Baked goods in Moulinex OW 5004

Today I baked rye bread according to the recipe ... Nothing happened. Height of bread 7 cm. Baked. But low. All my breads with rye and wheat flour 50/50 turn out to be low ... Why don't they rise? What's my mistake ? I do everything according to the recipe ...

The recipe on page 70 is best avoided. There is clearly a bunch of typos. Program 9 is for Borodinsky with tea leaves. And 11 grams (4 tsp) yeast per 500 grams of flour is also worth it!

Better to take the recipe from page 42 and add sugar and cumin.
The oven, probably, is possible on the 2nd program, but I use the 8th for rye.

I chose HP for a long time, in the summer I already knew what I wanted, I bought it on December 5. And the first bread was baked yesterday, it turned out Weigh the ingredients on the scales (tsp, st. L., Liquid - no). So, write here or in a personal the exact recipes that have been tried .. Due to some circumstances, I cannot experiment yet.

So, write here or in a personal the exact recipes that have been tried .. Due to some circumstances, I cannot experiment yet.

Do you have a recipe book?
I'll write, just in case, a list of recipes from this book that I did well.
peasant bread,
old-fashioned bread,
farm bread,
rustic bread,
bread made from wheat and rye flour (also see my and not only posts above),
bread from the French Revolution,
Savoyard bread
traditional bread,
milk bread,
bran bread,
whole wheat bread,
sports bread,
cake,
lemon pie,
Pizza dough,
I cooked according to many recipes, but it turned out, in my opinion, less successfully. Although not a single thrown out loaf
Here, individual recipes (including baguettes and Borodinsky) were considered in detail in different topics. See also the section "Recipes", there are given not only recipes, but also their discussion.
I wish you success!

Thank you
I probably didn't put it that way. That is the book, but, as far as I understood, there may be typos and flaws in it. I cannot check it yet, so I asked for recipes that were checked. On the plan: wheat flour 600g, water 325ml ...

Has anyone baked Flemish bread with raspberries?
I tried it here - I measured everything according to the recipe, and put it on for the night. Well got up at night to check. And there, an hour has passed since the start of the program, and a bucket is floating in consistency like thick sour cream. I urgently poured flour, I don’t remember asleep, no less than a glass, and turned on the program again. In the morning there was a great, smooth, smooth, tall bread.
But I don’t understand, where does this goo come from? Am I wrong when I measured the ingredients or another typo in the recipe book? Who else went through this topic?

The club-paneo website has the same numbers as in the recipe book ...

Until there is fresh raspberry, not baked
But, as I understood from the instructions, it is better not to put bread with any additional ingredients on a delay.
You couldn't sleep!

Until there is fresh raspberry, not baked
But, as I understood from the instructions, it is better not to put bread with any additional ingredients on a delay.
You couldn't sleep!

I took the frozen one, thawed it, the amount of liquid honestly took less for the volume of juice that was released. Maybe he missed here, and while the raspberries lay at midnight, they completely swam ...

so I was somehow dumb from the ice cream. But maybe, inspired by your experience, I will also try. So far, there are so many experiments in line, and the family only demands: an ordinary white (traditional), Borodino, sometimes a cupcake. Do not understand the desire for improvement!

Good day, dear bakers!
Has anyone tried to bake bread from ready-made bread mixtures?
I bought a mixture of Pudov, but in what mode to bake - I don't know, share your experience ...

She baked in the Basic mode. I watched the bun, I had to add a little water (approx. 1 tbsp. Spoon). The result was not pleasant to the taste ... no bread turned out. IMHO wasted money.

On the forum in the section Sourdough bread and others there is a topic about ready-made mixtures there are answers to all your questions. And the bread turns out to be delicious if you add 1/5 of the mixture by weight of flour to proven recipes. For example, if the flour recipe needs 500 gr. then we weigh 400 g of flour and 100 g of the finished mixture

I wrote specifically about the mixtures of Pounds ... in my opinion, they will not add flavor to any bread, because they have too many chemical improvers that are used in the factory and because of which we start to bake bread ourselves.
I can't say anything about the mixtures used by girls from Kiev, maybe they are completely natural and their addition gives the bread an additional taste. IMHO

Hello dear visitors of the forum. I am writing to you with such a problem, I have purchased a Moulinex 5004 oven with the function of baking baguettes. The set included a plastic measuring cup with printed edges: from 0ml to 300ml, from 0 OZ to 12 OZ and from 0 to 1 1/2 CUP.

I open the recipe, let's say the preparation of baguettes:
1) water 170 ml - everything is clear here, pour 170 ml
2) salt 1 tsp - everything is also clear
3) flour 280g (1 1/2 measuring cups) - and here the question arises, you need 1.5 measuring cups of flour. 1.5 measuring glasses of flour is how much and on which edge? If I pour flour and assume that 1 measuring cup is 1CUP, then my dough turns out to be too liquid, sticks to the walls in the mixer and does not rise at all, or rises too badly, since it is liquid and the density is low. You have to pour it over the eye, so that the dough would be like a bun, it would not stick to the walls and hands. How do I use these measuring cups to correctly measure the flour I need?

Thank you!

p.s. OZ for what and where is it used?

Hello dear visitors of the forum. I am writing to you with such a problem, I have purchased a Moulinex 5004 oven with the function of baking baguettes. The set included a plastic measuring cup with printed edges: from 0ml to 300ml, from 0 OZ to 12 OZ and from 0 to 1 1/2 CUP.

I open the recipe, let's say the preparation of baguettes:
1) water 170 ml - everything is clear here, pour 170 ml
2) salt 1 tsp - everything is also clear
3) flour 280g (1 1/2 measuring cups) - and here the question arises, you need 1.5 measuring cups of flour. 1.5 measuring glasses of flour is how much and on which edge? If I pour flour and assume that 1 measuring cup is 1CUP, then my dough turns out to be too liquid, sticks to the walls in the mixer and does not rise at all, or rises too badly, since it is liquid and the density is low. You have to pour it over the eye, so that the dough would be like a bun, it would not stick to the walls and hands. How do I use these measuring cups to correctly measure the flour I need?

Thank you!

p.s. OZ for what and where is it used?

Moulinex has a glass confusion. You can ignore what is written on the measuring glass itself, since in recipes one glass means a full glass (up to the 300 ml mark).

Please tell me, there are recipes in the recipe book that include wheat flour + rye + whole. I know wheat flour and rye, but whole flour is this and if I don't have it, can I replace it with ordinary wheat flour.

I bought a mixture of "Darnitsky" and "Scandinavian" in Utkonos. The first is already in the bread maker, I will share the result in two hours. And when I get to VDNKh, I won't buy any ready-made mixtures.

I mentioned my "experience with mixes" "Puds" here: https://Mcooker-enn.tomathouse.com/in...pic=925.0

I really liked it .

Report on "Darnitskiy": So-so. He got up badly, the bun was normal, but he was spinning hard. The taste does not look like Darnitsky, just dark bread. No sour.

And I always follow the kolobok. If anything, I add water. With mixtures of "poods" - almost always added.

I made bread on a mixture of "Korneks Vegetable".
It turns out very tasty.

[I focus on the amount of flour (in recipes) in grams, and measure it (flour) with a glass at the Cup mark]

I also use a Moulinex HBB stove (5004) and this is what I found out with the glass. The Cup mark corresponds to 240ml, which is very convenient, since it was determined on the forum (see the advice of ROMA, Fugaska, etc.) that 240ml (without tamping or sifting) is 150 g of wheat flour and 130 g of rye flour. I also use this correspondence, i.e. I focus on the amount of flour (in recipes) in grams, and measure it (flour) with a glass at the Cup mark... It turns out well, I recommend

I tried to put less sugar than indicated in the recipe, I stopped burning my cupcake

Good evening to all owners of Mulinex bread machines! I want to share my impressions of Moulinex 5004. I bought it before the new year and after trying 5 different recipes I was very upset (either the top will fall off, then some kind of burnt one) I really don't like dark, in my understanding, the color should be some kind of golden but good baked "specially the scales bought everything exactly according to the recipe and measured it out and nothing good. They took it to the repair (as the manufacturers of Moulinex advised. But in the repair shop they gave out a coupon and wrote that the device was working properly, I don't know whether they did something or not, but the stove took over I tried "Borodinsky" - my husband's favorite is now, he baked muffins from Elena Bo on a light crust (it seems that the top is baked, of course, not golden, but not burnt) .And also try to put honey instead of sugar and dilute it well with warm liquid. And today I baked Lunch bread with cheese, green, garlic from the site, so for the first time my bread did not survive until tomorrow, such a fragrant golden crunchy crust.wooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo ala - so much money, effort was spent on everything and nothing worked. The main thing is not to give up! (Just it is not clear how in such a company they made so many mistakes in the recipe book and why, nevertheless, cakes have a tendency to burn)

Peace be with you bakers!
But in the repair shop they gave out a coupon and wrote that the device was in good working order, I don't know whether they did something or not, but the stove took over.

she was just scared that they would get inside her or, even worse, they would send her back to China
well, since everything is fine, bake to your health
at the expense of honey, it is also true, it gives its aroma
it's also not bad if you add maltose syrup to the place of sugar

just not clear how in such a company they made so many mistakes in the recipe book

hello to china: it's good that not only hieroglyphs

Macaroni, and what a recipe "Lunch bread with cheese, green, garlic", give me a reference, please!

Mix "Scandinavian rye bread" - SUPER !!!!!
A taste of Riga from Soviet times !!!!

So I did this
Flour 500 gr
Milk 110 ml
Salt 1 tsp
oil 100 gr.
Sugar 100 gr.
yeast 2 tsp
Eggs 2 pcs.
Cottage cheese 150 gr.
All this is baked on program 4, bread weight 1000 gr.

I also baked this recipe. The result exceeded expectations. Delicious baking.

The mixture "Moscow bread" is very worthy!

[book of recipes]

My HP, purchased in March 2009, came with book of recipes "From Borodino bread to French baguette" and HP usage guide with some tips and explanations. So the manual explains that in the recipes of the book under the concept of egg 1 pc. it should be understood as an average egg with a volume of 50 ml (I checked it with a measuring cup - it is so). And the recipes in the book are presented in the "latest edition", that is, many inaccuracies that are discussed on the forum have been practically taken into account. I used some of the recipes from the book - everything works out. I looked at the recipes on the Moulinex.com website (in the Paneo section) and noticed that the dosage in the book (mostly by 1000 g) is better than a similar recipe, but for a different dosage (750 g).
However, it should be noted that when dosing flour, it is better to focus on the indicated grams, and not on measuring cups.

So that if you have any doubts about the recipes for Moulinex HBB, please contact. I will gladly rewrite (or scan) a recipe from a recipe book

[mixture]

The Moulinex HBB recipe book gives advice: Instead of whole flour, you can use mixture wheat flour and bran in the following proportion: 10% bran, 90% wheat flour

[START after beep and stop HP]

In the attached recipe book for Moulinex 5004 - a setup! The rye bread recipe contains the program for Borodinsky. I put it like a goof and went to work. Arriving, I found settled dough

Who did it with the built-in program - share!

Program 9 (Borodino bread) for Moulinex HBB 5004 CP has a stop in the cycle (for adding the ingredients of Stage 3 according to the Borodino bread recipe) 30 minutes after the start of work, i.e. it waits for the START button to be pressed again when the ingredients are placed.

Thus, using program 9 not for Borodino bread, but for rye bread (when all the ingredients are put at once), it was necessary to "go to work" in 30 minutes (there will be a sound signal), PRESS START after beep and stop HP... KP would resume work and finish the bread

It is a pity that your experience with the "Rye" mode from Panasonic HP has let you down.

The forum pays very little attention to the features of the modes of each specific HP model, but in vain ...

In fact, it is difficult to buy a whole one, it is difficult, you were prompted the right way out ...

But just in case, take a look at this thread: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=139.0 - there you can learn a lot about whole grain flour.

I also bake rye on program 8 - it turns out great!

Tosha! In your opinion, what mode is better for bread made from rye-wheat (buckwheat, corn ...) flour in "our" CP?

I made bread with a mixture of "Borodino" on Pr2 (French) and on Pr1 (main) and noticed that on Pr1 it was better, but on Pr2, in my opinion, it was worse because of the crush in 2 minutes (the bread is so slightly "twisted" and remains).
But Darnitsky (according to the fugaska recipe) did only on Pr1, although in the original fugask the Rye mode was recommended (as she says "with preheating at the beginning"), and "our" HP only on Pr9 (Borodinsky) has heating at the beginning, but on other programs it is not.

So I am constantly thinking, I even tried to organize the topic, but no one responds. Maybe you have some "experience" - tell me

I sprinkle corn flour no more than 100g and bake it on the first program, and I added buckwheat flour only twice to Darnitsky (baked on the first program) and in Rye (baked on the second and eighth programs)
The most interesting developments on this topic. It helped me a lot when choosing the Krosh mode.

Peace be with you bakers!
neighbors bought 5004 yesterday \ finally, otherwise they all went to my place \ and so they have something that is not in my book with recipes

/Charlotte/
Weight: 1000 gr
Time: 1 hour. 25 minutes
INGREDIENTS
• Eggs: 3 pcs.
• Sugar: 200g (1 measuring cup)
• Vanilla sugar: 1 tsp.
• Flour: 200gr (1 measuring cup)
• Baking powder: 3 tsp.
• Finely chopped apples: 3 pcs.
Place the ingredients in a container, observing the following
order: eggs, sugar and vanilla sugar. Then add flour and
baking powder.
Place the container in the bread maker. Select program 10, weight
bread and the desired crust color.
Click on the "Start button".
After the beep, add the finely chopped apples to
dough.
At the end of the program, switch off the bread maker, remove the container and
empty the charlotte from the container.
Light, airy pie with a slight acidity from apples is a great treat for an afternoon snack! Lovers of tradition
will surely appreciate this taste!

Bread with Emmental cheese /
Weight 750 gr. 1000 gr. 1500 gr.
Time 3 hours 15 minutes. 3 hours 20 minutes 3 hours 25 minutes
Water 240 ml. 320 ml. 480 ml.
Flavored
herbal salt
1 tsp 1 tsp 1 ½ tsp
Special bread
flour
340 g 450 gr. 675 gr.
Fast acting
dry yeast 2 tsp 2 ½ tsp 3 ½ tsp
Sugar 1 tsp 1 tsp 1 ½ tsp
Cheese cubes
Emmental 115 gr. 150 gr. 225 gr.

Mountain bread
Weight 750 gr. 1000 gr. 1500 gr.
Time 3 hours 45 minutes 3 h. 50 min. 3 h. 55 min.
Water 210 ml. 280 ml. 420 ml.
Salt 2 tsp 2 ½ tsp 3 ½ tsp
Cottage cheese 60 gr. 80 gr. 120 g
Special
bread flour 405 gr. 540 g 810 gr.
Fast acting
dry yeast 1 tsp. 1 ½ tsp 2 tsp

Shepherd's bread
Weight 750 gr. 1000 gr. 1500 gr.
Time 3 hours 45 minutes 3 h. 50 min. 3 h. 55 min.
Water 210 ml. 280 ml. 420 ml.
Olive oil 2 ½ tbsp l. 3 ½ tbsp. l. 5 tbsp. l.
Red wine 15 gr. 20 gr. 30 gr.
Salt 2 tsp 2 ½ tsp 3 ½ tsp
Special bread
flour 480 gr. 640 gr. 960 g
Fast acting
dry yeast 1 tsp. 1 ½ tsp 2 ½ tsp

Valais bread with tomatoes and basil
Weight 750 gr. 1000 gr. 1500 gr.
Time 3 hours 15 minutes. 3 hours 20 minutes 3 hours 25 minutes
Water 225 ml. 300 ml. 450 ml.
Olive oil 1 ½ tbsp l. 2 tbsp. l. 1 tbsp. l.
Salt 1 tsp 1 tsp 1 ½ tsp
Sugar 1 tsp 1 tsp 1 tsp
Special
bread flour 335 gr.450 gr. 675 gr.
Fast acting
dry yeast 2 tsp 2 ½ tsp 3 ½ tsp
Dried cubes
tomatoes 75 gr. 100 g 150 gr.
1 thinly sliced
a bunch of basil

Borodino bread
Weight: 1000 gr
Time: 3 hours. 50 minutes
Ingredients
Malt> 5 c. l.
Ground coriander> 2.5 tsp
«
Fast acting
dry yeast "> 2.5 tsp.
Cold water> 420 ml
Wheat flour> 400 gr
Rye flour> 100 gr
Honey> 1.5 s. l
Salt> 1.5 tsp
Apple cider vinegar> 2 sec. l
Vegetable oil> 2 sec. l
Whole coriander> 2 sec. l

Place the ingredients in a container, observing the following
order:
Malt, ground coriander, yeast, water, flour, honey, salt, vinegar
and vegetable oil.
Place the container in the bread maker.
Select the "Borodino bread" program and click on the button
"Start". After the beep, add 1 tbsp. l coriander and
press the start button.
After the beep, add 1 tbsp. l coriander.
At the end of the program, turn off the bread maker, let the bread cool down
30 minutes, remove the container and put the bread out of the container

Coffee and chocolate
brioche
Weight 750 gr. 1000 gr. 1500 gr.
Time 3 hours 45 minutes 3 h. 50 min. 3 h. 55 min.
Milk 55 ml. 70 ml. 105 ml.
Eggs 3 4 6
Butter 135 gr. 180 g 270 gr.
Sugar 40 gr. 55 gr. 80 gr.
Salt 1 ½ tsp 2 tsp 3 tsp
Ground extract
coffee 1 tsp. 1 ½ tsp 2 tsp
Special
bread flour 410 gr. 550 gr. 820 gr.
Fast acting
dry yeast 2 ½ tsp. 3 tsp 4 tsp
Cocoa powder 25 gr. 35 gr. 50 gr.
Pieces of melting
chocolate 80 gr. 110 g 160 g
Select the desired weight of bread and check the table.
Place the ingredients in a container in the following order: milk, eggs, butter
butter, sugar, salt, coffee, flour, yeast and cocoa. Place the container in the bread maker.
Select program 4, desired bread weight and crust color. Click
Start / Stop button.
After the first beep (after about 20 minutes) add
pieces of chocolate in the dough.
At the end of the program, turn off the bread maker, remove
container and remove the bread from the mold

Bread with honey, apples,
walnuts and chocolate
Weight: 1500 gr
Time: 3 hours. 45 minutes
Warm water> 450 ml
Butter> 100 gr
Honey> 50 gr - 3 tbsp. l. measuring cups
Sugar> 3 tsp
Apples> 100 gr
Pieces of chocolate> 30 gr
Walnut> 30 gr
Salt> 2 tsp
Wheat flour> 500 gr
(2 1⁄2 measuring cups)
Whole flour> 200 gr (1 cup)
Fast acting dry yeast> 1 tsp
Place the ingredients in a container in the following order:
warm water, butter, honey, sugar, apples, chopped
diced, pieces of chocolate, salt and walnuts.
Then add two kinds of flour and dry yeast.
Place the container in the car. Select program 2, bread weight and
desired crust color. Click on the "Start" button.
At the end of the program, switch off the machine, remove the container from the machine
and remove the bread from the container.
For illustration: baked goods with a light golden crust

Ciabatta -
italian bread
Weight: 1250 gr
Time: 2 hours 00 minutes
Warm water> 430 ml
Olive oil> 5.5 tbsp l.
Salt> 2.5 tsp
Wheat flour> 720 gr
(3 2⁄3 measuring cups)
Fast acting dry yeast> 4.5 tsp
Place the ingredients in a container, observing the following
order: warm water, olive oil, salt.
Then add flour and dry yeast.
Place the container in the bread maker. Select program 13.
Click on the "Start" button.
After an hour, turn off the bread maker and remove the dough from the container
Dust a work surface with flour and form with dough
elongated ball. Roll it out with a rolling pin, then use
scissors, make spike-shaped cuts (see page 13).
Let the dough rise for 30 minutes at room temperature.
temperature.
Preheat the oven to 220 ° C (thermostat position.
7-8) for 5 minutes with a container filled with water to humidify
air in the oven. Moisten the bread with water using a brush. Put
bread in the oven and bake for 30 minutes. Let cool on
lattice.
/ You can feel like in Italy: regular bread dough with flavor
olive oil, rolled and cut before baking, great
combined with CA

lats and fresh vegetables.The only thing missing is the singing of cicadas to
the dream has come true! /

/ Pizza dough /
Weight: 1250 gr
Time:
1 hour. 25 minutes
Wheat flour> 800gr
(4 measuring cups)
Olive oil> 2.5 tbsp l.
Salt> 2.5 tsp
Warm water> 400ml
Fast acting dry yeast> 2.5 tsp
Place the ingredients in a container, observing
the following order: warm water, olive oil, salt.
Then add flour and dry yeast.
Place the container in the bread maker. Select program 13.
Click on the "Start" button.
At the end of the program, switch off the bread maker and remove the container.
The dough is ready to use.
Use the following ingredients to make thin crust pizza:
Warm water> 500 ml
Vegetable oil> 4 tbsp l.
Salt> 1.5 tsp
Wheat flour> 800 gr (4 measuring cups)
Fast acting dry yeast> 4 tsp
/ Who would have believed it? Homemade pizza dough to bake pizza right in your home ...
pizza according to your desire and mood. Good tomato sauce

And I bought HP in March, so the recipes for Charlotte, Ciabatta (in short, those in which only one weight is given) were already there. Moreover, Borodinsky in three stages, I repeatedly did according to the instructions, except that I added 100 g of wheat to the flour, and it turns out. And in the given shade, in my opinion, something was clever.
By the way, I also did Charlotte. In my opinion, not very much, because earlier I baked a similar charlotte in the oven, whipping the yolks and whites separately with a mixer, it turns out tastier (more beautiful) more like a biscuit, and in HP it looks more like pancakes (pancakes) and almost no dough ascended.

[Shade]

Peace be with you bakers!
neighbors bought 5004 yesterday ... so they have something in their recipe book that is not in mine

Shade
Thank you very much for posting the recipes for our oven here. You know, I bought in January, but these recipes are not in my book. I will definitely study and apply without fail. Thank you!!!
Borodinsky also bakes in three stages according to the recipe book, and the one that is given here may well turn out to be just rye bread, so it has a right to exist, why not.
By the way, I discovered program 8 - bread enriched with Omega-3, I bake all rye bread now only on it (not borodinsky), there is one kneading 2.07 before the end of baking and the rye turns out to be very decent.

[How can you decide whether the recipe is bad or the program is not well chosen?Share your best practices, thoughts]

I noticed that in programs 1 and 9, before baking, there are two short (10-15 s) kneading sessions with an interval of 20 minutes, and in all the others (2, 3, 4, 8), one intensive kneading is 2 minutes. So it seems to me that in some types of bread made from mixed "flour" a long paddle worsens the "final germination", that is, the bread seemed to fit well at first, and after the kneading "zilch" did not fit, it turned. Even though I always take out the stirrers and try to give the bread some shape.
And according to the recipe book, the regularity is somehow not caught, programs 2, and 3, and 8, and 9 are recommended there for similar bread compositions. After all, the book is, to some extent, an advertisement for the available programs. But, on the other hand, programs are created not only for advertising ...
For example,
p. 42 bread made from wheat and rye flour (in half) - I did not recommend pr 2,
and on page 70 rye bread (but also halved flour) - recommended pr 9 - did it, it turns out well
on p. 76 bread with bran is recommended pr 3 - I did it, but after kneading it did not rise, it turned out "lousy": knocked down, hard. A m. B. on pr 9 it would be nice, but not on pr 8, since pr 8 is almost the same as 3 (pr 3 only turns on the heating later than pr 8). A m. B. the recipe is bad, but not the program? How to find out?
The list goes on ...
And the recipes from the forum .... After all, when the disadvantages of baking are discussed, attention is paid only to the recipe. How can you decide whether the recipe is bad or the program is not well chosen?
Share your best practices, thoughts

[program 8 - bread enriched with Omega-3]

discovered for myself program 8 - bread enriched with Omega-3, I bake all rye bread now only on it (not borodinsky), there is one kneading 2.07 before the end of baking and the rye turns out to be very decent.

And before on what program did you bake rye? Why did you switch to pr 8? What has improved and why? What recipes from the book have you "tried"? Tell us more

[Mruklik]

Mruklik
I want to draw your attention to the fact that I am a beginner baker, I study, so I can only tell you how I do it, but not the fact that it is correct.
Borodino bread - only on the 9th, rye (with a ratio of wheat and rye 50 to 50 or with a predominance of wheat) before baked - on the 2nd and 3rd, because I often replace ordinary flour with whole grain or wallpaper, especially in rye.
Here, on the forum, I read that rye dough loves to be kneaded well and then given a good fit. In programs 1, 2, 3, two kneading operations, the dough does not have time to rise well, it is constantly "tugged". When I was baking "Omega-3" bread, I noticed that the dough was crumpled there only once, and I decided to try to bake rye on it. I liked the result also because after the kneading I only once straightened the "bun" with a spatula so that it lay flat. It's just that until it turns out to make the dome of the bread beautiful, I get it with a flat top, I need to continue to practice and look for the reason. How do you get a beautiful top of rye bread? Are there any developments in this regard?
By the way, the "Omega-3" bread turned out to be tasty, but very dense, just such a strong crumb, however, I put 2.5 tsp. yeast instead of 4 according to the recipe, so much yeast really strained me. I will bake the next time - I will also reduce the amount of flour.
From the recipe book I often bake simple baguettes and baguettes with cereals, Peasant bread, White bread, Milk bread, Borodinsky (this is our number 1). The most successful recipe, again in my opinion, is the recipe for simple bread from the instructions for the cotton, the one that is recommended to be baked first. I baked with cheese and onions, and replaced some of the flour with grains - always a good result.
Now I am carried away by studying recipes from the forum, there is so much information and useful advice from members of the forum! So while my book of recipes is "resting", I try to bake something new or something that has already been worked out (this is when I need to quickly figure something out).

[Anise]

Thank you very much, Anise, for such a detailed answer
But, and new questions have appeared

In programs 1, 2, 3, two kneading operations, the dough does not have time to rise well, it is constantly "tugged". When I baked "Omega-3" bread, I noticed that the dough was crushed there only 1 time

In Pr1, I have two short workouts (10-15 seconds) with an interval of 20 minutes, and at 2, 3, 8 one workout is 2 minutes long. So I got interested ..., for ave 8 I baked bread with grains (from the recipe book, but with replacement of ingredients), it turned out well. But, on the other hand, for some types of bread, a long heap is worse than two short ones. But how to tie it together ...?
My Programs 2, 3, 8 differ in the duration of the main batch and the duration of the heating in the main spread (for example, the heating is the shortest, and the crust is fried more). Interestingly, our stove models seem to be the same, but the programs work differently.

I was very interested in the issue of selecting programs, but the forum somehow does not pay attention to this.

As for the "top" of rye bread, then I have it even, a little bumpy, but I think that this is normal. If you get a different one, tell me how

Peace be with you bakers!

Mruklik --- when the disadvantages of baking are discussed - attention is paid only to the recipe

but how else, the stoves, then everyone has different people spread the recipe that they tried on their x \ n and then the cards are in your hands
try - experiment
although there are recipes that, if you follow the bookmark, are suitable
proctically for all stoves, for example, rye from a fugasca or kulich from elena bo ---- this is a classic

Peace be with you bakers!
Anise --- I try, observe, draw conclusions for myself.

you are well done

of course a beautiful loaf - that's good, even said - would be great (y
but for me, as for many, the main thing is taste
however, if I bake for takeaway, I level the top

Anis-Here, on the forum, I read that rye dough loves to be kneaded well and then given a good fit

and correctly - we do everything for 1-2-3
1 dough-knead
2 the dough is full --- if a little has risen, let it stand for another 20 minutes
3 1h 10m pastries

Anise - The most successful recipe, again in my opinion, is a recipe for simple bread from the instructions for x / n

I cannot disagree - for the time that I have a stove, this is the most common recipe

[And the question is that the selection of a program for a specific recipe is also important.]

Peace be with you bakers!

Mruklik --- when the disadvantages of baking are discussed - attention is paid only to the recipe

but how else the stoves, then everyone has different people spread the recipe that they tried on their x \ n and then the cards are in your hands
try - experiment
although there are recipes that, if you follow the bookmark, are suitable
proctically for all stoves, for example rye from a fugasca or kulich from elena bo ---- this is a classic

Oh, Shade, no offense, but at least read the question carefully before answering. When discussing recipes on the forum, any failure is viewed from the point of view of "a lot of water - little flour" or, in extreme cases: "change your stove - mine bakes well." And the question is that the selection of a program for a specific recipe is also important.... And, often, failure in baking m. B. associated just with the poorly chosen program. And you do not give it to discuss: "try-experiment yourself." For example, "classic Darnitsky from fugaska" is much better for me on pr9, and not on pr1. So I thought that someone else has "experience" in a particular HP model .... I the same I want to discuss the operation of a specific HP model

[What to call rye dough]

What to call rye dough for 1-2-3:
a) only rye flour
b) rye flour + panifarin
in) a mixture of rye and wheat flour. Then in what proportions?

[How can you decide whether the recipe is bad or the program is not well chosen?Share your best practices, thoughts]

on p. 76 bread with bran is recommended pr 3 - I did it, but after kneading it did not rise, it turned out "lousy": knocked down, hard. A m. B. on pr 9 it would be nice, but not on pr 8, since pr 8 is almost the same as 3 (pr 3 only turns on the heating later than pr 8). A m. B. the recipe is bad, but not the program? How to find out?
The list goes on ...
And the recipes from the forum .... After all, when the disadvantages of baking are discussed, attention is paid only to the recipe. How can you decide whether the recipe is bad or the program is not well chosen?
Share your best practices, thoughts

I baked bread similar to "Bread with Bran" on program 1, but instead of milk I added kefir and in a ratio of 50/50 to water, and bran 6-7 tbsp. spoons. It worked out well.
I fully agree that we need to share our best practices for mastering our own bread machine model.

Peace be with you bakers!
Mruklik wanted to give a link but did not remember where he posted the recipe
Salt - 2h l
Water-340gr-watch the bun
It should be slightly thinner than wheat and stick to your fingers.
Margarine-30 grams \ or vegetable 2 tablespoons \ measuring spoons
Extra p-1 table spoon
Rye malt -1 tablespoon
Cumin - a couple of pinches \ to taste
Molasses - 1 tablespoon - dissolve in water / or honey / sugar
Flour improver-1 sachet - you can not put it
Wheat flour-275 grams
Peeled rye flour-275 grams
Dry yeast - 1.5 teaspoon

First, knead in dough mode --- turn off
then dough mode full program
and 1h 10m pastries
after the second kneading, you can remove the mixers and smooth the dough

Peace be with you bakers!
Mruklik - For example, "classic Darnitsky from fugaska" is much better for me on pr9, and not on pr1. After all, I want to discuss the operation of a specific HP model
let's try
I have Darnitsky from fugaska the best on program 3
although I bake the rest with rye flour according to the kneading system - full dough-baking
baking and all that sweet on program 4
I used quick baking a couple of times at the very beginning I did not like it threw
muffins naturally on program 10 or just kneading in a saucepan and in a cold cakes for baking
baguettes no matter how cool 12

Tosha - bran bread is recommended pr 3 - I did it, but after kneading it did not rise, it turned out "lousy": knocked down, hard
and I bake with bran on program 3 it always turns out well

all just wheat and also with additives \ onions \ greens \ cheese \ raisins \
potatoes, etc. for 1 program

I did bread without salt for 7, too, it turned out well - but homemade taste
didn't like
11 did not use the program - I see no point
6 the program also seems to have nothing
that's how I use my stove
and still not unimportant
Mruklik - And the question is that the selection of a program for a specific recipe is also important
DON'T FORGET that even though our stoves are the same, we live in different regions and use different ingredients for baking and even water can affect the final result, not to mention the main products, so ............
although you can also talk about the sameness of stoves
read reviews - someone does not know how to achieve a fried top
and someone puts it on the lightest crust and the bread is still tanned, and so on

Peace be with you bakers!
...
I have Darnitsky from fugaska the best on program 3
although I bake the rest with rye flour according to the kneading system - full dough-baking
....
and I bake with bran on program 3 it always turns out well
...........
although you can also talk about the sameness of stoves
read reviews - someone does not know how to achieve a fried top
and someone puts it on the lightest crust and the bread is still tanned, and so on

fugaska recommends in the original recipe, Attention, "bake on the whole grain program, where at first heated", and we have Pr3 without heating.
With heating at first only Pr9, and your "scheme 1-2-3" for rye, practically corresponds to it, with the exception of two short strokes. So there are suspicions that Pr9 is the rye program, which is often mentioned on the forum
As for programs 3 and 8, their differences:
a) a longer (5 min) batch for Pr8
b) the ingredients are warmed up before baking for 1 hour on Pr8 and 40 minutes on Pr1. So the question arises: what types of dough is advisable to knead and warm up for a longer time?
But as for the crusts when baking bread from wheat flour, the following picture emerges:
1.see recipe Bread without crust from page 74 (recipe book) - this is the main recipe, which is given in the HP manual. That is, we can conclude that the developers of Moulinex decided that bread should generally have a "soft" crust (in our understanding, "no crust") and proposed Pr1. But for those who love crusts, Pr2 is recommended - the bread turns out to be fried and with a denser crust. Here is the answer for many "crust failures" on the forum.
2. And Pr2 and Pr3 are practically similar, except that Pr3 kneads a little (3 minutes) longer, but bakes less (5 minutes), that is, the crust will not be fried.

I have tried all programs, excl. 6 and 7, and "almost" came to the conclusion that programs 1, 2 and 3 are for wheat bread with different "non-mealy" additives (onions, seeds, etc.) and the ability to pick up the crust by density.

And Prs 8 and 9 are programs for mixed flours.
I agree that the ingredients (which ones - from where) play a role in the recipe, BUT there is a recommendation on the forum "the more rye, the longer", and for buckwheat, corn, etc. m. you need to be warmer or something else, and not change the ingredients

Therefore, thank you, and please share the details (software production).

By the way, it is also interesting how short and long (intense) kneading affects the dough? That is, what dough is best to crush?