Bread maker Alaska-BM2600

Hello! Take in your ranks. Finally I bought an Alasochka like Vicki's. Begging her for a year. The husband was categorically against: he says that he should bake in the airfryer and have nothing to show off. I bought it in Real for a promotion (although I didn’t mind, but said that I would go for it myself). All day there was no water in the house, and the jokes "when will there be fresh bread?" Therefore, at night yesterday I tested this device, as they gave water.

Thank you so much RolandS for this awesome tutorial for dummies. The bread turned out to be very beautiful and tasty, like in the picture from Rostovchanka (only with dry sides). It's a pity there is no camera in the house, I cannot show it ((and by the evening it will be gone.

But we usually don't buy white bread. So, it would be necessary to find another recipe. Tomorrow I'll try to bake a stagnant loaf https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=1016.0 Here is just a question: how much will 40 grams be in tablespoons. butter. No scales yet. I measure with a glass bought in Real, where the division into different products for such inept as me.

Another question about French bread: does it taste like white too? I would like to find a recipe close to the German loaf from Real, and it is desirable that in the recipe salt, sugar, yeast were measured in spoons, not grams.

Thanks in advance for tips and links

Yesterday I baked a French onion with paprika, it was gorgeous, I did not have time to take a picture))) Then I put the egg in express mode, it didn’t rise almost, but delicious.
I also got the secret of the golden top crust, you need to either make a large roll so that it protrudes from the bucket, or grease the crust 10 minutes before the end of baking

I also have a pale upper crust, although the sides are golden. But a big bun is not an option ((the two of us won't eat that much. But how to grease? Just open the lid and grease, or can you somehow pause the program? I thought like in an airfryer: I opened the lid - the bread machine stopped.

[end]

I also got the secret of the golden top crust, you need to either make a large roll so that it protrudes from the bucket, or grease the crust 10 minutes before the end of baking

Just not 10 minutes before end baking, and in 10 min., or less, but before BEGINNING baking.

Yesterday I baked baguette dough according to Muli's recipe. True, I added milk instead of water. Baked in a bread maker. It tasted again like white bread ((Tomorrow I'll try to make a "stagnant" loaf according to the recipe.

Maybe I don't understand something, and it is not the dough recipe that is important, but baking in the form of a loaf. After all, baguettes should not have the taste of ordinary bread, or it happened because of milk ((

[Vashkir]

Vashkir, the taste of bread (baguettes, loaves) is different when baked in a bread machine and in the oven

In the oven, bread is much tastier and more fragrant

The thing is, I don't have an oven. But then I can try to bake in the airfryer. Cupcakes and a French chocolate cake I make there with a bang.

It's just not clear why then there are so many variations of white bread, loaves, if in cotton the taste is the same. Although, maybe I'm so crooked. A full kettle in bakery, and in general in cooking (husband cooks).

In general, I would like to find a recipe for a "nostril" bread, as in Real Madrid bakeries make a German loaf. If anyone knows one, poke your nose into the link, please (in French).

Or "nostril" bread is obtained only in a sponge way, or on sourdough? I would like to find my own simple resulting recipe, and so that my husband does not say that this is again ordinary white bread, and why did we buy cotton, if we still buy bread in Real Madrid.

I don’t know what a German loaf is in Real, but about the nostril, I again, like a parrot, advise French on sparkling water. I get this bread the most delicious of all tasted in a bread maker.

[The taste of bread and its nostrils]

It's just not clear why then there are so many variations of white bread, loaves, if in cotton the taste is the same.

The taste of bread and its nostrils depend on the ingredients in the dough and their quantity - each time the taste and texture of the crumb may be different.

But the SPIRITUALITY of bread, what we love and appreciate, is better in the oven.
And the bread is in the oven tastier , since the bread goes through all the stages of baking not strictly according to the time and program - but in free flight, under the control of the baker, the dough commands how long it takes to leave - this makes the dough better quality, ripe.

If you yourself baked other pastries, then you watched this process
Everything is learned in comparison - try it yourself, or take it on faith

[Added after being eaten:]

The answer to why my different recipes gave the same taste of white bread came suddenly with the realization of how I could have been so wrong. I was so proud that I never made the common mistake of beginners who forget to install the stirrer, and that the bun turns out, and the bread is beautiful. But I didn't take into account such an elementary thing: flour! I used baking flour. And I also wanted to get the taste of baguettes oO.

I baked loaves according to the recipe of "stagnant times" in the airfryer. Already on ordinary premium flour. It turned out just wonderful! My husband kept quiet while she was at work)) Then she baked rural baguettes according to the recipe, though in a bread machine. I liked the bread very much. Only it will be necessary to increase the portion next time. Now soda bread is cooling. It turned out so lush. Let's try to taste, I will unsubscribe))

Added after being eaten:
The bread turned out to be just wonderful. The husband said that this is the best bread. Although he also really likes the loaves. Nostril bread, that's what you need! The crust is crispy and very tasty.

Baked prescription floran, for which many thanks! As far as I understand, there is no need to follow the kolobok, because my dough was originally formed into a kolobok, then it was smeared into a bucket. At first I got scared, and I added flour, the bun became denser, but then it crawled again. I decided not to interfere with the process anymore, I trusted the recipe. However, instead of butter, I added olive oil. And I also used sea salt with herbs, which gave a very pleasant taste and aroma to the bread. Next time I'll make a big loaf, otherwise the bread is so delicious quickly.

The dough is smeared not only from the heat - but more from improper kneading and the amount of raw materials for the dough.
The kolobok rule is not canceled either in heat or cold
Watch out for the bun, then the bread will turn out with a good roof and good taste.

Listen, Admin, of course I understand that you are a fan of tinkering with a kolobok, admiring it, you are an artist. But not me ! The main thing for me is that the bread is delicious. So this one is delicious and hassle-free.
And the fact that from the prolonged heat in the air the amount of oxygen decreased and the atmosphere began to resemble high-mountainous regions (where you need to change the amount of yeast or water, you seem to have written about this somewhere) is a fact. But this bread does not care about anything - delicious and lush. And the cover, if you noticed, I wrote - "sags a little", the key word is "a little".

But you are wrong! You helped me a lot in your time. I (like the vast majority of those who visit the forum, I'm sure of this) diligently studied your lessons. And never without information, gleaned from you, would not undertake to bake bread. So I am very, very grateful to you!

[RolandS]

And what's funny, I even solved the issue with its "decay"
Previously, my bread by Friday still began to grow moldy :-(
I live alone, did not eat a loaf :-(
It was a pity .. such a delicious and so :-(
I have soaked up to pick up yeast that now clearly lives a week in an earthen pot (specially bought bread :-)) and does not rot at all! Oh kag :-)

RolandS : flowers: you are a master, already only for the recipe for bread "Bourget" our beloved you need to give a medal, such a wonderful bread, I bake it every week. Actually, the stove was bought for this bread.
Thank you very much for your detailed answer - I am also a lover of cotton baked bread. Maybe, of course, my oven is not very good, but for me Khlebopechkinsky is easier and tastier. And I also came to the same method as yours, they do not rely entirely on the oven, but control the rise of the bread and vary the beginning of baking.
As for the spoilage of bread, for example, according to Bourget, I came up with the idea of ​​adding horseradish from jars and mustard. They do not really affect the taste, but the bread lies quietly for a week in a bag in a bread bin and does not spoil. This method helps me a lot - try it, maybe you will like it. I wrote about it here. There is also a photo.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=72428.0

[RolandS]

RolandS
Yes, you need to be careful with yeast - I also read somewhere on our forum that fresh garlic can kill yeast. I myself did not add fresh garlic - only dried in granules (I once baked bread with garlic at the beginning of my baking career and didn’t start it anymore), - the bread rose normally, but we didn’t like it. Yes, and yeast also matters, - I noticed that, for example, I have the best and most problem-free bread on saf moment... I only take them. I tried to use raw yeast, but still returned to a proven and predictably good result at the saf moment. We haven't let you down yet.
And yet - maybe I'm in Bourget I put mustard and horseradish, - I definitely add three spoons of sour cream or homemade yogurt, - for reliability. The bread rises well, the only thing is that my crust does not come out like a dome, but the main thing is the taste!

And I stole the Bourget recipe from someone from our forum. I don't remember who wrote it first. I just adapted its malech for programs of this particular HP model.

Well about the bread recipe Bourget- It was you who adapted it to the version of the bread that we really like, and you adapted it very successfully!
So thanks from our family for the delicious bread Bourget addressed specifically to you - quite deservedly and justifiably.
P.S.
Another recipe option Bourget I also looked at our site and we don't really care. Only yours !!!

I also have a stove Alaska, take bakers to the company
I bought it in Real at a discount for UAH 320. (though a week later they went up there to 399 hryvnyas), of course Alaska's indisputable advantage was its price. I use it for 2 months, while I'm happy with everything

For complete happiness, I lack only the timing of various programs. Yesterday I baked bread with sesame seeds, I had to sprinkle sesame seeds on top, and at what time to do it - I don't know, because if it's too early, then the bread could fall. So I baked without sesame seeds on my hat, not a global problem, but still. Hence the question - maybe someone has such a timing for different programs. I already thought to sit next to her and write, but I only understand when she interferes. And how to understand when it warms up, when it melts, when it starts to bake?

A question for experienced Alaska users. When I bake bread in the third program, for some reason the baking ends 20 minutes earlier than it should be, that is, the countdown has not ended yet, 20 minutes or even 22 minutes remain until the end, and it turns off.

I have the same problem and the small and large loaves are baked in 22-25 minutes less, the time counter is reset. A signal sounds. We bought the stove as a gift to our parents, decided to test it, work out several recipes, since we were to take it to another city. She baked bread on other programs or combined the kneading-baking modes, and only now I reached program number 3. In the Metro, they don't just change it, you have to carry it to the service. Who had this, how did they get out of the situation? Maybe this is the party like this, or in 2010 all the stoves are like that. The service said that they have the right to repair for 90 days.

Hence the question - maybe someone has such a timing for different programs.

Answer No. 222 of this topic provides tables for a similar stove.I printed and verified almost everything up to the sixth program.
Mixes 1 and 2 (first and third columns) coincide in time with this table. Ascent No. 1 is 5 minutes less than that indicated in the table for prog. No. 1,2,3, and for prog. No. 4 and 5 it is already 5 minutes. Rise No. 2 on all programs 20 minutes, including prog. No. 8 Dough. Ascent # 3 approximately coincides in time, its end can be traced by a slight click. when the ten turns on. I haven’t used programs # 7,9,10,11 yet. The baking time is everywhere longer than the indicated one, it can be calculated by the difference. In program numbers 4 and 6 everything is the same.

I understand that my Rolsen RBM-938 is a twin of your Alaska, can you tell me the duration in minutes of each cycle of all 12 programs in this HP? And then my instructions are not specified, so I sit wondering when which cycle will start, it's inconvenient, and you can't manipulate programs.

Some strange question you have, given that right in front of him, in the post above there is a link to the necessary message in this thread with the calculation of programs and resources for downloading in Russian and English. languages. Post 222, p. 23. Just read the topic more carefully.

Experienced bakers, share the secret of picking out a stirrer from a roll. Included with the bread maker was a tricky hook. So everyone? But as I did not apply it to the mixer, I still cannot understand how to pull out the mixer with it. If someone takes a picture of this process, my gratitude will have no boundaries, maybe this has already been discussed somewhere - poke my nose.

I do not know if this process has already been described here. In general, everything is very simple. Insert the device with a small hook into the central circle of the agitator so that the hook clings to the "side" and pulls towards you. You can pull it out in one motion (in this case, the mixer cuts the crust across the width of the mixer) or pull it out a little and pull it out further through the hole. I don’t know how it turned out normally to explain)) Practice picking up before baking, so that it’s clear where to insert, what to pull. Good luck.

VashkirI, thanks for the answer. In this hook, the second end is simply made with a very tricky curl, so I thought that the process of pulling out the stirrer should be more cunning. I tried as you wrote, but this hook left a small scratch on the stirrer. I think if you do this all the time, the stirrer will be badly scratched.

They do not need to pick out, they need to pick it up through the hole and pull it out of the bread. I also scratched the stirrer for the first time, because I was picking. Then my husband showed it.

[Solnche83]

Solnche83 Use some kind of wooden stick, for example, for eating sushi. They inserted the scapula into the hole and poked it
This was a topic that seems to be related to moulinex.

In this hook, the second end is simply made with a very tricky curl, so I thought that the process of pulling out the stirrer should be more cunning. I tried as you wrote, but this hook left a small scratch on the stirrer. I think if you do this all the time, the stirrer will be badly scratched.

That's right, this hook hooks up the mixer through the hole and pulls it towards itself. This way I take out the stirrers from all the bread makers. Small scratches are not fatal, there will be so many of them, and they will not affect the quality of baking or the operation of the bread maker.
And the hook is cleverly bent so that it immediately clings and does not jump off.

In this hook, just the other end is made with a very tricky curl

This is a very interesting hook - a tricky little thing. On the one hand, he has a small squiggle - this is to take out the stirrer after baking, and on the other hand, the squiggle is more serious, this very tricky side perfectly removes the mixer from the dough before baking. Somewhere I posted pictures of this process. I am looking and cannot find them ... I will look for more.

Small scratches are not fatal, there will be so many of them, and they will not affect the quality of baking or the work of the HP

Yes, thanks to my mother there are already many small and large scratches there - she pulled out the stirrer with a knife

This is a very interesting hook - a tricky little thing. On the one hand, he has a small squiggle - this is to take out the stirrer after baking, and on the other hand, the squiggle is more serious, this very tricky side perfectly removes the mixer from the dough before baking. Somewhere I posted pictures of this process. I am looking and cannot find them ... I will look for more.

That's it, this is what I wanted, pictures of the application of both hooks. I erased it at the other end, where the squiggle is more serious, and I thought - this is not just a design, it should somehow be applied. I'm really looking forward to your photos

Please tell me, does she bake gluten-free bread?

[can you please suggest recipes?]

Hello everyone!
It was with great joy and hope that I discovered your forum.
A x \ b-oven was started up here - Alaska BM2000, but neither instructions for it, nor measuring spoons / glasses - negligent relatives destroyed everything. They used to be the stove itself, but my husband took pity on it and brought home, which had already begun to rust a little from the inside.
I found the instructions, translated, although, in practice, in vain - what was first sintered according to the recipe was something. But I have been baking, for the third day already - the home people like bread, but the recipes are not the right ones or not quite the same. Of course, I looked in the topic (it's fun here with you, especially with the extraction of the necessary parts of a x \ b-stove), I saw there are owners of such a stove, but I did not find any recipes for mine (I could not master the whole topic).
So here: can you please suggest recipes?

See here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=131.0 and here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=54.0

You can see the recipes for your x \ n in this section (read all pages)

[Admin]

Admin, Thank you so much!
Yes, I apologize, I forgot to ask right away: what is the measure of the bowl and spoon of my stove, is it somewhere?

[Admin]

Admin, Thank you so much!
Yes, I apologize, I forgot to ask right away: what is the measure of the bowl and spoon of my stove, is it somewhere?

I can't tell right away - look at this special. section on Alaska from the very beginning, you will find

Hello everyone! I still can't decide on the Alaska-ВМ2600 bread maker. How long has she been with you? Didn't regret what you bought?
I need to bake gluten free bread. Who could bake gluten-free bread in it?

Please tell me, does she bake gluten-free bread?

Well, I bought it.
I tried to bake gluten-free bread from mixB on basic mode. Everything worked out!!!
The only top is opal. But this is my own fault. In 30 min. before the end of baking, the lid was lifted to grease the top with milk. To make the crust more rosy - I did this in a duchodwa (though before putting it in the oven), because gluten-free baked goods usually have a white top. Here he is in front of my eyes and fell a little. After the signal, I cooled it and cut it, it turned out to be very beautiful and tasty.
The only thing can you take a little less water next time? I made it according to the classic mixB recipe for 250 gr. mixture of 250 ml of water.
I tried to make it from corn McMaster (I added acidopheline 2/3 of the total amount of liquid) in the main mode - the same thing happened.
The same recipe, but from the rice MaMaster - the same everything is fine.

[Admin]

Admin, Thank you so much!
Yes, I apologize, I forgot to ask right away: what is the measure of the bowl and spoon of my stove, is it somewhere?

I don't bother with these spoons, glasses. I lost the measuring spoon almost immediately, I use ordinary tea and dining rooms. I use a scale instead of a cup. Everything is working out great.

Thank you so much for this topic, I bought the bread maker only yesterday, but thanks to your advice, everything worked out right away. Tried white bread, according to this recipe Recipe from Lika:

1 tsp dry yeast
500 gr of 1st grade wheat flour
1.5 tsp salt
1.5 tbsp sugar
1.5 tbsp oil
300 ml water

I put all the ingredients in the order I was used to and recommended for Panasonic. But in this case, the order of the bookmark is not important - the batch starts immediately.

Bookmark
- yeast
- flour, shake the bucket to distribute flour evenly
- salt, sugar in different corners of the bucket
- oil
- water, gently pour over the entire surface of the flour.

Program FRENCH, size 2 LB, MEDIUM crust.

And I also found butter cake in this thread.
Honestly, I did not even expect such results.

Tell the people. bought a bread machine. I make French bread according to the recipe written in the instructions. but it doesn't work. the bread is low and, in my opinion, raw inside (there is nothing to compare nepek before). So I don’t know or the stove is defective then xs what to do with it, how to take it back to the metro. I put it like it is written in the instructions, first water, then flour, then sugar, salt, trembling in the center and oil at the end. Already 5 loaves of at least spoiled thinking maybe I'm not doing something.
Has anyone heard of such a problem as mine? tell me what to do. well och need

Himik043, you take a walk on the forum, you will find a lot of information on the topic "bread does not work". And a lot of advice. And also quite often criticism of recipes from instructions for bread makers. The proportions of flour and liquid, the amount of yeast, their good quality and freshness, the appearance of the kolobok when kneading is the root of everything.
And yet - on what program do you bake bread? For example, I prefer program 2, it is the longest, in my opinion the most optimal, it kneads for a long time, bakes for a long time.
Great recipes for beginners in the "Contest" the easiest white bread "section. I highly recommend taking a look there.
And - do not despair, gather information, delve into the topic a little and everything will certainly start to work out. Good luck!

Friends on the topic! I can't help but share with you my admiration - I started to bake bread with fresh yeast. This is amazing! To dry now I will return only in case of force majeure. As a rule, I bake bread of the same size, I calculated the required amount of yeast per loaf, divided the yeast in portions and put it in the freezer. I take it out as needed. Excellent storage!

floran, I also bake for 2 recipes 500 g of premium flour, 300 ml of water, 2 tablespoons of butter, 1 tablespoon of sugar, 1 hour of salt, 1.5 hours of yeast. french bread
I just don’t know what to do or the stove is shitty or don’t know what else. into sweeping, it introduces a leaky closing of the lid there, at the rear wall of the slot of millimeter 4, they may not allow bread to rise.

It's hard for me to advise, according to the advice we have Admin special. But I also have something to say.

First, try swapping yeast if you haven't tried it yet. I baked on saf-levure - it was always OK, I tried some others, I don't remember already, the result is terrible, the smell - phew, the bread is sour and didn't really rise, and didn't bake. Look at the expiration date. Store open in the refrigerator, under a tight lid.

Secondly, during the first kneading, make sure that the bun is formed, if the dough has the shape of a sausage or something else, sticks with one end to the wall of the bucket, add flour (little by little, do not overdo it!). Use a silicone (or some other) spatula to remove flour from the walls, if it sticks there, and attach to the dough. Bread maker manufacturers are a little cunning about the complete automation of the process. Some of your participation is still required. But it is not difficult and not long.

Thirdly - an excellent thing is electronic scales (I think I get bread only thanks to their use). Bread requires fairly precise proportions.

Fourthly, in this thread, I indicated a bread recipe that never let me down. It is called "French on sparkling water". Try it.

But this all concerns a working stove and a lack of skill. Watch her. During the second proofing, it should warm up a little, sometimes a little, sometimes stronger. Follow the baking time, whether it is really 70 minutes, the kneading time is about 20, etc. (it seems like this on program 2, but in principle this topic has a table of modes for our oven, that is, what and when happens and how long, it seems that the instructions do not). All Alaska have a slit in the back, let it not bother you, but you cannot put it in a draft, and I would not become a slit close to the window either.
I think it's not a stove malfunction, but a lack of skill (I really hope so!) And skill is a gain.
There is a lot of information about baking on the forum, there is a lot of it in this topic, read it. To make the bread, you need to delve a little into the intricacies of kneading, proofing and other stages of baking. Alas, there is no way without it!

By the way, take a look at the topic "Competition for the simplest white bread". This is the most it for beginners.

Well, I posted everything I knew. I'm already tired!

wow, it’s a bun at the first batch))) I have more like a slurry there. the dough is liquid and throughout the bucket. probably the measuring cup is lying very much. or 300ml of water with my flour is a lot. ATP for advice, I’ll look at what is going on there. the truth is, I just threw 3.5 hours of a spoonful of tremors from no source)

Admin can also suggest something

About koloboks see info here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=131.0, will help very much, even with the first batch and not only

There are many complaints from the people about the inaccuracy of measuring vessels, which is why I say - electronic scales - vestch! No problems - filled in - zeroed, filled up - zeroed ...
In principle, 500 flour per 300 water is normal, but in principle, in practice - there should be a bun, preferably not very sticky, but even if it is sticky, it is still a bun!
Don't expect much luck this time - 3.5 liters of yeast is a bit too much. Although, if you can guess with the amount of flour, maybe lift the lid of the bread machine!
And here is Admin - welcome! Man is an encyclopedia!

when everything started to mix it was like a bun. but with a mot it spreads painfully over the whole bucket.
muma premium. drinking water. the glass is the same. Here I looked at the pictures of the romka and the bun is straight compared to it, I just have a puddle) Rum, give me advice of more than 500g flour or less than 300ml of water. although this time I poured 270ml somewhere and still water. I tried different flour all the same water)
I began to doubt something that the matter is in the bread maker. I doubt that a bun or a slurry depends on it)

Don't expect much luck this time - 3.5 liters of yeast is a bit too much.

And why wait for good luck? with so much yeast? With so much yeast, the roof will blow up, to the very bottom of the bucket x \ n!

for 500 grams of flour, 300-320 ml of water and 1.5-1.7 tsp is quite enough. yeast !!!!

And that's what we suffer and reinvent the wheel and spoil the food ?!
It is enough to open the Kneading and Baking Basics section - after all, all the information has been prepared for you, just read and apply! and there will be fewer mistakes, and direct your energy to baking and mastering new recipes!

[Himik043]

Himik043 , if you have enough patience and desire to read this material and repeat the batch according to this manual #, your bread will be happy - I will not have any other advice

I started reading. just a measuring glass confides. because with 500 grams of flour and 300 ml of water, I get a slurry. looking at your pictures, he began to add flour during kneading. Then I added another 200 grams of flour to make the dough resemble kalobok. now I will carefully read the information you threw off and with the next change I think everything will be good))
By the way, the bread has now reached the bread machine and has risen to the top with a stock of 8 centimeters, and the middle has fallen. I’m such a grief baker)

This cannot be !!!!!! checked repeatedly and not only by me !!!

Glass with a volume of 250 ml. faceted holds about 150 grams of wheat flour.
500 grams of flour is 3.3 cups of flour.

See the reference table here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8236.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=63240.0

The bread failed because there is a lot of yeast Read here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.0

I started baking bread again)))) but now there is already a small idea of ​​how the dough looks in the batch. threw 500 flour 300 water 1.5 tsp yeast (in general, as in the recipe without amateur performance). at the first kneading added another 100 grams of flour. the dough remained a little sticky. I'm waiting for a second substitute to correct the dough, I think to throw in a little more flour)