Baking in DeLonghi BDM 125S

[Helpful hints and help in baking bread]

If you are having problems baking bread in a bread maker, see the section
Helpful hints and help in baking bread.
Study, please
UNDERSTANDING BREAD IN HOMEMADE BREAD, paying particular attention To the kolobok rule

If you still have questions and problems, welcome to this topic !!!

Remember that ALL RECIPES for making bread in a bread machine are suitable for ALL MODELS of bread machines. There is a section for beginners "The simplest white bread"

Moderator
I am the proud owner of 125s delongues from this Sunday (25.02).
During this time, not much has been done. To begin with, we got on the shivers (the grenades were of the wrong system). Because of what the first "pancake" came out like a brick.
After studying this site, we understood the errors and took note. From a successful one this is a cupcake (history has not preserved photographs of this miracle, since it was eaten very quickly). And French bread (750g, all default settings) - see Attach. The overall impression is the most positive.
From the sad. This is the lack of instructions in Russian. The kit included instructions in strange European languages ​​(there was no English). The store offered a printout in the local dialect - rejected indignantly. But he easily found what he was looking for
We are planning to visit a wholesale base for filling with various types of flour and other yeast to continue mastering the bakery art.

Additionally.
From incomprehensible this cooking time. I read here about Panas and Hitachi. For example, they have a cooking time for French bread of ~ 6 hours. I have 3 hours 20 minutes. And in turbo mode (haven't tried it) it's even faster. What caused this difference? My product is excellent.

[Exhumer]

Exhumer
arrival at the wholesale base for filling with different types of flour and other yeast to continue mastering the bakery art.

- One useful tip: do not take a very large wholesale, with long storage - the flour may dry out (the bread will turn out to be "not like that"), the yeast should be taken in a small container (packaged), an open, unused large package will completely deteriorate in 4 months -re (if stored even in the refrigerator).

[1]

Additionally.
From incomprehensible this cooking time. I read here about Panas and Hitachi. For example, they have a cooking time for French bread of ~ 6 hours. I have 3 hours 20 minutes. And in turbo mode (haven't tried it) it's even faster. What caused this difference? My product is excellent.

- Difference in time:
1 Panas is a full machine, that is, you can put ingredients with different temperatures - at first, the c / n will still equalize them t`C.
2 Classic French bread is prepared without sugar, which means that it takes more time to stand for it to "rise" (sugar is another matter).

So, quite recently, at a family council, it was decided to purchase a bread machine. Arming my wife with Google I sent her to the Internet. In the process, it turned out that in the vastness of the ex-cis Panas taxied everyone. In principle, they were guided by it. Wanted with a dispenser. But in our Palestines, things are not so simple. Clathronics and other skis are available, simple Panasonic too. Accidentally got to the opening of the local Household Engineering. Where, in fact, the 125s delongues were found. Since not much is known about this company, the purchase was postponed and the study of the issue on the internet continued. As a result, they decided to take it, which was done the next day.
They decided to start the exploitation with something simple, that is, classic bread. But they took not the yeast that was needed, but the one that was (saf levure). As a result, we got a brick, but edible. After acquiring the right shivers, everything fell into place. Actually, the first impressions were written in this thread forum.
Operation is simple and intuitive, knowledge of foreign languages ​​is required minimal.
On the positive side, in my opinion, this is that the device is clearly oriented towards Europe (instructions and a box in incomprehensible languages). That is, there should not be any local zalipushnoy localization.
From what is incomprehensible, this is that the knife is stuck / baked to its axis and cannot be removed (in any case, I don’t want to remove it by brute force). In principle, this does not bother me, but it causes understandable bewilderment.
From the curious, this is a loud and sharp sound of opening the dispenser.
At the moment, the impressions are the most positive. There will be something new on the hardware side - I will write it here.

[1]

- Difference in time:
1 Panas is a full machine, that is, you can put ingredients with different temperatures - at first, the c / n will still equalize them t`C.
2 Classic French bread is prepared without sugar, which means that it takes more time to stand for it to "rise" (sugar is another matter).

1. Yeah, I see. In delongues, this mode is called INTEGRALE and starts with a 30 minute preheat of the ingredients. But this is the mode for wholemeal bread.
2. Yes, recipe with sugar.

[Exhumer]

Exhumer
In delongues, this is called INTEGRALE and starts with a 30-minute preheat of the ingredients. But this is the mode for wholemeal bread.

- Such - such - but not that. In Panas, it lasts from 30 minutes to 1 hour, from 30 to 50 minutes, from 1 hour to 1 hour 30 minutes, 15 minutes, from 55 minutes. up to 1 hour 15 min. - etc. depending on the specific recipe and the environment t`C - automatically.

[Exhumer]

Exhumer
In delongues, this is called INTEGRALE and starts with a 30-minute preheat of the ingredients. But this is the mode for wholemeal bread.

- Such - such - but not that. In Panas, it lasts from 30 minutes to 1 hour, from 30 to 50 minutes, from 1 hour to 1 hour 30 minutes, 15 minutes, from 55 minutes. up to 1 hour 15 min. - etc. depending on the specific recipe and the environment t`C - automatically.

Yes, the system is more flexible. Thanks for clarifying.

We are planning to visit a wholesale base for filling with various types of flour and other yeast to continue mastering the bakery art.

Congratulations on your purchase and good luck in mastering the unit.
A week ago I was in Odessa and went into stores in search of ingredients that had not yet been found. There is no gluten or whole grain flour (as in Kiev). I can only tell you that there is rye flour in 1kg packages at Tavri on Korolev Street. and 2 kg., and also oat flour packaged in 2 kg. Also in the Kiev market there is dry milk by weight. It seems to be all, nothing else has been found. So there is no need to go to the wholesale base for these products.

I am the proud owner of 125s delongues from this Sunday (25.02).

Did you just try to knead the dough?
I'm reading the instructions here, and I just can't understand: the phases of each program are spelled out there, and so a simple dough kneading has a strange program, at first the kneading is 18 minutes, then the rise is 2 times for 52 minutes. without the subsequent kneading of the dough, and who will do the final kneading, what am I, with pens? It's not clear.

That is, it turns out that Delongy is not a complete automaton? And receiving, in this case, French bread without sugar will be the same time as Panas? If less, is it good? And Panas's greater flexibility in warming up - how important is this? Gennadii, as a seasoned baker, what do you think?

It seems that I understood what Gennadii meant - Delongy has 12 preinstalled programs, on their basis, you can program 8 of your own into the memory of the stove, + each time create a new program that you want, apparently getting the result empirically ... And Panas, therefore, bakes only for the programs wired into it?

And Panas, therefore, bakes only according to the programs sewn into it?

yes, you cannot change / create programs in Panas
and in my opinion, this is his minus

Hmmm ... Somewhere the courier from my Delongee has disappeared.

Well, well, well, we are here waiting for the results of baking, but his courier is gone
And models 075 from 125 differ only in size, or something else?

Most likely only in size. There is no point in making other "brains" for the second model - and there are only two of them. Well, a bucket, maybe smaller ...

I was wrong, I looked right now for the sake of interest the instruction on the 075th, you cannot program in it, you can only run one of the 12 programs.
Well, that's right, it costs much less.

and I re-read the instructions in search of programming possibilities, and I think that people are smart, they know how to program the bread maker themselves, but it’s not given to me, I really doubted that I could bake bread at all
What can I do, such a large bread maker (125) is incommensurate with the size of my kitchen

All the difference: the 125 is 25cm wider and 5cm taller. If 075 fits in the kitchen, then the older one, in theory, should fit.

[serg]

serg
That is, it turns out that Delongy is not a complete automaton?

- it turns out like this.
Panas - I put everything I needed - I turned it on - I went to bed - I got up in the morning - I got the finished product (if I wanted to, then with the filler (s) in SD 253).
Not automatic - everything that needs to be pledged (although no - it's not destiny to pledge everything!) - turned it on - began to look out through the window how the dough behaves - correction of the recipe (add flour or add water) - the bell rings (if you wanted bread with filler (s)) then I open the lid, I fill them up and watch through the window how the dough fits (I get high) - and this is all at night, but when to sleep? in the afternoon, at work?

That is, in my opinion the SD 253 is called an automatic bakery for a reason.

Zoychik
yes, you cannot change / create programs in Panas Sad
and in my opinion, this is his minus

- and, in my opinion, the best is the enemy of the good, although of course to each his own.
I need to receive a guaranteed high-quality and tasty product every day, every morning - in fact, that's why I paid money for an automatic bakery (not for a bread maker). Of course, people are all different - it is always not enough for someone, and I even have a lot of those programs that already exist, especially since some, I either did not use at all or used 1 - 2 times.

[Gennadii]

Gennadii, but for me the moment of standing the ingredients for an hour in Panas is superfluous, sometimes you can immediately knead
for example, in Italian bread - everything is taken there at room temperature ..
now if it was possible to change the programs, plus to the existing ones - yes
and the "automaticity" of the stove will not go anywhere from this ..

No, Gennadii, it's not like that. I read the instructions again (by the way, Delongy is also called an "automatic bakery"). What we have: 1. "The device is a programmable, fully automatic mini-bakery that ... in a matter of hours ..."
2. Preinstalled 6 programs specifically for baking bread, + 8 programs can be stored in memory as "favorite recipes", a total of 14 programs for baking only bread in a full machine. Yes, while the program is running, you can interfere with the process by changing it, well, this is an additional convenience to the machine.
3. "Baking: The device automatically adjusts the baking time to ensure that the bread is always of excellent quality!"
4. The delayed start function until 15 o'clock confirms the presence of a full automatic machine in the oven: "... in the morning you will wake up from the smell of freshly baked bread, and you can also leave the oven turned on unattended, going about your business outside the house."
5. The dispenser is automatic.
So who is "flexible" is another question ...

so the gap - it is so that the dough gets there and baked
otherwise your stirrer will remain in the bread .. and so - it will be baked to the bucket tightly
then soak it with wildflower for 5 minutes - and everything goes well

Congratulations on your purchase and good luck in mastering the unit.

Thank you!

A week ago I was in Odessa and went into stores in search of ingredients that had not yet been found. There is no gluten or whole grain flour (as in Kiev). I can only tell you that there is rye flour in 1kg packages at Tavri on Korolev Street. and 2 kg., and also oat flour packaged in 2 kg.Also in the Kiev market there is dry milk by weight. It seems to be all, nothing else has been found. So there is no need to go to the wholesale base for these products.

With a wholesale base, I turned it down, of course a trip to the local Metro was meant. There is no choice against expectations. Of the useful ones, brown sugar was found there (for some reason it is not in the brands). There is no molasses either. Only premium flour. We need to get out to Tavria for rye flour - the child requires black bread

Did you just try to knead the dough?

Not yet, but in the near future we want to try to knead the dough for pizza.

I'm reading the instructions here, and I just can't understand: the phases of each program are spelled out there, and so a simple dough kneading has a strange program, at first the kneading is 18 minutes, then the rise is 2 times for 52 minutes. without the subsequent kneading of the dough, and who will do the final kneading, what am I, with pens? It's not clear.

Um ... I am not understanding something. The instructions describe two predefined kneading programs: 11 (noodles) and 12 (pizza). For the noodles, two kneads: 3 min and 20 min. For pizza, dough rises (37 and 50 minutes) and deboning are also provided. As far as I understand, you don't need to stir anything with your hands, the program has worked - take out the dough and use it as directed.

yes, you cannot change / create programs in Panas
and in my opinion, this is his minus

Minus definitely.

As far as I understand, you don't need to stir anything with your hands, the program has worked - take out the dough and use it as directed.

Yes, exactly in the 125 model (I’m already looking at the instructions) with this everything is fine, but in the 075 - not quite, there is still no final boning according to the instructions. I don't want everything 075yu, I want 125yu, but where to put it

So who is "flexible" is another question ...

I agree. It is in the light of the fact that you cannot enter your programs into Panas. In delongues, you can set a preheat time of 0-99 minutes for your program. In addition, it is possible to intervene in the current cooking phase and adjust its time.

otherwise, your stirrer will remain in the bread .. and so - it will be baked to the bucket tightly
then soak it with wildflower for 5 minutes - and everything goes well

Yes, the knife remains in the bucket. Which is undoubtedly convenient.
I tried soaking with water for 5 and 15 minutes - to no avail. Now I think that it was really necessary to anoint the axle with some oil.

Another incomprehensible is the residual heating time. The instructions recommend leaving the bread in the oven after the program has run for 15-20 minutes. After that, take out and leave in a bucket for 15 minutes.
I act according to the instructions. However, sometimes condensation remains in the bucket. And I cannot understand what it may depend on and how bad it is at all.

And in Delonghi, can only dry ingredients be added to the automatic dispenser? How do you add the rest, especially cheese?

P. 53 instructions - identification and elimination of defects: "The bread is not cut evenly, has a sticky consistency." Reason: "The bread is sliced ​​immediately after baking (the required amount of condensate has not come out of it)." So condensation is normal.

In the traditional way, as in other models, apparently: lift the lid and pour the cheese into the dough.

And in Delonghi, can only dry ingredients be added to the automatic dispenser? How do you add the rest, especially cheese?

We haven't experimented with additives yet, but the instructions say to add "Grated Parmesan" to the "Dispenser for nuts and dried fruits". So, in theory, everything should work.

Interestingly, and it will not melt there and will not stick to the dispenser? In Panas, as I understand it, it’s just like that, but I wonder how, because since there is a dispenser, it probably doesn’t give a signal about the presentation of nuts, as in those bread makers that don’t have it, that is, to finish at random, estimating approximately presentation time?

Something I did not see my post, just sent. The dispenser operates "about 8 minutes before the end of the second batch of dough." Ie.the temperature in the oven should not be high at this moment, the cheese should not melt.

In the traditional way, as in other models, apparently: lift the lid and pour the cheese into the dough.

It is also an option

The dispenser operates "about 8 minutes before the end of the second batch of dough." That is, the temperature in the oven should not be high at this moment, the cheese should not melt.

Exactly.

Yes, the knife remains in the bucket. Which is undoubtedly convenient.
I tried soaking with water for 5 and 15 minutes - to no avail. Now I think that it was really necessary to anoint the axle with some oil.

well, leave it in the bucket, since it doesn't soak
and then you will be tortured to pick out of the loaf ..

be sure to put hard cheese! I tried with Gouda, so the temperature required to rise the dough was enough to melt and glue the dispenser .. he could not open essna, and when the bread began to bake, cheese dripped on top
the leftovers had to be wiped out from the dispenser and put on the buters

be sure to put hard cheese!

Now I re-read the instructions. For example, grated parmesan should be added through a dispenser, but mozzarela, in another recipe, immediately into a bucket with other ingredients. Although, in my mind, mozzarella at the stage of kneading and lifting is clearly superfluous. And you probably need to add it later.

p.s. You have a beautiful bread!

Another unclear is the residual heating time. The instructions recommend leaving the bread in the oven after the program has run for 15-20 minutes. After that, remove and leave in a bucket for 15 minutes.
I act according to the instructions. However, sometimes condensation remains in the bucket. And I cannot understand what it may depend on and how bad it is at all.

I do not know what is written in the instructions, but I can say that I know from my own experience.
After baking, yes, leave the bread in the bread maker for 10-15 minutes. But when you take out the form from the oven, immediately take out the bread from it and put it on the board, the grate that is (in the case of the board, you must periodically move it.
Condensation is formed in any case, this is a normal process, it just either stays in the form if the bread stands there for too long, or evaporates into the air.

and about the mixer. It is necessary to get it. what the hell is this - "let it stay"? It must be removed freely, so it must. Soak, remove, thoroughly scrub the rod and the hole in the mixer. Dry, rub with a dry cloth, napkin.
Further, the mixer does not need to be picked out of the bread, it is covered with Teflon, so it falls out safely by itself. It is also not necessary to smear with oil, because then soaking may not help.
just every time, as soon as the bread is baked, grind everything, inspect both the rod and the mixer for crumbs and burns and clean thoroughly.

and about the mixer. You must get it

Something is not soaked. And there is nothing to pick up

Well, here I am, joined the baker's club. At the same time, I got into the group of owners of DeLonghi BDM 125S.

I admit right away that the last time I was engaged in "baking" was in my childhood, about thirty years ago. Even then, all my experience was limited only to butter cookies and ready-made muffin mixes.

Now about how everything was now.

The first experience was a cupcake according to the recipe from the description - the one with cocoa:

150 ml milk
1 whole egg + 1 egg yolk
60 g softened butter
250g flour
1 pinch of salt
12g dry baker's yeast
100g sugar
40g cocoa mix with sugar

The result caused sadness - the dough only slightly rose, and then only during the baking process. As a result, there was a blade in the center of the finished cake! Accordingly, the cake turned out to be very dense. But it doesn't matter. Nobody ate it anyway - the taste of cocoa was just over-concentrated!
The subsequent comparative analysis of the recipe with others (from the Internet, from other ovens, ...) showed that 40g of cocoa is a HUGE amount. I think there is a mistake in the recipe.In addition, on this forum already wrote that cocoa has a very strong effect on the "germination" of yeast. Yes, also, maybe the key factor was the fact that I used the Russian yeast “Fast-acting super yeast” by “Interpekar” LLC (with the inscription “Home kitchen” in the upper right corner).

In subsequent preparations, I began to use Dr. Oetker fast-acting yeast.

The next attempt was to bake French bread, again according to the recipe from the description.
Alas, I again got not quite what I expected. No, of course, I got the bread, but I didn't imagine it quite like that. They ate it, unlike the cupcake, but I had some complaints about it:

• - the structure of the dough was not at all the same as in store baguettes, it was more like sieve bread;
• - the top turned out to be VERY pale, and this is despite the fact that I added another 5 minutes at the end of baking (medium roast mode). The sides and bottom turned out to be normal both in hardness and in color;
• - inside, the loaf crumbles a little - as if it was not baked, although it seems to be baked to taste normally;
• - the taste is very bland - next time I think to increase the amount of salt by 1.5-2 times. True, I'm afraid this can greatly affect the work of the yeast. In short, you need to try.

Now, I decided to try to bake bread (750g) according to the classic recipe given in the description:

Water 315 ml
Vegetable oil 1 tbsp. l.
Salt 1 1/2 tsp - I put 2 tsp.
Sugar 1 tbsp. l.
Flour 600 g (3 3/4 cups)
Yeast 1 1 / 2h. l.
plus, added chopped garlic (one medium clove)

The result seems to be better. At least I liked the taste. However, I am not very happy anyway.
Firstly, after the end of the main batch, some of the ingredients remained in the form of powder along the edges of the bowl. I had to pause the process and manually "add" the dough. After that, I restarted the program by removing the first batch and reducing the time of the second from 20 to 5 minutes. This is of course a complete mess.
Secondly, the top is pale again. Moreover, again at the end of baking he added another 10 minutes, but it still did not help much.
Thirdly, I again didn't like the structure very much. Maybe she certainly should be like that? This is what it means to have no experience.

Here is a photo of the resulting bread:
🔗 🔗

Can one of the experienced bakers tell you why the top can turn out so pale?

Of course, I understand that not always and not everything works out at once, but usually the help of experienced people speeds up the learning process.

P.S.
Now it occurred to me that in all cases I used iodized salt. Firstly, in the opinion of households, it is less salty, and secondly, they say it is not suitable for salting. So maybe it's not good for baking either? Tomorrow I'll go buy a regular one.

Well, here I am joining the bakers' club. At the same time, I got into the group of owners of DeLonghi BDM 125S.

The results of my first, not very successful attempts, described in another topic

Here, I will note some features of the x / n that were not reflected in the descriptions. I wanted to know about these features when choosing. Maybe someone knowledge of them will help make their choice.

So:

• Assembled quite well, I haven't noticed any shortcomings yet.
  The blade is made of metal.
• Container made of relatively thin metal.
  
• The coating on the paddle and bucket is of high quality in my opinion.
  
• Three times out of three, the shoulder blade remained in the bread. Perhaps, over time, it will "become accustomed"
• The design of the dispenser is such that it seems to me that getting part of the filler past the bucket is not possible (unlike Panasonic253).
  
• In Panasonic 253, the dispenser cover has a rubber seal, about which the description says that its quality dramatically affects the operation of the stove. In delongues, the dispenser lid has no seal at all. Moreover, it has a number of ventilation holes from which warm and humid air escapes during operation.
  
• The description in Russian was given in the form of a bundle of sheets printed on a printer.
  
• Measuring cup capacity 240 ml. From the recipes it follows that one measuring cup contains approximately 160 g of wheat flour.I note that in the description for Panasonic 253 it is written that 150 g of flour is included in the same measuring cup (240 ml). Where is the truth? Can someone from the owners of the scales clarify?
  
• Moreover, some recipes indicate such a weight / volume ratio from which it turns out that as much as 170g is included in a cup. There are few such recipes, so they may contain an error.
  

The overall impression is still good, unless of course you consider that the bread is not quite as I expected.
If anything, I will unsubscribe in this topic.

Most descriptions are incorrect and exceed even the size of the package.
The actual dimensions are as follows:
Width (i.e. front) 43 cm
Depth (i.e. side) 28 cm
Height 33 cm

I always use iodized salt. Everything always turns out OK. It's not about the salt. Try to knead the dough with milk instead of water. The top will definitely be rougher. And you can also grease the surface of the bread with a beaten egg (you can separately with protein or yolk). This must be done just before baking, at the end of the last rise of the dough. The top will definitely become ruddy.

Well, here I am joining the bakers' club. At the same time, I got into the group of owners of DeLonghi BDM 125S.

Congratulations! The oven is good, everything should work out.

I must admit right away that the last time I was engaged in "baking" was in my childhood, about thirty years ago.

Similarly

The first experience was a cupcake according to the recipe from the description - the one with cocoa:

This was my second experience. The first was classic bread. Since the "wrong" saf-levure yeast was used, the dough did not rise well and the bread turned out to be very "clogged", and the crust was very white.

The result caused sadness - the dough only slightly rose, and then only during the baking process. As a result, there was a blade in the center of the finished cake! Accordingly, the cake turned out to be very dense.

This is, I guess, due to yeast and cocoa.

But, it doesn't matter. Nobody ate it anyway - the taste of cocoa was just over-concentrated!
The subsequent comparative analysis of the recipe with others (from the Internet, from other ovens, ...) showed that 40g of cocoa is a HUGE amount. I think there is a mistake in the recipe.

I think that you should not put cocoa powder, but instant cocoa such as nesvik or broom (because they are already with sugar, as described in the recipe).

In addition, on this forum already wrote that cocoa has a very strong effect on the "germination" of yeast.

It seems so, although only one person unsubscribed on this topic.

In subsequent preparations, I began to use Dr. Oetker fast-acting yeast.

I take advantage of the saf moment. But I already took a Watker for testing (he was praised here), let's see what happens.

The next attempt was to bake French bread, again according to the recipe from the description.

I did great the first time. In addition, from the "French" direction Pts. yoghurt (sweet and sour) turned out well - the dough turned out to be much thinner, but as a result the bread became more porous. Bread with cheese and herbs was obtained from the "classic" direction. True, instead of parmesan, they used mozzarela, and put it not in the dispenser, but added it by the sound of the opening of the latter, at the end of the second batch. At the same time he added herbs (a ready-made mixture of Provencal herbs).

the structure of the dough was not at all the same as in store baguettes, it was more like sieve bread;

Hm ... I don't really know what sieve bread is.

the top turned out to be VERY pale, and this is despite the fact that I added another 5 minutes at the end of baking (medium roast mode). The sides and bottom turned out to be normal both in hardness and in color;

I bake on a "dark" crust and add a little more sugar (that is, I just do not remove the hill from the spoon). Also, if the color still does not correct, then you can add 5-10 minutes (via the modify button) 5 minutes before the end of baking (by signal).

inside, the loaf crumbles a little - as if it was not baked, although it tastes like it is baked normally;

Check the yeast. This happened with me with the wrong yeast. The dough has not risen. The result is clogged bread and a light crust.

the taste is very bland - next time I think to increase the amount of salt by 1.5-2 times. True, I'm afraid this can greatly affect the work of yeast. In short, you need to try.

I would not add salt. Try plain table rock salt.

Firstly, after the end of the main batch, some of the ingredients remained in the form of powder along the edges of the bowl.

Something wrong. This was not the case in the "grain" regimes. The only thing when I stirred it (I just pressed "pause" and scooped up the ingredients from the corners with a spatula) - it was on the cupcake.

Thirdly, I again didn't like the structure very much. Maybe she certainly should be like that? This is what it means to have no experience.

Are you sifting flour? In no case, during measuring with glasses, should it be tamped. Or it is necessary to outweigh it on the scales. Otherwise, you will get more flour.

[60]

• Measuring cup capacity 240 ml. From the recipes it follows that one measuring cup contains approximately 160 g of wheat flour. I note that in the description for Panasonic 253 it is written that 150 g of flour is included in the same measuring cup (240 ml). Where is the truth? Can someone from the owners of the scales clarify?
  
• Moreover, some recipes indicate such a weight / volume ratio from which it turns out that as much as 170g is included in a cup. There are few such recipes, so they may contain an error.
  

Still, rather 160 g. Although in the instructions ("questions and answers", p. 55) it is written that 1 measuring cup = 60 d. The obvious error, however, is present in the instructions in all other languages.

Tex. I have been using the bread machine recently (but I have been baking bread for a long time), so if you don’t like the advice, keep in mind that I tried to help.
About the cupcake. If you want something sweet and so that there are no disappointments, first take the ready-made mixture, a cupcake, or better a cake. And it will turn out well, and you are pleased.
I think we have the same, or very good. similar recipes in instructions.

Further on bread. If you bake with yeast, take saf, if not expired, then they rise well.
Dry flour, for example on a battery, for a day. Sift before cooking. Bread with different flours turns out to be different, and the above allows you to partially average the result.
the recipes in the instructions are not entirely true, however, as always. Judging by the pictures, the bread turned out to be thick (I don't know how it is in Russian). This suggests that a little less water is needed, I would remove 50 grams and a little more flour.
Further on the crust, I would put 2 tablespoons of butter and better than nut, from walnuts or cedar. The crust will be beautiful, although I should note that it turns out not as beautiful in a bread maker as in the oven. or the heating is rather weak. whether it is necessary to adapt.
More. Yesterday I made bread completely in a bread maker, that is, from pouring ingredients, until cooked. I can say that I also noticed poor mixing. I can't say what exactly the matter is, but I decided so - with a wooden spatula, I stirred everything into a homogeneous mass, including flour from the walls, and then I restarted the kneading mode.
About salt. It seems that the quantity is quite normal, maybe the salt is somehow different? I take sea food and grind it in a mortar. large ones can damage the Teflon. Without a bread machine, an ordinary stone for 60 kopecks 1.5 kg.
Unfortunately, in specific grams and milliliters, I am a poor helper, because, like all recipes, by eye and by touch. Since yesterday I started to write everything down honestly, because I want to automate the process of making bread.

also noted poor-quality kneading. I can't say what exactly the matter is, but I decided so - with a wooden spatula I stirred everything into a homogeneous mass, including flour from the walls, and then I restarted the kneading mode

Very strange. At first, he was also worried about how he would knead, all the time he peeped in the window. But the worries were in vain. In "bread" modes, everything mixes well.

Well, I can freely have options - I bake sourdough bread, not the fact that the Italians thought that this would happen.
but all the same, the moment is alarming that this is not only me.
Stop! Have you tried kneading in Pizza mode? because initially I got in the way.
All the same, I really want to know the glitch of a fighter or the pilot's color blindness