Which bread maker to buy?

Thanks for the advice, I myself do not like dry yeast and have never used it before. Began to use only with the advent of the bread machine. And so only fresh, only "Lviv". Now, by the way, I'll get them out of the freezer and try to bake bread on them!

Good evening!

Forgive me, please, I really need your advice as professionals. The initial need for the purchase of HP in our family is the ability to bake yeast-free bread at home. I tried to figure it out myself, but I got even more confused. Tell me, please, in order to bake bread without yeast, I need to buy a CP that has the "No-yeast dough" function or is it possible to do it in regular CPs? What is the best oven for such bread ??? In the future, of course, I would like to make bread with fruits, nuts, etc., but ideally, all yeast-free. Unfortunately, this is a doctor's prescription, and you can't buy one in our stores, except for "Armenian lavash" of course. I only know a few bakeries in Moscow where you can buy such bread, but you can't hit it every time, and the cost there is over 100 rubles. for 1 kg. bun.
Please forgive in advance if this question has already been asked.
I will really wait for your advice.
Thank you in advance!

[Irixa,]

I think, Irixa, in any bread maker, as well as in any oven, you can bake yeast-free bread (i.e. bread with sourdough). Browse the site, read, and you will understand everything.

Excuse me, but what should be a baking powder in such bread?

Specify what you mean by yeast-free bread?
1) bread without store yeast;
2) sourdough bread (including item 1);
3) bread without store yeast and without sourdough - on soda, citric acid, baking powder, etc.?

After clarification, it will be easier to advise!

Thank you very much for your reply.
I read it, got acquainted, most likely, we will do it with sourdough. Then there is no difference at all what HP, right ??? I mean that you praise Panasy very much ...

Yeast-free, this is without yeast, I suppose it is clear (lavash), and live leaven always contains the culture of yeast and by-products of their vital activity.

Yeast-free, this is without yeast, I suppose it is clear (lavash), and live leaven always contains the culture of yeast and by-products of their vital activity.

As far as I understand, the doctor forbade eating bread, which is made in the store with "their" yeast.

[Irixa]

Irixa, You should check with the doctor what exactly he has forbidden to eat, and what is possible.

[Irixa]

Irixa, check, really !!

After all if yeast is not allowed, then most likely it does not matter that yeast is in the form of a leaven, or in the form of "dry" yeast gets into bread... (of course, leaven is more useful if there are no contraindications).

I personally (as the owner of Panasonic) consider it to be just for yeast-free bread, not very suitable if it is bread like muffins - on soda.

In Panas there is no cupcake mode, there is a "baking" mode on which in order to bake it is still necessary to adapt (

knead - with a mixer, then choose the time for baking ..

I quote Shpilka) - only today they wrote about this in the topic "muffins in a bread maker".

I want to check in.
I bought a bread maker today.
Well, it so happened that part of the money was "spent" on another matter, and I bought myself an LG HB 152CE.
Beauty!!!
I hope that we will become friends and I can learn how to bake both bread and different goodies (with the help of members of the forum and using different recipes from the forum topics).
Thanks to all!

[Whymuchka]

Whymuchka Congratulations on your purchase, I hope everything will work out with it Any questions, please go here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=62.0

Thank you all for your kind words!
I will definitely tell you everything!
Only, already in another topic:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=2156.0

I'm waiting for the first bread.
If it works out, I'll post a photo.

experienced users, help with advice - does it make sense to ask to bring PANAS 255 or HITACHI 303 from Japan? I understand that Hitachi cannot be found in Russia now, should I try to buy it?
Does anyone know - in Japan, these HPs are under the same numbers as ours?

We eat little white bread, mostly I plan to bake black bread, mixed bread and make jams. Does Hitachi make it all better ??

I'm afraid there is a high probability that in Japan the Panasonic HP will be of the Chinese assembly ...

About Japanese HP look here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=44300.0

You just need to take into account possible serious differences in the power supply of equipment.

there are many shops with appliances made for 220V in Akihabara (Tokyo area with electronics stores).
I hoped that suddenly there were bakers on the site who had bought an oven in Japan - it’s interesting to find out about assembly, packaging, etc.
from my own experience of using jap. technicians know that they can cram so many bells and whistles into new items (in fact, unnecessary) that in the end even the native speakers themselves can not figure it out ...

I was in Japan where all household appliances are 110 volts, and we bought additional step-down transformers from us 220.

[yukatta]

yukattaAs far as I understand, the 255th Panasonic is a model specially made for Europe (in two versions - for Europe and the CIS). Other CPs go to other markets.
If there is someone who can navigate a Japanese-language site. then

Danik51,

eeeeh, you were in Japan with the wrong people since the mid-90s. we buy equipment there for 220, without transformers and with Russian plugs. where, in Tokyo - I wrote above. in other cities, you need to ask the aborigines if there are such shops or order such equipment in advance so that it will be brought to your place of deployment by the time of your visit.

although my acquaintances sailors-fishermen from Vladivostok often buy equipment on transformers, made for the domestic market, most often second-hand, since it is cheaper.

well, sophisticated equipment (for example, laptops), in principle, is now designed for a range of 110 - 230, so that even in Japan, at least in the USA (that's where the great prices for equipment are!), even though you can buy it in England, there would be a desire to pull everything this is because of three to nine lands

[Danik51]

Danik51 You shouldn't be so vilified by the company, which was the only one of all who bothered to create a bread maker for the CIS market with the "Rye bread" program. Agree who in Russia needs HP with the Udon Noodle program
Due to laborious manual assembly, bread makers are assembled in China, and your favorite is also at the DeLonghi factory https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=11629.0

Is the rye bread question a contrived problem? Other growers have called similar programs Whole Grain
Wonderful rye is baked in the simplest ovens without the name of the loud. And the programs of such simpletons-12.

Is the rye bread question a contrived problem? Other growers have called similar programs Whole Grain
Wonderful rye is baked in the simplest ovens without the name of the loud. And the programs of such simpletons-12.

Panasonic has whole grain, it is called Dietetic, in my opinion ... But it differs from Rye very much!
I agree with you that, if you wish, any HP can bake any very good bread! I wanted to work properly and longer
My HP programs matched the quality of local flour, tap water and the climate just perfect. I am very happy with my choice

I can also stop any prog if there is not enough time for proofing. This is more applicable to sourdough rye - more time is needed. And I just take water from the tap. In short, I believe that it is necessary to improve skill, and not to nod at HP.

[SoNya 68]

SoNya 68 "Whole grain", aka "dietary" is in Panasonic, and there FOR THE FIRST TIME on the market the "RYE" mode
In other HP, this mode was not
In general, we are considering automatic modes without stopping the work of the HP.
If we talk about manual mode, then ANY HP will "make" Rye bread

Alternatively, you can take a programmable oven and bake any bread. I have a Daewoo 9154, I have already baked rye bread!

According to its program.

Well, or as an option, put aside the pastries for a couple of hours. Although I have enough of a whole grain regime for rye. Can you tell us a little about the sequence of the rye regime in Panasonic ???

Thank you, read it. In principle, of course, it's great that there is just such a program. But those who do not have Panasik can also quite adapt. I have something similar to this wholegrain program. And I thought, why does she have such a long proofing? And the mixing speed is also different at the beginning (slow, waddling) and then it just beats off the koloboktak that the poor fellow starts to shine)))))))

Hello everyone . I became the happy owner of the Kenwood 256 bread maker. I have already baked my first bread. Overall, I am very satisfied!
While I'm baking bread with yeast. But the leaven is ripening on kefir! Ideally, I really want to switch to sourdough bread. The bread maker was bought for this very purpose.

[elle]

Hello everyone . I became the proud owner of the Kenwood 256 bread maker.
Ideally, I really want to switch to sourdough bread. The bread maker was bought for this very purpose.

Congratulations on a great purchase! elle Sourdough bread has only advantages over yeast bread. There are many types of starter cultures, grow the starter culture that you like! Good luck, great bread!

In the middle of summer I got a Moulinex 5004 with a baguette holder. I bake baguettes from dough on rye sourdough, from the remains of the dough in the trough I get a "pancake" - an almost flat rectangular bread. I really love the curd bread from the book of mulky's recipes. Sometimes I just knead the dough for pizza or sausages in the dough, and bake them in the oven.
I recently saw Moulinex 6000 - tell us how it differs, except for two croissant troughs and a metal casing?

Good day to all. Please tell me which one is better to buy. I liked 3 models Moulinex 3000, Kenwood 450, LG 202 CE. Which one is better, maybe someone has something to compare with.

Curly, specially for you a selection was made with short descriptions. Read and ... choose))) Who will make the choice for you

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=21.0

[Curly]

Curly These are the options. These are stoves of completely different price categories. If you have Kenwood350, then Kenwood450 will be closer to it, basically the same HP, you won't have to get used to

In our city, they are almost at the same price, except for LD (this model was suggested at work). I would like to buy a reliable stove so that bread can be baked well. About Moulinex, many write that she has a lot of marriage, the bread is poorly baked at LD. So I don't know what to do now. Many people have ld ovens at work, and that is only because the service center is located in the city.

Of course KENWOOD - VM450 is much better than other stoves, it is a modern technology of stationary stoves, there is even no comparison here.

[Curly]

Curly If LG has a service in the city, take it, especially since colleagues have the same HP, they have someone to share proven recipes with.

Thanks for the tip about kenwood. Do you also have HP Kenwood 450?

Many here on the forum wrote that the quality of bread in LD is not very good. And I would like not to regret the purchased stove later.

[Curly]

Curly Well then, Panasonic SD255. Exclusive design, long-term trouble-free operation, excellent quality of finished bread!
You can easily find confirmation of my words on the forum

Yes, for Ranasonik I have heard a lot of good things, but in our city I have never seen them. From what is sold, I chose Kenwood 350, Moulinex 3000, or LD. Now here in the minds of which of these models to take.

We also have little on the counter in the city (mostly cheap stoves), I went to the seller and it turns out that you can just order and the expensive stove will be brought to order.Some stores (as it turned out) do not bring new products until they sell what they have

I'm for Kenwood! I have been using HP for the sixth year and have not fixed it anywhere yet ...

probably Panasonic should pay me extra (only he doesn't know about it himself yet) But I have already compared his quality of bread from the oven ...
I won't say much - my mother-in-law is visiting me now. I have never heard of such kitchen devices. Now the list is already making
But Kenwood and Panasonic rule
Well, that's not an indicator. It is they who prevail in my kitchen technique.

And I, too, for Kenwood VM-450

It seems to me that the quality of the bread itself depends to a greater extent on the recipe and ingenuity of the hostess herself, and only then on the HP brand. There are many reliable brands, including Panasonic, Moulinex, Kenwood and LV, and everyone who uses them is happy with their bread makers
... but it happens that expensive HP is not at all pocketable, then you can take an unknown brand but from a reliable source with a check, a check and a guarantee, honestly test it for 2 weeks in all respects, and then if everything is really bad, return it to the store

You are 100% right, you can generally buy an oven purely for kneading, and then bake in the oven, each time in a different shape or simply giving the shape by hand to the product

Girls, why so sad !! Yes, they bake cheap stoves no worse than fancy ones! At my place of work, about 30 people bought inexpensive stoves (in our warehouse) Orions - and EVERYONE is happy. True, I took one with programming and did not figure it out somewhere, it just turned off and does not turn on. Took it to service providers.
And so, everything is in order. Some bake only on the timer. And I won't change my current one for anything!

Nobody says that the cheaper the stoves, the worse, for me - so they shouldn't differ so much in price at all, we just pay for the name.

When I was buying my own, I was immediately told that then I would bake more in the oven. And so it happened, I always knead and do the approach in the oven - even on cookies, and then I put it in all sorts of different molds in the oven. I also bake in the oven ..., but in the oven more often ..

... When I bought my own, they told me right away that later I would bake in the oven more. And so it happened, I always knead and do the approach in the oven - even on cookies, and then I put it in all sorts of different molds in the oven. I also bake in the oven ..., but in the oven more often ..

Here ... and I already ... seems to have played enough with my stove. Now I bake again, as before, in the oven.

When I didn’t have CP, I didn’t work with yeast dough at all, except for one type of dough for pies in cold water. I baked everything using any type of dough, only without yeast. Who wants to run with basins, look for a warm place without drafts and constantly wash their hands? Accordingly, if I was already making dough, then a lot at once. As a result, I’m busy all day, everything around is in dough and no pleasure. And then, I wanted pizza, some pies - no problem
The only thing is, the husband promises to take it and sell it, because every evening he comes, and we have something baked, he constantly gets up on the scales and sighs