Which bread maker to buy?

I bought HP to bake bread, not suspecting that it would become the most important household appliance for me. But I no longer bake bread in it. I use it to knead any dough, except for dumplings and noodles (for this, a combine). To knead the pastry, I use sweet yeast pastries, BEFORE baking. For bread with bran - kneading with whole grain, also BEFORE baking. I also knead the dough (depending on what I need) in the main mode, in French, in the dough mode (shorter, like for pizza), for twirls (unleavened dough) - in the “muffin” mode, then BEFORE baking.
I have never used fast modes, I do not cook jam in HP, I bake muffins and bread in the oven. Well, and of course no bullying of the device, such as meat, rolls, etc.

My HP is without a dispenser, but in view of the above, I don't need it.

[Galina81]

Galina81,

Hairpin has already written to you about our Kenwoods - 210s. Mine broke down exactly 1.5 years later. And most importantly, in our city of Kenwood, no one even wanted to watch, only in one place they agreed. But the announced amount of repair and delivery time for the replacement part ... My husband was told in the service that spare parts are available only for Panasonic and LV.
Happy choice!

I choose between Moulinex OW2000 Home bread, Binatone BM-2169, Ariete 130 and Tefal OW4002 Dual Home Baker
This will be the first stove. "Regular" bread, sweet and dough will be prepared. A yeast-free mode is desirable (by the way, it may not be implemented in a separate program?)
ATP for answers

With Moulinex and Tefal, it can happen that the top crust remains light after baking. There is such a sad experience. You can't guess here. I don't know anything about the others.

With Moulinex and Tefal, it can happen that the top crust remains light after baking. There is such a sad experience. You can't guess here. I don't know anything about the others.

I bake every day, after I bought it for two weeks, but there are no complaints and the crust is very good, rosy.
I'm very satisfied. I try to bake different recipes and everything turns out great.

[, Tigrusha]

So you're in luck, Tigrusha.
Happy for you
And my Tefal broke down after two months of work. And thank God the upper crust remained super light after baking, which was not pleasing. The breakdown was that it began to knead and did not stop until it was turned off from the network.
I changed it to a cheaper one, and I'm very happy about it!

I bake my first Borodino bread in DeLonghi BDM 1200.
The tea leaves had to be done with pens, with the programs to be wise ...
My Delongy is not programmed, there is no information on time and cycles even on my home site. I found instructions for 125, I use it in the end.
In other words, I want to understand - is there an ideal bread maker in order to buy it later.
I read about Moulinex 5002 and about Kenwood (I don’t remember which one, but with the same unique function "Borodino bread") and a bunch of all sorts of reviews about other, other, other HPs, I was only upset - one will be covered, then another, then there is no window , it will not be programmed ...
In general ... I began to doubt that the ideal CP exists at all.
What you want to see:
-possibility of programming
-the ability to "jump" from cycle to cycle
-reliability
-large window
-the ability to open the lid
-selection of forms
-a detailed table showing the cycles, temperature and time of each of them
-recipes (many)
-availability of the function for Borodino bread
-well, and purely my "bloat", the ability to make tea in HP. It requires 2 hours of "silence" at a temperature of 64-68 degrees.
Look like that's it...
So that? Is there such a wonderful oven that meets these needs?

[not]

Hi Weidana! you made me laugh ...
What a dreamer you are, however!
Until our masters answer, I will talk to you

No, of course, something on your list is real (1),
but something or is mutually exclusive with the HP function (2)
or from the realm of fantasy (3):

2 - a large window is not good at the stage of lifting and baking - thin glass or plastic does not keep warm (some girls on our forum even cover their windows with a towel);
about notI did not hear the opportunity to open the lid during the execution of the program, but it is better not to open it for the same reasons as above - the dough loves warmth;

3 - "the ability to make tea in HP. It requires 2 hours of" silence "at a temperature of 64-68 degrees" - it seems to me that this is unrealistic, and even with all the other functions that you need ... just fantastic

1 - selection of forms:
Daewoo DBM-202 - 1 for a large loaf, 2 for two small ones; Moulinex OW 5004 - has a stand for 4 baguettes for the bucket (I think this is suitable for those who, for some reason, cannot entrust the baking to the oven);
and my Tefal OW 4002 has a rectangular and round shape (variety, and it is convenient to bake two different breads one after the other);

reliability and a detailed table is how lucky;
Well, it's better to look for recipes on our forum - there are a lot of them, and questions will always be answered

In general, I answer you, because the CPs themselves bought (a year ago) mostly for Borodinsky, and it seems to me that the most necessary thing for rye breads, and even more so for leavening breads, is the possibility of programming. There is not enough time for proofing in programs, as here we did not experiment on different models ... Without a programmer, you have to interrupt the program and independently catch the moment when you turn on the Baking
And also from experience: if you are going to bake a real Borodinsky (with sourdough), you do not need the Borodinsky function, since it is not designed for a long proofing.
Welcome to our forum!

Nagira, thank you for your answer)))
For the sourdough, apparently, I will have to ripen myself. After all, if I understood correctly, then she should always be in the house and she must be kept alive.
But the tea leaves .... do I really want that much?
I will certainly read about your car, we must start collecting GOOD reviews

Admin, agree)))
But you can't buy pens with a spout in a store, and it would also be incorrect to measure "who is better"

[Weidana]

Weidana Closest to your needs HP Zorushi Zojirushi Home Bakery Supreme® Breadmaker BB-CEC20
You can buy Zojirushi, if you wish, only the price will be 12-13 thousand rubles + shipping 3-4.5 thousand rubles.
Good luck!
PS YES, she will also have to learn some English in Anglic

sazalexter, thank you)))
my google chrome translated, i giggle)))

In general, as I see, the common problem of household appliances is already related to bread makers. Until this technique becomes very popular, it can serve for many years.

And it's not surprising, the more equipment is sold, the more reviews about it, both good and bad.

[9oksana9]

9oksana9,
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=92464.0

I choose between Moulinex OW2000 Home bread, Binatone BM-2169, Ariete 130 and Tefal OW4002 Dual Home Baker
This will be the first stove. "Regular" bread, sweet and dough will be prepared. A yeast-free mode is desirable (by the way, it may not be implemented in a separate program?)
ATP for answers

Binatone BM-2169 or Ariete 130

I choose bakery as a gift, but I don't understand anything about them.
Possible options: PHILIPS HD 9020, KENWOOD BM 256, BINATONE BM 2169, LG HB 1051 CJ, BINATONE BM 2068, Kenwood BM210, Moulinex OW200036, Moulinex OW200033.
Please advise which ones are worthy and which ones are not. I will be very grateful.

I choose bakery as a gift, but I don't understand anything about them.
Possible options: PHILIPS HD 9020, KENWOOD BM 256, BINATONE BM 2169, LG HB 1051 CJ, BINATONE BM 2068, Kenwood BM210, Moulinex OW200036, Moulinex OW200033.
Please advise which ones are worthy and which ones are not. I will be very grateful.

You need it in this section read and choose according to your preferences

Dear bakers!
My mom has an anniversary on November 11 and I'm going to buy her a bread maker, the necessary conditions: not a very large size of the unit itself, ease of use, the ability to bake sweet bread (pasta), making just dough, just baking (for muffins), the price is around 3000 -4500. So far, I stopped at the OW3000 Mule (by the way, inquire about the owners of this stove - what is the size of the measuring cup? And if someone measures the flour not on the scales, but in a glass, how much flour do you put in a row for 1 and 2 sizes?).I studied the forum, but I still want to hear again if I am right in my choice.
I myself have a Panasonic, with which I am extremely happy and I would have bought it, but the prices are not very encouraging.
Thank you all in advance.

Shurenysh
You can pay attention to Dewoo (my mother has it - she uses it with pleasure, she figured it out very quickly with her, although she's a woman who is not advanced in technology, she mastered a cell phone with difficulty), saw that Kenwood costs 250 (we have at least) 4200 r, you can pay attention to Binaton - these stoves were also praised.

Yes, for older people, you definitely need to pay attention to the display. I was faced with the fact that in a family where everyone has poor eyesight (and mostly the light is slightly dimmed), they gave a moulinex with a tiny screen. Even I, with my normal vision, could see little.

And on OW 3000 - a small display ?!

It seems that this model was. I'll be honest - I'm spoiled by the large display of Panasonic. Maybe it was in contrast that I felt so uncomfortable. It would be nice if you yourself looked at the stove live, and even ask to plug it in to see all the designations.

or 2000 ... It seems that the screen should be just 3000 more (judging by the photographs).

Good day! For those who want to buy HP Moulinex. In October 2009. we bought HP oulinex QW5004 home bread bagette. First, she baked bread in KhP. After reading the information on the forum, I began to use HP only for kneading and proofing, that is, it did not exploit much. But .. in September of this year, it broke. A pin fell out (I do not know what it is called correctly), on which the kneading spatula is mounted. The brother of her husband, who is now repairing it, said that the hr ... th assembly, everything is rusted, made of iron, and should be made of stainless steel.

For mulekas, look at how the buttons are labeled. Many complained (I don't remember which models) that the inscriptions on the case and buttons are quickly erased.

Let me once again be accused of anti-advertising, but as I wander around the forum, I see that there are not as many complaints as there are on mulinexes on any "Brand" Brand.

We bought not Moulinex, but Kenwood 256 (price - 5200)
Today they presented and baked quick bread today. I made my own recipe, like in Panasonic. The top turned out to be completely white, but the bread rose and was baked and tasted - delicious! The controls are very simple. It remains to teach mom and try the usual mode.

Good evening everyone. I want to buy a bread maker. Can you please tell me which one is better to choose?

I wish it were made of stainless steel
Number of functions from 12
Also, to be able to cook for the night, but that the signal does not wake up when the bread is ready
Also so that it is not very noisy, so that it does not wake up at night
Presence of the "Russian chef" function is desirable
Has the function of making cupcakes, but so that she herself adds the ingredients
The display was touch-sensitive, although not necessary
Well, the price is not super high

Advise, is there such a thing, or is it all a dream?)

KORAVELLA, the choice between Panasonic and Kenwood 450 (recently added 900).

Panasonic:
1. The case is plastic, but due to this it does not get so hot.
2. What kind of functions do you need? Panasonic has 6-7 types of bread (+ fast, + with additives), several types of dough, separate baked goods, jam
3. The timer allows you to cook at any time of the day, the signal is quiet.
4. it works very quietly (even when I am in the kitchen, for example, when the TV is on, I do not always hear the start of work)
5. What is a "Russian cook"?
6. As for cupcakes - check with the owners of the 257th model - this program seems to be there. The dispenser is automatic, working only at a given program - for 255/257 models.
7. The display is not touch-sensitive, but large enough, well-readable.
8. The price is solid, but the technique justifies itself completely.

Kenwood 450/900:
1. Stainless steel body.
2. Programs 15/11
3.Similar to Panasonic
4. Who compared the ken 450 and the Panasonic, claim that the Panasonic is quieter.
5. ----
6. ----, the dispenser seems to work with every bake (check with the owners).
7. Touch control / -
8. ---

[KORAVELLA]

KORAVELLA
Panasonic will not disappoint you. I do not know a more problem-free model, but I will not hide, first you need to adapt to it, study it properly.

I honestly read the first 20 pages and the last two. Judging by the reviews and recommendations, Panasonic 257 is out of competition? I'm right?

At least in the post-Soviet space. Just keep in mind that the models for Europe and the CIS are different (different programs).

And what is the Panasonic model? otherwise I didn’t see something?

both SD-256/257, but lettering after the model name is different. Look in the section on Panasonic - there was a topic about European and CIS variants.

Hmmm. It turns out that it is not an easy matter to choose a bread maker ... Tell me, which CP is better to buy in Europe? Is there something alternative to Panasonic?

There is no jam program in European Panasonic, but there is Italian bread and, it seems, for sandwiches.

I don't think there are many users of purely European stoves on the forum. Look in the sections about Morphy Richards, Hitachi, Bork, Yunold. I know that Kenwood is also represented in Europe.

At least navigate what brands are available to you. There are many models in the metal case.

[Marusya29]

Marusya29, Thank you

Va-Lera, Kenwoods are also sold in Europe. But are the programs different?

[sazalexter]

Va-Lera [/ b], Kenwoods are also sold in Europe. But are the programs different?

Thank you, I didn't think about the Kenwoods right away. But I still don't know if the programs are different.

sazalexter, in a nutshell - why Zojirushi?

Rina72 , almost everything is available, probably, if not in Europe, I can order from America, this is not a problem.

The main thing for me is to choose, with this I always have problems ...

In my Ken, the main thing that does not suit me is the bucket is flowing! And not in my one. This begins after about a year of operation, this is a design flaw, nothing can be done, you can only buy new buckets all the time (Santa Claus went to the service center for a bucket for me on New Year's Eve), and this morning I scraped the leaven out of the unit, she there for the night as always numb.

[Va-Lera]

Va-Lera Zojirushi is the HI-END bread maker with the widest programming possibilities. The best-selling HP in the United States of North America The only negative is that it is designed for 120 volts in America and Japan, so a step-down transformer will be needed for it.
Threat, if you can, I would buy Panasonic European or made for ex-USSR countries

[sazalexter]

sazalexter , Thank you! Now everything is clear. Back to Panasonic)) Since Zojirushi is not sold in Europe and there is no service. If the first can be solved, then the second is more difficult.

Dear owners of bread makers, we really need your advice based on practical experience.
I love the buns and bread that I bake myself. But I recognize homemade bread only on live pressed yeast. I thought about purchasing a bread machine just because I would like to automate the process of proofing and crushing the dough. That is, the dough, as it rises, needs to be kneaded 3-4 times within 4-6 hours, and I myself often get distracted and the dough runs away or stops. Either you need to leave, or put the dough at night and sleep well, do not run, do not check if the dough is suitable for the next kneading.

I started reading about bread makers and I was disappointed. It turns out that the miracle oven only settles the dough for 1.5-2 hours and requires only dry thermophilic yeast.

I, maybe I misunderstood something. Are there models that work with live yeast, which will make sure that the dough does not run away, will knead in time?

I bake exclusively on pressed yeast.
The main program in Panasonic is designed for four hours. Of these, from 25 minutes to one hour - the so-called "temperature equalization".

I have the following algorithm:
1. yeast, flour, water, salt, sugar - pizza program for 15 minutes. The dough is kneaded very well. The program is reset.
2. I add oil to the bucket and set the main program. For at least an hour (my kitchen is warm enough) the yeast is already working for itself, the dough begins to rise. When the main program is running, the kneading is actually the second, and the butter is added to the dough at this time.

Total: dough at work 4 hours 15 minutes.
Another option: long dough bread. Also the main program allows you to get a high-quality loaf.
1. Knead some of the flour, water and yeast and leave to ferment for several hours.
2. warm dough + remaining ingredients = main program.
In this case, yeast works for several hours.

Rina72, thanks for the answer.
But since I have not yet acquired a bread maker, the terminology for its programming is still difficult for me.
Therefore, you can clarify, here is the main program, what does it include? How many hours of proofing + a few strokes?
Suppose I wait until the dough is kneaded and manually turn on the main program (although I expected that the breadmaker would do everything for breakfast while I was sleeping). Next, will I need to follow her or will she finish everything herself? How many times will it sink the dough?

I never really went into details. In half an hour I will find instructions and try to describe in words. Or someone from the members of the forum who was closely interested in this issue will have time to answer.

[Rina72, Asteria]

Rina72, Asteria Panasonic has a dough preparation mode in Basic mode: Temperature equalization 25 min – 50 min KIND 15–30 min RISE 1 hour 10 min – 1 hour 25 min Total 2 hours 20 min
And the maximum time the dough mode is in FRENCH Leveling the temperature 40 min – 2 hours 5 min KNEAD 10–20 min RISE 1 hour 35 min – 2 hours 40 min Total 3 hours 35 min
There are also intermediate options for each regime, this is Diet and Rye
That is, making dough without baking
In Main, she seems to have one run-in for 5 minutes. I will not say for other modes

Good evening members of the forum !! Well, I really want to join your ranks and become a baker and a happy owner of a wonderful oven !!
That's just the question of purchasing this very wonderful oven. I read a bunch of information, but the more you delve into the more you get lost. You have already gone through this stage - give advice to the seeker for perfection (if any). Of course, I understand that everyone has their own stove, the most beloved and clever one, but still ...
there is a question of choice between Kenwood 450, Panasonic 255 and Moulinex OW6002. the latter bribes with additional molds. it is not realistic to bake bread in my oven (heating is not uniform), so I hope to use the oven constantly and according to the "full program".
I really hope for good advice or at least a hint.

[i.r.a]

i.r.a , welcome to the forum! Since you have already re-read everything and are looking for perfection, then take the Panasonic 255.

Or read a little more Here, the models you have chosen are compared in detail (and more than once):

Comparison of models

Ira, now Panasonic models 254/255 have been replaced by 256/257. respectively.

Once again, I will give one piece of advice:
if there is an opportunity "in real life" to touch the stove with your hands, then do it. What "sticks", and buy this.

For a year I wanted to ask this question, but I was shy. How do you all, Panasonic owners, have the patience to wait for the temperature to equalize? After all, nothing can be done quickly, for example, to cook dough for pizza. Or I didn't understand something

[Rina72, Asteria]

Rina72, Asteria Panasonic has a dough preparation mode in Basic mode: Temperature equalization 25 min – 50 min KIND 15–30 min RISE 1 hour 10 min – 1 hour 25 min Total 2 hours 20 min
And the maximum time the dough mode is in FRENCH Leveling the temperature 40 min – 2 hours 5 min KNEAD 10–20 min RISE 1 hour 35 min – 2 hours 40 min Total 3 hours 35 min
There are also intermediate options for each regime, this is Diet and Rye
That is, making dough without baking
In Main, she seems to have one run-in for 5 minutes. I will not say for other modes

sazalexter, thanks
And what will the owners of Moulinex and DeLongees say? I started reading about Delongey, there is some kind of programming opportunity. What does it mean? Can I program the proofing time and the number of strokes?
Still, for normal mature bread, 1 crunch is not enough. Is Delongee baked with normal raw yeast?

For a year I wanted to ask this question, but I was shy. How do you all, Panasonic owners, have the patience to wait for the temperature to equalize? After all, nothing can be done quickly, for example, to cook dough for pizza. Or I didn't understand something

The "pizza" program starts kneading immediately, the whole duration with proofing and boning is 45 minutes. Delay for temperature equalization only with bread baking programs (except fast).

[Asteria]

Asteria The information on the blow-ups is approximate;
Delongy 125 discontinued