DeLonghi 125 S - one year old, normal flight!

[Creamy rye]

Good evening to all members of the forum!
Something for a long time no one remembered the wonderful stove - Delongy 125. So, I have a reason to remind about it - exactly a year has passed since I joined your community! To say that I am very pleased with the purchase of my Delongy is to say nothing. I just can't imagine how I could do without her now. She took its rightful place among other kitchen appliances, if not to say that the first (after the refrigerator). At least she didn't have to stand idle. From the moment of purchasing a bread maker, my relatives have forgotten what store bread is and practically, probably, 2 identical breads are rare when they had a chance to eat. The bread maker gives a huge potential for creativity and imagination in baking, while saving time and changing one component of the recipe, you always get different results. What have I not baked with it this year, I would not have even swung at such a thing before!
During this year, three more of my acquaintances, at first rather skeptical about my purchase, having repeatedly tried products from our oven, also became owners of this miracle of technology. Two, to make it easier for them to consult me, also bought a Delongy 125, and the third bought the latest LG model. Thanks to our Delongy, my friend now bakes - you can't wait, although she could never be called a big lover of baking, she used to open the oven once a year at Easter.
The choice of the x / stove model for this year did not disappoint me. Yet, today, only our Delongy gives such an opportunity to constantly intervene in all baking processes and not just make up their own programs, but also correct them along the way, which is very important for me, since I like to constantly experiment (owners of Kenwood 450, don't be offended, but your model still has easier programming). I have already written about my impressions of the 125th model before, and since then my opinion about it has not changed.
Regarding the repeatedly discussed question on the forum about the durability of the coating of the bucket of our model, I can’t say anything bad yet, because I did not succeed in the purity of the experiment, since I preferred to use the stove in mode 12 in winter (kneading and proofing), and baked, mainly in the oven. We also made friends with the crust - increasing the baking time by 10 minutes.
Judging by the fact that the owners of our model rarely enter into polemics on the forum, I hope this is because everyone is as happy as I am with their choice, they have no particular complaints about the DeLongy 125 and they just calmly bake and enjoy their creations. Although, of course, I would like to more often exchange my experience and observations on the use of our model.
For the sake of justice, it should be noted that not everything was so cloudless with our device from my practice of "communicating" with it. My friend was unlucky, she came across a sample with a defect: the “program protection in case of power outage” mode does not work. She found out about this when, after two months of using chl. ovens, the electricity went out during baking, and after 5 minutes, when the el. supply resumed, the stove started the program from the very beginning, and it was already somewhere in the middle of baking and you couldn't finish baking in the oven (although some of our members of the forum manage to put a bucket of a chl. stove in the oven. And only thanks to the opportunity to interfere in the processes of our chl. stoves, the program was put up from the place from which it was interrupted and the bread was not thrown away. A friend decided not to contact the service center, our electricity is not often turned off. But still, when buying chl.the stove should pay attention to the working condition and such function.
Since we have a round date with the stove, I baked bread yesterday, in which I combined everything that I love, namely:

Creamy rye

220g - warm water
125g sour cream (in the microwave for 20 seconds so that it is not cold)
40g cream (or butter (melted))
1 tbsp. l-sugar
1.5h l-salt
1.5h l-cocoa
1h l-coffee (I take ground)
385g-wheat flour
120g rye flour
10 g yeast (live)
50 g prunes
50 g walnuts + sunflower seeds
50 g figs.
Program 1, "dark" crust, weight –max.

I intervened in the process two times - before the last proofing, I stopped the program, took out the dough, rolled it into a rectangle and put all the additives, then carefully kneaded everything, and also at the end of the last proofing reduced the time by 10 minutes, because due to heat, the dough rose faster and further it would have stood.



I want to thank all members of the forum for the invaluable information and help they share with novice bakers and with each other. Forum “Mcooker-enn.tomathouse.com“ - the best !!!

P.S. A small photo gallery of bakery products:

I envy your crust, well, increase it white for at least 10 minutes, at least 30.
Everything else is just like that -. The stove is super! I especially like to interfere with the programs, you need to add the kneading time, you need to - the time of proofing or baking, you need to - I removed it altogether.

lesik_l, so I didn’t show bread from only one wheat flour, it’s not very fried either. But I don’t worry about this, the main thing is that it’s delicious

Here is a photo

[Val]

Val - I support every word
And its programming is more convenient than all the conveniences!

I, too, am not in any way overjoyed that I bought her second, I get Mula only in emergency situations when I need to do something in parallel.

And in general - I believe that this is an advantage - an unfried top crust, I just love this!

And on the topic - "protection of the program in the event of a power outage" - of course it was not lucky.
Always, any equipment declared with this parameter in the very first days, when you can still safely exchange it, you must immediately check it - just turn it off, and then continue and see how it works.

[Alen delonghi]

Another year of my life together has not passed, but I am very pleased. I chose this model thanks to Alen delonghi I am very pleased with the choice. I took it specially for sourdough rye (we don't have normal black bread in our city). The oven calmly, if necessary, can proof the bread for 5 hours. Our hit "Sourdough rye bread in a bread machine" from Susli https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=13102.0
Here I will work out for myself the GOST "Borodinsky" and I will be completely happy.
A month after the purchase, the stove was repaired. She sometimes thought that she had no light until she completely stopped turning on. They said that he was "not drunk", and at the same time stole changed the battery. Now she does not hold 10 minutes after turning off the light. I kept it before repair. I decided that I couldn't prove anything anyway, and I didn't go to swear, especially after I saw that the dispenser lid was repaired with a bonus. As far as I understand, everyone has this disease with a non-snapping dispenser lid, and when the stove lid was opened, everything spilled out happily. And now ... with a slight movement of the hand ...
So that Val, advise your friend to change the battery if this defect starts to "get" her

[Nata333]

Nata333 , thanks for the advice for a friend! Where is this battery located? Something I was not interested in this issue. And can you tell us more about your dispenser? Yes, in my hl. the stove, the dispenser lid snaps loosely, but not enough to open itself. I realized that it could be different when I checked chl. the stove when buying it by my second friend, so I was very surprised that in her copy the dispenser lid was opened with great difficulty. Then I just thought that, it turns out that not everyone has the same thing, but so that everything gets enough sleep ...

[lesik_l]

lesik_l
A light crust, as a rule, occurs when bread is baked only from B / S wheat flour. If B / C is mixed with 1 or 2 grades, or whole grain, then there will be no such problem. I also achieved a darker crust by increasing the baking time or by the fact that, after the end of the baking time, the bread "reached" in the "keeping the bread hot" phase.

A little over a year ago, I wandered into this site in search of help in choosing a bread maker, as a result I bought a DeLonghi-125.
The year of work may not yet be an indicator, but provided that I love the bread very much and I baked it EVERY day, and sometimes several times a day (to friends, relatives), I can say that I am very pleased with the choice.
For a more golden brown, I also add an additional 10 minutes to the baking time.

Girls, and I have another plus showed up in our bread maker.
Something was distracted and poured flour into a bucket, added liquid for the kolobok and my clever girl easily kneaded 2.5 kg of dough. So I got both bread and pizza and buns from one batch

[lesik_l]

lesik_l, great, I had a maximum dough yield of 1.9 kg and that dough stuck to the lid, I wonder where yours fit? I still cannot get enough of my assistant. The only thing that upsets me is that I spoiled the bucket a little: I somehow relaxed, lost my guard and "poured" sea salt of very coarse grinding, came to my senses when I heard a terrible grinding - a large grain of salt got under the shoulder blade and drew a circle



It's a shame, of course, now I'm very careful again: I put only finely ground salt, but I always dissolve sugar in liquid.
And as for a large amount of dough, it is often better not to load so much, probably, the bread maker, you can "overextend" the email. engine and burn it. So, maybe, sometimes

I separated half after kneading. It's just convenient: while one part is already ready for cutting, the second is just coming.