Choice: BBK HB1003B, Gorenje BM900ND, Delonghi BDM 125 S

Good day to all and lush bread!
I am a newbie choosing a bread maker. So far, I have selected these 3 models for myself. But there are a lot of questions ... About BBK HB1003B I did not find any information on the forum at all, although according to its characteristics the stove is interesting, very interested, maybe the owner will respond? For example, it has the function of yogurt, tell me, is it really interesting, and where is the sourdough taken from? There is also a function Russian stove, what is this about?
Gorenje BM900ND liked something right away, the design, probably, and the presence of a dispenser, yet, as it seems to me, somewhere you came across information that it can be programmed, is that so? Even in the descriptions in stores it is also said about the function of yogurt, but according to reviews it turns out that this is not so!
Delonghi BDM 125 S. It is good both in programming and in the presence of a dispenser, only it is very huge and, it seems, it has a plastic case ... Or not? I have a prejudice to the plastic case, since plastic releases harmful substances when heated, so I'm looking for a metal stove But maybe I'm wrong, and this model has just a steel case?
Help, please, otherwise I was already tortured to poke around on the Internet at night!

Turkish woman, what country are you from, if you are from Ukraine, discard the link to VVK.

[Turk]

Turk In all HP the body consists of plastic and there it is at least 90%
There are HP with metal parts (overlays) that are rather decorative and not a structural material

I also look closely at the VVK, but I’m afraid to take the unknown. And in my opinion, the function of yogurt is not needed. Now I'm doing it in a thermos.

Why, VVK is a well-known Chinese company, my phone worked perfectly for 3 years, and the children have a home theater of this company. Now bread makers have begun to produce.

I also look closely at the VVK, but I’m afraid to take the unknown. And in my opinion, the function of yogurt is not needed. Now I'm doing it in a thermos.

Oh, please tell us how you make yogurt!

Oh, please tell us how you make yogurt!

Differently. If there is no time or laziness, then I buy Activia yogurt and real milk. I heat boiled milk so that it is warm (40C). I mix everything in a thermos for 6 hours. Then I throw it back on a cotton cloth (if the serum is released) and into the refrigerator. And I also buy starter cultures at the pharmacy (Evita or Narine), and everything is there according to the instructions. With Activia it turns out to be bland, and with leavens it is more sour.

Why, VVK is a well-known Chinese company, my phone worked perfectly for 3 years, and the children have a home theater of this company. Now bread makers have begun to produce.

I didn't mean the company, but the fact that this is their first bread maker and there are no reviews about it.

Reviews on BBK appeared on Yandex-Market.
I myself look closely at it, in reality there was no opportunity to see it, only in online stores.
I just want the function of making yogurt, although it turns out just in a saucepan))) I don't plan to use a toaster.
I like the good instruction, the ability to bake muffins, rye bread, baguettes and make yoghurt, reasonable price, design))) and Brand.

All. I ordered this bread maker. And I used the yogurt function even when the dough didn't quite fit and the dough came in perfectly.

[vea700]

vea700, have you tried the stove? please tell me, otherwise mine is still going, but it's curious to eerie)))

The Consumer magazine has tested the bbk bread machine. It was nice to know that the case is metal.

And so, today I received a bbk bread maker.
I liked the look very much - just super! The measuring cup for liquids is only too small (200 ml), that is, it is necessary to measure twice, since more liquid is required. And the inscriptions at the glass are not drawn in a different color, you need to look closely.
The baguette holder is not exactly what I thought, that is, yes, you can make 4 bars, the lower tier is for two pieces and two upper ones.
There is a backlight - you can see it well, there is no need to open the lid at all.
The display is backlit with a beautiful blue light - you can see everything well - icons, time, labels.
The instruction is clear. The only thing is that I will print the recipe book separately so that the instructions do not get dirty during use.
By assembly and appearance. I looked at the mulines in stores - for some reason their lids are loose, swinging from side to side ... In this one - everything is clearly fitted and does not look like a piece of plastic remnant.
Now I'm in love with her - like it very much. The result will be in 2 hours, but since it is terribly curious and the night is on the nose, we will try without waiting for the bread to cool)))

We will look forward to the result. Unfortunately, we do not have such stoves yet. Therefore, we will closely monitor your progress. A small glass is not scary, the main thing is that it bakes well.

tigra-tigrica, we also don't have it in the city, I ordered it in the online store for 3880 rubles. + delivery cost 300 rubles. But not as fast as I wanted - I ordered September 3, paid for the 5th with Yandex Money, sent the 7th, received the 15th.
I am satisfied with the service - they call back and clarify the information on delivery and payment, I called them myself - they answered all the questions correctly, the warranty card was filled out, the packaging was in order.

don't online shopping serve citizens of other countries ?! do you really have such a problem with ordering household appliances?

The first time we tried the "Basic" bread according to the recipe from the instructions.
The size is medium, the crust is dark. It turned out to weigh 750 grams. The scapula is stuck, but it may be due to the good crust.

Hurrah!!! Finally came to me too. So far, I like everything, but you can only bake two baguettes, two more from the second call and they are so tiny. And the display is on after the end of work, you have to disconnect the bread maker from the network. A bit noisy compared to LG. It is very convenient that the display shows what exactly the bread maker is doing at the moment.

[vea700]

vea700, congratulations on your purchase! What other programs and recipes have you tried?

I'm thinking - a grate for toasts and baguettes - a base with grooves at the bottom - maybe it is also intended for baguettes?

I also did not succeed in rye ... or rather, it turned out, but not as I would like. First, the Russian baker suspected typos in the instructions regarding the program. For example, add time. ingredients specified incorrectly, error for an hour. And in the rye recipe, 430 ml of water per 420 g of flour was indicated - I decided it was a typo, so I made 330 ml of water. As a result, the bread did not have a dome, it fell slightly, but inside it was kind of wet (not damp). Taste acceptable, expected worse.
What needs to be fixed?

After the second kneading, it is better to take out the mixer and level it with a spatula, then there will be no heaving and the dough should not fall off. And the fact that it is damp can be put on baking for 10-20 minutes.

Girls. I congratulate you on a successful initiative, I wish your ovens to work well and bake delicious and successful pastries.
I wonder how she handles sweet baked goods.

My Borodino bread.

belaya I'm thinking - a grate for toasts and baguettes - a base with grooves at the bottom - maybe it's also intended for baguettes?

May be. It will only turn out crooked.

A cupcake was tried ("Capital" according to GOST, from this forum) - everything was baked, it turned out great. Perhaps this is a drawback - on the Keks program, kneading takes 4 minutes. But if you need more, you can first knead with the "Dough" program, and then, adding raisins, put on the "Cupcake". The rest is excellent!

We tried quick bread - part of the flour (50 g) was replaced with semolina - it rose great.
French is quite good. But so far the most favorite is according to the "Basic" recipe (with milk powder).
We put a 1 kg loaf on a timer for the night - everything worked out.

Do not think that we ate so much bread))) there was just a picnic and asked to bring your own bread to try more.

I tried making yogurt. It didn't work out of the sourdough, I think the temperature is too high. It seemed like nothing came out of the store, but it reduced the time. The apple muffin came out good. I liked the cheese bread very much. And beautiful and fragrant and crusty

What kind of cheese bread, where to find the recipe ?!

In the instruction manual for our stove. Where there are recipes for the French program.

And in online stores there are grain mixtures for adding to the dough, it turns out very tasty bread.

I will report too.
for the first week, here's what I managed to do on this hp:
1.sour cream (program "main")
it did not work at all, it seems to me that there cannot be a typo with a volume of water of 130 ml for size L. my bread was kneaded with difficulty. baked with some shapeless unbaked filth :-(
2.white (program "main")
delicious regular white bread, but the crust did not rise in the light crust setting.
3.fast (program "fast") + added pumpkin seeds
perfectly baked, very tasty, but the crust just rose on the dark crust, but it was very pale.
4. rye with bran (program "Russian baker")
instead of bran, I added rye flakes. added pumpkin and sunflower seeds. on a dark crust did not rise at all, although the bread itself turned out to be very tasty. but visually ugly.
5.yogurt
I just pulled it out of HP, it seems to be thick, it looks good, but I haven't tried it, I'll report it tomorrow.
p. from. what's wrong with my crust? HP defect?

Hello everyone!
As for the stove, my choice fell on the BBK HB1003B (let's see what kind of stove, 10 should be).
I took it from a friend DELONGHI BDM1200, it helped me with the choice, at the same time I got acquainted with the bread maker.
P.S. If the choice is hard, go shopping, just don't take your money with you
Good luck with your choice.
Regards, Alexey.

[Lemon_girl]

Lemon_girl
From the recipe book tried only the quick, basic, a couple of French, rye, baguettes, sweet. Tried recipes produced excellent bread, rose well. I constantly make rye bread with dry kvass (it is not in the recipe book) - it turns out not very beautiful - the dome falls off during the first 10 minutes of baking. Reducing the water in the recipe didn't really matter, but reducing the amount of yeast or using a different brand of yeast helps.

We haven't tasted sour cream bread.

As not an expert in baking bread, I can say about my conclusions: it's all about yeast and the dosage of products. That is, follow the recipe exactly - the amount of flour, water. I bought many types of yeast, all normal, but with the "saft-moment" (not! Saft-levure) the bread is much higher.

About the crust. The walls of the bread are always darker than the dome - this is the norm for bread makers. Another thing is that the dome of the bread should not be white. A light crust was never installed, I can not say anything about it. Our dome does not always turn out to be "tanned" as I like, it turns out about 7 times out of 10. On this forum there are a couple of topics about the color of the crust, the main conclusion is not to open the lid while baking and cover the viewing window with something (towel , foil).

How did the yogurt turn out? What sourdough was made with?
It annoys me to boil the milk and then wait for it to cool. I think you can do without it? I still use pasteurized.

yogurt is great! did it with the addition of bifilact in a bottle. put 3 spoons according to the recipe. sour, as natural yogurt should be, but a slightly thinner consistency than weighed out in stores in the Mediterranean. or try to increase the number of spoons of sourdough, or let it be that way, because it tastes good :-)))))))))

[belaya,]

belaya, Of course, the recipe is perfectly followed, the saf-moment yeast is red, but I want to switch to my beloved doctor etker, because there are still additives in the saf. but in general it is necessary to buy rye flour and yeast in Finland. they are of excellent quality.
I will try further, but it’s a shame if the delicious bread is ugly.It's a shame to serve to the table :-(
now I put French with Provencal herbs, it is written that it will be very high. let's see how the crust behaves.
such a crust as in your photo is a dream for me. none of the recipes came out.
try sour cream, tell me what's wrong?

tell me the recipe with kvass wort?

Sour cream is then next in line after cheese bread)))) all days are given out such that there is no time for experimentation.

I could not find the wort, so the recipe using dry kvass. I have now managed to find "saft-kvass", but I also tried liquid kvass (not the one that they already drink, but from which they make a drink). Probably can be replaced with wort, reducing the amount.

Rye flour = 460 ml volume = 250 gr.
Wheat flour = 300 ml = 210 gr.
Water 250 ml.
Salt 1.5 tsp
Sugar 2.5 tbsp. l.
Vegetable oil 2 tbsp. l.
Kvass dry 2 tbsp. l.
Yeast 1.5 tsp

The original recipe required 2 tsp. yeast, but the top of my bread always fell through, so I reduced their amount (the dome does not form, it turns out flat).
The taste is a cross between "Urozhainy" and "Borodinsky". In fact, now we have settled on two recipes - this and the "main" from the instructions.

Now still bread "Main" was made 1 kg, a dark crust was installed. Frightened, she covered the window with a towel so that the top crust would probably turn out.
this one turned out to be fried (but this is even too much)

[belaya]

belayawhat a beauty you get!
And my husband gave me something really bad, I stood for a long time, but only today I decided to deal with her. The first bread was made by the main dairy - generally lumpy. But, apparently, yeast was already with a beard. I bought fresh ones, put them on fast mode - the bread is porous, but literally 5 cm in height. The crust is white and burst. So insulting ...
PS: And I also chose XL sizes.

Frankly speaking, I can’t help with advice - I’ve never got along with a test before, can I see what the matter may be in other topics (although some forum tips did not suit me)?
Basic XL with yeast saft-moment is obtained with a height greater than the container.
It is always lower with other yeasts. Cheese and rye - we got lower, even if XL.

Let's do everything carefully once to make sure - take food at room temperature, fresh yeast "saft-moment", sift flour, weigh-measure the food.
Take the recipe for the main "white" with milk powder (you can not put it). I remember that once I did the "milk" main one, but I don't remember what didn't work out in it))) but decided that the "white" was the optimal recipe. Must work out.

Hello! something quiet about this thread. I would like to know more about the VVK bread maker. Please share with the owners of these stoves. I liked it very much, we want to buy, but there are questions:
First and foremost, will she knead the dough on dumplings?
How toast is fried - our toaster is gone, I want to use this function.
And what about the top crust?
Share, plizz!

Hey. I did not try the dough on dumplings, because I noticed that HB does not cope with thick dough and with a lot of dough. Maybe I got so weak. The toasts are good, but I close the lid. And you can adapt to the color of the crust, there are no complaints about it. My husband says I need to take HB (because of a weak motor), but I don't want to. So it's all in thought.

Yes, she will not make a thick dough. They didn't make toasts in it. The crust is good.

Thanks for the information ! It's a pity, my suspicions were confirmed. Although the power seems to be not small.
And there are still flaws, besides a weak motor?

I have nothing to compare with, but I do not find any other shortcomings (although for me this is also a disadvantage, because I don’t plan to make dumplings and noodles on my own).
It is clear that the baguettes are small (but they are small in all bread machines, the weight of one is about 100 grams) and therefore they were made only once. I did not try to make toasts in it, we rarely make them and use a toaster.
Yoghurts are made, sweet bread, muffins, main bread, French, rye, cheese, etc., dough, jam - all this works out.But there is no point in making jam in a bread maker - small volumes and, as far as I understood, this spoils the bucket seal.

Thus - any bread, muffins, yeast dough and yoghurts do well - it is completely suitable for our family.

And mine does not knead any bread, you have to reduce flour or knead with it. But it bakes well. This is my second HB and in my opinion most of the functions are not needed. Now I already understand that the simpler the better. For this price, it is better to take a good company with a basic set of modes.

lysi555, join us! and the stove is a beauty itself!

Thank you! If I figure out how to post a photo, I will brag about my first bread, baked white bread, and today - cheese from our book.

This is my first loaf, it turned out a little higher than the bucket.
And this is today's cheese bread. It turned out tall, rested against the stove cover!

Dear BBK users bought this device as a gift to his wife, tried twice the main one, and once rye with bran, in general, everything is strictly according to the recipe, all the ingredients are in order, for the first roll everything was taken at all in the store: (in general, it does not work that this is a defect or bad karma

PS everything was measured on scales, a measuring glass and a measuring spoon, I apologize for the confusion, but it boiled :(

last_hero, and what exactly did not work? (did not stir, bread did not rise, did not bake)

Do not despair! I didn't get my first bread, the yeast was just in the cupboard in the kitchen. When I bought Sun-moment, I was even scared how tall the bread turned out. In general, advice to you: do not be lazy, spend a couple of hours on the site, watch the video - what a kolobok should look like, check it a couple of times and you will be happy! I also have VVK, for the main bread, I always add 2 tbsp. tablespoons of flour during kneading the first or second.

I also have VVK, for the main bread, I always add 2 tbsp. tablespoons of flour during kneading the first or second.

And on the contrary, I reduce the amount of flour, since the bread machine does not have enough strength to stir the thick dough. And I always control the kneading process, if I correct something (sometimes I have to help with my hands)

Yes, a riddle ... It seems like the same stoves we have with you. Yes, I went to the kitchen, looked at the model, well, exactly the same. Apparently the flour is different for everyone. But mine kneads well. Once I put it on small bread, the bun was so loose around the bucket !!! I was really scared.

BBK stove. Be careful with the recipes in their book. The amount of water is very high. Asked a question here.https://Mcooker-enn.tomathouse.com/in...ic=33.0... And the stove itself is not very bad. Quite quiet, vibration during mixing is almost invisible. True, I only use it for baking bread and making dough. Yoghurts, jam, etc. are not interesting to me.