Baking in the Bork bread maker

I tried to bake corn bread from the booklet attached to the stove, where it is without yeast and with baking powder. It turned out to be something dense, almost like a cupcake. In general, they could not eat: too dense and heavy for bread, not tasty for a cake. Thrown out!
Resume (personally mine) it is necessary to bake tin bread only with yeast and generally no more testing of Bork recipes, use only proven recipes!

Big ATP, the previous bread was saved in the oven!

Question: I do not have scales, but recipes in grams, Bork's measuring cup is how many grams (for example)? Or "send" me where they wrote about it. I ask you not to send everything to the store for a special measuring cup, where everything is scheduled, because it does not fit with the scales, it's checked! Advance ATP!

Question: I do not have scales, but recipes in grams, Bork's measuring cup is how many grams (for example)? Or "send" me where they wrote about it. I ask you not to send everything to the store for a special measuring cup, where everything is scheduled, because it does not fit with the scales, it's checked! Advance ATP!

You can check a measuring cup (cup) from a store, it should contain exactly 250 ml. water, this is a faceted glass with a rim. But you still need a measuring glass with fine graduations on it.
You can weigh water on a scale, you get a 1x1 weight with water.

And then we look here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8236.0

Super! THX! Let's measure with glasses!
If anyone is interested, one plus is in favor of Bork's recipes: "oat bread" was tested several times and did not fail, I added "5 cereals" or "7 cereals" instead of oatmeal, and seeds, and raisins. The result: delicious bread.

Good evening!
Tell me, please, is the baking mode set separately in the Bork bread maker? Would I need her to bake for about 1 hour and 10 minutes?

We are trying with parents to bake "Rye bread" Without nothing ".
There kneading 15-18 minutes, 2 hours proofing and baking 1 hour 10 minutes.
Or which mode can you choose ready-made?
The bread maker is with my parents, I control the process on the other side of the city with the Internet and the phone)))

... is the baking mode set separately in the Bork bread maker? ...

So you need to write which Bork you have or indicate in your profile.
If Bork is programmable, then you can see the program under the rye here ---> https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9345.0

[lenaa]

Friends on Bork !!! In the subject of sourdough rye, I wrote a recipe for us called rye from the barn sourdough bakery

lenaa!!!
I can't find this recipe in any way. And I want to try.
And I have such a vague feeling that a month ago, somewhere, I saw this recipe ...
When Bork decided to buy it, I climbed everything in the places where it is mentioned. Can you stick with a recipe?
I have already looked through all your messages. Really deleted ???
Or is this this recipe:
"Yesterday I bought this model, today I baked rye bread in it according to the recipe and in the sourdough of a private bakery, which is near their house, I used to buy hlbush from them before, it turned out like theirs !!! Sourdough, I took it from them, here is the recipe -200 g of water 30 g of unboiled 100 g of rye flour 50 g of raisins 30 g of sand 2-3 days in a warm place - and it's ready !!!! Dough-100 g of sourdough 300 g of warm water 350 g of flour, 6 g of salt, 10 g of oil grows, 10 grams of sand. In its mode, knead for 40 minutes at 1-minute speed, rise for 4 hours, we set max 1 hour 40 minutes 3 times, bake 50 minutes at 150 grams, we have max. "

Well, in general, my HP pissed me off today. I baked sourdough bread on the "Baking" mode for 1 hour, the crust is dark. 10 minutes before the end of the program, the buttons are frozen. After the signal, HP turned it off, but I still had to finish the bread, because the top was lightish.After 5 minutes, she turned on the HP, and she started spinning with a spatula along with the bread. And the board blinks at the same time and does not respond to buttons. In short, I am very angry.

[sazalexter]

sazalexter , Thanks for the sympathy! Only the fact of the matter is that she periodically had this "jamb" from the very beginning. At first, just the buttons hung, but after turning it off and on, everything became fine. And then the "roof" moved down completely, began to twirl the blade. In the morning I turned it on, cooled down, everything is fine. But of course it upsets, it turns out that you can’t finish baking!

[sazalexter]

sazalexter , Thanks for the sympathy! Only the fact of the matter is that she periodically had this "jamb" from the very beginning. At first, just the buttons hung, but after turning it off and on, everything became fine. And then the "roof" moved down completely, began to twirl the blade. In the morning I turned it on, cooled down, everything is fine. But of course it upsets, it turns out that you can’t finish baking!

OmelaHow long ago, and most importantly, where did you buy your stove?

[Omela]

OmelaHow long ago, and most importantly, where did you buy your stove?

Tuk , bought at Gorbushka for a long time, probably four years ago. The peculiarity of freezing and not responding to buttons SOMETIMES after baking was noticed almost immediately and not only for me. But when disconnected from the network, everything was fixed. The paddle spun for the first time.

[Tuk]

Tuk , bought at Gorbushka for a long time, probably four years ago.

Hmm, it was a long time ago .... I'm afraid it’s difficult to advise anything other than contacting a service center ... But exactly what did you buy more than 2 years ago? The fact is that according to the law on consumer protection, if during the warranty period the presence of a factory defect in the device is confirmed by a technical examination in the same service center, then the seller must either exchange for an analogue, or return the money, depending on the wishes of the buyer. If you bought in the Bork brand boutique on a humpback and the warranty period has not yet expired, then feel free to bring it to the service center for quality control. Address here:
If all the warranty periods have already passed, then only repairs, but right there, I would not recommend contacting other offices. In general, it is better to call the service first and describe the defect in as much detail as possible. Maybe a specialist can say highly the approximate cost of the repair. But, I am afraid that in your case it is necessary to change all the "brains" of the stove, and this cannot be an inexpensive pleasure. Most likely, the repair will cost you 2/3 of the cost of a similar new stove.

[Tuk]

Tuk , Thank you! I will not contact the service. While it works, mmm, albeit with such a periodic defect. Already easier cheaper to buy another.

TO ALL THOSE WHO GOES HERE!
First - Thanks Admin! Great forum!
Second - Thanks to all those who share recipes and upload photos.
Third - Now I bake such bread that you can NEVER buy in a bakery!

Hello everyone.
I have x800.
Recently on the site, but I still haven't found an intelligible recipe with a description of how to make bread from grain sourdough (that is, from ground grain with the addition of flour, sugar, water, etc.) exactly in KH.
While we are doing everything by touch, so to speak, on the links from the Internet and for the oven. Something does not work out to transfer it to HP. Can you share at least an approximate location of this topic?
It is also very annoying that people in recipes are limited to just the name - grain flour (at least they gave a link how to make it or where to buy it) and also just the word sourdough.
And the last question: we want to make "bourgeois" bread in KhP, but we have not found a recipe. Is it possible to make it in x800, do not tell me?
If you answer at least one request, I will already be grateful.

[In the store "Peki Sam"]

....
I have x800.
Recently on the site, but I still did not find a clear recipe with a description of how to still make bread from grain leaven (that is, from ground grains with the addition of flour, sugar, water, etc.) in the CP.
...

Perhaps this means whole grain (whole-ground) flour.
On sale it is called that - whole grain Altai for example or "Altai Health". In the store "Peki Sam"that here on the site, she often are available. Manufacturers and Trading Houses
The rest with your stove is pretty easy. You master the cultivation of any sourdough and bake, you have 5 hours of rise without kneading, this is enough for most cases.
1, Multigrain Bourget bread - easy in a bread maker, easy in the oven, both with yeast and sourdough.
Structure: water, baking wheat flour of the highest grade, peeled rye flour, rolled wheat grain, malt extract, baker's yeast, granulated sugar, table salt, coriander
+ grain mixture: (crushed corn, oat kernels, malt flour, flax seeds, sunflower seeds, wheat gluten, Wheat flour, sesame seeds, table salt) - buy the mixture in a set (manufacturer "Ireks"?) or separately in parts.

Alternative recipes and ideas.
Producer: JSC "Khlebny Dom", Russia.
2. Whole grain Bourget bread, (by composition heavily lightweight)
Structure: water, rolled rye grain, bakery rye flour
peeled, malted rye flakes, baking wheat flour
first grade, molasses, table salt, malt extract,
yeast, complex food additive (emulsifier E471), preservative.
TU 9115-1067-31074127

3. Bourget bread - (light parody of Bourget)
Dry yeast - 1.5 tsp.
Rye flour - 250g
Wheat flour - 170g
Salt - 1.75 tsp
Sugar - 1.5 tbsp. l.
Vegetable oil - 40g
Dry rye sourdough - 2 tbsp. l.
Water - 290ml
Coriander or caraway seeds (I added flaxseeds) - 1 tsp.
Raisins - 200g (I did it without raisins)

4. Rye-wheat-barley bread based on "Bourget"

[Vanya28]

Vanya28, thank you for the advice. Yes, we bought whole grain flour in Auchan, we have already tried it, it turns out =)
But you should try the bourge) this recipe for 750 g?

[Vanya28]

Vanya28, thank you for the advice. Yes, we bought whole grain flour in Auchan, we have already tried it, it turns out =)
But the bourget should be tried) this recipe for 750 g?

Buy everything for the correct Bourget first.

The rest is not difficult.
We will help you master, you have a decent stove,
the recipe will go to your piggy bank, put it here on the site.
Success and write. You can just me in the subject.

let me ask here: can anyone give a link to yeast-free wheat or rye-wheat bread with sourdough (WITHOUT yeast), otherwise it turns out to be some kind of contradiction: why then do you need to make sourdough. Somehow I didn't find it or I looked badly, but what I found was written is not very clear in my opinion.

[DiMatrix]

let me ask here: can anyone give a link to yeast-free wheat or rye-wheat sourdough bread (WITHOUT yeast),

DiMatrix , choose - they are here mulion!

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=245.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=247.0

Good day to all!! I share my first experience of baking bread. It seems that everything worked out, it was baked on the sides rosy, but somehow it did not work with the crust. I put it on the middle one - but it turned out sooo bright. Tell me the secret of blush and crunch. And there is still a question - the stove was bought yesterday, there is still a smell of plastic. The bread itself does not smell. Does anyone have such problems?

[Lely]

Lely, that's ok for the first time. And yet, steam during the first cooking is also not a defect.
Try to reset all settings after baking, select the Bake only mode and bake the bread for 10-15 minutes. I love doing it with wheat bread when I want crispy sides and a darker crust =)

[Lely]

Tell me the secret of blush and crunch.

Lely , The secret is in the bread recipe. Butter, sugar, milk-kefir, eggs - give the bread ruddy. If, for example, the recipe contains only water and 1 hour. l. sugar, such bread will be pale by definition. DiMatrix also correctly prompted you - you can additionally finish the bread.

Omela, I baked according to the Bork recipe. next time I'll try to finish the bread. Thank you. A very interesting site. learned a lot of new and interesting things. I will try and experiment.

Omela, did you have any problems with the smell of plastic from the bread machine? It smells too strong.

[Lely]

Lely , I bought for a long time .. 5 years ago. I had no smell at all.But I know that the smell should pass over time.

Good day everyone! Recently I shared with you my joys regarding the purchase of a bread machine. There was a bad point about the strong smell of plastic. So, my husband went and handed over the stove back to M Vidio (they took it without question) and bought it in the company store. Today I have already baked the second bread. The aroma, taste, crust are just a fairy tale. I am very satisfied. Here's what happened

Thanks, Omela

Please tell me a proven recipe for rye bread. On page 10 I read a recipe from Anatoly57.
And another question: have you tried to bake ordinary black bread?

[Lely]

Have you tried to bake ordinary black bread?

Lely What do you mean by this phrase? Everyone has their own preferences and tastes. Do you want rye bread with what percentage of rye flour? The more rye flour, the more difficult it becomes to bake bread in HP. It would not be bad to start reading Rye tips from Gasha: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=72478.0

Check out this one, for example:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=596.0.html

Omela, Yes, I meant more rye flour. Thanks for the links. I study it and try to bake it on the weekend.

I read on the forum that it is difficult with rye bread. Thanks again.

Tell me the recipe for Easter cake for cotton BORK, from the recipe book - it is not baked!

[Olgunka]

Olgunka , last year baked:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=123727.0

Butter cake An excellent cake turned out last year, this year I will bake again.

Good day. I also bought a Bork X500. Only nobody tried to persuade me. The M-video seller stood to the side. And I had no idea which one to choose. So I chose. When I came home, I began to read reviews. I was very upset. But she decided to try. There was no smell of plastic. The bread came out the first time, on a whim. The first recipe was based on kefir, everyone knows here. But I confused 500 grams and 500 ml of flour. The dough is mixed, but the bun was not observed. Strange, I went to read the Internet. Everybody has a bun. Means little flour, since a liquid smear in a pot. I restarted the program and started adding flour. The main idea was not to stay on the walls. Added a lot. The gingerbread man was very cool. But the bread turned out to be great with a good roof and baked crumb. I was very worried about the result. The second bread was on the water, but I am already a scientist and added three measuring cups of flour from the stove. I got ready to add more, but the bun turned out right away. And again the bread turned out.
But I have another problem, the homemade people don't really like the taste. I'm looking for a recipe to like it. The next step is rye and Easter cake. I just didn't quite understand what programs I used. And add 50 g of dry kvass or should it be brewed somehow? I can't find malt.
And for beginners I would like to say, be present at the kneading. It turns out that I just saved my first bread, purely intuitively.

[Marina76]

Marina76 , welcome to the forum!

But I have another problem, the homemade people don't really like the taste. I'm looking for a recipe to like it. The next step is rye and Easter cake.

Nobody will help you here. You need to look for your own bread, choose, bake and taste. There are many good recipes on the forum.

And add 50 g of dry kvass, or should it be brewed somehow?

As a rule, the author of the recipe indicates how to use a particular ingredient.

I can't find malt.

Indicate your city in the profile, so it will be easier for you to tell where you can buy malt.

Hello ! Has anyone tried to bake half of the standard bread?

[Lenurik]

Lenurik what do you mean by "half the rate". The minimum amount of flour for a round bucket is 250g.

of course. I have already made up my mind today - it turned out to be a small loaf. One minus - the crust from the bottom is fried harder than usual - I bake according to your recipe more than once - I really like it

I took a square bucket, later I'll try a round one

Good day to all ! Take to your friendly company

So we became the owners of HP Bork Consciously took this step, I mean the purchase of a stove, model X800 ... We bought it at the Bork brand store for a special offer ... But even here it was not without "divorces" that they shoved us two brand-name mixtures. .. with cereals and nuts! They brought the stove home and set it up for the night ... I don't know what it should have turned out, but probably the way we ate it right there at breakfast, warm ... practically tearing it out of each other

Today we will try to bake "Cheese bread", I hope if we can ask for help ...

[zai4eno4ka]

zai4eno4ka , Tanya, welcome to the forum and with your assistant! Empty serves for a long time !! Of course, ask questions, we will help you. But, it is desirable to familiarize yourself with the theory: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=33.0

[zai4eno4ka]

zai4eno4ka , Tanya, welcome to the forum and with your assistant! Empty serves for a long time !! Of course, ask questions, we will help you. But, it is desirable to familiarize yourself with the theory: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=33.0

Thank you thank you thank you!!!
For the second day I have been sitting on the forum during the working day of the kolobok, in theory, I have mastered it, I wound my husband with links to recipes!

Comrades ... they did everything according to the recipe .... question ... after kneading the bun looked like a bun, but for some reason it was not in the middle of the form, but at one edge ..... after the first kneading, it turned out to be at the opposite edge. ... is that okay?

did everything according to the recipe ...

On what?? This happens when bread is kneaded into a small amount of flour. If the bun was correct, then the dough will blur. If, after all, it is cool, then it will be a little lopsided.

On what?? This happens when bread is kneaded into a small amount of flour. If the bun was correct, then the dough will blur. If, after all, it is cool, then it will be a little lopsided.

Mistletoe, according to your recipe Cheese bread for Bork.

I still don't know how to insert links ... Clearly according to the recipe, down to the gram (weighed on the scales). To be honest, I could not resist, I straightened the bun with a spatula in the middle

Clearly according to the recipe, down to the gram (weighed on the scales).

Tanya, it's good that there are scales. But in our business, visual control is important. And add some water or flour along the way. Correctly corrected!

Tanya, it's good that there are scales. But in our business, visual control is important. And add some water or flour along the way. Correctly corrected!

Tell me, should it really be not very big for that weight? It's just that if you look at the kolobok after kneading and now (and there is an hour left until the end of the process), then it has increased by one and a half times ...
Oh, it’s inconvenient to ask that it seems to be nonsense, but you really want everything to work out !!! t-t-t !!!

You are not asking nonsense, you are learning! In what bucket did you knead ??? I have something round. It is smaller than rectangular. And the rise of the dough depends on many components, primarily on the activity of the yeast. Let's wait for the result and post pictures, watch boom.

a bun like that!
🔗
and our corrected bread

🔗

and now it is already baking - it has become leveled, it has become smooth ...