Bread maker Oursson BM1000JY - reviews, recipes, advice, discussion

I have been using this model for almost 2 months until everything turns out. I cook bread every day, I tried pastries, muffins, buns, yogurt 2 times. No complaints. I certainly have nothing to compare with. But before buying, I chose for a long time and settled on this one. I don’t regret anything yet

By the way, it is a complete analogue of the BBK hb1003b bread machine. Take a look here

I saw enough of my friends with bread makers, I decided to buy myself. Long chose and settled on Oursson BM1000JY. Although there is nothing to compare with, this is my first bread maker. Judging by the reviews on this forum, it's good. But when choosing, I did not take into account that it is not programmable, but manual. Explain to me a fool it turns out that I cannot deliver bread in the evening, and by morning it will be ready? Then why the function "Delay start"

I saw enough of my friends with bread makers, I decided to buy myself. Long chose and settled on Oursson BM1000JY. Although there is nothing to compare with, this is my first bread maker. Judging by the reviews on this forum, it's good. But when choosing, I did not take into account that it is not programmable, but manual. Explain to me the fool turns out that I will not be able to deliver bread in the evening, and by the morning it will be ready? Then why the function "Delay start"

Do not worry, just the "Delay start" function will allow you to put all the ingredients in a bucket in the evening and get hot bread in the morning.

I saw enough of my friends with bread makers, I decided to buy myself. Long chose and settled on Oursson BM1000JY. Although there is nothing to compare with, this is my first bread maker. Judging by the reviews on this forum, it's good. But when choosing, I did not take into account that it is not programmable, but manual. Explain to me the fool turns out that I will not be able to deliver bread in the evening, and by the morning it will be ready? Then why the function "Delay start"

Hurrah!! I did it !! My first bread !! I figured it out very quickly, a wonderful stove, everything is clear and accessible.

Congratulations! Now you will have delicious bread in your house

Hurrah!! I did it !! My first bread !! I figured it out very quickly, a wonderful stove, everything is clear and accessible.

Congratulations!

Okci7, unsubscribe about the programs on the bread maker. How are they to you. Preferably with a photo

I bought the bread maker only for two days, so I tried only one program "Basic". I noticed only one thing: During kneading, I had to add flour, for this I stopped the program, I thought that it would stop, I would add it and it would continue. It turns out not, the program resets everything previously exposed.
As soon as I try other programs, I will unsubscribe and try to post a photo.

While there is only a photo, then what I got

Is this average bread size? Why add flour? Everything worked out fine for me without adding flour. The dough is watery during the proofing process, but it's okay, it will take on a normal beautiful appearance during baking. Maybe the quality of our flour is different. But now I even add less flour and a little more water than the recipe. But not because bread does not work, but because I like it more. After all, everyone has different tastes. In my childhood, in a bakery, bread was baked by hand using raw yeast and I still remember that taste.

Is this average bread size? Why add flour? Everything worked out fine for me without adding flour. The dough is watery during the proofing process, but it's okay, it will take on a normal beautiful appearance during baking. Maybe the quality of our flour is different. But now I even add less flour and a little more water than the recipe.But not because bread does not work, but because I like it more. After all, everyone has different tastes. In my childhood, in a bakery, bread was baked by hand using raw yeast and I still remember that taste.

Yes, it's a medium size. I was so eager to try it that I took the ready-made mixture. But when kneading, it stuck to the wall, and I decided to add flour.

It's okay that he sticks to the wall. Try using regular recipe flour. See what happens

Thank you. I will definitely try!

[what took the ready mix]

Yes, it's average size. I was so eager to try what took the ready mix... But when kneading, it stuck to the wall, and I decided to add flour.

at first I baked from the mixture too and everything turned out fine :) but you don't need to add flour, in such cases I first help with a silicone spatula during the first batch

I tried to make it according to the recipe, and put it on overnight. I did not responsibly look at what kind of dough there was and did not add anything. The bread turned out to be normal inside, but for some reason the top of the bread settled and fell through after it got out of the oven.

[but for some reason the top of the bread sagged and fell through after taking it out of the oven.]

I tried to make it according to the recipe, and put it on overnight. I did not responsibly look at what kind of dough there was and did not add anything. The bread turned out to be normal inside, but for some reason the top of the bread sagged and fell through after taking it out of the oven.

1 lots of water
2 lots of yeast
I went through it myself, the skill comes quickly

at first I baked from the mixture too and everything turned out fine :) but you don't need to add flour, in such cases I first help with a silicone spatula during the first batch

I do it too, but I thought I was the only one

I would advise you to take a Panasonic. Because the Orson does not interfere with the dough. As if the power is not enough or the engine is weak. Happy shopping!

My first bread in Orson VM 1000

Sandwich bread


and in the context


Italian pizza (kneaded pizza dough), baked in the oven


Rye with bran (according to the book of recipes for HP Orson)


Charlotte is not baked a little. Used the cupcake program


Partially free of yeast and yeast bread with mustard


In the context


Mini baguettes according to the recipe book, added only dill. It turned out gorgeous. As befits a baguette: soft inside and crispy outside.



It's a pity that they are small and you can't bake more than two at a time

And the last French on Diet mode.

These are the successes.

Rye with bran (according to the book of recipes for HP Orson)


This is what I got from the recipe book for HP. Everything came up fine, and then the top fell sharply.

means in your and mine case there was an excess of liquid / water.

means in your and mine case there was an excess of liquid / water.

By the way, the recipe indicated 425 g of water, from the previous experience bake according to the recipe from the HP book, I took 300 g of water. It turns out and this is a lot

If the recipe is not verified by me personally, then I always adhere to one rule - I follow the kolobok at the very beginning. If everything is normal, then I leave the HP working further, if not, I add flour or water (as needed).
I noticed that in this HP, if the bun breaks a little, then you need to add 1 - 2 tbsp. l of water. If this is not done, the roof will crack or tear.

Yesterday my old dream came true - Bread loaf with raisins. What a bliss to feel the sweet aftertaste of raisins and airy bread.
And here he is, the culprit of my pleasure

Handsome !!!!

[Alexa-ha,]

I also made milk bread with raisins. The taste is extraordinary! It tastes like raisin buns. Alexa-ha, Congratulations on your successful baking. Photo class!

Thank you girls! Straight embarrassed

Russian baker programs
Baking size XL L M
Program time (h: mm) 3:50 3:47 3:45
Timer setting (hour) up to 13 to 13 to 13
Warm-up (min) - - -
1st batch (min) 10 10 10
1st rise (min) 20 20 20
2nd batch (min) 18 18 18
2nd lift (min) 60 60 60
3rd rise (min) 60 60 60
Bake (min) 62 59 58
Warm bread (min) 60 60 60
Display at 3:14 3:11 3:10

This is from the instructions. Can you please tell me, on the face of the HP it says Rye, curd, Easter cake.
T. to.Russian baker is divided into three weights, then what weight belongs to which program
Rye-XL
Curd - L
Kulich - M
If not, correct me.

If you look at the recipes for HP, then it says
Rye -L
Curd-L
Kulich-L

Then in general, nothing is clear ... Where is the truth?

As I understand it, rye bread requires 1 kneading, this is the main difference from kneading wheat (white) bread. Apparently, this condition is also needed for Easter cake and curd bread. Therefore, they go in one mode.

I would like to call the Orson hotline and ask this question about the Russian baker.

Quote above: 1st rise (min) 20 20 20

They always write the 1st lift in the instructions.
In fact, this is the time to rest the dough after the 1st kneading (pre-kneading !!!) - PAUSE, so that the flour absorbs the liquid better, swells, becomes more plastic, and then in the second batch it will become clear whether the required amount of water has been added correctly, or if it should be corrected balance flour liquid. Pay attention to the time of this rise - only 20 minutes, during this time the dough will not rise, and the yeast is just beginning to think how to live further in the dough - watch the process carefully.

In the second batch with the BASIC, the dough must be completely adjusted and kneaded, during this time the gluten develops, a very important point for the dough before proofing.

Real proofing for 60 minutes, with kneading dough in between.

I wrote about these stages in detail here #

Today I baked Corn and oat bread







The stove makes me happy every day. Bakes bread gorgeous. At first, I swore at her for bad bread with sunken roofs (it's my own fault), but now I fell in love.

Everything comes with experience. What is your little white HP! I have black

Everyone chooses for their interior. White suits me better. Black is also stylish. It has a good contrast - a black background and white lettering on the lid and touch buttons.

Just when I ordered, there was no other. But I'm happy.

It happens. The most important thing is to work and make you happy.

Baked Borodino bread today. 470 g rye and 80 g wheat flour.
Here is the result.

Alla, accept my congratulations on a successful bread! And how much water did you add?

Borodino bread. Russian baker mode, weight XL, light crust color.
water 330 ml
4 tbsp. l. steep 80 ml with boiling water
2 tbsp. honey
1.5 tsp. salt
2 tbsp. l. sunflower oil
2 tbsp. l. apple cider vinegar
1 tsp ground coriander
1 tsp whole coriander + cumin (on signal)
Rye flour - 470 gr
Wheat - 80 gr.

This time I had to add 3 tbsp. l. wheat flour and 3 tbsp. l rye.
Before baking, I smeared the top of the dough with water to level the top.

An interesting recipe. A 4 tbsp. l. what? Coriander turns out not only on top, but also on the inside, right?

Sori didn't finish writing in a hurry.
4 tbsp. l rye malt.
The coriander was inside and should have been outside, but the whole coriander was missing.

Yesterday I baked a Minsk bun. I haven’t tasted such delicious bread for a long time. The bread seems to be breathing. So airy and porous. It looks like cotton wool. A 750 g loaf with ingredients grew during proofing and baking just above the bucket and looks like a kilogram bread in size.
Multicooker recipe. ru from Yana

Water - 300 ml
Salt - 1 tsp
Sugar - 2 tbsp. l.
Margarine - 15 g
Vegetable oil - 1 tbsp. l.
Flour of the 1st grade - 450 g (I have the highest grade - 450 g + 2 tablespoons of flour, the bun was sticky)
Yeast - 1 tsp (I have 10 grams of compressed yeast)

Diet Mode (Whole Grain), Size L (Medium), Medium Crust

And here is my handsome.

What a wonderful bread you've got, Alla And really airy. Gotta try sometime too

Thank you Marina. Try it, you won't regret it!

I thought, I thought what kind of new bread to bake for my family in the new HP. Yesterday the choice fell on bread with poppy seeds. To say that it turned out delicious, not to say anything. The bread came out excellent, just as airy and tender as other bakery products in this KhP, and the aromatic poppy brought some piquancy to the bread. In general, see for yourself ...

Recipe from the forum, author Jan.

Sour milk - 150 ml (I have fresh milk)
Water - 170 ml
Sugar - 2 tbsp. l.
Salt - 1 1/4 tsp
Vegetable oil - 2 tbsp. l.
Butter - 20 g (I have margarine)
Poppy - 2 tbsp. l.
Flour of the 1st grade - 480 g (I have a / c 480 gr +1.5 tbsp. L flour)
Dry yeast - 1 tsp. (I have pressed 10 gr)

Poppy seeds - for sprinkling + sweet water (grease the top of the dough with it before baking and sprinkle with poppy seeds)

Diet mode (I have Basic), size L, medium crust

The top of the bread burst so beautifully, as if I had cut it on purpose. And precisely because the top cracked, I wrote that in addition it was necessary to add flour 1.5 tbsp. l, and not like me - 2 tbsp. l.





I would like to add. I discovered a new thing for myself that bread with margarine turns out to be more fluffy and airy than with butter or sunflower oil. Now, in all the recipes, I replace the butter with margarine (all the more, it is necessary, according to the recipe, just a little 15-20 grams). Perhaps it will be more environmentally friendly with sunflower and butter, but the taste is completely different.

Looks like a bun. And here is my milk one with raisins. Yesterday I did

Marina is a great bread. And the raisins are so big, if I hadn't written that the raisins would have thought they were prunes.