Baking in DeLonghi BDM 125S

Nowhere can I find how much flour and bran should be, their proportion. I think this is where the catch is.

You don't read the forum well.
From 500 grams of flour you can safely, without damage, 75 grams. replace with bran.

[RybkA]

RybkA, I still strongly recommend that you first master the recipes from the manual - just measure the products accurately! And do not tackle complex recipes right away - take a closer look at the dough from simple recipes. Personally, I have tried and tested Delongy's recipes: French bread, Milk (ate replacing vegetable oil with butter - like a loaf), Bread with rosemary and olive oil (I also poured a handful of olives into the dispenser) - this bread is not for everybody, because of the large amount butter, it is very soft and heavy, but ideal for toast, then baked for the whole grain program Oatmeal with seeds, Grain (the first time I mixed different flakes for the grain mixture, the second time I mixed sunflower seeds, pumpkin and sesame seeds).
From forum recipes - baked Darnitsky from fugaska and her own Buckwheat on kefir, baked on a program for whole wheat flour.
All recipes are good if you measure the food carefully and keep track of the mix.
I haven't baked sweet bread from the instructions yet - I bake only my own experiments so far

[Rustic stove]

Maybe you had better first "fill your hand" on the simplest white bread? Understand what a bun should be, etc., get used to your stove ... ??
You, IMHO, started with complicated recipes, and failures upset you.

Rustic stove, thanks for the recipes. Maybe someday I'll try to bake white bread, I just don't eat white bread practically. I also bought HP because of the fact that you can do something that you can't buy anywhere.
I know what a simple kolobok should be, before HP I always kneaded the dough in the Boshevksky combine, there is an excellent dough mixer.

You don't read the forum well.
From 500 grams of flour you can safely, without damage, 75 grams. replace with bran.

Elena Bo, it's good that in general, I read, given that there are two small children in my arms, one of whom is 1.5 months old.
Now to the point. So, according to the recipe, I needed white flour - 200 g (1 1/4 hours), wholemeal flour - 240 g (1 1/2 hours). I added white flour as indicated, and replaced the whole one with 1 hour. (and this is 160 g) white flour and 1/2 teaspoon of bran. After weighing the bran, they turned out to be half a cup of 48 g.
Now, if we take the proportion 500: 75, then my 200 + 240 = 440 g of the total weight of flour. We expect that it turns out 66 g of bran, I could easily replace, and I replaced only 48 g.
Then what is the reason? There was obviously little flour, although I filled up about 2 tbsp. l.

[Niseema]

Niseema, yes, I just started with the recipes from the instructions, although I ignored the white bread, I started right away with wholemeal bread.
The first one I baked Grain added sunflower seeds, pumpkin seeds and flaxseeds, and then Carrot. The second was worse than the first. You can read about my successes and failures here, starting with answer # 29
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99&topic=2828.15
You also baked Grain, what did you do with wholemeal? What did they replace and in what proportion?

And I have already asked about Oat Bread, unfortunately no one answered what it means

The composition includes 1/3 cup oats - what does this mean? This means oatmeal:
- flour (but it is indicated there in grams);
- flakes;
- natural whole grains? Confused

You shouldn't have been afraid to add more flour) Didn't you write how much water was in the recipe?

[
And I have already asked about Oat Bread, unfortunately no one answered what it means

Add oatmeal - it will be bread with oatmeal, and if flour, it will be oatmeal bread with oatmeal. If you specifically posted the recipe. Although you can do this and that.
No grain has been added yet ... it seems

[RybkA]

RybkA, I baked grain exactly according to the recipe - I used whole grain flour, I have it. By the way, it is easy to make it in a coffee grinder from wheat or ordinary wheat porridge, which is sold in any store.
I can't say anything about Carrot bread yet - I didn't bake it, but if the roof collapses and the crumb is damp - there is obviously a lot of excess liquid, perhaps it is better to grate the carrots and squeeze out the excess juice.
In general, it seems to me that you may have problems with the flour-bran ratio. Somewhere here on the forum proportions have already been discussed, there, in my opinion, no more than 5 tbsp. l. bran for 500 g of flour, I don't remember exactly - look on the forum.
Everything is quite simple with koloboks - a wheat kolobok after 5 minutes of the main batch (i.e. fast) should be homogeneous, soft and not smeared either on the walls or under the mixer, do not be afraid to add flour - just a little bit, the products are really everyone is different.
Regarding oat bread - I also think that I mean cereals, well, I can hardly imagine whole grains of oats in bread
In general, train on cats, in the sense, on wheat balls
It is enough to feel the dough a couple of times, and then everything will be OK
Good luck to you!

[Oat bread with sunflower seeds]

If you specifically posted the recipe.

Here is the prescription: Oat bread with sunflower seeds
Water - 275 ml
Vegetable oil - 1 tbsp. l.
Salt - 1 1/2 tsp
Honey - 1 tbsp. l.
Flour - 320 g (2)
Whole flour - 160 g (1)
Oats - 1/3 cup
Dry bakery yeast - 1 1/2 tsp
Sunflower seeds - 1/4 cup

By the way, it is easy to make it in a coffee grinder from wheat or ordinary wheat porridge, which is sold in any store.

Will the coffee grinder "take" wheat beans? And does the porridge mean "Arnautka"?

if the roof has collapsed and the crumb is damp, there is clearly a lot of excess liquid

There is definitely a lot of liquid. I already even KNOW what is the reason! The situation is awful !!! Today I mixed bread with rosemary and for some reason decided to weigh, and not just measure out the required amount of flour. The recipes say that one glass contains 160 g of flour. Having measured this glass and then weighed the flour, I was slightly shocked by the figure, not the 160 promised grams, but only 138 g... That's where the dog is buried!
Niseema, did you know about that?

You shouldn't have been afraid to add more flour) Didn't you write how much water was in the recipe?

There was 300 ml of water in the recipe

The reason was "trust but verify"! Everything should be weighed, and not guided by glasses. Our glass does not fit 160 g of flour, as written in the recipes from the instructions, but only 138-140 g of flour. So it’s not surprising that the bun was a bunch of porridge, it’s surprising that something happened at all!

[138 g]

160 g flour. Having measured this glass and then weighed the flour, I was slightly shocked by the figure, not the 160 promised grams, but only 138 g... That's where the dog is buried!

RybkA, as it has already been written many times - the method of measuring flour by volume has a very approximate accuracy.
Choose a recipe in grams and bake by grams, weighing on an electronic scale.

[Niseema]

Niseema, did you know about that?

Honestly, no ... It's just that I've been working with the dough by hand for ... for eleven years, so I determine the water-flour ratio by eye, and the recipes that I baked from the instructions turned out quite remarkably, for me, on the contrary, the problem is to adhere to the recipe exactly.
I have now finally become insolent - I pour everything that I think of on my eyes - and all my Delonge kneads and bakes amazingly
My grandmother cooked yeast dough divinely! And she always said - dough loves hands, and you need to feel it Well, about hands, in the sense of kneading well, it is necessary, thoughtfully and with good thoughts, and with my seven-month-old hand I always have something to put
And to feel the dough - she always laid down flour "how much liquid will take." In short, you just need experience.
And yet - I noted such a moment: I decided to cover the stove with a towel during the rise of the dough - from the ventilation side, to the left, and from the side of the dispenser from above, because the dough does not like drafts very much. So, the bread rises better, and bakes blush. Try it!
Yesterday, I decided to hold a rehearsal - to bake an Easter cake, as my grandmother did. Since my grandmother never wrote down recipes, at one time I just wrote down everything she did with the cake dough, now I praise myself very much for that, although there is a problem with the exact proportions
But on the other hand, the cake rose SO that I finally did not expect it from 330 ml of liquid and 4 cups of flour - it grew under the roof, almost to the window. So I will still suffer with the exact recipe and post the recipe on the forum, try it somehow ...

Hello everybody!
Take a new delonger into your ranks (more precisely, a new one)
French bread with fried onions was chosen as the first experiment. Everything went with a bang! ... The day before, the bread bought in Ashan went for crackers. Thank you very much to all the "residents" of this site for choosing a husband - BDM 125-S.
Having mastered a little with simple recipes, I will comprehend bread made from rye flour. And of course I will come here for support.

[Zebra]

Zebra, congratulations !!! Let him serve faithfully!

What is this French recipe with fried onions? Something I do not find in the instructions ... share, plz.

What is this French recipe with fried onions?

maybe this one?
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=191.0

[RybkA]

RybkA, yeah, this is the recipe. I put the products in the sequence indicated by the author.
Tomorrow I plan to lay the ingredients in the sequence provided by the instructions. And I will compare.

Today, for the sake of knowing the bread maker, they made orange jam. Conclusion - convenient, but still a bread machine for baking bread, jam - as an exception. Here.

[Alen delonghi]

I have long wanted to buy, but could not find mutual understanding between my wife and daughter (they are afraid for the figures). I persuaded and finally, after two weeks of intensive searches, I bought a Delonghi BDM 125 S today. I like to cook but from dough - I'm afraid. I decided all the same (I was inspired by my messages dear Alen delonghi) to begin. I downloaded a lot of information from the site. Today I will try

Good luck in mastering the technique and learning the art of baking. I hope neither you nor your wife and daughter will be disappointed with your purchase. Everyone who comes to visit us (on the forum) is acting wisely! Excellent bread is provided for you and your relatives (colleagues, neighbors, etc.).

I thought to wait for the weekend and then get busy with the stove - but yesterday the homemade pastries that our grandmother made (very tasty pies) ended. We arrived late from work, there was absolutely no bread at home, so we decided to try it despite the lack of scales and experience. In general, our DeLonghi BDM-125S made its debut yesterday. And the most striking thing is that it is "5" (striking, meaning the lack of experience and scales). She made up for our lack of knowledge and fixed everything. At the beginning, we made a mistake with flour - we poured too little of it. so I had to fill up already in the process. The question along the way is how to return to the previous stage and increase its time (we realized that there is not enough flour too late - the kneading stage has already ended, and the dough was like pancakes, liquid). This is probably not correct, but we dropped the program and started it over again, now at the kneading stage, adding flour and kneading time. The gingerbread man turned out, although in terms of elasticity it was normal, it was a little sticky. They were afraid to add further, so as not to make the dough heavier. Then everything went well, and it was only at the baking stage that they discovered that the crust was too pale, and the time was already running out (the increase in the dough weight due to the addition of flour probably affected). I had to add 25 minutes. And as a result - very tasty, awesome (there won't be enough epithets) BREAD. True, I finished the baking myself - they started baking at 20-00, and since they baked for the first time, they decided that I would be present until the end (and as it turned out, I had to increase the baking time) - I finished everything at twenty minutes. Everyone was asleep and saw him only in the morning.Now at work - tired but very happy, and impressions - above my head. And I also have a question - I found that my DeLonghi BDM-125S is slightly different from the one in the instructions. At the back, behind the menu block, there is a power switch. But a barcode check for authenticity showed it to be Italy.

[E: 05]

The trouble crept up unnoticed, what to do? I baked bread today and almost at the end of baking a signal rang out, went and looked, and there E: 05 read the instructions - malfunction in the heating control - contact an authorized service center
The mood is ruined

[Rye bread]

After yesterday's adventures, in the evening I decided to bake something else. Turned on, the error symbol disappeared, everything is as usual. In general, I chose a wholemeal recipe Rye bread, everything worked fine, came to the end and squeaked as usual. What to do now, I don’t know to wait for something to come out again or go to the service center?
Now about the recipe itself ... the strange bread turned out, hard as a brick, even if you hammer in nails, it didn't rise well, it was crooked, it tasted fresh to the point of horror. Strange, but the recipe has absolutely no sugar ... is this normal?

Probably, there was just a voltage drop, so the stove glitched. I would try to bake the usual bread, which was always obtained before. If everything is ok, then I would not run to the service.

Now about the recipe itself ... the strange bread turned out, hard as a brick, even if you hammer in nails, it didn't rise well, it was crooked, it tasted fresh to the point of horror. Strange, but the recipe has absolutely no sugar ... is this normal?

The fact is that whole grain flour will never give airy baked goods, so it is better to mix it with regular white flour. Maybe "they have there" the whole grain flour is different, but it is hardly possible to get porous and soft bread from ours. And there may not be sugar in bread - this is normal, sugar is not an obligatory component.
And I would still call the service, purely for advice and clearing my conscience.

And there may not be sugar in bread - this is normal, sugar is not an obligatory component.

Sugar plays a very large role in raising the dough, especially the heavier

Sugar plays a very large role in raising the dough, especially the heavier

Just a century ago, for an offer to put sugar in bread (somewhere in a Ukrainian or Russian village) one could get cuffs.
For this, malt was invented. His enzymes "pulled" yeast sugars from the most wasted flour.
Give the malt only time and the right temperature, it will make sweetness out of anything.

Probably, there was just a voltage drop, so the stove glitched.

I hope so, otherwise how will I present the whole process of proving my innocence ...: - \ brrrr ... it's better to let the voltage drop!

The fact is that whole grain flour will never give airy baked goods, so it is better to mix it with regular white flour.

And I was not made from whole-grain baked, I took regular flour + bran.
Yes, I also forgot to admit that I first pressed the start out of excitement without choosing a program for whole grain flour, that is, the pile fell apart slightly, the screw had time to turn once. And on the whole grain program, the temperature is equalized within 30 minutes, i.e. everything is stationary. Maybe this is the reason for such a solid brick?
And I didn't like the taste of bread without sugar, the impression is that bread is made of sawdust, Lord forgive me, maybe you can't talk about bread.

So you can remove those 30 minutes! Why else did we all buy a programmable stove?
Integral is my favorite program, and I always clean these unfortunate half an hour.

Yes, I also forgot to admit that I first pressed the start out of excitement without choosing a program for whole grain flour, that is, the pile fell apart slightly, the screw had time to turn once. And on the whole grain program, the temperature is equalized within 30 minutes, i.e. everything is stationary. Maybe this is the reason for such a solid brick?

I mean, the yeast could be poured into the depths? Then this can really explain the poor quality of the bread - the yeast got wet ahead of time.
In principle, absolutely nothing terrible happened - you just had to let the test mix with the base program, and then stop the program, reset it, select program 4 and remove the preheating there, leaving everything else. I would not even remove an additional batch - it will not hurt
I once had almost the same situation - in the sense that I forgot to choose the program and started the basic one (and baked the cake) Well, nothing - the dough was kneaded twice, first on the basic program, and then I dropped it and put sweet pastries with batch (I had no time to change the program, it happened) But the cake turned out ...

Hello, all dear forum participants !!!
There is a replenishment in our regiment !!!
Almost from the new year, the bread maker "caught fire", went to the forum, registered, studied, and started looking for 125. And finally, last week I bought it for 700 UAH. Yesterday I tried it for the first time, threw out the first bread, did something wrong, and immediately put the second one. The result is wonderful !!! Today I will bake baked goods. Many thanks to everyone for helping me choose a good model, only with your help, my dears, I chose DELONGI 125.
In the near future I will try to share my impressions in more detail. I want to master Easter cake by EASTER.
Greetings to everyone and wishes of health and good luck!
I love you all! Until.

I want to master Easter cake by EASTER.
Greetings to everyone and wishes of health and good luck!
I love you all! Until.

By Easter, another version of Easter cake will certainly appear, with a "thicker texture" Watch out and don't miss

has anyone tried making a cupcake at 125? I really want such a soft and plump cake with raisins. If anyone has a recipe, please share.

The respected Alen Delongi baked the muffin in 125 delongi, but now it is absent, and the recipe has not been posted (maybe, upon returning, he will respond to the requests of the people). But there are topics dedicated to cupcakes in bread makers: https://Mcooker-enn.tomathouse.com/in...topic=827.0, and further
https://Mcooker-enn.tomathouse.com/in...smf&Itemid=26&topic=187.0.In addition, there are some very interesting cupcakes in the recipes section.
I have Panas, and accordingly there is no "cake" program in it, but there is only "baking", that is, the dough is kneaded with a mixer, and then poured into a bucket of HP and baked. In my opinion, it is still better to beat the dough for the cake with a mixer, the bread makers do not have such speeds.

Please tell me, after turning off the HP with the toggle switch on the back panel, should the information on the display disappear? It does not disappear for me, even after the plug is pulled out of the network. ~ 3-4 minutes pass, and only after that the display goes out. This is normal?

For your stove, this is normal, since it has a built-in battery (probably this is the only manufacturer who thought of pushing the battery in case of a power outage, in other stoves there is just memory for different times, and then the display also works).

[natalka]

natalka
Ffuuhh! Thank you! The night passed without sleep. There are programming problems. I don’t understand whether I’m doing the wrong thing, or SHE And then the display doesn’t go out. Calmed down

[Who-thread tried to make cakes in "our" stoves? What are the recipes? And what is the best way to bake directly in HP or knead / rise in HP, and baking is still in the oven? And then something weakly seems to me "brick" foma Easter cakes?]

By Easter, another version of Easter cake will certainly appear, with a "thicker texture" Watch out and don't miss

I'm just with this question Who-thread tried to make cakes in "our" stoves? What are the recipes? And what is the best way to bake directly in HP or knead / rise in HP, and baking is still in the oven? And then something weakly seems to me "brick" foma Easter cakes?

[Who-thread tried to make cakes in "our" stoves? What are the recipes? And what is the best way to bake directly in HP or knead / rise in HP, and baking is still in the oven? And then something weakly seems to me "brick" foma Easter cakes?]

I'm just with this question Who-thread tried to make cakes in "our" stoves? What are the recipes? And what is the best way to bake directly in HP or knead / rise in HP, and baking is still in the oven? And then something weakly seems to me "brick" foma Easter cakes?

try kulich from Xentia Lopez - I always get about. to.
"quick yeast for baking 2.5 tsp. (I have 3 tsp. Lviv dry)
wheat flour 400 gr
salt 0.5 tsp
sugar 5 tbsp. l. (I have 6 tbsp. l)
vanilla
butter 2 tbsp. l. (I add another 1 tbsp. l. vegetable)
eggs 3 pcs
milk 170 ml
raisins (I also add chopped dates)
mode basic fast
The dough turns out to be liquid - this is normal. Warm up the milk a little.
_________________
Preparation
The main mode is fast - for me it is 1 hour 55 minutes (I do it on the Main 3 hours 11m.) The size is medium, the crust is light. "(Control the bun, it may be necessary to add flour during kneading. I throw the raisins and dates with my hands, everything does not fit into the dispenser, and it does not exactly fall.
And the main thing in this kulich is not the form, but the content (taste)

[TOOKO]

TOOKOThanks for the tip, BUT there are questions along the way:
vanilla what do you mean? vanilla essence / stick? how much do you add?
raisins quantity is not specified, as I understand it, how much your heart desires?
the main mode is fast - for me it is 1 hour 55 minutes (I do it on the main 3 hours 11 minutes) - what does it mean? so basic or fast?
The dough turns out to be liquid - this is normal and further in the text it may be necessary to add flour during kneading how liquid?

And another question for EVERYONE: what if you knead a double portion BUT bake classic round cakes in the oven? Otherwise, I like Easter cakes of different sizes and not very large ...

[TOOKO]

TOOKOThanks for the tip, BUT there are questions along the way:
vanilla what do you mean? vanilla essence / stick? how much do you add?
raisins quantity is not specified, as I understand it, how much your heart desires?
the main mode is fast - for me it is 1 h. 55 min. (I do on the main 3 h. 11 m.) - what does it mean? so basic or fast?
The dough turns out to be liquid - this is normal and further in the text it may be necessary to add flour during kneading how liquid?

The answer is vanillin (powder) in a sachet 2 g, poured half a package (1 g),

raisins lope my soul wants, but a full dispenser seemed to me a little,
Basic mode (not fast), Light crust - but control the end of baking. In which case there is a MODIFY + - button,
Yes, you may have to add flour, but the bun should not be steep as for White bread.
Start by simply doing everything according to the recipe, and then see what you need to subtract and what to add

[TOOKO]

TOOKO, Thanks for the quick response

Start by simply doing everything according to the recipe, and then see what needs to be subtracted and what needs to be added

unfortunately, there will be no rehearsals, as there is no one yet, but there will be demonstration performances right away!

Basic mode (not fast), Light crust - but control the end of baking. In which case there is a MODIFY + - button,

maybe the DOLCE program for sweet pastries is better for Easter cake?
Here somehow Niseema bragged about the excellent results of Easter cake, can she respond and share?

I once had almost the same situation - in the sense that I forgot to choose a program and started the basic (and baked cake) Cool Well, and nothing - the dough was kneaded twice, first on the basic program, and then I dropped it and put on sweet pastries with a batch (I had no time to change the program, it happened) Build eyes But the cake turned out ... Excellent! Wow!

And another question for EVERYONE: what if you knead a double portion BUT bake classic round cakes in the oven? Otherwise, I like Easter cakes of different sizes and not very large ...

Easy. That's exactly what I'm going to do. Only not double, but for the maximum amount of flour allowed for the stove.
And again ... depending on which recipe you are going to "use". If you are approached with a butter bun, with a thin dough, then the stove will pull more mass, and if a real cake with dough, which is not very fluffy and, when cut, is divided into long fibers, viscous and dense in appearance, but melts in your mouth, then may not be overpowering. Yesterday I was making a real classic Pokhlebkin cake. Based on products per 1 kg of flour. Only part of the batch was done in the oven, and then I had to pull it out with handles. The dough is quite dense.Even in a smaller quantity, the stove cannot be mastered qualitatively. Baked in the oven. The result was very pleasing.
I will definitely do this for Easter - kneading in the oven, and baking in the oven. And according to two recipes - Paraskin and Pokhlebkin.

kneads in the oven, and baked goods in the oven. And according to two recipes - Paraskin and Pokhlebkin.

Are these our local recipes?

Paraskina pasca is "local", where the amount of products for baking in the oven is calculated, you can increase the ingredients only for kneading dough, and baking in the oven. Pokhlebkina from the Internet took. (y) excellent pasochki come out just for my taste and idea of ​​the "correct" Easter cake. But there all the mixes in the stove will not work. We'll have to attach the handles. Do not be alarmed, this is not very burdensome, the main thing is to free yourself 6-7 hours and do it without haste.

Dear forum users !!! Where can you buy this wonderful DeLonghi BDM 125 S technique in Moscow? I can't find anywhere ((((

I bought Delongi 125 2 weeks ago, but my crust is not fried, I tried everything and added the baking time, the sides were fried, and the dome was pale even with the "dark crust" mode, I was so upset.

I suspect that the crust will not bake. At my house, mulik 3000, kenwood 256 and delongi 125 are displayed in a row. So, the ten is at the bottom of the delongi, while the others have a bucket around the "waist" level. Plus, the dispenser in the lid cools the top a little more than in the mulika (there is a small hole) and in the kenwood (even smaller).
I just finished the first oven at 125 - completely white on the darkest crust, baked for another 15 minutes ...

Before baking, after the last proofing, carefully and quickly grease the roof with vegetable oil. It will get darker.

In Panasonic, the roof is always good, since there is no viewing window and the lid of the bread machine is thick enough with special holes for the passage of hot air, in general there are no large heat losses, but even, on the contrary, forced attraction of hot air.

I am quite happy with "our" crust, but if the problem is only in the presence of a window, then you can cover it with something during baking, for example, a thick towel, preferably dark

Yes, I'm not talking about your crust. I just explained the principle of operation in Panasonic. And what many consider a minus (the absence of a viewing window in Panas) is a big plus for the quality of baking.

In Panasonic, the roof is always good, since there is no viewing window and the lid of the bread machine is thick enough with special holes for the passage of hot air, in general there are no large heat losses, but even, on the contrary, forced attraction of hot air.

It's not about the window, but about the distribution of heat. The window in the mulika is larger than in the delongue, and what a crust is, I don’t turn it on the darkest ... I was already upset, for my family, bread is baked for the sake of the crust exclusively, crumb is a by-product :))))

In Panasonic, the roof is always good, since there is no viewing window and the lid of the bread machine is thick enough with special holes for the passage of hot air, in general there are no large heat losses, but even, on the contrary, forced attraction of hot air.

My Hitachi has a large observation window, almost the entire door. Nevertheless, the crust, even on a medium "color", gives such a strong, and bakes very well, and the products can be laid cold, it starts working right away.

Apparently everything depends not on the presence of a viewing window (or not), but on the design of the bread machine, its insides and its brains, which the designers laid down - we got it.