Which bread maker to buy?

Bork is not for sale either.
I also found Delonghi BDM 125.S at a water store, in any case the "buy" button is active.
Is that also not suitable for sourdough? I'm afraid my husband will not understand me if I want a stove, which I have to order from America, also not cheap, such as Zodzhirushi

I have a Delonghi BDM 125.S, I have not found an alternative yet. I hope that the stove will last longer, and there will be something programmable. I use my programs, but I don't bake with sourdough.
And Bork, in Kiev at least, is in the Komfi in the Bolshevik.

And Bork, in Kiev at least, is in the Komfi in the Bolshevik.

I looked now online stores - and there really is, but the price is even more expensive than Kenwood

Well, Bork is basically an expensive brand. Everything is expensive for them, not only bread makers

[k.alena]

k.alena, Yes, I got it already. It turns out that with a limited budget, you need to take the risk of ordering Kenwood where it is cheaper

It is not programmed and does not release any more HP.
For Zojirushi starter culture and with stretch Bork X800. For the rest, write questions in the profile branches.

Can I ask you a question personally?
You write that only zodzhirushi is suitable (I don't take bork into account, it's very expensive for me).
Is this because in all the rest, as it were, programmable, some cycles cannot be completely disabled?
There are also 125c delongues, it seems that zero cycles are set in it. I really haven't read the topics completely, rather superficially, it doesn't work out otherwise. By the way - we sell delongue stoves in Ukraine, I don't know what is the reason
But in general - while reading topics about bread, I concluded that either it makes sense to buy a good programmable one so that you no longer have to interfere with the work, or buy any, even a proven Panasonic, and bake such bread manually? kneading, turning off, proofing and then baking separately. Help organize thoughts.

[T.Pavlenko]

T.Pavlenko If there is a Delonghi 125 on sale, take her miracles happen in the memory of a forum member who bought Panasonic SD-207 which was discontinued 10 years ago As an option for manual mode DeLonghi EOB 2071 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=143917.0 In general, on the forum, many people bake sourdoughs in the oven or, having played enough, bake with yeast in automatic HP

ooo ... I looked at this oven, but we have it even more expensive (check bork bread maker)
but we do not have an ordinary oven yet, in the next year it will not be, and therefore the question of buying a bread machine arose. Sourdough bread is required by the husband)))
And what about the 125c Delongue, I realized that it is inferior in quality to Panasonic ... and there may be a problem with the purchase of spare parts?

But in general - while reading topics about bread, I concluded that either it makes sense to buy a good programmable one so that you no longer have to interfere with the work, or buy any, even a proven Panasonic, and bake such bread manually? kneading, turning off, proofing and then baking separately. Help organize thoughts.

My opinion: it will not work to completely automate the baking of bread only with sourdough. The lifting force of the leaven can be very different, it is not standardized, and the degree of maturity can vary greatly. How will you set aside time for proving? It is better to take the same Panasonic, in which all programs are verified, the stove is distinguished by its trouble-free operation (with the exception of some creaky specimens, but this is usually found out in the very first days of work). And you will need to come up twice - turn on the kneading and proofing program, and then come up, see how the bread has risen, and turn on the baking.Or use the French program.

You can try looking in Germany for ovens designed for sourdough baking. I have a hybrid (multicooker + bread maker) UNOLD, there is a sour dough program (duration, as far as I remember, 12 hours). This technique is no longer produced, but the same Yunold can produce other bread makers with this program.

Sourdough bread is required by the husband)))

Maybe with her husband to do the work, let him read it on the forum. Often people are mistaken in thinking that there is no yeast in sourdoughs and believe that only such bread should be eaten. Alternatively, bake bread with dough.

[sazalexter]

sazalexter he has already read))) about the dangers of artificial baker's yeast, and in the sourdough they are like natural, wild)) as if he hadn't read something else.
Rina , thanks for the answer, you voiced my doubts about the time of the rise of the dough ...
I went to Yunold's website, beautiful stoves)) but I don't understand a word in the instructions, everything is in German ... and again, the question of spare parts availability?
oh, probably my destiny to buy 2501 Panasonic

[Rina]

Rina , thanks for the answer, you voiced my doubts about the time of the rise of the dough ...
I went to Yunold's website, beautiful stoves)) but I don't understand a word in the instructions, everything is in German ... and again, the question of spare parts availability?
oh, probably fate me buy 2501 Panasonic

fate is fate ... Believe me, a normally working Panasonic with normal service is better (although it is expensive, but rarely required). And everything else is already when the stove is in place (by the way, in the absence of a conventional oven, you can then buy an inexpensive electric oven).

And let the husband read - if you bake on the same "long" dough with pressed yeast, then there will be bread

Yes, there is an English version on Yunold's website. And in Google, the translator is crooked and oblique, but translates.

yeah, there is, only instructions in pdf format are not translated.

if you bake on the same "long" dough on pressed yeast, then the bread will be

I have not yet understood the terms so much - the child does not allow to sit on the forum as long as necessary.
I only once tried to bake rye with eternal sourdough in a slow cooker, it didn't work out very well)

Starter cultures are aerobatics. I have been baking for five years, tried to grow sourdoughs a couple of times, this is not mine. I liked baking with live yeast (pressed) more. I bake in different ways. Or immediately on the "main program", or on the "long dough" - I take part (usually half) of the flour, half of the water, a little bit of yeast, knead (in the oven) the dough, leave it for several hours (from 1 to 6) ... Immediately on top or later I add the remaining products, set the "main" program on the bread maker. And then it's my job to take out the finished bread.

I looked through the instructions for yunold - there are two or three models with the ability to expose one user program. Even in one I found a plate with possible ranges. There, the last proofing seems to be only two hours maximum.

Believe me, it's better to hold a bird (Panasonic) than an overseas crane (Zoirushi). The rest of the options are pretty much a lottery.

I bought my Panasonic 255 five years ago, when the youngest child was six months old. Until now, the stove is plowing, there was only one repair, which (again, many thanks to our forum men for the consultations and virtual diagnostics!) The husband spent in one evening, and the part turned out to be very inexpensive (the service offered to replace the engine for 400-700 UAH ., and the capacitor was replaced for less than 30 UAH). The rest of the financial costs for Panasonic were - the purchase of a bucket (in the "native" she peeled off the coating, dropping a spoon into a working stove) and a stirrer (in two years the light coating has climbed, black has been on the new mixer for the third year). And the next animal will most likely be Panasonic, but there is no need to update the equipment yet.

Good day!
Can you please tell me if there are HP with manual mode and which companies?
Thank you!

Good day!
Can you please tell me if there are HP with manual mode and which companies?
Thank you!

I will not answer this specific question of yours, but your comments, which I read in the brand section ...What can I say to you? You write a lot, on our forum you have been "grazing" for a long time, but for some reason the kolobok rule scares you. Is it really so hard to spend 20 minutes to read the "Baking Guide", to which references are given repeatedly (especially, you paid attention to this)? Links are not given just like that. And not only in the topic of Panasonic. Whatever the stove is, it bakes from what you put in it. And if you put food in the wrong proportions, then you won't get bread at the end. And you will scold the stove ... Just read and understand one and only rule, which teaches you how to get wheat dough of the correct consistency. Then a simple, cheap oven will help bake good bread.

There are already enough programmable stoves (which is what you mean by "manual mode"?). In Russia the e-catalog offers 8 options

I will not answer this specific question of yours, but your comments that I read in the brand section ... well, what can I tell you? You write a lot, on our forum you have been "grazing" for a long time, but for some reason the kolobok rule scares you. Is it really so hard to spend 20 minutes to read the "Baking Guide", to which references are given repeatedly (all the more, you paid attention to this)? Links are not given just like that. And not only in the topic of Panasonic. Whatever the stove is, it bakes from what you put in it. And if you put food in the wrong proportions, then you won't get bread at the end. And you will scold the stove ... Just read and understand one and only rule, which teaches you how to get wheat dough of the correct consistency. Then a simple, cheap oven will help bake good bread.

There are already enough programmable stoves (which is what you mean by "manual mode"?). In Russia, the e-catalog offers 8 options

Excuse me if I offended you. Thanks for the help.

You will excuse me (I am in a huff because of the adventures on the railway). Nevertheless, I repeat: if some information is referred to repeatedly (and by far more than one person), then maybe it makes sense to study this information? Moreover, this information is presented in a very accessible way (thanks to Admin), with photographs and all the explanations, at the same time very succinctly. A real baker's manual, not a full-size textbook.

About the programmable bread maker - why do you need it? Is it really necessary? What exotic things might require a self-created separate program?

Believe me, in most decent bread machines, the set of programs is sufficient. And many programs simply don't use it. For example, out of eight programs (in three or four of them there are several more options such as quick baking, separately kneading dough, baking and kneading dough with raisins) I actively use "Basic" (available in all HP), "rye", " pizza "and" pastries ". Someone needs "whole grain" and / or "dietary". I miss the "sweet yeast" (type "brioche"). But this shortage is not critical and can well be circumvented in a couple of minutes of time.

About the programmable bread maker - why do you need it? Is it really necessary? What exotic things might require a self-created separate program?

So I am studying this question.
And in general, I read your section, starting with 1. And I read about the kolobok. In the morning
So I'm not as hopeless as I seem
What else can you advise about two different buckets?
Easter cakes, of course, are convenient in a round (although in the oven during this time there are at least 3 rubles more)
I do not intend to bake bread yet. But what if you like it? I will definitely try. I have more for dough - for pizza, sweet rolls, pies, dumplings. It’s a bad habit to get into all sorts of bells and whistles.
So the first requirement is to have a good batch. Reliability, of course, of fittings and other details.
Honestly, 20 years ago, I made good dough with my pens. But this is youth. And now it's just laziness + I'm an old mother and a small child

Another small question about Panasonic.
Right here https://Mcooker-enn.tomathouse.com/in...sk=view&id=843&Itemid=207
I saw that 2500 does not cook rye, wheat and wholemeal bread. Is this true or are there workarounds? Thank you!

[baking in non-standard forms]

about different buckets I judge from my own experience: in a round dough it is kneaded worse (I have a Panasonic with a rectangular one and a Yunold with a round bucket). Maybe Yunold itself kneads worse, but I judge by the result. Users of some kenwoods who bought round shapes from the company to rectangular can say more precisely. If you just do not want to drive the oven, then we have found a way out - kneading in our own bucket, and baking in non-standard forms

pizza, rolls, pie dough, I knead everything on "pizza". This program is heated and deboned. Heating, however, almost let me down a couple of times (it was very hot, Panasonic added temperature and the dough was very hot).

The reliability of Panasonic is not in question. There are very, very few real breakdowns. Until the last lineup (2500, 2501, 2502), the topic of Panasonic breakdowns was generally very quiet, mostly questions arose due to "temperature equalization".

The creakiness that began to come across in the stoves of the last model range is difficult to attribute to real breakdowns (the stove still does its job with a bang). Rather, it is an annoying feature of some instances that can be removed when contacting a service center or replacing.

The buckets are durable, do not leak (in some brand-name bread machines, buckets often start to leak after about a year of operation).

As for the cost of spare parts, Panasonic has a developed service. Yes, spare parts are expensive, but rarely required.

About durability

I bought my Panasonic 255 five years ago, when the youngest child was six months old. Until now, the stove is plowing, there was only one repair, which (again, many thanks to our forum men for the consultations and virtual diagnostics!) The husband spent in one evening, and the part turned out to be very inexpensive (the service offered to replace the engine for 400-700 UAH ., and the capacitor was replaced for less than 30 UAH.). The rest of the financial costs for Panasonic were - the purchase of a bucket (in the "native" she peeled off the coating, dropping a spoon into the working stove) and a stirrer (in two years the light coating has climbed, black has been on the new mixer for the third year). And the next animal will most likely be Panasonic, but there is no need to update the equipment yet.

CIS Panasonic programs are all identical with the exception of the lack of a 2500 rye program and a mixer-comb. Is that, in models 2502 in our markets, you can get "European" copies, where there are no "dumplings", but there are a couple of extra. programs (Italian, brioche and something else).

It is better to look at the information on the official Panasonic website (look for models 2501 or 2500 - there is an instruction, it is one for two, there you can read about the available programs).

CIS Panasonic programs are all identical with the exception of the lack of a 2500 rye program and a mixer-comb.

so all the same it can be baked by choosing some other program of this model? (our people are inventive, after all) and what is this stirrer comb for? necessary thing? it's just that if you choose from these three, you don't want to overpay for dispensers, especially if you can manually add it anyway.
I'll listen to the owners of other companies about the shape of the buckets ..
And bork was also interested, it is also interesting to hear the opinion.
Thank you!

The 2500 can bake everything the same as in other models. Only there is no dispenser for the automatic addition of raisins or other fillings. You will do this at the signal of the bread machine.

[treatise on the subject]

Officially "comb" for heavy rye dough. Recently, I regularly forget to put it - I don't see a big difference. Rye bread can be baked without the "rye" program - here treatise on the subject.

I'm not a big fan of technical frills, but I wouldn't mind a raisin dispenser. At least once every five years, but I need to pour raisins into my bread, and I don't want to wait for the "green whistle". This "gadget" is such that it does not ask for food - it works only when needed.The yeast dispenser works on all programs where there is yeast, and I bake on pressed yeast, so this detail will be clearly superfluous for me.

My grandmother in a village in the Vologda region broke the Elenberg BM-3100 bread maker, which has served faithfully for several years. The agitator drive belt is broken. It looks like I won't find it anywhere.
Tell me the model of a reliable bread maker. No bells and whistles, not top-end. A prerequisite is the presence of a viewing window.
Thank you in advance.

Hello everybody!
Probably I have the most common standard requirements, I want HP to be able to bake everything)))

But seriously, for dietary reasons I want to be able to bake rye bread, from coarse flour with all sorts of seeds, etc., yeast-free bread! I'm not the only one like that, I also read, heard bad things about yeast.
I don’t know anything about sourdough bread, but if you bake without yeast, does it work with sourdough? and where to get this leaven?
But my husband loves the most ordinary white bread from the store, he doesn't even like it from the bakery in our store.

But seriously, for dietary reasons I want to be able to bake rye bread, from coarse flour with all sorts of seeds, etc., yeast-free bread! I'm not the only one like that, I also read, heard bad things about yeast.
I don’t know anything about sourdough bread, but if you bake without yeast, does it work with sourdough? and where to get this leaven?

First. Even with dry yeast, your bread will be healthier than store-bought (most store-bought). Just because you will know what you put there, no loader, Uncle Vasya, will sneeze during unloading and loading with tuberculosis, no dog on the cart for transporting bread will be noted.

What is considered yeast-free bread? Any dough must be loosened, that is, create air bubbles in it. At the moment, this can be done in three ways:
mechanical - beat a mixture of something, add flour (biscuit),
chemical - add a baking powder, which, under certain conditions, will release small gas bubbles (soda with acid or ammonium),
biological - there is no way to do without yeast. Even in self-grown starter cultures, yeast ("wild") will be present. It is just that the starter cultures contain a whole ensemble of yeast, lactic acid bacteria and their products - enzymes and acids.

To bake the dough on chemical leavening agents, the "cake" mode is desirable. Sourdough oven - either user modes are needed (ovens with programming), or special. program (which is very rare in ovens on our market), or oven in manual mode (separately kneading, track the rise of the dough, then set "baked goods".

Most grows sourdough on their own. We have a whole section dedicated to this, there is a whole club of starters. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=172.0

Hello. Please help me decide on the choice of a bread machine. I wish she could make rye bread. The choice is between Panasonic SD-ZB2502 and Kenwood BM450. The store clerk was campaigning for Kenwood. Although there is no rye bread program directly in it, it can be programmed.

I am also very interested in opinions, the difference between Panasonic 2501 and 2502 and Kenwood 450.
What's better? Kenwood, as far as I understood, is programmable, really I don't know if I need it or not? If done with sourdough, is Kenwood better?

In the profile topic of Panasonic there was a review of bakers who were not comparing Kenwood and Panasonic in the store, but in real life. The opinion is strongly in favor of Panasonic. Unfortunately the topic is huge, I can't find a specific link. Ask there yourself https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=136&topic=197192.0I think they will answer

In the profile topic of Panasonic there was a review of bakers who were not comparing Kenwood and Panasonic in the store, but in real life. The opinion is strongly in favor of Panasonic. Unfortunately the topic is huge, I can't find a specific link. Ask there yourself https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=136&topic=197192.0I think they will answer

Thank you.I did not dare to ask about Kenwood, the topic is about Panasonic.

And you make up your mind and ask! We have a lot of fun here and they will answer, even if the question doesn’t correspond to the topic at all. And how does this question about Panasonic (albeit in comparison with other HP) not correspond to the topic of Panasonic?

Girls, has anyone heard the reviews or can he use the Funai FAB 300-2 HP himself?
It has a 500g round bucket and is made in Japan. There are not many modes along the way. It is no longer produced and is found on sale only on Avito. And I wanted something small and good. It seems like the Japanese do everything well? What do you think ooze know?

[Vei]

Vei, but buy this bread maker. And then we have everything Panasonic. We know everything about them. And so let's enlighten, what kind of stove HP Funai FAB 300-2 is.

Please speak up.
I'm going to take the stove for the first time, I'm looking after a small one for 2 people without a tendency to overeat

I don't want to take something expensive at once, for example, Panasonic for 6tr, what if the product turns out to be superfluous in the kitchen?

Please criticize such a budget XMB1008 under the Lentel brand.

I found a complete analogue on Yandex 🔗

According to your wonderful forum, I concluded that inexpensive stoves should do their job perfectly, like brands.

Power 500 W
Maximum baking weight 500 g
Baking weight adjustment yes
Timer no
Maintaining temperature is, up to 1 hour
Programs
Number of baking programs 5
The dough is kneaded
Accelerated baking is
Wholemeal bread is

Is having 5 programs enough?

Here is a photo, perhaps an expert will immediately say with a well-aimed eye
- the mode selection button is not good! (I didn't like her - IMHO flimsy)
- no window needed

Full copies of BINATONE 1008 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=2004.0 Supra BMS-150 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=72438.0

Please speak up.
I'm going to take the stove for the first time, I'm looking after a small one for 2 people without a tendency to overeat

I don't want to take something expensive at once, for example, Panasonic for 6tr, what if the product turns out to be superfluous in the kitchen?

Please criticize such a budget XMB1008 under the Lentel brand.

The stove is simple, but good and will work for the first time. There will be no excess in the kitchen, you will like it. I had the same Supra-150, a copy of this one you are talking about. When I presented it, I really wanted this one again (sometimes it is necessary: ​​the bread is small and there is not much dough, but in Panasonic and Moulinex, which I have, it will not work): it is so small, light, takes up little space, very quiet at work. So I took this Lentel stove again. I am very satisfied. He bakes simple breads perfectly, only bread weighs 450 g or less, it will not work anymore, he prepares yeast dough and not yeast too, bakes muffins, there is no adjustment of the baking weight. In Lenta now these x / p Lentel for 799 rubles. The price is awesome. Take it boldly while they are sold at such a price. And here here you can see an example of bread.

Thank you all for participating

I took the stove on Friday, tried it last night, while we're happy
In the future I will be noted in the profile thread about LENTEL

Hello everyone! Upcoming holidays! Please tell me who can. I choose a bread maker, it is very similar to the 6002, only this is the Moulinex 6121. I am concerned about the question, is there a possibility in 6002 to simply raise the yeast dough, so that later it can be pulled out without baking ?! Please answer the owners of the mules !!

Hello.
Just registered specially)
Help me buy a device)
At first I counted on 1.5 thousand, then on 2.5, now I raised the budget to 3 tons.
I read it and yes, I want Panasonic now, but, of course, I don't fit into the budget.
Does it make sense to spend money on Panasonic?
Or maybe my budget is enough?
What to choose? Are there such budget models so that there are 2 baking dishes at the same time?
and most importantly - WHERE TO BUY?
I'm in the old oskol.
Happy New Year and Merry Christmas, everyone!

Does it make sense to spend money on Panasonic?

The meaning, of course, is. Panasonic is a reliable technique, the bread from this bread machine is excellent. If you want to buy a simple bread maker first, and then a better one, then take any, and if a good one at once and for a long time, then Panasonic.

The meaning, of course, is. Panasonic is a reliable technique, the bread from this bread machine is excellent. If you want to buy a simple bread maker first, and then a better one, then take any, and if a good one at once and for a long time, then Panasonic.

thanks for the answer!
I'll think

Vei, did you buy the Funai FAB 300-2 HP? If you bought it, then write how it is in operation.

Good day! I have been suffering for a whole week, can you please tell me if it is possible to take Panasonic 255 used? The choice is between 255 and Panasonic 2500. After all, 255 have not been produced for a long time, and in 2500 there is no dispenser and rye mode. Unfortunately, there is not enough money for the new 2501 with these functions, but I really want the stove !!!!!!

and in 2500 there is no dispenser and rye mode.

Many people rarely use the dispenser; you can also manually add ingredients on a signal if you bake bread with additives. And without the Rye mode, you can easily bake rye bread, a lot has been written about this on the forum. Of course, it's better to take a new 2500 than a used 255, that's my opinion.

can i take a used Panasonic 255?

How many years was the KhP, did the bucket change, how often did they bake bread ?? Actually HP kulnaya good

Hello!
Please tell me which bread maker to buy? The budget is plus or minus 5 thousand. My friend has been looking at me for a long time and praising bread. Finally, she decided to purchase. I am using the BM-450 programmable Kenwood. But I bother with different attitudes and recipes, and my friend with a small child, there is no time and desire for experiments. She wants to bake rye bread with dry yeast, but with a minimal addition of wheat flour. She is ready to track the batch during the first 10-15 minutes, but in the future she will not interfere with the work of the program, let alone program anything. That is, she laid the ingredients, pressed the buttons, watched the kneading, at the end pulled out the finished bread. Tight dough on dumplings should be kneaded. Well, I want reliability, otherwise in a year the oil seal will fail or the bowl will peel off, and I will feel guilty. Is the 3801 brand worth considering or just the Panasonic 2501?

My bread maker, practically know it, is over 10 years old. It works, though the last time the bread did not work out, since then I have only been kneading the dough. But the dough kneads perfectly, even large quantities. The bucket is so long, it's convenient for me.
Now the question is, when choosing a new one, be sure to look at vintage models, like Panasonic or Unold, or are simple bread makers also good? I must have the same bucket as I had, but there are not many of them, all of which are elongated high.
Or is it a lottery with simple ones and buy something proven? Programs like and simple are the same as branded.
What should an inexperienced person pay attention to when buying?

Good day! I have been suffering for a whole week, can you please tell me if it is possible to take Panasonic 255 used? The choice is between 255 and Panasonic 2500. After all, 255 have not been produced for a long time, and in 2500 there is no dispenser and rye mode. Unfortunately, there is not enough money for the new 2501 with these functions, but I really want the stove !!!!!!

It may be late already, and you made your choice, but I think 255 is better. I myself am now in thought. I had a 253 (awesome stove) but the dispenser lid holder broke. Which, by the way, is very convenient. Without a dispenser, it is inconvenient to bake bread with additives or cakes on a delay in the night, and I often bake this. And I, well, really wanted a new HP, so I did so. Only after buying another HP, I was able to fully appreciate what the old Panas models are. Now I'm thinking of looking for something like 255 on Avito.

Hello!
Please tell me which bread maker to buy? The budget is plus or minus 5 thousand. She is ready to track the batch during the first 10-15 minutes, but in the future she will not interfere with the work of the program, let alone program something. That is, she laid the ingredients, pressed the buttons, watched the kneading, at the end pulled out the finished bread. Is the 3801 brand worth considering or just the Panasonic 2501?

I meant that she would not program every time, but I could write down the rye bread program to her memory, and she would use it. Panasonic in Rye mode - baking for only 1 hour. I hold at least 1h10m.The higher the content of rye flour and the larger the loaf, the longer I bake. In Panasonic, you will have to separately set the Baking mode by choosing the right time. It is problematic for her and her child. Maybe what other bread maker to see?

It's not about the model, but about the process of baking rye bread itself. On the machine you can bake bread of the Peasant type, with a low content of rye flour. And already 50:50, like Darnitsky, to get it on the machine, it will be problematic, you need to track the bun and the amount of bread rise during proofing, often the standard time on the Rye program is not enough, you have to turn off the program, wait until the bread comes up, then turn on baking.
But all this is not a problem, if a person gets carried away, time for everything (to look at the bun, to see how the bread has moved away) takes literally minutes, the main thing is not to forget that bread is being baked, and to look into the kitchen a couple of times.