Bread maker Philips HD 9045 - reviews and discussion

I also came out raw for the first time, low and so on .. somewhere on the last pages of the photo there is this raw brick .. But I understood what the mistake was - my yeast was expired, the dough was stupidly not full ...
And you also need water that is not too cold ...

water at room temperature was, and what yeast is better to buy?

I have a Pakmaya, the flight is normal ..
By the way, I pour water from the tap, Moscow tap water)))
Recently, my husband tried to make French, but he poured water from a reverse osmosis filter - a brick also came out. I did everything the same - only the water from the tap is unfiltered and slightly warm - everything is ok.
Did you make bread on program 1?
I began to train on bread in 1 hour - it was not a pity to lose a lot of time, if only I did not come out ...

yeah, at first, I'm tortured to wait

Yesterday I bought the same oven for myself and some disappointments ((((((((((((white bread turned out to be raw and some kind of low, about 6 cm height, weight was 750 grams), like I did everything as in the recipe book ( ((do not tell me what is the reason?

The flour-liquid balance is disturbed

In a x / oven, you also need to be able to bake bread
The easiest white bread made from wheat flour
Wheat flour gingerbread man (master class)

and balance by trial and error to choose? why then is a culinary book needed?

and balance by trial and error to choose

Follow the links - everything is written and shown in detail there
If you are too lazy to use our developments on the forum, you can continue to bake bread according to recipes from the book

thanks)))) I saved one link and will try))

I've been baking bread for 3 months already. I am very satisfied. I no longer buy bread and pastries in the store. About trial and error. The most important thing is that the stove does not stand in a draft. Do not open the cover! To see what kind of kolobok I have prepared a small flashlight, you can see everything very well. Recipes from a book or from a forum. Experimenting. When baking bread, I take equal parts milk and water and be sure to heat it up. If I add an egg, then a little more flour. Bread settles if there is more liquid than it should be. The dough is wonderful. Sometimes I add an egg, after beating it; warm milk: drain oil. melted. I divide the dough into two parts: I bake one, put the other in the freezer. I liked the dumplings dough too. For beginners, I advise you to buy ready-made mixture "Borodinsky Bread" in the store and try it. The dough for baba's rum is amazing !!! I do not advise putting on a dark crust, it is very fried. Yes, and one more thing: for white bread I take a spoonful of sah. sand and a spoonful of honey. Very aromatic bread !!!

Meet - pizza, dough from a bread machine - it's super
!

Now I'm making Japanese bread from a recipe book - there really seems to be a typo - it says yeast 2 tbsp. l. (9 grams), but in fact - 9 grams of yeast is 1 tablespoon. Weighed it specially. We are waiting for what will happen)))


Came out super! Recommend! So far, this is the best thing that came out to taste.

For the first time, we got perfect white bread for 1 program)))
Everything exactly according to the recipe, only instead of water - milk.
Proportions per kilogram, pale crust (and it turned out fried because of milk)))

Comrades bakers, did anyone bake sourdough bread on program 14? Share your impression or is this not possible for this bread machine?

Added Saturday 26 Mar 2016 09:20 AM

Another question, what about the smell? I read in many reviews that the smell of plastic does not go away for a long time, how is yours?

Svetlana, I can't say anything about program 14 yet. Somehow I quickly jumped to the oven. In cotton, I just knead and let the dough stand.
At the expense of the smell: it was not there from the very beginning. There was a slight smell of new plastic that had absolutely no effect on the dough and bread. Before the first use, I only washed the bowl and the stirrer, I did not even wipe the stove ... The flight is normal

I have never smelled plastic. I have been using it for over 2 years. On the 14th program I bake rye, it turns out sensibly.

[Margarita]

Margarita, serg_ooo, thanks for the answer!
I chose between Phillips and Redmond, both have a manual program, but Phillips did not have a program for just baking, and Redmond has a Biscuit program without kneading and with time adjustment, in the end I bought Redmond and I am very happy

Friends welcome ...
Please tell me if it is possible to "throw out" sunflower oil from the recipe?
Before that there was HP LG3001, so French was constantly baked in it (program4) and there is no sunflower in the recipe ... at all.
Now I am considering buying a Philips 9045/30 as a replacement and I will be glad to any advice ...

Colleagues, good afternoon!
I noticed that the Teflon coating on the protruding parts (ribs) in the bucket was slightly peeled off.

I noticed it after I started making bread with additives in the form of prunes, nuts (walnuts, hazelnuts), candied fruits.

Does anyone cook with such additives? How's your bucket?

My bucket itself with fairies without a sponge (just by hand), I don't get along with spoons / knives. Maybe there is some trick to use? Are you sticking strictly to the signal for adding nuts? I sometimes throw at the beginning of the second batch. Can the sugar / salt bucket be peeled off? Do you crush nuts before laying?

Timofeo, don't worry. In almost all bread makers, this story occurs over time. Additives make a bucket. It does not affect the quality of kneading or baking. And the bread pops out easily.

Additives make a bucket.

And not necessarily supplements.
There is a strong friction of the dough against the sides of the bucket, with different force and speed during kneading - this leads to the erasure of the surface.
And the speed of erasing the walls of the bucket depends on the quality of the surface, which is made by the manufacturer of this brand of x / stove.

[MargariTK]

MargariTK, Admin, thanks for the saved nerves and money!

Timofeo, Phillips has good buckets, and scuffs are like orders and medals for military merits of the stove. I love my stove even more with such marks.

By the way, while I was looking for a replacement for the bucket, I noticed that some bread makers have the same bucket, visually, but it costs 2 times cheaper.

For example:
Bork X500 BM500AA-101
Gorenje BM500AA AL 311750
Redmond RBM-1905
Moulinex OW110130

Maybe someone will come in handy if you are going to change.

For the first time, we got perfect white bread for 1 program)))
All exactly according to the recipe,

Greetings, tell me please. Did you bake the recipe from which book? Old b / w or color?

Friends who know how different the recipes are in b / w and color booklets ...

Today we tried 1 program for 750 on the purchased HP9045, premium grade flour, saf-moment yeast ... the roof fell, although it rose perfectly in the window before the "frying" started (it was visible through the see window) ... the photo is not allowed to be inserted until...
Generally interested in programs 1 and 4 (to begin with),

Before that, there was (is) HP LG3001, the bucket began to seize (already the second) ...
we bake French daily for 700g, the ingredients are as follows:
water 1 measured Art. + 2 tbsp. l
3 dimensional st. flour
1 1/2 tsp salt
2 tbsp. l. sugar
2 tsp yeast
With the same flour and yeast, we always get excellent bread ... we put it overnight so that it would be for breakfast ...

Philips has a slightly different approach (less in total) ... Are there any owners who have consistently (regularly) good bread on the 1st and 4th programs without failing the "roof"? What yeast and flour are used for this?
Recipe changes like changing water to milk are not necessary ...
I will be glad to any advice and feedback ... maybe someone has e-mail. version of an old b / w recipe book?

Now they put it on 4 pr. -750gr ... the ingredients are the same as in the 1st sample and also in terms of weights and "measurements" ... I will write off the result ...

Supplements ...

Bread was baked according to the first program, water was replaced with milk (which was ... 3.2), yeast for nets is a magnet (domestic) ... and everything else is like in a book ... the bread came out perfect in the morning ... but the taste is not I liked it, no one began to eat ... there is a photo, but so far I can not insert

Baked bread for 4 ave. (French) ingredients in the following proportion:
flour 455gr
water 240ml (to the last drink in a measuring glass)
salt 1 1/2 tsp / l (measured)
sugar 2 s / l (measured)
yeast 1 h / l not to the top 4 mm (probably 3/4 can be said) instant magnet for the network (domestic)
An excellent bread came out without butter and milk ... they also put it overnight ...

Good evening, regarding the yeast: I changed it to Voronezh and the crust stopped falling

Posted Friday 13 Jan 2017 9:06 PM

the recipe for a yeast cake from a color book, it turned out very tasty but very big

I always put a little less yeast than in the recipe. If a teaspoon is indicated, put in 2/3. If one and a half, then a spoon and a little more on the tip. In general, I reduce it by about 1/3 and the lid never fell off!

[Timofeo]

Timofeo,

By the way, while I was looking for a replacement for the bucket, I noticed that some bread makers have the same bucket, visually, but it costs 2 times cheaper.

For example:
Bork X500 BM500AA-101
Gorenje BM500AA AL 311750
Redmond RBM-1905
Moulinex OW110130

Maybe someone will come in handy if you are going to change.

Greetings to you! I wanted to ask. Did you find where you can buy a bucket for the Philips HD9045 Bread Maker? and then googled something, either without delivery, or the price is high, or in Ukraine ...
These analogs that you provided, will they fit? or is it a purely visual comparison.

[finist]

Hello everyone, dear forum users, bakers! Do you accept newcomers? By the will of fate and all sorts of circumstances (I dreamed, of course, about Panasonic or Moulinex)) Filipok - HD 9045 came to me today. The "firstborn" is already in the process. I really hope we will become friends! Tomorrow I will post a photo, if possible

Added: it looks like it looks like a darker crust. Has anyone checked the tips for covering the window with foil? Is there really any sense?
We will check the taste tomorrow) But I like the beginning



Here is my first bread in my life)) I'm happy!


Made according to the modified first recipe (thanks finist)
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. Only I put a dark crust (it is not very dark, though) and took 150ml of milk (homemade), 200ml of water. Yeast Saf-moment.
The lid is not perfect yet, of course, but it seems to me that for the first try, the Taste is excellent, although I want a little more salt. The crumb is springy, does not stick, and the aroma ..... mmm .... well, everyone knows and loves!

On the stove itself: nothing creaked during operation, no backlash, it works quietly, the squeak of readiness is not particularly loud, so I will then put it on at night. Happy !!! I really want to try beer bread (we have a live one, three-day) ..

I am answering myself for now)) I want new victories, but I decided to move gradually and not change everything at once in order to understand what is wrong. if suddenly something ... Today I tried the same recipe for the first bread, on program 1, but together milk and water (200 + 150ml) I put live light beer and water in the same proportion. I didn't change anything else, only 2 tsp salt. and vegetable oil 2.5 tbsp. l instead of 2.
Result: delight and delight again. Although there were fears that it would not rise - there was still half a bucket at proofing 3. Baking began and the bread rushed up (this can be seen on the lid). The crumb is amazing, the softest and most delicate! More spongy and loose.


I regret not having bought this wonderful invention much earlier!

I have dreamed of HP for a long time and now they finally gave me a Philips HD 9045, and I am not satisfied with the stove. Maybe my hands don't grow from there? I'm in a terrible frustration, I baked 4 times and somehow failed all the time, although everything seems to be according to recipes. The first recipe "your first bread" generally turned out to be tasteless, worse than a purchased loaf, quick baking plunged into horror, wheat-rye turned out to be heavy and not lush, brick-brick, rye (Borodinsky) turned out flat ...
Take yeast, for example. Baker's recommend, not moment. I bought according to the recommendation of Saf-Levure, i.e.Because it is written - bakery, not Saf-moment, at home I read the recommendation on the pack, Saf-Levure needs to be diluted in water and allowed to come up, that is, to make a dough, and what to do? here's the bakery! And according to the instructions, you can only dry! So it is possible to use Saf-moment for 3 batches or not?
A friend had HP Redmond, I baked it several times, I really liked it. Everything turned out fine and there were no such confused programs, in Filipka there were only continuous batches, but the result was not pleasing.
The only thing that inspired hope for the best was the optimism of some members of the forum and their recipes and recommendations and various useful topics.
Colleagues, how to bake a cupcake in this particular HP? Give someone a recommendation and a recipe, please !!! I absolutely don't understand which mode to use. Maybe you need to somehow regulate 14 modes?

[Glafira Kroshkina]

Glafira Kroshkina, it seems that we are talking about different stoves)) I bake bread almost daily since May. And I make dough, of course. Very happy! Now I am no longer experimenting. My people love French bread, and I bake it too. I make a roll of 750g. It's easier for me to put fresh the next day than it will lie for a week)) It is good because it does not crumble even after a few days, it is suitable for hot sandwiches, it does not fall apart.
I use Saf-Moment yeast (instant yeast is different) I did not touch the 14th program, unnecessarily ..
My French recipe: 750g, dark crust. The recipe is from the book, in principle. I only do with milk and water. 200 ml of milk (I take homemade milk, as in a packaged one - I don't know), 100 ml of water. Everything is warm. 2h l. salt. 400g flour. 1h l. yeast Saf-Moment. All. I help the stove to choose flour from the corners in the second batch. But she almost always does it herself. Not bread, but a feast for the eyes. I just didn't get Borodinsky on it and they ate it. It looks ugly, but tasty. There was never any spoiled bread!
Do you remember to sift the flour and check the expiration date of the yeast? Yeast must be without a slide, it will rise poorly when brute-force, and too dense can come out.
everything will work out! Try it)) Good luck! Our stove is a big smart girl!)))

[Glafira Kroshkina]

Colleagues, where can I get a b / w book with recipes? Maybe eat on the Internet? Give someone a link, please. I have a color book, I would like to try recipes from b / w

Glafira Kroshkina, it seems that we are talking about different stoves)) I bake bread almost daily since May. And I make dough, of course. Very happy! Now I am no longer experimenting. My people love French bread, and I bake it too. I make a roll of 750g. It's easier for me to put fresh the next day than it will lie for a week)) It is good because it does not crumble even after a few days, it is suitable for hot sandwiches, it does not fall apart.
I use Saf-Moment yeast (instant yeast is different) I did not touch the 14th program, unnecessarily ..
My French recipe: 750g, dark crust. The recipe is from the book, in principle. I only do with milk and water. 200 ml of milk (I take homemade milk, as in a packaged one - I don't know), 100 ml of water. Everything is warm. 2h l. salt. 400g flour. 1h l. yeast Saf-Moment. All. I help the stove to choose flour from the corners in the second batch. But she almost always does it herself. Not bread, but a feast for the eyes. I just didn't get Borodinsky on it and they ate it. It looks ugly, but tasty. There was never any spoiled bread!
Do you remember to sift the flour and check the expiration date of the yeast? Yeast must be without a slide, it will rise poorly when brute-force, and too dense can come out.
everything will work out! Try it)) Good luck! Our stove is a big smart girl!)))

Thank you, Olenka, for your answer and for encouraging me, otherwise I somehow "faded" from chagrin. I'll try your recipe tomorrow. Today, being in the store, I grabbed a packet of Saf-moment, just how I felt.
I must sift the flour! I measure it strictly according to the recipe, but for some reason the question of yeast bothered me all the time. Maybe this is just the problem? You know, after your words I felt somehow happier in my soul and I realized: everything will be fine !!!!
My son gave me a gift, he knew about my dream, and I have one joint after another, I didn't want to upset him so much that he would not think that he made a bad gift. After all, a gift from a pure heart, he denied himself something. Thank you again!!!!! When I bake it, I will definitely let you know how it turned out.



Olenka, the bread according to your recipe is excellent! Thank you!!! I didn't have time to take a picture, unfortunately, it was ground while still hot. Thank you for your timely words of support.
Today I bought a beer, tomorrow I will plagiarize again)))) Your recipe based on beer is extremely interested.

Greetings, tell me please. Did you bake the recipe from which book? Old b / w or color?

Better late than Nikoda .. answer mkhatovskaya pause))

I only have color)
And I still can't learn how to do Darnitsky (I do it according to the recipe - except for caraway seeds), but the roof collapses and that's it ... I changed flour, yeast too .. Can we pour beer instead of water?

still I do not like HP Phillips. Having suffered a lot, I want to share my observations. God knows what kind of loaf of bread did it start to turn out, initially neither beer saved the situation, nor brine, nor moving the HP to another place. I read a lot of different tips on the site. Wondered what the draft has to do with it? The HP is closed, how what gets there, what winds are not clear. Before that, I did not use Redmond for a long time - it turned out excellent bread, neither the place (it stood in the same place as Filya), nor the amount of yeast affected; when laying products according to the recipe, the bun turned out to be excellent. But, by the way. I don’t advertise Redmond, because it broke for me exactly one week and could not be repaired. In short, the HP did not move, left in the place where it was originally placed, but reduced the amount of yeast (Saf-moment), that is, instead of a teaspoon - 3/4 tsp. (And maybe less) and in each bread I began to add 1-2 tablespoons of gluten (in rye, Darnitsky too), that is, I sift the flour right away with this gluten, that is, not overweight according to the recipe, but also. Maybe I made the wrong conclusion, but nevertheless, in fact, you need to reduce the yeast + the quality of flour is important. In Belarus, flour is worse than Russian flour, as I believe, there is no durum wheat (since the climate is not suitable, we do not grow it), so there is not enough gluten in the flour. I bought Russian Makfa and some Finnish flour - the bread turned out to be excellent. In short, I am an amateur, perhaps I think so - in an amateurish way, but as best I can. I ask you not to be offended. Some way out when baking bread, so that this damn lid does not fall, I still found for myself, but in fact - in figs it was so tormented ??? !! If I bought HP myself, I would choose Panasonic today or whatever else, but not Philips.
And in general, is it that we have such a thermonuclear Saf-moment, or what?
Thanks to all members of the forum for the advice! You helped me a lot. Finally, we are eating bread and rejoicing.

Dear forum users! Maybe someone came across. The stem on which the blade sits began to play, after which they began to notice grease in the dough. recently disassembled and found that there is apparently no retaining ring on the stem. if anyone came across this, then tell me the ways to solve this issue.

piston rod missing retaining ring

Destroyed by corrosion, alas, due to a bad oil seal. Replacement bucket

Maybe then tell me a budget analogue of such a bucket?

Good day everyone. Reduction of the amount of dry yeast by a quarter is clear. Tell me, who has experience, when using fresh pressed yeast, their amount should be reduced or used as is: 2 grams per 100 grams of flour?

Take yeast, for example. Baker's recommend, not moment. I bought Saf-Levure according to the recommendation, since it is written - bakery, not Saf-moment, at home I read the recommendation on the pack, Saf-Levure needs to be diluted in water and allowed to come up, that is, to make a dough, and what to do?

So be it, dilute them in water, then pour them into a bread maker.I bake in a bread maker using any yeast, all of them get bread, well, sometimes you need to reduce the yeast, and the type of yeast is not at all important. I also have a saf moment, the pakmaya and the pressed ones are very nimble, sometimes I have to reduce them.