Bread maker Philips HD 9045 - reviews and discussion

I didn't take a photo in the context, but the crust is just how I like it
the roof is such because of yeast (saf moment) and changes in the recipe (a little more liquid) added an egg, the taste is good

Maks How does it taste? A little more water, how much? And what yeast
all the same they need to be added less?

I didn't take a photo in the context, but the crust is just the way I like it
the roof is such because of yeast (saf moment) and changes in the recipe (a little more liquid) added an egg, the taste is good

The roof is not convex just because of the excess liquid in the dough, and the bread is very good. A uniform color scheme on all sides and a beautifully tinted "roof" is a big plus for this model. I really wanted to buy this HP, I was interested in the manual mode (since I bake with sourdough), but I was afraid of another novelty, since my HP Stadler Form (also a novelty) broke down two weeks later and I got my money back.

[vernisag]

vernisag, and on what leaven do you bake? A couple of times I tried to grow an eternal leaven, but so far it hasn't worked out, but I will not give up. In the future, I also want to switch to sourdough, but for now I play with the first bread maker in my life and bake with yeast

vernisag Again, I'm talking about the amount of water in the recipe, for pastries in 750 gr, 240 ml. water, is it little or enough? And also Saf-moment yeast 1 tsp, that's a lot, for this pastry. I was told that the roof of my whole grain bread did not rise due to the fusion of the yeast. But I took 1 teaspoon.

Lyudmila, I did the eternal for the second time (the first one spoiled in the summer, baked a little), I liked her the most, and so she raised three more () Why doesn't it work? Eternal seems to be the simplest, maybe it's cold at home? I don't really like sourdough bread, I add a little yeast. It turns out better with just rye sourdough.

made according to the recipe and program number 5, only added 1 more egg.
It must be put in the bucket first, before that, slightly shaking it in a plate.
Yeast saf moment
I put the dark crust 750 per 1000 g, the bread tasted better than in recipes 1 and 4, not very sweet just

vernisag I'm again talking about the amount of water in the recipe, for baked goods in 750 gr, 240 ml. water, is it little or enough? And also Saf-moment yeast 1 tsp, that's a lot, for this pastry. I was told that the roof of my whole grain bread did not rise due to the fusion of the yeast. But I took 1 teaspoon.

Aaaaa, this whole grain ... For a whole grain this is a very good result! I have a whole. flour also turns out such a roof. And how much flour is there and is it all whole grain or with some wheat?

vernisag The bread in the photo is not mine. But similar. I have the same weight 750 gr. And the flour is completely whole grain. 450 gr. in the recipe. At 280 ml. water

Irina, with an eternal anecdote in general, at first she did not want to come to life with me, she warmed up in a yogurt maker, because it is cool in the kitchen, but she does not moo, does not calve. So it happened two or three times. Then the heating was added and I put it back on, but this time on the battery. In the evening I kneaded, in the morning she left for work, and she, the infection (leaven) ran away and stuck the whole battery for me. I bought it, I have a new toy

vernisag The bread in the photo is not mine. But similar. I have the same weight 750 gr. And the flour is completely whole grain. 450 gr. in the recipe. At 280 ml. water

Oh, really ... The balance of flour-liquid is correct and yeast is normal, maybe even a little more. I can't get it with a good convex roof. But here is a recipe from Pakat, everything turns out beautifully for him https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9819.0 click on the link with the mouse, see if you can try, you can skip the seeds.

Irina, with an eternal anecdote in general, at first she did not want to come to life with me, she warmed up in a yogurt maker, because it is cool in the kitchen, but she does not moo, does not calve. So it happened two or three times. Then the heating was added and I put it back on, but this time on the battery. In the evening I kneaded, in the morning she left for work, and she, the infection (leaven) ran away and stuck the whole battery for me. I bought it, I have a new toy

My identity ran away, though not far ... I then began to put the jar in the bowl. It seems to me that you just overheated it a second time on the battery, the yeast dies at high temperatures. I just put it on a chair next to the battery.

vernisag The recipe is almost the same only flour 680 gr. We have maximum
560 g I added sunflower seeds. But here's the question. I watched the recipe
from Filka 9040 the same with whole grain flour. In short, a twin recipe. Only there, for some reason, water is 320 ml. and in our HP 280 ??? How can this be ???

Well, this is either a mistake in the recipe, or you did not pay attention to other ingredients, count. there may be other oils or milk powder may be in it ... Maybe the bran is still added, but they take a lot of moisture and of course additional liquid is needed. My HP has a book of 80 recipes, and most of them have errors. and a measuring cup with an error for every 100ml 10 ml excess. If you take recipes from the forum from pros, such as Admin, and others, then there will always be a good result. And to remove the book from the ray out of sight, Schaub did not mislead ...

vernisag The fact of the matter is that the recipes are twins. All ingredients are one to one. I specially downloaded a recipe book from 9040 for myself and compared it with ours.
And the recipes from the pros are very cool, but they need to be adapted to this
HP. Even a small error and that's it, we feed the birds with an unsuccessful bread. It's much easier with CF. And today baking Frenchy weight 1000 gr.
it turned out just SUPER. Delicious, tall and ruddy, put on a dark crust. Only with a photo while difficulties. I can throw it on the e-mail.

vernisag I am sending a photo.

vernisag I am sending a photo.

Oh where? You'd better download via a radical, copy the link, paste it into your message, highlight (in blue) and click on "Madonna" (above the emoticons, second row, third icon) 🔗

[finist]

finist, I mainly bake recipes from the forum, I took recipes from the book 2-3 times. There, it seems to me, not really recipes, but something like samples for each program!

Pralna!

Beeka for starters and that's how they say bread. And in the future, of course, I will move on to the forum bread.

Alas, well, I just can't copy the photo.

Alas, well, I just can't copy the photo.

Did you discover the radical? Is the photo uploaded to your computer?

vernisag radical opened clicked review found the photo uploaded and that's it. And I don’t know where to run.

vernisag radical opened, photo on a computer.

Nuuuu, we poke the radical into the "select file" button, a window opens with your documents, drawings, etc., find a photo, click it, click on the bottom of the "open" window (the window closes) and click on the download button. It loads and links appear at the bottom, copy the first link and how I wrote further. The first time it just seems difficult.

vernisag radical opened clicked review found the photo uploaded and that's it. And I don’t know where to run.

Copy the third link and paste it into the message and that's it, you don't need to do anything with the third link, the photo will open when you send the message. Or click the preview, it will be seen whether there is a photo or not ...

vernisag Is it possible, for the stupid, from 1 point to the last, how to expose a photo? (n) Well, I don't get it on this site.

Well, is it possible to load it into the radical?

vernisag Only since those. pages. And from the message I can not. It's just a guard
what that. The first site where I can not post a photo.

Well, copy 3 link and paste it into your message and click on send, at the bottom under the message ... And that's it.

Thank you.

maybe I'm just bad at explaining ... Have you read here? How to insert a photo into your message

Fuuuuuuuuu, well on
end it worked. My French yesterday.

Handsome!

vernisag Thank you

vernisagThanks

I was so glad that I sent the same message twice.

[finist]

finist , Congratulations! Super bread!
Is it a dark crust? A recipe from a book for a stove?
I want this too

Beeka Yes recipe from our book. Program No. 4, yield 1000 g, dark crust.

FSE! I bake tomorrow

finist, congratulations!
igridients were taken at the rate of 1000?
what yeast?

Good afternoon everyone))) maybe someone had it - the bread is baked, everything is beautiful, everything is fine ... but as half an hour stands, the hat starts to "fall off", shrink "a little .. as if it is wet or something. .. as it cools down, the top is not hard, and the rest of the crust is crispy ....... why so and how to fix it?

Beeka I almost forgot, I took the yeast SAF-MOMENT, 1 tsp. spoon, in the recipe 1.3 tsp.

Maks Yes ingredients for 1000 gr. Yeast SAF-MOMENT. As I wrote earlier, I took 1 teaspoon instead of 1.3 in the recipe.

Daria 25 And after you took it out, what do you cover the bread with? I am with a cotton towel.

[finist]

finist , thanks, I will consider

Daria 25, it seems to me that it has something to do with water .. Have you tried sprinkling it with water immediately and under a towel?

no ... but I didn’t know that you can do that .. I must try. Thank you

And this is mine
successful-unsuccessful bread made from cel-grain flour. : cray: Unsuccessful, because of the roof, but successful, very tasty turned out. : nyam: Program # 8.

Ay, dear bakers, where are you ??? And who baked something?

My today
French. A small addition of whole grain flour 70 g., For 490 g of premium wheat.

Dear bakers, please tell me. When baking bread with the addition of rye flour, does the ratio of water and yeast increase? That is, if the recipe for wheat flour is 240 + 140 rye, while water is 240 ml. And if 190 + 190, then 240 is not enough water? And yeast 1.5 tsp?