Olchik V
Has anyone purchased? I am interested in the one without Teflon? Is it really possible to take bread out of it after baking?

Programmable Sana Smart Bread
sazalexter
Olchik VWithout Teflon, there is CP on siloxylan, but it is not known which is safer, Teflon has been known for more than 30 years and is used in medicine, but styloxylan ... https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3127.940 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=177119.1220
gen.
Here is what they write on the site: "Food grade stainless steel used for the working surface of the container and kneaders is a reliable guarantee of high environmental friendliness of your products." That is, there is no coverage and there is no point in discussing siloxylane.
But the question of the convenience of taking out the bread remains open. In any case, you can buy a teflon-coated bucket or two small separate ones.
My Delonghi 125S ordered to live long and I'm looking for a replacement. I liked Sana because of its programming flexibility. But you will have to change the recipes, because I have 3 proofers, and here are two. But the time for a possible proofing of 10 hours is impressive. For rye bread, that's it.
sazalexter
gen.Much more flexible in terms of programming is the Zojirushi Breadmaker BB-CEC20, Brand 3801 or Bork X800.
A stainless steel bucket and so that the bread does not cook tightly, this is from the realm of fantasy
gen.
We can't get Zojirushi and Brand. The Bork X800 is twice as expensive as the Breville BBM800XL. Here I would buy a Breville, but it is also not available from us.
I don't bake yeast bread at all. And in this regard, no one else has seen such flexibility of settings that Sana gives. The opinion of the owners is interesting about the stainless steel.
mibal
A stainless steel bucket, as the manufacturers say, is made specifically for supporters of healthy (in absolute terms) nutrition. But - after baking in such a bucket, the loaf must be allowed to stand and "soak" from the walls due to the evaporation of its own moisture - otherwise it cannot be pulled out of the stainless steel. At the same time, it is advisable to close the bucket (and during the baking process too), the set includes two glass lids, each half a bucket in size. After such "settling" - it is pulled out (shaken out). But on the sides of the bucket - I don’t know what to call it - a plaque, or something, or an imprint of the outer surface of the loaf, and the crust of the loaf itself loses its usual gloss. This is the price to pay for a healthy lifestyle. Moreover, if you strictly follow the recommendations, baking in such a bucket goes at a temperature of 130 degrees. On the one hand - this is kind of "more correct", and on the other (I suspect) - to make it less hot. There is a recipe on the manufacturer's website, and I came across a video somewhere ...
But the fact remains - you cannot get bread with a crispy crust from such a bucket. For a crispy crust, I additionally purchased a non-stick bucket.
gen.
Thanks for the answer.
And 15 min. enough to knead the kolobok? I usually interfere for about 20 minutes.
dnk
mibal, the website states that there is a basic model with a Teflon bucket. It is, however, cheaper ...
gen.
I have been using this bread maker for several months. I have a teflon bucket. It should be borne in mind that because of the system with two mixers it is inconvenient to weigh the ingredients, since the distance between the legs of the bucket is 18 cm. It does not fit on my scales. I had to update the scales for wider ones;
Disadvantages I found:

1. No dispenser. Not critical for me;
2. No automatic blocking of touch keys. You can inadvertently reset the program while baking. (There is a manual lock);
3. The keyboard must be unlocked for backlighting. The unlock button is located near the program cancellation button - you can inadvertently reset the program. Be careful ;
4.It is not possible to adjust the program while baking. It is inconvenient in the first days, until you create your own "ideal program", which no longer needs to be corrected. It is also inconvenient when the leaven has a good day and is actively growing. In this case, there is no way to go directly to baking. You must reset the program and go to the baking program. If the saved baking program is different, you must also change it;
5. No mains switch. Just pull out the plug. For adepts, safety and energy conservation can be inconvenient;
6. There is no convenient delayed start system. The program must be changed with preheating. By the way, usually leavened bread is baked for a long time and I have little demand for this function. I load it in the evening and the bread is ready by morning;
7. There is no convenient system for keeping the roll warm. It can be set with the last baking cycle, but then the remaining program time will take into account the heating time. A trifle, but not convenient;
8. It is impossible to know how much time is left until the end of the current cycle. Calculations should be made based on the displayed total remaining time. Develops mental arithmetic;
9. There is no parameter decrease button in the program, only increase. If you made a mistake, then you need to make a circle. In some cycles with a long time, a little annoying;
10. The bucket has a recess for the agitators, but they are not fully inserted and there is a large gap to the bottom. Therefore, after baking, they remain deep in the bread. It is inconvenient to take out;
11. There is a software bug. The intensity of the second batch cannot be changed (changes in the program do not affect the actual intensity). It is always equal to the intensity of the first stage. In some of my recipes, this is essential.
12. There is no signal of the end of baking. Only a standard quiet beep at the end of each stage of the program. We need to set a timer on the phone, so as not to forget to get bread.
13. The screw near the control unit rusts because condensate periodically accumulates there. You can find a similar one made of stainless steel.
14. The price, in my opinion, is too high. But since there are no competitors in this segment in our market, we have to put up.

Undeniable advantages:
1. Nice design with stainless steel, large backlit window;
2. Good thermal insulation;
3. Sensitive keys;
4. Powerful heating element, you can bake a large bun. Teng is located closer to the walls - heating the edges more evenly, bakes well;
5. You can buy a double bucket and bake one or two small rolls with a similar recipe. There is a stainless steel bucket for those who don't like Teflon.
6, You can set a huge time for proofing - 10 hours. on the machine with pastries or 60h. using special proofing program. A mega cool feature that definitely outweighs all the disadvantages.
7. Any stage of the program can be skipped during programming.
8. You can set the temperature for both proofing and baking. A very important opportunity.
9. Can be baked in three stages. Each can have its own time and temperature.

I am pleased with the opportunity to update the microcode (in the service center). Perhaps there will be software improvements in the next versions.
Despite many small flaws, this bread maker allowed me to automate the baking of rye and wheat sourdough bread. I don’t regret buying. But I can recommend it only for those who are critical of baking with sourdough. For regular yeast bread, you can find a more convenient option.
3do4ki
I still didn't understand the main thing. Is it really possible to shake it out of HP?

3do4ki
In general, according to the description, this is my dream, which I have been waiting for a long time.

I don't use Teflon anywhere - it's poison.
sazalexter
Quote: 3do4ki
poison.
this is a misconception, be careful not to tell about it among surgeons, or food chemists
sazalexter
3do4ki, about "harm of teflon"we have a lot here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=186131.1280 Another misconception heavily promoted by dropouts on the internet https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=163090.0
3do4ki
sazalexter,
I can't afford a dropout with 2.5 higher degrees.But I also think so.
sazalexter
Quote: Svetlana62
Anna 1957 are absolutely right, I confirm as a microbiologist by my first education.
Tales about the harm of industrial yeast, which supposedly do not die during baking, is just a marketing ploy by unscrupulous manufacturers, artificial creation of a phobia for profit on a supposedly exclusive product (sourdough bread, etc.). The product itself is not bad, but not a panacea either. And the inflated PR is similar to what happened a few years ago with the advertisement of yoghurts (only we have a patented technology using a unique culture of lactobacilli), but in reality, it is the same Bulgarian (Mechnikov's) stick in symbiosis with other saccharomycetes.
It is at this stage that the first stage of physical protection should be included (this is already from the repertoire of the security service - protection from fools.) Moreover, in any crisis, the media begin to distract people from the objective reality of UFOs, psychics, bird flu, Ebola fever or any other reason for hysteria. Everything is good in moderation, and everything should be in due time.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=163090.msg1792935.html#quickreply
This is not written by just a person with a higher education microbiologist.
3do4ki
sazalexter,
I am also a microbiologist with 1 education
And in my family I have either chemists or doctors and everyone has the same opinion as me
So let's stop this pointless discussion.

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