Bread maker Gorenje BM900 WII

[dimensions 21.8 X 29.7 X 29.2 cm]

I bought this stove in a store with the letter E today. I chose for a long time from the assortment of the Yandexmarket. Before that, I bought the stove five years ago to my parents, in the Metro, it was Alaska BM2600, I took it for 1,700 rubles. So the first question after I discovered YAM was "Why the hell is so expensive ???" There are no stoves cheaper than 3000 at all, and those that are around are quite simple. But the decision was made, you need to buy. Panasonic dropped out because of the price, since Alaska suits the parents quite well (and when he took me to use it), it does not cause any problems, why pay more? I wanted to take the simplest level no worse than Alaska, but then I saw a promotion with discounts on Gorenie. As a result, it cost 3400 rubles, which my toad could bear (well, I can't get out of the old prices) But enough lyrics, now to the stove.

The first thing that caught my eye. when he brought home, how small it is! It is almost 1.5 times smaller than Alaska (dimensions 21.8 X 29.7 X 29.2 cm), it is narrower, less deep, and almost the same height. This was a big plus for me (there is already not enough space in the kitchen)

The second surprise was rather negative, the bucket seemed to be one and a half times narrower, and the same height as in Alaska (I thought it was higher). Measured bucket sizes, it 2.5 liters volume (measured with water to the brim), internal dimensions of the bucket 13.3 X 13.5 X 15.8 cm... (In Alaska, 3.3 liters fit into the bucket, dimensions 17.7 X 13.5 X 15.6). At the same time, the same loaf weight is indicated for both ovens (700 and 900 grams). Burning is mildly said embellishes (in real life, I think it contains 500 and 700 grams).

There are 15 programs (while in English, I will find it in Russian, I will replace it):
1. Basic: kneading, rise and baking normal bread. You may also add ingredients to increase flavor.
2. French: kneading, rise and baking with a longer rise time. The bread baked in this menu will
have a crisper crust and loose texture.
3. Whole wheat: kneading, rise and baking of whole wheat bread. It is not advised to use the delay
function as this can produce poor results.
4. Quick: kneading, rise and baking loaf within the time less than Basic bread. But the bread baked
on this setting is usually smaller with a dense texture.
5. Sweet: kneading, rise and baking sweet bread. You may also add ingredients to add flavor.
6. Gluten free: kneading, rise and baking gluten free bread. You may also add ingredients to add
flavor.
7. Dough: kneading and rise, but without baking. Remove the dough and use for making bread
rolls, pizza, steamed bread, etc.
8. Kneading: kneading flour and ingredients.
9. Cake: kneading, rise and baking, but rise with soda or baking powder.
10. Sandwich: kneading, rise and baking sandwitch. For baking light texture bread with a thinner
crust.
11. Specialty: (the loaf size can not be adjusted, only display the default loaf size of 900g)
The specialty setting is used for bread types that are required in a shorter time.
The bread baked in this setting is smaller with a dense texture.
12. Jam: boiling jams and marmalades. Fruit must be chopped before putting it into the bread pan.
13. Yogurt: make yogurt
14. Bake: only baking, no kneading and rise. Also used for increasing the baking time on selected
settings.
15. Home made: this program allows you to set programs manually (kneading, rising, baking, keep
warm)

Home Made program is manual time setting for each stage, there is NOTHING in the instructions for the settings and for the time options (the instruction is generally cocoa), the time itself was determined:

Steps for the program "Home Made"And allowed values:

Step Action Possible values
1 Kneading 1 6-14 min.
2 Ascent 1 20-60 min.
3 Kneading 2 5-20 min.
4 Ascent 2 5-40 min.
5 Ascent 3 0-60 min.
6 Bake 0-80 min.
7 Heating 0-60 min.
The program should be saved (I'll check it tomorrow).

For the rest of the programs, there is no such layout, in the process I will do it or can someone tell me where to get it?
In the instructions:
The time range of each program as following:
KNEAD1: 0-8 minutes
RISE1: 20-60 minutes
KNEAD2: 0-15 minutes
RISE2: 0-35 minutes
RISE3: 0-60 minutes
BAKE: 0-80 minutes
KEEP WARM: 0-60 minutes

there is indicator backlight (blue), numbers are large.

there is pause mode (you can pause the program at any time at any stage (up to 10 minutes)

There is a saving when the power is turned off (up to 10 minutes)

The bucket has a square section, which in my opinion should have a good effect on the uniformity of mixing (in Alaska it often stuck in the corners).

I really liked the fact that the indicator shows which cycle is going on.
I summarize

Pros:
1. Narrow and shallow ++
2. 15 programs (there are gluten-free pastries, I don’t know what they are for, but let it be smile.gif, there are yoghurts (you don’t need to buy a yogurt maker smile.gif) +
3. Presence of a custom program +++
4. Illumination of the indicator ++
5. The presence of a "pause" ++
6. A bucket of square section (it should be better to mix, less vibrations (the bun does not hang out on the bucket). ++
7. Sharp start (up to 13 hours, setting for 10 minutes) +
8. Three colors of the crust +
9. Two sizes of loaf +
10. Saving the program in case of power failure (up to 10 minutes). +
11. The indicator shows the cycle ++
Minuses:

1. The volume of the bucket is only 2.5 liters (the standard bucket for most stoves is about 3.3 liters).The weight of the loaves, respectively, is less than indicated (about 500 and 700 grams) - -
2. Bad instruction - -
3. The inscriptions on the stove in English -
4. Noisy -
PS:
Found the twin of this stove - DONLIM BM1349
There is even a version with a dispenser

Added Thursday, November 24, 2016 6:27 PM

I checked the saving of "my program", it works fine, it is not reset when it is turned off from the outlet.

I looked at the time of each program (I didn't have time in cycles yet):

1- 3:00
2- 3:50
3- 3:40
4- 2:10
5- 2:55
6- 2:55
7- 1:30
8- 0:25
9- 1:50
10- 3:00
11- 2:50
12- 1:20
13-6: 00-12: 00 (configurable)
14- 0: 10-1: 00 (configurable)
15- 0: 36-4: 34 (configurable every cycle)

Here I have the same. I'll have to look at the instructions for the twin stove. Thanks for the info.

I also have such a stove. I used 1, 2, 7 and 8 programs. She looks like Scarlet, and my bucket came up from her. I did not understand Program 15 at all.

I checked the 1st program in time, it turned out the following (loaf 900, medium crust):

1 Kneading 1 12 min.
2 Ascent 1 20 min.
3 Kneading 2 18 min. (5 minutes before the end, he squeaks that it is necessary to throw in additives)
4 Ascent 2 20 min. (makes deboning for about 30 seconds impulse at the end of the program)
5 Ascent 3 45 min.
6 Bake 65 min.
7 Heating 60 min. (I turned it off earlier, I didn't check the time)

The bread was made according to a slightly modified recipe from the topic "The amount of flour and other ingredients for making bread of various sizes" (the forum does not allow to insert the link).

Wheat bread - REGULAR BULK.

Tap water 210 ml
Wheat flour 300 g (in the process of forming the bun added about 1.5 tablespoons of flour)
Salt 1 teaspoon
Sugar 1 1/2 tablespoons
Oil (vegetable) 1 tablespoon
Dry yeast 1 teaspoon (about 6 g dry quick)

The bread turned out to be excellent, roughly square in shape (about 15 cm high), the roof did not collapse (but it had large bubbles with voids). I didn't take a photo, I shot the process of raising the kolobok in time-lapse, but the battery ran out for 2/3 of the process. The shovel got stuck inside, pulled out with a hook immediately. I will try to process and post if interested.
I really liked the fact that the indicator shows which cycle is going on.

Yes, the stove subjectively makes a lot of noise (it seemed much louder than Alaska from the parents), it squeaks very loudly. But it does not dangle on the table, it vibrates quite a bit at the time of kneading (a bun inside sausages). Heats up quite strongly outside (IR thermometer shows up to 90 degrees on the lid). There are absolutely no extraneous odors (they were during the first "firing") for a couple of minutes.

While everything is happy, they ate the loaf immediately.

Posted Saturday 26 Nov 2016 00:51

She looks like Scarlet, and my bucket came up from her. I did not understand Program 15 at all.

As I understand it, the buckets of many stoves are interchangeable, mine fit perfectly to Alaska (the bucket in it is rectangular, therefore, on the contrary, it does not fit).
program number 15 is one of the useful features of this stove.

Above, I laid out the possible time of each cycle.

It is programmed like this:
We turn on the program number 15
press the "Cycle" button, the screen displays the name of the cycle in English (for example, "Knead 1") and its time.
Press the "Time" button and see how the time digits change, set the desired one.
To go to the next cycle, press "Cycle" again and so program the time of each cycle.
At the end we press "Start / Stop".

Thanks for the clarification. I have a simple one with seeds, gray is excellent, but wheat-buckwheat, the whole roof falls off. I can't find a middle ground.

[Borodinsky]

I have been using this HP for a month now. I had never baked bread before. So I'm still a beginner.

I mainly bake Borodinsky according to the classic recipe:
30 gr. rye malt
100 ml boiling water (pour in malt, place and cool for 5-10 minutes)
220 ml warm water (mix with swollen malt and pour into a bucket)
1 tbsp. l vegetable oil
2 tbsp. l of wine vinegar (can be replaced with dry wine or apple cider vinegar)
200 gr peeled rye flour (or whole grain rye)
200 g of whole grain wheat flour (or premium wheat flour or 1 grade), the main thing is wheat and rye in half
1 tsp salt (I usually put 2 hours.l to make it saltier)
1 tbsp. l honey (sugar, fructose can be used, but tastier with honey)
Sometimes I add salt and honey directly to water and stir
1 tsp chopped coriander (sometimes I also add 1 tsp of cumin)
raisins 30 gr (I do not put it, because I have never eaten Borodinsky with raisins in the store and this is somehow a wonder to me)
1 tsp dry yeast (I put fast-acting Saf-Moment)

Cooking process:
1) I put all the ingredients in a bucket in the order of listing
2) Kneading: 25 min - program 8
in the process of kneading the bun, I add flour to the eye to get the correct bun (it all depends on the flour used),
then moisten the roof with water and add whole or grated coriander (grind on a mill)
3) Then I turn off HP for an hour and a half for settling (I have a very small rise)
4) Baking 1 hour 20 minutes - program 14

The loaf is low, about 720 grams, with a dense crumb, practically does not crumble. But Borodinsky shouldn't be airy.

For some reason, it always breaks the roof, until I can understand the reason (it is necessary to study the forum thoroughly).
But the bread turns out to be very tasty, after it I can't look at a similar store at all.

Unfortunately, I cannot upload the photo, it disappeared from the computer somewhere.

I baked several times on program 2 (French) and on program 3 (Whole Grain), the bread always turned out delicious. The roof never fell. But since I am a lover of dense bread, I try to bake either Borodino or whole grain. I took all the recipes on this forum.
The only problem that has not yet been resolved is that the top on wheat flour is always white, although the sides are fried and crispy. I already put foil on the window and a towel on top, but this option does not help.

Now I ask for help.
The bread maker was bought for the sole purpose of baking sourdough whole grain bread.
Until I found recipes on the forum on how to bake in our GORENJE BM900WII, I understand that you need to bake in programmed mode.
Already, it seems like I did the right sourdough ... but how to distance the dough for several hours in a warm place ??? So that it is not very confused.
It's bad that in ours it is impossible to program the temperature regime.
Maybe someone has already baked with sourdough, share, pliz, recipes.

The roof is tearing, most likely due to the fact that the dough has not reached, it is necessary to stand for longer.

[volirena22]

volirena22Have you tried the "Dough" mode?
I also bake (study) rye-wheat, Borodino bread. I'm not a magician myself, I'm just learning. I smoked 2 times the forum about rye bread and finally realized that he needed one proofing. About an hour. In programmed mode, unfortunately, you cannot remove the second or third kneading. This is bad. I'm thinking about using mode # 7 (dough). It lasts from 1:30 to 12 hours. I hope that there is one kneading in it, and the rest of the time the proofing is warm. Maybe someone used it ??? A???
Until now, I baked Borodinsky on mode 2 and 3. On mode 2 it rises better, but the kolobok seems to burst with yeast, the roof turns out to be uneven. I think the dough is changing ...
Tomorrow I will try to knead the dough in mode 7 and sign off on what he really does.

I hope that there is one kneading in it, and the rest of the time the proofing is warm. Maybe someone used it ??? A???

There is also a hitch.

[lana73]

lana73, Thank you! This is sadness

And you pull out the spatula when the kneading is over, then the kneading will not hurt.

[SvetaI]

SvetaI,: lol: Light !! You are a genius!!! That, after all, did not come to mind !!!!

[anna00999]

anna00999, this is not me a genius, this is a collective mind - I also spied on someone.
True, I myself do not really like to do this - pulling out a spatula from the putty called rye dough is not very pleasant, you need to wet your hands, otherwise everything will stick, you will carry half of the dough on your fingers.

Measured standard program # 7 Dough
Total time 1:30

1 Kneading 1 25 min.
2 Ascent 2 20 min. (makes deboning 30 seconds impulse at the end of the program)
5 Ascent 3 45 min.

Mixed a fairly dense dough for whites per 1 kg of finished dough. Everything mixed up perfectly

Added Wednesday 30 Nov 2016 08:14 PM

If you remove the 3rd rise, then, in theory, there should be no shake.If the dough is just left in the oven, it should work fine for rye bread or sourdough. Only baking will have to be turned on manually.

[Qwerty_Alex]

Qwerty_Alex, Thank you!!! It would be necessary to measure all programs like this, I did not find information about this on the internet. Program number 7 +

I also tried on program # 2 French bread, a small loaf.

Total time 3:40

1 Kneading 1 18 min.
2 Ascent 1 40 min.
3 Kneading 2 22 min. (10 minutes before the end, it beeps that you need to throw in additives)
4 Ascent 2 30 min. (makes deboning for about 30 seconds impulse at the end of the program)
5 Ascent 3 45 min.
6 Bake 65 min.
7 Heating 60 min.

Today I baked wheat-buckwheat bread on a whole-grain program. Finally it came out very good and the roof did not fall, this is probably the seventh loaf and only today it turned out. I put premium flour-430 grams, buckwheat-70 grams, salt-1.5 tsp, sugar-1 tbsp. l, yeast-1h. l, serum-340ml. Mode3, medium crust.

Added Wednesday 30 Nov 2016 9:16 PM

The weight of the loaf is 700 grams, but it rose to the very top of the bucket.

Added on Wednesday 30 Nov 2016 09:21 PM

I forgot to write the oil, I put 3 tbsp. linseed.

[Kotloshanochka]

Kotloshanochka, I also baked wheat-buckwheat on this program. It turned out great the first time! Just in the recipe for tsz. bread replaced 0.5 scoops of flour with buckwheat and added water. But in my opinion, you can have more buckwheat flour (Water 355 ml + 1 tablespoon per 900 g loaf).
Here I got Borodinsky on the Dough + Baking program !!! It turned out great! I either did not notice the kneading on the Dough mode, or it was not. On the prog Dough 1:30 and pastries 1:20 per loaf 900 g!

Help please, I bought a bread maker, joy knew no bounds! I tried to bake in all programs, the bread is very tasty, but the top crust is light (pale) and does not crunch. The bread is heavy. What am I doing wrong?

[KET 977]

KET 977, My top crust, too, does not crunch and is not bright brown, like from the oven ... Perhaps this is due to the fact that there is no heating element on top and it is cooked along with the whole bun, so to speak, by default. In my opinion this is normal.
What do you mean by "heavy"? By weight, or by taste (low-porous, satisfying)?

anna00999, it is delicious, "porous balls" in it are 2 millimeters, the same, inside everything is decent, appetizing. But when I take it in my hand, it is heavy. As if he had drawn some water. And all the same, the pale crust confuses ... I read that many get crispy. really nothing can be done?

[KET 977]

KET 977, maybe unusual after the store 300-500 gram buns? My weight comes out 860 grams on average on the 900 g program.

anna00999, yes, my weight is about 860, or a little more, but it's so airy and light. I do not know how to insert a photo, can someone tell me. I would appreciate that.

Added Monday 12 Dec 2016 3:58 PM

Anna, how do you distinguish the interlocutor. It didn't work out for me.

[Kotloshanochka]

Kotloshanochka, click on the nickname, the name appears in the message itself.
And beginners should not insert a photo of their squalor: lol: apparently, so as not to injure the psyche of the seasoned I do not yet know how many messages make a newbie seasoned

[anna00999]

anna00999and why squalor. The bread maker is baking, not us. It’s strange. Why then create such a site. Everyone would communicate with each other. I have already baked two breads personally according to my recipe, and they are very beautiful, which means it is impossible to show. Sit quietly with herself.

[Kotloshanochka]

Kotloshanochka,: oops: I'm kidding about squalor

[anna00999]

anna00999, lay out good recipes, we will try. I can write too.

[Kotloshanochka]

KotloshanochkaPlease !: Borodinsky (a la, not according to GOST, just mine) bread:
I make dough for 40+ minutes:
135 ml. warm water
2 tbsp. l. hw. flour
1.5 tsp. yeast
1 tbsp. l. Sahara
For (approximately, + -) 10 minutes before the end of the proofing of the dough, I make the FILLER:
3 tsp coriander (I take whole coriander, push it in a mug with a crush. If you take ground - you need less, how much - I don't know yet, I didn't measure it)
4 tbsp. l.rye malt (add in the same cup in which I pounded the coriander)
110 ml. boiling water.
The brew costs 10 minutes until the main ingredients are placed in the form.
90 ml. water
1 tbsp. l. buckwheat honey (dissolve in this water) I dissolve honey in boiling water from the same teapot that I used to make the tea. To make it faster and easier.
1.8 tsp salt (I have extra, if coarsely ground, like for marinades, then boldly 2 spoons!)
2 tbsp. l. vegetable / olive oil
2 tsp apple cider vinegar
320 g rye flour
160 g of wheat flour (mix with rye, then pour in. I use flour of the 1st grade, it seems to me that the bread is darker with it. But you can
top grade and bakery (never used it, only B / C)
I set the "Dough" mode for 1.5 hours
Then the "Baking" mode for 1 hour 20 minutes. (that is, 1 hour, after it expires I add 20 minutes.)

Added Thursday, December 15, 2016 6:18 PM

Buckwheat bread:
Let's take a whole grain bread recipe.
We replace whole grain flour with buckwheat in the proportion:
Ts.Z. flour - 1.2 measurements
Buckwheat flour - 0.8 scoops
WATER - 365 ml. + 4 tbsp. l. (I didn't measure exactly how much water, since I add a bun (dough) during kneading. I buy buckwheat flour in small packs and its moisture is different (((
Yeast 1.2 tsp
The rest is according to the recipe for ZH bread!

Added Thursday, December 15, 2016 6:28 PM

We bake with the "Whole Grain" program.
These are my perfect bread recipes. You need to watch the kolobok when you first bake such bread, add flour or water. Since the humidity is different in all houses, the flour is also different.

Added Thursday, December 15, 2016 7:35 PM

I forgot !!! I add 0.5 tsp to Borodino bread with the main kneading. yeast !!!!!!!

I just bought this wonderful bread maker, while I bake bread only from boxes with ready-made mixtures. Baked "Riga" (black bread with coriander and caraway seeds, in the composition on the 1st place wheat flour, but there is also rye and malt) and "tomato with basil" (in the first place wheat flour, but rye is also included in the composition. There is no malt, and the bread is not black, but gray, and closer to white). Both are on the main program. Both turned out to be slightly moist inside, dense. Not critical, in the store, similar breads are often even wetter inside, and if you squeeze a piece, then the bubbles do not stick together. But still I want the bread to come out drier and a little more airy. How can this be achieved? Pour less water or put on baking after the main program and bake for another half hour? Or try another mode?

By the way, does anyone know what this Special Bread mode is? Judging by the recipe from the instructions, it is for baking sweet white bread with raisins, but somehow strange, there is also a "sweet baking" mode.

And in what mode is it best to bake Borodino bread and other black breads, where, in addition to wheat, there is also rye flour and malt? There is no special program for baking rye bread (Maybe someone knows which existing program it can be replaced with, or how to program the user mode (I mean specific lengths of idle-kneading, and not which buttons to press for programming)?

[Oksana_Zh]

Oksana_ZhRye breads need one long time. Without a few heaps-boning (which are needed for wheat bread). See above in my recipe, I write what to include and for how long.
For an additional half hour, I'm afraid your bread will burn. Read the articles on the basics of kneading and baking bread (so in a search engine and forget it).
I have not tried the "special bread", but I did not like the "Cake" mode at all. A bread maker cannot beat eggs for a biscuit, as the mixer will beat them. As a result, the biscuit is very dense. From so many products that are indicated in the recipe, I would get at least 1.5 normal cakes. And here is a brick cake

Read articles on the basics of kneading and baking bread (so in a search engine and forget it).

CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

Has anyone tested the gluten-free regime for baking rye bread? In this mode, there should be 1 batch, 1 rise and baking ..

yeah ?? Need to try!

I'm not sure, it just looks like this on many stoves. Maybe someone checked?

good evening.bought this miracle of technology today. washed, smeared the bowl, set it to warm up for 10 minutes on program 14. 10 minutes later, the signal sounded, pulled out the bowl and left - to cool, wash and load the first bread. He returned half an hour later, and the bread maker is still hot and apparently continues to warm. Until I pressed the start / stop button again, it does not stop, is this normal or a marriage?
I also read the instructions, apparently heating. Can I turn it off in advance?

1) if you briefly press the start / stop button, then it pauses, and after 10 minutes the execution of the program resumes. Perhaps this is the case.
2) I wonder what signal sounded after 10 minutes. I only know how to put baking for 1 hour, and then, when I need to, turn it off manually ...

At the end of any program where there has been baked goods, the heating is switched on, usually for 1 hour.
There is no heating for example in the dough mode or in the manual program it can be removed.

[Qwerty_Alex]

Qwerty_Alex, already figured it out and bake a dairy dough. The flour is apparently a bit too much, the bun after the second kneading is not the smoothest - it is dense ... now we are going the second rise, after the second batch, it is so clearly visible that it falls on one side

Added Thursday 12 Jan 2017 01:06

Oksana_Zh, I'm on the 14th program, with the time button I set the time to 10 minutes

I bought it !!! I couldn't even imagine how small she was. Baby is simple!
In the evening I will make a gluten-free pizza dough. And drink champagne!
As one respected person wrote on our forum: "the warranty does not apply to unwashed equipment!

Added Thursday, January 12, 2017 9:30 PM

So far, only pleases! Ttttt ... My gluten-free dough went up very much. The pizza even had a crispy crust!

[S * lena]

S * lena, congratulations on your purchase !!! Today we must continue to wash! Old New Year this Friday the 13th !!
xmx, turned on the gluten-free mode, he squeezed me for 10 minutes and got up for proofing. She did not experiment further, set the Dough mode and baked a beautiful and tasty Borodino bun on it

[anna00999]

Tried to bake gluten-free bread today. I dug up a recipe in the bowels of the Internet. Weighed everything exactly in grams. But something really didn't work out. Loading was for 320 g of liquid and 400 g of flour mixture. (Buckwheat and rice flour) Not a fig mixed ... As a result, I divided everything into 2 halves, added liquid.
Now "something" is baked in a bread machine.
And the other half in the oven, I hope it turns out edible buns. I mixed everything that got into my eyes ...
Waiting ....

Added Friday 13 Jan 2017 06:23 PM

anna00999, Thank you for your congratulations!
As for continuing, I am always for!

[S * lena]

S * lena, tell us how the gluten-free regimen works - how many proofing-mixes? Here they were interested ...
I also take here a recipe that I like (and in the photo, I immediately cut off the hdeba with a collapsed roof and other "clumsy"), and then torture him. I add and decrease ingredients, write down, and get the desired result.
320 slurry for 400 flour - little flour / a lot of slurry! I have 480 g of flour for 320 g of slurry! Again, what kind of flour .. different types of different amounts of liquid take. But even for rye flour you have a lot of liquid! Have you read the Admin sections on baking bread / forming a kolobok and other interesting things?

[anna00999]

anna00999, nothing worked for me. Porridge, similar in consistency to semolina, in a crispy crust. The dogs ate together with meat porridge. ... The child eats buns from the oven, but there is a lot of everything mixed ...
I was upset, I will continue to look. The child should not have wheat and rye flour.
Regarding the regime. I watched while I was at home. I can say this.
The first batch is 10-12 minutes. Then a pause for 10 minutes. then again kneading, after 5-6 minutes it beeps, add the ingredients and then after 6-7 minutes it stops (pause 2 writes). In general, all these kneaders from the start of the program took 35 minutes. Then I had to leave, but it seems the next one was purely proofing and baking.
P.S. on the contrary, it seemed to me that there was very little liquid according to the prescription. I had to add, because the flour crumbs did not want to mix in any way.
Gluten-free flour needs more liquid than wheat flour.

Posted on Friday 13 Jan 2017 9:09 PM

anna00999, nothing worked for me. Porridge, similar in consistency to semolina, in a crispy crust. The dogs ate together with meat porridge. ... The child eats buns from the oven, but there is a lot of everything mixed ...
I was upset, I will continue to look. The child cannot wheat and rye flour.
Regarding the regime. I watched while I was at home. I can say this.
The first batch is 10-12 minutes. Then a pause for 10 minutes. then again kneading, after 5-6 minutes it beeps, add the ingredients and then after 6-7 minutes it stops (writes pause 2). In general, all these kneaders from the start of the program took 35 minutes. Then I had to leave, but it seems that the next one was purely proofing and baking.

Added Friday 13 Jan 2017 09:14 PM

Oh, messed up! But you can't erase ... Sorri ...

[S * lena]

S * lena, there is a lot of water, after all, since the porridge is not baked ... Or maybe she just couldn't knead the dough in 10 minutes? Helped her with a spatula (scraped off the walls)?
Mdaaa, you will have to fight for a good one without flour and hw ... But the main thing is not to give up !!! Search, find and hide

[Kotloshanochka]

I apologize wildly in advance for the offtopic ...

Kotloshanochka, I can not send you a PM containing the answer to the question you asked me , Your mailbox is full ...

The child should not have wheat and rye flour.

There is something to look out for here "Yeast-free and gluten-free baked goods"
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=252.0

[Admin]

Admin, Thank you, Tanya! I will study!

[Kotloshanochka]

Good day everyone! We also bought this bread maker. Gorenje BM900 WII we have in the region of 5 - 6 thousand, and here at Eldorado New Year's discounts, for 3300, the toad crushed, immediately ordered. While baked three times from ready-made mixtures, it turns out great. The only thing in the recipes for 750g. must be set to 900, as the manufacturer overestimated the parameters. White is of little interest, more interested in rye or wheat rye, if anyone did, share the recipes. Many are interested in loops, made a small table, looking at the calculations of the respected Qwerty_Alex, and trying on some programs myself.
P / S Do not allow to insert either a table or an image, I will give a link, if anyone has the rights, publish p. or write in a personal.

Added Sunday 15 Jan 2017 08:11 PM

Kotloshanochka,
In the future, I plan to make a table of absolutely all programs, both in time and temperature indicators (I'm waiting for the device with Ali), since with some kneading, lifting, clicks of turning on the heating element are heard.
If turning on the engine is annoying once again (for example, when lifting 2 is turned on), then it is also solved by installing a toggle switch on the engine wire, it will not be necessary to pull out the blade during operation ... ..

My gluten-free bread, (rather a cake, I'm just learning.
I baked gluten-free bread. But something tells me that mixing alone is unnecessary. Then he does not have time to get up enough.
Tasty. The crust is crispy!

[S * lena]

S * lena, and the recipe can be your bread. So you can make it on the batch and let it rise once and turn it on for baking.