Baking in DeLonghi BDM 125S

So far I have baked only 2 breads - traditional according to the 1st program and French. I used electronic scales, I measured everything strictly according to the instructions. The bread turned out to be beautiful and tasty. I liked French more - lighter and, strangely, more fragrant, although the ingredients are the same, the difference is only in proportions.
What still pleased me, the kneading is perfect, the whole mucana is gradually selected, nothing remains on the walls, no help is required with a spatula. I baked a small load, the bun was small at first, did not cover the bottom. But then he grew up and filled in almost the entire form. The dough came evenly, the bread was symmetrical.
With the smallest load, I got 12 and 13 cm high breads.
I can imagine what a monster will turn out at maximum load - I'm already scared !!! )))
Another positive point - the bread is well out of the mold, has not stuck anywhere, the mold is almost clean, it is not even necessary to wash it. I wiped it with a rag - and everything is clean !!

Regarding the backlight, of course, it's a good thing, but just a window, in my opinion, is quite enough to see what is happening there in normal evening and daylight. After all, you do not need to shoot the process with the camera))). All that is needed is visible, unless, of course, the unit is standing in a dark, poorly lit corner.
My boss used to say, "The best is the enemy of the good."
It's bad if the stove has no window at all, I can imagine how it tempts to look inside.

So far I have baked only 2 breads - traditional according to the 1st program and French. I used electronic scales, I measured everything strictly according to the instructions. The bread turned out to be beautiful and tasty. I liked French more - lighter and, strangely, more fragrant, although the ingredients are the same, the difference is only in proportions.
What still pleased me, the kneading is perfect, the whole mucana is gradually selected, nothing remains on the walls, no help is required with a spatula. I baked a small load, the bun was small at first, did not cover the bottom. But then he grew up and filled in almost the entire form. The dough came evenly, the bread was symmetrical.
With the smallest load, I got breads 12 and 13 cm high.
I can imagine what a monster will turn out at maximum load - I'm already scared !!! )))
Another positive point - the bread is well out of the mold, has not stuck anywhere, the mold is almost clean, it is not even necessary to wash it. I wiped it with a rag - and everything is clean !!

I also like to watch how the kolobok moves in a circle, lingering in every corner and "cleaning" it clean from flour.
As for the maximum load, use only the recipes from the instructions, otherwise the dough may grow too much and drain onto the heater. And your stove will smoke, I suspect, very seriously. And then it will deteriorate. And with recipes from the instructions, this should not be the case.

Regarding the backlight, of course, it's a good thing, but just a window, in my opinion, is quite enough to see what is happening there in normal evening and daylight. After all, you do not need to shoot the process on camera))). All that is needed is visible, unless, of course, the unit is standing in a dark, poorly lit corner.
My boss often said - "the best is the enemy of the good."
It's bad if the stove has no window at all, I can imagine how it tempts to look inside.

Well, we are just talking about the backlight. The window I need most when baking a new recipe is to control the color of the crust. Well, when mixing, lifting, in order to start the oven in time. Again, with new recipes.And in non-programmable stoves, where nothing can be changed, or in standard cases, there is nothing to watch on any stove. What's the point? Standard program, fell asleep, turned on, pulled out. And that's all.

Right now I am making a dough for noodles, it knocks the same thing, I went to find out, when I pressed on different sides of the bucket, the knocking stopped, which means the bucket does not fit well on some side, although I planted it to the limit. How would I remove this backlash in the bucket?

Wait, I looked at how my HP is arranged, that it can knock ... Only a badly fixed bucket. It is fastened with two flat springs on the right and left, you need to press directly on the bucket at the point of attachment of the wire handle, vertically down, until a clear click.
The springs could bend if the bucket was pulled upward with a large skew and at the same time sparing no effort. They need to be returned to their place, carefully bending back with pliers. The bucket should hold tightly with them and spring on them, like on shock absorbers. Then HP will only rumble quietly in any mode, but not knock. You can, of course, in the service, but you need to keep in mind that a minute's work will cost money. But there is less danger of spring breakage.
Good luck!

[Alen delongh]

I noticed something like that once ... I don't remember what. I mean, I seem to have noticed an error, but not when baking, but when reading. And when baking, there are no punctures. Everything was perfect, you won’t be bothered. True, the instructions for my stove were (wait, I'll see) in Italian, French, German and Dutch. I know a couple of languages, but none of these, as luck would have it, without a dictionary - nothing, except German, but it’s a very specific topic. Therefore, I downloaded the instruction in Russian on the site. The manual is extremely simple, I would say, poor in design, schematic illustrations, and in general, nothing superfluous. But there are a lot of recipes. And, which is very useful, ALL modes are described, their duration, sequence and temperature. The programming is described normally - even my schoolchildren quickly figured it out. Maybe this extreme simplicity is even beneficial.

Yeah, I have the same thing. Of all these languages, I somehow understand German (with the help of ABBY LINGVO12). And the Russian instruction was too lazy to download. So, in the GERMAN language in the recipe for FRENCH bread for a roll of 750g. I have written 1 TABLE spoon of salt. I almost threw it away - but I looked at a 1kg loaf written 2 teaspoons. I looked specifically - this jamb is not in other languages.
But the stove is really cool - I'm not overjoyed. Today I baked bread for breakfast on a timer, it's just ... just the first alarm clock in my life that I'm not angry about
Alen delongh - many thanks for the posts on this forum - after reading them, I took the 125th, but at first I thought to take Panas 253/255

[Alen delongh]

Yeah, I have the same thing. Of all these languages, I somehow understand German (with the help of ABBY LINGVO12). And the Russian instruction was too lazy to download. So, in the GERMAN language in the recipe for FRENCH bread for a roll of 750g. I have written 1 TABLE spoon of salt. I almost threw it away - but I looked at a 1kg loaf written 2 teaspoons. I looked specifically - this jamb is not in other languages.
But the stove is really cool - I'm not overjoyed. Today, I baked bread for breakfast on a timer, it's just ... just the first alarm clock in my life that I'm not angry about
Alen delongh - many thanks for the posts on this forum - after reading them, I took the 125th, but at first I thought to take Panas 253/255

Apparently, the Germans wanted to annoy the French, for Alsace and Lorraine ...

The guys were going to write to you, but there was no time, guests :)) So you can congratulate us! Now it works like a washing machine :) I read somewhere on the forum about how some people used shavings from a toothpick to fix the blade in a bucket, well, we did the same thing, and it stopped knocking, already kneaded 2 times. So whoever has a similar problem, I think it is worth fixing the blade! :) Thank you Alain for your help! :) Successful baking everyone!

someone like. I didn’t manage to rip this blade out of the bucket ...the water in it stood the night - all the same it does not tear out. On the other hand, it's even better, I won't lose it, but the fact that sometimes a crust remains under the blade - it won't take long to pull it out

I am more worried that the bucket of searuzhi is somehow getting dirty, yellow spots have appeared, and they are not washed off

If the kolobok is hard to see through the glass))), you can make a local light. One of the options is a luminaire with a flexible arm, which is attached with a large clothespin to any convenient place. The light can be directed directly into the window. Now you can see everything perfectly!

If the kolobok is hard to see through the glass))), you can make a local light. One of the options is a luminaire with a flexible arm, which is attached with a large clothespin to any convenient place. The light can be directed directly into the window. Now you can see everything perfectly!

I also do this (in the evening, when the light is not enough), with a table lamp on a clamp, a candle inward, and a fluorescent light bulb, does not heat up - you will not burn yourself.

someone like. I didn’t manage to rip this blade out of the bucket ... the water stood in it overnight - it still doesn’t pull out. On the other hand, it’s even better, I won’t lose it, but the fact that sometimes a crust remains under the blade can be pulled out for a short time.

I am more worried that the bucket of searuzhi is somehow getting dirty, yellow spots have appeared, and they are not washed off

The blade is not jammed, it is "stuck". The dough got hit, it got baked, microcorrosion attached the spatula to the bucket. You can try to pull it out on a hot one. But it is better to let it be so, you can spoil the bucket. God is with her, with a blade.
By the way, the instructions say that changing the color of the bucket is normal. I think that it really is. Just when the bucket was covered with Teflon, the oxidized layer of aluminum was washed off with alkali. Here it was outside and was silvery. And after a couple of bakes, an oxide film appeared again. Its thickness is uneven, so the color is also. By the way, it protects aluminum from corrosion. Carefully clean the inside of the oven with a damp sponge before baking and fill the bucket only outside the oven so that nothing spills inside and does not burn. And also do not open the stove for the first minutes when the flour is dusty. If you open it, dust will fly to the heater, and a very small smoke will puff up your bucket. Hence the yellow spots. Although nothing prevents bread from baking and does not spoil the oven.

The guys were going to write to you, but there was no time, guests :)) So you can congratulate us! Now it works like a washing machine :) On a forum I read somewhere about how some people used shavings from a toothpick to fix the blade in a bucket, well, we did the same thing, and it stopped knocking, we kneaded it 2 times already. So whoever has a similar problem, I think it is worth fixing the blade! :) Thank you Alain for your help! :) Successful pastries everyone!

Hmm ... the blade should not knock, even if not secured with a toothpick. Most likely, she did not sit down all the way, so she dangles. Pull out the spatula, put it in warm water for a couple of hours, and then pick something thin inside the spatula - better with a plastic knitting needle, it is possible with an awl, but not hard. Pick up and rinse with water jet. Try planting a scapula. There should be 3-4 millimeters between the scapula and the bottom of the bucket. At least that's the case for me. And it shouldn't knock, at all.

I decided to take a closer look at the problem, but for some reason the knock was very quiet even on a steep test. But it seems to me: 1) this is not a scapula; 2) the bucket is not fixed as tightly as it seemed to me earlier, the gap remains with half a millimeter. When kneading tough dough, this gap makes a rotational motion, which causes this sound. In short, when the surfaces rub against each other, it will work quietly.
To avoid stains on the outside of the bucket, it must be wiped dry every time after washing. Drops of water dry up and leave salts dissolved in it, which burn IMHO. Personally, these spots do not bother me at all ...

Delonghi 125 is good for everyone, but there is only one problem - a fairly large bread is obtained from a 750 g bookmark.Too much for our family.
Has anyone tried putting 125 ingredients in Delonghi less than 750 g? It is clear that in order to get less bread, all the quantities must be proportionally reduced. The question is - how much is it permissible to reduce? Do I need to adjust the program?
Perhaps it is necessary to reduce the baking time ... By how much?

Delonghi 125 is good for everyone, there is only one problem - a large enough bread is obtained from a 750 g bookmark. Too much for our family.
Has anyone tried putting 125 ingredients in Delonghi less than 750 g? It is clear that in order to get less bread, all the quantities must be proportionally reduced. The question is - how much is it permissible to reduce? Do I need to adjust the program?
Perhaps it is necessary to reduce the baking time ... By how much?

Try it! In the end, you can program only for the dough, and then divide it in half, one part of the oven (again, according to a special program that you can easily develop by observing the color of the top crust), the other into the refrigerator. Next time you will bake it, but only with delayed baking, so that you have time to warm up for at least 3-4 hours, again according to the same (developed by you) program. And you can try and reduce the amount of ingredients. But I'm almost sure that a very small kolobok simply won't be able to reach the flour in the corners, it will stay there, or scrape it off with a plastic spatula during kneading, but this is unnecessary trouble.

That is, once again:

- prepare the dough according to your own program, based on any recipe, but indicating the last rise of 0 minutes, baking time 0 minutes and residual heat time 0 minutes.
- when the oven beeps victoriously (ready, they say) - divide the dough in half.
- put one part in the refrigerator in a hermetically sealed (preferably) or just a tightly closed container, the second part - bake according to a special program, where the first batch is 0 minutes, the rest of the batch - according to the basic program, the rise can be reduced so that the dough increases during the last rise 2-2.5 times in height from the initial one, and select the baking time according to the color of the top crust and write it down into this program. If you do this once, you will be able to bake crispbreads weighing at least 250 grams, but already on a fully automatic basis, without looking after the HP.

Bend the fixing plates at an angle of 45 degrees from the walls of the stove, it should help to fix the bucket normally, it will stop knocking, just do it carefully, do not break it off, otherwise you will have to do it from spring steel and screw it with bolts if it breaks off.

- prepare the dough according to your own program, based on any recipe, but indicating the last rise of 0 minutes, baking time 0 minutes and residual heat time 0 minutes.
- when the oven beeps victoriously (ready, they say) - divide the dough in half.
- put one part in the refrigerator in a hermetically sealed (preferably) or just a tightly closed container, the second part - bake according to a special program, where the first batch is 0 minutes, the rest of the batch - according to the basic program, the rise can be reduced so that the dough increases during the last rise 2-2.5 times in height from the initial one, and select the baking time according to the color of the top crust and write it down into this program. If you do this once, you will be able to bake crispbreads weighing at least 250 grams, but already on a fully automatic basis, without looking after the HP.

Thanks for the advice! I will try. When there are results, I will write.
I have a lot of plans now. But things are moving slowly, because the results of creativity must still have time to eat))))
I began to compare recipes from different bread machines. Under one name - other proportions, other components. Some breads have the same composition, but the proportions are different, of course, the taste should be different. I want to try a lot.
I found that French from Delongy is very similar to white bread in the basic program from Panasonic 255. I have already baked both breads. Both are cool, but naturally they taste different. But more on that later in another topic.
A very interesting and creative process. Thanks Delonghi 125 copes with the tasks without punctures.
Alchemists were looking for the Philosopher's Stone. I also now feel like a bit of an alchemist - I'm looking for a "universal formula for perfect bread"))))

Dear owners of the world's best bread maker! Do you add flour by weight or with a measuring cup? I found a big difference - about 20 - 30 grams of flour per glass, that is, I have 130 - 145 grams of flour in it. According to the instructions, 160 should be included. Every time you have to think "what should you be, kolobok?"

In the photo I saw what tall and ruddy loaves you get on your own recipe for the main program. What am I doing wrong?

Dear owners of the world's best bread maker! Do you add flour by weight or with a measuring cup? I found a big difference - about 20 - 30 grams of flour per glass, that is, I have 130 - 145 grams of flour in it. According to the instructions, 160 should be included. Every time you have to think "what should you be, kolobok?"

In the photo I saw what tall and ruddy loaves you get on your own recipe for the main program. What am I doing wrong?

Use only weights! Search the forum for the phrase "CHOOSE THE SCALES" - there is detailed information on why the scales are needed and how to choose them.
With this scale, you will forever forget about the failures when baking standard recipes. You don't even have to be distracted by the "kolobok". Although the "kolobok" method is very good in cases of developing a new recipe or the first application of a new type of flour, the properties of which you do not know. Good luck!

Thank you! I'll try strictly according to the recipe. Or maybe you know where in Kiev rye flour and whole grain wheat are? I will be very grateful.

Thank you! I'll try strictly according to the recipe. Or maybe you know where in Kiev rye flour and whole grain wheat are? I will be very grateful.

I took it in a company store (kiosk) of the Kievmlin firm on Shevchenko Square. In general, exotic flour and other additives are in abundance (or often happens) in almost any department or store for diabetics, for example, in the "Buffet" and others.

My personal observations about the dispenser.

1. The dispenser opens a few minutes before the end of the last batch (it seems, in 8 minutes - please specify who has detected). If the fuser cover is open at this moment, the dispenser will not work, even if you close the cover later.
2. Once opened, the dispenser will not close by itself unless you open the lid of the bread machine.
3. The open dispenser can rest against the rising dough if you bake 1.25 kg.
4. The lid of the dispenser may open and the contents spill out when you open the lid of the oven, so put food in the dispenser last, when you will not open the lid of the oven. Or, hold the dispenser lid while opening the oven lid.
5. When laying sticky or soft foods (dried apricots, chocolate, etc.), roll them in flour just in case, so that they are reliably poured into the dough.
6. The cover of the dispenser and the dispenser itself are also a ventilation duct through which hot air flows. Therefore, the color of the top crust depends on whether the dispenser and its lid are closed or open - this is also a way to additionally control this color.
7. If you need to open the bottom cover of the dispenser, use a permanent magnet by placing it on the round metal "penny" on the side of the stove cover and pulling, before pressing your finger on the plastic spring-loaded pusher of the dispenser, which is located on the bottom surface of the stove cover.
8. By smelling the air escaping through the dispenser openings, you can control the smell during baking. CAUTION, the air is hot!
9. Opening the lid of the dispenser (provided that the lower lid is open, you can look directly into the oven, for example, to control the color of the crust not only through the glass, but directly. This must be done quickly, as you release hot air.
10. A wire thermocouple (for temperature measurement) can be passed through the holes in the dispenser.The thermocouple is on sale along with some Chinese multimeters that cost $ 5-6. The thermocouple will allow you to fully control the health of the heater and furnace automation without disassembling anything and without violating the warranty. The thermocouple can be checked for accuracy by dipping it into boiling water - the temperature should be about 100 degrees, and immersing it in melting snow (ice). The temperature should be around 0 degrees.

it opens for me at the end of the second batch, it seems
closes itself
put chocolate on raisins - all business

I hardly bought a BDM 125 (in Kiev at the moment it is not in any online store, I bought 690gr ($ 135) in Foxtrot).
Yesterday and the day before yesterday I baked bread, on the first day - French, on the second traditional white, weight - 1kg, crust color - medium, but for some reason both times the crust is light (weighed all the components on an electronic scale), tell me which one you get with these modes ... And also in the instructions in the recipe for classic bread about the amount of yeast it is written 750g. -1 1/2 tsp; 1kg -1 1/2 tsp;
1.25kg-2 tsp, I think it should be 1kg-1 3/4 tsp, and in the French bread recipe there is little water - 350ml. What do you (experienced bakers) think about this? Moreover, there was no rumble during kneading, the spatula remained in the bread both times.

do not need extra yeast there, a spoon and a half is enough. And if the levure - so they need to be reduced by a quarter. The dome is always lighter on the sides, then ten is on the bottom. Add sugar or butter darker, I just added sesame seeds - it became all dark. Even everyone has their own problems with the spatula, I can't rip it out of the bucket, yours itself flies ...

The top crust of wheat flour will always be light. Use a dark crust when baking, check if the dispenser is closed or open. If you look into the HP "to the last", opening the lid, the dispenser will certainly be closed. This means that the air circulation will be different.

As for the scapula, then carefully look at the HP shaft and inside the counter hole of the scapula - if there is no tightly dried dough there - the scapula should be calmly put on the shaft and removed with bread, or, if the dough gets into the hole, remain in the bucket. A new, tight-fitting shoulder blade may not remain in the bread. Where it will be is a matter of your taste. In any case, if this bothers you, then you can easily make it so that the scapula is where you want it. If you want it to stay in the bucket, stick a piece of bread crumb on the axle and put a spatula. I would like to be filmed with bread - grease the clean axle with sunflower oil before planting the scapula.

Or you can drill a hole with a diameter of 3 mm, cut a thread and attach it to the axis with a screw. This is if it is absolutely necessary "this way and not otherwise."

If the scapula does not come off, it means that it is hot. Pour into a bucket of water and leave for a few minutes (hours, a couple of days). The dough baked in the hole of the shoulder blade will become limp and you can remove it.

Well, here, ne little woman is a bummer ... so hot with the purchase of a bread machine. I reread almost the entire forum to get an idea of ​​these units and all the delights of owning them, I suffered with the choice between Panasonic 255 and Delongy 125, now I almost leaned towards Delongy. There is only one question that I cannot figure out. Does Delongy 125 have a dispenser or not? Or are there different modifications - with and without it? In the description of the model on the forum, it is written that this bread maker only reports with a beep about the time of throwing raisins, etc., but in other descriptions they say about the presence of a dispenser. Is he there or not?

There is! The 125 has a dispenser and this model only comes with it. Here at 075, it seems to be not there. Yes, exactly, in 075-no.

Thanks for the answer. And then it turned out, as they say - do not believe your eyes. On the forum I read Alena's posts about the first experience with the 125th using a dispenser, and in the description of this model I suddenly read:
"Sound signal when you can add fruits or nuts to the dough." To tell the truth, this is not a decisive moment in the matter of choice, I just wanted to get to the very bottom of everything
Hmm, I still can’t completely and completely decide in favor of Delongy or Panasonic ... In Panasonic, its 100% proven reliability and reliability are staggering, and in Delongy - the ability to influence the process itself ... So I think .. .: - \ and I still don't understand - with what joy is Delongy cheaper than Panasonic? ..

I went shopping today to touch them with my own hands, to determine what is more pleasing to the eye. yeah, it wasn’t there)) It turned out that they were snapped up faster than hot pies. Mulinex, LG - take it - I don't want to, but I didn't see those among whom I wanted to choose. I never thought that there was such a stir on them. Either the people have tasted that their bread is much tastier than the purchased one, or ... is preparing to stop all bakeries

Foxtrot 075-452gr. 125-615gr. 755-505gr. but you have to catch, you can leave your phone number, there are good girls, they will call.
In megamax there are Panasonic of almost all models and are waiting for their owners, there is the largest selection of HP.

in the instructions I was amazed that in different recipes different amounts of flour in grams correspond to the same number of cups

Hmm, I still can’t completely and completely decide in favor of Delongy or Panasonic ... In Panasonic, its 100% proven reliability and reliability are staggering, and in Delongy - the ability to influence the process itself ... So I think .. .: - \ and I still don't understand - with what joy is Delongy cheaper than Panasonic? ..

How do I understand you ... I have 3000 Moulinex, but two months ago, when it got into the service, I decided to buy a new bakery and I still can't make up my mind between Delongy 125 and Panasonic 255. It's embarrassing that Panasonic is very widely used and everyone praises him, and Delongy is, in a sense, a dark horse. But I have a different experience with these manufacturers. Earlier, for ten years without a single repair, I had a Delonghi microwave, which is still plowing without a break, but now my grandmother has it. I decided to buy a new one and opted for Panasonic, a year and a half ago, one of the latest models (which cost almost 11,000 rubles), and so it has already been repaired, and the touch warming up does not work. In fact, the heating itself works, but it does not turn off. Here's a comparison between Panasonic and Delongy. This lends itself even more to Delongy's favor. But I like the appearance of Panasonic 255 more.

Dear bakers! Help me understand!
Delonghi 125 appeared in my life. I chose it specifically so that I could program it, especially since someone on the forum said that Panasonic's recipes are easy to match with Delonghi. And here I have this miracle, but it turns out that the maximum baking temperature of this oven is only 125 degrees. (Or I misunderstood something else.) Does this mean that rye bread cannot be baked? For him, in serious technological descriptions, a temperature of 250-280 C is given, and it is specifically indicated that rye bread needs a higher temperature than wheat bread. I want exactly rye bread or rye-wheat bread with a small addition of wheat flour, as in Borodinsky, in which the ratio of parts of rye to wheat flour is 80:15 (so that it is useful that cholesterol and kg are not added). Imitation of rye is undesirable.
So how do you bake rye bread in Delonghi?

just like in all others. Do you really think the heating element is stronger in other stoves? Please note that for rye with such data, you will have to use sourdoughs and so on, as easy as wheat will not work

Dear bakers! Help me understand!
Delonghi 125 appeared in my life. I chose it specifically so that I could program it, especially since someone on the forum said that Panasonic's recipes are easy to match with Delonghi. And here I have this miracle, but it turns out that the maximum baking temperature of this oven is only 125 degrees. (Or I misunderstood something else.) Does this mean that rye bread cannot be baked? For him, in serious technological descriptions, a temperature of 250-280 C is given, and it is specifically indicated that rye bread needs a higher temperature than wheat bread. I want exactly rye bread or rye-wheat bread with a small addition of wheat flour, as in Borodinsky, in which the ratio of parts of rye to wheat flour is 80:15 (so that it is useful that cholesterol and kg are not added). Imitation of rye is undesirable.
So how do you bake rye bread in Delonghi?

Dear Marfushka daughter (this is from the movie)!
First, the choice is absolutely correct. Secondly, you are talking about temperature. This characterizes you as a promising delonger who loves to get to the bottom of the matter and get a Masterpiece!
Hmmm. And now, in fact, about the temperature. The fact is that industrial bread ovens are convection ovens. They quickly create a high temperature, because there is a lot of bread, and it must be quickly reheated and baked so that the crust does not dry out and crack. That's why - such high temperatures. And the temperature of the baking form "with them" is the same as that of us. Moreover, the ideal temperature inside the bread during baking is 95 degrees Celsius for wheat, and only 93-94 degrees for rye. This is what the surjous books say. Otherwise the bread will be bad. I believed them, but I checked - I stuck a thermocouple (electrothermometer) from a multimeter (which you can buy for $ 4-6) into the bread, passing the wires through the dispenser. The temperature inside the bread is exactly that! So don't worry, the stove is very, very smart. It will allow you to do a lot of interesting things, or, if necessary, will take all the worries upon itself, like some ordinary Panasonic 255. ......

[Alen delonghi]

Alen delonghi, thanks for the kind words and for the explanation.
Furniture, I already know that you need to prepare sourdough, brew, dough. But, as far as I understand, now there are improvers with enzymes, for which sourdoughs are put, gluten is also sold, which will improve the structure of the dough. Therefore, I want to try to make bread with Panifarin and Agram. And for comparison, bake without these additives, having sustained all the terms (according to my calculations, it turns out about 8 hours, not counting the time for leavening) ... I am writing, and my nostrils tickle the anticipation of the smell of fresh rye bread.

But I like the appearance of Panasonic 255 more.

Today I saw DeLongy ... appearance, to put it mildly, leaves much to be desired ...

anyone else ... I don't like white bricks at all

;) ettto for sure)) The taste and color, as they say)) Only this moment put an end to my doubts)) "The suffering and disappointment are over, and the weather is good right away"
As for me, it's better to have a solid brick)) Oh, I remembered - someone else on the forum called it "a Kalashnikov machine in bakery". So this is the very thing that I need)) But I don’t insist that this is what everyone else should need))

;) ettto for sure)) The taste and color, as they say)) Only this moment put an end to my doubts)) "The suffering and disappointment are over, and the weather is good right away"
As for me, it's better to have a solid brick)) Oh, I remembered - someone else on the forum called it "a Kalashnikov machine in bakery". So this is the very thing that I need)) But I don’t insist that this is what everyone else should need))

It’s interesting what you can say about the Kalashnikov, the appearance (“white square box of the 1980 Olympics design”) which seduces you so much when it turns yellow in a month or two.

It’s interesting what you can say about the Kalashnikov, the appearance (“white square box of the 1980 Olympics design”) which seduces you so much when it turns yellow in a month or two.

Yes, it's straight. It doesn't turn yellow for me yet, maybe he wants to, but I won't give it, they themselves wrote about soda

It’s interesting what you can say about the Kalashnikov, the appearance (“white square box of the 1980 Olympics design”) which seduces you so much when it turns yellow in a month or two.

: Dunambiguously - I will swear)) I also cannot call Panasonic's design the height of perfection. But I'd rather wipe the case with soda, than no one knows how I will take care of the "silver metallic" DeLonga. By the way, this very metallic is very vulnerable. Scuffs were already visible on the body of the new furnace ... apparently, only from the fact that they were not carefully taken out of the box ...
In general, of all that I saw, I liked the design of the new LGs the most, there is also a program called "Russian Chef", with traditional breads and cakes. I haven’t seen just so many positive reviews as about Panasonic.

It’s interesting what you can say about the Kalashnikov, the appearance (“white square box of the 1980 Olympics design”) which seduces you so much when it turns yellow in a month or two.

I will not say anything bad about the "Kalashnik" that has slightly yellowed from LONG-TERM USE for my benefit. The main thing is to work.

And the controversy which is better, "Kalashnikov made in China", or "slime ..., sorry, PURCHASED, version of the American M16 rifle, assembled in Italy from the same Chinese components" no longer impress me.

Silver plated plastic was stopped by normal cell phone manufacturers more than 2 years ago. Yes, the silverfish does not turn yellow. But the scuffs on it look very untidy.

Bye, and not all the same what color the stove is, we buy it for bread, and not for aesthetics, I agree, it should please the eye. but the stomach is closer to the body
It reminds me of how books were bought because of a beautiful cover, so that it would look beautiful in the sideboard, and what was there, no one was interested, the main thing is to get it and put it in size and color. that was blasphemy, and the color of the stove ... it's not worth the argument.
Guys, let's live together, everyone has very wonderful stoves

Z. Y. I just thought, it's good that all the owners of multicooker are of the same company, otherwise ...

Guys, let's live together, everyone has very wonderful stoves

Z. Y. I just thought, it's good that all the owners of multicooker are of the same company, otherwise ...

Let's live TASTY!

That's why Alen Delonghi doesn't have a multicooker.

I can not help but stand up for my favorite stove - Panasonic 255. I have had it for more than 3 months and has not turned yellow. Reliable, easy to use - no complaints. As for programming, to be honest, I myself am a little bit wise with programs: I often use the "Pizza" program for mixing (if necessary, then twice). I give as much time to get up as I think is necessary - and for baking (I also set the time myself). So much for programming! This HP, in my opinion, has only one drawback - the absence of a window, everything else is solid advantages! And space, unlike Delongy, takes up little.

It’s interesting what you can say about the Kalashnikov, the appearance (“white square box of the 1980 Olympics design”) which seduces you so much when it turns yellow in a month or two.

The stove is soon three years old and nothing turns yellow, all white, beautiful!

What's the difference white or gray, to whom Chinese noodles to whom Italian pizza

Hello everybody.
Very contagious you tell
I bought two ovens for the New Year - LG206 and Delonghi 125. I wanted to take two Delongy or DeLonghi and Panasonic 255, but firstly, there were no two identical ones, and secondly, Panasonic cost 6600, I think the price was significantly overpriced ...
Anyway, in LG, which I gave my mother, we have been baking bread since yesterday evening. Cool.
DeLonghi I'm going to give my girlfriend for the New Year. But here's the problem: I never found the instructions in Russian - the one posted on this site and packed into the archive gives an error when unpacking. The archive is broken, but what should I do? How to give? What will I eat then?
You are welcome. help out, send instructions to tordin @
Thank you in advance.
And further. What recipes do you recommend trying to get started? So far I've only baked onion bread at LG. But already two rolls. In the evening I will bake the third.