Bread maker DeLonghi 125s

[DeLonghi BDM-125S Bread Maker Manual]

DeLonghi BDM-125S Bread Maker Manual

Description bread maker DeLonghi BDM-125S

DeLonghi BDM-125S is a good choice

How to choose and buy scales?

One of the most important conditions for guaranteed baking success in Delonghi 125S (and any other too) is the exact weight of the ingredients. It is the exact weight that will give the correct crumb, color and taste of the bread. This requires an accurate electronic kitchen scale. Their cost is from 10 to 50-70 dollars. Cheaper or more expensive than the specified frames - just not worth buying.
1. The balance must be electronic (not mechanical), max. weight 3-5 kg, accuracy + -1 grams.
2. Scales when purchasing and need to be checked periodically.
You can do it like this: make a plasticine weight, weighing approximately 1 gram, 10 grams, 100 grams, right in the store, in the weighing department. Then their weight (weight) must be checked on the most expensive and most accurate kitchen scales in the department, removing or adding plasticine until you get the desired weight. When weighing the balance, stand on a horizontal, stable surface. Then you CHOOSE THE SCALES of the right price range, using plasticine weights as a reference for checking the weight. If the scale shows the correct weight, remove the plasticine weight and gently press on the scale in the center of the platform (for example with your hand) until you see numbers close to the maximum weight for which the scale is designed. For example, 5 kg. Do this a couple of times, loading the scales to the maximum allowed. Then put the plasticine weights back on. If the weight on the indicator after such a check is correct again, you can safely buy. Scales are accurate and stable. This is exactly what I did when buying a scale. The procedure for preparing the weights and choosing the weights took 15 minutes. Sales consultants (Kiev) did not mind at all. I think that in your city they will also not mind if you explain that you need scales that correspond to the accuracy written on the box.

[How to use very small ingredients (poppy, etc.) in the Delongy 125 dispenser.]

How to use very small ingredients (poppy, etc.) in the Delongy 125 dispenser.

It is so easy not to fall asleep in the Delongy 125 dispenser - it will immediately pour into the bucket. I poured wet, sticky ingredients - they calmly fall out at the right time, because the Delongy 125 dispenser is coated with Teflon, like the bucket.

And in order to pour poppy into the dispenser, if you really need it, then you can try to do this:

Pour poppy into any mold smaller than the dispenser, sprinkle it well with sweet water and dry it in a warm place. You get a briquette. So you can make and use briquettes from any small ingredients that are insoluble in water. You can prepare several such briquettes. Put this briquette into the dispenser. The dispenser will open, the briquette will fall into the dough and become fragile from moisture, and the mixer will calmly stir it with the dough. I have not tried this (I came up with it today, but there is no poppy in the house), but I think it will work. If someone tries - write what happened.

Important: the briquette must be fragile, easy to break with your fingers, so do not take too sweet water.

can it still be easier? Let's speculate. What is the dispenser made for? That would not interfere with the large components to mix small. Because first there is a kneading of flour and liquid, sugar, salt, etc. And then additives intervene in them. I don't know how in Delongy, but in Panasonic the dispenser works about 15 minutes after the start of the batch. That is, we can say with certainty that this is definitely NOT done to facilitate "raising the dough". Further - poppy, well, is not larger than grain additives, or fiber. That is, the poppy can be poured immediately along with all the things straight into the bucket.By the way - I did this many times (when the dispenser was packed to overflowing with other things)) and everything worked out great. It can even be assumed that poppy seeds "boned" in flour will be more evenly distributed than wet poppies in the finished dough .. Therefore, about poppy seeds, you can simply say - pour it straight into a bucket :)))

Dear Korata!

Here was just a way HOW TO USE DISPENSER to add small ingredients. Of course, in most cases, you can pour directly into the bucket. But, perhaps, sometimes it is necessary also through the dispenser. Think for yourself in what cases, ...

sales can't imagine))
Seriously, how big are the slits in your dispenser? starting from what size of particles can you safely pour into it without preliminary preparation? This is purely out of curiosity

Wait, I'll go and measure .................. ...........
The width of the ventilation slots is 2 mm. Sunflower seeds without husks do not fall through (if not defective-flattened-broken).

HURRAH!!! HURRAH!!! HURRAH!!! It happened, and I bought the Delongy 125 miracle stove.
I like EVERYTHING about her! I've already started baking bread. It's good that there is a window in it (I constantly look into it, how the bun behaves there).
I look forward to when my first bread is baked!

Congratulations! Start with simple recipes, and be sure to start an electronic scale - and positive emotions are always guaranteed!

Dear bakery masters at HP Delongy 125S! Please, advise, in which mode rye bread turns out more successfully, because there is no special program. I bought all the leavens, improvers, flour and stopped in indecision. If you know, share your experience in baking rye bread in this particular oven model.
One more question. The term "wholemeal" is often used in recipes - what does it mean? What do you standardly replace this exotic with?
I would be grateful for your answers.
P.S. French bread came out amazingly, Darnitsky bread from Fugasca (I did it in the main mode), the cake from Elena Bo was also beyond praise (in the sweet dough mode). Thank you forum users !!!

One more question. The term "wholemeal" is often used in recipes - what does it mean? What do you standardly replace this exotic with?

see here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99&topic=2386.0

You can replace wholemeal flour with ordinary baking flour, the amount is 1: 1.

Thank you, cookie! I ran through the link, more or less clarified ... Can I make rye in the "wholemeal" mode?
Another question. What does "temperature equalization of ingredients" give? Well, of course, if I water from the kettle, I will pile eggs from the refrigerator. And if I have all the components at room temperature, why this program?

[any]

Dear bakery masters at HP Delongy 125S! Please, advise, in which mode rye bread turns out more successfully, because there is no special program. I bought all the leavens, improvers, flour and stopped in indecision. If you know, share your experience in baking rye bread in this particular oven model.
One more question. The term "wholemeal" is often used in recipes - what does it mean? What do you standardly replace this exotic with?
I would be grateful for your answers.
P.S. French bread came out amazingly, Darnitsky bread from Fugasca (I did it in the main mode), the cake from Elena Bo was also beyond praise (in the sweet dough mode). Thank you forum users !!!

Your bread maker allows you to bake absolutely any bread, including rye. If you have carefully read the instructions, then you will have noticed that it is in the section "Wholemeal bread" that there are recipes for rye bread. Start with them. Having gained sufficient experience, you will be able to program the oven modes yourself for any recipe. You can use your ingredients and recipes that you found on the Internet with the Wholemeal Bread Basic Program by converting to the desired weight of bread.Carefully observing the baking process for the first time, keep a timekeeping, recording the duration and characteristics of each stage of dough preparation and bread baking, adjusting it "on the go". Subsequently, you will be able to write your program into memory and get the ideal result by adapting the program to ANY recipe.
Over and over again:
- read the instructions more carefully
- start simple
- read the forum carefully - there are already 10 answers for almost every question you have.

Good luck!

Please tell me what kind of thin plates (NOTE, MENU, MENU) are on the right side in the Delongy 125 stove. What are they for? Since there is no native instruction, I downloaded the instr. from the forum, but I could not find the answer to the question.

Please tell me what kind of thin plates (NOTE, MENU, MENU) are on the right side in the Delongy 125 stove. What are they for? Since there is no native instruction, I downloaded the instr. from the forum, but I could not find the answer to the question.

Yes, this is a cool joke, which I have not seen anywhere else and no one else! A trifle, but nice!
These leaves are a retractable micro-pad made of special plastic, on which the names of standard programs in several languages ​​are written to remind you. Alas, the Russian is not there. On the reverse side of the "leaves" you can write down the short names of your favorite programs programmed by you with a pencil. You can also erase them, and then write others ... In addition, plastic leaves also simultaneously cover the bottom of the electronic unit from the flow of warm air that comes from the fan cooling the electric motor. I already wrote that the more I find such design solutions, the more I am amazed at how meticulously and thoughtfully everything is done ...
Do I use a notebook? I'm using it! Learning ten words in Italian, Dutch or French is no problem.

I baked milk bread, I got some bread, but the top is very light (I put a medium crust) and for some reason the roof cracked. What's wrong?

I baked milk bread, I got some bread, but the top is very light (I put a medium crust) and for some reason the roof cracked. What's wrong?

Look in the forum, this question (about the roof) was discussed in detail. Look at the top of the window you are currently in - there is a search menu item. Look there. Good luck!

Tell me please, I baked bread yesterday (in the topic "DeLonghi BDM-125S debut" I described this process) and did not hear the noise of the fans at all. They work so quietly or something is wrong with me. And yet, the instructions say that after the end of the baking process, the red light should flash for 15-20 minutes, but mine did not blink. I just waited 20 minutes, took out the form, held the bread in it for 10 minutes (I turned off the bread maker) and then easily took out the bread. and the scapula remained in shape.

Not sure how to save the second recipe?
The instructions say:
- choose one of the standard programs
- change the time of each stage
- press save

after step 2, my notebook icon and one are flashing. but the first recipe is already taken, I don't want to erase it.
what to do?

And yet - I was here on the forum, when I was choosing a stove, they said that Delongy 125 is good because everything can be programmed there - both temperature and time.
how to change the temperature?
but it is somehow strange to bake a cake at 110 degrees, when in all recipes (ordinary, for the oven) less than 150 C is never written.

Actually the situation, lately, in the corners of the finished bread, pieces of unmixed flour are constantly present, although the bread itself turns out to be excellent. That is, bread is like bread, and in the corners, sometimes with one, sometimes with two, just a piece of dry flour, this was not the case before. With what it can be connected?
I also noticed that the bucket has lost its former gloss. There are noticeable abrasions on the top of the bucket. Apparently when you shake out the bread, he rubs the Teflon coating. The stove has been in operation for only half a year, we bake about once every two to three days, and the bucket is already noticeably worn. Is that so for everyone?

I have a similar situation with a bucket - it has worn out pretty much in a few months, especially the bottom under the mixer and the protruding parts on the side. Then I realized that I had spoiled it with brown sugar, it’s very rock-hard, even crunches and creaks when kneaded. But why do you have on top? Unclear.
Unbaked pieces of flour, probably, were formed due to the fact that this flour did not interfere with the dough, but remained along the edges or in the corner of the bucket, did you look into it during the kneading process? Maybe not enough liquid?

My bucket was badly scratched when I baked bread with a lot of seeds. I don't bake such bread anymore.
There are also scratches on the sides at the top from the crunchy crusts of the bread being removed. There is nothing you can do about it.
As for the flour in the corners, unmixed heaps are also formed, but only when baking rye bread. I fix this with a wooden spatula during kneading.

We sort of figured out the pieces of flour, I'll try a couple more times and tell you for sure.
Regarding the bucket, scuffs are definitely not from sugar and other solid components.
I dissolve the sugar and salt in water before putting them in the bucket. Scuffs are from the very side crust of the bread, when you shake the bread from the bucket, it rubs the wall anyway. Apparently the coating of the bucket itself is rather weak.

Please hint: in delonghi 125s, when creating your own recipe program, the bread crust symbols and the bread weight symbol are not active on the display. Is that how it should be?

the weight and color of the crust are regulated only by the kneading time and the baking time. And it’s exactly what you program. Look at the table that lists all the programs.

I realized that the crust is influenced by the rise and baking, since in these phases the ten is heated. But I would like confirmation from experienced bakers.
However, I want a specific answer to the question about the indication: are they not in this mode?

I propose in the topic to solve all the issues of the device and possible modernization (if possible) delonghi.
I'm wondering if everyone has a metal box (we put a bucket in it) fixed with 8 screws at the bottom?
4 more holes remain empty. Maybe it was so conceived or saved?

Rem, I here involuntarily found the answer to your question.
If, before programming, in a standard recipe, you make settings for the crust and weight, then when you edit it, the specified time values ​​will appear, although there will be no symbols. And it is from this time that you can "dance".
By the way, what is interesting is that the crust and size in the mulika are set not by time, but by temperature. the time there for each program is unchanged. And in Delonghi the temperature is the same and only time is regulated.

By the way, what is interesting is that the crust and size in the mulika are set not by time, but by temperature. the time there for each program is unchanged. And in Delonghi the temperature is the same and only time is regulated.

Not so in my HP. The crust is temperature controlled; however, changing the size increases the baking time by 5 minutes. For example, on the main program:
750g-55min
1000g-1h
1500g-1h05min

Take two more Me and my wife. Yesterday we delivered DeLonghi 125. The forum has only recently begun to be studied - a whole gold mine ... Today we want to try to bake, and immediately a question arose. In standard programs, there is no Borodinsky, and a bag with the mixture is already in the kitchen
Who has already tried, tell me, pliz, on which program to bake ... Or which one to drive by hand for the noble cause of baking Borodino bread ...
Thank you!

WrongBee with his wife, hello !!! Welcome!!!
I added the rye bread program to the program menu manually. here somewhere there is this topic, Alain Delongy explained popularly how to do it specifically for the rye program. I did it exactly - and everything turns out great! Search the forum!
What is your "bag of rye mixture"? Ready? which exactly? Be extremely careful with it - the amount of flour or water is often incorrectly indicated in the recipes, and you must ALWAYS monitor the batch.
If you are completely unbearable to search the forum.then put the program "Whole Grain"
If anything - ask! I wish you double luck. because starting with rye, even with a ready-made mixture, is very risky, without experience. But "all the great discoveries were made by those who simply did not know that" this is not right "" So go for it!

I want to join the ranks of the happy owners of Delonghi
Happy New Year!
I now have this shaitan machine!
Mine squeaks quietly, so intelligently, the dispenser does not open at all loudly, I still waited for the rumble, until only the top of the bread is white, but I will cure it!

Seat Leon! Welcome colleague!
Not all recipes have a white roof. so, most likely, no one "needs treatment". Perhaps, the seasonal decrease in voltage in the network is also possible, so the bread does not receive enough heat. If the color of the roof will strain you further. then use the "classic recipe" members of the forum - on the inside of the viewing window, secure a piece of foil.
Good luck! And happy New Year!

Yes, indeed, how do I change the recipe number when saving? And it turns out that the temperatures are taken from the basic recipe, okay, but it turns out that the number to be saved in the note is taken from the basic one. That is, if you decide to keep something like a classic bread, it will be number 1. And if like a French one, then number 6. And how to make, for example, like a French one, but keep it under the second number if it is empty?
And also, if I just turn on the stove, select an empty recipe, dial in stage times, what temperature (especially during the baking stage) will be used? I don’t ask, in principle, on the basis of which recipe - it’s unclear ...
And you can't check, since I can't measure the temperature.

1. Recipe number - press "personal recipes" and press until the desired digit of the future recipe number appears on the display, etc.
2. Personal recipes for anyone are made on the basis of a basic recipe. Depending on what the base-such and temperature regimes will be. Therefore, you must understand the technology and manufacturing processes of your future product. Nothing complicated.

I recommend trying the bread maker without laying bread, programming, practicing. Try to operate with all modes. Read and do it right away, it will work out and will be remembered quickly.
And when they put the bread on, do you really learn a lot, not constipation product?

[Rem]

Rem
1. Recipe number - press "personal recipes" and press until the desired digit of the future recipe number appears on the display, etc.
2. Personal recipes for anyone are made on the basis of a basic recipe. Depending on what the base-such and temperature regimes will be. Therefore, you must understand the technology and manufacturing processes of your future product. Nothing complicated.

Something comes out nothing. I choose a basic recipe, for example 6. I press the button for personal recipes, the stove starts going through the personal ones, forgetting about the times of the basic one. Even if I manually translate all the times, how can I be sure that the temperatures came from the sixth base and not from somewhere else? And is it possible to specify the number of a personal recipe where I want to save without manually interrupting all the times?

Try again then
1. Press the "menu" and as many times, which program is needed for the basis, its number will be on the indicator
2. Now "personal recipes" (I call it a book), and also as many times as you want to assign a number.
3. Press and hold "modify" for 2-3 seconds. Now set the desired time of all phases one by one. I assure you that the temperature will be from baseline. And you choose it yourself.
4. At the end of "save"

Change the number without changing the rest in any way. Here is a simple processor.
Still, practice without a test, with instructions in hand, it's interesting, after all, and it will turn out

Yes, it's easy to practice, no question, I tried it. Temperatures can only be checked empirically, with a test. They are not even displayed anywhere for control.

Take to the ranks! Already 2 days as the owners of this miracle! Already baked milk bread and sweet. Both turned out.The crust is really pale, but the bread is baked! This is probably due to the temperature. On dairy, I added baking time - it turned out to be more stale with a thicker crust. I'll have to try my grandmother's recipe: the soda is extinguished with vinegar and the crust is smeared with this foam (in its version - yeast pie). A more tanned crust is obtained.

How long has no one written anything in this thread! And I dance and sing! Today I, a Russian (!), Bought at an English (!) Flea market in Bulgaria (!) This bread maker, completely unused, only heavily poured outside, with a completely new bucket! To say that I am happy is to say nothing. The only one with an English plug is called Brewille. Tomorrow I will conduct tests.
And it was while choosing a bread maker that many years ago I came across this site! The best!