I got myself an inexpensive Maestro bakery made in China. I haven't baked a lot yet, but the first impression is not bad. And kneads well and bread is much better than the store. Maybe someone also has one. Share your experience.
FEEDER
I purchased HP "Maestro MR 750" a month ago. From a little operating experience, I can conclude the following:
1. The specified bread machine has all the standard set of functions and programs, with the exception of the program required for baking rye bread. But it doesn't matter. I bake rye bread and Borodinsky on other programs. It turns out not bad. The only drawback is that for some reason the top of the loaf falls off.
2. Wheat bread - bakes flawlessly.
3. Kneads dough on dumplings and pizza - great. The wife is delighted. He says that you can never knead the dough by hand.
Maybe he answered your questions a little. If you are interested in something specifically - ask. Maybe I can help, based on my little experience in operating HP. For you creative searches and delicious bread.
Gypsy
The stove is not to blame for the roof falling down - change the recipe \ yeast, liquid \.
Viki
Quote: FEEDER

I bake rye bread and Borodinsky on other programs. It turns out not bad. The only drawback is that for some reason the top of the loaf falls off.
Why "on other programs"? The Maestro must have the main program (basis?) - 3 hours. "Designed for baking bread from white and dark flour" - literal translation from Ukrainian. I had such a Borodinsky baked on it - beauty. In 10 minutes. before baking, I smoothed the top with a wet hand, smeared with boiled starch with a brush, sprinkled with caraway seeds.
FEEDER
Quote: Viki

Why "on other programs"? The Maestro must have the main program (basis?) - 3 hours. "Designed for baking bread from white and dark flour" - literal translation from Ukrainian. I had such a Borodinsky baked on it - beauty. In 10 minutes. before baking, I smoothed the top with a wet hand, smeared with boiled starch with a brush, sprinkled with caraway seeds.
Viki link You are right. There is a "basic" mode - 3 hours, there is a "French" mode - 3 hours 50 minutes, there is a "Whole grain" mode - 3 hours 40 minutes. I understand that for baking rye bread, the baking time must be long. I tried baking rye bread on almost all of the above programs - the result is the same: the "roof" falls off. It would be interesting to bake bread according to your recipe. If possible, please send a recipe. I understand that you also have HP "Maestro MR750".
Viki
Quote: FEEDER

I understand that you also have HP "Maestro MR750".
I have a sister, Maestro, but I know more than one Maestro users in our city, everyone bakes Borodinsky and Darnitsky in the main mode - 3 hours. Here is:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=2317.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=1391.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=1008.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=89&topic=596.0
These were definitely baked on the main one. I'll be back from work and look in my notebooks again, okay?
Klepa
Hello girls and boys! Finally, my Maestro MR 750 bread maker came to me. Who is already the master of baking bread in this bread maker? Share your experience, please. Maybe there are nuances?
FEEDER
I have been using the Maestro 750 bread maker for a year and a half. I tried almost everything. Experientially investigated all modes of operation, made a table of time modes. Bakes wheat bread flawlessly. I also bake rye bread: Borodinsky and Auvernsky. He came up with his own bread recipe: it tastes like bread that used to be 16 kopecks. Kneading the dough on dumplings and on pizza - the wife is delighted. She says she will never knead like that. In general, go for it. Good luck!
Crochet
Quote: FEEDER

He came up with his own bread recipe: it tastes like bread that used to be 16 kopecks.
FEEDER
Can you share the recipe?
Klepa
FEEDER, oh, so you are a professional with us. Share your experience, please.
FEEDER
I called my "bread" "Deja Vu". Here is his recipe:
- Water 470 ml (+, - 20 ml - depending on the quality of the flour, so that the roof does not fall or tear it). After baking several times, you will find it empirically.
- salt 1, 8 tsp;
- rye flour 325 g;
- wheat flour 305 g;
- yeast 1 tsp
Baking mode on x / oven "Maestro-750" 1 (basic);
The crust color is medium;
Loaf 900 g.
Place the ingredients in the order indicated in the recipe.

Clear sky
Delicious bread
Spring water
And no trouble!

Good luck!

If you like the bread, write an answer.
Crochet
FEEDER
Thank you so much! I'll try it right tomorrow and unsubscribe!
Klepa
FEEDER, thanks for the recipe. You just need to find rye flour))
obgorka_gu
Quote: FEEDER

If you like the bread, write an answer.
I liked the bread! Thank you Feeder! I put on the timer for the night, already ... I ate it, I'll go put it on again ... We have 16 kopecks each, the bread was a little different, probably more wheat (much lighter), but it always suited me the most, with its neutral taste and convenient cutting ... And this bread, in my opinion, is more rye, dark, but pleases with the simplicity and minimalism of the components, as well as the absence of everyone's favorite sour taste, which is usually typical for rye breads (I also like these, but as a separate dish). Unfortunately, I didn't have time to take a picture, but the bread was baked, it was pleasantly porous, with a cool-nosed roof, a slightly damp crumb to the touch (typical for rye IMHO) and a very tasty crispy crust!
My recalculation (slightly rounded) for HP Panasonic:
water 360g
salt 1.5 tsp l
rye flour 255g
wheat flour 235g
yeast 1 tsp
for taste added a pinch of ground white pepper and coriander to the water
Mode Basic (4 hours) medium crust ...
gjdtcnm
Hello everybody! I bought a bread maker comfort series maestro model 1139 by 900, basic programs are normal, but there is no recipe for a French baguette, who uses tell me how to bake with a minimum of effort?
gavira
A relative has long been HP Maestro, she practically did not use it and lost the instructions, and there is also the name of the programs in English, which I do not know. Now a relative, having tasted my sourdough bread, and the oven itself lit up the same, but I can't figure out her HP and choose the baking mode. I am guided by my Panasonic. Maybe someone has an email instruction. type or names of modes with an approximate time distribution? Or maybe someone bakes wheat-rye bread with homemade rye sourdough and share the recipe and recommendation of the baking program? I would be grateful for the love help!

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