Bread Maker Stadler Form Baker One SFBM.990, Two SFBM.9900

I have baked 4 times already, the bucket does not fly out.
Thank you all for your support and tips.
Today I made croissants (I love them, but I don’t know how to make puff pastry), it didn’t work out, or rather the stove blinded well, but I didn’t roll it correctly. I burst with butter, albeit according to the recipe. Now I will work on the bugs.
But everyone in the family is happy, original buns, but not flaky

I bake and bake everything ... This process is delaying. Today's husband said: "How did we eat in the store before?" this is considering the fact that we bought bread at the intersection of their own bakery, or from billa's bakery. Now I wonder what kind of city they are doing? and from what do bakeries mold ???

I want to put it at night today, but I just don't understand the instructions
How do I press the snooze timer? When the clock is blinking, it also shows the cooking time ... And where to indicate what should be started later?

And I don’t remember how it was in that stove, I don’t have it anymore and there are no instructions ...
But as a rule, if you need cooking with a delay, then from the beginning we put all the products in the bucket, select the program and set it on the timer, adding the desired time. If let's say it's 23:00 now, and bread is needed by 8 in the morning, then you need to set 9:00 and turn on the start. The countdown will start and when it comes to that time (for example, a French program that lasts 4 hours), the program will turn on and the xp will start working. I don't know, I explained it clearly ...

Got it, thanks. I thought that she needed to be programmed separately somehow, but she turns out to be smart, she will calculate by herself when to start ...

By the way, how are you doing with the bread maker? I mistakenly thought that you traded stler for delongues. So what's your choice? Have you bought a new bakery or are you resting from homemade bread?

So I bought a little Rolsen-350, it is enough for us. And I have all the equipment listed in a row, at the bottom of the message with pictures, look. And I still really want delongi, but dear, it really hurts for me and they are not in stores in my region at an adequate price.

I practiced on wheat flour, whole grain, barley ... It came to rye. I studied the rule of the rye flour bun, looked at the master class and a question arose about the RECIPE.
I revised the recipes, almost everyone puts malt or sourdough, panifarin ... And in the recipe book from Stadler Form it is indicated to add VITAMIN C 1 * 100ml liquid. The tablets in the pharmacy are ascorbic acid.
Who used ascorbic acid? As a result? How does it affect the dough and taste of bread? Why is it not written anywhere, except for instructions, about the use of ascorbic acid for rye dough?

Read here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=124237.0

Here I am again.
I want to write to those who have doubts about the mold stler bread maker, maybe I will help someone.
1. About the bucket. Yes, with a tight kolobok or with a not strong twisting of the bucket, it snaps off and becomes about 45 degrees more curved than the horizontal, in other words "flies out". BUT ... it has absolutely no effect on anything !!! The bread is uniform in color, baked, rises and all processes are followed. At first, after reading horror stories, I was afraid of crashes (my husband promised that he would make the devices according to the manual from this site, the main thing is that the unit was of high quality), at first I corrected the bucket after 2 kneading, and then decided to take a chance and look at the result without intervention. Everything is absolutely the same, even better, because the bread turned out to be higher (I didn't open the lid and didn't touch the bucket). Now I put white for the night and cook "black" during the day. And let the bucket fly out, I don't care, but I know for sure that this is not Chinese bullshit from a prestigious brand!
2. About the cover.Can be removed without loosening. And in general, I like everything in this bread maker !!!

I wanted to attach a photo to prove my words, but I still can't insert them. I come from a tablet, frequent breakdowns, apparently the versions do not fit. Or the reason is in my inability, but I'm tired of trying, I will be without pictures

It's good that you are happy with your stove, it bakes and kneads really well And if you are not bothered by the nuances with the bucket, then I'm only glad for you

I also liked how the stove baked, if the bucket didn't fly out, I wouldn't change it, but it always flew out even with a soft kolobok, even with a tight one and tried to twist it too, it did not help. I am glad that you have adapted to the stove, congratulations, good luck in baking.

Hello! Take to your company. At the end of August, I was presented with a bread maker, since September I began to use it. Now I just adore her, but for how many years I resisted.
I have a third model. The bucket jumped off only once when I was baking a 900 gram loaf of grain bread. All other times I bake a medium loaf, and the bucket does not jump off.
In my "arsenal": black bread (rye and whole grain wheat flour), whole grain bread, Italian with spices (a fantasy on the theme of some recipes from a recipe book in olive oil with dried tomatoes), and, my pride is a real Borodinsky with sourdough ! The yummy is incredible !!! And she made the dough in it for buns "for 9 kopecks"! Mom said that the rolls turned out to be "the same"
I made rice pudding out of a recipe book - in my opinion too cloying, although maybe it should be. And I also baked apple pie - it turned out to be an inedible fatty porridge
Recently I baked a banana cake in my oven, first started the dough by hand, and then I remembered - what is it me? The result is perfect! I have never received such a cupcake in the oven! In general, I'm 100% satisfied with the stove! By the way, I have something to compare with - my mother has zelmer, she won't make friends with her, the instructions for her are disgusting! And my sister has kenwood. She is happy with her in principle, but my bread is much easier to pop out of the bucket, and even a folding stirrer with a hook for pulling out!

Hello everybody!
So I became the owner of this stove - instead of DAEWOO, which ordered to live long.
I had to make a decision about the exchange quickly enough, so I didn't have time to read all the reviews, so I didn't know about the problems with the bucket. Then I probably would have taken another. It is sad, of course, if the bucket will jump off.
As long as I like the oven - at first impressions, the quality of the bread is better than in DAEWOO. But that one has an undoubted advantage - the ability to bake two breads at the same time in small buckets, which made it possible to experiment - bake both ordinary bread and "experimental" bread at the same time.
On the usual 3-hour mode, the bread did not turn out very well. but the French regime for 4 hours is very good.
I baked all the time on the old stove at 4 o'clock. It seems to me that even 4 hours is not enough, we should try to program the recipe for a longer time
I bake with live yeast. When I baked on dry ones, my father could not eat bread, he could smell yeast.

And who understood about the "extra time" program? it turns out that for any of the installed programs you can increase the time?

Can you please tell me the happy owners of the third model, and in the Favorite recipe program can you program stages from zero or within certain limits?

Tell me pliz. I rush between HB Mule Ow6121 and Stadler form three. The most important thing for us is rye bread, light weight up to 1kg, dough for pizza, dumplings, pies. Opportunity to bake ciabatta

How do you like Panasonic? Very good stove

The fact is that in HP Stadler there is no "rye bread" program and a not very well-designed programming mode in this oven cannot allow you to create your own mode for rye bread.
If you need a programmable stove, you can also look at the stove from Brand.
Here is a topic about this stove
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=293691.0

How do you like Panasonic? Very good stove

What model are you talking about? A lot of them. I've heard a lot of good things about Panasonic

[Sphinks]

Sphinks, Bread makers Panasonic SD-2500, SD-2501, SD-2502 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=197192.0

[vernisag]

vernisag, can you tell us more about the bucket problem in the HP Stadler Form? You don't have it anymore, or did you just not add it to your technology section on the forum?

[Ninelle]

Ninelle, after diagnostics, they returned the money for this stove. The bucket flew out at the last workout. There, the scapula is folding and it folds, there is a sharp jerk, at this moment the bucket flies out and if it is not corrected (inserted into place), then the bread burns in two places, since the bucket touches the shadows with two opposite corners ...

[vernisag]

vernisag, OK, thanks. It's a pity, apparently nothing HP. I will look for another ...

I liked this stove very much, especially that you can bake small bread. But the reviews about marriage in a bucket confuse. It was a flaw in the first models, or it continues. At least go straight and buy with risk (something I have absolutely no luck with HP). It's a pity, such a good stove and managed to do it with the marriage.

We bought 2 stoves and a bucket flies out of both. solved the problem simply, between the bucket and the wall inserted a bottle cork (wood) for 4 months of constant use, the cork only darkened. The smell was but very slight. Tried with sourdough until it worked. After the dough has risen, the engine starts turning the dough that has come up again into a dough. Good luck to all!!

The bread maker is great. For a long time I tortured myself with the "masterpiece" of French technology Moulinex, before that there was Panasonic, by the way, it was a wonderful car, but Barek is much better, more convenient, more aesthetic. Of the pluses -
1. very convenient and logical control,
2.5 (five) types of crust is very, very cool, in my opinion there is no such function in any HP
3. The ability to bake small bread (although with a small amount, the flour really remains on the walls, but for me this is not a problem, especially since the lid opens conveniently and you can always, before the second kneading, clean off the dough remnants with a wooden spatula and everything will be ok)
4. The recipes from the book are very accurate.
5. Backlight, trifle and so convenient.
Bread is baked as needed, as they say, as ordered, there are no problems with ready-made mixtures, too, with a bucket, I prefer to bake French bread on the program. The forum came across only three recipes, why so few, in the forum about Steba there were much more Thank you all for your attention, good luck!

Good day to all.

I wanted a Stadler bread maker for a long time, now my parents also wanted it (a bread machine). Having studied the topic, I realized that you can't bake "black" bread in it and that the bucket is detached from it. The first does not scare my parents, the second scares me.

I didn’t understand one thing. Does the Stadker Form Baker Three still have a problem with detaching the bucket or not? Tell me, otherwise Stadler has already been ordered, I can refuse to buy it. Owners of the third series ay! Tell us about the bucket.
Thank you.

In my stove, the bucket did not jump out even once during the entire time of operation, and to be honest, I understand why it should jump out, the bucket is quite rigidly fixed. As far as I understand black bread cannot be cooked in any bread maker, I baked pseudo black bread from ready-made mixtures, mine liked it. But the white in it turns out to be excellent, the only thing I can not bake Chiabota, I can not find a composition such as I like.

I have this one since the end of 2012, in an iron case - Two, very happy. I bought it and just here the girls started a discussion. The bucket flies out, it doesn't bother me. When I see it during the day, I correct it. When I don't correct it, it bakes just as well. Baked with sourdough and yeast. Darnitsky (fugaska), Curd (sanadora), carrot, our favorite from the unusual - Wheat-buckwheat (fugaska), add cardamom. The usual recipe # 2 from the instructions for the night according to program 1, only olive oil and sugar-salt are half as much.
Everything was almost baked, cakes too. I fill up the bran everywhere, except for the cake.
Oh, here's another thing. After about a year, the dispenser jammed and it does not open. Like washed, cleaned. If during the day, then I fall asleep as I remember. And at night, I immediately pour it, but less. Everyone is happy
"Otherwise, beautiful marquise ..."

[Lenamama]

Lenamama, it's good that you were satisfied with the stove, the stove is really not bad.
If I had seen earlier experiments with fixing the bucket, with the help of improvised means, I would probably measure myself and leave this stove. Although, of course, I really wanted the rye bread program.
Now I have as many as three rye programs in my new stove and I am very pleased.

[vernisag]

Well, in general, the experiment did not work out, she did me a crush before baking ... And he had already risen so well, he was so beautiful ...

vernisag, Tell me please.
There is an opportunity to purchase Baker One at a good price. I read the whole topic, I understood about the bucket. It is not entirely clear about the last kneading that you complain about and which spoils the dough for rye bread, please clarify: judging by the quoted message, the stove does a kneading just before baking with a user-specified program. Therefore, the question is: does she always do a wrinkle before baking itself, that is, in standard programs, does it also do this last and unnecessary wrinkle before baking itself, or is it only with self-programming?

[BorisM]

BorisM, Hello!
Yes, I wrote there about programming, I can't turn off the curl. And on simple programs, bread turns out great. Wheat-rye bread is quite normal, you can just knead the rye dough, proof with the oven turned off and bake baked goods on the program.
If the problem with the bucket does not scare you, then it is quite possible to bake a wonderful bread, you saw the photo.

I got Stadler form three yesterday.
So far, only one bread has been baked - whole grain for 900 grams. The flour was equally divided - wheat and whole grain wheat. The rest was made according to the recipe from the attached book. Live yeast. The paddle was folded, the bucket did not warp. The bread came out fine.
Specially registered to tell about the scapula

The classic turned out. Starting experiments!
Today Borodinsky is on the dough. Firstly, I didn't bake like that before, and secondly, I want to play with the modes.

I will unsubscribe based on the results ...

The next day:
Pekla Borodinsky. It was based on the Rina recipe with clarifications:
this https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=109387.0

Process:
Dough on the Dough mode (1.5 hours). Live yeast. It went up very well.
When the Dough mode worked, I added everything according to the recipe and to the Whole Grain mode. After the first kneading, I moistened my hands with olive oil, took out the spatula and formed a relatively flat surface of the dough.

All. I didn't do anything else. Has risen by about 2.5 times. With the second kneading (already without a spatula), the dough did not even settle. The top fell off a little when baking. The bread is delicious !!!

I attach a photo of the result.


For some reason, upside down. I'll figure it out, fix it

Hello, a question for the owners of this HP. Reading the instructions on the manufacturer's website, did not you understand if there is a Keks program? Found the Pie, is that she? And what are the stages of this program? It is also not entirely clear on which program to just bake, 11 and 12? I really hope for an answer, because for me it is these moments that are fundamental - they love cupcakes very much, and in KhP they are tastier than in the oven. The rest of the family's favorite breads are baked without problems on Basic ... I would also like normal programming, but my DeLongy's analogues are no longer produced. I'm afraid to think what will happen when she gets old and retires ...

[Elena]

Elena, there is no programming in this stove, there is no sense from it. Pie, yes, it's a cake (I don't remember the steps), but the cake can be baked in any oven, mixed in any program, and baked goods can be turned on.

Hello everyone!
Acquired HB Stadler Two.

Satisfied completely, no defects mentioned above were found.



Baked white, French, Darnitsky

Now I'm trying other types of bread.
The recipe for Darnitsa bread, which is above in the photo.
To make Darnitsa bread in a bread maker, we need:
325 g wheat flour;
300 g of water;
150 g rye flour;
2 tbsp. l. olive oil;
1 tbsp. l. buckwheat honey or sugar;
1.5 tsp salt;
1.5 tsp. dry yeast.
We heat the water to a temperature of 37 degrees. We put all the ingredients in the bread maker according to the instructions. We are the first to send liquid ingredients to the bread maker: water, olive oil and honey.
Place the sifted wheat and rye flour on top. Pour salt around the edges of the bucket and yeast into the center.
We bake Darnitsky bread in a bread maker on the "Basic" program, medium crust, weight 750 grams. Cool the finished bread for a couple of hours and serve it to the table.
The recipe is not mine, I took a sample by googling in the internet.

[Maxim]

Maxim, congratulations on your new stove! Let it serve for a long time and only please.
Perhaps the defect has already been eliminated in new batches of bread makers, or perhaps it will simply appear after a while. But let's hope that everything will be fine and the problem will not arise in your stove!

Hello!

Even so I bought this third-generation stove) The bucket has not yet flown out, but it has baked quite a bit! I would be grateful if you can help with advice ...
1. In the book of recipes for the stove, all recipes are measured with a measuring glass and spoons ... I read that it is safer to work with scales and I just have them, maybe there is a plate what so that all dry ingredients from spoons / glasses are converted into grams? (there is something similar in the book but very poor)

2. In many recipes, water + milk powder ..... at home you constantly have ordinary UHT milk, sometimes whey from making cottage cheese .... can you somehow use these ingredients instead of milk powder? I read that it seems like you can replace 50% of the total volume of water with milk, kefir, etc. ... but there is no experience yet, I'm afraid to do it wrong, so I ask)

Thank you!!

[maverick]

maverick, Hello! : flowers: Congratulations on your new stove! Let it serve for a long time and only please!
Usually no one uses recipes from the book. We have a lot of bread recipes for bread machines on our forum, choose any, they are proven and if you do everything right, they will not let you down.
Look here

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=499.0

I myself bake mostly only bread in water with butter or margarine and milk, others don't eat with me, they just like soft bread with loaf crumb.
This is such bread, only I rarely add milk powder, honey too, just sugar 1-1.5 tbsp, butter 30-40 grams or replace with margarine, if the saf yeast is about 1.5 tsp, but I like pressed
Or I replace the water with 350ml of milk or kefir (or milk + kefir), the density is different, for 500g of flour 350ml you need milk or kefir and half the butter.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=182870.0

[vernisag]

vernisag, Thank you!

I looked at the recipes on your links, there are only two of them for this stove (I will definitely make your recipe! I also found a recipe in this topic. I understand that with experience you will understand how to adapt any recipe to my oven ...

So the recipes are suitable for any ovens, the principle of operation is the same for all bread makers.

[vernisag]

vernisag, thanks for your recipe!

Everything worked out, hurray!

Good day! Yesterday I became the owner of the miracle stove)
First bread (recipe from the attached book)

[Elena]

Elena, good bread turned out! Congratulations on the stove and the first bread!
Let the stove only make you happy and bake delicious and fragrant bread!

Eh ... away we go))) I baked bread according to the recipe from the forum:


Please tell me who has already mastered this apparatus, how to bake Borodino bread and kulich.
I will be doubly grateful for a link to a proven recipe

I don't bake Borodinsky, I only like wheat-rye, like "Darnitsky", but Easter cakes are here

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=349.0


Butter cake (Elena Bo)


Rye here

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=265.0

Bread in bread makers here

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=499.0

Good day!

Please tell me who uses leaven instead of yeast.

What is the best leaven?

How to calculate the amount of starter culture?

Thank you in advance

[Elena]

Hello Elena, I think the best leaven is "eternal", it really lives a long time and is very easy to make. Read here how to make starter cultures

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=172.0

This is "eternal"

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=41.0

And then sourdough bread

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=245.0

Thank you! I will study the question)

Another question: if I want to use sourdough in recipes from a bread machine book.
Measure the amount by trial and error?
Or is there an approximate amount of sourdough per, for example, a teaspoon of yeast ...
And what about the specified amount of liquid indicated in the recipe ...

I apologize in advance for the amateur's questions

[Rottis]

Rottis, Yeast-free baked goods https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=252.0 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=87.0