I'm not mistaken, the sachet contains 10 grams. That's a lot for a bread machine. As for sourdough, it is usually used in rye and buckwheat bread, since rye and buckwheat flour is poor in gluten and sourdough is added to the bread to rise more magnificently. For wheat, this is usually not required.
3 hours per cycle is not enough. Although different types of bread are baked in different modes. French bread baked in my oven (cycle) - 4 hours. Ordinary table bread - 3 hours 40 minutes Quick bread is baked - 1h 20min. and at the same time you have to be a virtuoso to get good bread, so I practically don't use this mode.

I had the opportunity to compare the batch in LG-152 and Panasonic-255.
Visually, the stirrer speed is the same. But!
The ski dullly twists the dough at a constant speed. And Panas takes short periods of rest from the spin. At the same time, the dough slightly settles on the blades and, as a result, kneads better. And the way Panas kneads the dough before baking is a song! This is a must see.

So, if your mixer was spinning at a speed of 100 rps, then bread will not work 100 times better.

As in the classic cartoon: "... legs, ... wings. TAIL!"

“Japan is Japan,” as my friend said when she lifted the Pioneer tape recorder dropped from a great height, while it worked and worked.
So it is here - that's what Japan means. Technology + ergonomics = 100% baking quality

My mother also has an Elenberg bread machine, and I have a Panasonic, so I have something to compare with.
mine also has Elenberg and everything works great, wad and hitachi and samsung are also from china

Uenya ELENBERG, the oven bakes great and the cupcakes are great! Just don't be mistaken with the bookmark!

And I'm fine too. We tried a lot of things from this site. And I make the dough for pies only in it

I'm also happy with my stove, price = quality

For Easter I will only bake cakes in a bread maker, I have even received an order! I bake according to the recipe from the book attached to the bread maker, page 26, only instead of just sushi cherries and raisins I add cranberries in powdered sugar, drip a little rum essence "otker" and sugar 4-5 tbsp. spoons during the second batch at about the end, by the way, cranberries, by the way, too, not immediately after the signal, but even between the second and third batch! comes out amazing!

[Xuha]

Xuha

Is that the one that's festive?

I had the idea to take a basic recipe - which I add in the instructions for use and raisins. For some reason, it was this bread that immediately caused me an association with Easter cake (and not only for me). I did it several times and left for more bland options. Although it always turns out in general
On a permanent basis, we bake bread according to the second recipe - it is like a country one (more precisely, like the country one that I adore)

Girls who have ELENBERG - it seems to me that there is a typo in the recipe book, correct me if I'm wrong - but something seems to me that in the 3rd (French white bread), 4th (bread with nuts and raisins) and 9th (sweet bread) - the baking mode is wrong. I tried these recipes on the recommended modes to bake - it did not work out and changed them to French (in the 1st case) and SWEET BUN in the rest - after that everything turned out as it should. Or do I have hook handles?

I have Elenberg 3100, bought in Eldorado. Here I baked 3 Easter cakes, and made 1 more batch, but took out after 3 stirring, baked small ones in the oven. The latter rose worse. And in the evening I also set the bread. The stove withstood all this! Now I'm baking one more cake. As for the errors - that's for sure, in my opinion they did not correctly print the programs on the stove - they do not match in the manual and on the stove itself. But I'm guided by the time on the display.

Hurrah! There are more Elenberg owners!
I have programs like this:
- wheat bread
- French bread
- main bread
- fast 1
- fast 2
- sweet pie
- pie with jam
- only baked goods
- sandwich bread
- jam
- kneading
In the recipe book, only basic, French, dough, jam and quick bread (on baking powder) are used, and I am a curious person! : D What to do on the rest?
I guess that the instructions are inaccurate in translation - most likely the mode Wheat bread is Rye bread, because the process takes as long as 3.5 hours, which is the maximum for my Elenberg.
Can I ask a question for an experienced owner? Do you have such a program - Pie with jam (about 2.5 hours)? What kind of beast is this?
Thank you in advance.

Girls!

What is the recipe for baking rye bread?

I broke all my brains that our stove could fit

kitten take any recipe you like from the forum and bake. All the recipes here are suitable for any bread machine.

Hello everybody! I also have Elenberg. When I bought it and started using it, I was very disappointed. Nothing worked for me. And I began to use it only for kneading dough for buns and pizza. And then my friend, as she mentioned, that you cannot open the lid. That is, everything fell asleep, closed and until it is baked, do not open it. I tried it and now I'm doing great! True, I weigh all the ingredients on the scales. As the prescription should be.

And then my friend, as she mentioned, that you cannot open the lid. That is, everything fell asleep, closed and until it is baked, do not open it. I tried it and now I'm doing great! True, I weigh all the ingredients on the scales. As the prescription should be.

You have two factors coincided: the lid and the scales ... the whole problem was in the scales, that is, in the wrong measurement of the ingredients, because everyone opens the lid in the stoves and there are no problems)

Well, on the scales, I weighed from the very beginning. Rather, I just can't open the lid.

when you knead the dough, you do it on the table, in the open air, so when kneading, it is absolutely safe to open the lid

when you knead the dough, you do it on the table, in the open air, so when kneading, it is absolutely safe to open the lid

Excuse me - are we talking about the same thing? On which table do I knead the dough? I put everything in the pan of the bread machine (according to the recipe), close the lid and start the program. ALL! Then I open it when the bread is ready. The oven itself kneads the dough and then works according to the program.

And this is what I get.
It's just bread.




And this I did the cake.

I meant kneading dough without using a bread machine, as our grandmothers did, and you probably once had pies on your menu, you kneaded the dough in a bowl, and then kneaded the dough and made the pies themselves on the table, so you can open it in the bread machine cover during kneading, it will not affect the temperature
and you have excellent bread!

And now I'm kneading dough for pies in a bread maker. I mix it and turn it off. And then I settle the dough with a fork. And I bake in the oven.

MilaMLV, and your bread and cakes are wonderful, delicious. And what was the recipe for the Easter cakes?

I made Easter cakes according to the recipe on page 27 - HOLIDAY BREAD.
And the usual recipe bread on page 2 is TRADITIONAL WHITE BREAD.

I also made SWEET BREAD page 5 - which is with honey. The husband liked it, but the children did not. He got up and baked normally, apparently because of the taste of honey, the children did not like it.

Hello!
I also have an Elenberg bread maker. At first, I didn't do very well either, the hat on the bread often fell off. But once I tried to bake bread with a delay - amazing bread came out, now I always bake bread with a delay of at least 2 hours, I always succeed.

But once I tried to bake bread with a delay - amazing bread came out, now I always bake bread with a delay of at least 2 hours, I always succeed.

Here it is, the great power of "temperature equalization"!
For which the Panasonic Bread Makers are undeservedly scolded.

As an excellent option, keep 2kg of flour in the room, and take warm water. I also dissolve the pressed yeast in warm water and wait for the sizzle. And everything will be super! And in mine I also turn on the heating for 2-3 minutes.

If the lid of the bread falls off, change or reduce the amount of yeast (tested on my own experience, baked for 2.5 years)

Good day, honorable ladies! I've been baking bread for a long time. Mostly I get great pastries. Gnaws at the lack of a prescription book on Elenberg. There was some kind of brochure with a recipe inappropriate for the weight of the products. I would be very grateful if you could share your recipes or a link to them.