Bread maker Philips HD9046 - reviews and discussion

I remember, but there, pure honey was fried to the coating and therefore peeled off.
And if you add to the dough, then this should not be.
Well, I’m telling you, all the time in my HP I was mixing with honey and baking and coating in place.

Yes, I also baked bread and honey in my ovens. Here, perhaps, the coating has crept due to the duration of the proofing with honey ... I don't know.

Girls, do not tell me: we want to buy an X-oven Brand 3801 for sourdough bread, but it is almost never produced (n) or to order, which does not suit us (we need to spend points in mvideo))), Philips 9046 remained by screening out - how is it for different sourdough bread? maybe someone has already spoiled something? is it worth looking at it, or looking for something better? if you know what is better, I will be grateful
interested in sourdough bread, usually rye, we don't eat white at all, or rarely, there is no time to cook in the oven, and even that is not very good for baking bread.
what do you think?

I will say that I tried to establish a mode for sourdough bread, but since I always add all the ingredients by eye, the dough is defrosted at different times. So I went back to using Panasonic, because this model does not have a separate baking mode.

Hello, does anyone bake junk bread on this bread machine ?? I read half of the pages of the branch, but no one writes anything about junk bread (If anyone knows, write a recipe and mode or individual settings!

Yeast-free is what? Sourdough, soda?

Hello, several times I tried to bake French bread according to a recipe from a color book and the bread always turns out not very good: the roof is half-buried, it seems like it is not baked as if there is too much water, and even during kneading it is clear that the dough is very sticky even with a spatula it is not very easy to scrape off the walls ... So there were doubts about the correctness of the recipe from this book, isn't there too much water (300ml) for 400g of flour? Since I tried to do this recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=379963.0 everything turns out and there is only 250 ml of water for 450 g of flour ...
Who baked, please tell us if bread turned out on the 4th program according to the recipe from the color book.

[AlexZv]

AlexZv, reduce the amount of water, why switch products to an incorrect recipe. If the kolobok is a smut, then there is a lot of liquid.

First I changed the flour, then the yeast, then I thought maybe I was wrong in the proportions, and even because of the principle, since it seems like someone wrote that all the recipes from this book are correct.
And thank you for the recipe, the bread is very tasty.

I don't use book recipes at all. Get the best proven recipes from this forum. There are many of them here.

I decided to bake cake for the first time this year. In order not to embarrass myself on Easter, I decided to bake a training one in advance. Here is the result I got:

The recipe matches (except raisins). Flour - Makfa, yeast - SAF moment. Here's a cut:

Why there are yellow spots in the photo is not clear. Everything in life was homogeneous, beautiful.
It was delicious.
For Easter, the recipe was repeated, adding turmeric, cinnamon, vanilla, raisins. But there was nothing to take a picture.

Girls in a hurry to share !!!! Thanks to Mannochka and the efforts of Natasha-kolobok123 (thank you very much) a new tenant (and again a man !!!) charming and imposing Phillip has appeared in our house! For mommy, just Filya!


After we met, we immediately got down to work, our favorite job is to cook!
The first was the dumplings! Filya tried very hard, and our dad put on a huge amount of dumplings (mom worked for the competition)!
Everyone was in business: Filya was kneading, Kostya was rolling , Tasia molded , and dad was in charge of this whole process!
As a result, in 1 hour (along with cleaning), dad showed the family 5 kg dumplings. minced meat!
Next, the question of bread itself is ripe! Old dough was waiting in the fridge! After a number of doubts and consultations, Mannochka decided to bake Wheat bread on ripe dough (self-leavening) from Vicki. And although I did not know exactly what would happen at the exit, I took a chance. I chose mode 1. White bread 750 gr. and a medium crust. After the second batch, I took 100 grams for storage. test. I didn't change anything in the recipe (which is rare for me), just after reading the reviews, I added 40 grams. whole wheat flour. Baked in the highest grade.
Here is my result:

I haven’t managed such a high bread yet! The bread is completely baked. The crust was crispy and of the most favorite thickness (neither thin nor thick)! The crumb is fantastically fluffy and porous! Delicious!
It was not without some adventures: at first I forgot to put the spatula - I shoved it in the process! And then I forgot to take it out (that's why the loaf is crumpled) - then I looked deep inside (I was afraid that they would eat it)!
Thank you all very much!
PYSY! Olechka Rada many thanks for the form for dumplings! Saves us very much!

[Tumanchik]

Tumanchik, Irishenka, I'm very glad that Filya got to you)) It was not for nothing that we raised the buch (in a good sense of the word))) Gentle greetings to Your Filia from my Filechka)

[Irina]

Irina, Looking !!! From where I know where to go! I have no Filia. So congratulations on the adoption of another boy! Let him live long and help mom

Gentle greetings to Your Fillet from my Filechka)

Julia thank you! I will definitely pass it on!

So congratulations on the adoption of another boy! Let him live long and help mom

Thank you Nikus! Boom try not to offend the boy!

The main thing is that you don't need to wash your socks behind it.

The main thing is that you don't need to wash your socks behind it.

Yeah, yeah, but only a spatula, a bucket, a glass and a spoon, well, wipe the kharka with a rag ...

Yeah, yeah, but only a spatula, a bucket, a glass and a spoon, well, wipe the kharka with a rag ...

and the light consumes

well, you need to feed him with something

[Manna]

I will say that I tried to establish a mode for sourdough bread, but since I always add all the ingredients by eye, the dough is defrosted at different times. So I went back to using Panasonic, because this model does not have a separate baking mode.

Manna, I wanted to ask you, is it possible to proof the starter dough in the "Yogurt" mode?
I choose my first HP. At first I wanted a programmable one for sourdough bread, but the assortment there is not large. Yes, and I agree with you that such a dough must be monitored by itself and baked when ripe. I looked after myself a Redmond with the "Yogurt" function, so I decided to find out.

[Lily]

Lily, the temperature for proving the dough is too high for the yogurt setting. If you only burn out and turn off the heating, and then start the mode again when the temperature drops dramatically. The dough needs to be within 30 ° C, and yogurt is fermented at 38-42 ° C (this is also provided that the mode in Redmond works correctly and does not overheat).

[Manna]

Manna, could you share the algorithm for making sourdough bread in HP?

[Lily]

Lily, so, I already posted it - look at the topic.

[Lily]

Lily, so, I already posted it - look at the topic.

I didn't mean HP Phillips. It's just that you mentioned here that you bake yourself under the supervision of Panasonic. So I wanted to know how you arrange the dough, how do you bake it?

[Lily]

Lily, so you in the topic about Philips asks about this.

The algorithm is usual for sourdough rye bread: one knead to a good kolobok, proofing until it rises and baking.The duration depends on the amount of dough, the activity of the leaven, and the mood.

With yoghurt, the result is still not what I want. It turns out kefir, yogurt, but not thick yogurt. Made from UHT, pasteurized, sterilized milk. I tried to use other natural yoghurts, acipol, evitalia as a ferment ... I pinned my hopes on the latter, but the milk was pasteurized and turned into yogurt. So far, the conclusions are as follows: it is best to use ultra-pasteurized milk (it does not turn sour), and so far the best results as a ferment have given, nevertheless, activation. It turned out a little thin, but yogurt.
She baked Borodino bread, exactly according to the recipe. The top turned out to be flat, not sunken, and the taste is awesome ... I love this Borodino. My husband liked it too, but it's hard to please him. Who baked Borodinsky: was the bread high or also flat?
I tried to bake cheese bread based on French. It is better not to grate the cheese, but to cut it into small pieces, otherwise the roof of the bread will fall off (cheese adds moisture and fat, the bread does not rise well a second time). I experiment with additives, now I bake white bread with whey, paprika and olives. The conclusion is as follows: control the "moisture" of the bun and not be afraid to add flour if it is damp. In general, with cheese additions, the result is not very good: the roof of the bread is steadily falling through, although I think that it will not be high.
By the way, the flour dough turned out good, I also did it with an egg. And flour was added during rolling, I don't like too steep dough - it is difficult to roll out and then harsh after cooking.

so that the yogurt is homogeneous, like a store-bought one, look for any fermented milk product containing a Bulgarian stick as a starter culture. I tried adding sour cream as a leaven. It also comes out tasty.

[Manna]

Manna, tell me the recipe for bread sourdough wheat, please. Or wheat-rye. And what sourdough do you take?

[natalla83]

natalla83, I won't tell you the recipe, because I always cook bread by eye. The leaven lived with me "Eternal". Now I don't bake bread temporarily.

Recipes for sourdough wheat bread can be viewed in this section

question for experienced Philips HD9046 users
When baking sourdough bread, the rise time can vary depending on the specific "mood" of the sourdough, so it is advisable to adjust the moment of turning on the "baking" mode depending on the readiness of the dough. Unfortunately, there is no specific button that could stupidly turn on the heating element for baking in this x / n, which is a significant drawback.
Question: maybe someone from experienced users will tell you how you can just stupidly turn on x / n on "baking", bypassing all the previous stages? What exactly do you do when you see that the "baking" stage is about to turn on, but the dough has not quite come up yet and it is advisable to let it stand for another 30 minutes?
I tried at this moment to turn off the cold-blotter, then set the 14th mode "Homemade bread", remove the stirrer, set the minimum duration of all stages in the settings (it still turned out a lot - about an hour of additional proofing). But you must agree pure insanity to suffer so much. Maybe someone came up with something smarter? I also think to contact the service center or find a craftsman to just make a separate toggle switch to turn on the heating element. If someone has already thought of this before me - please unsubscribe what happened?

If someone has already thought of this before me - please unsubscribe what happened?

take to the company

take to the company

willingly!
But so far there are no positive results: in one workshop my question has not been moderated at all (although its advertisement boastfully says "We will even repair what your husband was repairing", in another - for the third day it hangs: "Your comment is awaiting verification."Perhaps Philips service centers are afraid to talk so publicly about some independent design modifications or have no right to do so. We must speak personally with the masters.

But I have already figured out how to get by with the existing possibilities for now: you can bake using the sponge technology:
1. Create a dough: water + 5-6 tablespoons of sourdough + flour => KMES-1 for about 3-4 minutes (turn on any mode that starts immediately with kneading and after 3-4 minutes stop using the "Start" button)
2. Proofing dough. We observe her behavior by eye. If necessary, the bucket can be taken out of the bread maker, wrapped up and put in a warm place.
2. Depending on how the dough shows itself, at the right time we put the bucket back into the bread maker, add all the other ingredients to the dough and turn on either the "French bread" mode or the "Homemade" mode No. 14

and I have one more question for Philips HD9046 users
Unfortunately, there is no detailed explanation of each baking mode in the instructions: what stages does it include and how long is each stage? For the "French Bread" mode I have already found the scheme on YouTube. I would like to know the schemes and other modes. Whoever has them - please give a link or directly publish here, I think many will thank you.

and I have one more question for Philips HD9046 users
Unfortunately, there is no detailed explanation of each baking mode in the instructions: what stages does it include and how long is each stage? For the "French Bread" mode I have already found the scheme on YouTube. I would like to know the schemes and other modes. Whoever has them - please give a link or directly publish here, I think many will thank you.

but in this I will help. on page 5-6 of this topic, Mannochka talks about each mode. my husband copied me separately everything related to the modes, printed it out and made a booklet, which I use with pleasure. the only thing there she has is only one loaf weight, but this is already easier.

But I have already figured out how to get by with the existing possibilities for now: you can bake using the sponge technology:

just the other day I had a great baked bread Bread made from three types of flour and flax seeds Angela.
and I baked it exactly as you described. first, on the dough mode, kneaded and after the end at 14 - individual. The first time I made a mistake with the selection and the bread did not work. And the second time everything worked out. For the beauty of the loaf, I took it out, however, earlier and shaped it beautiful, and, having taken out the spatula, put it back. It turned out gorgeous!

Well, thank you! but I really thought I would have to clock myself near the x / n all day: ((((How many ill-conceived things: couldn’t it be printed in the instruction itself? it would seem such a solid company. on the sides, symmetrically on both. Although I have never used any metal tools for cleaning (and I have only had it for a couple of months.) Apparently seeds or raisins, I see no other reason.
I see people here bake such complicated things: on a stone, I have never heard of such a thing. Without your help, I would not have found these modes soon, thank you very much again :)

the coating has already been peeled off at the bottom of the bucket on the vertical bulges on the sides, symmetrically on both. Although I have never used any metal tools for cleaning (and I only have it in use for a couple of months). Apparently seeds or raisins, I see no other reason.

+10000000000000000
similarly. I thought I was to blame
glad I helped.
for baking bread: I have been using the oven quite recently. before that I baked in the oven. only instead of a stone there was a large Soviet duck. whistle if anything. I'll tell you. I was taught here.

[Tumanchik]

Tumanchik,
I have 9020, but about the bucket, since we're talking about it.
Phillips buckets with that silver finish. It seemed unkillable.
It was not peeled for six months, but it was worth adding nuts to the loaf, and the process of abrasion began precisely along the edges from two edges of the bucket.
I ordered a bucket via the Internet, the benefit of a new type of attachment, otherwise it would not fit. As a result, an old bucket for bread with a filling, a new one just for bread (and a reserve, if the old bucket is "that").

but about the bucket

Lenulya will know. As who will go from Moscow - I will ask them to bring them. Let there be a spare. I didn't think to order a second one. Only the girls rode through me. Here is a fool. Thanks for the advice.
In principle, this does not bother me. Bread lags behind - the most important thing. Purely aesthetically. Well, so that nothing harmful

[Tumanchik]

Tumanchik,
And there the coating does not contain PFOA. But purely aesthetically - yes ... I want a sleek, new one.

[Tumanchik]

Tumanchik,
And there the coating does not contain PFOA. But purely aesthetically - yes ... I want a sleek, new one.

well then you can still wait! maybe we will have! in the meantime, I have an exclusive for Belarus!

Unfortunately, there is no detailed explanation of each baking mode in the instructions: what stages does it include and how long is each stage?

my husband copied me separately everything related to the modes, printed it out and made a booklet, which I use with pleasure.

Strange ... And I immediately had a booklet with Filechka - it was all painted there ...

Strange ... And I immediately had a booklet with Filechka - it was all painted there ...

Hello Julia. There is a booklet, but there is no detailed time in each mode.

Hello Julia. There is a booklet, but there is no detailed time in each mode.

Hello sunshine! I have it written like this for each mode at the end of the recipe book:

If I knew what you need, I would have scanned it long ago and sent it to you ...

Hello sunshine! I have it written like this for each mode at the end of the recipe book:

Nope, I definitely didn't have one. I'll throw off the mail in HP - scan dear. let it be.

I'll throw off the mail in HP - scan dear. let it be.

Sure, not a problem! Who needs it? fly in while I'm good)))

Sure, not a problem! Who needs it? fly in while I'm good)))

received! class! I have not seen this!

[Yulia Antipova]

Yulia Antipova,
Julia, please send me. Address in PM.

Lena, Vasisualy - sent!

Anyone who needs it - send mail to PM. It makes no sense to spread it here - the quality deteriorates too much.

When baking sourdough bread, the rise time can vary depending on the specific "mood" of the sourdough, so it is advisable to adjust the moment of turning on the "baking" mode depending on the readiness of the dough. Unfortunately, there is no specific button that could stupidly turn on the heating element for baking in this x / n, which is a significant drawback.

it is necessary to somehow adapt the delay mode. can knead into dough and then delay mode?

Hello, dear forum users, bakers! I am completely new to both the forum and the art of baking bread. Now I am actively looking at the purchase and finances do not allow me to turn to Panasonic or even Moulinex ... I hope it will be possible to purchase the Philips HD 9046 model. And although the topic has been inactive for a long time, maybe the owners will prompt ... Immediately I apologize, the question is naive))) Confused by the test mode one for 1.5 hours. Yeast - with this it is clear, full cycle. But if you want pizza dough, dumplings? Just interrupt the process after a while?

[Olga]

Good day Olga

Confused by the test mode one for 1.5 hours. Yeast - this is understandable, a full cycle. But if you want pizza dough, dumplings? Just interrupt the process after a while?

what for? there is also the Unleavened dough mode. That's just right for dumplings. Isn't the pizza dough yeast dough?