Baguettes in Moulinex 5004

Anis, thanks for your support!
I looked at the correct baguettes ... I understood what my mistakes were. The dough was clearly watery (the whole egg affected) - next time I will add a little flour, or reduce the liquid. Well, shape, learn, and learn.

[Slightly revised recipe for baguettes with olives and rosemary from the book for Moulinex OW5004]

Slightly revised recipe for baguettes with olives and rosemary from the book for Moulinex OW5004 from lenkus

Can someone tell me, when I make cuts on baguettes, the dough sticks to the knife that was included, and the cuts are crooked. Share how someone deals with this problem

Try making cuts with a sharp, thin knife or razor blade (insert into cork).
You can also moisten the blade with water or vegetable oil before each cut

Peace be with you bakers!
Alais -
scissors

I make incisions with a medical disposable scalpel - in medical equipment I buy several pieces at once. Of course, I use it more than once. This scalpel is perfectly fixed in a pencil with an eraser - just in an eraser, but you can also buy a holder there.
The principle is, of course, the same as advised by Admin.
I also lightly sprinkle the bread blank with flour before cutting, then nothing sticks

scissors

Yeah, scissors are most convenient for me too, and prettier ... well, in my opinion ...

So many ideas! I will embody. With a scalpel, it is generally original

it looks especially original in a medical equipment store - they ask me:
- what size? (they are different)
- yes, I don't care what - I cut bread
-
- well, in the sense of notches on the dough
- ah-ah ... well then it is understandable (although it is clear that people are COMPLETELY not understandable, they look like a city crazy)

but I personally liked the scalpel most of all

Good day!
I also baked the first baguettes in HP. Actually, it was this Mulya that was bought for the sake of being able to bake a small amount of baked goods without using an electric oven (our family is small, electricity is expensive). Baked the most common French recipes from the book of recipes (flour, water, salt and yeast), in a quantity of 4 pcs. I have never worked with yeast dough with my hands, I was very worried that it would settle and nothing would work out, in general, I forgot that the baguettes had to be molded, rolled, etc. I made sausages straight out of the bun and put them in the KhP. A light crust for all types of baking gives me, to put it mildly, a very medium goldenness, so I put a light one here too, but ... just with baguettes, one could not stand on ceremony and set the frying more strongly. The result was surprising ... in 10 minutes after laying out, uninvited guests came to the grill and ... in general, there was nothing to photograph, thanks for giving me a bite! I liked the result - crispy crust and tender crumb. The only thing I added to the recipe was to grease the bread with vegetable oil after removing it from the HP. A very pleasant result - the color just played. In general, the summary is IMHO - if there are few eaters, the baguette holder is very useful!

So I decided again to experiment, I baked for a year at first, I baked bread all the time, and then I became lazy, and honestly, somehow the taste did not really inspire me, and I had no time to work, now I went into decree and there was a lot of free time and I again decided to get the oven, and today I want to try to bake baguettes according to your recipes, I hope everything will work out

Does anyone have a recipe for those baguettes that are baked / sold in the seventh continent?
well, from these French semi-finished products ...
of course they are different and taste and crust and in general ... =)

Peace be with you bakers!
artek - well, from the semi-finished products of these French

you are honest
at best there is what
wheat flour, dextrose, calcium stearoyl lactylate, calcium sulfate, mono- and diglycerides, ascorbic acid, vegetable oil, enzymes.

[regular baguettes]

I want to share my experience in baguette making
I have mulinex 6000, but I think the idea and recipes are the same.
At the beginning I baked regular baguettes from a book for a bread machine (basic recipe) - it turned out small and dry. Sorry, no photo. For myself, I concluded that you can take 50% more ingredients - so that the product is larger.
Then I tried baguettes with corn flour (small grains). I took the ingredients for 12 baguettes (I folded two columns - for 4 baguettes plus for eight). It turned out 8 rather dense, not fluffy buns with a strong smell of garlic and a taste of cornmeal. mine didn't like it, except with the borscht, here are the ingredients:
Water - 300ml
Milk - 100ml
Salt - 2.5 tsp
Olive oil - 1.5 tbsp l.
Garlic powder - 1.5 tbsp l.
Corn flour - 210 gr
Wheat flour - 370 gr
Dry yeast - 2.5 tsp
program 1 (baguette)
Here is a picture:

[Viennese buns]

Then I tried Viennese buns, the recipe is again from a book in proportion to 8 baguettes:
Water - 200ml
Sugar - 115g
Butter - 65g
Salt - 1.5 tsp
Wheat flour - 450g
Dry yeast - 1.5 tsp
program 6 (buns)
When the dough was cooked and it was necessary to shape the baguettes, it seemed to me that it had risen a little - and I put it right in a bucket in a bowl of hot water for half an hour - it had risen by another 50%.
Made 4 baguettes and set to bake. And she rolled out the rest of the dough, then greased it with melted butter and sprinkled with sugar, rolled it into a roll and cut into slices - it turned out spirals. I put them in a ciabat dish and put them on a proofer while the baguettes were baked. In the end, this is what happened:



Regular buns. Spirals are tastier in my opinion. Next time, instead of water, I will add milk (or 50% to 50% with water) and one egg instead of half the butter. The dough should be lighter and more fluffy or something.

[chiabata]

My last small baking experience was chiabata... A book from a bread machine. Recipe ciabats with goat cheese and honey (I took 12 pieces):
Water - 360ml.
Olive oil - 3 tbsp l.
Salt - 2.5 tsp.
Wheat flour - 450g
Rye flour - 150g.
Dry yeast - 3 hours l.
Mozzarella cheese (not dry and not goat cheese) - 150g.
There is also honey in the recipe - but I didn't put it, mine don't like it.
Baking mode - 2 (ciabata)
The dough rose perfectly - for the whole bucket. I gave the first batch of ciabats to my mother - while I was busy to wrap them up and accompany my mother, the program was thrown off and I had to bake the second batch on program 7 - the effect was not the same. The first batch was browned, and the second, although it was baked for 45 minutes (versus 30 of the first), did not turn brown. It can be seen that the temperature regime is not the same. Here is a photo:


No cheese in sight! All dissolved! Apparently you need just dry and goat!
The bread itself is delicious, you can make more. Maybe even a big bun on the main program. This is almost "Peasant Bread" from a recipe book for a bread machine.

Girls, help! Now they brought me a Binatone with a baguette, I read the baguette recipe in their book - there is 1 tsp of yeast and ... 5 tsp of baking powder. Could this be, or is it untranslatable Chinese folklore?

Girls, help! Now they brought me a Binatone with a baguette, I read the baguette recipe in their book - there is 1 tsp of yeast and ... 5 tsp of baking powder. Could this be, or is it untranslatable Chinese folklore?

Yeast and soda are not compatible things!

I know this very well and therefore I was simply stunned.
What then could it be "5 chl"? I already broke my head ...

I know this very well and therefore I was simply stunned.
What then could it be "5 chl"? I already broke my head ...

Do not rack your brains to bake according to well-known recipes, there is a higher one here, and you have your own developments. And everyone says the book is full of hell

Peace be with you bakers!
Marina YAR - Happy baking !!!!!!
a little advice to all novice baguette makers when you make a notch / incision on a baguette, then powder this place with flour / poppy seeds or sesame seeds if you do with them / then the cut will not tighten

And I have such a secret: grease the knife with oil, then it will not tighten and does not stick to the blade either.

Thanks everyone for the improved baguette recipes!
Today I read this whole thread for the first time, slightly modernized the recipe according to your advice ... and for the first time I got Vienna Baguettes
Someone tell me how to post a photo ??

I hope the photo turned out.
In general, I did this.
I took as a basis the recipe for Viennese baguettes for the Moulinex Home bread baguette. I took:
Water - 60 ml
Milk - 50 ml
Sugar - 2-3 tbsp. l. whoever you want
Draining the oil - 35 gr (I put a small piece)
Yolk
salt -3/4 tsp
flour - 250 gr (1 1/4 measuring cups, but during the kneading process it seemed to me that the dough was liquid and I added 3 more tablespoons of sifted flour)
yeast - I did not take dry yeast, but in a piece (I forgot my name). I put them in proportion - 1 tsp. dry is 12 grams of fresh yeast. I put about 1/4 cube of this yeast, crumble it into flour with my fingers.
After kneading, I quickly cut up the baguettes and put them in the bread maker for half an hour to stand, did not press anything). They lifted, I took out the tray, made cuts with scissors and removed again. The baguette cuts immediately fall off, so I waited another 5 minutes, only then turned on the bread maker to continue.
I baked it on a light crust, but turned it off 7 minutes earlier, because by this time they were sufficiently fried.
The baguettes turned out to be very tasty and tender.
I chose program 2.

I forgot - I also added 1 tbsp to the dough. l. olive oil. And the baguettes themselves were greased with a spatula and butter before baking.

Peace be with you bakers!
CRAZY29-- - yeast - I did not take dry ones, but in a piece (I forgot what my name is). I put them in proportion - 1 tsp. dry is 12 grams of fresh yeast. I put about 1/4 cube of this yeast

but let me ask you how much weight you have in this cube if the standard 100g pack is a quarter of 25g
I add 5 grams of raw yeast to the usual baguette filling 280g of flour for 170g of water

I was probably mistaken, after all 1/6 of the pack. But since I have no scales, we can say that I put the yeast by eye.

The first time I decided to bake Viennese baguettes, but using pressed yeast. Something the dough does not rise very much ... I never baked on program 2, I did not test it, maybe there is something wrong with the program? It seems that I constantly bake bread on this yeast and everything is OK.

And the Viennese baguettes turned out. Here is what I managed to take a picture, the rest have already been tasted:

The cuts were straightened, but the baguettes turned out to be very tasty, soft, fluffy, with a thin crust. I put less sugar than in the recipe and then it turned out sweet, you can still reduce the sugar.

Peace be with you bakers!

CRAZY29 --Choose program 2
Lagri - I never baked on program 2, I did not test it, maybe there is something wrong with the program?

I don't understand something - there is no baguette program in this model
this program is sharpened by a specialist for baguettes, and on others and the temperature regime is different - it can and burn

[shade]

CRAZY29 --Choose program 2
Lagri - I never baked on program 2, I did not test it, maybe there is something wrong with the program?
I don't understand something - there is no baguette program in this model
this program is sharpened by a specialist for baguettes, and on others and the temperature regime is different - it can and burn

shade, the fact is that I have Moulinex 502430, which means a little different than 5004, probably. At my c / n you can bake baguettes on programs 1 and 2 (all the baguettes on the first, and butter on the second). I just look here with different Mulinexes ... so I decided to talk to you ... I have some problems with baguettes
And you only bake baguettes on program 12? I just looked at your instructions. Indeed, different programs ...

Peace be with you bakers!

rye flour baguettes

Peace be with you bakers!

Peace be with you bakers!

now my baguettes have cooled down --- in the cut

Did they put malt in them or not?

Peace be with you bakers!

rye flour -300 gr
water -180 gr
vegetable oil - 1 tablespoon
honey -1 heaped teaspoon
salt -1 teaspoon
wet yeast - 10 gr
malt - 1 rounded tablespoon
extra p -1 tablespoon

I turned on the prog / baguette for 12 / after kneading, I blinded the baguettes and put them in the baguette holder
put it back in the stove
then when the bell squeaked I pulled out a baguette holder and put it in a multicooker for heating \ 5 minutes \
where she stood for 40 minutes, then she was moved back to the bread maker and the button was pressed to continue the program
in the principle, you don't have to put it in the multicooker, and if you put it, then you can control the rise
it turned out so that the baguettes rose well and the lower ones rested against the upper ones and wrinkled

I turned on the prog / baguette for 12 / after kneading, I blinded the baguettes and put them in the baguette holder
put it back in the stove
then when the bell squeaked I pulled out a baguette holder and put it in a multicooker for heating \ 5 minutes \
where she stood for 40 minutes, then she was moved back to the bread maker and the button was pressed to continue the program

And after kneading the baguette dough before baking the baguettes, you have only 1 hour? I did not understand a little alignment over time. I have Moulinex 502430 and therefore the programs are slightly different, but I think the Baguette programs function in the same way. I have programs 1 and 2 -Baget.

Peace be with you bakers!

there is such a thing the kneading is over and the dough is rising after which
the bell rings: yes: like it's time to insert a baguette case with baguettes and press the button to continue the program
so between the call and the start of the program we have 1 hour after that the program will be reset
and as a result, the dough formed into baguettes rises \ the time from the end of the kneading to the bell plus an hour until the program is reset \
1h40minutes
amplitude --- kneading - pulled out \ blinded the baguettes \ put the baguette holder in the stove to mine 50 minutes rise
the bell rang \ the light blinked \ do nothing, wait another 50 minutes, but after that we press the button to continue
and after 42 minutes we get baguettes

Yes, I understood everything. It's the same for me. I just didn't do it with rye dough, I have to try it. Rye baguettes are good! Thanks for the interesting idea. I often bake rye-wheat bread. And here even without wheat flour, great ... How do you work with rye dough, is it very sticky? Are the baguettes tasty?

[amplitude --- kneading - pulled out]

amplitude --- kneading - pulled out \ blinded the baguettes \ put the baguette holder in the stove for mine 50 minutes rise
the bell rang \ the lamp blinked \ do nothing, wait another 50 minutes, but after that we press the button to continue
and after 42 minutes we get baguettes

I got it! Immediately after kneading, take out the dough and sculpt the baguettes!

And what can you replace with Extra-R?

Peace be with you bakers!
The dough, of course, is sticky and when it comes up it is better not to shake it in the sense of moving it neatly
tudy - syudy
if you bake rye-wheat, try them first and then reduce the amount of wheat
to the taste you need
but for our family taste, pure rye or with brewed malt is more suitable

Extra-R
The most popular dry sourdough-improver for accelerated preparation of rye-wheat bread. Gives the traditional taste and aroma of rye bread, increases volume, prolongs freshness. Suitable for making Borodino bread. Add 1-1.5 tbsp per serving. l.
to replace - AGRAM, BÖKKER ROGEN

to replace - AGRAM, BÖKKER ROGEN

Yeah ... I don't have that either, I'll have to look. Indeed, first I will try rye-wheat baguettes, where there is more rye flour. I baked first-grade bran flour, we liked these baguettes. And rye-wheat, where I baked more wheat flour a couple of times. But I haven't tried pure rye, probably delicious.

[shade]

shade, I still baked rye baguettes. Everything worked out! Thank you very tasty

Peace be with you bakers!

and today, with the usual bookmarking, the baguettes ran away
so they kicked out the frames of the baguette holders that they were already burnt at the edges
probably flashes in the sun

Hello everyone!!! People, help out, who made pure rye baguettes? Share the recipe ... I would be very grateful

Peace be with you bakers!

KseniaGap-- - help me out, who made pure rye baguettes? Share the recipe ..

but too lazy to look back at the page

Shade, dropped in !!! Maybe there is another recipe, so I'm asking ... 😔😔😔 I can't find Extra R anywhere 😥

By the way, don't tell me, can you replace wet yeast with dry yeast ??? And ck then put them ??

Peace be with you bakers!

KseniaGap ---
yes any yeast can be used

I have 10 grams of wet = 2 teaspoons of dry, that is, according to a recipe from a book - or 1 teaspoon of dry or 5 grams of wet and lay according to the instructions - liquid-flour-yeast

on Monday I made rye baguettes with kvass wort and apple cider vinegar I liked it even better than with extra p and malt, although in principle this is a normal replacement
but if you want to buy malt and sourdough: yes: then in the house-bread on Novokuznetskaya or from the Danilovsky Monastery there is a shop \ on Tulskaya \ I also saw in a bakhetle on Prague

🔗

Shade, many thanks for such a detailed info !!!!! Very grateful !!!!

Hello everybody! Question - there is a Moulinex OW5003 bread maker - without the function of baking baguettes. And if you buy the Mulinex frame itself - will it fit? As I understand it, is it universal for all models? And will it be possible then to bake baguettes in a bread maker?