Baking in Hitachi HB-E303

The instructions also say that if the temperature in the house is above + 27 * C, then you need to use water from the refrigerator
Each manufacturer writes instructions for their own x / stove!

What is good about this model, which does not require any special conditions: equalization of temperature, window insulation, warm water, clean away from the window, leave the bread for an hour after baking, and so on ...

I use water at room temperature, which is in the kettle (cold) or from the filter, milk and kefir from the refrigerator.

The temperature for kneading dough and proofers should always be around 26-28 * C, read here: How to check the readiness of the dough for baking? Finished dough temperature https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=158608.0.html, when the dough friction against the walls during kneading, the temperature rises, so you need to immediately reduce the pace. ingredients even before kneading, therefore it is recommended to use cool water.

🔗 🔗 🔗This is the kind of bread I baked Borodino. And the one that is baked from a bread mixture S. Pudov (in a soft bag, not in a box) is generally super and the roof is fluffy.

Eh! Well, here's what to do when our favorite (God forbid!) Stops its almost 20-year trouble-free work?
So accustomed to the modes of baking bread in it, what do you think now: and what to replace?
Admin, give some advice from an experienced baker: in which oven will the bread look like "Hitachev's"?

Admin, give some advice from an experienced baker: in which oven will the bread look like "Hitachev's"?

Models of x / ovens are constantly changing Therefore, by that time, walk around the forum and take a closer look in which of x / ovens you liked bread, read the reviews

Well, "then, we will search" (c).
Thank you for your prompt reply. I hope it won't be useful for a long time ...
Although I read every day, I read ...

Colleagues, help with advice =)

Finally I got the lost mixer and started to bake bread in this oven.

For the third time I take out the bread 45 minutes before the end, because the smell of burnt is clearly spreading through the apartment: indeed, the bread burns on top and on the sides, it becomes too dark (this despite the fact that I already have it rye! ) This is if I bake in 4 hours 10 minutes. If accelerated in 2:50, then everything is fine.

The stove is at the stove, but the last two times the stove did not work, that is, the temperature in the kitchen was 22-25 degrees, not higher. The window is far away. On the sides, the distance for cooling is more than enough. True, at a distance of about 20-25 cm above it there are kitchen shelves ... But when, 10 years ago, my father baked cupcakes and a biscuit in the same oven, it was there, and the cupcakes did not burn at all.

I put warm products. Maybe it makes sense to pour milk from the refrigerator and not melt the butter? Then, it seems to me, it will not work ... It does not fit very well anyway =)
I'm still thinking whether it is possible to cover it with paper, as the instructions say for a biscuit ... But nevertheless, the bread dough is kneaded into a lump, I'm afraid that when stirring it will collect all the paper and we will eat waste paper =)

Yes, and more. Most of all I am confused that the situation does not change in any way when I set the color of the crust to light (before that it was medium). Doesn't change at all ...

This bread maker always delivers gorgeous baked goods! I can talk about it because I bake bread in it myself.

Such a "incident" with a crust can only happen if something with a fuse or a furnace has already exhausted its resource, and now they are no longer produced. My hitachi is about 16-18 years old, I can't even say for sure.

Therefore, one road is only to the service center.

Thank you!
She could not develop a resource, because.we did not use it for long, literally a few months, and then put it in the closet for many years. And I got it just now. Since nothing fell on her, it means that she could not be damaged "herself" ...

Where's the fuse? According to the diagram, I understood where the temperature sensor is - so everything is in order there, nothing is even scratched anywhere.

The hitachi fuse is rated at 190 * C (according to the instructions), and it can burn out. I can't say where it is, it's better to contact the service center.

And in general it is difficult to make a diagnosis like that, I am not an expert on these issues

And new model shoes have heels falling off, as luck would have it

My problem was suddenly resolved! (I'm writing in case someone has a similar complaint)
They did not take it anywhere, I just continued to cook bread on the "fast" mode, and after about a week or two I tried it again on the standard one at 4 o'clock. AND NORMAL! She got burned after a long break, I don’t understand ... Still, she stood in the closet for more than 10 years

... Still, more than 10 years stood in the closet

Say what you like, but our Hitachka - weigh!

Say what you like, but our Hitachka - weigh!

I can confirm your opinion, SUPER stove

I have had this bread maker for 12 years already. Now the following problems have begun: when kneading, it creaks, creaks strongly, and at the beginning of work, then everything is fine. The scapula is spinning, but the ingredients do not mix, as they lay - the water is at the bottom, the flour is at the top and lies. You have to help with a wooden spatula and start it several times (that is, turn it off and on again). Then it seems to begin to stir normally. What do you think it is? Can lubricate somewhere?

Try replacing the bucket oil seal. And you can lubricate the shaft itself with a little silicone grease.

People, help, raked the kitchen openings with stumbled upon this bread maker, there are recipes, but the measuring cup is lost (((Maybe someone will make a gram layout of the main ingredients? Flour, water ... what else is measured in the cups in recipes?

You have a good x / stove!
A glass and a book of recipes for a x / oven for 250 ml. You can buy any measuring cup in a store with a graduation and use it. Measuring spoons are designed for 15 and 5 ml.
All master classes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=131.0 made on this x / oven, take recipes, recommendations and bake bread

[TiLDA]

TiLDA, I have such a bread maker. Old, but very reliable. In two days I will write to you about flour and water. I'll just get home.

[Nataliya]

Nataliya, I have a second such HP. The first served 10 years and crumbled. Then I found a used one on the Internet and use it. Previously, I mainly used a measuring cup, but now it is more often on the scales. All the recipes I like, I repeat in it. And baked rye and Easter cakes. And measuring containers are not a problem now.

[Albina]

Albina, I also mainly measure on the scales. I put the bucket on the scale and zero it after loading each ingredient. It is not very convenient to use a measuring cup in Hitachi. Because first, liquid is poured into it - the glass is wet ... After that, you have to wash and dry it to measure the flour ...

It is not very convenient to use a measuring cup in Hitachi.

I do not know where you read this information. I studied from the very beginning and did not reread the instructions anymore. For more than 20 years, I only put dry ingredients first, and then liquids.
Although it may also be because I baked bread with a delayed start at the very beginning of my baking for a long time.

I do not know where you read this information.

In the instructions. I really found the instructions on the internet now. But the essence remains - first, the liquid is poured. Then flour. And only after that the yeast is laid. It is important that the yeast does not come into contact with water.
🔗
Sorry for a fuzzy image. I did a print screen.

I agree that this bookmarking principle is more important for delayed start. I almost never use it. But since this order is written in the instructions, I always put the ingredients in this way.

[Elena]

Elena, I tell you again: for a very long time I have been putting all dry products first, and then liquid. There were practically no misses (only a few cases for the entire time of use)

[Albina]

Albina, don't worry - I understood you perfectly the first time.
You wrote -

I do not know where you read this information.

I answered you, where I read this information. With reference to the original source.

Girls, do not quarrel! The main thing is that we have the most wonderful bread maker, and it has been working for over 20 years!

Hitacha will take any principle - she is obedient and docile

But practice has shown that for the practical purposes of kneading the dough, it is more convenient to first pour in the liquid and then add flour - this way the flour dissolves faster in the liquid and you can immediately see the correspondence of flour and liquid.

We read from Pokhlebkin:
The second and decisive operation: preparation of the dough. Flour is poured to the combined liquid mixture - as much as is required for the dough, which would not stick to your hands. Therefore, flour is added gradually, and all the time the dough is kneaded. It is best if this is done continuously: with one hand you sow the flour, with the other (with a spoon) knead the dough in a clockwise circular motion.
To make it easier to do this, the dough must always be kneaded in a deep, stable container. That is why a dough was previously used for this purpose - a cylindrical, wooden heavy bucket slightly expanding upwards. A deep cylindrical enamel bowl (but not a saucepan) may now be the most convenient dish.
The amount of flour is never determined in advance when preparing flour (bread) products, because it all depends on how much of the liquid mixture is: what is its specific composition and how much flour this mixture can absorb. If, however, to determine the amount of flour in advance, then it is almost never possible to accurately adjust the liquid to it, because this value is a variable subject to fluctuations. Different fat content, milk density, water hardness, egg size, butter and fat consistency, as well as the freshness of the yeast and their effect on the liquid part also affect here.
Therefore, do not have much confidence in the recipe where the amount of flour is "precisely" determined for the bread dough. As a rule, it does not provide an opportunity to obtain a quality product, despite our best efforts.

He writes very correctly! Over time, see for yourself.

[Tatyana]

Tatyana, thanks a lot for the clarification!

[Tatyana]

Tatyana, thanks for such a detailed explanation Not knowing the intricacies of technology, but the dough was always kneaded by hand like this. And so I liked the HP for a very long time (people then generally looked at these things with apprehension), that they put everything into it and received the finished product. Until the Internet appeared at all, I thought that it was impossible to open CP during baking. And for 16 years I successfully baked bread, measuring only in measuring containers.
And I don't quarrel with Elena. In general, I do not like to conflict with anyone, because there is always a smart way out of the situation.

his first hitachi hb-e303 in 1997 and the bread was excellent the first time. a year later I bought a second one and I still bake bread in it, measuring out all the components with a glass and a spoon and everything is fine, but the first bread maker stopped stirring, now the second one began to junk too. it’s not a bucket, but it doesn’t turn in the hp itself, there is a sound of work, but there is no movement. Admin-Tatiana, tell me, maybe there is such a topic on the site where they themselves repaired such breakdowns. I can't find it myself, please help.

Admin-Tatiana, tell me, maybe there is such a topic on the site where they themselves repaired such breakdowns. I can't find it myself, help me please.

I can not answer this question
Look carefully in the section BAKERY - SELECTION and OPERATION

All this equipment is designed for 5 years of service. But my first one served for 10 years. And I have probably been using this for 5 years already.Therefore, I look closely at the choice, but I don't want to change it yet.

[TiLDA]

TiLDA, Nataliya, I got to my measuring cup for Hitachki today.
By volume of water."To the eyeballs" - 250 ml in a measuring cup.
By weight of flour. Freshly sifted dry flour without a slide - 140 g in a measuring cup.

[first put in a glass "under the knife"]

By weight of flour. Freshly sifted dry flour without a slide - 140 g in a measuring cup.

Giving advice wrong
You need flour first put in a glass "under the knife" and only then weigh, and this flour will be about 140-150 grams.
If you put sifted flour in a glass, then it can be much less in weight, since such flour is much lighter due to saturation with air.

It is necessary to distinguish between units of measurement in grams and in cups - it will be different.
But you can bring these units to a common denominator!

We read and learn here: Contents of the "Basics of Kneading and Baking" section

[first put in a glass "under the knife"]

Giving advice wrong
You need flour first put in a glass "under the knife" and only then weigh, and this flour will be about 140-150 grams.

If you put sifted flour in a glass, then it can be much less in weight, since such flour is much lighter due to saturation with air.

Admin, I absolutely agree with you - the weight of sifted flour will be less than not sifted! I also agree that flour with a higher moisture level will be heavier than flour with a lower one. And I also agree with your phrase in the previous message that it is impossible to absolutely accurately prescribe the amount of flour to a gram in the recipe.

At the same time ... I did not give advice - I wrote about my experience. And I seem to have clearly stated the conditions under which the weight of my flour was determined. And then everyone for himself already varies, depending on the situation ... Isn't that so?

If you misled someone, I apologize!

If you misled someone, I apologize!

Lena, this is how I read this phrase, hence the reaction: Freshly sifted dry flour without a slide - 140 g in a measuring cup.

WORLD-FRIENDSHIP!

WORLD-FRIENDSHIP!

And chewing gum !!!

his first hitachi hb-e303 in 1997 and the bread was excellent the first time. a year later I bought a second one and I still bake bread in it, measuring out all the components with a glass and a spoon and everything is fine, but the first bread maker stopped stirring, now the second one began to junk too. it’s not a bucket, but it doesn’t turn in the hp itself, there is a sound of work, but there is no movement. Admin-Tatiana, tell me, maybe there is such a topic on the site where they themselves repaired such breakdowns. I can't find it myself, help me please.

I opened mine - everything is simple: from the engine, the rotation is transmitted through a pulley to the bucket attachment point. Most likely the pulley has fallen off or the tension is loose (can be adjusted).

zim58 Thanks for the answer, I like the bread maker very much. I'll try to see if it can be repaired.

and who will share the recipe for black bread? I do it according to the standard only with the addition of malt, everyone seems to like it, but I want something new :)

[button]

button, I really like to bake such bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=357.0 Fancy ingredients make wonderful bread.
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