Bread maker Delta dl-8007b

[Fantasta]

Fantasta, Makfa flour -150 gr, rye-150 gr, water (milk) - 90 ml (I have milk), kefir 3.2% - 120 ml, salt-1 h l, sugar -0.6 tbsp, m / r -1 tbsp, yeast - 0.9 tsp (I think you can and whole), I also added 15 ml (1 tbsp) of water, it seemed to me that there was not enough liquid, my kefir is thick, I want a higher roof, I think all the same a little liquid, I'll cut it later, I'll see if it crumbles, the dough was kneaded a little, of course, the rye mode is 450 g, the crust is average, the weight turned out to be 485 g, later I will add a photo in the section

[Amazonka]

Amazonka, yes, you give a photo of the crumb Now we need to find the perfect Borodinsky recipe for the Delta, so we want a pure rye bread

[Fantasta]

Fantasta, Fantasta, I'm cleaning, the bread is very tasty, but you can have more sourness, I think you can try adding serum instead of water and probably a little more liquid is needed, maybe the roof will be prettier Photo separately and next to Martha (I put the crust there dark and very thick and turned out again by 10 grams less), I think there is more moisture in the bread from the Delta, maybe that's why the weight is different when I open the Delta, there are a lot of very droplets on the very edge of the lid in front, today even the bread got

[Amazonka]

Amazonka, congratulations on your purchases! Your heroes are baked)).
I have three questions about Martha:
1. Is Martha's bucket much smaller than Delta's? Could you take a picture of the buckets nearby to compare them? (I saw your photos with a ruler, but I can't estimate the height of the March bucket).
2. Are the bucket fasteners and locks the same and fit someone else's bucket? Well, that is, is it possible to bake in March with a bucket from Delta and vice versa?
3. How much space does Martha have from the top of the installed bucket to the top lid? Two or three centimeters or more?

[walexyz]

walexyz, Thanks for the compliments! Martha's bucket is higher than that of Delta, its size is 13.5 × 12 and height is 12 (measured inside), in general, the buckets differ only in height and easily gets up from Delta in Marta, but from Martha for some reason it gets very tight in Delta , but Delta itself is a little smaller than Marta, I will throw off the photo a little later.

[Amazonka]

Amazonka, I also have a lot of condensation on the lid inside. In the Delta, bread is certainly different in height.

[walexyz]

walexyz,

How much space does Martha have from the top of the installed bucket to the top lid? Two or three centimeters or more?

Martha has about 1.5 cm from the bucket to the edge, and if the window in the lid is 4-5 cm somewhere, the Delta's lid is not so deep, the difference in the depth of the buckets is 2 cm, if you are interested in anything else, ask






Fantasta, yes, for some reason it turns out more magnificently in the Delta, I will continue to study both

[Amazonka]

Amazonka, thank you very much for your answers and photos! Now everything is super clear. How is it laid out on a silver platter)) What do you think, the bucket about which Alena wrote above in the topic with dimensions 13.5x12x16, 3, will not fit in March? Judging by the photo - no, there is not enough space on top, but the photo can distort reality.

[walexyz]

walexyz, here is the difference between the buckets

[Amazonka]

Amazonka, the March bucket is noticeably higher. But I was referring to the Redmond bucket, which is another 4 cm higher. Will it fit or won't Martha's lid close?

[walexyz]

walexyz, if I understand correctly, we are talking about the Redmond bucket, it came up to the Delta (I asked the owner of this model and this bucket), so it will also rise in Marta, since the Delta is slightly lower than Marta, I also wanted to purchase this in reserve, but something is missing from sale



walexyz,

Is Martha's bucket much smaller than Delta's? Could you take a picture of the buckets nearby to compare them? (

I answered your first questions, I just forgot to take a photo right next to

[Amazonka]

Amazonka, thank you very much for the answer, now everything is clear)). The Redmond bucket has to come back, because the 1908 model is their bestseller and is in great demand. Well, as a last resort, you can choose the size on taobao, there is such good in bulk. If only the stove closes without creaking and cracks))

[walexyz]

walexyz, I found such a photo of a Redmond bucket on the site, measured my own and it turned out that in March the bucket is only 1 cm shorter (15 cm), and in photo 16




Fantasta, Nadine, and did nothing according to the recipes from the instructions?

[Amazonka]

Amazonka, nope, I did not do anything from the instructions. Of course, I may have a preconceived opinion, but for some reason it seems that there is nothing close to the truth (by the number of ingredients)

[Nadine]

Nadine, so we will do it according to proven recipes

[Amazonka]

Amazonka, I made pizza dough today in HP on the Yeast dough program. I was very pleased with the result

[Nadine]

Nadine, and I made a Stolichny cupcake according to Gost, on the Cupcake program, I had to add a whole hour of baking, tomorrow I will add pictures, I'll see what happened inside, now it's still hot, don't cut it

[Amazonka]

Amazonka, but how did you understand that you need to add another hour? Remained raw after the end of the Cupcake program?

[Nadine]

Nadine, it was absolutely white, although it rose and was all damp inside, I checked it with a splinter, I probably should have done half of the norm, there are still a lot of raisins, if you make it according to the recipe, apparently in Soviet times they simply did not report it And so, very tasty it turned out a cupcake, namely Stolichny, I just loaded everything into hp, did not beat anything separately, all the products at room temperature, Cupcake mode. I'm waiting for aluminum molds, I think they'll be super good







Nadine,

[Amazonka]

Amazonka, oooo how cool !!! Looks like "Zest" (I love this mixture). And this is from what HP book?

[Nadine]

Nadine, this is not a book from xn, but this one, the book is simply super-duper, I recently acquired it, it is like a gift, coated paper, the weight of the book is 1.5 kg somewhere, large and heavy, so far I have only made a curd cake (not in xn) and this Capital. If you are interested, in the Wildberry store it is now cheaper than elsewhere.

[Amazonka]

Amazonka, oh thanks for the photo! I was just surprised by the small gramma for the cupcake, as if under ours :)

[Nadine]

Nadine, so I thought so, only 240 grams of flour, but it turned out to be heavy and dropped a little, when the program ended the cake and I opened it, it was right on a level with the bucket, and after another hour of baking it became lower, it just apparently became denser, but delicious, in general I am making a cupcake for the first time in hp, I will definitely try half a portion, I want to throw everything, turn it on, and then take it out and enjoy it. I didn't, but now I want to try it in Delta according to my recipe, maybe it will work out normal

[Amazonka]

Amazonka, I don’t trust Easter cakes at all. My opinion is that this dough should only pass through the hands, there is no other way.

[Nadine]

Nadine, I want to try in March at the Chef-baker just to make dough on the dough, and bake in the oven. I can't knead with my hands now (for health reasons), so I'm trying to ease everything for myself with all sorts of adaptations

[Amazonka]

Amazonka, about health. I myself suffer from diseases of the wrist joint, I understand you very much. I especially felt it yesterday, when I was making pizza dough - what a happiness it is not to knead with your hands and then not suffer from pain.

[Nadine]

Nadine, yeah, yeah, I also do it on pies now only in hp, I really like that in these hp dough can be put on a delayed start, neither in Panasonic, nor in Moulinex, there is no such thing, but here please, I want to put it for tomorrow, so that by in the morning the dough was ready for pies

[Amazonka]

Amazonka, be sure to tell me how it will turn out, I'm very afraid to put on a delay, it seems to me that everything will run away ahead of time from the bucket

[Nadine]

Nadine, well, I will definitely write

Today I tried the rye mode and baked Borodino bread on it.
Regarding the regime:
10 min - slow kneading
20 min - quick kneading
75 min - proofing
70/75 min - baking
And this is the result (from the flash it looks lighter than it really is)

[Fantasta]

Fantasta, handsome, where's the recipe?

[Amazonka]

Amazonka, I took this recipe https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=16786.0 Well, I counted it at 300 grams of flour. I haven't cut the bread yet and tried it, I don't know what it tastes like, but it looks good and the roof is neat and even.

I don’t trust Easter cakes at all.

Very often I make butter Kulich in a x / stove, like a recipe from Elena Bo from our website, I have never had any punctures. I have x / p Redmond.I put all the groceries and took out a gorgeous cake

[Fantasta]

Fantasta, oh, I just have malt, tomorrow I will try to do it I am accountable for the yeast dough with a delayed start: I made 400 grams of flour with milk and an egg, put it in the evening so that it was ready by 10 o'clock, half an hour before it was ready, this is the picture, I went limp and by 10 it rose even higher, but did not run away anywhere. I will definitely put it this way, very convenient, I prepared the filling in the evening, got up in the morning, drank coffee and you can already bake

[Amazonka]

Amazonka, oh how kicked out, class! Now I am not afraid to do that) Thanks for the photo report.
Admit it, what is the overall feeling of the bread maker? I'm totally delighted! Of course I still suffer from the window in the lid, but these are trifles.
Well, I still don’t know how to make the bread dome be the same height everywhere. And in what corner the bun remains before proofing, that side of the bread will naturally be higher. Can his hands gently move to the center before lifting?

[Nadine]

Of course, I still suffer from the window in the lid,

Nadinedon't even suffer. I have a Maxwell bread maker, almost the same as yours, but with a window, so in our topic we tried everything and for a very long time so that the roof of the bread did not fall off. The problem was solved by inserting a foil folded 4 times between the windows of the window and the roof of any baked bread became convex. You can spy on how the dough fits by lifting the lid, but for that you will be sure that the bread will be outwardly beautiful with a convex roof.

Well, I still don't know how to make the dome of the bread be the same height everywhere. And in what corner the bun remains before proofing, that side of the bread will naturally be higher. Can he gently move his hands to the center before lifting?

Sometimes, after the last kneading, I take out the bun, take out the spatula for kneading the dough, carefully form the bun and put it in the center, the result is always only pleasing.

[Lagri]

Lagri, but my natural curiosity is not ready to miss all the processes taking place inside. We must humble ourselves

Sometimes, after the last kneading, I take out the bun, take out the spatula for kneading the dough, carefully form the bun and put it in the center, the result is always only pleasing.

Yesterday I wanted to touch up Borodinsky with my hand, but it didn't work out - it is terribly sticky, and I decided not to touch it.

[Nadine]

Nadine, next time grease your hands with vegetable oil and take this kolobok easily.

[Nadine]

Nadine,

Admit it, what is the overall feeling of the bread maker?

Ooooh, the oven is just super, I am very pleased, especially that the dough can be made in small quantities and with a delayed start, the fact that there is no window, now I consider it a plus, at the very beginning I check if the bun is normal and that's it, I don't look at - the roof lead, I think with joint efforts we will select recipes so that there is a beautiful dome, but white, according to your recipe, I turned out beautiful the first time

[Nadine]

Nadine, next time grease your hands with vegetable oil and take this kolobok easily.

Live forever learn thanks for the tips!

Nadine, at the very beginning I check if the bun is normal and that's it, I don't look anymore, about the roof, I think with joint efforts we will select recipes for a beautiful dome, but white, according to your recipe, I turned out beautiful the first time

I also set a goal - to trace the kolobok to the ideal. And then I wind circles in anticipation of the result.
I would use a recipe for gray as in a store - it would be gorgeous. I can't get such a taste yet. Maybe because of the premium flour? But I can't buy 1 grade anywhere.

[Nadine]

I would use a recipe for gray as in a store - it would be gorgeous.

Nadine, look at this bread recipe
Panasonic 2502. Darnitsky bread (SValeriya)


I bake it all the time. It is easy to perform on the usual first program. I even baked it in my little bread maker. We like it.

[Lagri]

Lagri, I cooked according to this recipe https://Mcooker-enn.tomathouse.com/in...ption=com_smf&topic=596.0 but of course it doesn't look like a store one.

[Nadine]

Nadine, I also baked this, but I liked it more from SValeriya (there flour is taken 50 to 50 and tastes good). We have it like everyday gray bread.

[Lagri]

Lagri, Maria, do you not know, the taste of 1st grade flour is very different from premium flour? Does it make sense to purposefully chase her?

[Nadine]

Nadine, I think that Tatiana-Admin will explain better here https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=135443.0... Everything happens with me purely empirically. If I bake from 1st grade flour, as usual, then the bread is soft and porous, but not like "fluff" that comes from the premium flour, which can be considered a bun. If there is no 1st grade flour at home, then I take 9 g of flour out of 300 g of flour and instead add 9 g of wheat bran, I get 1st grade flour. But since we have 1-grade flour most often available, so you rarely have to make it yourself. You don't need to chase it, you can cook it at home.

[Lagri]

Lagri, as it turned out, you will not find 1 grade in the afternoon with fire.

[Nadine]

Nadine, baked in Delta, according to this recipe for bread

Panasonic 2502. Darnitskiy bread (SValeriya)

I liked it very much, I did it on whey and took pressed 9 grams of yeast, but when kneading, the dough rose so high that it literally jumped out of the bucket, I constantly had to lower it down, put pr 1, average crust, weight 600. Next time I'll decrease the proportions

[Larissa]

Larissa, the bread is handsome! Yesterday I baked such a flour from 300 g - too small, also with whey instead of water. The yeast was old pressed, and for 300 g I took 7 g of yeast and the dough did not rise well, the result was a low bread. But just as delicious. So apparently you had fresh yeast and the dough rose very well. It turns out that you need to look at what yeast and put it a little less if it is fresh and a little more if it is not fresh.

[Amazonka]

Amazonkalooks adorable! Unfortunately, I can't have a serum. Does it give something special to the dough in terms of taste and structure?

[Maria]

Maria, the yeast was really fresh and I did it for the first time on pressed ones, I liked the result very much, the only thing I would like to have a nicer roof, so that it has a higher dome.

from flour 300 g - too small

And I can even use a smaller amount of flour, since I have to eat it for a long time, but I want to bake it more often, this little one hooked me so much that I can’t play enough, and next week I’ll get aluminum molds, so I’ll torture the very poor one with my experiments Maria, I know that you baked in forms L11, please share the recipes converted to these forms




Nadine, I baked on water yesterday and on whey, and so on whey it turned out with a slight sourness and looks more like the store that we sell, I think it can be replaced with something that would give this very sourness, maybe vinegar apple? Yesterday I baked white according to your recipe, but for a smaller amount and again everything worked out, only the roof cracked, another thank you for the recipe