Bread maker BORK BM SBA 1062 SI

Dear ones, do not pour yeast in packs, as in the recipes from Bork's book. I warned ...

Take recipes from this site

And be sure to read the topic for beginners about the formation of a wheat bun

All actions during the program only through unlocking. Including light.

You should read about leavens from Admin. This is the academy of fermentation sciences

Yes, just as well suited, without yeast, but not in 2-3 hours, but in 7-8.
And if a little yeast plus sourdough - then as usual

In general, read our website

I am just sitting reading about the leavens - everything is just super on the photo.
And I, on your recommendation, did not begin to put yeast as it is written in the book. I'm only 1 tsp. 400 gr. flour, is that a lot?

Help me please, I can't find it. Do I need to wrap the bread in a towel when I get it out of the oven? Maybe this is a stupid question, but I think that baking processes are still ongoing in it. And after what time can it be cut?

Oh, exactly !!!! Thank you so much. True, now in the light I saw that the second attempt to bake worthy bread failed. My bread there is oblique, it stuck on one wall and rises. Although it seemed to me that the kolobok was perfect.
Lilith, I now also bake French bread from Bork's book, but I still did not understand about "durum wheat flour - 50 g" - did you replace it with wheat flour or did you buy this flour?

I listened to Alexander and did not bother, since there is no way to buy it yet. I just took 440 (390 + 50) plain flour of the highest grade ... It turned out great. Half a loaf was eaten hot. Eh, goodbye waist

Here is a question to the question: what kind of crust do you need? If crispy, do not wrap or cover, set on a wire rack until it cools completely. If you want a soft crust, wrap it up.

Personally, I never wrap, cover or put on a surface without slots until it cools completely - it fogs up and damp. But this is a matter of taste.

You can cut cooled bread. And there is too. Hot bread is very bad for the pancreas.

Well, as a last resort, a little warm ...

If yeast is not the case, then there is a lot of water. Read about wheat bun and learn to shape it

Oh sorry, that was Cassandr's advice

Yes, I don't mind either. But with bran and / or coarse whole flour is healthier

Yes, I don't mind either. But with bran and / or coarse whole flour is healthier

I completely agree. In general, baking healthy bread was the main purpose of buying a bread machine. It's just that now there is a process of enthusiasm and learning new technology on simple recipes to see what and how

Oh, now I looked, and my bread became even) pah-pah-pah so as not to jinx it. 50 minutes left. until the end of baking - maybe I'm finally lucky? Who would have seen in what conditions I am baking-renovation in the kitchen (preparing for a new kitchen), so I bake on the floor in the hall

Tell me what else you can put the bread on, if I don't have a grate yet, I don't want it to get damp.

Tell me what else you can put the bread on, if I don't have a grate yet, I don't want it to get damp.

You can use the oven grill ...

Exactly !!! That's what it means to live on boxes for a long time - I don't remember what a stove is. I'm going to unpack the stove - it's still new in the box.
Oh, how grateful I am to you!

I put a wok on the grid from the frying pan, and the grid on a regular frying pan
Even in microwave ovens there are grill stands, a grate on legs

The bran is sold in the diabetic and dietetic departments, also called fiber. Better small loose ones.There are in the usual departments where there are cereals from Nordic - rye, oatmeal, mixed of three types.
Add to regular flour, replacing some with bran. Start with 2 tbsp. l. on a loaf, then experiment yourself. Tasty 10-15 percent weight, but you can and up to 25. And there will be a completely different, healthy bread. Before setting the bran, brown it in a dry skillet until golden brown and pleasant smell. The taste is excellent in such a bread, and the lightness compared to the usual

Oh my God!! How much knowledge people have! I am proud of you
It seems like my bread turned out to be quite good, for the second time it will go. But let's hope for improvement

Our site is a whole collection of knowledge.

If you are interested in healthy food - you are welcome to my Temka about its recipes and secrets.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99&topic=3434.0

Here are recipes for healthy breads and low-calorie dishes, and a lot of different useful information

I want to buy a bread maker home - zero baking experience

I will order in the online store
there is no opportunity to see it live before buying, but I liked Bork from the pictures (by design)

instructions for it on the network could not be found

the following points are not clear:
- is there a heating of already baked bread and how many minutes?
- is it possible to add the number of minutes in the baking process so that, for example, it will turn out to be tanned?
- is there an indication of the progress of the programs? I looked at the instructions to Delongy 125toy - so there each stage is highlighted (as far as I understand) on the display, but at Bork?
- can I bake a cupcake in this Bork?
- the pictures show that there are 12 programs - the purpose from 9 to 11 is not clear
- I can’t figure it out .... 750 g is approximately what size - in cm (w x h x d) ??
- what is included with the stove except two buckets ???

Thanks in advance to all the responding bakers

I want to buy a bread maker home - zero baking experience

I will order in the online store
there is no opportunity to see it live before buying, but I liked Bork from the pictures (by design)

instructions for it on the network could not be found

the following points are not clear:
- is there a heating of already baked bread and how many minutes? yes, 1 hour

- is it possible to add the number of minutes in the baking process so that, for example, it will turn out to be tanned? you can, from 10 minutes to infinity
- is there an indication of the execution of programs? I looked at the instructions to Delongy 125toy - so there each stage is highlighted (as far as I understand) on the display, but at Bork? yes, touch display, blue backlight, countdown and indication of which stage is currently in progress, key to protect against accidental shutdown, bucket backlight
- can I bake a cupcake in this Bork? this bork is universal, you can bake a cupcake in it, there is a cupcake mode
- the pictures show that there are 12 programs - the purpose from 9 to 11 is not clear Program 9 - super-fast mode 1 hour 38 minutes, program 10 - baking (without kneading, for baking and baking), program 11 - DESSERT for kneading and baking dessert bread, program 12 - manual programming, you can independently set the time of each stage of bread preparation
- I can’t figure it out .... 750 g is approximately what size - in cm (w x h x d) ?? There is no ready-made loaf at hand. This is less than a brick of gray bread and more than a little Borodinsky
- what is included with the stove except two buckets ???two blades, a measuring cup, a measuring spoon - on one side a dining room, on the other a tea room, a hook for removing the blade from the finished loaf, a collection of recipes

Thanks in advance to all the responding bakers

thanks, now it's clear about the 9th program, but what does the 4th - quick do then?
Can you only memorize one program or, like Delongy 125, several (8) recipes?

In order to answer your questions, you need not just read the instructions - you need to watch all this on the included stove. The instructions do not contain a table of the execution time of all stages of all modes, as in Panasonic.Therefore, I cannot say exactly how long it takes for the Quick mode (No. 4) - but definitely less than Basic (1) and more than Ultra Fast (9)
Fast mode is said to use a baking powder or food mod, which becomes active when heated and humidified. And that it is imperative to adhere to the order of the bookmark - liquid at the bottom, flour on top. In the recipe book, they bake French white bread, Bread with nuts and raisins, Poppy bread, Sweet bread, Bread with potatoes, Bread with raisins, Onion bread, bread from ready-made concentrate: Ciabatta, curly bread - these are recipes without baking powder and soda as well as Charlotte with apples and walnuts, Charlotte with bananas, Irish soda bread, cornbread - these on baking powder or soda

On the Ultra Fast program (9) they bake Instant Pesto Bread, Instant Bread with Peppers - they are for 3 tsp. yeast.

To be honest, I just do not need all these modes and I did not bother and did not delve into them.
I also did not do programming, and the book vaguely says that the program can be saved in memory. And one or many is not specified.

I am a diabetic, I don’t bake any sweet pastries or white bread, I don’t make muffins. And if I make a cupcake for a family, then a mini in the oven or a large one in a multicooker, according to Panasonic I still know, it is baked worse in cotton.
I use whole grain and French mode for rye and whole grain bran breads without sugar or butter.
I use manual programming, that is, for example, rye bread loves a long kneading, but one, one heating proofing and a longer baking at a higher temperature. So that's it. I turn on twice in a row the first batch of whole grain (10 + 10 min) or one first batch of French (18 minutes) and one first batch of whole grain (10 min) modes. I turn it off through Stop and turn it on again.
Then I pause, take out the spatula and put the dough back into the bucket. The heated program (both heated) continues, but the dough is not crumpled, it just warms up, and then baking begins. That is, the second is better to turn on the French mode, it bakes bread at the highest temperature (it is not indicated in the book, but I know it by experience) and longer, and even put it on a large loaf and a dark crust.
And most often I knead and ferment in cotton, and bake in the oven in ceramics or cast iron with a lid. Searching you can find photos and recipes. So it tastes better and more beautiful to me.

Now I can’t look at anything in the oven, there they bake rustic bread with muesli, experimenting.
Better let someone from the Bork owners who have experienced all these options answer more authoritatively

Experienced people, I ask for advice!


The bread in bork turns out to be very tasty. Especially "french bun", the recipe of which I took from the site (great respect to the author). I also tried wheat-rye bread with different fillings - I bought ready-made mixes for a bread machine in a supermarket. Everything is super, everything is baked. But for the beauty of the hochezza, there is still an upper tanned crust ... For some reason, it is still noticeably paler than the side ones ... I tried different maneuvers: both the regime with a strong crust, and added bake time, and put small bread on the large ...
Maybe there is some secret? Or is it my whim (see the tale of A.S. Pushkin about the goldfish)

I have the same. Spread on top with an egg, milk, kefir or tea just before baking - it will be more tanned

Well then, take a look here, look at my yesterday's bread from Bork. I rarely bake in it, more in the oven, but at night it was more convenient.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=4329.0

With this incident happened.

I turned on the backlight of the bucket when there was 1 hour 50 minutes of the whole grain mode. That is, one hour of the third rise and 50 minutes of baking. And then, unexpectedly, instead of the lamp button, she pressed the stop. The program has reset to zero. And it's almost one in the morning.

Well, I thought that since for the oven, my breads are parted after kneading for 45 minutes and the same amount after the formation of a loaf - and I immediately turned on baking for 1 hour

Here's what happened

Well then, take a look here, look at my yesterday's bread from Bork. I rarely bake in it, more in the oven, but at night it was more convenient.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=4329.0

With this incident happened.

I turned on the backlight of the bucket when there was 1 hour 50 minutes of the whole grain mode. That is, one hour of the third rise and 50 minutes of baking. And then, unexpectedly, instead of the lamp button, she pressed the stop. The program has reset to zero. And it's almost one in the morning.

Well, I thought that since for the oven, my breads are parted after kneading for 45 minutes and the same amount after the formation of a loaf - and I immediately turned on baking for 1 hour

Here's what happened

And so it was for me! :) I accidentally pressed the stop, the panel there is so sensitive! I had to bake it manually for another hour. I didn't figure out how to put bake for an hour at once, I had to sit by the stove and resume bake every 10 minutes. By the way, I still haven't figured out how to remove these 10 minutes and replace it with "lope"

It is impossible to remove them, this is the minimum.
Expose 10, keep your finger on the button, the minutes begin to quickly increase one at a time to as much as necessary. The main thing is to remove your finger from the button in time. Or you can press fractionally, adding by a minute

The stove is good and the instructions are poor.
Especially the absence of a table of modes with an indication of the execution time of each stage in each mode and the baking temperature for each, the heating temperature during operation and other important values.
So hands do not reach programming, there seems to be no way to reset the extra proofers for rye bread, but this does not suit me. New instructions are vaguely written ...
And of course, the day before yesterday and yesterday for the first time, I struggled to understand how any modes that I do not use, such as dessert, sweet pastry, fast, ultra-fast, are different. In instruction, everything is quite vague.

But the stove itself is definitely good

Alexandra, thanks for the detailed answers
I also like the stove in absentia, only the size of the bread confuses
will it not be enough for 4 adult eaters

we have a regular store loaf (sliced) eaten in a day

and if the light is not turned on, what is visible in the window or is it hard to distinguish?

Visible during the day.
And at night, when you get up and you don't want to turn on the light, and the stove itself is harp, you can't see it. It is still not visible when the mode is heated, I do not want to open it so as not to release the heat, and the window becomes fogged from the inside. And backlit is visible.

950 g is quite a large loaf, more than a store loaf.
And having bought a stove, you will want to experiment every day, there are a lot of interesting various recipes, the stove can do everything by itself, well, only at the beginning of the first 10 minutes you need to follow the bun. Why bake for a few days? Here people have another problem, they want to bake, bake and bake. they do not have time to eat, they share recipes for crackers, breading and so on.

But if you want a really big stove - think of Moulinex 5004 Baguette
Or buy 2 stoves, there are members of the forum with 2 stoves and 2 multicooker

I'm not campaigning for any stove at all. You asked for information about Bork, I answered. It suits me perfectly for my purposes. But my goals are a stylish design and small size of the oven, a convenient interface, the ability to bake small breads often and different (orientated to 750, but there are also quite sane 950), 2 buckets, you can knead 2 different breads at once, because in each has its own blade, but I still bake both in the oven at once.

You first decide what you really need, and from this you dance.
The stoves are ALL decent, there are no bad ones. In any one you can bake excellent breads, muffins, make jam, knead dough, cook porridge, lasagna and whatever else you have come up with.

Oh, mummies, and why did I just ask .... I talked to the seller of equipment, who promised to bring bork. the comrade behaved strangely - he began to dissuade him from taking bork, and wooing Kenwood - for a couple of thousand deveshle ...He argued that Bork does not have its own factory, that it is a cheap Chinese company (forgive me the owners of Bork!), that “last year half of those brought were defective.” I don’t know what he had in mind - specifically HP or another Bork technique, I reread all the descriptions of the Kenwoods with a fright at home and even thought to buy a Panasonic, (initially the choice was Bork or Panas). then I sat down and thought - well, I like bork! both externally, and the fact that he has 2 forms, that the loaf is small, etc., then you yourself know ... but now they take doubts - I can’t sleep. especially since I really did not find anything on the network about bork - on the contrary, they write that they are tying design and so forth ... the jamb is also that we moved to a small town, there are all current on the market - and the seller gives guarantees , he also replaces the goods (apparently, this is why he dissuaded ..). in short, if there really are such problems, I will be tortured to carry HP to the market. I don’t know what to do. convince me of something, plz !!!!

[Lazareva Anastasia,]

Lazareva Anastasia,

It was possible not to ask the seller, in this thread there are all these pros and cons.

It's a matter of your own choice and desire.
I initially had a failure - by the way, the first stove itself was excellent, but the blades attached to it were scrolling and the stove did not knead. Now I understand that I only had to replace the shoulder blades. But I complained, they immediately came to me and brought a new one, and that one was taken away. So in the end I am very happy.

If you are in Moscow or where there is an opportunity to order on the Internet in Technopark, the owner of this network also owns the Bork brand, and you will not need to carry it to the market if anything - they will come and replace everything.
🔗
And if in doubt, take Panasonic

in the technopark, unfortunately, there is no delivery to the regions - in Pyatigorsk, in particular, I made out a sound in another store (I don’t remember which one, there are three current ones), but these comrades still have not sent me an invoice

I will not persuade, although I have not yet burnt into the water ...

All stoves are good in their own way.

Every forum member reads that his is the best

Good luck to you

And when we came to take Penasonik for my mother, though we decided 207 because of the smaller bucket in 255 volume, the seller began to dissuade us referring to frequent breakdowns of Panasonic and agitated to buy a ski. It's good that we were already in the subject for a long time and did not break on his stories, and if we were not so sure of our innocence, we could be led to this nonsense.

I want to do climbing, but kneading dough is only in Panasonic, so the question is?
The dough should be cool, can the machine handle it, or is there an option for engine burnout due to overload?
Has anyone tried this?
Or, all the same, a short load will not disable this unit?
Who is interested recipe here
The instructions do not say anything about making dough for dumplings, noodles, etc. so someone tried to do something like that?

I usually knead the dough a little steeper than normal for bread, and then bring it to the desired condition with my hands ...

Well, in general, yes it turned out, soon this 7th dish will be prepared for me, I understand with my mind what I should do in the oven, but no, I want to try it in the oven, but how to take it out? just do the darkness for sure porridge will turn out ... (neatly you can't stand a lot of layers)

Kicked out on vacation for 2 weeks, there was enough time to experiment with the stove.
In general, I am very pleased with the stove, most of all Kulich did from Elena Bo
it so happened that my wife (she works in a boarding house in the kitchen there is a restaurant menu) took them to work to try, well, I had to do 4 things for them, in general, praise from people who are professionally involved in this field is especially pleasant
Now on business, if anyone is interested Easter cake theme
It is impossible to bake it on the Cake program (cake) according to the instructions, this program takes only 1h50min and is used for baking products on a non-dragee-based basis (using baking soda and baking powder)
Baking on baking mode, with a pause for a good proving.During the proofing, I put a waffle towel on top that did not tightly cover the ventilation slots on the sides and back, initially this was done because of the bunches, the window was hotly open, and now I have already taken it as a rule (for everything).
One day the towel was forgotten and the crust turned out to be a darker color. I think this can be done on purpose (for lovers of Dark crusts) However, here we need to think about ventilation all the same, not in vain, its manufacturers have provided for and be careful with these experiments, But for proofing you can definitely cover, everything is fine here
Home made manual mode. Circumstances forced me, I sorted it out at 6 o'clock in the morning, everything just became clear within 3 minutes, and you can try anything complicated, apparently only one program can be programmed, but it is done conveniently by going into it with a new one, it does not all reset but can only be changed one (if necessary) parameter.
On it, baking apparently goes at the maximum temperature, since the crust turned out to be very ruddy (it was already visible in the process of dropping out) I set it at 1.05 hours.
It seems like this is new information, I think it will be useful to you, if I remember anything else I will write

Bork owners will be interested to know about the existence of the Belgian counterpart under the other name DOMO B3975. Here are the technical details and a few oven recipes. 🔗 ... I am going to join the few happy owners of Bork so far

And I was stunned in Istanbul when I saw my Bork one-on-one in the Metro City Center under a completely different name, something like "Essenzo"
Under the same name there was a stove with 2 blades, suspiciously resembling a baguette rack 5004, and several others. There was even a tiny bit 2 times less bork, for half a loaf, it cost only 60 Turkish lira, that is, somewhere around 1600 rubles.

Not finding instructions for Bork anywhere, some questions remained unanswered. Is it possible to make dough with a timer in Borok? Is the programming function suitable for this purpose and can it be used for baking rye bread?

Alas, I didn’t try to put dough with a timer or program

Not finding instructions for Bork anywhere, some questions remained unanswered. Is it possible to make dough with a timer in Borok? Is the programming function suitable for this purpose and can it be used for baking rye bread?

The question is not clear, the timer is for delaying the execution of the program, did you want to prepare the dough with a delay in kneading?
The stove is programmed easily, you can program anything within the specified (factory) time intervals. Rye bread is present in the recipe book, I don't remember what program it bakes on, but it means that it can bake it

I would like to receive not only bread, but also dough by the given time. As a rule, bread makers do not have the ability to use the timer in the dough preparation program. Therefore, the idea arose to use a programmed mode for this purpose. Is it possible to set the baking time in programmable mode 0 in Borok? If it doesn’t make it difficult, write what stages it contains and what time intervals.

Yesterday we bought BORK. I tried to bake bread today. Not very successful. At first, I stupidly followed the recommendations of the recipe book. Bakla is the very first, traditional white. Apparently there was not enough flour, the bun didn’t work, the bread was rather low and heavy. The next time I added flour, the bun turned out to be good, but the bread is even worse. It was torn from above, a hole in the middle is a nightmare. Yes, I immediately put less yeast, as mentioned here. Now I'm thinking, maybe I needed more yeast or my flour is bad? If possible, write a recipe specifically for BORK, accurate. I really want to enjoy delicious bread too
Another question. I wanted to try French, but the book says that you need to bake it in the Quick program (Express baking). And I sort of read that French is the longest. So what program does it bake on?

I would like to receive not only bread, but also dough by the given time. As a rule, bread makers do not have the ability to use the timer in the dough preparation program. Therefore, the idea arose to use a programmed mode for this purpose. Is it possible to set the baking time in programmed mode 0 in Bork? If it does not make it difficult, write what stages it contains and what time intervals.

According to the instructions in the programmed mode, you can set the baking time (BACE) from 0-80 minutes, i.e. you can cook the dough with a baking time of 0.
1.mixing 6-14min
2.Proofing 20-60min
3.Kneading2 5-20min
4.proving2 5-120min
5.proving3 0-120min
6.bake 0-80min
7.heating 0-60min
As for the delay for the dough preparation program, it is written that you can choose any program, I have not tried it myself

P.S I tried to turn on the delay timer on the dough preparation program - Everything works

in the technopark, unfortunately, there is no delivery to the regions - in Pyatigorsk, in particular, I made out a sound in another store (I don’t remember which one, there are current in three), but these comrades still have not sent me an invoice, but by phone. the call was answered that there was a hitch with the billing, it will be today or tomorrow. there is nothing. my husband said - since they can’t even send an account sensibly, nafig do you need such an online store ?! So I went to the market ... I feel, I push around, I push around, and I'll have to take even more ...

I bought in They have delivery to the regions. They sent the stove quickly.

I want to do climbing, but kneading dough is only in Panasonic, so the question is?
The dough should be cool, can the machine handle it, or is there an option for engine burnout due to overload?
Has anyone tried this?
I kneaded the dough for the noodles several times and the oven did just fine for the pizza oven.

Hello Alexandra.

Please explain what you mean:

... I turn on twice in a row the first batch of whole grain (10 + 10 min) or one first batch of French (18 minutes) and one first batch of whole grain (10 min) modes. I turn it off through Stop and turn it on again.

As far as I understand, in the "manual" mode, you can set the operation time: first kneading, steeping1 (?), Second kneading, straining2, straining3, baking ... And how can you turn on "two times in a row the first batch of whole grain mode (10 + 10 min) "and even more so" one first batch of French (18 minutes) and one first batch of whole grain (10 minutes) modes "? Or is it only about the time of mixing, and the names are given just for reference?

And another question. As far as I understand, there are heating modes in the bork, that is, the dough is heated while it is standing and rising, and modes without heating. Did I understand xy from xy correctly?

[m.igel,]

m.igel,

Unfortunately, you have not looked carefully at my messages.
I don't use oven programming.
I simply turn on the beginning of the mode that I need, and turn it off after the end of the first batch.
The fact is that I prefer baking in the oven. And I bake rye bread, which requires only 1 kneading, or whole grain with bran. I just don't need a whole program by hand. And manual programming does not allow to make only 1 batch, without boning, as you correctly noted. And even if I sometimes bake in a bread maker, it is enough for me to turn on (turn on, turn off after the end of phase 1 and turn on again from the beginning) the first kneading phase of the AUTOMATIC whole grain or AUTOMATIC French mode 2 times in a row for rye bread 2 times in a row.
So:
- either put the stove on a pause, take out the spatula, form a beautiful bun with my hands and press pause again - the program continues and the bread goes through all the stages, but when the spatula is not working, kneading does not occur, instead of them, one long proofing on heating and then baking
- either I press pause, take out the spatula, return the dough in the form of a bun, press pause again and leave the dough in a working oven to stand for 30 - 45 minutes, depending on the amount. Then I take it out, shape it, put it in the molds, let it rise again in the molds and bake it in the oven.
I only use 3 modes, whole grain, French and sometimes basic. They all come with heating. I did not study others, and there is no instruction in the instructions. whether heating occurs in them during proofing, or not.

If possible, write a recipe specifically for BORK, accurate. I'd like to enjoy tasty bread too
Another question. I wanted to try French, but the book says that you need to bake it using the Quick program. And I sort of read that French is the longest. So on which program does it bake?

No recipes "just for Bork" are needed. All recipes are universal. if only the weight of the ingredients does not exceed the maximum allowable for your cotton.
Take any verified recipe from the forum and bake it calmly. And first, carefully read the Temks especially for beginners, especially about the formation of a kolobok.

There is a French regime, including Bork. On it you can bake bread - the recipe can be found on our forum.
And there are different recipes that their creators call "French bread", for example, in Bork's little book. It does not match the standard presentation and recipe of French white bread. But you can also bake on it, another thing is that there will be a completely different bread at the exit. And you can bake it both in express mode and in any other mode, only the amount of yeast for express is greater. than for any full regime. The density and crust will be different depending on the mode selected.
About Bork it has already been repeatedly pointed out that the amount of yeast in the recipe book is unrealistically large. Use either the recipes from the forum, or peep on the forum how much yeast is actually needed in the recipes from the booklet.
Better yet, use live compressed yeast, for example, SAF-Moment. Despite the instructions on their packaging, you need to take them 8-10 g per 500 g of any flour. Dilute in warm (not higher than 40 degrees) water - the amount of water as indicated in the specific recipe for which you will bake. If the recipe includes sugar, add it to the water immediately. The diluted yeast can stand for 10 minutes while you measure out the rest of the ingredients, or you can immediately turn on the kneading. If on the timer - chop down, then flour, then water.

Hello.

In the instructions for other stoves, I have seen painted cyclograms for different modes. Bork has nothing of the kind. And I would like to know how and how the regimes differ. Has anyone wondered this question? Share information.

So far I have recorded one cyclogram of the third mode (French):
18 '- 1st batch
40 '- 1st rise
30 '- 2nd batch
1:20 - 2nd rise
1:10 - bake
Total 3:50
lost a couple of minutes somewhere

And if only to measure the temperature ...

There are no records at hand, but I remember exactly, both mixes in my Borok - 18 minutes each

And your second batch is already 30 minutes ... strange ...
About proofing, I think that the time may differ depending on the size of the bread, it also seems that the time is slightly different, but kneading ...

And your second batch is already 30 minutes ... strange ...

Yes? Maybe I missed something ... I just missed the end of the cycle. It will be necessary to clarify next time.

By the way, how long does the third program take you, the so-called. french?

Let me look at my notes at home and answer for sure.
I'm sure about 2 kneads for 18 minutes, because I often use it for rye bread.
Baking really 1.10
I also think that the duration of the phases within the regime may vary depending on the size of the bread - this also needs to be checked ...