The background: Since 2003, I bake our own bread I grind the spelled or rye flour itself and varied in the addition of nuts and seeds.. For this I use fresh yeast, sometimes a natural sourdough. The bread is -gebacken in a preheated oven for 10 minutes at 240 degrees "on" and ready-baked at 200 degrees for about 1 hour. It always succeed! But the preparation is time-consuming because the bread has three Aufgehzeiten and two stirring times.
Then I had 3 very located in 1 of Beem D1000.310 multi-Back Topclass. On the first day I baked a spelled-rye bread with pumpkin, pine and sunflower seeds. I chose menu 3 and presented the largest amount and the darkest of browning a. After the end of the baking time I made the sticks test and noticed was that the bread was still asleep inside. So I chose the menu 10 and baked 10 minutes after. It was not yet, so another 10 minutes Cooking time and then use the residual heat still in the machine. However, when I broached it, it stuck in the middle still.
I have at other baking tests reduces the amount of water I bought rye and spelled flour, because the hand-milled flour the glue content is too high. I've left out the cores and instead linseed that yes absorbs a lot of moisture, used. Still, I never had a properly baked bread, as I know it from the oven.
Next, I then tried various finished baking mixes, and behold:
the bread was always baked, airy and light, with a delicate crust.
So a complete success when finished baking mixes, which we know, all sorts of preservatives and stabilizing agents are added, tolerated ...
I was successful with my own baking mixes only when I used a dry yeast instead of fresh yeast. Also, I have reduced the amount of ingredients by 20 percent.
All's well that ends well!
Not quite, because I still have to make a toothpick to test and baking, which is annoying.
I suspect the reason for the muddy inner workings of my bread in the constant throughout the baking temperature. Maybe it is also because, that the bread does not come in a preheated oven. Another weak point could be the open ingredients dispenser that allows the machine loses a lot of heat.
That finished baking mixes still succeed, simply due to the fact that they contain a lot of leavening agent and other chemical additives.
However, the multi-Back Beem can indeed more:
eg cake stir and bake. The Quarkkuchen is indeed a mini cake that looks more like a cottage cheese pudding because as grain only 2 tablespoons Gries come into it, but he succeeded wonderfully and tasted good.
Knead dough - a simple thing.
Pasta manufacturing - succeeds perfectly. Dough does not stick (I used flour noodles) and is roll out without flour. Actually, I do prefer noodles, because I need this half-time, but with this great dough future there will be even more homemade pasta.
My absolute favorite is the Jam program. And here I can then experiment again. I used only one-third of the given amount of sugar, but I left stirring for 20 minutes longer and cook and so got a wonderful consistency and enough sweetness, as I cooked eg pears and bananas with lemon juice and some fresh ginger. Also applesauce succeeds when good crushed the peeled apples. From halved, pitted plums, cinnamon and again only one third of the given amount of sugar is delicious plum jam.
My findings in testing the individual menus:
Menu 1 - 4. breads - I tested with more or less success. They work at
Finish baking mixes or when using dry yeast.
Menu 5 Quick baking program for bread, in which one should make up for the time reduction by using a warm liquid, does not work in the specified time. You have to bake.
Menu 6 Gluten-free bread - I have not tested.
Menu 7 kneading pizza dough - works well, but I prefer to continue my old
Preparation method, since the dough after the 15-minute walk of the mother dough is kneaded only once 5 min and then only 45 minutes stands and walks. Since I am by hand faster.
Menu 8 for Nugelteig's tip. So I get the dough by hand not go. In addition, the works
Machine very quickly.
Menu 9 jam - superclass. I do not need touching are in the kitchens and there is no attachment of or burn on the pan base. This program is my highlight!
Menu 10 Baking without kneading / agitation - is superfluous. Anyone who has dough residues, which he sometimes just wants to process quickly.
The program 10 is merely to extend the baking time at schliefem bread ;-)
Menu 11 for baking cakes - apart from the fact that the cakes are pretty small - because guests trust hard to access - can I say that this program works.
I use for quick cake however Menu 4 - sweet bread, as I prefer yeast pastries, which you can add almonds, raisins, poppy seed mixture etc..
However, one catch of Beem, namely the dough hook. Because of this very tight sitting with my machine on the pin, I have trouble to drag him after baking for cleaning from the mold.
I can not imagine how I could get him with floured hands from the dough out to me. Thus, the finished bread always has a hole with a partial tear.
A machine in which the dough hook comes from above in the form attached to the lid may, I would prefer. The Kuchenteigrührer is fortunately out easily.
Since I do not like in my kitchen full body work surface, I have assigned the Beem a flat spot in our laundry room, and when I heard then knead it, I was quite glad, because the sounds are already loud.
Conclusion:
for those who like to like homemade bread and its wonderful aroma and with
Who befriended finished baking mixes, the Beem D1000.310 multi-Back Topclass 3 in 1 is a very good thing, which also justifies the purchase price. However, if you (like me) use own baking mixes and then you have to bake, which is better off with the oven.
The Tools of Beem as pizza or pasta dough and knead the Marmaladenzubereitung which allow
Manufacturer advertises, indeed are the facilitation of the preparation, however, are not enough alone as a reason to buy.
