Bread Maker Redmond RBM-M1909

Oh, I really don't know. .. I'm torn between Redmond1909 and Phillips 9045, I just can't choose like both of them, in the morning I was ready to buy Phillips, and after lunch they made a seductive offer in the store, Redmond 1909 can be bought at a discount of 3000 rubles, only you have to return the old kitchen appliances and the price of 6989 rubles will be released, it's a temptation .... I really like this bread maker, especially the presence of the Multi-Baker program, it's tempting to set the parameters myself, although I'm new to this. Please share who used this program, is it possible to bake sourdough bread on it, for example. And I am also confused by such a number of programs, as many as 25, or rather not even me, my son-in-law, he believes that the more bells and whistles (programs) the worse, he says that the fewer functions the more reliable, these conversations are like a wormhole for me, maybe who understands this and dispels my doubts

Added on Friday, 25 Mar 2016 7:24 PM

and another question, is it more convenient to touch control or when are the buttons, which is more reliable and how is it cleaned?

The stove is very good! And the dough kneads perfectly and bakes! I like! I tried to use the multi-baker just for baking yeast-free bread, the stove works, but I did not make friends with the sourdough, switched to yeast and the oven, so they gave it to me almost simultaneously with the bread maker. And baking bread in the oven is a pleasure! So now I mainly do cotton dough. But if I don't have time for the oven, then I loaded everything into the oven and she will bake me a good bread! And my sister also has the same Stove, she is also very happy. How long it will last, of course, is not known, but I will hope that it will work well and for a long time)))

[Marina]

Marina, thanks for the answer, did you bake it on a multi-pot with yeast? in general, how to use it, is it not difficult?

It is not difficult to use the multi-baker, you just need to understand which stage of the bread making program you want to increase or decrease. The difficulty for me was that our bread maker does not have an exact description of the minutes of each program. That is, first you need to sit through the entire kneading cycle next to the stove and write down all her "body movements" by the minute (this is a dreary thing, and you will be distracted a little by inaccuracy). Then, program the multibaker with the desired changes. In fact, for yeast dough, only the proofing can be slightly increased, and so the machine itself does great. Her dough kneading is just great! In a word, I still "scored" on the multi-baker. Maybe I'll come back to him, I have a stove for only 5 months, what are our years

[Marina]

Marina, and I just love to experiment, that's why I became interested in the multi-baker, unfortunately, when I was buying myself a bread maker, information about this program did not get into my field of vision and I bought myself a Delta 8004
now I regret that I hurried and want to sell it

I don't know anything about Delta, but I love my Redmond very dearly))) And since you love experiments, then this is definitely your option)))

[Marina]

Marina, I read in the instructions, there is a program COUNTERING AND BAKING 1:30, the default time cannot be changed, tell me how long does baking take?

Added Sunday, March 27, 2016 2:52 pm

Hurray, I bought Redmond, but 1909 was no longer in the store, I took 1910 silver, just under the refrigerator, as I understood they are the same in the set of programs, only the color is different, oh, I'm so glad

Svetlana, congratulations !!!
Baking for medium crust 50 min by default, for roast 55 min.

[Marina]

Marina, Thank you, put rye on yogurt, I'm waiting for the result

Added Sunday, March 27, 2016 7:40 PM

Marina, Do you happen to have a table where the algorithm of the programs is described? I baked the first bread, I'm happy with the external result, I'll take a sample tomorrow, it's already late, and it's hot.

Hello!

Sorry to squeeze into your women's team, but there are a few questions about this HP.

This model should be delivered today. I used to have a Panasonic, and I didn’t “steam” with the ingredients: flour “by eye”, milk from the refrigerator, yeast opened a couple of months ago - the result is always good. And here, I see, the stove is capricious. And many people complain about errors in the attached recipe book.

1. Please tell me the recipe from the book, which does not cause any complaints, for the first test baking.
2. Do I need to cover the window with a towel so that the heat is not wasted and the crust turns red normally?
3. Soon Easter, and I want to bake cakes. Is it real? Only 6 tbsp. l. sugar is not an option at all - you want really sweet and tasty ones.

Bely tried exactly according to the instructions. The crust is very pale and slightly undercooked. I think to bring it back.

Alexander, is it really possible to return it back? I was told in the store that goods that have contact with food cannot be returned.

Added on Friday 01 Apr 2016 6:30 pm

In general, I think you should not rush to return, read the forum, there are a lot of useful things, a lot of good recipes, take a look to get started here
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=408033.0
CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

Added on Friday 01 Apr 2016 06:44 PM

I have hp 1910, one recipe book for 1909,1910,1919
Today I baked bread according to this recipe
wheat flour 210g
rye flour 140g
water 260ml
instead of molasses sugar 1 tbsp
salt 1.5h lodges
yeast 1.5 tsp
grows oil according to the recipe for 1.5 hours of boxes, I took 1 tbsp of boxes
Program 14 rye bread, dark crust, weight 750g
My bun came out 579gr
Try it, I baked it well and browned, only the top crust cracked a little, but this did not affect the taste, the bread turned out to be fragrant and tasty.

[AVK]

AVK, but how can you go back? I was told in the store that goods that have contact with food cannot be returned.

Then it's bad. (((Just read that someone was returning HP.

I am quietly shocked by many things about this model.
A thin bucket obviously won't last long.
For some reason, there are no options in the recipe book for different sizes of loaves.
The instructions say that before laying the ingredients, the bucket and the mixer must be greased with oil. What nonsense?
And the recipes indicate vegetable oil. What, they really cook on it? I've always only used butter.
It is written not to fill the bucket more than a third. Did they themselves see what little bucket they supply? For 420 g of flour, it was almost half full. What about 600g and additives?
Well, the measuring glass just made me laugh: it's 230 ml. Measure the liquid in two steps. Did they save 10 grams of plastic?

Thanks for the link.

And I baked the first bread Sour cream from our recipe book exactly the same. It turned out very well too. The upper crust is still paler than the lateral ones. I do not close the window, I am quite satisfied with the result of the roastiness.

Added on Friday 01 Apr 2016 06:50 PM

I never grease a bucket with oil. Everything is working out great.

Added on Friday 01 Apr 2016 6:51 PM

Vegetable oil also makes very good bread!

[Alexander]

I am quietly shocked by many things about this model.
A thin bucket obviously won't last long.
For some reason, there are no options in the recipe book for different sizes of loaves.

Alexander, somehow you are pessimistic

The instructions say that before laying the ingredients, the bucket and the mixer must be greased with oil. What is this nonsense?

I only lubricated the first time, and then you can pour the vegetable oil on the spatula first, then everything else

And the recipes indicate vegetable oil. What, they really cook on it?

I always pour vegetable oil into the dough, I only add butter to butter, although of course this is a matter of taste, it seems that vegetable oil makes the bread softer, and butter will add fatness,although I may be wrong

[Marina]

Vegetable oil also makes very good bread!

Marina, on sunflower or olive?

If you fill everything up here in my usual long-term order (yeast, flour, additives, liquid), will bread fail? What is the difference?

I used to add some turmeric to my bread without worrying about adjusting the recipes. And here how? Increase the liquid by a few grams?

More often, simple white bread with 600 g of flour was baked. How to calculate the proportions here? Everything was simple for Panas: 400 - 1 tsp, 500 - 1.5 tsp, 600 - 2 tsp. And here?

I add regular sunflower oil to my bread. I put the food in the oven in the recommended order, otherwise I didn't try to do it. But I think that everything will be the same. If you add turmeric at the tip of a knife, but you don't need to count anything, if there is a lot (why?), Then you can probably add a little water, but quite a bit.
I don't make dough for more than 500 grams of flour, I regret the stove. I recalculate the number of products making up the proportions as in school (equation), for 600 grams of flour - 2 tablespoons, and for 400 grams - x, i.e. X = 400x2 / 600 = 1.33 spoons slightly less than 1.5 spoons. And so all the products. In fact, there is nothing complicated. The main thing is that the recipe from which you start was correct in the ratio of flour and liquid.

[Airy white bread]

Has anyone made a list of mistakes in the recipe book?

For example, Airy white bread:
Flour - 640 g
Yeast - 1 hour l.

Is it normal?

I recalculate the number of products making up the proportions as in school (equation), for 600 grams of flour - 2 tablespoons, and for 400 grams - x, i.e. X = 400x2 / 600 = 1.33 spoons slightly less than 1.5 spoons.

And your bread rises? I'm used to falling asleep 2 tsp for 600 g. And this is for Panasonic, which has an hour longer cooking time.

Does this machine have a dark crust on at least some bread?

I couldn't get a dark crust, but why do I need it? A pleasant golden crust is enough for me. For 600 g of flour, I would also add 2 tsp of yeast. I just reminded you of the principle of proportioning (answering your question) in order to count the products correctly, but I did not recommend adding 1 teaspoon of yeast to 600 grams. And in the book of recipes there really are inaccuracies, but here on the forum there are a lot of wonderful, proven recipes, try or use it, everything can work out right away.

I couldn't get a dark crust, but why do I need it?

I love the dark hump.
Here, obviously, the presence of a window is to blame, the glass of which does not reflect heat from above and the thin walls of the bucket.

on the forum, a sea of ​​wonderful, proven recipes

Are they universal for all bread maker models?

Are they universal for all bread maker models?

Of course, choose only by the weight of flour, so that there is no excess in the norm for HP and bake for health.

Maybe try to cover the window with foil? Try it, maybe a tan crust will turn out better. I have never bothered with this problem, to be honest.

Today I baked bread according to this recipe 210gr wheat flour 140gr rye flour

Very similar to their rye yoghurt bread recipe. There, in the photo, it looks unappetizing gray. Maybe because of the yogurt? How do you look like crumb?

[Alexander]

Alexander, really in the photo the bread is nondescript and the crust is ugly, mine looked like this, though we ate it a long time ago
there was a lot of flour according to the recipe and next time I corrected it, and replaced the yogurt with water
both bread turned out delicious

Yesterday the French baked - as tasteless as the rest. For some reason, the addition of eggs, milk powder does not affect the taste at all.

[Alexander]

Alexander, and have you tried to bake sesame seeds?
I baked, we liked it, although I used the recipe corrected by Marina.

here is the recipe with Marina's adjustments
"milk 250 ml
vegetable oil (sesame can be used, but there is practically no difference) 2 tbsp. lodges
sugar 2 tbsp. boxes (measured from x / n)
salt 2 tsp lodges (measured)
sesame seeds (lightly toasted without oil) 20 g (2 tablespoons of lodges)
wheat flour 350 g + 1 table box (10 g) had to be added to the bun
yeast 7 gr (2 tsp)
Baking on the program "Whole grain", 750g, medium crust
Very nice bread! In ordinary vegetable oil, sesame is weakly felt, but with sesame oil, it is not for everybody. "

[Svetlana]

Svetlana, I have not yet reached the sesame seed. You have a good crust color. Even on the "dark" one, it remains white. Maybe HP itself is defective - it doesn't give out the temperature ...
I noticed that on the front side the cover is a couple of millimeters higher than the panel with sensors. Obviously, two silicone heels are in the way. I did not see anything in the instructions for deleting them, I need to look again. What about the lid?

[Alexander]

Alexander, I have an RBM-1910 bread maker, the control is not touch-sensitive, but push-button, this seems to be the only difference between our bread makers, everything seems to be in order with the lid.

You have a good crust color. Even on the "dark", it remains white

and I, after reading on the forum, that the crust does not always turn out to be ruddy and it is recommended to cover the window with a towel or foil, just in case I put a mitten on top

Added Sunday, April 10, 2016 11:00 AM

I don't know, maybe it affects somehow, but maybe not

I have an RBM-1910 bread maker, the control is not touch

Well, that's not the point - I was talking about the panel to the right of the lid.

top potholder mitten

I put it too - it doesn't help.

Hello,
And I will join you, two weeks ago my husband bought a Redmond 1909 bread maker, now we bake bread every day
We have already tried basic, puffed, French, ciabatta and rye with yogurt. We have so far got accustomed to ciabatta, although I make half a portion differently in appearance it looks like a brick, and not a classic ciabatta.
I liked rye least of all, but perhaps my mistake here was that I put in whole-ground rye flour and the yogurt was very thick.

I won't get to stewing and yogurt. Nobody tried it?

We also tried to make yogurt, it turned out the same as in the yogurt maker. You just need to shift (in a yogurt maker, portioned jars), and this is not very convenient, but does not affect the taste
I put this yogurt in rye bread, I will try it again, but I will add less flour or more liquid.

[Olga256]

Olga256, congratulations on your purchase !!! Good bread to you !!! I didn't try to stew and make yogurt in a bread maker. There is a slow cooker and a yogurt maker for these purposes, and for some reason I feel sorry for the stove.

Did anyone have a cupcake?
Always baked cakes for Easter in Panasonic, but here I don't even know. Is the oven worth it or is Redmond completely hopeless?

I decided to bake egg bread according to the recipe for my Panas. I took flour for the minimum size (400 g), set 750 g and a dark crust. Air mode. He covered the window with foil.




It turned out quite ruddy (in Panas, this was on the middle crust).
The hump was torn off, but I do not consider this a special defect.
Not very high - this model still has little time for raising the dough.
The taste is clearly not up to the usual.
There is a feeling that the crumb is not baked properly. I saw the advice to finish off with the "Biscuit" regime. But how do you manage if the oven does not turn on until it cools down?

[AVK]

AVKhow you negatively relate to your stove, sell it and buy Panas again)

Alas, objectively - there is something to compare with. Who am I selling it to now? (

Probably, you can increase the proofing time with a multi-baker.

Today I tried to bake with coriander. It turned out this:



There is nothing like a loaf from a recipe book at all.
According to the recipe, there are 300 g of water for 600 g of flour. The gingerbread man turned out to be dry and lumpy. Added about 25 g of water. The dough is good. By the time of baking, a gracious hemisphere rose under the very window, but when heating went on, the opal was in the center. Is it because of the added water?
But I was interested in the whole grain mode itself - 4 hours. Can you try to bake regular bread on it?

Added Thursday, April 21, 2016 3:36 PM

By the way, the bread tasted like that.

I decided to experiment with making a mini cake.Therefore, I halved the recipe that I used to cook in Panas:

Flour - 250 g
Egg - 1 pc.
Yeast - 1.25 tsp
Sugar - 6 tbsp. l.
Sl. oil - 45 g
Milk - 130 g
Vanilla sugar -1/2 sachet
Salt - 1/4 tsp.
Raisins - 70 g
Turmeric - 1/2 tsp
-----------
Soaked the raisins, boiled the milk, diluted the butter in it - everything was right.
The mode chose "Baking" because of the time - 3h40min. Before the last kneading, the dough lay evenly along the bottom, but he hammered almost a bun in one direction (hence the shape). When baking began, the dough did not rise at all. I let it work for a couple of minutes and turned it off. I left it for half an hour. Has risen a little. I switched on "Biscuit". In the middle of baking, the roof was torn slightly.





A question for connoisseurs: why did the dough rise so badly? Yeast recently opened. The bread rose well on this flour.
Maybe you need more yeast? But I'm afraid the dough won't fall off during baking. Could sugar slow them down like that?

Found a video with baking Easter cake, but in 1907. Only the link local rules do not allow leaving.

I decided to slowly test different recipes for Easter cakes to find the best one for next Easter.
I started with the video that I wrote about in the previous post. I repeated everything exactly, only three tablespoons more sugar.
Remembering the past experience with butter cake, I was afraid to pour 2 tsp. yeast for 450 g of flour. But he did it.
As a result, the dough did not rise at all! Hoped it would happen when baking started - nothing like that.
Well, it can't be because of the difference in the models of one manufacturer! Moreover, there were 3h27min on the Sdoba timer, and I had 3h50min. More time for proofing.

As a result, the dough didn't rise at all!

strange, he can still try to change the yeast, pastry is heavier than bread
I also heard that yeast does not like air and therefore an open pack must be used immediately or hermetically closed

I started with the video I wrote about in the previous post.

This is the one where, in addition to raisins, there are dried apricots and pine nuts?

Added Thursday, 02 Jun 2016, 02:33 PM

Remembering the past experience with butter cake

what was wrong with the butter cake?
I baked it, everything turned out great

Added Thursday, 02 Jun 2016, 02:38 PM

though I baked not according to the main recipe, but according to what is written below, this one

Recalculation of Easter cake for bread makers of smaller capacity (up to 900 grams of ready-made bread):
1.75 tsp yeast
340 g flour
60 grams of sugar (0.3 tbsp)
1 bag of vanilla sugar
0.5 tsp salt.
50 g butter, cut into slices
3 yolks = approximately 45 g
170 ml of milk, warm up to 40C
Raisins - a lot in a dispenser or on a signal

Added Thursday, 02 Jun 2016, 02:42 PM

and also baked the Royal Bummer, well, I really liked it
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=123726.0

can still try to change the yeast

I baked egg bread on them a couple of days ago - it rose normally. Rather, I should have tried to turn off the oven before baking, and I missed the moment.

yeast does not like air and therefore an open pack should be used immediately or sealed

I have large packs - you don't use it right away. I pour it into a small glass coffee jar and keep it in the refrigerator.

what was wrong with the butter cake? I baked it, everything turned out great

Yes, he rose wildly, rested against the window, swam to the side, partially failed. There really is a lot of yeast indicated. Redmond has a low bucket - it would be fine in Panas.

This is the one where, in addition to raisins, dried apricots and pine nuts go?

Yes he. He wrote when half an hour was left until the end. In the last minutes, the roof rose in the upper steep part almost to the edge of the bucket. The top is white, everything else is dark brown. Now I'm going to try.

and also baked the Royal Bummer, well, I really liked it

There is a lot of fuss. But you have to try it somehow.

[Alexander]

Alexander, about the fried crust, the other day I read the Maxwell MW-3752W bread maker on the subject, the girls experimented there, unscrewed the screw a little, they say it helped, read the answer 766 of May 31
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=391707.760

rose wildly, rested against the window, swam to the side, partially failed. There really is a lot of yeast indicated. Redmond has a low bucket

so I did not risk it and baked according to a reduced version of the recipe

Oh, interesting! Thank you! We need to study the issue.

I tried Easter cake. All in all, nothing but very tight.And, of course, you cannot repeat the heresy from the video - plant fruits at once. Instead of dried apricots, I used candied fruits - they survived, but I ground the raisins with a spatula into jam.

lay fruit immediately.

I was also surprised by this, although the video is essentially advertising and is not designed for a high-quality result like all advertising,
I prefer to use proven recipes from the forum or homemade recipes that the hostesses post on YouTube, for example, very good recipes on the Marina's channel, tells and shows everything in detail and is accessible, I have already tried to bake a lot and everything turns out well, besides there you can ask additional questions and get an answer.

So, I unscrewed the self-tapping screw 180 degrees. Spicy baked with garlic and sour cream. The crust is slightly browned and the bread is baked. This is encouraging. ) Let's experiment with the rest of the recipes.

[Alexander]

Alexander, congratulations, I wish you further successful experiments!
and I bake in cast molds, bought one with a brick, the second round, the size just fits into the bread maker, they always have a good fried crust

and I bake in cast forms, I bought one with a brick, the second round, the size just fits into the bread maker

Wow! But what about raising the dough? At what point do you shift?

I shift after the last kneading, I have recently baked bread with sourdough and first put on the Yeast dough program, after kneading, I quickly take the dough out of the bucket, close the lid so that the heat does not come out, put it in a mold and return it to the bread maker, the dough just has time to rise to the end programs, at this time the kneading takes place, but for the dough this is not a hindrance, I put the form on an inverted metal cake pan, the pin will twist a little inside there, without touching anything. At the end of the proofing, I turn on the Biscuit program for 55 minutes and bake. Today, this kind of bread turned out on rye sourdough

Great! You can also bake normal-shaped Easter cakes! It remains only to find the form.

I've been baking sourdough bread lately

Have you tried such a trick on dry yeast?

yes, of course, at first I baked with dry yeast until it was ripe to sourdough

I recently bought a round one and I'm very happy about it here they are

the diameter of the round is 16 cm, taking into account the wall thickness, and the brick is 14.5 by 10