Baked goods at Delonghi 755S

[Helpful hints and help in baking bread]

If you are having problems baking bread in a bread maker, see the section
Helpful hints and help in baking bread.
Please study
UNDERSTANDING BREAD IN HOMEMADE BREAD, paying particular attention The rule of the kolobok

If you have any questions or problems, welcome to this thread !!!

Remember that ALL RECIPES for making bread in a bread machine are suitable for ALL MODELS of bread machines. There is a section for beginners "The simplest white bread"

Moderator
Hello bakers, HP DeLonghi 755, I bought almost 2 months ago, I liked the compact design, silver color and God, all that cost 580 UAH in the foxtrot, or 115 USD while baking and kneading normally, the current is beginning to puzzle me about the lack of a dark crust , when you turn on the "dark crust" mode. I changed the ingredients, flour, more sugar less sugar, dry milk, liquid everything on the drum, then spat, went to the forum and read about some magic screw on the front wall of the stove, found something twisted. The result is just a little screw, if the stove has worked in, if the whig knows what, the crust turned out. In general, he bakes bread, kneads the dough, the current one is bad, the original pancake recipes in Italian and a book of 50 sheets will get tired to translate. In general, a very cool forum, I have not yet entered the forum 2 kilograms of flour for the Gorobians.

Write in more detail where and which screw you twisted. I have HP DeLonghi 125 S but it also bakes a very pale crust, even in the "dark crust" mode. Moreover, in this mode, the right side of the bread crust (the one that is closer to the display) is slightly darker, and the left is generally almost white.

In general, if you take the bucket out of the stove, on the inner wall of the sho, closer to the panel there is a small screw for a Phillips screwdriver, I twisted it counterclockwise about one turn. Although it may not have helped, I called the service and said to bring the stove to see it, but there was no time to go, and I decided to try it at my own peril and risk, although it’s not a fact that this action helped, so I won’t recommend it, it may or may not help, good luck

Thank you all for your help in choosing HP. I am very grateful to sazalexter for good advice. , I followed them.
The agony of choice is in the past. I ordered Delonghi 755S through the Internet.
Delivered. Beauty!
I tried it yesterday.
The stove has worked in the 1st mode as usual. Everything was kneaded, rose and baked.
On the advice from the forum, at the beginning of the batch, I controlled the bun.
As a result, everything was kneaded, at the end of baking, no excess flour was left on the bread, the spatula separated from the bread.
The bread turned out to be neat. After removing from the mold, nothing had to be washed or scrubbed. I wiped it with a rag and that's it.
I like this kind of baking ...
And again I will forgive advice.
When choosing "medium ruddy", the crust turned out to be pale. I cooled it a little and tried to bake it in order to brown it on the 12th mode (electric oven). The sides are browned, but the top remains pale.
I want more ROYED bread.
Will it be enough to choose the 3rd degree of roasting of the crust? or will the crust be pale due to the viewing window? What other options are there?

THANKS FOR THE TIPS.

You can cover the window with foil from the inside. Can be put on a "dark crust" Can be put on a "dark crust, large loaf", and put food on a medium loaf. If the stove is programmed (forgot your model), you can set your own program. Finally, you can use a voltmeter to check the voltage in your network - if it is below 220V, which happens all the time, then the matter is all the more not in the stove

The mains voltage has nothing to do with it. The stove automatics will maintain the set temperature when the mains voltage fluctuates within +/- 10%.

And if you grease it with an egg before baking, can it be sunburned? And one more question, if possible: this model does not have the "RYE" mode, can I bake rye bread on some other mode? Thank you very much.

lilichka. good evening! I use this x. p. for about 2 years, I also do not fry the crust. the instructions for it say that the crust will be lighter. foil, covering the top of the window does not help. anoint with an egg and set the mode to a dark crust will slightly improve the color, but this is a drawback not only for our model. I am now kneading and proofing in x. etc., and bake in the oven. in x. It turns out very good sweet cake on mode 6. I like to make almost all baked goods on this mode, regardless of the recipe.

Rye can be baked in the main mode and in French or whole grain. I bake on basic with an extra mix. First, I knead the dough on the mode, then on the main one and after kneading I take out the spatula. it suits itself and bakes. But if there is half or more rye flour, and if less, then everything is in the usual order, only the bun is a little softer than wheat

lilichka. good evening! I use this x. p. for about 2 years, I also do not fry the crust. the instructions for it say that the crust will be lighter. foil, covering the top of the window does not help. anoint with an egg and set the mode to a dark crust will slightly improve the color, but this is a drawback not only for our model. I am now kneading and proofing in x. etc., and bake in the oven. in x. It turns out very good sweet cake on mode 6. I like to make almost all baked goods on this mode, regardless of the recipe.

Good evening gs21kv2!
Model 755 has mode 6 - "Turbo 1000", quick bread. Is this what you use most often for baking?
According to the reviews on the forum, I concluded that quick breads are inferior in taste to ordinary ones. Apparently, she hastened to conclusions. I'll try 6 mode somehow. I get delicious bread on the 2nd setting, "French". Mixes very well and bakes well.
In the instructions for the HP, I did not find a description of the technology of the modes, where the time of kneading, proofing, etc. would be indicated.
Tell me, pzhlsta, where you can read the DESCRIPTION OF THE TECHNOLOGY OF VARIOUS MODES Delonghi 755.
Thank you.

lilichka, I write 3 times - all the campaign does not allow to send. My mode is 6 French and mode 2 is fast. My x. the item is a little different from yours, but if you are satisfied, I will send the copied mine.

lilichka good afternoon! I tried to close the window with foil, make a bookmark for 500g. , and put the program at 1000 gr. and before baking, I smeared the top with kefir, I liked the result, the crust turned out to be crispy and crispy. Try it you will like it. Good luck!

Good evening!
Thank you all for the advice, I improved the crust. It turned out very nicely - coat with an egg and two layers of foil under the lid before baking.
Now I set the mode to 1000g with a load of 700g, after the first kneading I removed the spatula, I want to get a higher bread, even with large holes in the dough. I'm waiting for the result.
All success in bread-making!

since the topic is declared "the art of baking", that is, quite broadly, I will allow myself to raise it, so as not to multiply topics for the sake of a couple of nuances about everything at once.
so, baked the fourth loaf in delonghi 755. all 4 bakes on the first program are classic bread. but changed the technology a little, because of which all 4 loaves turned out to be completely different and only 4 option was completely satisfied.
briefly about each.
The recipe took the standard one from the instructions for a 700-gram loaf:
water - 315 ml
wheat flour - 600 g
sunflower oil - 1 tbsp. l.
sugar - 1 tbsp. l.
salt - 1.5 tsp.
yeast - 1.5 tsp
the first loaf came out with a light crust despite the choice of the "dark crust" option. accordingly, it was not baked very well on top. the second time he baked it on the 12 mode for exactly 15 minutes, forcibly turned it off - it turned out better, the bread was completely baked.for the third time I decided to replace the water with serum, I baked it on the 12th mode for exactly 30 minutes. the bread is baked very well, with a slightly hard crust. for the fourth time he baked for 15 minutes, it turned out perfect.
for the first 3 times I used safflefure yeast without preliminary dissolution. the result is a tasty bread, but with a yeast smell. after replacing water with whey in the same volume, the bread turned out to be tasty, but the taste was unusual and strange. and yeast odor is also present.
for the fourth time replaced yeast with saf-moment, the bread turned out to be excellent! ... I read here in one topic about the composition of this yeast, looked closely at the packaging - I decided to try to dissolve saf-levure in advance (which, it seems to me, the others, who had already tried this yeast and strongly scolded them, did not know about it). tomorrow I will unsubscribe about what happened.
moderators, I ask you not to scold too much for raising the old topic. I repeat: it seemed natural to me to describe some of the nuances in a topic with such a name. all the more so as I have not figured out the rules. somehow strange there is written about the topic of bread - it is not clear where to create them and how. prescriptions are clear, but something like the content of my message did not see.

As I promised, I'm posting a mustard bread recipe.

YEAST - 1.5 tsp

Wheat flour - 500 gr.

Salt - 1.5 tsp

Sugar - 2 tbsp. l

Mustard oil - 2 tbsp. l

Water - 220 ml

Program 2 "White bread", weight 1, medium crust. Mustard oil can be replaced with tube mustard (3 tsp).

The mains voltage has nothing to do with it. The stove automatics will maintain the set temperature when the mains voltage fluctuates within +/- 10%.

Only not for this, the most low-power stove. Her sponge is 230v. therefore night bread is baked better. I always bake at a size of 1000 with 570g flour, the crust is dark. I had to add the temperature by turning the adjusting screw 45 degrees (counterclockwise). And I cover it with a towel. And the crust is as expected - dark.

Yuri, where is this screw? I also want to raise the temperature a little. can you show it in the photo?

Yuri, where is this screw? I also want to raise the temperature a little. can you show it in the photo?

I took a photo, but I couldn't upload it. Well nothing.
Take out the bucket, on the wall closest to the indicator and control you will see the output of the shadow. Near (but not between the terminals of the ten) about 2 cm you will see a screw for a Phillips screwdriver. There are two slots above and below it. It must be turned counterclockwise (when looking at it). But no more than 45 degrees at a time. I checked the lack of temperature as follows:
1. For flour dough ~ 600g set 1kg mode
2. Put a dark crust.
3. Cover the lid with two kitchen towels.
If then the crust was light, the screw adjusted. Unscrewed (counterclockwise) to increase the temperature by 15-20 degrees at a time. As a result, I turned 60 degrees and now I am satisfied. True, now she bakes almost without turning off the ten. Well, it is so low-power ... Therefore, whoever has a low voltage in the network - I do not recommend this stove. I have a 7kw stabilizer.
Once, even before the adjustments, pitch on the generator - the light was turned off. The generator gives 230 volts. So the bread turned out as expected!

Yuri60, how do you think your advice will fit my 075S model?
And it's scary to start twisting.

Yuri60, how do you think your advice will fit my 075S model?
And it's scary to start twisting.

If it has the same screw and in the same place - definitely. The main thing is not to twist! The screw pushes the temperature sensor away from the case, and if it is unscrewed too much, the sensor may fall out and separate from the screw. In general, if your hands are right, everything will work out!

This method requires the owner to use a screwdriver!

The main reason for not baking the top in this model is an astro-nominal viewing window, through which all the heat energy flies away, instead of frying the top.

You will need food foil, easy gold from chocolate (not corrugated)

We unscrew the 6 screws that secure the lid of the bread machine.We take out the lower part, wrap the dropped glass from below with foil, it is advisable not to leave folds, after which we collect everything in the reverse order. Be careful! A piece of metal is glued into the top of the cover. Make sure that it does not fall out during the assembly process.

I also advise, after kneading, cover the stove with a moss towel on top, and in no case, until the end of baking, do not look into it!

And also the color of the crust depends on the amount of sugar - the more it is, the darker the crust.

(p.s. at the beginning I just laid the foil between the lid and the mold, but very often the top of the dough stuck to the foil, and it baked like that, the appearance deteriorated, and the top naturally turned out pale.)

this is how a topic suddenly appeared from me in a section where I had never visited (thanks to the moderators).
I dropped the first program - the bread is too dense. I bake only for the second. yeast - only "live", per kilogram loaf - 21 grams. I dissolve in water, give time for fermentation (or put bread overnight for 4-6 hours right in the oven). the bread is not perfect, but quite good. there is no smell of yeast, the bread smells like bread. the taste is pleasant, not "bakery". lately it has become more dense, I think it's a matter of flour - even the "Altai Father" has become worse than at the beginning of the year. and it is almost impossible to find this flour in Samara now.
I did not make any changes to the recipe for "French" bread from the instructions, apart from yeast. so you can get good bread without bothering too much.

yesterday I decided to experiment. As a result, I baked this bread:

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recipe "French" from the instructions, modified.

water: 350 ml
wheat flour c. from. 500 BC
rye flour 180 g.
salt 1 tsp
brown sugar 1 tbsp. l.
pressed yeast 21 g (let stand in warm water for at least 2 hours, stir with a spoon and pour into a bucket into a depression in flour).
I choose a dark crust, weight - 1000 g. total cooking time - 3 h 30 min.

water had to be added about 20 ml - not enough for a kolobok. the total volume of water turned out to be 370 ml, taking into account the used for yeast (I pour 300 ml into a bucket, 50 warm - into a glass with yeast, where they sour - for white this is enough. Because of rye flour, I had to add 20 more later during kneading).

the crumb turned out to be homogeneous, dense (as I like).

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the crust is even, does not crumble when cut.

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here you can see that the bread rose unevenly. but this is the trouble with the oven, as far as I understand: my bread always rises unevenly in it.

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the taste of bread is average between rye and wheat. but not what I wanted to get. however, it was pure experiment, even before I found a lot of recipes for wheat-rye bread on this site.

conclusions:
1.When baking white bread, reduce the amount of water. I think the crust will turn out better at the same density.
2. You can try pouring liquid with yeast into water and only then add flour and so on.
3.Add apple cider vinegar next time.

I also have Delongey. At first, the crust was also very pale. But I found a way out. I cover the stove on top with towels in several layers. I put the mode on the darkest crust and an excellent result is obtained! And in general, I am very pleased that I chose this particular bread maker, I absolutely do not regret it!

: hi: Hello everyone!
It took us a long time to find our first bread maker, read the reviews (including here), and eventually settled on the 755S. to be honest, having opened the box, I (mentally) noted some carelessness of the assembly ... For example - burrs at the edges of the ventilation holes, the ill-conceivedness of the dispenser (a small crack opens and half of the contents get stuck). But the bread was delicious (information from this forum helped, THANKS everyone!). But the happiness was exactly two weeks .... A metallic clang suddenly appeared in the batch .... I took it to the service. There, the reason was determined: a breakdown of the motor and drive. And the expectation of the arrival of s \ h began. To my native St. Petersburg. It took 50 days, and in the end I demanded an ACT for a refund. They wrote to me for another week (like, I need to agree with the central office in Moscow).
The story ended with the return of money to me and the purchase of another bread machine by me.
Summary: the stove is good, but until it breaks down. There is no s \ h for her in Russia. Ask for ACT right away.

dron77, I sympathize with you! : (But the money was returned anyway!
Here, apparently, as you get there -I have x. p. DeLonghi for about 4 years. I bake every other day. Very happy with my assistant