Baking in the Bork bread maker

3-4 centimeters did not reach the edge of the bucket. He turned on the baking, the hat rose above the bucket, but did not reach the lid. But on readiness, another problem arose. He began to shake it out of the mold, and he was all airy, like cotton wool. He plopped down on the table and hesitated, you put it on, and it bends. Put it on its side to cool. In the morning, when it cooled down, it became stronger, but the shape is unsightly (but tasty). For myself, I concluded that for such a rise and the amount of yeast, it is necessary to pour more flour. That is, the primary recipe and an increase of 2-2.5 times is true.

And there, in my opinion, the recipe says that you need to wait for it to cool a little in the form, and then get it out. And regarding the rise, I baked in the main mode, I did not add time at all, I have already baked 4 pieces, all rose remarkably. And if you add flour, then it will be heavier, on the contrary, I like its tenderness ...

So I wave my fists, and the fight is over. I pulled it out right after baking and that was yesterday, and today I learned that I had to cool it in the form. Well, nothing, we will consider it educational, but tasty

We continue to hone our unreal skills!
Wheat-rye from

Hello again!
So, I decided to tell you about my second bread.
Decided to do "French"

1. Dry yeast - 1 hour. l.
2. Wheat flour - 400g.
3. Salt - 1 + 1/4 tsp.
4. Powdered milk - 1 + 1/2 tsp.
5. Butter - 1 tbsp. l. (15gr)
6. Water Milk - 280 ml.
The mode, of course, is "French". weight 750g, crust color "Medium"

There was no milk powder, so I crossed it out, and replaced the water with pasteurized milk. (I was amazed at my courage! It's on the second bread!)
During kolobkovaniya, added flour 1.5 tbsp. l. It seemed to me that we began to understand each other!
And here is the result of our understanding!

Star in shock! I was stunned! The crust is excellent! There is not even a hint of tearing off the roof.
And the taste ... in my understanding, the most real, ordinary, white bread, only tastier. I really liked it.
The top crust wrinkled a little, but when he stood under a towel for half a night, it got a little damp.
And yet, one edge turned out to be higher, the other lower. After kneading, the bun lies on the side of the bucket, therefore it rises unevenly.
Next time, after kneading, I'll try to center it.
These are the things that happened last night, and now there is a future cake in the Kulich (Maslyany, from Elena Bo). I'm afraid! I decided not to interfere in anything! Except perhaps increasing the rise time before baking. I'll tell you later what came of it.

PS What happens if you replace butter with vegetable oil in French?

I tried to bake bread according to your recipe. It turned out great. Very tasty, rose well, nostril crumb ... In a word, thank you very much !!!!!

I tried to bake bread according to your recipe. It turned out great. Very tasty, rose well, nostril crumb ... In a word, thank you very much !!!!!

This is not my recipe. I found it here on the site. It is a pity that I did not write down whose.
And I myself, just learning.
I am glad that you have got some bread. I also really liked this recipe.

I would like to try the already adapted recipes, so I followed you and tried ...: girl_red: I myself tried from the recipe book Rye (unleavened, but in general nothing), Oatmeal (delicious, as if with bran), French with herbs - with garlic and basil - (very spicy, but you can't eat much, for my husband to hunt).

Oatmeal (delicious, as if with bran),

Is this from the book of recipes for HP?
I also want to try this.Did you change something or strictly according to the prescription? Or now, after, it became clear that something needs to be changed?
Tell us in more detail, please.

Right now I loaded Oatmeal from the recipe book.
Something I don't like the kolobok. Doesn't lag behind the walls. I added some more flour. The first batch has passed. I think I'll have to add more on the second. Ehh, somehow exciting.
Maybe the flakes are wrong?

Right now I loaded Oatmeal from the recipe book.
Something I don't like the kolobok. Doesn't lag behind the walls. I added a little more flour. The first batch has passed. I think I'll have to add more on the second. Ehh, somehow exciting.
Maybe the flakes are wrong?

I WAS TAKING A REGULAR HERCULES, I ADDED A SIGNIFICANT AMOUNT OF FLOUR TO THE FORMATION OF A NORMAL BOX. Unfortunately, I don't remember how long.

In total he added 1.5 tbsp. l flour. The gingerbread man turned out to be outwardly beautiful, elastic, but sticky to the hands. I didn't add anything else. Let's see what happens.
There were instant NORDIC cereals at hand. Maybe they are the point?

How's the result?

I just got to the Internet.

Bad luck came out with this bread.
Almost did not rise at all. The crumb turned out to be quite dense.
The flakes were completely dissolved and you couldn't see them. It turns out that you really need to add ordinary rolled oats, and not quick cooking. The bread got a rather peculiar taste because of these flakes. It seems even delicious. Everyone except me seemed to like it.
Maybe I did something wrong?
1. I poured milk from the refrigerator without thinking.
2. Still not enough flour added. Although the bun was strong, it was still sticky to the hands.
When I remembered about milk and saw that by the time of baking the bread had practically not risen, I added time to rise. I got up a bit, but then, I see, I stopped completely. Then I already turned on the baking.
My first failure.

It's a shame ... I also got a sticky kolobok at first, but nothing, the result was good. And I ALWAYS heat milk, yeast doesn't like cold.

we draw conclusions. I'll try this recipe again, somehow.

Right now I loaded Oatmeal from the recipe book.
Something I don't like the kolobok. Doesn't lag behind the walls. I added a little more flour. The first batch has passed. I think I'll have to add more on the second. Ehh, somehow exciting.
Maybe the flakes are wrong?

It's not about the cereal at all !!! no need to rush to add flour, each recipe has its own bun. Take, for example, French with herbs and garlic - after the first kneading, the dough spreads like porridge, after the second, a bun is already obtained, but until the end of the kneading, it sticks to one wall, but the bread turns out to be tender and airy (here the main thing with garlic is not to overdo it ). My advice to you is, do not rush to change the recipe, bake as it is written in the recipe book, and by the result, decide whether to change something or not. After all, the more flour the harder it is for the dough to rise, it becomes heavy.
Eeeh, I went to the dacha for all the holidays, and I already missed my bread maker. True, I baked a lot of bread with me. And my husband fell in love with French with herbs and garlic, so they took two loaves with them. I bake strictly according to the recipe, without changing anything.

Has anyone done with bananas and walnuts from the book?

how much add to the recipe. add flour?

For Natina
I used to bake banana and walnut bread, but it turned out to be a delicious muffin.
I made the recipe myself. Baked in a round bucket, the weight turned out to be 1080g, it is baked perfectly.
Flour -500gr / s, sift
Milk - 150ml
Fresh yeast - 10g
Egg -2 pcs / 120g without shell /
Sugar -150gr
Margarine -60gr
Liqueur amaretto -1st. l
Salt -1/2 tsp
Banana -120gr / without peel /
Walnuts -50g
Cardamom, nutmeg - to taste
Mode 5. Sweet pastries
!. I breed yeast in warm milk, add 150g of flour in a separate container, knead with a spoon and pour it into a bucket after 20 minutes.
2. Eggs, room temperature, grind with sugar with a fork, add to the bucket.
3.Liqueur, cardamom, nutmeg, melted margarine, salt, leftover flour.
4. I put the bucket in HB and turn on mode 5.
5. 5 minutes before the signal, add the chopped banana, and on the signal, the walnuts.

Hello gentlemen, bakers! I am on vacation in the country. I ran out of bread. I decided to go home and bake a loaf (I don’t buy in the store in principle). And before that, I visited the market and stocked up with rye grain. And I decided to conduct an experiment. I ground myself flour from rye grain (200 g), took 100 g of sourdough from Viki (she was already half a year old) and without preparing the dough added it to the dough, 250 g of wheat flour and I had the remains of 30 g of flour from sprouted wheat, then the same went into the dough. 200 g of sour milk from village milk. To be sure, I kneaded 1.5 tsp of yeast, there is no time to wait until it rises on the leaven. I remembered that there are walnuts, peeled) and also added g 50. Well I did not let it go. 30 minutes before baking, I had to turn everything off and on for baking. the bread rose "by leaps and bounds." I look out the window - a handsome man. 15 minutes left. Take a picture - I will show

Here's another thing. When the yeast was poured in, their color seemed strange to me and I decided to read on the bag. Turned out to be yeast for baking. What the taste of rye bread will turn out - I don't know.

Here's another thing. When the yeast was poured in, their color seemed strange to me and I decided to read on the bag. Turned out to be yeast for baking. What the taste of rye bread will turn out - I don't know.

This will not affect the taste of the bread.

Therefore, your bread has risen a lot, since the yeast for baking is designed to rise rich, heavy dough, and taking into account also the leaven, kefir ...

And I was scared. When I bake rye bread and the roof constantly collapses. I can't track the rise, I always want "a little more"

that's what happened. well, the taste later. I'll try at the dacha until it cools down.

Hello owners of Bork. Tell me, please, is it possible to bake in this stove on any of the modes:
- according to the crispy bread making program - based on
recipe for thin, long and dry bread.
- Italian bread (Program 2 allows you to bake popular Italian bread with tender and airy pulp, which is an excellent base for sandwiches.)
These 2 programs and baguettes are in Moulinex. I like Bork, I would like it to be possible to do this too.

In short, people have such a problem - at first, when the dough is kneading and its rise on yeast, all the norms are, but when the baking mode begins, the dough begins to fall, besides, a crust does not form on top of the roll, but a hollow appears, that is, the top is not baked. What could be the problem and how to solve it? Model х500

Dear Bunny! My opinion is that you give too much time to rise. I have such a problem periodically, when I want to "Here's a little more." The dough should increase no more than 2-2.5 times, otherwise the roof will collapse. Maybe the masters have a different opinion. But I think so.

Hello forum members! Please help me figure out the recipe for making strawberry jam, it’s completely incomprehensible to me how to make jelly sugar. Share your experience.

For Natali48.
I made strawberry jam with plain sugar. 500g strawberries + 500g sugar + 1.5 tbsp. l. lemon juice. Cut the strawberries finely, put them in a round bucket, add sugar and lemon juice. The taste is very pleasant.

People, tell me how to get the bread to be white. I used different brands of flour, or rather I tried everything that is possible, but the bread still comes out gray (((

What else is included in the bread recipe, what are the ingredients?
And can you see a photo of bread as a whole and in a section?

: girl_dough: Good day to all! It is very important for any stove to learn the theory. Read especially carefully about the formation of a kolobok. You saw this miracle in your bucket, and you can calmly go about your business. My first experiences were very sad.I wanted to howl, hide away what I got, and take the stove back to the store. I sat and thought. I found this wonderful site. Hurray-hurray-hurray! Everything worked out. Easter cakes in a round bucket baked for all relatives. I bake loaves of 900 grams, divide them into all. It is simply indescribable when the smell of freshly baked bread is in the house.

Hello! Thanks so much for the adapted French bread recipe! The stove was presented two years ago for the new year, then they baked one sourdough bread - it turned out baked, but very dense and they abandoned this business, and now a small child and I want to give normal bread. Yesterday I tried it - it turned out great. In the recipe, I made changes to the flour, immediately put 400 g and two tablespoons, odorless corn oil, and another 3 tablespoons of teaspoon sugar - there was no dry yeast in the recipe either 1 and 1/4 teaspoons. The modes are all the same. It turned out to be smooth, porous and baked. I will post the photos. Today I will try to make it for a child using goat's milk - we are allergic to cow's milk, I hope it will turn out just as well. Thanks again!

Girls and boys .. I want to put a word in defense of HP. Long I did not take the shashak in my hands did not bake bread in a bread maker. And then yesterday, due to lack of time, I made Ovcharenko + wheat bran + live yeast according to the recipe .. Already at the baking stage, such an aroma was present !!! The bread turned out to be airy, with the right roof. So there are no complaints about the stove !!!!!!!!!!!!

Did anyone bake bread on dough in Borka? Please give me a proven recipe. The husband demands bread with a rustic taste.

Did anyone bake bread on dough in Borka? Please give me a proven recipe. The husband demands bread with a rustic taste.

Take the recipe from the forum https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=261.0

Just how do you understand baking on dough?
For a given baking cycle of 3.20 hours, such bread cannot be baked in a bread machine.
You need to make the dough by hand, bring it to readiness (as many do) and then put it ready in the oven and add other ingredients for the dough.
And keep the balance of flour / liquid, kolobok.

And what does dough mean? With leaven or what?

Take the recipe from the forum https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=261.0

Just how do you understand baking on dough?
For a given baking cycle of 3.20 hours, such bread cannot be baked in a bread machine.
You need to make the dough by hand, bring it to readiness (as many do) and then put it ready in the oven and add other ingredients for the dough.
And keep the balance of flour / liquid, kolobok.

Well yes. Make a dough, then put it in the oven, add all the other ingredients and bake.

And what does dough mean? With leaven or what?

Dough can be sourdough, and can be yeast!

Yeast dough is a liquid or thick dough that is prepared on parts of flour from a recipe, salt, yeast - it is fermented in different ways, until it is doubled or, for example, in the refrigerator. Then the remaining ingredients for the bread are added to the dough, the dough is kneaded and then, depending on the type of bread, it is melted and baked.

This is very short!

The dough turns out more delicious bread, fluffy!

Dough can be sourdough, and can be yeast!

Yeast dough is a liquid or thick dough that is prepared on parts of flour from a recipe, salt, yeast - it is fermented in different ways, until it is doubled or, for example, in the refrigerator. Then the remaining ingredients for the bread are added to the dough, the dough is kneaded and then, depending on the type of bread, it is melted and baked.

This is very short!

The dough turns out more delicious bread, fluffy!

This is the recipe I want. By leaps and bounds for now, but we'll see.

This is the recipe I want. By leaps and bounds for now, but we'll see.

So what's up?
Go to the Yeast bread section and select, for a start, Wheat yeast bread on dough, ripe dough (who calls what) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=261.0 and go!
To begin with, you will bake under the supervision of the author of the recipe, no one will refuse to consult

Thanks for clarifying. That's how I bake, I just didn't know that I was baking with dough, but with sourdough.

Something all the bakers ran away. Already the summer is over, and there is no one, or have they abandoned their bread makers and switched to store bread?
And I was baking here the other day
Ready for breakfast !!!

Hello owners of Bork. Tell me, please, is it possible to bake in this stove on any of the modes:
- according to the crispy bread making program - based on
recipe for thin, long and dry bread.
- Italian bread (Program 2 allows you to bake popular Italian bread with tender and airy pulp, which is an excellent base for sandwiches.)
These 2 programs and baguettes are in Moulinex. I like Bork, I would like it to be possible to do this too.

Of course you can, go here and read, first rewrite the recipe for Moulenex and the time of the regime on which it is baked in Mulenex.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=141429.0

Hello forum members! Please help me figure out the recipe for making strawberry jam, it’s completely incomprehensible to me how to make jelly sugar. Share your experience.

If you don't want to boil the jam too much and add a lot of sugar, you can use pectin for gelling, slightly worse gelatin, or a very large selection of other gelling additives for cooking.

[bulo4ka]

We are mulberries, lady bulo4ka I looked through your recipe and will try. I still bought a mill and make flour myself. From my own flour, I'll try your recipe on Sunday. Can I replace soda with milk?

[bulo4ka]

We are mulberries, lady bulo4ka I looked through your recipe and will try. I still bought a mill and make flour myself. From my own flour, I'll try your recipe on Sunday. Can I replace soda with milk?

Probably you can, but I haven't tried it, I liked it with soda, and the crust from milk is not so crispy. Now I even use soda in black bread. But what about the chalice is interesting. What do we grind flour from? Where do we get the raw materials? And what kind of flour is it?

Good day. I'll try with soda. The mill was bought through the site of the Bread Mill. Expensive, but I wanted it for so long. I grind flour from wheat and rye. I buy at the market in Serpukhov. Sell ​​in buckets. 11 p kg. To test the mill, I bought wheat in a pharmacy - 48 p kg Bites. I go over manually, grind and go. The degree of grinding is adjustable. The flour turns out to be wonderful + you also know what you made of.

From my own flour I will try

Well, how is he, bread from his flour ??? By the way, about the soda. I didn’t specify, but I had mineral water. That's it, just in case

Yes, I realized that it was not lemonade. I'm not completely out of my agony. I add the bulk of flour 250 - 300 g from the bag. My wife, according to an old Soviet habit, bought 2 sacks of flour, so I have to use it for a year now. There is a floor left. bag. And from our flour, white bread does not work, but gray, even from wheat flour

And from our flour, white bread does not work, but gray, even from wheat flour

Well, this is understandable, because at the plant the grain undergoes more than one degree of purification. It’s just interesting how its flour manifests itself in bread, how it rises, it needs the same amount of liquid or more.

Good evening. I answer. The dough behaves normally. But you have to get used to it. at first the roof was constantly falling, I would like more bread to rise. Now I'm used to it. sometimes I turn off the lift earlier and put it on the baked goods. sometimes I pause and wait 30 minutes. It takes a little more water, because the flour is whole-grain and a little larger than the factory flour