Lentochka
I want to buy an oven for baking yeast-free (leavened) bread and other goodies.
And the more I read, the less I understand (judging by the descriptions, they are all good :))
Considering that everything is changing (new models appear and experience of their use is accumulating), please help with the choice.
Requirements:
1. Reliability (the coating of the bucket does not scratch or peel off, fasteners do not loosen, nothing leaks)
2.the possibility of self-programming with recording your programs in the memory (if it is really necessary for baking sourdough bread), as well as the possibility of baking, including small (up to 500 g) loaves
3.round bucket (or different)
4.really fried crust (along with the presence of a viewing window)
5.presence of a mold for a baguette (desirable, but not required)
sazalexter
Lentochka Such questions are very frequent, yeast-free baked goods are matzo, chapatis and Armenian lavash, soda cake. Everything else contains YEAST and a bunch of everything else!
Details in neighboring branches or through a search.
Lentochka
as for "yeast-free", I meant without adding store-bought (thermophilic) yeast, in sourdough, by spontaneous fermentation.
I took a friend Moulinex to test (with a window and 2 shoulder blades) - the bread turned out, but it didn't work out, no matter how much time I added for baking - the bottom is ready to burn, and the top is light :(
Have the manufacturers still failed to combine these two requirements ??? Who knows, tell me, plz!
sazalexter
Lentochka "Thermophilic" yeast does not exist in nature! One dropout student wrote an article on the internet, now everyone is "sick" with this There is Saccharomyces yeast
By HP https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=159825.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=143917.0
Lentochka
to me, in general, it doesn't matter what class they belong to and what they call them - I still don't use them and I won't :)
I bake bread with sourdough grown on my own, so the possibility of increasing the proofing time is important for me, if you understand it this way.
As for the crust, I've already resigned myself :)
Tell me better, which stoves have the ability to install different buckets? For example, round?
Vei
In Bork X500 and in my opinion in Kenwood.
sazalexter
Lentochka The real crust is made by DeLonghi EOB 2071 above the link I gave, the bucket, alas, is only round, well, like an oven
tatjanka
And I have been baking sourdough bread in the oven for 1.5 years. And the crust is always beautiful and crispy. And I use the bread maker only for kneading and proving dough.
Lentochka
I have already reduced my requirements to a minimum - reliability, a viewing window, the possibility of increasing the proofing time and a round bucket, but apart from DeLonghi EOB 2071 (but this is a whole oven !!!) I don't see anything satisfying ...
work, judging by the reviews - g complete ...
which programmable has a round bucket ???

Tanya, are you making an electric oven in the oven? how many degrees?
and in the microwave on convection mode the same will be?
tatjanka
Yes, I bake in email. oven at 200 * 30min. on convection with bottom heating. I can't say anything about the microwave.
Lentochka
judging by the description, GORENJE BM 900 AL satisfies my needs ...
What about quality (reliability)?
sazalexter, what do you recommend? to take or is it better to look for something else?

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