Bread maker Philips HD 9045 - reviews and discussion

[finist]

finist, unfortunately I can't help you here, I don't know myself ...

Beeka Thank you for responding. Will seek.

That's my type of French

Well, I can't do everything strictly according to the recipe, I still have to shove four-thread
Here (could not resist) added a spoonful of bran ... maybe that's why it turned out like this
This is a slice


And this hilly buckwheat! And again I could not resist putting a spoonful of bran and a spoonful of milk powder ... why? I DO NOT KNOW


Here's a report! Both breads are delicious

Beeka This is beauty and deliciousness. You and I are "kindred spirits" I do not like the same in writing, I need something to add or change.

I always add something out of interest! This is not only about bread ...

Beeka So I say "kindred spirits" I always experiment in CF, and I really like it.

And here Borodinsky is baked.

I also want to try baking with whole grain
Does it taste better than usual? I read about the usefulness ...

Maks Yes, it tastes much better than usual, but I have a quirk again, I don't like the roof. And I followed the kolobok and did everything according to the recipe. All the nuances, as it seemed to me, took into account, but alas. Can you help with advice, otherwise I don't know what to do next?

if I want a beautiful lid, I take pressed yeast, the result is guaranteed
in a pack, 100 g is divided into 10 parts and 1/10 is diluted for 15 minutes in warm water (so that the dough does not smell of yeast),
amount of water according to the recipe

Maks Thank you. Need to try. Eh let's take a chance.

finist bread turned out like yours with a collapsed roof, I suspect that there is a lot of water in the main recipe, next time I will try less water, it tastes like black bread, I like white more

[bakery products]

And this xn has a separate program bakery products?

Maks Yes, you have to try. But this bread should be like rye, it's Borodinsky.

vernisag Not in this HP, the BAKERY program. And in yours?

Well, in general, all HP seems to have a baking program, in mine there is. I just wanted to suggest that you bake rye and whole grain in a semi-automatic mode, with this method you get a normal, convex roof. This is done like this; make a bookmark and turn on the first or any program and turn it off after the second kneading, when the dough increases by about 2 times, turn on the baking program. Or you can program xn (for 14 pr) so that after the second batch there will be proofing and then baking (in general, remove the last batch).

vernisag Wow, unusual, but also very interesting. And I never thought of program 14. Thank you. Maybe because of the alignment on this program? The replacement starts only after 30 minutes. In general, you have to think. Thank you.

Well, alignment has nothing to do with it, but removing the last 15 seconds from the program does not work in every programmable bread maker. It was impossible to do this in my "form stader", so programming in it was useless ... And I am very interested in the flexibility of your 14 program.

In our stove on the 14th program, the last, third batch can be removed, but the first two cannot. And I didn't find a separate baking function either ... but I would like ...

And here is my handsome man today. Program No. 1, weight 1000 gr.

[finist]

finist , oh, how delicious! What's the recipe? Is it a dark crust?

Beeka Thank you. The recipe from the book for our HP, program number 1. The only thing that took milk in half with water.
Water 350 ml (I have 200 ml. Milk + 150 ml. Water)
Vegetable oil 2 tbsp. spoons.
Salt 1.5 tsp.
Sugar 2 tbsp. spoons.
Bread flour 560 gr.
Yeast 1 tsp.
Baking 1000 gr.
The crust is medium.

my french

Maks Congratulations, the bread was a success. The roof just cracked a little, right?

when I took out a whole one, it cracked when cutting bread

Maks Well, this is erenda. And I changed the brand of flour and yeast and lo and behold, the bread is completely different, tastier and more local. And the program
I put No. 1, baking weight 1000 gr. and with the color of the crust everything is OK. Like this.

What about recipe # 1?

Maks recipe from our baking book in 1000 gr.
Water 350 gr. (I have milk 200 + 150 ml.)
Grows. oil 2 tbsp. spoons
Salt 1.5 tsp spoons
Sugar 2 tbsp. spoons
Wheat flour, premium grade 560 gr. (I have 450 premium wheat flour + 110 rye whole-ground)
Yeast 1 tsp.

and who is something with corn and other flour pitch?
how to taste what is worth trying first?

[Maks]

Maks, I baked! Wheat bread on milk with the addition of oat flour - eat up mind !!! I will post the photo later, I just can't claim it from my husband. It's not even bread, it's a loaf to taste. The crust is very tasty, the crumb is very tender, airy!
Yesterday I baked cornbread, which is also very, very tasty, but my roof has fallen, it just fell through, I probably did not correctly count the ingredients from 1000 to 750

We haven't been buying bread in the store for a month now. I enjoy the possibility of delayed baking. When the whole apartment smells of fresh bread in the morning, the mood improves for the whole day.
We started experimenting - we tried ready-made mixtures for baking Kornex, a spice-grain mixture. It turned out just unusually tasty. They baked in the mode of 1, 750 g. A quarter of the package remained - the next time they added it with wheat flour and it also turned out excellently. Bought cornmeal but haven't tried adding yet.
We also tried to knead dough for pies in the Dough mode in the oven. I didn't want to make them especially rich, with a lot of oil. As a result, we tried this option:
Yeast 1 tsp
Milk 0.25 l
Grows. oil 1, 5 tbsp. l
Sugar 1 tbsp. l
plum oil - 20 g
a pinch of salt,
flour 2.5 cups (when cooking pies, another handful of flour is gone)
The oven has kneaded an excellent dough, elastic. Kneading for a long time and thoroughly, they themselves would not have kneaded for so long
The dough was put in a bag and for 1.5 hours it stood in the refrigerator.
During this time, it came up significantly.
While the dough was coming up, the filling was prepared (we all love pies with cabbage):
coarsely shredded cabbage was boiled in salted boiling water for several minutes (you can cook in milk, but it's over)
Added 2 chopped hard-boiled eggs and an onion sautéed in vegetable oil
We made pies. They rested for 20 minutes - and baked for 25 minutes in a conventional oven at 180 degrees. The result is glorious. From this amount of dough, 14 pies were obtained. Eaten in one sitting by the family

Beeka Hello. What about a recipe with corn flour? Thank you.

[finist]

finist , no problem. This is a 1000g loaf, heated program, I used for whole grain!

Wheat flour 450-500 g
Corn flour 100-120 g
Kefir + milk 370 ml
Salt 1.5 tsp
Sugar 2 tbsp. l.
Butter 30-50 g
Yeast 2 tsp
(1.5 tsp can be used)

Vmktor , it's great that you succeed! But I don’t dare to put on a delay for the night, squeaks loudly, wakes up more! Yes, and the bun always requires something from me, then water, then flour

Beeka Thank you.

I also tried bread with corn flour, it tasted interesting
there are also ready-made mixtures "kornex" for baking you need to try

Maks What taste like? If you wake up to bake bread from a mixture, write how it will turn out?

the taste is pleasant, "oriental")))

I tried French bread on kefir 50 ml, the taste improved)))

Maks And I did it with milk + water in half. Yesterday I made bread from flour of 3 varieties, premium wheat, wheat
whole grain, peeled rye + 10 g of dry kvass concentrate and peeled sunflower seeds 20 g.
Delicious turned out.

[finist]

finist , handsome bread! And I ordered whole grain flour, I'm waiting
Yesterday I baked wheat-rye, whey, butter and milk powder! Came out great, beautiful and delicious! Today I baked corn before lunch, again I don’t like the roof, but it’s better, it didn’t fail! Then I loaded it with wheat-rye with bran and ran off to work, which I don't know!

Beeka Hello. And we have whole grain, rye flour on free sale. I am buying Garnets. Can I have a recipe for whey bread? Write how the bread turned out with bran.
And his recipe is the same. Thank you.

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=142398.0
This is wheat-rye with bran! And I put whey instead of water, I just replace the water with whey in the recipe! I can also dilute my homemade yogurt with water and also experiment instead of water!

also made from 3 flours + whole grain + corn

Maks And what is the result? Can I take a photo?

ok, but no photo
so we are not afraid of experiments)))

Maks Well, right. Experimenting it is necessary and interesting.

Something we have silence! Do we bake bread?
I'll show you a couple of photos of my breads!

It is wheat flour with oat flour. Sooooo delicious!

And this ... here, in general, children's curd, stale. with pear flavor, natural yoghurt, egg, sugar and vanillin. A sort of bun turned out!

Beeka Breads are handsome. Yes, that is what I have not looked here for a long time. And I bake bread every other day. Here is my little photo report.




The first bread on the program No. 1, weight 1000 gr., On milk. Medium crust
The second with the addition of whole grain program No. 1, weight 1000 gr. Medium crust
Third French program No. 4 weight 1000 g dark crust
The fourth baked yesterday on kefir the same French weight 1000 gr. The crust is dark.

[finist]

finist How delicious they are! Do you only bake wheat?

Beeka No, not only wheat in the photo above, look there is bread made of three types of flour, wheat, rye,
whole grain. Sometimes I do Borodinsky, but I don't like the roof. Next time I'll try to bake it on program number 1.