Bread maker for French bread without butter and milk up to 1000g

Good afternoon, dear bakers!
There is a stove LG HB -152 CE. We use only one recipe - French bread. Recently, it is in this mode (other modes are working normally) that the stove starts to rewind time by 10-20 minutes during kneading. As a result, the kneading time is greatly increased and the dough does not have time to rise, but nevertheless the bread is tasty. Now I would like to buy a new stove, I am not constrained in funds. But according to my requirements I did not find anything. Maybe I was looking badly. I realized that Panasonic is the best here, but he is not. my requirements.
What do you need:
1. The volume of baked bread is less than 1000g
2. Recipes for French bread without milk and butter - this is how LG HB -152 CE bakes. And it bakes such bread perfectly, I tried bread baked in Kenwood 450, I didn't like it. I want that in KhP there was a recipe for French bread without milk and butter. Is the recipe tied to the stove? Or am I wrong?
3. It seemed that all HP with a volume of less than 1000 g is not a very high-quality technique, but I would like to take HP of good quality.

Thanks in advance for your advice!

[YSA160965]

YSA160965, and what specific requirement does not Panasonic fit?

Sedne, the main requirement is French bread without milk and butter. I don't know if it is possible to deviate so drastically from the manufacturer's recipes? I downloaded my passport, looked at the recipes: everywhere there is French bread with milk and butter. After LG's recipe, I don't want any other bread.
Can I bake French bread in Panasonic without milk and butter? Who have tried bakers?
The stove itself is good (Panasonic SD-2510 WTS), but it is large in height, when the lid is fully open, it does not fit between the tabletop and the wall cabinet. And we don't need the maximum baked volume of 1250g. Since the consumption of bread is small.
Another convenience of LG is a measuring cup for flour, that is, we have never used scales, but here the instructions say you need to weigh flour. Well, it's not convenient ..

And we don't need the maximum baked volume of 1250g.

so this is the maximum, she bakes less, I bake small breads, but I had a lot of bread machines, and they don't bake bread tastier than Panasonic.

everywhere French bread with milk and butter.

Why can't you bake other bread? From what it is, you can safely bake any recipe, observing the flour-liquid balance as usual.

so this is the maximum, she bakes less, I bake small breads, but I had a lot of bread machines, and they don't bake bread tastier than Panasonic.

I agree, small and baked better.
On account of the fact that Panasonic is the tastiest of all, a moot point. If only because there is no friend in taste and color.
Panasonic, I do not argue, the device is of high quality - do not find fault, but people are different everywhere.

Why can't you bake other bread? From what it is, you can safely bake any recipe, observing the flour-liquid balance as usual.

Yes, what I really like is the rough, spongy French bread! Maybe because it is very similar to the bread of our childhood, when your mother sends you to the store for bread, and when you bring it home, you have already eaten part of the loaf.
Che that nostalgia began to choke ... sorry
Bread baked with milk is, sorry, not bread, this is a loaf-shaped bun
I do not like this disgrace
Bread is the head of everything: you can put lard with onions or spread chocolate butter. For the first - only French without butter and milk. For the second - Panasonic recipes.

Yes, what I really like is the rough, spongy French bread! Maybe because it is very similar to the bread of our childhood, when your mother sends you to the store for bread, and when you bring it home, you have already eaten part of the loaf.

my question was not this, but why it is necessary to bake according to the recipe from the book

[YSA160965]

YSA160965, to my Panasonic there is a French recipe on the water.
And I also baked the smallest bread weighing 380 grams.

The instructions contain recipes verified by professionals so that the buyer can immediately bake excellent bread. But having understood the essence, having learned how to bake in a bread maker, you can change the composition of recipes or take other bread recipes and adjust them exactly to the conditions of cooking in a bread maker.

It means : You can perfectly bake your favorite French bread with water and without oil! In Paenasonics - for sure!

Here is the size of the stove itself for our market ... With an open lid Panasonic 60 cm in height.

Panasonic has mini bread makers for the Japanese market, they are the same high, but smaller in length and width. So, with the lid open it will be about 55-56 cm.
But mini stoves are designed for Japanese voltage

Yes, if someone decides to order them through the Internet, do not forget that they are not designed for a voltage of 220V as in Russia, but for 100-120V as in Japan and America

On account of the fact that Panasonic is the tastiest of all, a moot point. If only because there is no friend in taste and color.

If taste is very important to you and you need confidence that Panasonic will cope with your task (French bread in water and without butter), then you can ask the owner of HP Panasonic who lives nearby to bake your bread for you.

Another LG convenience is the flour measuring cup, i.e. we have never used scales, but here the instructions say you need to weigh flour. Well, it's not convenient ..

* Weigh the flour in your usual measuring cup, deduce the flour weight in grams to clarify the HP settings for baking your bread.
* Bake bread according to your favorite recipe.

And it will be possible to make a decision after the fact.

If you like everything, then write down the refinements in the manufacture of this bread in Panasonic. In the future, you can bake bread, measuring everything in your usual way.

PS: Excuse me, we just took on Panasonic. Maybe someone else will advise something.
We just love our Panasonic bread makers very much, we are very satisfied ..., and therefore - I would like to advise what we consider to be the best.

The stove itself is good (Panasonic SD-2510 WTS), but large in height, when the lid is fully open, it is not included between the worktop and the wall cabinet.

How many centimeters do you have between the countertop and the cabinet?

[YSA160965]

YSA160965,
The result depends not only on the recipe, but also on the operation algorithm of your bread machine: how long and how long there is kneading, the duration of fermentation, how many strokes.
LG, by the way, has quite reasonable algorithms, there is a table in the instructions. There, in French, there are 2 kneads, with a good pause between them for the development of gluten, then fermentation with 2 kneads, proofing and baking.

In my experience, there are no LG analogues among small bread makers now. I searched it myself a year ago, but did not find it.
I can list who you don't need to buy: Gorene, Philips, Redmond, Kenwood, Supra.
Take another look at Panasonic. He has his own, not similar to LG, algorithm for French bread, but also good. Better than many other stoves.

[PS:]

If taste is very important to you and you need confidence that Panasonic will cope with your task (French bread in water and without butter), then you can ask the owner of HP Panasonic who lives nearby to bake your bread for you.

But where can I find such kind people nearby?

* Weigh the flour in your usual measuring cup, deduce the flour weight in grams to clarify the HP settings for baking your bread.
* Bake bread according to your favorite recipe.

Yes, I was already thinking about the fact that on a cup at risk to apply with a flamaster and use it as a measured

PS: Excuse me, we just took on Panasonic. Maybe someone else will advise something.
We just love our Panasonic bread makers very much, we are very satisfied ..., and therefore - I would like to advise what we consider to be the best.

Thank you for your participation, I am already gradually converting to your faith

How many centimeters do you have between the countertop and the cabinet?

standard 60 cm, more precisely 60.5 cm. You can take a chance

YSA160965,
The result depends not only on the recipe, but also on the operation algorithm of your bread machine: how long and how long there is kneading, the duration of fermentation, how many strokes.

Exactly ! I looked here on the forum a photo of my favorite French bread, this is not at all what I want. A loaf, not bread.

In my experience, there are no LG analogues among small bread makers now. I searched it myself a year ago, but did not find it.

I follow in your footsteps

I can list who you don't need to buy: Gorene, Philips, Redmond, Kenwood, Supra.

This information is worth a lot. Thank you. And what's wrong with Combustion? Considered this brand before your post.

Take another look at Panasonic. He has his own, not similar to LG, algorithm for French bread, but also good. Better than many other stoves.

The choice seems not great. Moulinex still seems to be used on the forum.

my question was not this, but why it is necessary to bake according to the recipe from the book

Yes, I want it, tested, fast and tasty as used to LG. Although I agree that any business can be approached creatively.

If taste is very important to you and you need confidence that Panasonic will cope with your task (French bread in water and without butter), then you can ask the owner of HP Panasonic who lives nearby to bake your bread for you.

But where can I find such kind people nearby?

Here on the forum in the topic of communication about this HP
Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)
All you need to do is describe the request and the reason; to sound the city and the street. It is possible that there is a kind baker willing to help
And then agree personally what and how.
There you will see if you need Panasonic.

[YSA160965]

YSA160965Gorenje do not develop anything themselves, they just release common models under their own name. I have a little Burning - algorithms are worse than those of LG, there are problems with temperature - overheating during kneading. They release, without delving into, products that they do not understand ..
I can't tell you anything about Mulinex, I had no experience. Theoretically, the French should be able to bake French bread :)), but their algorithms are a secret behind seven seals ... there are no tables in the instructions.

[50]

standard 60 cm, more precisely 60.5 cm. You can take a chance

I wonder if I have 50 cm. Therefore, my HP is on the edge of the countertop sideways so that you can open the lid.

I have nothing to compare with, I have one and only HP Redmond 1910, I bake different breads, but most often it is without milk and butter, white, gray and small rye (250 - 750g).
I have no scales and am not going to start - I measure everything with glasses / spoons. The internet has tables for converting the weight of products in volume.
I chose a bread maker for its functionality and laconic design, Redmond suited me the most, my model with the function of a multicooker / yogurt maker is quite compact.

[YSA160965]

YSA160965, write the recipe here, I can bake it in French mode - no question, the taste of the photo will not convey, but the view is quite I have a panasik 2511



But keep in mind the same flour is different and has a strong effect on baking.

I also have LG151, I recently revived it, I didn't bake French bread, but now I looked at the manual - she bakes it for four hours!
Yesterday I bought a Sinbo sbm4717 bread maker. There is no milk (dry skim) and no animal fat in the French bread recipe, the cooking time is three hours thirty minutes. Loaf weight 450, 680 and 900 grams.
Lyrical digression - where to try bread from Panasonic. Here on the forum someone is encrypted from Chuvashia, maybe he has Panasonic?

in Panasik with temperature equalization, program - 6 hours.I somehow baked without butter, I usually bake with whey, it turns out a good bread, at the smallest size, with good flour, just the size of a bucket turns out

[Yuri]

Lyrical digression - where to try bread from Panasonic. Here on the forum someone is encrypted from Chuvashia, maybe he has Panasonic?

Yuri, ask in the subject of Panasonic, I wrote above.

Baking French bread in water and without butter is no problem. YSA160965, wrote that he wants to reproduce his favorite taste and texturethat he can only physically appreciate. Therefore, there was a proposal to find a good owner of Panasonic, who lives nearby and agrees to help.

YSA160965, wrote that he wants to reproduce his favorite taste and texture,

I succeeded when I began to bake sourdough bread from ordinary white flour (NOT the highest grade), this is the taste of that very brick with an elastic spongy, but not dry crumb and a crispy crust.
We only had butter loaves, and the main bread for every day was this, loaves.

[YSA160965]

Here on the forum in the topic of communication about this HP
Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)

Sank down.

All you need to do is describe the request and the reason; to sound the city and the street. It is possible that there is a kind baker willing to help
And then you have to agree personally what and how.
There you will see if you need Panasonic.

No, it’s inconvenient. I can't do this

YSA160965 In theory, the French should be able to bake French bread :))

The pun was a success!

No, it’s inconvenient. I can't do this

If you are from St. Petersburg, I'm ready to bake a Frenchie in Panasica without milk and butter

[YSA160965]

YSA160965, write the recipe here, I can bake it in French mode - no question, the taste of the photo will not convey, but the view is quite I have a panasik 2511



But keep in mind the same flour is different and has a strong effect on baking.

Lyudmila, I can't write, because the recipe is described in LG measuring cups. And what is the point in this. All the same, I will have to do it myself.

[YSA160965]

YSA160965, and if you are from Moscow, then come and try. I just got it out of the HP. Stands on the grate -cools))))

I have nothing to compare with, I have one and only HP Redmond 1910, I bake different breads, but most often it is without milk and butter, white, gray and small rye (250 - 750g).
I have no scales and am not going to start - I measure everything with glasses. In the internet there are tables for converting the weight of products in volume.
I chose a bread maker for its functionality and laconic design, Redmond suited me the most, my model with the function of a multi-cooker maker is quite compact.

Now I will study Redmond 1910

If you are from St. Petersburg, I'm ready to bake a Frenchie in Panasica without milk and butter

Thank you, Svetlana for your help, but I'm from Moscow. And for the sake of curiosity, try the bread yourself without milk and butter - it's Bread!

dana77

dana77, thank you very much for the offer, but I can't come.
Friends, to be honest, I am generally amazed at such participation and warmth of the forum participants! I want to express my gratitude to everyone for such an attitude towards the newbie.

I succeeded when I began to bake sourdough bread from ordinary white flour (NOT the highest grade), this is the taste of that very brick with an elastic spongy, but not dry crumb and a crispy crust.
We only had butter loaves, and the main bread for every day was this, loaves.

CroNa, you seem to understand what I mean. Only in LG it was obtained on ordinary tap water.

I also have LG151, I recently revived it, I didn't bake French bread, but now I looked at the manual - she bakes it for four hours!

And there is! But what a delicious bread!

Yesterday I bought a Sinbo sbm4717 bread maker. There is no milk (dry skim) and no animal fat in the French bread recipe, the cooking time is three hours and thirty minutes. Loaf weight 450, 680 and 900 grams.

Aha! There are similar "culinary programmers" with a different concept of French bread

Only in LG it was obtained on ordinary tap water.

I use whey instead of water, but then only flour, salt, a little sugar and sourdough instead of yeast. On yeast, the structure and aroma are at least a little, but not the same.
I didn’t know that our simplest bread is called French, I associate with France only exquisite, delicate, fragrant with chanelles.

In Panasonic, the French regime lasts 6 hours.

Friends, to be honest, I am generally amazed at such participation and warmth of the forum participants! I want to express my gratitude to everyone for such an attitude towards the newbie.

this is a forum for bakers! It is always friendly, warm and hospitable here!

For the sake of curiosity, try the bread yourself without milk and butter - it's Bread!

I fully share your love for bread. For me, too, with milk and butter is a roll. I just love - bread!

in LG, it was obtained on ordinary tap water

Panasonic also easily bakes on ordinary tap water But due to its secrets, the selection of the balance of temperatures and the duration of the processes, Panasonic bakes bread with taste, even from the simplest ingredients.

In Moulinex uno, the french loaf mode is 3:19. I don't remember the algorithms, I don't bake in it, I just knead the dough. Look for instructions / recipe books.
Found instructions for Mulinex home nonsense (large, for two stirrers). There, the French loaf mode lasts from 3:34 to 3:44, depending on the size and the selected crust. But the algorithm I can not "eat". Look at the photo for yourself. Program 2.




Oh ... In general, there are such numbers: 1) 0:05:00 first rise
2) 0:05:00; reassurance
3) 0:12:00 second rise;
4) 1:05:00 first batch
5) 0:02:00 third rise
6) 0:30:00 second batch
7) 0:30:00 third batch
bake from 1:05 to 1:15 (from crust color)
And then the strange numbers in the column are additionally ...

In Panasonic, the French regime lasts 6 hours.

Judging by the passport, this is at full load. Less load - faster bread

3:34 to 3:44 in

And what kind of loaf? From the photo it is not visible whether there are butter and milk powder in the ingredients?

Panasonic also easily bakes on ordinary tap water But due to its secrets, the selection of the balance of temperatures and the duration of the processes, Panasonic bakes bread with taste, even from the simplest ingredients.

I agree that the workmanship of Panasonic is better than, for example, Burning or Moulinex. Different price range and acc. him quality. For example, I compared the baking bowls - at Panasonic it is 1.5 times thicker and heavier, which means it will bake more evenly. But, Natalia, if a programmer-baker put milk and butter as components, but I didn't put it there - how will Panasonic understand this? If initially such recipes are not provided in it. Indeed, in fact, all those recipes that users come up with themselves are all at their own peril and risk.

[YSA160965]

YSA160965, I just found the instructions, there are no recipes in it, unfortunately. The recipe book from my Moulinex bread machine is somewhere in the closet, if possible I will look.

[YSA160965]

YSA160965, nothing like this. Recently I have been trying to bake at the rate of 400 g of flour, yesterday I baked for 6 hours.

[YSA160965]

YSA160965, nothing like this. Recently I have been trying to bake at the rate of 400 g of flour, yesterday I baked for 6 hours.

you will die of hunger

Measuring cup LG 230 ml. to the last risk. Or 235, if on the edge.
In the evening I'll post a recipe for French bread from LG. I really like him too

French bread is characterized primarily by a well-developed gluten, and this takes time. It is due to the gluten that it turns out high and airy. So, cycles less than 4 hours are not about French ...
4 hours minimum.

you will die of hunger

You just want French, so you have to be patient :).
All manufacturers want to please the consumer, that is, you :). And you want it faster.As a result, they reduce cycles at the expense of quality.
For your reference, an authentic French baguette contains no milk, butter or sugar. And the whole cycle of its preparation takes about 10 hours. There is only one fermentation for about 8 hours (of which 6 in the cold).

But, Natalia, if a programmer-baker put milk and butter as components, but I didn't put it there - how will Panasonic understand this?

No way, the stove will not understand, it is simple for it - everything is smooth, whether there is oil there or not, the device executes the program and that's it. The main thing is to maintain the flour-liquid-yeast balance so that the dough is the right consistency for the CP and with the right amount of yeast for the desired porosity.

You know, Panasonic makes HP for different countries, and the recipes for different countries are different, despite the fact that the stoves are the same. But all of them invariably cook bread / rolls / dough well, with water or milk, with or without butter ....

It is quite clear what confuses 6 hours of cooking, but such a long program can be set with a delay for the night and fresh aromatic bread will be ready for you in the morning. This too

All manufacturers want to please the consumer, that is, you

made by the manufacturer specifically for your convenience



Here is the prescription

🔗

[bread]

And these are recipes for French breads for HP Panasonic for Europe. Note. they have no sugar, only salt. I use olive oil instead of butter and it is simple bread, without a hint of a roll.







As far as I understand, the recipe with milk and butter in the instructions for the CIS is already a recipe for a French roll. These may be the costs of translation and the lack of competence of the translator in the field of baking. But thanks for such a translation, we will figure out the nuances ourselves

Judging by the passport, this is at full load. Less load - faster bread

The duration of the French mode is 6 hours for any quantity, within the limits of the possible for the stove, ingredients. The temperature equalization time changes depending on the temperature of the food or the temperature in the house.

As far as I understand, the recipe with milk and butter in the instructions for the CIS is already a recipe for a French roll.

Yes, in my instructions for the 2511 model there is another 1 tbsp. l. powdered milk is present, the recipe is no different from the European one, there is no sugar

My LG HB-152CE bread maker will soon be 20 years old. It still works. I just changed the bucket two years ago. Rye-wheat bread kneads well! French is excellent and kneads and bakes

Dear Bleakers!
From the bottom of my heart, thanks to everyone who replied in this thread!
I was determined thanks to your advice. Most likely, at the end of the week I will take Panasonic SD-2510WTS.
It seems that I will have to experiment with my favorite French bread, since alas, there is no ready-made recipe for happiness ...
I promise to report on the results of the experiments.

Best regards, Sergei.

It seems that I will have to experiment with my favorite French bread, since alas, there is no ready-made recipe for happiness ...

Believe me, experiments are the most interesting, and then you will do it automatically

Good day, Master of Bread!
As promised, I report on the purchase and the first results. Panasonic SD-2510WTS
The first baking is the main low-yeast bread. Didn't really like it! More loaf than bread. All HP recipes are only either with milk powder, or with butter, or all together.
I threw the Panasonic recipe book away. Took a recipe for LG French bread and an LG measuring cup. I put on the program - the main bread and got at least something similar to my favorite bread. Now I have put the option again, the French LG recipe and the Panasonic French bread program. I'm waiting.

[YSA160965]

YSA160965, congratulations on your purchase!

I'm glad that the bread according to the LG recipe and in Panasonic turned out, it would be nice to see another photo (general and section)

Try French recipes from instructions for europe... Boldly replace butter with vegetable oil, the same weight or 1 tablespoon of butter. Maybe you will like it.

[YSA160965]

YSA160965For taste and color, I have now pulled wheat-rye from the recipe book from such HP from the 02 program. Smell, mm! Only I put 5 g more rye flour, and reduced wheat flour by the same 50 g.

Judging by the passport, this is at full load. Less load - faster bread

French in Panas at any load 6 hours

The Small Slice is Panasonic Basic Bread, the Big Bottom is a French LG recipe.
The thickness of the crust and nostriliness speak for themselves. There is certainly more yeast.

Thanks for the photo!

Here's what happened with whole grain flour. 1/3 whole grain, 2/3 plain flour. It's not as airy as those two. The crust is even thicker. It is said to be healthier than regular wheat flour. Delicious, as I love! It was baked on the French bread mode.

Delicious as I love!

[YSA160965]

YSA160965, well, that's good, and the bread is good and the cut is beautiful.