Baguettes in Moulinex 5004

Peace be with you bakers!
I suggest the most effective way to make baguettes
tried by me repeatedly and according to different recipes
always 100% result
we make any baguettes from a book
after kneading, divide the dough into 4 balls and let stand in a warm place for 15 minutes, then form the baguettes and put them in lightly
molds oiled with vegetable oil and put in the oven
!! ATTENTION!! do not press the button to continue the program
after all, we have an hour in stock (minus 15 minutes and the time it took you to mold the baguettes) so if it took you 15 minutes to sculpt and 15 minutes to proof
you have half an hour
so let the baguettes stand in the oven for about 20 minutes
then we take out the form we moisten the baguettes with water make cuts (preferably with scissors on the floor of the baguette) put the form back and press
!!!! START !!!
of course it takes longer, but the result is stable

58 minutes left and the baking did not turn on !! what to do??

in general, the situation is this: turned on the stove in the baguette mode. She took out the dough after the signal, blinded it, put it on the stand and back into the oven. on the timer 1.30. I turn on the start-up, nothing happens. I think that probably should be turned on in an hour. I'm waiting. I turn on, nothing happens ... what does this mean? put the baguettes in the oven .... turned on the baking mode in the oven, the tenns began to warm up .. turned off the oven ... what to do ?? is it a breakdown in the mode ??
p. from. baking for the first time ...

Do not mind if I make an assumption, although I do not have moulinex.
The baguettes should be spaced apart (that is, increase in volume before baking) - so nothing happens, look in the instructions for how long it takes to bake directly. IMHO somewhere in the 50th -40th minute, the heating elements turn on. Carefully read the description of this program in the Manual.

it seems like the baking was really supposed to start at 42 minutes)) I didn't understand the current when I had to press the start button a second time .... vledltsy moulinex, tell me please !! and I baked the baguettes in the oven)) I’m waiting until they’re calculated) and put bread in the oven) according to the main program)) yes, I panicked) well, nothing, the next time it will turn out right))

The same trouble, I do not understand how to act after kneading and shaping the baguettes. After kneading, a sound signal is given, the lamp starts blinking, the timer remains on, something around 40 minutes. after which, as I understand it, it is necessary to sculpt the baguettes themselves, but at some point the stove restarts and switches to program mode 1, and what should I do? The instructions describe this, but how, it is not clear. I don't understand what the problem is, how to bake further.

and I finally pulled out the dough early, formed the baguettes and back. I press the button (on the timer 1:20) and nothing .. so I finally pulled them out .... I thought the teni did not work, I switched on the baking mode separately, they began to warm up. well, it means they are working))) of course the baguette mode is incomprehensible .. who would explain ... what why and how ...

Peace be with you bakers!
in the instructions for 5004 everything is written correctly, if you do not have it
or if you doubt the correctness of what has been written, then there is a footnote from the RIGHT
everything is exactly there.
pawned food, turned on the program, pulled out after the signal
dough, molded baguettes, put in molds, put in the oven and
pressed the start button .... the program continues!
and the fact that 42 minutes blinks on the timer means that HP is
standby mode, and this will continue for 1 hour. after that xn
reboot and the program will be deleted, so with modeling and proofing of baguettes, you must meet this 1 hour.
and do not try to bake baguettes in the BAKE mode there
a completely different temperature and your baguettes will dry out

Yes, she just squeaks several times ... I blinded the baguettes, put them in the stove, pressed the start, but nothing happened ...she did not turn on for baking baguettes ... if possible, tell me to press start to continue the program before the timer expires? or after? in general, I will try again in the evening ...

Peace be with you bakers!
flyerissa by all means until otherwise the program will be erased

urrrraaaa !!! happened! for those who have the same problem I write: I kneaded the dough and it should be in the oven before the timer reaches 0:42 (or a little more) and it stops, they will not change the time. now we take out the dough, sculpt baguettes and back !! start button and now, the countdown has begun !!! all!!! done !! p. from. put a light crust, otherwise it comes out a little dark on the middle and you must turn off the stove earlier. I'll post pictures tomorrow)

Peace be with you bakers!
no gods burn pots
just take your time, you have an hour so let the dough be good
climb up, I mean already molded baguettes

I'm a newbie. Maybe I'm doing something wrong. I already have Moulinex baguette for 2 weeks. The bread is delicious, the lemon cake was divine. But the baguettes ... I do everything according to the instructions. After kneading and approaching the dough is simply poured out. It is like pancakes in consistency. You have to add a lot of flour, probably as much as according to the recipe, knead for a long time with your hands so that at least something of the dough is molded. The result is sausages. Not lush as in the photo, really tasty, yes. IMHO, a lot of water. Or little flour. Look here: warm water 190 g, salt 3/4 tsp, wheat flour 210 g, rye 40 g, yeast 3/4 tsp, sugar 1 tsp
Or is there a mistake in the recipes (in all of them at once?) Or I don’t understand something in this life.
And she's buzzing with me. Not much, but buzzing. Read other posts, is it a marriage?

I have a Mula 5002, without a baguette holder, but I baked the baguettes according to the recipe for Mula 5004 (I downloaded them) in the oven, it turned out wonderful. Go to the website 🔗 or 🔗 - there you can watch the process of making baguettes.

warm water 170 ml.
salt 1 tsp
wheat flour 280 UAH
dry yeast 1 tsp.

This recipe has already been tried. And in yours, the ratio of liquid and flour is wrong

When I turn on the stove, it also hums a little. So this is the norm. Happy baking!

Thank you !!! It turned out divinely! This is how it should be

Our baguettes are one of our favorites. Since the family is seven people (6 adults and 1 child), I make a triple batch at once. And when HP begins to knead, I try with my finger if the dough is sticky. If sticky, carefully add flour until it sticks. I bake the first portion on the second part of program 12, and the other two - on program 14.
They made baguettes according to the recipe from the instructions, with sesame seeds and some other husband with sunflower seeds.

Peace be with you bakers!
on the baking program, the baguettes turn out to be different, I don't say better or worse, just not the same as on the 12th program.

right now, a misfortune called baking baguettes has just happened to me ... I wish I could look at me from the sidelines at a time when I was scampering around the kitchen and did not know what to do, where to press. In short, at first she picks 3 times this type of fall asleep what you need - raisins or seeds. Then you see it stands until 42 minutes remain. And I’m a bastard, I decided that since the timer is 1.21, it’s time for something to bake there. Time has beguiled. By the way, we bought the stove yesterday. I pressed the start button a little longer, so the program was completely reset. Here I almost fainted! You just need to feel it. She baked on the 14th program. They came out tough. She put it in a towel. Let them lie down and we'll see. In an hour I'll try again, but I'll do everything in time - wait.
Here is right for the first time in first grade!

Peace be with you bakers!
maribraun in printsyp can also be used for baking, but in this mode tena
they immediately give full heat and then lower the temperature, therefore
baguettes turn out hard and burnt / if put on a dark crust \ so you need to constantly monitor the degree of readiness
baguettes so it's better by 12

https://Mcooker-enn.tomathouse.com/in...ic=5046.0

look at it with a bang

already correcting my mistakes. Although niche is so delicious.The crust is not dark, but hard. I added fried seeds to the dough.
new baguettes are spinning right now. Will be with dried apricots.

and here are my baguettes! Be happy for me.

You know, this "baguette" function also strongly seduced me in Mulk, until .... I looked at this "baguette" in the store closer .... Oh. Well, damn it, and baguettes .... A shelf "for 4 sausages" Some nonsense, a marketing ploy ...
Maybe this is an impolite statement in the presence of the happy owners of this model, but I didn't want to buy something. I agree with Roma - it's better to make a baguette dough in a bread maker and bake in the oven. The form can be made of foil, or you can buy a special wavy baguette. I saw at a company that sells bakery equipment. Not long ago I tried the "Bon Baguette" mixture - I liked it very much !!!
To owners of Moulinex5004 I apologize for the negative review

Hello everybody! :) I honestly admit that I baked baguettes once after buying a stove. Very few of them turn out, my children have one tooth. Well, advice for beginners: do not try to bake everything at once, although it is very tempting. Get to know your stove better, study it thoroughly, and then you can take baguettes, in the stove or in the oven. Good luck everyone!

You know, this "baguette" function also strongly seduced me in Mulk, until .... I looked at this "baguette" in the store closer .... Oh. Well, damn it, and baguettes .... A shelf "for 4 sausages" Some nonsense, a marketing ploy ...

Cake, and I was choosing between Moulinex and Panasonic !!! And then I also decided that it would be better to bake the dough in the oven. True, in Moulinex, in addition to baguettes, the traditional brick form of bread is also attracted, but the choice has long been made. Maybe by the next stove I'll ripen for Mulka with a baguette holder, but for now I'm lazy ...

mish, I totally agree with you! This model of Moulinex is attractive because of the traditional "loaf" shape. The only model I observed has 2 stirrers. You can knead a record amount of dough (I'm not mistaken, the maximum loaf is 1.5 kg?). My close friends are a large family. 8 children, I will report to you, this is a swarm of locusts! I think. that when I go to visit them, I will definitely buy a bakery as a gift. And, most likely, this particular Mudinex. Not because of the baguettes, but because of the King size loaf

you can buy a wavy special baguette. I saw at a company that sells bakery equipment.

Be so kind as to post a link where these forms are sold.
Although so, in a homemade one it turns out well, but I want it "civilly"

Admin, of course! I saw it on sale in the Lipetsk branch of the TriR-market, but I give you the coordinates of the Moscow head office
🔗
I skimmed through, looked that there are only Martellatovs for round bread, but I know for sure that they have traditional forms (aluminum) for loaves, and for round breads, and for baguettes (wavy ones, with special pimples). the price was printed. Of course, I won't find it now, but the feeling remains in my memory that "it is not at all expensive"

🔗 Here I regularly read about new products in the baking industry, sometimes I buy - everything is around 100 rubles per kg, so it's not a pity to try. They all sell by weight too, although they are in bags of 20-25 kg. Many interesting articles.

🔗
It is unlikely that you will learn something new for yourself, I understand, but for this site there are many interesting things.

In general, I took Mulienx OW 5004.
Hopefully there will be a worthy addition to the SD-253

Made according to the standard Mulinex recipe.
The view is not presentable, if you hit on the head - you can cripple - what a hard crust.
To be honest, the taste is not very good.

And a lot of fuss. We'll probably just bake bread in it, without any trouble

By clicking, the picture is enlarged.

Well I do not know! I always cut baguettes instead of a knife to the stove, with ordinary scissors across (somewhere at an angle of 30 C)! And everything turns out very well, and when there is time, it is advisable to put the dough to knead again!
And in general, it is not necessary to bake them in the oven!

Happy New 2009 Year to all !!!

A few words in defense. A little fuss with baguettes, they write more confusingly in the instructions, the way out is small, but just for a small family. I use cotton for the second time, but the baguettes are delicious.

Hello everyone.
Why did you run over the beggars? Normal bars, I like it, and I'm used to it myself. Good for breakfast, cut it off, smeared it with butter, with freshly brewed coffee, it's generally beautiful. The fact that the dimensions are too small, of course, I agree, but you can't do more there. In general, I really like my stove, at first I ran around the stove with kisses with happiness, and around my husband - for a gift. Well, perhaps, I simply have nothing to compare with, I bake everything, nothing, but I am a mountain for my mulk. And for the baguette too!

I just baked it today. And it turns out that if you "hit on the head" nothing will happen!

> But! I see a big minus in the technology of making baguettes - namely, not full automatic preparation.

Everything is correct!

But baguettes are awesome! a month ago became the owner of the unit 5004 :-)

I only bake these little buns. I shove everything inside: sausages, cheese, dried cherries, canned peaches, a banana. Individually, of course. It turns out super awesome pies !!

of course easier to bake in the oven. But I don't have an oven :-))) I hope only for now :-)

and this is where I have a problem: the instructions say that the baking program is not suitable for baguettes. And I want to knead a bunch of dough and bake a bunch of baguettes. Who has experience in this matter - share, tell me !!! Otherwise, you will have to buy an oven :-)))

I had this experience. I'll tell you right away - it's better not. Once the instructions say - no, so there is nothing to check. I checked (forcedly true) - and definitely does not fit. There, the temperature immediately accelerates enormous, but on the baguette program the temperature is somewhat different ...
Why don't you bake anything besides baguettes?

At first I disliked the baguettes .. I baked them, they turned out to be oak (according to the recipe from the instructions for baking a baguette, there is water, flour and salt ....). Then I baked "Viennese" - that's what I like. Soft, fluffy, like bars, only small)))) Now I always bake them. We eat little loaves and bread too .. Therefore, we just got these baguettes. And tasty and not enough)))))

Good day everyone !!

The other day I baked baguettes. I took a recipe from Moulinex's book which is Country style. From myself, I added 1 tbsp. l. olive oil, sugar for honey replaced, and water half diluted with milk, and 1 tsp. sesame seeds (eh walk like that !!). The baguettes turned out to be very soulful, the crust is like a crust, not hard and not soft. And soft, fluffy crumb. The son ate in one sitting, he managed to take a picture.

But the Viennese baguettes for some reason did not work for me. The recipe is from nkizhka, and I didn't change anything there. They were baked late in the evening, I covered them with a towel, to have a rest, to have breakfast with them in the morning. But to my surprise in the morning the baguettes were oak, as if they had lain for five days. And not only the crust but also inside. I had to put on crackers. What is there to do??

I bought Mulya mainly because of the baguettes, at first I was fond of baking them, and then cooled down. She began to bake bread. But my family is small, we eat little bread. Stale does not roll;) Therefore, the baguettes are now back in business
The shade method is great. On my own behalf, I will add - I bake baguettes according to the main recipe, with a slight modification - I share water with milk, kefir also goes well, etc. All this can be sour in a gradation from slightly to very even. The proportions are arbitrary. But in this case it is necessary to control the mixing process, you may have to add liquids.
After forming the baguettes, roll them in sesame / poppy seeds. And today she smeared the baguettes with olive oil and sprinkled with rosemary. The crust is softer, but still crunchy. Believe me, it's gone, now I'm sitting and baking a second portion for breakfast.

Well I do not know!!! Whatever you want, but I still stick to my opinion that ordinary baguettes can be baked "oak" or "airy", depending on what technology is used !!! Before I forget, add a drop of sunflower oil to the baguette dough !!

Peace be with you bakers!
and on copper I increased the number of all components and as a result
4 baguettes by weight came out 540g and this is okay true
ate anyway at the moment

The idiot's dream has come true !!!! gave me a stove with the ability to bake baguettes.
Although as my household said
- Mom, these are not baguettes, but hot dog buns.
Since then, we have been using them for this purpose.
and even when the small buters need to be made for the holiday.

the only thing you don't like is washing the stove after the test
(I don’t know if I managed to insert a picture)

the only thing you don't like is washing the stove after the test
(I don’t know if I managed to insert a picture)

but do not wash the mold immediately after the test, wait a couple of hours - the dough will dry out and the residues will easily fall out

Hello everybody! Somehow, it doesn't work out with baguettes, I tried Viennese from a book and from the instructions for the stove. The crust is very crispy and very dense inside, although the dough is not very thick. But the bread is very tasty. I bought the stove 3 days ago, I try a new recipe every day. Today I will bake baguettes according to your recipe.

Hello everyone, I tried to bake baguettes in a 5004 mule, I threw in the ingredients according to the standard recipe, the first minus - the dough turned out to be very liquid, then I had to mix the blanks by hand, tell me who baked, maybe water is needed not 170ml as it is written there, but less, in short, baked, the view is not very edible ...
The crust is very hard, tastes no worse than from the store, the taste of an ordinary baguette, the crumb is thick, I would like it more airy ...
From all of the above, there is only one question: WHO WRITTEN RECIPES TO MULINEX !!!!!!!!!
Already several lousy samples, I want to tear up and throw this book away !!!!!

🔗
I made baguettes from a book several times.
everything worked out. the first ones turned out to be very baked and then normal, if you wrap them in a towel and remove them when they cool down, then soft remain
for a long time, I do hot dogs with them for my husband's work.
and in general, I have already done a lot of recipes from the book for 5.
in general, it all depends on the quality of the flour and whether you sift it before laying.
what about your hands?

I also have a problem with Viennese baguettes. Made according to the recipe from the book, and followed Shade's recommendations. But they turned out with a fried crust and in the insides some kind of strange crumb - loose and sticky. Well, in principle, you can eat. I think that something is wrong with the recipe. It's not the first time I've done it, and it's always somehow not very good. Maybe someone has a good, proven baguette recipe ..?

I somehow baked baguettes in a rustic way, but with my own, edits, in the recipe (see above). Here they are delicious.

Peace be with you bakers!
Mouli take any recipe from the website reduce the ingredients to a baguette - flour 280 water 170 and more

Mouli - weird and weird - loose and sticky

mailgor - The crust is very crispy and very tight inside

you see two people baked according to the same recipe and the result is different
on this you need to try

Dear forum users! Please tell me why you need the so-called "formation" of baguettes, which is described in the instructions? What is the effect of rolling-pressing-rolling-rolling again, etc. on the final product. Can you just roll the workpiece with a sausage and bake? Maybe my handles are crooked, but as I start practicing with the formation, everything turns out crooked and obliquely. And another problem is that after lubricating the baguettes with water or milk, it becomes impossible to make cuts with the included knife. Does this mean the dough is of the wrong consistency or is it better with scissors after all?

Peace be with you bakers!
Renata
no matter what baguette you make, the bun should be
if everything turned out fine, then you can make cuts with a knife
but all the same I advise with scissors \ although as anyone \
here's a look Admin master CLASS gives

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7265.0
I agree, you can just roll a sausage in size and into a baguette holder
I do so often lately
but then it does not turn out to be twisted inside \ as in the picture \
in general, it does not affect the taste

shade, thanks for the advice and reference. With great pleasure I studied the master class from Admin, now I dream of creating all this with my own hands.
Today I baked Viennese baguettes from the recipe book for the second time.I already tried to shape it according to the rules, but it turned out to be just delicious long buns, neither crumb structure nor crust that looks completely different from the product called "baguette". On the eve of the baguettes with bran not so much increased in volume, although they were delicious. The main recipe turned out great, but I replaced the water with milk and added 2 tbsp. l. Sahara. On a medium crust, they fried like blacks, even the fact that they turned off the program for 5 minutes did not help. before. In short, it turned out to be not an easy thing! With bread, everything is somehow more fun!