Moulinex OW 5004 Home Bread Baguette (continued)

[9 baggete-2h 03]

Peace be with you bakers!

compare

1 main-3h20m
2 French -3h39m
3 whole grain - 3h42m
4 sweet -3h50m
5 fast-1h20m
6 gluten free-2h20m
7 without salt -3h42m
8 omega3-3h50
9 borodinsky-3h38m
10 cupcakes-1h25m
11 jam-1h05m
12 baguettes -2h02m
13 dough-1h25m
14 baked goods
maybe the programs are messed up

Well, here is the expected answer to my question, finally thanks to shade !!!, thanks !!! So, what do I have from the programs ...., HP was bought in Argentina !!!
1 pan basico -3h20m
2 pan franses -3h39m
3 pan integral- 3h42m
4 pan asucarado-3h50m
5 pan rapido-1h20m
6 pan sin gluten-2h20m
7 pan sin sal-3h42m
8 pan rico en omega3-3h50
9 baggete-2h 03
10 pastel -1h25m / cupcake /
11 marmelada-1h05m
12 pasta-0.15m/ simple dumplings dough /
13 masa subida-1h25m / yeast dough /
14 baked goods-0.10

well, and now there is no Borodino bread program in my bread maker, wow !!! So I think now, I can first put the program on 13, and then on 9, in time to get Borodino bread, then 10 minutes will not be enough for me, and I will finish with program 14, that is, there are 10 minutes of baking! What do you think?

Peace be with you bakers!
xsx keep it simple
Baking method for MULINEX - 5004
First knead in dough mode
5 m mix 5 m rest 15 m mix --- turn off
Then we turn on the 3rd program - whole grain
5m batch 5m rest 15m batch 1h10m rise
This is followed by 2m kneading - but if the dough does not rise well
You can skip this batch by pulling out the agitators before batching.
Rise 60 m --- 1h 10m baking
Method 2 - kneading in dough mode - switch off - next dough full program - baking 1h 10m
Bread certainly doesn't rise as high as wheat
But it is baked perfectly, the top is slightly convex, the crust does not burn.

Peace be with you bakers!
xsx keep it simple
Baking method for MULINEX - 5004
First knead in dough mode
5 m mix 5 m rest 15 m mix --- turn off
Then we turn on the 3rd program - whole grain
5m batch 5m rest 15m batch 1h10m rise
This is followed by 2m kneading - but if the dough does not rise well
You can skip this batch by pulling out the agitators before batching.
Rise 60 m --- 1h 10m baking
Method 2 - kneading in dough mode - switch off - next dough full program - baking 1h 10m
Bread certainly doesn't rise as high as wheat
But it is baked perfectly, the top is slightly convex, the crust does not burn.

Is this Borodino bread?
that is, you have a dough program 1.25, do you interrupt it ?, and then turn on program 3, and you can rest? did I understand correctly?

Method 2 - kneading in dough mode - switch off - next dough full program - baking 1h 10m

but here it is not clear which program is complete, 3?

Peace be with you bakers!
well, it's certainly not Borodinsky \ it's more complicated there \ but since you don't have this program, try it on others, so I advise it as one of the cooking options
xsx ---. yes, you have a dough program at 1.25, do you interrupt it ?, and then turn on program 3, and you can rest? did I understand correctly?

yes, only kneading on this program and then 3

xsx - and here it is not clear which program is complete, 3?

knead the dough on the program, then press the off button and restart
program the dough is already at full te 1h25m well and then 1h10m baking
you can do so full 1h25 m dough and 1h10m baking, although it depends on what kind of flour - according to my own experience - if good \ strong
then one batch is enough, and if not, then batch + full
and another tip after the last batch, remove the stirrers
the holes are neat and almost invisible
and read the forum - you can use the search
there are many topics about Borodinsky
GOOD LUCK !!!!

Thank you, I seem to understand, I'll try on Saturday, then I'll unsubscribe! Only now I get 1.25 / dough /, after all, it will already do, and then when I turn on program 3, the stirrers will start working again, so it turns out, will the kneading start again?

Yesterday I baked fast bread, it turned out wonderfully, but no one tried this "fast" program - add not only wheat flour, but another, well, that is, is there a mixture of wheat and whole grain, or rye? I liked it, for 1.20 and in kings ....

Peace be with you bakers !!
xsx - and then when I turn on program 3, the stirrers will start working again, so it turns out, will the kneading start again?

quite right rye loves a long batch

xsx - for 1.20 and in kings ....

in my opinion \ and not only mine \ in fast yeast a bit too much for the first baked goods, of course, but over time, when bread starts to turn out well on basic programs, yes with live yeast, and even more so with sourdough, then about fast
mode and you forget to think although there are exceptions

Peace be with you bakers !!
xsx - and then when I turn on program 3, the stirrers will start working again, so it turns out, will the kneading start again?

quite right rye loves a long batch

Well, I'll try, if I can take a picture !!! And I put all the ingredients at once, I think so, well, malt, vinegar, coriander ...?

Peace be with you bakers!
xsx -And I put all the agents at once

do as in a book step by step
1 stage in a cup
Stage 2 kneading 5m for the dough, turn off -25m smoke break
3 stage 3 program or even 1 main

1.Simple bread (main 5m 5m 15m 40m 10s 25m 15s 50m -1h h = 3h20m
9. Borodino bread 5m 25m 20m 39m 10s 26m 15s 50m-53m h = 3h38m

and if you do as it is written in some books without stages>

Borodino bread
Weight: 1000 gr
Time: 3 hours. 50 minutes
Ingredients
Malt> 5 c. l.
Ground coriander> 2.5 tsp
«
Fast acting
dry yeast "> 2.5 tsp.
Cold water> 420 ml
Wheat flour> 400 gr
Rye flour> 100 gr
Honey> 1.5 s. l
Salt> 1.5 tsp
Apple cider vinegar> 2 sec. l
Vegetable oil> 2 sec. l
Whole coriander> 2 sec. l

Place the ingredients in a container, observing the following
order:
Malt, ground coriander, yeast, water, flour, honey, salt, vinegar
and vegetable oil.
Place the container in the bread maker.
Select the "Borodino bread" program and click on the button
"Start". After the beep, add 1 tbsp. l coriander and
press the start button.
After the beep, add 1 tbsp. l coriander.
At the end of the program, turn off the bread maker, let the bread cool down
30 minutes, remove the container and put the bread out of the container

> you can safely do it on the main

Peace be with you bakers!
xsx -And I put all the agents at once

do as in a book step by step
1 stage in a cup
Stage 2 kneading 5m for dough, turn off -25m smoke break
3 stage 3 program or even 1 main

1.Simple bread (main 5m 5m 15m 40m 10s 25m 15s 50m -1h h = 3h20m
9. Borodino bread 5m 25m 20m 39m 10s 26m 15s 50m-53m h = 3h38m

Aha, shade, I will do with a smoke break !!!
1 stage in a cup-Brew malt with coriander

2nd stage kneading - t. there is rye flour-50g., shiver-1h. l, malt-1 tbsp. l, coriander, water, I turn on this mixture for kneading for 5 minutes, turn off -25m smoke break

Stage 3: I add the mixture from stage 1, 2 stages to the batch, and plus everything else: rye flour, wheat flour, honey, vinegar, etc. etc. ... I turn it on to program 1, or 3, and wait until we eat? Did I describe it correctly?

Peace be with you bakers!
xsx that's right !!
waiting for the result!

[Admin]

Well, finally I understood why I like baguettes more. The crust is more obtained. And everyone likes it very much with a crust !!!

The first baked Viennese turned out to be tight. My peasants said, bagels, only very tasty.
The second baked according to the main recipe, only took 200g white flour, 80g rye flour and added a mixture of spices, which I advised Admin(thank you !!!!!!) delicious!
And the third risked 200 g of wheat and 80 g of corn.
Here they are, handsome.

Just had breakfast with cheese, sausage, and tea.

And about the problems, my opinion is. Look how many people are viewing this Temka-thousands !!! And they write little. If everything is fine, and everything works out and the student understands everything well, then the result is achieved, and usually they do not return to the site (well, this is my personal observation).
Well, not everyone has the gift of an experimenter, you have to be born with this !!!

There is also such a concept - to develop a culture of taste, to be able to distinguish shades and nuances of different tastes.
These are already gourmets!
So it’s a boom to learn from you. (I’m sitting, reading, so many useful things! And tips, without your advice, a lot probably would not have happened! THANK YOU ALL !!!!: flowers :)

shade did not work for me this bread, threw it into a bucket, later I will put a photo, an oak stone turned out, but on Sunday I started experimenting again and made these poets to the recipe:
"People's" recipe for Borodino bread:
malt - 4 tbsp l .;
ground coriander - 1 tbsp l .;
wheat flour - 160 g;
rye flour - 320 g;
gluten - 2 tsp;
salt - 1 tsp;
vegetable oil - 2 tbsp. l .;
honey - 2 tbsp. l .;
yeast - 1.5 tsp;
water - 390 ml (of which take 100 ml for brewing malt and
coriander);
coriander beans - 1 tbsp l. (for sprinkling).

First, I boiled malt and ground coriander with boiling water and waited until
the mixture will cool down, put it in a mold. Then she poured the remaining water there,
added salt, sugar, butter and honey. Poured flour, gently on top of it
put gluten, and yeast, set program number 13
(yeast dough) and turned on the unit. It was easier to knead now, but
The kolobok did not work out - only a sticky shapeless mass. Minutes
after twenty, the blades stopped and the dough began to come up. When
the program end signal sounded, the dough came up firmly and evenly,
filling the container by about a third. I immediately turned on program number 3
and the shoulder blades moved again. In half an hour the car
required the addition of missing ingredients. Since I put everything
immediately, then just continued the batch.

According to this recipe, bread is more or less similar to Borodinsky, only not as high as I would like, but tasty, next time I will try it differently, after all, a longer kneading is needed for rye flour. I'll post the photos later.

Peace be with you bakers!
xsx --- Folk "recipe it will be more correct
for that he and the people that people passed him through their hands
I don't use gluten, but if ... then I wouldn't sprinkle it on top with yeast, but mixed it with flour
my bun turns out to be normal, but I take less water for
570 flour 350 water if not enough I add fry after the first
kneading dough
and your most basic mistake

Minutes
after twenty, the blades stopped and the dough began to come up. When
the end of the program signal sounded, the dough came up firmly and evenly,
filling the container by about a third. I immediately turned on program number 3

there was no need to run the dough program at full - but with a rise
immediately after kneading 25 m, it was necessary to turn off the dough program and start the 3rd program or again the dough, but already at full, with a rise, and in this case 1h 10m baking
and do not blame rye as wheat will not rise
I tried to achieve - it turned out, but when finished, a hole formed under the crust and the bread crumbled heavily
Here, for example, the hole under the crust is really small, but I didn't chase after pomp

Hello everyone! They gave me a bread maker, which I wanted for so long - Mulinex OW 5004. Now I bake my first bread there, everything seems to be fine, except for one thing: the lid does not fit very tightly to the oven - there is a small gap. So it should be or is it still a marriage?
Thanks in advance for your reply

The lid and should not fit snugly, this is not a washer and dishwasher
where everything is hermetically sealed In HP, gaps are permissible, if in doubt, look at other stoves in stores!

Hello everyone to the owner of bread makers!
Finally, I got myself the long-awaited and with emotional throwing the chosen Moulinex OW5004 XXL Baguette. I brag about the first Borodino bread. (From Moulinex 5004 recipe book)

Try the rye "Fragrant" https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=1095.0... Only Panifarin and Agram do not need to lie down. In the cups of wheat flour, put -300g, and rye - 225g. If need be (if you like) I can write a recipe for 1.5 kg. Good luck with your experiments!

Why not panifarin? He seems to improve the structure of the bread on the contrary!

Peace be with you bakers!
Bagirra with the initiative of you
and as soon as you dared to Borodinsky one of the first
bread is not easy with him you have to think about
and you did it decent the first time

We just don't have it, and yet ... it's all not natural! I took HP to eat my homemade bread without adding any unnecessary additives, but if you so want, you can add.I wrote that I do not lie, and did not force you not to lie. But beer can also be replaced with kvass. The result is the same! Good luck!

Shade, thanks for rating.
We love Borodinsky very much, so after the Oven style bread and cake, I decided to try Borodinsky without hesitation. But for some reason, it did not rise very much ... but the taste ... is excellent

Peace be with you bakers!
Bagirra it will be higher if 100g of rye is replaced with wheat
or use additives, but this is already a little different
and if the taste suits, then don't pay attention to the height
good luck to you

Try the rye "Fragrant" https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=1095.0... Only Panifarin and Agram do not need to lie down. In the cups of wheat flour, put -300g, and rye - 225g. If need be (if you like) I can write a recipe for 1.5 kg. Good luck with your experiments!

Star 4000 if it's not difficult ... write a recipe, please ... I'd really like to try

Beer "Fragrant" bread for 1500g.

Unfiltered dark beer (kvass is possible) - 280 ml.
kefir 3.2% - 150 ml.
cold water - 50 ml.
salt - 2 tsp
sugar - 1.5 tbsp. l.
olive oil -1.5 tbsp. l.
Wheat baking flour - 400g
Peeled rye flour -300g
Rye malt -3 tbsp l (you can have leavened wort)
Dry mashed potatoes (flakes) - 2 tbsp. l.
Ground coriander - 2 tbsp l.
Yeast - 2 tsp

You can bake on 1 program, fits well, delicious, we lack it so much now! If the bun does not form well, then add a little wheat flour to the batch.
Good luck!

Please help with the dumplings dough. On what function should it be kneaded and how long does it take?

Please help with the dumplings dough. On what function should it be kneaded and how long does it take?

fklcm, type in the search engine on the site "Dough for dumplings". I hope you are impressed with the result.

Guys Anyone tell me the recipe for simple bread for 750 gr. Not in the manual, but I have a lot of one kilogram roll.

Well, take half of the bread.
For example, I love Italian from Admin.
Have you tried baking baguettes? 4 handsome men, just for one eater, that's what you need!


Quote from the forum.
Anise's recipe for simple baguettes from a recipe book, complemented by tips found on the forum:
Warm water - 170 ml
Salt - 1 tsp
Sugar - 1 tsp
Vegetable oil (olive) - 1 tsp.
Wheat flour - 280 g.
Powdered milk - 1 tsp.
Dry yeast - 1 tsp.
Load in a bucket x / n in the sequence written in the recipe.
Powdered milk is recommended to be placed between layers of flour (weigh out part of the flour, then milk powder, then the remaining flour).
You measure everything that is given in spoons in measuring spoons, and water and flour are better on the scales.
This recipe has been tested many times. As a rule, a bun from a dough is obtained immediately, I personally did not have to add anything.


The son requires the oven constantly ... And what kind of crust it turns out ...

Have you tried baking baguettes ?:

Today I tried the 1.5 recipe.
Before that, the baking from the book turned out to be small and eaten in a day.
Lazily bake every day

So you sit all 4 baguettes in a day?
Then what's the point in baking a little bread?
It's probably a matter of goodies. ;) The tastier, the faster it is eaten.
And the simpler the bread, the less it is needed, ate it, and went to myself ...

True in deliciousness
Here's another question for filling. On the 12 baguette program. After a long signal, how long does the program reset? How much time do I have to lay out the baguettes? Once I have already flown, I had to run on the second circle

The program is reset after an hour.

[Simple bread]

Here's another question for filling. On the 12 baguette program. After a long signal, how long does the program reset? How much time do I have to lay out the baguettes?

Quote from the instruction:
(12 baguette program)
"After the beeps, the dough should be baked for 1 hour. After that, the bread maker will restart and the baguette program will be deleted."

That is, you have 1 hour for which you need to shape the baguettes and you can give them a little time to come up before you start baking.

If it is still relevant, then the simplest and most successful recipe for ordinary white bread is from the instructions (paper) to cotton.
I just counted on 750 grams (because if I bake, then this weight):

Simple bread

Ingredients:

Warm water .................. 244 g.
Vegetable oil ....... 18 g.
Salt.................... .......... 1.5 tsp.
Sugar................... ......... 1.5 tbsp. l.
Powdered milk ............... 1.9 tbsp. l.
Wheat flour ............ 450 g.
Yeast.................. ....... 1.1 tsp.
Program 1.
Weight 750 g.
The crust is medium.
This recipe is a lifesaver when there is no time for experiments, but you want a simple bread.

wwwika, beautiful baguette!

Quote from the instruction:
(12 baguette program)
"After the beeps, the dough should be baked for 1 hour. After that the bread maker will restart and the baguette making program will be deleted."

That is, you have 1 hour for which you need to shape the baguettes and you can give them a little time to come up before you start baking.

Are there the first signals and the second, as I understand it after 1x hour?

The first signal is for the addition of seeds, poppy seeds, etc., but after the second long signal, the stove waits for an hour.

[Mailgor]

The first signals at the end of kneading the dough are sounded in order to add grain-seeds if making grain baguettes (just ignore them if you are baking regular baguettes).
And the second signal is at the end proofers dough, here it means that the dough is ready for cutting into baguettes, and the bread maker is in standby mode, from this moment the hour is counted during which we do the following: we cut the baguettes, distribute a little and press the start button again, now for baking.
I can also say in time, to be sure:
in the program 12 - 26 minutes mixing,
55 minutes - raising the dough,
then the coveted signal sounds (!) and for 1 hour the bread maker "waits" for the baguettes,
all the time remaining in the program will be spent on baking.

Mailgor, we are working with you today in tandem.

mmm ... strangely, the penultimate time about 10 minutes after the second signal passed and the program dropped and had to be stuck a second time. So, then, after kneading, I almost immediately began to take out the dough and lay it out into molds

[2peek]

mmm ... strangely, the penultimate time about 10 minutes after the second signal passed and the program dropped and had to be stuck a second time. So then, after kneading, I almost immediately began to take out the dough and lay it out into molds

2peekreally strange.
I have not come across a similar one.

The only thing, once, when taking out a bucket with the dough that had come up, apparently touched the Start button and the bread maker turned on the baking. At first I did not notice this, I cut up the baguettes, and when I noticed it, already 10 minutes had passed. There is nothing to do, I loaded the baguette maker without interrupting the program, then switched it on for baking for 10 minutes.
Since then, I have taken out the bucket very carefully and always check if it has gone astray.

I would, of course, try to bake it again on program 12, look carefully at what and how.

[2peek]

2peek, then additionally turned it on for baking, for 10 minutes.

Can you tell me where it turns on? Never used

program 14 "baking only", set the time with the +/- buttons

[2peek]

2peek, do you have instructions for the bread maker?
If not, then on the site at this address is:
#

Girls, I came to cry: my Mulya died. Now I don’t know what to do. Yesterday I decided to put some bread in the morning and plugged it in, she mewed so sadly and went out. Something is buzzing there - apparently it is working, but the display and all the lights are off ...

Is everything normal with the voltage in the network?

Maybe just a network or program failure.
I also had it when the thunder roared (now I don't bake in a thunderstorm)
The stove did not turn on.
The next day everything was fine.

And you check, if only the voltage, then it's okay, but if it doesn't work, then with a claim (if there is a guarantee!) To the store and change it to another or return the money to the SC only at the last moment.She herself had just taken her Mulya from repairs, and had been waiting for a month for the vat to be brought from Moscow. And if the store is refused, then contact the Organization for the Protection of Consumer Rights, they will definitely help! And go to this page https://Mcooker-enn.tomathouse.com/in...ic=2671.new;topicseen#new
Good luck to you!

Thank you girls for your support !!!! It's not about the voltage (the stove worked through a surge filter at that time there were no surges) - the processor burned out, they decided not to repair it, and I couldn't find documents for it as if it were evil ... Today my husband took pity on us poor fellows and bought a new HP Panasonic ... We have already tried it, the most important thing is that it perfectly includes a baguette holder !!!!!

On the one hand, no luck, but on the other hand, lucky, as the saying goes, "waved without looking"! Now there is something to compare with! How does a panosonist behave? Have you already made baguettes? If so, are the top baguettes baked or not? Good luck!

Dear Colleagues! After reading the topics (not only about our bread maker), a question arose on our behalf. So far I've tried out the recipe for plain white bread and baguette. Until I got to the color book of recipes! So after reading, I got the feeling that the recipes there are not entirely accurate and quite often there are problems with the implementation of these recipes in life. Is my guess correct! The question arose in connection with the fact, what else would I bake and somehow reading the booklet did not have the feeling "oh, this is what I'm baking urgently!"
Question number two: are these recipes adapted for Mulenex? Or can I take out recipes of other bread makers from the Internet and use them?
thank you in advance! Yours faithfully..