Which bread maker to buy?

[Dopplet]

yeah, Dopplet wrote, in her stove is much tastier than in a neighbor's in Panasonic. you need to attach handles, handles ... and sometimes connect the head. And everything will be tip-top

Someone wrote that Panasonic is tastier than LV.

you need to attach handles, handles ... and sometimes connect the head. And everything will be tip-top

This rule applies to absolutely all stoves, regardless of the name.

[calmly]

Someone wrote that Panasonic is tastier than LV.

I compared the bread of the budgetary "Ski" of my father and from my "Old Man Panas".
The difference in taste and consistency in nuances.
Due to the fact that Japanese engineers designed created a bread machine under the impression of Takeshi Kitano's film "Zatoichi" (a scene of peasants working in a field), Panasonic kneads dough with its own special Japanese rhythm. He pauses, allows the dough to settle on the shoulder blade, then continues to wind it on itself. The result is a layered loaf.
This is from the visible and understandable.

But how Panasonic calmly refers to plus or minus two tablespoons of liquid in a recipe - a mystery to me. Skiing does not forgive such liberties, it needs all the ingredients to the nearest gram to make a tall and tasty bread.
Z. Y. Once upon a time, I sincerely considered the best car on the territory of the USSR - VAZ-2109. Until I moved to Volvo ...

Guys, please advise an unpretentious stove into which you can load any flour (not bakery) and get a delicious bread.

Guys, please advise an unpretentious stove into which you can load any flour (not bakery) and get a delicious bread.

Only Panasonic works miracles

came in in the morning, and here SUCH a good start to the day

[calmly]

But how Panasonic calmly refers to plus or minus two tablespoons of liquid in a recipe - a mystery to me. Skiing does not forgive such liberties, it needs all the ingredients to the nearest gram to make a tall and tasty bread.

Although I measure everything on the scales, I allow the overflow / overflow of 10-20g))) And nothing - the same bread turns out!

Only Panasonic works miracles

Right already the third stove wanted !!!

Guys, please advise an unpretentious stove into which you can load any flour (not bakery) and get a delicious bread.

and what do you mean by "not bakery" flour?

I don’t know how in the steppes of Sochi, but in Ukraine there is baker's flour (it is written on the package) and ordinary flour ... for pies. Here my Ski on an ordinary one does not want to bake, only a bakery needs such as Makfa for example. and my mommy wants such a stove so that any flour can be loaded without problem)

I don't know how in the steppes of Sochi, but in Ukraine there is baker's flour (it is written on the packaging) and ordinary flour ... for pies. Here my Ski on an ordinary one does not want to bake, only a bakery needs such as Makfa for example. and my mommy wants such a stove so that any flour can be loaded without problem)

"ordinary" - how's that? from soft wheat?
if I'm not mistaken, you can also bake from it, just need a different approach.

An ordinary ski does not want to bake

what does the result look like?
what is hidden under the words "does not want to bake"?

I don’t know, I don’t know any problems with my skier, her recipes are 100% standard. She took the second binatosha because of the horizontal loaf and double shape. Here in it I have to look at the bun and after the signal to add the ingredients, after a few minutes I knead the dough in order to evenly distribute it over the bottom of the mold.

And I adjust recipes from the recipe book, something more, something less ...not a 70% match. The bread will get out - an unbaked flatbread - if exactly the recipe. Already there is not enough evil))))

Maybe the problem is not with the flour, but with its moisture, or the yeast is to blame. I got bread with three types of dry yeast, but most of all I like pacmaya, but with all three versions, the taste of bread is different in one bread maker.

[LISSS]

And I adjust the recipes from the recipe book, something more, something less ... not 70% coincidence.

I'll tell you about the recipes.

I haven't had a scale for a long time. And there were no problems, only I’ll see the ingredients - what is needed, well, I measure out the maximum with a cup with a measure and spoons - tablespoons, teaspoons - and everything is fine. It was . While on me LISSS did not run over, shame, say ah-ah-ay, no way without weights, we, the pros, are not allowed, she scoured me, tried to order. In general, I obeyed her, so what? now, if I measure everything with scales, then I still have to adjust, then the flour is not that, then the water is not very liquid, oil, etc. so, about the discrepancy, this is very understandable. The main thing is to understand the basics of kneading and baking. And you can bake in any stove

[IRR]

And I adjust the recipes from the recipe book, something more, something less ... not 70% coincidence. The bread will get out - an unbaked flatbread - if exactly the recipe. Already there is not enough evil))))

The recipes were written with flour, which "they" sell over the hill. Our flour is strikingly different from imported flour, so the book should be used, in what order to load the products, first liquid in LV, and then dry, and in Panas, first dry, and then liquid, and it is not worth taking recipes from the instructions, they are completely for our flour do not fit, it is imperative to adjust. I have LV and Panas, and in both, I get excellent bread, the main thing is how I wrote IRR

The main thing is to understand the basics of kneading and baking. And you can bake in any stove

Oh, thank you, my good ones))) As they say, experience comes in bulk ... so I don't even look into recipes, I know everything from memory, but at first I got such freaks, laughter and sin
I tried to bake bread on flour "Khutorok" - the bread is pretty, BUT low and very knocked down, but on the "Makfa" or "Kievmlin" the loaf is simply delicious

Kitty, I've been with homemade bread for three years. I used flour Kievmlyn, Dnipromlyn, Bogumila, Belotserkovskaya (two or three producers), a couple of very little-known. There was no striking difference. Whether it is a bakery or a general purpose - there may be a difference, but only for very demanding bakers.

And I have the usual flour, I didn’t even look who produces it because I take it in a sack. In the ski I did it strictly according to the recipe, measured with cups and spoons, there were never any punctures.

[LubaFish]

LubaFish and how much do you use this stove?

Skier - 5 years, binaton - a month

and what model is Ski? Have you ever let you down?

I know where it is written, but we have such a kitchen that one came in, the second does not fit anymore. LG HB-201 JE

We have VICO bread machines at Vikoteke. I quickly looked through all the topics on the forum and found nothing on this bread maker. I was interested because the price is attractive.
Who else has such HP?

yara! here are the forms after 6 months of use (left) and after 2 months (right). Decide for yourself.


(Photos taken in the SC)

I have a VICO BJM 660V. Already 9 months, the flight is normal. I bake 3 times a week, almost every day kneading: either pizza, then pies, then boo-u-streets. As a starting option, I think it's not bad, and the price
on, and the design, and the quality of the plastic and the bucket.
TOKA AFTER THIS BREAD

And after Volvo, where will we change? to Work? It is more expensive

Bork is not eye-catching.
And it would be time to say goodbye to the P-255, change it to brand new models of the same company with a yeast dispenser, but this one works and works ... A cross between an Energizer and a Kalashnikov Assault Rifle.

And it would be time to say goodbye to the P-255, change it to brand new models of the same company with a yeast dispenser, but this one works and works ... A cross between an Energizer and a Kalashnikov Assault Rifle.

I'm in about the same situation. I looked yesterday in Eldorada at 2501 model ...she didn't really impress me, but I thought that while my 255th died, the company could very well be born with something else

Hello, please help me decide on the choice of HP. Price limit 5 krub. I will bake the bread for one person and preferably every day (so that it is fresh)) then I think the smallest capacity will be enough, as I understand it, baking in a device designed for 1000 g is a 500 gram loaf undesirable, and is it more expensive? So far, I don't really understand the types of bread, but I don't mind experimenting, so add. features are welcome. A delay in launching is very important in order to put on overnight ... and QUALITY !!! I looked at the forums, praise somewhere LG, somewhere Panasonik, somewhere Kenwood ... I'm more drawn to Kenwood, all the same manufacturer Japan !! what can you say on this occasion? Is it so? Thank you.

I'm more drawn to Kenwood, all the same manufacturer Japan!

Japan? Here, from the instructions:
Designed and engineered by Kenwood in the UK
Made in China

In the description of one of the online stores, Japan was indicated ... maybe they are collected here and there?

Hello, please help me decide on the choice of HP.

buy Binatone BM-2169. and everything will be ok!
you can read here
https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=17210.0

[per person and preferably every day]

I will bake bread per person and preferably every day (so that it is fresh)) then I think the smallest capacity will be enough, as I understood the oven in a device designed for 1000 g. A 500 gram loaf is undesirable, and is it more expensive?

There are very small ovens, where the maximum bread weight is 500g-Ariete Pane Express Metal 125, 680G-LG HB 157 CE, and you can still look ...

There are very small ovens, where the maximum bread weight is 500g-Ariete Pane Express Metal 125, 680G-LG HB 157 CE, and you can still look ...

very small stoves are of little use.
I specially bought the smallest binato 1008. So there is a baking mode - 30 minutes in total. and is not regulated ...

The recipes were written with flour, which "they" sell over the hill. Our flour is strikingly different from imported flour, so you need to use the book, in what order to load the products, but you should not take recipes from the instructions, they do not suit our flour at all, you must definitely correct it.

Strange! and why I have everything according to the recipe - it works
I measure flour with scales.
I do everything exactly according to the recipe
Well, a piece of the soul is a must. This is also very important. Without this, nothing will work

[Rina]

Strange! And why I have everything according to the recipe - it works
I measure flour with scales.
I do everything exactly according to the recipe
Well, a piece of the soul is a must. This is also very important. Without this, nothing will work

And in your St. Petersburg flour there is more gluten (well, in any case, in the one that I bought), I think your flour moisture is completely different than ours. And it's great that everything works out without adjusting the recipe, but I couldn't, I had to adjust it.
But now I just do everything "by eye".
Rina I, too, did not like 2501 outwardly, but 2500 is a good stove. I compared it with my 257, and the bucket has some other kind of dusting, and made more solidly, you can't even say that it is China. And it bakes very well. Everything is like in 2501, only there is no rye mode, but I rarely used it in the old one either, kneaded, defrosted, baked and everything was done manually.

On the "Rye" mode there is a wonderful "Zavarny" bread - very tasty !!!!!!!

In the description of one of the online stores, Japan was indicated ... maybe they are collected here and there?

The brand may be Japanese, but everyone in China makes and assembles, even the well-known Panasonic.

[Rina]

And in your St. Petersburg flour there is more gluten (well, in any case, in the one that I bought), I think your flour moisture is completely different than ours. And it's great that everything works out without adjusting the recipe, but I couldn't, I had to adjust it.
But now I just do everything "by eye".
Rina I also did not like 2501 purely outwardly, but 2500 is a good stove. I compared it with my 257, and the bucket has some other kind of dusting, and made more solidly, you can't even say that it is China. And it bakes very well. Everything is like in 2501, only there is no rye mode, but I rarely used it in the old one either, kneaded, defrosted, baked and everything was done manually.

I really like 2500 I got used to putting everything in glasses, it turns out very nicely, I use the recipes of my old skis, and recently I made bread with sausage, cheese and bran according to a Panasonic book recipe. The children laughed that I was baking pizza and brought it to work ..))) There, thanks to me, almost the entire team of bread makers bought, but everyone unanimously says that my bread tastes better, that I baked in Lyzhka, that in Panasonic. I like the stove .. So I bought AG, I don’t need it so much, but when HP broke down, the sadness began, less than a month later, I bought a new one .. But I like bread from Panasonic, no matter how much I love my LV. ..

On the "Rye" mode there is a wonderful "Zavarny" bread - very tasty !!!!!!!

tell me where to dive for the recipe ???)))

MOWGLI
Ingredients
Wheat flour 400 grams
Water 400 ml
Salt 1 tsp
Yeast at least 1 tsp.
Lenten oil 1-2 tbsp. l.

Cooking method

Sprinkle 400 grams of sifted flour on the bottom, turn on the "pelmeni" mode, pour boiling water to the desired consistency, salt, oil. When the test cycle has ended. We press "stop". In one corner of the bucket we have a beautiful kolobok. The dough is no longer hot.
Pour yeast into an empty corner of the bucket.
We start the program "French bread" (immediately or on a timer).
And in 4 hours we take out the loaf.

tell me where to dive for the recipe ???)))

"ZAVARNOY" from a Panasonic book
Dry yeast -2 teaspoons
Wheat flour-225 grams
rye flour 325 grams
1 and 1/2 teaspoon salt
vegetable oil - 1 tablespoon
rye malt 4 tablespoons (40 grams) - I can Glof - I put 2 tablespoons
boiling water for malt 80 milliliters - I definitely brew the malt
honey-2 tablespoons
coriander -1 teaspoon
water 330 milliliters
Note
Pour boiling water over the malt, mix well, cool and add to the rest of the ingredients
Rye mode
I soak the raisins in boiling water, dry them and throw them immediately into the flour

MOWGLI
flour, turn on the "dumplings" mode, pour boiling water to the desired consistency, salt, oil. When the test cycle has ended. We press "stop". In one corner of the bucket we have a beautiful kolobok. The dough is no longer hot.
Pour yeast into an empty corner of the bucket.
We start the program "French bread" (immediately or on a timer).
And in 4 hours we take out the loaf.

First question
Why such difficulties, first dumplings
Then French
??
Immediately in French you can't !?
And why boil flour with boiling water?
And if possible, then I want to see a photo of what happens ???
As far as I know, it is malt that is brewed in custard bread.
I'm doing now on red fermented malt
I also bought unfermented rye - I have not tried it yet

[Kitty]

KittyHave you baked bread using this recipe? From 400 g of wheat flour and 400 g of boiling water? And you say you have a beautiful kolobok?

Girls, I'm stupid ... who is this Mowgli? Kotya himself? Or something sho in a bucket?

That sho in a bucket seemed like a beautiful kolobok to Kota, who advised THIS as Mowgli's custard bread. Moreover, rye. From wheat flour.

This wonderful recipe was placed by her on the previous page, at one o'clock. Do you think Zvezda Askony and I went to fulfill our request for a photo?

[Vani 28.]

That sho in a bucket seemed like a beautiful kolobok to Kota, who advised THIS as Mowgli's custard bread. Moreover, rye. From wheat flour.

custard is the bread of happiness Vani 28. Spices 28 times this bread and you will be happy and the birds in the next park

[Kitty]

boiling water in yeast dough recipes, I have so far met only in two versions - choux pastry for dough for cakes and scalding of almost ready-made pancake dough ...

And in general, a recipe that Kitty quoted, wrote Uncle Sam https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3279.0, ALL wheat flour is really brewed there.

it really brews ALL wheat flour.

There really is such a word in baking.
But this is probably not for beginners, or for brave beginners.
I won't dare
It's a pity to water the stove with so much boiling water
And who will eat it.
I hardly eat bread
And the husband eats wheat-rye, or rye-wheat
But I wrote specifically about rye-wheat
And exactly the one that is from the book of Panasonic
Checked, rechecked
Very tasty
Replaced honey with molasses.
Also normal.
But honey is easier to dose.
Treacle is very viscous
Interesting
Will small bread makers cope with custard bread?
And what of the modes are there?
Or do they just bake and that's it !?

Hello ! Take me into your ranks, I am thinking about choosing a stove. And I got confused, as always, of course, on such details: I want the function of butter and yogurt, but the sellers dissuade, they say that this is only for the LV and there are plastic paddles and some of the insides also have plastic ones. As for the rest of the functions on the stove, everything is standard and I understand it, since I have already shoveled half of the forum for sure. Tell me !!!!

For example, this oven is worse than the LG HB-3002BYT Bread Maker