Breadmaker-multicooker Redmond RBM-1910

I panicked in vain, warming up lasted only 5 minutes, it's strange why then the program was designed for so long
I decided to write down all the stages of the program, not only this one, but all that I will use in order to know the algorithm for the future, otherwise I blindly poked a button, and what will happen next to the test is not clear. It seems to me that knowing the algorithm of the programs it will be easier to select recipes

yes, it is not much not convenient! in Paasonik, all the programs are painted, how long they last and which one goes for which, there is no such thing

Added on Tuesday 05 Apr 2016 03:01 PM

you have found painstaking work for yourself !!!

I wonder what kind of slurry on the cut? this is not baked bread or like butter smeared

Added on Tuesday 05 Apr 2016 06:21 PM

and here is my bread with sesame seeds

baked according to a recipe from a book, but taking into account Marina's adjustments from St. Petersburg (Ahtuba)
Thanks Marina, the bread turned out to be rosy, fluffy and light, tomorrow I will take a sample

I congratulate Svetlana, but I did not dare, after two unsuccessful attempts .... repulsed the desire to gain courage and endurance ...

[Sophia]

Sophia, Thank you!
And you try it according to Marina's recipe, you will see it turns out

I baked sesame seeds according to this recipe:
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 g (2 tsp)
Baking on the program "Whole grain", 750gr, medium crust

though the flour is different for everyone, Marina added 1 tbsp of boxes, and I poured 1 tbsp of boxes out of 350 grams (just in case, I didn't have to add
I have sunflower oil and I put 1.5 tablespoons of boxes instead of 2, but otherwise everything is according to the recipe and the result is on the face
so Sophia is looking forward to you

yes, I wrote it down, when for the first time I complained that everything went to pieces, Marina threw off her recipe, but you know how it happens ... when it doesn't work out, you need to tune yourself to "new feats", of course I I will do it! definitely!

Added Wednesday, 06 Apr 2016 07:26

share! How did you manage to sprinkle it with sesame seeds so beautifully? or is it after the end of baking? I also had an idea to sprinkle bread with caraway seeds, but after baking it seemed to be too late, but during ... I was afraid, I don’t know when the last stage of mixing at the stove passed

[Sophia]

Sophia, of course I will share.
when the display showed 1-55, the kneading began for about 1 minute, when it ended, I took out a spatula, laid the bun in the center, greased it with oil on top and sprinkled it with sesame seeds, closed it, he stood for about 40 minutes proving (here I did not keep track of whether still a hitch, I pulled out the paddle, but did not hear from the sound
at 1-15, 3 proofing went and at 0-50 baking

Blimey!!! what a fine fellow !!! Thank you! I need to write it down, I'll try, I also want a beautiful bread!

Here is my bread in a cut
it turned out delicious and aromatic, baked very well, although, for my taste, you can feel salty through the sweetness,
for some, this is normal, but I am a low-salt person, so next time I will try to reduce the amount of salt and sugar,
and the recipe is wonderful, I will try to adapt it to my taste and use it regularly.
I recommend that when baking for the first time, nevertheless, observe the proportions given in the recipe, because the program lasts 4 hours and apparently salt here is a deterrent for yeast, therefore, you may have to choose another baking program,
how will I experiment unsubscribe

Svetlana, what a wonderful piece of bread! Congratulations! I'm glad my adjustment came in handy))) Of course, you need to adapt the recipes to your tastes and family.

[Marina]

Marina, Thank you!

urrra !!!! I did it !!! Thanks everyone !!!!



but still I did not dare to sprinkle

Posted on Friday 08 Apr 2016 11:17 am

the taste is certainly not for everybody, on the whole I liked it, the crumb structure is good, but still crumbles a little when cut

[Sophia]

Sophia, Congratulations!
what a beautiful bread!
Then you will adjust the taste for yourself, and why did you not dare to sprinkle it?

Thank you Svetlana! and why not sprinkled it ... so many times that something went wrong, there is no way to breathe, not to move !!!!

understandably
and I have been trying to grow the leaven for a week, while with varying success, I have already thrown out two portions
yesterday something started to work out, so I also follow with aspiration
I hope this portion will be successful and I will soon bake bread on it

I did not think that this is also the same process !!! and at work I started talking about bread, they promised me to bring it, now .. I'm waiting for a week!

Added on Friday 08 Apr 2016 12:09 PM

It doesn't matter what kind of flour to make the so-called "starter": wheat, whole, rye .... And it doesn't matter what sourdough is used for which bread to bake: from rye - wheat, or vice versa. Therefore, do not bother making different starters, one is more than enough. True, there is a nuance: the easiest way to grow the right culture is from rye flour: it retains the most beneficial microorganisms and bacteria. In refined wheat, they are almost absent, so it is very difficult to grow sourdough from it: it constantly strays towards the pathogenic flora. We have to throw it away.

In short, in short, the recipe is as follows:

Eternal leaven

1 day
100 g flour and 100 g water (maybe a little less)
Stir well. You should get a pasty mass, like thick market sour cream.
We cover with a damp towel and put in a very warm place without drafts (I put it in a cabinet, it has a battery instead of a back wall. The builders are bastards! - screwed up. You can't store anything - but the dough stands perfectly!)
The starter should wander for about a day. Until the appearance of small, albeit rare, but bubbles. It makes sense to stir it sometimes.

2nd day
Now the leaven needs to be fed. To do this, again add 100 g of flour and add water so that its consistency returns to the original state of market sour cream. We cover with a towel and put it in a warm place for another day.

Day 3
As a rule, now there are no questions: there are not just bubbles on the surface of the leaven: it grows greatly in size and it all consists of such a foam cap. We feed her one last time. And again in the warmth. Here is a very important point: the leaven is already strong enough and we need to catch the moment when it will be at its "peak of form": that is, it should double. At this moment, she is as strong as possible. We divide it in half.

The first half is our eternal leaven. We put it in a jar with a plastic lid with holes in it (to breathe) and put it in the refrigerator until next time.

And let's put the other half into action ...

Added on Friday 08 Apr 2016 12:13 PM

I found it in the interest, read it ... it seems not difficult, but here it is, it turns out that everything is not so easy !!!!

I just follow this recipe and make it here on the forum, in the subject of sourdough
I also thought it was not difficult, but it really is not difficult,
only unpredictable, stir and wait for wild yeast to multiply there
but when they want to reproduce is a question
I first started a rye one and put it near the battery, for three days and no reaction, even a gray film appeared and an unpleasant smell
read on the forum, it turned out that too warm is also not good
a new portion of wheat, put it in a hanging cabinet, also silence, but continued to feed
I threw out the first rye, started a new one and put it in the oven and lo and behold! she began to grow there, and transferred the wheat one and she, looking at the rye, began to come to life slowly
The funny thing is that when I removed half of it before feeding, I put it in a bowl that should be thrown away,
well, I'm sorry to throw it away
I covered the bowl with a saucer and put it on the window, so that it wouldn't sour, it's cool there, I thought something then I'll figure out where to put it, well, there are pancakes, pancakes ...
and so, in a day, it was necessary to renew the leaven again, I was going to add another portion there ... and there
Zaskavska is also growing, I'm shocked
it means I’m babysitting with this one, rearranging it, wrapping it up, I’m afraid to disturb it once again, but here in a draft, the window is open for days ... it grows as if nothing had happened
and now I have three sourdoughs growing, one rye, the second wheat, and the third mixture of wheat rye from discarded leftovers.
will have to distribute later to everyone

Added on Friday 08 Apr 2016 3:52 pm

today baked in the form of L-11 such a baby weighing 245g from the remnants of a pie dough on the Biscuit program

This is yeah .... well, and got yourself a "farm" I would not be ready for this, and there is no time !!! I sometimes bake bread almost at night, I haven't taken apart the delayed start! I’m even beginning to doubt whether I need this leaven ... although I was promised that it’s not so troublesome with it, the main thing is to use it at least once a week !!!
And your Malipuska is great, I want to find for myself a recipe so that the crumb is dense and does not crumble, they said that it is from the sourdough that it turns out, I want to try, for sandwiches I stopped at yoghurt or sour cream, for the soups I really liked the sododod, I went to hurray, instantly !!! Fragrant and delicious !!!

like a whole "household", I cut circles around, and even talk to them
I also didn't understand the delayed start, and I didn't plan to bake at night, the apartment is small, the kitchen is close, I think everything will be heard, and I am somehow calmer when under supervision
and dreamed of mastering sourdough bread for a long time

Added on Friday 08 Apr 2016 7:10 PM

I wanted to write down my bread maker in the profile in the section my technique, but there are only two models Redmond 1904 and 1902, but I can't insert it manually

Yes, they didn't bring in our stove, maybe later, over time
And I just dream of mastering the delayed start, even though the night electricity will burn, there should be some kind of savings !!!

Since our bread machine does not have a table with the program algorithm, I began to write down to know how different programs work
I decided to share, maybe someone will be interested, while I tried only three programs, this is what I did
maybe somewhere inaccuracies + - 1-2 minutes, sorry

1 program classic bread, weight 750 g medium crust

Stage 1 3:00 start, start of mixing
2:55 intensive kneading
2:50 pause
-------------------------------
Stage 2 2: 47 2nd batch
2:42 2nd pause
-------------------------------
Stage 3 2: 32 3rd batch
2:17 signal for additives
-------------------------------
Stage 1 1:12 1st proofing
-------------------------------
Stage 2 1:30 stirring and 2nd stirring
-------------------------------
Stage 3 0:50 baking

************************************************
Program 3 whole grain bread, weight 750 g medium crust

Stage 1 4:00 start temperature equalization
3:55 start mixing
3:51 intensive kneading
3:48 1- pause
-----------------------------------
Stage 2 3:40 2nd batch
2:30 2nd pause
-----------------------------------
Stage 3 3:20 3rd batch
3:18 3rd pause
3:00 4th batch
2:55 signal for additives
------------------------------------
Stage 1 2: 50 1st proofing
------------------------------------
Stage 2 1: 55 kneading and 2nd proofing
------------------------------------
Stage 3 1:15 3rd proofing
0:50 pastries

*****************************************
3 program Baking weight 1000 g medium crust

Stage 1 3:50 start, start of mixing
3:46 intensive kneading
3:43 1- pause
-----------------------------
Stage 2 3:45 2nd batch
3:25 2nd pause
-----------------------------
Stage 3 3:15 3rd batch
3:00 3rd pause
2:45 4th batch
2:35 signal for additives
----------------------------
Stage 1 2:30 1st proofing
----------------------------
Stage 2 1:40 workout
----------------------------
Stage 3 1:40 3rd proofing
0:55 baked goods

Added Thursday, April 14, 2016 1:24 pm

I got such a test cake today
baked according to the recipe of Elena Bo, on the 3rd program Sdoba

only the roof cracked a little

Added Thursday, April 14, 2016 4:04 PM

and what an airy, fragrant and tasty mmm ..
here it is in a cut, although the cut is unsuccessful, I took a small knife and dug it

and there is also an influx on the side of the roof and there is a crack in it and under this influx the dough seemed to be caked, even a little darker in color, but this is small and did not affect the taste
I was worried, I cut circles around, but in vain, now I will confidently bake cakes according to this recipe
and my baker is great, she did a good job

[sveta-Lana]

sveta-Lana, Svetlana, thank you !!! I only tried to record one program, but I did not finish this venture, I got distracted and confused something. Very useful information!

[Marina]

Marina, you are welcome.
I plan to paint those programs that I will use and of course I will share with everyone again.

[Svetlana]

Svetlana, useful business! I was surprised that the book does not (Panasonic has such a table).
Knowing the duration of the stages, it will be possible to adjust them in the Multi-baker.
I think the numbers for nine are the same.

[Alexander]

I think the numbers for nine are the same.

Alexander, I think so too, because the recipe book is one for three models 1909,1910,1919

Added Saturday 16 Apr 2016 01:20 PM

continue

16 yeast dough program

Stage 1 1:30 start, start of mixing
1:26 intensive kneading
1:23 1st pause
---------------------------------
Stage 2 1:15 2nd batch
1:00 2nd pause
---------------------------------
z stage kneading and the beginning of proofing.

6 program Fast baking.

Stage 1 2:05 start, start mixing with heating
2:01 intense kneading
1:55 1st pause
------------------------------------------------
Stage 2 1:53 2nd batch
1:48 2nd pause
------------------------------------------------
Stage 3 1:45 3rd batch
1:40 signal for additives
-----------------------------------------------
Stage 2 1:35 proofing
0:50 pastries

Added Monday 18 Apr 2016 03:19 PM

and here is the result of the Fast baking program




The author of Omela "Wheat bread on not strained whey" took the recipe as a basis, it was necessary to use whey and wanted to bake something for tea, like a loaf
recipe with my liberties:

serum 325 ml
wheat flour 475 gr
dry yeast 2 tsp (specifically for this program)
grows butter 2 tablespoons at once and 1 dessert per bun
sugar 3 table l (I wanted a little sweet)
salt 0.5 tsp
Program Fast baking, weight 1000, medium crust
The loaf came out weighing 777g

Baked perfectly, crispy crust, dense crumb, does not crumble, not very sweet, in general I am satisfied with the recipe and the program

[sveta-Lana]

sveta-Lana, Svetlana, clever girl !!! And the information is useful, and the bread is beautiful !!! Took note, thanks !!!

Svetlana! what kind of serum? cook yourself? or is it on sale?

Posted on Friday 22 Apr 2016 11:56 am

and here is mine in sourdough!

Added on Friday 22 Apr 2016 11:57 am

and literally after 3 days here ...

Added on Friday 22 Apr 2016 11:59 am

Yesterday I decided to make a sour cream ... and again failure, a recipe that was already worked out so far that I did not expect to see something that was not always successful !!! again it didn't work

[Sophia]

Sophia, I cook homemade cottage cheese and the whey remains, I drink something from the rest of the dough and now I bake bread.

yesterday I decided to make sour cream ... and again failure

what happened? How does the bread maker work? maybe something went wrong in the program?

[Sofa2016]

Sofa2016 Sophia, it turned out handsome with sourdough! But the sour cream is really strange.

[Sophia]

Today I bake wheat-rye, wrote down the algorithm of the program

14 program Rye bread, weight 1000, medium crust.

Stage 1 3:05 start, start of mixing
3:01 intense kneading
2:55 1st pause
----------------------------------
Stage 2 2:52 2nd batch
2:47 2nd pause
----------------------------------
Stage 3 2:37 3rd batch
2:22 signal for additives
----------------------------------
Stage 1 2:17 1st proofing
----------------------------------
Stage 2 1: 35 kneading and 2nd proofing
0:55 baked goods.

Posted on Friday 22 Apr 2016 5:53 PM

Sophia, Your sourdough bread rose so well (y) which program was baked on?
I tried with sourdough, but my roof turned out to be flat
probably the sourdough is still young, I grow it myself, I have no experience yet, but I hope that I will learn how to bake sourdough bread.

So I have a bad suspicion that there is a problem with the stove, but I really don't want it to be true ...

Added Saturday 23 Apr 2016 07:00

And in the photo, these are both leavened, the first and the successful, but the next - failure ...

And here is my sourdough bread


finally it turned out the sourdough apparently ripe
though I mixed it by hand and baked it in the oven, I'll try the next one in a bread maker

I Svetlana also baked on rye, they gave me such a recipe, I follow the instructions

Today I baked bread with wheat sourdough, I'm happy with the result
here he is, my handsome, it is cooling down


if anyone is interested, here's what i did
Yesterday evening I took the leaven from the refrigerator and fed it, for 114 g of leaven, 100 g of water and 100 g of flour, put it in the oven with the lamp on, it's cool at home now.
I weighed it in the morning, it turned out 295 g, returned 95 g to the refrigerator
for the rest I started a dough
200g sourdough
50g water
50g flour
1 tablespoon sugar
the dough rose exactly 2 hours, increased 2 times
I poured 2 tablespoons of rast oil into a bucket
150 ml of water with 1 tsp of salt mixed in it
then the whole dough
covered with 100 grams of wheat and 150 grams of rye flour
and turned on the yeast dough program
The bun turned out to be sticky, slightly smeared under the shoulder blade, apparently too much water, next time I'll take 100 ml,
I did not add flour, because I wanted to bake a small loaf
in general, after kneading, I shifted the dough into the l-11 form and by the end of the program it rose 1-1.5 cm before reaching the edge of the mold, I still held it for 25 minutes (also not necessary, when baking began, it still rose 2 cm)
then turned on the Biscuit program (with us it performs the Baking program) for 50 minutes
and it turned out so handsome

Added on Friday, Apr 29, 2016 1:36 PM

and here it is in the context, it turned out not only beautiful, but also tasty and not at all sour

All with the upcoming Great Easter holiday !!!

Today I baked Easter cakes according to the recipe "Royal Bummer"
"https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=123726.0
thanks to the author

one came out 942 g, the second 1 kg 92 g (added a little flour, it seemed that the dough was too liquid, but in vain I was worried, the recipe is excellent
while the aroma was baking the whole apartment was crazy, tomorrow we will try

Added Sunday 01 May 2016 07:20

🔗
Christ is risen!
🔗

Happy Easter, everyone!
🔗

[Stage 3 0:50 kneading and the beginning of proofing.]

16 yeast dough program

Stage 1 1:30 start, start of mixing
1:26 intensive kneading
1:23 1st pause
---------------------------------
Stage 2 1:15 2nd batch
1:00 2nd pause
---------------------------------
z stage kneading and the beginning of proofing.

only today I noticed that at the 3rd stage I did not write the time, but I cannot correct it, there is no such button, so I am writing here

Stage 3 0:50 kneading and the beginning of proofing.

11 program Borodino bread weight 1000 g light crust

Stage 1 3:05 start start of mixing
3:01 intense kneading
2:55 1st pause
------------------------------------

Stage 2 2:52 2nd batch
2:47 2nd pause
------------------------------------

Stage 3 2:37 3rd batch
2:22 signal for additives
-------------------------------------

Stage 1 2:17 1st proofing

-------------------------------------

Stage 2 1: 35 kneading and 2nd proofing
0:55 baked goods

The kneading is of course superfluous, the bread did not have time to rise after it, in vain I did not remove the spatula

Hello!
I have the same HP. I stopped using the recipe book after I discovered a lot of mistakes in it. Therefore, I use my proven recipes

[Elena]

Elena, Hello!
I also do not use the book, I take all the recipes from the forum
or composing myself

Girls, tell the window at your stoves is sweating? I had an LG bread machine in front of Redmond, there were no problems with the window, but here it sweats and you can't see anything until the baking turns on.

Tell me, does the window sweat in your stoves?

I sweat, but not immediately, but when heating starts in the process,
and when baking starts, the window is clean again
Yes, I somehow don’t bother with it, I tracked down the bun, closed the lid and don’t look in too much, and if I suddenly want to look, then there is always a flashlight at hand.

Thank you, otherwise I thought I was just sweating. In general, the manufacturers have not worked out a little, and the display does not glow, too bad.

[Svetlana]

Svetlana, the display lights up when you press any button, and then goes out again
if I want to look I press the menu button

Svetlana, what kind of L-11 form? I don't have one.

what form l-11?

this is an aluminum die-cast bakeware, it fits in our HP
I bought it especially for baking a small roll weighing 400 grams
because the bucket is large and bread of such a small weight is obtained in the form of a flat cake
and also acquired round molds for cakes, one of the same cast,
the second with a non-stick coating, in which I cook porridge, bake fish and meat
and the bucket on the shore for bread

Thank you Svetlana, I didn’t know that you can use additional forms! You just put x on the "twist"? Did you make yoghurt in it? I delivered yesterday, it will be ready today. In the previous stove, it turned out wonderful.

You just put them on the "spinner"?

no, I have an old cupcake mold, I turn it over and put it on it, I posted a photo here that look
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99999999&topic=434689.100
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99999999&topic=434689.100
I made yogurt for the first time in a bucket, but for me this is a lot, I began to make it in a half liter jar, I also put it on an inverted mold, and when I bought a form with a non-stick coating and began to make it in it.

Added Wednesday 13 Jul 2016 04:36 PM

It's raining all day today, I wanted something delicious for tea and unblemished
started on sour cream a sweet crust with poppy seeds on the program Yeast dough, baked on Biscuit, made Ivan-tea
, tasteful

And we have a heat of 35 degrees! Thank you for the answers and for the photo of the fomochek.Where did you buy them? Another question, how do you make the leaven?

Svetlana, the forms are sold in online stores, I bought them in our city.
There is a topic for leaven on the forum
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=172.0
there is a lot of information about different leavens
I brought out the "Eternal" sourdough, I bake bread only on it, I really like
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=41.0
read, choose what you like