Nadushka_Sh
Finally I got my new bread machine today. Only from the cold I warmed up - let's make bread right away, it’s unbearable! 😂
What a thrill when you just load the ingredients and press a button, and when you come home, a ruddy loaf is waiting for you! Without any dancing with tambourines. I am so happy after my previous bread machine.
If someone has the same bread maker or another model of the same company - join, please! We will share tricks, experiences and recipes.
Bread maker Gemlux GL-BM-789 - reviews and discussion




Yesterday I immediately tested the device. Wheat bread with rye sourdough was a success. I managed to get up and bake in 4 hours in French mode. The crust is right - dark, crispy. Almost black, since the mass of the dough was less than 500 grams.
Bread maker Gemlux GL-BM-789 - reviews and discussion
Today I made a sweet raisin cake according to my favorite recipe. Eaten hot
Bread maker Gemlux GL-BM-789 - reviews and discussion
I heard that the dispenser might not work for this brand, so I hurried to try it. Everything is in order, opened by the end of the second batch, the raisins were evenly distributed over the cake. After installing the dispenser, it is undesirable to open the lid of the bread maker, otherwise some of the ingredients may remain in it. It is slightly slanted towards the back.
Bread maker Gemlux GL-BM-789 - reviews and discussion
Olga 85
Good day! We also bought this bread maker, we have it first, so I'm a beginner. I read in the reviews that the recipes from the book are unsuccessful, I made two breads yesterday according to recipes from the Internet. The first white on French pastries according to this recipe:
240 ml. warm water (45 degrees),
2 tbsp. tablespoons of sugar
1.5 tsp dry yeast,
4 tablespoons of sunflower oil,
1.5 teaspoons of salt and 3 cups of sifted flour.
Choosing the program "French bread for 750 gr
The bread was baked well, but the top fell off.
And the second made wheat-rye according to this recipe:
Water 270 ml,
Rye flour 150 g,
Wheat flour 250 g,
Honey 1 tbsp
Vegetable oil 2 tablespoons,
Yeast 1.5 tsp,
Salt 1.5 tsp
For 750g on the program, whole grain bread with a dark crust. As a result, everything was fine when raised, but at the end of the second proofing, the dough began to fall off, while baking, the top fell even more. And the result is not a dark crust, although it seems to be baked, but a little dull, and the top is strongly dented. What could be the problem? Yeast use saf moment. Tell me what recipes you use in this stove.
Nadushka_Sh
Hello! I'm glad that another owner of this stove has appeared!
My favorite recipe right now is:
2 tbsp. l. vegetable oil
200 g warm whey
300 g flour (100 rye and 200 wheat)
1 tsp yeast
1 tsp salt
1 tbsp. l. Sahara
I bake in the usual mode, medium or dark crust, weight 450 g. Everything works out. In the French mode, baked a couple of times with yeast, the top falls off. Maybe it's the recipe. And I spat on this mode, especially since it bakes and rises remarkably in the normal mode.
Palych
Olga, buy at least a simple scale ... glasses are different ... like flour.
In general, there are several reasons and there are specials. section and topic on this issue.
(a lot of liquid, yeast, high temperature and / or proofing time (stopped), etc.
Lagri
Nadushka_Sh, Hope, please write down the duration of the programs: 1, 2, 3, 5 and 11 with a weight of 750 g at your bread machine. In general, you are interested in what duration of programs the bread machine has: short or normal? We are also looking at this bread maker. And yet, how many batches (2 or 1) in the main mode and how many proofs with kneading?
Olga 85
Palych, there are scales, and measured




Nadushka_Sh, Thank you! I'll try your recipe. How do you bake white?




Nadushka_Sh, and can I have another recipe for raisin cake?)
Palych
Quote: Olga 85
3 cups sifted flour.
Quote: Olga 85
Palych, there are scales, and I measured
What, your scales are measured in glasses?))
Olga 85
Palych, this is how it was written in the recipe))) I measured it with a measuring glass, because the one who wrote the recipe also uses such a bread maker. Now, in general, I am inclined to conclude that the whole thing is in salt, some of it is not salty and got wet
Nadushka_Sh
Olga 85, white with yeast according to the same recipe, I just keep the same proportions, that is, 300 g of flour and 200 g of liquid. I use the same principle to do it with bran, flaxseed flour or whole grain.
The recipe for the cupcake is not mine, I took a multicooker-recipe from the site, it's called a cake-cake in a bread maker. I baked sweet bread on the mode, if I remember correctly. I'll practice one of these days, otherwise Easter is coming soon)

dry fast-acting yeast - 2.5 tsp.
flour - 400 g
salt - 0.5 tsp.
sugar - 7-8 tbsp. l.
eggs - 3 pcs.
baked milk - 170 ml (or regular)
turmeric optional - on the tip of a knife (for color)
butter - 50 g
vanillin - 1 g
raisins or candied fruits - 100 g

I am lazy, I do not whip or stir anything separately. Just soft butter at the bottom (or drown in the same bucket in a bread maker), milk and eggs, and then as usual.




Lagri, judging by the forum, the French regime should be 6 hours, but sourdough bread is obtained in 4 hours, and I bake ordinary bread using the basic program.
Program 1 - 3:23 (Basic)
2 - 4:10 (french)
3 - 4:05 (whole wheat)
5 - 3:20 (sweet)
11 - 3:30 (sandwich)
On the main program there are 2 kneads and most likely 1 kneading. To be honest, I have never observed the whole process, so I can be wrong about the kneading, but there are exactly 2 batches, you can hear them well.
Lagri
Hope, Thank you. Yes, the duration of the programs is normal.
Olga 85
Nadushka_Sh, Thank you so much! I will try!!)
Nadushka_Sh
Olga, to your health! Today I just made a cupcake on the same mode, 750 grams. Opal tip. Before baking, it was a couple of mm below the edge of the bucket, but with the start of baking it rose one finger above it. Most likely, the proofing is still too long. Next time I will try on basic. Maybe because of the quality of the flour, I wanted to use the leftovers from the whole grain Yashkino ...
Olga 85
I will unsubscribe then, as I do, it remains to find the serum)) I think, I can replace it with water
Lagri
Olga, and you take kefir, pour it into a saucepan and heat it a little on the stove. Kefir was divided into curd and whey. Strain out the whey and apply the cottage cheese somewhere. So much for your bread whey. I almost always bake whey bread.
Olga 85
Maria, thanks for the advice, I must try
Lagri
Olga, you're welcome. Or you can do it with yogurt.
Olga 85
Hope, but the roof cannot fall off due to the fact that there is a lot of yeast? Indeed, in the recipes in the instructions for 420 g of flour 0.75 tsp. Salt, and everywhere they write one and a half
Nadushka_Sh
Olga 85, so it seems to me too. I will decrease them next time. Before that I baked in sourdough, it is easier with it in terms of quantity)
Serum is sold in all departments. By the way, I tried to cook on kefir, it also works out great. And there was a case, half of the required amount of kefir remained, I simply diluted it with hot water and did it. It was not necessary to warm up kefir. Experiments are our everything)
Olga 85
Hopeand did you make the leaven yourself? I read something, it takes a long time to do it somehow, while I’ll probably experiment with yeast) today I will try to reduce the amount of yeast. I didn’t find serum with us ((I’ll try another recipe today, I found
Admin
Quote: Olga 85
we didn’t find serum

Whey is a liquid from weighing curd. So it is quite possible to replace whey with yogurt-kefir-cottage cheese, diluted with plain water to make a white talker. This is already enough for a good test.
Olga 85
Admin, thanks, as there will be something from this house, I will try)
Nadushka_Sh
Olga 85, yes, the easiest option for me on rye flour. There is a wonderful topic on the forum - https://Mcooker-enn.tomathouse.com/in...option=com_smf&topic=41.0 ... There, in addition to the recipe, there is also a lot of useful information in the reviews. To some extent, it is even easier to work with it than with yeast. You always know the quality. And there is no need to throw out the rest of the purchased yeast.
Today I made bread on kefir with water on purpose. It turned out no worse than with serum.
Olga 85
Hope, I have homemade yogurt, I will try it with water instead of whey, it should work. Yesterday I baked wheat-rye according to this recipe https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=222159.0, only yeast put 1.25 tsp. Somewhere. Baked on the main program for 750 gr. It turned out well, the roof almost did not fall. I think that you still need to put less yeast for this stove. And you have at 1 tsp. Doesn't the roof fall in the whey recipe?
Nadushka_Sh
Olga, that recipe is perfect. When I add the garlic, it falls off a little. Therefore, for now, I am baking the simplest one, so that it will probably work out. Today I made rye-wheat according to the recipe from the same site, the roof is even, it did not collapse.
Olga 85
Hope, I'll try white tomorrow according to your recipe, unsubscribe then
Nadushka_Sh
Olga, Ok. I'm waiting! Also for the experiment tomorrow I will try to bake bread on yogurt with water, just half the glass is left.
Olga 85
Hope, the bread was baked, it turned out excellent, thanks a lot for the recipe, though I had to add flour in the process, it was not enough. Made on homemade yogurt with water +1 tbsp. l. milk powder
Nadushka_Sh
Glad I liked it! Yesterday I also diluted homemade yogurt with water, the result is like whey in principle.
In general, I took Marina's recipe as a basis https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=167914.0
If you like garlic and herbs (I replace Provence with dill every time), you should like this option!
Olga 85
Thanks, I will try with such additives

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