Moulinex OW 5004, Bread Maker Testing |
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All bread makers are simple: a metal container serving simultaneously for kneading dough and baking bread, a rotating spatula and a circular heating element. In terms of price and functionality, models from different manufacturers do not differ from each other, the main difference is in the weight of the loaf. Moulinex OW5004 XXL Baguette can bake a loaf weighing up to one and a half kilograms. Larger loaves are not baked by any machine. Bread maker Moulinex OW 5004 XXL Baguette
At the same time, the Moulinex OW 5004 XXL Baguette bread maker is the only device that kneads the dough with not one, but two blades. The manufacturer claims that thanks to this it is possible to obtain a homogeneous mass throughout the volume of the mold.
Two blades for kneading dough
The Moulinex OW 5004 XXL Baguette has added two original recipes to the usual functions for advanced bread makers (baking simple bread and muffins, kneading dough, making jam): Borodino bread and a French baguette. And if the Borodino loaf is baked in the main bowl, then special forms are provided for the baguette. The package also includes a special brush for wetting baguettes, a knife for curly cuts on them and a colorful book with recipes.
Bakeware for baguettes, the actual bread maker, a brush and a knife
Book of recipes
As always, I decided to start the test by studying the instructions and recipes. The latter pleased with the variety - the bread is Mediterranean, Provencal, Mexican, Savoy, Dutch and even
"Bread of the French Revolution" (photo from the recipe book)
I was also pleased with the abundance of baguettes: it was proposed to make them with sesame seeds, oatmeal, nuts, honey and even prunes. Also, with the Moulinex OW 5004 XXL Baguette, you can make dough for homemade pasta, noodles, dumplings, pizza, and bake pies, muffins and honey cakes. The oven prepares the yeast dough itself, and it is usually recommended to knead the unleavened dough in advance with a mixer. And, of course, the "compulsory program" includes Easter cake. A nice feature of the Moulinex OW 5004 XXL Baguette is the shortest fast baking program in the class, 1 hour 20 minutes (while for competitors it lasts almost 2 hours). It was with her that we started testing. "Quick" bread: It is very fortunate that the amount of flour in the recipe is indicated in grams, and not in cups. LG bread maker test
It is more correct to measure flour on a scale, not a cup.
So, I prepared all the ingredients in accordance with the recipe and put them in the bread maker, following the recommendations: I poured water, then milk, then added butter, salt, sugar, poured flour and put yeast on top.
The dough has started
The weight of the loaf cannot be selected for quick baking, as well as the color of the crust, so all that remains is to set the appropriate (No. 5) program and press "Start", after which the time counts down on the display. Through the large window you can clearly see how the spatulas rarely scroll at first, about once a second, and after a minute they begin to rotate without stopping. Due to this, the ingredients are mixed evenly and almost nothing sticks to the walls. The fact that the bread was ready was announced by a soft squeak. Armed with gloves, I pulled out the uniform and shook out the even, neat loaf on the towel. The crust was baked, but it turned out not very ruddy, if not pale - the payback for the accelerated mode.
The crust is a little pale
After the bread had cooled down under a towel (you can't cut hot bread, the pulp wrinkles and sticks to the knife), it turned out that it not only smells good, but also cut well without unnecessary crumbs and breaks.
Cutting "quick-baked" bread is easy, it does not crumble or break
Meanwhile, the household demanded Borodinsky. I have not yet dealt with rye flour, but I read a lot and heard that it is very capricious and sometimes unpredictable. So it was decided to practice once again on wheat, but on an exotic recipe for potato bread with fried onions and herbs. Potato and onion bread with herbs: Both this and some other recipes mention gluten and other exotics. In the house, of course, there was nothing like that, in the store too, but at the forum of bakers I was told that in Moscow they are sold in a specialized shop at the All-Russian Exhibition Center. So for the gluten and rye malt necessary for Borodino bread, I had to take a ride at VDNKh. By the way, you can also buy ready-made fried onions there. It looks and tastes like ordinary chips, only a little sweeter. As in the previous case, I poured the ingredients into the container, observing the order recommended in the recipe: I poured water, then put salt, onion and oil. I added sugar and chopped greens. Then I put in a tablespoon of gluten. But in the recipe there is not a word about when to add potato flakes, and this, alas, is not the only inaccuracy in the description - the collection of recipes is replete with translation flaws and typos (about those that I managed to notice, read below). So, back to potato and onion bread. According to the instructions, it was necessary to set program number 1 "Wheat Bread", which was done, plus I set the weight of the loaf (1 kg) and the color of the crust (medium). After 3 hours and 20 minutes, a very beautiful, golden and delicious loaf was ready.
Potato and onion bread was a success
Half an hour later, without even waiting for the bread to cool completely, I cut a loaf: the dough was perfectly baked and turned out to be not too dense. Potato flakes, fried onions and herbs gave the bread a pleasant warm color and an unusual, soft and slightly spicy taste. Pets swept away every last crumb even faster than the first time.
Potato and onion bread turned out to be airy
The next day it became clear that it was impossible to drag on further - it was time for Borodinsky. According to the recipe, it is prepared in three stages. Borodino bread according to Moulinex: Stage one: Stage two: Stage 3: First, I poured ground coriander and malt into a bowl, poured it with boiling water and left for 30 minutes.A characteristic aroma went through the kitchen.
Malt and coriander brewed with steep boiling water are the source of the aroma of Borodino bread
Then I put rye flour, yeast, malt and coriander into the container, filled it with water, chose the program (no. 9), bread weight (1 kg) and crust color: (medium) and started the oven. The audible signal calling for the third stage sounded after 30 minutes. As it is written in the manual, I pressed the “Start” button again - it worked like “Pause”. Opening the lid, I added the brewed malt / coriander mixture, the remaining water, salt, vinegar, oil, honey, flour, ground coriander, and yeast to the mold. And start again. The timer showed that there was still 3 hours 8 minutes left to wait. The mixture was very thick. It seems that the blades had to overcome monstrous resistance - the unit creaked plaintively on the table that immediately swayed.
The mixture is too thick
I, who had never dealt with rye flour before, decided that it should be so. And in vain. When the bread maker announced the end of the process, it turned out that the mass was not only petrified, but also firmly adhered to the non-stick coating on the walls. A complete failure, and it doesn't matter that I simply forgot to sprinkle coriander on the dough. Something very similar to brick (black, solid, but Salvation came from the internet. Having entered the already familiar bakery forum, I asked who was to blame and what to do. Kind regulars wiped my virtual tears away and shared the truth: ready-made recipes cannot be trusted! And in return they offered to try another recipe, supposedly tested by generations. No three steps are needed. But you can't do without additional kneading and lifting. The rye choux pastry is very heavy and does not have enough time allotted by the program to approach. In general, such a national Russian dish as Borodino bread is not given to foreigners to comprehend. As, however, and the mysterious Russian soul. "People's" recipe for Borodino bread: First, I boiled malt and ground coriander with boiling water and, after waiting for the mixture to cool, put it in a mold. Then she poured the remaining water there, added salt, sugar, butter and honey. I poured flour, carefully placed gluten, panifarin and yeast on top of it, set program No. 13 (yeast dough) and turned on the machine. Now it was easier to knead, but the kolobok did not work out - only a sticky shapeless mass. After about twenty minutes the blades stopped and the dough began to come up. When the program end signal sounded, the dough came up firmly and evenly, filling the container by about a third. I immediately turned on program number 9 (Borodino bread), and the shoulder blades moved again. After half an hour, the machine required the addition of the missing ingredients. Since I put everything in at once, I just continued kneading. About an hour before the end of the cycle, the machine offered to sprinkle the dough with coriander seeds - the dough had come up by that time and took up a good half of the volume. After that, the actual baking began. This time the result was encouraging - the bread was shaken out of the mold.
Real "Borodinsky"!
True, the stirring blades are stuck in the dense rye dough, but the manufacturer claims that this is normal. The Moulinex OW 5004 XXL Baguette has a special metal hook for this case. With its help, it was possible to easily extract excess parts from a slightly cooled loaf - picking them out with a fork or wooden stick is much more difficult.
The hook for removing shoulder blades stuck in bread is a nice and very useful tool
About half an hour later, armed with a bread knife, I cut a loaf with some fear. The bread is perfectly baked. The family, a little out of tune, performed carcasses. Yes! We won! It turned out to be real Borodino bread, exactly
The bread is baked
The bread maker was rehabilitated, and my reputation as a wonderful cook, slightly shaken in the eyes of my family after the first "Borodino" experiment, shone with new colors. At supper the kilogram loaf was eaten almost clean. The husband smeared the bread with butter, the son - with liver pate, decorating with slices of pickled cucumber, but I just pinched off the pieces and washed it down with tea. The shadow of inevitable weight gain again hung over the household.
High-calorie sandwiches with butter and liver pate
The next day, baguettes were waiting for us, and I got down to business in the morning. I carefully studied the recipe and was surprised to find that sugar was not mentioned in it. Another inaccuracy in the book? .. But on the forum I was assured that everything is in order, after all, baguettes are a national French invention, and Moulinex specialists probably know better. Baguette: I poured water into the container, poured salt, flour and yeast and placed it in the belly of the bread machine. Further, the book recommended choosing program No. 9. Stop, this is the "Borodino" program, already Fortunately, the inscription on the body of the unit itself announced that the baguettes were program number 12, which after 1 hour and 20 minutes announced to me that the dough was ready. The oven cannot roll and sculpt baguettes - you have to manually.
The baguette dough turned out to be soft and tender
Dividing the dough into four equal parts, I sculpted out of each something that looked like a baguette, let it stand for about fifteen minutes under a towel for the semi-finished products to rise, and laid them out in a “baguette” shape, making two diagonal cuts on each with a special complete knife.
Baguettes ready to bake
It remains to moisten the dough with water, as recommended in the instructions, and hoist the form into the bread maker. Pressing the "Start" button again, and the heating element began heating. After 46 minutes, I put out of the mold on the table four smooth ruddy baguettes - exactly
Real baguettes, only small ones
Naturally, they were not allowed to cool down - they ate right away.
Baguette and noble mold - the most French dish
The Moulinex OW 5004 XXL Baguette bread maker can do many more pleasant and useful things: bake muffins, make jam. I didn't have enough time to try these functions, but I think that she can easily cope with such ordinary tasks. The main advantages:
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| Moulinex OW 5004. A little about the bread maker | Moulinex OW3000. Breadmaker instruction |
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