Baking in the Bork bread maker

[Natina]

What city do you live, Natina ?

In Moscow at VDNKh or at Nastya - Brusniki in the PekiSam online store (look for Temka on our forum)

But for the search for ingredients in different cities there are separate Temki, here we flood

If in Yasenevo, then the Kladovochka stores: there, in principle, everything: both malt and different types of flour

In Moscow.
Thank you!

Yesterday I tried a local milk-grill - perfectly kneaded!

[Natina]

Natina ,

If you liked some recipe, the author will be pleased if you unsubscribe in his Temka and thank by clicking on the "Thank" button under his avatar

After all, the recipes are not "local", but mostly either author's or brought and "worked out" to perfection. We have a lively personal communication here. Join - not only bakery, but also the baker community

Uh-huh, I understand, I will press ...

By the way, I have found an interesting recipe - but difficult for me so far. There is an explanation for other brands of HP.

Tell me, no one on Bork has tried to bake? have not counted already?
https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=9345.0

[x / n does not matter]

And what is there to count ??? Recipe for 500 g flour, take and bake
If you need to reproduce the modes - for this in Bork, unlike Panasonic, there is programming
True, I got along without it
I remember that I had a certain number of rye recipes that I baked in Bork - although I repeat once again: x / n does not matter

My question is, how wet should the bread be and how to check the moisture content. According to my subjective feelings, I get more wet than the store one. And how are you, and how should it be?

[Morzh]

Morzh , what kind of bread are we talking about? If the proportion of water / flour is observed during kneading, then your feelings are really subjective. The site has repeatedly discussed the difference between homemade bread and bread from the store. Try to bake bread with a different recipe and compare the feelings!

Hello dear chefs)
A week ago, my mother and I also bought a Bork bread maker. The first 3 games were very good. And then something went wrong. Rises, but not quite. Don't know what's the matter yet.
I wanted to tell you about the display lock. IT CAN BE UNLOCKED EVEN WHEN THE DISPLAY IS HOT. It is necessary to click on "CYCLE", and then on "COLOR OF THE SHORT". And that's all, LOCKING REMOVES.
And you can already use the light bulb that is in the bread maker)

[Evgeniya]

Evgeniya , welcome to the forum! Do you bake according to the same recipe or different ones? Try changing the yeast first.

I didn't understand about the light bulb!

And you can already use the light bulb that is in the bread machine)

I bake with the same yeast that I used earlier for a bread machine. Everything worked out. And in the last 2 days, for some reason, the dough rises only by half.

About the light bulb.

I have a Bork BM SBA 1062 SI Bread Maker.
There is a light bulb (backlight) inside the bread machine, when you turn it on, you can better see through the window what is happening inside the bread machine.

Girls, what is the best yeast on your account?))

[Suite]

I bake with the same yeast that I used earlier for a bread machine.

You know, yeast has a tendency to spoil. Where do you store them?

Girls, what is the best yeast on your account?))

For yeast, we have special topics:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=327.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4844.0

I use fresh yeast Suite.

Thank you))
Yeast does not even have time to be stored, I bake every day)

Now I put egg bread)) And it rose from me, as it should))
I think the problem was most likely in the water. Maybe it added too cold, or vice versa, hot)

But I'm definitely sure it's not about yeast) I bought them this week, they are fresh, the brand is good)) I baked with the same yeast before, everything was wonderful)
Now I have suspicions about some water)

Hello everybody! I want to buy HP Bork BM 500, but I would like to have a minimum baking size of 500, not 750. Is it possible to implement this in this device by adding fewer ingredients in percentage terms? Is it possible to manually set the baking time?

[Pacan4ik]

Pacan4ik , welcome to the forum!

Is it possible to manually set the baking time?

You can create a user program for yourself and set the required baking time there.
Or bake in a semi-automatic mode, that is, you knead in the program. Then you turn off the HP, you yourself control the rise of the bread and, at the right time, turn on the required baking time from 10 minutes to 1 hour.

I would like to have a minimum baking size of 500, not 750.

750 is a guideline. For bread 500g. You can turn off baking 10-15 minutes earlier.

There is no instruction at hand, in my opinion, the minimum weight of flour for HP is 250g.

[Pacan4ik]

Pacan4ik , good luck! By the way, for baking small bread, it is better to use a round bucket (it is smaller)

[Pacan4ik]

Pacan4ik , good luck! By the way, for baking small bread, it is better to use a round bucket (it is smaller)

I also wanted to write about a round bucket.

But in principle, I bake white bread on program 3 in the following ratio: water 260 ml, flour 400 grams, salt, sugar, tsp., Pod. oil 1 tbsp. l. and 1-1.5 tsp of yeast, that is, at the output we have about a 600 gram loaf. I bake in a rectangular bucket, on a full-fledged program, I set the size to 750 grams, it turns out fine.

Thank you all for the feedback, I bought exactly the stove I wanted. We baked bread a couple of times, it seemed like the flight was normal. The last question is, how many grams of flour are in a measuring cup? And then there is no way to buy scales yet.

[Pacan4ik]

The last question is, how many grams of flour are in a measuring cup?

Pacan4ik , congratulations on your purchase! In a glass 140g. wheat flour with "under the knife" morning. Happy bread!

Colleagues, please help!

I read about the benefits of live yeast in comparison with dry yeast on the forum - I bought live yeast.
But I can't find a topic about the ratio of dry and live - after all, in the recipes, everything is dry !!!

The search engine on the forum finds the topic, but the links are inactive

Help with a link or advice!

I searched for it - the links are normal, they work
Yeast - types, use, bookmark, selection

About dry yeast - discussion, exchange of experience

Alexandra,

Thank you!

I found a link with the following name through a search engine: the ratio of live and dry yeast - and it did not work ..

Comrades! Help. I bought the stove 3 months ago. I am mastering. But there is a constant lack of bread - the crumb is very crumbly and the crust is like a rusk. With the crumb, something seems to start to work out, but with the crust I don't understand what needs to be done. Thanks in advance.

[Anatoly57]

Anatoly57 , welcome to the forum! The crust after baking the bread can be greased with vegetable oil, covered with a towel and left to cool completely.

I also recommend that you familiarize yourself with the material in these sections. There is a lot of useful information there.

Helpful hints and help in baking bread

Bread Kneading and Baking Basics

Good luck!

[Anatoly57]

Anatoly57, after baking, I put the bread on the wire rack and cover it with a linen towel, and when it cools down, I put it in a bag and in a bread bin. The crust softens in the bag. Well, then mode 3 is not for you, it is just with a crust.

Yes, I have dry crusts in any mode and the bag does not help. I read it in the forum, today I will try to add oil. In short, I will experiment. I gave KP to my wife for the New Year, and she saw that I was carried away and did not even approach her.

[Anatoly57]

Anatoly57 , try to bake bread by THIS recipe. The recipe has been tried many times, even on the timer it was baked, the bread is soft !! Good luck!

Thank you for your help! This is the recipe I chose yesterday. I'll try to bake it today. but I want to try to replace half of the yeast with sourdough. I will be ready tonight and I really want to taste it and try it with sourdough. I did the right thing by registering on the forum and addressing my problem. No one is indifferent. Thanks everyone. I read it. Now I will experiment

The first results of the experiment at 4. The roof is flat. did not taste the taste. Cools down. But smart people warned, do not let it stand. Bread is baked with wheat-rye in sourdough and adding 1 gram of dry yeast (if the scales do not lie).

Happy holiday to all women. Delicious bread. But something is missing. Today I try mainly from wheat flour, except for sourdough, I have it on rye. I added 3 tablespoons of oil, the crust stopped crumbling, but the crumb is still crumbling. Now bread is being baked. I will check tomorrow.

Result. By the morning I cooled down, I had breakfast. Thick crust all over. Question. So much time should be given for baking. I gave an hour. Is that a lot or is it enough? But I didn't understand the taste. And there was no time to eat, he was in a hurry to work. But he could hold the roof. Normal form turned out

[Anatoly57]

So much time should be given for baking. I gave an hour. Is that a lot or is it enough? But I didn't understand the taste.

Anatoly57 It is very hard to give advice without seeing the finished bread and the original recipe! For bread weighing 750g. 50 minutes is enough. But this, again, can only be determined empirically. In any case, you need to find "your" bread!

So I'm trying to find my bread. But it's already close. That sourdough one with a collapsed roof almost suits my taste. And if you ask your family, everyone doesn't care, bread and bread, but you want to say: "Yeah! This is Bread." If he baked for 15 minutes, he would have found a recipe long ago. And this is a whole process. In a bad mood you will not come. Yesterday I'm doing a batch, my wife crawls under the arm, you can't do that, don't put a lot of that, that's what kind of mood there can be. But still, the bread did not miss the roof

And the bread was not airy. Heavy. I really put raisins in it. Although the taste is normal. The impression is that it is wet or not baked, although it does not smell like raw bread.

Two hours left before the end of the next experiment. Every 5 minutes I run through the window to see what's going on in the stove. If something works out, then I will definitely write down the actions for people like me (novice teapots), but the recipe probably not, I don't know how much I put in by quantity. I tried to roll out the kolobok.

Yes, I have dry crusts in any mode and the bag does not help. I read it in the forum, today I will try to add oil. In short, I will experiment. I gave KP to my wife for the New Year, and she saw that I was carried away and did not even approach her.

Anatoly!
The same picture was! Do not worry!
The nature of the hostess will prevail
I had to master six months!
I made the last two or three baked goods myself! The wonderful bread was a success.
Only we in KhP bake according to the simplest recipes, because we believe that flour + water + salt and yeast are super.

I have no words. And it started so well. So he got up. He was so handsome in the window. Baking began and the roof immediately fell. But the taste is what I want. As at the factory in Serpukhov, they make delicious bread. But I know what I put in this bread. Let’s finish, continue the experiment. We will work on the appearance

As Cheburashka said, "We built, we built and finally built. Uraaaaa!" It turned out the white bread that Fluffy wanted. Soft. With sourdough. With a normal look. And most importantly, with the recipe and pastries at BORK. True, I add a little yeast, a little less than a teaspoon. And don't listen to anyone who says that Bork is a bad stove

And the stove too, more precisely, the experience, but there is not a lot of it on the forum for this stove. And the rye failed again. Delicious but not fluffy. It is necessary to turn on baking earlier, probably

Anatoly, rye is very capricious. Try adding a spoonful of lemon juice, reducing the water accordingly. Even the moisture content of the flour is affected.

Yes, I added apple cider vinegar. I watch the rise through the window and I want to "just a little bit more" and for the first time the roof sank, and the second time it sat down, but tasty and a little lush. I'll try again today. I recommend it on a semi-finished rye product (how to do it - there is in the starter culture section. I liked the taste. I already wrote, as a factory one in Serpukhov. I really add about 2 grams of yeast (small measuring spoon Bork) And the recipe from the rye bread book. subtract water and sourdough flour from it

I also have a rye roof ALWAYS settles

but I'm not worried about this somehow

There is a lot of yeast in Bork recipes. Put less, the result will be better

Thanks for the tip. I'll try. And I and leaven and yeast. On Friday, pitch and wheat-rye and wheat. wheat survived only until lunchtime (baked in the evening, was ready at night, had time to cool down). He got up remarkably. above the bucket, under the lid. And Rye was a donkey again, and all of it, but the beginning was good. I can't catch the rye dough. Submariners and their wives with a holiday (105th anniversary of the creation of the Russian submarine forces).

Good day to all!!! I am also in your ranks. 5 days ago, my husband and I went to fetch the stove at M-Video, and what kind of stove do you think we were persuaded to use? Yes, yes, yes ... BORK. The seller was praising it so much that it was impossible not to take it. We came home and ran to the Internet, read the reviews. Here my heart sank into my heels, but there was nothing to do and went to try. The bread according to the first recipe turned out to be 3+ (I appreciated this by the bread I tasted at a party). I decided to bake a cupcake in the morning. In the morning I woke up from the sound of HP, I think hurray the cupcake is ready. You should have seen this cupcake (it didn’t rise at all, but inside it was a dense damp lump of incomprehensible color). I was ready to cry. I am so glad that I found your site, you are the only ones who praise this HP. I sat in the internet all day, in the evening I went to sculpt a kolobok, as they say. And hurray !!!!! I made it. Of course, the bread did not rise to the edges of the form, but by 2/3 for sure. But it seems a little humid to me, maybe this is of course how it should be. In the evening, friends came to my husband to drink beer, in the morning there was no bread. They smacked him with beer. I think if they drank beer with bread - this is beyond all praise. So thank you so much for being there. And that is, forums about all bread machines except Bork, and so I wanted to share about the painful with my homies.

[kajatkina]

kajatkina , welcome to the forum! Here you will find many proven and good recipes! Look for your bread!

Happened. Wheat-rye. By chance. The view is wonderful, the taste is specific. With sourdough. Yeast no more than 1 gram. I will try again and can tell in detail what and how for people like me. Everything in HP Bork. I will repeat myself. Normal stove. Like other things, you have to get used to.

The recipe from Yana !!!!
Ingredients
Dry yeast 1 tsp
Baking flour of the 1st grade. 500 g (Tverskoy cold-smoked)
Salt 1 tsp
Sugar 2 tbsp. l.
Mustard powder 1 tsp
Butter 20 g
Mustard oil 1.5 tbsp. l.
Powdered milk 1.5 tbsp. l.
Water 300 ml


Such a loaf came out.

Boot sequence:
Water, salt, sugar, mustard oil 1 (one spoon), butter.
The flour according to the recipe was 450 gr., During kneading I poured in a couple of tablespoons without a top, since the bun was slightly "smeared".
For flour, yeast, mustard powder, milk powder.

Program 1, light crust, loaf size 900, time 3 hours
The gingerbread man turned out to be good and slightly sticky to the walls, then half a spoon dripped more oil.


Output weight 826 gr. Phew, reported, half a bun is gone!
Excellent bread !!!

What program did you bake on? The view is cool. I did it on Sunday. I will rework the recipe and write it off.