Bread maker for CARAVAY

Hello, dear forum users, bakers, professionals and amateurs.
Please tell me if there are bread makers wider than those in which loaves are baked - so that you can bake CARAVI with a diameter of up to 30 cm? How many x / n did not revise, all have almost the same standard of bread in terms of dimensions.
I can imagine such a bread machine: width 40cm, depth 40cm, height 25cm. Maybe someone makes them after all?
Thanks for attention.
Waiting for an answer.
Yours faithfully,
Andrey Kozhevnikov

[Andrei]

Andrei, Hello! Unfortunately, I was able to find only one mention of such bread makers on the internet. On Wikipedia



An unusual bread maker with a transparent lid that bakes round bread.

As you can see, the bread turns out to be a loaf, but its diameter is small. But, if there is such a CP, then it is quite possible that there are baboutlarger diameter.

Maybe someone from the members of the forum living abroad can help ...

PS I have already been corrected here that this is an ordinary HP with a round bucket. That is, there is a deep vertical round bucket, not a flat loaf.

It seems to me that you need to look for something like two in one. E.g., a multicooker crossed with HP or microwave + HP

In Europe there is this:
but you have to knead the dough yourself




and this can be on your mezzanine

Thank you so much for the information! You show me extremely interesting things! So the CASE got off the ground! Each of these devices interested me! Now find out where to buy and save money. Do not close the topic, maybe someone else will respond! I also thought: it's a pity that Kenwood's package contains only one baking bucket! Eh, it would be 2: in one you knead, while the dough fits there, in the other you are already baking!

If you want to have a loaf of 40 by 40, then the stove will be at least 55 by 55, not a frail colossus, this is the size of an ordinary oven

And if you bake a loaf with a diameter of 30 cm?

Andrey, sorry for the female curiosity. And why do you need, in fact, a loaf? And what is needed is a loaf - ritual sweet bread?

Rina! I am happy to answer your question: I dream of baking a loaf for two reasons:
1) Sports interest: will it work AT ALL ???
2) To treat as many friends as possible, so that it lasts longer. For a week! And it happens that the bread is enough for one day. And some kind of regularity is developed: as soon as we bake SOMETHING, unexpected guests immediately fly in and halve our baking. I'm not sorry at all, I just want to bake more.
Well, and 3) Loaf is our Russian tradition! Even sung in songs!

[Miracle stoves]

Each of these devices interested me! Now find out where to buy and save money.

He who seeks will always find. I don't think those stoves in my pictures are expensive. I did not keep a link to the store, I think it was a Czech or Croatian store.
Here is a Chinese woman in such an old oven bakes magnificent pies and muffins:
🔗
🔗


and our parents and their parents called such stoves Miracle stoves... The forum had a topic about them.

2) To treat as many friends as possible, so that it lasts longer. For a week! And it happens that the bread is enough for one day. And some kind of regularity is developed: as soon as we bake SOMETHING, unexpected guests immediately come flying in and halve our baking. I'm not sorry at all, I just want to bake more.
Well

Buy an oven for one and a half kg of ready-made bread and bake at least every day 3 times a day! No guests are scary and the process is automated.

Well, since sports interest

You can buy a large kneader and bake a large loaf and any baked goods in the oven. Then you will be limited only by the size of the oven.
You can buy a bread maker with the largest capacity (in our market it is Kenwood 900 and several types of moulinex - maximum 1500 g)
You can purchase two HP.

And I'll tell you a secret
No bread maker bakes such bread that you can eat it with pleasure for a whole week. This requires a real old wood-burning stove. It is better to bake at least once every two or three days.

on the second day my bread is almost never eaten

I calculated, and according to the initial experience it turns out: I cook 1 bread in 6 hours. 2 loaves a day. This is maximum. Because I bake it with grain leaven, not yeast. And this is fundamentally important. Let the dough take longer to ferment, but the bread is healthier than with yeast, which, as scientists have proven, is harmful to the body. Breadmaker 1.5 kg. baked goods are expensive and consume more energy. I chose Kenwood VM-256 because it is economical - ONCE, in a steel case - TWO, can bake yeast-free pastries - THREE and rye bread - FOUR! I really love rye bread. Over time, we'll think of something to increase the mass of baked goods. In the meantime, I'm just learning to bake and share with you my thoughts and dreams. The walker will overcome the road! Hello everyone!

"No bread maker bakes such bread that you can eat it with pleasure for a whole week. This requires a real old wood-fired oven. Better to bake at least once every two or three days."
It depends on what to make the dough. If by leaps and bounds, then - yes! Try it with sourdough. An attempt is not torture. The result will be different.

[Andrey Kozhevnikov]

Andrey Kozhevnikov The most interesting thing is that the sourdough contains the same yeast that is sold in the store, we also breathe it and eat it raw with fruit.
Moreover, all the time while humanity exists, and the yeast itself appeared much earlier than humans and plants

or maybe there is already genetically modified yeast at yeast factories? but we eat them and don't know

[Andrey Kozhevnikov]

Andrey Kozhevnikov The most interesting thing is that the sourdough contains the same yeast that is sold in the store, we also breathe it and eat it raw with fruit.
Moreover, all the time while humanity exists, and the yeast itself appeared much earlier than humans and plants

or maybe there is already genetically modified yeast at yeast factories? but we eat them and don't know

Well, guys, I don't know ... you are kind of careful with the information. Don't dump it all on a person at once! Dosed, homeopathic doses, pliiis!

[Andrey Kozhevnikov]

Andrey Kozhevnikov The most interesting thing is that the sourdough contains the same yeast that is sold in the store, we also breathe it and eat it raw with fruit.
Moreover, all the time while humanity exists, and the yeast itself appeared much earlier than humans and plants

Dear, (th)! Have you heard the lectures of Professor Vladimir Georgievich Zhdanov about the dangers of kefir and yeast bread? No? Listen.

I calculated, and according to the initial experience it turns out: I cook 1 bread in 6 hours. 2 loaves a day. This is maximum. Because I bake it with grain leaven, not yeast. And this is fundamentally important. Let the dough take longer to ferment, but the bread is healthier than with yeast, which, as scientists have proven, is harmful to the body. Breadmaker 1.5 kg. baked goods are expensive and consume more energy. I chose Kenwood VM-256 because it is economical - ONCE, in a steel case - TWO, it can bake yeast-free pastries - THREE and rye bread - FOUR! I really love rye bread. Over time, we'll think of something to increase the mass of baked goods. In the meantime, I'm just learning to bake and share with you my thoughts and dreams. The walker will overcome the road! Hello everyone!

It is also useful to read the legacy of Mechnikov and his followers about the benefits of kefir and fermentation products, starting with bread and ending with wine. And feeding these things as a concentrate to humans and animals with a decrease in immunity, dysbiosis, etc.
With the mass of rye baking, everything is also simple, 1650 gr. in Panasonic it is easy. The Kenwood VM-256 bucket is similar in volume.
Yeast is very easily replaced with sourdough. Stores for a week if not eaten faster and saves electricity a lot.

Large loaf 1650 gr.
In HP Panasonic, - almost the maximum that can be baked.

1. Peeled rye flour - 700 gr.
2. Fermented dry rye malt - 75 ml. = 60 gr.
3. Sourdough (acidifier) ​​"Agram light" - 75 ml. = 50 gr.
4. Fructose, sugar is possible - 100 ml. = 100 gr.
5. Fine salt - 15 ml. = 20 gr.
6. Dry yeast - 15 ml. = 12 gr.
7. Boiled water - 750 ml.
(550 ml. Room temperature + 200 ml. Boiling water for brewing malt).
Proving dough at 40 degrees Celsius - 60 minutes.
Baking at 170 degrees Celsius - 1 hour 30 minutes.


.

Dear, (th)! Have you heard the lectures of Professor Vladimir Georgievich Zhdanov about the dangers of kefir and yeast bread? No? Listen.

Who and what did they say about the dangers of kefir? Physicist with a psychological bias? Starter cultures, even those grown in the most home conditions, contain a complex of yeast and lactic acid bacteria. We read TSB:
Starter cultures, cultures of microorganisms that cause fermentation and are introduced into a natural substrate (milk, a mixture of flour with water, grape juice, etc.) to obtain mainly food products. Pure cultures of bacteria (mainly lactic acid), yeast, or molds are used as gold. Microorganisms contained in gold, once in the fermentable substrate, multiply, cause lactic, propionic, or alcoholic fermentation, and form aromatic organic substances. Z. is used to obtain curdled milk, acidophilus, koumiss, kefir, butter, certain types of cheese, grape wine, and sour bread, as well as for the ensiling of hard-to-feed forages.

If we exclude the mustache, which ferments and ferments, then please, "bread" on soda as a baking powder or unleavened bread.

Well, I answer text to text.
Quote from the article, I'm sorry, I don't remember which one, I found on the Internet:
“Our great-grandfathers said:“ Bread is a Gift of God. ”But they did not bake it with thermophilic yeast. This yeast appeared even before the war.
Scientists who were studying this issue came across sources from Hitler's Germany in the Lenin Library, which said that this yeast was grown on human bones or animal bones. For the ideologists of the Third Reich, in the words of their Fuhrer, said about us: “if Russia does not die in the war, it will die of yeast” and even suggested that instead of war with us, put several echelons with thermophilic yeast in the form of humanitarian aid.
Our specialists were not allowed to make links to sources, to copy them. The documents were classified .... Scientists all over the world have long sounded the alarm. The mechanisms of the negative impact of thermophilic yeast on the body have been revealed ....
THE EXPERIENCE OF PROFESSOR WOLF
Parisian newspapers wrote about an experiment conducted by Professor Etienne Wolff, where it was reported that in his laboratory it was possible to grow a culture of a malignant tumor in a test tube with a special solution of fermenting yeast extract. Within 37 months prof. Wolff cultivated a malignant tumor of the stomach and for 16 months cultivated the intestinal tumor without connection with living tissue. It turned out that in this solution the size of the cancerous tumor doubled and tripled within one week !!! But as soon as the extract was removed from the solution, the tumor died. From this it was concluded that the yeast extract contains a substance that determines the growth of cancerous tumors!

The invention of the Nazis, which they wanted to introduce as a biological weapon to destroy our people, was successfully introduced into our diet by their own thoughtless rulers.
And now, starting from bread and kefir, we are fed with crustaceans, destroying intestinal bacteria, eating away from cell membranes, and decomposing the entire body, forming putrefactive processes, killer yeast.
Where did the whole grain flour from which our ancestors baked bread disappeared? Only whole grain flour contains B vitamins, micro- and macroelements and the germ, which has fantastic medicinal properties. Refined flour is devoid of both the germ and the shell. Instead of these naturally created, healing parts of grain, all kinds of food additives are added to the flour, chemically created substitutes that can never fulfill what nature itself has created. ... Information about the dangers of eating bakery products made from baker's yeast slowly but surely enters the minds of people. Many people bake their own bread. Mini-bakeries begin to open. This non-yeast bread is still expensive, but disappears instantly. Needs outstrip supply.
In Ryazan, a bakery began to operate according to a new scheme; the same production is available in Noginsk.
Everything new is well forgotten old ... "

Oooh ... another holivarny temka ... a person periodically comes and starts dragging and dropping the Internet information - "Yeast is poison!" .. Now, if you are not lazy, read, 🔗 , otherwise I don't want to drag a bunch of text here, I don't like that. At least the microbiologist writes, not the OBS.

Oooh ... another holivar temka ...

Dear, (th)! Have you heard the lectures of Professor Vladimir Georgievich Zhdanov about the dangers of kefir and yeast bread? No? Listen.

But how do you make sourdough bread, because sourdough contains both yeast and lactic acid bacteria?
You do not need to bake loaves, but go to Vedic cuisine and bake flat cakes such as chapatis.

"Panikovsky is not obliged to believe everything" (c)

In fact, the term "thermophilic yeast" comes across only in hysterical articles about the harm of yeast ...