Baking small loaves in the Moulinex 5002 and 5004

It is interesting to ask the owners of Mulinex 5002 and 5004 how they cope with low weight bread?

There are many recipes with a yield of 1000 grams ...

If I want to reduce the bread recipe from 1000 grams to 500 grams, will this not affect the quality of the bread?

Will it be baked? beautiful, not skewed? And then the stove is designed for large volumes, but if you want small loaves of bread?

[Weight adjustment 750 g, 1000 g, 1500 g]

Andrei,
in the description of the 5004 model it is written that there is Weight adjustment 750 g, 1000 g, 1500 g
This means that the manufacturer is responsible for ensuring that the breads of the specified sizes are baked, not crooked, etc.

How do I count products? It's very simple.

For example, let's take the White Bread recipe from page 40 of the tool (the instructions are posted on the website, the link is in the right column), ready-made bread - 1000g.
To get 1 kg of ready-made bread - in the recipe, take 700 g of flour (70% of the weight of the finished bread).
This means that to get 750 g of finished bread, you need to take 525 g of flour (70% of 750 - this will be 525).
Now we need to count all the other ingredients. To do this, divide 525 (flour in a small loaf) by 700 (flour in a kilogram loaf), we get 0.75. This means that all the ingredients must be multiplied by this coefficient - water, yeast, oil, in general EVERYTHING.
When baking, set the appropriate size.

While you are "waiting" - read the instructions for the stoves, there are many interesting things

thanks for the answer

Well, we can make up the proportions, since this is the only way to solve

They'll bring you - I'll try everything!

I bake white bread in Moulinex 5004, based on the weight of a 600 g loaf, that is, 400 g of flour, 220 g of water, 1 hour. l. yeast, etc. It is necessary to set on the display 750 g, and the crust is lower than usual, I set the light one, I get the same result as the average at 1000 g. Loafs are always perfectly baked, have a normal shape. The most attractive thing for 600g is that after cutting the slices of bread are ideal for sandwich makers.

Cool! Thank you for the information, you will have to try it then too, otherwise 750g is a bit too much

And I don't like small loaves in 5002, they are long and short. For me personally, I want to have high bread. So I'm thinking about a second oven for small breads.

It's just that small loaves (less than 700 g according to the instructions) will have problems with kneading. The spatulas are then 2 and the oblong shape of the bucket is designed for a certain amount of ingredients. If these rules are violated, part of the dough and flour begins to remain around the edges of the bucket, you will have to push it all to the bun, or even worse, the bun hangs on only one spatula for kneading, the second does not reach the dough, as a result the bun spins on it like on a carousel around its axis and correct mixing does not occur.

Well, it interferes a little with "overshoots" and overhangs on one of the axes, so what

I often bake small ones, less than 700 gr.

The only bad thing is that the shoulder blades are much worse removed, even in slightly cooled bread at this size. It seems to me that this is due to the harder crust in small breads.

The coating on the blades is not of high quality ... The stove is only 2 years old, but it does not work every day, and the blades began to stick a year ago. And in small bread, the effect is even stronger.

Our bread does not go very fast, so often a small loaf is enough for the head

I also baked smaller loaves, then you need to look at first when kneading, you may not collect all the dough, but how the bun will form (I have a roller rather) already kneads normally, as if it's okay, but the time is designed for 700g and you get a rougher crust, you probably just need to remove it from the oven 5 minutes earlier, and then you can hold it in a hot bucket for 10 minutes, the crust is moistened and then it is easier to remove the stirrers.

And I often put cooking in the morning. Nice smell and fresh bread in the morning

Therefore, most often I do not follow the process, and when I do, then yes - then I help the stove so that everything is gathered along the walls and it is beautiful. I've never taken out bread before the end of the program.

OW 5004 bread maker - only two days, as purchased, the first two attempts to bake standard kilogram loaves of bread in the "white bread" mode and according to the recipe from the "Recipe Books" attached to the oven were unsuccessful - the first time the bread was not baked, the second time the dough fell into baking time.
We took advantage of the "HOMEMADE BREAD BAKING GUIDE" and the recipe "Italian bread" posted there by Admin. The result exceeded all expectations!
Although the "Italian bread" described in the MANUAL is even less than the "standard" 750 grams and, as a result, one edge of the bread "brick" turned out to be slightly lower than the other, the bread turned out to be just a wonderful crust, tasty and cute.

Strange ...

In general, my bread is baked. Moreover, it is normally baked. I put 1kg or more.

When I put less than 750g, it is usually more difficult to pull out, and it also turns out delicious.

Maybe you have something with yeast. Or with flour. The last option is the oven broke.

Try other flour and yeast. My parents are often faced with the problem of the quality of flour, which is why the bread is poorly suited and poorly baked. Once they had a problem with the saf-moment yeast - the whole batch did not raise the bread very well (they bought a lot of packs of yeast). Bought later from a different batch and things went better with the baked goods.