Olga76
Quote: bumer04

Try a regular bun to bake, maybe just the recipe is not for us.

Everything worked out! The day before yesterday I changed the yeast, baked regular bread, it went up and yesterday I put the French one and everything turned out delicious and beautiful too, so you really need to buy good flour and yeast and pour everything correctly as advised on the forum ..... I wrote more in this thread .. ..may be useful to someone who has the same problems
https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=33.720
Jaroslava 333
Hello bakers! I had a problem: in connection with the move, a booklet with recipes for a breadmaker was lost, I bake bread from recipes from any website except French, I like this bread from the booklet ... Please copy the original here, otherwise I really want to bake it for a long time baked ... Thank you very much in advance !!!
bumer04
With pleasure I would have laid it out and we are moving ourselves. All things are in boxes. If you wait a couple of months, I will definitely help you
Yurok
Quote: Jaroslava 333

Unfortunately, a couple of months is a very long time ...
Maybe someone will respond earlier?

French bread:

Water 27grad 260ml
Rast oil 1.5 tbsp. spoons
salt 1.5 tsp.
flour of the first grade 450g = 760ml
dry yeast 1h spoon
program 5
Jaroslava 333
Thank you very much for your answer, I have already found the instruction, albeit with difficulty, on the internet and baked French bread for 3 days in a row, despite the duration of the program ...
M a r i a
Hello dear bakers!
I would like to consult with you.
So: HP Philips 9020 (the one with the smaller bucket and one knife); for the umpteenth time I do it according to recipe # 1 from the recipe book from HP, and again, about 1.5 hours before the end of the program, the dough rises almost to the edges of the bucket, and then (after a while) falls and very, very low; as a result, it turns out more like a flat cake than a loaf;
The ingredients are: Nastyusha rye flour, Olein's sunflower oil, dry yeast, salt and sugar;
what am I doing wrong?
bumer04
As far as I know, there should be wheat flour, at least 1 grade. If you add rye, then a maximum of 50% mixed with wheat. You can also try changing the brand of yeast, or pour in less sugar. Yeast works quickly and you just need 40 minutes to start baking the bun
violini
Please tell me. I bought a fillet 9020 half a year ago. I baked bread 5 times and since nothing comes out, it stands and gathers dust.

I do everything according to the recipe, bread or raw inside and and raw and does not rise.
The crust is crunchy, but the crumb is always moist, sticky. I always throw it away. It's a pity I don't bake the food ... but what to bake if it doesn't come out.



And another question, when the recipe says 560 grams of flour. Measure how? That measuring cup that came with the measure? There's just ml. measurement. ml = grams?
The slurry is obtained, not the dough. After all, I observe the proportions of the attached recipes.
Help me please.
sazalexter
violini Read here # Use a flour scale!
violini
Quote: sazalexter

violini Read here # Use a flour scale!
I have no scales.
Yes, I realized that there is not enough flour.
Tell me, I ruined the bread again, right? I put everything on 1 mode for 4 hours 15 minutes. Then I read what a bun should be. Looked in, and I have a goo there. Time has passed decently, 1 hour 25 left before the end of cooking.
Nuya another glass and poured.
And he doesn't stir there. Everything is gone, right?
Here this second I am standing, I don’t know what to do
violini
[/ right] Poptsytka number of times
🔗
Yurok
And another question, when the recipe says 560 grams of flour. Measure how?

the density of flour is 0.59 kg / l, so divide the volume of flour by 0.6 to get grams
what yeast do you use? dilute rye flour with white premium 50/50 then try it differently
Yurok
Quote: violini

Hurrah! Thanks for answers. If not for this forum ... it turned out hurray!

try the bread made from whole grain flour, it tastes very good
April
Hello everyone. Take the owners of FILIPUS HD9020 / 40 into your ranks.
The first bread was baked yesterday. French. 700g. program 5.
Handsome and yummy came out! Hurrah!
No photos. because the guests and we ate it right away!
Yurok
in general, there is not a program1, but five, at 5:55 hours
April
Cheese bread is on the table today! Delight!
Tais
Share the recipe for baking cheese bread. thank you in advance. Presented Phillips on March 8, I'm waiting for my first French loaf. Has evaporated to wait already, but there is no cheese in the book, there is generally a stupid book!
Thank you!
MariV
Girls, owners of the HD 9020 bread maker - share your impressions about the quality of the bucket! Thank you all in advance!
Longina
Quote: MariV

Girls, owners of the HD 9020 bread maker - share your impressions about the quality of the bucket! Thank you all in advance!
I have a bread maker since the new year, so it is not indicative. But I bake often, there are no complaints about the bucket. And I am very happy with the bread maker, no words !!!
minor
Hello!
The bread maker is almost a year old, I bake with pleasure, the bread turns out well, white, French with onions - with a bang! I tried to bake rye on the "whole grain" program - somehow it does not please. Yesterday I decided to check how the program works. The description says that the first stage of the program is PREHEATING to warm up the ingredients (this is exactly what is needed for recipes with rye flour), and then kneading. So, my batch starts IMMEDIATELY, and there is no heating, I specially opened the lid and touched the ten.
Please answer, how does this program work for you? Is this a "joint" of my bread machine or the whole model?
Longina
Judging by the table for the bread maker, first there is heating, and then kneading. Yes, that's exactly how it works for me. Actually, if the rye flour is less than half the recipe, then I bake in mode 1 or 2. Even more often in mode 2: basic, accelerated. Very good at it.
Bread maker Philips HD9020 - reviews and discussion
TATYNA89
Good evening everyone! Girls who bake bread in this yeast-free bread maker? There are such??
Denka
I also baked French white with onions today. It turned out beautiful, lush and delicious. But for some reason, the crumb in the process of chewing becomes like a piece of dough. Please tell me someone. Why?
Miki13
The description of the bread maker says that the baking temperature is 110-120 degrees Is this really so? Can you bake bread at this temperature? (usually 180-200 degrees) Thank you.
Longina
The temperature in the oven and in the bread maker are unequal, as well as in the multicooker. I have been baking different varieties of bread in this model for 2 years now, and I did not even think about how many degrees there are. It is baked perfectly!
Miki13
Thanks for the quick response. It's just that the instructions for the bread maker cost 120 - it surprised me
Katalinochka
PHILIPS HD9020 / 40 I want this model, what do you think?
Longina
Quote: Katalinochka
PHILIPS HD9020 / 40 I want this model, what do you think?
But these are 2 models! I have a Philips HD9020, I am very happy, I have been using it for 2 years. I can't imagine how I will live without her if it breaks down.
Katalinochka
Quote: Longina

But these are 2 models!
Yes??? And on the Internet and in Eldorado / m. vidio just so the price tag is strange, I thought it was such a model alone .. and the dough can be mixed in yours? I do not even quite imagine how HP can knead the dough, there seems to be nothing there
Bast1nda
For three or four years I was 9020. Now he lives with my mother, while she trains on her, but without enthusiasm, so rarely. To be honest, I have been without enthusiasm for three years. Six months ago I changed it to Panasonic. And immediately I felt and understood the difference in the stoves and their programs! Believe me, it is. Only one thought for me and my husband, why did we suffer for so many years. Panasonic is expensive, so I was in the Philips metro and bought it then. You shouldn't take it, IMHO of course, but I have such an experience with him. If we lived close, I would have given it, and thanks for taking it.
Longina
Quote: Katalinochka
I do not even quite imagine how HP can knead the dough, there seems to be nothing there
The bread maker has a mixer, I knead the dough for pies and dumplings in it. When I was presented with this HP for the new year, I actively studied the topic and all users were very pleased. But the HD9040 model was not praised, although it was with great functions, such as improved. I want to say that an expensive-cheap option is not an indicator. Multicooker is also touted more expensive, and in service centers they are just being repaired. So, whoever is lucky! I was lucky with a bread maker.
sweet light lana
Hello. I have a problem with my Philips HD9020 bread maker. the bread is baked for 4 hours according to 1 program and when I lift the lid it is raw and already fallen, respectively. I put program 12 on baking. the same nonsense. maybe I pressed something in the wrong place. so already 3 times. before that, everything was baked great. I don't understand what's the matter. I have been using it only since December 2016.so still a beginner
Longina
Svetlana, yes 4 hours is a lot! Can contact the specialists at the service center. I have had a bread maker for 4 years, during which time there were problems with the rotation of the mixer. The son looked, found repair tips on the forum and replaced some kind of spindle or something like that. Everything is working.
11katerina
Hello owners of the Philips HD9020 bread maker! Need some advice! A bucket has leaked, I looked at its cost - 3100 rubles! They say that you can find a cheaper analogue, suitable in size. Has anyone changed for a bucket from other companies? Share, pliz !!!!

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