Help is needed . Bork x500

I bought hp bork x 500, while making bread, it constantly beeps, about every minute. How do I turn off the sound? Thank you in advance

Most likely it is a marriage. I have a stove since the new year - nothing beeps (only when it's supposed to).

I also bought BORK X500. So far nothing has happened. I made a good bun, did not stick to the walls, but the dough rose badly. put salt and sugar according to the "traditional bread" recipe for 1 tsp. Weight 750g. next time I'll put sugar 1 tbsp. l. Tell me how to make a program for rye bread? and where to get proven recipes for this stove? Thank you in advance.

Hello! bought hp bork x500! the first time I did everything according to the recipe from the book, the bread is raw, not baked! I had to give it to the birds! tell me what's wrong? maybe there are some nuances.

Hello! bought hp bork x500! the first time I did everything according to the recipe from the book, the bread is raw, not baked! I had to give it to the birds! tell me what's wrong? maybe there are some nuances.

recipes from the book are not adapted. take any recipe on the forum and bake to your health!

recipes from the book are not adapted. take any recipe on the forum and bake to your health!

You write nonsense, I always bake according to a recipe book, and the bread always turns out. (if flour and yeast are good)
One drawback - the recipes contain flour in measuring cups, but this amount does not produce buns. The dough is a little thin, but the bread still turns out. And the other day I bought an electronic scale, downloaded a recipe book from the Internet (where flour is indicated in grams) and now I measure everything on a scale (even water). And the bread is just a miracle!
And I have not had any breakdowns yet, and the panel is working properly. True, I have it recently, about 3 weeks somewhere, but bakes every day.

[Nonsense you write]

recipes from the book are not adapted. take any recipe on the forum and bake to your health!

Nonsense you write, I always bake according to the recipe book, and the bread always turns out. (if flour and yeast are good)
One drawback - the recipes contain flour in measuring cups, but this amount does not produce buns. The dough is a little thin, but the bread still turns out. And the other day I bought an electronic scale, downloaded a recipe book from the Internet (where flour is indicated in grams) and now I measure everything on a scale (even water). And the bread is just a miracle!
And I have not had any breakdowns yet, and the panel is working properly. True, I have it recently, about 3 weeks somewhere, but bakes every day.

of course! the ultimate truth - your messages (note, with a capital letter) than this and confirm
the bun is not working
The dough is a little thin

I mean flour has different moisture content and therefore different weight. Therefore, I believe that it is better to take recipes in grams, and measure everything on a scale, and you will have a result!

so about this and speech!
but the instruction supplied with the HP is not very good

Go to the website and download the new recipe directory (there are changes there). I have been using the stove for about a month, I am very glad that I have it. Bakes everything. Good luck !.

I have been using this model for 4 months now.
The first three weeks were sad! But after.....
Here are my conclusions:
1. Yeast began to use exclusively saf-moment, a small bag. For one batch - half a packet. I put the liquid ingr first. then flour, and only then yeast, so that in no case does it come into contact with water!
2. The measuring cup attached to the stove turned out to be a bastard! Firstly, the scale which I initially used (red, drawn) - it turns out that it did not coincide with the scale on the other side of the glass (convex).Secondly, 1/2 cup + 1/2 cup does not add up to 1 whole cup! Well, at least for flour (I haven't tested liquid). Since this fact was discovered - it went with a bang! And instead of 1 full, I began to measure 2 times in half.
3. I had to change the recipes. We eat little bread, so 750g is a lot for us. I noticed a pattern of 300 ml of liquid for 3 tbsp. flour. I redid it like this: 200ml / 2st. flour. The rest of the ingredients are the same as for 750g.
4. As for the weight, with my reduced volume of ingredients, the weight is nevertheless set at 900 grams.
5. I put a little more sugar than in the recipe.
6. And here's another thing! Earlier, when the stove squeaked that the baking was over, I would rush like a frenzy to get the bread out. However, it seemed to be not baked inside. My advice to you! Take your time! Do not open the stove! She is still in the process of getting bread. An hour later, the stove will beep to you again, and will say that now it is not only possible but also necessary!
pese. If you have any questions - ask! I won't call myself a specialist, but we haven't bought bread in the store for 2 months!

[Matryoshka]

Matryoshka , welcome to the forum! It's great that you are happy with your bread maker !!! (y) Let me disagree with you on some points.

1. Yeast began to use exclusively saf-moment, a small bag. For one batch - half a packet.

One bag of yeast is designed for 1 kg of flour. If you bake at 2 st. flour, then half a packet is a lot !!!!!!!!!

6. And here's another thing! Earlier, when the stove squeaked that the baking was over, I would rush like a frenzy to get the bread out. However, it seemed to be not baked inside. My advice to you! Take your time! Do not open the stove! She is still in the process of getting bread. An hour later, the stove will beep to you again, and will say that now it is not only possible but also necessary!

If you leave the bread in the HP on heating for an hour, then the bread will not so much ripen as it will damp. It's better to get the bread right away.

Happy bread!

If you leave the bread in the HP on heating for an hour, then the bread will not so much ripen as it will damp. It's better to get the bread right away.

in all HP is damp? otherwise I already thought, suddenly something is wrong with mine ...

in all HP is damp? otherwise I already thought, suddenly something is wrong with mine ...

All damp because of the confined space.

Damp if not removed after the second sound.
Usually I take it out of the mold right after that and put it on the table. It dries up a little, cools down, and only then I put it in the bread bin.
...
Although, excuse me, probably I'm not right about everything. I usually bake rye bread, and I do this with him. And now I remembered that white bread really damp quickly.

I have a question for the experienced.
The dough rises very nicely before baking, but as soon as baking begins, the crown falls off. Inside, it is still baked, but the top of the head is constantly sunken ... What's wrong?
I don't think that the dough is too liquid, because I tried to put more flour, but the dough turns out to be heavy, so the stove tries to jump off the table during kneading ... Therefore, I stopped adding flour over the norm, especially since the bread turns out to be normal, only visually spanked

The dough rises very nicely before baking, but as soon as baking begins, the crown falls off. Inside, it is still baked, but the top of the head is constantly sunken ... What's wrong?

Judging by what you wrote - you put a lot of yeast. Try to reduce their number.

I don't think the dough is too liquid, because I tried to put more flour, but the dough turns out to be heavy,

The consistency of the bread dough is determined by the "kolobok". The theory can be read here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=33.0

help out!
on your advice reduced the amount of yeast. it's a quiet horror! already the fourth loaf has not risen and baked. I threw out two - just bricks ...
yes, the roof used to fall, but inside it was BAKING!

help out!
on your advice reduced the amount of yeast. it's a quiet horror! already the fourth loaf has not risen and baked. I threw out two - just bricks ...
yes, the roof used to fall, but inside it was BAKING!

Do you get a bun when kneading?

Do you get a bun when kneading?

Yes! A magnificent bun turns out!

already the fourth loaf has not risen and baked.

No, well, not to the same extent !!! Lay out your bread recipe, bookmark sequence, how did you measure it?

I measure it with a measuring glass, I have no scales, as well as extra space in the kitchen for their storage :-)
in general, I look at the bun, and not at the extinction of 0.0001 .. gr.
dry yeast used to put 5g, after the advice, the first two times put 2g, then 3g.
sequence: water 200 ml, salt 1 tsp, sugar 2 tsp, oil 1 tbsp. l., flour 2 m. art., yeast.

And what kind of bread are we talking about? What kind of flour?

And what kind of bread are we talking about? What kind of flour?

ordinary wheat bakery, premium grade

flour 2 m. st.

How much flour does 1 glass hold?

Sorry, please, don't feel like I'm neglecting your advice. But to write how much, what, in what weight and in what sequence, I'm tired of writing. I just need advice, or a guess. And I'll try to change something ...
In general, the bread turns out to be normal! And in general it suits me, with one exception: Before baking, the roof is rounded, but during baking it falls off ...
... At the moment I'm experimenting with the amount of yeast ... While it sucks))))))

In short, without advice and assumptions, here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.0

[Matryoshka]

But to write how much, what, in what weight and in what sequence, I'm tired of writing.

MatryoshkaYou will excuse us too, you want to receive advice in three seconds without seeing your products, dough, etc., focusing only on your words. Don't be offended by our questions.

Your 3d. should lift 2m perfectly. Art. flour. Since this does not happen, then it is a matter of yeast. What mode are you using?

Good day!
You see, the fact is that I bake different breads. In some recipes, the dough is dense, in some it is thin.
Naturally, the ingredients are different. The number of products is different.
But the problem is mostly the same!
1. The bread rises.
2. As soon as the direct baking process starts, the roof collapses.
At the same time, the bread is baked inside!
...
I do little dough, based on 200 ml of liquid - 2 m. Art. flour. But I bake at 900g. mode. what is the problem here?
As a rule, I make rye bread, with different additives (milk thistle, bran, fiber). Maybe they somehow affect the result?

[Matryoshka]

Matryoshka, the roof falls off when there is too much liquid or a lot of yeast. More details can be read HERE.

And on rye bread there is a lot of useful information in Rye tips from Gasha.

Good luck!

Hello! The same problem - I tried recipes from a book, then from this site. Ingredients: premium flour, SAF yeast, salt, sugar - all according to the recipe. The gingerbread man is excellent, the bread rises, but after baking - a brick ((((. It's a shame, right?

[oSANDERo]

oSANDERo, Alexander, what about the number of ingredients? How much of what? On the main program?

Of course, the ingredients! Sorry!

By the way, it happens to me. When the crust is just baked, even hammer in nails. But wrap it in a linen towel. Let it cool down like that. And then the soft is already springy and does not crumble. Do not cut bread immediately after baking. And you can't rely on soft or hard bread either until it cools.