Brand 3801 bread maker - modernized model

for some reason it turned out very bright

it gleams from the white window sill in fact it is black-black

baked a curd bun. Tastes great, but very white top, compared to very ruddy sides.

here I also have a pale roof, and if you put a dark crust, the sides burn

For the Keks program.


Cupcake "Stolichny" in Brand 3801 bread maker (MariV)

I baked "Darnitskiy" in manual mode on KMKZ sourdough (concentrated lactic sour sourdough)
how did it turn out

[Galinka]

Galinka, in what bread And I baked Omeline wheat-rye with pumpkin the other day. Only I dumped everything in a bucket, guests came, I did not look for the kolobok at all, I looked in already when the end of the 4th batch was ... nothing happened, very decent. I didn't have time to take a picture, some hamster chewed off a couple of slices

[Linen]

Linen, Thank you!

.... I baked wheat-rye Omeline with pumpkin the other day. ...... I didn't have time to take a picture, some hamster chewed off a couple of slices

and some interesting hamsters-rodents you have ...
And I really, really liked Romin bread Wheat-buckwheat bread with poppy seeds, flax seeds, walnuts today I will bake it again now in HP. Last time I just kneaded it, today I will start the whole process.

Wheat-rye bread with pumpkin in a bread maker by Omela

Flax, you've got good bread. The hamsters did not gnaw this time
I'll put it in my turn, too, a good line-up in it.

Thank you This is the one that the hamsters gnawed. I just forgot to show the photo

Rye-wheat bread based on kvass wort concentrate (Elven)

[xn dreams]

Hello everyone. I am the owner of Delonghi and Panasonic.
I looked at Brand's options in the settings, and they are impressive. And just a little bit is left to bring perfection to the end.
As I understand it, in Panasonic - which almost always has a different version, which depends least of all HP even on the quality of the products - there is a sensory determination of the internal temperature. That is, there are no rigid regimes at all. Apparently, the internal temperature of the workpiece is determined at different stages and the time varies (for example, for fermentation).
This touch control is a posh thing to stick and forget.
Next is the "flour + yeast" option, and then the liquid = better mixing than the other way around. But in Panasonic there is a temperature equalization mode and he can afford it. Others do not. If the dough starts heating at the wrong time, the yeast will die. Hence the other product tab.

Brand has great customization options. But this is all for very experienced bakers. Who will be able to accurately select the time and temperature for their flour and all that. For an ordinary user, this is useless.
That is, at the default fermentation temperature of 25 degrees, fermentation should take much longer than in Panasonic for the same result as there, and the amount of yeast should be changed.

Therefore, I will fit in here with wishes to receive xn dreams:
add touch control to hp as in panas for intermediate results.

And - second - make an upper shadow, which can be turned on at will for the crust.
Well, already a delicacy - the second shovel. Then she will knead the heaviest dough evenly

Imagine: Programmable Smart Stove
you change the fermentation time for the taste, the number of strokes - and she also controls the result. And even with a grill for the crust,
And if all this happiness is also at an affordable price

[fffuntic]

fffuntic, Alas, these dreams are unrealizable.Alas, Panasonic does not have "touch" programs, there is only a changing time for preliminary temperature equalization, hence the changing time of other programs. The upper ten and the second scapula are in Moulinex.

Well, I chose Delongy 125s because of the programming possibility, but there I did not make friends with automatic programs. She lives for me for a semi-finished product, when it is necessary to get in ahead of schedule, and then finish it herself. That is, solid manual mode)))
For shoved and forgot - Panasonic can not be interrupted. Actually for that and bought after Delongy.
Now Brand is almost what I originally wanted. But it is not always possible to tinker and control. And in Brand, as I understand it, automatic programs are inferior to Panasonic. And the crust is the same.
It's kind of an improved Delongy so far. And I would like everything in one bottle.

In a bread maker, only three programs are needed - high-quality kneading - BRAND copes with this perfectly, sometimes I use it two or three times a day; proofing and baking.
And that's all.
Unfortunately, baked goods are inferior to Panasonic, perhaps because of heat loss in the viewing (sort of!) Window.

Everything else is show-off.

Well, I also solve the problem myself. I also have a microwave oven and a grill that heats up quickly and I finish the crust in it.
I conduct experiments in Delongy. Seichas now I'm looking closely at Brand. I like the temperature change mode very much))) Plenty of room for experiments with interesting culinary sites.
So, in fact, we are not spoiled))) if anything can be done with pens. But since here you can express your wishes - well, of course, for me, hunting is even more comfortable.

Yes, provided that later you will use all of this daily, or often.

And yet it is surprising that when the first model was tested - and, alas, I had not been to the forum for a long time. Only now I discovered that now there is such a new xn - then no one asked for the upper ten. After all, this is such a convenience for those who love crispy.

And where can I attach it if there is a window?

then no one asked for the top ten

It is impossible to do something that is not in the basic Chinese model. For example, she will never run for a beer and will not go online. program changes are possible and then within reasonable limits.

[Sasha]

Yes, Sasha!

It's a pity .. I just thought that we could repair our improved Zovirus and ask)))) but for 4 pieces))))
because for Zovirusha, for example, the temperature is not regulated, although it is programmable, but it costs exorbitantly

And I have such an important question for me: is there a Pause function here?
To easily intervene during work - to shape, for example, a bun before baking or to lengthen the pause before the second kneading.
I studied the entire instruction - I did not find it.

And I have such an important question for me: is there a Pause function here?
To easily intervene during work - to shape, for example, a bun before baking or to lengthen the pause before the second kneading.
I studied the entire instruction - I did not find it.

Hello.

There is no pause function as such, but in manual mode there is a "Rest" cycle. Rest allows the dough to calm down to improve the quality of the climb.
If you need to change the settings, then you have the opportunity to intervene in the manual mode.

Hello.
And another question. About the function of keeping warm in manual mode. She is?
And about the delayed start for the Test. Does it work for all programs?

Hello.
And another question. About the function of keeping warm in manual mode. She is?
And about the delayed start for the Test. Does it work for all programs?

With a delayed start, you can start the following modes: white bread, white bread express, rye bread, rye bread express, French bread, sweet bread, yeast dough, baked goods and manual.

The keep warm function is activated after the modes: white bread, white bread express, rye bread, rye bread express, French bread, sweet bread, gluten-free bread, jam, baked goods and manual.

[Real rye custard]

I decided to bake yesterday Real rye custard... But since I have neither malt nor Agram, I made fun of the recipe. Malt replaced with dry kvass, Agram with 2 grade flour + citric acid. I don't know how the taste changed from the original, but here's what happened:

Flax, and his roof is not cracked. And how do you taste?
In appearance, in my opinion, quite.

There was a tiny crack, almost invisible. This is already progress
It tastes great! A little sour

Baked Mustard Milk from Yana. I replaced milk with kefir + water, dry mustard for 1 tbsp. l French, plum. did not add oil

[Borodinsky for the lazy]

Borodinsky for the lazy





Dry kvass instead of malt

Girls, help with a choice. I want to buy Brand as a present for a relative. But she is retired and I doubt she would want to deal with programming, although she is a great hostess. At first I wanted to buy her a Panasonic right away, but I have one and still, well, it is not flexible. I will not say that I am delighted. I can't ask - I'll ruin the birthday surprise. And how
to explain this to an elderly person who does not know such a technique.
But if a pensioner decides to use only automatic programs - that is, if she does not take advantage of the manual mode, will the choice be correct?
And now I'm torn - on the one hand - I'll buy a Panas, and she turns out to be an advanced baker, and then Brand would definitely be better, and on the other, I'll buy Brand, and suddenly she won't cope with it, if everything needs to be adjusted there.
What do you think: how justified will it be for her to buy Brand, if suddenly she does not touch the manual mode?

Well, he will do bread on auto programs - nothing like that, and kneads diligently and bakes. Like it and cope with auto programs, go to "manual". A lope of a relative of years? if it `s not a secret .

67 years old will be. But she bakes a lot and often. She has a whole family there who loves pastries. And before she was very active in terms of mastering new things.
But I have already decided on Brand. If you don't like it, I will change it to my Panasonic

[fffuntic]

fffunticI think she will like it, even if she does not use the manual program. The stove has good automatic modes

Thank you girls. The choice has been made. Already ordered even I like it for sure. I myself walk around this stove in circles. Only, unfortunately, all of me is already complete and so far nothing breaks.

And you visit her to play with the stove.At the same time, teach how to use HP

alas, it will not work. Unfortunately, the stove will go to another region.
In addition to Panasonic, I have programmable delongi, I specifically looked for this after the inflexible Panasonic. A very good aggregate, but there is no way, like in Brand, to expose autoletic calming, for example. I, of course, use a pause, but you can program calming.
Then there fermentation only at 30 degrees.
So I can only imagine how nice it is to use the flexible Brand.

[fffuntic]

how to set autoleticing in Brand,

fffuntic, and what is it - autoletic resting?

So I found it here on the forums. I began to use it - I liked it.
This is when the dough is roughly kneaded, then left to lie down before kneading for half an hour or an hour to form gluten, and only then knead. That is, when between the first initial batch in the stove you give a pause of half an hour before the main batch. mariana-aga also recommended chilling at this stage, but I leave it in the bread maker. In practice, the fluffiness is added.
In delongues, I pause and watch for hours. In Panasonic, dumplings or pizza for the first batch are first launched, then the main program is set. In this stove there is always time for leveling - here it is, like a pause, and it turns out.
I here on the forums have adopted this method and I also immediately appreciate the flour as soon as I buy it. On the scales, I knead a piece of dough from it until the stage does not stick to my hands. This is considered a medium consistency. I calculate the percentage of water in it.
And practically in the recipe I already see how much more or less water will be needed.And I don’t throw this piece away at all, but slightly watch how it behaves over time. It is immediately clear what kind of flour fell.
And I also spied it - I liked it too. I now always first mix dry yeast in a small glass with a bunch of flour for 10 minutes. That is, the selection of ingredients I start with yeast-flour. And dry yeast, no matter whether it is then soaked or mixed with the rest of the flour, is sent there from the glass. This helps to restore them better.
And I also measure the water temperature on a fast mode. I do not fill it above 20 degrees. In my Panasonic, then, after kneading, the dough has a normal temperature of 29 degrees, and if the water is poured warmer, it turns out garbage.

Nice new Brand has already been examined before shipping. Pretty stove ..

Girls all good evening! I made a cake in our "Royal Bummer" Brandyusha:

Ate on the same day

[Gulnara]

Gulnarawhat a cool cake And I Butter Baking, also flew away in one evening

[Lena]

Lena, thanks for rating, very nice

Wheat bread with rhubarb (bread maker) (Elven)

[from Kroshi]

Wheat-rye bread on kvass from Kroshi

Butter banana bread (no eggs) (Elven)

Hello comrades bakers!
I'm new here and that's why there was a question. I have already baked bread several times, everything seems to be getting better so far, not masterpieces, but you can eat. In general, there is still a lot to learn. But that is not the question. During operation, I noticed such a feature of the stove .. Somewhere in about an hour after starting the program (any of the first 4, I have not yet reached) the stove emits a series of beeps 4 or 5 series of 5 long beeps (each signal with a duration about 2 seconds). What does this mean? thanks for the answer

the stove emits a series of beeps 4 or 5 series of 5 long beeps (each beep is about 2 seconds long). What does this mean?

This means you can add additives (eg raisins, etc.). But the stove beeps somewhere after 2-2.5 hours after starting, depending on the program

[Elven]

Elven, Thank you!

Dear HP Brand owners. I opted for this stove. But the question arose: is it noisy? Are the buttons loud when pressed? Tell me please.

Not quiet ...