Light crust in DeLonghi 125s

Someone tried to tighten the self-tapping screw, like in a mulik? here is the topic:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1433.0 and here's another:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99&topic=968.30
Alen Delonghi, answer me, advise which screw of the two to twist?
I twisted each of the two that are just above the heating element
Well, I do not have enough of the 110-115 * C stated in the instructions, even the sprinkling seeds remain raw after baking at the maximum crust!

Lazy, but the result is from twisting? I have read those posts mentioned.
A possible option, which has already been mentioned, is to bake in the "oven" mode.
And I personally can tell you, take the "cake" mode and write down your own for bread based on it, completely distorting the time of all phases from recipe 1 and save it. The fact is that now t baking will be 125¤. But I haven't done it myself, and batch 2 is indicated at 60¤!

I tried to bake on the cupcake (though after I threw out one batch, overlooking that all 3 (!) Soaking at 60 :))) still the crust is weak. The point is not even that it is just light, but that it is weak, often sags and crumbles. For heavy rye breads, which I most often bake, even 125 is not enough. someone in Kenwood measured - 160.
I have something to compare with, look at the signature :) I tried to load 2 bookmarks at the same time more than once, for the purity of the experiment. In the mulik, the dome is definitely darker, hard and smooth.
by the way, it turned out to be adjusted with screws, the crust seems to be better, now I'm interested in how many revolutions it is permissible to make so that the sensor does not fall off at all
Alen delonghi, ay !!!!

--Lazy--
How are your experiments, is it time to share? I concluded: the optimal beautiful bread in delonghi 125 is 1 kg. 1.25
during deboning, the top does not turn over, the blade does not grip. Maybe that's the point? I would try a higher spatula, but I will try it manually and see the result. And it seems that a wetter kolobok is obtained by bread with a normal "cap"

[Rem]

RemIMHO, the temperatures given in the BDM 123S manual are not the temperature of the volumetric heating, but the point temperatures measured inside the baked bread. Bulk should be ~ 150 -190 C.

Lazy - One of the methods - https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=3980.0
will definitely help ... Good luck!

[Rem]

Rem, my experiments are not over yet, well, light bread and that's it!
hands are itching to disassemble and see what kind of screws I was twisting there and whether it is possible to spoil anything else :)) But the stove is still under warranty.
Pakat, thanks for the idea, I didn't think of it myself. But I still do not give up hope of adjusting with the sensor. The muliks did the same!

[Lazy]

Lazy, I failed to twist the sensor, it was tightly twisted, but I don't want to disassemble it completely ...

And you, judging by the picture in the instructions, need to remove the cover, unscrew 5 screws securing the false panel of the cover, put the foil under the glass, with the mirror side inward and pressing the foil with the lid, tighten these 5 screws. If desired, the foil can be removed ...
There work for 15 minutes ...

Well, I was too lazy to unscrew the lid and it turned out, as always :)))
https://Mcooker-enn.tomathouse.com/in...mid=26&topic=3980.new#new behold

About a light crust.
This post caught my eye even when I did not have Delongy 125. When they brought it to me, I tried it, thought to write that I don't have such a problem, the crust is normal, baked in color. When I traveled 1000 km south with her (bread maker) and started experimenting here, I encountered this problem. The fix is ​​simple - I leave it in the keep warm mode. After 10-20 minutes (it all depends on the size of the bread) the crust is excellent.
I thought about the reasons. As for me, there may be 3 options:
1. Flour, it is local, that is, different.
2. The liquid I'm using here is also different (both milk and water).
3. Altitude and geographic coordinates. (This option is probably the most important).

I ask you not to throw slippers, these are my personal observations and conclusions, maybe incorrect.

My opinion is that it was moving, shaking, the temperature sensor for some reason became closer to the wall, so a light crust became.
Or maybe you used to add dairy products to bread, but now not?

Rem, excuse me, but while it was delivered to me at the first place of residence, there was no shaking or did I get it right from the manufacturer through the checkpoint?

This is just a version. But it cannot be ruled out either. And the reason is still difficult to determine, it may give itself away later

NatalyaN, maybe in the place where you live, there is insufficient voltage in the network. Or unstable. Many appliances are plugged into the same outlet ... Many appliances are very sensitive to this. In the service, if you go there, most likely you will be given just such an explanation.

I tried to bake on a cupcake

And why, having such a stove as Delongy 125, bake something yourself? Knowing this drawback, I always add an additional 10 minutes to the selected baking program (on a dark crust), and everything is fine. The question is different - the crust is darker, but its consistency leaves much to be desired - tiny, there is a lot of air under it. And in general, the top part of the bread is difficult to cut without crumbling. I already gave less yeast (1.5 tsp instead of 2 to 1.25 kg loaf) - it rises equally high. What do you advise?

katushok when you take the bread out of the oven, grease it with sunflower oil, the crust will become softer.

[katushok]

katushok , I baked on a muffin to raise the baking temperature.
time, of course, I increase, and the temperature of the cake is the highest - 125. But still, the structure of the upper crust is not pleasant, although the color is better.
tanya1962, we just lack the hardness in the crust, why should we soften it yet.If you grease it with butter before baking, it can roast better ...

After my experiments, I came to the conclusion that the color of the crust depends only on the products. When I do not add milk, I don’t even need to bake anything, but I just leave it on the heat preservation function and bake for 20 to 40 minutes.

Hello everyone! I have the same problem as everyone else. Light crust. I began to add powdered milk. The crust became darker. And in 10-15 minutes I grease it with an egg or sunflower oil. If necessary, I turn on the oven for 15 minutes. But you don't have to put it in the oven.

For lovers of a dark crust, I present ...... Before baking, I greased it with an egg and honey and closed the window on top with a towel.

and my crust is light !!!

After the second dump, I began to take out the dough, remove the spatula, form a bun with hands (that would cover the whole bottom) and leave it for 40 minutes ... then with a brush I gently grease the top with milk and sugar (you can also sprinkle it with a thread) .. ah, and I put a weight of 1.25 on the dough with 500g of flour .... the final roof is not ideal, but better

I'll try to make a program from a "cupcake" to twist something I'm afraid

[of all]

And why, having such a stove as Delongy 125, bake something yourself? Knowing this drawback, I always add an additional 10 minutes to the selected baking program (on a dark crust), and everything is fine. The question is different - the crust is darker, but its consistency leaves much to be desired - tiny, there is a lot of air under it. And in general, the top part of the bread is difficult to cut without crumbling. I already gave less yeast (1.5 tsp instead of 2 to 1.25 kg loaf) - it rises equally high. What do you advise?

Girls, this is a disease of all HP, the upper crust is still softer than the sides ...
even if she is ruddy, there are no shadows on top

A light crust is solved simply, without unwinding the lid and abandoning the window.
Our HP has a despenser. He has slits, hot air flows through them. If you open the dispenser and put a strip of foil a little wider than the rectangular hole under it, close it again - the crust becomes ruddy and beautiful. There is enough ventilation on the wall and through the non-sealed lid.

[Chhag]

A light crust is solved simply, without unwinding the lid and abandoning the window.
Our HP has a despenser. He has slits, hot air flows through them.If you open the dispenser and put a strip of foil a little wider than the rectangular hole under it, close it again - the crust becomes ruddy and beautiful. There is enough ventilation on the wall and through the non-sealed lid.

Thanks a lot for the idea! (I put the plus sign). I tried it, the result is obvious! The first bread with closed slots of the dispenser was baked using the remains of sour cream. I thought the top crust was darker because of the milk. The second bread was with mineral water (as usual). The crust turned out to be beautiful and, somehow, the sides and top were fried more evenly, that is, there were no heavily fried sides and slightly fried top.
For my HP, the problem of the upper crust is removed. Once again, a huge THANKS Chhag .

A light crust is solved simply, without unwinding the lid and abandoning the window.
Our HP has a despenser. He has slits, hot air flows through them. If you open the dispenser and put a strip of foil a little wider than the rectangular hole under it, close it again - the crust becomes ruddy and beautiful. There is enough ventilation on the wall and through the non-sealed lid.

Good day to all! Like many, I look closely at the 125S, but I am very worried about the problem of a light upper crust. I watched a loaf from Panas, the color and roast can be said to be the ideal color of the crusts in a circular one without any shamanism, the only thing that keeps you from buying Panas is the lack of programming. So I want to understand if the problem is solved after closing the dispenser holes?

I have such a stove.
What to say. I am very pleased. And I coped with the light crust in a different way.
Having played enough with different modes and different bread recipes, I came to one of my favorite programs, "French bread", on its basis I reprogrammed the mode (increased some proofing and baking) and now I don't even remember that there was such a problem.

I have such a stove.
What to say. I am very pleased. And I coped with the light crust in a different way.
Having played enough with different modes and different bread recipes, I came to one of my favorite programs "French bread", on its basis I reprogrammed the mode (increased some proofing and baking) and now I don't even remember that there was such a problem.

Thank you for your reply! That is, the problem remains and you can't do without dancing with a tambourine. It's just not clear what the manufacturer thinks about releasing this model for a long period of time, not a big revision and everyone would be happy for a long time.

[Arturka]

Arturka, yes there is no problem ... It's just that some of us want a dark crust, because we are used to it, (although even some store bread does not even have it in sight). And the bread is baked anyway, just some recipes are not obtained with the same crust as in other bread makers and that's it.

[Arturka]

Arturka, yes, there is no problem ... It's just that some of us want a dark crust, because we are used to it, (although even some store bread does not even have it in sight). And the bread is baked anyway, just some recipes are not obtained with the same crust as in other bread makers and that's it.

It's not about a dark crust, but about a uniform over the entire surface, be it side or top. Such a picture is observed on Panas without dancing with a tambourine. Something I do not see the activity of DeLonghi 125s users, that everyone bakes bread with a pale top, then it's very sad. The question arose: why then the people's love?

As the owner of the piglet, as well as the recent owner of the 125th model, I can say that the native regimes of the Delongue are nothing compared to the piglet. After trying to bake French (which for me is a sample in a pig) according to my own Delongue recipe, I no longer expect to get a comparable result on my native modes ..After creating a program close to Panasonic, and a couple of attempts at baking with a somewhat blocked dispenser, I finally managed to get quite comparable quality French, and even with a crispy top crust, but alas, do not count on the same crust as in Panas: ... But, in general, the oven is quite good for itself, only doubts about the native recipes are present ...

I can't say that I have a lot of experience using Delongy, but the quality of the bread suits me. Everything is baked. If you bake classic bread, then where does a very dark crust come from, if it contains water + flour, and there is a minimum of sugar. Now I have baked sweet bread with raisins. Sugar in comparison with ordinary bread is twice as much (two tablespoons). The result is excellent (by the color of the crust)!
I will not compare with Panasonic. But the price for a bread maker is different. Or 3 thousand for Delongy or 5 thousand for Panasonic.
There will be no photo. My family ate this sweet bread with raisins without even letting it cool down
With or without crust .... Bakes well

I can't say that I have a lot of experience using Delongy, but the quality of the bread suits me. Everything is baked. If you bake classic bread, then where does a very dark crust come from, if it contains water + flour, and there is a minimum of sugar. Now I have baked sweet bread with raisins. Sugar in comparison with ordinary bread is twice as much (two tablespoons). The result is excellent (by the color of the crust)!
I will not compare with Panasonic. But the price for a bread maker is different. Or 3 thousand for Delongy or 5 thousand for Panasonic.

Thank you for the information! But the fact is that in Novosibirsk the price tag is practically the same. And based on this, I want a better and reliable copy.

Thank you for the information! But the fact is that in Novosibirsk the price tag is practically the same. And based on this, I want a better and reliable copy.

Take Panas then. Delongy is good as an additional oven, not the main one. Panas does his programs wonderfully, in delongi you will always have to adjust everything ...

[Mix from the recipe for 750 gr]

Has anyone weighed the finished product?
I've just weighed a freshly baked experiment. With cheese and herbs. She added what they were. For pesto sauce + dried garlic + Italian herbs.
Mix from the recipe for 750 gr. And the weight of the loaf = 985 gr. !!!! Almost a kilogram !!!! So it seems to me "where the dog rummaged" - the reason for the light crust and other things. Next time you have to choose a 1 kg program.
And there will be no need to add anything in time. For baking 1 kg of bread, she already counts the time for more than 10 minutes.

Who else has any thoughts? If someone says that this is all the weight of the additives .... I had gr. 50 cheese + a tablespoon of all sorts of spices. Here.

Has anyone weighed the finished product?

Who else has any thoughts? If someone says that this is all the weight of the additives .... I had gr. 50 cheese + a tablespoon of all sorts of spices. Here.

Look here How much we put in the dough - we will get that much! https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=123926.0 and everything will fall into place!

Thank you! I haven't reached this page yet
Then everything is right, what is wrong with them

2. Determine the weight of the finished bread.
Option 1 - from the weight of flour in the dough:
flour weight 300 grams x 150% = 450 grams of finished bread

And according to the recipe for flour 600 gr. x 150% = 950 grams of ready-made bread (+ my additives), and in the recipe this calculation is worth 750 grams. of bread . Accordingly, the program is set at 750 gr. and ... hence the dissatisfaction with the light crust. She (bread maker), it seems to me, does not have enough time
Maybe I'm wrong ... although they wrote somewhere that they put bake on more weight.
I will experiment tomorrow on the classic. Without additives.

[No dispenser holes or glass covered.]

Conducted an experiment. I baked bread according to the recipe from the "dairy" book.
Prescription mix for 750 gr. Baked on the program 1 kg (since - flour 560 + milk 375 ml. - obviously the output is not 750 gr.) I had less milk, about one glass, the rest was water. The result is a dark crust. No dispenser holes or glass covered. Result The crust is not that hard, but beautiful, golden.Photo will be later (fotik stayed at work)

Well, time goes on and I like the stove more and more. I solve the problem with the top crust by simply baking the bread after a coup in the mold, but what a flexibility! However, native recipes are just a guiding star, not a compass.

Here is such a "light crust" on the bread

Milk bread from the recipe book. Layout for 750 gr. Baking on the program 1 kg. the crust is dark. Nothing with foil - I didn't cover it with a towel.
I totally agree with cru! I like the cookie more and more.
For Christmas, she gave her relatives homemade bread.
Dacha baked with rye flour!