Bread maker Gorenje BM900 WII

[Kotloshanochka]

Kotloshanochka, This is not mine, this is Olin MariV. "Gluten-free bread in the Brand bread maker" Here is the link, I can't insert active ones:
https://Mcooker-enn.tomathouse.com/in...=154883.new;topicseen#new
Only instead of the rice mixture I mix the assorted. There is nothing to compare with, but it turns out quite edible.
And about the proofing, you are probably right to knead the mixing on the program, leave it for proofing and bake on baked goods .. I’m just learning and I thought on the program gluten-free bread would be OK.
And yet, I mixed the yeast with water, sugar and 50 grams of flour and left for 5 minutes, until the first buns, and then loaded all the other ingredients.

I thought, what is the so-called 30-second workout for each program on cycle 4 (rise 2) for.
Bakers say that the thing is very useful: Cycle 5. - GASES OUT - 20-30 seconds
This is understood as kneading the dough.
Primary goal:
Dough kneading - short-term repeated dough promises - aims to improve the structure of the dough, allowing you to get the largest volume of bread, with a fine, thin-walled and uniform crumb porosity.
What happens in the bucket:
Between the first and second proofing, it is recommended to knead the dough lightly so that a new portion of oxygen from the air gets into it, since after the first proofing of the dough, the amount of oxygen decreases sharply.
The warm-up lasts only a few seconds. At the same time, not all the dough is crumpled completely, but only partially from the sides, the bun does not even fall off at the same time. Perhaps, from the point of view of the technologists of the Manufacturers of bread makers, this is quite enough, which can be seen later in the secondary proofing of the dough.
Achieving the result:
The formed carbon dioxide, which inhibits the yeast, is partially removed from the dough.
Yeast cells are evenly distributed in the dough and their nutrition is improved.
They are crushed into smaller gas bubbles with a uniform distribution in the mass of the dough, and along with the entrapment of air in the dough, new additional gas bubbles appear, resulting in an improvement in the rheological properties of the dough.
Temperature inside the bucket:
The temperature in the bucket of the bread machine is kept at the level of 26-28 * C, which is optimal for proofing the dough.

We tried to bake rye without problems with sourdough. It turned out well.
Program 3 Whole grain bread.
Ingredients:
Wheat flour 250 g
Rye flour 250 g
Water 150 ml
Salt 1.5 tsp
Sugar 1 tbsp. l.
Rast. oil 2 tbsp. l.
Dry yeast 1.5 tsp.
Kefir (thick) 3.2% 200 ml

[osin-sasha]

osin-sasha
and the order is as usual? kefir with water and butter down, there is salt, sugar and flour on top, and yeast is already in the flour?

[osin-sasha]

osin-sasha, I put bread according to your recipe to try. It seems to me that this is a large volume for this stove., It's hard for her.
Here it is now on the table top SAUSAGE! It moves with the bun inside. I realized that you can't leave unattended. And yet, of course, it all depends on the flour, it took me 460 grams, and then the bun turned out to be straight, it was possible to pour less.

[S * lena]

S * lena,
Everything depends on flour, in my opinion (raw-dry), now I have already pulled out a loaf from the stove, but this time it splashed a little water during the first kneading - it is also a tight bun, although flour from one bag, which was baked earlier. So I can't understand what influences the bun. I understand that it is better to adjust the water-flour when kneading, thick water, thin flour. The bread turned out great, this time I added a spoonful of kvass wort to the water, black slurry, bought a box for making kvass in a five-piece bag, dark cane sugar. The bread has risen almost to the lid, last time it was smaller, next time I will count it at 400g. flour. Gives a little kvass. One of these days I will lay out detailed instructions on the stove, programs, cycles, what is done with the test at each cycle, temperatures, etc. etc.

Added on Tuesday 17 Jan 2017 10:31 PM

Banana, I, salt, sugar in the corners for flour, in the center of the yeast. Although I do not see the difference, when turned on, it will still blurt out everything.

Added on Tuesday 17 Jan 2017 10:44 PM

S * lena, The recipe is not mine, I’m still a kindergarten for making recipes, I found it on the Internet. It's just that I'm not a gourmet in bread, I wanted to bake an ordinary homemade simple rye, and not take store-bought muck.

I counted it at 400g.
Yeast - 1.2 h / l
Wheat - 200g.
Rye - 200g.
Salt - 1.2 h / l
Sugar - 0.8 tbsp / l
Oil - 1.6 st / l
Thick kefir - 160 m
Water 120 m

The dough with 200 wheat and 200 rye flour (50x50) is very capricious and may not work.
Reasons: the dough is on border mode, either wheat-rye (with 2 proofings), or rye-wheat (with 1 proofing), and it is not known which direction it will turn. Maybe the bread will work, or it may not work.

If you have no experience in baking, then it is better to learn how to bake wheat-rye bread Gingerbread man made from wheat-rye flour (master class) , and then experiment with the amount of flour.

Here is a detailed description of the process of baking bread and the processes occurring in the x / oven UNDERSTANDING BREAD IN HOMEMADE BREAD

Help section CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

You can see this recipe

Wheat-rye 50x50 bread with live yeast (bread maker) (Rina)

And use the recipes from our forum, they are verified, and you can always ask the author of the recipe for help.

[Admin]

Admin, Tanya - you are a real, caring friend!
I studied such detailed advice at one time. I have been baking bread for a long time, 3 years for sure.
And baked with yeast and leaven. I used to have Saturn, I was very pleased with the stove, the bread turned out wonderful, and the cakes supported the roof.
And this bucket was unexpectedly small (I bought it without looking through the Internet), looked that there was gluten-free bread, for which there were enough coins, then I bought it. Now all your favorite recipes must be counted.
The question of baking without wheat has recently come up, now I am mastering it.

Added Wednesday 18 Jan 2017 00:56

osin-sasha, I took out my bun. Ruddy, but a bit smallish. I'll find out what's inside in the morning!
For the recount, thanks, it will definitely be easier.
By the way, I liked the Blending mode, it seems to be more intense than on bread programs.

Friends, tell me, your shoulder blades will not climb? I made bread with seeds, chipped on the shoulder blade, one is quite decent, it is not very pleasant for the Stove for a month.
Can grind a mixer, what kind of material is there? The magnet does not take, iron means no ..

I have been using this bread maker for 2 months now, here are two proven recipes for simple bread:
Program 1 Basic, 900 grams, dark crust color.

1. Wheat 900 gr.
Water - 310-330 ml. (look at the bun, depends on the moisture content of the flour)
Wheat baking flour - 500 gr.
Yeast - 10 gr. pressed or 1.5 tsp. fast-acting (yeast is different, so see manufacturer's recommendations)
Salt - 1.5 tsp.
Rust oil - 15 gr.

If using compressed yeast, dissolve it in water. Order: water with yeast, butter, flour, salt on top.
If using fast-acting yeast, put it on top of the flour. Order: water, salt, oil, flour, yeast on top.

2. Wheat-Rye 900 gr.
Water - 280-300 ml. + 100 ml steam the kvass (look at the bun, it depends on the moisture content of the flour)
Wheat baking flour - 270 gr.
Peeled rye flour - 225 gr.
Dry kvass - 50 gr. steam 100 ml. boiling water and let cool.
Yeast - 8-10 gr. pressed or 1.5 tsp. fast-acting (yeast is different, so see manufacturer's recommendations)
Salt - 1.5 tsp.
Sugar - 1-1.5 tbsp. l.
Rust oil - 15 gr.

If using compressed yeast, dissolve it in water. Order: water with yeast, steamed kvass, sugar, butter, wheat flour, rye flour, salt on top.
If using fast-acting yeast, put it on top of the flour. Order: water, steamed kvass, salt, sugar, butter, wheat flour, rye flour, yeast on top.
Ideally, instead of kvass, take malt, but I cannot find it on sale.

2. Wheat-Rye 900 gr.

I tried it according to your recipe, very tasty bread, though the roof collapsed a little, water is too much, now I bake 250 instead of 300 water, let's see what happens. I take malt in stores, we have a lot for making kvass, boxes, there are 2 bags of yeast, and 2 bags of black slurry, they write that this is malt.

I also have a tried and tested recipe that always works great =)
curd serum - 250ml
olive oil - 1 tbsp
sugar - 1.5 tbsp
salt - 1 tsp
flour sun - 400g. (I'm usually not enough, I add a couple of spoons on top for a total of 420-430)
dry yeast - 1 person
sesame seeds for sprinkling - 1 tsp, add after the second kneading and how the dough settles over the whole form

I bake on the 900g program. # 2

I tried it according to your recipe, very tasty bread, though the roof fell a little, there is too much water, now I bake 250 water instead of fermented milk, but what will happen. I take malt in stores, we have a lot for making kvass, boxes, there are 2 bags of yeast, and 2 bags of black slurry, they write that this is malt.

That's right, if the cap falls off, it means that there is either a lot of water or yeast. In the recipes, there is a general description of the bookmark, but flour and yeast are different, you need to fill your hand. Baking on one flour, everything is fine, I bought another and the cap fell, I had to reduce the liquid.
By the way, if in these two recipes, in part, instead of part of the water, you use kefir, sour cream or yogurt 100-130 grams, then the bread is generally wonderful. When I do this, I don't put in vegetable oil at all.

Also yoghurts and fermented milk drinks are very good in this oven. Now I use Evitalia sourdough, a dry sourdough based on prebiotics, comes in ampoules, 10 ampoules in a pack, a pack is enough for 100 liters of fermented milk drink, to taste like kefir or fermented baked milk. There, the recipe for cooking for 2 liters is designed just for our stove bucket.

Here is my bread, while my favorite, the recipe was taken from here Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=162200.0,
with water adjustment 280 ml, yeast about 3/4 teaspoon, plus on a signal I add seeds .. It turns out:

Wheat flour 300 g
Rye flour 50 g
Buckwheat flour 50 g
Salt 1 tsp
Honey 1 tbsp. l.
Vegetable oil 2 tbsp. l.
Fermented rye malt 1 tbsp. l.
Yeast 3/4 tsp (not full teaspoonful)
Water 280 ml
Spices (coriander, cumin) 1 tsp

The scheme is standard: all dry ingredients + oil, honey are poured into the water; then flour, yeast on top. Mode Basic, loaf 700 grams, medium crust color

About the mixer, all the same, answer, will it climb or not?

About the mixer, all the same answer, it will climb or not

Yes, do not bother, I seem to have norms, but I do not interfere with the seeds, I generally walked on my knife, forgot to take out and began to cut the bread, already washed down on it and nothing, twists, that with it will be, even though all the cover will get off.

By the way, if in these two recipes, partially, instead of part of the water, you use kefir, sour cream or yogurt 100-130 grams, then the bread is generally wonderful.

Thank you, I will.

About the mixer, all the same, answer, will it climb or not?

I will not climb.

[Young Baker]

Young Baker, I, too, once started cutting without pulling out the stirrer, with a knife to the metal tore off the coating. But then I decided to put the new one, which was included in the kit. And when this one fails, then I'll either buy a new one or use the scratched one.
The main thing is that it does not peel off into the bread, well, maybe at the temperature of that metal, something is released?

[Banana]

The main thing is that it does not peel off into the bread, well, maybe at the temperature of that metal, something is released?

here I am about this, it will interfere in any case, but it is not very pleasant to eat what disappears

Banana, did you have an additional mixer in the kit?

[xmx]

xmx, yes, lay in a bag in a measuring container, along with a hook for a stirrer and a measuring spoon

xmx, yes, lay in a bag in a measuring container, along with a stirrer hook and a measuring spoon

They threw an extra one on your hike, since there is one scapula in the kit. They threw an extra egg tray to the refrigerator :-).
Alternatively, you can buy a new one, in my opinion they are universal for the most part.

[Young Baker]

Young Baker, well, great =)

[by Lisn]

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

not this way. On mode 6 (gluten-free baking) in our bread maker, batch 1 - rise1 (proofing?) - batch 2 - rise 2 - something else - rise 3 - bake (bake)

Added Sunday 05 Feb 2017 11:47 am

Here are 2 recipes that I'm good at:

1. WHITE BREAD classic (inside as a store bun looks like)
I took the recipe from the website otzovik, by Lisn
Milk and a little water - 310ml,
salt - 1 teaspoon
sugar - 2.5 tablespoons
mustard oil - 2 tablespoons (I took ordinary vegetable oil),
wheat flour - 500 g,
yeast - 1 teaspoon.
The first baking mode is ordinary bread, 900g., Medium crust.

2. GLUTEN-FREE BREAD from a ready-made mixture (Garnets "Gray bread")
water - 225 ml
vegetable oil - 1 tbsp. l.
salt - 1 tsp.
sugar - 2 tsp.
flour mixture Garnets "Gray bread" - 300 gr.
yeast 1 tsp
Mode 6 (gluten-free baked goods), weight 700 g, medium crust
The top sinks a little, but it's delicious.

So far, nothing tasty has come out of the mixture Garnets "White bread", but I'm working on it ... Child on a gluten-free diet.

[Young Baker]

I also accidentally cut the mixer with a knife, nothing happened to it, but the coating began to peel off the sides from below
I have a simple Borodinsky recipe, look in the profile for a link to it.
A little later I will throw in here the recipe for buckwheat bread in the CH mode of bread. Until he is perfect

Added Sunday 12 Feb 2017 11:55

Young Baker, I also use the sound. The first time I brew for 8 hours, and then 300 ml of this yogurt per 2 liters. sour milk for 6 hours. A maximum of 5-6 times I re-fermented one bottle of dry starter culture, but somewhere from 4 to 5 hours, otherwise it turns out sour yogurt. So far it was not possible to re-ferment one sourdough, ate and there was no material left for a new sourdough)))

Added Sunday 12 Feb 2017 12:09 PM

And lately I've been constantly adding 3-6 tbsp of bran to white bread. spoons. And for them I add 10-20 ml. additional liquid.

Yesterday in the store they gave me this burner, and I ordered a slightly different one with a handle.
Now I'm in this thread

[Home made]

I want to share a simple white bread recipe that works well for beginner bakers.
1. Wheat flour - 400 gr. For a high-quality result, be sure to sift the flour.
2. Sugar - 20 gr. I put one heaped tablespoon.
3. Salt - 10 gr.
4. Sunflower oil - 25 gr. I add two tablespoons not to the brim.
5. Water - 130 ml.
6. Fatty kefir - 110 ml. I use 3.2%. You can experiment with the water / kefir ratio.
7. Yeast - 5 gr. I used dry bakery.

The order of loading into the bucket of the stove is standard: water (room temperature) kefir into it (if cold, let it stand, warm up), sugar, salt and vegetable oil. Gently pour flour on top and put yeast as the last ingredient.

We close the lid of the bread machine, turn it on. We will knead and bake on mode 15 - Homemade bread (Home made).
Setting the baking modes (manually):
Kneading 1 (Knead 1) - 14 min.
Rise 1 (Rise 1) - 25 min.
Kneading 2 (Knead 2) - 20 minutes.
Ascent 2 (Rise 2) - 25 min.
Ascent 3 (Rise 3) - 45 min.
Baking (Bake) - 80 min.
Heating (Keep warm) - up to 60 min. I do not.
Choose the color of the crust (I choose dark - Dark) and forward ...

During the first kneading, the kolobok turns out to be very dense - do not be alarmed, later it will be "released". Since the ingredients are different for everyone at the stage of the second kneading, check the state of the bread roll - if in your opinion it is too dense, you can add one or two tablespoons of water, but do not overdo it, because of excess moisture, then the "roof" may fall off.

As a result of the correct actions, you should get the following bread:





It tastes like store-bought white toast bread, but incomparably softer and more airy. That's all I wanted to say...

Good day. Can someone share a tried and tested Easter cake recipe for this miracle bread maker

[Natali3]

Natali3, I posted here today https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=102643.440




this one is especially good
cake on dough.
Water - 100 gr. dissolve pressed yeast 8 g in it,
flour 160 gr. (first add 2/3 of the total mass).
Sugar 80 gr.
Butter 25 gr.
Raisins 1 cup (scalded).
We make dough on ave. 7 (batch)
Then, after 1.5 hours, put the remaining flour, sugar and butter,
and launch pr No. 2 (French) crust Light (next time I will be Medium), 700 gr., add raisins in the process by sound.

[lipushok [/ b, I'm sorry, why isn't he very tall? is there enough sugar? and the color of the crust, in my opinion, is normal, it should be filled from above]

lipushok [/ b, I'm sorry, why isn't he very tall? is there enough sugar? and the color of the crust, in my opinion, is normal, it should be filled from above

[Natali3]

Natali3, this is for a small volume, if you increase it 2 times higher it turns out.



I am still working on this one, the proportions need to be revised
Kulich is a way without sponge.
Flour 200 gr.
Water - 140 gr.
Pressed yeast 8 gr.
Butter - 12 gr.
Sugar - 5 tablespoons
Scalded raisins 1 glass (we add it according to a special sound, it is first scattered on the walls, and then it is pressed into the roll).
She baked on her favorite Frenchman # 2:
Dark (but Medium will be better in this case), 700 gr.
It turned out like this, but delicious.





By the way, who changes the proportion of water / flour with what step? Directly relevant

who changes the water / flour proportion with what step? Directly relevant

If we talk about proportions, then we take from here - proven over the years The amount of flour and other ingredients for making bread of various sizes

If we are talking about a flour-liquid balance, a bun, then we learn to make bread dough in the subject The easiest white bread made from wheat flour and we read very carefully all the comments and explanations in the topic.

Here is how V. Pokhlebkin (Secrets of good cuisine) describes this method:
The amount of flour is never determined in advance when preparing flour (bread) products, because it all depends on how much of the liquid mixture has turned out: what is its specific composition and how much flour this mixture can absorb. If, however, to determine the amount of flour in advance, then it is almost never possible to accurately adjust the liquid to it, because this value is a variable subject to fluctuations. Various fat contents, milk density, water hardness, egg size, butter and fat consistency, as well as the freshness of the yeast and their effect on the liquid part also affect here.
Therefore, do not have much confidence in the recipe where the amount of flour is "precisely" determined for the bread dough. As a rule, it does not provide an opportunity to obtain a quality product, despite our best efforts.

[lipushok]

lipushok, with water it is clearly too much, the roof has sagged a lot and salt needs to be added, for 200 grams of flour at least 0.3 tsp.

Cheerful family
In the background, cake baked in Gorenje 900WII. Those in the front are involved in it ...


a cut of a slightly defective cake (undergrowth from the remainder of the dough and almost no candied fruit), but the structure is visible.


and this is white bread and tsz from this bread machine


In general, x / n is not bad, but requires manual intervention. On auto modes, the quality did not satisfy me. I bake on dough. Basically, too active heating at the beginning of the 2nd batch is annoying (it can overheat the dough and destroy the gluten) and the short fermentation phase (on auto modes - 20 minutes). But I still use it daily: it kneads well, and for fermentation I take out a bucket and add time.

[Gibus]

Gibusand have not tried programming? lengthen cycles.
I can't find it in my instructions.
and your bread looks great. Share recipes?

[lipushok]

lipushokLook at the topicstarter on the 1st page of the topic

[lipushok]

lipushok,
15 programs that are Home Made?
I use it, but the fact is that there is little fermentation in it either, the ranges of stages are limited there:
1. 1st batch (6-14 min) pre-mixing, usually set 10-12
2. rest for flour swelling (20-60) I put 40-60, depending on what size my dough is, that is, how much flour is added and will have to settle and swell
3.2nd batch (5-20 min) I set the maximum - 20.
4. fermentation (5-40 min) even if you set 40 - this, of course, is more than 20 in auto modes, but still not enough, and even 5 minutes before the end of the stage there will be a kneading, i.e. a fact.there will be only 35 wandering, and these 5 minutes will be added to the proofing
5.proving (0-60) I set the maximum, this is always enough
6. baking (0-80) usually set 70, medium crust.
The process is very simple: set 15 in the menu, then press Cycle, set the time of the stage with the Time button, Cycle again, the time of the next stage, etc. At the end, Start.

For the sponge method, these 40 minutes of fermentation was still all right, since partly the dough has already been fermented in the dough. But the unpaired one turns out to be too accelerated, I don't like this kind of bread.
This is me about white and whole grain wheat.
With rye it is also inconvenient, one batch of 20 minutes is enough for him, but here the second batch cannot be removed.

The problem is that, with any program, at the end of the 2nd stage (before the 2nd batch) we put a bucket of dough in the refrigerator, because at the beginning of the 2nd batch it turns on the heating element 4 times in a row - it gets very hot and can overheat and ruin the dough. I've had this a couple of times.
That is, you just download everything and you can't leave. Well, since I graze next to me, then I will add fermentation ... This is how a semi-manual process turns out ...

but how can the dough be kept warm for several hours ???

IMHO, you need to use mode 13. Yogurt

IMHO, you need to use mode 13. Yogurt

I do not advise, the temperature there is too high for the test. In my 46C I measured the buckets on the walls in half an hour from the beginning of the Yogurt regime.

[lipushok]

lipushokLook at the topicstarter on the 1st page of the topic

there is only Borodinsky.

I baked Brioche bun according to the recipe from the instructions for the Panasonic cotton.
I counted the dosage at 250 g of flour, because this is the maximum for baking in our cotton - it turns out to the very window and can even be sealed to it ...
The pulp is very delicate and fibrous.

recipe:
yeast fast. 2/3 tsp
flour c. from. 250g
milk 127g (in the original recipe there was water, replaced with milk)
egg 1 (53g)
sugar 2.5 tbsp. l. (30g)
salt 1/2 tsp
powdered milk 1 tbsp. l.
sl. butter 70g (reduced to 60)

The algorithm of actions is as follows:
1.Mix yeast with sifted flour and milk powder
2. Grind the egg with salt and sugar, add milk, stir
3. Cut the butter into 1 cm cubes and place in the coldest place of the refrigerator (the cubes must be hard)

In a bucket of liquid (2), on top of the dry mixture (1), knead for 1 pr. 8-10 minutes until complete mixing. There will be no kolobok, there will be a sticky mass.
Turn off and leave to stand for 1 hour in cotton for swelling and gluten formation.
After an hour on pr. 8 Kneading (25 min of continuous kneading), let it knead well, 3-5 minutes before the end of the program, if the dough has already gathered in a sticky smooth bun, you can start adding butter, gradually throwing 1-2 cubes and giving them disperse. When Ave 8 ends, continue on Ave 15 with the next one. parameters: batch 8m, rest 20, batch 5, fermentation 40m, proofing 60m, baking 75m medium crust.
During the 1st batch (8m), finish mixing in the oil, then remove the bucket with dough from the cold storage (let the program continue, our goal is to skip the 2nd batch, which is already superfluous here, but it cannot be removed by programming) and put in a warm the place, when the kneading takes place, you can insert the bucket back into the x / p (between 2:50 and 2:25 on the scoreboard) and then she will do everything herself: she will stand a little longer, then at 2:20 she will make a neat kneading, an hour of proofing, and at 1:15 am will start baking. I recommend looking out the window immediately before baking (up to 1:16 on the display), the dough should grow at least 2/3 of the bucket, if not mature enough - briefly press the Start button 1 time, the stove will pause for exactly 10 minutes and then it will continue the cycle itself - proofing will be extended by 10 min.

Using this method, you can make any baked goods with high quality, including Easter cakes - here an intensive double kneading and an increased fermentation time.

Here is a cut of my cake made of cotton

Made by the above-described semi-manual method: kneading 8-10 minutes, rest 1 hour, intensive mixing 20 + 10 minutes (adding oil), adding candied fruits 3 minutes, fermentation 1 -1.5 hours, kneading, proofing for 1 hour (sometimes it takes another + 10 minutes), baking 75 minutes.
Very delicate and fibrous, only when taken out of the bucket - flimsy and wrinkled.

[Gibus]

GibusWhat a beautiful Kulichik! :-)
And thanks for the Brioche Algorithm! I

[Gibus]

Gibus, aaaah what a brioche !!!! super!!! I will do the same too
You have done an analogue with the euro Panasonic? So if I stupidly put this Prog? or are some other body movements needed?

[mamusi]

mamusi, Mirabel, Thank you .
Otherwise I'm quietly here with myself ...
Mirabel,
pre-mixing is necessary, min 8, so that everything is mixed into a homogeneous mass. Then let it stand for an hour (I don’t remember whether Brioche has standing or not) and then Brioche's Panasonic program. But I also lengthened the fermentation later, in order to fit into the program (there is 35 minutes of fermentation and 50 minutes of proofing), you probably need a little more yeast (so that things go faster ..).

[Gibus]

Gibus, Thank you so much!

[Mirabel]

Mirabel,
looked - at Brioche standing for 30 minutes, that is, it is necessary to pre-mix 8 minutes and after 20-30 minutes turn on Brioche.
I, in terms of my 250 g of flour, slightly underestimated the yeast (instead of 0.75 I took 2/3 tsp).
And in the original (in your instructions), 400 g of flour is 1.25 tsp. yeast - this seems to be the verified dose for the Brioche program, and should be guided by it
And one more important nuance: I take out the bucket from the x \ n between kneading so that the dough by the beginning of the main batch is no warmer than 23C. You can even put it in the refrigerator for 10 minutes. In order not to overheat and destroy the gluten during intensive mixing. And I keep the lid open when mixing.

Under the spoiler is a link to the recipe for a cake for our HP

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=488659.0

Good day. Presented this miracle. I want to put a pie dough in it. Please share the recipe.

[Michutka]

They also bought this stove for the family (thanks to everyone who wrote their reviews and impressions about it in this thread), like it (although we have it first among such equipment). Everything that I tried to bake turns out. I want to thank Michutka Bread maker Gorenje BM900 WII # 73 for a simple white recipe, this is what I got:

(in the context of the same as in Michutka)

And I bought this ... bake))

A month ago I became the owner of the Gorenje BM900 WII bread machine.
I have been baking bread for a long time, I had LG bread makers, BORK, and some other small Chinese, the bread turned out to be excellent, practically without failures, somehow by itself.
Gorenje BM900 WII chose for the price, size and a large number of positive reviews.
The first loaf and a big disappointment…. The bread is not tasty, the holes are large, but it is somehow dry, "wooden" and crumbles terribly.
I “danced with a tambourine” around the bread machine, exhausted 6 kg of flour, before I started to get what I wanted - so that the bread was fluffy, not crumbled and so that it could be separated with hands in layers (I hope I explained it clearly).
On advice from the forum, I added vinegar, butter, margarine, baked manually, changed yeast, flour. As a result, I found a magic key to the stove - it's a dough. I think so, in the bread maker, the time or temperature of the proving-baking programs are incorrectly set (even in manual mode, little time is given).
That is, I make a dough, turn on program 2 and at the end of the baking for another 15 minutes.
But there is another problem - the bread on the dough does not fit in the bucket.))) It sticks out from all the cracks.
As a result, I began to use a bread maker to bake the simplest bread from white flour, and everything that is more complicated I knead in C / P and bake in the oven. We love bread with toppings, multi-grain, and it suits me.
I associate the dough with a big, kind pig - feed her with everything that is at hand, and she will give you the best quality bacon. I put in the dough everything that is lying on the shelves (remnants of cereals, cereals, grains) that I haven't finished eating (cereals, soups, fruits and vegetables, decoctions, sour milk). I opened a can of canned beans - a broth in a dough. Soup potatoes, pasta, stewed cabbage, a slice of raw apple, pumpkin or carrot on a fine grater. Kelp somehow bought "for weight loss" and it there too.
Flour for bread in our region is the best - "Aleika", any yeast.
I took the idea here, on the forum, unfortunately, I do not remember the author, the topic "Multigrain bread VERSAIL"
For dough, I take a glass of liquid and, by eye, the "flour" component (everything that is desirable to swell and a little flour), 1.5 tsp.yeast. I knead it in a bread maker and leave it on the kitchen table until morning (it's not hot in our apartment). In the morning I add another 0.5 tbsp. liquids (fermented baked milk, sour cream, milk - whatever I can find), butter-sugar-salt and flour as needed, that is, the place is kneaded, I add flour and control the bun.
After the second batch, I transfer it to a bread pan and let it sit on the stove, then bake.
Of the pros of baking in the oven. I do not like the fact that bread from a bread machine is of a dense structure, that is, the bun must be dense, otherwise the dome of the loaf will fall through. In the oven, such a problem is not observed, I knead the dough bun soft, sticky, when kneading under the bun, the dough crawls (I hope I explain it clearly). But the bread is baked fluffy, the softest.
Second, I regulate the proofing and baking time myself, which allows me to get bread of optimal quality.
In the photo, my bread is cut, all the additives are clearly visible. In it, I put a little bit of millet, crushed wheat, rye, corn, flax seed, black sesame, a couple of tablespoons of multi-grain flakes, a tablespoon of kelp, a handful of sunflower seeds and some apricot kernels.
The bread is delicious, both on the first day and on the second. I also noticed a peculiarity - it is very satisfying, more satisfying than ordinary flour bread. And my husband noticed: usually he smears 3 pieces of bread with butter for breakfast, and now he is eating one. And most importantly, unlike store-bought bread, there is no heaviness and heartburn after homemade bread.

The first one went ... The first program, the simplest recipe for white and ... was pleasantly surprised. Bread is ready in exactly three hours. Soft, fluffy with a thin straw-colored side crust, but the top had to be in el. oven with incl. top shades for a couple of minutes.



Sponge is tastier. Somewhere here I read (now I can’t find the topic) that they were baked by the stitching method, from evening to morning. Who will tell you how? !!
From memory: they took 250 flour (half of the total) and 200 grams of water and yeast just a little, 1 with something dry and did kneading the dough. Then they put some kind of program and put it off until the morning and on top of this sponge bun they poured the remaining flour 250, salt gently, sugar and rest. water 120 ml somewhere. I don’t understand, under a layer of flour the dough is ok and the water doesn’t interfere ??? And how to pour it so that it does not penetrate into the dough before the morning? And is the volume of the 2.5 liter bucket enough so that in the morning everything would not crawl out through the lid? And what program should I put?
Who remembers this method?