Bread maker Bresko Home Bread 1000

[Bread maker Bresko Home Bread 1000]

Does anyone have a Bresko Home Bread 1000 on the forum?



Bread maker Bresko Home Bread 1000

Power: 600W

Programs: 1) Basic; 2) French bread; 3) Whole grain bread; 4) Fast baked bread; 5) Baking; 6) Sandwich; 7) Gluten Free Bread; 8) Kneading; 9) Yogurt; 10) Dessert; 11) Yeast dough; 12) Jam; 13) Cupcake; 14) Baking; 15) Homemade.

Settings: Selecting the weight of the finished loaf (500g, 750g, 1000g); choice of crust color (light, medium, dark); delay start function up to 15 hours.

Features: memory reserve in case of power failure 10 minutes; heating the finished dish up to 1 hour

Features: stainless steel body; control panel with built-in display; observation window; power cable length 1.2 m.

Dimensions: 355x240x302 mm.

Weight: 5.27 kg.

I would like to know more recipes for her

Judging by the set of programs, the bread baking algorithm will not differ from other x / ovens.
Therefore, we go to the Yeast bread section, select recipes for the bread maker and start baking.

But, first, let's see how to make bread dough Contents of the section "Basics of kneading and baking" further we study the MASTER CLASSES on KNITTING THE TEST (BOXES)

And especially UNDERSTANDING BREAD IN HOMEMADE BREAD

And everything will work out

the fact is that I had a Panasonic SD 2501 bread maker, and I baked bread on it for several years according to recipes from your website. Now I decided to take this stove to the dacha, and bought home Bresko Home Bread 1000. So the recipes from the old stove do not quite fit, the roof falls through (not much), and in the book of recipes for the new stove there is only 1 recipe for bread for every day. This recipe works well, but it is designed for 675g. flour, but I need 5oo. I haven't tried to count it yet, I thought maybe someone has a ready-made recipe for this stove.

.

Info for recounting recipes The amount of flour and other ingredients for making bread of various sizes

To help Contents of the section "Basics of kneading and baking"

And take recipes from the forum, they are suitable for any x / ovens.

[Sergei]

Sergei,

Panasonic, as a rule, can withstand a greater variation in the moisture content of the batch in either direction. We usually make a wetter batch for panasik for delicate favorite bread for every day. For many other bread makers, it is necessary to knead dryer, because there, firstly, there may be less kneading time than Ponasik's and the wet dough will not knead well, secondly, it is more common - the modes are shorter. For short modes, you need less moisture and, perhaps, a little more yeast in order to have time to react. But it's not a fact, often even the amount of yeast can not be changed, only the humidity changes.
That is, I am bringing to the idea that all recipes for Panasik are quite suitable for other stoves, but you need to slightly change the usual amount of water = get a perfect bun in a new stove.

Then, I dare to assume, since there are a lot of clones of bread makers, that your brand is very similar to the Kenwood BM-450
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8032.0
or the very similar Bork 800 latest model.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=141429.0
Borki and Kenwood are just sisters. Judging by your programs and appearance, your stove is also their relative. Unfortunately, you did not attach the instruction, otherwise it would be even clearer in terms of modes and recipes, which other models your most resembles.
The form is full of topics for these ovens and a bunch of recipes, and for standard programs for ordinary bread, they also need moisture below Panasonic))))
As far as I know, in these ovens only the home program is the longest and can withstand the wettest dough, but I do not have this oven - I made this conclusion from the reviews.

Unlike Panasonic, the main mode is shorter (3h 10min.), the water is reduced, the roof is still not even, I will experiment more, then maybe I'll try it at home or pick up another recipe.

Tell me, is your top crust fried well? I also bought this model today. But I tried gluten-free bread. The upper crust is completely white. And damp inside. Can you try the 4.10 Whole Grain Mode for gluten-free?

[Sergei]

Sergei,

at the top Tanya-Admin has already given an exhaustive theory, which, alas, is sometimes very necessary !!! to study long and seriously. It is not very clever to retell an excellent guide in an amateurish way.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.0
The bread rises, but falls inward. The reasons that the bread falls off.

I just control points I will indicate, and see in detail there.
- the roof collapses if at some point the gluten cannot withstand the stress and falls. This could be:
the saddest thing is if:
- you have weak flour that does not withstand strong kneading and the gluten framework turns out to be spoiled.
Kneading in a colder version often helps: that is, use moisture and ingredients very chilled including bucket))), hot dough quickly deteriorates when kneading (during kneading, your dough should not heat up above 28 degrees - this is the limit for domestic flour, and even better, so that it ferments at 26 degrees at the end of kneading), it also makes sense to strengthen flour with the addition of ascorbic acid, for example, or you need a stronger bakery specialized for bread makers flour.
In Panasonic, a very gentle kneading, suitable for domestic flour, in other HPs I have met cases of extremely hot kneading, if you put the ingredients without refrigeration.
- If you have a domestic very long-playing flour, that is, it does not form gluten in the right time. The shorter the mode, the more unsatisfactory the result will be. It is expressed in coarse crumb with increased crumbling and also possible loss of shape in bread.
Here, only a change of flour is needed or additional dances with a tambourine with additional standing of the dough for swelling (no fear, but extra trouble).
- If you have low-quality (for example, expired) yeast, which also spoil the gluten of flour, or there is some very active ingredient - such as young garlic)))

But further problems during mixing can be:
- a lot of yeast, they inflate the bread too much during proofing - this is called over-proofing.
We change and adjust the amount of yeast.
- the dough is too wet - there is not enough top heat to grab the crust.
Here you clearly need to trace kolobok rule for your oven.

In fact, when analyzing defects, it would be necessary to give a lot of information, including a recipe, a photo of the product and a cut of the crumb,
also organoleptic characteristics: such as what the crumb tastes like, how crumbly, the structure of the crusts.

Try a colder knead, reinforce the flour with ascorbic acid on the tip of a knife, and be sure to make sure that the bun is good. As a rule, these are the most common causes of defects in many CPs, hotter and more intense than Panasonic.
You must understand that only changing the recipe and mode may not solve the problem. Ideally, you should defeat any mode in your oven using the links to Tanya-Admin's core theory above. Stick your nose into the oven at all stages of cooking and follow each stage according to theory.

Anna Marfina,

each gluten-free recipe is usually very individual. Often it has to be worked out separately and the general rules do not work. In gluten-free breads, various ingredients can play the supporting structure, for example mucus - such bread is very heavy, akin to rye in complexity, and you need to individually adjust to the composition, independently select the optimum moisture depending on the dryness of the ingredients, for example, and select the mode based on the composition of the recipe.
The color of the crust may depend on the composition, perhaps there is nothing to darken there? In case of errors with humidity, it can be difficult to bake.
Therefore, you need to consult on a specific recipe with a photo of the product and its section.
The perfect type of gluten-free bread is not easy.
Given the unpopularity of the topic, there should be a lot of details, the description of the mode used is also detailed.

At the same time, there are practically no people here, therefore, having previously reviewed the theory of gluten-free breads - so at least you will understand the processes, you should go to the topic on Kenwood-Bork, or where there is a mode similar in characteristics, and ask there. Where you will be read.
You can ask about gluten-free in the topic of Panasonic, in theory, they ate the dog, but they won't advise you according to your regime. In my opinion, your stove has big differences with Panasonic.
And here there are no interlocutors.

or you have to stick your nose into the stove and independently at each stage follow what is happening there, manually correct it. Write down, make changes to the recipe.

in general, it is empty in terms of interlocutors. Owners of the stove will not be added quickly anyway.
For greater efficiency, you would have paved a path to more densely populated topics with similar models))))), and then the results would be reflected here.

[Lena]

LenaAnother non-name for crazy money, very similar to attempts to promote HP through an authoritative forum

[Lena]

Kneading in a colder version often helps:

Lena, once again I am convinced that dough and bread also depend on the "brains" of the bread machine.

The other day I decided to bake bread in my Hitachi, I was drawn to nostalgia. I haven't baked in it for a long time, for several years the x / stove stood in the pantry, sort of like "on a well-deserved rest" And my mood is "play-play".
So it turned out that I was leaving what was in the bucket (CZ wheat and rye flour), and on the way the curd whey straight from the refrigerator ... turned on the start. And he went straight to the kneading, and all other baking procedures, and after 3.50 hours "get and sign", the bread is ready.
And what bread!

My Hitachi never requires any conditions for kneading, that I am happy with that, it eats everything and gives out an excellent product Both warm and ice, and both together. And does not require a fan and dry weather, cover the slots with foil.

I worked all my informational and educational material on bread on Hitachi, I did not have another x / stove at that time (count 12 years ago) And plus to this, I carefully read a huge amount of material on the theory of baking
And then the same was done for the oven.
How long it took, I won't even say ... a lot, a lot

So, "patience, only patience" and "experience, the son of difficult mistakes", and will be rewarded with beautiful and tasty bread
This I mean that you need to learn everything, be patient in mastering your device-instrument, then he will reveal his secrets with gratitude

And the bread from the oven is still tastier

[Tanya]

Tanya,

do not cite hitachi as an example - it is beyond competition. The temperatures of the processes there are ideal, there is a break for rest for everyone !!! flour, even weak. She kneads awesomely neat. Wonderful stove.
Ponytail behind her is Panasonic in terms of problem-free and thoughtfulness, at least for our flour.
But here I have a simple Alaska somewhere on the mezzanine, and the difference with my beloved Panasonic is big. There, too, you can get an excellent result, but you already need to cool and monitor, but the main thing is to select flour very much. There, not only hot kneading, but also fermentation is very hot, so although how to dance, and if the flour does not pull, then it turns out to be harshly tasteless.
Stove stove discord a priori in any scenario. Sometimes their flaws cannot be overcome.
But kenwoods-assemblies according to reviews can be curbed and get great bread, it's just more difficult than in hitachi-Panasonic.

Sasha, what if they actually bought an expensive toy and now they can't cope with it, but they write clumsily without experience? A person came for advice - let him get it)))

[Lena]

The temperatures of the processes there are ideal, there is a break for rest for everyone !!! flour, even weak. She kneads awesomely neat.

Lena, and there is! The pause just lasts 40 minutes !!! flour will have time to completely make friends with the liquid
And just in general, Hitachi works as if she does not need an observer-controller, like "threw it at me, trust, you can walk, I'll be ready, I'll beep" Well, I still control the batch

Love my old Hitachu dearly

I understand why people take untested toys: either they like the design very much and fit into the modern kitchen - expensive "cats in a poke" or just the seller "rubs" in the store - by the way, very often. or they save in Alaska :)
It is annoying that any HP! advertised as a fabulous independent !! baker at home. And honestly, one should warn that this is only an auxiliary tool, and the independent operation of this tool is very dependent on the brand, not all bread makers are the same in terms of ease of use. And the price with the number of programs does not determine the usability.

Hello. I would like to know if there is a problem with the Bresko home breab 1000 bread maker. And the problem is this: after half of the program 1 (1 hour 35 min), the stirrer jerks slightly (8 times), and the dough falls off. Does anyone have a problem?

[Andrei]

Andrei, this "problem" is called a FUNCTION)), "smoke" the technology section.

Does anyone have a problem?

This is a normal "problem", see details here
https://Mcooker-enn.tomathouse.com/in...ic=7271.0

To help Contents of the section "Basics of kneading and baking"

Thank you all for the clarification. Good luck everyone.

Hello. The fact is that the baking cycle on the first program of the bresko 1000 oven lasts 3 hours 10 minutes, and exactly half (1 hour 35 minutes) of the cycle, the so-called kneading takes place, the dough falls off slightly and the dough remains only 40 minutes to rise, not 70, as baking lasts 55 minutes. , and the crust is not even and convex, but lumpy inside the loaf, closer to the crust, delamination is obtained. When I received the stove, the loaves turned out to be normal, high, (for about three months) and I did not notice this function, and when I noticed, then the loaves were not of such high quality and it is annoying. Who has the same Bresko 1000 stove, write if you have such a function of jerking the stirrer for a time of 1h35min .. to calm the soul.

Hello, the oven worked for 1 year - the bucket broke, I bought a new one in the service for 2000 rubles. Six months later, the belt flew off, repaired for 800 rubles. A week later flew again. I spat and bought a Panasonic SD-2501, which I wish you too, there is nothing better yet, and do not listen to consultants in the online store. Although she baked well, if you get used to it.