How to "program" a regular bread maker

I propose to discuss the issue of changing the standard programs in the bread maker. Who does it how, if in the process of making bread the standard program does not meet your requirements. We are talking about HP, which are not Delongy 125.
Based on my experience and the experience of members of the forum, I highlight such points.

1) You can increase the rise time by turning off the oven so that the dough comes to the required volume. Then switch on to the baking program.

2) You can increase the mixing time by pressing the "Stop" button and start the program again.

3) If deboning is not required, the paddle can be removed after mixing or the first deboning. For example, rye bread, where extra boning is not needed.

4) In Panasonic, you can speed up the process (without equalizing the temperatures), first knead in the "Pizza" program, then leave to rise, then the "Baking" program. Deboning can be done manually if necessary.

The instruction from Delongy 125 helped me a lot, as it details the duration and temperature in the oven at each stage. For example, the rise of the dough on the whole grain program and on the accelerated baking program is at t 35 *, while in other programs at t 30 *. Baking of French bread 115 *, sweet bread 105 *, other programs and baking program 110 *. Knowing this, the difference between the crumb and crust of French and ordinary bread becomes clear. As an experiment, I baked according to the same recipe for fr. and main programs.

Share your experience too.

My HP "saves" the program for 15 minutes during a power outage. If there is not enough time to get up, then I brazenly disconnect it from the network. Like "it's not me - it's turned off the light", after 10 minutes I turn it on. If required, you can repeat this maneuver in a minute. The program continues, the bread rises ... But what to do, you have to adapt ...

I, too, sometimes maneuver. Just not "What to do, you have to adapt ...", but "Hurray! The brain is working!"

Baking of French bread 115 *, sweet bread 105 *, other programs and baking program 110 *.

In, for a long time I was tormented by vague doubts about this ... it is not good for all bread to use Baking, torn from the program. I always baked the same bread of 5 cereals completely on the Rye mode, and then decided to interrupt the program, give more time to rise, and bake it on Pastry. The result pleased me much less. The whole roof was kind of faded, like a pale toadstool ...
Maybe someone has data on the Baking temperature in each program for Panasonic?

The whole roof was kind of faded, like a white toadstool ...
Maybe someone has data on the Baking temperature in each program for Panasonic?

I thought about this question and only one thing came to mind, maybe you didn’t set enough time? I put 60 min.

No, I looked at the instructions that the baking time for Rye is 1 hour, so I set it that way.
I think the baking temperature for the various programs is different from the temperature for simply Baking for muffins.
It would be interesting to know these values ​​... they are different for DeLonga, can't they be the same for Panasonic?

On the Panasonic website, manufacturers wrote that they made a separate program for rye, because for it (rye) it is necessary to do HIGHER temperature.

You can bake rye in the mode of French bread, in the book of recipes from Bork they in many cases offer this. Plus there is more kneading and proofing. And excess boning can be removed by removing the blade in time, as Bee advises

No, I looked at the instructions that the baking time for Rye is 1 hour, so I set it that way.
I think the baking temperature for the various programs is different from the temperature for simply Baking for muffins.
It would be interesting to know these values ​​... they are different for DeLonga, can't they be the same for Panasonic?

They are very different. In addition, Panasonic's temperature during baking is not constant - first there is a strong heating, and then a gradual decrease in temperature. I have a P-254, but I think so in the P-255.

I think the baking temperature for the various programs is different from the temperature for simply Baking for muffins.
It would be interesting to know these values ​​... they are different for DeLonga, can't they be the same for Panasonic?

A highlight, but you did not find out whether the temperature of the Cupcake mode (only baking) and the baking temperature for any of the programs (in particular, for baking Easter cake) are the same. Tell me in Panasonic the Cupcake and Baking modes are the same?

Thanks in advance (I am collecting information for the evening: how to adapt the Ski for Paraskina pasca)

Tell me in Panasonic the Cupcake and Baking modes are the same?

There is no Keks mode in Panasonic. Only Baking.

it means that the result is a Cupcake (60 min. baking + 10 minutes for cooling) in LG is approximately equal to the Baking (baking only) mode in Panasonic.

Would you know if the temperature is the same?

I called the service center

A good boy explained everything to me for a long time, the essence is as follows (this is what I caught):
It is not necessary to know the baking temperature, since the heating elements of the bread maker are electric, and the switching on for heating sets the relay connected to the processor, then the heating elements turn on a certain number of times (and the voltage in the network can be different each time), which means the baking temperature will fluctuate within several degrees, therefore the programs of the Russian chef, main, special and cake (program = baking) are baked at about the same temperature (again due to voltage fluctuations), and the French mode at a temperature slightly higher.

In the end, I advised you to check in practice
Let's see what kind of letter comes from the LG website

[Lenusya]

I called the service center

In the end, I advised you to check in practice
Let's see what kind of letter comes from the LG website

Lenusya, so what about the answer?

I am also interested in this question, if the programs are the same in time (Russian chef, main), then how do they differ in temperature?

Unfortunately, I never received the letter

No, I looked at the instructions that the baking time for Rye is 1 hour, so I set it that way.
I think the baking temperature for the various programs is different from the temperature for simply Baking for muffins.
It would be interesting to know these values ​​... they are different for DeLonga, can't they be the same for Panasonic?

If I have to bake bread in the "Baking" mode, then for rye I set the time 1 hour 10 minutes - 1 hour 15 minutes. For wheat - 1 hour or 1 hour 5 minutes. I like rye more in this mode, it turns out not very fried (as in the Rye program). Once the wheat, which rested against the lid, had to bake for another 10 minutes. I think the temperature in Bake mode is lower than in others

Highest temperature in French mode, longest baked goods
So if there is no rye regime - the most optimal, 1 batch in French. remove the blade and continue to the end of the mode. It is possible for the first 2 batches in a row through the stop. But it seems to me that one is enough - in Bork, for example, it is 18 minutes

Highest temperature in French mode, longest baked goods
So if there is no rye regime - the most optimal, 1 batch in French. remove the blade and continue to the end of the mode. It is possible for the first 2 batches in a row through the stop. But it seems to me that one is enough - in Bork, for example, it is 18 minutes

The temperature in the oven is truly a great mystery!
I ransacked everything .... no ... inigd e.
And for Muli-5004 (like 5002 but with baguettes), will the temperature be correct? There is 5 m batch, 5 assists, 12 deputy, 1.05 dist, etc. TOTAL 17 minutes.
I'm afraid of this regime! White gave a crust oh-she, but inside it was kind of damp --- I didn't like it ...

We don't have a rye regime either, only the "abstruse" one with 2 pauses in Borodinsky, where the 1st proofing of 39 minutes is not enough, the second 50, between them there are 2 strokes. The technology is clearly not the same! And reviews ++++ that you can't hear from the masters yet

Tell me, plz! from the height of your experience! I'm still almost new, only a month, but every day I bake, like everything with white bread ok! IT WAS

I want to get close to the rye ... But as if with the mind ... Birds, they say, "black" bread is not allowed, it is harmful!

[Darnitsa bread from fugaska]

start with this recipe - simple and delicious
Darnitsa bread from fugaska
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=596.0.html

If you search for the phrase Borodino bread or rye bread, you will see a huge number of topics with reviews

Borodino bread / Moulinex OW5002
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=6670.0

who got Borodinsky according to the recipe for Moulinex 5002 or 5004
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4934.0

Moulinex 5004
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=2383.0

Rye in a bread maker, if there is no such function
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1038.0

3) If deboning is not required, then after kneading or the first deboning, the paddle can be pulled out. For example, rye bread, where unnecessary deboning is not needed.

Share your experience too.

Since I am incapable of such a feat as pulling out the blade, instead, on my Moulinex 3000 I cut a switch into the engine power circuit. Before the last 4th batch, I turn it off.

The Moulinex has a ledge on the edge of the bottom, into which a standard rocker switch is placed so that it is not visible from above. Work for a guy familiar with a soldering iron - 15 minutes.

Since I am incapable of such a feat as pulling out the blade, instead, on my Moulinex 3000 I cut a switch into the engine power circuit. Work for a guy familiar with a soldering iron - 15 minutes.

What can I say, you went the easiest way for a man familiar with a soldering iron.

It seemed to me that rye is heated. In Bork - for sure, in others, I think, too.

So I don't see much point in shutting down the engine ...

Peace be with you bakers!
in my 5004 I tried not to pull out the agitator to skip the boning, but to pull out the bucket as a whole, so with the bucket removed, the shafts are not
Are spinning
after returning the bucket to its place, the program did not work
\ pulled out literally 10 seconds \ and the boning did not happen
In short, I achieved the result, but how does it reflect on the work of the stove is another question

It seemed to me that rye is heated. In Bork - for sure, in others, I think, too.

So I don't see much point in shutting down the engine ...

In Moulinex there is no "rye" program at all, it uses a wheat bread program. And there, the last 10-second kneading twists the bun, and the bread is made with a "chewed" top crust. So not from a good life.

Peace be with you bread!
RD00 use program 3 or knead and bake

3.whole flour bread 5m 5m 15m 1h10m 2m 60m 1h10m = 3h42m

3.whole flour bread 5m 5m 15m 1h10m 2m 60m 1h10m = 3h42m

I tried it. The 4th batch is still there, with the same result. Plus a 30-minute warming up of water is added before (!) The first mixing.

... or kneading and baking

And I don't need it anymore. I click the toggle switch at 2:00 on the timer, the machine does the rest by itself.

I no longer need to flip the toggle switch at 2:00 on the timer, the machine does the rest by itself.
Once again, I want to clarify "click" - is it off for 10 seconds and then (while the last deboning is in progress) and turned it on again? Turning off the motor is not "turning off the whole oven"? After the "click", the mode is not considered off and does the oven continue to heat?

And yet, let us get rid of the ugly roof and spiral eddies inside - the result of the after kneading. But the shoulder blades will remain in the bread, and pulling out holes at the end will all remain!

I am for automation! Bread can be baked in the oven, and it will come out better!
And I just got sick of everything. I pull out the shoulder blades, take out the bun, masterfully knead it with my hands with butter. I form an elongated loaf, and I will coat the bucket inside with oil. The roll is evenly beautifully golden, the cut is super! BUT I have to bake the guard for 1.5 hours! and sleep at 3 am ...Okay, I banged the scales, while without them, by the measure of glasses (it's so difficult!) I have to control the kolobok, it's still 30 minutes for the first to leave. Forget about the timer ... Many times the thought came to my mind and ... I have such a stove ???

The family refuses to eat the store bread! I'm still dancing near the X / stove and swear by the Chinese "doers" of the latter ... The price of which, by the way, increased by 1000 rubles in February!

AND LAUGH! On my Mule-5004, after 2 months of operation, all the inscriptions of the modes and the icons of the crust were simply washed off with a rag from the case. weight! Remaining stickers in several non-Russian languages. And laughter and sin ...

Turning off the motor is not "turning off the whole oven"? After the "click", the mode is not considered off and does the oven continue to heat?

Yes, it bakes on. The engine is disconnected from the oven electronics, but the oven "does not know" about it.

oh, irina, the same :))
I also dance over the stove and thank my husband that only in the whole grain mode there is a preliminary half-hour equalization of temperatures ... but I wanted Panas - everything warms up there - oh, horror!
and now, your mode stickers have worn off, and in a month my Kenwood measuring cup has turned into an immeasurable
in short, manufacturers anneal ... where to find the perfect stove?

I have, I have an ideal stove - this is Kenwood 350. Especially when you compare it with Delongy 755. With the advent of Kenwood, stove in the oven stopped, now only in HP. True, she inserted foil into the lid.

my husband just wanted 350, but did not find ... why foil - so that the roof is baked?
+ I am still confused by the different amount of water in the recipes for 250 and 350 Kenwood ... I can't understand what the tsimes is

Foil for blush. I don’t know anything about the difference in recipes, because I bake according to my proven and proven recipes or I take from the forum.

[Victoria]

The temperature in the oven is truly a great mystery!
I ransacked everything .... no ... inigd e.
...

Take a culinary electronic thermometer at 250 degrees Celsius (it is also suitable for jam) with a probe like a ballpoint pen rod (price about 300 rubles), find a loophole in the oven and Victoria in the pocket!!!

Foil for blush.

Oh, what a fine fellow you are! Otherwise, I put it on a medium or even dark crust so that the top of the wheat-rye is not sluggish. As a result, the side and bottom crusts are strong ... Foil, then? How did you secure it?

On the subject: for the most part I bake on dough, and after loading everything into the bucket, I turn on the "Pelmeni" (kneading) mode for 3-4 minutes, then I cut it down - and for the desired program. The dough will "rest" during the temperature equalization. Well, I take out the screw, if not laziness.

[error in instructions]

I propose to discuss the issue of changing the standard programs in the bread maker. Who does it how, if in the process of making bread the standard program does not meet your requirements. We are talking about HP, which are not Delongy 125.
Based on my experience and the experience of members of the forum, I highlight such points ...

3) "If deboning is not required, the paddle can be removed after mixing or the first deboning. For example, rye bread, where extra deboning is not needed...",
or in order not to get dirty with the spatula, insert a non-flammable liner between the motor and the bucket. The bucket will stand slightly higher and the scapula will not spin.

"... The instruction from Delongy 125 helped me a lot, since it details the duration and temperature in the oven at each stage. For example, the rise of the dough on the whole grain program and on the accelerated baking program is at t 35 *, while in other programs at t 30 *. French bread baking 115 *, error in instructions sweet 105 **, error in instructions , other programs and baking program 110 * an error in the instructions, at 110 degrees Celsius you can bake BIZET, but not bread . Knowing this, it becomes clear the difference between the crumb and crust of French and ordinary bread. As an experiment, I baked according to the same recipe for fr. and main programs.".
But the thought is correct!

Culinary thermometer.



Did it help? Plus sign in reputation.

People, help shook.Yesterday I put simple bread (according to the recipe from the instructions) for the morning, now I looked at the stove (Panasonic 255) and there the red start-stop button is flashing, there should be about 1 more hour of work on the timer, I pressed the button, it went out, looked in bucket, and the bread was not yet baked (it’s too early in time) so I pressed the start back, and the stove was offended by me and showed that it was like a tempera. high (the display was burning temp.) I was then from electr. turned it off and now I'm sitting and thinking what to do next, how to finish the bread? It has already become similar to bread (the loaf has formed, it can only be seen that it is damp, pale). Try to bake in baking mode? but tempera. Is there enough bread for baking? Or get it in the oven? but in the oven it must be transferred to another form, but I have nothing like that (like a bucket to the stove) or just throw it away? This happened for the first time, before that all the time (2 times a week) I always put it at night in the morning and there were no problems, what should I do or the stove broke? If it’s broken, then I’ll cry, everyone is accustomed to homemade bread. Save who can

[bake right in the bucket]

Urgently get the bucket out of the x \ n and put it in the oven bake right in the bucket!
Let's hope all is not lost.
You can also bake in the Baking mode, if x \ n allows you to do this.

Expose T180 * C - you will check the readiness with a long splinter or a long sharp knife

If the x \ n is broken, contact the Service in your region

Thank you very much Admin, I will then try to bake in the baking mode in a bread maker, but what can you put a bucket in the oven with a bread? but nothing bad will happen to the bucket?

What's in the oven, what's in the cold baking temperature 180-190 * C heating is the same

Admin, tried x) n to turn it on, so it shows increased again. pace. I'll have to try it in the oven, I have an electric oven. there it is written for baking bread tempo. 220 gr., And you advise to put 180? I'll try, maybe I'll save some bread, otherwise I want to eat

Thanks Admin, the oven turned on 180

Turn on 180 *, put a bucket of dough, and let the dough warm up like this while the temperature in the oven rises, then baking begins.

Success

I tried to turn on x) n, so it again shows increased. pace. will have to try in the oven,

To "trick" the stove, take out the bucket and put something from the freezer in its place in a suitable container (in a metal saucepan, for example). In a few minutes, the temperature will drop noticeably and then bake your bread without an oven

Thanks to Admin, Alim - bread report.
The bread was baked in the oven, unfortunately it did not rise and the crust turned out to be tough (because I wasted time - while sitting over it and thinking what to do), but it was baked and, in principle, you can eat. So thanks again to everyone for the saved bread. Now I will find out the cause of the breakdown or don’t know what my x / n.