Bread maker Philips HD9046 - reviews and discussion

[Manna]

Manna, Congratulations on your purchase! Successful development and operation!
But what confused me, in the photo inside the HP at the very bottom, what is it? Black dots ... It's hard to see in the photo.

[Alexander]

Alexander, Thank you! Only this is not a purchase This is Philips provided it to me for testing
Yes, I also looked closely at these places. These are not points, but how some kind of spraying. But I did not understand what it was.
I took a closer picture

[Manna]

MannaIt looks like a coating defect, as it happens when paint is applied to a product damaged by corrosion.

Perhaps I have not yet been able to recognize what it is. When you run your fingernail over these places, the nail clings. I will see how these places will show themselves during operation

I think there is nothing wrong with that, these surfaces are not working.

[Wheat-rye sourdough bread on an individual basis]

Wheat-rye sourdough bread on an individual basis



I was very worried about the result, since it was the first time I baked sourdough bread in this way. But the result is very good

Of course, next time you need to make adjustments to the program ...


So, my conclusions after baking sourdough wheat-rye bread using individual settings:

1. After the first kneading, the spatula must be removed without fail. The second batch breaks the kolobok, and, as it turned out, with prolonged proofing at the end of the second ascent there is a minute kneading, and it is absolutely useless for such bread.

2. 4 hours of proofing for the volume of bread that I baked (approx. 500-600gr) is too much, it should be reduced to 3.5 hours.

3. 1 hour of baking for the volume of bread that I baked is too much, 45-50 minutes is enough. The sides in some places are slightly more reddened than the rest of the bread surface. I do not know if the reason is the baking time or the uneven heating. During the subsequent baking, I will check this moment.

In general, I can say that this mode can be suitable for baking sourdough bread, you just need to select the required program algorithm.

[Fruit jam on the "Jam" mode]

Fruit jam on the "Jam" mode



The mode lasts 1 hour. The first 15 minutes is stirring without heating. Apparently, this is for mixing sugar. 45 minutes the contents of the bucket are heated and mixed. Boiling is observed along the edge of the bucket.

The jam turned out great. Not burnt anywhere. Only around the perimeter of the bucket did it stick slightly at the boiling point. But when washing, just easily removed with a film


The mode turned out to be convenient: you can cook confiture, jam or jam and not be afraid that something will burn. Of course, the jam may not have time to cook in 45 minutes, but you can start the mode more than once ...

It was Philips who provided it to me for testing.

Lucky ... the Philips company ... The bread maker got into wonderful hands.

Lucky ...

I don’t know about Phillips, but I was lucky. Such a successful stove suddenly appeared. I am very pleased with it so far. My old ovens do not know how to cook confiture, ferment yoghurt, do not have individual settings. And 9046 can do all this.It is very interesting to study it

I looked at this stove in the store))
Congratulations to Mannochka !!!

[Mashunya]

Mashunya, thanks She is such an unusual design, and, as it turned out, such a convenient location of the control panel

[Puff pastry on the Yogurt and Unleavened dough modes]

Puff pastry on the Yogurt and Unleavened dough modes

To make a puff pastry, you need to melt the butter. It turned out that it is very convenient and careful to heat the butter in the "Yogurt" mode, and then immediately knead the dough. I was very pleased with this method: the oil does not overheat much, there is no need to stain additional dishes and you can immediately knead the dough.Now this is how I will always prepare such dough.

Baked from this dough stuffed with confiture envelopes

Pies for sore eyes)
And I watched the white hay in Stockman. The truth did not look at the price.
All the same, it is compact.

It is not high, and the table area is not very large, and due to the fact that it tapers upwards, it looks very compact

Great! I will definitely try to make such "envelopes"!

And I don’t eat bread at all. I will bake it and it lasts for 7 days. And I have a shape for two screws, they get big bread. And there is also a double form for two buns. Probably have to bake in it.
I think my bread is stuck. It is necessary to go to the store))
And Filipok is very foldable, if I didn't have mine, I would buy a filipok.

I thought about the color here ... Black looks more interesting, but on white the dust is not so visible

if I didn't have mine, then I would buy a filipka

Now I have this stove for the third time And bread ... we also eat very little We have to bake small bread

[Andrei]

Great! I will definitely try to make such "envelopes"!

Andrei, thanks Be sure to try, very tasty

[Yeast dough on the "Dough" mode]

Yeast dough on the "Dough" mode



In this mode, the following program algorithm:

1 batch			10 minutes
1 proofing			0 minutes
2 batch			12 minutes			In 5 minutes from the beginning of the second batch, a sound signal
2 proofing			23 minutes			5 minutes before the end of 2 proofings, one minute workout
3 proofing			45 minutes			Last 23 minutes heated proofing

The dough is perfectly kneaded. Has risen during the proofing. It did not dry out from heating (only slightly "weathered" from above). The mode is convenient for kneading and the first proofing of yeast dough for baking outside the bread machine (pies, pizza, flat cakes, etc.). There is a sound signal for dough with additives (nuts, dried fruits, etc.)

From this dough I stuck lean pies with apple filling

[Milk yoghurt 3.2% fat and ready-made yoghurt as a starter]

Milk yoghurt 3.2% fat and ready-made yoghurt as a starter


Before fermenting yoghurt I decided to check what temperature the bread maker maintains on the "Yogurt" mode.
I poured 0.5 liters of water into a bucket at a temperature of 32 ° C. I switched on the "Yogurt" mode and an hour later I checked the water temperature with two thermometers (mercury and electronic). Both showed 38 ° C... HURRAH!

For yoghurt starter I took 0.5 liters of ultra-pasteurized milk of 3.2% fat. The milk was not warmed up (it was at room temperature). As a starter, I used ready-made yogurt from the refrigerator 2 tbsp. l. Fermented in a special container from the kit, after sterilizing it. I fermented for about 6 hours. This turned out to be a bit too much - the serum was released (I did not keep track, I was distracted). For such a volume of yoghurt, 5.5 hours is enough.

I was very pleased that the temperature is 38 ° С, it takes a little longer to ferment than at 40 ° С, but there will be no overheating. The only thing, of course, would be much more convenient if it was possible to adjust the cooking time in this mode I don’t know if at least one stove can do this

[Wheat bread with yogurt ("White bread" mode)]

Wheat bread with yogurt ("White bread" mode)




Algorithm of the program in the "White bread" mode (cycle for 1000 g, crust color "medium"):

1 batch			15 minutes
1 proofing			45 minutes
2 batch			15 minutes			beep 5 minutes before the end
2 proofing			55 minutes			5 minutes before the end one minute workout
3 proofing			55 minutes			last 39 minutes heated
bakery products			55 minutes

The bread was very small (500g). Kneaded great. But it had to be centered after the last workout, because its size did not allow it to be evenly distributed over the bucket. At the same time, I removed the blade


Of course, for such a small bread, the cycle of 1000g and the average crust color turned out to be too much. The baking was stopped 5 minutes before the end of the mode (and it should have been earlier).


The bread was baked well, but the sides were unevenly ruddy. It is necessary to bake the next time the bread of a larger weight, in order to check the evenness of baking. In general, the oven coped very well with kneading, proofing and baking wheat bread. There is also a sound signal for baking bread with additives in this mode

French bread



Algorithm of the program (750gr, Medium):

1 batch 14 minutes 1 proofing 25 minutes 2 batch 16 minutes in 10 minutes from the start, a sound signal 2 proofing 35 minutes 5 minutes before the end one minute workout 3 proofing 70 minutes bakery products 70 minutes

This time I decided to bake bread of a larger weight, so that I could already check the evenness of baking. She did not interfere with the process at all (she did not even remove the blade). The result is amazing. Evenly brown crispy crust with elastic and delicate crumb ... mmmmm ...



I am very pleased with the result (I ate a third of the loaf right away)

Cool bun! And now I have made yeast dough and will start baking pies. Painfully, they turned out to be attractive.

[Andrei]

AndreiThank you very much for your kind words. Well sooooo nice to hear that from a man
We are waiting for your photo report on pies

Manna, for my part, I can share this. When you bake Borodino bread - at the end, before the baking process, stir in a small glass half a teaspoon of anise grains with a teaspoon of sugar and three to four tablespoons of water. Apply the resulting mixture to the surface of the formed kolobok. The sugar will keep the aniseed grains from falling. (more precisely, it will reduce their shedding). The smell will be awesome.

[Andrei]

AndreiThanks more for the advice. One of these days I will bake Borodino bread I will dig in the bins, suddenly I will find an anise seed

Anise is sold in sachets in many stores. Manna, it turns out, is the hardest thing to wrap the pies. I never really learned this wisdom. Somehow make a video of how this is done - I will be very grateful.

The easiest way is to simply join the edges and squeeze them hard enough to stick together. If the dough is not overdried or too fat, then the edges will easily stick together.In general, there are a lot of options for forming pies

HERE, the first master class on pies that I found right away (from Chuchelka)

[Homemade noodles "Spicy" on the "Unleavened dough" mode]

Homemade noodles "Spicy" on the "Unleavened dough" mode



Algorithm of the program:

1 batch			3 minutes
2 batch			15 minutes

The dough is kneaded very well. Very convenient pasta mode

Wow! I would love to try it, though today I already ate homemade noodles. But this one looks more delicious.

I will try to post pictures of my pies that I baked yesterday.

!!!

Something doesn’t work - now I’ll try again

Nothing works, which is a pity.

[Andrei]

Andrei, upload photos first via Gallery, and then copy the links into your message

Where is this Gallery?

I gave a link to it

Yes, everything worked out, however, in my opinion it is somewhat complicated. The pictures were uploaded in reverse order.

What ruddy pies! Sweet
They have grown together a little ... so that this does not happen, you need to lay them out at a short distance so that they do not stick together during proofing and baking.

Manna, how can I remove something from the Gallery? And then I accidentally made extra copies there.

When placed on a baking sheet, they were smaller and did not touch. After half an hour, the proofers have grown and grown together. I will take this into account for the future.

Only at the request of the administrator

Yes, they probably sleep, do not answer me.

[Oat bread (low in gluten) on the "Gluten-free bread" mode]

Oat bread (low in gluten) on the "Gluten-free bread" mode



So, the mode "Gluten-free bread", 750g. (do not be alarmed, in this mode the kneading does not start immediately)
Algorithm of the program

1 batch			12 minutes
1 proofing			30 minutes
2 batch			11 minutes			sound signal after 5 minutes
2 and 3 proofings			63 minutes			at the very beginning, a minute workout
bakery products			45 minutes

If you need to remove the scapula, then you need to do this at the beginning of the second proofing (there will be no more kneading)

I made this bread twice with a different density of a kolobok (or rather, the first time there was no kolobok as such)



So ... the second time the bread turned out to be denser and more crumbly. So I liked the first time better with almost no kolobok.

For the first time for 750g


Second time half a portion


I rarely bake such bread, but for those who care about the absence of gluten in bread, this mode is very good. The algorithm is very well chosen: first, a long kneading, and after a long proofing, which allows such bread to rise. Well, already traditionally for this model, there is a sound signal at the second batch for adding additives.

What does it taste like?

It is hard to explain. Specific oat flavor. Has a slightly bitter aftertaste. For those who are especially sensitive to bitter, such bread is not at all pleasant. So ... this bread is more for those who love oat baked goods.

Borodino bread



Algorithm of the program:

1 batch			10 minutes			mixing starts 30 minutes after the start of the mode
1 proofing			30 minutes
2 batch			20 minutes			in 10 minutes from the start, a sound signal
2 and 3 proofings			90 minutes
bakery products			60 minutes

Unfortunately, I suddenly ran out of rye flour, because the total weight of the flour was only 340g, but it would be necessary, of course, 500g.

In general, the bread maker coped with the baking of Borodino bread.

The only caveat is the second batch. For rye bread, it is superfluous. Usually the second batch will damage the kolobok. And since in my case the volume of flour was not enough, the bun was somewhat smeared (after all, the rye dough, and even on custard malt, is very sticky). So after the second kneading, it is better to check the kolobok, at the same time the spatula can be removed (there are no strokes during 2 and 3 proofing).

This setting works well with rye-wheat bread.


Reason for editing: replaced video

Manna seems to be doing great. Even with some desire to criticize - and not for what. I have achieved the best results in baking rye bread compared to baking or preparing other foods. In my opinion, 440 grams of flour (220 wheat and 220 grams of rye) requires 9 grams of yeast (measured on an electronic scale). The dough with rye flour is heavier, so you need a little more yeast. I add two tablespoons of honey, this makes the bread softer in taste. I add dry rye malt, two heaped spoons. Sunflower oil two spoons at once. I grind the cumin and coriander in a blender, but each time I try different proportions. Moreover, I try to grind it not into dust, but in a slightly larger fraction. Yes, I must sift the flour for better oxygenation. Before baking, I spread anise on the top of the risen dough (a teaspoon plus a teaspoon of sugar and a teaspoon of water). When you do this, you will feel an awesome aroma when baking. Yes, I forgot - one and a half teaspoon salt.

spread anise on top of the risen dough

I looked for anise in my bins, but never found it. Next time, when it comes to Borodinsky again, I will prepare (I would have found him in my village)

criticize - not for what

Yes, the algorithm of the "Borodinsky Bread" mode program is quite competently drawn up - there is no unnecessary stirring between 2 and 3 proofings - this is a big plus for rye bread. Another would be to do without the second batch ... Or reduce it to 5-10 minutes ... just to fall asleep and mix the additives ... then it would be generally ideal

Here !!!!! I want her !!! We don't have
Manna, you are super, such testing !!!
Lucky Phillips for sure.
I have been looking at the bread makers for a long time, I have an old woman, but she kneads like a beast, but she bakes so-so, I looked at unold and panas, but everything is somehow not right. And I want this one !!! And thanks to you as well.