Bread maker Moulinex OW 6121

[ToALL]

ToALL
Tell me the recipe for sweet bread / Easter cake for this bread machine (Pasca on the nose)?

[zhuchella]

zhuchella, To choose https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=349.0

Hello.
Became the owner of this wonderful bread maker.
Although I do not like the hard-to-find bread, the slots around the viewing window, the bread is above all praise.
I made onion bread, quick bread, bread with garlic and olives. Everything turned out very tasty and excellent.
Has anyone tried baking or kneading dough in an Easter bread maker? I've always done it by hand, and now there is such an assistant. Need to try. I want a proven recipe. Thank you in advance)

Lada, where have you gone? We are missing your recipes!

[Ninelli]

Ninelli, This year I kneaded the dough for cakes in a bread maker, it turned out just fine. But there is only one "but", after kneading for proofing, the dough should be transferred to a larger container or kneaded in small portions and let stand in a bucket.

[lada-matushka]

lada-matushka, good day. Became the owner of this bread machine. I tried your recipe for Plain bread (program 4, 750 gr., Medium crust). And since I always follow the instructions, I practically did not open the Bread Maker. In total, at the kneading stage, the dough seemed cool to me, but since I laid everything up to a gram (milliliter) according to the recipe, I did not attach any importance to it. As a result, the bread weighed 658 grams, heavily fried, and very skewed, apparently that the bucket is very large for this bread and it rose, being only on one half of the bucket.

Is this how it should be or am I wrong somewhere?

When converted to 750 grams of the original recipe, I got the ratio of the main ingredients water - 300 ml. and flour -525 gr.

Can anyone tell me about the problem. the sound signal on the bread maker disappeared, I have been using it for a little more than 3 months.

Today I baked bread with seeds for 1000 gr from a recipe book. I liked the bread very much, I have already eaten almost everything, I am baking a second loaf. There, flax, sunflower and poppy seeds are added. Highly!

[lada-matushka]

HELP.
Recently, something does not rise bread. The recipe for plain bread took from lada-matushka (program 4, 750 gr., medium crust). As long as there was Ryazanzernoproduct flour (red packaging with white peas), it seemed to work. Now I cannot find such flour. I started trying on flour from Stavropol and nothing happens. The dough does not rise and that's it. Already changed the amount of flour and also changed the amount of water. All the same, the result is the same. The bread is not high and is somehow knocked down and even not baked in the area of ​​knives. Help me figure out what I'm doing wrong?
P.S.
I do not understand how to insert a photo here.

We have excellent local flour. Try changing the yeast. I only use live ones.

We have wonderful local flour

in the sense of Krasnodar? can you tell me the name? I did not change the yeast from the first day of purchase, I always used the saf-moment.

In the magnet I take "Tikhoretskaya". and Petrovskie Niva. The yeast may already be old. I buy live from the attendants in the market. There was never a puncture.

I buy live from the attendants in the market

how and how much to add them in translation per 1 tsp.

Conversion of dry yeast into wet, pressed (and vice versa)

[Sapphire]

Sapphire, Thank you

Has anyone used program # 3? What time should be set to bake 4 baguettes from the finished dough?

Has anyone used program # 3? What time should be set to bake 4 baguettes from the finished dough?

23 minutes

Added on Monday 17 Oct 2016 7:21 PM

Today I went to the SC with a bucket. It leaks a little and rust comes out into the dough. The stove is under warranty. The documents were drawn up, now wait 3-4 weeks when the bucket arrives. In Volgograd, the official SC is one so there was no particular choice.

[For beginners: Borodino bread in Moulinex OW612132]

I think it is wrong to separate recipes from specific models of bread makers, dumping them into one big heap. A person who first bought a bakery of a certain model is looking for recipes for his model, but stumbles upon impersonal recipes, and ends up with a "brick" and a lot of disappointment.

Added Sunday 19 Feb 2017 12:12 PM

For beginners: Borodino bread in Moulinex OW612132

Introduction: The most important thing is to understand for yourself that it is impossible to make real "Borodino bread" in a bread machine. What we do in the bakery does not correspond to the recipe for making Borodino bread and, therefore, is similar to it in terms of appearance, consistency, taste and smell.
In addition, each model of bread maker, which includes the "Borodinsky Bread" program, has completely different parameters of this program. That is why a recipe that is perfect for one model gives a "brick" to another.
The recipe printed in the book for the Moulinex OW612132 bread maker:
1. produces as a result an inedible "brick";
2. according to the ratio of rye and wheat flour (1: 4), it is not rye bread.
In addition, when baking wheat bread in the bread maker, you just throw in the ingredients, start the desired program and voila! Wheat bread is ready! This will not work with rye bread, here you will have to take part in the cooking process itself. The recipe for rye bread, in which you put everything you need in the bakery, close the lid, turn on the program and take out delicious bread after it ends, does not exist in nature.
So, from words to deeds ... step by step from beginning to end.

Stage 1 - we prepare the necessary ingredients. Not difficult…

Ingredients:
4 tbsp. l. fermented rye red malt
470 gr. Rye flour
80 gr. Wheat flour
2 tbsp. l. buckwheat honey
2 tbsp. l. apple cider vinegar
1.5 tsp. dry yeast
2 tsp salt
1 tbsp. l. Sahara
2 tsp ground coriander
2 tbsp. l. vegetable oil
310 ml. water

Brew the malt 180 ml. boiling water, stir until a uniform mass without lumps. Leave to cool.
Dissolve honey in 130 ml. remaining warm water.
Mix rye and wheat flour and yeast.
Put in a bowl of a bread machine: water with honey, tea leaves, coriander, salt, sugar, vinegar, vegetable oil, a mixture of flour with yeast (sift into a bowl).

Stage 2 - dough preparation and baking. This is a very important stage. It is impossible to indicate the exact amount of water - it very much depends on the quality of the flour. The dough shouldn't be steep, but it shouldn't flow either. At the same time, the dough will be elastic.

Select program No. 9 "Borodinsky bread", weight and crust are default.
After the breadmaker has switched from intermittent to continuous kneading, open the lid, help knead with a silicone spatula and, adding water, bring the dough to the desired consistency.
After the end of kneading, distribute the dough evenly over the bowl (I take out the shoulder blades, but it tastes good), align and smooth the top with a wet roller or wet hand. You can anoint the top with honey dissolved in water, sprinkle with coriander seeds, etc.
Close the lid of the bread maker and do not open it until the end of the program!
Note: the crust may crack during the baking process, this is not scary, but this is exactly the peculiarity of the program of this particular model - insufficient proofing time. According to the mind, it would be necessary to program 1.5 hours.

Stage 3 - extraction and standing. This is also an important stage. The inside of the bread will be very moist after baking. It is necessary to remove excess moisture from it. This is done in two stages: first, the bread is allowed to stand under a towel and the outer layers of the bread dry out, then the bread is put into a bag, where the moisture content of the inner and outer layers is leveled. As a result, the crumb will not be wet and the crust will not be dry.

After the end of the program, remove the bowl from the bread maker, let it cool slightly, use any thin spatula for a non-stick coating to go along the walls, separating the bread from the bowl. If you took out the blades, turn both kneader shafts by 1 turn.
Shake out the loaf.
Put the loaf on the wire rack, cover with a towel and leave for 8 hours.
Then put it in a bag.
In 4 hours what will be needed.

Added Sunday 19 Feb 2017 12:30 PM

For beginners: Wheat bread in Moulinex OW612132

This is what I do all the time ... Simple, good result, really long ...

Ingredients (in order of bookmark):

290 g water;
2 tbsp. l. powdered milk;
2 tbsp. l. Sahara;
1.5 tsp. salt;
2 tbsp. l. vegetable oil;
455 gr. flour;
2 tsp dry yeast.

Program No. 7 "Sweet bread", 1 kg, medium crust. At the end of program no. 7 I turn on program no. 3 for 5 minutes.

Well, here I became the owner of the Mulinex bread machine)))) Oh, there was a whole saga with a choice and a purchase, it lasted a week. Now my beauty is standing, happy. I have already tried to bake 2 breads: from a ready-made mixture and white, but according to the recipe from Moulinex ow6002, since I did not even find milk powder in Metro. At my own peril and risk, I decided and made the right decision)
I want to post a photo, but I don't understand how this can be done from a phone, tell me, please!

Added Thursday, 02 Mar 2017 7:51 pm

Comrades-bakers, an additional question to the previous post: when I baked white bread according to a recipe from 6002, the difference was in the volume of water (instead of 325 ml of 350 ml of water) and milk (instead of 2.5 tablespoons of dry 125 ml of usual). And at the same time, the nostril loaf, as I like, turned out. What are you replacing milk powder with and in what. proportions?

[Tajga]

Tajga, just reduce the amount of water by as much as you add milk.

Yuri, thank you!
I will share my little experience:
1. This stove seems to fit recipes from mule 6002 (her parents have it for 10 years, the recipe book is too thick)
2. The first to bake bread from the ready-made mixture, it turned out well, just a lovely sight! ))) how to figure out how to insert a photo, I'll post it
3. Almost every day I bake white bread, the first one turned out great, the next I made from other flour and in practice I was convinced how important its quality is! The Dixie flour bread was wonderful, porous and dense. And on flour Ryazanochka from the Metro was not baked 3 times, the top fell off, the middle was wet and sticky (made attempts to increase the amount of flour, set the program to 1.5 kg, reduce the amount of water)
4. Today I baked a custard in milk. I ate a third at night looking, I didn't even let cool))))))
5. Whole bread was not very successful for me, I did not like it. As if too wet inside and heavy, albeit very porous

All with the past holidays. Is it possible to make yeast-free bread in our bread maker?

[Andre_09]

Andre_09, Cupcake is allowed, matzo is not allowed, everything else contains Saccharomyces yeast, they discussed it a hundred times

Bread without salt "
Weight - 750 gr.
Cooking time - 3 hours 11 minutes.
Crust color - light
Structure:
Water - 320 ml.
Vegetable oil - 1/2 tbsp. l.
Lemon juice - 1.5 tsp
Flour VS - 520 gr.
Dry yeast - 1 tsp.

Hello, how did the dome of bread not collapse when baking without salt, please tell me?