Baking in the Bork bread maker

[Helpful hints and help in baking bread]

If you have any problems with baking bread in a bread maker, see the section
Helpful hints and help in baking bread.
Study, please
UNDERSTANDING BREAD IN HOMEMADE BREAD, paying particular attention To the kolobok rule

If you have any questions or problems, welcome to this thread !!!

Remember that ALL RECIPES for making bread in a bread machine are suitable for ALL MODELS of bread machines. There is a section for beginners "The simplest white bread"

Moderator
Please, who has the BORK oven, share your experience!

I just got it, I just baked my first bread in it yesterday. It seems to have worked out. I did everything according to the recipe of traditional white bread, except for the amount of yeast - the dose for 300 g of milk seemed huge - 1 measuring spoon. I put 3/4 on, everything went up perfectly, and the top did not sag. But to be honest, I am more interested in rye bread. I read reviews on other models - and all some troubles ... I would like to ask experienced people who use BORK - what are the tricks here ...

I have been using it for 2 years. Found only one "problem" - sometimes it overheats and the panel does not respond to touch. Have to disconnect from the network at the end of baking. I didn’t bake anything from the attached recipe book. Only French White Bread and Cranberry Walnut Pie. I use recipes from the forum. Now I use HP almost exclusively for kneading dough. I switched to baking in the oven. The top sags usually when using rye flour. There are no problems with wheat.

Please share a recipe for rye bread.

[helena *****]

helena *****
What recipe do you mean?
If it's from Bork's book, I didn't bake them with rye.

If from the forum - go here https://Mcooker-enn.tomathouse.com/in...ption=com_smf&board=262.0 and here https://Mcooker-enn.tomathouse.com/in...tion=com_smf&board=263.0?

If personally from me, then I started with this recipe (forgive me the authors, I no longer remember whose). The bread was always good.

200 ml. water
2h l. lemon juice
1.5si. l. sunflower oil
125g. rye flour
375g. wheat flour
1.5 st. l. milk powder
1.5h l. cumin seed or bread mixture
1.5h l. salt
1 st. l. brown sugar
1h l. dry yeast

Basic mode, 750g, medium crust.
Good luck!

htthelena *****,
I gave the links incorrectly. it should be like this:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=262.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=263.0?

I baked rye exactly like in the Bork recipe book - it turned out very well. You can take a little more flour. I also baked with seeds and oatmeal - also from a book. It turns out cool Now I'm sitting waiting to see how the apple and walnuts will turn out ... The fast baking mode is recommended there, and the dough is somewhat watery kneaded ... I wonder if it should be this way or not?

I also began to bake rye according to recipes from the book, only part of the wheat flour (30 g) I replace with semolina. Indeed, the bread is excellent. But I add cumin and seeds to it. So I bake - a white day, a rye day. I haven't tried either oatmeal or apple cider yet. I tried Easter cake 2 times - I didn't like it. Your own, with your hands, is much tastier. For some reason, there are very few eggs in the recipe.

I tried Pesto today - very much! But with apples and nuts in no way - the bottom is completely raw. That is, half and half right. :-(

In general, over the summer, I completely forgot how to bake bread in HP (all with a combine and in the oven), but here there is no time, no bread. I quickly decided to bungle my win-win option, before even the kolobok did not control it. The result is a small, clumsy, wretched brick! I sin on dry yeast (not on myself). They stood open long enough.But I'm not talking about this. For 2 years of operation on the protruding edges of the HP bucket, the following scuffs have formed on both sides:



As a result, the bread does not fall out on its own, only with the help of a spatula. Very, very sad !!!!!!!

Is the problem with the shabby bucket just Borka's problem or is it a general problem? Change the bucket, there is also a round one. I really want to find a decent cake recipe for Bork. Have you tried it?

I bought a bork bm500 and have already made three attempts to bake bread. 1 honey on fast mode. It turned out disgusting, very dense, heavy, unbaked. 2 and 3 are regular white bread. in both cases, the cap did not rise. it turns out an absolutely flat surface and not toasted. Inside there is very tasty bread, baked, the structure is good, the crust is crispy, although it seems to me very light for the dark-crust setting. In general, I will experiment, or reduce the amount of yeast, or reduce the water. I still don’t like the fact that the flour remains on the edges and then on the bread; in the process of kneading with a spatula, you have to mix the flour from the walls into the bun.

Is the problem with the shabby bucket just Borka's problem or is it a general problem?

I don’t know. I didn't have any other HP. The bucket can really be used round. But I already fell in love with bread from the oven !!!!

I really want to find a decent cake recipe for Bork.

I tried different muffins. It turns out more fried than in the oven. There is a whole collection of recipes for cupcakes for HP ... There is something for every taste. Personally, I like this (I don't remember who the author is):

1 st. sour cream, 1st tbsp. sugar, 3 eggs, 1.5 tbsp. flour, 1.5 tsp. l. soda. The consistency of the dough is like thick sour cream. I often baked it with different fillings (dried fruits, apples, cherries. Baking mode 60 minutes.

I still don’t like the fact that the flour remains on the edges and then on the bread; in the process of kneading with a spatula, you have to mix the flour from the walls into the bun.

It really is. You need to help with a shovel!

I bought a Bork BM 500 bread machine and tried to bake traditional white bread from a recipe book from the oven. The loaf did not rise, the inside was damp, the crust was pale, although I set the “dark crust” mode in the next two attempts, the crust was also pale French bread failed, although the loaf itself rose. I put all the ingredients according to the recipe. Tell me what I'm doing wrong?

[nik3152]

nik3152 A common mistake is using glasses, but you need a scale!
And the ingress of water on yeast (violation of the bookmark of products)

How does the weight of the ingredients affect the degree of browning of the bread?

[nik3152]

nik3152 The most direct! Incorrect water-flour ratio, bread becomes like dumplings or with a collapsed roof.

[nik3152]

I put all the ingredients according to the recipe. Tell me what I'm doing wrong?

nik3152 before you bake bread, as you write "according to the recipe", read the theory here.
and here
There is a lot of useful information on the formation of a kolobok, and on the laying of products, and on the use of ingredients, as well as on typical mistakes. Good luck!

I don’t know why the dough rises poorly in nik3152 ... I bake both white and rye exactly according to the recipes from the book, everything rises perfectly. Even the rye does not sag, only the very first time sagged, but then, it seems, I went too far with the water, I didn't measure it exactly. I always measure with my own glasses from HP. It is better to sprinkle flour with a spoon. True, I bake all the time a loaf of 750 g. 900 g have not yet tasted. Maybe the problems start with big loaves?

I wrote that I was baking exactly according to the recipes from the book, and realized that I was lying ... Not exactly ... I always bake rye bread on water, not milk ... Well, I think everyone does that.

Thanks for the advice, I tried the recipes from the Internet, including with "" everything seems to work out, though the top crust is all exactly pale, although the side ones are baked well. Somewhere in the internet I read reviews about this stove there, one person wrote that the stove is good, and it is better to throw out the recipes, maybe he is right.

Somewhere in the internet I read reviews about this stove there, one person wrote that the stove is good, and it is better to throw out the recipes, maybe he is right.

Don't throw anything away. Even if you take a recipe that has been tested 100 times, it will not be 100% universal. You may have a different flour, different humidity, dredge room temperature, etc. Approach all recipes (including those from your book) with intelligence and knowledge of the basics of baking. and you will be happy and delicious bread! : DGood luck!

Add flour, roughly half a measuring cup, and reduce the yeast slightly. I had the same thing. then everything went up well.

Yes, BORK recipes often lack flour - I add it by eye so that the bun rolls around, and not just a thick mass kneading.
Yesterday I tried bread "With bran" from my own book - it turned out very beautifully. BUT - I added half a glass of flour and doubled the honey - the children asked for a sweeter one.
The croissant dough turned out great - according to my own recipe !!!
The problem is with the cake so far ... I made it according to the recipe from this site using the KEKS HP program - a little damp, although I added baking time ...

By the way, about the cake .. The book contains a recipe for cake dough, but it is recommended to bake in the oven. Why then is there a cupcake on the stove?

By the way, about the cake .. The book contains a recipe for cake dough, but it is recommended to bake in the oven. Why then is there a cupcake on the stove?

And really - what is this function for? Has anyone used it?

CUPCAKE: this setting is valid for baking cake. As it should be according to the technology ... But you need to choose the right recipe - I baked according to a too simple recipe from this site. I made quite a cupcake ... but so far in the oven it turns out better.
I think we should try. Again, beat the eggs separately - a lot depends on the details! I will wait until this version of the cupcake is eaten and I will continue to try. The goal is to get the correct cupcake exactly on the Cupcake mode !!!

Today my HP had a responsible test day. I baked bread that had been tested more than once.

I washed the roof a little when I shook it out of the bucket.
Verdict - HP will live at home (Bobruisk is canceled)!

What a great recipe!
I baked bread for 900 g for the first time and also with a delay of 9 hours. I downloaded everything and went to work. I was worried all day about what would happen there. There was no limit to my surprise and happiness. At home, the most beautiful bread was waiting for us, airy, tasty, crispy. The hat rose perfectly. In general, this has not happened to me yet. And this despite the fact that I did not help with a spatula, nor stood over a bun like an eagle, now I will always use this recipe. The result is really excellent. I advise everyone!

Hello everybody. I bought a miracle BORK bread maker the other day, although I followed the Panasonic 256. I bought it (the sellers praised it to me as the most reliable German technique) I climbed into the network and was upset when I saw the reviews about it .... saddened, I decided to try to bake at least something in it. then. was ready for the most ... ... disastrous results ... the first thing I planned to bake ... standard bread. I covered everything with measuring cups and spoons ... I waited 3 hours and now ... I baked excellent bread. now I bake what I want and pour everything almost on the eye and everything turns out excellently. even honey bread turned out although I baked it according to my program.

So, well, here is the report on the MAP! Everything turned out great, the cupcake turned out!
2 eggs + 150g. Sahara beat with a mixer until foam - it is important, pour it into cotton, crumble 150g there. soft butter (just cut into pieces), then add dry ingredients: 450 gr. flour, 1p. baking powder, 1p. vanilla sugar, 1 tbsp. raisins or dried fruits - immediately.
We put on the KEKS mode, then add 15-20 minutes on the BAKING mode.
Try it, it should work !!!
I'll post pictures - this one has already been devoured

I also came to the store for a Panasonic, and the consultant was praising it very much, in the end I bought it. According to the recipes from the book, I baked a traditional white one - so-so, with raisins and nuts - it turned out damp, and only my dog ​​ate honey, getting a beautiful plasticine briquette outside.As a result, I didn’t take the book into my hands anymore, I mastered the village, it turns out deliciously, white and dairy.
oleg25, write your honey recipe, I want to eat myself, and not just feed the dog.

* 4 cups finely ground wheat flour
* 1 1/5 cups filtered unboiled water
* 1 tbsp. l. cottage cheese without additives and flavors
* 1 1/2 tsp. sea ​​salt without iodine
* 2 tbsp. l. honey
* 2 tbsp. l. boiled, cooled mashed potatoes
* 1.5 tsp. dry fast-acting yeast
dug up this recipe. on it and bake

Any recipes verified from our website are suitable, regardless of the brand of the bread machine. In Borka, according to the recipe book, the last thing to do is cook

Today I looked into the recipe book and baked it with raisins and nuts, only put 1.5 tsp of yeast, and a little more flour a pound, so that when kneading a bun. It turned out great

Hello! I bought bork a week ago. while happy! I use recipes from the book and the forum, while I'm happy! I took the recipe for cupcakes from the forum, one turned out, and the second was delicious, but crumbled.

I wrote a nonsense, well, you probably understood everything! This is me in defense of HP!
My friend Moulinex, so she also has to invent ...

I only have Bork for three days. Before that, Phillips was a couple of weeks, but Phillips broke down on the fourth batch, and the service put an end to it. The store offered exchange or money without any problems. And I went to exchange for Panasonic 257. But, like some here, I succumbed to the persuasion of the consultant. After reading the reviews, I was worried, but how will it turn out for me. But everything turned out great. On the very first day, I baked both the main and the honey one according to the recipe book - delicious, awesome, beautiful, in general, I was delighted that HP did not disappoint. Today I baked rye. I went up half the form, looked at the photos from the forum, the rest also, which means that everything is correct for me, it was baked inside.
I put the products at 750 g, but set the baked goods at 900, just in case, so that it could be better spaced and baked. It is a pity that in the booklet flour is given in measuring cups, and not in grams, but I add 2-3 tablespoons of flour on top, and the bun turns out as it should.
I have little experience, but I have something to compare with, in Bork the bread is better than in Philips. I mean the shape, the top, the crust. It tastes more like a shop one than a homemade one. But this is no longer important, the main thing is baking and not failing.

Good day. I have BORK for 2 months already. I have long wanted a bread maker, and for my birthday I decided to give myself a gift. She followed Mulinex, but the seller was praising this stove painfully. I came home, read reviews on the Internet, got upset, but decided to try it, and if I didn't like it, return it.
In general, the first bread from the recipe book did not work out - did not rise and did not rush. And now I bake according to recipes from this site - everything works out.
I can already say on the merits, since I had an experience with Mulinex (I took it from a friend at the dacha for the weekend). I really like that you can see exactly what process is going on at the moment, Moulinex just had time on the display (although it might be a model like that), BORK looks more reliable, not so flimsy. The bread in Moulinex turns out to be more magnificent, but BORK has a more uniform crumb without large voids (I don’t know how to explain it, in general the bubbles of the crumb are all even, without large holes), although this is not for everyone. In general, I am satisfied with the quality of the bread, there are no problems with it.
True, there are drawbacks, for example, the 3rd batch, although it only makes a couple of circles, but because of this, the bread is not so lush. Moreover, this mix is ​​present in all modes. True, there is a user program that can compensate for this drawback, but you want complete automatism
Because of the viewing window, the upper crust is pale, and you can't do anything about it ...
In general, a good bread maker Watch out for koloboks and everything will work out

[Mil @ chka]

True, there are drawbacks, for example, the 3rd batch, although it does only a couple of circles, but because of this, the bread is not so lush. Moreover, this mix is ​​present in all modes.

Mil @ chka , welcome to our forum! What you called the 3rd batch is kneading the dough. And it cannot degrade the quality of the barn, including the splendor. When you manually knead the dough, you knead it after a while.

Because of the viewing window, the upper crust is pale, and you can't do anything about it ...

You know, I did not notice such a feature in my stove. The fact that some breads are more crispy, while others are less dependent on the composition of the bread, that is, if the composition includes, for example, an egg, cheese, then the bread will be darker.

Glad that you are happy with your HP. Successful bread to you.

Omela

Thanks for the greeting.
In fact, for white bread, crunching is not critical, but for corn or rye it is completely unnecessary, since then the bread does not have time to rise. And this is present in all modes, so you have to customize your user program.

I also wanted to ask the owners of BORK where this oven has a function for heating bread .... True, I don't use it, but since it is already indicated in the instructions that there is such a function, I would like to know how it works. Tell me please, otherwise I reread the entire instruction, but I never found the magic button ...

Yes, this button is not there ... Simply if you do not turn off the oven after baking, it will automatically heat the bread for another hour, that is, keep it hot.

Today I again baked my favorite rye bread with malt, almost Viennese, but without seeds - I forgot to put it.
Here is a photo.

[Mil @ chka]

In fact, for white bread, crunching is not critical, but for corn or rye it is completely unnecessary, since the bread does not have time to rise later.

Mil @ chka Try this combination for rye: one batch on the "wholemeal" program, turn off the HP, leave it to rise for 1.5-2.0 hours, bake for 1 hour.

Hello, I love making homemade bread, it is very soulful However, there was not enough free time, which is why it was planned to buy HP. I thought about Moulinex. And here are 10 models in the store, the seller praises Bork and Kenwood (they say the quality of the work is excellent, there is even a backlight) - their prices are the same, but Bork has programming, which turned out to be a decisive factor.

Brought home, immediately decided to check. I didn’t figure out the panel right away - I had to press the touch buttons for a couple of seconds. I chose corn bread in the recipes, because I bake it in an ordinary oven and I don’t have tea in it (But! In the recipe book from Bork, the set of ingredients reminded me more of a biscuit :))
At first, what happened in HP was difficult to call bread at all, and I was terribly upset. The default mode in the recipe is "Fast baking", I chose the roastiness myself - medium - and, apparently, in vain. The top is absolutely not baked, white and damp, a crack across the entire top. The bottom and sides are beautifully roasted, but inside there is a heavy, moist, yet homogeneous bread mass. And the instruction here warns of small volume and tough baked goods. But such a result did not suit me, I put it in a regular oven for 5 minutes with a grill so that the crust would dry out (or I could just turn on program No. 10 - "baking" - this increases the baking time if necessary. Although this could not be done - the panel would not reacted to touch 15 minutes before the end of the program and 15 after). As a result, after a couple of hours I decided to eat this miracle: I still can't believe it, but it turned out very tasty. The sweetness and firmness of the product resembles the taste of some kind of cake or cake base. Well, in general, I was pleased. I realized that you need to get used to the stove and adapt, adapt the recipes. And then the bread will bring joy and the bread maker "will not fail."
Next target: rye bread!

Try the recipe for rye from the book. It turns out fine, just maybe you have to add a couple of tablespoons of flour, make sure during the first kneading so that there is not a very liquid dough. Of course, without malt it will not be quite rye, but rather like Darnitsky, gray. But it's still nice. Especially when it's warm. In general, the oven is good.I'm not overjoyed at her ...

The panel does not react when a key is drawn on it - it self-locks. It is necessary to unblock and press. This function is to protect against accidental touch. Color + Cycle - these 2 buttons must be pressed simultaneously to unlock the panel

You can click and one by one. But Jannet obviously meant that after baking, when the oven is hot, the panel does not respond to touch. It happens to me too, I just unplug the plug and that's it.

[very soft white bread]

Alexandra, thanks I figured out the blocking. The touchpad is really overheating.
helena *****, I confess, I haven't baked rye yet; no rye flour ... But! I will soon take your advice and bake Darnitsky bread from Bork
I baked it a couple of times "very soft white bread" on prescription "shepherd" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9137.msg92554 I really liked

I also used a recipe for corn bread, which I baked earlier in the oven. (Cup - 240g)
1.5 cups wheat flour
0.5 cups cornmeal
1 tsp dry yeast
180 ml milk
1 egg
25 g butter
1 tsp salt
1 tsp sugar
1 program, weight 900.
You can use wheat flour for a couple of tbsp. l. smaller, the dough is steep, but it should be softer. The result is still tasty. Dense, crumbly, unusual. For some reason I did not expect such a good result from the "soulless machine"

Hello, my mother gave out a bread maker with the words - nothing came of it, now you suffer

tormented

the first bread according to the recipe book still turned out to be nothing (white bread, only added corn instead of grit), but nothing special - one plus - you won't get better on this one - it doesn't really feel like eating

and the second - I tried to bake corn - just tin what happened - despite the medium degree of roasting, it was overcooked, an unpleasant dark yellow brown color and completely unpleasant to the taste
even at the bookmarking stage, I was confused by the completely unreal amount of baking powder indicated in the recipe - as much as 5 tablespoons, but I put 4, I thought it was put into the recipe book, so something checked - as a result, the byaka is complete ((((

I baked bread in the oven - and it always worked out. well, the maximum that happened to dry out, but here

[Vaper]

Vaper , welcome to the forum !! As a rule, baking powder is not used when baking bread, corn bread is not the easiest bread to perform. Therefore, set aside the recipe book for a while. And read carefully the basics of baking bread in HP. The most important thing is "The Tale of the Kolobok"! Admin described everything in detail and popularly here. If you have any questions - ask. Good luck !!

[Vaper]

I really do not say anything about the exact measurement of ingredients ... I always did everything by eye)

Vaper , and then you will do it by eye as soon as you understand and catch what the subtlety is! Good luck!

Py. sy. Here here I was writing a proven recipe for Bork. You can try. It turned out even on the timer without tracking the kolobok.

Today I again baked my favorite rye bread with malt, almost Viennese, but without seeds - I forgot to put it.

Forgive me, if you can indicate the recipe for your favorite rye, it is too beautiful, I have never done this before ...

Omela, directly inspired - since you can by sight - so we will live))) well, I left something by sight, which was suitable for bread, flour, salt, yeast, egg, homemade yogurt and a little butter - excellent bread came out
in short ... hid Bork's recipe book - where to go)))