Baking in DeLonghi BDM 125S

Brains in the stove, this is certainly not the last thing and the designers probably worked on this, but you will note that all manufacturers (especially Mulinex) have complaints about a light crust (remember how almost all Mulik owners tightened bolts for this). And at least one Panasonic owner complained about a light crust? Probably Panasonic designers thought better than others
All this does not concern Hitachi, there is generally convection there.

I have no complaints about the color of the crust at all - I have never even baked on the "dark" one
On the "average", any bread, both white and rye, is superbly browned on top.
By the way, the cake that I was baking almost came out of the bucket, and at the same time the crust was still baked and wonderfully browned.
Well, here's the cake itself:

MY GRANDMA'S KULICH (simple option)

1 egg + warm well-fat milk (or 10% cream) = 300 ml
melted butter 70 g
flour 500 g (3 1/2 measuring cups) - sift
sugar 1/3 measuring cup (if you like sweets - then 1/2)
salt 0.5 tsp
ground nutmeg 0.5 tsp.
vanilla sugar - 1 sachet 10 g
yeast - 1.5 tsp. (or 1/10 pack of pressed)

The gingerbread man is soft, slightly comma, but without a "puddle" under the stirrer and smear on the sides of the bucket.
Put whatever your heart desires into the dispenser, best of all - raisins, dried apricots, candied fruits. Pre-steam dried fruits, cut dried apricots into pieces and roll everything in flour (put in a bag or plastic container, grind with flour, close and shake)

Mode sweet bread, medium loaf, medium crust.
Let stand completely in heating mode, then carefully wrap in towels.
THERE IS NOT EARLIER THAN IN A DAY !!!!

KULICH is the same, but confused

The ingredients are the same, only plus 2 tbsp. l. odorless vegetable oil (DO NOT pour into the dough!)

So, my grandmother kneaded the dough for a very long time, moreover, she immediately introduced 2/3 of the butter norm into the dough, and added the rest during the kneading process.
I have modernized this technique as follows: first, we knead all the ingredients in the "noodle dough" mode, program 11, but with a change - we set the main batch - 15 minutes (instead of 23). Then we turn on the sweet baking mode No. 4, only we make changes to the program:
preliminary kneading - 0
main batch - 20 - AND HERE HERE LITTLELY ADD VEGETABLE OIL
first rise - 40
warm-up - 0.20
second rise - 50
wrinkle - 0.30
third rise - 60
pastries - 62

Further - everything is the same.

This cake is light, not sticky, I would say "baking-light".

Bon Appetit!

[Niseema]

And who knows at what maximum weight of flour our CP is designed?

Oh, these cakes, I have already chosen a couple of recipes for myself, I feel I will bake them long after Easter, I really want to try everything
Niseema, "muffin-light"? More like a rich fluffy bun?

RybkA, do you have instructions? Check out the recipes there. What is the largest weight of flour in bread? From this we proceed.

[Elena Bo]

Yes thank you, Elena Bo, I was already prompted, pure white flour 880 g, and mixed with wholemeal 980 g

RybkA, I mean, the finished cake is not of a cottony and wet consistency, which sticks together in the mouth, but rather dryish, and not too high in calories
And the main thing is fragrant!

MY GRANDMA'S KULICH baked it, but haven't tried it yet. It rose normally, but it cannot be unambiguously tasteless :) I baked on program 10 for another 20 minutes to brown the crust. As a result, everything else was burnt.
Now I'm trying it on a mulik for comparison.

Take me to the game Tomorrow they will bring my brand new 125th (even if it is not defective, as I see DeLonga's problems with this) I won't get it out of your forum for a week, I read everything !!!!!! Already my head ached: a bun, gluten, dispensers, condensate, soak there, roll there, there is salt in a mortar so as not to scratch. And I thought I fell asleep in the evening with the ingredients (the main thing is nuts in the dispenser, maybe more), in the morning I got up and eat, figs, and who will touch the bun ??? !!! Yes ..... and then don't relax. Tomorrow I will try to bake French bread from SAPetrovich. I will report on the result.

: D Yes, there is nothing wrong with baking - you just read the information;) Start baking - everything will fall into place, you will put those recipes on the timer that will turn out well (first check several times)
Trying new recipes, you will admire the kolobok and help him to become beautiful, salt is no use, for two months, nothing has been scratched. You will succeed!

I also hope that everything will work out, and I would like it to be perfect the first time. I would like to wipe my nose to my skeptical husband !!! Here I’m sitting, I set all the ingredients for heating, I studied the instructions from cover to cover, I’m waiting, but they don’t carry HP.

;) Mine, too, were skeptical (why do you need it? Etc., etc.) And now they wrap up and make orders, what kind of bread to bake tomorrow

Uraaaaa !!! My husband bought a Delonghi BDM 125-S bread maker and is going home. Finally, I waited, I waited 2 months, I could not buy it anywhere. And here my husband was on a business trip in Odessa, went to the store, and she stands there, for sale. Now I can't wait to come home and start trying to bake bread. Faster, your hands are itching ...

Dear Dora!
If it's not a secret, how much does your bread maker cost now? A month ago, my friends bought in Odessa in Foxtrot for 680 UAH. I personally have two months already, my husband is delighted, the store bread has even forgotten the taste. On Easter, on the 12th program, I made Easter cake according to Elena Bo's recipe, only replaced the water with milk, and vegetable oil with butter margarine, only instead of 6 spoons - 4 spoons, and then baked the pies in round tins in the oven for 40 minutes. So my family members noted that they had never tasted such delicious and airy cakes !!!
I wish all members of the forum and their families a great mood from a delicious bread, as well as peace of mind !!!

I bought for 696 UAH for a discount at a discount, and so it is more expensive

[They brought my DeLozhka yesterday. I baked French bread, at the same time I learned how to program HP, everything worked out. Everything rose, baked, etc., but the taste did not satisfy the family, we love bread with a more pronounced taste (sweet, sour, spicy). Today I played in full at the baker, sculpted my own recipe according to my own program. The bun exceeded all expectations. I made sweetish bread with pineapples, papaya and walnuts, my husband is delighted, the children run around with a loaf in their teeth and crumble all over the apartment, a cat runs after them (which, apart from fresh meat and fish, has never eaten anything before) and eats up these crumbs. In short, Delozhka and I are ZAAACHET. By the way, I read on the forum that many are unhappy with the top crust, they say it is very light, so if you smear it and sprinkle it on, (I smeared it as my great-grandmother did - a slightly beaten egg with sugar, and sprinkled it: yesterday - with parmesan, today with brown sugar) then the crust becomes extraordinary beauty !!!!! And the dough that is not anointed with anything will never brown in the oven !!!! How would I have done without programming, if I had waited, all the same, the desired 255 Panas, it's scary to think !!!!!]

They brought my DeLozhka yesterday. I baked French bread, at the same time I learned how to program HP, everything worked out. Everything rose, baked, etc., but the taste did not satisfy the family, we love bread with a more pronounced taste (sweet, sour, spicy). Today I played in full at the baker, sculpted my own recipe according to my own program. The bun exceeded all expectations. I made sweetish bread with pineapples, papaya and walnuts, my husband is delighted, the children run around with a loaf in their teeth and crumble all over the apartment, a cat runs after them (which, apart from fresh meat and fish, has never eaten anything before) and eats up these crumbs.
In short, Delozhka and I are ZAAACHET. By the way, I read on the forum that many are unhappy with the top crust, they say it is very light, so if you smear it and sprinkle it on, (I smeared it as my great-grandmother did - a slightly beaten egg with sugar, and sprinkled it: yesterday - with parmesan, today with brown sugar) then the crust becomes extraordinary beauty !!!!! And the dough that is not anointed with anything will never brown in the oven !!!!
How would I have done without programming, if I had waited, all the same, the desired 255 Panas, it's scary to think !!!!!

I will not argue with you, you are such an authoritative lady. I always smear, and I always smeared in the oven, and it seemed to me that it was impossible otherwise. Thanks for the congratulations, I have a recipe, I am already writing

I also have a stove with a switch. Completely all numbers of the barcode on the box:
8004399771116.

Likewise. I have the same thing.
Yesterday I debuted on my stove. The result is awesome.
The husband, who was always skeptical about bread makers, was already purring with the pleasure of absorbing homemade bread. I am so SATISFIED. !!! I want to bake more and more ... I will post a photo of my debut later, took pictures ... after all, the first bread in my life

Hello . dear Delonghi users! Finally I got to you! I'll start from the beginning. My husband and I bought our girl (125S) 2 days before Easter. They took it from the warehouse, through friends, for (just don't hit) 102 USD. That is, they brought it home in the evening, opened it, and there was not a word in Russian or English in it !!! I had a stupor !!!
I wanted her so much! Moreover, there was an opportunity to take any other, but I was stuck on this one.Thank you my beloved found a complete translation with all pictures. Immediately, from what was in the house, she baked a cake. What a beauty! The whole cycle I looked out the window. like a crow to the bone, although it was already night. Everything, now I really love and respect my girl. We learn together slowly all the wisdom. And also, many thanks to the creators of this wonderful site. There were so many questions, but without even asking on the site. I found answers. Thanks everyone! We shall be together!!!

Now I often use two of my programs (or rather, the second is still in development) - one for fermenting yogurt (I removed all the mixes and baked goods, left only heating, just 6 hours of heating at 35-30 degrees), and the second one for baking rye bread, making a batch 40 minutes, then a "yoghurt" program for long-term proofing with heating (3-4 hours, I look at the bread or at the time of my return home), without deboning (I read that rye does not like repeated rises).

Whoa! Yogurt in HP !!! And what do you cook right in the bucket? And then what are you pouring over?

and the second is for baking rye bread, I knead for 40 minutes,

How do you do for 40 minutes? After all, the batch can be increased up to 30 minutes? Add PIZZA mode?

Whoa! Yogurt in HP !!! And what do you cook right in the bucket? And then what are you pouring over?

There is a whole topic on this issue. Called "Yogurt"

Hello everyone!
Finally, my wife and I became the happy owners of the miracle bread-making technique. Thanks to all the creators of this project-given
site, to everyone who shares information here. Therefore, we chose the stove
purposefully - Delonghi BDM125S - mainly because of the possibility
self-programming.
We were not mistaken in the choice, thank God!
I had to really look for it, it turned out that it was not at all in the online stores of Dnepropetrovsk, and in supermarkets the prices reached
outrageous-819 UAH.
But they found it at an affordable price and have already tried to bake their first
bread according to the classic recipe.
We are happy with the result - everything turned out very well.
And the stoves are really without manufacturer's signs, and in stores
don't know. There are no instructions in Russian in the kit - the store gives a printout from the Internet.
But they are happy with the stove, and this is the main thing.
Now let's experiment.
All success in baking and, of course, in life!

Hello everyone. Tell me who knows if all programs should
to open the dispenser? For some reason, under the program "Turbo"
didn't work
How does it work?
Thank you.

We bought a bread maker. We checked everything in the store.
But one thing confuses (this is already at home) ... the lid on one side (on the right) is not tightly closed, like it staggers when pressed.
Is it just me or ... is it really necessary?
And ... the connection of the hinges on the dispenser does not completely go into the grooves (one even managed to fall out)

aramat
I poked my stove. Yes, the lid on the right does not fit very tightly, possibly due to the spring-loaded pin of the dispenser located at the rear right. The only thing that can threaten you is a light crust, while moderately baked. But you have the opportunity to add time at the end of baking and make it darker, although I am quite happy with the light one, it is already delicious!

Hello everyone
after 4 hours spent at the forum, I also became the happy owner of Delongy tomorrow I will buy an electronic scale, a sieve - and ... let's go
Please tell an inexperienced teapot the simplest bread recipe for the first time. I am confused by the fact that the instructions for the stove, and on the site - in terms of recipes - differ in the branches about the formation of a kolobok and other things that a teapot needs - I studied.

Please tell an inexperienced teapot the simplest bread recipe for the first time. I am confused by the fact that the instructions for the stove, and on the site - in terms of recipes - differ in the branches about the formation of a kolobok and other things that a teapot needs - I studied.

Do not be embarrassed, the site's recipes are suitable for all stoves.

Where to begin?
From this, the simplest bread for a teapot, and recommendations, and a photo of a kolobok:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=1502.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4587.new#new

You will get bread according to this recipe, then it's not scary for others to take.
Just track the bun, and don't be afraid to add flour if you need 1 to 5 tbsp. l.
The main thing is a good bun.

and I baked my very first bread from the recipe book, which is attached to the CP, called Traditional white bread. The gingerbread man was well kneaded and the bread turned out to be Super. I took ingredients for 1 kg. Go for it :) I wish you excellent bread

Download the instructions from our favorite site;) https://Mcooker-enn.tomathouse.com/index.php@option=com_content&task=view&id=71&Itemid=77 By the way, I downloaded the instructions here and use it to bake :) And yet, I baked my first loaves without scales, but measured it with a measuring glass (it is indicated in the recipes), and about a month later I acquired an electronic scale

Thanks to the forum! Special thanks to "Alen Delonghi"! I bought DeLonghi BDM-125S 2 days ago, I baked bread only once, it turned out just fine.

At first I was chasing Panasonic (mainly because of the dispenser), but then after reading the forum carefully, I saw that the Delonghi also has a dispenser (nothing is written about it on the official Russian website!), And given its price and capabilities, it was unambiguous decided to take DeLonghi even if Panasonic appears

We bought a bread maker. We checked everything in the store.
But one thing confuses (this is already at home) ... the lid on one side (on the right) is not tightly closed, like it staggers when pressed.
Is it just me or ... is it really necessary?
And ... the connection of the hinges on the dispenser does not completely go into the grooves (one even managed to fall out)

The lid really does have a little backlash, but I don’t see anything wrong with that, it’s backlash because of how the possibility of removing it is realized. I didn’t look closely at the dispenser, but everything seems to be fine, in any case, nothing fell out

Who wants to buy, there are in limited quantities 🔗, I took mine there.

While happy, if any bugs are noticed, I will unsubscribe.

I baked bread only once so far, it turned out just fine.
While happy, if any bugs are noticed, I will unsubscribe.

and which one did you bake? where did you get the recipe?
my first bread is here https://Mcooker-enn.tomathouse.com/in...om_smf&topic=4767.new#new

The recipe was taken from the instructions for HP: classic white bread, medium crust.

weight - 750g
water - 315 ml.
oil - 1 tbsp. l
salt - 1 1/2 tsp
sugar - 1 tbsp. l
flour - 600g
yeast - 1 1/2 hours l.
Baked for 3 hours 16 minutes.

flour - "Khutorok"

🔗
🔗

It was cut after 15 minutes. after baking, it immediately seemed a little unbaked, but when it cooled down it became just perfect.
🔗

Yesterday I baked 1kg French, it turned out even better, in general, one can say perfect, I didn't even have time to take a picture. Today I came from robots and he is no longer there.

P.S. I filled everything up strictly according to the recipe and according to the instructions, I measured the flour. scales!

Well, in general, with an initiative. On Saturday morning, I got this miracle of technology, and started trying.
The first batch came out thinly-floating on the walls (I measured the flour with glasses), and while I was waiting - when will the notorious bun? went through the entire batching cycle. I cut through this business, zeroed it out, threw out the dough, laid it on a new one - I measured flour with scales. This time, the kolobok formed almost immediately, and this is what happened:


that's why in the evening I decided on a cake and laid everything strictly according to the instructions, according to the scales, but since the "koloboks" were firmly imprinted in my head, and the dough on the cake stubbornly didn't look like it - I started adding flour
Well, something similar to a bun was eventually formed, and even baked, and it could even be eaten ... but I did not stop - I laid it down again, watching with skepticism the batter swooping down the walls, I decided that it wouldn’t be worse, and with calm soul did not add anything. Wonderful cupcake came out! two days in a row.
(from which I conclude that the bun should not be expected in all recipes?)
Attempt # 3: Bread with basil and green onions. Everything was fine ... and the bun ... but the LIGHT LOST! generally. By the time it was turned on, what was a kolobok turned into a huge kolobich, and I decided to finish it. What can I say ... thanks to the electricians! if not for the fallen roof and some dampness, the bread would be very tasty
today there will be another experiment ...
Oh! and how many bowls of yeast have I translated

Nubira gingerbread man should only be seen in wheat, wheat-rye bread, and this does not apply to cake. Why did they throw out the first batch it was necessary to add flour to the bun in the second batch and everything would be fine.

Nubira kolobok should be seen only in wheat, wheat-rye bread, and this does not apply to cake. Why did they throw out the first batch it was necessary to add flour to the bun in the second batch and everything would be fine.

clear: Thank you
threw it out because I needed half an hour to re-study the topics about the bun

There is a muffin baked in a bread maker! Overcoming the resistance of friends (mainly girlfriends) in conquering the kitchen space, a cupcake was baked on the morning of December 31, which I named "Vedetta"! Classic cupcake, baked without parchment paper, in a Delongy 125 bread maker, with extensive use of its programming capabilities. For myself, I proved the possibility of making muffins in a bread maker. Nothing is burnt, everything is baked! After the New Year (and there is an hour and a half left in Kiev) I will publish the recipe and post pictures!
I CONGRATULATE ALL !!!

and you can get the recipe

"The first experience was the recipe from the description - the one with cocoa:"

Instead of yeast, use baking powder

I "saw" your French bread, I baked it the same, but I didn't see much difference (I usually bake with milk at No. 1). and there is a question - I do not remember which stove - there this bread is baked for 6 hours (preheating ....), and I began to read the instructions for DeL - there is about 3.47. unclear

I "saw" your French bread, I baked it the same, but I didn't see much difference (I usually bake with milk at No. 1). and there is a question - I do not remember which stove - there this bread is baked for 6 hours (preheating ....), and I began to read the instructions for DeL - there is about 3.47. unclear

It's in the Panasonic oven for 6 hours. There is a very long rise (so that the crumb is airy) and the baking temperature is higher for a thick and crispy crust.
Why in other stoves 3-4 hours ... I don't know

I like French bread very much in Panasonic, it tastes absolutely different from the main white one. In addition, it is convenient to put it at night, and wake up in the morning from the breathtaking smell.

I didn't like Khutorok flour. The bread from it turned out to be kind of sticky. I decided not to take it anymore.

I didn't like Khutorok flour. The bread from it turned out to be kind of sticky. I decided not to take it anymore.

And rightly so! This has already been written about

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=4833.0

I liked Novopokrovskaya flour in all respects, just so that they could be packed!

IMHO, and as my mother and her grandmother taught, bread should rise 2-2.5 times. Less than 2 will be a lump (damn, what is it called in Russia ??? when the bread is like that when you can sculpt birds from the crumb)

in Russian it will be "cool" bread :)

Since the topic began with DeLonghi, I would like to hear the opinion of the owners of the 755 about the dispensary.
Today I put bread with bran and seeds. Program 1 Classic. After the preliminary kneading, the HP beeped and some of the additives spilled out, but a good half remained in the dispensary. The kneading continued.
I waited for about 7 minutes and could not stand it, I manually scraped out the remaining additives and poured into the dough.
What could be the problem? After all, I didn't have so many supplements, not even a full dispensary ...

And by the way, there was originally a question about rye bread at DeLondhi.
I would also like to try. What mode should I do?

What could be the problem? After all, I didn't have so many supplements, not even a full dispensary ...

Perhaps the additives were sticky (wet) or melted when heated, this happens with cheese, for example.

The bran was from the refrigerator. So maybe they were a little damp. The seeds were definitely dry.
But the dispenser itself opened and closed very quickly. And I think that's why it didn't get enough sleep

and in Delonghi the dispenser also knows how to close itself?

Opened and closed like cute. I didn’t think it could be otherwise. It just closed somehow quickly

In fact, the dispenser does not open for very long. My opinion: to use the dispenser when it is not possible to make additions manually (for example, at night). And it's still better by hand.

hmmm ... about the dispenser ... in general, I always get enough sleep ... maybe it's true humidity interfered ... here one of the topics was an excellent advice - roll a little in flour what you put in the dispenser to dry .. ..

about rye bread ... I bake both on the Classic program and on Integral ... according to my mood
for example, there is a recipe on the website for rye on kvass - I bake it quite well on the first main program, it rises even better