Bread maker Morphy Richards (reviews)

Dina's cup should not turn during robots
maybe you did not put it correctly (they insert it sideways and turn it so that it would sit down and fix itself)

This is my second year with a bread maker and this problem has appeared only recently. What could it be?

I have the same problem, but I don't really get hung up on it because the dough and bread turn out fine.

A very strange problem. I have HP Morphy Richards for almost two years now, so far (Pah-pah) no problems. Have you tried to apply to the merkaz?

I have not tried it yet, but, apparently, I will have to apply. We still need to find where there is such a shirut in Haifa. I usually put it back in place before baking. There is also a problem that has already been mentioned here - the bread crumbles. I really love crispy breads, can someone advise on some proven recipes for white and rye breads. Thank you in advance. You can contact me on "you".

I have not tried it yet, but, apparently, I will have to apply. We still need to find where there is such a shirut in Haifa.
I know what is in Netanya

Call 08-9189199 and they will tell you where the nearest service point is to your place of residence. Or check on the website

HELLO EVERYONE!!! I am from Beer Sheva, ISRAEL. I am a beginner and gladly found my x / n model here on the forum and immediately decided to join.
A week ago I received cotton as a gift and baked bread for myself and the children for several days without stopping. Excited!! Because I could not stand kneading dough with my hands.
Several problems immediately arose.
1) Where to buy powdered milk? Traveled all the supers and couldn't find it.
What is for coffee is generally, as I understand it, not milk. Can anyone tell me?
2) What flour is used to bake black, black bread?
From "Shtibel # 7" you get a gray "chiffon", but it is completely
not like "Borodinsky"

[KSHISA]

KSHISA, congratulations on the new thing, and welcome to the forum here.I will try, if possible, to answer your questions:
1) "Malbin cafe", the same one for coffee, which "halavi" is quite suitable for baking bread.
2) Rye bread is perfectly baked from Shtibel 7 in combination with wheat flour, malt, sourdough and other ingredients. Malt, sourdough, cumin and coriander give it exactly the flavor that distinguishes Borodinsky from Ukrainian, for example. Unfortunately, there is no other rye flour in Israel.

Caprice!

Thanks for the answer.
What about malt and sourdough in Hebrew?
And where to buy?
I really like your quote!

[KSHISA]

KSHISA, I like this quote myself. By the way, it is laziness that is the engine of progress and improvement. And it is she who is the main reason that we strive to use the largest number of smart and convenient devices in the kitchen.
Now I answer the questions: malt in Hebrew lett... It is sold in specialized stores. At the moment, I know of only one such store in the industrial area of ​​Netanya. Occasionally tamzite lett can be found in Teva stores. Hebrew sourdough - makhmesetbut it is not for sale, you need to grow it yourself. Here on the forum there are sections dedicated to the cultivation of various starter cultures. I personally use Admin Kefir Starter with Rye Flour and is easy to grow and maintain. In rye bread, I use molasses instead of sugar. In hebrew molasa... She can be found in super shops and in Teva stores.
Good luck

Capricе !!
Thank you very much for the tips !!!
By the way, milk powder is not for a cafe, I bought today at
store "TEVA". It was always in bulk to be remembered in the Union.
Thanks again!!!! And good luck!

Hello! I bought x / p Morphy Richards 48290. Like many, I experience inconvenience without instructions in Russian. If someone can help, I will be very grateful! Thank you!!!

The question, of course, is an interesting one ... Because most of the users of HP Morphy Richards live in Israel, and the instructions are all in Hebrew. The Hebrew in which the instruction is written is quite simple. And with recipes - no problem at all.

The question, of course, is an interesting one ... Because most of the users of HP Morphy Richards live in Israel, and the instructions are all in Hebrew. The Hebrew in which the instruction is written is quite simple. And with recipes - no problem at all.

Caprice is good for those who understand and understand the instructions
Here I have a question arose, I liked the recipe, but there is one snag "Boning 1 minute" How to create one at our stove?

Sitny
"Reply # 1: April 15, 2008 21:52:57"

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Adaptation to the bread maker

We will need:
Water - 300 ml
Flour - 400 g
Salt - 1 tsp
Sugar - 1.5 tbsp. l
Vegetable oil - 1 tbsp. l
Yeast - 1 tsp

Opara
200 ml of water
200 g flour
1 tsp yeast
I dissolved the yeast in water, added flour, kneaded it all for a couple of minutes in a bread maker, left it overnight with the lid open (at least 20 in the kitchen, but I have nothing colder)
In the morning it was clear that the dough had already managed to rise quite high and fell.
Dough
200 g flour
1 tsp salt
1.5 tbsp. l. Sahara
1 tbsp. l. rast. oils
100 ml. water

Salt and sugar were dissolved in warm water, poured into the stove, added butter and flour. Knead the stove for a couple of minutes until everything was mixed.
Turned it off. I left it to rest for 30 minutes.
Then knead and rise in pizza mode - 25 minutes of kneading, 1 hour of rise.
At the beginning of the kneading, the dough seemed very liquid, I fought the temptation to add flour - by the end of the kneading it already looked like a bun, it was still watery. I left everything as it is. It rose pretty high in an hour. Then she turned on the kneading again for 1 minute - deboning. During deboning, it was seen that the dough is very tender, with large air bubbles inside. She turned off the stove and left it to rise for another hour. The second time I climbed to the same height as the first. Then - baking for 50 minutes.

[x]

Caprice is good for those who understand and understand the instructions
Here I have a question arose, I liked the recipe, but there is one snag "Boning 1 minute" How to create one at our stove?

AND xWhy did you find such a term in the instructions in Hebrew? Sorry, dear, but you have to adapt it to your stove yourself, no one is obliged to do it for you, except if you ask someone well. There is no such thing in the instructions. There are only instructions for the use and care of HP, and recipes adapted specifically for this HP. There are no "bonings" there. In addition, as I see from the post you quoted, someone has already adapted this recipe. Take it, use it and be glad, what do you want from the instruction?
If you still don't understand about boning, I explain: turn on the HP for one minute any of the programs, for example, "dough", then turn off the HP. In the post you quoted, it is not clear only to those who do not want to understand.

Then she turned on the kneading again for 1 minute - deboning. During deboning, it was seen that the dough is very tender, with large air bubbles inside. Turned off the stove, left to rise for another hour.

[x]

AND xWhy did you find such a term in the instructions in Hebrew?

Sorry, I didn't find it in the instructions, but here on the site I found this recipe
In general, I wanted to ask about x / n exploitation. So I turned on the TEST program for a minute and then turned it off, but the program is already programmed and if after an hour I turn it on will she continue this program TEST although I will need another BAKERY

No, it will not continue. When you turn off HP, everything is reset. When you turn it on, you will have to re-set the program you need. In this case, it will be enough to run the "baking" program (12th "Bake" program)

No, it will not continue. When you turn off HP, everything is reset.When you turn it on, you will have to re-set the program you need.

This is what I wanted and to hear THANKS for the answers and patience

It's my pleasure. That is why this forum was created By the way, it is much easier to answer specific questions than to translate the entire instruction

It's my pleasure. That is why this forum was created By the way, it is much easier to answer specific questions than to translate the entire instruction

Sorry how you say it to make it easier to communicate

My name is Irina, and I live, just like you, in Hadera

My name is Irina, and I live, just like you, in Hadera

it is very nice and I’m zavut Svetlana and I live in Bet-Elezer

Very nice, Sveta. So we are neighbors. I live a little before reaching B-E

Very nice, Sveta. So we are neighbors. I live a little before reaching B-E

So we will be friends as we are neighbors

Good evening everyone: :) ​​I bought HP Morphy Richards 48290 and now I decided to join your friendly community. Yesterday I baked the first bread based on the basic recipe. The bread did not even have time to cool down, as all of its crumb, right in the form, was gnawed out by my small rodents. I have only the crusts left.
Thanks to those who posted the instructions in Russian. And thanks for the recipes too. Tomorrow I'll try to bake French bread.

[alonka_12]

alonka_12, mazal tov, with the acquisition And good luck in mastering

[shaping and controlling the kolobok]

Happened!!! In early November I received a bread maker as a present. I made exactly two attempts with the result suitable for hammering in nails - rye and white bread. Then I sat down to carefully read the forum, especially the section about shaping and controlling the koloboka!! And everything went well. First, rye with wheat flour and herbs - 5 points. Then with sun-dried tomatoes - great! Then I experimented myself - a little sweeter and with raisins, everything worked out. Thanks for the great work done.

[Summer]

Summer, congratulations How nice it is to deal with intelligent people Everything would be the same as you

Caprice, thanks! I try to figure everything out myself, especially since I'm not a beginner in the network. There is simply too much information and it is dispersed, but if you want to navigate it is easy. And the recipe part on the forum is huge, for which everyone just bows low - take it and rejoice It remains to find such necessary things as malt and molasses ...

And can you tell me how to make sourdough in our conditions? If this has already been mentioned on the forum, I will be glad to have a hint where to look. Thank you.

Look at here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1068.msg8143;topicseen.html#msg8143 or by searching on the site "sourdough"

Hello everybody!

Does anyone here keep the commandments?
Can you tell me how to cure a Teflon bucket?

Thanks and Happy Hanukkah!

You need this to the rabbi ...

And can you tell me how to make sourdough in our conditions? If this has already been mentioned on the forum, I will be glad to have a hint where to look. Thank you.

look at here

ZAKVASKI - in questions and answers
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3704.0

Thank you very much, I found everything, I bake everything. Personally, respect to you and my deepest respect - in all sections of the forum, your advice is very detailed and intelligible. For beginners, it's just great !!!

2) What flour is used to bake black, black bread?
From "Shtibel # 7" you get a gray "chiffon", but it is completely
not like "Borodinsky"

I don’t know how Borodino bread is baked now, and more than 20 years ago this bread was classified as choux pastry bread. It's just that rye bread of any recipe and Borodinsky bread are completely different technologies (I studied the technology of the baking industry in an educational institution). You will not get it according to the usual recipes for black bread.
And from Shtibel rye flour, wonderful bread is obtained. Get a proven transferable recipe from Caprice.

By the way, I think the color of the crumb is not as important as the taste and quality. Abroad, people bake from white rye flour.

Hello everyone!
I have Morphy Richards since July, until now I baked black bread, delicious,but now I have read so much on this site that I also want it tastier, I really love the sourness in black bread, on another branch I read that they put agram, someone can tell you how it looks and is called here, because I read the sourdough at the roma (well, I don’t have time to do this) and bought a lett, also on the advice from the site, - tell me the dosage, - because I added a lot, apparently, the bread turned out to be very wet, like raw, but I really want something tasty, they also write about panafirin or something- something like that, now I don't remember exactly, also tell me what it gives, is it worth buying
thank you in advance

[Oksana]

Oksana, panifarin is gluten free. In Israel it is called that. But agram and other ferments in our "immense" are not sold. You need to grow them yourself. They give sourness. Or, add vinegar, lemon juice and other acids to get sourness in black bread. Lett (malt) is added very little. One tablespoon per loaf is enough for me. Molasa (molasses) - it can replace sugar in black bread.

[Oksana]

Oksana Can't you order over the Internet? No distributors of the German IREKS GmbH?

about agram-clear! I'll try to ask from Russia to send
and I'll try to add citric acid or vinegar to the next loaf, but do you need this gluten? or not necessary?
well, share the simplest leaven that does not take much attention
or a recipe for delicious black bread and baguette

[Oksana]

Oksana Better not vinegar but citric acid or lactic acid if you find it. Gluten is needed when baking rye bread with a rye flour content of more than 50%. By the way, it turns out very tasty on kefir (I have not tried yogurt) fromFugaska
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 loaf
at the exit

and this one https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=596.0.html
Successful bread !!!

Thank you very much for the recipe! the next loaf will definitely be on kefir, it's very interesting how it will turn out

[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.

let's see, we, in principle, have already been sent from the products, let's hope that it comes
and does anyone know in which stores in Russia it is sold

[Oksana]

Oksanawell batslakha

[Oksana]

Oksana In the company Tri-r and their representative offices 🔗 Delicious bread for you !! In St. Petersburg they sell from 1kg. In Moscow, they wrote at retail, they do not let it go, maybe an outdated infa?

thank you
and we just thought of ordering from Moscow, well, let's check

[Oksana]

Oksana write here will prompt https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=70.0

🔗
I found everything, you are just great! already made an order

Recently I bought a Morphy Richards 48290 bread maker. The bread is good. But there is one problem: the top of the bread and the top crust are not baked properly and therefore, when slicing, the bread crumbles from the top side. The crumb of the bread at the top is not as dense as on the whole bread. Perhaps the temperature of the bread maker from above is insufficient and this disadvantage can be eliminated by installing an aluminum foil dome under the lid?
Please advise who can, or did someone have a similar problem?