Nadezhda K.
Hello everyone!

Since the purchase of HP Bork 500 I have tried several recipes from the attached book. The bread itself is delicious, but it never rose.

Yesterday I read here that less liquid is needed, today I put rye according to the recipe from the book, so it rose, and then sagged sooooo much.

Although we really like the taste of bread.

I reviewed a bunch of recipes here, but the used one suits the taste and simplicity.

Tell me, pliz, how to bake it beautifully big and even?
Vanya28
Quote: Nadezhda K.

Hello everyone!

Since the purchase of HP Bork 500 I have tried several recipes from the attached book. The bread itself is delicious, but it never rose.
Yesterday I read here that less liquid is needed, today I put rye according to the recipe from the book, so it rose, and then sagged sooooo much.
Although we really like the taste of the bread.
I reviewed a bunch of recipes here, but the used one suits the taste and simplicity.
Tell me, pliz, how to bake it beautifully big and even?

It's not difficult, take your recipe with you and go to study with me on the topic:
Click here and on the road to happiness, together with rye custard bread
Nadezhda K.
I can't get bread in my Bork 500, no !!!! All bricks. Baking in the Bork bread maker
Yeast SAF-moment.
I wanted to take it to the store, they did not take it, they only offer an examination.
Omela
Nadezhda K. , dont be upset! You need to take a proven recipe from the forum, for example, this one:
- 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

More details: https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=9137.0

and normal yeast (if eats opportunity - fresh) and you will be happy!
Vanya28
Quote: Nadezhda K.

I can't get bread in my Bork 500, no !!!! All bricks. ....

And where are the descriptions of the recipes and details of what and how they did it?
Perhaps the mice ate it?

So in this case it is not possible to help!
Write and you will find!
Nadezhda K.
Quote: Omela

Nadezhda K. , dont be upset! 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

I have a weight of 750 or 900, there is a program 1 for 3 hours ...

Really no one has come across the fact that the oven is defective, why does everyone think that it is my hands like this ??

Quote: Vanya28

And where are the descriptions of the recipes and details of what and how they did it?

traditional white bread
program: basic mode
loaf weight 750 g.
milk 300 ml.
vegetable oil 2 tbsp. l.
salt 1 tsp
sugar 1 tsp
baking wheat flour 3.5 measures. Art.
dry yeast 1 m. measures. l.

I heated the milk a little in the microwave, then added everything in order, flour and yeast on top into the flour funnel.

Program 1 - main mode, 2h. 55 minutes

Yeast SAF-moment.
All products are freshly bought.
Omela
Quote: Nadezhda K.

I have a weight of 750 or 900, there is a program 1 for 3 hours ...

Really no one has come across the fact that the oven is defective, why does everyone think that it is my hands like this ??
I didn't understand something, who was talking about the hands? I myself have the same as you write "defective" stove. And this recipe is tested in her. Program 1, weight 900, medium crust.
Vanya28
Quote: Nadezhda K.

...
traditional white bread
program: basic mode
loaf weight 750 g.
milk 30 ..... bought.

There is already some progress, but personally, I will not start helping until you understand that before writing about hands, apparently crooked hands are meant, it is also useful to learn to value other people's time.
You need to write a recipe indicating the weight in grams and the volume in milliliters.
Personally, I don't know what volume you have in a measuring cup and measuring spoons.
Correct the description of the recipe and they will begin to help you in essence.
And you won't have to blame your hands or the stove.
The problem will immediately be found that it was:
- inexperienced or unknowing hands
- or the marriage of your stove
Don't be sad and write!
Nadezhda K.
Quote: Omela

I didn't understand something, who was talking about the hands? I myself have the same as you write "defective" stove. And this recipe is tested in her. Program 1, weight 900, medium crust.

Thanks for the recipe! If possible, give a link to the recipe for our rye bread oven!

Quote: Vanya28

There is already some progress, but personally, I will not start helping until you understand that before writing about hands, apparently crooked hands are meant, it is also useful to learn to value other people's time.
You need to write a recipe indicating the weight in grams and the volume in milliliters.
I just baked according to a recipe from a book, in order to count everything I had to pour from a glass onto a scale ... well, maybe I will do it another time!

Yesterday I dragged the oven to another place, bought other yeast and flour, and imagine, rich bread with raisins turned out, well, at least it rose. Slightly the middle sagged at the end. The taste is not very good, but the inside is baked and porous.

There are a lot of recipes that are suitable for all ovens, but it's difficult for me to choose a program myself.

Please share the recipes for Bork !!!!
Thanks in advance!!!!
Anatoly57
Hello! My advice to you is to experiment. I have had this stove for a year and the first 5-7 "bread" did not work, or not beautiful. Then it gets better and better. Now I'm directing with ingredients.
Omela
Quote: Nadezhda K.

Thanks for the recipe! If possible, give a link to the recipe for our rye bread oven!
Here is wheat-rye VIENNESE.

Quote: Nadezhda K.

There are a lot of recipes that are suitable for all ovens, but it's difficult for me to choose a program myself.
Why??? First, the recipe usually states the program. Even if the author of a friend's HP program is usually identical. I.e. the program Main all HP allows to bake wheat bread. If you have any questions about the recipe, you can always ask the author in the topic.

And secondly,

Quote: Anatoly57

My advice to you is to experiment.
And we will support you! Good luck!
Vanya28
Quote: Nadezhda K.

... If possible, give a link to the recipe for our rye bread oven!....

For rye happiness, with Rye Choux Bread, come here.
Nadezhda K.
People, where do you get all these ingredients?

Today I toured the largest stores in our small town, and did not find anything from:
Peeled rye flour 500 gr
Fermented dry rye malt 50 ml = 40 gr
Sourdough (acidifier) ​​"Agram light" 50 ml = 35 gr
or ("Agram the dark")


How is the oven? To order online?

Omela
Quote: Nadezhda K.

How is the oven? To order online?
There are three options:
1. You can order via the Internet
2. Substitute one ingredient for another. For example, malt can be replaced with kvass wort or dry kvass. Use cocoa coffee for color. Grow the sourdough yourself.
3. And you can bake without all this, I assure you !!!!!!!!!!! And no less tasty, but healthier for sure!

For example,

Rye bread without anything from Gasha

Darnitsky from fugasca
Vanya28
Quote: Omela

There are three options:
1. You can order via the Internet
2. Substitute one ingredient for another. For example, malt can be replaced with kvass wort or dry kvass. Use cocoa coffee for color.
Grow the sourdough yourself.
3. And you can bake without all this, I assure you !!!!!!!!!!!
And no less tasty but more useful for sure!
For example,
Rye bread without anything from Gasha
from fugasca

The user may get the impression that the rye custard bread recipe is slightly poisonous.
Somehow it's not right Omela
This recipe contains very healthy and healthy ingredients. Everything is based on rye.
The recipes that you offer as an alternative refer to completely different groups of bread.
No need to mislead beginners.

Will cocoa or coffee change the color of the bread, what will you taste?
For my taste, the taste will be happy, which has nothing to do with Russian baking traditions.
I would like to change the color of the bread, no problem!
Everything in bakery has been invented long ago, caramelize sugar to a very dark color and add.Well, or buy a ready-made color scheme based on it and you will not have a cocoa coffee taste of bread.

There is no way to buy everything near the house, there is a Peki Sam store on the forum, go there and get everything in a week.

Malt cannot be replaced just like that, the simplest thing is dry kvass concentrate.
Dry kvass already contains malt, rye flour and bread crumbs.
Since there is little malt in it, you take 2 or 3 times more kvass than malt. And reduce the difference by the corresponding amount of flour in the recipe.

Having obtained at least dry kvass instead of malt and rye flour with yeast, it is not difficult to bake rye custard bread, having grown rye sourdough in 3-4 days at home.
But this is a different topic of bakery and bread will not work in three hours.

Ask all questions about pure rye bread in my topic.
For rye happiness, with Rye Choux Bread, come here.
lenaa
Friends on Bork !!! In the subject of rye with sourdough, I wrote a recipe for us called rye from the bakery Barn with sourdough, no purchased gadgets are needed there, I set the modes as follows: 1 batch-40 minutes, 2 minutes, 1 rise-1 hour zo minutes, kneading-about sec , 2 rise-1 hr min, warm-up 0 sec, 3 rise-1 hour, oven 150 gr 45 min, stand warm-15 min. Long, but worth it, a real rye, in our bakery it costs 100 rubles, for what? ...
Nadezhda K.
Quote: lenaa

Friends on Bork !!! In the subject of rye with sourdough, I wrote a recipe for us called rye from the bakery Barn with sourdough, no purchased gadgets are needed there, I set the modes as follows: 1 batch-40 minutes, 2 minutes, 1 rise-1 hour zo minutes, kneading-about sec , 2 rise-1 hr min, warm-up 0 sec, 3 rise-1 hour, oven 150 gr 45 min, stand warm-15 minutes. Long, but worth it, a real rye, in our bakery it costs 100 rubles, for what? ...
oh, can you link to the recipe?

Now I was making a cheese recipe from a book, it turned out delicious, but it did not rise very much and was not baked below ... Has anyone cooked such a thing?
Omela
Quote: Nadezhda K.

Now I was making a cheese recipe from a book, it turned out delicious, but it didn't rise very much and didn't bake at the bottom ... Has anyone cooked such a thing?
Nadezhda K., as it has already been written here many times, the recipes from the instructions, to put it mildly, are not perfect, since the combination of liquid / flour is not balanced in them. Moreover, bread with additives (cheese) is not the easiest one for beginners. If YOU do not want to use, as you are advised, proven recipes from the forum, but continue to insist on recipes from the instructions, then go to the topic Help, nothing comes out !!! (Ambulance) with a detailed recipe and we will figure out why the bread did not work. Good luck!
Nadezhda K.
Quote: Omela

Nadezhda K., as it has already been written here many times, the recipes from the instructions, to put it mildly, are not perfect, since the combination of liquid / flour is not balanced in them. Moreover, bread with additives (cheese) is not the easiest one for beginners. If YOU do not want to use, as you are advised, proven recipes from the forum, but continue to insist on recipes from the instructions, then go to the topic Help, nothing comes out !!! (Ambulance) with a detailed recipe and we will figure out why the bread did not work. Good luck!

It's just that the recipes on the forum are more complex in composition, that's why I use the book, all the ingredients from there are available to me.
And here the search system is completely not worked out, you can get lost. Therefore, many thanks for the links to certain breads.
Omela
Quote: Nadezhda K.

It's just that the recipes on the forum are more complex in composition,
Nothing like this!!! There you are The simplest bread

Quote: Nadezhda K.

And here the search system is completely not worked out, you can get lost.
If it is difficult to use the search, then go through the Forum-Yeast Bread and then the desired section:

##3
Pushinka80
Hello hostesses and hosts !!!
Acquired HP Bork 500 ...
With such enthusiasm I began ... and then bam ... like a butt on the head ...
The dough doesn't rise ... and I don't have such koloboks as in your pictures ...
The bread is low ... maximum 10 cm high ...
I look at your huge loaves and envy straight ...
AS??? Why can't I do this?
The first times ... although they were short loaves ...but baked ...
Somewhere from the 3rd loaf, it went unbaked ... and I put the crust on a dark one ...
from below it is fried ... and light on top ... and inside ... if you press the crumb with your finger ...
he will stay there ...

What is my problem? In HP? Or am I doing something wrong?
Thank you in advance for your attention!
fugaska
recipe? what products? what do you measure? how do you lay?
Pushinka80
Quote: fugaska

recipe? what products? what do you measure? how are you laying?
Made according to the simplest recipe in the book Traditional white bread
Milk 300 ml
Vegetable oil 2 tbsp. l.
Salt 1 tsp
Sugar 1h. l.
Flour 3 measures. Art.
Dry yeast 1m. measures. l.

Products ...
Milk of 33 cows
Golden Seed Oil
Flour Makfa
Yeast San Moment

I put in ... milk, butter, flour, sugar, salt, yeast ...
The bread was baked ... but did not rise ...
Then a friend-owner of Panasonic read in her instructions that first, dry ingredients are laid ...
The bread began to rise a little, but not baked ...
Omela
Quote: Pushinka80

Then a friend-owner of Panasonic read in her instructions that first, dry ingredients are laid ...
The bread began to rise a little, but not baked ...
Pushinka80, in our oven, first liquid products, then dry!

If you do not have the opportunity to buy an electronic scale for the exact placement of products, visually follow the bun and add flour / liquid if necessary. Here I baked bread according to your recipe:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=98628.0

Pushinka80
Quote: Omela

Pushinka80, in our oven, first liquid products, then dry!

If you do not have the opportunity to buy an electronic scale for the exact placement of products, visually follow the bun and add flour / liquid if necessary. Here I baked bread according to your recipe:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=98628.0

Mistletoe ... thanks a lot for the tip ...
Understood ... first liquid, then dry ...

I have an electronic scale ... but how to use it if the recipe contains 3 measures. glasses ...
How to determine by weights how much is it?
I'm not catching up with something ... I'm a loser

I strictly follow the recipe ... how can it be that there is not enough flour or liquid?

Do you have bread

I only dream of this and see my neighbors
fugaska
MEASURING GLASSES - this is the whole catch. take any recipe in grams from the forum (the easiest one to start) and be sure to control the batch! good dough didn't work out - you shouldn't wait for good bread either
you can take recipes with measuring cups, but here it is necessary to look after the bun. most likely you are measuring out a little flour.
good luck with your experiments!
Pushinka80
Quote: fugaska

MEASURING GLASSES - this is the whole catch. take any recipe in grams from the forum (the easiest one to start) and be sure to control the batch! good dough didn't work out - you shouldn't wait for good bread either
you can take recipes with measuring cups, but here it is necessary to look after the bun. most likely you are measuring out a little flour.
good luck with your experiments!

Thanks ... I'll try ...
and in which section to find the simplest white bread to have with grams?

I also wanted to ask ... does the milk need to be warmed up a bit or will it go out of the refrigerator?
And you need to sift flour or wholemeal will do ...

I'm already thinking of wiping the table with a damp cloth ... and running around the stove 3 times ... suddenly it will work out ... (I'm just kidding ... I'm already worn out) ...
Omela
Pour flour into your measuring glass and weigh, I think, 140g in it. wheat flour.

And you also need to check the yeast for activity. Mix with a little water and leave for a while until a frothy "cap" appears. If there is a cap, then the yeast is normal. Although personally I do not use dry yeast, only fresh pressed. Although I know that not everywhere you can get them. If you don't have fresh yeast, try changing at least the brand of yeast, or as a last resort the batch of production.

And here's a proven recipe for you:

- 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 900g. and program 1 Main
P.S. IT IS NECESSARY TO DO STRICTLY ACCORDING TO THE RECIPE

More details: https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=9137.0

Quote: Pushinka80

Mistletoe ... thanks a lot for the tip ...
I strictly follow the recipe ... how can it be that there is not enough flour or liquid?
Quite simply, everyone has different flour. And in general there are many inaccuracies in the instructions. Therefore, visual control of the kolobok is important. Good luck!
Omela
Quote: Pushinka80

I also wanted to ask ... does the milk need to be heated a little or will it go out of the refrigerator?
And you need to sift flour or wholemeal will do ...
Milk can be heated up to 37C and sifted flour to calm your soul !! I do neither one nor the other

Quote: Pushinka80

Spa in which section to find the simplest white bread to have with grams?
Here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=499.0
Pushinka80
Quote: Omela

And you also need to check the yeast for activity. Mix with a little water and leave for a while until a frothy "cap" appears. If there is a cap, then the yeast is normal. Although personally I do not use dry yeast, only fresh pressed. Although I know that not everywhere you can get them. If you don't have fresh yeast, try changing at least the brand of yeast, or as a last resort the batch of production.

I changed the yeast ... all fresh ... not expired ...
I'll try to check them for lice ... I'll see if a hat appears ...

Tonight I'll try some bread according to your recipe ... Thank you!

Now I put a cupcake for the first time ... Eh ... I don’t know what happens ...

And yesterday a friend told me that when the dough is being kneaded, there should be a good mood ... Like the yeast is alive and everyone feels
Gasha
Pushinka80, maybe your yeast comes into contact with salt? Try to dissolve sugar and salt first in milk (water), so that when laying last, you have flour and yeast on it. And read Here!
Omela
Quote: Pushinka80

And yesterday, a friend told me that when the dough is being kneaded, there should be a good mood ... Like the yeast is alive and everyone feels
Like yes !!!! But for the most part we would have sat all the way without bread!
The main thing is theoretical knowledge and self-confidence! Go for it and good luck!
Pushinka80
I decided to show you my bread ...
This is the first experience ...
The bread has risen by less than 1/3 of the capacity ...
Baking in the Bork bread maker
Baking in the Bork bread maker
Baking in the Bork bread maker

this is one more time ... where I changed the ingredients tab ...
Got a little taller, but much lighter
Baking in the Bork bread maker
Baking in the Bork bread maker

And this I tried to bake oat bread ...
Low again ... toasted bottom, whitish top and not baked inside
Baking in the Bork bread maker
Baking in the Bork bread maker

And this is the last work of ordinary bread ...
where I changed all the ingredients ...
This is 900 grams ... took 1/2 capacity ...
from above, strange to madness ... some kind of concave ...
well, not baked inside ...
Baking in the Bork bread maker
Baking in the Bork bread maker

Well, this is the last job ...
My first cupcake ...
Short, uneven ...
I set the color of the crust to average ... it seems to me the color turned out to be darker than average ... but it seems not yet burnt ...
everything seemed to be baked inside ...
As in your professional opinion ... happened?
I haven't tasted it yet ... only from the oven ... still hot ...
Baking in the Bork bread maker
Baking in the Bork bread maker
Baking in the Bork bread maker
Gasha
Pushinka80, it would be better, of course, a photo of koloboks ...

But so it is clear that the bread is very dense - either the yeast is bad, so the dough didn’t rise enough for the proofing time allotted by the oven, or there’s not enough liquid ... In short, place and photograph the bun!

Is it wheat? His color is similar to rye-wheat ...

I bake muffins in the oven, but the crumb seems to be nothing ...
Pushinka80
Quote: Gasha

Pushinka80, it would be better, of course, a photo of koloboks ...

But so it is clear that the bread is very dense - either the yeast is bad, so the dough didn’t rise enough for the proofing time allotted by the oven, or there’s not enough liquid ... In short, place and photograph the bun!

Is it wheat? His color is similar to rye-wheat ...

And here is the result of the photo ... I don’t know that koloboks are also important ... now in the subject
I'll try to take a picture of a kolobok ...
But according to my observations, there has never been a kolobok ... the dough has always spread evenly over the bottom ...
and never saw it rise ...

Fresh yeast ...and another brand already ... yesterday baked ... this one with a bowed top ...
turned out whitish ... unbaked ... and by the way, for some reason, inside the gray ...

Gasha ... what kind of rye-wheat bread did you think?
I have never had such ...
There were several times traditional white bread, once oatmeal, and now the last one was Keks ...
Gasha
I see ... But what about the saying: "Not knowing the ford, don't stick your nose in the water?"

Then let's go from the very beginning ... To this section and read everything !!!

And here's another Advice for beginners!

I looked at the crumb, because by it one can judge the quality of the bread ... Apparently, this is just a photo like this

And don't tackle oatmeal yet ... let's bake some good white bread first! Then, quietly, you can move on!
Omela
Quote: Pushinka80

Yeast is fresh ... and another brand already ...
Pushinka80 , the production date on the label is not yet a guarantee of good quality yeast, unfortunately.

Quote: Pushinka80

But according to my observations, there has never been a kolobok ... the dough has always spread evenly over the bottom ...
You yourself have found the answer to your question. Read the theory and follow the kolobok.
Pushinka80
Girls ... put some Mistletoe bread ...
2 hours left until the end ...

It's 15 minutes ... after starting work
Baking in the Bork bread maker

It's in 45 minutes ...
Baking in the Bork bread maker

Now the bun ... takes 1/2 capacity ...
But as you can see ... he seems to be not quite a bun ... or so it seems to me?
fugaska
I would add a little flour ... wait for the result and upload a photo
Pushinka80
Quote: fugaska

I would add a little flour ... wait for the result and upload a photo
Will there be a batch? It's not too late to add flour ... 1 hour 16 minutes left on the timer ...
The girls ... went and looked at the kolobok ...
and there already the dough occupies 3/4 of the capacity ... and as if already formed ...
Oh ... while I'm delighted ...
Gasha
Pushinka80, the instructions for your stove should say when and how many batches ... Flour had to be added, there was no kolobok as such ... Such a mess as you can have with butter bread, when a large amount of butter and eggs, and you have the most ordinary bread. The dough should be denser ... You would still read the first lessons, huh?
Omela
Quote: Pushinka80

It's in 45 minutes ...
Now the bun ... takes 1/2 capacity ...
But as you can see ... he seems to be not quite a bun ... or so it seems to me?
Pushinka80 , the bun should be watched for the first 10-15 minutes of kneading. And the flour is added in the first batch. The main program has two batches. After 45 minutes, the fermentation process has already begun and therefore the bun may blur. It looks so normal to me! We are waiting for the result!
Gasha
Here I zhezh hat, I overlooked that it was in 45 minutes ... I saw the photos, but I did not read the text ... Then everything is correct, everything should work out!

But read the instructions for the stove anyway!
Pushinka80
The girls understood everything ... when you need to add flour ...

Look at what I have already ...
Baking in the Bork bread maker
There are 30 minutes left until the end of baking ...
The bread is already above the edges ...
Now it remains to wait to bake ...

So happy !!! THANK YOU!!!
Gasha
Fluff, pl, I beg you, read at least something !!! No need to open the oven lid when Baking is in progress !!!

The bread should be beautiful
Pushinka80
Quote: Gasha

Fluff, pl, I beg you, read at least something !!! No need to open the oven lid when Baking is in progress !!!

The bread should be beautiful
I know that it is not recommended to open ... but this is the last time ... to show you ...
I will definitely read ... I have already read some things ...

Lisss's
Pushinka80, and you have an x-oven without a window?
Lisss's
Quote: Pushinka80

So happy !!! THANK YOU!!!

and don't forget - to thank, click Thank under the person's avatar
Gasha
Fluff, where are you ??? Just don't cut the bread, let it cool under a linen towel on the wire rack ... But the general view is in the studio !!!
Lisss's
that after the bread machine, I caazza, you can cool without a towel .. it's not an oven, the crust is children's .. what do you think?

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