Bread maker Maxwell MW-3752W

[MargW]

MargW, aaaaa, this M-video, I also bought for the stock, but for 2990. For this price, an excellent oven! You can bake fresh bread every day, nothing will remain! Just do not put a dark crust, I could not pull out the bread the first time, but now it turned out on a light one. Today I will start a new bread again, it is interesting to tinker with a new toy.
P.S. Yes, I went to their site now, looked - really 2590! And in the reviews I saw complaints about the chemical smell from the case - I smelled my own, it smells absolutely nothing, even lick it. Great stove!

And bought for 2600 - another promotion in MVideo.

Last year I bought it for such a price, and this year all HP have risen in price, so you are lucky. (Y) With the purchase of you and delicious breads!
By the way, my hp also did not smell when I bought it.

The machine turned out to be faulty. She stood for 40 minutes - squeaked. During this time, it quietly hummed inside and smelled slightly without ever moving.
Now we have to go to change. Expectations deceived. Food is spoiled. But lovely in size - easy to carry, small portions, minor damage.

[MargW]

MargW, it is not entirely clear what happened: the bread maker did not knead the dough or did it not bake at all? Maybe they forgot to put the spatula for kneading the dough (this happens)? And squeaked after 40 minutes correctly, because this is a signal to add ingredients. Describe in more detail what happened, maybe we can help you with something and don't have to take your bread maker back to the store. It's sad that this is the case.

[Lagri]

Lagri, Thanks for attention. The malfunction was confirmed (the shovel did not move). The stove was changed.
The first bread was baked (based on 100 ml of water) in the main mode. It turned out acceptable, though somewhat sweet. Now you need to hone "your" recipe so that you like everything. I will try French bread.

[MargW]

MargW, I baked bread according to some recipes from the instruction book, for fun (I just already have my own recipes and I use them), and the bread turned out to be very good. I wrote about this on the first page. So try the oven, you will succeed. If anything, please contact us, we will be happy to help.

Tell me, is the plastic stirring blade? and in general there is plastic inside?

[Nastasya]

Nastasya, no, of course everything is like a big one - both the spatula and the bowl are metal with a non-stick coating. Only plastic body.

thanks, calmed down! Did you bake pure rye bread? is the scapula doing?

I have not yet reached pure rye, but the spatula will definitely cope (and what will it be, a piece of iron), the bun has to knead dense, almost dumplings, everything is mixed perfectly for 300-350 grams of flour.

thanks for the help

[Nastasya]

Nastasyaplease, have you already bought it or are you just trying on?

I'm trying on for now .. I'm happy with everything, only I doubt about the size of the bread, my husband and I are eating together, but two boys are growing)) Does she suit you in everything?

[Nastasya]

Nastasya, the size of the loaf is small, a maximum of 350 grams of flour. For comparison, out of 400 grams of flour, I bake in Panasonic - this is the optimal and at the same time the minimum weight, at which a neat loaf is obtained. But there are two of us, and I don't bake every day. It all depends on how much bread your family eats. For four, in my opinion, to eat at once.
I have been experimenting for 2 weeks now, no one has complained here, but I am struggling with a failed roof (((According to recipes from the book and from the topic it does not work. Although I have already reduced the yeast to 0.5 tsp. And I am making a dense bun.) with dancing something turns out. Everything is tasty and crunches, but the roof is upsetting.
With onion

Just bread

And today

You have such a handsome man! especially on the first photos! my boys are still babies, so we, too, while two eaters in the reviews write that the amount of water must be reduced if the top falls through ...
and I'm baking sourdough rye bread (without yeast), so far in the oven, but there are problems with baking, that's why we want to buy HP, I wonder if it will be tasty in the bread maker

can still close the window?

[The dough rises too quickly]

that's what the instructions are .. may help
The dough rises too quickly Too much yeast, flour, or not enough salt
The bread does not rise Not enough yeast
Old or inactive yeast
High temperature of fluids used
Yeast touched liquid ingredients or salt prior to kneading
The wrong type of flour is selected, or the flour is of poor quality
Not enough sugar
Intense rising of the dough., The dough is over
baking dish limits
Soft water leads to more active yeast growth
Excessive amounts of yeast or flour
Opal bread in the center Excessive amount of dough
Yeast growth is poor due to high liquid temperature
or excessive amount
Dense crumb, lumps Excessive flour or not enough liquid
Not enough yeast and sugar
Excessive amounts of fruits, whole grains, etc. 0
Low quality flour
Excessive temperature of the fluid used leads to rapid growth
yeast and early dough dropping
No salt or not enough sugar
The bread is not baked in the center Lack of flour
Using excessive amounts of liquid and liquid ingredients
(e.g. yoghurt +,
Coarse crumb Excessive liquid ingredients
No salt
Water is too hot
Not enough ,,, baked surface
of bread
Excessive amount of dough
Excessive flour, * especially if you are baking white bread +
Excessive yeast or lack of salt
Excessive Sugar
Other sweet ingredients were used in the baking of the bread.
Sahara
The pulp of chopped pieces is grainy and
uneven
You did not cool the bread before slicing, * excess moisture did not have time to evaporate +

[Nastasya]

Nastasya, so I also write that I adjusted the water / flour so that the bun is practically dumplings, that is, there is not too much water. I have been baking for more than two years in a bread maker, I have never had such problems. I cover the window.
The problem is that not only does the roof fall, but the whole bread piece crouches at the start of baking, and does not tend upward, as usual. It turns out very cool in the L11 shape, a beautiful convex top. I think that it is also suitable for baking rye bread.
Yes thank you. I studied everything. And the whole forum, where at least some mention of the collapsed roof. There is salt, I reduced the yeast to a minimum, the bun is super. And only after dancing (watching over the proving process, combining modes, separately kneading, separately baking) such more or less decent breads are obtained. And on the machine nothing. I have no such problems in Panasonic. Recipes from Panasonic in terms of Maxwell did not fit, after all, other kneading-proofing programs, the roof falls, the products are the same, proven. Yeast from one pack. I bake alternately in both ovens.

of course, sorry ... good luck !!!
and what kind of form is this? she goes with HP?

[Nastasya]

Nastasya, and on the previous page of the topic, look, I showed my bread from this form there. And not only me. A form of standard store bread, only small. Sold separately. Inexpensive.

Yes thank you! have already seen! so pretty in her, but you don't know how much weight you get?

What kind of non-stick lubricant?

[Nastasya]

Nastasya, the weight is small, I weighed out of curiosity, about 300 grams, if memory serves. And how it crunches! The crust is remarkably uniform.

We have here on the forum https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=194369.0
Everything flies out of shape great!

What kind of non-stick lubricant?

Universal non-stick mold release (mary_kyiv)



To help:
CONTENTS OF THE INGREDIENTS AND ACCESSORIES FOR BREAD SECTION
CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

[Admin]

Admin, Tatyana, thank you very much for the reference! Otherwise, I didn't succeed. This grease is great!

[Admin]

Admin, Tatyana, thank you very much for the reference! Otherwise I didn't succeed ... This lubricant is great!

Nastya, take the desired link and paste it into the post in the right place. Select the link with the computer mouse and click on the button in the message-response window

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=194369.0

And everything will turn out right away! But this can only be done within the forum, external active links are prohibited here!

super! thank you very much!!!

We have here on the forum https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=194369.0
Everything flies out of shape great!

Thanks a lot for your help!

Well, I don't understand. Here are my next attempts to bake normal bread.
First attempt - flour 300, water 190, yeast 0.6-0.7 tsp, salt, sugar, dry. milk, butter. Raised 3/4 of the bucket, when baking, sat down exactly to half of the bucket. The gingerbread man was excellent, dense.

Attempt two. Stupidly took the recipe Frenchman from Panasonic - flour 200, water 140, yeast 0.5 tsp, salt, dry. milk, butter. The whole process on the machine, after the last workout, was transferred to the L11 form.

Well, how, how to bake this Frenchman in a bucket? For 300-350 grams of flour .... Why does it fall, in spite of a denser bun, a decrease in yeast, using the same program, from the same products (flour, yeast, dry milk literally from one pack)?

The BAKERY continues to delight us. have tried quick bread, but it turns out to be small; rye - here is my peculiarity, instead of dry milk we add milk mixture: baby # 1 or biolact # 2, but my wife doesn't like it very much. I wanted to share my experience on how I add the ingredients: oil + water + salt, then flour + sugar and yeast separately in the depressions.
wanted to ask all users did anyone make a gluten-free bun? but today I tried it ... not very well

[Anastasia]

Anastasia, I have now specially measured the capacity of L11 and the native HP bucket. In L11, about 900 ml, and poured this water into her own bucket with water, only half of the bucket was filled with water. This is how your bread turns out from the mold and from the bucket they occupy the same volume. Did they take the highest grade flour? And yet, inside the bread, both the one and the other are the same or did it turn out to be porous from the form? Somehow I didn’t think about it, because I don’t bake a Frenchman, but rather rye-wheat and whole grains. But you can try to bake this Frenchman. Only I would taste 370-400 grams of flour and glance behind the stove. Of course, this is not Panasonic and you cannot bake such a Frenchman on an automatic machine in 3 hours, but it bakes excellent bread in the form of L11.

[wild cat]

The BAKERY continues to delight us.

wild cat, and we are waiting for pictures of your bread "in the studio"!

[Lagri]

Lagri, the flour is the same, of the highest grade. Since the breads are the same in volume, the porosity of the one out of the mold is much larger (it is only from 200 grams of flour).
In the form, it's excellent bread, but on the machine it doesn't work - it sits down when baking, despite all the tricks.

[Anastasia]

Anastasia, we will experiment, maybe that will turn out. I'll just buy premium flour tomorrow and try to bake French in a bucket too. At home I always have mostly wheat 1 grade and rye, and I rarely use the highest one. Here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=391707.0 Maria got what a tall French bread according to the recipe from the book, as she writes.

[AnastasiaK]

AnastasiaK, I will undertake to dream up on the topic set by you, using my technical knowledge (in another, however, area).
I believe that the point here is in the different temperature conditions that arise when using the "native" bucket and form. The bucket is very thin, its heat capacity is small. And the heating element (heater) maintains the temperature in x \ n by turning it on and off. Ie.at some point, there is intense heating, and then temporary cooling. I suppose at some point, when the crust appeared, the heating element turned off, and inside the dough had not yet warmed up - everything was "blown away" - oiled inside.
The shape is thicker. It accumulates more heat. In the situation described above, this accumulated heat is enough to warm the contents until the next heater is turned on. The temperature varies within smaller limits (in technical terms - the graph is smoothed out). The result is beautiful ...
All that has been said is the hypothesis of a non-specialist. Do not judge strictly.

[MargW]

MargW, yes, I suppose differently, well, all the same it turns out baking in a bucket, but somehow I don't really have much. Yesterday the bread sat down again ... It seems to me that the matter may be in the modes of proofing and baking. More or less it turns out when proofing outside the oven and subsequent baking in a native bucket or proofing and baking in a non-native form, then it does not fall.

Well, something is clearly wrong with my stove. I made another experiment. The same recipe (for 300 grams of flour), kneading and proofing in a bucket, and for baking, put it in the oven for 55 minutes. Nothing fell out.
Here is a bun

Here is the end of the proofing

Here is the baking result

It does not fall off in a non-native form in a bread maker. Does not fall off in the oven. So there is something wrong with the baking mode? What other options are there? Who will advise what?

What a handsome man! I put 1 grade flour bread on the French mode according to the recipe from the book. I'll try to bake it on the machine and won't even take out the spatula. I'll see what happens. And French turns out to be 3 hours 50 minutes. lasts, and I wrote over 3 hours, I apologize a little mixed up.

[Lagri]

Lagri, There is a suspicion that there is a slight inaccuracy in your plate (page 1) in French: the baking time is not 1 hour, but 1 hour 10 minutes.

[MargW]

MargWby the way - yes, baking starts earlier than the display shows 1 hour. And, it seems, not only in the French regime.

[AnastasiaK]

AnastasiaK, I keep my old song alive. Perhaps the temperature in your stove is not maintained correctly (for example, the temperature sensor is faulty or incorrectly set), which is especially characteristic in the case of a bucket. There is a reason to apply for a guarantee. The truth is, you have to argue with the store staff. When replacing my x \ n, I went through several of them - everyone, even outwardly, has their own jambs. All the same, our apparatus is not from the elite.

[MargW]

MargW, it looks like nothing will work with a guarantee ... Firstly, I bought it 1200 km away from home (this is half the trouble, my husband will go there again, he could have brought it to the store), and secondly, there is no store stamp on the warranty card, nor the date of sale and it is written in black and white that the warranty is not valid without these pieces. There is only a check. It took 3 weeks from the purchase, which is also more than 14 days. Alas.
And what complaints can there be when returning to the store? It heats up well during baking, because bread in the L11 form fries perfectly. And what other requirements, they say, to the baking regime? Bakes? Not raw and okay. And what falls off - learn to bake, change products.

[AnastasiaK]

AnastasiaK, At the expense of gar. do not worry about the coupon. Now not a single store fills out these coupons - checked! (My experience a week ago is proof) The main thing is a store check.
But to correctly formulate a claim and prove ... It's difficult. At one time I suffered with a coffee machine: my husband connected - they could not refuse him. The main thing is confidence in your rightness!

[MargW]

MargW, yeah, that's difficult about the proof, and the husband will be there for 2 days and on business, he will not have time to prove it. I will not impose it on him. I have an idea to conduct another experiment - before baking, remove the bucket, let it warm up for 10 minutes, and then return the bucket to the hot oven and see how the dough behaves. Maybe this is the case? I will somehow adapt. Or even use the oven for kneading dough and baking in a mold.
P.S. And we fill out coupons. Right now, my Redmond110 multicooker is stuck. There are 10 days left under the guarantee (out of 25 months!). The warranty card contains the store, the service workshop, and the date of sale. Took in repair under warranty without sound. While I'm waiting.

[Lagri]

Lagri, There is a suspicion that there is a slight inaccuracy in your plate (page 1) in French: the baking time is not 1 hour, but 1 hour 10 minutes.

May be. I determined by clicks. I'll check it again. Here you cannot define it as in Panasonic, nothing is reflected on the scoreboard, so an error could have occurred with the start of Baking. But if so, then you can turn off hp 10 minutes before the end of baking, because one hour is enough.

here is yesterday's.

and bad corn

[wild cat]

wild cat, gorgeous bread! ... What mode and recipe?

[wild cat]

wild cat, and the bread is high in the first photo from how many grams of flour?

according to prescription number 1. And the recipe for plain water on the corner of the impeller and flour is about half a bucket, I apologize, but I do it by eye. that is, I see what kind of dough it is, so that it is moderately dry kolobok.