Baking in the Bork bread maker

Sorry. Looked through. The program is clear. one.

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

Anatoly, the growing time is not enough for 1st grade flour. The crust burst!
Next time I will put the mode number 2 "Wholemeal bread"

If "Extra" or "Extra" bakery, then "Basic Mode" should be fine.
The fact is that I left this bread and switched to grade 1, bakery.
On my / ours with his wife, it comes out tastier and more fragrant.

And with rye "problems". He gave up, and the torment ended.

My wheat-buckwheat is good at quick sourdough. But I bake in the oven, in molds

Grandfather! Last summer my wife bought 100 kg of flour for making pies. I bought the stove in December. And until I use up all this flour, I'm not going to buy flour, but what it is, I don't remember. 1 grade, 2 or 3. I buy rye for a change. I take in the Platypus. I don’t bake pure rye, some problems, it didn’t rise, then it went down, and so on. I bake with the addition of rye from 30 to 50%. I follow the bun and the rise of the dough. Recently, I have practically not added yeast, with sourdough, or rather a semi-finished product from Viki. Everyone at home likes

Good day everyone
Yesterday I baked bread according to the recipe recommended by many. I can't make a link, so I copied the recipe:

Hey everyone. I give a recipe for VERY tasty white bread. The crust is soft (those with crust problems) and browns as you wish. This recipe was adapted for a bread maker, such bread is baked in the villages in the oven.

- 1 egg
- 1.5 tbsp. l. refined oil
- 20 g butter
- 1 tbsp. l. Sahara
- 1.5 tsp. salt
- 300 g of kefir
- 550 g flour
- 1.5 tsp. dry yeast
Heat kefir and egg in water until warm. We choose 1 kg. and program 1 for 3 hours 20 minutes. I've been baking for a whole month, soft and tasty.
P.S. IT IS NECESSARY TO DO STRICTLY ACCORDING TO THE RECIPE

The bread turned out, and rose, and baked, but it is still denser than I would like. Please help with tips or recipes to bake bread more airy, more "nostril".
And I also have a question in this recipe, the bread yield is 1 kg., And we have HP 900g max, is it possible to bake bread in it with such a quantity of ingredients or does it need to be counted?

A very good recipe from Borkovskaya's recipe book - with honey.

Easy and tasty
I do it with some additions: I replace 1 tbsp. wheat flour for whole grain, I add pressed yeast instead of dry and peanut nuts - 2/3 tbsp. - the taste is narcotic!
PS Well, I traditionally put more flour than they have in the recipe for 3-4 spoons for a kolobok.

A very good recipe from Borkovskaya's recipe book - with honey.

I agree, my daughters just love this bread, only I also diversified it a little - I added two tablespoons of sesame seeds, and sprinkle sesame seeds even before baking. the smell is awesome.
They also really like white bread with raisins and walnuts, next time I will definitely take a picture and boast
Well, my husband and I prefer with bran, and with the addition of a mixture of MIX.
And I also experimented with rye bread for a long time, and the roof sagged, and then I baked it according to the recipe from the House-bread at the All-Russian Exhibition Center, replacing the whole wheat bread with a regular bakery and Oh! miracle. Came out smooth and beautiful. One of these days I will bake again, I will take a picture and attach it. And in vain here some of our stove are scolding, for me it is just class !!! Her husband gave me her on March 8, so since then we have not bought bread in the store.

.................And I also experimented with rye bread for a long time, and the roof sagged, and then I baked it according to the recipe from the House of Bread at the All-Russian Exhibition Center, replacing the whole wheat bread with a regular bakery and Oh! miracle. Came out smooth and beautiful. ...................

A similar story with rye bread!
Can I post the recipe?
And HP modes?

Thanks in advance!!!

Hello everyone! I still achieved an even and beautiful bread. I'm telling you. For bread 750 g in the oven Bork
1. Semi-finished product from Viki - 260 g (100 g of flour, 100 g of water, 60 g of sourdough. I cook in the morning or in the evening since it rises about 12 hours, the process is described in "Sourdough".
2. Wheat flour - 245 g
3. Water (liquid) - 140 g
4. Sugar - 1 tbsp
5. Salt - 1 tsp
6. Yeast Saft - Moment-1 \ 3 h l
7. Vegetable oil - 2 tbsp (no slide)
8. Apple cider vinegar -1 tsp
9. Sometimes I add 1 teaspoon of milk powder (if I don't forget)
Bookmarking and baking process
1. Water, sugar, apple cider vinegar, sifted flour, yeast in the hole
2. I set the baking process in HP:
- 10 minutes kneading (I immediately add the leaven, and I follow the bun, usually I add 2-3 tablespoons of flour, I can't understand this, I reduced the amount of water, you still have to add flour, in short, keep an eye on the bun)
- 20 min soaking (for wheat flour)
- 20 minutes kneading, at this time I add oil and salt, I follow the bun
- the rise of the dough, it takes about 2 hours, but you need to monitor the rise. It should rise 2-2.5 times, if more - the roof will fall
- baking 55 min
Even if available, I add 1 tablespoon of flour from sprouted wheat (I do it myself)
UUUUUUUUH. All. If you have any questions ready to answer

[Rye custard]

Can I post the recipe?
And HP modes?

I spread
Rye custard
Water - 200 ml
Rast oil - 2 tbsp. l
Wheat flour - 225 g
Rye flour - 225 g
Salt - 1 tsp
Sugar - 1.5-2 tbsp. l
Extra-R - 1 tbsp. l
Panifarin - 3-5 tsp
Yeast - 1 small measuring spoon from Bork kit

Welding:
3 tbsp. Stir spoons of malt in 70-80 ml of boiling water.
I do it in the following sequence:
1.fill water
2.Add the cooled brew of malt to the water (pour boiling water and 1 large spoonful of coriander seeds along with the malt)
3.oil, salt, sugar
4. I measure out the flour, add dry Extra-R starter culture and panifarin to it, load everything together into the oven.
5.top dry yeast (I have SAF-Instant or SAF-Moment, when how)
Mode No. 2 Wholemeal bread, medium crust, weight 750g.
After I take it out of the stove, I grease the roof with olive oil, and until it cools completely on the grate under a towel.

At first, it was made from rye and wheat whole-grain flour in a 2: 1 ratio, the bread was delicious, baked, well suited, but the roof sagged during baking. I tried to do it in a 1: 1 ratio, the same thing. But as soon as I replaced the whole grain with the usual one, an excellent bread came out.
What I wish you too, bon appetit

Hello!
I'm a beginner too.
I read the messages in this section and a stone fell from my soul.
My husband and I also bought Bork x500 in M-video. They also followed Panasonic.
And also a competent seller came across and advised Bork. Painfully beautiful design !!!
Bought, and then read the reviews and were horrified. So these ovens scold that the hair stands on end. But after reading your forum calmed down. True, the smell is still unpleasant, but nothing can pass.
And the first bread did not work out. Didn't get up at all. True, they put on fast mode.
And today SUPER how it turned out.
It's great that there are so many recipes and tips here.
Let's continue to have fun

I baked rye bread today, this is how I get it

Very nice bread.
I also want to try a rye bake.

Excuse me, but what was the "roof" smeared with?

Teach pictures to insert, otherwise you want to boast

I grease the roof with olive oil. Read about the pictures here https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=73109.0

Here's another bread arrived in time. We barely waited until it cooled down. I baked according to the very first recipe from the Bork book - traditional white bread, only instead of 450 g of flour I put 400 g and added 50 g of Nordic oatmeal.


The pulp turned out to be very tender and airy, the crust is soft - so the experiment was a success

Hello!
I'm a beginner too.
.......
And today SUPER how it turned out.
It's great that there are so many recipes and tips here.
Let's continue to have fun

Good luck to you!

All breads turn out remarkably besides rye from peeled rye flour.
Most likely, after kneading, you need to proof and bake in the oven.

Well it's on a different branch
In my opinion, Annushka

I grew it and baked wheat-rye without yeast on a "semi-finished product from Viki" I sat near the HP with a ruler and watched it rise. And he said to himself "just a little more," and as a result he failed a little. But delicious. Exactly the one you need. I also add wheat malt. I will work out the recipe and learn how to upload photos and show everything and tell you. And I got a pie for something stuck to the photo ?!

I make only 100% peeled rye and 100% whole grain in our HP and everything works out great.

Read the rye recipes from Gasha - everything turns out great!

This is how we bake bread in HP Bork

I grew and baked wheat-rye without yeast on a "semi-finished product from Viki" ... I will work out the recipe and learn how to upload photos and show everything and tell you.

I'm looking forward to a detailed report, I also want to try sourdough breads in KhP

I have already reported to the starter club. So, I'll repeat myself a little. Our oven recipes contain Rye bread. I took it as a basis. I make the dough with rye flour (100 g flour, 100 water and the "Semi-finished product from Viki" sourdough, how much I scoop up with a spoon, usually 60-80 g is obtained, but I weigh). Dough is suitable up to 12 hours, depending on the temperature. Let's say I took 60 g of a semi-finished product, the total dough turned out to be 260 g. I consider 130 g of rye flour, 130 g of water is already there. I pour the remaining water into a bucket of HP (for a 750 gram bread, this turns out to be 170 g, but from practice this is a lot, I take 140 g of water). I throw sugar 1 tsp into the water. I turn on the dough kneading mode (mode eight) and add the matched dough. When kneading, I follow the bun. Often you have to add flour (add wheat) 2-3 tablespoons. At the beginning of the second batch I add 1 tsp. salt and 2-3 tbsp. tablespoons of vegetable oil. I used to add 2 spoons, my bread crumbled, I began to add 3 tablespoons of rast. oil everything went back to normal. After the end of the "dough" mode, I wait for it to rise and increase by 2 - 2.5 times and turn on the baking mode. The bread is ready. The process is not automatic, but semi-automatic. We have to observe the bread and put a piece of the soul. And if you don’t invest anything, you can buy bread in the store. Ready to answer questions. I add yeast when there is no time to wait for the dough. I add 50% of the recommended

Sorry. The dough rises for about 6 hours. So sometimes at night you have to spy on him what it is doing there.

: wow: At the moment I am baking sourdough bread. but for speed I added 1 g of yeast and did not see it, rested on the stove cover, the main thing is that it would not fail

Here ... This is the first time I inserted a photo.If something is wrong, please correct it, but do not swear

Here's what happened after 4 hours on a semi-finished product with the addition of 1 g of yeast

[Anatoly57]

Anatoly57 , excellent result!!!!

shl. edit your post, pzhl, remove the last photo in the link

[Anatoly57]

Anatoly57 thank you very much for the detailed story, now it became clear to me how to further adjust this leaven to my recipes. I look forward to Thursday to get down to business. Unfortunately, there is practically no free time, and my hands are itching

Yes, I myself was interested in this process. Even at night I put on baking and get up (without an alarm clock) to see what happened. And the bread is getting tastier and tastier, and mine get up in line. Has no time to cool down. The loaf is divided into 2 sandwiches, the third (I) does not get

Hello everyone! My Borka is already a month old. I tried white, rye and oatmeal from the recipe book - it turned out to be "5", very soft white on the advice from this site - I liked the sourness from kefir. Now the question arose of how to bake a DELICIOUS cake. Experienced bakers, tell me ...

I have a stove for the second day. Now I tried cake from the recipe for the stove, it was not baked in the main mode. I put it on baking, I'm waiting ...
Dear proffies, can anyone recommend a delicious cake for Bork? And to be baked

Dear proffies, can anyone recommend a delicious cake for Bork?

I join, otherwise Easter is just around the corner

Girls here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=13275.0 it seems like a good recipe, maybe someone will try it in our oven, otherwise I have an experiment with leaven according to plan.

Girls here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=13275.0 it seems like a good recipe, maybe someone will try it in our oven, otherwise I have an experiment with leaven according to plan.

Something did not inspire me with the recipe ... I want both with raisins and candied fruits, and so that the roof does not crack ...

maybe someone will test in our stove,

I did this https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8316.0. Delicious!! BUT, in my opinion, there was a lot of dough and I divided it into 2 parts.

Boys (well, girls) I conduct a pre-Easter training for baking Easter cake according to the recipe:
* Recalculation of kulich for bread makers of smaller capacity (up to 900 grams of ready-made bread):
* 1.75 tsp yeast
* 340 gr flour
* 60 grams of sugar (0.3 tbsp)
* 1 bag of vanilla sugar
* 0.5 tsp salt.
* 50 g butter, cut into pieces
* 3 yolks = about 45 gr
* 170 ml of milk, heat to 40C
* Raisins - a lot on signal
I took the recipe on our website at Easter. I'll try it on our Borok, I'll tell you. There is a spreading after the first batch.
Changes to the recipe. Water + milk powder + a teaspoon of country sour cream = 170 g (there was no live milk).

Found "Butter cake from Elena Bo" Mesyu second batch

Found "Butter cake from Elena Bo" Mesyu second batch

And what is the result?

Today I baked wheat and rye bread. JUST GREAT it turned out.
🔗

🔗

I am reporting the result.
1. Appearance (now I will post a photo). I put the crust on the wrong color.
2. He turned off the stove, put the cake to cool down, went to take a bath, went out, everyone was asleep, there was no cake. In the morning they say: "Peks still". I'm baking some more. Seriously, it turned out delicious. I will bless this on Easter in the church. The wife promised to decorate.

Today I baked wheat and rye bread. JUST GREAT it turned out.
🔗

What is the recipe?

I wrote everything above on the previous page. I didn't change anything in the recipe. The program was set to "Basic mode", but before baking I had to pause and waited 2 hours until it rises. Rises slowly. My raisins are probably heavy.

Greetings to all owners of such a sensational BORK bread machine. I, too, like many on this site, bought it for my birthday 3 weeks ago. The first bread turned out so-so from the recipe book, my dog ​​ate honey (by the way, without much appetite) rye turned out to be a brick ..... mood zero, sorry for money ... Quite by chance I found your site and laughed heartily how great it exists. I decided to try to bake according to the recipe from the site "very soft white bread" and was very pleased at work, everyone is crazy about this bread if someone else has not tried to bake it I strongly advise everyone !!!! Only I replaced the water with milk. Yesterday I also tried to bake a cake from Elena Bo. it turned out great only I would add a little more sugar. Bottom line: the oven is excellent, but there are no recipes from the book.

I wrote everything above on the previous page. I didn't change anything in the recipe. The program was set to "Basic mode", but before baking I had to pause and waited 2 hours until it rises. Rises slowly. My raisins are probably heavy.

I baked this cake on the baking program # 5, the top rose perfectly under the lid itself, the crust was medium.

And what, did you get up normally on this program?

Hello dear forum users!
Take to your ranks!
The other day I received a BORK BM500 for temporary use.
The main goal is to convince the family that we need such a unit. I have already convinced myself for a long time, but there is no support from my family yet.
Therefore, I begin the process of persuasion.Due to the difficult political situation on the grain front, the first pancake should not be lumpy.
I read the forum, there are still a lot of questions and misunderstandings. Here's a start:
1. What salt is meant in recipes, fine or coarse?
2. In the book of recipes HP BORK there is "a teaspoon (tsp) and there is a" small measuring spoon (m. L.) ". The same story with tablespoons! There is a suspicion that these are" translation difficulties " and in fact h. l = m. mer. l., and art. l. = b. mer. l. Am I right?

I want to start with the simplest recipe, until I get my hands on it. For me, so far, all the recipes are complicated. Please advise where to start? It is necessary that with due diligence, the option was a win-win!
I suspect that there are answers to my questions on the forum, but so far I have not read everything and have not got my bearings, therefore, do not kick too much!

[PapAnin]

PapAnin , welcome to the forum!

1. What salt is meant in recipes, fine or coarse?

Fine salt

2. In the book of recipes HP BORK there is "a teaspoon (tsp) and there is a" small measuring spoon (m. L.) ". The same story with tablespoons! There is a suspicion that these are" translation difficulties " and in fact h. l = m. mer. l., and art. l. = b. mer. l. Am I right?

As a rule, ordinary tablespoons and teaspoons are indicated in recipes. If the author means a measuring spoon from HP, then it is indicated so - measuring art. l. or measured tsp.

Try here THIS bread. The recipe has been tried many times, even on the timer it was baked, the bread is soft !! It should work!

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

There will be questions, ask. Good luck!

What is the recipe?

I don't remember where I found it. Somewhere on the forum.
The recipe is as follows.

300g kefir
1 egg
I warm up a little kefir with an egg. That would not curl up.
1.5 tbsp. l vegetable oil.
20 g creamy.
1 tsp salt
1 tsp Sahara.
500 g of sifted wheat flour.
150 g rye.
I take French yeast (live) Kron Jast 1,3 packs
stir in a glass of warm water.
Bake on normal setting weight 900 g

[Omela]

As a rule, ordinary tablespoons and teaspoons are indicated in recipes. If the author means a measuring spoon from HP, then it is indicated so - measuring art. l. or measured tsp.

It is not clear why, within the framework of one recipe, we measure yeast with a measuring spoon, and tea salt, if they are the same in volume? This only confuses newbies. I mean the HP recipe book.
Did I understand correctly that these spoons are the same? If it says 1 tsp, then I can safely take 1 measuring small spoon?

Omela thanks for the answer!
I will read little by little. I'm thinking of trying the recipe this weekend.
Wait for me here with questions and reports!

PS THIS the recipe is designed for 1 kg, but I have 750 and 900 g. Do I need to count or can I put the weight 900 g and not count the recipe?

[PapAnin]

PapAnin

If it says 1 tsp, then I can safely take 1 measuring small spoon?

You can.

the recipe is designed for 1 kg, but I have 750 and 900 g. Do I need to count or can I put the weight 900 g and not count the recipe?

How did you think? It just turns out about 900g. You don't need to recount anything. The only thing is, keep an eye on the kolobok. Everyone's flour is different, so we always follow the kolobok rule!