night_furia
Bread maker Moulinex OW251E32

Moulinex OW251E32 Pain & Tresors Maison. Bread Maker Overview

Moulinex OW251E32 Pain & Trésors и Pain & Trésors Maison - reviews and discussion

Specifications

Power consumption 650 W
Maintaining the pace. after baking there is
Delayed start up to 15 hours
Choice of baking size 500/750/1000 g
Choice of crust color 3 options
There is a viewing window
Electronic control type
Case material metal / plastic
Power cord length 0.91 m
Rectangular baking dish is
Dispenser for raisins and nuts is
Yeast dispenser yes
Weight 4.48 kg
Color black / gray

Equipment

There is a measuring glass
Yogurt container is
Kneading paddle 1 piece
There is a measuring spoon
There is a recipe book

Operating modes Pain & Trésors Pain & trésors maison Cooking time for 1 kg of bread

Gluten Free Bread with Salt Yes Yes 2:01

Gluten Free Cupcake / Pie Yes Yes 2:15

Sweet Bread Gluten Free Yes Yes 1:45

Whole grain bread is fast. baking Yes Yes 2:10

Whole grain bread Yes Yes 2:50

Bread without salt Yes Yes 3:05

Quick Bread Yes Yes 1:35

Rye bread Yes Yes 2:50

French bread Yes Yes 3:10

Sweet bread Yes Yes 3:30

Manual mode No Yes

Dough Yes Yes 1:09

Pie / muffin Yes Yes 2:10

Shortcrust pastry No Yes 0:17

Unleavened pasta dough Yes Yes 0:15

Baking Yes Yes

Porridge Yes Yes

Cereals Yes Yes

Jam Yes Yes

Yoghurt Yes Yes

Drinking yoghurt Yes Yes

Curd Yes Yes

Maybe someone will need information on this model. There are few reviews on the Internet yet. As such, there is no basic / basic bread regime in it. I bake wheat bread on program No. 9 "French bread". I take recipes from this forum. I did not use the recipe book that came with the stove. I have been using the bread machine for only 2.5 weeks. I tried the programs "Whole Grain Bread", "Rye Bread", "French Bread", "Dough". While the flight is normal)))
night_furia
After a month of operation, some results can be summed up.

1) jam mode.
The program lasts 55 minutes: 5 minutes mixing the ingredients without heating + 50 minutes directly cooking. She prepared two types of jam. The first time I took a pumpkin (grated) + apples (chopped with a knife) + 1.5 oranges and lemon (in a blender with zest) + sugar. It turned out to be almost a full bucket, so there was no illusion that the jam would be prepared in 55 minutes. She included the program 2 times. Then I chopped the jam with a blender until smooth. It turned out delicious, but I didn't like the grains of the zest. The second time I took the remnants of apples (400 g) + quiche-mish grapes (190 g) + 0.5 oranges (left over from the past jam, peeled, cut with a knife) + sugar + cinnamon + a little lemon juice. This time there weren't many ingredients, I sincerely believed that 1 launch would be enough. The smell was awesome. The cooking ended in the first hour of the night, so I did not try, poured the jam into bowls, thoroughly washed the bucket. In the morning I tasted the jam with homemade bread. Despite the fact that the apples were cut into small pieces, they were hard on the inside. At first I thought that maybe this is a problem specifically for my HB, something with the temperature regime, for example, is not right, but on the other hand, the bread is baked perfectly.So all the same, 50 minutes is clearly not enough to cook the jam as it should. You could, of course, try the next time the same amount of ingredients to put the jam on the program 2 times, but given that many people note that cooking jam in HB harms the bucket and can negatively affect the operation of the stove, I considered this program unnecessary and decided more don't experiment. I will cook jam in a slow cooker. I attach a photo of jam and breads: the pieces in the jam are not so big, the crust of the bread is ruddy.
Moulinex OW251E32 Pain & Trésors и Pain & Trésors Maison - reviews and discussion Moulinex OW251E32 Pain & Trésors и Pain & Trésors Maison - reviews and discussion



Moulinex OW251E32 Pain & Trésors и Pain & Trésors Maison - reviews and discussion Moulinex OW251E32 Pain & Trésors и Pain & Trésors Maison - reviews and discussion
2) making bread weighing 1 kg.
For the first time, I decided to cook bread in this size for relatives. I took a recipe, according to which I had already baked bread in a smaller size, the author had in the original just 1 kg. According to the recipe for water, you had to take 500 ml. And so she did. Since I have moulinex, first everything liquid is poured, then everything dry is poured. I chose the right program. Pressed to start. Out of habit, it hung over the viewing window like a hawk. I didn't even immediately understand what was the matter, the motor rattled, the blade rotated by the sound, but there were no changes in the bucket. A minute passed, two - no changes. Mixing of ingredients does not start. The first thing, of course, was panic. Experience with HB was 1 week then. Before that, everything went like clockwork. For difficulties and for the fact that something might go wrong, I was not ready. To drive away thoughts of a malfunction of the HB, she began to rake the flour with a spatula, trying to get to the blade. Waves went on the surface of the flour, which means the blade is spinning. She started helping HB by pushing flour under the blade. Gradually, through joint efforts, we defeated the problem, a kolobok formed and merrily pounded against the bucket. Exhaling deeply and relaxing a little, I began to think about what had happened. When panicky thoughts didn’t climb into my head, I immediately remembered the words of one of the site users (unfortunately I don’t remember whose) about the principle of kneading the dough, that flour mixing with water forms a sticky mass, on which more and more flour sticks when rotating , resulting in a bun. And then I remembered that when I poured half a liter of water into the bucket, I noticed to myself that the blade completely disappeared under the water. It turned out that with such a volume of water, after starting the program, instead of starting to mix water and flour, the blade simply began to knead the water, because the flour could not physically hook.
Conclusion: if you take this model of HB, keep track of the amount of liquid in the recipe and if you take the one with about 500 ml of it, then be prepared that you will have to fight with the dough. This is not critical, just forewarned, then forearmed.




3) manual mode.
This is what I forgave my HB for all the bugs and shortcomings. At first, I did not know that this should happen in order for me to start using the manual mode. A month has passed since the purchase of HB. It got colder outside and at home too. In automatic modes under such thermal conditions, the dough refused to rise at all. On the advice of experienced bakers, I had to send the dough for proofing in the oven with the light on. Set a timer. Watch the result. If the dough comes up, crinkle with your hands. Proofing again. In general, after running for 2 days with the test as with a written sack, I pulled myself together and began to study in detail the manual mode. Here you can select: mixing time (3-10 min), mixing temperature (no fermentation / slow fermentation / fast fermentation), mixing time (0-35 min), mixing temperature (no fermentation / slow fermentation / fast fermentation), dispenser for nuts (on / off), yeast dispenser (on / off), time of 1 rise (0-35 min), temperature of rise (very slow rise / normal rise / fast rise), 1 wrap-up (on / off), time 2 lifts (0 min-3 hours), lifting temperature (very slow lifting / normal lifting / fast lifting), 2 kneeling (on / off), 3 lifting times (0 min-3 hours), lifting temperature (very slow lifting / normal rise / quick rise), baking time (10 min-1.5 hours), crust (7 modes), auto heat (on / off).Now, in cold weather, I set up the manual mode, choosing the required time and temperature for mixing, kneading and proofing, as well as the number of proofs, and I get an excellent result, but without wandering the bucket into the oven and back.
Mamochka3D
Margot, good afternoon.
Thank you very much for describing the manual mode in such detail.
Please tell me how you put it up in stages, I'm still just learning how to use HP, I need to navigate at least a simple example of elementary bread.
night_furia
Marina, well, today it is raining outside the window and I just turned on the manual mode on wheat bread. Using the menu button, I select program 11 (manual mode), go to the mode settings by pressing the select button. Then I take the instructions, because in a year and a half I didn’t bother to remember which figure that means there and I choose what I need. For example, today: 1 - mixing for 10 minutes, 2 - temperature 2 (slow fermentation), 3 - kneading 20 minutes, 4 - temperature 2 (slow fermentation), 5 - nut dispenser off. (deactivated by pressing and holding the selection button), 6 - yeast dispenser on (normal pressing of the selection button), 7 - rise for 25 min, 8 - temperature 3 (quick rise), 9 - kneading on. (normal pressing of the selection button), 10 - rise 35 min, 11 - temperature 2 (normal rise), 12 - workout on, 13 - rise 50 min, 14 - temperature 2 (normal rise), 15 - baking 55 min, 16 - temperature 5 (medium French bread), 17 - auto-selection incl. Auto heating is set by default, I do not turn it off, so when I go to step 17 I immediately press the start button, if you press the select button, you return to item number one and start all over again. The transition between items is carried out by pressing the select button. Adding / decreasing the time, as well as selecting the temperature, is done by pressing the + and - buttons. In general, every time I choose a different setting, based on the combination of conditions, the type of bread and the quality of the yeast. I hope I helped something, if you have any questions - ask.
Mamochka3D
Thank you very much for such details and subtleties. So far, I've only made simple bread three times strictly according to the instructions, but we still have warmth, but it's very useful for the future. Thank you very much again !!!
afnsvjul
Margot, can you say anything about the rye bread regime? It is he who interests me.
night_furia
Marina, not at all)))
Yulia, I haven't baked on it for a long time. HP copes with "light" rye-wheat bread in this mode, but I have now switched to "heavy" rye bread, where the ratio of wheat flour / rye flour is 1/4, I knead such dough with a kitchen machine, and bake it already in HP on the mode bakery products. And so the rye regime consists of: 10 min. mixing, 15 min. kneading, 25 min. rise, workout, 55 min. rise, baking from 55 min. (depends on the size of the bread).
afnsvjul
Margot, Thank you!! I am looking for a replacement for my old Panasonic 255, but I need the Rye Bread mode, it is the most demanded one in Panasonic !!! But Panasonic has a special rye blade for kneading such a heavy dough.
night_furia
Yulia, that's no offense to my Mulechka (I love her, of course), but after Panasonic I would only take Panasonic)))
afnsvjul
Margot, yes I would too, but it hurts the prices for it are inhumane and there is no program with manual settings and there is no way to cancel the initial temperature equalization. And the rest is a miracle stove !!
night_furia
Yes, the price is biting, that's why I took my Mulechka because the discount on it was delicious, well, the presence of a manual mode bribed me very much.
afnsvjul
Margot, but as a coating for the bucket, like it? And another question, where did you buy it?
night_furia
Yulia, I bought in Mvideo, more than a year ago, I'm happy with the coating, the bucket is like new so far.
afnsvjul
Thank you!! I will catch a bread maker for the action, let it be a spare !!!
night_furia
I was glad to help)
Mamochka3D
Quote: afnsvjul

Margot, but as a coating for the bucket, like it? And another question, where did you buy it?
And I was also bribed by the presence of 2 dispensers and a discount in the player. RU

HP copes with "light" rye-wheat bread in this mode, but I have now switched to "heavy" rye bread, where the ratio of wheat flour / rye flour is 1/4, I knead such dough with a kitchen machine, and bake it already in HP on the mode bakery products.And so the rye regime consists of: 10 min. mixing, 15 min. kneading, 25 min. rise, workout, 55 min. rise, baking from 55 min. (depends on the size of the bread).

Margot, what kind of kitchen machine do you have? And then I have been sitting for which week and, as usual, my head is spinning from the flow of information and reviews
night_furia
Quote: Mamochka3D
Margot, what kind of kitchen machine do you have? And then I have been sitting for which week and, as usual, my head is spinning from the flow of information and reviews
Mamochka3D, Marina, Kenwood is our everything)))
Mamochka3D
Quote: night_furia

Mamochka3D, Marina, Kenwood is our everything)))

Margot, do not the plastic connections bother you in terms of reliability and durability?
To be honest, I also look at Kenwood, there are machines with a bunch of functions and there is even a coffee grinder, but the presence of a heap of plastic confused me, and of course I read all sorts of reviews
night_furia
Marina, does not bother me, before taking it, I studied the thread about Kenwood kitchen machines... There the girls tell and explain everything in detail, and they really have these cars, and who is there which reviews where to write may not yet be known.
Mamochka3D
Yes, that's for sure. THANKS VERY MUCH 🌹
Olga Vasilievna
I recently bought a Mulinex bread maker. My husband of 3 years tried to persuade, but I held on. Well, and then persuaded. Have bought. She began to master, as usual, with "French bread". Then I discovered the Quick Bread program, which I use for baking white bread. She baked rye bread, but from a ready-made mixture. These mixtures in Auchan - the eyes run up.
I am looking for new interesting recipes, but in all these recipes the last phrase is confusing: "Bake on the main program". So where is this main program? Logically, it is just French bread, because it is with this bread that it is recommended to start using a bread maker. Well, I haven't figured out all the subtleties yet.
But already 2 times I made yogurt. It turns out great. I take Greek yogurt as a starter, it is the most natural in my opinion. I set it manually for 12 hours (at night).
Freshly baked bread turns out to be very aromatic and tasty. But I didn't see the program for the dumplings. Or is it just necessary to use manual settings here?
night_furia
Olga, in these models there is no separate automatic program for dumplings dough, probably, I would use the "unleavened dough for pasta" program if I had to stir up the dough in KhP.
Olga Vasilievna
Margot, Well, fig with him, with this dumplings dough. Just a friend recently mentioned that she makes such a dough in hp. It is more important for me to know which program is considered to be the main one?
Mamochka3D
Olga Vasilievna, I use either "French bread" or "whole grain" bread so far, but I still bake according to simple recipes with dry yeast, and according to Margo's advice and experience I always control the dough kneading (bun).
night_furia
Marina, well done!
Olga, I also take "French bread" for the main program for wheat breads, although it seems like it is believed that the French crust is more fried and crisp than that of ordinary bread, but since we do not have a "main" program, there is nothing to compare with) ))
Olga Vasilievna
Marina, Margot, thanks for answers. I also use simple recipes so far. But somehow I didn't think of controlling the batch. Need to try.
And as for the main program, it turns out that I made such a Fast Bread program for myself.
night_furia
Quote: Olga Vasilievna
And as for the main program, it turns out that I made such a Fast Bread program for myself.
Olga, yes, here, of course, it's a matter of taste, I have never used the fast bread program for all the time, the girls on this forum do not really like this program, because it is believed that the bread on it is less tasty, due to less time for proving ... I wanted to compare everything somehow and somehow bread on the French and fast programs, but here the hands for a year with a tail did not reach. Such a paradox: I cooked jam in a bread oven, and I baked bread directly only in 4 modes and baked (rye, whole grain, French, manual). Didn't pay attention to how long on fast bread, which stage lasts?
Olga Vasilievna
Margot, and for some reason we liked the fast bread more than the French one.
I did not notice the stages. Today I will bake and take a look (if I don’t forget). The program itself lasts 1 hour 35 minutes. 2 times faster than French.
night_furia
Olya, probably the crust is still softer? Please try to detect it in stages.
I must somehow still take myself into paws hands and run quick bread.
Olga Vasilievna
Margot, yes, the crust is softer than that of the French. I want to try a new recipe with rice flour.




Quote: night_furia

Olya, u Please try to detect it in stages.
I am reporting. Kneading - 15 minutes, raising 45 - 50 minutes, baking 35 - 40 minutes. I can’t say more precisely, I was leaving, but I was timing it. Baking for now. What will happen as a result, I will write
night_furia
Quote: Olga Vasilievna
I am reporting. Kneading - 15 minutes, raising 45 - 50 minutes, baking 35 - 40 minutes. I can’t say more precisely, I was leaving, but I was timing it. Baking for now. What will happen as a result, I will write
Wonderful. We are waiting for the report.
Olga Vasilievna
Margot, it turned out a delicious bread with a very crispy crust. Can't insert photo
night_furia
Devuli, I got to the "quick bread" mode on Saturday, because at 9 pm it was discovered that there was not enough bread for breakfast, and somehow I didn't want to start a full cycle. I don't like putting bread on a delay, the habit of controlling the bun does not allow me to leave it in splendid isolation))) What can I say in the end ... if you need bread for sandwiches, then this is just a good option, the crust is soft, thin. Before that, I made sandwiches in a multi-baker from bread from the French regime, there the crust was still hot and interfered a little, was harsh, knocked out of the rest of the sandwich. There is no such thing in fast mode sandwiches. But in general, the quality of the quick bread was not very pleasant, it seems that it is cut too thinly, but the crumb is not as airy and tasty as in full-fledged modes, I did not really like eating such bread that was not toasted. Although I’ve probably already been eating homemade bread, I’m showing off, because my husband ate it and didn’t notice.
Olga Vasilievna
Margot, so the main thing is that the husband is happy
night_furia
Olga, that's for sure, because the main eater in the house is him)
night_furia
I would like to rehabilitate the "quick bread" program a little. Since the crust on it is thinner than on the "French bread" mode, I decided to try to adapt this program to something. I decided to make a la loaf, but on dough and I must say that it turned out well, in any case I liked it more than just white bread without a pair: the crust is thin, the loaf of bread rose well and tasted nothing. So the program will go well with toast bread, loaf of bread, especially if it is done on dough.
Olga Vasilievna
And I discovered the "Home Bread" program (in a booklet), in KhP the program is called "Whole Grain Bread". There, according to the recipe, in addition to wheat baking flour, wheat whole grain and ordinary rye are added. I didn't bother and put in only regular flour. Did the smallest weight. I like it. Good bread turned out.
night_furia
Oh, but I really like bread made from a mixture of wheat, whole grain wheat and rye flour, I rarely make purely wheat at all, as a rule, if wheat, then with additives (fried onions, cheese, garlic, mustard, paprika or Italian herbs)
Olga Vasilievna
night_furia, I'll do that too. I just needed simple bread at the moment. And so there is whole grain and rye flour. You can add more seeds there.
night_furia
Olga, be sure to try it, it will also be useful, you can also have seeds if you like it, my husband with pumpkin seeds loves bread very much, but somehow I didn't really like it, but on the contrary, black bread with raisins delighted me, but my husband did not rolled)
bedafi
I began to master this model. It seems to me that as the "main" program, the closest thing here is "Bread without salt". We look at the instructions:

"To get acquainted with the bread maker, we recommend that you try to bake FRENCH BREAD for the first time according to the recipe suggested here.
FRENCH BREAD (program 6)!!!
SHORT TYPE = MEDIUM
1.WATER = 365 ml
2. SALT = 2 tsp.
3. BAKERY FLOUR (T55) = 620 g
WEIGHT = 1000 g 4. YEAST = 1 tsp. "

Note that the French Bread program is number NINE, not SIX. But the sixth is just "Bread without salt", which is close in duration to "French".
In general, I did so, one to one. There are SIX on the program. Apart from the fact that I took the flour very, very old and the crumb turned out to be grayish, the bread came out good, even. But, as it seemed to me, less airy than on "French", somehow more dense. On the same mode, No. 6 made bread with buckwheat flour according to the recipe for the main mode on Panasonic. And wheat with a little bran. Everything turned out great.
In terms of stages, of course, I haven't been keeping track of the timing yet, but according to the results so far, this is the opinion ...
Olga Vasilievna
night_furia, I tried to bake according to the recipe with different flour. But we didn't really like something. My husband said that ordinary flour tastes better.
I'll put it right now




bedafi, exactly! We also messed up the program for the first time.
night_furia
Olga Vasilievna, well, it's not for nothing that they say that the taste and color of markers are different. We also really like bread according to this recipe, it is with only 2 types of flour.
Olga Vasilievna
Thanks for the recipe. Need to try
Olga Vasilievna
Quote: night_furia
I decided to make a la loaf, but on dough, and I must say that it turned out well,
Tell us in more detail how you make the dough. I'm a layman in this.
night_furia
Olga, for the wheat flour dough, I take all the liquid that goes according to the recipe (with the exception of butter), all the yeast, sugar and 40% of the total amount of flour, mix and leave in the CB for fermentation.
Olga Vasilievna
Margot, Thank you. And how long should the dough ferment?
night_furia
Here it depends on the yeast and on the temperature in the room. It happens 15 minutes, it happens at 40. You have to watch to start to rise and bubble.
Olyacha
Hello dear comrades, bakers !!! Accept the newbie
I purchased this unit, which is insanely happy
I report on the work done: the first thing that was tasted was a cupcake, it turned out so-so, the lid fell through, it tasted sooo much sugar and baking powder in the recipe. We will work on bugs ...
Second yoghurt, as written in the recipe: milk + bio max 1 can, for 10 hours. The product turned out to be excellent, thick, tender, not sour. Everyone liked it, we will use this program.
The third test bread offered in the booklet, program 9, but I should have probably read 6, but at that time I had not read the forum to the end)))) next time I will do it at 6. But then, having read above about tracking the kolobok, I did not take my eyes off him. My HP was kneading the dough for 30 minutes !!! already in the first batch, the dough turned out to be beautiful, smooth and plastic, the bucket remained clean. Then short proofing, then deboning, long proofing and baking. I did not wait until the end of the program, since it was already deep at night))) therefore, after baking bread, I was left unattended in KhP for 3 hours.
Bottom line: the bread turned out to be beautiful both in appearance and in section, delicious, BUT a very hard crust !!! I am thinking of changing the program to 6, and not leaving the bread for a long time after baking.
What will you advise?
night_furia
Olyacha, welcome to Temka and congratulations on your purchase! On the program, the French bread crust is really plump and hard. If my memory serves me, then you can take out the bread immediately after baking and leave it to cool on a wire rack and under a towel, then the crust will be softer. You can put the bread in the bag when it is slightly warm, but in this case the crust will not crunch at all, it will be soft.

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