Baking bread in the Daewoo DI-9154 bread maker

[Yantar-s]

Sent: Today at 11:07:32
and apparently all the same, the dough should be saturated (or oxidized) with oxygen as with manual kneading, and as a result, fragrant bread was drawn from the kitchen into the room (and before that, baked bread was felt only in the kitchen).

And it turned out interesting, great, I noticed in my own way that since now the heat is so hot, the dough almost oversides during kneading, the smell when you open the lid is already fermented, I think that the heat works like that. I'll try with the lid open too, thanks Yantar-s.

[Butter bread]

I removed mine from the window, otherwise it stood right in the sun.
And now I charged sweet bread - I had the remains of the baklava filling in the refrigerator - 300 grams and I decided to use them in the dough, put it on the program Butter bread... I did not make a recipe by eye, I just added water, I did not add sugar, grow. 2 tbsp oil, 1 tsp salt, flour and yeast. Cinnamon, vanilla were already in the filling. Now I'm looking at when the bun is formed, I think maybe I can add some more bran there. ;) The only thing I had to put on a large loaf, maybe I was afraid that it might come out sugary sweetly (although there was no sugar in the filling, only honey), but still - if I could not even eat on a small one.
I'll tell you how it happened.

[Yantar-s]

And it turned out interesting, great, I noticed in my own way that since now the heat is so hot, the dough almost oversides during kneading, the smell when you open the lid is already fermented, I think that the heat works like that. I'll try with the lid open too, thanks Yantar-s.

When kneading, the dough cannot ferment - it will not have time yet, the fermentation process has not yet begun
The dough can be acidified during proofing, but the time of the first proofing in cold weather is short, the second proofing is about an hour.
A distinction should be made between the smell of sour dough and the smell of yeast dough.
Yeast dough smells like a well-mixed dough with a slight sour yeast smell - the smell of dough !!!
Peroxidized dough has a specific pungent yeast smell !!!
If so, check the amount of yeast in the dough !!!

[Admin]

Thank you Admin
And I thought it was from the sun, maybe the bread maker on the windowsill is on my windowsill, both outside and inside it is already hot - you can fry pancakes. Moreover, when the kneading starts on some programs, it immediately turns on a light heating, those shades are slightly warm. Now the sauna inside the stove is simple.
Although yeast can really be - I switched to raw.

No, I don't have anything sour, I generally put bread at night, because during the day I only have time for my boys, from everywhere to pull out, remove, separate, etc., and also the windows are open everywhere, so I run from one to another ... I meant that my kneading comes with an open lid, and the aroma of baked bread (and not yeast) is strong enough, unlike when kneading is done with a closed lid, the rest of all operations go as expected with a closed lid, maybe and during proofing, it is better to cover the dough not with a lid but with a piece of cloth, or is it too much and there is no sense in this?

[Yantar-s]

Yantar-s

I meant that my kneading comes with an open lid, and the aroma of baked bread (and not yeast) is strong enough, unlike when kneading is done with a closed lid, the rest of all operations go as expected with a closed lid,

Yes, I understood so

maybe during the proofing, it is better not to cover the dough with a lid, but to cover it with a cloth, or is it already too much and there is no sense in this?

No, I don't think it's worth it - you, unlike me, don't keep yours in the sun, and you put yours at night, and then in the afternoon and even in the sun.The truth is now removed from the windowsill. Yes, and I'll look at the yeast, maybe I'll return to the saf-moment, we'll see ... how it goes

Good day! Please tell me the French bread recipe attached with this bread maker (others are possible). Thank you in advance

From the collection of recipes attached to this x / n
Classic French bread:
Loaf size 700g 900g
Water 230ml 300ml
Salt 1 tsp 1 1/2 tsp
Sugar 3/4 cup l. 1 tbsp. l.
Flour 390g 500g
Dry yeast 1 1/4 tbsp l. 1 1/2 tbsp. l.
Oil 1 tbsp. l. 2 tbsp. l.
French bread program

P.S. I am "tormented by vague doubts" about the amount of yeast - maybe they confused tablespoons with teaspoons? But that's exactly how it is in my little book.

Greetings to all bakers! Here I am in your ranks. Recently I bought a Daewoo DI-1954 bread maker. I baked bread three times, but I'm not very happy with the result. The first loaf turned out to be dense and when you cut the bread it pours out (it was traditional white bread). The second and third times I baked French, but both times the vekhushka settled. I guess I'm doing something wrong. Actually, the recipe book that came with is poor. I have programs for 1000, 1200 and 1400. and there are recipes for 70 and 900 grams. Someone can suggest some recipes for cooking in this particular oven, otherwise it’s very sad somehow

[I'll try to answer Tanechka]

Greetings to all bakers! Here I am in your ranks. Recently I bought a Daewoo DI-1954 bread maker. I baked bread three times, but I'm not very happy with the result. The first loaf turned out to be dense and when you cut the bread it pours out (it was traditional white bread). The second and third times I baked French, but both times the vekhushka settled. I guess I'm doing something wrong. Actually, the recipe book that came with it leaves much to be desired. I have programs for 1000, 1200 and 1400. and there are recipes for 70 and 900 grams. Someone can suggest some recipes for cooking in this particular oven, otherwise it’s very sad somehow

And I greet you as well as everyone else!
I also became the owner of this hp, literally from yesterday ...
Like many, I probably chose for a long time what to buy ... As a result, they remained in the final
Panasonic 256 and this model.

Price wasn't the main issue though. I chose more on the basis of price and quality.
Many praise Panasonic, but Daewoo liked the double buckets (I did not find alternatives on sale, we have), the body, and dir. programming (I like to experiment)

Nowhere did I find the answer how loudly she kneads ... For those who are interested. Standing nearby - you can hear the stirrer. If you don't close the kitchen door and go out into another room and listen attentively, you will hear ... but absolutely not annoying. Behind closed, nothing is heard.
The most audible is a squeak, even behind a closed door it is audible at a C with a minus on a 5-point scale. You can't hear behind two closed doors. And he squeaks on average 2 times per baking, during kneading and at the end (already 15 times !!! well, or so)

There are several questions and inconveniences ... but more on that below, but for now I'll try to answer Tanechka

In the kit I have the same book, but here is another version of it ttp: //multi-up.com/412911 (add h at the beginning before ttp, while I'm not sure if it is possible to give links here in direct form)

This is a PDF file including documentation and recipes starting on page 16.
There are for 1400, 1200, 1000 and 550 g, respectively.
Touching me, I took my first "pancake" from the Panasonic recipe book - egg (L mode, no changes) and dietary with raisins (L, though, I replaced part of the wheat flour with buckwheat)

I am more used to baking in the oven, but mostly it is sweet ... I have never baked bread on purpose. I started for the first time in this one.

More problems arose with the batch. I put the batch in double molds. I immediately decided to try this option.
At the same time, having slightly confused the volume, taking the L size (it seems like it is 900g from Panasonic). And instead of half the dose from L, I filled each half entirely. As a result. The dough was not kneaded on its own. The agitators were spinning in the liquid into a blank - the flour from above was not picked up and did not even move. As a result, I helped to stir the hp manually.And after the second batch. Paused, divided the portions in half. And adding more raisins to one of the loaves by hand. Crumpled the dough with handles a little and put it back into the molds. I took off the pause and waited for the result

The result was not the best) Although the taste was moderately predictable (I realized that egg bread is not for everybody.
The egg taste is of course more inherent in baked goods, and millet-Greek. with raisins it turned out so let's say by 4, I took the proportions of flour approximately by eye, now I will finish it for myself, to my taste, although everyone who tried it - they said it was super)

I started the second portion, already another revised recipe, but even having reduced the portion, so to speak, 2 times, the stove still cannot hook the dough and stir on its own, a minute after the start, it starts spinning again, and the top layer of flour does not even move. (The blades are exactly spinning and inserted until the end, I will repeat the double form !!! I have not tried the single one yet).
Maybe it's worth adding liquid on top, stirring with flour in order to somehow create stickiness - I don't know yet. Now I pour the liquid first, flour on top.

If anyone has tried to knead the dough in double forms, tell me how you add the ingredients and does it even interfere with it in this mode, do you help too?

Unpleasant, because I wanted to leave it overnight. And here without supervision and independent mixing does not work.

As a result, after the second batch. He took out both of them, finished them off with his hands and back to proof ...
We are waiting for the results ...

Here is a photo of my first attempt, do not judge strictly:

🔗

I myself give the answer, on the third recipe I decided to put all the products in a different sequence, and not as recommended in the Daewoo book.

Or rather, in the reverse order, changing a little, i.e.

to the bottom - yeast.
Then half the flour or a little more
Solid additives + oil + salt + sugar
Remaining flour
All the liquid on top (in my case it was applesauce made with a blender) + if available, a shaken egg

As a result, the paddles are now helped by the mass of water pressing down the flour and, as a result, if the proportions of flour and liquid are observed, then personal participation can only be expressed in moral support)

If, nevertheless, the dough does not seem to be of the correct consistency, then at the first kneading you can add a little flour and / or liquid ... as needed ... well, or at the second kneading

Flour jam can be explained, firstly, by the narrow "throat" of the half of the form and the consistency of the flour itself, firstly, it is sifted and contains more oxygen, which prevents free immersion in water, and secondly, it "sticks" to the walls in the lower part of the contact with water , after the formation of a crust there - which in turn forms a crust over the shoulder blades ...

But here I understood another solution to the issue while I was writing, 99% will work

If you want to lay food in the recommended sequence, first the liquid ...
THAT is necessary !!! so that the paddles are not completely immersed in the liquid !! Maximum by 2/3, otherwise the crust about which I wrote will not allow the flour to reach the shoulder blades, and as a result, they spin idle

something like this

And here is the result of his 3rd recipe, 2x modifications of Apple-Banana Bread ...

So far, I've only cut one. I liked the taste. It turned out to be neutral apple - that is, it looks like an urban one, only with a noticeable, but not harsh aftertaste of fruit ... And not very sweet, so you can not only go with tea ...

The crumb also feels like the crumb of a fresh city to the touch.

I will not tell you the exact recipe yet (approximate figures are below), since I have not yet calculated how much was spent.
Since I’m just picking up the exact recipe, I danced from the selected ones, and, as needed, when kneading, I added apple-banana puree and flour. After the second kneading, he paused the oven and took out the dough separately from each mold. I brought it, as I see it, to the desired condition with my hands, adding flour ... (spent 7 minutes, which slightly increased the downtime)

After that, he took out the shoulder blades and returned the dough to its place on the 2nd rise until the end of baking .. (main mode, medium crust, kilogram)

I'll tell you right away what the result is: one loaf of about 410 gr.

And maybe someone will come in handy and it's easy to remember if you have to bake immediately in baking mode, based on the recipes of the main program

Every 200 grams of bread result requires about 5 minutes more baking time, that is, if 1000 grams is baked for 55 minutes
but 1200 gr will take 60 minutes

The cut loaf in the photo below uses premium wheat flour, bakery, apple-banana puree, plus fresh apple slices, salt, sugar, half an egg, vegetable oil, saf-moment yeast

Not cut differs only in the addition of buckwheat flour and cinnamon.

Mashed potatoes were made with a blender, in terms of density it turned out to be somewhere 2/3 of the usual children's applesauce, that is, thinner
As a result, I spent about 220 ml of mashed potatoes for one loaf (water was only in the form of mashed potatoes) and 300 g of flour

Exact values ​​for one loaf: Salt 5g (1 tsp), Sugar 1.8 tbsp. l, yeast 4gr, vegetable oil 1 tbsp, half an egg

🔗

deex, thanks for such a detailed description, especially about the noise and independence of the batch. I also liked this stove, but while choosing it, the price went up by 1000-1500 rubles. literally over the last week, both Daewoo and Panasonic.

I have a question for those who have had this stove for a long time. How do buckets behave? Does the coating not fall off or peel off? Is it realistic to order a bucket from the service if it fails and how much does it cost (maybe someone has already changed it?). I heard that this model is either taken out of production, or will not be sold on the Russian market. In this connection, the question of those. maintenance and replacement of components interests me very much.

Well, the problem of self-mixing also worries me. Do I need to control the stove or can I safely leave it alone for the night (this is exactly what deex wrote: she kneads the dough, taking flour from all corners?) With my hands, I will knead myself, not for that I want to bake, so that knead...

deex, thanks for such a detailed description, especially about the noise and independence of the batch. I also liked this stove, but while choosing it, the price went up by 1000-1500 rubles. literally over the last week, both Daewoo and Panasonic.

I have a question for those who have had this stove for a long time. How do buckets behave? Does the coating not fall off or peel off? Is it realistic to order a bucket from the service if it fails and how much does it cost (maybe someone has already changed it?). I heard that this model is either taken out of production, or will not be sold on the Russian market. In this connection, the question of those. maintenance and replacement of components interests me very much.

Well, the problem of self-mixing also worries me. Do I need to control the stove or can I safely leave it alone for the night (this is exactly what deex wrote: she kneads the dough, taking flour from all corners?) With my hands, I will knead myself, not for that I want to bake, so that knead...

Yes, not at all, at the expense of kneading ... This problem is more related to a double bucket, judging by the reviews of all users, I found mentions only about kneading in a large bucket, with which there were no problems, someone even kneaded dumplings ... more there are two mixers, the area is large ... I just haven't used it yet ... We need to work on small

At the expense of them - it takes flour on the walls and corners, if the recipe is correct, simply because the sticky dough "swoops down" on it
At the expense of the quality of the buckets - the main thing is not to scratch with iron or the like, and so the finished bread falls out perfectly, even without straining and without preliminary lubrication.

I compared to the touch and visually, buckets of Mulinex, Kenwood, Ariete, Delongi, LV, Panasonic ... To be honest, everyone is about the same. By comparison, they are made at the same plant. I won't lie, but there is a Delonghi model, the bucket of which is absolutely the same with the other two models, there are even the same numbers around the blade pins ...

A large Daewoo bucket looks like a Mulinex 5002 bucket, I forgot to compare, maybe they will fit. There are also 2 shoulder blades ....
Someone wrote here that there is a copy of Daewoo, just that stove has a different name ... so you can probably find something with a replacement ...

But this is just speculation. I haven't looked for it yet, I hope I won't need it ..mmm Although the Teflon coating they all have about the same. And some models from different manufacturers are generally the same, because the buckets are the same.

It will depend more on the treatment.

My sister has a moulinex, another 1000 model (also metal, rectangular, I have not seen these on sale anymore, all round), 3 years old, she has no problems, although she bakes bread several times a week)

As for the termination, the question is open ... Perhaps they meant model 202, an analogue of this ... and this one replaced that ... It is simply produced by another division, if I am not mistaken ...

I'll try to find out this question from their support team ...

When I was looking at the bread makers, I noticed that Panasonic and LG have buckets made of a different material, not the same as in Daewoo, Arieta and Kenwood.

Panasonic and LV seemed to be more reliable. Maybe their Teflon top coat is also unstable, I don't know, but the buckets themselves are made of some sound-absorbing material, quite thick. I didn't understand what it was, plastic or something.

Arieta, Moulinex, Daewoo, and Kenwood have tin echo buckets. You knock on the bucket with your finger, the ringing is as if you were beating a galvanized bucket with a spoon. This is confusing, but it could be a false alarm. And for some reason the coating seems less reliable.

deex, I see you are an experimenter. Have you ever tried to bake bread with raw pressed yeast in Daushka?
I want this model precisely because of the opportunity to exhibit my program in order to let the dough stand for about 5 hours on live yeast (well, I do not recognize dry ones).

Darik, there is a typo in the recipe, for 700 g - 1 1/4 tsp. yeast, 900 - 1 1/2 tsp.

When I was looking at the bread makers, I noticed that Panasonic and LG have buckets made of a different material, not the same as in Daewoo, Arieta and Kenwood.

Panasonic and LV seemed more reliable. Maybe their Teflon top coat is also unstable, I don't know, but the buckets themselves are made of some sound-absorbing material, quite thick. I didn't understand what it was, plastic or something.

Arieta, Moulinex, Daewoo, and Kenwood have tin echo buckets. You knock on the bucket with your finger, the ringing is as if you were beating a galvanized bucket with a spoon. This is confusing, but it could be a false alarm. And for some reason the coating seems less reliable.

deex, I see you are an experimenter. Have you ever tried to bake bread with raw pressed yeast in Daushka?
I want this model precisely because of the opportunity to exhibit my program in order to let the dough stand for about 5 hours on live yeast (well, I do not recognize dry ones).

While I will answer briefly ...

About buckets, they are most likely (99%) for all stoves are made of aluminum (well, if they are Tefl. Coated).
And you are right, they ring less at Panasonic and Lzh, because they are just mm thicker, well, at Panas, for sure - that's why they ring less, and even at Panasonic they seem to be a little galvanized, therefore, with a yellowish tint, and not with silver. Although I'm not going to pound them, and the bread does not burn, so the thickness is probably needed more for calming and feeling of reliability. Although the Panasonic ones are harder, and when you fall, it is not yet known what is worse for Teflon - the weight is heavier or the bucket itself is stronger ... On average, I think, about the same.

Also, almost all models (Kenwood, Delongy, Tefal, Moulinex, This model, LV like too, I don't want to lie, correct if that), except for Panasonic, riveted buckets to the lower mixers. For Panasonic, the lower part is attached at the location of the shaft for stirrers ... like, somewhere along the rims of a round insert.

As for the teflon coating - outwardly, the latest Panasonic (256.257) and the Daewoo of this model seemed to me with a very similar Teflon coating, the coating is similar in appearance both in color (closer to black) and in structure. I can't compare the thickness.

Delongy's coat color is blue. LV, Moulinex, Kenwood, Ariete, 255 Panasonic, Tefal all look about the same - Dark gray, with an admixture of pale light brown ... I did not like

Although such specimens may have stale in the windows ...

Although now I have found a replacement for standard buckets, others (bakery, factory, report later) made of extruded aluminum
I just read an article on the composition of Teflon and so on ... I changed my opinion about it, although at home, oddly enough, there is no more Teflon in everyday life. More steel, cast iron, ceramics, heat glass and aluminum, so I was not interested in Teflon before
Therefore, now I am preparing the dough in complete buckets, since I only warmed up to 35 degrees or so,
I bake in others - bakery ... Before baking, I change the buckets.
At the expense of automation, too, there are no problems here, just choose the program so that when the sutra gets up, the moment of baking just comes up, so that you can simply transfer the dough into other buckets.
Fortunately, baking is only about an hour. While you are getting ready to go out, the bread will be cooked and you can take it out and leave it for finishing. BEFORE lunch or evening. Freshly baked bread is not very healthy)

By the way about kneading
In a single bucket, the dough is kneaded perfectly, there is no flour left .... The walls are clean. And contrary to the opinion of one of the owners of this stove, one bun is formed, not two (as that user explained by the presence of two mixers). True, it creaked a little during mixing. This was not observed on the double bucket. Can hit harder

At the expense of pressed yeast, I'll try it this week. It is necessary to finish off the open dry. Although I can try the pressed ones right away ...

As soon as .. so unsubscribe
I couldn't answer briefly

P.S. By the way, I already used programming when I baked bread from the remaining dough from the freezer ... I "defended" it a bit in the oven (at least 5 minutes, it is impossible to specify less proofing) ... It's a pity the kneading mode cannot be turned off, I had to remove the paddles so that the dough would not drove along the bottom, spinning idly for 10 minutes.

Good day
gave mom a Daewoo DI-9154 bread maker
tried to bake instant bread from the attached recipe book and gray bread (I don't know which recipe). The bread is raw inside. Mom is unhappy and grumbles at us or at the stove. Tell me, maybe mom is doing something wrong, maybe the recipes are bad in the book, I tried to search on the site, I can't figure out which ones are right for this model.
Give a link to proven recipes if it's not difficult, well, it's not straightforward

thank you in advance

[manilla]

manilla, look at the first page of this topic - all links to the information you need. Read the Guide to baking bread in HP and the Tale of the Kolobok.

Start with the simplest white wheat bread. Forget about "quick" bread until you master the usual one on the main program.

Hurrah! Take me to the ranks of the bakers. I got a Deushka. The first bread lies, cools:



Baked according to this recipe in terms of products per 1 kg:


The crumb is baked, but it is very dense. The taste ... It is felt that it is tasty, but it should be even tastier, the taste of unstable yeast makes itself felt.

The bread is pretty, but it lacks liquid - that's why it's tight, as can be seen from the photo
Try to make the bun a little softer, and you will immediately see a completely different crumb!
It is not always necessary to follow the accuracy of the recipe, in your case it did not work, make the dough the way the dough needs, soft - if you need to add water or a little flour - the bread will be grateful to you!

Thank you Admin!
I will experiment. In fact, the bun was very soft and so smooth and elastic. But yes, I myself make the dough thinner in a saucepan, it doesn't even hold the shape of a bun, and the buns are wonderful.

Hello everybody! I chose from a number of stoves for a long time, given that I trained on my mother's Panasonic. I needed a stove with certain functions and inexpensive. Today I have it. She baked white bread according to a recipe from the forum, which I used in Panasonic. It turned out to be such a cute bread))
But a lot of questions arose that the instruction could not answer. After the start, the kneading began, the backlight function worked. When proofing, I do not remember; when baking, it did not work. Why?? The pause did not work when mixing .. How does it work? how does the "Cycle" button work ??
I haven’t figured out how to program my program yet, so I did it for later.
And the last thing - after baking, turn off - only from the outlet ??

Oh, something I have already exhausted my fill.

I took to perfecting French bread in my oven according to this recipe (only without spices):
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=111435.0

I already this and that ... And the time of proofing was reduced and added (from 2.5 to 4 hours), and the amount of liquid ... I can't do it, that's all.

The dough rises perfectly, right up to the top of the bucket, but ... For the first time it fell off 10 minutes before baking. Straight completely into a cake to the bottom. For the second and third time, it fell by 1/3 and by half already 5 minutes after the start of baking. There are underdogs all over the house. The 2nd and 3rd can be eaten, of course, in spite of the sunken pale roof (the crust is not baked on top - another fat minus). But for some reason I don’t want this bread. It does not smell like bread.
I already missed the store, delicious and aromatic. When a car from the bakery comes to the stall, the aroma is on the whole street. And here, when baking, it smells of not understand what, but definitely not freshly baked bread. I don't understand why ... I never expected this. The buns smell delicious in the oven.
Mary Poppins, my backlight doesn't work either. I saw how it works only once, when the first time I turned on the oven and started mixing. Then I pressed the backlight and the light came on. There was little sense from it, the light did not get into the bucket anyway. And then no matter how much the backlight sting, it no longer turned on.

The pause always works for me. And when kneading, I paused when my blade fell off (I did not put it tightly). Maybe you need to keep touching the pause button a little longer.

The "Cycle" button is for the 12th program, when you want to program your baking program. The instructions describe this in detail.

Shutdown, yes, it seems, only from the outlet. At least I didn’t find how to turn off keeping warm by pressing a button.


Z. Y. I have a stove not with one continuous viewing window, but with two small ones.

Asteria, thanks. I also have HP with two small windows. Well, with backlighting, okay, I'll do without it, although it's strange that it works only at the very beginning (((. because of this, I will send it to repair.
About the smell - in Panasonic it smells stronger when the last 10 -20 minutes. on baked goods, there is a smell for the whole house)). Here I, too, besides grease (the first time I was cooking), did not smell much, a little like that, near the stove. I do not know why. But these are also trifles.

And all the time the bread-making process is lit on the display key - is that also correct? Maybe because of the key I am not paused?

Girls, after 5 min. after the start of the program, the control panel lock (child protection) is automatically activated. In this mode, all buttons are inactive, except for Cycle and Crust Color.
To release the lock, press these two buttons in sequence.
And there really is no smell of freshly baked bread ...

Yes!! exactly! I reread the instructions more closely, I found that a lock is automatically set, it can be set manually. But! My instructions say that after the start of the action, all programs, with the exception of START / STOP, LIGHT and PAUSE, are inactive. That's why I decided that they should work. Further in the instructions there is about locking the control panel. I tried CYCLE and SHORT COLOR - it works! everything is fine!

Darik, anyway, thank you for responding)))

Ur-r-r-ra! I almost win today
In the morning I baked two breads in small buckets. With aromatic herbs and sesame seeds per 500 g:
https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=2508.0

Here's a recipe from Olga @:
https://Mcooker-enn.tomathouse.com/in...smf&Itemid=89&topic=598.0

In the morning I got up, loaded everything and went to bed again, not hoping for a result. I heard how the stove was kneading (the sound from behind the wall, as if the pipes were buzzing in the old house when the neighbors turned on the water, but the pipes were often much louder)
When she squeaked there, I did not hear, although I did not sleep already, it seems.
I came to breakfast, the oven was already holding the loaves on the heating. And such pretty, crispy, crispy crusts. The sesame bread has risen well, to the top of the bucket. Bread with spices and onions - just over half, but still delicious. Yes, he does not have time to settle on the main program.

Now I baked sesame seeds for frozen 575 gr. on the "French bread" mode. During baking, it began to sink again. But it didn't fail. The crust turned out to be not convex, but horizontal, like that of toast bread. And the crumb is so airy !!! This is almost a victory.
It's a pity that he still doesn't smell like bread, but eating it is already more pleasant. And the smell for me is not a trifle at all. I adore the spirit of bread since childhood. She hamstered a crust of aromatic bread so that my parents were ashamed, as if they did not feed me at all
Darik, thanks for talking about blocking. I don’t remember the key ... I didn’t pay attention. But on the second batch today, the blade fell off again, and the pause did not work, like last time. I had to turn it off from the outlet.

I forgot. Yesterday I made dough for dumplings. Pecha kneaded it for me in a way that I have never kneaded in my life. So soft, smooth. I began to do not very cool, because I cook in a double boiler, it does not boil there. And I made a roll, so as not to bother with a bunch of dumplings. So-a-aka deliciousness turned out.
For this dough, I really fell in love with baking (oh, I still have dough left there, I wanted to make pasties and forgot. Tomorrow I will)

I tried to bake wheat-rye 50/50 according to the recipe from the forum in my oven. First, using the dough mode, I kneaded wheat flour according to the recipe .. and realized that I had done the wrong thing, because there was no rye dough mode in the oven. Should have been on a program with bran or yeast-free with pauses. I switched on the bran mode, another 10 minutes. mixed-total 20 (((.
then completely through the cycle, as it seemed that the mode for rye would do. But after the second (and with rye flour, the first) kneading was still deboning, I did not understand a little with the modes yet. And my bread stood still. By the end of the proofing, the bread sagged. It was necessary to turn off the program early and turn on the baking.

In general, who bakes rye in what mode? most likely at 12 - your program?
but I haven't programmed yet, which one is the best?

Today for the first time I put bread with the delayed mode on the night.

Meanness # 1:
Is your program not put on a delayed mode? No matter how hard I tried to figure out how to do this, the "time" button works in this mode only to change the duration of operations. She does not expose time as a reprieve

Meanness # 2:
The instructions say that with the "time" button you need to set the "postponement time for the BEGINNING of actions."
Not true.
The "time" button sets the number of hours after which the bread will be ready.
Thus, instead of starting to knead at eight o'clock in the morning, she started at half past five. And at eight o'clock she would have given out ready-made bread.

True, I heard that she was kneading, began and put her on a preliminary kneading (dough), after which she launched the main mode.
After such night dances with tambourines, the breads turned out to be charming.

How lovely!
Today, on the delayed mode, everything turned out as I expected.
She baked bread with bran. Since childhood, I love bran bread Then it was sold in ma-a-ahon buns and only in large specialized bakery stores. Between cake and bran bread, I always chose bran bread

Here is my miracle. I've already nibbled the crisp on both sides:


The most important thing: this bread, unlike all the others, smells like bread !!! The morning was very fragrant

Dear bakers! Take me into your ranks!
I used to think of a bread maker as superfluous in the kitchen. I baked everything in the oven: both bread and pies. But my friend gave me a Hitachi bread maker to play with and I realized what happiness is
For a month now I have been present at your forum (although I used to go to the oven for recipes) behind the scenes and very responsibly I choose my stove. Finally my choice of DI-9154 was delivered to me. And I'm so glad, I'm so glad
The stove has not baked anything yet, because it is already late. But since I have already gained experience with Hitachi, I hope everything will work out. I will definitely sign off on the results.
So I decided to share my joy. Purely feminine!

I had an idea ... If the two blades are set in different ways, then perhaps the result will not be the same. When I baked the first bread, I don't remember how I put the blades. I remember exactly that the dough went over the bucket in one mass.
And today, when I thought about it, I put the blades "looking at each other." Result: On each mixer, the dough sat in a separate bun, and was combined only during the proving process. The bread has not yet been baked, that is, I do not yet know the result of such a kneading in ready-made bread.
Respond to those who analyzed how to install 2 blades to get a single kolobok.

Can open a separate topic about two mixers ??? Or is it already somewhere, I haven't found it.

And further ...
I tried to leave the bread in the form for 15-20 minutes, as it is advised everywhere. (Although I never left it in Hitachi before - I took it out right away) So it (the bread) began to damp with such a speed, sweat appeared on the walls of the form right before our eyes. And the bread is not removed from the mold (in fact, that's why I decided to leave it) I try to shake out the bread - and from there the water is shaken out in drops. As a result of ten minutes of this struggle with the form, I took out the bread - it was wet in the lower corners. I do not understand how to use the keep warm mode - the bread will not damp

If you took out the bread while still warm or hot, this moisture will go away quickly enough with air cooling. I, too, sometimes shake out the condensate for the company with bread.

Mata-Hari, congratulations on the stove!
I always take out the bread right away. It was about 5 minutes I stayed in the stove (or maybe all 10, I don’t know) I was okay as I was shaken out, as always. I do not observe condensation.

As for the rye: I got the hang of doing it on the main one, but I turn on the first batch without a bucket. The roof of the bread, though I don't really like it. I haven't programmed the main program yet, since there are also two mixes. Tell us about the rye ... people .. please ..

I am probably not explaining something correctly. I'm talking about two kneading blades.
How to install them so that you get one kolobok when mixing. I got two koloboks - each kneading blade kneaded its own piece of dough. Then, during proofing, they were stuck together and baked like that. I just took out the bread and didn't cut it yet. I don't know if there will be a seam in the crumb or not.

I did not pay attention to the dependence of the kolobok on the stirrers. I do not know.

Can someone tell me how the Daewoo DI-9154 differs from the Daewoo Electronics DBM-202.
It seems to be here 🔗 9154 is specified to have power failure protection.
Is it in the DBM-202?
Can someone try to unplug the plug on their bread maker during a cooking program, without resetting the program?
But DBM-202 is on the official Russian-language website daewoo 🔗

1954 has its own program, i.e., a programmable stove. And in 202, in my opinion, this is not.

Hello bakers!
Yesterday I made bread with semolina in the French mode, it does not work: spiteful: the crust is not fried and the roof has fallen off. mode-3h50m, main-for some reason, 3 hours. I watched bread recipes with semolina - bread is baked on the main mode (4 hours). Is it just the DEU such modes?

Good day!
Recently I bought a Daewoo DI-9154 haleborem.
Before that I used some old model of the same Daewoo for 4 years.
The old one served faithfully, only now the key flew out and the pin for the knife fell out. I decided not to renovate and buy a new one.
I'm just very happy about the quality. I've been baking for about two weeks every day. There are no problems. Ideally mixes, bakes.
And the design is very suitable - it definitely belongs on my windowsill.
With a stove and a stainless steel hood is the best set !!!

100% satisfied with the stove
I like the double shape. Different breads at a time.

nakleikina, where did you buy the Daewoo DI-9154 bread maker? Nowhere. Rather, there is a 202 model, but no 9154.

I bought it in Technosila.Moreover, it was not on the window. They got it from somewhere)))) But maybe we don't have it in Podolsk, but in Moscow we have it ..
The check, the guarantee and all the business with her.

In Krasnodar, no. There is Technosila on the website, I call - they answer no. I'm afraid to subscribe to an Internet store from Moscow.

In Krasnodar, no. There is Technosila on the website, I call - they answer no. I'm afraid to subscribe to an Internet store from Moscow.

I am sooo happy with the stove.
There is experience, since I had a stove before this, and my friends also have stoves. So there is something to compare.
Look - a good thing - you won't regret it!)))

It's me again! I began to get bread! : girl_claping: I bake mostly with semolina, in French mode, tasty. : nyam: have to bake every day.

In Krasnodar, no. There is Technosila on the website, I call - they answer no. I'm afraid to subscribe to an Internet store from Moscow.

Oh, so they sold out. I bought mine through the Technosila online store in Krasnodar, there were some models I liked.

Yesterday I bought a Deo-9154 bread maker, purely by chance, went into the store, asked, and now she is standing in the window waiting for me. Truth with recipes for 2 buckets I do not understand. In the book, only 900gr., And 2 * 500 = 1000gr. If anyone has recipes for 2 buckets, please share. Thank you.