Bread maker Gorenje BM 900 AL

Hello pelmen_ka!

There is such a program in this bread maker (it allows only kneading the dough). This is program 8 "Dough". Moreover, I constantly use it to knead dough for a variety of baked goods, etc.: from dough for cookies to dough for dumplings ...

Hurrah! I, too, became the happy owner of this miracle of the stove!
For 12 days I have already baked 6 different breads. I'm not new to baking, so I mastered it very quickly.
Made this morning a raisin and nut cake - the flavor is awesome.
Super stove - I recommend it to everyone. Who else doubts.
I was choosing between this and moulinexes of a similar price group. I'm glad that I didn't fall for the scary messages on the topic "buttons on the display do not work" etc. e. Many do not read the instructions at all when buying. And for whom are they generally written?
The block of buttons is activated automatically after 5 (sort of) minutes. In order to have access to the buttons for changing settings, etc. you need to remove the block - the CYCLE button, then COLOR.
I also made bread on a super-fast mode - my husband did not even notice much of a difference - which means the bread was a success. I just made it "like" in a sponge way, so that the yeast came up a little.
Kneading the dough into dumplings and dumplings. On the dumplings, I still mixed it with my hands a little - I like more elastic. So it is easier to pinch dumplings.
in general - the testing ground for new experiments is open.
I will post here the recipes of my culinary creations.

dear owners of this model please answer such questions. Is there a viewing window? Is it possible to open (stop the program) in order, for example, to correct the dough? Do you use two types of bread, are they equally practical when baking? I understand that one is round, but rubbing with a brick, right? How rigidly is the bucket fastened, and, if possible, describe the method of fastening? Thank you

Olyusya, look at the model for example on this site. Everything is described in detail there.
The answer to the first 2 questions is yes.
I haven't used the second form yet. Although I think it is quite possible to bake cupcakes in it. I left her until Easter.
Fastened on the "grooves" as I understand it - I am not strong in technique. That is, in order to remove the bucket, you need to turn the bucket itself 30 degrees - and you can easily remove the container.
There will be ANY more questions - ask, do not hesitate.
I've tried so many things in it for a month and a half.

Hello everyone! The third day I have this bread maker. The result is three successful breads! For which I thank this forum.
The desire was ripe for a long time and was quickly realized. Day gnawed on this forum and online stores. Day two - physical acquaintance with samples and sellers. Third day - looking for Delongy 125 and Goreny 1400s. I fly at 900, twist, twirl - I like it. I climb on these pages and see I have to take. And it’s my wife’s birthday. It all fits!
The first bread according to the Senneka recipe Basic mode, medium color. I get: 764g, height 12cm, top color is dark yellow. Everyone is happy!
I repeat, but I "dilute" the water with market milk and first grade flour, French mode, dark color. I get: 740g, 11cm, brown. It's even too fried for me. That is, there is enough power. I immediately shake the bread out on a towel, wrap it up and put it on a hot stand so that I can breathe from below.
I take the third bread from the book. First recipe "Traditional Wheat Bread". The second column, a loaf of 675gr, only without dry. milk, and milk is a bazaar. in half with water (270ml), butter (1 tbsp. l), salt (1 tsp), sugar (1.2 tbsp. l), the highest flour in half with the first grade (380gr). And here is the yeast: I translated them 3 \ 4 of a packet into grams = 5.25 g, which is two times more than a teaspoon, and decided to pour a teaspoon again. The measure from the complete set coincides with the teaspoon and tablespoon, this is very kind from the manufacturer.
In short, I launch it and see my bun too sticky, pulling behind the walls. I add 40g of flour, it became normal. French mode, 750, medium. I get 638g, 11.5cm tall, light brown, the structure is more airy than the first two. There is less flour. And the taste ... you want to pinch this bread in passing.
For the third day in the bread box of the table lies Uspensky's quarter ...

Congratulations! After buying this bread machine, if I eat any state-owned bread, it's only black, if sometimes I want ...
Good luck in baking!

Rubs, the right choice!
I have been using this miracle for over 3 months. I am very satisfied. I have already tried a lot in it - actually bread, dough for pizza, dumplings, all sorts of buns, yeast dough, dough for dumplings is gorgeous, baked potatoes with chicken legs, meatloaf, made cottage cheese casserole and a big cake - like bread ...
So far I have noticed only 1 drawback - in a month after use, some bolts have rusted, and not all, but certain ones - those that hold the lid when opening and closing (and I don’t remember somewhere else, I’m at work right now). Well, how in such a device, with constant temperature drops and huge humidity, this was not foreseen?
It's just a shame that this nuance was not taken into account - after all, the rest of the bolts are made of a different material, apparently - they do not rust.
And in terms of functionality, everything is super so far. If you have questions - ask.

Thanks for the support friends! Two weeks - normal flight. I bake almost every day. He made bread on beer from Ninuli that "blew the roof off." Smells gorgeous and beautiful! I repeated it three times. Thanks for the recipe. And "Arabic sweet" mastered. There were guests who ate with meat and tea, and they took the leftovers.
I do it mainly from the first grade with the addition of the second for environmental reasons. And yesterday baked completely from the second grade. It climbed well, but was baked flat. Delicious, of course, but ... I think enough experiments with varieties - 1 \ s is optimal.
I also managed to bake two cupcakes. But not in HP. Dug around on the forum. I took a simple recipe, beat it on a blender, but was afraid to put it in a bread machine. Suddenly it won't bang. Baked in the oven, everything is fine. These are my first cupcakes! I understood the principle, now I will experience HP. I don't know what her temperature is, but the stove is not weak. Today's bread, having been baked and having stood for an hour on heating, has become very dark (dir. Medium).
CurlySue, Can you tell me how you baked the cupcakes?

I suggest:
there are a few highlights.
In principle, you can take almost any recipe - not even for hp. But there are subtleties:
- the dough in the end should be thick enough, do not flow from a spoon, like very thick sour cream, otherwise, indeed, it will not bake.
I usually put everything by sight: about 2-3 eggs, 1 tbsp of kefir, margarine or butter, melt in the microwave (150-200 gr). If there is - another 50-100 grams of sour cream. Sugar 1 cup, salt - 0.5 teaspoons and fillers - who loves what - crushed nuts, peanuts, raisins, dried apricots, you can cocoa - if you want chocolate, but there should be a lot of 3-4 tbsp. lies. You can also curd.
You can also add oatmeal without soaking them - they will dissolve when baking. As someone in the forum wrote:
"If we care about health, add more oatmeal"
You can also have a couple of spoons of corn flour (not cereals, but flour).
Baking powder: soda 1.5 tsp. lodges or loosening powder (half a pack).
And flour - what and how much you want, so that the dough is thick enough.
At the beginning of the kneading, I gently help with a wooden spoon, catching the pauses between kneading (2-3 seconds, then a pause - and at this time I stir with a spoon, but this requires skill). If you do not want to fool with this - knead everything by hand in a regular bowl (or a blender), and then into a bread maker - and the baking mode.
In mode selection:
1) I knead on the dough mode
2) as soon as everything becomes more or less homogeneous, there will be no lumps of flour, I turn off the "dough" mode
3) I turn on the "bake" mode for baking - and there is one nuance: I set the time
59 minutes - our oven has the MAXIMUM baking time. Damn, why didn't they do more.
4) when 59 minutes have passed - and the bread maker starts beeping - I again select the "baking" mode, and put it on for 30-40 minutes. Then I leave the cupcake alone.
It is better to make these pastries looking at night, or before you start baking, make a vow that in the next couple of hours after you will not take out the cake and look into the bread maker.
Since the cake is still standing, it needs to go and finish baking.
Look like that's it.
Try it. bake.

Also: a cake in a bread maker, with the same recipe, if baked from the same dough, in the oven, and in a bread maker - completely different.
In a bread maker, it is denser and heavier. Not loose.
But I like.
Cupcake, with such quantities of products as mine above, turns out to be very heavy. And the top is almost flush with the shape. The edges are 3-4 cm lower.
If you are afraid for the first time that it will not bake, make the portion smaller.
Do not spare butter or margarine and sour cream - the dough for the cake should always be very fatty, otherwise it will not be a cake, but a roll
After baking, it won't feel too greasy.
Good luck!

Also, do not expect that the dough will turn into a bun - this is not a yeast dough. Maybe this goes without saying for someone, but as a beginner in this business, I decided to write to you so that you do not shift too much flour, because if it is very thick, then it will not work out very well either - too dense.
And one more thing: do not be alarmed that at the end of baking the sides will be very brown - if it does not smell burnt, then everything is ok.
It should not be light, otherwise the dough will not bake.
In short, I have the entire baking stage - 1.5 hours (+ - 10 minutes).

CurlySue, thanks for the extensive advice. The cupcake is successfully baked and half eaten!
It turned out to be such a chocolate loaf, pretty dark on the sides. The size of a small loaf. It was mixed like this: beat sugar, butter, eggs, cocoa, vanilla and baking powder with a blender. I poured it into the HP, turned on the kneading and added flour with a spoon until it became such a viscous "paste". Then bake for 1 hour 30 minutes and left on the heating for forty minutes. In general, I did it intuitively, as you added later. Cooked well. We finish eating.
I also poured cubes of apples into the "paste". Of course they are not needed in a chocolate muffin. Purely scientific interest for the future. But apples also baked.
Ahead of "new heights", I'll go dig in the recipes.

Hello. I am very glad that I found such a forum. a few days ago, Gorenje BM900 AL bread makers also became owners. the first two loaves were sticky from the inside. it turned out that the program was not chosen correctly. baked trad yesterday. white bread according to the recipe of the prog BASIC bread machine. much better but still not completely baked from the inside. today we want to bake rye bread. only on which program we do not know. please advise. which of the programs is better for rye bread - BASIC, WHOLE WHEAT ili FRENCH? and if anyone has a proven recipe for rye bread, share pliz.

We are very satisfied with the bread maker.
But first, I'll go through the cons. Yes Yes
1) It is impossible to "skip" the cycle until the next cycle while remaining in the program.
2) It is impossible to program the 12th program to exclude mixing (minimum 6 minutes, maximum 16 minutes, no zero).
3) It is impossible to increase the time of the current program (for example, to increase the rise time of the "Rise3" test);
4) For the 10th program "Bake" the maximum time is only 60 minutes, but I need, for example, 75 minutes;
5) 6th program "Cake" if you bake with soda, it turns out 40 minutes longer than if you knead and then put on "Bake";
6) the recipes of the nested recipe are not viable;
7) the volume of signals is not regulated;
on yeast dough, the result depends very much on the temperature of the mixture being poured; for this reason, I am not friends with the "delay
start ";
9) when kneading a kolobok in a rectangular shape, you have to help stir the flour (the kolobok usually falls over or on
left or right side);

On the plus side, if you consider all this, then yeast bread and muffins are just super! And there are no Chinese smells. Two scoops are attached to two forms, so if I use one set, I will use the second while I wait for a replacement. It works very well, I did not find any glitches.

Recipes that are obtained (without weights):

A) white yeast bread, 900g program:

- 200 ml of milk from the refrigerator (I take a homemade cow from the market);
- 200 ml of boiling water;
- 1 tsp with a slide of salt (you can taste);
- 1 tbsp. l. with a medium slide of sugar (you can taste);
- 3 tbsp. l. refined sunflower oil;
- 1 liter and 100-150 ml of wheat flour of the highest or 1st grade, you can mix them (you should get a bun that does not stick to the walls of the mold, on the verge of breaking during kneading);
- half a teaspoon without a slide of dry Saf-Levure yeast in a hole in flour;

Bake immediately after setting according to Program 3 "French Bread". If you want to add seeds or something else after the completion of the "Rise2" cycle, then it is better to knead the dough manually, after waiting for the end of the "Knead2" kneading in the HP without dough - the seeds scratch the shape! With seeds, the dough comes up more slowly, so you have to pause before starting the "Bake" baking cycle, a 7-10 minute pause for each minute of Bake until it suits.

B) cornbread, 900 g program:
- in 200 ml of boiling water (milk or water), knead 200 ml of corn flour and let stand for about 10 minutes;
- 200 ml of another liquid (water or milk, which has not yet been) at room temperature;
- 1 tsp with a slide of salt (you can taste);
- 1 tbsp. l. with a medium slide of sugar (you can taste);
- 3 tbsp. l. refined sunflower oil;
- 900 ml (+ 50-80 ml when ready) of premium wheat flour (you should get a bun that does not stick to the walls of the mold, on the verge of breaking during kneading);
- half a teaspoon without a slide of dry Saf-Levure yeast in a hole in flour;

You can reduce the proportion of cornmeal (the amount should be the same as in recipe A). An increase is undesirable: first, it roughly coarsens the bread; secondly, the dough with it is less suitable, and finally, with large portions of it, it is very difficult to find how much water is needed for infusion - there is a high risk that it will not turn out bread, but jujm.

(then I duplicate the same thing that I wrote above)

Bake immediately after setting according to Program 3 "French Bread". If you want to add seeds or something else after the end of the "Rise2" cycle, then it is better to knead the dough manually, after waiting for the end of the "Knead2" kneading in HP without dough - the seeds scratch the shape! With seeds, the dough comes up more slowly, so you have to pause before starting the "Bake" baking cycle, a 7-10 minute pause for each minute of Bake until it suits.

B) cupcake, 2nd portion (I don’t know how many grams, but very tasty)
- 4 large eggs (5 medium);
- Beat 160 g of sugar (about 120-130 ml) with a mixer with eggs until the sugar is almost completely dissolved;
- 160 g of melted butter;
- a teaspoon of soda with a medium slide - in a tablespoon - slowly add vinegar until the soda dissolves to a "fluid state";
you can not extinguish, but then there are no guarantees that the cake will not give back with soda;
- 200 g of premium wheat flour (this is approximately 320-330 ml);

Knead according to program 6 "Cake" - Stop - add 200-250 ml of rather thick jam (according to the recipe 1 kg of fruit per 1 kg of sugar), strawberry, apricot, peach or plum is best suited - kneading according to program 6 "Cake" 8 -10 turns - add 150-200 ml of walnuts (each whole kernel is cut into about 13-17 parts; make them much smaller - they will not be felt, much larger - it will be spent a lot and are less saturated with oil and jam) - the batch continues until two thirds of the nuts will not sink - STOP - program 10 "Bake" for 60 minutes - then, as a convenient opportunity, add another 13-15 minutes to the program "Bake" (total time for the "Bake" program is 1 hour 15 minutes)

This recipe produces something like a dark soaked nut biscuit with a faint aroma of fruit from jam.
You don't need to put jam and nuts - it will still work out well. The amount of sugar will then be slightly reduced, but it still turns out well - I do this to at least slightly reduce the calorie content of the cake
I didn't really like the raisins: if you put it dry, it gathers at the bottom and on the top and is sure to be overcooked (even if you stir it for a very short time, and if you stir it for a long time, it is guaranteed to gather at the bottom). Soaking the raisins in boiling water for 5-10 minutes helps, but still: you interfere for a long time - it gathers at the bottom, a little - it is stirred unevenly.

Maybe he wrote a lot, but in detail, so anyone who can read can handle these recipes. These recipes differ in the small time that needs to be spent in the kitchen at the bread machine.

[our HP]

Hello. Since yesterday, I am the happy owner of Gorenje BM 900 AL. Yesterday I baked the first bread according to Seneca's recipe. And then I baked a cake "Kiryusha" from Ninel (I had to try out the round shape at once). Thank you very much everyone for the recipes. Everything turned out great the first time!
Now I want to make dough for dumplings, dumplings, noodles. Please who have tried in our HP lay out the recipes. Just do not send it to the forum (they say look here a lot of things ...). I'm interested in those adapted for our HP (after all, I understood that for different HP ... different proportions ???).

[Saya]

Saya Use recipes from the forum! Don't look for "first grade ink"

[our HP]

Now I want to make dough for dumplings, dumplings, noodles. Please who have tried in our HP lay out the recipes.

Today I made dumplings with liver and potatoes dough recipe from the forum
Simple egg dough
Flour - 500 gr
salt - 1 tsp
eggs - 2 pcs.
water - 150-200 ml.
vegetable oil - 2 tbsp. l.
dough mode
taken here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=50979.0

Thank you gromovicja, the dough is good. Most of all she was afraid of whether KHP could cope with a tight dough, because she does not have a dumplings program, for example, like Panas. But in vain I was afraid! Moreover, yesterday I made the noodle dough in it (and it is even tighter) and our beauty coped with it with a bang! I would have suffered for a long time with my hands.
Here is a recipe, it may be useful to someone:

5 eggs
2-3 st. l. Rast oil (better than olive)
500 gr flour

[garlic buns]

Recipe tried garlic buns - donuts for borsch
Dough for 12 rolls:
400 g flour
20 g sugar
1/2 tsp salt
1 tsp dry yeast (4 g)
260 ml milk
30 g butter
for lubrication:
1 egg + 1 tbsp. l milk
Filling:
60 g soft butter
5-6 cloves of garlic
2 tsp finely chopped herbs (parsley, dill)

melted the margarine, added the milk, salt and the sugar, dissolved everything in a bread baker with flour and then yeast. Further on the 8th program is a test. at the end, divide into 12 parts and form balls, then into the shape at a short distance from each other and 30 minutes in a warm place. meanwhile, chop the garlic, mix with parsley, salt and oil, form a small diameter cylinder and put in the freezer
Make a notch in each bun with your finger and put a piece of butter there
Bake buns in an oven preheated to 225 C for 13-15 minutes on the lower level of the oven

Has anyone tried making jam? What is this gelling sugar? Can I replace it with regular sugar?

Yulkin. I've tried grape jam. There were remnants of an overripe kilo two or three. Twisted in a meat grinder like tomato juice. It came out two liters of juice in density like tomato. Bones and skins to the side. Although the skins would help thicken, choosing them is not realistic. It is in them that pectin is contained, which is sold in gelling sugar. Also, fruit is preferably immature. This pectin "lives" in them.
In short, I had the worst case. I put the jam three times in a row. Yushka-yushka. Then I bought this gelling sugar from the market. It turned out jam, not thick. On that and calmed down.
The pack says "Pectin". 10gr in a pack for 2 kg of jam. The name "gelling sugar" was not clear to the local sellers.
The stove on the "Jam" prog heats and interferes. I did not observe boiling. It is not realistic to evaporate the brew until thick. But, as a method of non-application blanks, it is quite suitable.
Next season I will practice with greens and pectin. Good luck.

Artem. I agree with the disadvantages of programming. And with a delay in the morning, everything is fine with me. Sometimes I use it. I have such temperature problems. I make bread with milk (50%), and it is from the refrigerator. So I warm it up to room temperature. And if there is a delay for the morning, then I fill in the cold, it will heat itself up. There were no problems.
And the kolobok really skates unevenly.I have more diagonally. Sometimes I help him, but it's more of a game. So, as the result is the same. No unmixed flour remains.
In general, two months have passed, everything is fine. We stamp the bread in a day or two. Stopped on white bread. The wife and daughter do not welcome asceticism. Sprinkle sesame seeds on top if I have time after settling. The beauty. Well, I regularly add bran so as not to get fat. Suddenly the simulator will fail.

[milk - 250 ml., (warm)egg - 1 pc.,vegetable oil - 2 tbsp. l. (one at once, pour one during kneading, to get a good ball and stick off the mold =))salt - 1 tsp l.,sugar - 3 tbsp. l, (for my taste you can only have one, but it's so sweet)flour - 600 gr. (I honestly throw 600 grams and then I see whether or not I need a soft tender bun), the dough should stick a little to my hands, then I sprinkle the table with flour anyway and nothing sticks ...yeast - 2 tsp !!! (no more)]

Hello everybody !!!
We bought this miracle a week ago and am not overjoyed with my assistant !!!
Today I baked this curl:





Based on the recipe from here 🔗 , but adapted for its HB! I did not even expect that such a tasty treat would turn out !!!

Recipe:

milk - 250 ml., (warm)
egg - 1 pc.,
vegetable oil - 2 tbsp. l. (one at once, pour one during kneading, to get a good ball and stick off the mold =))
salt - 1 tsp l.,
sugar - 3 tbsp. l, (for my taste you can only have one, but it's so sweet)
flour - 600 gr. (I honestly throw 600 grams and then I see whether or not I need a soft tender bun), the dough should stick a little to my hands, then I sprinkle the table with flour anyway and nothing sticks ...
yeast - 2 tsp !!! (no more)

Preparation:
We put everything in the form in the fire, everything is in order as it is written, I put it on the "dough" mode, we do only one batch !!! while kneading made the filling poppy, a little milk and honey and a little sugar evaporated it all, but the filling is not very thick, otherwise it will be a stone)) ... and the second roll is filled with raspberry filling: frozen raspberries in a saucepan with sugar and evaporated so it was thick!
After kneading, I turn off the HB, put the bun for half an hour, they will rise for half an hour, the filling is cooling down, then I divide the bun into two parts, I roll out two rolls, one I smear with poppy seeds all over the roll, and the second with raspberries, I take out the mixer from the mold and put the rolls, cover it with a towel and for an hour in a warm place, then I put it on my pastries 5 times for 10 minutes)) That's all !!! I hope you will succeed, the main thing is not to be afraid and try !!!

Help No way I can’t figure it out with the bread maker, I wanted it for a very long time, and I chose a model for a long time, stopped at Moulinex or this one, and still wanted Gorenje BM 900 AL, but for some reason it doesn’t come out to bake a pretty and tasty bread, the top fell off the first , having cut the bread, I realized that there was a lot of water, since the crumb was damp, the second also dropped the top, although I changed the flour and everything corresponded to the recipe (I baked these 2 in French mode), I thought to try the usual one (I decided to change the yeast for a saf moment) he I got up badly And I so want to rejoice, but only so far only grief.

I’m thinking about flour, maybe someone from Ukraine can advise which one is better to use. Thank you.

[right here on the first page]

microbka, take a look at the section on Panasonic, right here on the first page there are all the links and recommendations that are necessary for a novice baker (excluding the post about the features of Panasonic).

Start with the simplest (on the main program) white bread made from premium wheat flour. Very high quality - Belaya Tserkovskaya bakery. Bogumila is good.
If you want, use pressed yeast instead of dry yeast (I can tell you or find a link to a post where I describe a similar recipe).

Read Tutorial for Baking Bread in a Homemade Bread Maker, pay special attention to the Kolobok rule.
And then there will be no damp crumb and a collapsed roof.

Hello everyone! I have x / n for the third year. I haven't bought bread for three years. Let's eat our own! Yesterday I thought, I have a "kneading dough" program in my x / p, let me knead the shortbread dough. Did not like! The oven "dispersed" the dough in the corners, a dough roof is made over the kneading knife, and the knife is idle. I had to stop the program by unplugging the stove and stirring the dough manually. And yet, the "stop" button does not work for me. I had to turn off the oven, wait a bit for it to cool down a bit, and then continue the baking program. Maybe you should have removed the lock? I somehow missed this moment. But it turned out that I had to bake for an hour and a half, and she only puts the baking program for 60 minutes. In general, I only use the oven for baking bread and Easter.I don’t need more from her. During all this time, I have never regretted that I bought this particular x / stove. And I also want to say. When kneading the dough, it is best to use not a wooden spatula, but a silicone one. It is much more convenient. The wooden one will get under the cotton knife, and the silicone one will spring back and that's it. I wish you all good luck !!!!!!!!!!!

Help No way I can’t figure it out with the bread maker, I wanted it for a very long time, and I chose a model for a long time, stopped at Moulinex or this one, and still wanted Gorenje BM 900 AL, but for some reason it doesn’t come out to bake a pretty and tasty bread, the top fell off the first , having cut the bread, I realized that there was a lot of water, since the crumb was damp, the second also dropped the top, although I changed the flour and everything corresponded to the recipe (I baked these 2 in French mode), I thought to try the usual one (I decided to change the yeast for a saf moment) he I got up badly And I so want to rejoice, but only so far only grief.

I’m thinking about flour, maybe someone from Ukraine can advise which one is better to use. Thank you.

I have been the owner of the stove for exactly a month. I took the first recipe from this Temka, the bread turned out the first time. the recipe was slightly modified.

320 ml. water
2 tbsp. spoons of sunflowers. oils
530 grams of flour
1 tsp salt
3/4 teaspoon sugar
1 tsp dry yeast (full)
Basic mode (3 hours).
BUKHANKA 900 gr.

I use dry Lviv yeast, flour "Khutorok". And I am very pleased with the stove, I have wanted it for a long time, now I am experimenting.

Hello. I have been using the bread maker for 2 years already. in order that the top does not fall, the bread maker must be covered with a towel, but so that the holes on the back of the bread machine remain open for steam to escape. then the bread does not fall!

People, HELP! Tell me how you insert the dough mixer onto the shaft? To the very bottom and secure? We bought such a bread maker, decided to test it, and this blade (dough mixer) is inserted only up to the middle of the shaft and then the dough does not interfere - the shaft is spinning idle, but the blade is in place. This means they put the wrong mixers in place, right? : - \ Or the hands are from the wrong place?

I have everything inserted

I put it fine, maybe they put it on badly?

Hello!
Started baking bread on Gorenje BM 900 AL.
The first bread did not turn out very well. "The roof fell." Well, nothing - I understood the essence
But today I wanted to set a delay mode. It seems that I did everything as in the instructions:
1. Put the ingredients
2. In the "menu" I chose the program
3. I chose the color and size
4. Through the "Time" button I set a 5 hour delay.
5. I pressed the "Start" button
And ............. the kneading process began without a time delay.
I don’t understand what I did wrong.
Tell me, please, experts.

Maybe the delay time was not set correctly. I choose the program and set the delay time: for example - bread is needed at 6 in the morning, but I put it at 20.30, from 20.30 I count down the time to 6.00, it turns out 9 hours 30 minutes - this time you put on the scoreboard and press start and by 6.00 in the morning there is hot bread.

[Here is the recipe itself:]

The first bread "Milk on kefir" did not work out. All because, first you need to pour in liquids, then flour, and only at the very end, yeast. All glasses, spoons, etc. are measured exclusively with measured ones included!

But our second bread turned out with a bang! and even smells like Easter))

Here is the recipe itself:

Weight - 750g; crust - dark; mode-2 (main baking). (Baking time is automatic. I had 3.50h)
3 tbsp. l warmed up melted and chilled margarine.
280ml warm, but not hot milk.
1 tsp salt.
2 tsp sugar
3 measuring cups flour
1.5 tsp dry yeast (used "Saf-Moment").
After baking, at first, the crust seems very dry, but if it stands in the oven or in the bread bin, then the crust becomes soft and tender :)
Bon Appetit!

Today I started getting to know my bread maker, and I feel that it will turn into real stress for me. The instructions indicate that before using it, you need to clean everything with a damp cloth, grease with oil and "turn on the bread maker for 10 minutes." Logically - you need to turn it on in order for it to warm up.Need to choose a program? And then, as I understand it, the time that is shown on the display after switching on (3:00) is the delayed start time. Help, otherwise I have been suffering for 2 hours already ...

If there is a baking mode, put it on for 3 minutes anymore, this is in order for the factory grease to burn out.

Quitka!
You rub the bucket with sunflower oil and put it in the stove.
You stick the stove into an outlet and press the "Menu" button several times and stop at when the time is 00:10.
All you press start!
the stove must be closed. So you need to repeat then 1 more time. with every bucket.

Can you please tell me, this model does not have the function of Borodino and rye bread, does this mean that such bread cannot be baked in it? or I'm wrong? I just stopped at this model, but now I don’t know what to do (((I would like to bake different bread, and not just white (((

I bake Borodino and rye bread on a 3-hour program. But Borodinsky is better on the whole grain baking program.

I continue.
Now I want to offer you two recipes for delicious cakes.
Easter cake "Kiryusha"
105 ml. - milk (I tried to replace it with whey - the difference is almost invisible)
3 pcs. - eggs
175 g - butter or margarine.
460 g - flour
6 tbsp. l. - sugar
1.5 tsp. - salt
3 tsp - dry yeast (I use Lviv)
After the second batch, at the signal - add 140 gr. raisins.
Program - No. 3, weight - 900g. the crust is dark.
It turns out: height - 15.5 cm, weight - 1kg 150g.
Easter cake "Superfood"
2 pcs. - eggs
130 gr. - butter
80 ml. - milk
345 gr. - flour
- vanillin
1 tsp - salt
4 tbsp. l. - sugar
2 tsp - dry yeast.
In the second batch after the signal add - 100 g. raisins.
Program - No. 3 Weight - 750 g. The crust is dark.
These are recipes for two delicious cakes. I always follow the kolobok. I like Kiryusha Easter cake more. Try to cook it too, I hope you like my recipes! Bon Appetit!!!!!!!!!!!!!!!!!!!!!!

Tell me, in the first recipe, do you also follow the bun? With this amount of flour add at least another 300 grams to the kolobok !!!

The pastry gets superb with checked 5 recipes including French bread. I have a Moulinex 5002 bread maker that's the question, the structure of the bread according to the same recipe is completely different. When baking in a mule, all bread crumbles when slicing, NO in Gorene!

Good afternoon, I am choosing a bread maker for myself, I am thinking to buy this model, I read the description and this section of the forum, but I still don’t understand if this model can knead dough for dumplings? All the same, the dough is steep, but in the description I did not see that there is a program for kneading dough for dumplings / dumplings.
Tell me please.

no automatic program for dumplings

[/ color] I'm looking forward to this bread maker the day after tomorrow, I study the theory beforehand I would like to ask, but when baking, the kneading blade remains inside, or what? If so, then the bottom, when pulling out the bread, does not break? Are measuring spoons included with this model? Thanks in advance for the answers

I answer 1.yes, when baking, the blade remains inside, take out the finished bread holding the shape at an angle and shaking slightly, the blade in the finished bread breaks through the crust or may remain inside the bread, to take it out there is a hook in the kit, wind it in the middle of the hole and pull it yourself. while the hot blade comes out easily, the main thing is not to FORGET to pull it out.
2 the bottom breaks but this is not at all critical.
There is a 3 measuring spoon, on the one hand there is a tea spoon and on the other a dining room and also a glass, but when I bought the divisions on it are very poorly visible.

: girl_romashka: Thanks for the answer! I can't wait for tomorrow. to join the ranks of bakers

I advise you to try the bread - a curl with poppy seeds is an excellent roll bread for lovers of poppy seeds, I took the recipe on the forum, but I lost the link and now I can't find it. I'll post it as I saved it for myself
Structure
Instant dry yeast - 1.5 tsp yeast
Wheat flour - 450g
Salt - 1 hour l.
Sugar - 3 tbsp. l.
Butter - 3 tbsp. l or vegetable oil
Milk - 270 ml

For the filling: poppy seeds - 150g, sugar - 150g, raisins, dried apricots, candied fruits
Preparation
dough in bread maker mode -8
filling - rinse the poppy seeds, pour 100 ml of water and on the smallest fire until all the liquid has evaporated, let it cool, then add sugar, raisins and candied fruits to a meat grinder with a fine grid.
Divide the dough into two parts, swing each part (the length is like the shape of a bread machine), lay out the filling and roll from both ends to the center. Put one part on top of the other in a bread maker. Proof for one hour, bake for one hour, dark crust, setting 10, you can grease the top with an egg.

Let me explain the proofing - I just put it in the mold (don't forget to remove the spatula!) And let it come up for an hour, it's hot in the kitchen now, so I didn't turn on the bread maker. then at 10 mode I set 60 minutes, a crust, and started. My family loves the poppy filling very much, so the poppy was 200g. no less and even raisins with candied fruits 100 grams, so I didn’t have a roll, but a filling with a thin layer of dough, if according to the recipe it will not be enough filling, but it’s for whose taste

Today I met my HB, I immediately decided to try it! Here is the result, just pulled it out, it cools :-)

:) And this is how it looks in section! I am very pleased with the result, I could not resist and ate a piece at night looking

We've had the bread maker for two weeks now. So they waited, so hoped for this miracle! And along with the miracle, questions arose:
1) Firstly, the bread first grows, and then when baking it slowly falls, and some kind of misunderstanding occurs. I thought that I had not added something or shifted. But - no - whatever recipe I take - the same result! It's a shame!
2) Secondly, the top crust is not baked! I never got a beautiful bread, although it tastes just delicious! But you want a ruddy one, with a crispy crust! Is there a problem in the stove? The fact is that it did not turn on a couple of times with us or turned off at the most interesting place, we even had to bake the bread in the oven. In short, tomorrow I'm taking it to the service center, maybe they will prompt something there? I'm not an expert in this technique, but maybe some kind of contact disappears there? In any case, it’s a pity, I don’t want to give up the stove on a complaint ...

... And another question: how can you insert photos here, otherwise you can't show the "creation")