Bread Maker Redmond RBM -1919

It turns out that our ovens do not have the RYE BREAD mode.

so 14 rye program

Added Monday 23 May 2016 8:00 PM

I didn't bake a cupcake, but I continue to test the book

there is a cupcake with yeast in the book, but I want it with baking powder, I wonder if you can bake it on this program, because he doesn't need proofing

So the program RYE = Classic = Bread with additives = Italian = Borodinsky.

Added Monday 23 May 2016 10:45 PM

Just my understanding of the Rye Bread program is kneading, proofing and baking. There should be no slouch.

There should be no slouch.

unfortunately, the knock-offs are programmed even in the multi-baker and they cannot be removed, although in theory you can set your program on it, but it turns out to be a bummer

Good evening, thinking about buying a bread machine, just can't choose, leaning towards Redmond 1919 and Redmond 1909? Advise which one to choose? Are yeast-free and sweet bakery programs essential? Or is it possible to replace these programs with some other?

Bread makers differ only in color - black or stainless steel. As for the programs: cupcake - ok; yeast-free have not tried.

Maybe someone will find my experience useful. I am a lover of rye bread. The recipe from the books did not suit me, because there is a lot of wheat flour. I found on the Internet that you can bake with rye flour alone, but not with yeast, but with sourdough. On yeast from one rye does not work. Made rye sourdough. There is a recipe on the Internet for how to make it. Indeed, the bread turns out. But the standard modes are not suitable, since bread rises longer with sourdough. Therefore, I do it in stages. First, on the "kneading" program, I knead for about 15 minutes. Do not wait for the gingerbread man, because rye flour does not contain as much gluten as wheat flour. I help a little with a silicone spatula. It turns out a dough of the consistency of a thick messy porridge. Then on the "yogurt" mode it rises for 5-6 hours. I watch how it rises almost to the top of the bucket, put it on the "biscuit" mode for 1 hour and 20 minutes. It turns out real rye bread. You can only cut and eat it when it cools completely, otherwise it will be viscous. After complete cooling, cut well. I baked pure rye for a long time, but then I began to add bran and a little wheat flour, then it turns out more porous. My recipe is like this:
Rye sourdough - 150 g
Water - 350 g
Salt - 1/3 tsp.
Vegetable oil - 1 tbsp. L.
Bran (a mixture of rye and wheat) -20 g
Wheat flour - 80 g
Rye flour - 395 g


I rarely bake wheat bread, and if I bake it, I also use rye sourdough. Everything is the same, only a little more flour, 520 grams (+/-) from a wheat bun is good. Rises faster than rye, 4-5 hours. Yes, and kneading should be done on the "yeast dough" program, because wheat flour must be kneaded well for gluten to work, rye flour does not take long, the main thing is that everything is well mixed.
I also tried adding millet groats to wheat and various seeds - I liked it.

[Nibel]

Nibel, good recipe, great bread

Then on the "yogurt" mode it rises for 5-6 hours.

thanks for the idea
I bake wheat-rye bread on rye sourdough with bran, knead the "yeast dough" just on the prog, it rises, but I don't feel enough, I'll try to make the proofing with the "yogurt" program

Sveta-Lana, try it. I think you will like it. I didn't have the "yogurt" mode on the old one, so after the "yeast dough" I just left it for a few hours, and it rose well, and then I just baked it on the baking mode.

[WOW]

Hello, Alexander WOW!

Could you take a screenshot of your sveta-Lana wonderful plate of modes

sveta-Lana collected stove operating modes.I have merged into a table.

better quality and with free space in the lower left corner, where the site inserts the logo directly over the text so that the text on the multi-baker does not disappear ..) Or, alternatively, please correct me with the text on the multi-baker, which is highlighted in pink in my table and I I'll fix it at myself



P.S. If you like the plate in my format, I am ready to send or post it on the network and give a link.

[Alexandra]

Alexandra, look here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=450858.0
I laid out the algorithms of some programs

Added Monday 15 Aug 2016 6:04 PM

and I also want to share the algorithm of the program on the Multi-baker for wheat-rye bread with rye sourdough
I experimented for a long time and finally got the result that suits me perfectly, now I bake bread only on the Multi-baker, I immediately warn you that pauses and crunches are set by default, you cannot remove or change them, at least I did not find a way to deal with them
So, I open the Multibaker and set the following parameters

1st batch 10 min
1st pause 3 min (default)
2nd batch 15 min
2nd pause 10 min (default)
3rd batch 00 min (i.e. skip)

1st proofing 30 min
2nd proofing 30 min
3rd proofing 60 min
baking 55 min

I also want to clarify that after the first and second proofing, the kneading takes place, since they cannot be removed, and bread with rye flour, and even sourdough, then the last proofing at 1 hour is not enough for him and as soon as the first kneading passes, I take out I put the dough in a round shape and put it back in place, the second crush is no longer a hindrance and in an hour and a half the bread rises perfectly

I get a loaf of 430 gr, and if you need a large loaf, you just need to take out the spatula after the first crush,
although it may be necessary to increase the time of the 2nd proofing, the weight of that large, I have not yet tried to bake a large loaf on the Multi-baker,
guests should arrive by August 25, I'll just try and then I will report
Happy bread to everyone

Slightly edited.

Added on Monday 15 Aug 2016 6:51 PM

Added on Monday 15 Aug 2016 6:52 PM

Added Monday 15 Aug 2016 6:53 PM

Added Monday 15 Aug 2016 6:57 PM

Thank you, Svetlana! I already copied everything from this topic, almost immediately found it, reading, even before buying, in a row the branches about 1909, 1910 and 1919, which I now have! There, unfortunately, there is no multi-baker, the same text in Alexander's table, which the site logo "stuck" .. I'll probably have to figure it out myself, but, all the better, I'll master the multi-baker earlier than I planned ..)))

Regarding the sourdough bread, the one to which the algorithm was selected and described above, can you tell me what recipe you use to make it?

P.S. Oh, I didn't notice, Alexander updated the plate !! Thank you so much!

[Alexandra]

Regarding the sourdough bread, the one to which the algorithm was selected and described above, can you tell me what recipe you use to make it?

Alexandra, of course I will tell you
I also wrote the recipe myself

for dough:
50g sourdough from the refrigerator
50 g of water
50 gr rye flour
I mix everything and put it overnight (well, or in the morning for 7-8 hours.)

for the test:
100 ml water
1 h. Lodge. salt
1 tbsp. lies. Sahara
10 grams of any bran
40 g rye flour
140 gr wheat flour
1.5 tbsp. lies grows. oils

dissolve salt and sugar in water and stir with the finished dough,
pour 1 tbsp into a bucket of a bread machine. lies grows. butter, dough mixed with water, sifted flour with bran
turn on the Multibaker and set the desired parameters (before baking on two programs, first kneading on Yeast dough, then the Biscuit program (baking)
watch the bun while the slow kneading is going on, help with the spatula, when the quick kneading starts, carefully pour in the remaining 0.5 tbsp. lies. grows up. oil and that's it, close the lid and forget it before the first workout, and then what I already described in the previous post
the dough turns out to be a little smeared from below, but it is better not to add flour, otherwise the bread will turn out to be dense and not porous, and I was trying to achieve a hole in the crumb
although of course the flour is different for everyone, but you can bake it strictly according to the recipe for the first time, and then make your own adjustments

Wonderful! As soon as I grow the sourdough, I'll try to bake it right away, but for now I've added a new line to the plate on the multi-baker modes: “Wheat-rye bread with sourdough, I'll look forward to new author algorithms and recipes and, soon, I hope to join the creation of these myself, more also an inventor ..)


So far, I only baked bread twice on my husband's birthday gift RBM-M1919, which I wrote about with a detailed report with photos in the thread about RBM-M1909, because I took a recipe for lean cake from there ..))) As a newcomer to the forum, I am not allowed to post links , threatening with all heavenly punishments, up to a ban, so I do not post it, but I would be glad to appreciate my baker's hand-made work by a more experienced party comrade ..)))


Hurray, we managed to get around the ban, if you click on the quote with the date, you can go to the text of the post with the report:

Accept replenishment in the ranks of bakers, ladies, my husband donated RBM-M1919 to the DR ..) Baked according to Irina's recipe:

P.S. By the way, is it possible to somehow clean the gallery with personal photos? While I was loading the plate, I spawned a wild number of copies there ...

[Rada Bo]

Rada Bo, Alexandra,

By the way, is it possible to somehow clean the gallery with personal photos?

With this question to the administrator in a personal https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&action=profile;u=1

Maybe someone will like it.
Onion bread.
Flour 410 gr.
Water 270 ml.
Salt 1.5 tsp
Sugar 1 tbsp. l.
Yeast 1 tsp
Onions 1 (2) heads fry in
Sunflower oil 2 tbsp. l.

Classic MAX mode

Added on Tuesday 16 Aug 2016 06:48 PM

Request to the admin to make one
topic for 1909,1910,1919.
Since the bread makers are the same.
The difference is only in color and control.

Thank you, namesake!

With this question to the administrator in a personal

I support!

Request to the admin to make one
topic for 1909,1910,1919.
Since the bread makers are the same.
The difference is only in color and control.

I support!
Quote: VAYU from Yesterday at 18:11
Request to the admin to make one
topic for 1909,1910,1919.
Since the bread makers are the same.
The difference is only in color and control.

I also support
otherwise you have to jump on three topics

Request to the admin to make one
topic for 1909,1910,1919.
Since the bread makers are the same.
The difference is only in color and control

With this question, knock in a personal to the administrator

as soon as the first kneading has passed, I take out the dough and put it in a round shape and put it back in place,

You can please in more detail in this place. I have one shape in this bread maker - a square

[Elena82]

Elena82, one form goes to the bread maker, but I bought myself cast to bake small rolls
like this, they just fit in size, the diameter of the round is 16 cm, taking into account the wall thickness, and the brick is 14.5 by 10

So they are for the oven, or is there something I don't understand? And your top crust is also lightish?

[Elena82]

Elena82, for the oven, but the size just fits into the bread maker, I only bake in them,
I knead in a bucket, and after the first kneading I transfer it to a cast mold
a loaf weighing 400-450 grams is just right for me
baked in a bucket at first, but small weight rolls turned out flat
and in these forms you get tall and beautiful

Just bet on this hmm ... how to put it right, mechanism?

[Elena82]

Elena82, put on an old inverted cupcake tin, like this
and when the second kneading occurs, the mechanism does not touch for anything, the pin will turn and that's it

Do you pull out in all modes after the first workout?

[Elena82]

Elena82, I bake bread with rye sourdough on the Multi-baker program and after the second kneading I transfer the dough into a cast mold
on other programs, depending on what I bake, the Easter cake can be put into a round shape, but I bake a pastry or buns in my own bucket
it depends on how much baking weight I need

Is your top crust also light? Sorry for a bunch of questions

the color of the crust on top and on the sides is the same

And on top of me it is much brighter

the color of the crust on top and on the sides is the same

And on top of me it is much brighter

And it's lighter for me .. I've already twisted the screws of the top cover on the advice of the members of the forum, but it's empty there under the piece of iron, it's completely empty, nothing at all, no wires, no sensors ... The idea is one, to lay the foil between the glass and the piece of iron, it may be darker for better reflection of heat on the crust ... Maybe even lay bags of sand and another layer of foil so that the heat is better preserved ... Although ... hot air goes there, there must be space for circulation ... I get upset ... the crust is completely white .. With a normal "body" of bread ...

And it's lighter for me .. I've already twisted the top cover screws on the advice of the members of the forum, but it's empty under the piece of iron, completely empty, nothing at all, no wires, no sensors ...

Are you sure you understood the advice correctly? Perhaps you were told about the screw holding the thermal sensor. But it is not on the lid, but above the place where the heating element is attached from the side of the "instrument compartment. At least in my 1909. But in any case, not on the lid. Just loosen the screw a little so that the sensor does not fall off at all."

Thanks, namesake!

Are you sure you understood the advice correctly?

No, of course not ..)) If we assume that I didn’t succeed .. And what does it look like, this mysterious sensor, there is nothing about it in the operating manual ... On the side of the "instruments" there are two screws on the wall. Between the "rods" of the heating element and to the right and above, there is one more ... Which one to twist?

..

The one above. It holds the sensor against the wall. Therefore, do not unscrew much - it will fall off. We'll have to disassemble all HP to return it back. Do half a turn counterclockwise and see what happens.
By the way, does your lid close tightly? At first, I had a gap due to silicone inserts in the lid. I removed it and the gap disappeared.
You can also practice increasing the baking time itself. It starts here when there are 55 minutes left. I turn it off a couple of minutes before this moment, double-clicking on Start, select the Biscuit mode, set it to 1h 10min. and run. Yesterday I baked a very nice brown bread. The hump is the same color with the sides.

[namesake]

Many thanks for the help, namesake!

Do half a turn counterclockwise

I could not stand it any longer and, spreading it out on the maps, decided that the lower one, according to the logic of things, should hold the heating element ..))) well, and twisted the upper one, first by 180 without effect, and then, returning to its original place, already by 270 - and again there is almost no sense ..))) I was afraid to unscrew more, it would suddenly fall off, and to disassemble the stove something does not really warm the thought ..

By the way, does your lid close tightly?

No, not only loose, but also with a crooked gap, if you don't correct it ... Probably, it's true, it's worth removing the legs, I'll try tomorrow ...
Yesterday I baked Scandinavian bread (as a part of whole grain flour), kneaded in the "whole grain" mode, there is warming up there during kneading, I interrupted the program on the proofer and started the "biscuit" for an hour, it turned out well, but the crust is white .. I hope the removed legs will help ..

———————————————-
Everything would be fine in the stove, I don't like it just that for 12K it also has to be brought to mind .. The second modification comes out from the manufacturer with the same complaints, couldn't it be corrected somehow ...

I haven't written anything for a very long time. The fact is that my HP began to melt the oil seal from the bottom of the bucket. Look, turning the bucket under the "spinner", slide your finger over the still warm bucket. If it gets dirty, then you have the same f --- i. They took me for a warranty repair, and today, after 2.5 months, they returned it with a refusal, you see, the bucket is an accessory, and the warranty does not apply to them. And I stayed at the "broken trough", or rather at the current oil seal. The oil seal cannot be replaced, only the entire bucket. It is not on sale on the website, ordering through the service center is a long wait and the price is 2 - 2.5 thousand. Here is such a misfortune for me, so I was not lucky. I'm disappointed - little is said. Until the oil seal is completely melted, I will continue to use it, wiping everything that comes into contact with it after use. And then I don’t know. We'll have to look for a bucket.
By the way, the shoulder blades will also climb over 5 months of use. So after all this, I would not advise anyone to buy a Redmond RBM Bread Maker -1919

[chistotel]

chistotel, the shoulder blades will climb and the oil seals flow in all HP. It's a question of time. How long did yours last?
2-2.5 is still cheap. Panas's buckets are generally "golden".
By the way, there are lessons on the Web on how to change the oil seal yourself.

]

How long did yours last?

I used this model for 5 months. But it's strange to me

the shoulder blades will climb and the oil seals are flowing in all HP.

The fact is that the previous HP, the model of which I do not even remember and no papers have survived, served 15 years and nothing peeled off, and the oil seal dripped after 15 years, but I easily replaced it, although I changed modern oil seals three times a year. And now she seems to have said goodbye to me completely. But it has served for 16 years without a single breakdown. And Redmond is only 5 months old and both blades are peeled off, riveted in a bucket almost immediately, and now there is an oil seal. The service said that the oil seal does not change, only the entire bucket. I found our bucket 2450 on the internet. If you change it every six months, isn't it too expensive ...?
But I will look for lessons on replacing it. Maybe you have already seen, please give a link.

[chistotel]

chistotelThe biggest topic https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=36855.0 more https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=32099.0 and very small https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=402685.0 there is still on the forum, now I do not remember, it is necessary to search.

[sazalexter]

sazalexter

The biggest topic # more https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=32099.0 and very small https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=402685.0 there is still on the forum, now I do not remember, it is necessary to search.

Thank you, I went to study. Yesterday I looked on the internet, but somehow everything was not right.

Members of the forum, good morning! I got sick .. I bought a REDMOND RBM-M1909 Bread Maker for the new year in December 2015 to replace my favorite LG, which I took to the dacha and still bake bread in it all summer, while since 2002 nothing has changed in it at all- the bucket is amazing - not a single scratch .. After 2-3 months on the gold coating of the m1909 bucket, all the bread began to stick - the first time I have this .. (I have a lot of experience) The service said that it was not used like that .. but I know that did everything right. Wait - there will be spare bowls, but later. How long to wait? I want a regular teflon black coated bucket. In serv. centers do not know what kind of coverage they have, so I don’t want to pay for the gold one - cat in a bag, take what is. Where can I get a bucket? Now I turned again, having arrived from the dacha - only order the gold cover with payment in advance - we will bring it! Why did I buy this oven? It bakes well, makes yogurt, but I take out the bread with difficulty - everything sticks to the sides. Am I the only one that got this?

[sola19]

sola19 You are not alone in this situation. I described above my dissatisfaction with this bucket. The shoulder blades peeled off, the oil seal dripped, and yesterday a crack appeared on the bucket. I, however, can be taken out normally. I am still waiting for the result of the "dispute" with the company. I will write right away how I get the result.
I, like you, have been using HP for a long time, my first served for 16 years and nothing has peeled off anywhere. I looked, it looks like a bucket, although it is higher, will fit from the old HP. Until I experiment, as I already wrote, I'm waiting for the result.
Wait for my message, I'll tell you everything in detail later.

[chistotel]

chistotel, Thank you. I'm waiting for the results. You even have breakdowns and all that. And here they tell me, insolently, that it is my fault - I must be his abrasive soap, apparently sulfuric acid. This is a super English plating gold! Oh .. ok .. I won't .. so that I buy something else from them !!! The whole impression of the store of a loved one was spoiled. The thing is not cheap !!! It's a shame ..

sola19 And I have the same trouble, I have to go through the sides of the bucket with a silicone spatula when I take out the bread. Sad ... The bread maker is about six months old

[sola19]

sola19 Well, I waited for a new bucket.
And so, I tell everything from beginning to end. In June, I turned to the service center, regarding the fact that the oil seal dripped from the bucket, both shoulder blades were peeled off. I was kept on CP for 1.5 months and neither heard nor heard. When I called, I found out that I was denied and recommended to call St. Petersburg, which I did. And she waited another month. I called again, they promised to call back, but they never called back. Again, I called back, and again I found out about the refusal to replace the bucket, since the warranty does not apply to accessories.I took the HP in its previous state, but the girl in the service suggested that I call St. Petersburg again, which I did again. The girl from S-P spoke to me kindly and gave the Complaints Manager an email. I described the whole saga, expressed my disagreement with the decision to refuse, because on my part there was nothing that could spoil the bucket, I was indignant at the red tape. As a result, I received an answer that the company will send me a new bucket. Today, after 2 weeks, I received it !!!! HURRAH!!!
Conclusion: Fight for your rights, without rudeness, but persistently and clearly express your claims if you are sure that you are right.

[chistotel]

chistotel, so I do not understand, what bucket did they send? With the same coverage? Gold? Well, my oil seal is not leaking. Only the coating sticks. But of course you have to quarrel. Thanks for the story! I will call ..

[chistotel]

chistotel, Vera

[sola19]

sola19 Yes, the bucket is also gold-plated, but I didn't pay a dime for it - it's not my fault, but the manufacturer. I also have the old one, in the future we will learn to change the oil seal on it by drilling out rivets.

sveta-Lana When I know that I am right, I believe in victory.

Something is happening with my bread maker. Maybe someone came across. I have been using it since May, everything was fine. But I recently put the oven on French bread (program 2), during the baking process the program changed to 5, I don’t understand how. Instead of a delicious bread, a brick came out. The programs did not go astray anymore, but the bread stopped working. It used to be lush, tall, now flattened bricks come out. The ingredients are the same, the same type of flour and yeast. I changed the flour, yeast, it became a little better. I changed the milk powder, it's still not the same. Now I have set up a bake for Darnitsky, it has generally failed. The crust is high, but the inside is empty. What's with the stove, girls?

[InnaD]

put the oven on French bread (program 2), during baking the program changed to 5

InnaD, contact the service center, let them see what happened to the stove.