Programmable Sana Smart Bread

[ptisa]

ptisa, in short:
1. Press the booklet (lower left button) - selects one of seven programmable programs.
2. Then on the upper right button with arrows - the stage of the program is displayed - delay, kneading, raising, baking
3. Then the button with the clock sets the desired time, the gpalusnik - the boring temperature.
4. At the end, to turn on the stove, press the lower right button with a stamp (on / off)
Try it, if it doesn't work, write, I'll show you through the camera in Votsap.

[ptisa]

ptisa, ok, did I see your message? I suffered for two hours and ordered Sana Basic

In fact, I have been looking for something (not an oven) for baking rye for a long time. Well, and the sourdough would be more densely dealt with. I have sekova

Omela, can you ask a question?

Is it easy to get used to baking with a "cold" bread machine? I only baked complex breads in the oven. And in the same place in the hot immediately put. How now I will have to guess

[Svetlenki]

Svetlenki, the principle of all bread makers is baking from cold and nothing, you get bread. And in the oven, I also often bake from cold, you can see it in my recipes.)

Interesting stove, thought

[julia_bb]

julia_bb, Yulchik, think, and I'll tell you my impressions for now.

For me, a huge plus was the ability of this stove to give out a temperature of 230. I love rye bread, they are constantly on my table, and with our electricity prices to heat up the oven with a stone for an hour - oh, how expensive. I still bake wheat-rye and rye in it. The good news is that you can immediately knead the dough for 600-700 grams of flour
Now the cons

1. Kneading is very "basic" - the blades work stupidly at the same speed. You can choose speed 1, 2 or 3. But it is one, no pauses
2. The bucket is very thin-walled. I did not expect to get a mold from cast aluminum L-10, but still, at least like a Panasonic it would be great
3. Well, kneading dough with rye flour, like kneading, but hard for her. I decided that I would still do it in a dough mixer.

All the same, for quality bread, you need to control and participate. I do the padding and shaping myself. I take out the dough and on the table.

Anyway, for quality bread, you need to control and participate

I support! For me, this is the main disadvantage. Kneading with two blades is very peculiar, heavy dough climbs on the walls, even in a Teflon bucket, you have to help with a spatula. For the option: I forgot and abandoned, does not fit.)

[Svetlenki]

Svetlenki, Svetik, thanks for the detailed review!
Omela, Thank you!

Good afternoon everyone! Tell me please,
which Gorenje bucket is suitable for SAna?

Rye bread 100%
In the evening we do 2 things: 1 - we put the dough, 2 - we make the tea leaves.

1) Dough:
10 gr. rye starter;
100 g whole grain rye flour
100 g water.
Stir the starter well in water, add rye flour, mix thoroughly and cover with foil so that the surface of the dough does not dry out. Fermentation time 12-18 hours warm at about 25'C
2) Welding:
Boil malt and flour with boiling water
50 gr. rye fermented malt;
50 gr. boiling water
Mix well and leave in a warm place overnight. I put in a small thermos mug

In the morning
For the test you need:
All dough
Whole brew
200 gr. warm water 40'C
230-250 gr. whole grain rye flour;
10 gr. salt
30 gr. honey

Add all the ingredients to the mixing bowl or just to a large salad bowl and knead the dough. All flour should be moistened and all ingredients evenly distributed in the dough.

Put the finished dough in a bread maker's bucket, greased with non-stick grease.Smooth the surface with wet hands, then use a wet silicone spatula to make a bread shape.

If desired, sprinkle on top with your favorite spices (I have cumin or coriander). To do this, we moisten the surface with a bone, sprinkle with spices and press a little with a silicone spatula)
Or we make the top shiny with a jelly:
0.5 tsp starch;
100 ml. Water.
Mix water with starch and boil for a couple of minutes

Next, we expose the program
Proofing / Rise 2 hours 30'С
Baking1 / Bake 30min 230'С
Baking2 / Bake 30min 220'С
Baking3 / Bake 30min 180'С
Relying on a larger loaf
Dough:
Starter 10 gr.
Water 150 gr.
Flour 150 gr.
Welding:
75 gr. rye fermented malt;
75 gr. boiling water

Dough:
Opara
Welding
270 gr. warm water 40'C
310-330 gr. whole grain rye flour;
13 gr. salt
40 gr. honey

Proofing / Rise 2 hours 30'С
Baking1 / Bake 35min 230'С
Baking2 / Bake 35min 220'С
Baking3 / Bake 35min 180'С

At the end of the program, leave the bread in a bucket for 15 minutes. Then, using a wooden spatula, we take it out, place it on the wire rack and let it ripen for 6-8 hours.

Enjoy your scent and appetite!

P.S I have a photo, but I can't add (((

[Mama bocha]

Mama bochawhat a fine fellow you are! The bread must be delicious, judging by the description!

Add all the ingredients to the mixing bowl or just to a large salad bowl and knead the dough.

Do I understand correctly that you are not kneading the dough in a bread maker?

There is a photo, I can not insert (((

That does not work? Did you manage to upload a photo to your gallery?

[Mama bocha]

Mama bochawhat a fine fellow you are! The bread must be delicious, judging by the description! Do I understand correctly that you do not knead the dough in the bread machine?
Yes, I knead separately. just so as not to wash the bucket of HP (I have a stainless steel. I'm afraid I won't get it)). Although you can try.

That does not work? Did you manage to upload a photo to your gallery?
Where's she? Is this gallery? !!!

100% sourdough rye in Sana Bread Make



Another photo))) Sori, I understand how what works here)))

[Mama bocha]

Mama bocha, what is your name? Very, very beautiful bread! Spongy, without tears! The color is wonderful. In general, BRAVO!

I went to your gallery and saw all the pictures. Can you insert it? It turns out like!

So I can not insert a normal photo ((
Is there an instruction here?)))

[Mama bocha]

Is there an instruction here?)))

Mama bocha,

behold

Photos for recipes

and so

How to insert a photo into your message (here you can practice)

Look, if you don't understand - write what is not clear. You can ask questions right there in the topics.

Thank you very much)) I will master)
I seem to be friends with the technique)

Will this model work with 110V?

Will this model work with 110V?

Why do you need??? Sorry for the harshness ... You have Zodzhirushi there! More precisely, where there are 110, Zodzhirushi are on sale for sure