Baking in Hitachi HB-E303

Hello everyone.
I recently bought a stove and started experimenting.
Of course, I began to sculpt according to the recipes indicated in the manual for my miracle machine, and almost immediately I was faced with the fact that I could not adequately implement practically anything of what I had written.
I won't go into details yet, but in general there is only one problem: the bread does not rise and remains moist and sticky inside. I try to increase the amount of yeast, dance a ritual dance around the stove ... nothing helps. Once I got a decent "wheat bread" - I put the ingredients in the size of "Big bun". I decided to make the same bread in a "very large" size - nothing comes out. For 4 hours it spins there, puffs with heat, and as a result, the resulting product is sent to the trash heap. What to do? Maybe the yeast is not like that? Maybe a curve recipe? I understand that I am a felt boot, but you are smart - tell me)) Probably you need details ... I'll write everything I need. Thank you in advance.

Z. Y. Yes ... well, of course, I did not go to Limpopo for pickled mosquito proboscis. Everything that I put into the stove was bought not somewhere in a boutique, but in "Kopeyka" or Auchan. Maybe you need something very special, but I don't seem to bake anything supernatural =)

Well, first of all, the stove is cool. You don't even have to worry about it. I have one.
Secondly, there is also little to do with hands. As, however, and to the head. We have empirically found this out ...
Many people come across such garbage related to all kinds of fakes (yeast), improper storage (flour), etc.

If it does not rise well and is not baked, yeast is the first thing that comes to mind. Here only by experience. You need to go to a normal store. Incidentally, I think that chain stores, such as Kopeyka, are unlikely to bother with the left product. (Although everything is possible with us).

Andrei! From personal experience I know such a thing in the 303 Hitachi. It would seem that there are temperature sensors inside, there are ten, well, what problems are there to maintain the required temperature inside the oven while the dough is standing? So that the baking of bread does not depend on the ambient temperature.

The manufacturer is very modest, at the end of the book he mentions that the results may be different depending on the time of year there, the highlands or something else ... At first I did not pay attention to this garbage: I do not live in the Caucasus mountains, thank God!

But it turned out, how it affects. In short, the stove should be placed in a warm place, protected from drafts. I finished it just recently. Well, oh-oh-oh-very empirical way. At first I stood on the windowsill. (How is it written - with two n or with one?) I bought a stove in the summer. And everything was normal. Autumn has come. The stove is - where it was. Only bread is baked every day worse and worse ... And I began shamanic dances with yeast, flour, Katso and his jar ...
Nothing helped until I accidentally had to move it from the window: there was nowhere to put the flower. And my stove baked as before! True, it is worth arranging a draft or opening a window in the kitchen - that's all, I have 1/2 loaf, instead of the promised "giant" ...

Maybe this is the reason? Try it, Andrey. And tell me later, okay? What happens ...

PS: Such a thing, it seems to me, does not apply to Panasonic ...

The stove really stands on the windowsill ... I would never have thought that this could somehow influence the process (although I read about the temperature). But I was confused by the fact that I got a good result exactly on the windowsill and with the same yeast as the subsequent failures. In short, I will consume a ton of flour, I will rearrange the stove, change the yeast, try the dances of different nations, but still I will achieve the desired result ...daughter is already laughing at how dad throws food into the trash =) Today I put the oven on the cabinet, use the Saf-moment and dance "sertaki" =))). Results - tomorrow.

Rzhunimagu! This is me about the plan for further action ...
Or maybe Hitachi baked her first loaf normally, because it was warm outside? A? Nonsense...

I'm already very interested. Andrey, how do you bake - tell me right away, okay?

PS: Such a thing, it seems to me, does not apply to Panasonic ...

even as it spreads itself, it got so last winter, when the frosts were

[Andrey]

It seems to me that such a thing does not apply to Panasonic ...

Heh, I wanted to write something like this myself, but out of false political correctness (so as not to upset Andrey in his choice) did not.

But over a year and a half of use, the cases when the 253rd gave out something uncomfortable can be counted on the fingers of one hand. And this is regardless of the season ^{_{(even in this regard, winter is preferable - it is convenient to dry flour after buying it on a central heating battery).}}

Another thing is to start the bread maker, for example, on a winter balcony.
But it seems that the instructions indicate a temperature corridor for operating the device.

Now Panas is making bread for me. I put my long, curious nose (for fairness!) Under the lid just before baking: there is such-a-a-a-ka heat, I will inform you! Not at all indoor, but so humid and about 30 degrees, probably. Maybe warmer. In Hitachi, I don't remember that. Well, the humidity in it is lower - that's for sure.

But I once put Hitachi in the middle of the table in a warm kitchen. But! Directly under the hood. And such a light, inconspicuous breeze was blowing. Into this very hood through my favorite stove. I'll tell you, the stove spat out a brick for me - I went straight to the trash heap, darling. Although it was warm. Draft-s. There is nothing more to sin. Hitachi has a lot more through holes in the lid. Moreover, in the "Whole grain" mode there is a fan working half the time of the test approach. So the humidity is also small, which, it seems to me, is not good. Or maybe not.

Well ... as a result, yesterday I put the stove on the floor, filled it with ingredients according to some insanely simple recipe from the Internet (water / milk, flour, salt-sugar, butter, yeast) and what do you think? everything worked out great! At the same time, I calculated the ratio of flour and water in recipes ... it turned out that the normal ratio of liquid to flour is 1: 2.3 and yeast is about 1 tsp. dry for 230-250 ml of flour. Is it correct? Or do some ingredients require a change in proportions? Well, I know about the egg, but what else?
Today I'm trying an old (unsuccessful) recipe in a new environment. I take dance lessons)

everything worked out great!

congratulations

Today I'm trying an old (unsuccessful) recipe in a new environment.

and write here your unsuccessful recipe, maybe there is something to correct?

the ratio of liquid to flour is 1: 2.3 and yeast is about 1 tsp. dry for 230-250 ml of flour. Is it correct?

not always correct - it depends on the type of flour (wheat, whole grain, rye corn), the number of eggs (I count them for water and measure them in a glass), and on the number and type of filling (nuts, spices, etc.)

By the way, about flour! As a male, not really delving into various culinary wisdom, I initially neglected the difference between the terms "whole wheat flour" and "bread flour" to myself, calling the whole thing wholesale by the word "flour" ... well, not rye, and not pancake, and to hell with her. Flour is flour =) don't laugh too. Actually, I'm not a cook, it's just a hobby. Now then I wondered how they differ and, most importantly, how they act when baking. The unsuccessful recipe is as follows (I write everything in standard glasses for Hitachi 250 ml):

Water - 1 5/8 cups
Whole Wheat Flour (Plain Flour) - 4 cups
Salt - 2 tsp
Molasses or honey (I have honey) - 4 s. l.
Butter 2 c. l.
Dry yeast - 1 1/2 tsp (now I'm putting 2 because I decided that it was not enough)
Bake for 4 hours ("whole wheat bread" mode)
What do you think?

Whole Wheat Flour (I use regular) - 4 cups

here's the mistake - whole wheat requires a different amount of liquid! so the usual for this recipe is not suitable

you either need to buy whole grain flour, or choose a recipe for ordinary flour, respectively, and you need to bake in the regular bread mode

[Andrei]

Guys, hello! I was gone for several days. But, I found out something about Hitachi.

Andrei, Firstly, Zoychik rights: the ratio of water and different types of flour is different. Experimentally, I found out that, oddly enough, but whole grain flour requires less water. Otherwise, the bread will fail. However, if bread flour differs from each other very much, then what can we say about whole flour, which, apparently, does not lend itself to standardization at all.

Andrei, thank you for your posts! Thanks to your questions, I unexpectedly solved my problem with Hitachi 303. The fact is that my bread began to fail in it (top). And if you cut the whole loaf lengthwise, you get an interesting picture. The upper part of the bread (the one closest to the lid) is very fluffy, airy. Even too much. But the lower half is sooooo dense, almost like rye. Well, everything tastes bad, you know ...

And whatever I've done ... yet Andrei did not ask my question, but did not begin to answer it, and while answering ...

In general, I arrived at the dacha (where I have Hitachi). And I found out that although the stove is on the table, cold air draws from the window along the bottom. That's the whole problem: the lower part of the dough, being at lower temperatures, did not fit, but the upper part was the opposite.

In general, now, to be sure of the result, I put my stove in the center of the kitchen, in the center of the table! (I mean, it may turn out that the floor is not the best place!)

In general, now Hitachi bakes for me as before: very tasty and lush bread ...

Luke, but I wonder if bread from Hitachi is different from the same recipe, but from Panasonic? or the same?

Here are two completely identical recipes I have never made: my hands do not reach ...

But the bread from the two ovens is different. And noticeably. Not even the quality of the crumb, or the degree of approach of the test, or something else. Namely, taste. Panas bread is not the same as in Hitachi. Moreover, regardless of the recipe.

I cannot say that in some of them it is worse, in some it is better. They are just different, and this gives variety.

PS: But to be completely honest, it seems to me that bread tastes better in Panasonic. A little bit, but tastier. But this is strictly IMHO.

By the way, about flour! As a male individual, not really delving into various culinary wisdom, I initially neglected the difference between the terms "whole wheat flour" and "bread flour" to myself, calling the whole thing wholesale by the word "flour" ... well, not rye, and not pancake, and to hell with her. Flour is flour =) don't laugh too. Actually, I'm not a cook, it's just a hobby. Now then I wondered how they differ and, most importantly, how they act when baking. The unsuccessful recipe is as follows (I write everything in standard glasses for Hitachi 250 ml):

Water - 1 5/8 cups
Whole Wheat Flour (Plain Flour) - 4 cups
Salt - 2 tsp
Molasses or honey (I have honey) - 4 s. l.
Butter 2 c. l.
Dry yeast - 1 1/2 tsp (now I already put 2 because I decided that it was not enough)
Bake for 4 hours ("whole wheat bread" mode)
What do you think?

Isn't there a lot of honey? This, of course, is a matter of taste, but ... I have 2 tbsp in one recipe (not invented by me). tablespoons of molasses are replaced by 1 1/2 tablespoons of honey, and for lovers of sweet bread - you can 2 tbsp. l. Honey is still heavier.

Oh people ... I ran into something on business trips. I didn't even have time to thank. I listened to the advice and everything was fine! The draft really gets in the way, even in cases where it is almost invisible. And with flour, too, the joint came out =) well, who knew that it was different))) Thank you very much!
Here's another question by the way. When the recipe says that you need to add butter to the dough, does this mean that it needs to be melted somehow? I have a feeling that the butter (even soft) during the rise and kneading is not enough distributed over the dough and melts already during the baking process, and when you cut the bread, the melted butter, due to the uneven distribution, gives an uneven color of the bread cut ... then it is white and then suddenly yellowish ... it basically does not affect the taste very much, but still ... What do you say?

I don't melt the butter, I just put the soft one. I did not notice any dough color irregularities.But, I think you can melt it, just put it in the bread maker not hot, but cooled down.

I never melt butter, I just cut it into small pieces (as indicated in the instructions), by the way, the butter is not always softened and sometimes quite hard and everything is always evenly mixed.

Throw in some recipe for a delicious cupcake for tea. People at work became interested in the bread maker. A friend decided to buy too. He just doesn't know what to choose Panas or Hitachi. I'm afraid to recommend him, because I'm not special yet ... For example, I like the observation window in hitachi))) while baking, you can look in and get additional pleasure -). Well, I decided to bake something as an advertisement for the office ... I couldn't find anything more interesting like bread with applesauce and cinnamon from a book to hitachi. Right now it is kneading there ... what happens - I can't even imagine)

for tea - look for charlotte recipe in the dough section

My favorite is ordinary wheat (according to the recipe for a bread machine) with dried apricots ... with butter for tea - that's it.

And I have Hitachi ... in my opinion there is no such recipe (

It can not be...

the simplest bread with ordinary wheat flour ... From recipes for Panasonic, for Hitachi m. b. the ratio is different.

1.25 tsp - yeast
3 cups - wheat flour
1.5 tsp. - salt
1.5 tbsp. l. - sugar
1.5 tbsp. l. - powdered milk
1.5 tbsp. l. - oil
280ml - water

+ raisins or dried apricots, or whatever ...

I do it with regular milk instead of dry + water.

and all kinds of nuts are good there - whole forest nuts, cashews, etc.

ahh ... yes yes yes) there is such ... I just made it without additives. It turned out delicious .. we don't go to the bakery now)

Good day to all!

I bought this miracle the other day. I like everything in principle ... But I read the recipes here and started to get upset a little ... In almost all recipes for rye bread, and even more so for Borodino (wife's favorite bread), the dough must be prepared separately and baked separately. And hitachi does not have a separate baking mode. Only entirely from kneading to winning ... And according to the standard program, as I understand it, the dough most likely will not have time to rise. Therefore, the question arose.
Is the cupcake mode very different from the baking mode? And can it be adapted for baking bread?

Sorry if the question is stupid. Thank you in advance.

I bake black bread from start to finish, 3 hours 48 minutes. the dough is fine (even if you consider that there is no wheat flour at all ...). and the baking time of a large loaf of bread is 53 minutes. in any case, bread without wheat flour will not be fluffy and airy at all, but delicious.
if your cupcake does not knead the dough, then it is suitable for baking. if it kneads - try to rush without dough, and put your bun during baking.
and how many minutes does your stove have voltage drop protection? you can try to turn off the stove for a few minutes in several steps - this will increase the proofing time, but you will kill a lot of your time

I have a Hitachi oven. There are no claims. Have you baked bread before?
Like any other thing, you need to look closely at it and get used to each other. It may not work the first time. I bake any bread, except for the one that requires a special approach, such as pure rye, Borodino, where there is a special mode of kneading dough, yeast, sourdough, raising and baking. Well, nothing, we still adapt the modes, and the very approach to our stoves. Options are possible. On the site, not everyone has the same stoves, we read recipes, share opinions and successfully (though not always, no one is immune from marriage) we introduce them on our stoves.
To begin with, to get used to it, start with the recipes described in the instructions for Hitachi, and generally read the instructions carefully several times, including when the bread is baked and compare and observe how the oven behaves, get used to it. If it doesn't work, ask questions, we will answer.
Everything will work out with time, success!

I bake black bread from start to finish, 3 hours 48 minutes. the dough is fine (even if you consider that there is no wheat flour at all ...).and the baking time of a large loaf of bread is 53 minutes. in any case, bread without wheat flour will not be fluffy and airy at all, but tasty.
if your cupcake does not knead the dough, then it is suitable for baking. if it kneads - try to rush without dough, and put your bun during baking.
and how many minutes does your stove have voltage drop protection? you can try to turn off the stove for a few minutes in several steps - this will increase the proofing time, but you will kill a lot of your time

I will interfere with the dialogue. Hitachi has no programming and switching of individual modes. We have the launch of 3 modes of baking bread (except for dough, cake, etc.) and then the mode works to the end in the machine, if you stop, then you turn off the oven completely, and you can turn it on when it cools down to a certain degree. This is fraught with consequences. Therefore, it is better to know the technology of baking bread and select the baking mode, that is, you need to know the capabilities of your oven.
Although I also bake rye bread in it. But we must come to this with time, like each of us on his own stove.

Thank you very much for your support and advice.

To begin with, to get used to it, start with the recipes described in the instructions for Hitachi, and generally read the instructions carefully several times, including when the bread is baked and compare and observe how the oven behaves, get used to it.

Yes, I tried a couple of recipes. Everything is fine. It's just that they are either too sophisticated or too simple ... I still want a delicious bread. Yes, and one found rye there current.

if your cupcake does not knead the dough, then it is suitable for baking. if it kneads - try to rush without dough, and put your bun during baking.

It does not knead, but the instructions describe the stages of this mode in a strange way ... If there is a baking stage in the bread, then here is "first heating" and "second heating". I'm afraid this process would not happen with a lower temperature ...
In short, I wound up tips on a mustache, I will experiment. Thank you.

"The first heating, the second heating", etc. - this describes the baking technology incorporated in the program, which can never be overstepped, cannot be bypassed, turned off, and restored. This is a single set of operations that can only be turned off completely. This is the specificity of Hitachi.
Try baking bread on page 20 "Wheat Yogurt Bread" where I changed the following ingredients:

3/8 cup of curdled milk and preferably left for some time on the table, and in which the separation of liquid began - in short, old curdled milk tastes sour and has bubbles.
She begins to transform into sourdough and this is good for rye dough.
1 1/2 cups not bread flour but rye.
3 tbsp. l. honey - I took 3 tbsp. l. ordinary tablespoons of metal with a small slide of natural viscous honey, and did not heat it to liquid, but put it as it is.
2 tbsp. l. I replaced butter with the same amount of vegetable oil (I used grape seed oil).
yeast PAF-moment.
I didn't put sesame seeds - a matter of taste.

When kneading, adjust the bun, it is very important that the bread inside is not wet after baking.
Baking time 3.50, crust 3

The bread weighed 970 grams, 19 cm high.
The taste and color of "gray" bread.

The following variant of the proportion of flour in this recipe is possible:
According to the recipe, 4 cups of flour is given - this is 560 grams (a cup is 140 grams)
Divide this flour like this - 230 gr. wheat flour, 230 gr. rye flour, 100 gr. buckwheat flour.
Buckwheat flour in rye bread is good, only you don't need to put more than 20%.
The bread will be lower but tasty.
And yet - in this situation, yeast flour should take 2 tsp. - after all, there is more dark flour than white and less gluten.
If you have to add flour, add wheat flour.

curdled milk and, preferably, stood on the table for some time, and in which the separation of liquid began - in short, old curdled milk tastes sour and has bubbles.
She begins to convert to sourdough and this is good for rye dough.

exactly! I was the last time I made pure rye bread just from such curdled milk - I rose higher, and baked excellently!

Yesterday I experimented a little ... I made rye bread from a cotton book, only with milk, changed the ratio of flour and added kvass concentrate, I wanted black bread, not gray, and added some seasonings ... I made the smallest loaf ...
When kneading, the corner of the x / n, where the engine is located, got very hot .... And inside the x / n the temperature was solid (it really can heats up when mixing, but I'm not sure) ... Is this a normal phenomenon? Or have I overdone it with flour? And if I make a big bun, will it get hotter or not?

PS And the bread turned out to be quite worthy ...

during kneading there is a heating, this is to make the dough warmer, so do not worry - it will not overheat

By the way, the corner with the engine during kneading was hotter than the whole body during baking ... Is it really okay? And it's a pity to ruin ...

but I don’t know - I never felt my stove for temperature differences ...

By the way, the corner with the engine during kneading was hotter than the whole body during baking ... Is it really okay? And it's a pity to ruin ...

So after all, the instructions say not to lean against or touch, since the body and individual parts can be very hot. During kneading, the stove shakes, this is normal, it also interferes with the dough, the mixer also jumps.
In order not to jinx it, the stove is reliable. Take a closer look at her, learn to understand each other.
.

The heating of the wall during kneading (precisely during kneading) heats up from the motor, so any motor in any bread maker heats up, and if the wall is not heated in some brand, thermal insulation is laid inside, but the motor still heats up. This is normal and safe. By the way, Hitachi has a very clever idea: to simultaneously kill two birds with one stone, the fan turns on at the same time and blows warm air from the motor into the chamber with a bucket, heating the dough and simultaneously cools the motor. The fan does not work during baking, only at the end of baking when cooling down, preventing the forgotten bread from getting wet.
The muffin baking mode is not very suitable for bread, the temperature and duration do not match, white bread in the muffin mode turns out to be white on top with an unyellowed crust, roughly speaking, 15-20 minutes is not enough to bake a normally fried loaf.
We baked black, such as Darnitsky and Borodinsky, it turned out well, only the loaf is not high, - these are the features of "dark" flour.

I will try to attach to a Word message with black recipes_
See bottom line

By the way, about flour! As a male, not really delving into various culinary wisdom, I initially neglected the difference between the terms "whole wheat flour" and "bread flour" to myself, calling the whole thing wholesale by the word "flour" ... well, not rye, and not pancake, and to hell with her. Flour is flour =) don't laugh too. Actually, I'm not a cook, it's just a hobby. Now then I wondered how they differ and, most importantly, how they act when baking. The unsuccessful recipe is as follows (I write everything in standard glasses for Hitachi 250 ml):

Water - 1 5/8 cups
Whole Wheat Flour (Plain Flour) - 4 cups
Salt - 2 tsp
Molasses or honey (I have honey) - 4 s. l.
Butter 2 c. l.
Dry yeast - 1 1/2 tsp (now I'm putting 2 because I decided that it was not enough)
Bake for 4 hours ("whole wheat bread" mode)
What do you think?

So the other day I just made bread according to this recipe, it turned out great. I took ordinary honey instead of molasses and ordinary flour

When the recipe says that you need to add butter to the dough, does this mean that you need to melt it somehow?

I have never melted butter, but I use soft butter or margarine "pyshka", I have a problem with something else, the recipe says to measure butter with spoons, I honestly pick it from the pack with a spoon)) but how much is interesting in grams? It's easier for me to cut it off in grams, especially since on some packs it is very convenient to say in grams, 50g each pack is divided.Maybe someone knows how much oil should be taken in grams, so as not to measure with spoons?

and I melt the butter in some of the liquid, along with sugar and salt ...
it seems to me that it is easier for a kolobok to form
and I always take 30-50 grams of oil, now "by eye"

I was presented with this bread machine. There is no French bread regime in it. Tell me if it is possible to use French recipes for any of the programs.

The oven has only three bread programs. Such bread can be baked in the Basic mode - position 3, basic.

I bake all my breads in this x \ n on the Basic (basic) program - see my recipes for a start.

MY BREAD GALLERY "by Admin
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=6272.0


You are in luck I made a manual for bakers on this stove - feel free to use it for yourself, the recipes are verified.

Success

The oven has only three bread programs. Such bread can be baked in the Basic mode - position 3, basic.

I bake all my breads in this x \ n on the Basic (basic) program - see my recipes for a start.

MY BREAD GALLERY "by Admin
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=6272.0


You are in luck I made a manual for bakers on this stove - feel free to use it for yourself, the recipes are verified.

Success

I have been using the Hitachi HB-B301 bread maker for 18 years already. It still works properly. But now I want to master the baking of "black", that is, rye bread. I study your experience. I'm trying. I am looking for a suitable option for myself.

The oven has only three bread programs. Such bread can be baked in the Basic mode - position 3, basic.

I bake all my breads in this x \ n on the Basic (basic) program - see my recipes for a start.

MY BREAD GALLERY "by Admin
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=6272.0


You are in luck I made a manual for bakers on this stove - feel free to use it for yourself, the recipes are verified.

Success

For some reason, when clicking on the link, my computer displays the following message: "The topic or section you are looking for is missing or unavailable for entry."

Good and health to you bakers! Three days ago I bought a Hitachi HB-E303 bread maker, practically new, the old owners baked in it 3 times. I baked ordinary wheat bread, whole grain bread in it. Everything worked out great. From the instructions, I realized that this bread machine can bake 3 sizes of bread, but I did not find the buttons for setting the size of the bread. As far as I understand, the size is determined only by the number of ingredients for baking a certain size of bread, there is no separate button (like in cotton Moulinex, Panasonic, etc.) for such manipulation. Are my guesses and reasoning correct, tell me, experts, please!

Yes, there is no such button to set the size of the bread. It is necessary to fill in a certain amount of ingredients.

Are my guesses and reasoning correct, tell me, experts, please!

I have a Hitachi 303 x / oven, I am very pleased with it, it is about 16 years old, it bakes any bread properly and in any weather. Basically I operate on the BREAD mode (regular bread), see this button on the panel, the mode is designed for 4.10 hours.
Or I often bake the WHOLE WHEAT BREAD (whole grain wheat flour) for 3.50 hours.

All my recipes and visual master classes are made on this model x / stove - look carefully!

It's enough! The X / oven is not capricious, it copes well with kneading dough and baking bread.

All questions / answers on baking bread here Bread did not work out again, I did everything strictly according to the recipe. What can be wrong? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0

Good luck!

Thank you all for your prompt reply! I really like the bread maker and I am 100% sure that there will be no disappointments!

I want to ask you one more question. The instructions for the bread maker say that to bake bread, use chilled water (+5 - +10 degrees), and if you use warm water, the bread will be low and dense. It always seemed to me that the water should be at least room temperature, in cotton Moulinex I always use ingredients at room temperature, water too, sometimes, if the kitchen is cool, I use warm water. But if the instructions say that you need to use chilled water, this is probably something justified. Owners of this bread machine, tell me, what kind of water do you use - chilled or warm, or at room temperature?