Breadmaker-multicooker Redmond RBM-1910

Good day to all.
I need your advice. I had my first bread maker - Redmond-1910
was, because we gave it to the warranty repair, there was a smell of burnt wiring and began to turn the engine tightly, but the way it baked was great.
and then today they called and said that the marriage was confirmed and they would either return the money or order another bread maker.
they no longer have bread machines in the Redmond store.
tell me what to do? looking for another Redmond store? but 1910 already writes not for sale.
is 1909. is it worth taking it? but it is only in one store in our city. means old model?
or for example to buy Panasonic? Burning?
please tell me what to do. I'm so used to mine. I liked everything so much. I thought they would repair something and return it back.
go read the topic of choosing bread makers?

Our 1910 model is identical to the 1919 model. Only in the 1919 model, not push-button control, but touch control. Let them return the money, and 1919 can be ordered online, if the store is not.

There are many online shops with home delivery now, try looking for Redmond 1910 there.

I cannot give advice on other firms. Of all our friends - acquaintances only I have a bread maker. There is nothing to compare with. Redmond is of course China, but it suits how it bakes. And where is the guarantee that other manufacturers will not have defects? Since you are used to Redmond, take Redmond better. Well, that's my opinion. You already decide for yourself ...



Of course, there are higher class stoves, but they also have a different pricing policy ...



I once thought about Bork. But such HP is much more expensive. And I didn’t know if I could bake bread or not. Well, that's why I opted for a more democratic option. Bourgeois seemed a little expensive ;-)

And for me, when choosing xn, the decisive moment was the presence of the Multi-Baker program, since I originally planned to bake sourdough bread,
of course you can bake sourdough bread in any hp, but with this program there are fewer dances with tambourines,
1909, 1910 and 1919 are the same in programs, the difference in design and management, well, in price, I chose 1910 because it was cheaper.
If I had the means to buy Panasonic, I'm not sure if I would have bought it, because it does not have the Multibaker program or something similar.
Therefore, it is better to focus on what you want, what programs are important to you.



There are 1910 in CSN and Citylink

Thanks a lot for the advice.
Ukraine we) does not find 1910 and 1919.there is 1907 (in other internet stores), but I think that ... in general, in September I wanted exactly 1910
probably now in the same store I'll take a corny Panasonic. although I still read Gorene and Kenwood. They are more expensive, but not immediately pay the whole amount, but how to pay extra.
Thanks for responding quickly. they just knocked me out of a rut) I thought - they will fix it and everything will be fine
but ... if, for example, you approach in detail, then I did not get good black - it was dense.
although all the rolls and rolls of rolls with jam - everything was baked
multibaker - I liked it very much, now I will read how they do without him in Panasonic
I just used a baker only for rolls of rolls
it is very important for me white / black black / white bread) where rye is slightly more wheat
Burning for those. I liked the description, there is a multi-baker, but .. some criticize the assembly
(the most interesting thing is that recently they bought a TV and it became inadequate - they also replaced it, but with a different model. Some kind of band has gone like this, before everything was fine, with everything purchased))

[Anna]

Anna, on the Redmond site there are 1919 and 1939 (apparently new) both with Multi-baker,
online stores like where you need to deliver.

maybe I'm not looking there, of course, but .. no
on the Internet site Redmond Ukraine - ua.multivarka ...
Yes, and something I was thinking, I'm afraid Redmond
under our warranty, it is no longer in service, but in the store you need to return where you bought
said that this is so from this January to Redmond
Yes, and I want to take it where I took it, since they satisfied me under this guarantee, then on the trail. hopefully too. so I don’t want to change the store yet. we have a lot of them (online stores) but each has its own troubles
Panasonic with temperature equalization and long-term baking I do not want) but it will probably have to

[Anna]

Anna, and Ukrainian Saturn was not considered? heard good reviews about their technique.



Anna, but these are for sale with you?
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=179321.0
now I stumbled upon it in the CSN I liked it so much, there is a program for an individual recipe, apparently it's like our multi-baker and the price is not big

[sveta-Lana]

sveta-Lana, recently acquired the 1939 model. It is an exact copy in terms of functionality, it differs only in the "bronze" finish. By the way, only after the purchase I remembered that the warranty for Redmond is 2 years and immediately handed over for repair the previous 1919 (repaired and returned with a new bucket)

[Maria]

Mariacool, now you have two assistants

have a nice day, everyone. came to report)
bought Panasonic 2511. I'm getting used to it. went into the subject of Panasonic)

Congratulations on your purchase! ;-) Good bread!

Girls and boys, good afternoon. Who often uses the French regime? What are the feelings of the received bread? Recently I began to use this mode and faced the problem that the roof of bread often falls. It feels like the bread is steadying. Maybe someone will share their observations and experiences? In the main mode with the roof, with rare exceptions, everything is in order.

I only use the Multi-Baker mode,
apparently the bread rises quickly, so it stops standing, you can either reduce the amount of yeast or increase the amount of salt, it slows down the rise

Girls and boys, good afternoon. Who often uses the French regime? What are the feelings of the received bread? Recently I began to use this mode and faced the problem that the roof of bread often falls. It feels like the bread is steadying. Maybe someone will share their observations and experiences? In the main mode with the roof, with rare exceptions, everything is in order.

I have excellent bread, I make the dough thinner.

Who tasted the same bread on the main and French mode? What is the difference? Is it tangible? It seemed to me that it tasted the same ... Well, maybe a little fluffier in French, the crust is crisper, while the bread is harder to cut, it's too soft and has a crumbly crust ... Maybe someone has a different opinion?

Who tasted the same bread on the main and French mode? What is the difference? Is it tangible? It seemed to me that it tasted the same ... Well, maybe a little fluffier in French, the crust is crisper, while the bread is harder to cut, it's too soft and has a crumbly crust ... Maybe someone has a different opinion?

quite right, mine is also, but not crumbly. I like it more in 2 mode. I bake with 1st grade flour and compressed yeast.

Clear.

Something calm in the topic, I'll try to revive
If someone is interested in how to set the algorithm in the Multi-baker program, then I shot a video in which I show how I bake my wheat-rye sourdough bread on this program and show everything in detail.

I haven’t grown to starter culture yet. I bake with yeast. Coming soon from parental leave to work. I don't know if there will be time to bake at all ...
But I got the second bucket for our bread maker, because the old one has worn off the coating to death. It's just one year! Well, China ... What can you say ... Now I'm kneading bread or some dough in an old bucket. And I bake either in a new bucket or in the oven.

[sveta-Lana]

sveta-Lana, looked with one eye because of Colombo (I will revise it more carefully), as I understand, you do it in a safe way, you mix the lively leaven with the whole volume of flour and you only spend about three hours on proofing, right?
It takes me much longer to make sourdough bread.
Nastasya78, your pastries are simply beautiful! I saw in other topics, it's a pity that you do not post pictures in this topic.
I am interested in the price of the bucket question, I'm also thinking of buying a spare one just in case.

Thank you, you are kind to me. The husband ordered the bucket through the Internet store. The price was kept within 2200.



But now there is no torment with shaking out bread. The last straw was the curd cake, which was baked according to the recipe of Julia Smol. Half of the cake remained in the old bucket, half was emptied onto the table. And what a handsome man he was !!! They ate, of course. Delicious. But, you know, it's a pity for the work, I also want aesthetics ...



In general, girls, I want to advise you on the recipes of Julia Small and Andy Chef. Good cooks, very successful recipes, including baked goods. They have their own websites, where you can watch recipes without registering, although you cannot leave a review without it ... And I also discovered the food channel. Our, domestic ... There is a heading ,, Tele-TV-dough ,,. There are very curious recipes ...

As I understand it, you do it in a safe way, you mix the lively leaven with the entire volume of flour and you only spend about three hours on proofing, right?

Although my sourdough is in the refrigerator, it slowly rises there, and when it stands on the table and warms up, it becomes even more magnificent, I take a part of it, add flour and water and call it a dough for myself, I don't know, maybe I won't I call it right
when my dough rises, I add all the other products and start the Multi-baker, and yes, in total, it takes about 3 hours to prove, the bread manages to rise well, I don't know, maybe because the leaven is strong, it's already 2 years old, the bread turns out to be fragrant and very tasty ...
At first, I spent a long time choosing the proportions and algorithm of the program, I fed a lot of birds with a failed bread, but now I am very pleased with the result, I have been baking for two years now, although there are small failures in the form of a cracked roof, but this happens only in the off-season, either from humidity, or from the change in temperature in the apartment, I don't know, then I regulate the water / flour balance and everything is fine.

[sveta-Lana]

sveta-Lana, I looked more closely at your video, in general, you are right, this method can also be called sponge, because you have bread made from a small amount of flour.
The sourdough taken out of the refrigerator is called a starter in the local language, a fed and fermented starter is already a full-fledged sourdough, but it may not pull a large volume, and then they first make a dough as an intermediate stage. Anyway, as I understand it.
I make bread with a lot of all sorts of additives (poppy seeds, flax, seeds, bran, sesame seeds, rolled oats, etc.), and the benefits of them increase significantly after a long soaking, which goes well with long fermentation. For this I love sourdoughs, especially since the sourdough bread is very fragrant.
I have a slightly different algorithm: I store little of the starter culture in the refrigerator, only 60 - 70 g, on the eve of baking, I dilute the whole starter culture with water and flour about one to one, after raising half I return it to the refrigerator, and in the second half (my starter) I start the dough. In the dough, I immediately pour all the liquid according to the recipe (except for butter), salt-sugar-spices, all the additives and about half of the flour. Let it ferment well in the warmth and only then knead the dough with the rest of the flour. If the flour is wheat, then I also knead one or two times (if necessary, sour), if the last addition is made from rye flour, then I don't knead, I wait for the rise and put it to bake. If I add oil, then in the very last batch.
For myself, I usually make bread from c / c wheat and rye flour 50/50, and the last time I made it from 2 glasses c / c and a glass of rye and this turned out to be the most delicious of all my breads! :-)
I highly recommend it, now I will sketch out an approximate recipe.Approximate, because I don't weigh anything, I measure everything with glasses-spoons.
So: two glasses of c / z flour, a glass of rye, a glass of whey or kefir-yogurt, 1.5 tsp of salt, h / l of turmeric and hot red pepper, 2 tbsp / l with a good slide of tomato paste and to compensate for its acid 2 tablespoons / l of sugar, 4 tablespoons / l of seeds, 2 - 3 tablespoons / l of your favorite vegetable oil. Measuring glass 250 ml.
The bread turns out to be heavy and not very high; after baking, the HP mode keeps it heated for an hour, which helps to remove excess moisture. If you do not like the soft crust, then you can hold the bread open for several hours without wrapping it in a towel, then the crust will become crispy again.
Again, I do it with sourdough, but the amount of yeast can be calculated by the weight of the flour, and given a bunch of weighting agents, it will not be less than 2%.

[Crown]

Crown, Galina, I do not add anything to my dough (sugar, salt ...) because it rises quickly and if I put it overnight, then it manages to rise and begins to fall off, so the bread does not rise well later, I tried this at first to do, but then refused this method
I tried to add seeds, sesame seeds, etc. to bread, but for daily bread I decided to add only bran, it turns out a more neutral taste, well, so that you can bake bread without dancing with tambourines.
now I have c / s flour, I tried to replace flour of the 1st grade with it, only rye and c / s, but I did not really like it, the bread turned out to be more moist and sour, I experimented and now I bake 40g rye, 40g c / c, 110g wheat 1st grade
if interested, see how it turns out

and I also like to add unrefined oil, it turns out very tasty and the aroma is interesting.

[sveta-Lana]

sveta-Lana, I agree, unrefined oil enriches the taste of bread, I usually alternate olive, mustard or sunflower. The latter I insist on fresh garlic for a better smell. And yes, purely rye or c / s bread will always be wetter, I resigned myself to this inevitability for the sake of usefulness. You have to pay for everything. :-)
And I already have a lot of white flour in pies, buns, cookies and pasta with dumplings, although I try not to abuse them.
The addition of fresh flour to the dough and regular kneading help from excess acid in bread, I will describe how I do it. For the first revitalization of the cold sourdough, it takes me 1.5 - 2 hours, after the first kneading of a part of the c / w flour, the dough ferments for another 2 - 4 hours, then the rest of the c / w flour is added, the kneading and the next proofing ± 2 hours, then a good one goes thorough kneading and mixing of rye flour. The last proofing is usually the shortest, from 40 minutes to 1.5 hours. In total, it may take me from 6 to 12 hours from pulling the starter culture out of the refrigerator to turning on the baking mode, more often I fit into 8.
According to the description, it seems that there are too many dances with tambourines, in fact this is not so, but certain time and attention are certainly required, but the bread is very tasty and healthy.

[Galina]

or c / w bread will always be wetter

Galina, your lies. If this is about wheat bread made from c / z flour, then the dough should be as usual, with a bun.

See here CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"
Whole grain flour gingerbread man. Master Class

[Crown]

Crown, while my bread suits me, as I get bored, I will compose another



I have the same kolobok as shown in the master class. But as a result, apparently due to rye flour, darker and wetter bread was obtained.

[Crown]

Crown, while my bread suits me, as I get bored, I will compose another

Svetlana, I do not impose my culinary experiments on you, you just had a phrase about too sour bread, so I wrote how I get rid of this trouble. It's hard to copy the quotes I want with my tablet.
Admin, you read inattentively, I wrote not about dough or bun, but about ready-made bread (crumb). In addition, I do not make from only c / z flour, but with a large proportion of rye (from one third to half) and with a bunch of other additives that also make bread heavier.

I do not impose my culinary experiments on you, you just had a phrase about bread that is too sour, that's why I wrote how I get rid of this trouble.

Galina, I do not in any way think that you are imposing something, on the contrary, thank you for sharing your experience, the forum is intended for this

Oh, girls! And what's your job? To spend so much time and energy on bread ... Well, you are just Heroines, in the sense - Heroes (I write with a capital letter). This is not sarcasm. I honestly, I admire women who have everything on fire: both at home and at work ... What is it, the horse will stop ... It should be so - and bread will bake with leaven ;-)

[Nastasya78]

Nastasya78, no heroism, it's just that the kids have already grown up, grandchildren are not expected, and fate-nurse brought them to the Bread Maker. You read about all sorts of goodies here and start looking at the products with different eyes. :-)
I don’t have the channels you wrote about on my TV, but I watch on our "360 °" daily program "Tasty!" with Oksana Stashenko, her eminent chefs always cook something interesting and on "Friday" on Saturdays at 12 am there is a program about food.

no heroism, it's just that the kids have already grown up, grandchildren are not expected, and fate-nurse brought them to Bread Maker. You read about all sorts of goodies here and start looking at the products with different eyes. :-)

that's for sure

Clear. Well, I have a football team at home, one is 49, another is 6, and the third is 3 or three years old. And to work soon. So the cultivation of a starter culture is still only in imagination ... But I'm already preparing to become a grandmother ;-) I train on buns and pies :-)

I really like to bake all kinds of cupcakes in a bread maker, it's very convenient very quickly when you don't want to drive the oven, especially in the heat
Shot a video recipe

here on the forum also issued
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=521695.0

Good day. Tell me what to do? The old bucket began to leak. Can it somehow be repaired or just for disposal? The bucket is only 1.5 years old ... Still, China, it is also in Africa - China: - (((



There is a spare bucket, but I try only to bake in it, I do not knead bread or dough, as the protective coating is quickly erased. If someone is reading the thread and has not yet decided on the choice of a bread machine, do not take Redmond !!! Rip out about consumables ... Well, this oven is not worth the money that they ask for, if after six months the coating has worn off so much that the bread stopped shaking out of the bucket (I had to buy a new one), and after 1.5 years the bucket started to flow altogether .. ...



The oven bakes well, but now they bake everything well ... And you need to look at the buckets especially carefully when choosing a stove.

The old bucket began to leak. It can somehow be repaired

Not from our hp, someone repaired the bucket and showed here how to do it, I read it for a long time, I don’t remember what topic,
it seems to me that all hp except Panasonic have problems with buckets, but not everyone has the means for it ...

this oven is not worth the money that is asked for it

I completely agree, my bucket's cover has not been erased, but it will probably flow soon ...
these things began to periodically accumulate in the mechanism under the bucket

although she does not plow with me every day, 1-2 times a week I just knead the bread and keep it until the 1st proofing, bake in a cast mold, I also stopped kneading the dough in it, shore, I use it for the third year
not a year has passed from my niece and the bucket has flowed and something happened to the engine, handed it over to the commission, returned the money, bought already Panasonic, but this prospect does not make me happy, I cannot afford Panasonic,
besides, I bake sourdough bread, it is desirable for me to have a program like the Multi-Baker, and not all HP have such programs ...

And in Panasonic, not only the price scares me away, but also the design. Now there are many other HPs with a Redmond appearance, so there is a choice. Now it remains to wait for feedback on the reliability of these models.

I have the same shnyaga accumulating at the bottom under the bucket. Periodically turn the oven over and shake it out.



How much does Panasonic cost? Bork is also praised ...



I'm talking about the quality of materials ...



Recently I bought a very second bucket. I thought I would knead in the old one, and the oven in the new one, so that there would be no problems with shaking out. But the old bucket, it seems, ordered to live a long time ... What now, the third bucket to buy?

My niece gave me her bucket, I will use it as long as it will last,
and then I definitely won't buy a new one, I'd rather buy a new hp

[sveta-Lana]

sveta-Lana, if you decide on the choice of a new stove, write ...

[Nastasya78]

Nastasya78, I'll write, but I hope it won't happen soon, at least not this year ..

My husband looked at the leaking bucket, said that the old aluminum dishes were repaired before ... He will think about what can be done ...



And Redmond wants to send this

If the husband can repair himself, then it's good, but in the SC it is expensive, cheaper to buy a new one.

If you can handle it, I will accomplish your goal as ....

Today I handed over the bread maker to the store for warranty repair, it looks like a khan's engine. I'm waiting for the conclusion. So while on the store bread will have to sit. The bread maker is 1.5 years old. The bucket is native, in good condition, I bake in it 2-3 times a week.

If you have a problem with minor leaks, try changing the algorithm for bookmarking products. That is, immediately flour, and then liquid, as it is recommended to do on Panasonic. And immediately dissolve salt / sugar in water, keep the non-stick coating of the bucket longer.

Good evening everyone! Dear members of the forum, my bread in this bread maker turns out to be kind of damp, although it is baked, and the top is not at all rosy. Is it just me, or everyone?

[Molli]

Molli, my bread is baked, but the top is also pale. I leave it in the switched off oven for 15 minutes after baking, then it will redden a little. I only insulate the lid in the last minutes of baking, covering it with a silicone mat and a thick wooden board.