Bread maker Maxwell MW-3752W

[Anastasia]

Anastasia, , I am very happy! I also stopped fighting and just bake bread, often following the same recipe. And since bread is made from different types of flour and with additives, the roof is practically not convex in this bread maker. Yes, and in Panasonic, too, not very wheat-rye are obtained. I guess I can't bake beautiful bread. Only delicious. Simply, from wheat flour of the highest grade, a round roof is obtained, and if I mix different ones, then a beautiful roof is rarely the case. We must again switch to bread forms, there is already a hundred percent result, tested.

[Lagri]

Lagri, similarly, pure wheat bread is obtained without problems, but for my family I need bread that is grayer, with the addition of bran, rye flour, whole grain, etc. Any bread is excellent in the oven or in the form, no whims with a roof, there is more power for experiments I don’t want to spend, I want to feel pleasure from the sight and taste of bread. And the bread maker helps a lot to knead and distance the dough, it's very convenient for me, so it doesn't stand idle. Up to 400 grams of flour I use Maxwell, more - Panasonic.

Yes, this Panasonic gets it with its temperature equalization. Of course, he is good, but I have more rest than work. And Maxwell is a hard worker.

I also started to bake in the form of bread and the problem of roof subsidence disappeared. I was also tired of the next thoughts, what kind of roof the bread will have today and decided that I will bake bread in the form, as before. And the shape of the bread is beautiful and the mood is good. I think this is the best way out. And Oksana, probably, no longer bakes bread.

[Lagri]

Lagri, and I now make the dough in Maxwell, and bake in the oven on a hearth in the form of a loaf. Incredible bread is obtained, and outwardly much more voluminous than in the bucket of a bread machine, from the same 350 grams of flour, and tasteful!

[Anastasia]

Anastasia, I also want to bake the loaves in the oven. Previously, she often baked, and then switched to purely baking in a bread machine. Now I again switch to baking bread in tins in a bread machine and loaves in the oven. But Maxwell helps me knead and stand the dough. Still, the appearance of bread plays a role for me ... Today I read a lot on the forum about the roof of bread when baking in a bread maker, for many it is often an unsightly appearance, but everyone is trying to somehow solve this problem himself. I decided like this. I, too, now from 300-350 g of flour turns out to be much bulkier and tasteful bread!
You can also bake on the hearth, you need to do this. Only now I'll get one.

Good afternoon, today I tried a recipe with an egg - in complete delight - beat 2 eggs, add water to it to make 170g, a teaspoon of salt, a tablespoon of sugar, butter by eye, flour 300g (240g wheat, 60g rye), yeast saft moment teaspoon. Basic mode, light crust. The result is gorgeous, the roof is round, the bread has risen to the very top and the color is beautiful. Unfortunately, there is no way to upload a photo yet. I'll definitely show you a little later

[Yulia]

Yulia, the recipe with the egg is a must-try. Thanks for the recipe. I'll bake it - I'll show it too. And my loaves in their own bucket have something that does not have a convex roof. The way out is to bake in a baking form. It always makes excellent bread. And now bread in the form of L11 is suitable with such a beautiful roof that the soul rejoices.

I haven't baked in a bread maker for a long time, although I use it almost every time for kneading. Today I decided to give her a chance). I took the recipe from the Yerevan crust, first kneaded the dough with a bread maker, three hours later added the rest and put on Frenchman.I thought to do it all the same on the machine, but there was a lot of time for the last proofing, I had to turn on the pastries 30 minutes earlier.

As usual, I covered the lid with foil. Baked for 1 hour on a medium crust.
This is what I saw when I opened the lid

Almost the bread rested against the lid and did not fall off!

This is from 350 grams of flour (including some malt, bran and 1 tsp. Milk powder). I have never been able to make a loaf of this size before. It is surprising!

I continue to experiment, and the oven continues to amaze me - now the auto program turns out bread! The top crust is fried! The loaf does not fall! This is what I saw when I opened the stove

The bread is evenly tanned, although I turned it off 10 minutes earlier to make the crust thinner. Wonders!

The only change I made was to put the dough on for 3 hours, then knead the dough. And I use live yeast - 5-6 grams.
I don't understand

[Anastasia]

Anastasia, what a lovely bread turned out !!! You should also try to bake this way, give your bread maker a chance. After all, I bake in it in a baking form and no problem. But if such a piece of bread came out, so why put it into a uniform, do unnecessary body movements? I'll try it tomorrow. I understand that bread was baked according to this recipe?
Saiki Yerevan (oven)
And what about the foil lid before baking?

[Lagri]

Lagri, yes, this recipe, for the first time I took the whole norm of flour 350 grams, but the bread climbs right into the window, reduced it, counted it by 300 grams - that's what it turns out. I close the window with foil and a towel. The top is now always rosy.

Moreover, I used this ratio of flour and liquid 300 to 160-170 from the first attempt at baking in this oven, but the result was not pleasing, but now everything is fine! But .... the bucket on the ledges was erased to bare metal, until it baked and it was not visible, and now it sticks there (I grease it with non-stick grease).

In the morning, I put a dough for bread (according to the recipe for a Yerevan crust, only 1 grade flour), in a bread machine. After 3 hours, I kneaded the dough in the French mode. I also counted the recipe for 300 grams of flour. Now I'm waiting for the result, or rather, beautiful bread and a convex roof.
Only 5 minutes before baking, the bread dough did not rise to the sides of the bucket, but was somewhere 2-3 cm lower. Probably it would have been low bread. I had to turn on Pause for 10 minutes.

[Lagri]

Lagri, this may be due to a lack of yeast. When I put in 5 grams of yeast, there was not enough time either, I added time, but the bread did not have enough strength, the top turned out worse. But when at the last proofing the bread rushes up and the pastries need to be turned on earlier, the result is better.

[Anastasia]

Anastasia, I put 6 g of pressed yeast on 300 g of flour. So you need to put 7 g next time and turn off the bread maker early, and then turn on the Baking. So?



By the way, the dough was excellent. The bucket rose to the floor, bubbled.

[Lagri]

Lagri, exactly. But maybe it will work out now? Live yeast is also different in strength. I just look at the dough, if it fits briskly - the baking result is better.

I have Lux yeast, it seems like it wouldn't let me down before. Well, let's see what happens. In hp / form, there is always a beautiful roof and the dough fits just fine. So there are no problems with yeast, but there are almost always problems with the native HP bucket: either a lot or a little water, or yeast.



Maybe, really, you need to make the dough in a dough way, for this hp ...



Everything, the bread is ready, but for now in a bucket. The roof is perfectly convex, but pale (although I put the foil inside and covered it with a terry towel). The main thing is that the roof is convex! I'm glad! Hurrah! Nastya, thanks! Now I'll work with the height of the bread, maybe I'll buy new yeast, or maybe I'll put a gram more of these.

Not only the roof of the bread, but the bread itself turned out pale. She didn't put sugar. Baked on a medium crust.
The bread is low, you can see how it sits in a bucket.
And this is in the context:

Have already tried it. Delicious!

[Lagri]

Lagri, cool! Happened! For a bright color, I always put sugar, but in the recipe for a crust, there are just a lot of 16 grams of sugar. And now I add sugar and milk powder and malt.I bake on a medium crust - the result is in the photo.
By the way, Lagri, bread of uniform color and top and sides, and what a round one!

[Anastasia]

Anastasia, Thank you! Yes, I think it's also so pale because of the sugar, but, most importantly, really, all the bread is completely uniformly the same color. And I really like this round one. Here on the previous page is your bread (last photo), this is exactly what I want to bake. For me this is a model, I strive for this. Often, bread is obtained and a separate dome is slightly inflated on top, which is also not bad, but I want just such a round oven, but higher, of course. With the amount of yeast, I would have to guess in order to bake on the automatic program, although after the last kneading I still remove the spatula, I intrude into the process. Instead of margarine, I put olive oil. The crumb turned out to be "rubbery", as they say, we like this one. Then I'll bake it with margarine, it will make bread richer.

Here again she baked bread on a dough and again the roof is convex. So in this hp we will bake bread in dough. This time the bread came out in all the bucket. Yeast took a gram more. Baking in French mode, in automatic mode. I added 50 g rye flour to make the bread grayer. I added sugar, but for some reason the bread turned out pale again.

[Lagri]

Lagri, it's great that the bread turns out in auto mode! And for the color, you can also add a spoonful of milk powder, or I add a couple of tablespoons of any milk porridge.
The bread is straight perforated, it can be seen that it grew well when baked. And there are no difficulties with dough, if the stove is better so, if only the result is pleasing.
Here's what I add for the color - milk powder, sugar, malt.

Ruddy bread turns out.

[Anastasia]

Anastasia, I will definitely try it with milk powder and malt. This bread turned out to be very perforated, straight across the entire crumb plane. I turned off the Baking 10 minutes early, the crust was thin and the bread baked very well. So I think, maybe next time I try to bake on a dark crust, I haven't baked on it for a long time. But if the oven is on a dark crust, then, probably, it will not be possible to turn off the oven before ...

And again everything is fine! I am very pleased. I baked on a dark crust, turned off hp 10 minutes earlier, the bread turned out to be darker than the previous one. We will bake on dough.))

[Lagri]

Lagrihow great it is! What is the secret of this stove? And the round top does not fall - who knows what depends on? And now my top is always the same color with the sides. And how many have suffered with these questions ...

[Anastasia]

Anastasia, I am so glad that I found an approach to this stove. Previously, she even wanted to get rid of her, relatives. These concave roofs acted on the nerves. And then I change the ingredients, and the result is the same - the roof is convex, even with an increase in the amount of rye flour. I also put the foil before baking, about 10 minutes before baking. I think that the roof does not fall, because the dough on the dough is "stronger" or something than just ripened dough with yeast without dough, so the shape remains. But what is the secret of this stove is unknown. The main thing is that there was an option for baking bread on the machine in your own bucket.

As a gift I bought almost a twin of our stove Endever (Kromax) 58.

The advantage is the absence of a window in the lid and the bucket sits deeper inside. The bucket itself is a couple of centimeters lower, although there are two sizes of bread, 450 and 600 grams. I baked bread weighing 434 grams from 300 grams of flour. I was afraid that the larger size would run out of the bucket. By the way, the buckets are interchangeable!
Here's what happened

Baked on a dark crust, it was quite possible on a light one.

I applied the same method with dough just in case - it worked!
I liked the stove very much, for those who are looking for a baby for small bread - this is it. It bakes the top rosy, the size of both the stove itself and the bucket is very small, I think you can bake from 200-250 grams of flour.

[Anastasia]

Anastasia, congratulations on another baby! Let her not be as capricious as our Maxwell. And it's great that the buckets are interchangeable.Khlebushek is just a handsome man! I love beautiful bread so much!)) Interestingly, the programs are normal in duration or some shortened ones? I won't buy bread machines for myself, I already have 4 of them and all the workers. But you always want something new, of course.

[Lagri]

Lagri, Thank you! normal programs - basic mode 3 hours, French - 4. And in general, despite the size, this is a normal adult stove).

[AnastasiaK]

AnastasiaK, tell me, please, what is the maximum bookmark size for Endevera according to the instructions and the recipe book, if any? I'm wondering if this bread maker can handle 400g. flour. According to the recipe (40 grams of flax, 40 grams of rye, 320 grams of wheat flour), I make bread weighing about 640 grams. If you bake bread with about such volumes, please write about the result.

Shl x / n I have Rolsen, Maxwell's cousin, the shape and bowl are the same, but the modes are slightly changed. In it I have been baking bread from 400 grams of flour for 4.5 years and is almost always successful. But the bucket is already badly worn out, so I'm looking for a replacement. I was attracted by the opportunity to insert a bucket from Endever into Rollsen, but it is embarrassing that, as you wrote, the bucket is shorter.

[walexyz]

walexyz, according to the instructions, you can bake bread weighing 600 grams, but I think that this size can escape if you make it purely wheat. If with the addition of other flour, it may be at the limit, if slightly reduced. The bucket is exactly shorter, and the other dimensions are the same, so that the volume is slightly less than the Maxwell bucket. Due to the fact that the bucket is shorter, it sits deeper inside and the baking is smoother.
I will do - I will tell you about the result.
Another complete twin of Endever is Delta, which is very inexpensive, about 3000 rubles. And if buckets are sold separately, they cost at least 1000.

[AnastasiaK]

Another complete twin of Endever is Delta, which is very inexpensive, about 3000 rubles. And if buckets are sold separately, they cost at least 1000.

AnastasiaK And where the buckets to Maxwell are sold, I have never seen. In a service center, China? I could not find it on Aliexpress. At Delta, I saw a complete clone of my Rollsen, it costs about 3500 rubles. I think that for 2018 the price is too high, because there are only eight modes, and you need to look at the Endever clone. Thank you for your reply and look forward to your baking experiences with baking sizes. I think we need to move in 50-gram steps.

[Anastasia]

Anastasia, well, how is HP Endever - better than Maxwell bakes or also? And in general, what are your impressions and conclusions regarding the new bread machine?

[Lagri]

Lagri, it seemed to me that the pastries are definitely better. I'm not sure about all the programs, but their duration is normal, even Borodinsky is 4 hours! There is yoghurt, which is convenient for both yoghurt and proofing. Here I will bake and I will definitely post a comparison. The most interesting))). Only there is no one to eat bread in such quantities.

[walexyz]

walexyz, well, I did an experiment with a lot of weight. I took 300 grams of wheat flour and 100 grams of rye (including 2 tablespoons of malt). The Borodinsky program for 4 hours put the weight on 600. The dough was kneaded very well, but with a little strain. At the last proofing, the dough rose high enough, I did not dare to wait so that it would not finally come out of the bucket and turned on the Baking for 1 hour.
This is how it happened

Bread size 646 grams, heavy loaf

Incision

If there were less dough, the proofing could be extended, and the bread would have turned out more airy and lighter. And so it turned out to be quite dense, tasty table bread. So there is no doubt that the stove will cope with such a volume of flour.

[Anastasia]

Anastasia, is this bread with dry yeast? And how was the bread prepared, on the machine according to the recipe from the book, or what? Because if you just put in the ingredients and get such bread on the automatic program, it's just great for a bread maker! Bread, as always - wonderful!

[Maria]

Maria, it is on live yeast 14 grams (they are old already). The recipe is standard 400 flour, 250-260 grams of water, salt, sugar, oil. I just turned on the program, but turned it off 25 minutes early, because the dough came above the edges of the mold. So it's almost a machine gun.

[AnastasiaK]

walexyz, well, I conducted an experiment with a lot of weight. I took 300 grams of wheat flour and 100 grams of rye (including 2 tablespoons of malt). The Borodinsky program for 4 hours put the weight on 600. The dough was kneaded very well, but with a little strain.

AnastasiaK, thank you very much for the experiment and pictures! Gorgeous bread turned out! And the roof did not go)). The top is completely baked and not cracked! In general, a masterpiece from the first time you got it! In my Rollsen, with 25 percent rye flour on top, most often a thin strip of unbaked bread remains, so I put a maximum of 20 percent rye. And here the power was apparently quite enough, and it seems like bread just got out of the bucket for a sentiment, probably there is still a small margin to the lid?
Of the six hundred gram bread makers, I had previously laid my eyes on SUPRA BMS-191, now a competitor has appeared. We'll keep thinking.

[walexyz]

walexyz, the bread has risen high, about 3-4 cm above the bucket, it's just such a perspective)). The height margin to the lid is quite large, which is the advantage of this bread machine. Everything was baked perfectly, enough power. I'm very happy with it. Think of those stoves that do not have a skylight - there are fewer dances with tambourines, although there are significantly fewer of them on sale.

[Anastasia]

AnastasiaBut can we describe the Borodinsky regime or how? Maybe I'll try to reproduce this regime in Maxwell and bake Borodino bread. I'm already thinking about hp without a window ... Today in hp Scarlett baked bread according to the recipe with dough, the roof fell off again (but I did not follow the last rise and apparently I should have turned on the Baking earlier). In Maxwell does not fall.

[Maria]

Maria, you can describe it, I specially while baked - I wrote down.
4.00-3.50 kneading 10 minutes
3.50-3.40 proofing 10 minutes
3.40-3.20 mix 20 minutes, at 3.25 signal for additives
3.20-2.40 proofing, kneading
2.40-2.10 proofing, kneading
Then I did not catch, there were no more strokes, and at 1.25 I turned off the program and turned on the Baking for 1 hour.
I have already made friends with Maxwell, everything seems to work out. And in Endever today I immediately did the batch, without dough, there was no time to wait, everything turned out fine.
By the way, Delta went on sale. An absolute clone of Endever.

I hope I posted the photo correctly and didn't break anything)).

[Anastasia]

Anastasia, Thank you. Somehow I'll try to bake Borodinsky in Maxwell. My Mulinex Borodinsky bakes, but the hp is big and the bread from it is bigger for us, I bake baguettes in it. The only thing is that you can transfer to a baking dish and bake small bread.))

[Anastasia]

Anastasiahow does the new oven bake bread? How was it? I keep looking at her. The bread above in the photo is sooo impressive. And the crust is thin, I like it.
And in HP Delta there is still no Borodino bread regime. There are several bread machines like Endever, but the modes are not the same.

I inserted the foil in 4 layers between the glasses of the viewing window, the bread began to be obtained with such a convex roof (it does not fall off now). This is the fourth bread, the previous ones were the same. I read about it on our forum and decided to make an experiment.

This is bread made from 350 g of 1st grade flour in Basic mode. After the last workout, I removed the scapula and decorated the bun with my hands. Only the color of the top of the bread is not the same as its sides. At least unscrew the screw again), most likely I will unscrew it. Maybe this is bad for the bread maker, as well as the fact that the foil is inserted into the viewing window, but the bread maker should still please, not upset. Well, how long it will last ...

[Lagri]

Lagri, Maria, we put the foil between the glasses. The tests were carried out only today, because there was bread in the house. The roof didn't fall. And even blushed. This means that you can also solve the issue. I will continue to bake and watch to make sure that it helped, and not an accident.

Thanks for the idea!

[Anastasia]

Anastasia, great, the foil seemed to be there, and I also had it. The bread turned out to be pretty and I think that the foil still helped and this is not an accident. The main thing is that the roof did not sink inward and did not warp.I got 4 breads in a row with a round roof and baked different breads: from 300 g and 350 g of flour, from wheat 1 grade and with the addition of rye (a little). I have accumulated a lot of bread, I am already making crackers, we are eating croutons anyway, and we will never run out of it. I'm already waiting for tomorrow to bake and check the next bread, what it will be. I really hope that this is not an accident and that the roof will always now be convex. Such a bread maker is good, the modes are very good and it has such a problem. Maybe, finally, the foil will solve the issue with the roof.



Baked bread from 280 g of wheat + rye flour, whey, Basic program. And again the roof is convex.

While raising the dough, I looked inside many times, removed the mixer, made a beautiful bun with my hands - nothing had any effect on the process. I'm glad.))



Here Galka-Crow wrote about it

In my HP-baby, I closed the window from the inside with thick foil. Now the top of the bread is more ruddy. But! The main thing here is to fix the foil very well, because if it falls out during kneading, it will ruin both the bucket and the mixer. I cut out the foil slightly larger than the window, bent the foil and inserted it onto the "spacer". But the foil must be really thick and springy, otherwise it will not hold

But we did it a little differently, inserted foil between the windows. I don’t know which is better, time will tell. But thanks anyway for such an idea. And also Pakat here (only he achieved the same color of the crust of bread) Beautiful crust (for a bread machine with a window) wrote that it is necessary to insert foil between the glasses.

How I defeated the top, pale crust of bread!
Owners of Piglets and other bread makers without a window may not read ...
After experiments on two bread makers, I came to the conclusion that the top crust turns out to be pale due to heat loss through the viewing window when baking.
The window is practically not needed, you can peep, you can open the lid during kneading and standing, which means that you can eliminate losses by closing the window.
First, I put food foil under the glass, folded in several
layers (8-10) by unscrewing 4 screws on the top cover from the inside. The result pleased me from the very first baked goods. The crust began to turn out rosy, almost the same color as the sides.
Then he closed it thoroughly: he found a piece of thin stainless steel, fitted it in size to the stamping of the inner side, drilled 4 holes in the corners and fixed it on 4 computer self-tapping screws.
No more crust problem!
That's right Panasonic engineers give up windows!

It was possible to save the window, not to put the foil, but cut a rectangular hole in the stainless steel opposite the existing window and put glass of the same size under the stainless steel, with the corners cut off for the screws to be longer. It would look like an airplane window.

So thanks to their hint, the bread is baked without dropping the roof.)

And here's another bread, now the invariably beautiful convex roof. I am so happy, no words. Basic mode.

[Lagri]

LagriAnd I invariably get bread with a convex roof, all this time I conducted experiments to make sure of this and exclude an accident.


So the problem is most likely solved.
I bake on a light crust, I like that there is no thick crust.
P.S. now I have inverted photos inserted, although the original is normal. Some kind of glitch. I took and inserted the photo as always (for 5 years already))

[Anastasia]

Anastasia, it's great that our problem has been solved! I, too, now always get bread with a beautiful convex roof and a normal, not thick, crust. And I do not turn off the baking 10 minutes before the end of the regime. I bake bread on a Medium crust, as is the default for the bread machine. The crust of bread is fine. And how many grams of flour is the bread in the photo?

And in my message for April 24, the photo either disappears or appears, for some reason. Now there is a photo, and sometimes I will look, but it is not.

[Maria]

Maria, I bake bread from 350-400 grams of flour as I like, especially since the difference is not great. I bake for 1 hour. On the middle crust, I still get too fried the bottom of the bread, and on the light one - what I need.

[Anastasia]

She put in the window of her other bread machine, Scarlett 400, a foil folded in 4 layers, as in our Maxwell, and baked bread according to the same recipe and the roof of the bread collapsed on one side. I will try again, maybe this is an accident? Or does it not work in another bread maker?
Anastasia, and in the bread maker of your mother and daughter-in-law also put foil in the window? If so, what is the result?