Baking in DeLonghi BDM 125S

[sdx]

sdx NO REALLY in Russia, neither in stores nor on the Internet 🔗
🔗

Guys, don't be discouraged! This product is not only for the CIS. I also found it for Poland 🔗 , however, only 755 and 1200 models are presented there, but for the neighbors - the French 🔗 as many as 4 models, including the 125th.

Good evening, bakers! My husband gave a Delonghi BDM 125S bread maker on February 23, he has already baked bread 3 times (once a classic one with 1 recipe from a book and twice a French one with a 6 recipe with loading for the night) - it turns out very tasty. We haven't eaten so much bread before. But the cupcake didn't work - it didn't fit. So I have a question: when French bread was kneaded, when the spatula rotates clockwise, the machine works loudly, as if a bucket knocks against the walls of the machine, and counterclockwise it works quietly. I tried to hold the bucket - and insert it harder - it still knocks. Tell me what could be the reason. So sorry for the machine. And when kneading the cake, she worked quietly, maybe because the dough is not as steep as for bread? Help the novice baker plis.

[Mago]

Mago, congratulations on your purchase! I hope the x / stove will continue to delight you with delicious breads!
I didn't quite understand something about knocking during kneading. I have the same noise level (or rather, practically, no noise at all, but only a slight "hum" when the generator is running), regardless of which direction the blade rotates. And when kneading bread in 1 mode, you did not write how your x / oven works? Also observe its work in different modes and we are waiting for your more detailed description.

Goodnight! Although I have it not entirely kind. I woke up not from the smell of freshly baked bread, but from the knock from the kitchen. Empirically, it was determined that the bucket was knocking, but not on the walls of the car, but on something under it. If you press down on the bucket with your fingers, the knocking will decrease. All this happens during quick kneading with clockwise rotation of the paddle, and no knocking when rotating counterclockwise. More or less knocking is reduced if the handle of the bucket is lowered towards the lid and immersed by the screw that secures the metal camera to the machine body. But the pen fired off twice - as a result, there was another knock, and the screw could be erased, probably. Help! What to do? In which direction do you need to lower the handle from the bucket - to the lid or to the front side?

The handle of the bucket is in any direction.
A knock is likely to create a belt. It is serrated and the teeth must fit into the grooves. And does not get:
1. Engine displaced
2. The belt breaks, which is unlikely.
3. Or maybe the bearing is broken

tell me the model of the kneader for this bread maker
or which one to buy from here 🔗

all of a sudden there is someone who wants to buy from Ukraine, we can split the delivery

Niko_moto, compared your shovel (as you call it - "dough mixer") with those offered on the site. None of the presented samples are similar either in appearance or in the appearance of the sleeve for mounting on the shaft (our blade has two grooves on the shaft, and on the site - one each). What is the reason for finding the scapula?

[Niko_moto]

Niko_moto in the service center ask around for a list at the office. Kenwood Delongy website and warranty card

thanks to the forum and personally to Alen Delongi! I bought a 125s stove. Everything works the first time, although there is no cooking experience, but the bread in the oven is just excellent!

[KULICH OIL]

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.

The recipe is very similar to KULICH OIL ! The only tangible difference is the amount of yeast.

Niseema
Why don't you make your recipe a separate topic?

Good evening everyone!

Well, I could not resist not to express my admiration once again with our bread maker! Today, with her help, I kneaded the dough on cakes with one weight of 2318 g !!! It was, of course, not quite easy to do this, I had to start the batch three times in a row and help a little with a spatula at the beginning of the batch, but still she did it!

And the recipe itself is as follows:

flour - 1 kg (it took me 1100 g)
yeast - 40 g
milk - 500 ml
egg - 3 pcs.
yolks - 4 pcs.
butter - 200 g
sugar - 250 g
raisins, dried apricots, dried cherries, soaked overnight in cognac, 50 g of almonds crushed in a blender

In the process of kneading, an additional 30 grams of vegetable oil was used.

In a bread maker on the 4th mode, I let the dough for 1.5 hours. Proofing the dough itself is naturally in a saucepan Well, it seems that everything, I will expose the photo after I cut the sandpipers

Hello! I've been a baker for a week now. I am very pleased with our stove with you.
But I came to you for advice. Please recommend the optimal scheme of actions, since I myself have little experience with baking, and this is the first time I work with yeast dough.
So, I would like to eat buns, pies with fillings, etc. in the morning. But there are two circumstances: in the morning there is absolutely no time for cooking, there is also a small child in my arms, so I can easily distract myself and forget about the oven, etc. And in the evening I would not want to bake, I will definitely not stand it and eat, but it is better to eat such delicious "harmfulness" in the morning.
Today I conducted an experiment. In the evening, I kneaded the dough in KhP, put it in the refrigerator and prepared the filling separately. In the morning I formed 4 pies (this is quite enough for us), set the "cake" program (since it has the highest temperature), but left only the last last yeast (I shortened it to 20 minutes), baked goods for 30 minutes, and maintain the temperature. But since there was still dough and filling left, I decided to bake everything else in the oven, formed the pies, left to rise, went to feed the baby and ... fell asleep for an hour and a half. As a result, the pies in the HP turned out to be beautiful, rather tasty, but a little dry (probably it was necessary to reset the temperature maintenance). But the ovens turned out much better, perhaps also due to the fact that they stood much longer before baking. Or in the oven, the pies come out in any case more successfully than in HP?
Please tell me what is the optimal time for yeast dough after the refrigerator I should set. And baking time? Logically, it should be longer than in recipes for the oven, because the temperature is lower, but I'm sure that my logic may not take into account some important factor.
I'm thinking, maybe it's better for me to knead the dough without the last yeast, immediately form pies or buns in the evening, put them in the refrigerator (maybe even immediately in the bucket), and in the morning just put the bucket in the HP and start with the last yeast, but set its as long as possible?
Since I only need 4 pies a day (well, or 2 large ones), I also got the idea to knead a lot of dough at once, freeze, but not the dough, but "cakes" each in a separate bag (or maybe in a separate one and not necessarily, but immediately 4 each, just sprinkle well with flour). In the evening I will transfer them from the freezer to the refrigerator, and in the morning I will put the filling in the HP. What do you think will work?
Sorry for writing so much

Owners of 125S!
Tell me, pliz, is it possible to program a trace. baking algorithm:
1.mix 15min
2. proofing for 2 hours
3.baking 1 hour

??
do we program from scratch or change?

Owners of 125S!
Tell me, pliz, is it possible to program a trace. baking algorithm:
1.mix 15min
2. proofing for 2 hours
3.baking 1 hour

??
do we program from scratch or change?

choose the desired program, focusing on what temperature you need for proofing and baking (table in the instructions) and you are already changing it.
Just decide whether you need a quick kneading for 15 minutes right away, or first kneading at low speeds (1-3 minutes), and then the remaining time at a fast speed (14-12 minutes), only when kneading at high speeds immediately, there is a possibility of flour spraying , be careful.

[NatalyaN]

NatalyaN, Thank you.
is there a program that can be modified for the ones I need --- 1. kneading 15min
2. proofing for 2 hours
3.baking 1 hour

[Sens,]

Sens, you are guided by what product you are baking: sweet - take the "Sweet bread" program as a basis
normal - 1st mode "basic"
rye or some exotic pastries - on "gluten-free bread"

And then you start programming

oceann, after you have taken out the dough from the refrigerator, you should let it stand for 1 hour for proofing, then the baking is normal, either in the oven or in the HP.
I usually prepare buns in the morning, then proof them in a bucket in the refrigerator overnight and in the morning let them stand for an hour and bake.

Dear owners of this bread machine, tell me, what is its body, metal or plastic?

Plastic painted to resemble a stainless steel But I haven't wiped it anywhere in 3 years, haven't scratched it

So I became the owner of this bread machine.
Yesterday's experiment was a success!
Traditional bread. Kneading 750 grams.

[Katish]

So I became the owner of this bread machine.
Yesterday's experiment was a success!
Traditional bread. Kneading 750 grams.

Katish - I congratulate Khlebushek wonderful turned out!

I love our worker with all my heart
She can fulfill any of my whims in terms of mixing, and in proofing, and in baking.

I gave this bread maker to my wife today for Tatiana's day (a very convenient holiday - you can give what you yourself want). We decided to bake a classic recipe, weighed everything on an electronic scale, rejoiced ... the result was an incomprehensible lump. I just looked at the shelf life of SAF Levure yeast for baking and drinks - it ended in 2010. They've been in the closet for a long time, it turns out Tomorrow I'll go buy normal ones and try again.
P.S .: but the smell during baking was still delicious

And do not forget to look into this topic before starting baking, it will help - Bread did not work out again, I did everything strictly according to the recipe. What can be wrong? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0

Good luck!

Hello dear bakers! Yesterday I became the owner of the DeLonghi BDM 125S bread machine. To be honest, it happened by chance ... They chose my MCH for a birthday present for my mother! Friends advised Panasonic, they have it and everyone is happy! I began to surf the Internet in search of reviews and prices! After a long comparison and familiarization, I realized that, by and large, I don't really want to overpay for the Brand! In our online store Panasonic SD-2500 costs 5652 rubles. And in simple household appliances stores there is even more - from 6500 and more ... Therefore, having looked through the entire range of the Gelendzhik online store, "Newmans" opted for Erisson BM-250 - 3236 rubles, attracted a stainless steel case, max baking weight - 1360gr., Well, and essstessssssstvenno PRICE !!! the ability to "cook" jam! But while I was choosing, they ran out of stock ... And I needed it faster, because the birthday is approaching! Well, I stumbled upon the beauty of the DeLonghi BDM 125S, respectively. I ordered it on Thursday and took it back yesterday! 3386 RUB all the fun! And of course, before giving it, I decided to give it a try, because I also want one for myself !!! I read the whole topic "Baking in DeLonghi BDM 125S" yesterday. And in the evening I set it on the timer so that I could have breakfast with the freshest bread this morning! I was a little upset, because our bread did not rise very well .... Photos are attached. This is a recipe for 1kg with a medium crust. It smelled more of yeast than fresh bread. And the structure is more like a cupcake ...But I was not very upset, because I understand that this happens quite often. Now, in the morning, I looked at all my possible mistakes on this site and I think that 2 teaspoons of fine sea iodized salt for the very first and simple recipe for white bread was too much, this was confirmed by the taste of our bread itself. But we still ate it with great pleasure, to be honest! Now I want to hear your opinion on my little failure ... Thank you all in advance!

I can't upload a photo of bread ... Tell me, pliz ........

The photo must be placed on the radical ( 🔗) or 🔗 , and from there already insert into the message by clicking the button above the text "insert image"

Thank you very much Lesik! Everything worked out! And can you still tell me how to insert your photo into your profile ???

1. As for the bread - according to the pictures, everything seems to be fine. Write the recipe.

To make the top crust darker, I put a towel in two folds on top and close the window and half of the holes above the dispenser.

2. You do an avatar like this: go to your profile (at the top there is a "profile" button, select the "profile settings" tab and there you select a picture on your computer, upload it. Size up to 100 Kb

Traditional white bread 1 kg
Water 415 ml
Vegetable oil 2 tbsp. spoons
Salt 2 tsp
Sugar 1 tbsp. the spoon
Flour 680 g (4 1/4)
Dry yeast 1 1/2 tsp
Did everything according to the recipe. Dr. Oetker yeast. Flour of the S. Pudov trademark "Self-rising". Now the salt is already embarrassing me, I took fine sea salt .... Now the bread has already cooled down, and now it is clearly felt that it is not baked .... a friend, having tasted it, said that it was raw! (by the way, she is the owner of Panasonic, so she makes fun of me, like, "WHAT YOU BOUGHT !!!! I advised you !!!")

As for the avatar, I press the review button, select a photo, and then what? I have only the "Change Profile" button below. I press it. thinks for a long time, then re-displays the profile settings window ... I have done this many times!

1. As for the bread - according to the pictures, everything seems to be fine. Write the recipe.

I don’t know ... Everyone in the photo is so tall !!!! And I got no more than 5 cm ...

[laylay]

laylay

What is included in the flour you used? Its name indicates the presence of additional components. Try to repeat the experiment with regular premium flour, regular salt and high-quality yeast. And also carefully read all the tips for beginners about the "kolobok", etc.
You can convey "hello" to your friend from the owners of Delongey, who have been baking a variety of bread in it for 3-4-5 years and not only. And you can also try to bake bread from the same ingredients in your friend's HP. For the purity of the experiment ...
I, most of all, in your recipe "strains" flour ...

Thank you very much for your prompt reply !!!!!!!! I will definitely stop by today for another flour! what can you advise ??? I looked at the composition of this flour: a balanced mixture of flour with baking powder. And also high quality, bakery ...

I think it's all about the flour. Here is information from the internet

Self-rising flour is produced under the S. Pudov® trademark, specializing in the production of flour products with the slogan "The Secret of Lush Baking!" This is the first and only flour in Russia for guaranteed lush baking, which is a perfectly balanced mixture of the highest quality flour, special baking powder and salt.

That is, it ALREADY contains salt and baking powder
No matter how much bread was baked from different flours, the bread was high (almost under the lid).
To make the crust darker, you don't need to cover the lid with a towel, my electronics almost flew out from overheating. I usually mix it according to the recipe for 750 g, put a dark crust and weight 1250. That's it. By the way, when kneading at the rate of 750 grams - bread is obtained weighing 1 kg! therefore, 5 -10 minutes is not enough for a browning crust. Of course, it will still be lighter than the sides, but this is in any bread maker.

Thank you Katish !!! great! but you could tell which buttons to press directly to cook according to your recipe "I usually knead according to the recipe for 750 g, put a dark crust and weight 1250."

Thank you very much for your prompt reply !!!!!!!! I will definitely stop by today for another flour! can you advise what ??? I looked at the composition of this flour: a balanced mixture of flour with baking powder. And also high quality, bakery ...

Yes, I have already found its composition. Baking powder, read soda, it seems to be also salt ... And salt, if too much, oppresses the yeast ...
So do a second run. And be sure to check the yeast for "performance". I recommend taking the recipe for "traditional white bread" at 750 grams, just reduce the salt to 1 tsp. and I think that dry yeast is also enough 1 tsp. As for yeast, look for information on the forum, here I will not tell you anything because I only use "wet" ones. And I advise you to dissolve sugar and salt in a liquid so as not to scratch the bucket when kneading.
I won't tell you about flour either, you and I are separated by a state border ...

Most often I make 750 gr milk according to the recipe from the Delongy book. Program 1, weight 1250, dark crust. There, on the panel, everything is clear with pictures.
I take any flour that is in the store (Ryazanochka, Makfa, Alekseevskaya, etc.). No difference. Yeast Saf-moment (what they sell nearby, I take it)

Thank you!!! I will try again today, on your advice, with milk. And you are not a case from Ryazan ??? I just saw the flour "Ryazanochka" ... and she was originally from Ryazan, only half a year as in Gelendzhik!

No, I haven't been to Ryazan. I am from the Moscow region. In Gelendzhik, it's probably good now, soon it will be possible to swim, sunbathe
You will definitely succeed
Try the recipes from this forum:
Mustard and milk bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=2900.0
Onion with dill https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=6127.0
And cake from Elena BO https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3502.0.html

Thank you!!! I will try again today, on your advice, with milk.

Start with the simplest recipe, flour, water, yeast ... Then it's easier to look for errors if they occur. And when everything works out and you "feel" the dough, then start experimenting ...

Now it’s probably worth fighting the light crust right away! I want to try to take the advice of a baker from Canada and put some foil on ... Have you tried it?

take the advice of a baker from Canada and use foil

Is this Pakata, or what? I did not do. To force my husband to assemble and disassemble something - it's easier to put a towel.

Regarding overheating - I do not close all the holes, I leave a couple of lye open above the dispenser - so far (2 years, t-t-t) everything is fine.

Or it happens manually, in the baking process, I add 10-15 minutes to the program.

But I mostly bake in the oven. I like this stove because I kneaded 2.5 kg of dough without any problems.

Yes, that's right, Pakat. And if I cover it with a towel at night, is it okay? Do you bake in the darkest or medium crust setting?

Katish, tell me more, please, the recipes that you advised me, are you modifying for Delongey 125 or do you leave everything exactly as in the recipe?

I set the crust and weight to the maximum for any load.
And the recipes do not need to be adjusted to the car, the only thing we observe is the order of laying the products (flour into water), well, using new flour we will control the bun to specify the amount of flour.

[laylay]

laylay

When you start baking bread not only from premium flour, you will see that the crust itself will become darker. In addition, there is such an option "residual heating". It starts automatically after the end of the baking mode. Let the bread stand on this option for at least 30 minutes. This is how I achieve a darker top crust. And before you get the loaf out of the bucket, let the bread stand for 15 minutes in the disconnected HP with the lid closed. It will "soften" a little and then it will easily be shaken out of the bucket, while the spatula will most likely remain in the bucket and not in the loaf.

[laylay]

laylay

When you start baking bread not only from premium flour, you will see that the crust itself will become darker. In addition, there is such an option "residual heating".It starts automatically after the end of the baking mode. Let the bread stand on this option for at least 30 minutes. This is how I achieve a darker top crust. And before you get the loaf out of the bucket, let the bread stand for about 15 minutes in the disconnected HP with the lid closed. It will "soften" a little and then it will easily be shaken out of the bucket, while the spatula will most likely remain in the bucket and not in the loaf.

Thank you! In principle, I did the same today ... but the dough probably did not rise initially ... or, as I understood from this forum, the baking time was not enough .... I will try the recipe for 750g and the program for 1 kg. And with a spatula, Thank God, even in this case, I was doing well! She stayed in place, in the bucket!

And with a spatula, Thank God, even in this case, I was doing well! She stayed in place, in the bucket!

Lucky! There is one more "favorite trick" of HP users. Try to cut the bread with the spatula left in it. Itself on this pierced once. I got used to the fact that the scapula usually remains in HP and blinked. I sawed off a spatula ... It was a pity ... After that, for some time it stuck to the loaf, but then everything returned to normal.

There were cases when very unsuccessful bread was thrown into the garbage right with a spatula!

Pah-pah I didn't have this, but somehow I brought bread to my parents with 2 scoops from Moulinex, it’s good that I remembered how I returned home, called back and asked to cut it more accurately
In our Delongy 125, there was never a spatula in the bread, but in the Mula - constantly!

Thank you! do you also have a light crust? Did you find your way?