Moulinex RZ710100 Modes

And I'm too lazy to go there. Maybe I just don't have such a stove

[irman]

irman, Irin, and I don't like to climb. I like it this way: put it down, corrected the kolobok and went for a walk, EVERYTHING!

[vernisag]

vernisagThank you very much for your answers. They helped me a lot.
Another question: does it have a pause function?
If you check the work of the mixes, then this is program 15, and if the ten is heated, then 17, did I understand correctly?
Your loaves are just crazy, the photos are incomparable.
I have a question about "homemade bread without kneading": a recipe, if you made it yourself? In manual mode or according to some program (according to which?)
Do you always use compressed live yeast? If so, when and how do you breed or lay them? I have experience only with dry ones, with liquid ones I am somehow afraid.
You write, you got a hogwash on the "loaf" program, and what are its time cycles? Can you tell me? For me for the future.
I look forward to hearing from you.

Yesterday I baked a loaf, it turned out big, tasty.

Well, I came running from work and immediately put your loaf on. Of course, I didn’t manage to be so beautiful, but it’s sooooo tasty and soft, so thanks to you, Irina, the first program has been rehabilitated. I, too, as always, removed the scapula, because I do not like the hole from him. But it didn’t work out as beautiful as yours, it seems to me that the bun was a little soft, but I deliberately didn’t add flour, all the same, it’s so cool, my husband and I managed to eat a piece of butter at night and I went to bed happily ... Thank you very much. Here he is: .

[Eleeena]

Eleeena, very beautiful! Big, beautiful, crumbs in holes, cool! What else do we need for happiness, right? I am very pleased that everything worked out for you and I at least somehow helped in this

[Manecs- Sonadora]

And I yesterday loaf baked bread according to the recipe Manecs- Sonadora , Loaf Custard
First, I kneaded the dough, then proofed on the program (at home it is very cold on 3 crusts) and baked for 40 minutes on 2 crusts, on a silicone mat. Very tasty bread turned out! At 600 grams, it turned out, airy, very huge

[vernisag]

vernisag, Iraaaa !! You're kidding !! But I still don’t want to! After all, I changed my mind!
But your bread, STE something!

And yesterday I baked a loaf of bread according to Manochka's recipe - Sonadora, Loaf of Custard

NO, well, you can't do that .... I just bookmarked this recipe yesterday, and you already baked it in Mulechka Handsome, die-don't get up I want to be like that too. Tell me, Irina, what was the bun? And how to make such an artistic cut?

And I was impatient with Panasonic, I can’t sleep!

Thanks Mashul! _{What for you Panasonic?}

Oh I do not know!! Straight itch, so now there is no)
Che do now) maybe I don't need HP at all ... Maybe I'm going crazy already

NO, well, you can't do that .... I just bookmarked this recipe yesterday, and you already baked it in Mulechka Handsome, die-don't get up I want to be like that too. Tell me, Irina, what was the bun? And how to make such an artistic cut?

Thank you, Lenochka!
Gingerbread man? Naked, soft, but did not smear on the bottom
Artistic notch?
Take the dumbest knife in the house ... continue?
In my house there are sharp knives, I cut it as I can.

Che do now) maybe I don't need HP at all ... Maybe I'm going crazy already

Sleep with these thoughts for several days, your brains will fall into place and intelligent thoughts will come to the fore, and there you will figure out how to continue to be ...

Artistic notch?
Take the dumbest knife in the house ...

[vernisag]

vernisag, yeah, I'll endure the weekend, and then we'll see)

[vernisag]

vernisagThank you very much for your answers. They helped me a lot.
Another question: does it have a pause function?
If you check the work of the mixes, then this is program 15, and if the ten is heated, then 17, did I understand correctly?
Your loaves are just crazy, the photos are incomparable.
I have a question about "homemade bread without kneading": a recipe, if you made it yourself? In manual mode or according to some program (according to which?)
Do you always use compressed live yeast? If so, when and how do you breed or lay them? I have experience only with dry ones, with liquid ones I am somehow afraid.
You write, you got a hogwash on the "loaf" program, and what are its time cycles? Can you tell me? For me for the future.
I look forward to hearing from you.

No, there is no pause in this stove.
Yes 15 kneading, 17 baking But kneading can be checked on any automatic program, it starts immediately when you turn it on.
The name of the recipe, highlighted in yellow, is a direct link to the recipe, click on it with the mouse.
Saf-moment yeast are "left", fake. If the bags do not break well with each other, then the probability of this is very high. These are the conclusions of my mother, she baked prosphora for many years, kneaded the dough for 10 kg of flour daily. And several times "fired" with this yeast. An open bag of dry yeast, after 5-7 days, you can already throw it away, the dough rises very badly.
Fresh yeast "Lux" is very good, it is lying around for 2 weeks in the refrigerator, but the result is still very good. I always have them in the freezer in reserve.
I just breed it in warm water (milk) (in the same amount of water as in the recipe) with sugar. I pour this mixture into a bucket, pour flour on top, salt and butter on the flour.
About the loaf program, I can’t say anything, I only know that there’s a crush there somewhere in the middle of the cycle and there’s no more. If only by hand to bend a few times.

[vernisag]

vernisag, yeah, I'll endure the weekend, and then we'll see)

In our M-video there is a grimy Panasonic, from the window, for 2600 rubles. I walked around him, walked ..., no documents, no boxes, no cups ..., there are no stirrers either, you have to order. So she left
They say that after the new year, due to the rise in the exchange rate of the dollar and the euro, equipment will rise in price by 30%

So I also found it in Mvideo for 3500 from the showcase, but I have to go far and I don't know if it's a complete set or not.
Found on av for 5 new black with metal, all 1.5 months in the property.
I wanted to bargain up to 4500, but the owner does not want to, says the new pier.
And I planned for that for 3500, therefore. I don’t have 5, I have to pick it up, I’ve spent money on Nordic forms.
In short, I will think.

And it seems like they don't really praise metal, but the price is good And if everything is there for 3500 rubles, it's also a good option The one that we have, all scratched, everywhere and sooo grimy and without stirrers ... It's a pity to give even 2600 for it

Over 3500 white, 2501
And for 5 2502, they only differ in color. This is with dispensers.
And there is a model without a dispenser 2510 or something.
Which one is better?

Yes, I understand, without a dispenser it is 2500 (it costs 2 tons from the showcase), it is rye bread without a program, I did not look at it at all. In a metal case, they do not really praise, the dispenser clicks very loudly, they say and it seems like it is that something is not like in a white model

[Irina]

Irina, and she with a stirrer, those complete?

Also, there is nothing, one case with a bucket.

Irish, there are 2510 more, updated 2500.
And there is even newer 2511, they are without a dispenser.
Maybe it’s better then to take a closer look at 2510, but it’s without rye.

Mashun, I know, I saw both on the market and in the store

[vernisag]

vernisag, I understood your answers, thank you.
Your regiment has arrived: I've been admiring the new La Fournee for 24 hours already! The bucket there is just freaky! I began to study the recipes: I have something to compare with - I have my first Bork X800 (lives in the country), isn't there a lot of yeast there according to the calculation? Wheat bread contains 680 grams of flour, as much as 2 teaspoons of dry yeast. I make dough for pies, there is even one tablespoon of butter and flour 720 grams, then I put 1 teaspoon - everything rises gorgeous for me, there is no smell of yeast at all.Tell me, you already have a lot of experience using this stove. You probably don't bake from this book. My main goal is manual cycles (I do everything under my own control). And I will even do a warm-up for a minute on program 15, at least I still have plans, it is still drying out, I washed it as best I could before the first use.
During kneading, is there a slight heat in the tenes? I have it on Bork.
Please advise the best recipe for rye bread to be similar to Stolichny, as in the USSR. I love black bread very much. Sour and not very.
I look forward to your answers, have a great weekend.

Today I was kneading dough for pies in the oven, for 700 g of flour, on kefir. I prepared a bag and a bowl to put it in the refrigerator until the evening and suddenly thought and decided to experiment.
I pinched off a piece of dough weighing 400g, rounded it and put it in a mold that I bought for Easter cakes (I have a lot of them, this is my favorite, heavy one, 1.2 liters)
I put a baking dish (4 cm high) in the oven, upside down, put a mold with dough on it and turned on the proofing for 1 hour, 2 crust. The dough rose well and I was afraid that it would hit the lid and changed the inverted form for vyp to a can (it is also 4 cm, just smaller in diameter and stood much lower than the 20 cm form) Well, I turned on the baking program, the crust is light. Probably it was baked for only 25 minutes, turned it off, was afraid that the top would burn. The bottom turned out to be very light, I threw it on the princess, for 5 minutes.
In general, the experiment is certainly not very successful, but the loaf turned out to be wonderful. Soft, soft, airy and very aromatic

[Irina Lvovna]

Irina Lvovna, Irina, Congratulations on your new stove! Let it only please!

I add 700g. flour, 490-500ml. (egg + a little water + kefir or milk or sour cream) 18-20g yeast and 30-50g. butter and 1-2 tbsp. l. vegetable.
For butter dough, 1 teaspoon of yeast per 700g. flour, in my opinion, is very little.
For 700 g of flour, for bread, 2 teaspoons of dry yeast, this is normal. Only, of course, not the teaspoons that come with this stove (I do not use it, there is a normal spoon from the old stove)
Here is a recipe for bread from the capital, I baked it or not, I don't remember, try it, you might like it.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9933.0.html#msg105612

I have this oven quite recently and I don't have much experience, I have already written many times that I bake bread according to this book, I just slightly adjust the recipes to my taste.

I baked a very tasty and soft bread according to the recipe https://Mcooker-enn.tomathouse.com/in...708.0 , baked it not for the first time, I really like it. Baking again on 15 + 16 + 17 programs, observing the author's technology. It was not possible to take a picture of the bread (at night, when I pulled it out, I was ALREADY sleeping, and in the morning, when I was cutting, I was STILL sleeping), only slices, photos, sorry, not very good, but it is very soft and tasty. Here.

decided to make an experiment.

The recipe is clearly successful, the loaf is excellent, did I understand correctly that the form was put without a bread bucket?

Yeah, I really enjoyed baking in the multicooker bowl. If you take out the bucket and put the grill from the airfryer or smokehouse on the bottom of the bread machine, then you can put any bowl. I baked in a bowl from a radic 02, from a 4-liter stadler it fits well, a 5-liter one is also fine.

Yeah, I really enjoyed baking in the multicooker bowl

Actually it's a brilliant idea! And it greatly expands the capabilities of our stove.

[vernisag]

vernisag, Irish, but I still bought Panasonic)
Soooo I like it! Exactly what I wanted!

Congratulations Mashul! Which one did you buy and how much?

I bought 2510 without dispensers. In mvideo, a brand new one for 5590. And the next day the price was raised by 1000 rubles. In short, I placed the order on time.

Yes, the price is good. Don't you need the rye bread program?

Actually it's a brilliant idea! And it greatly expands the capabilities of our stove.

This is how it all looks. I put the grill upside down from the airfryer, but from the smokehouse it is better.I baked bread on a wire rack, only made a mistake with a saucepan, took 02 from a radish, turned out to be too small, the loaf rose two times higher than the bowl. It was necessary to take a 3-liter from the fili.

I also baked bread based on this one metropolitan , only in the place of kefir sour milk with sour cream 320ml and 250g millet. flour + 200g rye + 12g yeast. Program 8 turned off 10 minutes earlier. ... Does it taste like? I don’t know ... I don’t really like rye bread with milk.

[Irina]

Irina, and in it you can also make rye. So I didn't really need a separate mode.

Well, on a semiautomatic device, you can bake in any stove

Thats exactly what I mean)
Now I put 300 grams of wheat and 200 grams of rye on automatic mode, let's see what happens.
Yes, the rye spatula is bad, it bends from the dough. So I immediately brushed aside stoves with dispensers and this fashionable spatula)

Masha, I never use a spatula for rye, always an ordinary one. Kneads rye dough very well.

Dear forum users, vernisag !!!!
The first time I made rye bread according to "Stolichny": the bun turned out to be excellent, I put it on proofing, at 35 degrees, for 4 hours. And so I watched how the bun was behaving: for the first hour it climbed very well both upward and in breadth (the bucket was round). After the bowl was filled in width, it did not rise in the middle, but rose only along the walls. Accordingly, at the third hour of my proofing, I did not observe any visible changes, from this I concluded that the 4th hour was definitely not necessary for me, and even with the third hour I mahanula. Because when I decided to bake, the bread did not rise beautifully with a dome, but was flush with the edges. I also baked it for the first time (of course), I waited for the top to turn red, as it should for rye, but it still didn't turn red, and the bottom was already dark brown. I put on the third crust, the time at 1.20, but I made sure not to overexpose. So I don’t know where I made mistakes, except for the kolobok. Could it be that putting on a golden crust I did intense baking? And the pale top due to the fact that I looked in and checked 10 times?
When the loaf cooled down, I decided to break it, I got a uniform porous, not loose structure (the dough is ripe). Tell me what's wrong?
And the link 🔗

[Irina]

Irina, why did you do the proofing for so long? Your dough just stopped ...
I already wrote about baking more than once (do you even read the topic?) That I bake everything on a light crust and for 40-50 minutes.

I read that rye dough loves long-term proofing and does not like to knead, bake first at a very hot temperature, then lower and for at least an hour, but this must be monitored. What topic do I not follow? Maybe I don’t follow, but which one? I read about rye and dough in "rye bread", I studied it a year ago.
In our rye bread program, how long does proofing take, if you did? But at least an hour, probably right?
You already have very beautiful breads in the photo: you just bring them to mind with pens.

I meant this topic, just here I and other girls have repeatedly written here that baking is very aggressive and burns even on the first crust. Everything is correct about rye dough, it does not like crushing and proofing is needed a little more than for white bread. But 4 hours is a lot, 1-1.5 hours would be enough. Rye dough needs more yeast as it is heavier.
Yes, I always mold the dough myself before the last rise, leave it to rise for about an hour and bake.

Today I put white bread on a long program at night, the crust is light, the weight is minimal. I think the 5th program for white bread is more suitable. I woke up when baking had already started, controlled the bun only when kneading, and then went to bed. The dough was deliberately made dense, so as not to spread over the entire bowl and the simplest, 420g of flour, 260ml of water, salt, sugar, 1 tsp of vegetable oil, 5g of pressed yeast. (next time I will add 7 grams, probably not enough 5g) Well, this is how bread turned out.









The temperature on this program is gentle, you don't have to worry. The upper crust turned out to be thin, and the lower one without signs of burning.

Another masterpiece in your performance, Irochka. This means that white on the 5th program can also be baked, but I was afraid that it would overstate. And I have another serum did it in manual mode, the crust is dark for 40 minutes.

Helen, gorgeous bread! On whey, yes, the baked goods always turn out great
There, my stove worked on its own, I didn’t interfere, of course it has small jambs, but in general, she’s awesome. Really?

Isn't it?

Yes, the stove is top class !!! Although I bought a baking stone in the oven, I never tried it, because I really like our crust, and in the manual one - I just like the very process of communicating with the bread, although your last idea requires implementation