Moulinex bread maker with mini-baguette holder - I want to share my impressions!

Hello!
I want to share my impressions of the Moulinex OW6002 bread machine (with a baguette holder). I chose it 2 years ago precisely because of the possibility to bake baguettes.
There are pros and cons:
The first bread maker had to be changed - it broke after 1.5 months!
Replaced with the same. The second has been in operation for 2 years.
The main plus - 2 mixers rotating in different directions and "stretching" the dough!
The second plus for me (for someone it is a minus) is the possibility of kneading a large number of dough at a time.
This is important on Easter when we make a lot of Easter cakes for all relatives!
We use baguette holders - a good addition, but not for the intended purpose ... We bake buns and sausages in dough in them (the size is ideal for this)! After the bread maker breaks down - we will select a similar size in order to use these trays further - they are very convenient if you need to quickly bake several buns, and you don't want to bother with the oven ...
Now I'm looking for where to buy a large baguette rack for the oven! Can someone tell me? A real baguette should be large - small ones are too dry and tough ...
Bread, "Mulya" baked very well at first, but recently many programs are clearly being covered - too high temperature when raising the dough and improper operation during baking (either overheating or underheating). Probably something with the thermostat. But a couple of programs still hold on - if I want or don't have enough time, I bake in it.
But lately I have been using mainly the programs "Kneading", "Yeast Dough" and "Baking"!
In general, I bake bread often - a couple of times a week! After my own bread, the purchased one no longer goes ... But the constant "brick" from the bread machine is boring, therefore, basically, I make the dough in it, and then I bake bread, pizzas, pies and buns of various shapes in a conventional oven. It seems to me that its taste greatly depends on the shape of the bread, but many may disagree ...
Conclusion - when choosing the next bread machine, I will pay attention to:
1) Reliability and power (a lot can be learned from reviews and information in the Net)
2) The total volume and number of mixers (2 are much better than one and, preferably, they rotate in different directions!)
3) Availability of programs such as separate kneading (for dumplings), making yeast dough, baking and jam. It's also good when you can create your own programs.
4) The presence of additional molds and "lotions" such as a dispenser for seeds is also welcome
In general, any bread maker is as good as a machine for a good dough kneading! By the way, exactly for dough, it is (in my opinion) much better suited than the famous Kitchen Aid mixer (cleaner at least).
Good luck to everyone in your choice!

I will add my impressions
(Breadmaker so far - 1.5 weeks)

1) The first bread did not work out - I didn't calculate the flour, I bought a scale, after that everything turns out with a bang

2) The loaves turn out to be very large - I immediately baked both myself and as a gift and it is very difficult to take out usually - dances with tambourines around the bucket. Therefore, I am going to bake loaves and give half to someone. (and my family is 4 people - 2 adults + 2 children, but it is difficult to master a loaf). Well, when guests are scheduled - on the table

3) The baguettes are eaten almost instantly, I bake 4 each - disappear in 1-2 days - I bake with
sesame seeds on top, even inside added cheese and rosemary (as in focaccia)

4) Ciabatta (baked 2 at a time) also does not live long :)

5) I made pizza dough - very tasty, baked pizza in the oven.

6) Now I'm trying to bake bread sticks.

I bought different flours - rye, corn, buckwheat, wholemeal, different mixtures.Ideally, I want to try everything, everything - and buns and bread with additives ...
But children ask for baguettes all the time

In general, I wanted a bread maker for a long time and chose to have more functionality - I am very pleased, and glad that it is possible to bake not only loaves, but smaller breads.

Hello everyone! I, too, the happy owner of this bread machine, and for the fifth year already! Over the years of working with her, I tried almost all the recipes from the recipe book attached to her, with the exception of those whose ingredients I could not find, and in some I tried to adapt. I also experimented a lot and took from other cookbooks, as well as from mixtures that have now begun to appear on store shelves. I have not observed any program glitches more than once, the only problem arose recently with mixers, one rod flew out. If someone still has a bowl from such a bread machine, I would gratefully accept or buy it.

Good health to all!
I also decided to share my impressions of this bread machine. I have been using it for 1.5 years. I chose this HP for myself because of the large number of programs and the ability to bake baguettes and rolls.
At first, HP made me very happy. They stopped buying store-bought bread. The baguettes are amazing (according to the same recipe in the oven, they are made of rubber, and in HP, it is even nothing). But over time, I began to identify the disadvantages of my assistant (for me).
1) There is no way to change the program time (they are all automatic, except for baking). I am certainly not a pro, but it seems to me that there is not enough time for rye bread to rise the dough. I got rye bread in HP only a few times, and in other cases the roof constantly collapses during baking, at best it becomes flat. Changing the amount of liquid and flour did not lead to an improvement in the result. In CF, according to the same recipes, rye bread is excellent.
2) There is a lack of a separate mode for raising the dough. You have to put the bucket in the oven for lifting, and then return it to the HP for baking.
3) The delayed programs are clearly confused. I wanted to bake a pizza one morning in the morning, loaded the ingredients, installed the yeast dough program, and there is no delay (there is a delay in the instructions for this program). I began to check the possibility of setting a deferral for all programs in a row. On the "baguettes" it worked (according to the instructions it shouldn't have been). I had to start the "baguettes" program, because baking will not start without pressing a button.
4) Recently, something rattles from time to time when kneading dough.
5) It is problematic and inconvenient to clean the surface between shades. If something accidentally hits the walls and burns itself, then it is already tight. Or maybe it's only with such a crooked hand as I do not wash anything, while others do everything perfectly. But I already forgot about it.
Now I use HP mainly for kneading and first raising the dough. Then I either form the loaves, let them stand in the oven and bake them there, or transfer the dough to the MV, where I let them stand and bake. I must say that in the oven or in the MV the bread is more magnificent.
We must pay tribute to the coating of the bucket. It's like new after a year and a half of use. Nothing sticks to it. True, after the second kneading of the dough, I usually take out the stirrers (if I do not put the bread on overnight), in the loaf only holes are obtained from the rods on which the stirrers are put on.
But in general, I'm rarely lucky with technology. Or maybe she's unlucky with me, and I'm so and so offended by her.
I wish that your choice was always successful!

Peace be with you bakers!

Ekaterina_K2010 - a permanent "brick" from a bread machine - boring


Oksanulya - it seems to me that there is not enough time for rye bread to rise the dough

ladies darling read the forum more attentively
what do people not bake in a bread maker and monkeys and rolls
rye, it is not necessary to bake on the prog, knead it on Dough, let it stand for as long as you need and for baking
use the search button
and you will be happy

rye, it is not necessary to bake on the prog, knead it on Dough, let it stand for as long as you need and for baking

The fact of the matter is that after kneading and raising on the "Test", you need to knead the dough (if you do not make a secondary kneading), put it in the oven for lifting, and then for baking, because a separate program "Rise" or "Proofing" in this HP no. And this already turns out "dances with tambourines". According to the same "scenario", you can bake a loaf in the oven or a round loaf in MV.

Peace be with you bakers!
Oksanulya -
well, no need to dance with tambourines or hopak
no need to miss anything
put the dough on the program for a full cycle - 1.25 in my opinion
the cycle is over - well, let the dough rise
the lope has risen you need \ I usually do it in two \ and pressed the baking program to 1.10
EVERYTHING is the only thing - you can after the cycle \ dough \ remove the mixer then there will be no holes

I have had this HP since the middle of February this year. I love her for the large volume of the bucket, good kneading and even baking. I tried all the programs, they work as described in the instructions. The program "Borodino bread" turns out great Borodinsky from the recipe book. Other wheat-rye breads, for example Šumava, I bake according to the program "White bread", it is a little longer. Perfectly kneads and stands yeast dough, and unleavened dough in 15 minutes will knead so that it's just a feast for the eyes!
In general, we have love and understanding with the stove. What I cannot say about the recipe book "From Borodino bread to French baguette", there are errors with the amount of yeast. The recipes that I have already tried, mostly posted on the site. it White bread with onions, French garlic bread with crust and some others can be found in my recipes.

Peace be with you bakers!
Oksanulya -
well, no need to dance with tambourines or hopak
no need to miss anything
put the dough on the program for a full cycle - 1.25 in my opinion
the cycle is over - well, let the dough rise
the lope has risen you need \ I usually do it in two \ and pressed the baking program to 1.10
EVERYTHING is the only thing - you can after the cycle \ dough \ remove the mixer then there will be no holes

I almost always take out the stirrers and only the holes from the rods remain.
It still seems to me that the dough that came up twice is better than after a single rise. But maybe I'm wrong. You are more experienced, you know better.

hello to you from the south. America! I'm going to buy xn-an urgent purchase, I made a mistake with the oven, I took it with a blower and ten only from above, nothing is possible to bake. I don’t want to make a mistake now with the bread maker. and we have only mulinexes and severins, and there are still phillips. the soul lies with the mule-23173 or 21386. some messages here have prompted several questions. Why do many people use HP only for kneading dough, but bake in ovens - does she bake something? and yet, we do not like "airy, empty" bread, as well as sweet. For example, in order to knead the dough on our cakes, I had to stand on my toes, so that I had more strength in my hands. How does HP handle a tough test?

[Paraguary]

hello to you from the south. America! I'm going to buy xn-an urgent purchase, I made a mistake with the oven, I took it with a blower and ten only from above, nothing is possible to bake. I don’t want to make a mistake now with the bread maker. and we have only mulinexes and severins, and there are still phillips. the soul lies with the mule-23173 or 21386. some messages here have prompted several questions. Why do many people use HP only for kneading dough, but bake in ovens - does she bake something? and yet, we do not like "airy, empty" bread, as well as sweet. For example, in order to knead the dough on our cakes, I had to stand on my toes, so that I had more strength in my hands. How does HP handle a tough test?

Paraguary, KHP bakes both bread and cakes. Will do just fine with heavy dough.
And many people bake in the oven for various reasons. I will not speak for everyone, but personally I often baked bread in the oven because my son prefers to eat loaves, and categorically refuses to use white bread with a brick. And when I was waiting for guests, I kneaded the dough by 1.5 kg and baked 3 loaves in the oven at once. The weight is the same, but in my opinion 3 loaves of 500 g each look more solid than one brick of 1.5 kg.
Unfortunately, my HP took offense at me and broke down. We'll have to give it back for repair, and the bucket will have to be changed. I wonder if it’s easier to buy a new HP than to fix the old one.

There is no information on the forum about the Moulinex OW350100 model. Can anyone share information where to find instructions in Russian? Please !!

[Mariola]

Mariola, This model is not officially supplied to Russia, try searching on the Italian site, but be prepared for the fact that there will be no Russian language. 🔗
On the page, enter the product code in the appropriate field.

[sazalexter]

sazalexter, thank you very much for calling out, I have it in European languages, I live in Europe. I just didn’t really want to rack my brains, I’ll study anything in French.

[Mariola]

Mariola, I am sorry.You do not have a country specified in your profile

[sazalexter]

sazalexter, but Italy is nearby, 70 km))

[Mariola]

MariolaThe Italian site is simply more detailed as opposed to the French

Here, in fact, is the first bread from HP Moulinex OW350100



Recipe

300 ml water
10 g salt
500 gr "multi-grain" flour (there are different cereals)
1 bag of dry yeast

Program 5 - "French bread" / 750 g / 3 degree of browning

While it is cooling down, it looks very decent.

Now I'm trying out the baguettes.

[sazalexter]

sazalexter, just went to study) In principle, a small book of recipes is attached to HB, but there is in the main baguettes. I intuitively figured out the functions, since I had experience of communicating with HB (another model). But we still need to study (maybe we can take this model into a separate topic, forgive me if I'm clogging up the topic, I'm not on purpose)

[Mariola]

Mariola, Yes, it's better to make a separate topic, here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=369.0

[paraguary]

paraguary, HP bakes beautifully! Those who have time to bake in the oven. I am at work almost all day, I have no time to mess around with the dough, I trust HP, although I really love baking from the oven.

Hello everyone!
I recently bought HP Moulinex OW612132. The instruction is apparently from the previous model and I did not find there a description of the 2-Butter bun program. Can anyone please tell me how it works? And on which program is it better to knead the dough on the dough, unless of course there is a suitable program there.

[Natalia]

Natalia, I have not quite the same model (OW 502430), but program number 2 is the same - Butter bun. This program for making dough and baking sweet buns in a baguette maker is practically the same as for baguettes, only there the additions are added 10 minutes earlier. Do you have a book "From Borodino Bread to French Baguette"? Everything is described in detail there.