Sergeevich
So I became the owner of the aforementioned bread machine. One question is still unclear: how does the "Russian Chef" program differ from the "Basic" one?
Korella
And I look closely at this stove. It is tempting that she is a "native" assembly. Is it really so?

"Russian cook", as I understood from the instructions, allows you to bake rye and some other types of bread.

The owners of the bread machines will correct me.
Sergeevich
The nameplate says "Made in Korea".
I looked at the instructions - there the stages of kneading-proofing-raising for an ordinary and a "Russian chef" coincide up to minutes. Maybe heating goes differently? Or, say, the engine threshes more actively?
hodgepodge
please teach me how to use delayed start. xn - LG 1051.
DOES NOT WORK. I set the timer, I chose the program, and she immediately starts mixing.
Nat_ka
Quote: hodgepodge

please teach me how to use delayed start. xn - LG 1051.
DOES NOT WORK. I set the timer, I chose the program, and she immediately starts mixing.

For me, I first select the program, then add the time.
melrin
Quote: Sergeevich

The nameplate says "Made in Korea".
I looked at the instructions - there the stages of kneading-proofing-raising for an ordinary and a "Russian chef" coincide up to minutes. Maybe heating goes differently? Or, say, the engine threshes more actively?

The Russian chef has a signal for the second bookmark, but the sleep mode does not, where all the products are loaded at one time
vika +
Quote: hodgepodge

please teach me how to use delayed start. xn - LG 1051.
DOES NOT WORK. I set the timer, I chose the program, and she immediately starts mixing.

you press the timer, and after how many hours you need bread. let's say right now the time is 12 hours. at night you need bread by 9 o'clock. morning - then you set 9h. and you don't need to press anything else, the smart oven will guess everything by itself.
melrin
Quote: Lapushka-27

Help me what to do - I bake bread 3 times, and it never really worked out. French is a hard bun, Wheat is not up to the end, and even the top failed for the last time
What yeast do you use? for example, for example, it turns out only with a saf moment, with which others I have not been, does not fit
Lapushka-27
It’s already much better how to store it correctly, otherwise I can’t say that I have it straight soft on the second day. I read somewhere that after baking it is necessary to wrap it in a wet towel, and then in a dry one. How to. Thank you.
melrin
I wrap it in a towel (I heard about wet for the first time, I'll try) and when the bed cools down in a bag
ElenaT
Quote: melrin

What yeast do you use? for example, for example, it turns out only with a saf moment, with which others I have not been, does not fit

At first, I also used only SAF-Moment, but it turns out a little expensive with them.
The main thing is that they are fresh and with the mark "bakery".
I live in Ukraine, so we also sell Lvovskie bakery yeast. They are five times cheaper, and the dough always turns out fluffy and airy. I have been using the oven for the third week already, I have already tried five types of bread and one cupcake from the attached instructions. Everything works out, just a FAIRY TALE.
Flour should also be of the highest grade, much depends on it, as well as on yeast. And most importantly, the correctness and consistency of filling the ingredients.
melrin
Well, I have no luck, it does not work with other yeast except saf - the moment and doctor okter, maybe the truth and the handles are crooked, but if the same Lviv ones are simply baked in the oven, everything is fine. So ....., I guess I don't know magic words
ElenaT
Well, do not worry, the main thing is that you have found the golden mean for yourself.
The main thing is that the bread is always tasty and aromatic, then there will be a holiday in the house.
Admin
Quote: ElenaT


Flour should also be of the highest grade, much depends on it, as well as on yeast.And most importantly, the correctness and consistency of filling the ingredients.

Well, why only the highest grade! But what about our recipes on flour of 1 and 2 grades of flour, or with the addition of other flour!

Then we go to start kneading the dough and baking from this topic "The bread did not work out again, I did everything strictly according to the recipe. What could be the matter?" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0

tania_ua
hello, please help the new owner of LG-1051. why does the French bread turn out great from the same flour, yeast, water, etc., and the "fast" bread does not rise and bake?
melrin
Maybe, of course, I answer late and my answer is no longer needed, but for example I don't like "Quick bread", except that in extreme cases Quick bread from Elena Bo https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4459.0, I don't really like the rest, they don't bake well and don't taste very good. And my favorite bread is Milk Japanese https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=83021.0, even put all her girlfriends on him
kambrija
Hello everyone, I recently became the owner of the miracle of the stove ... I’m drinking it, but it’s not quite successful yet: (purchased in order to bake healthy bread .. from whole grain flour and preferably without yeast (with sourdough) who is in solidarity with me, answer me ... I need advice on how to make such bookmarks in our HP, otherwise I can't ((((and I still don't understand how the Russian chef, main and special programs differ ... in general, I only use French on the program so far ... I like the crust there ... crispy ... on other programs there is no such thing ((((fast baked .. did not work ((((not baked ... waiting for an answer ..
tania_ua
kambrija, look for sourdough through the search engine "eternal leaven", Admin gives a lot of good baking advice, and recipes for the "fast" program can be baked in the "French" programs, etc. I got raw dough from this "quick" bread and had panic, but nowadays I got used to it, I try different recipes, use all sorts of additives, everything will work out, go for it.
Velvet
Good day, guys, tell me please .... well, bread smells like yeast very strongly! I use the saf-moment, everything is according to the recipe, it is baked normally ... I'm less afraid to put it, and that's the point ...
tania_ua
Velvet, try replacing the liquid or part of it with whey, the acid removes the yeast flavor
kambrija
honestly ... I didn’t understand either ... but in general I’m not quite happy with her ... or I just haven’t learned yet ...
Chuda
Quote: kambrija

honestly ... I didn’t understand either ... but in general I’m not quite happy with her ... or I just haven’t learned yet ...
I've been using it for a year now, I'm very happy. do not worry, everything will work out for you !! For example, the articles written by ROMA helped me a lot. I reread everything - how much yeast to put, how much flour, about the absorption of liquid - I digested the material and get down to business!
some time and make friends with the bread maker.
Bovich
Hello, I want to buy an inexpensive bread maker. Looked closely at LG HB-1051CJ! Everyone is advised to take Panas 2500 (2501) cat. 1500r more expensive. So I want to know how this LG? Is it worth saving?
Or does LG now have new models? Which ones to pay attention to?
Chuda
Quote: Bovich

Hello, I want to buy an inexpensive bread maker. Looked closely at LG HB-1051CJ! Everyone is advised to take Panas 2500 (2501) cat. 1500r more expensive. So I want to know how this LG? Is it worth saving?
Or does LG now have new models? Which ones to pay attention to? [/ Quote
Well, if it's 1500 more expensive, then this is no longer a cheap bread maker, right?
I have had such a stove for over a year and a half. the bread is excellent, the oven works. the only thing, after I made the orange jam, I had to change the bucket - it began to leak, and then only when I put a delay in baking. that is, in a few hours it dripped to the bottom of the oven, but the dough did not flow out. and to be honest, I don't know who needs a yogurt maker, or a churn ... or a fancy oven. because the best bread is made by hand, not in a bread machine.
sabysha
Please tell me, but you can not put dry yeast in our bread maker, otherwise this order of laying products is alarming - after all, dry yeast should not come into contact with liquid (as I understood - we bought HP two days ago), can tell me where you can read about it ? Thank you!
Zorg_Kam
To all lovers of homemade bread - hello I bought it on March 8, but I’m making my first baking = Marble cupcake everything turned out great, everyone at home liked it very much, then I didn’t stop there = Pumpkin bread, my mother-in-law and my wife liked it, but I don’t have a pumpkin so that would be very much, and then it raced every day, first a cupcake, then a thread of bread (there are many recipes). In what way, the first impressions are purely positive, which is what I wish to all novice bakers.
irysska
Quote: sabysha

Please tell me, but you can not put dry yeast into our bread maker, otherwise this order of laying products is alarming - after all, dry yeast should not come into contact with liquid (as I understood - we bought HP two days ago), can you tell me where you can read about it ? Thank you!
If you lay dry yeast, as the manufacturer recommends, the order of laying will look like this: liquid + rast. butter (or butter), flour on top, make a depression in the flour, dry yeast there, and salt and sugar in different corners of the bucket. Everything works out great, I also have HP Ski.
If you want to use pressed, ie, "wet" yeast - then chop the yeast into a liquid and that's it, further down the list.
Good luck
Zorg_Kam
So, for a month now we have been using the most magnificent assistant in the kitchen - the LG HB-1051 Bread Maker We checked all the recipes from the book and the only thing that we change in all recipes for the fast mode is changed to "French" and everything turns out great
landuch
Quote: sabysha

Please tell me, but you can not put dry yeast in our bread maker, otherwise this order of laying products is alarming - after all, dry yeast should not come into contact with liquid (as I understood - we bought HP two days ago), can tell me where you can read about it ? Thank you!
I bake with raw yeast. It turns out great! I have had a stove since August last year, I forgot my way to the bread shop.
I make the bookmark according to the instructions, put raw yeast on top of the flour and grind it in flour, I do everything in a bucket
The stove is excellent, I take the recipes from the site. I liked the stove on "Slavyanovskaya" mineral water very much. I tried it on kefir, milk and whey.
Mineral water is the best!
Read the Admin lessons, without this "alphabet" anywhere! Good luck in mastering the bread machine!
Andryukha
The LG-1051cj bread maker stopped baking on one side (which is closer to the display and buttons), on the other hand, it is normal that there may be only one heating element there

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