Bread maker DELONGHI BDM 075S

[DeLonghi BDM-075S Bread Maker Manual]

DeLonghi BDM-075S Bread Maker Manual

Description bread maker DeLonghi BDM-075S
Bought recently, so while first impressions. Over time, I will add, if anything.

I chose two weeks. I read a lot of things (it's good that unlim and 512k about the disadvantages and advantages of different companies and as a result found out that: there are a lot of breakdowns in Clatronic, in the rest the difference is only in preferences. LG and Panasonic also break and are defective.
Panasonic. I didn’t like the absence of a window, I immediately thought that if it SO affected the quality of baking, other companies would not have windows in bread makers. the ability to fill additives in the special compartment, as in 253, did not seem worth the money. And some more prejudice towards Panasik because of the microwave. In mine, on the door, there is a sharp metal edge. and somewhere once in half a year forgetting about the caution of wounding the hand.
The shops, however, considered the entire range presented. And maybe I would have bought Panasika, but in the only copy I found (in Domotechnika), there were terrible scratches inside the camera.

In general, having examined a lot of good and different goods, I stopped at Delongi.
What was in her favor when choosing:
- Jam function
- Cake
- 2 types of dough (yeast and unleavened)
- very nice price ($ 90 exactly)

First impressions of use:
- the cakes are excellent, everything is hung out well, baked wonderfully
-function email oven, convenient and simple
-Jam weird.
-Operation is as easy as in a washing machine.
until I tried to bake bread using the programs, but I don't bake yeast bread and I'm not sure yet if the time mode is right for me and, to be honest, I have no idea how much of what I put in the dough in grams and milliliters. But I plan to try it in the near future.
From the nuances: there is no instruction in Russian in the bread maker, BUT it IS ON THIS SITE !!! programs on the display are shown in numbers, the choice of crust and weight is absolutely clear.

Summary: great thing, besides, for very little money. (What's nice: a friend of mine bought it from her in France for 120 euros at a sale) The 2 year warranty is also very positive.

As for longevity ... I don't need a permanent primus needle. I'm not going to live forever, and if my Delonzhik ever breaks down, I'll buy another one

There are several questions. Perhaps not in this thread you need to ask, so if anything - let the respected moderators take it where necessary.

- the cakes are excellent, everything is hung out well, baked wonderfully
-function email oven, convenient and simple

• By cakes. Do you bake completely in the oven, or do you just knead the dough and bake the cakes in the oven?
• By email oven. I understand that she is only for baking. What did you use it for?

I haven’t tried to bake bread using the programs yet, but I don’t bake yeast bread and I’m not sure yet whether the time mode is right for me and, to be honest, I have no idea how much I put in the dough in grams and milliliters

We measure everything with the attached glass and measuring spoons. Everything works great with standard programs and a recipe from the instructions. I guess you can not be afraid

1. By cakes. We did as in the instructions. That is, packaging of the finished cake, water + 3 eggs. everything is mixed and poured into a bucket. She herself there, interferes, then bakes. Does not burn, beautiful and delicious. (The latter is probably thanks to AXA. Ready is put on barrels and cut into cakes, then as usual.

2. Why for baking? I use it for baking. I put the kneaded bun into the bucket, it rises, I turn on 9 and that's it. An hour later, ready-made bread. Good oven

Further on the programs.The fact is that the sourdough cheb takes longer to rise - dough for 2 hours, formed for another 2-2.5. Of course I will try to cook it completely in a bread maker, but there are many chances that nothing will come of it. Unless in the summer, when there are grapes, I try to make Bigu-she rises faster, then I think the program will go too.

I just recently started to bake yeast-free bread and until I did not experiment too much - while it started to turn out well, my dogs became lovers of defective bread.By the way, only the boy in the store eats, and that is bad, and both cracked this one with pleasure despite the miserable appearance of the product. Especially respected hop

1. By cakes.

Yeah, okay.

2. Why for baking? I use it for baking. I put the kneaded bun into the bucket, it rises, I turn on 9 and that's it. An hour later, ready-made bread. Good oven

That is, do you pre-mix with your hands? In principle, also an option.

Further on programs

Yes, now I understand.

there will be grapes, I will try to make Bigo

Oh, what is it? Never heard.

Yeah, okay.
That is, do you pre-knead with your hands? In principle, also an option.
Yes, now I understand.


Hands are more familiar. You know by touch, if you need to add something. All the same, years of experience, but with a bread maker, options are still possible

Oh, what is it? Never heard.


Sourdough on grapes. Classics of Italian pizzerias and bakeries. The principle is the same as that of wine and moonshine - natural fermentation. There are many recipes on the net, but a friend gave me.

Sourdough on grapes. Classics of Italian pizzerias and bakeries. The principle is the same as that of wine and moonshine - natural fermentation. There are many recipes on the net, but a friend gave me

Share the recipe?

...... Unless in the summer, when there are grapes, I try to make Bigo - it rises faster, then I think the program will go too.
...............
.............. Sourdough on grapes. Classics of Italian pizzerias and bakeries.

Please tell me how to prepare this supplement? how does it work on the dough? how does it affect the dough? what is it?

I would like to try to prepare this grape additive and apply, intersnuously, what will turn out and what will be the look and taste of the bread.

[Live Grape Sourdough Recipe]

You're welcome.
Sourdough is natural yeast, without chemistry or technology. Its preparation options may be different, but the main thing is that it is natural.

Live Grape Sourdough Recipe

Required: 2 glasses of ripe "hazy" white grapes, 2 glasses of flour, 2 glasses of water.

1. The grapes must be ripe, with haze (haze is a natural yeast).
and then knead them without crushing the seeds (the latter is very important!), in a glass salad bowl.
2. In another container: 1 glass of flour - pour over 1 glass of hot water - and stir thoroughly.

Then, slowly add 1 more glass of already warm water, and then just stirring the lumps thoroughly - another glass of flour.

Everything is in this order.

3. Add the resulting dough to a glass salad bowl with mashed grapes.

Knead only by hand or with a wooden or plastic spoon, until the dough is thick and viscous like bazaar sour cream.

4. Cover with a towel (napkin) and leave warm overnight, 26-28 degrees.

5. The next day, check for signs of fermentation.
If there is, then the yeast will be good. If there is no fermentation on day 3, it is better to discard it, since although the yeast will ferment on days 4-5, it will be weak and the dough will not fit well.

6. As soon as the leaven begins to ferment, strain through a coarse sieve, and add a little - 2 tbsp. tablespoons of flour and water.

7. After 2 hours - the leaven is ready to use, but you can leave it for several days. But it is better not to overdo it, because it can acidify and the bread will not be tasty.
8. For a kilogram loaf of white bread, take 1 - 1.5 measuring cups of Bigi.
In this case, the amount of water must be reduced.

I forgot.
Store the remaining starter culture in the refrigerator, stir every day, feed it with flour mixed with water every 2-3 days. stir with a wooden or plastic spoon.

They say you can freeze, but in real life I haven't seen it, I don't know.

They cook white bread, pizza, baked goods on it. The bread is delicious and airy. I tried it.
I thought to cook with grapes from the supermarket, but somehow I didn't inspire confidence. I will wait for the present.

delicious rye on hop sourdough, but I still can't get a consistently good one. Since it is excellent, since it rises poorly, the reason has not yet been found out. and I don't really like the smell - it seems to me that it gives off beer, although rather this beer smells like hops. But this is subjective, because everyone who has tried it likes it.

I make the white one on the "fermented milk" sourdough. The result is always stable, the bread is very tasty, fluffy, similar to a brick of the highest grade that was in childhood. Although the cost price is far from 24 kopecks

You are welcome
Do you have fresh grapes?

Do you have fresh grapes?

Only imported. Spanish or something similar. It looks beautiful, but I don't want to buy it. We'll have to wait for the normal local grapes to appear.