Bread maker Brand 3801 - description, characteristics, operation

Thank you girls!
What would I do without you!
Today my joy made me a dough for my dietary bread (I baked it in an airfryer, because it has already perked up, and the shape of a brick is more convenient for me), and also a dough for pizza. It turned out great, it came out thin, as it should be, and before, instead of pizza, it almost turned out to be a pie, it got too fat during baking, and, probably, it didn't roll out so thin.
I'm not overjoyed!

Yes, the device copes perfectly with kneading even such a complex dough as for Borodino bread. Itself yesterday kneaded with the help of this bread maker on the 11th program.

P.S. And about the signal during kneading, the instructions are written on page 16 in the section "Functions of the bread maker", and even the exact time is indicated in the generalized table (so as not to be frightened).

Oh no no no! Hold me seven!!
I read the forum and found out that there will be a stove with several manual programs! And where should I put this one of mine, practically new? After all, I will grieve around the clock that my dr. was too early!
And there will be a new cartoon, with all the changes that I asked along with other members of the forum ... Horror!
How terrible it is to live!

And what a hell of a lot of manual programs for you - more than one is enough!
Start a notebook, write down all the cycles you need there - it takes less than one minute to complete the required cycle!

Yes, the device copes perfectly with kneading even such a complex dough as for Borodino bread. Itself yesterday kneaded with the help of this bread maker on the 11th program.

Elena and what recipe do you use?

Elena and what recipe do you use?

Borodino bread recipe: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=175384.0

Hello everybody! I am still with you. I study and bake. The bread maker is my love

Hello everybody! I am still with you. I study and bake. The bread maker is my love

Tamara, and we are with you! We look at your work with pleasure!

What do you hear about the updated HP? When to wait for the start of sales?
... and the old ones are completely over and the new ones have not yet been brought ... green melancholy ... will have to go for Panasonic

Thanks for the tip. Some of the distinctive characteristics LG highlighted here, because I really want to see them in the new brand, in addition to its charms (especially the manual mode - which makes it akin to expensive brands, while outperforming them in price). Now, if only a separate mode for rye bread was added, adjusted for "manual" kneading. So that our "grandmothers" -retirees (we read: women, possibly living separately, from 60 years old and having grandchildren) without "overwhelming" shoveling of the Internet, without numerous trials and errors of cultivating rye dough, could, with one click on a button, get the desired result ... And not only grandmothers, I myself would not refuse - once-the default mode with an average crust, two - the "start" button, three - turned off and voila. Everything is ready. And as for the recipe for the regime to choose (you can from the forum), a large number of proposals, I think we could all. What do you, dear members of the forum, think?

[YanOchka]

YanOchka, if grandmother wants rye bread, then Brande has two good programs for rye RIGHT HERE.
We loaded the necessary ingredients and with a slight movement of the hand got the desired result.

Thank you, I looked. MariV you write: "And this program is not quite suitable for sourdough rye breads (yeast - not bad!)
Five batches with a total duration of 40 minutes! - for rye, 15 minutes would be enough. The rise is sufficient in time - 15 hours, but in the middle of this cycle there is still a small batch, and the blade is rather big here. More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=160206.0
This means that black bread needs to be selected in manual mode? (Or, again, on a separate program?) I just really want black (Borodino), rye (where rye is more wheat) And won't the engine burn out from such a viscous dough with frequent use at Brandoshi?

Will not burn! I use mine almost every day only for kneading. What is the discussion about? The release of this bread machine is not planned yet .....
About the whole grain program - if you have little experience in baking, it is quite suitable for rye. And when, in principle, the user is comfortable with the basics of baking, you can switch to the "Manual" program.

Thanks for the kind responses and detailed explanations! It was a proposal to add an additional program to the future model.

This stove has become my favorite for baking wheat and rye - only in it I bake !! Well, some more wheat. I don't like the dough in it .. In Panasonic the cycle is longer, it is fermented better
Yesterday's wheat-rye 60x40
🔗
🔗
I never check the gingerbread man, I set mode 16 once for myself, and I don’t touch it anymore! Only about the foil sometimes I forget to close the window! Pale without foil ...

(Outside the window, by the way, too, but we have everything in greenery) You according to which recipe created such a work? Your own or from the forum?

I don't like the dough in it .. In Panasonic the cycle is longer, it is fermented better

I set up the "Manual" program for long-term proofing, because I bake in the oven - I like thin dough, and no CP can bake good bread from batter.

[according to this recipe]

(Outside the window, by the way, too, but we have everything in greenery) You according to which recipe created such a work? Your own or from the forum?

Yes, we have winter ... minus 21
Pecu according to this recipe, but with variations: now with dill, then with onions, then with coriander and raisins. But the basic basis is the same!

Today I received my prize and immediately baked a wonderful bread! Everything is fine, I liked the stove very, very much. Of course, they don't look a gift horse in the mouth, but I personally miss one little thing (sorry if you already wrote about this) - an indicator light. It is so convenient when, without going to the stove, you can see from a distance - it continues to work (the light is on) or has finished (blinking).

Congratulations, Larissa! But she squeaks loudly!

Congratulations, Larissa! But she squeaks loudly!

Loudly ? Nope, mine is quiet. Others are much louder and work and squeak. This one is delicate! And thanks, Olenka!

Let the bread maker please, Larisa! As mine - me! : girl_love: Every day "plows"!

She will, I have no doubt! And thanks again!

So I do not have enough volume and a light bulb .. True, I write it off on the fact that Panasonic is the first love ...

[Larochka]

Larochka, congratulations from the bottom of my heart !!! How many of them do you have now, HP ?!

So I do not have enough volume and a light bulb .. True, I write it off on the fact that Panasonic is the first love ...

This, apparently, is very individual - mine squeals! In general, I prefer silent home appliances!

[Larochka]

Larochka, congratulations with all my heart !!! How many of them do you have now, HP ?!

One two three four five ! Perhaps, nevertheless, I will try to make a list of techniques, just out of curiosity, to see for myself. Not for long. I'll clean it up later. I don't like these iconostases. And thanks, Innus !

[Larissa]

Larissa, there is never enough good technique!

I don't like these iconostases.

And I like it) Probably because I young deviceaholic, neophyte, so to speak)))

Hello to all members of the forum. I could not resist the debate about improving the model, although I do not own a single bread maker yet.My interest in such a unit was awakened by a work colleague when she brought her creations to show. First, one bread. Being a person with the education of a technologist, and remembering her post-institute experience of working at a bakery, I made her some comments and suggestions. A thought flashed through my own mind: maybe I can bake a good bread too. But she was upset out of ignorance that it is possible to bake in it only with dry yeast. But rye-wheat sourdough cannot be compared to yeast bread. Later, at the forum, I learned that they bake with pressed and leavened cultures. She (a colleague) brings her masterpieces back in a couple of days: why does this bread have a rounder crust than this one? In general, I began to visit stores with appliances, surf the Internet. I got a little familiar with the types and capabilities of bread makers. (I have a long preface, however, it's just my hands itching to talk to you). I really liked this Temka about the Brand bread maker, but first of all the bread maker itself. Of course, the presence of a manual mode, scales in the kit and an abundance of ready-made programs. I am glad that in this topic, unlike others, they not only share recipes, but also test, there are representatives from the company with their recommendations. I was very surprised that the bread makers give the people they like for testing. Oh, and of course I would be happy with such an offer, but the chance is one in a million, and I don't believe in luck. As for the questions, discussions and thoughts read here, I have the following reasoning about the color of the crust: if I understand correctly, the color of the crust is provided by different baking temperatures (or are there any other factors in the device or program?). Under equal conditions, bread will be paler where the yeast has eaten all the sugars (or its different amounts according to the recipe, or fermented the dough, baking must be done before). Peroxidized bread will also be pale, on an old sour leaven, it will no longer be browned. To make the crust of bread shine, at our bakery, 5 minutes before the end of baking, the bread was sprinkled with water, but of course the egg is brighter. Try it and brush the loaf on top with a wet brush. About a thinner bun in a brand than in Panasonic (according to the same recipe and from the same flour!): This can be at different temperatures during dough fermentation. During fermentation, the dough liquefies, the yeast converts sugars into alcohol, carbon dioxide and water. Apparently in the brand the fermentation process proceeds more intensively due to the different temperature of the dough than in Panas. I would also like to add wishes to the new model and express my opinion about the window (I am categorically for it!), But it's too late, it's time to get in, and the space in the window is running out. Maybe this text will not fit all. Well, okay, what is called "see you soon."

Very interesting, write more and read the forum. There is a wonderful section on the forum - "Bread is the head of everything", where solid material has been collected on baking.

[Aglaya]

AglayaThank you for the clarification.

Now the company is looking for a new model of a bread machine. We are trying to take into account all the comments of the Brand 3801 model and release a new Brand bread maker.

With your permission, I will continue to present my thoughts on the new model. The window, in my opinion, is still needed, even if it is an advertising move, even if it is just interesting for beginners. I'm trying to understand how it affects the color of the crust. In this case, foil or even some kind of handy silicone mat helps. Apparently, as in ovens, it is recommended to use black baking trays to reduce heat loss, so here it is not a draft or something else, but in different absorbing or reflecting properties of materials of different color. So can you make a window with a coating from the inside like a car mirror tinting, just the other way around? Many opinions on the need for ready-made programs. I think that a person proceeds from the desire to make his life easier: he measured it, weighed it out, pressed the button, took out the finished one. You can get rid of the choice of proving time and other parameters in a saucepan, devote half a day to baking bread. But for the inquisitive and seeking individual manual modes are also needed. About the scales: after all, it's convenient in my opinion.

[Aglaya]

Aglaya, your thoughts are very interesting. What kind of bread baker do you have?

[Aglaya]

Aglaya, you have the opportunity to get acquainted with this bread maker in real life https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=161626.0.

Cool news!

Thank you very much for the link and good news! I will follow the appearance !!!

We are trying to take into account all the comments of the Brand 3801 model and release a new Brand bread maker.

I would like to have additional optional buckets: smaller rectangular and cylindrical.
there is a possibility?

Mariv, I don't have any bread maker yet. It was in the search for a suitable one that I came across this Temko on your forum, became interested, but they were no longer available. Thanks again for the link, I will follow the appearance and updates.

Leave on the official website of the Brand company application - and you will have this bread maker!

Is there any model name for the new Brand bread machine? I would like to read the characteristics in the internet ...

Read on health Brand 3801 bread maker - modernized model

Is it still on sale? Is the price known?

Not available yet. The price on the official website is 4990 rubles.

Not available yet. The price on the official website is 4990 rubles.

Thank you!

Hello everybody.
I recently bought an analogue, which we sell under the name Saturn ST-EC0128.
I bought it because I need a manual mode.

What surprised me.
1. For all the similarity of the bucket to the bucket from Philips 9020, it does not go there.
2. Compared to Phillips, there is no thermal insulation of the body and lid. That is, at the end of baking, Phillips is barely warm on the outside, and you cannot take the Saturn lid.
Do you have the same in Brands?

In order to answer you thoroughly, you need to put your Saturn and Brand next to each other and compare.

I am of course sorry, but the question was

and you cannot take the cover of Saturn. wacko
Do you have the same in Brands?

and no invitation to buy both

Hello everybody.
I recently bought an analogue, which we sell under the name Saturn ST-EC0128.
I bought it because I need a manual mode.

What surprised me.
1. For all the similarity of the bucket to the bucket from Philips 9020, it does not go there.
2. Compared to Phillips, there is no thermal insulation of the body and lid. That is, at the end of baking, Phillips is barely warm on the outside, and you cannot take the Saturn lid.
Do you have the same in Brands?

Good day.
These stoves are completely different, they CANNOT be compared as analog.
We do not buy templates from factories, but we make and develop every model we are interested in, even yoghurt makers, multicooker or bread makers. We correct and change each program to make it convenient for our clients to work with it.

The third day of using this bread maker, almost a month ago I searched many sites about them, read the characteristics and reviews and aimed at Brand, but it disappeared on sale a few days before. In general, I waited for its appearance and immediately bought it, the stove is simply wonderful and in its capabilities (manual settings, all timings and temperatures) in its price range has no analogues !!! It bakes well, without any intricacies with covering the glass with foil, the top lid is removed (in some post here they wrote that it is not clear how to remove it. Just lift up and pull out first one side of the lid rotation axis, and then remove the other, there on the axis grooves on the sides and they just allow you to remove the cover when fully open). Plus what else tempted me was the good work of developers / manufacturers with consumers - they fix the bucket (its coverage), answer the problems and without problems (rather inexpensively) purchase the main possible "consumable parts" (the same bucket).
Thanks to the manufacturer for a good oven !!!!