Bread maker Philips HD 9045 - reviews and discussion

[finist]

finist, and what recipe do you bake Borodino?

finist do 4 program
I had the same cover
on 4th almost perfect turned out

Beeka Thanks, I will definitely try.

Hello!!!! Please tell me, has anyone tried to bake bread without yeast (with sourdough) I need a HB that bakes well sourdough bread !!!
I like Philips, so I want to know if this HB copes with such a function, I'll run to buy it !!! Everyone who responds - many thanks !!!!!!!

Tanushkin Hello. I won't tell you about HP Phillips how she will cope, as I understood there are some subtleties in the same place?
Can you find out what is the difference between yeast and non-yeast baked goods?

Can you find out what is the difference between yeast and non-yeast baked goods?
[/ quote]
Sure you may!! Saf-moment yeast is prohibited in France !! Here they are taking to us
And here's another interesting thing:
🔗
For some reason, how the link does not open, but I think you know how to look!
Very useful information!

Tanushkin I do not use SAF-MOMENT yeast. I have Dr. Oetker. Much more economical, where the saf moment
you need 1.5-2, then these are enough for 1 hour. spoons. But all the same about HP, what characteristics should HP have when baking sourdough bread?

[Tanushkin]

Tanushkin, Hello! I myself want to start baking with sourdough (it remains to grow it). But I don’t know how to do it in Phillips. The fact is that this oven does not have (or I did not find) a separate baking program, but there is a program with manual adjustment, where after two batches, you can remove the kneading and put the proofer for more than 2 hours. But sourdough dough probably does not fit as briskly as yeast dough. The downside is that you don't turn on baking at the right time.

[Tanushkin]

Tanushkin
Do not mislead people, without yeast it is matzah, lavash and chapatis and baked goods with soda, everything else contains yeast, and in addition to them there is a lot of sourdough. That matzo and others like that are not baked by any HP. Any HP will master cupcakes.

sazalexter Thanks for the useful information (y) But even if yeast is harmful, I believe that bread from HP
several times more harmful than the purchased one. One day I came across an article about industrial baking of bread. Mom dear
what they do not put there, as if now I do not remember their names, but more than 20 of any additives, substitutes, dyes, etc.

[finist]

finist Eat the bread calmly. At least it's just tastier than the factory one

Zojirushi Breadmaker BB-CEC20 is suitable for starter culture https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=159825.0 and Zojirushi Virtuoso BB-PAC20 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=178552.0 this is for baking on the machine, well, with a stretch DeLonghi EOB 2071 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=143917.0 there will be no machine gun on it

There is also Bork X800, but the price.

Kind people!!!!! Who cares about their health and the health of their children and grandchildren, you can drop me your mail, I will give a link about yeast. It will take you 6 minutes to watch the program. Naturally, purchased bread is much more harmful than homemade bread.
Sourdough bread is as fluffy as yeast, only now it is really healthy !!!!!
Since there is not even a drop of yeast there. In short, anyone interested in learning about yeast, I will give a link. And then decide for yourself ..... whether it is delusion or not ....

[Tanushkin]

Tanushkin Once again, stop promoting pseudo-scientific nonsense from the Internet, this has already been discussed on the forum many times Without yeast matzo, lavash and chapatis EVERYTHING !!! Yeast, as you do not want it, live in your intestines and if they are not there, it will end with banal dysbiosis and, at best, a hospital.
Health to you, and read the bad Internet less, it has a bad effect on digestion

[Tanushkin]

Tanushkin
Do not mislead people, without yeast it is matzah, lavash and chapatis and baked goods with soda, everything else contains yeast, and there are a lot of other things in the sourdough. That matzo and others like that are not baked by any HP. Any HP will master cupcakes.

Just in the sourdough there is nothing but flour and water !!! The bacteria that produces such a ferment is useful for the gastrointestinal tract + even the bran perfectly performs this function. But in yeast, such bacteria kill our microflora.
And one more thing: yeast contains: technical ammonium sulfate, technical water ammonia, carbonite, sulfuric acid, technical oleic acid, chloric lime, building lime, heat-resistant white lime, technical formalin, liquid detergent "progress", three types of hydrochloric acid, etc. This is only a part of the list, such yeast causes cancerous tumors ...
Simply people who do not want to think or learn something new, who simply go with the flow, it is easier for them to say, "What is harmful to live"
P.S .: the last sentence does not apply to Sazalexter and other members of the forum, I am the one who wants to know, who does not want to continue to eat GMOs and buy products where there is palm oil (they are also disguised as vegetable fats). So they are not excreted when they enter the body !!!! Since the temperature at which palm oil begins to "burn" is 70 * C, while a person's T * body is 36.6. Many BBWs cannot lose weight, because "it" does not burn out. Sauna will not help)) this is an external factor

[Tanushkin]

Tanushkin, Hello! I myself want to start baking with sourdough (it remains to grow it). But I don’t know how to do it in Phillips. The fact is that this oven does not have (or I did not find) a separate baking program, but there is a program with manual adjustment, where after two batches, you can remove the kneading and put the proofer for more than 2 hours. But sourdough dough probably does not fit as briskly as yeast dough. The downside is that you don't turn on baking at the right time.

Hello!!! The sourdough does not need to be grown in HP, it grows well on the battery)))
But the fact that she does not have a simple baking program is of course sad ... Although you write that there is a program with manual adjustment, you can set the maximum kneading time (sourdough + all ingredients for bread), she will mix everything thoroughly there and bake healthy tasty BREAD!

[Tanushkin]

Tanushkin Once again, stop promoting pseudo-scientific nonsense from the Internet.
Yeast, as you do not want it, lives in your intestines
and if they are not there, it will end with a banal dysbiosis and, at best, a hospital.
Health to you, and read the bad Internet less, it has a bad effect on digestion

Good evening!!! No need to answer for all members of the forum! They have their own head on their shoulders! They will decide for themselves !!!
Bacteria live in the intestines, and yeast is a fungus.
It is precisely these very yeasts (fungi) that kill our microflora.
And you have a long summer !!! And I don’t read the bad internet at all and I don’t advise you either !!!
Z. Y. He who is informed is armed ...
I went to get the bread out of the oven until I bought HB, So it's also very tasty !!

And one more thing: yeast contains: technical ammonium sulfate, technical water ammonia,

I can read GOSTs very well, too, what you listed is used IN GENERAL in food production and therefore is part of GOST, but this does not mean what is included in the product

Bacteria live in the intestines, and yeast is a fungus.
It is precisely these very yeasts (fungi) that kill our microflora.

Yeast 🔗
Yeast is probably one of the most ancient "household organisms". For thousands of years, people have used them for fermentation and baking. Archaeologists have found among the ruins of ancient Egyptian cities millstones and bakeries, as well as images of bakers and brewers. It is believed that the Egyptians began brewing beer in 6000 BC. e., and by 1200 BC. e. mastered the technology of baking yeast bread along with baking unleavened bread.

Do you eat grapes, strawberries, raspberries? Ask any biologist what lives on the surface of these fruits, and what is practically impossible to wash? And the worst thing is that you breathe with these mushrooms (yeast) all your life from birth to the end.They are spread by spores through the air, getting into the leaven and begin to multiply in it, producing sugars into alcohol, acids and carbon dioxide. Yes, there are lactic acid bacteria in the leaven, this is also inevitable. 🔗Lactic acid bacteria.

Yeast 🔗
Yeast is probably one of the most ancient "household organisms". For thousands of years, people have used them for fermentation and baking. Archaeologists have found among the ruins of ancient Egyptian cities millstones and bakeries, as well as images of bakers and brewers. It is believed that the Egyptians began brewing beer in 6000 BC. e., and by 1200 BC. e. mastered the technology of baking yeast bread along with baking unleavened bread.

Do you eat grapes, strawberries, raspberries? Ask any biologist what lives on the surface of these fruits, and what is practically impossible to wash? And the worst thing is that you breathe with these mushrooms (yeast) all your life from birth to the end.They are spread by spores through the air, getting into the leaven and begin to multiply in it, producing sugars into alcohol, acids and carbon dioxide. Yes, there are lactic acid bacteria in the leaven, this is also inevitable.

So we are talking about different yeast. I was talking about man-made yeast. And not about something that was created by God (something without which we really cannot live).
Sazalexter, we both do not have the HB of this company, but here we are flooding (ranting))))

So we are talking about different yeast. I was talking about man-made yeast. And not about something that was created by God (something without which we really cannot live).

Mechnikov and Louis Pastre turned over in a coffin

Tanushkin I'm talking about HP Philips. Yes, there is a program number 14 that you can create for yourself in the recipe book
all stages are scheduled. Ramez, proofing, baking. I'm still gaining experience, so I won't tell you. And I am very pleased with HP. He bakes delicious and beautiful bread. There is a program Borodinsky, dough, etc. Of course
the choice is yours. Good luck to you.

Tanushkin I'm talking about HP Philips. Yes, there is a program number 14 that you can create for yourself in the recipe book
all stages are scheduled. Ramez, proofing, baking. I'm still gaining experience, so I won't tell you. And I am very pleased with HP. He bakes delicious and beautiful bread. There is a program Borodinsky, dough, etc. Of course
the choice is yours. Good luck to you.

Finist, thank you for your responsiveness !!! And good luck and joy to you !!!

Hello, HP owners! I have been planning to buy myself a bread machine for a long time and today I also became the owner of Phillips 9045. I put my first bread, I'm waiting for the results. It looks like a good bun, but I read the topic and I see that many have problems with the lid and bread. I, as a beginner, probably can't avoid this either. :-(

zolotinka Hello my Congratulations on a wonderful purchase !!! : flowers: Did you mean the problem with the roof of the bread? According to my observations, if this is the first HP, then in the first couples you need to "fill your hand" on simple baked goods. This is program no. 1 and program no. 4.100% result if everything is weighed correctly on
scales, selected flour and yeast. And I always sift the flour by re-laying it in the HP. Happy and tasty bread for you.
Here's my French (not for bragging rights) program # 4 yesterday.

And this was baked three days ago, program number 1, only added 70 gr. rye flour.

finist, hello! So my first bread was baked! Well, yes, I was worried about the roof of the bread, I thought it would not rise nicely, but everything worked out. The bread came out beautiful. the crust is crispy, the children barely waited for the bread to cool down and it would be possible to cut and taste it! By the way, about the taste of bread. Tell me, experienced bakers, what crumb should be? It turned out to be heavy, as if the dough had not fully risen. Although the bun was good. True, the children and her husband ate the first test loaf in half an hour. I still set to bake the bread, already according to program 5. The crumb is worried, let's see what happens now.

zolotinka And on what program did you bake the first bread? Please, I'm wondering how you will get bread on program 5, write?

finist, baked the first bread on the first program, weighed all the ingredients, sifted flour, however, instead of rast.sunflower oil poured olive oil I will definitely write about the result of the fifth program, I may have time to take a picture if they don't eat it again so quickly

zolotinka Try replacing olive with vegetable, and dilute the water in half with milk or make it entirely in milk. Bread with milk is airier and tastes lighter.

Good day!!! Tell us about program number 14 (individual). I am especially interested in the maximum proofing time on this program ... Thank you !!!

Tanushkin Program 14 is an individual program that you customize to your recipes.
Here is the duration of each stage in minutes and taking into account this time
you can customize the program.
Kneading 1 8-16 min.
Rise 1 20-6 min.
Mixing 2 10-25 min.
Ascent 2 5-120 min.
Ascent 3 0-120 min.
Rise 4 20-78 min.
Maintaining temperature 0-60 min.
And then the program parameters are set (kneading, raising, etc.)

Tanushkin Program 14 is an individual program that you customize to your recipes.
Here is the duration of each stage in minutes and taking into account this time
you can customize the program.
Kneading 1 8-16 min.
Rise 1 20-6 min.
Mixing 2 10-25 min.
Ascent 2 5-120 min.
Ascent 3 0-120 min.
Rise 4 20-78 min.
Maintaining temperature 0-60 min.
And then the program parameters are set (kneading, raising, etc.)

Thank you very much!!!!!!

Hello dear members of the forum, I bought a breadmaker - I delight my people with homemade bread, but in fact, the roof of bread turns out to be not beautiful every second time - it falls through, tell me what kind of flour you use? pre-port apparently is not an option ... and I came to the conclusion that we need scales ... now I bake rye - as soon as baking began, the roof sagged - why is it not clear ...

the bread was baked - it turned out to be very tasty baked rye with caraway seeds according to program 3, the only thing that I added more rye flour, usually less, put a teaspoon of yeast instead of one and a half, and sprinkled coriander on the roof - the aroma for the whole apartment. the roof turned out to be flat, (slightly settled)
now I put white French, this time I took Nordic flour, I don’t know what will happen, that the white flour is not so white and in fact, I’m waiting ...

it turned out not bread but a fairy tale, thanks for the advice on how to change the flour - it was high time to do it, the bread went up well and did not fail, just like in your photos

siana I am very glad that you have got some bread. And buy scales, a very necessary thing. I definitely weigh everything on a scale, and sift the flour, it becomes more airy after that.

[zolotinka]

zolotinka, shining! Congratulations on such a welcome purchase! Beautiful and delicious bread!
Regarding the collapsed roof, here on the forum there is a corresponding Temka https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=7690.0
finist, right for successful baking, the scales are very useful, and I would say, a necessary thing! I also sift flour, this improves the quality of the dough. Read here on the forum section Basics of kneading and baking bread, very useful information!

: flowers: bought a kitchen scale - in fact, a necessary thing, maybe special. a glass for bookmarking products has incorrect marks, in my case the flour turned out to be heavier, accordingly, trusting the glass, I poured less of it into the dough, well, or I just baked bread of different weight - beautiful rye

Tanushkin Program 14 is an individual program that you customize to your recipes.
Here is the duration of each stage in minutes and taking into account this time
you can customize the program.
Kneading 1 8-16 min.
Rise 1 20-6 min.
Mixing 2 10-25 min.
Ascent 2 5-120 min.
Ascent 3 0-120 min.
Rise 4 20-78 min.
Maintaining temperature 0-60 min.
And then the program parameters are set (kneading, raising, etc.)

Hello, please tell me, how many minutes are baking. in this program ?? And also tell me please, does cotton knead the dough between climbs 2, 3 and 4? if so, how many seconds or minutes. Sorry to ask so meticulously, it's just good for yeast dough (kneading between rises), but not for sourdough dough.
Do you just have pastries?

Vmktor Hello. Thank you for responding. I am writing a second time. For some reason that first letter vanished.
I own this HP for a week and a half, I am satisfied, I like it. Very easy control. Baked 3 times, bread, good, finely porous, tasty, without any taste of yeast. There was a little story. I wanted to bake Borodino bread. I weighed everything, fell asleep. Put the program. I pressed start and nothing.
Waited 10,15,20 minutes for nothing. I thought everything was broken, I was very upset. It turns out that you need to read
though inferior but the instruction. In our HP, there is an alignment function. It has three programs # 3, # 6, # 8, and
you can # 14, but you need to configure it. On leveling, the kneading can begin, already after 30 minutes. In short, I did not wait, I freaked out everything, loaded up new ingredients and baked French, oh and delicious. Like this. Conclusion
HP is very good. For news please write.

Good afternoon, well, the current is not clear whether you baked Borodinsky bread or not ??? I also bought a newer model and also did not immediately understand why it takes so long to prepare for the kneading, no one in the store in the internet could explain to me the joke of such an expectation, that is, as far as I understood from your post that Philips is normal phenomenon to start mixing in half an hour?)))

I bake rye on program 8, it also starts to interfere after 30 minutes, but it doesn't bother me, I need to bake it on a regular program for the sake of interest ... I think that there will be no difference baking time is 4 hours anyway

And who is pitching in this model something like a cake or even a four-string sweet except for Easter cake ??

VPL Hello with your purchase. As it is written in the text, not all programs start kneading after 30 minutes, but only those with temperature equalization. These are programs with whole grain flour or with the addition of rye flour. And for example, program number 1, the kneading goes immediately.

Hello, I’m wondering what kind of baking flour is better to use, I tried both magic and pre-port and Nordic, and I had a question why wheat bread does not turn out as white as a store loaf? or that we don't have premium flour on sale? - develop my doubts, otherwise I'm starting to think that the first grade flour is sold for the highest flour ... the bread does not turn out perfectly white ... now I bake it - I'll look again, but for some reason it is gray

There are so many different improvers, complex additives and other chemicals in the store bread, so the bread is whitish. We bake ourselves our own, delicious and high-quality homemade and only from natural products. And the first grade flour for bread is just that. But my bread is white, even from it, or a little yellow. I bake from general-purpose flour "Every day" or "Ryazanochka" 1c, and try "Makfa" premium.

I haven’t tried makfu, to be honest, and I don’t buy it for a long time ... but the bread is yellowish, but not white, I remember just a long time ago, when my older sister just appeared, my elder sister baked everything ... 10 years ago, probably ... her bread turned out white, maybe that's why I'm puzzled

I take Nizhegorodskaya flour for baking in / s. If I do it on program No. 1, No. 4 and if I replace the water completely with milk, then the bread is as white as the purchased loaf. Naturally much tastier.

I haven’t tried makfu, to be honest, and I don’t buy it for a long time ... but the bread is yellowish, but not white, I remember just a long time ago, when my older sister just appeared, my elder sister baked everything ... 10 years ago, probably ... her bread turned out white, maybe that's why I'm puzzled

The flour is not what it was 10 years ago. A neighbor bakes from "Ryazanochka" premium, her pies are always white. I've just cut white bread, baked from Ashanovskaya "Every day" general purpose. The bread is white, not gray or even yellow. Maybe something in the ingredients tints? I take pressed yeast, mineral water.

I'll cut it now ... the bread turned out to be slightly yellow but not white, I really cooked it in water this time, for some reason I didn't like it in milk ..reminded me more of a dough for pies, although I put everything according to recipe 1

[shining]

Hello everybody! Welcome everyone who has joined us! It's been a long time since I came in ...
To be honest, I don't bake bread from pure premium wheat flour now. Still, it is not useful for our stomachs, and especially the intestines, I say this as a person with honey. education. Our digestive tract works better if there is enough fiber in food, I think you already know all this and I did not discover America! I bake mostly whole grain bread or wheat-rye bread with the addition of whole grain flour.
shining, the main thing is that the flour is baking and really 1 grade is better for bread
I have this question for all owners of Philips 9045, can anyone still find out how it is possible to start the baking mode on our oven, without kneading and spreading?
finist, the bread is excellent, looks very appetizing!
shining, the bread is very beautiful! Is it wheat? It looks like wheat-rye or there is little light ... And from what flour? Can you post a photo of the package?