Baking in DeLonghi BDM 125S

As the spatula sat on the pin during the first assembly, I never took it off again. For almost 3 years now

[lesik_l]

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

And since childhood, I love the top crust unburned
But I respect the powerful crust on the sides!
Therefore, I do exactly like lesik_l wrote: "I set the crust and weight to the maximum at any load"

[lesik_l]

And since childhood, I love the top crust unburned
But I love the strong crust on the sides, so I do it exactly like lesik_l wrote: "I set the crust and weight to the maximum at any load"

Mercy is great! so I will do! Can you tell me the recipe for dumplings? Didn't find it with you?

["three"]

Mercy is great! so I will do! Can you tell me the recipe for dumplings? Didn't find it with you?

Personally, my favorite recipe - the dough does not break and is very tasty - this is the recipe "three" as i call:

- 3 cups flour
- 3 eggs in the same glass and top up with water
- 1 tbsp. l vegetable oil

And if the dough suddenly remains, then the noodles from it are so delicious, egg
And it's easy to remember)))))))))

In general, there is a cart and a small cart of recipes, and most of them are made on 1 egg, so who loves what
Here's another link:

Dough for dumplings, noodles, mantas (recipes)

["three"]

Personally, my favorite recipe - the dough does not break and is very tasty - this is the recipe "three" as i call:

- 3 cups flour
- 3 eggs in the same glass and top up with water
- 1 tbsp. l vegetable oil

And if the dough suddenly remains, then the noodles from it are so delicious, egg
And it's easy to remember)))))))))

In general, there is a cart and a small cart of recipes, and most of them are made on 1 egg, so who loves what
Here's another link:

Dough for dumplings, noodles, mantas (recipes)

Oh, thanks a lot !!!!!!! Just write, please, on which program to knead the dough? at 11, for noodles? Leave all the standard settings?

[The most important rule is not to pour all the flour at once !!!]

Yes, on noodles

The most important rule is not to pour all the flour at once !!!
Flour still can be different, so it is better not to add 1/2 or 1/3 cup of flour, watch the process - is it too hard to interfere with the oven.
If it's too tight, then it's better to take it out at the end and knead it a little with your hands, literally a drop.
And then give 30 minutes to rest.

And thanks again, well, just HUGE! and if you may, one more little clarification - do you call a measuring cup from DeLonghi BDM 125S a glass?

And thanks again, well, just HUGE! and if you may, one more little clarification - do you call a measuring cup from DeLonghi BDM 125S a glass?

It's my pleasure ))))
In fact, a glass is any, the main thing is to measure eggs with water in exactly the same glass as flour, then the ratio of flour to liquid for any glasses will be constant - 3: 1
Specifically, I'm used to 250 grams

_______

[MAY YOU AGAIN ANYTHING ADVISE ME HOW TO FIGHT THIS]

Hello again, dear bakers !!!!!!!!!! I hasten to share my victory with you !!!!!!!!!! I took into account all the tips and wishes, and this is what I got (see photo). I made the smallest batch of the simplest white bread (750g), and set the program as for 1kg with the darkest crust. SAF-MOMENT yeast, MAKFA flour. Of course, the color of the crust still leaves much to be desired (my friend, the owner of Panasonic, is laughing at me again ...), and the shape of this crust on one side is kind of "torn up" (MAY YOU AGAIN ANYTHING ADVISE ME HOW TO FIGHT THIS), but I'm still VERY VERY SATISFIED !!! Today I want to make julifera dumplings dough. IF ANYONE HAS PERFECTED AND VERIFIED RECIPES FOR DeLonghi BDM 125S WRITE PLEASE, I WILL BE VERY GRATEFUL (I think that not only me ...)

As for the appearance: Obviously the bread did not have time to really come up. You can add 10 minutes for proofing during the last rise.

Mercy is great lesik_l! Only, to be honest, I don’t know how to do it, because I put on the timer for the night. Can you tell me?

If it is on the timer, then you need to change the program.Look in the user manual for the programming section and create your own based on 1 program.
In general, do you really need warm bread for breakfast? I bake in the evenings, so that in the morning there is fresh and already cooled and matured bread. That is, if you go to bed at 10-11 hours, then when you come home from work, you can put food in the HP right after dinner and take a loaf on the wire rack before going to bed, and in the morning hide it in a bag.

[laylay]

laylay
HP is just an electrical appliance that cannot take into account the quality of the products it contains, their ratio, etc. Without your personal participation, nothing will work. I mean that you first have to study the "materiel", confirm the theory with practice and only then, being 100% sure of the recipe, trust the baking to the automatic mode on the timer. My words apply to any HP model. BUT Delongey is one of the few HPs available in our market, in which you can program your personal recipe. Increase or decrease cycle times, skip them, etc.
First of all, you need to study the instructions, then read the forum section "Bread is the head of everything".
By the way, in the same section there is a topic on the question you are interested in.
And don't be afraid! The devil is not so terrible as he is painted ... A little time and effort, and then everything will go like clockwork ... And it will even be funny to remember the current excitement and throwing ...
PS and be sure, with personal participation, to work out the quality of the "kolobok". This is often the key to success ...it's here
PSS, by the way, you got your bread, for the first time, quite tolerant and the roof is not critical. It is a little unclear in the photo how it was baked, apparently it was cut warm, right?

[laylay]

laylay
HP is just an electrical appliance that cannot take into account the quality of the products it contains, their ratio, etc. Without your personal participation, nothing will work. I mean that you first have to study the "materiel", confirm the theory with practice and only then, being 100% sure of the recipe, trust the baking to the automatic mode on the timer. My words apply to any HP model. BUT Delongey is one of the few HPs available in our market, in which you can program your personal recipe. Increase or decrease cycle times, skip them, etc.
First of all, you need to study the instructions, then read the forum section "Bread is the head of everything".
By the way, in the same section there is a topic on the question you are interested in.
And don't be afraid! The devil is not so terrible as he is painted ... A little time and effort, and then everything will go like clockwork ... And it will even be funny to remember the current excitement and throwing ...
PS and be sure, with personal participation, to work out the quality of the "kolobok". This is often the key to success ...it's here
PSS, by the way, you got your bread, for the first time, quite tolerant and the roof is not critical. It is a little unclear in the photo how it was baked, apparently it was cut warm, right?

Thanks for the advice! I will definitely try! It's just that we will give it to relatives, so we hurried to test it in 2 days in order to find out which one to take for ourselves .... and give them immediately with the necessary corrections, so that they would not be frightened as soon as we did! The bread inside is just baked wonderfully, there are no "air caps", and you are right, I gave it little time to cool down before cutting it ....

If it is on the timer, then you need to change the program. Look in the user manual for the programming section and create your own based on 1 program.
In general, do you really need warm bread for breakfast? I bake in the evenings, so that in the morning there is fresh and already cooled and matured bread. That is, if you go to bed at 10-11 hours, then when you come home from work, you can put food in the HP right after dinner and take a loaf on the wire rack before going to bed, and in the morning hide it in a bag.

Yes, thank you, I probably will do so! It's also more useful!

[With a start!]

so we hurried to test it in 2 days to find out which one to take ...

As a user with 4 years of experience, I can say that there are no complaints ... Moreover, I am unlikely to change this model if I face a choice ...For me personally, the opportunity to bake as it is convenient for me and what I want is a big plus. Although the owners of other, non-programmable stoves find a way out. And you can give your relatives a stove with a pre-programmed recipe, which will be adjusted according to the color of the crust and other parameters.
And the theory will have to be studied even with Delongey, even with Panasonic ...

The bread inside is just wonderful baked, there are no "air caps"

In this case, With a start! and good luck!

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

Yesterday I baked a wonderful French bread according to the SAPetrovich recipe. Thank you. Small and very nice !!!!!!!!!!!

I also like long proof breads. Specially made a program for baking sieve bread on dough. First, a liquid dough with a small amount of sugar is dangling, and after an hour everything else is poured in and put on a timer for the night. The whole cycle is about 8-9 hours. I use 5g of fresh yeast for 1.5 kg of bread and an extended proofing time. Try it, the bread is very similar to the sourdough.

Help be-weasel !!! They baked it alone for the classic recipe for hlib. pooki - fresh - moist, and to stand for an hour - a little smell and scent of drіzhіv .... The brand of drіzhіv can be demanded, what's the problem?

[volowka]

volowka Please in Russian! If you have doubts - read the forum rules!

volowka, most likely a lot of yeast was put into the bread. Describe in detail how much of what was put, write in very detail, for example, there is so much flour, so much water, so much yeast and what dry or pressed, and so on.

And of course, write here in Russian, the Russians do not understand the Ukrainian language, and if you write in Russian, everyone will understand you and that means more people will answer and help you.

Good day to all!

I joined the owners of Delongy 125S - thanks to all the members of the forum, because the choice was made precisely according to your recommendations. Initially inclined towards Panasonic, but it was the programming functions that outweighed! And it turned out - rightly so!
Here is a photo of my first bread - I decided to take the "traditional white bread" program. "classic" (No. 1) ingredients exactly according to the instructions in the book and bake everything on the machine (program 1).
The bread turned out to be VERY good:


There is baking experience - before that I used the LG HB206SE bread maker (my mother gave her it), but it always seemed to me that she did not bake the bread a bit, and in different modes. At the same time, literally in a week I baked bread there, too, classic, according to a similar recipe, but here it is MUCH tastier and better in structure, although the products are the same!
That is why my bread is just VERY good - it is baked, it has risen well, the dough is elastic, the taste is very pleasant!
Yeast was used by Lvovskie, flour - by Kievmlin.

Studying the recipe book, I see that there are a lot of recipes with additives based on THIS bread, so you can safely use it

Hello everyone!
A year ago, for the new year, my brother gave us this very bread maker. I really wanted her! I baked for a week and, after an unsuccessfully baked cake, threw it on the mezzanine. This year it became a pity that the place was occupied and inactive - I got it out, started to study in a new way. Now we don't buy bread :) only here is the question:
How much should the dough rise in this model and what size is the loaf obtained by the smallest weight? I have bread at the exit - half a bucket, maybe a little higher. And when I bake milk bread, it's generally low and heavy - I can't understand what the reason is ((

Tell me, the voltage in the outlet, according to the instructions 230-240v, and I have 220 v, what should I do?

[Kolodkina]

Kolodkina use HP calmly

Thank you very much, otherwise I'm going to buy HP, I started reading the instructions and then this is it. So we arrived. They reassured me.
Another question, is it possible to put in xn, say, your own starter in a jar and choose a preheat program or another so that the oven temperature is 28 degrees. Or it is strictly prohibited and there is no such possibility. It's just cool at home, and in addition the oven is old, so I wouldn't bother.

Thank you very much, otherwise I'm going to buy HP, I started reading the instructions and then this is it. So we arrived. They reassured me.
Another question, is it possible to put in xn, say, your own starter in a jar and choose a preheat program or another so that the oven temperature is 28 degrees. Or it is strictly prohibited and there is no such possibility. It's just cool at home, and in addition the oven is old, so I wouldn't bother.

Everything is possible. There is preheating automatically programmed for program 4, it lasts 30 minutes and at the same time the temperature is 30 degrees, or on any program you can program heating up to 99 minutes.

[Kolodkina]

Kolodkina For sourdough baking, which contains yeast, lactic acid fungi and it is not yet known what, Zojirushi Breadmaker BB-CEC20 CP is most suitable https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=159825.0 but this HP, alas, is out of production

Yes, this oven is just what you need. Why is it not sold only in Russia?

[Kolodkina]

Kolodkina this HP, alas, is out of production.

Tell me, what is the most optimal temperature for raising yeast-free dough (leavened)?
If you choose a program in xn rise1 30 degrees, is this normal for yeast-free dough? I would also like to know the maximum temperature at which "wild yeast" does not die?

[Kolodkina]

Kolodkina Yeast dies at temperatures above 30 * C. Yeast multiplies at a temperature of 23 - 30 g. * C. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4844.0
What yeast are in nature

Sorry, but this is nonsense.
Proofing with a rise takes place:
1) slowly (6-12 hours one proofing) at 18-25 degrees
2) relatively quickly (2-6 hours) at 30-40 degrees.

He himself sought to maintain the temperature by starting a modified program. For example, # 1. We set the first temperature stabilization for 30 minutes, turn off the mixes and leave a total of about 3 hours of proofing, remove (or set 1 minute, does not have time to warm up very much) the baked goods. You can also leave the final warm-up for a maximum of three minutes. After that, the oven will still cool down for about half an hour. Usually I do the first proofing on dough or sourdough, stir it, and then put it on the second proofing in the above way. Usually at night. In the morning after the control I turn on the baking. If it has not risen enough (usually due to a failure in the recipe or process), then I preheat it a little in the baking mode.
In the process of heating-proofing, a towel folded in half lies on top of the lid. And you need to be careful about the state of the bread. And then a couple of sloppy lid closures or just extra visits will add dough.
Fuhh ..

There is no perfect temperature. This is determined individually for your starter culture, recipe, ..
There were times when I accidentally overheated the bread in the proofing mode. After that I got up.

Doesn't the bread smell like a bread maker after baking?