Moulinex RZ710100 Modes

Hello everyone. Yesterday I was going to make sourdough dough for baguettes using the Wheat Bread program. Distracted by an urgent matter "for 5 minutes." Came back in 20 minutes. before the end of the program
I thought we would eat crackers. Since there was not enough time for parting for sourdough bread.
But, instead of baguettes, we will eat bread.Pechechka did not disappoint, except that I didn’t remove the stirrer



Incision:

Closer

[Marysya27]

Marysya27How wonderful! And the cut! I immediately wanted to bake it, it was only stopped by the fact that there is half of the bread at home

[OxanaSh]

OxanaSh, Our cake is the most wonderful of all the wonderful Thank you, Oksanochka

Sourdough wheat bread with the addition of rye flour:

It would have been necessary to hold it for longer, as indicated by the shape of the incision.But it was necessary faster on the long-term cooking program:

The same bread after working on the mistakes. Stopped program 5 before baking to allow better distance. More often than not, you don't have to. But sometimes it happens asynchronous. As with the bun, you need to look
Here's what happened:

And wheat bread with sourdough:

Incision:

More bread with sourdough. Takeaway, no cut


And here's another one:


Pellet

Hello everyone
Lean rye bread with sourdough culture and flax seeds:

Hello everyone
We are with bread and onions


And what delicious do you have?

[Marysya27]

Marysya27what a wonderful bread! I love our Mula, I haven’t baked in it for a long time, I’m even baking it in the oven for a long time, this is always the case with me, then I bake it in a bread machine many times in a row, then in the oven, tomorrow I’ll probably bake it in Mula. It's good that she reminded me! It's just a pity that you are in Kiev, far away, otherwise I would have begged for sourdough from you, dreaming of rye with sourdough. But I myself do not know how to grow sourdough, I am even afraid to approach, it seems to me that it is so difficult

[OxanaSh]

OxanaSh, Oksana, together we are the strength We will grow the leaven, despite the distance I will write tomorrow "what is the cost" in a simple way

Today is a rye sourdough bread made using a long program:

Hello everyone
Here again with bread
Yesterday's wheat on rye sourdough:

Recently I got some bread with onions on rye sourdough:


So the wheat one arrived in time with wheat sourdough:


More wheat-rye with coffee beans and rye sourdough:



All delicious bread from our clever assistant

Hurrah!!! Finally, I found it in my city and bought it !!! Almost new, only 3 times they baked bread in it, then just stood. I baked bread on program 4, I had to turn it off 5-10 minutes earlier, it turned out too tanned. They didn’t wait until it cooled down, they cut it hot. The crust is crunchy, the crumb is awesome !!! First, they ate half, only then I remembered to take a picture.

[Anna5311]

Anna5311, Anna, great luck that we bought And the bread is FANTASTIC !!!
It may not be necessary to reduce the time, but only to regulate the frying content of the crust depending on the number of butter inclusions.
Bread - to admire Miracle Like a stove: "you envy yourself"

[Marysya27]

Marysya27, Thank you! I myself still do not believe that I bought it, almost new and inexpensive, I am happy as a child !!! And this is the lightest crust fried, already on this program you cannot adjust it in any way, only if you reduce the time.

I myself still do not believe that I bought it, almost new and inexpensive, I am happy as a child !!!

Yes, this is good luck! And the stove is probably glad that it will not be idle, it tries to please
I understand and support the state of delight I have bought for a long time, have been using it for a long time, but the level of joy does not fall, the same
Here are the remnants of my morning sourdough: flour, water, salt, but what could be tastier and more aromatic ?:

Tomorrow I will wait with new "brags"

[Marysya27]

Marysya27, your composition is so simple, but so delicious !!! : nyam: If we eat tomorrow, we haven't finished yesterday, but I wanted to try this one, then I'll bake it in the evening.

[Marysya27]

Marysya27, today baked according to the recipe from the recipe book for Panasonic at 400 gr. flour, only vegetable oil replaced with mustard oil. Baked on 1 program.

[Anna5311]

Anna5311, HURRAH! AMAZING !!! Clever hostess But agree, and a stove:
"Who can compare with my Matilda!"
or
"You can be more beautiful to be Mary, but you can't be nicer!
How wonderful you worked together
"How not to look at you, how not to dream!
How not to admire such beauty ... "
Very appetizing bread. It can be seen that the crust is crispy, and the crumbs are downy

[Marysya27]

Marysya27, Thanks for the kind words! The crust is definitely crispy, the aroma is for the whole house, has not yet been cut, it is cooling down. But I still do not believe that such a stove now lives in my house (the sixth in a row).

(sixth in a row).

I have something to strive for No more yet And on the other hand: "They do not seek from goodness"

[Marysya27]

Marysya27, somehow it so happened that I now have six of them: either I needed a round shape, or a small loaf. And this one, as I saw in the subject, so lost my peace.

[Anna5311]

Anna5311, An, I see

Anya, congratulations on your dream come true! : girl_claping: A new stove! Let it only please! The bread is great!



I also baked bread with cheese in this oven today. I wanted a bar, it turned out to be a round loaf anyway, apparently too much dough for a loaf. I baked on the first program, the weight and crust are minimal, and since I added honey, and it gives a very tanned crust, I baked it on two rugs. I took out the dough when 1h45min remained, shaped a loaf on a board with corn flour, removed the spatula, put rugs on the bottom and a bar on top. Before baking, I made an incision and sprinkled with cheese.
🔗

🔗
🔗

[vernisag]

vernisag, Ira, thanks !!! I'm so glad, so glad !!!
You have something that is not bread, then - a masterpiece !!! I'll take a piece

[vernisag]

vernisag, Ira - great! Whether loaf or bread - pretty
Anna5311, But not, + thank you for a fresh wave of joy

[Marysya27]

Marysya27,

And here is my "almost ciabatta"
From the oven. Already left for a treat:

And from our smart girl:

[Marysya27]

Marysya27, and the recipe?

[Marysya27]

Marysya27, class !!! and I want a recipe!

[Marysya27]

Marysya27, kaaakie holes!

[Sedne]

Sedne, Anna5311, vernisag,
And the recipe is here, at the bottom of the page:

Ciabatta Tortillana (Tortilla Chef 118000 Princess bakeware) (Marysia27)

[Marysya27]

Marysya27, and on which program?

[Anna5311, Anh]

Merry Christmas everyone!
Anna5311, Anh, About the program

In a bucket we make a sourdough dough. Cover with foil and leave for 4-6 hours (you can put it without foil or cover it with foil on top of the machine body, cover with a lid - and for Program 16 "Proving dough").
After 4-6 hours, add the required ingredients and - knead on the "Yeast Dough" (11).
After not crinkling, but neat folding, steaming (according to the scheme in the recipe) - put the dough into a bucket, stand for about half an hour and - the "Baking" program (17).
You can make a simplified version.
In a bucket we make a leaven-dough and leave it for 4-6 hours on Program 16 "Proving the dough".
After 4-6 hours add the required ingredients and put them on Program 1. All.
Only in this case there will be no thick flour powder and the crumb can turn out to be more uniform (less perforated), something like this:

If you still need to clarify something - please

And today I baked such buns, very airy

I put a low grill rack on the bottom of the bowl

Silicone molds on it

Before baking, after detuning, greased with milk and sprinkled with sesame seeds

Oh, what buns! Anh, but the bottom is not white?

[vernisag]

vernisag, Ira, not white, but a little paler than the top. I baked for 45 minutes, you can add a little time, they will be tanned.

[Anna5311]

Anna5311, Anna, I see with a new stove I took the familiar path: "I went to all the trouble!" With trials and estimation of possibilities. Pretty women appear from a cornucopia: beautiful, ruddy, varied Petschka will be able to do a lot I am happy for her, fell into good hands
The molds are interesting, I haven't come across something like that.Several, combined into a single form - yes, but separately

[Marysya27]

Marysya27, Thank you! I ordered these molds on a joint purchase, I used to bake such loaves in Kuzin, but they came in handy here too.

[Sedne]

Sedne, Svetik, I baked bread yesterday on the first program, I did not take out the dough and did not put mats, I just twisted the dough with a spatula along the bottom (I kind of twist the spattered edges of the roll with a silicone spatula, under the roll, leading the spatula around the circle), well, so that the roll was in the form of a hemisphere , grew up, and did not spread out to the sides. And of course she moved it to the center of the bowl.
I do this after the signal, before baking. She probably gives a signal so that you can jump into the kitchen to make an incision.
Dough on water (200ml), slightly bleached milk from 350g flour and a spoonful of olive oil (salt, sugar 1hl, yeast 8g). Program one, the weight is minimal, the crust is minimal and the bottom of the bread is not burnt at all, it turned out to be a wonderful bun without a rug.
Look here.

[vernisag]

vernisag, from the minimum amount of ingredients - the most wonderful bread. The hostess is a craftswoman, and the stove is a skilled worker. Very nice bread! I have such a roastiness only in the swing. turns out

I have such a roastiness only in the swing. turns out

Yes? And for me and for many, Svetlanka, breads are burning even on a minimal crust. Either the voltage in the network is wow, or the batch of ovens is like that By the way, on other programs it doesn't burn so much, I really like the rye and whole grain bread programs , I bake on them without rugs. I probably need to bake a whole grain today, perhaps, I haven't baked it for a long time. I don’t dabble in sourdoughs this winter, I don’t even want to mess with them, I just bake fresh yeast with yeast.

[vernisag]

vernisag, Ira, yes, I'm almost always on the move. crust stands for bread. For baking, I reduce the toast level. I've used the rug a couple of times in all the time, and then for complacency I live with leavens all year round: two constantly, and the third one for the mood or for feeding I take out.
Looking forward to the whole grain beauty

Starter cultures live with me all year round: two constantly, and the third one for the mood or for feeding I take out.

You probably bake a lot and often, so they survive with you, and since spring I have been living at work and I rarely bake bread in summer. Therefore, all my starter cultures do not live long, they deteriorate

[vernisag]

vernisag, Irochka uuuh-tyyy-shkaaa !!! How beautiful and fast Shine

I will again boast about the bread and say a huge thank you to Irinka (Vernisag) for the recipe !!! The pastry is simply wonderful, it bakes such delicious bread, today according to Irinka's recipe with a cheese and onion crust. Aroma for the whole apartment, fluffy crumb.

Wow, what a handsome man!

[Anna5311]

Anna5311, Anna,

and say a huge thank you to Irinka (Vernisag) for the recipe !!!

Thank you so much for the recipe !!!

What's the recipe?

[Marysya27]

Marysya27,



vernisag, Ira. Your recipe with pictures on page 21

Aaaaaaaa, won’t you