Baking in DeLonghi BDM 125S

Forgive me for interfering, but suddenly I can help.
After looking at the bread recipe, I can see that 600g. there is clearly a lot of flour for the rest of the products. This amount is taken for a large loaf in Panasonic (output weight 950g). Therefore, I advise you to reduce its amount to 525 g. And to make the top more ruddy, add 2 tbsp. l. milk powder or add milk (liquid) instead of water. I also use iodized salt, I even put half a teaspoon less (it seemed to me more salty than usual). Baking with stone, but to be honest, I didn't notice much difference. Try sugar to put 2 tablespoons. l. (this is what Panasonic advises), it also improves the work of the yeast and makes the color of the crust brighter (it won't be sweet!). Maybe just the lack of sugar makes the taste bland.
: flowers: Success in baking

I can't help anything about the cupcake (I prefer it in the oven, there is no hassle and always successful). But in the Dough topic, the members of the forum gave recipes for muffins specifically for a bread machine, can you try them? Just watch out for the glasses (they are different for the bread makers).
I think everything should work out.

The gift is presented, we are starting to use. In this regard, owners who have had experience, what to look for when baking for the first time, are there any adjustments to recipes, etc.?

• Measuring cup capacity 240 ml. From the recipes it follows that one measuring cup contains approximately 160 g of wheat flour. I note that in the description for Panasonic 253 it is written that 150 g of flour is included in the same measuring cup (240 ml). Where is the truth? Can someone from the owners of the scales clarify?
  

the weight of flour placed in a measuring cup obviously depends on its moisture content
so measuring flour by weight is an inherently wrong approach

the weight of flour placed in a measuring cup obviously depends on its moisture content
so measuring flour by weight is an inherently wrong approach

So which approach is right? The recipes, I guess, are oriented towards normal humidity. That is, with high humidity, more flour will fit into the glass, and less on the scales.

[SAPetrovich]

SAPetrovich !

“Fast-acting super yeast” LLC “Interpekar” (with the inscription “Home cooking” in the upper right corner) - perfectly normal yeast, I use them - no problem
so it is not in them!
I also bought cinnamon, poppy and sesame from them - everything is also ok

Thanks to everyone who responded. And, although belatedly, I congratulate all women on the last holiday.
Made another bake of French bread on my DeLonghi BDM 125S.
But, based on the recipe from Panasonic, making some changes:
Milk 230 ml. (originally there was water)
Vegetable oil 1 ½ Art. l. (originally it was 1)
Salt "Sea DROGA" 1 ½ tsp. (originally it was 1 ¼)
Sugar 1 tbsp. l. (initially it was not)
Wheat flour "Sokolnicheskaya" 2 ½ Cups.
I did not put milk powder (initially it was 1 ½ st. L.)
Yeast "SAF-moment" 1+ tsp. (originally it was 1)
1+ is in the sense of "with a small slide".
However, it sounds more like Italian than French.
However, the result was very good! Ruddy from all dirt, including the top. And of course delicious. Although, all the same, he is far from the baguette. Well, he is not "bubbly". Maybe, of course, a semblance of a baguette in a x / p-machine is unattainable, but it really hurts. In addition, it did not fill the entire bottom of the mold, although it turned out to be normal in height. Perhaps this is due to the difference in forms between Panasonic and Delonga. Indeed, even a small French recipe for Delongue contains significantly large volumes (weights) of ingredients.
In general, I decided that if we were to maniac, then to maniac to the fullest. Well, I really want to get French (in my understanding) bread. So I will fight until I have enough patience.
In short, after analyzing the description of the programs from Panasonic, I found that the process of raising the test lasts 2: 55-4: 10. And at the Delongue 0: 44 + 0: 28 + 0: 50 (with intermediate "boning"), that is, 2:02. On the face of a significant difference. Hence, by the way, the difference in the total time of programs 6:00 and 3:17, respectively. True, it is not clear how the specific rise time of the Panasonic is determined, especially since the total time is indicated specific. But, let's leave it on the conscience of the authors of the description.
As a result, I decided to create a program close to the Panasonic program in my delonghi. As a result:
- Added a 10-minute weak heating before pre-mixing
- Increased the time of the first and second ascent to 60 minutes and the time of the third to 90. Accordingly, the total ascent time is now 3:30.
Then, I "stuffed" all the ingredients in strict accordance with the Panasonic recipe (naturally, in the order adopted by Delonghi), and put it overnight.
Let's see what happens in the morning
I will report the result tomorrow.

[SAPetrovich]

SAPetrovich !

“Fast-acting super yeast” LLC “Interpekar” (with the inscription “Home cooking” in the upper right corner) - perfectly normal yeast, I use them - no problem
so it is not in them!
I also bought cinnamon, poppy and sesame from them - everything is also ok

So I, an old miser, did not throw them out. I decided that as soon as I get the result that suits me, I will try again on them in order to "feel (or not feel) the difference."
Yes, more about yeast. As I already read somewhere here, when using the Dr. Oetker yeast, the smell during the "rise" is significantly stronger than the PAF-moment. Although I did not notice a big difference in the rise (increase in volume).
By the way, a question for connoisseurs: And how much does the volume of dough usually increase during the time from the end of the batch to the start of baking?

By the way, a question for connoisseurs: And how much does the volume of dough usually increase during the time from the end of the batch to the start of baking?

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)
We stand on that. But this is when baking with ordinary yeast and sourdough. On synthetics, well, all sorts of dry, maybe a different result. I don’t bake on this, my daughter-in-law bakes regularly, it looks also about 2-2.5 times.

[slick]

IMHO, and as my mother taught, and her grandmother, bread should rise 2-2.5 times

Thank you. Unfortunately, I don't even have anyone to ask. From friends, no one is engaged in baking.

a lump (damn, how is it called in Russia ??? when bread is like that when you can sculpt birds from the crumb)

For the same reason, I can't say what we call it. But, I already seem to understand what it is slick

Do not be discouraged, literally after half a year of constant cooking you will be just a bison in this matter. Everything here comes with experience. And what is nice, like the ability to ride a bike, you cannot unlearn
My break in baking was 8 years, and I remember everything nicely and everything turns out ugh, ugh, ugh.

Uraaaaaa! Happened!!!!
Uff. Finally. I finally got pretty much what I expected.
Of course, this is not a baguette, but in consistency, taste, "bubbling" and other parameters, it is as close to it as possible. And all this automatically, for your morning coffee! And the crust, and the color mmmmm ..... Beauty!
The only remark is that it turned out to be too airy! Perhaps that's why he sank a little when baking. More precisely, the shape practically did not change, just a large air bubble formed under the thin top layer. Here he is, and then the donkey, and then, probably not when baking, but when cooling.
Therefore, I think it is necessary to reduce the lifting time after the last boning. So, one or two more experiments to clarify the program, and I will post a recipe + program for DeLonghi BDM 125S, so that those who wish could enjoy an amazingly delicious bread.
By the way, at night I woke up and could not bear to crawl out into the kitchen to look at the process. I saw that after kneading the dough turned out to be much thinner than before. It even slightly adhered to the walls of the mold. In consistency it looked more like some kind of "Velcro" than a bun.

[the lifting time after the last deboning should be reduced. [/ quote]

SAPetrovich, is it about the time of the last rise of the dough? And by how many minutes would you recommend reducing this time? I just got a stove, I want to use your experience as my first one. Is using regular salt instead of sea salt critical?

[the lifting time after the last deboning should be reduced.

SAPetrovich, is it about the time of the last rise of the dough? And by how many minutes would you recommend reducing this time?

I think that from 90 to 60 minutes

Is using regular salt instead of sea salt critical?

Alas, here I can not say anything. There are many opinions, my own has not yet been finally formed - experience is not enough. But, it seems to me that it is not critical.

However, if you are not afraid of very lush bread, you can leave it for 90 minutes.

What crust and bread weight did you order?

Yes, and used # 6 as a basic recipe?

Indeed, in order to find information about the peculiarities of baking in this model, I had to "comb" almost all the topics. Now, walking around the forum, I am guided mainly by nicknames. For young people, of course, it is more convenient to receive information about the baking experience in D125 in one thread. It might be useful to copy here posts from other threads that are relevant to the topic, or give links to them here. The neighboring branch on the 125th is more dedicated to the hardware, which is also very important.

Yes, and used # 6 as a basic recipe?

Yes, As a basic program # 6. And the crust, when programming, is not given at all. It will simply be determined by the baking time.
Basically, here's the program I used to bake:
1. Preheating 35 ° C 10 min (was 0)
2. Kneading 1 3 min
3. Kneading 2 22 min
4. Ascent 1 30 ° C 60 min (was 44)
5. Boning 1 20 sec
6. Ascent 2 30 ° C 60 min (was 28)
7. Boning 3 10 sec
8. Ascent 3 30 ° C 90 min (was 50)
9. Baking 115 ° C 55 min (was 50)
10. Residual heating 70 ° C 60 min

Try another recipe from LG
Classic French bread recipe:
cup (230 ml) and 3 tablespoons of water
flour 3 cups (230 ml)
2 teaspoons of salt
2.5 tablespoons of sugar
2 teaspoons yeast - I use dry
I bake in the mode of French bread with a medium crust.
During baking, you can brush it with an egg.
Good luck!!!

here is the program

Thanks, all worked well! It became clear about the crust and weight during the "programming". The timing of each rise was changed, and Oetker was used instead of Saf yeast. Milk, it seems, is not reconstituted, Finnish Valio. The crust turned out, perhaps, too crispy, thick on the sides, maybe you dilute the milk with water, or is it connected with the baking time? The crumb is cool, porous, even. According to your recipe, a half-kilogram bread with a height of about 8 cm turned out - was the rise of the dough normal, what do you think?

Try another recipe from LG

The question is, what temperature and time regimes should be set at different stages of cooking according to this recipe?
The oven has a basic program "French bread", the amount of ingredients in it differs from the suggested one, what happens if this amount is changed for the standard program?

The crust turned out, perhaps, too crispy, thick on the sides, maybe you dilute the milk with water, or is it connected with the baking time?

I have no experience at all, so I think that it is necessary to try. I think for a start, you can try to reduce the baking time.

According to your recipe, a half-kilogram bread with a height of about 8 cm turned out - was the rise of the dough normal, what do you think?

Today in the morning baked goods with reduced time (90-> 60). I will not say anything about weight, I haven’t got any scales yet.And in size it turned out to be from 8 cm high (at the edges) to 10 (in the center). The pulp is not as airy as yesterday.
I believe that I have worked out to my taste, recipe and baking program for French bread.

Try another recipe from LG
...

Perhaps worth a try. As I understand it, in terms of the ratio of ingredients, the recipe is designed for a faster program (more yeast and sugar). So you can try on the standard "French" program for delongue.

https://Mcooker-enn.tomathouse.com/index.php@option=com_content&task=view&id=63&Itemid=77

[STRONG] Features:
Baking weight: [/ STRONG]
from 700 g to 1.25 kg
Turbo function for baking bread in less than 2 hours
Large window for monitoring the cooking process
Choice of crust color to suit every taste for most recipes:
light, medium or dark
Keeping bread warm for an hour
Jam function for easy preparation of your favorite jams and jams
Removable lid for easy cleaning
Removable bakery mold with non-stick coating for easy cleaning of chl. ... ...

Dimensions given in the description are not correct! They even exceed the packaging dimensions!
Is this the recommended footprint? In general, I don’t know.
The real dimensions, measured with our own hands, are as follows:
Width (i.e. front) 43 cm
Depth (i.e. side) 28 cm
Height 33 cm
For me this was important, because the 50 cm indicated in the description did not fit into my kitchen.

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

So:

• Assembled quite well, I haven't noticed any shortcomings yet.
  
• The blade is made of metal.
  
• Container made of relatively thin metal.
  
• The coating on the paddle and bucket is of high quality in my opinion.
  
• In my copy, the spatula always remained in the bread. Now I "planted" it with chips from a wooden toothpick - now it does not remain in the bread
  
• The design of the dispenser is such that it seems to me not possible to get part of the filler past the bucket.
  
• The dispenser is quite loud. On the one hand, it is good - you can add ingredients that are difficult to place in the dispenser using this "signal". On the other hand, at night, especially sensitive natures can wake up from such a sound (if the kitchen is next to the bedroom). I have no such problems.
  
• In Panasonic 253, the dispenser lid has a rubber seal, about which the description says that its quality dramatically affects the operation of the stove. In delongues, the dispenser lid has no seal at all. Moreover, it has a number of ventilation holes from which warm and humid air escapes during operation.
  
• Measuring cup capacity 240 ml. - like in Panasonic's. That is, recipes are easily "portable".
  
• The description in Russian was given in the form of a bundle of sheets printed on a printer.
  

In general, I liked the stove.
Only, as always, some of the recipes suggested in the description should be corrected. This can be frustrating for novice bakers at first. However, practice has shown that you can easily use the recipes from the corrected description on the Panasonic 253. Actually, this is how I started doing this recently.

Well, the fact that you can, if you wish, make your own programs is generally a class!
For example, I easily reproduced the baking program of French bread from Panasonic... The native French recipe / mode gives a slightly different result, less like real French in my opinion.

good day to all !!! I have such a question ... x / stove from Arçelik (Arcelik) (in Russia it seems to be under the Beko brand). making this recipe
1.25 Art. warm pier
1h l. sugar
3.5 Art. flour
2 tsp yeast (Dr. Etker)
1.5 tsp salt
Result: The taste is good, but the bread does not rise to the top of the mold. the height of the finished bread is 9-10 cm.
suits everything except that it rises a little
and another problem, my mother also has a x / oven (which company, I don't remember), she made bread using a different recipe both in her x / oven (for a long time) and in her ...the result is VERY different (her bread lasts for about 10 minutes after readiness, because it is eaten quickly, it turns out so tasty that you can eat it without anything at all; but mine tastes good, but not super) ...
what's my mistake?

I made bread both in her x / oven (for a long time) and in her ... the result is VERY different

Most likely it is the bread makers themselves. Different firmware, different kneading time - approach - baking.

and if we take separately the problem of not raising the shape to the top in my x / stove?

good day to all !!! I have such a question ... x / stove from Arçelik (Arcelik) (in Russia it seems to be under the Beko brand). making this recipe
1.25 Art. warm pier
1h l. sugar
3.5 Art. flour
2 tsp yeast (Dr. Etker)
1.5 tsp salt
Result: The taste is good, but the bread does not rise to the top of the mold. the height of the finished bread is 9-10 cm.
suits everything except that it rises a little
and another problem, my mother also has a x / oven (which company, I don't remember), according to a different recipe she made bread both in her x / oven (for a long time) and in her own ... the result is VERY different (her bread exists for 10 minutes after readiness, since it is quickly eaten, it turns out so tasty that you can eat it without anything at all; but mine tastes good, but not super) ...
what's my mistake?

If we take separately the problem of insufficiently risen bread, then:
1. Little sugar. take 1 tablespoon.
salt inhibits yeast activity, sugar helps yeast work. And the taste will be better.
2. Synthetic, well, dry yeast, poorly raise the dough in milk. Here, either you need a little more yeast, or make bread with water. By the way, it will be closer to normal, and delicious, no worse than milk.
3. Vegetable oil. For some reason you forgot it completely, but it is necessary. If you are not from the CIS, take a cold-pressed olive (it should be of normal quality) 1-2 tablespoons. If somewhere in the CIS, then you can not spend money and buy high-quality sunflower, or spend and buy walnut or pine nut oil. It will be delicious

here. the main issue of the rise is yeast, sugar and flour quality. If the flour is bad, the dough will not rise well.
Here. and further. Put here a description of the program you are printing on. How many minutes it goes up and so on. then it will be possible to figure out whether there are glitches in the program (by the way, most likely they are not, the problem is 90% in a small amount of sugar and milk in relation to dry yeast).

[SAPetrovich]

SAPetrovich
The design of the dispenser is such that a part of the filler gets past the bucket as It seems to me not possible (unlike Panasonic253).

- Exactly, you only think. Be sure, people with hands that have grown from there - from where and from people who assure that Panas's dispenser loses everything and in your case they will also lose everything. My hands are growing exactly from the wrong place - because out of 30-40 times of baking using a dispenser, only in 3 cases missed the bucket on the 1st! raisins, which IMHO is quite (and even highly IMHO) is acceptable. In addition to my hands, I also have something with my head - I read the instructions and as a result (it's incredible) - everything works out.

Just believe me, I'm tired of reading the same phrase everywhere and constantly: (unlike Panasonic253). - and even if it is written by the person who made this interesting conclusion based not on own use but on conclusions funny (see above) people.

I apologize, if someone does not succeed in something, this does not mean that the manufacturer is to blame (it's not about the conservatory! ). Panasonic SD-253 proved its quality - years of successful sales (if there was something wrong - everyone would write about it) - what kind of cotton can be compared with it - right - none.

Need advice from members of the forum: the standard recipe for rye bread (Delonghi) lacks such ingredients as sourdough, panifarin, malt. In the topics of the same forum, these products are highly recommended for making rye bread. I wonder why the authors of the recipe did not add these components to it, which, as I understand it, should greatly affect the quality of the bread?
The second question: in the same recipe, wholemeal flour is taken as a basis, which could not be found in nearby stores. Is it possible to replace wholemeal flour with a mixture of regular wheat and, for example, bran? And, if so, in what proportion to mix?
I will definitely go to the All-Russian Exhibition Center, but I want to bake rye bread today. Otherwise, you will have to buy a store

That's right, Gennadii, so their crooked-handed and narrow-minded! And yet they still have the insolence to discuss the results of their non-growing hands on the forum. I can imagine you: both hands and head ... And experience!
In general, well them, do not be discouraged. And the patriotism with which you relate to the manufacturer is so rare now ...

[SAPetrovich]

SAPetrovich
The design of the dispenser is such that a part of the filler gets past the bucket as It seems to me not possible (XXXXXXXXXXXXXX).

- Exactly, you only think. Rest assured, people with hands that have grown from there - from where and from people ...

I removed the link that upset you. Otherwise, it's not far before the "racial war"

As a basic program number 6.

Thank you! It will be interesting to try to bake the same.

And the recipe used was the one that you here published?

Milk 230 ml. (originally there was water)
Vegetable oil 1 ½ Art. l. (originally it was 1)
Salt "Sea DROGA" 1 ½ tsp. (originally it was 1 ¼)
Sugar 1 tbsp. l. (initially it was not)
Wheat flour "Sokolnicheskaya" 2 ½ Cups.
I did not put milk powder (initially it was 1 ½ st. L.)
Yeast "SAF-moment" 1+ tsp. (originally it was 1)
1+ is in the sense of "with a small slide".

[Asya]

Asya
Something really got me carried away. A dispenser at Panas can throw its contents not into a bucket only if it (content) stuck to it (to the dispenser), hence the decision: to make it so that it does not stick, just

I can imagine you: both hands and head ... And experience! - oh yes I am

SAPetrovich
- Well, the world got excited, friendship, gum?

Stop! Have you tried kneading in Pizza mode? because initially I got in the way.
All the same, I really want to know the glitch of a fighter or the pilot's color blindness

Today, work was done on kneading the dough for: 1) pizza; 2) sweet buns. Both modes proved to be quite normal: the mix was good, no flour was left on the walls. The only thing: I couldn’t resist in the pizza mode and 15 minutes before the end of kneading I opened the lid and collected the dough from the corner onto the bun. By intelligent reflection, I figured that it should have been and so will mix normally.

Thank you! It will be interesting to try to bake the same.

And the recipe used was the one that you here published?

The updated program and recipe is here: RECIPES / Baking Basics / Panasonic French on DeLonghi 125

Oops.
My DeLonghi BDM-125S refused to turn on
It highlights all characters that are possible and does not respond to any key.
Today I took it to the store to change it, they took it there for examination.
So again I switch to store bread. Hopefully not for long.

Greetings to all bakery masters!
Please help a newbie.
My bread maker is on the third day. At the first attempt to bake bread, the following problem turned out: I added dry yeast (saf-levure) - everything was as it should be according to the recipe: a crater in the center, etc. The bun was kneaded, on the surface of which undissolved yeast balls were sticking out. I pinched off a piece of dough - it is, the yeast remained in balls-grains - this is after the entire kneading cycle, when the oven has already switched to the dough rising mode.
I threw out the dough and loaded it all over again - this time I diluted the yeast in water in a glass and poured it into flour. The bread came out excellent!
And now I want to try to turn on the timer for the morning in the evening and I don’t know what to do with the yeast: dilute it in water - they will start growing ahead of time ... add dry ones - again you will get a bun with undissolved grains ...
Please advise.

Change yeast ...

[moment]

Yeast should be used those intended for bread makers. For example: SAF-moment, "Dr. Oetker" are fast-acting, .... Their packaging says that they are instantaneous and designed for bread makers.

On this yeast, amazingly lush and aromatic bread came out. (after dissolving them in a glass). I don't want to change.
And no one has encountered such a problem: diluted grains after kneading the dough? Is this my personal glitch?

SAPetrovich, thank you very much for the advice, I'll try to find such - with an inscription on the package. But do you think saf-levure does not fit categorically?

Povarenok, on the packaging with yeast it is written how to use it. If you first dilute with water, then you need to dilute, but then already lay it like a liquid (I mean the order of laying in a bucket). This is how Saf-Levure yeast is used. And that's why they didn't dissolve. They didn't have enough fluid and time.
Usually, instant yeast is used for bread makers (this is what the manufacturers of bread machines recommend). This is Saf-moment or Dr. Oetker - they do not need to be dissolved and they are put into your bread maker from above.
I wish you success in baking.

On this yeast, amazingly lush and aromatic bread came out. (after dissolving them in a glass). I don't want to change.
And no one has encountered such a problem: diluted grains after kneading the dough? Is this my personal glitch?

SAPetrovich, thank you very much for the advice, I'll try to find such - with an inscription on the package. But do you think saf-levure does not fit categorically?

Not 100% fit. Many have already encountered this. Change the yeast and the bread will be just wonderful without any preliminary dilutions.

This topic has already been discussed here: https://Mcooker-enn.tomathouse.com/in..._smf&Itemid=26&topic=68.0

It's a shame. Just in case, I think it is necessary to turn on the stove through the surge protector. Who knows how the developer protected her brains.

Oops.
My DeLonghi BDM-125S refused to turn on
It highlights all characters that are possible and does not respond to any key.
Today I took it to the store to change it, they took it there for examination.
So again I switch to store bread. Hopefully not for long.

It's a pity! And such a beautiful stove .... Is it true that in it you can arbitrarily choose how and what to bake? I mean, even the baking time can be programmed? Shaitan!

It's a shame. Just in case it is necessary, I think, to turn on the stove through the surge protector. Who knows how the developer protected her brains.

Only then make sure that the filter used allows the connection of devices of this power.

It's a pity! And such a beautiful stove .... Is it true that in it you can arbitrarily choose how and what to bake? I mean, even the baking time can be programmed? Shaitan!

Yes. Absolute truth. But, nevertheless, not everything can be chosen. Temperature cannot be set. That is, you can only specify the time of each stage in the range from 0 to 99 minutes. But, in most cases, this is enough. In addition, since there are several built-in programs with different temperature conditions, then by choosing the correct program as a basis, you can also choose the temperature mode.
And also, you can make operational adjustments already in the process of execution. For example, you see that by the end of standing the dough has not risen enough, or by the end of baking the crust has not turned dark enough - a few light taps, and the time of the current stage can be increased (or decreased) by N minutes. This is really very convenient. If the camera backlight was built in, it would be great.

Oops.
My DeLonghi BDM-125S refused to turn on
It highlights all characters that are possible and does not respond to any key.
Today I took it to the store to change it, they took it there for examination.
So I switch to store bread again. Hopefully not for long.

I sincerely sympathize. When a new thing breaks down, they simply give up. And then you carry it to the Service Center, and there they say: “there are no details, you have to order, they will bring it in two months”. After this you start thinking about killing all those who are to blame. And switching to store bread after homemade bread is generally a nightmare.

[Temperature cannot be set]

Yes, you cannot set the temperature in the program.Yes, and it is not necessary, I think (I, for example, do not know the optimal temperature for the approach of the dough and, most importantly, for baking. I think to lower the baking temperature - there is a direct risk of getting unbaked, even though you double the baking time.) But here there is one incomprehensible moment. In the manual, in the "Programming" section, the baking stage, as expected, begins with an increase in temperature. And then - either a mistake, or ... After specifying the baking time limits, it is again said about a further rise in temperature! The thought that this is a mistake suggests the location of this phrase in the manual - opposite the heading "Residual heating" (at which the temperature should seem to drop). If, nevertheless, the phrase about heating is correct and refers to the item "Baking" it turns out that by adjusting the baking time we indirectly influence the temperature change? What opinions will users have?

[Dispenser works quite loudly]

Yesterday evening there was a bake with additives, at the moment the dispenser was activated, the TV worked quietly. I didn’t hear the dispenser working (the bread additives were gone).
Here in one thread about the Panasovsky dispenser is discussed, they say that after triggering it remains in this position. I don’t know how critical this is for baking, but I also pleased the 125th here - after adding the additives, I put the dispenser back

...
I don’t know how critical this is for baking, but I also pleased the 125th here - after adding the additives, I put the dispenser back

Yeah, the dispenser closes a few minutes after opening. That is, even before the rise of the dough.
In Delongi, unlike Panasonic, ventilation is organized through a dispenser.