Bread maker BORK BM SBA 1062 SI

And first, we carefully and carefully read the instructions for our HP!
I have two HPs now - and the instructions are completely different!

This is how I read
Not a word about different forms !!!!
About pizza dough-only !!!!!
I came here to you and came with my questions

Something is in no hurry with answers here
Oo-oo-oo-oo, bakers!
Help beginners. I read and do not understand a thing
I baked it once, it looks like a "soldier's" bread, my husband likes it, I'm not very much
True, I did not quite follow the recipe (the simplest, really) - I did not have coarse flour and I added the usual
What is Pressed Yeast? These are the ones sold in a square pack, which are "live"?
There are many questions, at least one answer.
And dough, dough interests me the most. And if I put the same eggs "by eye", for example (I read here that people weigh exactly 240g. It should be), then it won't work?

Calm is only calm. Live yeast (pressed) in a pack

Weigh eggs - aerobatics. It's easier for me to count things. Everything seems to work out

Lu4shaya, and what does it mean you lay eggs on the eye and what specific questions you are interested in on the test. The forum has a topic for beginners here is a link to it https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=1502.0 read carefully there are all the answers to the questions.

Weigh eggs - aerobatics. It's easier for me to count things. Everything seems to work out

So it's easier for me!
I want to throw as much as I do with my own hands. The main thing for me is that she knead it thoroughly.

You can try your own recipe. Achieve the optimal composition by trial and error. But be sure to keep an eye on the kolobok. Everything is written about this on the site.

Lu4shaya, and what does it mean you lay eggs on the eye and what specific questions you are interested in on the test. The forum has a topic for beginners here is a link to it https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=1502.0 read carefully there are all the answers to the questions.

Thanks for the link. I will read it.
And I had a question in my first message. If I do not have a function for dumplings (as in Panas 255), will it work for me?

Most likely the question is stupid, I understand that the "dumplings" function in Panas was made, or rather invented, for our brother

You knead the dough and turn it off after kneading, or ordinary bread and turn off the bread maker

Owners of HP Bork, tell me, does it buzz hard when mixing?

Hello! I cannot find information about some of the details of the operation of this stove. for example, does she have a dispenser? and, most importantly, does it get very hot when baking and / or kneading dough? after all, the metal case ... the choice I have is between the Panasonic 255 and the bork ...

There is no dispenser, there is a signal by which you need to add, and also, unlike Panasonic, there is a window and backlight not only for the display, but also for the bucket inside.
Does not heat up
Compared to Panasonic, Bork is smaller in size, max. loaf 900 g. If a small family or lovers of baking often have a lot of different things - that's it. There is programming of own recipes and 2 buckets - a brick and a round, both with blades. So it all depends on the goals. Me perfect for mine. well, the design is great

I bought a Bork bread maker yesterday ... Since my hands are growing from the wrong place, I intervened in the process, it seemed that the dough was walking too much, so the first pancake turned out to be almost lumpy. The dough is called ... But everything is baked, the average crust is normal ... you can only look through the window and not climb, she is smart herself ... The only thing is that she stinks while new - some kind of grease burns out, but then everything stops, today there is almost no smell ... In general, I am happy and get used to it. ... I think that it is worth that kind of money ... I will drive it while under warranty, and share my impressions ...Why I chose her - for her appearance and something immediately suggested that she would suit me ... Collected in China, but conscientiously ...

The instructions say - the first time you need to turn on with an empty bucket for 10 minutes, then wash.
And I threw away the first bread. Specially. I baked a plain white one and threw it away - so that there are no foreign smells. And there were no problems with the subsequent ones.

Once again, you can not interfere with the process if you see through the window that everything is fine.
My curiosity is completely satisfied with this stove, especially with an illuminated bucket from the inside.

Alexandra ... I burned out for 10 minutes at idle, as expected ... But I didn't throw away the first bread, it turned out very tasty ... Today I made a super-duper cake, and I did everything by eye, as usual ... , have you tried kneading dough for dumplings in it? There is no separate program there, and the turntable with a blade seems to be very powerful, it should not break, but there is fear ...

[Cassandra]

... I wonder what, have you tried kneading dough for dumplings in it? There is no separate program there, and the turntable with a blade seems to be very powerful, it should not break, but there is fear ...

Cassandra,

I myself adhere to the rules of healthy eating and try to popularize the basic principles here in Temka about recipes and secrets of healthy eating:

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

Accordingly, for the family, with rare exceptions, I try to cook fewer combinations of meat-potatoes and meat-dough - that is, dumplings ... Well, of course, I make exceptions for them - for example, I baked waffles yesterday. But in the recipe, instead of yeast, I took herculean sourdough on zero kefir, zero milk, replaced butter with almond, and half of the white flour - with whole grain.

So I did not experiment with dumplings.
On a purely theoretical basis, I can answer your question: if you really have a great desire, try a half portion in dough mode. And if all is well, then ...

You can try, I think ... While the stove is under warranty, everything will be replaced without problems, there will also be no investigation of why the screw has broken ... Although you can mix the less steep, and then add some more flour with the handles ... I think It will be great.....

Here I look closely at Borka ... Happy owners, tell me pliz, does he have pizza dough in his recipe book? And French bread? Italian?

All this is in the recipes ... Even more ... But I still took recipes for black and white bread from the site ... But I did not experiment with French and Italian ... Dough for my favorite pie with lingonberries Bork did it perfectly ... Bakes well, kneads wonderfully, everything is provided ... So far there is nothing to complain about ...

Lilith ... Just one thing, but .... There is much more salt in the recipes than is needed ... I baked the first white one according to the recipe, it turned out salty, then I poured almost 2 times less salt, this is for a small portion ..... And yeast must be counted by itself, it all depends on which yeast to take ...

Cassandra,

Ordered! Tomorrow they will bring it True, the manager promoted me - after all, I got some kind of certificate, sort of like an additional post-party service. He said: you will remember me later ... which slightly frightened me. Or they simply bred a naive aunt.

I would be infinitely grateful for any advice to an absolute novice in baking.

Sincerely yours,

This is their profession - to untwist people ... They get interest from this ... They didn’t promote me at all for any post-warranty, they just said that a quality product, they demonstrated everything, so I don’t really worry and don’t bother ...

I am interested in Bork, how is the backlight technically done? Which of the men will correctly tell? In my after the guarantee to do I think, there is little where it is made.
And how much is the cost?

I tried to ask a technically competent man ...

the answer was:

it is best to buy a clip-on desk lamp and attach

I am doing this now. I wonder how the designer of the stove did it - the temperature, after all!

I am doing this now. I wonder how the designer of the stove did it - the temperature, after all!

How about in the oven? Same...

Alexandra! Well, after a while, what can you say about BORK: is it worth buying? After all, you have experience of using another x / stove

Personally, I like Bork.
Small buckets to experiment, not to feed a big family, and even two. Stylish look. I have a whole collection in metal.
Display backlight and, most importantly, a bucket.
A large number of modes, including at least 2 with heating.
In the baking mode, unlike Panas, you can bake immediately after turning off the full mode, does not require a break for cooling.

The window is fantastic, it has a seal, keeps heat well, which is especially important in heated modes. Having also the backlight of the bucket - you can watch without stopping the wonderful transformations in the stove, without interfering with the process.

There is a programming function that has not yet reached my hands - I program manually, using the first phases of different modes several times in a row for kneading, I take out the blade and thus get one large proofing instead of several lifts and strokes, in combination with a delayed timer this gives excellent modes for rye and sourdough bread.

But you don't need to fully focus on me: I like bread baked in the oven, in a ceramic or cast iron mold more, incomparably more. Therefore, I use the bread maker more for kneading and proofing with heating.

But of course, if you need exactly those qualities that I described, you can buy a stove.

And if you need large breads or baguettes, then it's worth paying attention to 5004.

Panas is still a classic, a flawless unit. And Bork is a kind of mini-avant-garde, rather in an aesthetic sense, with several nice features. There is a glass, a measuring spoon, a second paddle for the second bucket, and even a hook to take out the paddle stuck in the loaf. Awesomely beautifully published interesting recipe book. In which, however, one does not need to pay attention to the gigantic norms of dry yeast, everywhere they offer to figach in whole packages - this is what kind of pancreas you need to have

Overall a good stove

Thank you for such a detailed answer, although, Alexandra, once again put me into a stupor - reading the first half of the answer, I was already more inclined to run to take BORK tomorrow (otherwise I have been dreaming of waking up from the smell of bread for the second week - my eyes are already hurting to read the forums and my legs hurt to run around the shops to see the copies live) But when I switched to the second half of the message, I thought, is it worth taking such an expensive one (5880 rubles) just to knead the dough? I need a stove to knead dough, bake ordinary bread and occasionally experiment with something else.
By design, I certainly like it and it fits into my kitchen - I just need a gray color. My God, what should I do? If I don’t make myself happy with the purchase tomorrow, I’ll go crazy !!

Why just to knead? Bork does everything perfectly.
You, unlike me, as I understand it, are you planning to bake in a bread maker?

Well, if only to knead - why ask, take any. There are generally for 1500 - 2000
And in general, there are no bad stoves. There are slightly different ones for different purposes.

Bork's design is the most stylish for my taste. And it is important for me - the stove is compact

Thanks again! Our tastes coincide: I like it in terms of style, no frills, and that for me is also important, it looks small. But the fact that she has a non-Russified display, didn't bother you? Or do you quickly get used to the buttons? And can I clarify, which store did you take? It seems like you had problems for the first time? I liked that everything was fixed without a scandal. And the price was that high? Or can you find a cheaper 5800?
Now I sit and think, and what was I afraid to take today? Now I would have been drinking tea with rolls

Yesterday they brought the BORK stove, I'm jumping around it for the second day. This is generally my first HP, so EVERYTHING is interesting and new. She baked only plain white bread, the very first from the recipe book. Yes, they went too far with yeast ... At first the dough rose so that I thought it would pop out of the mold (although I was baking small bread), and then in the second half of the baking it sharply settled in the center. But in general it was baked, there was a clear smell of yeast.
Thanks to Cassandra for not too much salt yet ...
But this morning, leisurely put this recipe again, but took less than 1 tsp of yeast. (and not 3/4 of a pack, as according to the recipe) and baked a wonderful Hurray bread. I will try further.

Maybe someone will help you understand why the top crust turned out well, not that completely white, but still lighter than the side and bottom. This is normal? I baked a small loaf.

I don't bake white bread at all, I can't comment.

But in principle, I remind you: Bork has a baking function that can be turned on immediately after the main program. For at least 10 minutes. So bother your health. Or bake on the French program, which has a higher temperature and longer baked goods. Or put it on a dark crust, and if not enough - in the next round on a large loaf AND a dark crust.

You have to get used to any stove.

Recipes with regard to the amount of yeast are unsuitable, I have already warned above.
Otherwise, they are normal, if there are creative ideas for using different modes, I actively use them (ideas, not recipes). For example, I bake rye bread in the French mode.

And it's best to use proven recipes from this site. Or at least the ratio of the amount of yeast to flour.

I only bake on pressed yeast at the rate of 8-10 g per 500 g of any flour.
And if on yeast with the addition of sourdough - then generally 5 g.
And this while on the very pack of Saf-Neva pressed yeast weighing 42 g it is written that this pack should be taken for 1 kg of flour!

If you overdo it with dry yeast, not only will the bread come out worse, but heartburn will also start to torment and the pancreas will sit down very quickly

About where and how I bought the stove, everything is written above in this Temko.

Buttons, as far as I remember, and in Paeasonics 253 were in English. Personally, I speak both languages, to be honest, after your question, I first drew attention to which language button, I don't care. But I think it's strange to demand that the Chinese or whoever collected both stoves there, immediately make buttons in Russian

Maybe someone will help you understand why the top crust turned out well, not that completely white, but still lighter than the side and bottom. This is normal? I baked a small loaf.

This is absolutely normal .... I don't even pay attention to it .... The heating element is downstairs, whatever one may say ...

I also bought this bread maker today !!!! Urrrraa! Now the soul has finally calmed down. Now I will not be tormented by the choice, but I will love my oven and try the best options for baking bread for the family. Now on the night I only managed to put on super quick pastries - the bread rose well, but the crust on top is also almost white. Now I went to cut it and was a little upset - he was a little damp inside. But this is probably what the quick baking was? Anyway, I am very happy and satisfied !!! Thanks everyone for the recommendations

Connoisseurs generally do not recommend using the fast mode - regardless of the brand of the stove.
High-quality bread with less yeast is obtained on a full-fledged basis.

Once again I want to draw your attention - you can bake the bread. You see that the crust is light - put it immediately in the baking mode, first for 10 minutes, and then you will look at the result.

Good luck with the wonderful smart and beautiful Bork stove

Now I want to try all sorts of delights I bought different fillers - dried cranberries, strawberries, etc. But now I ran into a problem: there are heaps of flour in the nearest shops, but only the highest grade, and some recipes require 1 grade and some other options.Where do they get it? I also looked in the online store - in Platypus there is an import, but mind-blowing price. Do ours even make such flour? I live in Moscow...

But then I ran into a problem: in the nearest stores there are heaps of flour from manufacturers, but only of the highest grade, and some recipes require 1 grade and some other options. Where do they get it? I also looked in the online store - in Platypus there is an import, but mind-blowing price. Do ours even make such flour? I live in Moscow...

In general, they do, but I have never visited, I have to buy a French one.

The Indian spice shop on Sukharevka sells coarse flour in 5-kilogram packages. There is a website, you can order delivery
There is wheat flour Belovodye of coarse grinding, another name is whole grain.

All this search can be found in detail on our website

Take flour of the highest grade - you won't be mistaken ... Don't even bother with this topic ... I tried to find grains, but in vain - it is nowhere to be found ... In general, now I bake from what is ...

It all depends on the goals.

If just for taste, it can be made from premium flour. Although whole grain has its own unique taste and aroma. What is the world famous Lionella Poliana bread, which is ordered by American celebrities with delivery by plane from Paris - I posted a recipe and a photo of my bread according to this recipe.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=3241.0

And for health it is healthier than bread from whole rye, wheat wallpaper (whole grain), coarse grinding, with the addition of rye. wheat, oat or mixed bran.

Aleksandra, thank you for the advice on how to fry the yerhushka. I also knew about fast baking that you shouldn't count on a good result :) the handles were scratching. Now I have come home from work and will put some of the simplest ones. I really want it to work!

Oh, forgive me, my daughter's keyboard is strange: half of the letters do not break through. But I think they understood me

Raisins, if anything, put it on at night. Or start in the evening, keep an eye on the bun, and then the stove will bake it and call you to take it out with a signal.
And if you don't hear and sleep, nothing bad will happen either.
He warms up a little, ventilates so as not to dampen the bread - that's all.

And it is even more convenient with sourdough without adding yeast. We kneaded the dough, the bun turned out, after the first kneading, turn off the stove and turn it back on in full mode (main, whole grain or French) with a 7-8 hour timer delay. The bread will be ready in time for the morning!

I think you will soon remember about sourdough and get yourself this useful pet.

I tried to bake French bread (according to Bork's recipe book). Super Divine Crust ... Thanks Cassandra, otherwise I would have been looking for "durum wheat flour - 50 g" for another hundred years

And if you don't hear and sleep, nothing bad will happen either.
He warms up a little, ventilates so as not to dampen the bread - that's all.

Yes, I understand that bread will not run away without me, but I won't sleep all night, until I find out if I have bread or not :))
Here I immediately remember how the first days I sat and looked out the window of the washing machines, then it seemed like a miracle that she washes herself
Now I have put the French bread from the recipe book - wait another 2 hours.
You should read more about the leaven - what kind of animal it is. Thanks for the recommendation. Does bread rise as well as yeast?

And I also wanted to ask, the light in the bread maker works for me only when the bun is kneaded, and then it does not turn on. Is it the same for you too?

Raisins:

It turns on for me, if only the lock is removed ...

Raisins:

It turns on for me, if only the lock is removed ...

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?