Moulinex RZ710100 Modes

[Oksana]

Oksana, I realized that 500g, but which one, wheat, whole grain, rye or something else?

It turned out in the oven like this bread.

A work of art turned out, very beautiful
Do you have rattan baskets? I also want it for a long time

[irman]

irman, Oh, Irochka forgive me ..... sinner! I got so used to it that I have been using only premium wheat flour for a long time that I did not even understand the question. It's just that my husband and I have heartburn from rye flour, I only roll the dough pieces in it, where there is leaven wort, but I brew cutlets.

vernisag, Yeah, Irisha, there are three baskets, I bought a set of two oval and one round long ago. Very happy. And I also bought a plastic cracker in Auchan for 30 rubles. , is also good, only I cover it with a linen towel sprinkled with rye flour and the bread is slightly checkered.

only I cover it with a linen towel sprinkled with rye flour and the bread turns out to be slightly checkered.

Nooo, I also have a lot of these all sorts of caps, I want exactly the same as yours, rattan ones, such a beautiful pattern turns out, I really like

Hello everyone.
Throw plz. photo of a dough knife. I bought a stove for a markdown, not included, I thought I would find a spare part. But no, it’s dumb nowhere, you have to work on the collective farm yourself.
Help with the general view and, if possible, with the dimensions.
Thank you in advance.

[serge11]

serge11, Shovel Moulinex SS-992973 ask the services of your city or 🔗

Throw plz. photo of a dough knife. I bought a stove for a markdown, not included, I thought I would find a spare part. But no, it’s dumb nowhere, you have to work on the collective farm yourself.

Probably you won't be able to make it, it's complicated, folding

Sazalexter, thank you very much. Is it made of gold? I didn't expect 30 bucks.
I called the service, they asked for Moscow, Moscow, apparently, is asking for Paris. ) No answer yet.
Vernisag, Well, not everyone lives with folding knives. I thought to screw a piece of stainless steel and all business. Judging by the pictures, it is somewhere 8-10cm long and 2cm wide.

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[serge11]

serge11, Maybe you can pick up something from here 🔗

Hello. I have a stove for many years. Very good! I pour water in a slightly incomplete measuring glass, salt, half a tablespoon of sugar, a little butter Then I put a bucket on the scales and turn it on - zeros appear Then I put 560g of white flour 100g rye and turn it on for 1 prog 8 or 10g of Voronezh dry yeast pack of 500g others did not fit me If the pack is recently opened, then you can 5 gr or 6 gr. the worst thing is that this stove was taken out of production

Vernisag, thanks for being alive)
And how are they attached? A cog?

Then the service answered me: 2000 rubles. , delivery from two weeks to infinity

I looked in the Internet, for some reason the links are either in Ukraine or in France, but in Russia it is generally empty. Amazing

[serge11]

serge11, On Ebee 1 695.44 rubles. with delivery the link was given above.

And how are they attached? A cog?

No, just getting dressed and that's it

[serge11]

serge11, On Ebee 1 695.44 rubles. with delivery the link was given above.

Yes I saw.
I googled other options in Europe.

Added on Tuesday 24 Jan 2017 05:44 PM

No, just getting dressed and that's it

I imagine that at first it spins clockwise until ready, then in the opposite direction and -folds up, right?
And at what distance from the bottom is it fixed?

And at what distance from the bottom is it fixed?

3-5 mm, the shoulder blade is above the bottom of the bowl.
I think you need to try to insert knives from other bread makers (ask friends or go with a bucket to a store where bread makers are sold) And then order in the SC the one that fits, at least for the nest. How will it knead, fick knows they are shorter in ordinary stoves, but you can try. Moreover, the kolobok can be corrected by hand.

Okay, let's figure it out.
It's just that there is some kind of tricky stock - I can't imagine how the scapula holds on to it.

Today the shelf of bakers has been added. I bought this pribluda in St. Petersburg and cheaper than on the Ibei.
Stirred the dough with the help of Mr. Pudov and baked the first loaf.
The taste was not particularly impressed, but, it seems, baked and the crust is cool.
The only thing was that I had to crawl with my hands and tear off the dough from under the shoulder blade, which was ramazed in a layer of 3-5 mm in a circle. I wonder what it was, in a fully automatic mode.

In general, thanks to everyone who responded. The main problem has been resolved.

[serge11]

serge11, watch out for the lump, it is necessary that it be round, all the same, the flour is not French for which it is designed, I bake, let me bake at 66o g of mukm, me 100g for rye and bake on the 1st mode for 2s 50m quickly and tastier than just white and Voronezh yeast, a large pack we have the best and no others

Yes, it seems, I laid everything down according to the instructions, no surprises were expected. Maybe the regime is wrong. There was a mixture of different flours and additives, and so I put a six.

[serge11]

serge11, do not look at the instructions I have for many years, it turns out badly for 6, the best on the 1st mode, the average crust, throw in white flour 560g and 100g rye sugar, butter and salt and Voronezh yeast, I sometimes do it with sourdough, first mix it there, then turn it off then when the bread is settled I put it on top of the oven for 1 hour and 05 minutes on the 17 program In general, the nicest stove and there are none now

Added Sunday Jan 29, 2017 03:38 AM

cupcakes turn out and I don't remember bread with raisins, sweet in my opinion, too, but no longer a penkla, well, I make the dough for a pie in the oven on white flour and instead of water I pour milk baking with cabbage with fish with carrots Roll thinly on a baking sheet, put the filling on top, close it, pierce it with a fork, it will stand and in the oven It is not always necessary to monitor the weight

Yeah thanks.

Here is my next whey bread, made in semi-automatic mode)). First, I mixed all the ingredients, except for salt and oil, for 2 minutes on program 15, after 10 minutes I added salt and oil and turned on program 4, large size, light crust. When there were 2 hours left on the scoreboard, I removed the spatula, stretched the dough several times and folded it into an envelope, then formed a round loaf and made cuts. The crust turned out to be thick, but the bread is fluffy, velvety, as my husband said..

It's a pity these stoves were taken out of production There is such a kneading, and in one there is no such thing anymore.

I always bake only weak.))

I'm on average

Helen, wonderful bread! The crumb is delicate, openwork
And I put only a minimal crust and bake on a silicone mat, the bottom is still very fried.

Thank you, Irish! I usually do not get so dark, it's just that there is a lot of sugar in this recipe - 10g, maybe that's why the crust is so thick.

a lot of sugar - 10g

Oh, you also weigh the sugar, I throw it in the eye as it scoops up Well, yes, sugar and butter give any baked goods a good blush

oh, you also weigh sugar

I just really like this recipe (I also weigh salt, yeast and oil in it),: victory: it's more convenient for me, using a spoon that scales.

Hello to all the inhabitants of the theme, with gratitude for the recipes and findings
Me with sourdough wheat bread:

Here he is:

With a "navel":

Incision:

Fault:

Wow, what bread! Great! Big one, how many grams of flour did you bake?

[vernisag]

vernisag, Thank you
Bread for 560 g flour, including sourdough.
And here's another wheat bread:

Cutouts:

Thin:

And wheat with the addition of rye sourdough:

Girls, hello
Me with sourdough potato peppers (dough about 850 g):
In a bucket:

Without him :

Incision:

dough about 850 g

Wow, how huge! Soft little balls, lacy, well done!

[vernisag]

vernisag, Irochka,

I bring greetings to everyone and some sourdough bread

CZ in a bucket:

On the outside:

In the context of the crust:



Rye:

Incision:

Again with bread:
wheat-rye with sourdough from 700 g of dough:

To a hotel, so without a cut
And a festive CH with apples:

Incision:

Pads:

[Marysya27]

Marysya27, good bread! You bake often, well done! And you probably add little butter and sugar, right? Light ones turn out, they burn straight for me, I turn off the stove before. I baked here like that on whey, I almost burned it. I'll find it for hours.

[vernisag]

vernisag, per kilogram bread on average 1 tbsp. l. rast. butter and tea (in the central dining room) honey. I bake an hour on a medium crust. Probably, I do not have much "burns" And there is no downtime - yes Petschka pleases both family and loved ones
Wow, Irochka, which are fried. Very appetizing. Is it due to the heat or sugar with butter?

I bake small rolls on 350 grams of flour, I put 1 tablespoon of sugar, and I usually add different oil and quite a lot, about 2-3 tablespoons (butter, olive and mustard, sometimes simple sunflower and mustard) But the bottom in this oven burns straight ...

... But the bottom of this stove burns straight for me.

I will need to try the baking. I tried the brioche from the book, it seems, nothing. But the bottom, of course, is baked a little more. But the brioche is also not a super muffin, there is not much sugar there

When I bake a butter or just a sweeter bun, I put a silicone mat under the bread (or rather, under the dough) before the last kneading. Or I bake in a different form, I take out the bucket, I probably saw my cakes. This year, however, all the cakes were baked in the oven, all the molds were removed at once, I did not do much, only 8 small pieces

[vernisag]

vernisag, Irochka, of course, saw. Since the appearance of HP RZ and / or the appearance of biscuits (I don't remember which was the first one) I have been following Your creativity. Everything is working out for You. And RZ, she, nevertheless, differs slightly from others, with your legendary table she mastered
I also read about the rugs in the subject. One of the reasons why I haven't tried baking yet. I will fill the gap
Girls, go for bread I'll wait:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=491759.0

Hello everyone
Sourdough wheat noodles

The bottom:

Crust cut:

A piece:

[Marysya27]

Marysya27, Straightly felt, probably so fragrant. Krasotun.

[OxanaSh]

OxanaSh, Fragrant Umnichka our stove

And here I was experimenting with the cold dough "Royal Baguette 2013 Ridha Khadher"
I made 1 kg of flour. Divided in half. I baked half of the dough in a mule, the other in a mold (I recently bought L6) in the oven. I liked the bread so much that I don’t bake another one yet.
In a mulechka: from the refrigerator, the dough lay on the table for 15 minutes.
70 minutes proofing on program 16 (at 35 degrees).
50 minutes pastries on the 17th program.
And that and that bread is wonderful. Only the molded proofer was longer.

[OxanaSh]

OxanaSh, Oksana, It turned out amazing View as from the oven A crust
Very cool I will also try to make this recipe
I report I did everything according to the recipe. Only 100 g of flour was replaced by VS with CZ. She defended for 4 hours. She baked for 1 hour. The bread turned out to be beautiful!

Here is:

With a side:

Donets:

Incision:

At the same time, I also made wheat on sourdough:

Donets:

Incision:


Sourdough bread is slightly less in the preparation - 700 g. Baked for 55 minutes. in the same mode as the previous one. I added 2 tbsp to the dough. l. rast. oils. Sugar, no honey. It tastes similar. Why is the crust lighter?