Help with choosing a bread maker

Good afternoon, dear owners of bread makers, tell me about the choice of a bread maker, what is the function / parameters of which should be coordinated. Sobirayus I want my wife to buy a bread maker, after a failure to bake bread in a gas oven, she thinks the bread baker will be better, well, the process may be easier, she plans to bake bread often. A lot of things are baked in the oven, or rather, everything that is required is not bad at all (cakes, buns, various pastries) Family of 3 people, hb a huge choice, where to start so as not to miss

[paha]

paha, read about Panasonic. If you need a problem-free HP and are willing to pay for quality, then Panasonic.

Eh, I did not have time for the adepts (((

[Igor]

Igor, write about your

[$ vetLana]

$ vetLana, and I'm not going to promote my own. If the purchase is "like a holiday gift", it is not a fact that it will not be thrown on the shelf at all. Does it bake cool in the oven? An option to present a good dough mixer or harvester. Bread with HP is not in comparison with the "oven". The budget issue has not yet been announced.

Thank you all for your attention, but bakes in a gas oven, I read this forum periodically, and I also lean towards Panasonic, I watched some models, you can probably keep within 10 tons. I don't know what hb is yet, so here are the questions, and is it possible to speed up the preparation and baking process in hb without compromising quality. Bread is different from the oven and hb-what?

An option to present a good dough mixer or harvester.

It is very interesting to develop, enlighten what it is and how it will come in handy in my case)

[paha]

paha, master baking in the existing oven. Half of them had problems with this, especially with the old gas ones, but you can adapt to this. Stone, caps, shapes, special techniques ...

Mixer topic
https://Mcooker-enn.tomathouse.com/in...ic=8100.0

I don't know what hb is, I haven't tried it yet,

Woo, it's like in a car, immediately took Lanos, traveled for a couple of years and bought a Mercedes. If in the first week he did not die.

is it possible to speed up the preparation and baking process in hb without sacrificing quality

Short programs are suitable for individual recipes, but I do not use them.

[paha]

paha, how much I previously bought all my culinary trash ... see enough advertising and .. I want such crap that I would cut vegetables myself into cubes and slices, as in advertising. Naaa. Once and ... xs where it all lies.

If we compare hb and an oven, who bakes better? (Gas oven, no convection, gorenie, with temperature sensors). Combines and kneaders are probably not for sure yet, this is already an "industrial" scale of cooking, and even the kitchen is small.

Woo, it's like in a car, I immediately took Lanos, traveled for a couple of years and bought a Mercedes. If in the first week he did not die.

:-) In this case, if you don't like it, it may happen that the topic of choosing a hb for yourself will be closed.

how much I previously bought my every culinary

This is not the case with us, the wife herself wanted to, before that I talked her to the multicooker for a long time, I chose, I read the forums, they didn’t take it, she didn’t need it, it wasn’t interesting, it turned out that I needed it more, a device for "research", hb me also interesting, like a device) Sometimes I cook myself, with devices I like more

hb, I'm also interested in how a device is) Sometimes I cook myself, from a device and I like it better

if for yourself, then buy a Mercedes, here it is a Panasonic without a choice. I'll finish mine already and then I'll buy a Panas, while there is no better and safer one. And play, any, they are all almost the same. Heating element, stirrer paddle (scientific paddle) and removable bucket. The electronics are the same, one special. chip from samsung.




For two years my wife doesn’t know how to turn it on, but she gradually won back the mulwarka. Of course, everything is more convenient and faster there.



By the way, I baked bread for a long time in a slow cooker, there it is possible and it turns out pretty decent. It all started with her ... bread and culinary in general.

[Palych]

What other parameters should be defined as needed in xb? There is the volume of the bowl, heating elements, functions ..,. I would like to immediately determine the required parameters and purchase the most suitable model



Palych, Have you decided on a hb model for your future?

So how much bread do you eat? Max 900g is enough for us and I bake in a day or two. There is a parameter max. weight. usually 750/900/1200 or similar. Bucket shape rectangle, square or elongated brick, one or two stirrers for large. sizes.
Choose two three models from the store and according to reviews and post them here for comments.

Have you decided on the hb model for the future?

2510 ... those without dispensers, it is not needed. Or something from the Germans, we have magazines transporting goods from Germany, new ones ... I don't give a damn about the guarantee, if I exchange something right away, otherwise it will work out its 2-3 years.

A standard loaf probably weighs 650 grams, we have enough of it for 3 days, it turns out that the smallest bowl is suitable, 750 grams, and for other parameters then I will look / choose a model and here for advice if you have any questions

[paha]

paha, do not ... this bread is eaten very quickly, at least 900-1000. And don't compare the weight of dough and bread.
In it, many only knead the dough, and bake it in the oven. And not only bread, but also dough on dumplings, dumplings, and other dough products, especially since the wife bakes various sweets. You will just knead the dough into it in it ... if your wife asks well.



And the main thing is that there were mono programs, not only full cycles, but also separately kneading, dough, oven, proofing (kefir or yogurt).

From how much is important in a bread maker, interesting, with a bowl, it is clear that the hb itself kneads and can then bake itself further? i.e. it can be used for mixing separately

[paha]

paha, open any topic about hp, where its those data, discussions and at least some idea of ​​their capabilities you will have.
Here, on my model, they conducted the timings of its modes.

Layout according to modes for a loaf of 900 g
1. Basic (3:00)
kneading 12m, rest 20m, kneading 18m, rise 20m, kneading, proofing 45m, baking 65m.
2. French (3:50)
kneading 20m, rest 40m, kneading 25m, rise 20m, kneading, proofing 55m, baking 70m.
3. Whole Grain (3:40)
kneading 12m, rest 25m, kneading 23m, rise 20m, kneading, proofing 75m, baking 65m.
4. Fast (2:10)
batch 12m, rest 10m, batch 13m, proofing 25m, baking 70m.
5. Sweet (2:55)
kneading 12m, rest 5m, kneading 23m, rise 20m, kneading, proofing 50m, baking 65m.
6. Gluten Free (2:55)
batch 12m, rest 10m, batch 13m, ......... did not finish, the rest of time 2:20 .....
7. Dough (1:30)
kneading 25m, rise 20m, workout, rise 45m.
8. Kneading (0:25)
batch (without heating) 25 min.
9. Cupcake (1:50)
kneading 7m, rest 4m, kneading 10m, rest 9m, baking 80m.
10. Sandwich (3:00)
kneading 17m, rest 40m, kneading 8m, rise 20m, kneading, proofing 40m, baking 55m.
11. Specialty (2:50)
kneading 10 m, rest 5 m, kneading 20 m, rise 20 m, kneading, proofing 45 m, baking 70 m.
12. Jam
13. Yogurt (6: 00-12: 00)
14. Baking (0: 10-1: 00)
15. Manual
kneading 6-14m, rest 20-60m, kneading 5-20m, rise 5-40m, kneading, proofing 0-60m, baking 0-80m. More details: https://Mcooker-enn.tomathouse.com/in..._smf&topic=473099.100

Yes, there is just a batch (25 minutes) and a separate "oven" (and you can set the time), what are the difficulties to write a couple of separate programs for the developers?
https://Mcooker-enn.tomathouse.com/in...on=com_smf&board=21.0

All is clear, thank you! went to the Panasonic branch and to the store (online) watch

[paha]

paha, and I went through school like this: a slow cooker, I found out that you can also bake bread in it, bake more than once, I liked in principle to depend on the store. But there are their own chips, you have to turn over and in general ... Then I tried to bake in e-mail. oven, until I got L7 (like a brick of std), baked in a saucepan like a cauldron with tols. aluminum or duralumin, or in a gooseneck. Then I was too lazy to knead with my hands, I bought a bread maker and for a year tortured it and baked everything and Borodino and custard breads like Riga, etc. Now the stage is kneading in xn, and baking in the oven and like on a hearth (without a form), it's time to change the apparatus disassembled 10 times, the oil seal, the bearings are flying.

[paha]

paha, bread makers do not give such a high temperature as ovens, and for bread this is very important. Those who baked bread both there and there unanimously say that the oven is much better.
I had HP, but it quickly "ran out", I decided not to buy another one, I want to take a desktop oven, but with the "yogurt" function, which was also in my bread maker (for yogurt and for a long proofing of leavened bread).
I knead the dough either with my hands or with an ordinary hand mixer - it's enough for one normal loaf.
Of course, bread makers are very convenient to use as a kneader, but, due to the peculiarity of the design, they will not last long, because under heavy loads, sooner or later the stock will fly out of the bucket. This is if you not only knead bread, but also constantly make steep dumplings for dumplings, manti, dumplings, etc.

If the plans include rye bread, then only an electric oven (or gas). For wheat, you can think of a bread maker.

I bake pure rye in HP, it suits me. I bake on an automatic program, controlling the batch.
For a working woman, a bread maker is a convenient thing, as well as for a person who does not like to spend a lot of time in the kitchen. Anyone who likes to work with the dough with their hands, it is better to bake in the oven. IMHO.

It turns out that the device is capricious in terms of reliability. And for bread, the ideal is an oven, a gas oven, which is already available. Probably for sure, if you don't try it, you won't understand if we need cotton in our farm

Nothing moody. Usually the problem is with the bucket, for multicooker, by the way, this is the same problem.
Panas 255 has been threshing for me for 11 years, the flight is normal. The second 2502 to help him (so as not to carry from the dacha) work 5t for 3 years.
But the Kenwood 450 was sent to the closet just because of the bucket.

It turns out that the device is capricious in terms of reliability.

How many people, how many opinions.
For me it is a simple and reliable device. If you go to the Panasonic topic, you will see that many will have the same opinion.
What kind of bread do you need in terms of composition? Yeast, starter, wheat, rye?

I bake pure rye in HP, it suits me. I bake on an automatic program, controlling the batch.

And I!
I won't trade my Panasik 2511 for anything. And he constantly kneads the dough on dumplings (and all other things). Serves 4 years. Ttt ...
I used to have an LG. This is heaven and earth. As if I changed the Zhiguli to a Mercedes.

What kind of bread do you need in terms of composition? Yeast, starter, wheat, rye?

An interesting forum here, and people
And on the case, mm .. - to be honest, I don’t know what kind of bread we will bake. Most likely, we will determine it by experiment. Khb is interesting in terms of versatility, kneads dough for other needs, such a thing is needed in the kitchen

I am very surprised how people hang out and bake pure rye bread in a bread machine. While I knead it, even my hands get tired. Almost all recipes that looked rye bread go 50/50 with wheat flour. So yes, the bread maker can handle it. Pure rye - I don't believe it.

[Alexander]

Alexander, I most often bake this bread:
Recipe (by mamusi): Rye-wheat bread "Westphalian Passion".
There is 80% rye flour, 20% whole grain.

[Lord 68]

Lord 68, pure rye should be helped by kneading with a silicone spatula. I bake pure rye bread, knead with a "comb" on dumplings, rise and bake in a slow cooker.
I have HP Panasonic - 2511.
Before Panasik there were two ovens, and only with him I realized that this is bread without problems. True, without problems, this is not pure rye.
Yes, Westphalian passions are, in my opinion, a sheder. Hell and more than once

Maybe I'll post a recipe for my 100% rye somehow. But it is based on bread, which has long been posted on the site. These are: Bread only on rye flour (like Westphalian).
https://Mcooker-enn.tomathouse.com/in...ic=2647.0
Small rye bread, 400g of flour, put a comb for rye bread.

Well, it started ... they asked what to buy and we need it at all, right now, let's go to your favorite recipes)



People bake bread in slow cookers and microwaves, and in Iceland in general, in the ashes of volcanoes), there would be a desire.

[Igor]

Igor, the person doubted that it was possible to bake pure rye. We are trying to dissuade him of this.

For example, I only bought a bread machine because of the rye.And I was disappointed, because there was no pure rye in the recipe book. Only a few months later I found out about Elena Bo's recipe. Thanks to the forum users from the Panasikov topic.
So I think that we have the right to talk about bread recipes in this topic.
When a person does not know what a bread machine is and what it is capable of, then any information from us will be useful to him.

[gala10]

gala10, this is not the right person ... in general, I confused the men.

When a person does not know what a bread maker is and what it is capable of,

This person with the first post since 2012) and he does not know ??))

Well, at least everyone boasted of the final result that gives his hb at the output, and everyone is happy with everything, and the stove is an interesting thing. I think about rye 100%, 70% unlikely, we will do this, and it turns out that among hb the circle of choice is wider

Palych is right. I've been on the forum for a long time and I think a little about bread makers, but I will repeat again that pure rye (and most confirm this) cannot be kneaded in a bread machine without the help of a spatula. That is why I am a supporter of the oven only. True, I would not refuse a good kneader. This is of course the lyrics. The truth is that it is better to start with a really good bread machine, in particular Panasonic, I also like LG, my sister has a good Bork model, but the price is horse-drawn for it, but then with experience you will want to switch to a good electric oven. I'm 99% sure of that. I will add. I always bake two loaves of bread, each weighing 1.5 kg. Enough for exactly two weeks for two with his wife. The bread does not spoil, does not dry out. The only thing after the fifth day I always pass it through the toaster, my daughter gave it to us in September and we liked it. Previously, they just ate without frying.

I'm 99% sure of that.

I agree. I also started with a bread machine, and I am very grateful to this device that with its help I discovered this wonderful world of baking (sorry for the pathos, but homemade bread is so cool!), But now I don't really need HP anymore. I completely switched to sourdoughs and for complete baking happiness I still lack only a good oven.

[Crown]

Crown,

the only thing missing is a good oven.

What kind of oven is going to be good? Probably electric, with convection, a good thermostat for setting t "

What kind of oven is going to be good?

Electric, with steam, and so that the range is from 30 to 300 degrees, and with pyrolytic cleaning, and with a grill and with a temperature probe and with a timer, etc., etc. And so that someone else would make it so perfect, and then he gave it to me, because it will cost - like a wing from a Boeing



But in general, in an ordinary electric oven with the help of a stone, a bowl of boiling water and such a mother, wonderful homemade bread is obtained.
And I started with a bread machine, then switched to the oven, then I bought a Panasonic and I bake mainly in it, but sometimes I also have fun with the oven. True, I prefer rye in the oven.

Email oven and oven mode in xn have both pros and cons. In engineering terms, HP (like a furnace) has its advantages:
The small volume of the chamber, strictly for the size of the shape, and this means that the power of the heating elements is much less required and the thermal inertness is higher (it holds the temperature, less often on / off), which means it is more economical, does not heat the kitchen (especially in hot summer periods, when it does. " nothing to breathe. ")
Thanks to slightly more advanced electronics and the use of a microprocessor, it is possible to work with one temperature sensor in a wider temperature range with sufficient accuracy (it is included in the res.bridge and allows you to switch to two modes, low temperatures (proofing, 25-40 ° C) and high (160 -190) in it and step regulation. (Choice of 3 variants of color. Crust)
This is where all the advantages end.

This person with the first post since 2012) and he does not know ??)

Many people read this topic, I meant newbies. I did not look into a personal person.
We write about our experience and share it (who likes what), and the readers draw conclusions for themselves and choose the necessary kitchen devices.

Advantages of ED (e-mail)ovens), you can bake different sizes of bread, (and more than one) in forms (any) and without (on the hearth), there is a grill, that is, the top heating, ten, allows you to better bake the top of the bread (in xn it is usually lighter than sides), on many there is a convention (a fan that drives air and calls everything to bake more evenly, raise the overall temperature and do not need to rearrange or turn anything).
The temperature in the chamber is higher (up to 300 °, although it is usually limited to 250), in hp spec. do not make high fire safety, plastic, table, hands ...
You can preheat the chamber and then add the dough, for hearth breads this is, for example, extremely important.
The slightly more advanced ones also have steam humidification, which is not available in HP for obvious reasons. And this technique is also important.

[Crown]

CrownWhat kind of oven would be good? Probably electric, with convection, a good thermostat for setting t "

Yes. Now I choose a tabletop one of Gemluxes for 38 or 32 liters, with convection, with separately adjustable upper and lower heating, with a grill, t from 30 to 230 *.

Dear bakers, advise the HP simplest, but reliable, for baking simple bread, without any fancy, so that a man can use it (and he is not a cook at all, but he wants his own bread). I will be very grateful.

[ElenaM]

ElenaM, what a man could use is the same panasik, my husband began to bake bread himself, when I stay in the city, everything is easy in panasik, especially if you do not engage in creativity, but bake according to recipes from the instructions.

Panasik is very sophisticated, for different types of bread, with dispensers, etc., but I would like to be simpler, because HP is needed for simple bread, everyday.

Panasik is very sophisticated

So it is not necessary to use these bells and whistles. I have Panasik for 10 years, and I use only one. I used to love the most ordinary, but now I bake everything in French and don't worry