Baking in DeLonghi BDM 125S

By the way, the instruction is not in Italian - I thought the same, but the secretaries at work (all with knowledge of different languages) said that it was French and in the future I translated the recipes through Yandex, since the principle of preparation is the same. Good luck to you!!

For me, there is basically no difference: French, Italian, Chinese ...
there were still questions about the recipe: given that the dough is yeast-free, there is no yeast, but there is no soda or baking powder. How will the dough rise? if there are recipes, share with a beginner
So far, we are only friends for the 5th day. and at home they require goodies. just bread, you see, they are already full

I did not make such bread ... My husband and I made a chocolate cake according to the recipe given in the instructions - it turned out superb, because I did not let my husband interfere in the cooking process after we all accurately measured and filled in, strictly observing the recipe , but since the husband had read a lot of negative reviews on this recipe, he tried in every possible way to intervene.
Wheat bread has always been great
I made cake according to the recipe that I found on this site (if necessary, I will find it and give you a link) - the first test at work was grinded in a moment, I just had to cut off the cap, because it was not baked, the second test was successful and was appreciated by mine family for Easter.
My husband loves to make rye bread, suffered for a long time, made sourdough, somehow bought him rare ingredients at VDNKh and everything turned out super ...
But most of all, I like to cook jam in it this summer, I cooked it from cherries and strawberries, when apricots are cheaper, I will also make them out of them, since they ate last year's very quickly

Can you please tell me who recently bought this bread maker in Moscow, where exactly did you find it? And did I understand correctly that this is the only model with the possibility of programming?
Many thanks in advance for your answer!

You haven't read much. There were similar questions. My topic is called "list of programmable bread makers ..." in "what to choose". If you are a creative person with analytical thinking, your stove is delonghi 125. Programming requirements below, take kenwood 450. And the rest have 1 basically a program for creativity. This applies to ovens with a programming function! Other bread makers - fully adapt to them !!!

And who has already tried to change the bucket?
And then mine has already worn out decently, in the worn places it sticks a little, you have to wash it constantly, after each baking.

Somewhere there was a topic about this (try searching). In short, my coating began to wipe off 3 weeks after purchase. With a fight, they accepted a statement in the SC under the guarantee "as an exception." I waited 4 months, changed it along with the scapula. I blew the dust off the new one, lubricated it constantly, but also began to wipe it off (though later, somewhere towards the end of the warranty). Plucking up the audacity, I wanted to repeat the procedure, but found a receipt from the SC from the first replacement, which indicated that this replacement was disposable. New on our order, no problem (maybe even available). But the price is $ 80. That is, at a price of 130 for the entire stove. I decided that these scuffs are not so bothering me.

But the price is $ 80. That is, at the price of the whole stove 130 Shocked. I decided that these scuffs are not so bothering me. Happy

Figase! Tomorrow I will call the service, now I will be ready for any answer

So far, there are no special complaints about the stove, but maybe someone knows - the fried crust stubbornly does not work out, and I put it on the maximum, and cover it with a towel - it's no use, the bread on standard programs is pale. Build your own program or somewhere you need to tweak something?

Or build your own program. or connect the stove to a transformer, perhaps there is not enough voltage in the network.

For some reason, no one reads carefully, everything is on the forum ...
Briefly: 1-make our own program and increase the baking time by 15-30 minutes and bake with this program.
2- we take the foil from the chocolate and after the last deboning we put it on the bucket. But it is better to foil in 2-3 layers and attach it to the inside of the window.
The forum has a lot on this topic, and not only in "delonghi", but also in other topics (stoves).

Ok, apparently your program. When baking, I cover it with a towel so that the lid is not so cold ... Is there somewhere ready-made programs for delongues? Found for rye, maybe eat the same for wheat, muffins?

[BlackAlex]

BlackAlex, after 3 months of using the x / stove, on your question about the color of the crust, I can already share my observations: at first, as you covered, as advised on the forum, with a towel, but, apart from heating the lid more than without covering, there is nothing achieved. Covering the window with foil on top, in the same way as in the case of a towel, I did not notice much difference. The only thing that improves the color of the crust, in my case, is the increase in baking time. True, for 15-30 minutes, as advised Rem , I would not dare to increase it, it is enough for me to add 5 minutes with a bread weight of 1 kg, that is, I immediately stand the "dark crust" and do not interfere with the baking process in the main mode anymore. Increasing the baking time by a large amount, of course, makes the color of the crust even darker, but at the same time the bottom and sides of the loaf are fried more and more, become stiffer and thicker, and the crumb itself is drier. In this case, if after the last deboning before the start of baking you do not have time to remove the spatula, then it is "tightly" baked into the thickness of the bread and you have to pick it out with great difficulty, while opening a decent hole.
By the way, about the exit of the scapula from the bread. In the first 2 weeks of using the x / stove, my spatula easily came out of the loaf by itself, and then began to constantly remain in the bread, no matter what I baked. So I did not understand what the reason was. The blade play on the shaft does not seem to have increased. Therefore, keeping the cover of the scapula, I always began to take it out before baking, I do not put bread on at night, there is no such need.
And about ready-made baking programs .... in any case, you need to adapt as for your individual oven (I mean not the model, since Delongy 125 is discussed in this topic, namely, your representative of this model with its own, factory settings ), and for the ingredients used in the baking process. I still "suffer" from the quality of our flour. Every time I buy a new one, I begin to adapt to the ratio of liquid: flour, to look for the necessary proportion.

At one time, after reading a lot of information on the forum, somewhere in its vastness I came across a recipe for French bread for our x / oven. Since I no longer remember where the link is, it's easier for me to repeat it:

Water 230 ml.
Oil 1 Art. l.
Salt 3/4 tsp
Sugar 1 tbsp. l. (you can try not to put it at all, I think the crust will be a little less crispy)
Flour 2 1/2 Cups.
Dry. milk 1 1/2 Art. l.
Yeast 1 tsp (it is possible with a small slide)

Program.
Made on the basis of program # 6 (FRANCESE):

1. Prev. heating 35 ° C 10 min (in the original program it was 0)
2. Kneading 1 3 min
3. Kneading 2 22 min
4. Ascent 1 30 ° C 60 min (the original program was 44)
5. Boning 1 20 sec
6. Ascent 2 30 ° C 60 min (in the original program it was 28)
7. Boning 3 10 sec
8. Ascent 3 30 ° C 60 min (in the original program there were 50)
9. Baking 115 ° C 55 min (the original program was 50)
10. The remainder. heating 70 ° C 60 min

The crust can be corrected by increasing or decreasing the baking time. 55 is for the average.

When I want to impress my relatives, I always bake it (just slightly adjusting it: instead of water - milk, or a mixture of water and milk, I don't use milk powder, and also reduce the first and second rise by 10 minutes, residual heating is "0"). The recipe was counted in grams for a 1 kg loaf, because in the above version, a small and not very beautiful bread is obtained in our oven. This is another of my observations - the larger the baked bread, the more airy and prettier it is, and the darker its crust (most likely this is due to the size of the bucket).

In general, experiment, for this oven and programmable and Rem wrote correctly - read the forum, here you will find a lot of useful information, good luck.

Thanks for the information.Regarding the forum - so much has accumulated here during its existence - it is simply unrealistic to reread everything. For flour and other components - I know, I have already stepped on this rake. Aro's flour has gone bad, it seems to me.
I always bake on the maximum crust - but it was still undercooked. The first stove came across the GDR, without instructions and with a menu in German. She baked better that way. By the way, I looked at our instructions - so only French is baked at 115, the rest 105-110.
Today, on the basis of French, I made a program for rye, and it was saved in personal numbers under the 6th number - how can I change it?
The information about the bucket is alarming ... Although I have been actively using it since May, everything is in order. tfu-tfu-tfu.

The talk-recipe for "delonghi" or "panasonic" is incorrect.
All recipes, especially on this forum, are universal. Small adjustments are possible taking into account experience, bread maker and ingenuity! But no one has canceled the rule - trust, but check!
It is better to calculate the ratio of all the components of the test before using a new recipe, check - everyone sometimes has mistakes!

Take me to the company of happy owners of Delonghi BDM 125-S !!! A week ago, this miracle appeared in our house. Now we have the smell of fresh bread every day. After a long study of different models, I settled on this HP. Immediately I bought a scale and a strainer - a mug. For 6 days I baked 6 times. The very first classic white did not even have time to cool down to the end. It rose and baked very well, a little pale crust, but here on the forum I have already found the answer to this question. That same evening I baked French with a delay, I liked it even more. The third time I decided on Borodinsky. The husband brought additives and mixtures from the Bakery House with their recipe and used it. I found the next Borodinsky here - tastier! Now I'm baking Ukrainian, I see it hasn't risen high. There is work to do. I want to say thank you to everyone for so much useful and necessary information, and for wonderful recipes.

Help a newbie! Please give me a recipe and how to program Delonghi BDM 125-S for baking custard bread))) Internet access is limited, so unfortunately there is no way to wool the forum (thanks in advance to all who answered)))

Dear users of Delongy 125s! There are Muscovites among you, eh? WHERE DID YOU GET THIS MIRACLE?

PS. Although I'm a newcomer to the forum, I have a decent baking experience - about 6 years. Panasonic 253 is still working, but it hurts a lot. And I’m insanely lacking in programming ... I read about Kenwood, etc., I don’t want to be left without black bread, no worse than in Panasonic (therefore, the options with the impossibility of throwing out the intermediate batch are scary), but stop and reprogram along the way - call me, this is masochism, I am full already trying to pull something else out of the possibilities of his non-programmable ...

There is a suspicion that the stove is malfunctioning.

Baked French bread, program 6. The first batching cycle - preliminary batching - everything is fine. Then - 2nd cycle, about 7 minutes before the end of the cycle, mixing has stopped. Although the stove continued to emit certain sounds that previously accompanied this process. It feels like there is a malfunction in the stove drive ...
In general, please help me figure it out.
Please describe the kneading process-2 for the 6th program.
Should there be pauses in the process? Or does the stove blade work for all 22 minutes (in accordance with program 6) without any pauses or delays?
Thanks a lot in advance for the answers.

When kneading-2, the blade first rotates in one direction (about a minute) then in the second the same amount and again the cycle repeats all the time allotted for kneading.

[Are there signs of HP malfunction in this? Or is everything correct, and the batch on the 6th program should be like this?]

So. Supplementing information:
1. French bread I, nevertheless, baked.
2. The bread turned out just great. Despite such a strange batch.
3. I baked only the second time. As I noticed, when baking for the first time (classic white), the batch lasted all the time allotted for this cycle, changing only the side of rotation of the blade.
4. Considering all this, the question remains open.
Are there signs of HP malfunction in this? Or is everything correct, and the batch on the 6th program should be like this?
I ask you to answer, who knows.

[Klerk]

Klerk, have you looked at the instructions?
There, starting from pages 49 - 51, the cycles of all 12 regular programs are detailed, your 6 is also there ...

[Klerk]

Klerk, have you looked at the instructions?
There, starting from pages 49 - 51, the cycles of all 12 regular programs are detailed, your 6 is also there ...

I read the instructions on the day of purchase. According to the instructions, the 2nd batch of program 6 (French bread) lasts 22 minutes.

[Klerk,]

Klerk, kneading goes on, the bread is baked, what else do you want?

[Then - 2nd cycle, about 7 minutes before the end of the cycle, mixing has stopped.]

There is a suspicion that the stove is malfunctioning.

Baked French bread, program 6. The first batching cycle - preliminary batching - everything is fine. Then - 2nd cycle, about 7 minutes before the end of the cycle, mixing has stopped. Although the stove continued to emit certain sounds that previously accompanied this process. It feels like there is a malfunction in the stove drive ...
In general, please help me figure it out.

I want to figure out if my new stove is broken or not

Typically, 7-8 minutes before the end of the main batch is poured from the dispenser.
If mixing stops and even after a pause does not resume for another 7 minutes, then I think this is a malfunction.

That is, if I understood correctly, she pretends to be in the way for 7 minutes, but she actually stands, and then calmly moves on to the next stage - the first proofing and, as a result, normal bread,
Or does it immediately go to the proofing without downtime in 7 minutes?

just under-mixing for 7 minutes - this is not something that can greatly affect the quality of the finished bread for the naked eye, that's what we get normal bread

In general, when the dispenser clicks and does it work at all?
Have you checked on other programs ??

If only on one, then try to create your own on the basis of 6 programs, how then will it work?

Thanks, figured it out.
I drove her to idle (there is a lot of bread at home) - the batch works fine. The dispenser also works on time. It looks like there was some kind of one-time glitch, and there is no reason to worry!

My dispenser always works, although I don't use it, I prefer to put everything directly into the bucket. It always closes itself, does not rest on the roof of the bread.

I made bread with raisins. Three times.
1. Put it on "delayed cooking" so that in the morning the bread would be ripe for breakfast. Bread then ripe 30% of the raisins turned out to be ON the bread, not in it.
Hmm, I said to myself, and decided to steam the raisins before putting them in the despenser.
2. Poured dry raisins, next try. As a result, the raisins in the bread are so-so, not tasty.
I scratched my turnip and went to the forum for advice.
3. Steamed raisins - but rolled in flour. I sit and watch the process online, in order to correct the result with pens, if necessary.
This time, everything is beyond praise, and delicious and everything intervened in the dough.

Well, in general, the stove is what you need. I took Panasonic for a week from my godfather before buying this, to be honest, the difference of 80% of the price towards Panas could not be justified even theoretically. I looked closely at the new kenwoods, mainly because of the design (stainless steel body and touch panel on the glass lid - inspires) but frequent mentions of the need to adjust the bucket when mixing ...
From the huge advantages of DeLonga, I see two. The first is eight of your own recipes that you can memorize and then just use. Second, you can make adjustments to already built-in recipes by adding or decreasing time. It is very important for the seasons - the time for raising the dough changes in the heat and in winter. Well, and the already mentioned possibility at any time to interfere with an already running program.
In general, I recommend.

I did not notice any particular problems. But I don't bake according to standard programs. There were only problems with cupcake-like breads, it was not baked, and in the "Cupcake" mode the dispenser did not work.

My dispenser did not work in Cupcake mode either. By the way, I tried to find information about when it works at all, and realized that most likely in any case, even if there is nothing there.
And I'm looking at this cake now, how it is baking and I understand that the dough is kneaded badly, with grains Tell me how best to bake the muffins in this oven? How long does it take to knead the dough? And what, it turns out, you need to put the raisins yourself?

And it does not work for me in Cupcake mode I heard that many have this problem

[in the process]

And I have a question about saving the program.

If we "write" our own program based on the standard one, then we press SAVE (before starting the program at the start) - the stove beeps three times and our own program is saved under the same number on the basis of which program was written. OK.

But if in the process some changes have been made (well, for example, the baking time has been added) while running your own program (from the "booklet") - can you save them right away? Something I can't do ...

[in the process]

But if in the process some changes have been made (well, for example, the baking time has been added) while running your own program (from the "booklet") - can you save them right away? Something I can't do ...

Nope, it is impossible, because in the process you can only correct the current phase, and then after the adjustment only the continuation of the process.

[just under Delongy]

It is clear - a pity ... But does the stove keep the whole process "in memory"? For example, I baked rye today. There I have a dough rise for 90 minutes. 10 minutes before the end of the ascent, it seemed that I had risen a little - I decided to add time. So the stove added 9 minutes (up to 99) and does not give any more - so it remembers everything, and not just the remaining 10 minutes?

But in general, I’m in anguish, comrades, with Delongy after Panasonic ... No programming has yet been able to bake exactly what was ... I do on the basis of 6: kneading-lifting 90 minutes-baking 60 minutes), standard recipes in general (I tried milk from a book - there is such a bust of flour ...), the conditions from Panasonic are also not very suitable ...

Send something to checked, debugged just under Delongy recipes, huh? We need a quick white with milk and rye with Extra-R and panifarin. And then the husband is already scoffing, sinister, that "you program there as much as you like, but for now we'd better buy bread in the store"

And another question. In your own recipes, bread weight and crust are also not selected and are considered average, right?

I don't bake quick bread. And rye proofing time can be made 3 to 99, removing the deboning.
In your programs, you set the weight and crust by setting the baking time (such a system in the microcircuit). In Delonghi, if not sweet, dairy, rich baked goods, make the maximum weight and crust!

In Panasonic it is different, it seems the temperature is set when you change the crust and weight.

Proofing time is understandable. There are no complaints about him. The temperature is more interesting - with a standard hour of baking, rye bread turns out baked inside, but gray and pale outside, and does not get a smell (this is all compared to Panasonic, of course). It is almost impossible to determine this until you have taken out the bread. I'll try to add time, of course ... but there is a feeling that it will dry out, not fry. You can, of course, stop and transfer to the cupcake program, but this is not a permanent solution, unfortunately ...

I'll deal with white, of course, where will he go? It's only funny ...

Eh, there is no perfection in the world ...

Started checking the temperature conditions when baking. Wheat sourdough bread 200g, premium flour 500g, water 300g, salt 10g - total weight ~ 1kg. The probe is 1mm immersed in the dough from above. Clone of program # 1:
1. Rise 30min, boning 20sec, rise 2 * 60min - temperature exactly 30C
2. Baking:
10min - 55C
20min - 67C
30min - 77C
40min - 85C
50min - 90C
60min - 98C
70min - 103C
80min - 103C
90min - 103C
The temperature of the bucket at the end of baking is 135C, the air temperature over the bread is 125C.

P.S. Clone of program # 4 does not give 35C for sets - all the same 30C.The next step is to check the cupcake program.

Foil:



Outcome:



It seems not very helpful ...

Here, just the other day, I read a post that these stoves are released by Kenwood. With obvious evidence and extracts from the off-site of the manufacturer of the bread machine. I will look, if I find it, edit it and add it to the post.

[chlp]

chlp, thanks for the information about the temperature conditions supported by our x / stove. I have been interested in this question for a long time, but there is no possibility to measure it. Apparently, the temperature under the bucket should be somewhere in the range of 150-160?
As for covering the bucket with foil, can you tell us in more detail what kind of bread did you bake? Probably wheat? And what is its weight? It has already been mentioned here on the forum that in our model, the lower the weight of the baked bread, the paler the crust. From my own experience, I also made sure that I get more beautiful bread when its weight is at least 1 kg, 1250 is generally handsome.
I tried to close, on the advice Chhag , dispenser inside with foil. But, since she baked Pumpernickel bread, a pure experiment did not work, this bread already has a dark crust.

[Margit]

Margit , You are right, such information was indeed posted on the internet. "In 2001, De'Longhi acquired the Kenwood trademark, which had acquired the Ariete trademark a few years earlier. Thus, De'Longhi owns two major trademarks, Kenwood and Ariete. De'Longhi is a family-owned company, but the company is listed on Milan Stock Exchange for several years "More:

🔗
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Cover both the bucket with foil and the dispenser openings.

As a matter of fact, the color of the crust doesn't really bother me. I would like, of course, that everything was perfect in our x / stove, but with this minor flaw, you can measure or look for ways to improve. The main thing is that everything else: the taste of bread, the density of the crumb, a beautiful, not fallen "roof" were at their best. The method of covering the bucket with foil, I'm afraid, is not always applicable, since my loaves very often "grow" under the very window

I can't find one in Moscow. Neither in the Internet stores nor in ordinary stores. Tell me ...

[Stiler]

Stiler On the off-site (Italian) there has been no information on this HP for a long time, this indirectly means that it has been discontinued or discontinued. There is an assumption that they are still collected in Ukraine

Peace be with you Bakeries

Just yesterday I got 125C.

And now I read the instructions and your wonderful forum in Zao.

Will tell you where to look for recommended bread products, such as which brands of flour and yeast (in Ukraine)

Thank you.

I will be glad if you share the secrets of how to keep working capacity in the oven longer and the bread tastes better ...

Everything is here on the forum. In the relevant topics. Topic titles like guide + site search.

Thank you!

I baked the first bread

it turned out great .. since besides the main program I baked for another hour.

Today I baked a second one, not just white, but grain .. the baking for an hour was the same .. but after trying the zleb I realized that it was superfluous

Bake for a long time - it dries the crust very much and it will become thick. 5-20 minutes will be enough. Or put up with light, it is more useful for the stomach.

Checked on the Internet, both in Ukrainian and Russian online stores are available for sale.

Also on the official website in Russia there is an immetch description .. so perhaps this is a secretive product adapted especially for the CIS