Bread maker Morphy Richards (reviews)

Well, I put the program first, like on black bread
But about the loaf, and I thought, we have two options for the loaf, I put it on the smaller one, and the recipe down here, I took it. tell me that it was necessary to put it on a large loaf like a big loaf, it turned out all raw
DARNITSKY BREAD ON KEFIR
ingredients qty notes
warm water 170 ml + 30 ml
biokefir 150 ml 3.20%
olive oil 2 tbsp l.
sugar 1 tbsp. l.
salt 1.5 tsp
yeast 1.5 tsp
wheat flour 200 gr +50 gr
rye flour 200 gr


program 1 for medium

The first program is "BASIC", that is, the main program. Typically, the main white bread is baked in this program. In my opinion, it was worth putting up a large loaf here. Besides, it was worth keeping an eye on the "kolobok". He, by any chance, was not watery? Another option is to try on the whole grain bread program, this program is 40 minutes longer. Experiment, then find the one that works best for you.
At first, when I just bought HP and experimented, I also had "underdevelopment". Baked in the oven or on the baking program for 10-15 minutes. Then she chose the most acceptable and most "eaten" recipes for herself and worked them out.

I liked one post here by Admin, which I will quote here. I hope this helps you understand what I wanted to say:

I'll add my 5 kopecks

No AUTHOR of a recipe for his culinary dish, including bread, can guarantee that you will get the same thing, and exactly the same as the AUTHOR of the recipe.
Even with all conditions and products being equal!

Learn to adapt the AUTHOR's recipes for yourself!

yes, here I do not argue - how many housewives, but everyone has different borscht

Exactly.
Experiment. Good luck

I've been baking bread for two years, but I put less liquids than in recipes. For 500 grams of flour, a maximum of 300 ml of liquid is used, otherwise the roof collapses: '(I don't understand anything. If you bake in the oven, it's not scary. The bread turns out as it should, but in a bread maker ... It seems that the machines are the same, but what's the problem understand

[Experiment and experiment again]

Experiment and experiment again(!) with programs. Programs in different CPs do not always correspond to what is needed. Probably, the bread stops standing during the proofing, which is why the lid falls through. Try a shorter program, or use less yeast. Here on the forum in the relevant topics, this has already been discussed many times.

the dough for buns and pizza comes out amazingly

[Oksana]

OksanaBy the way, do not forget that the transport of food across the border of the country is prohibited. The postal parcel will definitely return. So, if you ask to smuggle someone in - be careful at customs.

our package has arrived with an agram, so I'll tell you

And now I again took my friends there a third of a suitcase of groceries (including my rye bread) and back no less. The suitcase was checked and not a word was said.

but I think it's all the same looking at who and how you get there

And, besides, I had liquid in my hand luggage (it was strictly forbidden to take liquid products with me to the salon), I honestly told the security guards about this and was ready to give it back, but they did not even react. I even got worried about the safety of El Al

liquid, it depends on the quantity. per person 500ml is allowed. if you had more, then they just liked you
if you add molasses instead of sugar to bread, then in what quantity? how is sugar?

I add molasses in the same amount as sugar. But I only put molasses in black and gray bread.I put sugar in white.

I understand, thanks
I baked bread from a ready-made bag, they sent me in a parcel from the store (bread house) there is already a ready-made mixture, I just added sugar, water and yeast

I understand, thanks
I baked bread from a ready-made bag, they sent me in a parcel from the store (bread house) there is already a ready-made mixture, I just added sugar, water and yeast

It is difficult for me to understand the charm of such baking of bread. Is it worth spending money on ordering such mixtures from the border, if you can add sugar, salt, water, yeast, and rust to flour. butter and get bread?

I didn’t order it, they put it for me, and I never got such bread even close, it’s like we sell bread health ~ 16 nis (airy, a lot of cereals, seeds, in general you must see)

and the purpose of my sending was agram or extra-r

and the purpose of my sending was agram or extra-r

You, in fact, just ordered through the website and delivered by mail? Or through someone else?

no, mom sent

my friend works in a pastry shop. So she advised to add an ophia mixhapper to get very airy bread. Sold in specials. stores. It is calculated at the rate of 1 gram per kilo of flour. She adds it when she does sufganiyet. Without additives, they are dense. I tried to bake bread like in an aroma cafe, but it didn't work. They have it completely airy. After the holidays I will try with an additive (the pastry shop is now closed, but for a trial I will buy a bummer) What will I write

I have two types of this "ophia mixhapper", bought in different stores. To be honest, I didn't notice much difference in baking with him and without him. I only add gluten (gluten) to baked goods with rye or whole flour. Bread flour itself contains a sufficient amount of gluten.

no, mom sent

Then everything is clear. Strange, my attempts to get product-containing parcels were unsuccessful. They were returned to the sender.

hello, we bought a bread maker a week ago. We tried basic white bread, a mixture of white and gray, it turned out great. But with the raisins, the top first rose, and then fell off, the whole bread turned out to be delicious, baked, but not very beautiful. And another question, who has already tried to bake bread with bran? How many should be added, and should the amount of flour be reduced by the amount of bran added?

Then everything is clear. Strange, my attempts to get product-containing parcels were unsuccessful. They were returned to the sender.

I also say, is it on the grease ??

baked bread with sent extra-r and panifarin and acidity (as I like) and splendor. But it just strained me to add molasses, while you take it from the jar and then try to unhook it from the spoon in a bucket, but in general
they also put in a booklet with instructions, so there are a couple of bread recipes, and the dough for dumplings, for whitewash and manti, I was delighted, because in sculpting dumplings, it's too lazy to knead the dough, and the dough turns out to be in hp (as I wrote earlier)

Then everything is clear. Strange, my attempts to receive product-containing packages were unsuccessful. They were returned to the sender.

By the way, they opened the parcel, turned the whole thing over, I collected a mixture of seeds and fried onions all over the box, well, they did not spoil everything, so a little bit completely

there is gluten, there is panifarin and there is an ophia mixhaper. They are all different things

[Oksana]

that's just adding molasses strained me, while you take it from the jar and then try to unhook it in the bucket from the spoon

Oksana, first try to put the vegetable oil you need according to the recipe into the bucket, then pour the molasses from the jar into the same spoon. And you won't have to "unhook" the spoon

Gosh, try to browse the forum. You will find answers to your questions in many topics

easy to say pour, it is so thick, much thicker than honey
and you have it pouring chtoli, because you can't pour mine

and by the way, I baked the last bread, from this book (bread at home) so there is a recipe - no butter

... But with the raisins, the top first rose, and then fell off, the whole bread turned out to be delicious, baked, but not very beautiful.

in my new book it says, if the top of the finished bread is concave or flat and not baked, reduce the amount of water by 10-30 ml
and if the dough begins to bubble before baking, the finished bread cap is concave, and the bread is very porous under the cap, reduce the yeast by 1.5-2 times
behold

First dissolve honey, molasses or silane (date "honey") in warm water. Not in the entire volume, but in the floor. cup. Better hot. Let it cool down and go. The dome fell regularly. The taste of the bread is good, but the top is a complete disgrace. Reduced the volume of fluid. I pour 210 ml water or serum 2 tbsp. tablespoons of oil and 3 tbsp. tablespoons of kvass concentrate (this is a liquid basis for 500 grams of kaffri flour) And from this "dance" rye takes a little more, if sugar, then add liquid, etc.

[But in general, gentlemen, bakeries, users of HP Morphy Richards, bread recipes, a fallen dome of bread, mistakes in baking are discussed in other relevant forum topics. Here is the hardware part. We discuss specifically what directly relates to the HP brand Morphy Richards.]

easy to say pour, it is so thick, much thicker than honey
and you have it pouring chtoli, because you can't pour mine

Thick. But not so much as not to pour. Like honey.
However, if you are always going to bake with a recipe and from mixtures of House-Bread and without oil, then you yourself decide which is more convenient for you
But in general, gentlemen, bakeries, users of HP Morphy Richards, bread recipes, a fallen dome of bread, mistakes in baking are discussed in other relevant forum topics. Here is the hardware part. We discuss specifically what directly relates to the HP brand Morphy Richards.

Further, the flood will be ruthlessly removed

[But in general, gentlemen, bakeries, users of HP Morphy Richards, bread recipes, a fallen dome of bread, mistakes in baking are discussed in other relevant forum topics. Here is the hardware part. We discuss specifically what directly relates to the HP brand Morphy Richards.]

But in general, gentlemen, bakeries, users of HP Morphy Richards, bread recipes, a fallen dome of bread, mistakes in baking are discussed in other relevant forum topics. Here is the hardware part. We discuss specifically what directly relates to the HP brand Morphy Richards.

Further, the flood will be ruthlessly removed

For example, I thought that all Israelis here can communicate on any topic, because this is how we share where to buy and add, and how it sounds in Hebrew
and forgive me for the flood of my molasses - it's not like honey, when you put a spoon in a jar, then I hardly take it out of there

yes, and the recipe without oil is no longer a mixture, namely the recipe that I myself poured from my products

["Israel"]

For example, I thought that all Israelis here can communicate on any topic, because this is how we share where to buy and add, and how it sounds in Hebrew
and forgive me for the flood of my treacle - it's not like honey, when you put a spoon in a jar, then I hardly take it out of there

1) These are the rules of the forum to communicate in the right topics. Also, how are Israelis different from other forum users? And why repeat in this topic about what has already been repeatedly exaggerated in other topics? Here the section is called "Hardware" and subsection "Operation". Next are the sections of different brands of bread machines, including "Morphy Richards". This does not mean that Morphy Richards can be used exclusively by Israelis. Can you be sure that these units are sold only in Israel and not sold in other countries, whose Russian-speaking residents can also contact the forum? The manufacturer is British, the unit is assembled in China. So what has it to do with territorial affiliation only to Israel?
If you really want to discuss something specific specifically for Israel's bakers, then the forum has a topic "Israel" in the section "Bakeries of all countries unite" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=867.0 in which it can be discussed. Further, I will transfer all the flood there.

2) as a final note to the flood:
Oksana, who's to blame for purchasing such molasses that can't be picked out of the can? I am posting a photo of molasses, which is sold in most places in Israel and which has a consistency like honey.

thank you thank you thank you
Now I have a question for sure on the topic, I'm probably already afraid - with hp there was a small mantyrochka, what is it for. and the second question is to fill up all sorts of additives (for example, seeds), just at the signal, remove from the socket and open the lid - this is normal, - it does not spoil the hp

You should not remove anything from the outlet, just open the lid and pour in whatever you want. Apparently everyone is using a crowbar to get a stuck blade out of the bread.

how do you like the stove, not familiar?

this by the way that such stoves are not only in Israel, but also in Germany, only under a different name
🔗

yes, our stove is cool
and at the time when I open the lid, hp will not work? I mean to knead the dough, because I always take it out of the cutter and think if it does harm

[Gypsy]

and at the time when I open the lid, hp will not work? I mean knead the dough, because I always take it out of the cutter and think if it does harm

The HP with the lid open will continue to work as if nothing had happened. The lid can be opened at the time of kneading, but in no case, at the time of proving the dough or at the time of baking. Break the temperature regime. But removing the plug from the socket during the operation of the HP, you generally knock down the baking program - this is no longer good for anything. Do not complain later that the bread fell or something else.

Gypsy, the stove in the photo - one to one our "Morfusha"

Yes, there are other models of stoves, too, like Morphy's, I was still surprised why the cartoon is not the same. After all, everything is done in one plant in China

By the way, the stoves keep the program without electricity for fifteen minutes or something. Once my electricity was cut off and nothing, it was successfully turned on at the right time, in general, it blew.

here, here, that's why I turned it off from the network, because the program does not go astray, so I thought it was necessary
why do we have a box below

why do we have a box below

for stash

except that the stash is not great in this case

In this drawer, I store the kneading spatula when the HP is not in use, and a tiny brush for washing it after baking.

TELL YOU ALL HAVE VENTILATION OUTPUTS AND AROUND THE LID HP, OR ONLY FOR ME

Does this greatly affect the quality of baked goods? Or do you expect your machine to be as good as new when you use it? So, it not only darkens, but sometimes also breaks

clearly, we have no more questions

Interesting - today I first saw a Morphy Richards pot in St. Petersburg. Previously, this technique was seen only in Israel. The price tag says "samovar". It stood high, and I did not reach to read the instructions in English, and there were no sellers nearby, and they, as a rule, do not know much themselves. The saucepan is oval in shape, similar to a "slow cooker". It says in English, something like - "I'll easily do this for you." That's her?

[dopleta]

dopleta, what you saw is an oval slow cooker. On the Russian website of the manufacturer, it is called "Vitamin Plus Samovarka".
Their multicooker looks different: 🔗