LG or DeLonghi?

We want to buy a bread machine, but now we are faced with a choice.
I want DELONGHI BDM 075S, and my husband says that LG is more reliable. Now I want to ask the knowledgeable - is it really so?
In terms of functionality, I am completely satisfied with DeLongey, but is it reliable?

I can't say anything for sure about Delonghi, but according to many sellers (with whom I talked during the search for the stove), LG bread makers and microwave ovens are the most reliable and best. I chose LG myself and am very pleased with it. So the choice is yours and a successful purchase.

I am also very pleased with my "skier". Serves faithfully for more than one year. And kneads the dough (even yeast, even dumplings), and bakes any bread (and rye, and wheat, and with all sorts of different additives), and cooks muffins and jam. And the "fortress" has already been tested: I have two cats who love to jump from it onto the cabinets, so they dropped it twice from the table to the floor.
But, here it turns out according to the proverb: each sandpiper praises its swamp.

To say which is better: ski or delongue can only be a person who has both of these stoves. I only have one - 125S Delongues. And I am also very pleased with her. Especially design and programming function. However, there is no programming function in the model you want. The rest of the functions of all stoves are approximately the same.

[Meretseger]

Meretseger it turned out to be not easy to find the stove that I want .. most likely I will take Delongy what you have She, too, I like very much
By the way, the choice is already going between Moulinex 2000 and Delongy 125

Hooray! We finally bought a DeLonghi BDM-125S bread maker !!! Take me into your ranks

As a neutral judge, I can reconcile the owners (allegedly too) LG or DeLonghi.
DeLonghi is always progress, one step ahead of everyone.
And LG in Russia is the people's favorite.

However, there is no programming function in the model you want. The rest of the functions of all stoves are approximately the same.

Is this programming feature so important? Isn't there really not enough standard programs?

I have enough standard ones, but sometimes I catch myself thinking that it would be nice to be able to program. But there would have been such an opportunity - it would have been possible not to use it ...

Is this programming feature so important? Isn't there really not enough standard programs?

Of course, programming is for people who do not adapt to technology, but adapt it for themselves. For them, it (programming) is necessary. And they lack "standard programs", since their life itself is always non-standard. This all slightly applies to bread makers with coffee makers.
By the way, about the birds ... Programming all HB functions is a "free" appendix to the standard programs, which are also fully present in it. And the price of all this together is very democratic.

If you are "friends" with technology and love to cook, then programming is a huge plus for you! I am not campaigning, because my baby is only two months old and I don’t know how she will behave further. But I don't bake at all on standard programs, I'll always add something of my own.

Hello to all bakers!
I read, read your forum, and decided to join your ranks.
Now the issue of buying a bread machine is on the agenda.
A trivial question, what to choose?
I read some messages on the topic of choice on the forum, but still. In this particular case of mine. When visiting the shops of my city, and studying the materials of this forum and site, I stopped at two categories: DELONGHI BDM 125 or LG. I would take the Panasonic, but in our city they simply do not sell it. Therefore, only these two.
My parcels when choosing:
I want to learn how to bake sourdough bread, for this I seem to need DELONGHI BDM 125. But there are doubts: the quality of this machine (they say poor Teflon coating), and the inconsistency with our conditions (for example, it does not even have instructions in Russian, they say the Italian assembly ). I looked at the recipes, too heavy for our conditions.
Another thing is the LG stove. Adapted to our conditions, the recipes are very simple and available for our stores. I heard the reviews of the people who bought it. There are no problems with it, the products are all clear, and most importantly, delicious. Well, can she bake sourdough bread? And then, if the taste of bread on the ski is very decent and with yeast, and with sourdough, although you will not like it on Delonge, due to the complexity of their manufacture, you might want to switch to baking common bread with yeast? And due to adaptation, on the Ski, bread with yeast, it seems, will turn out better and with less brand, that is, without problems, but on Delonge, as I understand it, there are various kinds of problems? Or am I wrong?
I would like to hear the opinions of all the owners of Ski and Delongees on these issues, as well as all those who had similar brands of stoves, or wanted to have them, and then refused for one reason or another.
And one more question, does the same bread recipe, applied on different ovens, yield two different products, or is it practically the same?
Best regards to all forum participants!

Well, can she bake sourdough bread?

Any oven will bake sourdough bread if you grow sourdough) If you read the forum, you saw that 10-year-old hitachi and cheap Chinese ovens bake sourdough bread .. It's more likely not about the oven, but about the owner

As for bread with yeast, it will be produced automatically in any oven. All recipes are universal, take any recipe from the forum and bake to your health.

I have a Delongy 125, I am happy with everything. I usually bake with yeast, but I also tried it with sourdough - in any case, any stove doesn't care what to bake on, with yeast or sourdough, and you can take any recipe under any stove, what's the difference ?! I take recipes on the forum, and not from a book, I prefer those tested by other people. Delongy 125 is programmable, it is very convenient to use. Now I have no idea at all how you can do without the possibility of changing any stage of working with the test, without creating your own programs.
Regarding the quality of Teflon - I already have a couple of scratches, but I did my best, in any case they do not interfere with baking. I printed the instruction in Russian from this site. So I don't see any drawbacks in my stove, I use it for about six months in constant mode.

All recipes are universal, take any recipe from the forum and bake to your health.

Thank you so much!

Any oven will bake sourdough bread if you grow sourdough) If you read the forum, you saw that 10-year-old hitachi and cheap Chinese ovens bake sourdough bread .. It's more likely not about the oven, but about the owner

Thanks again! You gave me hope!
So Skis will also bake sourdough bread? And I understand that only Hittachi, Delungi and Panasonic can bake with sourdough. But Hittachi and Panasonic are not for sale in our city.
The fact is that only three days ago I "opened" this forum for myself, so I could not physically familiarize myself with all the materials, and made my conclusions only on the basis of what I managed to read. Well, if Skis can also bake with sourdough, then it's another matter, probably we'll take it. Although the Delungi seem to give more opportunities for creativity, but this requires certain "troubles", and Skis, as I understand it, seems to be completely without troubles, stupidly put the dough, closed, turned on the button, and then took out everything that was ready and weird. We will also think of course, but in favor of the Skis, the opinion is inclined.

I have a Delongy 125, I am happy with everything. I usually bake with yeast, but I also tried it with sourdough - in any case, any stove doesn't care what to bake on, with yeast or sourdough, and you can take any recipe under any stove, what's the difference ?! I take recipes on the forum, and not from a book, I prefer those tested by other people. Delongy 125 is programmable, it is very convenient to use. Now I have no idea at all how you can do without the possibility of changing any stage of working with the test, without creating your own programs.

Yes, I agree, the Delungi seem to give more opportunities for creativity, but this requires certain "troubles", and Skis, as I understand it, seems to be completely without problems, just stupidly put the dough, closed it, turned on the button, and then took it out everything is ready and weird. It may and will be interesting to be engaged in creativity, at first, and maybe later it will get bored, it will just want automatism, stupidly inserted, pressed, and then just just took out the finished one.

I printed the instruction in Russian from this site. So I don't see any drawbacks in my stove, I use it for about six months in constant mode.

Did you also buy without instructions in Russian? And what, they also said that the Italian assembly? Is this true? By the way, I am also from Ukraine.
Thank you for your positive feedback about Delung, you gave me a reason to think more.

So after all, no one canceled the automatic programs in Delongy, just press the buttons for yourself and do not bother. But if you suddenly need to correct something at some stage, then in Delongy it is elementary to do it, right in the course of the process you can lengthen or shorten the time of the current stage (kneading, proofing, baking). For some reason, this is not the first time I read that people are scared by this programming opportunity in Delongy, but no one forces them to use it, at first you can bake according to standard programs, and then, if you want, on the basis of ANY standard program, you can create your own program, for example, remove deboning for rye bread, increase the kneading time, etc. I even made a separate program for yoghurt - just warming up for almost 6 hours, and the yoghurt is ready.

So after all, no one canceled the automatic programs in Delongy, just press the buttons for yourself and do not bother.

And what, the recipes given in the instructions are normally obtained in automatic mode, do not need to change anything?
And if you use recipes on Delonge from the instructions of another machine, for example, from the same Ski. Will they also work out fine, without any corrections?

But if you suddenly need to correct something at some stage, then in Delongy it is elementary to do it, right in the course of the process you can lengthen or shorten the time of the current stage (kneading, proofing, baking). For some reason, this is not the first time I read that people are afraid of this programming opportunity in Delongy

So after all it is necessary to know when, how and what to do. That is, what exactly it is necessary to lengthen the time of the same kneading, or proofing, etc. Etoro is difficult in my opinion, it is necessary to learn.

I even made a separate program for yoghurt - just reheat for almost 6 hours, and the yoghurt is ready.

Can you even make yogurt on a bread machine?
What is it like?

In general, you are saying interesting things ... I have to think.

And what, the recipes given in the instructions are normally obtained in automatic mode, do not need to change anything?
And if you use recipes on Delonge from the instructions of another machine, for example, from the same Ski. Will they also work out fine, without any corrections?

I don't have Delonghi, but I also have a programmable bread maker, there is no rye mode, I took the mode with Panasonic and bakes well ...
And the recipes always have to be adjusted, a different bread machine, different products, different water and even a different mood ...

So you need to know when, how and what to do. That is, what exactly it is necessary to lengthen the time of the same kneading, or proofing, etc. Etoro is difficult in my opinion, it is necessary to learn.

Very difficult! To do this, you need to take the instruction of another machine and look at the cycle table, at the desired mode.

Can you even make yogurt on a bread machine?
What is it like?

Silently ... Since there is heat, why not use it.
Put the jars of fermented milk and play with the temperature ...

In general, you are saying interesting things ... I have to think.

This is a must, you might like it ...

I made yoghurt even without jars, poured cold milk (1l) into the hb milk, added a starter culture (a small jar of activation or actimel), switched on the first standard program for a short time so that it mixed everything there, then turned it off and on its program, where I left only heating ( it's 30-35 degrees). After 4-6 hours, the finished yogurt was poured into a jar and into the refrigerator. Now I do it in a multicooker immediately in jars in heated water (although you can try to do the same in hb, pour the future yogurt into suitable jars, pour water into the hb and put it on heating - so even the temperature regime will be more stable than in the multitask, just a little dumb pour water for a long time into a bucket of a bread machine, although I poured milk and nothing like bad happened).

I don't have Delonghi, but I also have a programmable bread maker, there is no rye mode, I took the mode with Panasonic and bakes well ...
And the recipes always have to be adjusted, a different bread machine, different products, different water and even a different mood ...

And by the way, share your program for rye, otherwise I experiment and do it differently every time.
You have to correct for various reasons, for example, you forget to put something in right away (yeast, for example), and the kneading is already in progress, then you add what is needed and increase the kneading time, or when you rise you see that little dough has risen (maybe the yeast is weak, or if the dough is "heavy" to rise, it should be given more time) - you can increase the time with one button, or, conversely, shorten it (if the dough has already risen so much that it is urgent to bake, otherwise the roof will be blown away), during baking, you may also need to increase it time.
In programmable stoves, all these changes are easy and simple to do, but in ordinary stoves it is very hemorrhoid, or even impossible.
So I'm only for programmable stoves.

[Tat]

Hmmm ...
Skis, of course, cannot do this.
It turns out that Delunghi is functionally better than Ski?
But why are Skis in our store, for example, more expensive than the Delungs? A little, true, but more expensive. I see, functionally, Delungi is much better than Ski, but they are cheaper. It can't be like that. Moreover, the production of Skis is China, and the production of Delungs, it turns out, is Italy. Something is wrong here. Veda, if Panasonic is better than Ski, then they are much more expensive, and DeLungi is cheaper. Something wrong. This means that in some ways, the Skis must surpass the Delungs, since they are inferior in functionality. There should be at least compensation. So what is the best skiing?
Something the owners of the Ski are silent, and I generally noticed that the owners of the Ski don't really like to unsubscribe.
Ski Owners, come back, ay!
What in your opinion is attractive about Skis, and can at least compensate for the superiority of the Delungs over them in functionality? And then, and nmnogo should be superior?
By the way,

I don't have Delonghi, but I also have a programmable bread maker, there is no rye mode, I took the mode with Panasonic and bakes well ...

what kind of stove do you have? I thought there was only one programmable - Delunghi 125. What brand and model? Maybe I need to pay attention to her too?

to Tat : You see, although you are describing how you save the sides when baking bread, and that it is easy and accessible on programmable machines, you must admit, by and large, these are troubles. But on Skis, I was told, there are no problems, it seems, the main thing is to follow the recipe, and then you don't have to look anywhere at all, and you can see the product after the very end, and always in excellent quality! But, it seems, so they told me, and there God knows. That's why I ask the members of the forum. But the owners of Skis are silent, like partisans!

[Tat]

Tat, I already wrote:

To do this, you need to take the instruction of another machine and look at the cycle table, at the desired mode.

download manual for Panasonic 255 - https://Mcooker-enn.tomathouse.com/im...ic/SD-255_254_rus1114.pdf there is a rye regime and you will be happy ...
There is my stove in the message below, you need to take a closer look ...

[Wanderer]

Wanderer, dear, how many people, so many opinions, and each sandpiper praises his swamp ... If you bake only proven recipes, why do you need a stove with programming.
I deliberately changed my first bread maker, for a stove with programming, I can't imagine how I would experiment without it ...
And the cost depends on many reasons and is not always directly related to quality ...

[Wanderer]

Wanderer, it seems that you have already decided to buy LH, but want to persuade you to buy Delongy? They have the same Teflon coating, and not all LGs have a baking mode - this is a minus, of course, which model you want, is there this function, if not, then take Delongy.
LH owners are silent because there are very few of them on the site.

[Wanderer]

Wanderer, it seems that you have already decided to buy LH, but want to persuade you to buy Delongy?

Hit the spot!

They have the same Teflon coating, and not all LGs have a baking mode - this is a minus, of course, which model you want, is there this function, if not, then take Delongy.
LH owners are silent because there are very few of them on the site.

But this is already real practical advice! Thank you!
This is what I will look at.
And what exactly is this mode called "Baking"? Or maybe there is another name, but the function is the same? If, for example, it is called "Cupcakes" - is it the same function? Or else, under some other name, can she hide? That I would not "slip" ...
Thank you in advance for your response!
Thank you!

[Tat]

to Tat : You see, although you are describing how you save the sides when baking bread, and that it is easy and accessible on programmable machines, you must admit, by and large, these are troubles. But on Skis, I was told, there are no problems, it seems, the main thing is to follow the recipe, and then you don't have to look anywhere at all, and you can see the product after the very end, and always in excellent quality!

I described something completely different, and not what you thought. If you follow the recipe and the proven recipe, then you turn on the stove and do not bother with programming. But if, due to your forgetfulness, you screw up something when laying out products, or a new recipe, or do everything by eye, then the possibility of programming is very helpful.
In addition, keep in mind that the flour is always different (even from the same manufacturer), the yeast is different in activity, the temperature of the starting products and in the room is also different, so it is not for nothing that experienced bakers here on the site do not get tired of repeating for beginners "Control the bun when kneading!" because literally 1st. l. water when mixed in plus or minus significantly affects the taste and appearance of the finished bread.
And don't believe anyone who says that bread from a bread machine (any) is ALWAYS great quality. The oven is just a device, and there are still a lot of factors that affect the result of baking bread.

And what exactly is this mode called "Baking"? Or maybe there is another name, but the function is the same? If, for example, it is called "Cupcakes" - is it the same function? Or else, under some other name, can she hide? That I would not "slip" ...
Thank you in advance for your response!
Thank you!

the mode is called "Cupcake". When I had only LV - I was happy with it: I controlled the batch - a wonderful result. And proven recipes can be baked on a full machine. As for the comparison with Delongy, I can’t say anything, because I didn’t use it.

About programming: if you need to lengthen the proofing time, I simply turn it off from the outlet for no more than 9 minutes (in my model, the program lasts 10 minutes after a power outage). If we screwed up, we stop the program and start over.

About the price.A month ago I bought a Panasonic 255 for 5750, the next day I saw a Ski in the store, like mine for 5350, I was very surprised. so now prices are not an indicator.

I will be happy to answer any questions

so it is not for nothing that experienced bakers here on the site do not get tired of repeating for beginners "Control the bun during kneading!", because literally 1st. l. water, when mixed in plus or minus, significantly affects the taste and appearance of the finished bread.

Should there be a bun? And if the dough is thinner?
Another point related to Delongy is interesting, if you can make yogurt easily and quickly on it, then you can probably make sourdoughs for bread just as easily? If so, then this is a very interesting option.

And don't trust anyone who says that bread from a bread machine (any) is ALWAYS great quality. The oven is just a device, and there are still a lot of factors that affect the result of baking bread.

I think over your words, I think ...

the mode is called "Cupcake". When I had only LV - I was happy with it: I controlled the batch - a wonderful result. And proven recipes can be baked on a full machine.

About programming: if you need to lengthen the proofing time, I simply turn it off from the outlet for no more than 9 minutes (in my model, the program lasts 10 minutes after a power outage). If we screwed up, we stop the program and start over.

I will be happy to answer any questions

Well, finally Ski users responded!
Thank you!
And what is interesting, with a very positive feedback, when I began to lean towards another car ...
Thanks for the reply with the mode.

I have a question, why did you buy a second car, if you were very pleased with the first one - Skis?
And one more, With proofing it is understandable, although I still have no idea what it is, and why it is, and how to determine that it is necessary to lengthen its time. But if you need to lengthen the kneading time? Here the necessity is more evident for me. What to do here on Skis? And when you said that everything worked out perfectly on a completely automatic process, if the recipe is verified - does this mean recipes from the book?
By the way, one more question, you probably transferred your recipes from the old car to the new one. The same recipes, for sure. What is the difference between the products received on these two machines. Is the bread different in taste and texture?

Should there be a bun? And if the dough is thinner?
Another point related to Delongy is interesting, if you can make yogurt easily and quickly on it, then you can probably make sourdoughs for bread just as easily? If so, then this is a very interesting option.

Some types of dough should have a kolobok, others do not.

If you are interested in baking sourdough bread, you can read the relevant topics (how to grow, how to use).
The sourdough is grown not in a CP, but in a can. And in KhP they put it when they are going to bake the bread.

You choose between two stoves. The possibilities are roughly equal, but one has the possibility of programming. It's convenient. Take the more "advanced" version (DeLongs), there are standard programs in it.

[Wanderer]

Should there be a bun? And if the dough is thinner?
Another point related to Delongy is interesting, if you can make yogurt easily and quickly on it, then you can probably make sourdoughs for bread just as easily? If so, then this is a very interesting option.
It is understandable with the proofing, although I still have no idea what it is, and why it is, and how to determine that it is necessary to lengthen its time.

Gingerbread man must be required.
To get started, please read the following topics:

The work of the bread maker in photographs (Panasonic 253!)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=1795.0
Attention newbies !!!! Read necessarily
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=1500.0
Formation of a wheat bun. Tips for beginners
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=1502.0
Illustration in photos of the process of forming a bun and baking bread by Admin
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4587.0

Sourdoughs feel great in a saucepan in the room
but IMHO, it is better to start doing them after you have mastered baking bread only with yeast.
You can read about zavkaskas here
ZAKVASKI - in questions and answers from Admin
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=3704.0, there are also links to any sourdoughs

I have a question, why did you buy a second car, if you were very pleased with the first one - Skis?
But if you need to lengthen the kneading time? Here the necessity is more evident for me. What to do here on Skis? And when you said that everything worked out perfectly on a completely automatic process, if the recipe is verified - does this mean recipes from the book?
By the way, one more question, you probably transferred your recipes from the old car to the new one. The same recipes, for sure. What is the difference between the products received on these two machines. Is the bread different in taste and texture?

The mixing time has never been lengthened, but what is the need for this? If you need to lengthen - you can start over. This is not a guide to action, I just got out of the situation in this way. If there is programming, it is a little easier.
In the recipes for the instructions, the amount of yeast was reduced.

Why I bought it: I wanted

When I had only LV - I was happy with it:

When there was an opportunity to compare with Panasonic - I liked Panasonic more.

The bread is completely different. My husband likes Panasonic bread better.
And according to my observations in Panasonic there are less chances to screw things up.

PS:Wanderer, if you were to choose between LV and Panasonic, I would definitely recommend Panasonic.

[Lenusya]

The sourdough is grown not in a CP, but in a jar. And in KhP they put it when they are going to bake the bread.

No, you can make sourdough in a jar, and put the jar in a programmable oven for steady heat, since this oven allows such things and makes yoghurts, then why not make the process of making sourdough easier with its help. I have heard a little that this is a rather capricious process, and with the help of a stove with such an opportunity, it turns out that it can be facilitated.
Or am I wrong?

You choose between two stoves. The possibilities are roughly equal, but one has the possibility of programming. It's convenient. Take a more "advanced" version (DeLongs), there are standard programs in it.

Thank you for your advice, so I am leaning towards Delongy, maybe I will buy it, maybe even today ...

To get started, please read the following topics:
....................

Thanks a lot for the links. We will familiarize ourselves, otherwise it is very difficult to search for everything only necessary in a very short time throughout the site.
LenusyaWhy do you think Celestina advised me, if I buy a Ski, I must take it with the baking function, as we have now found out - with the "Cupcakes" function. And then she is silent. This can affect significantly, but with the exception of the very ability to bake Cupcakes. Why is this necessary?

I will allow myself to answer for Lenusya and Celestina.
Celestina advised choosing HP with the Cupcakes function because:
1.the actual baking of the cupcakes
2. the ability to compose your own, say, "program", for example, for rye bread: kneading on the "dough" program, proofing (just turning off the oven), and then baking (on the "Keks" program). In other words, you have a feature that expands your capabilities beyond standard programs.
3. Why take a model without such a function, if there are models with it, and this function is quite in demand.

All IMHO, I hope Celestina is not offended

In general, Wanderer, go for your stove as soon as possible. And buy. If there is - Delongy, if not - then I Ski.
Good luck!!
Read the Basics of Bread Making and we are waiting for you with a report on the first bread

[Rustic stove]

I absolutely agree with Rustic stove , I just want to add that if you decide on LV - take with the program "Cupcake" and "Jam" (CJ)

All IMHO, I hope Celestina is not offended

In general, Wanderer, go for your stove as soon as possible. And buy. If there is - Delongy, if not - then I Ski.
Good luck!!
Read the Basics of Bread Making and we are waiting for you with a report on the first bread

Not offended The sooner the Wanderer reads everything, the sooner he decides to buy))
There is a "Baking" mode - just baking and that's it. but there is "Keks" - in different stoves in different ways, there may also be a preliminary kneading (a little different, but it can also be adapted to baking by skipping the batch) - this needs to be recognized by a specific stove.

I'm sorry, but I haven't gone anywhere yet. You have a great site !!!
Now I drew attention to the "Where to Buy" section, found my city, read my fellow citizens, and found more profitable options for purchasing a bread machine. It turns out that you can buy much cheaper through an online store than in your own city. It turned out to be 80 hryvnias cheaper. And the proven path, the fellow citizen has done it, read all her messages. I followed her path. You just have to wait a bit until they bring it. They promise by the end of the week.
You have a colossal site! Well done! All questions can be answered. If you don't want to, you will become a baker!
Thanks everyone!

pysy: It's a pity there are no Panasonnikov. But, what alarmed, they said that Panasonnikov is not in Ukraine and probably will not be at all. As if, as it were, the firm stopped producing them.

If you don't want to, you will become a baker!
Thanks everyone!

pysy: It's a pity there are no Panasonnikov. But, what alarmed, they said that Panasonnikov is not in Ukraine and probably will not be at all. As if, as it were, the firm stopped producing them.

That's what it is designed for

Regarding the Panasonic-nonsense, they are and will be, well Panas is his own enemy, such a popular technique should be removed from production

Well, in connection with the fact that Panasonic is not in Ukraine, I answer that I saw with my own eyes yesterday in Megamax in the Dnieper this vaunted Panasonic already for 1490 UAH. Breadmakers sea is now compared to the beginning of the year. And Delongy costs 660 (I'm not responsible for accuracy) So it makes sense to buy. My bucket has already peeled off a little in it, but I still like the stove VERY much. And the possibility of programming is a plus very large, and the price is right.

Well, I think you can congratulate me. I already have a stove: LG HB-155CJ. I thought about taking Delungi, I already made an order in the online store, I went to pay to the savings bank, well, I was late. In front of my very nose, the savings bank closed. I decided to go shopping, especially where I haven’t been yet. Inspection did not make me happy, prices are even higher than in those where I chose my cars earlier. And then I went to a store where a double action was held, they reduced 10% for all HP, and I also had to pull lottery tickets. I pulled 20%, and it turned out to be 30%. The starting price of my car is 888 hryvnia. I got it for 622 hryvnia. I think it's a good option for a start, especially since I don't really know what I'm going for. If you like it, and then I want to try making sourdough bread, if mine won't pull, I'll take another Delunghi. I have already decided this. And the Skier on the farm will not hurt, especially since she has an interesting small bucket, an excellent shape will be for Easter cakes, especially since the owners of Lyzhek say here on the forum that Easter cakes are excellent on it. The only pity is that we have Easter holidays only for a week of the year. So, excuse me, I am admirers of the Delungi, I have not cheated on you, if everything goes well, then I will also have Delungi.

Well, in connection with the fact that Panasonic is not in Ukraine, I answer that I saw with my own eyes yesterday in Megamax in the Dnieper this vaunted Panasonic already for 1490 UAH. Breadmakers sea is now compared to the beginning of the year. And Delongy costs 660 (I'm not responsible for accuracy) So it makes sense to buy. My bucket has already peeled off a little in it, but I still like the stove VERY much. And the possibility of programming is a plus very large, and the price is right.

I had such a story with Panasonic.Yesterday I phoned several online stores in Ukraine. There were no Panasonniks anywhere, except for one, and then, at the beginning, they also firmly answered me no. But when I began to ask questions, and when they may appear, etc., I was told that they still have them, but at a very expensive price, so they do not offer them to anyone, and information about the presence of Panasonic on their own the site is not placed (which by the way alarmed me a little). And they told me the price of 1600 hryvnia. It’s what kind of fan you have to be to get them for such a price. I haven't gotten to that yet. And about the Delungs ... In Simferopol they cost 800 hryvnia, and in the Dnieper - 600. The difference, damn it, is palpable. It seems like one country, Dnipro is a more powerful and industrial city than Simferopol, and prices are lower. In Donetsk, by the way, it is also lower. And we were so unlucky. Today, with the help of this forum, I found a Donetsk online store, where Delungi for 618 hryvnia plus transportation costs of 52 hryvnia, but still much lower than in our stores, and I wanted to order from them. Well, such an opportunity came out. What to do, but I will improve.
And by the way, it was in this Donetsk store that I was told that there are no Panasonnikov in Ukraine, and will no longer be, since the company has stopped producing them. For what he bought - for what he sold. I myself understand that it was said, like some kind of nonsense, and I was alarmed by this, it is not serious for the store employees to say such things as yesterday and today. This is alarming, especially you need to buy from them with a mandatory 100 percent prepayment, and it becomes a little dumb, you think about the seriousness of this store and the fate of your money. Maybe this ultimately affected the fact that I, in the end, made a purchase in a store in my city, at least at a starting price and more expensive, but with face-to-face contact with sellers and an instant exchange - money-goods.

[Tat]

In general, Wanderer, go for your stove as soon as possible. And buy. If there is - Delongy, if not - then I Ski.
Good luck!!
Read the Basics of Bread Making and we are waiting for you with a report on the first bread

FIRST BREAD REPORT!

Here is the first bread! I was the first to decide to bake French, because the least food is bread, water, flour, salt, sugar. Well, yeast, of course. I am pleased with the result, although it did not work out without sides. Firstly, I was a little mistaken in the recipe, instead of two measuring tablespoons from the HP package, I poured two ordinary tablespoons into the dough. And the funniest thing is the second. Everything that was prescribed according to the recipe, poured into the HP, closed it, set the mode - French, medium crust, and pressed start ... The machine is silent. I'm waiting ... She is silent. A minute passes, the second, the third. I turn it off, turn it on again, the result is the same - it is silent. Well, I think I got caught on a defective HP .. I already began to imagine how I bring it back to the store and begin to invent that I did not like it in order to hand over or exchange it, because if I say that it is faulty, they will not accept it, they will send it to the service center, and I will receive instead of the so expected bread - an extra hassle. Then I decided to test the car in other modes, turn on the "Russian recipe", the car began to knead. turned it off. I turn on the next mode - the main one - the car kneads again. I checked all the modes - everything mixes everywhere, and French - the only one - does not mix. I think maybe this is the fault, one program does not work - and that's it. I think, well, it will be easier for me to hand it over to the store. And I wanted to wind up completely, when I suddenly remember that the day before, I had read all the instructions, and it seemed like I read there in the characteristics of the modes that French is warming up. I also noted that it is the only one that requires preliminary heating, the other modes immediately begin to knead. Well, and another mode - Jam, also with preliminary warming up. And it seems like this warm-up lasts 20 minutes. I open the instructions - and for sure. Then I turn on HP again, and I have been waiting for 20 minutes. Well, the dough was there, it was mixed for a certain time, while I was checking all the modes, and here it was in such an incomprehensible, unfinished mode and warmed up for me .. After 20 minutes everything worked, in a sense, the oven began to knead, and then it baked safely.But...
During the kneading of the dough, there was practically no kolobok, if during the first batch there was something resembling a bun (round in the center, rising from the rest of the dough mass distributed throughout the entire form), then in the second batch it was not, it was just uniform mass of one level in height, distributed over the entire area of ​​the form.
In addition, the top crust (top) turned out not to be a slide, but strictly horizontal, and paler than the sides and bottom of the bread.
Well, and to the disadvantages, only not bread, but perhaps machines, can be attributed to the fact that the stirrer blade remained in the bread. At first I did not notice it at all, I began to wipe the shape, by the way, the shape is practically absolutely clean - it is not necessary to wash, this is a big plus, I looked at the light, and only then I saw barely noticeable few white patches in stripes on the shape machine, which were easily removed when wiped shape with a sponge. And when he was wiping the mold, he suddenly saw that the shoulder blade was not in the mold, he rushed to the bread, turned it over, but there, too, he did not see the shoulder blade, only a small hole. I realized that she couldn't just disappear into nowhere, began to examine the bottom of the bread around this hole and found a spatula that was literally hidden in the bread.
Well, now about the merits.
The bread is delicious, of course. Much tastier than the purchased one, and I understand that the recipe is very simple, and such a great taste. The bread is crispy, which is what I love, soft. But here's the crust, still pretty strong. The first piece of bread seemed to be cut off normally, but the further, the worse. Whether the bread is so dull with the knife, I don't know, I need to think about something to cut just such bread - I liked it, very crispy. But what is interesting, I noticed. The crumb of bread does not crumble at all. All that crumbled is a crust, such a small crumb. It was harder and harder to cut with each piece, not so much cutting as torturing bread. And what he noticed. Under the influence of the knife, the bread was all compressed to the bottom, but after the cut, it immediately restored its shape as if it had happened. Like a rubber ball. And the cut piece also itself - restored its shape without losing pieces of crumb. That is, a sign of great bread! Then, the bread was baked last night, this morning it was checked, it did not get stale at all, the crumb did not come up with a crust. The bread was kept on a wooden board and covered with a towel. During the day I checked it, everything also remained without the formation of crusts on the lighthouse, and only now in the evening, the crumb of bread in the cut part began to crust. The purchased crust is taken literally in a couple of hours. One more thing. On the one hand, the bread is delicious, when you eat, you think well now I'll eat a lot, but then suddenly there is a sharp saturation, or it's just an accident, let's see what happens next. After I ate such bread last night at dinner, now I won't buy it home at all, but what is in the dining room is not known at all. In canteens, our bread is not very tasty, it stinks of yeast and absolutely tasteless bread. In short, eat not bread - but yeast! At least now take your bread with you to the dining room.
This is my first experience. Tomorrow I am going to repeat the same recipe, but without the sides, in order to compare and understand whether these shortcomings of bread are due to these sides. Or in something else, you need to look for reasons. In general, I realized that I needed a programmable machine. I liked the bread, the process too, so we will keep the course for the purchase of the second car - Delungi. And tips Tat, Village Stove, and Lubasha have not been wasted. Panasonnikov for us in Ukraine, all the same, as I understand, does not shine. And maybe they will come ... By the way, who can say, "Panasonniki" are programmable or not? But my LG, by the way, I also really liked it. Cool. Let there be two HP, one complement the other. On Delungi I will experiment, and on LG we will bake recipes that I like and tested, as well as Easter cakes. By the way, under the cakes, in terms of shape, it is very suitable, the bucket is small, I chose with such an aim, if we take LG, then it is necessary with the Cupcake function, and with a small bucket (breads come out in 480 and 600 grams, that is, small , and the Delungi start at only 700, so they will complement each other.This is what I intended, since we have no Panasonniks, we will go for such options.

I’ll give you a couple of tips: read carefully the basics of baking again, about the same bun - since you know that it should be formed during kneading, you would have to do something, if instead of the bun, add a shapeless mass - add flour, for example.
There are special knives for slicing bread, with cloves, they are convenient to cut. And be sure to let the bread cool well before slicing, at least half an hour, preferably an hour, ideally, until the inside of the bread cools down to room temperature (you can check with a temperature probe).
Crust - the French regime has a crisper crust ... but it could also be because the bread was not allowed to cool completely. Yesterday I baked a ciabatta, so at first the crust was so hard that I barely inserted the temperature probe, and when the bread cooled down, it became excellent (crispy, but not oaky).
Preheating ... I personally always preheat the water to 36-38 degrees (I check it with a thermometer or by touch) and dissolve the yeast in it (if the recipe goes with sugar, then with sugar together) - this is after I was let down a couple of times yeast. And so I always see whether the yeast is working or not, and while it comes to life there, I sift the flour and measure out everything else that is needed.

Yes, by the way, Panasonic is in Kiev.
But you are in no hurry to change the stove, you can master the basics for any one, and there you will find your bearings. Maybe, in general, you will start baking bread in the oven.

[Wanderer]

Well, I think you can congratulate me. I already have a stove: LG HB-155CJ.

Wanderer, Congratulations! You are well done for making up your mind
I subscribe to everything that I have expressed Tat above. Take your time with the second stove. I'm sure you will love this and master it.

[Wanderer]

FIRST BREAD REPORT!

Here is the first bread! I was the first to decide to bake French, because the least food is bread, water, flour, salt, sugar. Well, yeast, of course. I am pleased with the result, although it did not come out without sides.
During the kneading of the dough, there was practically no kolobok, if during the first batch there was something resembling a bun (round in the center, rising from the rest of the dough mass distributed throughout the entire form), then in the second batch it was not, it was just uniform mass of one level in height, distributed over the entire area of ​​the form.
In addition, the top crust (top) turned out not to be a slide, but strictly horizontal, and paler than the sides and bottom of the bread.
Well, and to the disadvantages, only not bread, but perhaps machines, can be attributed to the fact that the stirrer blade remained in the bread.
But here's the crust, still pretty strong.

Wanderer Congratulations on the purchase of the stove and the first bread
As for the kolobok - do not be afraid to add a tablespoon of flour during the 1st batch. The gingerbread man was liquid - that's why the roof is flat
Attention newbies from Elena Bo there are all links to kolobok topics
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=1500.0
French bread is crispy and fluffy. In other modes, the crust is softer. Start cutting the bread (preferably with a special knife, as she said Tat), when it has completely cooled down on the wire rack, I check with my hand without any temperature probe
To make the dome more sun-dried, try setting the "dark" crust; even in the Special mode, my top crust turned out to be fried and on the "medium crust". if a good dome is obtained, the upper crust will be darker.
The shoulder blade remains in bread not always and not only in Skis, but also in other models.
Take your time with the second stove - in a few days you will master this one, try the stove in different modes, compare the result, find your favorite modes and recipes - and, perhaps, you will not need any programming.
Delicious bread for you

[Rustic stove]

Thank you very much, Rustic stove, Lenusya and Tat for congratulations, kind words and advice!
In general, I understood you about the manipulations with the kolobok. But understand, I want to do an experiment. So I bought a stove, there is neither this site, nor a forum, I do not know anything, there is only an instruction for HP. And I'm wondering how this instruction "works".And therefore, at the beginning I act as if I don't know about any kolobok, strictly according to the instructions. Since I heard that Skis perfectly bake all their recipes on the machine. Now I understand that I was a little wrong, and I was right Tat, which wrote that this does not happen. Although, honestly, I really like the bread to taste. I have already baked my second bread, already without the sides, which I allowed for the first time. It turned out a little better, but the dome did not rise, although the top of the bread got a little darker. If I didn’t know your site, and I wouldn’t know anything about the kolobok, about the domes, etc., I would already be very pleased. Since now I even drink tea only with this bread, I spread it with butter and tea with sugar. It turns out very tasty, you can't tear me away from this action, and I don't need any different cookies for tea there. Today, at the end, after having eaten a spread crust of bread with tea, I decided to take a cookie - these cookies just didn't go and that's it. It ruined all the taste, pleasure, and knocked down the tone that I received after dinner. Yes, as I used to live without this bread. And this is just the first recipe, the simplest one. What is the taste of other recipes? To be honest, I don't need any other bread anymore, so I liked this one. Now I want to test this recipe on all other baking modes. But first, today, I will bake the same recipe for the third time, in the same mode, but with the formation of a kolobok. I am very interested in what will turn out and what will be the difference besides the dome.
By the way, thank you very much for your advice on slicing this bread, indeed the second bread was cut much easier. And please tell me, what kind of knives are these special ones? For bread? I've never heard anything like it. With a nail file. How to sharpen such a knife? How was the saw? Then you get stuck with such a knife ...

[quote author = Lenusya link = topic = 4955.0
Take your time with the second stove - in a few days you will master this one, try the stove in different modes, compare the result, find your favorite modes and recipes - and, perhaps, you will not need any programming.
Delicious bread for you
[/ quote]

Lenusya, the second stove probably needs to be bought all the same, because my stove bakes small-sized bread of 480 and 600 grams, I already see that this size is clearly not enough, it leaves in one sitting.

I will give a couple of tips:
Preheating ... I personally always preheat the water to 36-38 degrees (I check it with a thermometer or by touch) and dissolve the yeast in it (if the recipe goes with sugar, then with sugar together) - this is after I was let down a couple of times yeast. And so I always see whether the yeast is working or not, and while it comes to life there, I sift the flour and measure out everything else that is needed.

I understand that this method helps you to avoid mistakes with yeast in time. And what is the trick here, how is it determined here, working yeast or not?

Yes, by the way, Panasonic is in Kiev.
But you are not in a hurry to change the stove, you can master the basics for any one, and there you will already get your bearings. Maybe, in general, you will start baking bread in the oven.

Well, you vaabsche ... put me down ... below the plinth!

pysy: I went to lay the third bread and form a bun!

[quote author = Wanderer link = topic = 4955.0 date = 1217608380
And please tell me, what kind of knives are these special ones? For bread? I've never heard anything like it. With a nail file. How to sharpen such a knife? How was the saw? Then you get stuck with such a knife ...

I understand that this method helps you to avoid mistakes with yeast in time. And what is the trick here, how is it determined here, working yeast or not?

[/ quote]

This knife has teeth, I don't sharpen it, it has been cutting so well for a couple of years already. I haven't cut bread with an ordinary knife for a long time, it's inconvenient.

If the yeast is alive, then in warm water they give a fluffy cap in 5-10 minutes. In addition, I read the advice that it is advisable to "revive" the yeast before kneading, then it works better later in the dough.

Damn, what can you do? I didn't have time to form a kolobok. My 1st batch takes 13 minutes, during this time I managed to add only 6 tablespoons of flour, the dough thickened noticeably, a ball appeared in the center around the shoulder blade, towering above the rest of the dough mass, distributed in shape,but the bun did not have time to form, the car stopped to rest.
I will have to postpone it again until the next time the kolobok is formed, I will already start right away with the addition of 6 tablespoons, and I will continue to increment.
What to do, ce la vie.

This knife has teeth, I don't sharpen it, it has been cutting so well for a couple of years already. I haven't cut bread with an ordinary knife for a long time, it's inconvenient.

Interestingly, and where such a knife can be bought useful?

Topic about DELONGHI BDM 125 and LG bread makers. You can talk about knives and koloboks in the corresponding sections.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1502.0

As I understand it, this method helps you to avoid mistakes with yeast in time. And what is the trick here, how is it determined here whether it is working yeast or not?

For yeast see here:

Yeast memo theme, little by little.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4844.0

[Isn't it better for our forum and for forum users to bring useful and necessary information from the site you offer than to send our users to that site.]

Here is a lot of interesting information 🔗, I read a couple of days, I learned a lot

Isn't it better for our forum and for forum users to bring useful and necessary information from the site you offer than to send our users to that site.

I am familiar with this site, there is really a lot of good and useful information and bread recipes, well done Lyudmila, she is good and serious about baking bread and learning about its technology.