Bread maker Maxwell MW-3752W

[Maria]

Maria, I baked the same today again, with buckwheat flour, added boiled potatoes and increased the yeast a little (up to 0.8 tsp). Bitten off warm, delicious!

[Anastasia]

Anastasia, if successful, leave recipes and pictures too. With boiled potatoes, how much was it put, in what form, and was the broth added? I also buy whey and bake bread on it, but I forget about the broth, more often I pour it into the sink)) Oh, we must write everything down.

My yesterday's bread is wheat-buckwheat-rye-bran. Everyone liked it very much. The recipe will also be like everyday. And I make buckwheat flour myself in a coffee grinder. Not every store has this flour, but look for ...

I also used the Whole Grain mode, but at about 1:43 on the display, the dough rose very high and I had to throw it out of the mold, knead it properly and put it back in the mold - it turned out not bad either. So it turns out 3/4 tsp. saf-moment yeast is too much (measured with a Panasonic spoon, there are divisions) per 230 g of mixture? I'll try to put a little less of them next time.

[Lagri]

Lagri, I missed something from the topic. About potatoes - I put one grated marketable potato and pour broth instead of water. It turns out a moist and springy crumb. I always pour the broth into a container and store it in the refrigerator. It is consumed within several days.
Today I tried a new form. Dad found my old aluminum ladle, in which they cooked porridge for me as a baby, and cut off the handle for it. I got up straight into the bread maker. It is slightly larger in volume than the L11 form, so I ventured to knead the dough at the rate of 260 grams of flour, 130 grams of water and halves of boiled potatoes. The dough came up high and quickly, half an hour earlier (it was 1 hour 45 minutes on the display) I had to turn on the baking.
Here's what happened


P.S. Since the shape is almost like a bucket, I thought that there was a risk of bread falling off during baking, but everything worked out fine. Now I think - I can risk baking again in a bucket. She seemed to have filled her hand, felt what kind of dough she was baking normally.

[AnastasiaK]

AnastasiaK, this is a loaf! How handsome! And the bucket inside was lubricated with grease or what? Outwardly well, very appetizing. For me, too, recently, on the Whole-grain dough mode, the dough rises quickly, although there is only half a spoonful of yeast in the dough, you have to take the dough out of the mold and crush it, and then put the dough back into the mold.

[Lagri]

Lagri, Thank you! Yes, I greased the ladle, of course, otherwise it will stick tightly to ordinary aluminum. Multi-purpose lubricant (olive oil plus lecithin). I bake now only on the Wholegrain mode, and when it turns out, sometimes exactly according to the mode, sometimes earlier. On what depends I do not understand, the products are the same. Yes, it's not difficult for me to control, I turn on the lamp and look through the window, it's very convenient.

[AnastasiaK]

AnastasiaK, I also noticed that if you put a suitable bread dough on the Baking mode, even in your own bucket, then the roof of the bread does not fall off. I just don't understand why, in the modes themselves, when switching to baking, the roof often falls off and it is difficult to achieve a normal type of bread. Something with a temperature regime in HP or something ...
Happy New Year!!!

Today I bought this bread maker for 3000 rubles, now I will study the topic and read the recipes. This is my first HP
Happy New Year everyone!

[Hope]

Hope, with a new assistant, you and welcome to our ranks! Study, ask. How can we help.
Girls, I bake bread in our hp on hop sourdough (completely without yeast), almost automatically, more often even in the Basic mode. It turns out. I bake in a baking form L11, but you can also in your own bucket.I am very satisfied with the method of preparation of the starter culture - relatively quick, affordable, the starter culture is ready in two days and is prepared once, it takes a long time without dressing. Now I bake without yeast. I have already baked several loaves, all successful. Here is one of them:

Topics on the forum: The simplest hop sourdough -https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=413702.0
and Wheat sourdough bread -https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=414954.0.html
Maybe someone will come in handy.

[Lagri]

Lagri, Happy New Year and Merry Christmas! ... The bread is incredibly beautiful !!!! And even with sourdough! ... We will try to do this

[Anastasia]

Anastasiaand a Happy New Year and Merry Christmas! I learned quickly, made a starter from the hop cones I bought at the pharmacy. For a long time my husband asked me to change the yeast to sourdough, and so relatively quickly we switched to more wholesome bread for us. The bread is completely different, we really like it. Try it - you won't regret it. I tried so many starter cultures, but somehow it didn’t grow together ... And then .. the very thing. And the roof has never fallen down. I've already baked pancakes, pie and buns on this sourdough - everything is super!

Maria, thanks, I will ask. I'm visiting now, in another city. I'll go home and start cooking - immediately questions will appear
Merry Christmas everyone!

And here is a sectional view of this hop sourdough bread:

So our oven does an excellent job of baking sourdough bread.

Today I baked my first bread, I'm very happy. We returned home and were greeted by the smell of bread - the real smell of home
I like rye and Darnitsky more. I will strive to learn how to make these two loaves. But today we were delighted with wheat, homemade


The children and I really liked the window in HP - everything is visible and the fairy tale about the kolobok was very relevant :-)

[Hope]

Hope, congratulations on your first bread! The bread is beautiful, with a good convex roof, so everything turned out great the first time. I wish you successful and tasty bread and a pleasant mastering of the oven. Let her only make you happy!

Today I bought rye, buckwheat flour, malt, hops, caraway seeds, coriander. At the same time, I am reading our topic so that I can also eat black bread))))
I wanted to buy the L11 form, but it turned out that they were not in the store, but only on order.
There was a round shape in the store, but I didn’t take it, because until I read that they are used for bread.

I want to propose a recipe, small in weight (300 grams), delicious rye bread, which I bake constantly: 100 g of rye flour, 100 g of wheat flour of the 1st grade, 1 table. l. malt, 140 ml of water (I often replace it with kefir + water), grows. oil -1 table. l., 0.5 tsp. fast-acting yeast. I add half a teaspoon after the signal in the second batch. ground cardamom or sometimes ground coriander. Mode - Basic. The roof of the bread is slightly convex or even. The pulp is finely porous. We really like this bread. You can try.

I tried to make bread with malt, thanks for the recipe!



Rye and wheat 1: 1, sugar 1.5 tbsp. l, salt 1 tsp, yeast 1.5 tsp. Baking on the 3rd mode. The bread is now cooling down, but it is already clear that the roof has fallen.

Girls, I will order L11 in the store, self-pickup, I have already written them a letter. What else to order?
I don't know what else might come in handy
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Maria, I also wanted to make a sourdough with hop cones. Today I bought hops, the composition says - "natural hops"; Are the cones different, or is hops just fine?

I baked at the Saf-moment. I'm also looking for a round shape, but so far unsuccessfully, although there is one place where I took L11, but I have to go there, too far, while there is no time. But I will definitely find it somewhere, it is aluminum. You need to search for the form there, special. firms that sell wholesale aluminum molds and go there, and not call, as some do and they are refused. They even sold me from the window. I saw round ones there, but I don't remember what diameter. By the way, an aluminum ladle is also a way out, I have it somewhere at home, I need to look and remove the handle.
Or maybe the salt in the saf is on purpose, the humidity does not allow something

What kind of round shape are you looking for? Today in the store I saw L-17 - until I realized whether it fits our HP. 260 rubles worth

[AnastasiaK]

it is already clear that the roof has fallen.

Yes, there are problems with the roof, we discussed above, and a lot depends on flour. Next time, follow the bun, add flour to the table. spoon.
About hops: hops with cones or chopped - you can do anything, it will still work. Go to the topic about hop sourdough (the link above is for this sourdough), there the author of the sourdough promptly answers all questions. Everything worked out quickly for me, well, except for very little. So you will quickly have this excellent leaven. The whole family is very happy that we raised her.
About the round shape: they bake in a round shape in our hp, and in other hp, as long as it fits into a bread maker. I have a round shape for another hp, Panasonic, I bake in it, but it doesn't fit in Maxwell. Here AnastasiaK baked excellent bread in a round shape. L17 in the upper diameter is 205 mm, and we have a maximum of 130 mm, so it will not work.

They told me about the L-11 form - now it is not available, we have to wait. While I'm busy with leaven then
Yesterday's rye-wheat was eaten, although with a crooked roof, I did not have time to take a picture. Wheat was baked tonight - just a handsome man. I managed to take a picture not all)))

Dimensions L-17, on one site

The upper diameter of the mold is 20.5 cm, the lower diameter is 16.5 cm, and the height is 9.5 cm.

On another site

overall dimensions 144 * 144 * 115

I measured - 14.5 should fit, like. Or is it impossible for the form to rest against the walls?

[Nadya_K]

Nadya_K, here I found the dimensions -
Bread pan L-17A
Dimensions (cm):
Along the top edge - 17
Bottom edge - 12.5
Height: 9.5
Bread pan L-17
Along the top edge - 20.5
At the bottom edge - 14.5
Height: 9.5
Unfortunately, neither one nor the other form fits into our oven.
If 14 cm, then of course it will fit. But I didn't find one.

[Anastasia]

Or is it impossible for the form to rest against the walls?

I think not desirable. I measured the HP bucket on the smallest side, with a handle that sticks out a little - 130 mm. Well then, the shape, 140 mm in diameter, should come in. Maybe where there is a non-standard. And it is better to adapt some kind of ladle, as Anastasia... And there are also molds for Easter cakes, I bought in the Uuterra store, but it is not included in Maxwell a little. I met a form and smaller, so it was not needed at that time.

Can a silicone mold be used for HP? I also saw the L-25 form for cupcakes. The weight of the cake is 180 g. I did not find the size of the mold

[Hope]

Hope, I tried silicone-the smoke went. Didn't find out why, but didn't use it anymore. I can't say anything about L25. There is a topic about non-standard forms for hp https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=173600.1040 - you can ask something there, they will prompt everything.

Hello dear colleagues, the day before yesterday I bought a Maxwell bread maker and during assembly I noticed that the blade does not completely sit in the bucket, is that how it should be? but when stirred, it falls out and the rod spins by itself. Looking inside the hole that is put on the rod, I saw there a metal protrusion that prevents it from being inserted onto the rod until it stops. so it should be or maybe they sold me HP with someone else's scapula (I took a show sample). Please show in the photo how it looks and is there a metal protrusion inside the hole for your blade?

[butterscotch pussy]

butterscotch pussy, marina, the kneading spatula should sit completely, should not fly out during mixing.

yes, it looks like they slipped another scapula, my scapula shape is completely different ((((((((((((thank you for your quick answer

[marina]

marina, may change, do not be discouraged. And xn is good.

[butterscotch pussy]

butterscotch pussy, and the other side did not try to deliver? Our knife has a ledge, but it's on top.
--
I have a series of failures. Yesterday I baked rye-wheat according to the recipe Maria gave from the Supra topic. Didn't get up properly and didn't bake.
Today I baked rice - from our little book, it did not form into a bun at all. I threw it out.
I do-do the leaven, it doesn't work yet. There is work to do

[Lagri]

Lagri, weighed our glass of flour - 150 g turned out, and at the beginning of the topic I read that you got 130 g.Maybe I have damp flour in the closet?
I read the entire topic, a lot of useful information

[Lagri]

Lagri, weighed our glass of flour - it turned out 150 g, and at the beginning of the topic I read that you got 130 g. Maybe I have damp flour in the cupboard?

Look here Quantity of main ingredients in one measuring cup and measuring spoons

To help CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

[Lagri]

Lagri, weighed our glass of flour - 150 g turned out, and at the beginning of the topic I read that you got 130 g.

Nadezhda, I was measuring flour there, without tamping it and under the knife. But it is better to use not a glass, but an electronic scale. If they are not, you must definitely purchase them, it is bad without them, especially if you are just starting. And yet - start with wheat, the simplest, then bake the same, but add 30-50 grams of rye instead of wheat. Everything will start to work out over time. If the dough does not rise, change the yeast or check the old ones to see if they are active before putting them in HP. Take the yeast Saf-moment, they can immediately be poured onto flour in a bucket of hp. And that recipe in the theme of HP Supra with Pakmaya yeast, and they work as "reactive" in comparison with others.

For a month I studied the Internet about the choice of hp, came across your forum and for two days I could not choose to buy supra bms-230 or maxwell mw-3752w, and now I decided to buy maxwel today.

[sveta-Lana]

sveta-Lana, happy shopping and waiting in Temko.

Unfortunately, a bummer today was in three stores and returned empty-handed, in one everything was sold out, and the other two remained one at a time, but I did not dare to take it, in one there was only a measuring spoon and there was no measuring cup and a spatula for kneading the dough, in another store there was no measuring cup and spoon, and there was a kneading spatula, but it was inserted weakly and dangled, apparently not from this hp, I remembered how someone wrote here that when kneading such a spatula came off and did not risk it, here such a failed campaign for hp, but I dreamed tonight to try to bake something ...

Nadezhda, I was measuring flour there, without tamping it and under the knife. But it is better to use not a glass, but an electronic scale. If they are not there, you must definitely purchase them, it is bad without them, especially if you are just starting. And yet - start with wheat, the simplest, then bake the same, but add 30-50 grams of rye instead of wheat. Everything will start to work out over time. If the dough does not rise, change the yeast or check the old ones to see if they are active before putting them in HP. Take the yeast Saf-moment, they can immediately be poured onto flour in a bucket of hp. And that recipe in the theme of HP Supra with Pakmaya yeast, and they work as "reactive" in comparison with others.

I have an electronic scale - I wrote that I weighed flour. But I don't know how much gram I should take. I get 150 grams, and you intend 130. On 2 glasses, there is already 40 grams of difference. I just want to try new recipes and somehow thought about this topic.

Yesterday I baked Darnitsky bread according to your recipe, Maria. Here's what happened. A bit damp, but still ate it. I also didn't have dry kvass - I put sugar in its place.

Today I bought dry kvass and saw that it included a package of yeast and a package of kvass wort. It turns out that you need to put kvass wort in this bread? Just in case, I bought the wort too, but it is written that it is concentrated. How not to get confused now)))

[Nadya_K]

Nadya_KWort concentrate is a great thing and can be added. I just bought it once, it is rare. The taste of bread is immediately bright with it. I diluted it in water for kneading.

[Nadya_K]

Nadya_KWort concentrate is a great thing and can be added. I just bought it once, it is rare. The taste of bread is immediately bright with it. I diluted it in water for kneading.

A tablespoon too? Let me remind you of the recipe that Maria gave

Darnitsky
200 g rye flour
130 g wheat flour
1 tbsp. l dry kvass
210 ml water
1.7 tsp instant yeast
1 tbsp. l olive oil (vegetable oil is also possible)
0.5 tsp salt
Basic program (3 hours)

[Nadya_K]

Nadya_K, and besides, you can tell by taste, it turns out such a brown water, the color of kvass. Try starting with half a tablespoon, if it's okay, then OK.

I looked for the composition of dry kvass in the internet - for something it hurts chemical
And yeast there and crackers and sweetener .. I did not understand - why put all this in bread.

[Nadya_K]

Nadya_K, but we do not need yeast and so on from this package, only wort, and the kvass itself with breadcrumbs is put for the sake of the malt it contains. If there is malt and kvass wort concentrate separately, then only they are needed.
On my concentrate, the composition is only malt and is indicated, plus a little corn flour, consistency like flowing honey. It is the malt that gives the usual flavor to rye bread.

A question. When did you buy HP components, were all included? Measuring cup, measuring spoon and hook? I was assured in the store that they did not go with this model, although I read in the online store that all this is attached

[Anastasia]

Anastasia, put the bread with the must, I'm waiting now!

[Nadya_K]

Nadya_K, great, we are waiting for a review about bread!
sveta-Lana, they are lying, everything is included, but how else to use it?

[Nadya_K]

Yesterday I baked Darnitsky bread according to your recipe, Maria.

Nadya_K, well, this is not my recipe, of course. I also took it somewhere on the forum and showed a photo of bread, attached the recipe, or rather indicated the ingredients. You can reduce the water per tablespoon in that recipe and put a little less yeast. I just got this bread then, but in a different hp.

[Nadya_K]

Nadya_K, well, this is not my recipe, of course. I also took it somewhere on the forum and showed a photo of bread, attached the recipe, or rather indicated the ingredients. You can reduce the water per tablespoon in that recipe and put a little less yeast. I just got this bread then, but in a different hp.

Got it, but the link to another forum didn't work, so I don't know who the exact author is
So, the bread turned out to be "shaggy", beautiful color and tastier than yesterday's. I just tried it, it's still hot. We will eat tomorrow.

A question. When did you buy HP components, were all included? Measuring cup, measuring spoon and hook? I was assured in the store that they did not go with this model, although I read in the online store that all this is attached

Go to the store. Take the instructions for the bread maker, open the first page - there is a description of the kit and even a drawing. What will they say to this? Or instructions are not included too?

Nadya_K also did not have instructions, they said that they can print from the Internet, apparently this is the fate of all the goods displayed in the window, they don't even have a box, they throw them away, I don't know how in other stores, but in M. Video they do this, at least in two stores told me so, and since there is no box, then a trifle is lost.
It’s a pity that I couldn’t buy Maxwell yesterday in my city, I started looking on the Internet and didn’t find it anywhere, they write somewhere that the product is temporarily out of production, and somewhere that is out of production, and I fell in love with it in absentia. after reading how everyone writes here, with such love and so tasty and the photos are direct inspiration, this is such a sadness ...

[sveta-Lana]

sveta-Lanaif you really like it, take it as it is and if the price suits you. The most important thing is to check if there is a spatula for kneading the dough, whether it spins when the oven is turned on and the Baking mode so that the heating elements are heated. I do not use a measuring glass and a crochet at all. And they will print the instructions for you in the store, that's for sure. You will definitely have to buy electronic scales, you cannot do without them. A measuring spoon can be found in the household. store. I bought a set of measuring spoons at the Metro very cheap. So think ...

[sveta-Lana]

sveta-Lana, will you have your first bread maker or have experience with others? If the first one, then I draw your attention to the fact that the blade sits on the shaft not rigidly, there is some play - 10 degrees (it can be turned within these limits).
And yes, honestly, the hook lies somewhere, I never used it, any measuring glass fits, any measuring spoon (there are a lot of them in different ml).The main thing is the oven itself, the bowl is whole, and the spatula is dear. I myself did not take it from the window (there was no spatula!), But the sellers did not even look for it, they said there was a stove in the warehouse, from there it was packed and brought (a full set).

AnastasiaK xn is the first one, so I choose so carefully, I'm afraid to miss, I actually have a measuring glass and spoons, it's just surprising that such a disregard is surprising.