vernisag
When there is no time to keep an eye on the stove, it is very convenient, in the evening I threw everything away, controlled the kneading and binge, and by the morning the bread is ready. Only now I think the dough should be dense and, and the yeast is a little less than usual, there is also the last proofing for 3 hours.
Elena Gar
Quote: vernisag
When there is no time to monitor the stove, it is very convenient
This is, yes, very convenient, it happens that the bread ends abruptly in the evening, and there is nothing for breakfast, or there is no time in the evening, but here once - and in the morning fresh bread is ready
vernisag
In the form of a multicooker, I again baked bread, this time it turned out normal, without scallops

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elmi
Good evening to all the happy owners of this miracle technique!
Like many others, I was able to purchase it in M. for a video with a big discount. But alas, there was no recipe book in the box. Breads made from mixtures are wonderful, even dietary bread made from oat bran (without flour) is obtained. But I tried to bake brioche, and twice it turned out such nonsense! Once I took the recipe on the forum with a review of this stove, and the second time from the book for Mulinex Baguette. Girls, dear, can someone scan their recipe book and put it on the site? Even on the official website there is no download, the entire Internet has already traveled with my husband and did not find anything (((
vernisag
Elena, you can use any recipes, you just need to control the bun during kneading.
I make the bun in this oven more dense, so that the bread keeps its shape better.
I use some of the recipes from the book, but change the proportions a bit and add whatever I like.
I have no way to scan the book
I can write some recipes.
vernisag
Quote: ElenaGar
dark crust for 40 minutes.
I just saw that the crust was dark And did not burn a single piece in 40 minutes then? I only get this on light in 40 minutes, and then it starts to burn ...
Elena Gar
Quote: vernisag
And didn’t burn a bit in 40 minutes then?
No, not a bit, maybe because the time is only 40 minutes? And yours, as always, is beyond praise :))))
vernisag
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irman
Irin, have you tried to bake dessert white bread for tea?
vernisag
Quote: vernisag


And the French brioche at something turned out, huge, airy, tender, very tasty Pressed yeast 18g, sugar 2 tablespoons. Program 2, light crust.

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I don't remember Irish, brioche baked here, and dessert
I baked some kind of sweet, as soon as I bought the stove, it didn’t work out for me, but I don’t remember exactly which one
irman
What a good crust for bread.
vernisag
elmi, Lenochka, here's a brioche, for some reason I forgot about him

Pressed yeast 18g, sugar 2 tablespoons. Program 2, light crust.

And I don't remember exactly, but probably after the last kneading, I took out the dough, rounded it into a ball, placed it neatly in the center and left it until the end of the program. Probably so, if I honestly don't remember already

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Elena Gar
Quote: vernisag
And didn’t burn a bit in 40 minutes then?
Irin, I was thinking, maybe because I don't put sugar in my bread?
vernisag
Aaaaa, and maybe I put a lot, I like sweetish bread. I'll have to try to cook without baking and sugar, otherwise my bread always burns. I turn off the first program 5-10 minutes before the end.
krikunja
Hello everyone! Take a newbie!
Recently, my husband gave this bread maker (after my choice of course!)
Now he is very happy! After I experimented and made him eat everything that was baked, he finally settled on ordinary white bread (milk instead of water) with a pinch of his own coriander seeds (at the dacha a bunch of cilantro outgrown)
The first loaf was tough, the second was salty, but looser (besides yeast, a little baking powder was poured)
the next was the brioche, which shook me with its volume (instead of butter, sour cream and now a baking powder).
And then it started: I bake bread not every day, but often. we haven't been buying store bread for a week now.
My husband is quite constant in his culinary preferences, and now I wonder how long he will not get tired of eating homemade bread? A neighbor said that after a month of using the bread maker, her husband wanted a store bar, a regular one.
vernisag
krikunja, we accept! Come on in, sit down and make yourself at home!
krikunja
vernisagAs you might guess, I read your forum for a long time before baking the first bread!
And what were the torments of choosing a stove mmm ...
vernisag
Quote: krikunja
And what were the torments of choosing a stove mmm ...
I understand now a lot of good stoves
krikunja
the volume of the bucket won me over! well, I don't understand these loaves
and in general, our scope is everything, right?
now I will take pictures of my bread and post it here
vernisag
We are waiting for a photo of bread
krikunja
but how to insert pictures? help pliz!
krikunja
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krikunja
White is wheat in milk, for 1 kg
dark is rye-wheat, 750 g did not hold for 15 minutes until the end of baking, so as not to burn, because I put it on a large one by accident
both on the first program
vernisag
Whaaaah! Not at all! Well done!
Good bread
What crust are you baking on?
krikunja
on average for fidelity
Thank you for the compliments!
vernisag
I bake all the bread on a minimum weight and a light crust, and then turn off for 5 minutes earlier, and if rich bread, then for 10-15 minutes, otherwise it burns ... Well, we just don't like very fried, the crust is hard and thick ...
krikunja
vernisag, I will take into account and try, but my husband especially likes this crust!
krikunja
I forgot to say - rye - wheat from a ready-made mixture (from myself only baking powder and sunflower oil by eye)
I can't find rye flour in any way
maybe more experienced comrades will hand over passwords and accounts?
vernisag
Quote: krikunja
my husband especially likes this crust!
well, yes, it's a matter of taste. We just eat bread only in the form of sandwiches and we need a soft one
vernisag
And what is not in the rye flour store?
Where are you from, where do you live?
krikunja
Don't laugh, I live in Moscow
vernisag
Well yeah, it's hard to find rye flour in Moscow
I really thought that you are from Novorossiya, there really are problems ...
vernisag
It's not so easy to find whole grain here, but rye is in every store.
krikunja
we have a lot of all kinds of consumer goods here for shopping
but you also need to look for worthwhile things
I even looked for the stove for a long, long time
as I saw her, with another bucket I didn't need a gift
I will probably have to look for everything on the internet again
vernisag
Come on, in any large store there is always a choice of flour, all kinds of flour
Shops magnet, auchan, attack, eurospar, pyaterochka, regional center .... everywhere. Do you have such shops?
Even my tiny town has all these shops
krikunja
Magnet, Auchan and Pyaterochka are for sure
five of them are not so far, but I did not find it there, in Auchan you need to look, it is far away, but there is also
the rest don't even know if there is
well, since network, then in theory it should be
There are definitely attacks in the cities near Moscow
and the eurospar and the regional center - these are the first I hear ... seriously ...
vernisag
Well, then in Auchan, there is whole grain and rye and buckwheat and malt and much more.
krikunja
Quote: vernisag
whole grain, there are rye and buckwheat and malt
YEAAAA ???
tomorrow I'll go as a specialist
by the way
I have buckwheat flakes, when I took it for a long time in Minsk
a curiosity for me
assumed that we would eat for breakfast, but somehow they did not go with us
now lie in the country
I'm thinking where and how to adapt them
I wonder who ever added such a thing to bread?
vernisag
I don't know about the flakes, I didn't add
Sometimes I add buckwheat flour to both rye and white bread, the smell of bread is mmmmmm ..., but I add a little bit, 1-2 teaspoons each, just for smell and taste
elmi
krikunja, , and at the Crossroads did you see flour? I took rye there, and they have buckwheat, rice, corn.
In Noginsk in Attack, only ordinary wheat, mixtures are available in other chain stores, even in Pyaterochka (I take grain there). But at VDNKh there is a pavilion, but I just can't get there, I'm too lazy to go to Moscow on weekends.
elmi
Hi vernisag, , Irisha, have you tried adding flaxseed flour?
krikunja
Guys, what are you advanced, I still have to plow and plow before you ...
vernisag
Quote: elmi

Hi vernisag, , Irisha, have you tried adding flaxseed flour?
Hello I saw flaxseed flour on sale once, but did not buy it I don’t even know why it was nada
vernisag
Bread recently baked wheat - rye, in a bowl from a multicooker for 3 liters. The top of my head rested against the lid

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krikunja
and today I baked bread with tomatoes ...
and tomorrow I want bread with oatmeal
guys, stick someone in the recipe for bread with oatmeal, please!
krikunja
vernisag, Thank you,
tomorrow I will have fun
krikunja
Hello everyone! I'm telling!
I didn't get to oatmeal
started by buying rye flour
bought in Auchan
in the end: 2 loaf of gray bread
well that's okay, I mixed rye with wheat
everything is delicious, wonderful
but I tried to get some RYE
something i am doing wrong
I'll go read the forum again
vernisag
krikunja, malt needs to be added, without malt yes, just gray

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