Which bread maker to buy?

No difference

I am facing the choice of a new bread maker
Which manufacturer is better than Orion or Liberton?

What about Saturn? and how much did he work?

I have already seen ... but to make yourself a beloved gift for the new year in the form of a Panasonic is not ho?

[Rina]

Rina, 3.5 years. The bucket started to leak.
Expensive for me

I read it ... just, as experience shows, the technique is becoming more disposable and disposable ... It is more likely that the next inexpensive one will work for a year.

Then take Orion ...

In my Orion, the bucket lasted a little less than a year. And I didn't really use the bread maker, 1-2 times a week, and in general, I treated her very kindly.

[Freesia]

Freesiawhy not Dax? How's mom's stove? Serves? And you can buy a bucket, if that.

[Lozja]

Lozja, if my mother still used it, I left, she hid the bread maker
Dax a copy of my Saturn or vice versa I want this time so that you can bake a large loaf and so that I can knead more dough
Thanks about the bucket, maybe Dax will be there. I can not decide

It's me again
It seems that I decided for myself, but my husband confuses me - give him LG, she will work longer, says as if he will bake. And in our village only they are more expensive. Is it worth contacting LG?

I like LG in terms of quality - you have been working for a year already, no problems have been observed, it is used 3 times a week ... I just don't like the fact that pure rye bread does not know how, everything is fine in the ostvlny, the bucket is cast, thick-walled, the coating is strong.
Although if I were buying now, I would still look for something with rye bread ...

[Rye custard bread is real (almost forgotten taste). Baking methods and additives.]

Only a few models meet your requirements -
Bork x800, Brand 3801, smaller Kenwood 450.
There is also DeLonghi EOB 2071,
but it will be difficult to knead pure rye dough,
since it will be difficult to help with the scapula (Rye custard bread is real (almost forgotten taste). Baking methods and additives.)
and a piece of exoticism on the Russian market
Zojirushi Breadmaker BB-CEC20.
The still new non-programmable Moulinex RZ710100.
All Panasonic models, they are not programmable, but albeit sometimes with a Tambourine,
but the bread is baking well, quiet
and with a small caveat 2502 model as well.
Perhaps that's all.
The rest of the HP is baked bread,
the price is mostly comparable,
and here are the possibilities and results
not very comparable.

thanks again! The mini-oven completely mesmerized me, the dream is now)))) I didn't sleep for a few nights, but I got it!

however, as it turned out, it is better to bake once than to read descriptions on the internet 100 times

Because here, just by the way, a friend offered to rent Delongy PM 125 C (which is programmable) and I realized that I just need programmable one, it seems. Because we will not bake bread according to "automatic" recipes: either a mixture of rye with wheat, or some other kind. And as it turned out, I very much even check the bun, otherwise I would say, give me the automatic machine, wherever there is - I also pull it out to wrinkle it with handles. I thought - I’ll put baked goods at night, but it turned out that it’s more convenient for me to put baked goods before leaving for work. Then the nanny, according to my instructions, shakes out / takes out the bread and everyone is happy

tapericha question - is there a better alternative to Delongy BDM125 S? Or is it the most-most programmed one? And then I already have wishes for her - for example, I want to be able to set the baking temperature, but there is no way to do this in it ... I rummage on the forum, but I didn't find Temko about programmable ones. So far I am studying the list of programs. HP from Temka about rye bread

Yes exactly! Vanya28, immense gratitude for the recipe, although so far they have not exactly performed without the agram, all the variations on the theme, but the family eats and thanks you Thank you!)

even now I can already clarify that the Kenwood BM450 and Gorenje BM 1400E and this DeLonghi BDM-125S itself somehow looked to me personally - I cannot choose from them. I was still looking at Bork800 very carefully, but I read a lot of reviews on the market, and now I don't want it - the price / quality seems unsuccessful, despite the fact that we have no strict budget restrictions, but still

other models (from Temka about rye bread), as I understand it, for a strong budget priority. Or do they have their own great advantages over Kevud, Gorenier and Delongy? who can know? where to see?

DeLonghi does not manufacture bread makers, except for DeLonghi EOB 2071 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=143917.0 the most Zojirushi Breadmaker BB-CEC20 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=159825.0

grandmaster, there is a delongue.
Or is it about the fact that they no longer release them?

Girls praise Orion-27. It costs more than modest - 429 UAH.

🔗

Right now the action is in Foxtrot for 299 UAH. can buy

It's me again
It seems that I decided for myself, but my husband confuses me - give him LG, she will work longer, says as if he will bake. And in our village only they are more expensive. Is it worth contacting LG?

I have LG 1002CJ - I'm happy, not noisy, the coating of the bucket for 2 years is like new, the HP cover is removable, the body is metal, max. weight is 1 kg, but the truth is the bread is not as familiar as in Panasik, for example (I would say horizontal, while LG has vertical). And so everything is OK.

Good day. Please tell me whose assembly of these Philips HD9045 / 30, Panasonic SD2500WTS and Kenwood BM 260 bread makers and which one will be better.

Good day. Please tell me whose assembly of these Philips HD9045 / 30, Panasonic SD2500WTS and Kenwood BM 260 bread makers and which one will be better.

that assembly of all china
for reliability of course Panasik, build quality
but in a different way -

Good afternoon to all bakers!
I will not be original ... I need advice on the HP model.
Requirements:
1. Loaf \ Baguette.
2. Dispensary.
3. Weight from 500 gr. (There are two of us and 1,500 grams of loaf is useless.)
4. The amount is not important.

Are there such?

[Shumal80]

Shumal80 There are none, the nearest DeLonghi EOB 2071 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=143917.0 and Moulinex OW 6002 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=100198.0 baguettes / loaves will still have to be sculpted with ruts and Moulinex makes mostly large weights of bread and does not have a dispenser

[e]

Requirements:
1. Loaf \ Baguette.
2. Dispenser.
3. Weight from 500 gr. (There are two of us and 1,500 grams of loaf is useless.)
4. The amount is not important.

If you refuse baguettes, then all the conditions are met by Panasonic 2501. The minimum loaf of 400 g of flour is about 600 g of finished bread. You can load a little less (minimum load 300 g flour).

A baguette is to wait until the dough is kneaded, take it out, mold four small buns with your hands, put it on a stand, put a stand in the oven ... In principle, mulinexes are equipped with such stands. According to the experience of users - most often "play" with baguettes several times, then this baguette case is usually sent away to the closet or mezzanine.

True, we have a positive experience of using "non-standard" forms in the same Panasonic. Like baguette holders were bought separately, got on the occasion, or even made.

Good day. Please tell me whose assembly of these Philips HD9045 / 30, Panasonic SD2500WTS and Kenwood BM 260 bread makers and which one will be better.

Which one is better, I don’t know, in spring I will have 4 years old kenwood BM 350 I am happy.

If you refuse baguettes, then the Panasonic 2501 meets all the conditions.

True, we have a positive experience of using "non-standard" forms in the same Panasonic. Like baguette holders were bought separately, got on the occasion, or even made.

Essentially, you don't need baguettes, but the ability to bake buns.
Can you tell us more about the use of "non-standard" forms ???

Can you tell us more about the use of "non-standard" forms ???

Non-standard forms in Panasonic - https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=173600.0

there is a link to the baguette holder.

Good day, everyone. Please advise what to choose.

I will describe the situation and summarize.

I have been baking bread regularly in the oven for over a year now. Only leavened (rye / wheat - that is, not malt, not kefir, but a sourdough derived from scratch on rye). I rarely bake with yeast, you can count on your fingers how many times there has been yeast bread for the whole time. And the further, the more I understand that the process of kneading dough with my hands tires me

I bake a couple of times a week in large quantities (for example, 3 loaves of 700 g of the original dough each) and freeze. But I would bake more often (and therefore in smaller quantities), if it were not necessary to knead with my hands for 15-20 minutes every time.

There is a slow cooker, so for yoghurts, jams, etc. HP functions are deeply parallel to me. In the cartoon, by the way, there is a temperature adjustment from 35 degrees, that is, theoretically, proofing can be done there, but the dough somehow dries up during the proofing process in it, and the proofing should be done (as a rule) of an already formed loaf / loaf, and if these are three loaves at once, then not an option.

As a result, the requests are as follows:
1. Sourdough. Please tell us (or give a link where it is described in detail) about the features of using CP for sourdough bread. Maybe there are already some models that have specials. sourdough bread mode (as I understand it, the term "yeast-free baking" in Yandex. Market means bread without yeast and without sourdough. Correct if I'm wrong).
2. I plan to actively use HP in the dough kneading mode (from loaves and baguettes to dough for pies, pizza and dumplings). What nuances should be taken into account in this regard (some programs, for example). The recipes contain information about the mixing speed. Is there a choice of speed in HP or is it only for specials. dough mixing machines?
3. I would like to regulate the volume of the loaf (so that you can bake and weighing 700-800 grams and 1 kg or even more).
4. The price category is not critical, not for 20 thousand rubles, of course, but 5-7 thousand is quite an acceptable cost.
5. The reliability of the unit and the presence (just in case) of service centers are important (I live in a city with a population of one million, but nevertheless)
6. If this exists in nature, then the baking dish would not be teflon-coated (but, for example, ceramic).
Thanks in advance to everyone who responded!

[Moulinex RZ710130]

Maybe you can see this Moulinex RZ710130 , there is a separate program for kneading the dough and a separate program for raising the dough with the ability to set temperatures of 25, 30, 35 degrees and time up to 5 hours, and of course baking up to 80 minutes. Here is the topic, but there is very little information there ... https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=171421.0

[Fle]

Fle Active links to external resources on the forum are prohibited!
Such HP does not exist in nature. Combine or dough mixer to help you. Your bread contains exactly the same yeast as in the pack, this has already been said many times. Teflon is everywhere it is used in more than hundreds of products starting from the food industry and medicine and pumping with tablecloth umbrellas

[Fle]

Fle Active links to external resources on the forum are prohibited!

ok, henceforth I will consider, sorry

Such HP does not exist in nature. Combine or dough mixer to help you.

that is, there are no such people who knead the sourdough dough through HP and bake bread in it?

Teflon is everywhere it is used in more than hundreds of products starting from the food industry and medicine and pumping with tablecloth umbrellas

nevertheless, I found the multicooker with ceramic bowls, without Teflon. Well, if there is no such thing in HP yet ... Apparently I really want something impossible

ok, henceforth I will consider, sorry

Correct your post on Dec 17. 2012, 22:59

[starter club]

that is, there are no such people who knead the sourdough dough through HP and bake bread in it?

why? We have a whole starter club... Simply, in a sourdough bread maker you will have to bake in a semi-manual mode. For example, knead the dough on the "dough" mode (available in most bread makers). Then distance the dough as much as it needs in the switched off oven (the "proofing" mode is available in a few models). Then just bake on the "baking" mode (also available in most ovens).

There is a sourdough bread mode with long proofing, but it is difficult to find an oven with such a mode. For example, such a program with a total duration of 12 hours was in the German multi-brew Yunold (now it is out of production). Whether there are other models of this company, I do not know.

nevertheless, I found the multicooker with ceramic bowls, without Teflon. Well, if there is no such thing in HP yet ... Apparently I really want something impossible

there is a suspicion that the "ceramic" coating has a very distant relationship to ceramics. What kind of connections are used there? There are too many not the best reviews for ceramic coating in pans.

PS There is an electric pot with a ceramic bowl specifically - this is a slow cooker. But there the principle of cooking is stewing.

Well why not, there is such a Zojirushi Breadmaker BB-CEC20 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=159825.0 or Zojirushi Virtuoso BB-PAC20
True teflon bucket. Well, Americans and Japanese are not afraid of Teflon

Well why not, there is such ...

no one says no ... But finding and buying ... Zoirushi is an American of Japanese descent. 1.order from overseas, 2.adaptation to the power grid.

but the Germans either have it or not ... and the program is one - automatic (not programmable)

In, Scarecrow said verbally

And these same programmable modes, as you know, are needed only by the very sick in the head. Like you and me ...

[starter club]

why? We have a whole starter club... Simply, in a sourdough bread maker, you will have to bake in a semi-manual mode. For example, knead the dough on the "dough" mode (available in most bread makers). Then distance the dough as much as it needs in the switched off oven (the "proofing" mode is available in a few models). Then just bake on the "baking" mode (also available in most ovens).

There is a sourdough bread mode with long proofing, but it is difficult to find an oven with such a mode.

That is, I can forget about the machine with my sourdoughs, "threw in the ingredients in the evening, got bread in the morning" ... Okay, I'll go and think about this information ...

Dough mixers looked ... for 25 thousand. Yes, it is easier then any HP with separate modes to take and knead bread in it (in principle, I will most likely do this in most cases)

Your bread contains exactly the same yeast as in the pack, this has already been said many times.

It's just that, as far as I know, for proving the leavening dough, you need a temperature lower than for thermophilic yeast, because of this, certain parameters for proving the dough are needed

Hello! Help me choose a stove, please! It is not possible to read the entire forum, although I really want to and I read it, because it is interesting !!! I want a bread maker for a long time. I dreamed of Brand, but they stopped producing, it seems that there is another reason - she is not in the store in which I have a gift card. there is
Ariete (3)
Bork (2)
Delonghi (1)
Kenwood (
LG (2)
Maxima (1)
Moulinex (7)
Panasonic (4)
Philips (3)
Redmond (3)
Supra (2)
Zelmer (2)
In Brand, I fell for the "manual mode" But in Panasonic, unfortunately, it is not. I would love to look at all the other models, but they do not always indicate in the description from the store, and I do not have time to read the forum - an infant and three days to make the final choice. Tell me, which ones to look at, which have a manual mode? I want to bake with sourdough, coarse grinding, Borodino and wheat with big holes in the crumb)) Don't beat me up, please, for the fact that probably all this has already been written and rewritten here, but I'm asking again. Thanks in advance for your understanding

kenwood 450 decided to take it, it seems like there is something to cheat)))

Only Zojirushi Breadmaker BB-CEC20 is available for sourdough baking https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=159825.0 or Zojirushi Virtuoso BB-PAC20 well, maybe another Bork X800 with a stretch and that's it

sazalexter, thanks. Bork X800 is pricey ... is that what Brand is not for sale there ?! Oh, it's a shame. Well nothing. My oven is on its way, I will bake my first bread today!

I understand that leavening is aerobatics, but sometimes you need to include criticism in your head. Did our mothers, grandmothers, great-grandmothers adhere to all kinds of temperature regimes with an accuracy of a degree? We placed the dough in a more or less calm, moderately warm place and watched as the dough rose.

And about thermophilic yeast - well enough of these tantrums! Excuse me, fools write, but people believe! Not a single (!!!) of the "specialists" who shout about the terrible "thermophilic" yeast has even a basic higher education in biology! I am not talking about medical education or specialization in microbiology and / or genetics and physiology! The combination of the words "thermophilic" and "yeast" is illiterate and is found only in these horror stories!

Try to heat the yeast to 70 ° C and then ferment the dough with it ... even 50 ° C is enough to kill all vegetative cells. A 45 ° C significantly inhibits the yeast.

A very important note, attach it to the header! He has no price! I'm tired of explaining to people common truths at the level of seventh grade biology

[like the taste]

Try to heat the yeast to 70 ° C and then ferment the dough with it ... even 50 ° C is enough to kill all vegetative cells. A 45 ° C significantly inhibits the yeast.

That is, information that the temperature of 35 degrees is optimal for the ferment for proofing, and thermophilic "ordinary" yeast (as for example, in the saf-moment: saccharomyces cerevisiae) the optimal temperature is 40 degrees - false? (unfortunately I will not tell you the source of information; I read it somewhere)

Did our mothers, grandmothers, great-grandmothers adhere to all kinds of temperature regimes with an accuracy of a degree?

While reading these lines, I wondered where our great-great-grandmothers found thermophilic (I cross out, since this term is not correct, although it is widely used) yeast, if they were bred in the 20th century (and before that, even GOSTs were for sourdough bread). We used all the leavens as cute. You can shower me stones facts if I'm wrong

A very important note, attach it to the header! He has no price! I'm tired of explaining to people common truths at the level of seventh grade biology

of course, hang it up, you can even write a full justification for some reason about the harm of yeast Surely information will not be superfluous. True, all this reminds me of the justification for the harmlessness of SLS)))

As for me personally, I just like the taste sourdough bread. Therefore, I bake and will bake on it, and not on yeast from packs and bags.

Devoting several days to the choice of HP, I came to the conclusion that I just need to find it with manual settings. As, for example, in Brand 3801. But I could not find it on sale. In this connection question: maybe local residents know where to find something like that (I have already come to terms with Teflon - I will at least knead it in HP).

[like the taste]

That is, information that the temperature of 35 degrees is optimal for the ferment for proofing, and thermophilic "ordinary" yeast (as for example, in the saf-moment: saccharomyces cerevisiae) the optimal temperature is 40 degrees - false? (unfortunately I will not tell you the source of information; I read it somewhere)
While reading these lines, I wondered where our great-great-grandmothers found thermophilic (I cross out, since this term is not correct, although it is widely used) yeast, if they were bred in the 20th century (and before that, even GOSTs were for sourdough bread). We used all the leavens as cute. You can shower me stones facts if I'm wrong
of course, hang it up, you can even write a full justification for some reason about the harm of yeast Surely information will not be superfluous. True, all this reminds me of the justification for the harmlessness of SLS)))

As for me personally, I just like the taste sourdough bread. Therefore, I bake and will bake on it, and not on yeast from packs and bags.

Devoting several days to the choice of HP, I came to the conclusion that I just need to find it with manual settings. As, for example, in Brand 3801. But I could not find it on sale. In this connection question: maybe local residents know where to find something like that (I have already come to terms with Teflon - I will at least knead it in HP).

Why different temperatures for optimal performance? Everything is very simple (turn on, sorry, brains). Yeast is a PURE culture.Starter culture is a COMPLEX of different cultures, including lactic acid bacteria, in which the optimum temperature is just around 35 ° C.

Our mothers-grandmothers-great-grandmothers baked using completely pure yeast. For example, culinary books of the late 19th and early 20th centuries mention brewer's yeast, which was a thick liquid. The industrial production of yeast has been going on since at least the middle of the nineteenth century - this became possible thanks to the work of Pasteur.

GOST for bread was developed not only for sourdough, but also for pure yeast (I don't know where you got this information that ONLY sourdoughs). It's just that almost all GOST bread was prepared with yeast doughs, and this is something intermediate between modern fast bread making in 3 hours and sourdough bread (not only yeast, but also lactic acid bacteria develop in dough in a few hours).

Nobody demands that you give up starter cultures - bake for health! After all, the quality of bread directly depends on the labor invested! Energy, attention and time are invested in leavens. Just don't use a totally wacky term. There is simple yeast. Best bakery pressed.

Dear members of the forum, help out! I want to give my mom a gift on NG, advise a good, reliable stove, no more than 7-8, well, max 9 thousand, I'm going to take it from M-Video or Technosila, what can you say about such a Panasonic SD-ZB2502BTS model?

[MaxPavlov]

MaxPavlov Nice model, but simpler sd-2501

Hello everyone. With the come you! For a long time, the LG bread maker baked normally, but I just got tired, I wanted something new, I went to buy Panas, but I saw a stove from Midea AHS20AC-P, which has been plowing like a bee for 5 years. And it is worth it finally 2,000 rubles I looked at it and bought it. Everything is very soundly and neatly done. I was surprised by the regime - quick bread, a loaf of white bread in 1 hour and 15 minutes. And most importantly, it is baked! True, to make him rise higher, I give him another 10 minutes to rise before baking - I just remove the cord from the socket at 41 - 42 minutes and turn it back on after 10 - 15 minutes. Just great when you wait for guests. Before NG baked 4 loaves for friends as a gift. So who wants to buy an inexpensive and high-quality bread maker this is it. There is a mode for rye bread, but I haven't tried it yet, I'll try to accomplish my goal.

I was surprised by the regime - quick bread, a loaf of white bread in 1 hour and 15 minutes. And most importantly, it is baked! True, to make him rise higher, I give him another 10 minutes to rise before baking - I just remove the cord from the socket at 41 - 42 minutes and turn it back on after 10 - 15 minutes.

I don't understand the logic. Put on the “fast” bread mode. Then turn off the bread maker manually and hereinafter ...?

She remembers the mode, you turn it off and after 10 minutes into the outlet and she continues the mode further - it bakes for 40 minutes, a 750 gram loaf rises to the glass, the ski generally had problems with lifting. Moreover, my yeast is more than 3 years old, although it is stored in the refrigerator, but the activity is most likely not the same.
There, the mode is 10 minutes kneading, 25 minutes proofing and 40 minutes baking, I increase the proofing by my actions to 35 minutes. The loaf is cooked not in 1h15 but in 1h25. I finally can impatient people for me just what I need.

The LG HB-201 Bread Maker has been working for me for 13 years. Her bread is amazing, you don't need to weigh anything (measuring cups and spoons), if I cover myself I'll take the same one.

Well, my Ski works the same way. White bread is excellent, which is baked in 4 hours. But if you add a little rye flour, for example, bake Darnitsky from Fugasca, the height of the bread turns into fortune-telling on jelly. Depending on the temperature in the kitchen and many other factors. With a dough spread, the Ski does not warm it like Midea. Each bread maker has a measuring cup and spoon included, and most often it is 240 ml in volume. And to buy such a stove does not shine for you; Now the skis have a thinner bucket and a plastic dough blade. But most likely your bread maker will serve for a long time, then things have been done for centuries

People, please help me decide on the choice of a bread machine as a gift for parents. I chose Panasonic SD-ZB 2502 BTS and Kenwood BM450. I wanted to take Kenwood right away, as it fits well into the kitchen by design, but I read a lot of negative reviews about its unreliability. Now I'm more inclined to Panasonic. Or advise something else in this price category!

Tell me, which is better than Bork x500 or Kenwood bm450, first of all worry about programming opportunities? I plan to take the bread maker for rye yeast-free bread + bread from coarse flour. That is, the most useful bread. Any muffins, pies, white bread, and so on are not interested.

Thanks to all!

And it is right!
View user statistics. Panasonic is used the most!
And 2502 - he's the most advanced - I'm looking at him!
But for me and 257 works fine!