Which bread maker to buy?

And my horse is not fed, no matter how much he ate, on the contrary, he flatly refuses even purchased cookies - bake him herself and that's it ..

Previously, I rarely baked, only like charlotte and Negro foam cake, I don't have much time with the dough, but then I put everything in the oven, it kneads and fits, then ding - everything is ready

Hello everyone, I'm new here so sorry for the stupid questions)
I am planning to buy a bakery, I understand that the best options are PANASONIC SD-255 and MOULINEX OW 5004, the price is the same (in online stores UAH 1862), but I can’t navigate by functions, since I’ve never used anything like that. I ask experienced users to help.

And another question, so I’ll buy a stove - and what is how to fill it there, what ingredients (well, the flour is clear there, well, maybe there’s still a lot of special things, where to buy it) - in that sense, it probably comes out more expensive in cost than just buy bread or x. b. another item in the store?

Buy Panasonic, flour and yeast and you will have bread. You don't need anything specific, only if you bake special bread ... you will understand in the process.
Go through the bread recipes and see. what is needed there.
Classic:
Flour, water, yeast, salt, sugar.

But what kind of flour is needed, what kind of yeast, there are all sorts of seasonings, you also need to know these subtleties, but de read, everything is in the recipes?

Yes, and I heard it seems that in Panasonic there is such a thing as EQUALIZING TEMPERATURES, that is, unlike other ovens, at first the dough is not kneaded, but the leveling, that you can put food there directly from the refrigerator, etc. all the same it will be brought under one temperature, that's better, right?

And why is it important to have a dispenser for the automatic addition of additional ingredients to the PANASONIC SD-255?

[Ruslan]

Ruslan, look in the branch about Panasonic, there is all information about the dispenser and temperature equalization.

About products:
Wheat flour (high quality, 1 s., 2 s.).
Yeast: dry (saf-moment, Lviv, ....) or "wet" (Lviv, Kryvyi Rih, etc.)
Drinking water.
Salt (rock, sea).
Oil (sunflower, corn, butter).

This (one variant of each product) is enough for you to start baking. You just need to start with the main program and ordinary wheat bread. Everything else (skills, knowledge) will come together with time and practice.

By the way, it would be nice if you specified your location more precisely in your profile, and you can ask the same question in the relevant topic, then you will be helped with information about your city / region.

current registered) and so you have so many, I thought that I asked tm where necessary, now I will update the profile, only I get a constant notification by e-mail about the answers in tm, turn it off, but messages still come ((

The dispenser is not at all a necessary thing, it is only needed if you set the oven on a timer so that the additives get into the dough. If I bake bread without additives (raisins, seeds, etc.) or in my presence, I like to add more myself and more - than it fits

fuhh, something after everything studied to the previously announced Panasonic 255, Moulinex 5004, I also added Panasonic 254 (almost the same as 255 - and if so why overpay 300 UAH) and KENWOOD BM 450, ... the choice is getting harder

And another question, so I’ll buy a stove - and what is how to fill it there, what ingredients (well, the flour is clear there, well, maybe there’s still a lot of special things, where to buy it)

Where, what, how much to refuel, what, how to do - you will find here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=131.0

Thank you) and that the really baked bread will turn out to be more expensive than the purchased one?
here in the article I read which is more expensive https://Mcooker-enn.tomathouse.com/in...ask=view&id=166&Itemid=35
, and in other branches they said on the contrary that it is cheaper, who to believe?

fuhh, something after everything studied to the previously announced Panasonic 255, Moulinex 5004, I also added Panasonic 254 (almost the same as 255 - and if so why overpay 300 UAH) and KENWOOD BM 450, ... the choice is getting harder

Now I will make your life even more "easier" - De Londhi BDM 125 (programmable) is quite worthy of being considered. But in principle, I agree with the opinion that you can buy the cheapest of the most decent stoves, try to work with it, understand what you would like from the stove, and then buy an expensive one ... Leave the first one as an assistant or give gifts to those you want draw into your "sect"
As for the price, it all depends on what kind of bread you want to bake ... Well, and with what prices to compare ... For ordinary white wheat bread, you need ordinary flour, water, yeast (any), salt-sugar, vegetable oil. The set is elementary. There is everywhere ... It is not difficult to count ...

[81ruslan81]

81ruslan81 If it is white bread, it will be cheaper. Calculate the flour yourself 600g. sugar 2 tbsp, salt 1 tsp. l, vegetable oil 1 tbsp. l water ~ 330 ml, yeast 1.5 tsp, electricity ~ 1 kW, stove depreciation for 5 years, that's it !!!!

Now I will make your life even more "easier" - De Londhi BDM 125 (programmable) is quite worthy of being considered.

well, why are there such bells and whistles in DELONGHI 125) here you can't figure out how to use the standard functions and you still need to program somehow ...

well, why such bells and whistles in DELONGHI 125) here you can't figure out how to use the standard functions, and you still need to program somehow ...

Then, in order not to be limited to standard recipes, but to show imagination and satisfy your own tastes In addition, the device is not designed exclusively for users with the highest technical ... Everything is much simpler than you think ... I, for example, have never baked on a standard program, I take the opportunity to change-redo ...

But in principle, I agree with the opinion that you can buy the cheapest of the most decent stoves, try to work with it, understand what you would like from the stove, and then buy an expensive one ... Leave the first one as an assistant or give gifts to those you want draw into your "sect"

And it seems to me that if there is an opportunity (well, you bought a computer and pay for the Internet), then you need to buy a good reliable stove - after all, you just need to learn on what will give a guaranteed result and will not disappoint you so much that you lose heart. Then the first successes will inspire, and you will want to continue. If the oven produces unbaked, pale, non-rising bread, then an inexperienced person who still does not know how to solve such problems will simply give up this occupation, and even dissuade others from his own unsuccessful experience. Especially if these are elderly people to whom children have presented HP (give only reliable ones, you can reduce the cost by choosing not the latest model, for example, Panas 254, not 255).
But you will already buy the second stove for further experiments from any other considerations.
Instead of quickly buying bread from the store, you waste time baking. HPs are bought to get healthy wholesome food, not to reduce costs, although this is also a good additional incentive.

Well, you bought a computer and pay for the Internet

How does this relate to my recommendation to buy inexpensive HP? In the line of computer equipment and services of Internet providers there is a fairly large price run ... Who said that the criterion of price and quality is unambiguous?

after all, it is just necessary to learn on what will give a guaranteed result and will not disappoint you so much that you lose heart. Then the first successes will inspire, and you will want to continue.If the oven produces unbaked, pale, non-rising bread, then an inexperienced person who still does not know how to solve such problems will simply give up this occupation, and even dissuade others from his own unsuccessful experience.

Nobody and nothing can guarantee in our life at all Especially when it comes to household appliances and cooking ... You can try to avoid, as much as possible, the above problems by studying the experience and advice of experienced users. Least of all this (problems) is associated with an electrical appliance ... There are enough users of cheap HP on the forum who use them with pleasure, even having the financial opportunity to buy a more expensive one ... Why pay more? (C) No one is insured against failure, regardless of the cost of the apparatus. Following your logic, a person who bought an expensive HP, having received an unsuccessful first experience, will certainly achieve results, and who bought a cheap one will abandon it? Or do you think that an expensive oven guarantees in itself a positive result? And as it is sung in the famous song: "Think for yourself, decide for yourself whether to have or not to have ..." And who and whom will dissuade from something?

HP are bought to get healthy wholesome food, and not to reduce the cost

These are categories that do not always come into conflict ... If they can be combined, then why not?

[LenaV07]

LenaV07 , the question is not worth your fervor. I express my view on the problem, and do not at all scold your point of view. The point of discussions is always that different people with different views take part in them (otherwise it is no longer a discussion, but monologues), the main thing is that they hear each other, and also in other people's posts try to understand what they want to say (instead of so that everyone can think about their thoughts). About your recommendations: I, sorry, did not correlate my opinions with your recommendations for buying inexpensive HP, but expressed my point of view.
The criterion of price and quality really has a certain meaning (one should neither underestimate nor exaggerate). I paid attention to the purchase specifically for most people, especially elderly, fans who will tirelessly fight for results in any conditions are not taken into account by me (they will achieve their goal in any conditions, or will do something else). It is no coincidence that well-known companies have higher prices: a brand is a certain (of course, not 100%!) Guarantee of reliability. And this is an important factor in mastering new technology.
If looking for the cheapest is not your hobby, then the phrase about the computer and the Internet cannot offend: the price of HP is much lower than that of a computer, and of course, no one will buy HP from the last funds. Therefore, I think that in fact the price is not a matter of principle, the purchase of a certain model (as with any choice) is determined by the views of the buyer, his character and lifestyle, therefore there are so many models (otherwise two would be enough for the whole world - expensive and cheap). But I actually observed the dissatisfaction of pensioners with whom children buy something, but they cannot use it. As a result, the technique is abandoned. Well, they will not sit on the forum and look for the reasons for their mistakes and ways to improve HP parameters! But, you see, they also have the right to trouble-free baking of bread.
Finally, it is incorrect to extract quotes in a separate piece from a sentence: I wrote: "Instead of quickly buying bread in the store, you spend time baking. HP are bought to get healthy wholesome food, and not to reduce the cost, although this is also a good additional incentive. " - exactly what you wanted to hear (apparently, in the heat of the moment, you did not finish reading or did not pay attention).

[an_domini]

an_domini
You are wrong when you talk about "fuse". Since my post was quoted, then I understood the further text as addressed to me. Therefore, I considered it necessary to answer, as it seemed to me reasonably ... I could be wrong ... By the way, I gave a recommendation to a specific young man, and not "in general" ...It seems to me that there is no need to continue the discussion, each of us has expressed his opinion, who will be interested, will get acquainted with it.

Of course, I wrote about the fact that my own point of view is expressed. It is useful for those interested in the issue - to get acquainted with different opinions.

You are certainly right in advising beginners the best. In your opinion. But ... everyone was new, but the owners of Panasonic were not. But at the same time, we bake wonderfully delicious (believe me, no less tasty than in Panasika!) Bread. It's just that some people may decide that if they can't buy Panasonic, then it's not worth starting. And this is not at all true!

On Sunday, my friend and I went to choose to buy a stove. She originally hoped to buy an inexpensive one, for 3-3.5 thousand. We come to MediaMarkt, and what I see! I could not believe my eyes, the Panasonic 255 is worth a price tag of 4,444 rubles!
I myself bought it there for 7 thousand two months ago, and it is cheaper than in other stores. Here, of course, a friend does not hesitate to take Panasonic. Now, contented and joyful, she bakes 2-3 loaves every day, and charges at night, with a timer, and in the morning, before work. The husband arrives at lunchtime and takes out the bread. Children, children, adults, are also happy, they say that the bread is very tasty, and there is no need for shopping for nothing.

It seems to me that the name of the stove does not really matter. I would look at the size of the bucket and its shape, I would take into account the cost.
You can argue as long as you like about the pros and cons of certain stoves, but any the recipe from this forum I can bake in my oven. I think that most members of the forum have the same story:
Read your favorite recipe, download - bake
and note - we all have different stoves)) somehow we understand each other

From here we conclude:
- the name does not matter
- bucket size matters in a large family
- the presence of a delay in baking matters if you bake constantly
- almost every oven has several programs that will give you the ability to switch them "programming baking" as you want
- the presence of alignment is not necessary (not all ovens have it. And believe me, only those who level the oven align the baked goods, the rest of this item is simply ignored)
- the presence of a dispenser is just an additional plus, but not critical
- for example, I also have a stand for baking baguettes (it takes up space in the cabinet (is it a plus or a minus?)), because I bake baguettes in the oven)
- adjust the degree of baking ....... this is a useful plus
- oh, I forgot about the window)) I have it, but you can't see everything through it, so I lift the lid anyway during the baking process

h. s. both expensive and inexpensive stoves give out a product called "bread"))
Happy shopping!

Hello, I have been reading your site for about a year now, and for half a year I cannot choose a stove. I do not know to take with baguettes or Dispenser, the functions are all fine with me. But how 3 days the multicooker caught my eye and I was completely lost. What can you advise me?

[tory14]

tory14
Take both ... Bread maker and multicooker are NOT interchangeable

tory14, that's for sure, take this and that)) well, first of all, what is necessary. By the way, I would not bother with the "baguettes" function, it is much more interesting since you got the ready-made dough from hp, then in the oven from it during the same time you can bake much more different types of baguettes and buns, with and without filling

Hello, I have been reading your site for about a year now, and for half a year I cannot choose a stove. I do not know to take with baguettes or Dispenser, the functions are all fine with me. But how 3 days the multicooker caught my eye and I was completely lost. What can you advise me?

If you have a good oven, then you do not need to take with baguettes - it tastes better and faster in the oven. At the forum, many, having played enough with HP, knead the dough in it, and bake it in the oven (the same story with me). And the dispenser would only interfere with me (it is necessary to wash it, and it affects the crust, and you cannot put much in it, as they write here on the forum).

As for the dispenser, it depends on which stove.My dispenser has absolutely no effect on the crust (the roof of the bread is always evenly ruddy), I washed it a few times in a year and a half. About "you can't put much" - that's right, but do we often bake some kind of bread, in which you need to put more than 100-150 g of additives?

I don't have a dispenser in my hp, but I often throw in such additives as, for example, cheese much more than 150-180 grams. it turns out very tasty. just any additives interfere with the rise of the dough, and if this does not bother you, throw them as much as you want to your taste))

Here's a photo and the price of this stove in the METRO
🔗

Sorry, the link has changed, the administrator, please correct the message.

For other broken links (mine), please notify me. Thank you.

Tell me please. I have long dreamed of HP, but as usual there is not enough money. I found it through the newspaper selling HP Alaska. "Bread maker - Alaska. Used once, for a test. Brought from Germany, in excellent condition! Fully automatic preparation of dough and bread. Baking dish with non-stick coating, 2 stirrers."
and so I am interested in someone who has heard about such HP. I don't know whether to take it or not. The price is very tempting.
I'd like to join your ranks.

[Svetik]

Svetik, we have a theme dedicated to Alaska.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1997.0
it may well be that they will be able to answer you there.

[All the ovens know how to make rye and gray bread?]

super question!
All the ovens know how to make rye and gray bread?
In the store, they say that only mulinexes do this.

We bow to the mulik 5004 or Panas 254.
They say like kenwood 755 is good too!

755 is not Kenwood, but Delongee.
As for gray and rye - I answered your previous post.
If I were to choose today, I would choose between Panas and Kenwood 450, I suspect that in the latter, you can create your own program, which will be better than the "Borodinsky" floss.

[All the ovens know how to make rye and gray bread?]

super question!
All the ovens know how to make rye and gray bread?

For baking rye, Kenwood-450 is very convenient.
You write down the additional recipe you need (maximum five) and you are happy.
Read https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9345.0.

For several months now I have been suffering with the choice of HP. I re-read all the posts on the choice of stoves on the forum more than once and still there were questions.
There was HP Hitachi HB E-303. Served faithfully for over 20 years. They brought it to me from Japan, when there was still the USSR.
No breakdowns, no failures. Now the oil seal is out of order and, accordingly, everything went wrong.
I will buy a new one.
1. I need HP, in which I will BAKE bread, I do not use the oven (there are many reasons).
2. Various rye, including Borodinsky, adapted to bake with a set of dough + pause + baking, so I can and will use programming, but this is not essential.
3. The size of the bread should be different, including necessarily small.
4. I love sweet bread.
5. The dough is dumplings and it is desirable for noodles must be required.
In general, fluctuations between Panasonic 255,256,257 and Kenwood 450. I already ventured to Kenwood 450 (there is still convection) = KENWOOD-BM-450 came across very unpleasant reviews, including 2, in which the HP exploded, which is very frightening. Maybe it's just "horror movies" and someone drowns a competitor?
Please respond to owners of Kenwood 450 and Panasonic 255 (6.7). Please help with the choice !!!
Now they temporarily gave me some kind of outbred Chinese without a timer. I urgently need to buy, and I'm all in the throes of choice.

Lyi, read post # 14 here:https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=78022.0

about the Kenwood explosions recently and here they wrote
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8032.880

When I was choosing a bakery for myself, I also read a lot and reread the reviews, ran through various forums, on ixbt - a forum for example. The choice was between Kenwood 450 and Panas. Of course, Panasonic won, because my husband bought the stove for me himself, without me for my birthday, and men are more practical and better versed in technology. At first I was upset, I had to Kenwood - I told him he was prettier. And now I realized that my husband was right, and now even the equalization of temperature is not annoying as before. I am very pleased and if I have to buy another stove, I will take one again. I like different breads, both shaped and hearth, but bread baked in x \ n is very tasty, and I probably can never refuse bread baked in Panas.

Thanks to everyone who replied!
I have limited myself time to think on the weekend, on Monday I will order through the Internet anyway. They put the squeeze on today's night flour with this Chinese HP, the result is a heavy brick (it won't seem a little to throw at someone) with a completely unbaked white top.
Hence the questions to the owners of Panas:
1. With a small loaf, does the bread bake normally? No crust that is too thick or, on the contrary, the top is white, not baked? Yet there is no convection.
2. If I focus on Panas-better 255, as already more tested, or is it better to turn to more modern 256,257?
Although Kenwood still likes it. But the lottery is a lottery, the risk is significant.
Thank you in advance. Please do not consider it difficult to answer. After all, no one except the owners can write about these issues.

[Lyi]

Lyi Panasonic gives good predictable bread baking results.
With a small volume, as with a large crust, it is adjustable, the top is always baked and it is ruddy 256-257 this is like previous models, only a bucket with a different coating

[Lyi]

Lyi, you are not choosing the right one. Ask the owners of the ovens for photos of breads, and large and small loaves. I doubt very much that the small loaves have a tanned top. If you need just small loaves, then buy a small oven for a half-kilogram loaf (like Ariet and Rollsen). Photos of bread can be viewed in the themes of these ovens. And then I will tell you that my first bread maker was the same age as yours, she still works with my brother. And now I have a x \ n Chinese fourth year, inexpensive, bakes perfectly, with a bucket no problems, as well as with the tanning of the bread. In my opinion, modern stoves are all from China, and there is not much difference. And where is Panasonic or Kenwood collected? Or do you want modern Kenwood or Panasonic to work for you for 20 years? I have big doubts .. For a complete picture, I advise you to go to the topic * maybe you shouldn't overpay for brands *.

I have a kenwood 450 for a year now, no problems, no printing, I'm fine.

[Lyi]

No connection The old Volga with deer .. how much did it weigh? Ask Lyi how much her bucket weighs from an old stove with three programs. Where else then did bread makers make besides Japan? A? Now compare all modern stoves that are no longer exclusive. I have something to compare with, I have used a Japanese, purely Japanese stove for many years. And I don't see any difference between that old Japanese with 3 programs and today's modern Chinese with 13 programs. The difference in the weight and material of the bucket in practice showed the same baked bread. The rest is all the same. And I usually use 3-4 programs, the rest is very rare ..
Lyi, on * dumplings dough * do you think the stove is doing something special? She just turns with a spatula and that's it. There is no such program in my oven, there is a program * yeast dough *, that is, with heating and proofing. However, this does not prevent me or others from kneading the noodle / dumplings dough. Yes, you yourself probably kneaded in your old one.

[Lyi]

Lyi, I have a non-branded stove for 65 cu. That is, there is also a prog pasta (that is, 14 minutes - kneading dumplings), and for this prog there is also yeast and shortbread. But you can't make a small loaf of bread in it - it is almost 2 kg of dough. A small bread must be baked in a small oven, Gypsy the rights.

Gypsy girl!
Well, I don’t want to buy old models, then I would have chased Hitachi out of old memory. (dreamily) You are right, what a bucket there is !!! After 20 years of operation, it looks the same as Admin in the photo. Not even scratched, just small touches if you look closely.
Even with a broken seal, I'm now trying to bake a simple white bread on it. How will I bake my old bucket, I wonder how much it weighs, then I will report back.
The bread that I baked at night on the Chinese misunderstanding had to be thrown away.
Danik 51.
I would like Kenwood and maybe even risk playing this lottery if there were just breakdowns, but the explosion is scary.I don’t want myself or anyone to get hurt.
Sazalexter.
I am looking at you Panas 255. Maybe you will bake a small bun in your HP and let me look at it in the photo, as Gypsy writes? (I look into my eyes affectionately).
Or maybe someone else from the Panas owners will bake ordinary bread today and also bake a small bun and put it here. You are welcome.

I don’t believe about the explosion there is nothing to explode.

And the glass? The kitchen fell asleep with shrapnel for the man, it must have been defective, so it smelled.

Gypsy girl!
Well, I don’t want to buy old models, then I would have chased Hitachi out of old memory.

So you won't buy the old model. Surely Hitachi has new x \ n models every year.
If you have extra money, buy a stove of a fashionable company or one that you just liked externally, if you want to save money, then buy a proven non-monster stove, the stove will be the same, if even a cheap one does not bake better

The bread that I baked at night on the Chinese misunderstanding had to be thrown away.

Why did it turn out bad? because bread is what you put in it, the oven only kneads, warms and bakes? What happened to the bread? If you put the same thing as in bread baked in hitachi, it means that you just have a non-working Chinese oven.

Tsyganochka, baked rye bread in China with sourdough. Everything came up well, and her pastries were apparently junk. After 2 (!) Hours of baking, I took out a heavy brick of bread and the top was not baked at all. On the cut, there is a sticky unappetizing mass that I didn't want to eat.
I looked at small ovens like Ariette, there is a maximum volume of 500 grams, which is also not good, because sometimes you need a lot of bread. And Rolsen gives, as well as Panasonic, a volume from 500 (600) to 1000.
The difference in price of 1-2 thousand rubles, compared to Panas, is not so much, but in Panas there is a greater percentage of the probability that everything will go without breakdowns. Any model can break.
In general, I will wait and consider any other options until Monday.
And maybe some of the owners of the Panasov will take pity on bake, photograph and post on the site a small bun in his machine to finally clarify the situation.
Thanks to everyone who responded. Once again I am convinced the world is not without good people.
PS My bucket in Hitachi weighs 480 grams. And I wonder how much now?