Baking in DeLonghi BDM 125S

Well, for a week now, I have been a baker. The low cost of bread is more than offset by the increased eatability
Wonderful recipes on the site, well, what are you guys. Of course, I will also definitely engage in experimentation, but only after the "course of a young fighter", it is necessary to thoroughly study the common truths.
I bought Agram dark, panifarin, VILLAGE grain mix, Turkish yeast PAKMAYA. Kulich with panifarin supplement was just a masterpiece !!! They called for an encore 3 times !!! She was skeptical about Turkish yeast, but the technologist assured that they are what is needed for bread. So she took it and did not regret it. For butter bread they gave Fermipan for butter baking "Also super! Better than SAF and I also bought some Macedonian ones for 11g in bags ...
Until now, she has not won the fight for a more crispy top crust. The bottom and sides are beautiful, and the top is disgustingly whitish. And so it is in rye, and with a mixture, and in butter, and in white. I have already tried all modes, except for TURBO and there is no sense! I changed the color of the crusts in the program, and the weight ... No way! Tell me, experienced!

A ruddy top crust is usually obtained in stoves without a window. Our market is Panasonic. To make the crust more ruddy, I sometimes put a towel folded in several layers on the window during baking and leave the bread in the oven for 20 minutes after cooking without removing the towel. By the way, take the bread out of the oven and it is recommended after 20 minutes. You can try the bread before baking, grease it with milk. When I was choosing a stove, I liked the large viewing window, and now I think that it is not necessary, although it is a pleasure to watch the process.
So, do not be discouraged - these are trifles. If you think of another way to make the crust blush, then share with us.

A ruddy top crust is usually obtained in stoves without a window. ...

I have a stove with a large window, and I have never had problems with the top crust. I don’t put a towel on the window, but the oven itself bakes a good crust, so that the window has nothing to do with it.

Hello to all the participants of this wonderful Forum and
SPECIAL welcome to the owners of such a WONDERFUL stove,
How DELONGHI 125S !!!

The stove is just super! I bought it on February 5 in Kiev with delivery for 660 UAH.
We have already baked two loaves of bread according to the recipes from the instructions
I can't say everything worked out perfectly, but a solid four - Yes.
The bread turned out to be delicious, everyone sat down. Thank you very much to the participants
Forum for very useful information You helped me to make
right choice.
And now to the point.
Everyone (here I mean the owners of Delonghi 125S) probably noticed that
that the baking temperature is different for the different baking programs.
In addition, we have the ability to program 8 of our own
recipes. And here I have a question: What temperature will be during
baking in my recipe? As I understand it, we can control the duration
i.e. the time of each individual process, but about the TEMPERATURE
baking instructions do not say anything.
A question for the EXPERTS and EXPERIENCED users of this beautiful stove:
Can we control the temperature, if yes - then how, if not - what temperature
installed by the stove in case of self-programming?

I suggest not to consider the case when we edit the initial settings
i.e. standard programs.

Guys, I also toiled for a long time with the upper crust. Straight trouble. But I got used to it - I decided that it was necessary. But I concluded that the crust does not brown, because the dispenser has through holes through which the heat for browning comes out.I also use a towel on top. but I will not say that it saves much. But for self-assurance, I always do this. It seems to me that even bread does not rise well when the oven is not covered with a towel.

Although catastrophically there is no time, but I just could not stop by and greet the new Delonger! I completely agree with the epithets about the 125 S stove!
About temperature:
The instructions contain a table with all modes (duration, temperature).
The baking temperature is as follows:
105, 110, 115 and 125 degrees Celsius.
1. Select the standard program with the desired baking temperature.
2. Program your program so that the baking temperature will be the same as in the basic program you selected. That's all.

But don't rush to program at first. Try baking using standard programs and recipes to start with, adjusting the crust
- crust color button
- the content of ingredients such as sugar and others

Do not open the lid while baking - the top will be quite pale, although baked (edible).

Now you should spend time buying electronic scales and selecting the main ingredient - flour! I recommend Kievmlyn. Until I came across a bad one. Others - makfa and others - came across.
And I also made sure that the SAF-Moment yeast in Kiev almost never fails, the quality (if stored correctly) is excellent.
Good luck! I am sure that you enjoy the baking process at Delonghi 125S, just like my family.

By the way, you bought a stove at a pretty good price, with a traditional post-New Year deficit.

Dear Alen Delonghi,

Thank you for your congratulations.
Truly genuine pleasure.
The stove is just gorgeous, etc., that is, see the signature ...

And yet, I hope for you because you have a device for measuring
temperature.
And I am very interested in what temperature is formed during baking
in the working chamber in the mode of its own recipe, i.e., not edited, but a newly created one.
Better yet, find out whether it differs from the standard temperature or exactly coincides with one of the preset ones.

If you have the time and desire, maybe you will experiment
after all, as far as I understand, you love your beloved very much ...

Regards PeterPen

After reading the topic "Panasonic or DeLongi" (or DeLongi?) On the forum, I bought a DeLonghi BDM-125S. This is our first bread maker, I have nothing to compare with, I just want to describe the first impressions.
It turned out that it is more than I expected. It looks smaller in display cases and in pictures. But it took up a lot of space on the table in our kitchen. (Photo 1.) Now you need to look for an apartment with a more spacious kitchen.
Since we wanted the result as soon as possible, we chose the "Turbo" program for white bread. Either because of the program, or because I did something wrong, the bread was not very good. (Photo 2.) The first pancake was lumpy. But still, the hot bread crusts were delicious!
The second attempt was successful. The program for the classic white bread has now been selected. After three and a half hours of agonizing waiting, I opened the lid of the bread machine and saw that it was good. (Photo 3.) The bread had a beautiful crust, it was easily removed from the mold, the iron spatula remained in the mold, and not in the bread, as the first time, it was homogeneous inside. (Photo 4.)
This bread turned out to be tastier than the first one. They ate it with pleasure, both in pure form and in the form of various sandwiches. Here I completely enjoyed the purchase.
But the consumer fever was haunted. We also decided to bake a raisin cake. We put everything in a uniform, put it in the stove, turn on the Keks program. We wait. The stove is heating up, no movement. We wait. A delicious smell has already gone through the apartment, but nothing is mixed. We wait. The eggs in the mold have already begun to fry, and the oven has not begun to knead anything. Then I could not resist, forcibly kneaded the dough, set to bake. An hour later I took out something strange in appearance and taste. It didn't work out. Nothing, we will continue to experiment!
So the home baker's shelf has arrived!

Congratulations! Good luck in the future.
It's a pity they didn't post a photo of the cupcake. By the way, in some ovens this program does not have kneading, but only baked goods. It is assumed that you will knead with a mixer. It is proposed to do this in LV and Panas, but in Panas there is no special program, but only Baking. But I can't say for sure about LV, but in my opinion there is a Keks program there, but without mixing. Understand more specifically. In this case, it is easier for you than for others, since your stove is programmed and you can create any program you want.

Attempt # 2 to bake a cake was yesterday.
Past technical errors have been fixed. In the store I was provided with a Russian description for another model - DeLonghi 075. They assured me that the recipes and programs are absolutely the same. Having printed the description for the required model from the site, it turned out that a lot does not match. Therefore, this time the program was already chosen correctly, everything was kneaded and baked. But the result was again not encouraging. The cake came out wet, almost did not rise and did not look very attractive (Photo 1). The crust was all cracked, a large funnel formed on top (Photo 2.)
I can't understand the reason, but there are a couple of considerations. Due to the rush, the milk and eggs were not at room temperature, but immediately from the refrigerator (but they looked very nice in shape - Photo 3). Instead of 12 grams of yeast, I took only 10 (which only two grams solve?). Instead of the "cocoa with sugar" written in the recipe, I just poured cocoa (and what, is there such cocoa-sugar powder on sale or does it have to be made by yourself?). And I mixed the flour with all the other ingredients, and did not spread it out in different corners of the form, as it is written in the recipe (but what does that change?) (Photo 4).
So we'll try again tonight, but now we'll try something different.
And another question for bakers - is it moral to bake new bread, if you haven't eaten the previous one yet? Advise what to do with stale bread? Do not offer to feed the birds.

Well, on Moulinex 5004, what you call a cupcake is a program for sweet bread and the resulting product is also called sweet bread. And for the cake there is a separate program and before pouring everything into the bucket, you must first beat the egg-sugar mixture with a mixer, then pour into the bucket and pour out the rest. HP starts kneading, and then bakes.

As for the questions "what do only two grams solve?" - it’s not funny, it probably solves something, since it’s written.

It is necessary to adhere to the exact recipe and weigh everything on the scales, if indicated in grams. Only if you can see that there is a lot of yeast - then reduce ... And if you do everything by eye, then this is how it turns out - about bread and about a cake

And another question for the bakers - is it moral to bake new bread if you haven't eaten the previous one yet? Advise what to do with stale bread? Do not offer to feed the birds.

If I have some bread left, I dry crackers, my pets only go on the road or go into cheese soup very sincerely. In general, this has already been discussed on the forum and there were many interesting recipes.

before pouring everything into the bucket, you must first beat the egg-sugar mixture with a mixer, then pour into the bucket and pour out the rest

But in the recipe that was in the instructions for the stove, nothing of the kind is written. It says, they say, pour and pour. And that's all. Today I will try again, clearly according to the instructions - I will weigh and heat up. Do you know anything about "cocoa with sugar"?

I don't know about cocoa ...

And in the big book of recipes for Moulinex 5004, everything is clearly described - what to throw for what and whether to whip the mixture I don't know for delongi

I don't know about cocoa ...

And in the big book of recipes for Moulinex 5004, everything is clearly described - what to throw for what and whether it is necessary to whip the mixture I don’t know

This site contains instructions for the Delongi 125S, everything is described in detail there. Cupcakes come out fine, both from the instructions and homemade.Those that are from the instructions are kneaded by the stove itself without problems. Search for the word "cupcake" in the forum. If your oven has not kneaded, this means that you have selected the Oven program, which simply bakes.

About the dimensions of the stove: its dimensions are almost the same as those of other stoves - compare the descriptions, but I will say right away that the description of this stove on the site contains many errors and inaccuracies. Including - the dimensions are incorrectly indicated - I wrote about this - unfortunately, the site owners "do not pay" attention to this.
Measure your stove and make sure, for example, that it is only a couple of centimeters wider than the Panas. But at the same time, thermal insulation is obtained better and the plastic does not turn yellow from overheating.
Be sure to download the instructions - EVERYTHING is COMPLETELY CLEAR AND DETAILED, buy an electronic scale, try the recipes from the instructions first, and observe the dosage as accurately as possible until you master the oven - I tried most of the recipes - everything is in order, it turns out great - here is your way to complete success!

By the way, having reduced the amount of yeast by 2 grams (out of 12), you have reduced their amount by more than 15% !!! In addition, by using milk and eggs from the refrigerator and not turning on the oven for preheating, you got a LOWER dose of yeast fermentation at a very low temperature for them. This temperature could be 15-18 degrees Celsius in your case. It should have been 35. Feel the difference. The result is appropriate.
But now you know that there are no trifles in our hobby! Approach "And so it will do!" does not work.
Good luck!

And another question for the bakers - is it moral to bake new bread if you haven't eaten the previous one yet? Advise what to do with stale bread? Do not offer to feed the birds.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=643.0

And another question for the bakers - is it moral to bake new bread if you haven't eaten the previous one yet? Advise what to do with stale bread? Do not offer to feed the birds.

Very much even morally!

Add warm water to stale bread so that everything is absorbed.
Knead into porridge and add HP to flour, yeast, etc. in a bucket.
A good result is obtained if the stale bread does not exceed 30% of the volume of the new dough.
The only condition is to control the bun. Because stale bread retains water differently.
Good luck!

[Uncle Sam]

Uncle Sam, well, what a fine fellow! I would never have thought of this in my life. After all, old bread in new bread will also act as a leaven! Thank you.

Necessity forced me to come up with an application for the old (or failed bread).
Throwing in the trash Bread - education does not allow.
And so, waste-free production ...
In the previous 3 months, I fed the pigeons 1 time ("lazy pizza" did not work out at all)

Approach "And so it will do!" does not work.

I already understood that. I baked French bread yesterday. Precisely following the recipe, I even sifted the flour. As it turned out, in our kitchen there is not only a sieve, but also a kitchen scale, a bunch of different measuring spoons and cups, cookbooks (even the "Book about tasty and healthy food" published in 1956). At the insistence of his wife, seeds were added to the breads. Not immediately into flour, but before the last deboning. Everything turned out just fine! Now I won't be in a hurry, that's for sure!
Since you say that you did everything and everything worked out, how did you add the "cocoa-sugar mixture" to the cake? After all, it is about such a mixture that the instructions are talking about. Yesterday I was told at the Furshet that this was the first time they heard such a thing. There are different blends of instant cocoa. But there is not only cocoa and sugar, but also various emulsifiers, aromas, stabilizers and other preservatives. I am sure that such a thing cannot be thrown into the dough. So where can you get this magic mixture? Where did you get it?

Add warm water to stale bread so that everything is absorbed.
Knead into porridge and add HP to flour, yeast, etc. in a bucket.

This is a really awesome theme! Thank you! I will definitely try.

Cocoa sugar. Probably take cocoa and sugar in equal amounts (by volume).

Cocoa sugar. Probably take cocoa and sugar in equal amounts (by volume).

I suspect it's not that simple. The recipe says: "100g of sugar, 40g of a mixture of cocoa and sugar." If it was meant to take in equal quantities and mix, then they would write: "120 g sugar, 20 g cocoa". You know, 40g of cocoa is a lot. Even 20g. For 250 g of flour, it is not a cake that comes out, but a large chocolate bar. The smell and taste are exactly that. So I'm at a loss ...

40 gr. cocoa sugar - Put the scales on and with a spoon put 1 cocoa, 1 sugar, 1 cocoa, 1 sugar, and so on until the balance is 40 grams. Cocoa, believe me, there will be less sugar, because it is lighter.
While I was writing, I got the idea that perhaps I mean Nesklik cocoa (it is sweet).

40 gr. cocoa sugar - Put the scales on and with a spoon put 1 cocoa, 1 sugar, 1 cocoa, 1 sugar, and so on until the balance is 40 grams. Cocoa, believe me, there will be less sugar, because it is lighter.

You can try this way. Let's wait for the pros to explain.

While I was writing, I got the idea that perhaps I mean Nesklik cocoa (it is sweet).

I already wrote above: "But there is not only cocoa and sugar, but also various emulsifiers, flavorings, stabilizers and other preservatives. I am sure that such a thing cannot be thrown into the dough."

You can try this way. Let's wait for the pros to explain.

I already wrote above: "But there is not only cocoa and sugar, but also various emulsifiers, flavorings, stabilizers and other preservatives. I am sure that such a thing cannot be thrown into the dough."

Most likely Elena Bo is right. Perhaps we are talking about a cocoa drink. Yes, there are flavoring emulsifiers. But if it is dissolved in boiling water and THIS is drunk, then, obviously, THIS is added to the bread.
And if I were you, I would add just 20 grams of cocoa powder. And 20 grams of sugar extra.

Dear Alen Delonghi,

Thank you for your congratulations.
Truly genuine pleasure.
The stove is just gorgeous, etc., that is, see the signature ...

And yet, I hope for you because you have a device for measuring
temperature.
And I am very interested in what temperature is formed during baking
in the working chamber in the mode of its own recipe, i.e., not edited, but a newly created one.
Better yet, find out whether it differs from the standard temperature or exactly coincides with one of the preset ones.

If you have the time and desire, maybe you will experiment
after all, as far as I understand, you love your beloved very much ...

Regards PeterPen

Yes, when there is time, I love the stove!
As for the temperature, it will be the one you selected by selecting the basic program for programming. All temperatures and duration of EACH standard (basic) program are indicated in the instructions, in the tables. The information there is absolutely accurate!
And one more thing, this is not in the instructions: the dispenser works exactly 8 minutes before the end of the batch. Good luck!
A device that measures temperature, too, is called a multimeter, and is sold almost everywhere where batteries and other little things are sold on trays and in kiosks. Included with it must be a flexible wire soldered at the tip and with plugs. This is the sensor - the so-called "thermocouple".

But if it is dissolved in boiling water and IT is drunk, then, obviously, IT is added to bread.

I don't know how yeast will react to all these chemical additives in instant cocoa drinks.

And if I were you, I would add just 20 grams of cocoa powder. And 20 grams of sugar extra.

Yes, you can do that. But why did the authors of the recipe not write in the instructions for the bread maker instead of "100 g of sugar and 40 g of a mixture of cocoa and sugar" - "120 g of sugar and 20 g of cocoa"?

But why did the authors of the recipe not write in the instructions for the bread maker instead of "100 g of sugar and 40 g of a mixture of cocoa and sugar" - "120 g of sugar and 20 g of cocoa"?

But this we will never know. Most likely because they did not mean bitter cocoa powder, but sweet.And sweet is Nesklik. And how he behaves in the test can only be found empirically.

Added Nesquik to Chocolate Bread - excellent, well-behaved

why did the authors of the recipe not write in the instructions for the bread maker instead of "100 g of sugar and 40 g of a mixture of cocoa and sugar" - "120 g of sugar and 20 g of cocoa"?

Cocoa (or "hot chocolate") drinks are very common and are found in most families abroad. Fast because. Poured a couple of spoons into boiling water or milk - and you're done. And cocoa powder is already, perhaps, for gourmets.

Cocoa (or "hot chocolate") drinks are very common and are found in most families abroad. Fast because. Poured a couple of spoons into boiling water or milk - and you're done. And cocoa powder is already, perhaps, for gourmets.

Perhaps this is what you need. Hot chocolate bags. I read the composition on the package: Cocoa powder, sugar, well, there is still a lot of stuff ... Judging by the smell, but it smells like chocolate, there is a lot of cocoa. Why not a mixture of cocoa and sugar? I even tasted it - like chocolate, only powdery ...

[Covering the lid with a towel breaks the cooling of the lid and you get the same effect - overheating and deformation.]

Below are my reflections on the pale top crust ("roof"). Everything is IMHO. Pure theory and logic. I have no problems with the roof. No window will prevent the bread from browning.

The crust will be pale if you:
- you look into the oven, opening the lid when the dough is rising or baking. Then the roof of the bread will be cooled and paler.
- HP cover just a little bit, but it doesn't close tightly. This happens if you did not "drown" the handle of the bucket lower, or if the lid hinges are damaged (if it is incorrectly inserted or removed, using brute force).
-the cover can also be deformed. This can occasionally occur after once, when baking, the dough has risen very high, "resting" on the lid. This is usually due to a mistake in the weight of the ingredients or the choice of the program. Then the distance between the roof of the bread and the lid of the HP is minimal and hot air overheats the lid during baking. Plastic (and even rolled sheet metal) can barely warp (a couple of millimeters), and the tightness is broken. It may be imperceptible to the eye, but hot air is blown out from under the lid even by a weak kitchen draft in a completely different direction than the designers intended.
Covering the lid with a towel breaks the cooling of the lid and you get the same effect - overheating and deformation.

The deformation of the cover, if it occurs, can in some cases be corrected by removing the cover from the stove (read the instructions for how), and unscrewing 4 screws securing the metal heat reflector to the HP cover (be careful - there is glass, and I do not remember how it is attached , although I once disassembled the lid, being interested in the device of the electromagnetic drive of the dispenser).
Then, tightening the screws back in doses, check the flatness of the part of the lid that adjoins the bread maker.

And the last thing. In any bread maker (except for models where there is a second heater on top - somewhere I heard that there are such), the side and bottom crusts that come into contact with the aluminum bucket are slightly thicker and "crispy" than the top crust, because aluminum has thermal conductivity and heat capacity are many times higher than air. At the same time, the crust does not burn (with the correct mode), because the heat from the walls is intensively removed "deep" of the dough.

I repeat everything that is above - only reflections that can be both useful and useless for you personally.

Perhaps this is what you need. Hot chocolate bags. I read the composition on the package: Cocoa powder, sugar, well, there is still a lot of stuff ... Judging by the smell, it smells like chocolate, there is a lot of cocoa. Why not a mixture of cocoa and sugar? I even tasted it - like chocolate, only powdery ...

Pour boldly. It will go. Number? See the drink label for the amount per cup and multiply it by 2 or 4. Correct the second time, if anything happens.

Hello!
After reading various reviews and opinions, the matter has not yet reached the resets themselves, I will tell you honestly in my head - a complete mess, BUT I decided to take the 125th model with programming, maybe it will come in handy someday. She sent her husband to our dear "Vicotek" where she costs as much as 779 UAH. (in comparison with UAH 660), I decided not to get involved with I-shops.
Hopefully the choice is correct! Wish me success and pleasure from the process and the result!

Hello!
After reading various reviews and opinions, the matter has not yet reached the resets themselves, I will honestly say in my head - a complete mess, BUT I decided to take the 125th model with programming, maybe it will come in handy someday. She sent her husband to our dear "Vicotek" where she costs as much as 779 hryvnias. (in comparison with UAH 660), I decided not to get involved with I-shops.
Hopefully the choice is correct! Wish me success and pleasure from the process and the result!

Don't worry about the "porridge". It is in the head of everyone who turns on the bread maker for the first time. Master it gradually. There are only a dozen buttons.
And the price is overpriced by 30 dollars. That is, by as much as 25-30%. A trifle, but unpleasant. I don't like people who try to snatch more at any cost, taking advantage of the moment. It's not human. This is probably why I'm not a millionaire yet. I still recommend contacting I-shops. There is nothing terrible there. The main thing is to bring the packed one. See our forum for recommendations on how to buy in online stores, so as not to "run into".

[Alen delonghi]

I still recommend contacting I-shops. There is nothing terrible there. The main thing is to bring the packed one. See our forum for recommendations on how to buy in online stores, so as not to "run into".

Alen delonghi, thanks for the advice, but the purchase is already made. The husband is not a fan of long waiting, he does everything according to the principle: came-saw-received.
Tell me, do I understand correctly that any of the recipes from the forum can be applied, the main thing is that the number of ingredients is correctly calculated?

[Alen delonghi]

Alen delonghi, thanks for the advice, but the purchase is already made. The husband is not a fan of long waiting, he does everything according to the principle: came-saw-received.
Tell me, do I understand correctly that any of the recipes from the forum can be applied, the main thing is that the number of ingredients is correctly calculated?

Absolutely correct, and you still need to take into account the order of the bookmark of products recommended by your manufacturer))

I can't help but share my delight from the first, though forced, programming attempts
It all started quite banal - I put the bread on the oven, loaded all the ingredients and went about my business, but since my oldest child was fooling my head during the laying of food, I forgot to put salt in the vedeko! And I remembered about it only after the second kneading test !!! But, as they say, there are no fortresses that the Bolsheviks would not have taken !!!
Having urgently poured salt on top of the dough, I urgently reprogrammed the stove: it was in the main mode, I reset everything, turned on the Turbo mode, left only one main batch lasting 5 minutes (well, to add salt to the dough), then no changes, and sat down to wait result

AND AFTER 2 HOURS I RATE THAT MY OVEN IS THE BEST OVEN IN THE WORLD

What can I say - I am absolutely delighted with her!

Yes, by the way, about the bucket. After baking my bread, my bucket is always dry and clean, and I just wipe it with a damp cloth. Even in the instructions it is written not to wet the bucket unnecessarily ...

[Sunflower Seed Oat Bread]

I liked the recipe from the instructions for HP, in the section "Wholemeal bread", namely "Sunflower Seed Oat Bread". The composition includes oats 1/3 cup - what does it mean? This means oatmeal:
- flour (but it is indicated there in grams);
- flakes;
- natural whole grains?
And yet, I read that you can replace wholemeal flour with plain flour + bran + 10/20 ml of additional water, so what should be the proportion of flour / bran?

My hands also reached the first bread ... oh, I don’t know what will happen there ... I chose the recipe from the instructions "Grain bread", in 4 mode "from wholemeal flour".I thought a simple recipe ... ha ... I took the usual flour essno plus bran plus an extra 10 ml of water. The cereal mixture was poured directly into the container and not into the dispenser. The recipe does not indicate what is in the dispenser. What does it mean to chop the seeds?
In general, the bun does not mix well, it seems to me a lot of liquid, I added flour, almost three tbsp. l., no sense yet. Moreover, it somehow kneads the roof: on the one hand it sticks to the walls, on the other it does not completely collect the flour.

In general, everything ... the batch is over, the ascent has begun ... it was badly mixed, my intervention did not lead to anything. On the one hand, the flour remained. The gingerbread man is clearly watery, is that because of the bran?
Who knows what the proportion of flour to bran should be, if there is no real "wholemeal flour"?

You have 125 Delongues! The batch can be extended. Even in a conventional oven, you can turn on the kneading again if the dough is not kneaded well. The forum has repeatedly said that you need to start with simple bread, for example, with the first recipe for your oven. And now you will be upset if the first bread does not work out. Bad experience is also a result, though.

[Bee]

Oh, Bee, of course, I read about the first simple recipe in the instructions, BUT I'm not a big fan of white bread, although now I understand that it was necessary to make ordinary white bread. In general, we wanted the best, but we get it, as always ...
well, until we cry too early

The batch can be extended. Even in a conventional oven, you can turn on the kneading again if the dough is not kneaded well.

Yes? I know that my 125th is programmable, but I still don't know how to use it, BUT the fact that even in an ordinary stove this is possible - I did not know

Read the posts of Alain Delongy, who on the site described in more detail how he programs on his best in the world 125 Delongy, if not him. How contagious that Delongy's firm simply owes him for the popularization of this stove model. And you can treat your friends with bread, my neighbors are happy to eat bread makers. Do not worry, after a month of active operation of the stove (and I was a complete layman in matters of not only yeast baking, but in general any), I began to bake with raw yeast. This is just a feat for me. There are people who do not despair after 10 unsuccessful attempts, so you have a reserve of attempts and a favorite forum.

[Wholemeal grain bread.]

You can congratulate me, oddly enough, but you can say that it turned out as in the proverb ... uh ... no, not in that ... uh ... "no matter how sick, if only they would die easily", my first bread everyone liked it.
Here he is!!! Wholemeal grain bread.


Yes, it is not without flaws, but delicious! I expected the worst. As I wrote, the bun was practically liquid, BUT it rose remarkably, took the ENTIRE shape (what will happen if you choose a max load of 1.25 kg), although it mixed crookedly.


I sin on the fact that the HP was on the table, the surface was apparently uneven. Today I moved it to the floor due to lack of space. ...

The flour that did not enter the bun remained.


But my husband's colleagues at work said that it is even clearer that this is HOME bread. It was quite homogeneous inside, the seeds remained intact, although I poured them right away.


The only thing is that the top crust sagged slightly in a strip and was NOT as dense as the sides. Why does it happen?


The slices of bread were so delicious!

[Niseema]

I dropped everything, turned on Turbo mode, left only one main batch lasting 5 minutes

Niseema, but how do you "tear" the program, leaving only the necessary?

And another ... funny question ... when can I get bread?
Immediately after the beep? or
After finishing the keeping bread warm program?

After baking my bread, my bucket is always dry and clean,

And I have with the remnants of flour and droplets of moisture, why?

RybkA, everything is very simple: modifying a program is just changing any standard program. Select the desired program and press and hold the "Modify" button, the stove will give a voice and at the top of the display, where the icons of all processes are drawn, the first stage of the selected program will be marked, and the timer will show the time spent on this stage.Use the up and down "time" arrows to set the desired time (for example, if you have selected program 4 for whole grain bread - the first stage - the heating timer will be 30 minutes by default) the range is from 0 to 99 minutes. We set the time, clicked "Modify" again, do not! Save !!!, otherwise only this one change will be saved! After pressing "Modify", the next stage of the program will appear on the display, change again as you need and so on until the end of the program, and only when you finish setting the time of the last stage, only then press Save, and if you want to remember the changed program as your constant - press "little book" and remember the number.
By the way, because of the programming possibility, I chose this stove - I often bake sourdough bread, without yeast, and it takes a lot of time to rise, so with this stove the process is fully automated.
Yes, and more importantly - when programming, please note that the temperature at all stages will be the same as set in the selected program by default.

And another ... funny question ... when can I get bread?
Immediately after the signal? or
After completing the keeping bread warm program?

I wait about 15 minutes after the end of baking, and then I take out the bread. If you keep it longer, the crust dries up, it becomes drier, I don't really like it.

And I have with the remnants of flour and droplets of moisture, why?

Don't be discouraged, keep an eye on the mix, especially if you're trying a new recipe. There is a lot of information about the "koloboks" Sometimes it is not shameful to knead and help with a silicone spatula

[Niseema]

Niseema, thanks for the answer on programming, otherwise I read and read everything ... in general, I look in the book ... and I see nothing.

There is a lot of information about "koloboks" here. Sometimes the kneading is not shameful and with a silicone spatula help Winking

Yes, because there is so much of this information, I can't really remember anything! ... I know about the spatula and about the extra flour / water, but it still doesn't work out what I need.

Someone from "ours" tried the recipes for sweet bread from the instructions? Is he like a bun? Indeed, in many recipes there is NO milk or eggs. And there is not much more sugar than in other ordinary breads.

And yet ... tell me how to use the recipe from the forum, I mean how to choose a program? Just take a similar one to ours and that's it? I want to try Elena Bo's Rye Bread.

[Wholemeal Carrot Bread]

Baked last night Wholemeal Carrot Bread recipe with instructions.
I spit much worse than the previous one. I kneaded just as badly, poured flour, helped to scrape off the "excess" flour from the sides of the mold with a spatula, in general the result is this: the roof sagged, slightly damp, especially the bottom.
Why?
I have assumptions that since we do not have real wholemeal flour, but only simple flour and bran, then all this is a gag. There is clearly not enough flour. Nowhere can I find how much flour and bran should be, their proportion. I think this is the catch. In the next. once I will give the full amount of flour, without replacing some of the bran. The bran will go as a separate ingredient.
They also needed chalk-cut carrots, I did just that, maybe I should have grated them on a "Soviet" grater, into "porridge"? Maybe carrots made the process more difficult?

[Wholemeal Carrot Bread]

Baked last night Wholemeal Carrot Bread recipe with instructions.
I am spitting

RybkA, don't cry.
Maybe you'd better first "fill your hand" on the simplest white bread? Understand what a bun should be, etc., get used to your stove ... ??
Make the simplest white bread you always get:
yeast - 1 tsp
wheat flour - 400g
salt - 1 tsp.
sugar - 1 tbsp. l.
water -260ml
You will definitely have a good result and your mood will rise.

Then when you master simple white, you can try more cunning options.
For example, if you really want bran, then try this (checked by me repeatedly):
yeast - 1 tsp
wheat flour - 385g
bran - 2 tbsp. l.
salt -1 tsp
sugar - 1 tbsp. l.
water - 270g
(here I, in the main white recipe, replaced 2 tablespoons of flour with 2 tablespoons of bran, and added 5 ml of water for each spoonful of bran).

You, IMHO, started out with complicated recipes, and failures upset you. Try what is simple but always works.

Good luck to you!!!!