Bread maker Philips HD 9045 - reviews and discussion

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 customize it. On leveling, kneading can begin, as much as 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.

Beeka I read in your message that you baked wheat-rye bread. It is possible in more detail, and the exact recipe. Thank you!!!

[finist]

finist , last baked here according to this recipe https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=142398.0... But instead of water, I used whey, and it turned out to be a tall tasty bread! I almost ran out of the stove

Beeka Sorry, but the link was not copied. Can I have one more time? Today I baked Borodinsky, everything is fine, very tasty, the roof has fallen a little. We will experiment.

So then, just copy the recipe itself. The roof has fallen a little too. But it turned out delicious, fluffy so


Philips. Wheat rye bread with bran
Ingredients
Water 350
Salt 1.5 tsp
Sugar 1.5 tbsp. l
Apple cider vinegar 1 tbsp. l
Sunflower oil 2 tbsp. l
Wheat flour 390
Rye flour 100
Wheat bran 5 tbsp. l
Kvass dry 2 tbsp. l
Yeast 2 tsp More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=142398.0

Program 1, weight 1000g, medium crust

Beeka Thank you !!!!

I use it for a couple of days
the problem is like everyone else's: a light crust in dark mode, although it stands on the countertop 60 cm from a closed window (winter)
I'll try to rearrange it somewhere in the back street.
People send a photo of the dark crust, that it is possible, otherwise I am upset that I even want to return it while it is still possible.

[milk bread]

Bread and on a medium crust it turns out ruddy if it is rich, try baking milk bread

• flour-500gr
• milk-350ml

• yeast-1.5h l
• sugar-1.5 st l

• butter-20gr
• salt-1h l

Vmktor! Fine! arrived in our regiment! We have had enough users of this stove here, but we are also happy with the device. At first, too, the roof of the bread was not convex, the problem was solved by eliminating the draft. We are waiting for your feedback, share the recipes with us

Draft does not affect the bulge of the roof, it does the excess liquid in the dough. Here on the forum there are many good recipes for bread makers, take any, all bread makers are the same by the principle of their work.

vernisag Hello. I agree that all bread makers are the same prince
work. Still, recipes require fitting for a specific model. What is good for Philips is not acceptable for Panasonic. I'm talking about the amount of yeast in the recipe. If our Filka needs yeast
maximum 2 tsp. And it turns out good with one, personally verified. Then in Panasonic 2 teaspoons is the minimum amount. The same goes for the rest of the ingredients. I think at the first use of HP, you need to take simple recipes from our book (this is my personal opinion)

by the way, I use the recipes from the book, I measure it with scales, maybe, as the advisers write, I can slightly reduce the amount of water, but the question is how much and move it away from the window.
I'll try it in the evening.

Maks Good Luck

And where did you get this information about yeast according to bread machine models? No, this is not at all true ... Recipe books can be simply thrown away or at least not used. Any recipe from the forum will do (if it is, of course, initially successful). I had three hp, I use the same recipes. There are just yeast and flour of not very good quality, and this affects how the bread is obtained. Take a look here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=499.0 Better here first #

vernisag Hello. I agree that all bread makers are the same prince
work. Still, recipes require fitting for a specific model. What is good for Philips is not acceptable for Panasonic. I'm talking about the amount of yeast in the recipe. If our Filka needs yeast
maximum 2 tsp. And it turns out good with one, personally verified. Then in Panasonic 2 teaspoons is the minimum amount. The same goes for the rest of the ingredients. I think at the first use of HP, you need to take simple recipes from our book (this is my personal opinion)

Yours is not true! An ingredient scheme is suitable for any baked goods.Approximately this Amount of flour and other ingredients to obtain bread of various sizes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0, the most optimal!

And only the dough itself will tell you how much flour and liquid for bread you need to take at this MOMENT OF TIME! It depends on the thickness of the liquid (water, kefir) and the moisture content of the flour (dry, wet)!

If the flour is dry, add more water and vice versa. And flour moisture depends on many reasons, including the weather outside the window.

And there are a lot of good recipes on the forum, including with a photo of what can happen. Are we in vain on the forum baking bread for 6 (six !!!) years

And read more theory on baking, it will help you figure it out Bread did not work out again, I did everything strictly according to the recipe. What can be wrong? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0

Admin I wrote that this is just my opinion. Everyone starts their own way
differently. Someone from complex to simple, and some vice versa. It all depends
from goals and objectives. But the main thing is the result. I have it.

I hope it does not affect the crust, then, when laying the ingredients in buckets, I separately dissolve the yeast in warm water for 15 minutes, and only then I put it in the bucket (so that there is no smell of yeast)

Then in Panasonic 2 teaspoons is the minimum amount.

You at least look through the instructions for Panas ... 2 tsp in this oven - a maximum of 600 grams of flour. And at least 1 tsp. 400 gr. flour. Otherwise, a false rumor about good stoves will be born from your words.

Mams Did I say that Panasonic is bad HP?

Mams Let's not fight and get excited. I was not entirely right. And blow your words back. In the end, we do one thing, we bake bread. Well, no offense.

finist, did you have any problems with the crispness of the crust?
I’m thinking, maybe, as an option, bake according to the 1000 g program, what is the amount for 700 g due to the fact that there is a longer baking time?
or reduce the amount of water first
for 700 g of a loaf from a 20 ml recipe is enough? on condition that the stove be removed away from the window?

Maks You know, I baked bread only 4 times, 3 of them were white (one quick baking) The crust was medium. And in black there was Borodinsky, there the crust is naturally dark. I climbed in the internet, asked about the crust,
answered that the color of the crust does not depend on where the HP is, but we raise the bread directly. And your idea is very good, 1000 g, put on 750 g.
I thought, can I set up program number 14? It's also custom.
That is, you can customize it for yourself.

Good afternoon)) I bought HP PHILIPS HD9045 / 30, everything is fine in it, everything suits, but there is no Baking and Cupcake mode .... but there is an "individual" mode, that is, you can set the kneading time and time yourself " frying ".... but how these modes work in other bread makers is not written anywhere .... and here's another question ... in what mode can you cook and bake yeast-free bread? More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=197249.0

according to the 14th program, you need to know how long it takes for the rest of the processes
it's bad in the stove that there is no way to turn on the bake for another 15 minutes if I am not satisfied with the color of the loaf's crust

Maks The bread baking recipe book on page 24 tells how you can set up program 14. On
This page describes all the main steps.

so I don't need everything
in the standard 1st or 4th program, increase the time of the last process
as I said earlier, so as not to be fooled, you can try 1000 g at 750
but there is no possibility, let's bake for another 10 minutes if the result of the crust is not satisfactory - this is for new recipes that have not yet been tested

what is written in the instructions is yes, everything is clear ... but the question is, I don’t know how a cake is baked in other CPs, in order to expose my program, how long to put on kneading and proofing .. and is it needed at all? and one more thing: is the individual programmed once or can it be changed?

it turned out, then as I wanted - with a good crust, set the program to 1000 g

Maks Congratulations: yahoo: Took note. If my little observations come in handy.
Program no. 3, kneading starts in 30 minutes (it is not necessary to throw away HP, leveling is in progress),
program number 8, mixing starts in 25 minutes.

Thanks, I did it according to the recipe and program number 5, I just added 1 more egg.
It must be put in the bucket first, before that, slightly shaking it in a plate.
I put the dark crust 750 per 1000 g, the bread tasted better than in recipes 1 and 4, who is interested

Maks Thank you, very useful information

guys, do you only communicate with each other?

Daria 25 Of course not. How are you doing? What was baked?

))))))))))) Well, many write that they cook according to recipes from HP and nothing happens and the recipes are not well thought out .. but for some reason I have the opposite ... the book is excellent, but more interesting recipes from the Internet do not work at all !! it just falls off when it starts to bake and that's it ..... although it went up perfectly and then took an opal ((((here is such a misunderstanding ........ Since yesterday I have been trying to find out - how long should the cake be prepared! !)) the question is hanging in the air))) and do I need to insist in hp?

Daria 25 I'm still cooking according to recipes from our HP, and everything is ok. From internet,
while I'm afraid. But the book contains Kulich's recipe, or is it not from the book.
We have written that, on program number 12, that is, Kulichi average time
cooking 2 hours and keeping warm 60 min.

yes ... but cake with yeast and no cake ... or it doesn't matter ... the cake should warm up, rise .. and the cake is mixed and baked ... that's the question ...

Daria 25 Sorry, I won't tell you. This is for you to the experts. Try in search
ask this question.

Daria, falls off due to a large amount of water, or add flour as an option
I, too, while doing recipes from the stove, helped to achieve the result was the purchase of kitchen electronic scales (you can easily make a mistake with a glass)
I also want to try a cupcake, you will be successful, write your recipe and how you did it

yes, apparently because of the water .. it will be necessary to experiment with yeast-free baked goods ........ how that - I'll tell you))

Today I baked bread according to program number 8 n 1, which is 750 gr. with seeds. So, the roof fell a little, alas. : (I was told that the yeast was "thermo-nuclear", but I took 1 teaspoon. They advised 3 \ 4 teaspoons.
And this is not enough?

How do you measure flour? Scales or glass?
Most likely, I had such a shortage of flour

Maks Electronic scales. I bought it for my wife for different blanks. Very accurate, proven many times. Weigh it in, tube to tube. Repeatedly
I clean it up, add flour until I'm sure what exactly. And yet yeast can?

if the yeast was the same, it is unlikely
try to add flour or remove water
what yeast do you use by the way?
How do you mix everything into a bucket? or dilute yeast with warm water for 15 minutes?

Maks Yeast Saf-moment. I put everything according to the recipe. Yeast last. Experts, on the contrary, are surprised that in
recipes for Filika have little water.

photo of yesterday's bread
🔗

if you want something that fits well - use pressed
although I am satisfied with the saf moment now

🔗

Maks The link was not copied. If it's not difficult, send me a photo by e-mail.

[Daria 25]

Daria 25 , welcome to temka! I think that cake in our oven is unlikely to come out, even on an individual program! Since in the individual program only the time of the last, third batch can be reduced to 0, the first and second batch cannot be removed, I don’t remember with proofing ... If there was a separate baking mode, then no questions asked, but here I don’t even know

Maks Welcome to Temka! I don't even know about the color of the crust, it suits me, maybe you like sunburn. On the third page in this thread, I posted a photo of my bread, it is baked on a medium crust

finist , it seems to me that you can already start baking according to recipes from this site

I was stirring in the oven, here the other day, unleavened dough! I mixed it well, but again something creaked, but again there was a lot of dough, I still need a lot
By the way, about the flour-liquid balance ... For this reason, I don't put the bread on hold, because I follow the bun and the dough always asks for flour or water for something

How to insert a photo into your message

Beeka Thank you, but I noticed that if you leave the process alone and stand above the "soul" of HP, then bread turns out, both in appearance and taste. Yesterday I tried to correct the bun, (though I still don't understand why?)
And alas, the roof did not rise. It did not collapse, but it did not rise. But the bread was delicious.

Maks Hlebushek handsome !!! But the roof was taken away a little. And in the context of not taking pictures? How does it taste? It should look like
very tasty.