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

thanks, let's try

Help. I bought it for my wife on March 8th. We baked a fast and a French one. Both have failed mids. The wife throws up and throws up. Yes, they put everything exactly according to the instructions.

Help. I bought it for my wife on March 8th. We baked a fast and a French one. Both have failed mids. The wife throws up and throws up. Yes, they put everything exactly according to the instructions.

We go here and read VERY carefully:
The bread did not work out again, I did everything strictly according to the recipe. What can be wrong? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0
Especially this topic HOW TO MAKE BREAD IN A HOMEMADE BREAD #
And the middle fails for this reason Bread rises, but falls inward. Causes. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.0

[whole-ground]

Hello dear bakers. There are a couple of questions about using this bread maker. Maybe these questions are of course needed in a different topic, but I have just that, so here. I would very much like to hear the opinion of the esteemed Admin.
Actually here ...
I have had a stove for about a month, I have never baked bread before. Before buying, I carefully studied this site, and other Internet spaces. For I approach all questions very responsibly, I started to do everything according to all the rules of the forum. Bread always turns out, even rye-wheat bread, but with some of my comments. Actually, on rye, then the questions, with wheat bread in general, everything is clear - everything turns out perfectly.
Questions ...
1. Do the Diet and Russian baker programs differ in the type of mixing, the duration of the batch, the baking temperature, etc.? Does the Dietetic dough workout like the Basic one?
2. On which program is it better to bake rye-pawn or wheat-rye, if all the flour whole-ground (and rye, incl.), that is, without peeled. Let's say in a ratio of 60 wheat and 40 rye, 50 to 50 or 2 parts wheat and 1 part rye, or vice versa? Already gave it to the Russian baker, but who can advise the best way?
3. I made bread yesterday, just from this whole grain flour 60 wheat and 40 rye. At the Russian baker. Flour only 350 gr - 210 ps and 140 rzh. I took 238 ml of water (based on considerations of 68% liquid) + 2 tsp. more. I will say this, it was terribly sorry for KP, because the poor girl creaked and groaned and barely turned the scapula. But I was afraid to add more water, because I already realized that with the second long kneading, by the end of the kneading, the dough becomes somehow thinner (apparently due to the formation of gluten bonds, I add Panifarin, here 1 tsp) and then the roof collapses. So I think, torment the stove or add some water next time? If we add, how much? What should be a bun made of such flour (point your finger please)?
4. How to achieve a more dry crumb from this type of flour? I can’t say that he’s very deep (maybe he should be), but for some reason I want to be dry. The bread turned out to be tasty and beautiful, it even rose (after the second kneading, I took out a spatula, rolled the dough into a ball, made cuts (just for experiment) and put the ball on a pin. Then there was 2 hours of proofing and 58 m of baking.

I can post photos if they are needed for evaluation and the exact recipe (I put everything impromptu).
Thanks in advance for your answers!

[Hello everybody.]

Hello everybody.
Recently we have acquired 2 bread makers: Panasonic 2502 and Oursson BM1000 (white).
The stoves were purchased one (Panasonic 2502) for us, the second (Oursson BM1000) for parents.
There are no questions about baking. Everything suits me.
But there are several questions about Oursson BM1000. I want to note right away that you have read the guide for beginners on the site.
Question: My parents claim that, unlike the Panasonic 2502 oven, their oven does not produce white wheat bread well. The simplest (first) bread program is used without any additives. Externally (after baking) bread looks like bread, but it is necessary to squeeze the crumb of wheat bread - as it turns into plasticine. That is, the parents think that their bread baker bakes worse.
Changed and added more yeast. Made with milk and water. During kneading, the bun was controlled. All ingredients are measured according to the recipe in the oven instructions and on a verified scale. The oven lid was not opened during lifting and baking. Milliliters and grams are not confused, teaspoons and tablespoons too. Although water influences (as many write), we have practically one pipe for two families - one water supply. The flour is also the same - they also changed.
1) What do you think (to the owners of the stove) this Oursson BM1000 stove is defective, just bad, etc. Can you advise something?
2) No toast racks were found with this oven, but baguette tins are available. They write a lot about the fact that toasts are - in other words - crap, but it's still a shame that they are not there. Owners of the oven, do you have such toast racks in stock, or did the manufacturer change the equipment without notice? They opened the package at my home, they could not steal it.

Thanks in advance.

Hello everybody! All the jam does not let me go ... Last year I cooked it from apricots, cherries and raspberries, following the instructions of the bread machine (450 g of sugar and 450 g of berries). Everything is fine, the taste differs from traditionally brewed, of course, but it's even good. BUT, the amount of jam, when cooking portions 1-20, is not ice. This year I took a risk to add 1 kg of berries and 1 kg of sugar. I share my experience: nothing burnt or escaped, moreover, the jam, in my opinion, does not boil in the HP at all, even with a low load. I poured it into the jars, there was just a little jam, the next day I found unsolved sugar at the bottom. So I think now, will such a jam stand until winter? Has anyone had a similar experience?

[such]

And nobody uses baguette holders with toast holders? Is it a useless thing? And then why was the stove purchased in such configuration? To boo? Just wondering.

I bought this "Chinese" miracle yesterday. There were three attempts to bake bread. The bread is baked, but of terrible quality. The middle is awkward in all three specimens, in two the roof fell through, the third (with less water) is uneven and pale. In Panasonic-2502 from the same ingredients, everything worked out great. Today I handed it over to the service, I am waiting for a conclusion and a refund for this crookedly done, grinding CHINESE SPRAY-REQUIRED MIRACLE during operation.
Whoever says anything, but PANASONIK is a wonderful bread maker.
I fell for the "laudatory" reviews, but I shouldn't.

P.S. I have been baking bread for more than 3 years, I read the forum regularly, about the intricacies of kneading in the course.

Tomorrow I'm going for PANASONIC SD-ZB2512KTS!

Maybe you got married? I have been baking t-t-t for several years already. It feels good. I have already posted my photo here

Yes, she (bread makers) and the build quality is not so hot.
If everything is all right with you, then that is very good.
I weighed two empty buckets (ORSON and Panasonic), and so the PANASONIK's bucket is almost twice as heavy.
Nope, I'm not interested in the technique of this "Swiss" manufacturer anymore!

You know, this is how it usually happens with any product - while it has just entered the market, the product is of high quality, and then not very much. About Panasonic, purchased at the beginning, the reviews are also good, and those who bought the last. time already got

Yes, according to the decoding of the serial number, the production date of the 12th week of 2012 turned out to be and they are repaired in the BBK service.

This is because she is a complete copy of HP BBK

Oh, okay.
Today and beyond I am with Panasonic.

You should always choose according to the principle "My thing" and not be led to praise

[Kvitu]

Kvitu, nothing personal, but you seem to be one of those people who feel bad when others feel good? We registered, said nasty things, and left ...I use the stove for six months, but every day, although the store is nearby, and there is a variety of bread assortment. At the same time, I am sure that PANASONIK is quite a wonderful stove, as well as many others. Kitchen appliances are not a self-assembled tablecloth, they are only to help housewives. The rest is hard work, patience and soul ...

Kvitu, nothing personal, but you seem to be one of those people who feel bad when others feel good?

To each his own.
I am just stating a fact.
Like ORSON? Does it work and suit you? Very well.
I just expressed my opinion.
There is simply something to compare "it" with.
Let your ORSON work and make you happy.
I am pleased with my Panasonic.
Went back to the Panasonic branch.

We'll have to write in defense of Oursson.
There is also something to compare with. For more than a year there was a Moulinex bread maker with baguettes, it was very convenient in terms of functionality, we love baguettes, and even pizza was prepared in it. But it did not work very stably, the bucket quickly broke. I wrote about all this in the topic about Mulinex.
The warranty period has not yet expired, as Mulka completely refused to work, and after an attempt at repair in the service, she was returned to the store.
Almost a year they held out without a stove, but over time they completely stopped liking something bought bread, again they thought about purchasing a bread machine. Wanted with baguettes. I accidentally discovered the Delta stove, in terms of functionality, almost like Mulka with baguettes and the price is less than 4 sput.
We bought (Delta), I suffered with it for almost a week until I came to the conclusion that it didn’t bake, I carried it to the store, there naturally began conversations about we will check it, etc. I had to press a little, brought another one to replace it. This second bake is normal, but its display died on the first heating, although it completed the baking process. All. I handed it over to the store.
Again the problem of choice arose. All options were considered. But somehow nothing was found suitable. Then Oursson got caught on MVideo. The presence of baguettes, as I already wrote, is important for us, and other functions decided in favor of purchasing it. Naturally, the reviews on this forum were read.
Stove Impressions:
- packed carefully, everything is wrapped, stacked, secured, which speaks of good production and the manufacturer's attitude to its products;
- the stove itself looks solid, carefully and neatly assembled, nowhere are there any inconsistencies;
- the touch panel is very ergonomic, comfortable and easy to clean with a simple wipe, while under the buttons, no matter how hard you try, dirt is always clogged;
- although there are not many programs in number, they are exactly the ones that are needed: different types of bread, pastries, dough, there is a cake and yogurt program, everything has been tested and the results are completely satisfied;
- baguettes are certainly not very convenient to bake in 2 pieces, but in general this is the disadvantage of the oven, otherwise everything suits in this oven.

Baguettes, the camera down on the phone does not quite correctly convey colors, in fact they are more beautiful.

It bakes flawlessly, bread, even complex, such as Borodinsky, turns out great!

And here is the "Solnyshko" bread with pumpkin puree and carrots from the recipe book. I went up to the very window of the bread machine. I took it out hot, wrinkled it a little, because it turned out to be very delicate and airy.

Good evening Tatyana (Admin), I'm a novice baker, so far I can't boast of a good bread (I have an Orson 1000 bread maker), all breads come out with a collapsed roof (the dough drops when baking starts). I studied all the topics on your site, about koloboks too. It seems that the koloboks are obtained, but today I understood why, I will try to put less yeast or have to replace it, I have Pakmaya yeast. I think because of them.

But I have a question, Tatyana, help me figure it out, according to this recipe (from Orson's book), why is sugar not indicated and yeast is not indicated in the recipe much, and salt is not enough? And then I baked it, and it is completely tasteless.

Ingredients:
Water.................... ........................ ............. 270 ml
Salt.................... ........................ .................... 5 g
Olive oil............... ........................ .30 g
Wheat flour, high quality ................................. 300 g
Peeled rye flour ................ ............. 100 g
Corn flour.................... ......................30 r
Oat flour.................... ........................ ... 30 g
Buckwheat flour.................... .......................3 0 g
Dry yeast................... ........................ ..... 5 g

[luda mila]

luda mila, Bake according to recipes from the forum, add a little more salt.

[luda mila]

luda mila, I assume that this is a recipe for the FRENCH program, there is a longer baking time, so all recipes are without added sugar so that the crust is crispy but not burned.

Hello, welcome to your company the new owner of OurssonBM1000JY bread maker! Yesterday I bought an oven and today I baked my first bread! And the first pancake turned out to be lumpy, according to the recipe I put all the ingredients, but the dough turned out to be liquid and the bun didn’t work out, I didn’t have time to add flour in the 2nd batch, I was looking for an answer on the website, I got a cake with a damp crumb, but I decided not to calm down, but to proceed, put the ingredients, the kneading began, but ... again the dough is liquid, where did the bun get lost? I began to add flour with spoons, I had to add decently well, and finally the bun came to us ..... hurray !!! Yes, I rejoiced early, he began to stick to one wall and stretch, then the first proofing began, I did not have time to add flour, but during the second start I dust the buns on a spoon, then he began to dance and this is the result ... the fragrant loaf of my fragrant bread is getting cold: friends

The gingerbread man will turn out right away if you observe the correct measurement of the ingredients: flour in grams, liquid in milliliters. Or know translation units and measure all the ingredients in cups. Then you don't have to add a huge amount of flour.

We read here:
The amount of flour and other ingredients for making bread of various sizes
UNDERSTANDING BREAD IN HOMEMADE BREAD

Good luck!

Thanks for the advice, but I measured everything in the correct units, both water and flour, maybe the scales have screwed up or ...

Thanks for the advice, but I measured everything in the correct units, both water and flour, maybe the scales have screwed up or ...

I baked according to recipes for this stove, they are correct. Look for the problem in the reasons above

Yes, she rejoiced early, he began to stick to one wall and reach

My bun sticks to the wall too, but the bread is wonderful! The recipes in the book are really correct and correspond to everything. The only thing is that the flour can be different, even from the same manufacturer. Therefore, for myself, I already know the proportions that suit me.

I figured it out with the scales, baked rye bread and rye wheat and both times the roof sank, the program is a Russian baker, I read that one batch of bread requires one, but what about the 2 batch program?

I figured it out with the scales, baked rye bread and rye wheat and both times the roof sank, the program is a Russian baker, I read that one batch of bread requires one, but what about the 2 batch program?

Choose the regular one-proofing program for rye bread (What we mean by "Wheat-rye bread" and What we mean by "rye-wheat bread") or combine programs to achieve a result.

But, first, decide on the links what kind of bread you bake under the word "rye" - if it's still wheat-rye, then look at the topic Gingerbread man made of wheat-rye flour (master class)

The owners of this bread machine, who have been using it for more than a year, have you noticed the deterioration in work? I bought HP together with a colleague, and now, we notice that the oven sometimes began not to stir the dough - the spatula simply does not spin. And this is with white bread, not even black. They began to lubricate the rod at the spatula with butter before laying the products, began to twist. But the bread is not as tall and porous as before. And still, after a year of use, I have not yet found a recipe for the perfect white bread for myself. I want big pores, not sweet, slightly rubbery ...

I get better wheat-rye, it is light, but always an ugly roof with it. Not fallen, just not even.

I baked rye-wheat and for the first time the roof did not sink, I selected the mode, kneaded the dough on the program, after the end of the program, rise 2 times, baking 60 minutes.

I have not yet found a recipe for the perfect white bread for myself. I want big pores, not sweet, slightly rubbery

what flour do you use for baking? I baked from 1 grade according to the basic recipe, reduced the amount of sugar and without milk, it turned out like a peasant in a store.

I ordered a bread maker via the Internet in Mvideo. This model was only ordered via the Internet. I waited a month. They brought it, the box is wrapped in polyethylene. There was a yogurt bucket in a bag inside a bucket in a box. There is a deep scratch on the bread bucket a couple of centimeters. Maybe the yogurt bucket got scratched. I do not know. But it's not very pleasant. I tried the "Tender" oven from the recipe book and the usual wheat bread. Both turned out great.

It is worth writing a question - an answer appears. On our forum I read the recipe for "bread in brine", I just fermented the cabbage, that's the dream bread - the xl program, and the crumb and holes, everything I wanted! Also among our HP I will ask, if there is no pickle, how can it be replaced?

And who read the whole topic, I asked about sugar in the jam, which did not dissolve when cooking jam in HP, I answer myself - the cans did not explode, everything is ok, the only thing, the jam is not very sweet, unusual, liquid syrup, with sourness, it will be good for meat dishes, I think so, although like jam also goes for a sweet soul. (I apologize for the flood).

Good afternoon, my friends.
Acquired today Oursson BM1000JY .... in baking art, like a "pig in oranges"
I tried to read the whole topic, my head was completely spinning ...
Today I will bake, you can ask for a detailed and accurate recipe for simple wheat bread and which buttons to press ...
R.S. do not swear at lazy

Congratulations on your purchase !!! Start with basic bread, very tasty bread, no milk powder - you can do without it, also good bread. Just carefully and accurately weigh the ingredients, otherwise the fiasco can visit like me. And now everything is fine, which is what I wish for you! And I advise you to read Temki, a useful thing !!!!

I'll start reading again
look for a recipe for this bread.

[DimaK]

DimaK, Congratulations! Have you also bought a table scale? It's just that in a book for a bread maker, recipes are in grams. I made bread according to the recipe yesterday "Air"from the" Fast "program. But I baked on the" French "program. See the recipe on page 47 of the red booklet that goes to the bread maker. Then press the upper left button with the booklet so that the program number 2 appears on the screen. Then press the button with a triangle - start. And wait for the ready-made bread!))))) Then write off the results.

Nah, I didn’t buy the scales, I understood everything, today I’ll buy ... but do you need everything right in grams?)))
aaa I have hunting, I hang gunpowder, there are up to hundredths, so I'll use them)
so I'll try "Air"

[DimaK]

DimaK, This recipe is from a book for a bread maker Fast programs involve a large amount of yeast, better with regular, less yeast

[Bula]

Bula, there seems to be a normal amount of yeast in this recipe. And you need to bake it on the French program, not on the Fast one.

Tried .....
The first recipe, like "regular white", put something in there approximately according to the recipe and put it on program 2 (like French), delayed start and a dark crust, and medium size like L.
It turned out that the frying is not dark, but medium, the average size is almost to the edge, and everything is super, everything is baked.
The photo could not be taken, since they ate it all at breakfast)))))

R.S. only now the batch is working very loudly, woke up at 3 am from this batch, although the bedroom is at the other end of the apartment.

[DimaK]

DimaK, I put bread in the morning today. I didn’t hear how I interfered.

I can't hear anything at night either, the kitchen behind the wall may have been poorly chosen and something else is blurring on the surface

Hello everyone !!!!
I am the same lucky owner of x. r Orson. for over a month now.
There are no complaints about the stove. Only delight.
I have already tried many recipes. There are no problems with white bread and there were no problems at all. Unless it seems to me that the bread is crumbling a little more than I would like. But I have not yet understood whether this is the norm or not.The most delicious recipe is egg bread from recipe x. p Panasonic.
But with wheat-rye, something is not quite what I would like. Here I am writing to the forum for advice.
The problem is that I do not understand in what mode it is better to bake it.

Recipe:
Water + kvass wort = 390-410 ml
dark honey - 3 teaspoons with top
rast. oil - 2 tablespoons
millet flour. - 250 gr
rye flour. peeled - 250 gr
yeast - 2l
cumin and coriander to taste and desire

Then if I set the mode "Diet", size XL, color medium, then before the end the roof falls. True, not much, but still not so. Today I baked on the "Basic" mode (it is in the photo) and it seems to me that in some places it was not baked. The truth is not affected by either this or that. But it's a matter of principle. I want it to be beautiful. Huge request - help with the regime.
When I bake similar recipes for different rye breads from ready-made mixtures, I bake in the "Basic" mode and everything turns out as in the photo in the magazine. And when according to your own recipe, the appearance is not very good.
Help!!!!!!

Svetlana, congratulations on your purchase! I noticed that in this oven, for the best result of the resulting bread, you need to slightly reduce the amount of yeast. Try to set "Diet", and take 1.5 - 1.7 tsp of yeast. ...

Thank you!!!!! I'll try in a week and unsubscribe. We don't eat much. Therefore, I bake 2 times a week. One white one black. But big.
White is next in line today. But today from a ready-made mixture by weight with whole grain flour. But I do not consider such bread to be my merit. I just poured water and yeast and after 3.20 everything is ready.