List of programmable bread makers, comparison and discussion

I will replenish the Temko.
And here's an option like?
After the last hope of acquiring a programmable Brand melted away, I began to look for other options.
In the instructions on the official VR website, we read:
mode: custom.
batch 1: 6-14 minutes.
ascent 1: 20-60 minutes
kneading 2: 5-20 minutes
rise2: 5-120 minutes.
rise 3: 0-120 minutes
baking: 0-80 minutes
residual heating: 0-60 minutes.
I have never had a bread machine, I haven’t baked a single loaf in my life, but there is a great desire))) and there is an interest in sourdough bread (in the future, of course). My inquisitive mind demands from the technique the opportunity for maneuver and the prospects for culinary growth (oh, how!))) Therefore, first you need standard modes, and then manual will be in the subject))))
I did not find information on the forum about this bread maker, and on the network too ...
Anyone on the forum can comment on this option?
What confuses me personally: a small amount of information / feedback on the products of this company.
What I like: the notorious manual mode, the price - in our region you can buy it for 2200 rubles. (and at the same time, this fact is embarrassing - it's very cheap) and the fact that this bread maker can still be bought ... But on the other hand, if it breaks down immediately (and I'm so lucky for this business), you can return the money , and even if it looks like a year, so we can assume that the unit has recaptured its money ...
So who thinks what?

Hello almighty ALL.
Already read so that the head hurts. Interested in advice, I am looking for a programmable stove. So that you can change the duration of the modes from zero minutes and up, well, or just turn off the modes. Of course, it's also nice to change the temperature, but this is no longer critical. Anything you can advise, zabuogrny stoves are also suitable. Thank you

Hello!
I don't know if the Bork-X800 model was mentioned on the previous pages, so I recommend it. Here you can change almost everything, namely:

Preheating temperature and time
Mixing time at slow speed
Mixing time at high speed (8 minutes before the end of which the addition of nuts and fruits is triggered)
The time of each of the three lifts and the separating two workouts
The temperature is common for all climbs,
Time and temperature of baking,
Warm-up time after baking (up to 1 hour).

All periods are set within wide limits (starting from 0, that is, skipping a stage) with a step of 1 minute (kneading - 1 sec), temperature values ​​- 1 degree.
That is, through trial and error, you can endure your recipes and save them in memory (up to 9 pieces). The only drawback: there is no pause between two mixes, and they are recommended in many recipes (as "rest" or autolysis from 10 to 60 minutes). To compensate for this, you must first start a program in which only the first batch is 3-8 minutes, then start up another one, starting with preheating, the time and temperature of which will thus “let the dough lie down”. Another limitation - the time of each of the three proofings (rises) is limited to a maximum of 1h40min, so that the total rise time cannot be set more than 5 hours. Exit: again, create an additional. program with only rise and bake in addition to the program with knead and rise and switch them on one after the other.
Everything is programmed outrageously simple: one of the 14 automatic programs is selected as a template and any of its parameters is changed with a knob - an encoder like a music. centers. The program is saved in memory and can later be called in the same way as any standard

My first experience in mastering the technique: Simple starter light gray in the difficult Bork-X800 CP

The Breville Bread Maker (BREBBM800XL) oven appeared on the Canadian market with the ability to program both time and temperature at any stage.

Breville Bread Maker (BREBBM800XL) entered the Canadian market

I read the instructions - my dream bread maker! Proofing up to five hours and a choice of temperatures!
It's a pity I didn't find it in Europe. It is a little expensive to carry from Australia, but in Canada the voltage is different.

Do any of the programmable ones have a round bucket?

Good day. Yesterday I bought myself a Polaris PBM 1501D. In terms of functionality, it is simply one of the best. The manual program allows you to set both temperature and time up to 8 hours. The price is very affordable - 5 400 rubles. Of the minuses, so far I have only noticed that the dispenser does not open well and is very noisy - at night I woke up from the fact that a bread machine was working in the kitchen !!! And as well as two separate troughs and 14 programs, and a manual program, and a dispenser, and a maximum weight of 1450 grams. Well, in general, I like it so far

Still, where you can see the list of ALL programmable HP. And no one says anything about brend

I think that only on the Internet Yandex and Google can help

Here is a seemingly good HP: Sana (Czech Republic):
🔗
Recommended for:

baking bread products with natural sourdoughs, pasteurizing yoghurts, making sourdough and fermented milk products, baking meat and fish, making jams.

-There are manual modes. You can correct existing ones, create your own. Bake any kind of bread.
-Has two microcircuits that can be programmatically updated. (New features will appear)
-Stainless steel pot (no need to be etched with Teflon)
-Can grow homemade starter cultures
-Ability to cook fish and meat at temperatures up to 90 degrees, for a longer time. (energy saving, preserves the original weight of the product, cooking uniformity, more juicy)
In Russia, it seems not yet. But, it may appear:

🔗
In Ukraine:
🔗
In my opinion, this is the best that there is today from a bread machine. Can anyone have other information?

We are waiting in Russia.

I don't like all these multi. I need a programmable oven to bake ANY bread. And when I find out that it is necessary to "pick out" the kneading knives from the bread, I feel somehow sad from such a quality ...

Good day. Yesterday I bought myself a Polaris PBM 1501D. In terms of functionality, it is simply one of the best. The manual program allows you to set both temperature and time up to 8 hours. The price is very affordable - 5 400 rubles. Of the minuses, so far I have only noticed that the dispenser does not open well and is very noisy - at night I woke up from the fact that a bread machine was working in the kitchen !!! And as well as two separate troughs and 14 programs, and a manual program, and a dispenser, and a maximum weight of 1450 grams. Well, in general, I like it so far

I was advised to pay attention to this HP. But I have not found real reviews anywhere. New?
I would like to know the details of how they have already used them, on which programs, what they liked and what they didn’t, what kind of relationship does this HP have with rye dough, dumplings, sourdough, ...? How do the stirrers behave, are they difficult to pick out? Does the dispenser bake into the bread? Or should it be separately guarded and closed?
What is the coating of the buckets, how does it behave, are there many "native" recipes, how sensible?
Does it mix equally in 1 bucket and in 2 different ones?
Is it possible to set different modes in different buckets at the same time, by the way? And what if you want to bake 2 different breads, but the programs do not match?
And there seems to be only one user program, that is, it is necessary to set a new one every time, because more than one type of baking is needed.
And, by the way, in the passport the maximum baking weight is 1250 grams, not 1450.
And then your message, excuse me, looks more like an advertisement

Well, about 1450 g - it seems I was sealed.
For the rest, after a month of operation, I want to say that one of the minuses is the problematic extraction of the blades - the dough is too sticky on them and the very noisy motor.The dispenser opens somehow strangely - half way and you have to help the rash with your hands, but maybe it's just me (though at the same time it beeps so much that it's difficult to skip this process). Programming is not very problematic. I like the fact that you can set the temperature at all stages and the maximum rise time is 480 minutes (6 hours). Baking in one and two buckets is no different. Very detailed instructions - I still can't study everything. Well, in general, today I am very pleased with my choice - especially for that kind of money.

I understand that only one type of bread can be baked in two saucepans.
But I wonder if there are CPs that can cook rye and wheat at the same time?

No, well, you can bake in two-bucket stoves at the same time different varieties, even a cupcake with a rye row. The main thing is that the kneading and baking programs are the same.
But when will they appear with different programs? Probably never. At least, I do not see such expediency, it will turn out to be a very complex device. Better 2 different ones.
Practitioner, and with which HP do you compare your unit? What other ones did you use?
And what about rye bread, and about the crust?
If I could see a photo at the end of the batch ...

Before this HB was Panasonic CD-257 (I took it from friends for trial). I worked with him for about a month - there was no need to pick out the blades, but the possibilities were much less. I can take a photo when I bake (at the end of the week). Honestly, it seems to me that little depends on the stove. Intervals, doses and temperatures are more important here. And you can adapt to any oven

For my wife, two saucepans are much better - there are four crusts - everyone has enough

🔗
🔗
Wheat-rye (300g) and lazy croissant (350g) from Uncle Sam

For my wife, two saucepans are much better - there are four crusts - everyone has enough

Yes there are solid crusts

Honestly, it seems to me that little depends on the stove. Intervals, doses and temperatures are more important here. And you can adapt to any oven

Of course, you can adapt to the oven, but will the oven adapt to your preferences?
For example, if you need a tight dough or a rye hearth bread is conceived ...
Not every stirrer will pull! That is, not every oven.
You, too, probably did not take the first one you came across - you chose according to some criteria.
After all, hotzza, so that she not only bakes, but also kneads well.
Therefore, I ask questions so as not to miss.

They brought me a Czech Sana today
🔗

I was a little embarrassed by the 230 V inscription, but at first glance it is a good thing

[with such opportunities]

Bought Brand 3801.
Programming possibilities are the greatest of all, by setting the duration of any operation from the original list, with a duration of 0 canceling the operation.
And you can also set the temperature when the dough approaches and when baking.
The stove remembers the compiled program. Can remember 4 copyright programs (16,17,18,19).

Disadvantages: shape, bucket, very thin stamped. It could well be made and cast. For a bread maker with such opportunities this would be justified, in more primitive bread makers, the buckets are better.
But the main drawback is the problems with the baking itself. It is here at the lower limit of the permissible temperature.
It is baked, of course, but the top crust is quite light when using standard programs.
Non-optimal distribution of heat throughout the chamber during baking.

[PRESS manufacturers]

There is a separate song on Brand 3801. I also took it before the new year. To all the listed disadvantages, I will say that she is BLIND, and the blind and the display itself - you have to highlight with a flashlight and blind scales are small, inconvenient, and to see in what units they weigh - you need a LOOP, among other things, the unit of measurement is 1 gram and, therefore spices cannot be measured. I generally keep quiet about measuring spoons and cups - shit, it's easier on the eye. Until I got used to the oven on it milk white. The crust is fine, since the dark crust is a pure carcinogen. True, I put half as much sugar and salt, but I add cardamom and ginger.
If it were not for the possibility of individual programming - I would never buy this shit - PRESS manufacturers! FOR SUCH BABKAS, IT WOULD BE POSSIBLE TO MAKE THE DISPLAY BACKLIGHT, THE DIGITAL FOR WEIGHTS IS LARGER WITH LARGE SIGNALS, and the units of measurement should be brought to 0.1 grams at least. Yes, and a beaker with a 2-3-centimeter body, and even if this beaker was long, for more accurate measurement of bulk and liquid. In a word everything IN CHINESE, the main thing is to screw it up ...
Yes, and blender would not hurt, in a word this oven is SEMI-FINISHED

578822 I wanted to ask you, do you set the approach and baking temperature on the author's programs? And then I thought that I had not read something in the instructions?

Apparently they did not finish reading, paragraphs 12, 13, and below.
Yes, this only works on authoring programs, and the standard ones are not modified at all (but I read, there are models in which you can change parameters in any embedded program. But this is not Brand.)

With the crust, the situation improved if we put foil folded in 4 layers right on top of the window ...

The fact of the matter is that only copyright can be regulated. But 4 copyright is quite enough. We are generally very conservative in our preferences.
About the crust - and you just did not try to put the load on the lid? I don’t think that much heat is escaping from behind the window, and I don’t like too fried foods, these are carcinogens, it’s generally better to remove the crust ...
But, to be honest, I haven't gotten to manual programs yet. I began to add seeds to milk white, I want to try prunes ... In a ham maker with meat, prunes are out of competition, but with garlic, ginger, paprika and other spices ... in a word, I don’t buy sausages at all, it’s expensive and not tasty

Good day! I bought Delongy 125 a long time ago, as soon as it appeared on sale with us. After so many years of operation, it became necessary to buy a new bread machine. But, unfortunately, with such opportunities as hers, we have no analogues among stoves. I read about Sany Smart Bread. But everywhere, in the description of it, emphasis is placed on baking sourdough and whole grain flour. Can one of our respected bakers clarify whether it is possible to bake ordinary, yeast bread from wheat flour in it? And what 7 preinstalled programs does it have? And also, what are the impressions of baking for those who already own it?

Uv. users of HP Sany Smart Bread please write about your personal experience, positive or negative, your opinion about these ovens. Any information is very important and interesting. Since these HPs in this modification have recently been on the market, I am sure many will be grateful to you! )

[Bread Maker Philips HD9046]

Bread Maker Philips HD9046. HERE made the first photo review and the first test of the "Manual" mode with no load.
"Manual" mode settings table

Knead 1	0:08-0:16
Prover 1 (rise 1)	0:20-1:00
Knead 2	0:10-0:25	(beep before the second batch)
Rise 2	0:05-2:00	(heated, warm-up for 1 minute, 5 minutes before the end of the stage)
Rise 3	0:00-2:00	(heated, no wrinkles)
Baking (bake)	0:20-1:18
Keep warm	0:00-1:00

Reason for editing: correction of the plate

Uv. users of HP Sany Smart Bread write ...

In operation for two months. As far as I understand, this is a Gorenie BM1400 clone with a completely changed set of programs. "Hardware" compatibility (buckets, stirrers) - complete. There are no standard programs as such - there are just seven templates, blank programs, with predefined stages and undefined (at the user's discretion) parameters of these stages.
In short - then, perhaps, everything. Bought specifically for sourdough bread - this is fully consistent.
There is an instruction in English in electronic form, if interested - I can send

If for a starter, then there should be long-term proofing modes, right? How many hours?
That is, if these parameters can be set independently, what is the maximum period you can set?
And what is the weight of raw materials / finished product it is designed for7
can you knead a dense dough? That is, what is the maximum moisture percentage for it?
What have you already baked in it and what seems to you the most thoughtful, successful, and what is not thought out?

Bought specifically for sourdough bread - this is fully consistent.

Please tell us how ordinary yeast bread is made in it? I don't bake with leaven.

If for starter ...

The complete cycle consists of:

Temperature equalization - 0-10 hours, 20-50 degrees
First batch - 0-15 minutes, three intensity modes
First ascent - 0-5 hours, 20-50 degrees
Second batch - 0-15 minutes, three intensity modes
Second ascent - 0-5 hours, 20-50 degrees
Baking - the first stage - 0-2 hours, 50-230 degrees
Baking - second stage - 0-2 hours, 50-230 degrees
Baking - third stage - 0-2 hours, 50-230 degrees

All parameters within the specified ranges are freely selectable. Any of the steps can be skipped.

The weight of the finished product is 0.5-1.7 kg.

Dense dough / moisture - haven't tried it / don't know. It copes with the kneading of sourdough / dough and the actual wheat / rye dough for baking bread - the rest, frankly, does not interest me. Although, I think, the answer to this question can be found in the thread about the Gorenje I mentioned - they are identical in hardware.

He baked bread, usually rye, with sourdough. Successful and thoughtful - a wide range of settings, this is exactly what I lacked in Panasonic - I had to work with it in "manual" mode. I have not yet found any drawbacks worth talking about.

I don't bake with leaven

And, unfortunately, I don't bake with yeast.

This bread maker was originally developed for baking sourdough bread - the manufacturers say this absolutely unambiguously. There is no point in overpaying for baking yeast bread - at least in Russia its "progenitor" Gorenje with a set of yeast bread programs costs much less than Sana cost me.

Temperature equalization - 0-10 hours, 20-50 degrees
First batch - 0-15 minutes, three intensity modes
First ascent - 0-5 hours, 20-50 degrees
Second batch - 0-15 minutes, three intensity modes
Second ascent - 0-5 hours, 20-50 degrees
Baking - the first stage - 0-2 hours, 50-230 degrees
Baking - second stage - 0-2 hours, 50-230 degrees
Baking - third stage - 0-2 hours, 50-230 degrees

Yeah, this is a really good model for sourdough bread.

[mibal]

mibal, Thanks for the clarification.
We are now waiting for specific recipes with specific programs.
And on what leavens have you already used it?
By the way, what are its dimensions? I'm already looking for a place in the kitchen.

We are waiting now ...

The recipes ... I don't have them ... well, in the sense - so that you can use to the nearest gram and minute. The main proportions are, of course, tomorrow I will unsubscribe (I do not rely on memory) - but all the time we have to adjust, primarily depending on the flour - we do not have a stable quality. If you have baked with sourdough before - you probably have your own experience, try them.

I use the starter: 🔗, she has been living with me for four or five years, overfeeding, if necessary, for rye.

Dimensions and other characteristics (remove the three question marks in the middle of the link - otherwise it does not work ...):
🔗

[mibal]

mibal, thanks for the answer. I would be very grateful if you could write a cycle for yeast bread just like for sourdough bread. And, somehow I can't find anywhere on the network, what are the seven pre-installed programs in the HP?
Gorenje does not inspire confidence due to the large number of negative reviews.

[mibal]

mibal, Thank you.
I looked at the links - there are questions.

By HP.
Are there 3 models or 3 different configurations of the same model?
Which one do you have and do you consider it optimal?

By sourdough.
Did I understand correctly that your sourdough is already 3-4 years old?
Is she really as unpretentious, hardy and "working" as they write in this discussion?
What kind of flour are you driving her on? That is, can it be conducted on a conventional military post such as Makfa or Sokolnicheskaya?

And what does it mean - baking only sourdough bread? Doesn't it work with yeast?

Why doesn't that work? Of course it will. Set mode for yeast bread and Fse

[mur_myau]

mur_myau, Programmable slightly differently.
The sourdough contains the same yeast + lactic acid bacteria + a bunch of unknown things and yeast is a pure, grown culture, that's all

thanks for the answer...

So this is the same cycle - both for leavened bread and yeast bread, the difference in parameters. Example: For sourdough bread, the total fermentation / rise time is significantly longer than for leavened bread. Plus to this industrial yeast - they work more stably, more predictably. If the recipe says - a teaspoon of dry yeast and 2 hours to rise - then in 99% of cases the specified time will be enough. And for sourdough bread, this time can go up to 16-18 hours, there are recipes with a fermentation time of 36 hours. And the leaven - it is different all the time: I fed it yesterday - the rise time is less, I fed it three days ago - the time should be increased. There is no absolute stability and constancy. So when baking in Sana, the baker sets this time himself - there are no preinstalled programs, there are only their blanks, an algorithm. Give the address - I'll send you instructions, maybe it will be clearer this way ...
And yet - I probably don't understand something about your motives ... Or, on the contrary, I explain poorly ... I'll try again: Sana and Gorenje are one and the same bread maker, only with a different set of blanks / programs. Well, there is also a difference in the configuration ...
That is, ready-made programs for yeast bread are already registered in Gorenje, and only blanks in Sana. Which (blanks) can be used both for baking sourdough bread (due to a wide range of parameters - the already mentioned rise time, for example), and for yeast bread. Gorenje is also programmable, along with preinstalled programs, it also has blanks - only the range of parameters is small for sourdough bread, but for yeast bread - just right. So if you do not bake with sourdough, there is no point in buying an expensive bread maker with the Sana label, you can buy the exact same one with the Gorenje label for less. And the bad reviews about Gorenje (at least the ones about technical features and malfunctions) are the same for Sana, I think.

I looked at the links - there are questions ...

These are three different configurations. When I bought from the seller, only Standart was available - and I took it. Additionally, I took a bucket with a non-stick coating. The fundamental difference between Standart and Basic is the presence of a stainless steel bucket. For supporters of healthy (in absolute terms) nutrition, this is a plus. But - after baking in such a bucket, the bread 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. That is, you cannot get bread with a crispy crust from such a bucket. I used a non-stick bucket for the crisp.
Whether it is worth taking the most expensive Exclusive - I don't know, I was not faced with such a question, and I see no reason to be puzzled with it now, and even more so to advise someone.

Yes, my sourdough is more than 4 years old, it is really very unpretentious, survives up to 4 weeks in the refrigerator without feeding. However, after such a long break, I "bring her to her senses": three or four times in a row every day I feed her in the 50-50-50 mode, throwing out the excess. Then I switch to the usual 100-100-100 mode once or twice a week, using the rest (200) for baking. Working - yes, lifts any dough. Once I did the procedure 50-50-50 twice a day for 3 days in a row - the strength was incredible, it seemed - stronger than yeast.

I don’t bother with sourdough flour, which one I’ll use. MacFoo - very often.

Well, about the recipes, that is, about the main proportions (I promised yesterday) - I checked myself, so it is, I use
"... the formula of sourdough bread, which was invented by a Frenchwoman Flo Macanai. The idea is quite simple: for one volume of sourdough, moisture 100%, you need to take twice as much (the volume of the entire sourdough) liquid and three times as much flour."
The simplest: 100-200-300. Well, salt, there, sugar (molasses), malt, additives are different ... Only, as I said, you need to be more careful with the amount of flour - plus / minus 10-15% is in the order of things, depending on the flour used.

By the way, the recipe for Sane uses the same proportions:
600 g of rye flour
200 - 250 g of wheat or rye leaven
400 g of water
5 - 8 g of sea salt
10 g of bread spices
Up to 20 g of olive oil
Ca 100 g of different seeds

And, by the way, a drawback was invented ... When kneading relatively small volumes of rye dough (less than 0.8-1 kg), you have to help with a spatula. It does not collect in a bun, and the bucket is large enough - small amounts of dough are smeared in the corners.

[mibal]

mibal in my oven

Temperature equalization - 0-99 minutes
Stirring - 0-10 minutes
First batch - 0-30 minutes
First ascent - 0-99 minutes
First boning - 0-30 seconds
Second ascent - 0-99 minutes
Second deboning - 0-30 seconds
Third rise - 0-99 minutes
Baking - 0-99 minutes
Maintaining temperature - 0-99 minutes
At any stage, you can stop and intervene: reduce-increase the time.

In the cycle you indicated, I did not see the stage of the third rise of the dough necessary for baking yeast bread, baking immediately, therefore the following question was asked: what are the preinstalled programs (as you write, preparations) and the full cycle for yeast bread?

In Gorenje, the programming mode is still not implemented the way I used to, in it you select parameters, write down the program and you cannot interfere with it, so I am looking for an HP similar to mine.
Outwardly, the stoves are similar, of course, but structurally Gorenje is only so different from Sana, that the temperature range can be set up to 230 grams, and just the most complaints about the work of Gorenje, that the sight glass melted, led the lid, overheats, and this, by no means at a temperature like Sana's. I don’t remember somewhere on Czech sites, I read that this stove was developed by their designers, therefore, I think that there are others, positive differences from Gorenje.

I am sending you in a personal address, I will be grateful for the instructions.

Yeah, got it ...

In the cycle you indicated, I did not see the stage of the third ascent of the dough ...

He's gone.

... and a complete cycle for yeast bread?

The cycle that I indicated is the only one, with no options. Three programs can be written, saved and used on its basis. But the algorithm is the same for all three.
There is no other cycle for making bread.

The seven programs you asked about earlier are:
1-3 - what is described above, i.e. the full cycle of making bread.
4 - just baking (the last three stages of the previous cycle with the same parameters).
5 - jam, jam - three consecutive stages, for each of which the time (0-2 hours), temperature (50-230) and the intensity of stirring (3 modes) are set.
6-7 - fermentation. Can be used for very long raising or fermentation of dough, for preparing yoghurt, etc. Three consecutive stages, each lasting up to 20 hours. For each stage, the temperature (20-50) and the heating intensity (the rate at which the set temperature is reached) are set.

Once again I want to draw your attention - these are not programs, these are just blanks, they are empty, the parameters are not set. The instructions provide examples for each cycle.

In Gorenje ... you record a program and you can't interfere with it.

Strictly speaking, it is the same here, "stop - change - continue" is impossible.
However, both here and in Gorenje you can stop, change the parameters, "reset" (skip) the already passed and unnecessary stages, and start over, that is, continue. In terms of functionality, there is no difference.
And finally ... Why? Write a program, and then follow each step, interfere with the implementation process and correct? But this is essentially a manual mode, if you do this all the time - a programmable bread maker is not really needed. If we consider this as a possible way out of an emergency, then see the previous paragraph. However, everyone is happy in their own way ...

Externally, the stoves are similar, of course, but structurally Gorenje ... differs from Sana ... I read somewhere that this stove was developed by their designers, therefore, I think that there are others, positive differences from Gorenje.

Well, if you truly believe in it ...
I have no intention of convincing you - I will just share ...
I ordered a double bucket for Sana from Gorenje. Before that, I went to the store to look at Gorenje and make sure that the bucket would fit - I also considered Sana to be a unique Czech design, I thought there were any differences, etc. They absolutely are identical !!! The only difference is in the panel with inscriptions. The assembly of both is China. I think - at one plant, different orders from different manufacturers. The development of the Czechs is only a software component.

... the sight glass has melted, the lid has moved, it overheats ...

Googled ... I noticed that all such reviews are two or three years old, there are no fresh ones. Was there a manufacturing defect that has now been fixed? I would not want my glass to melt - I have no guarantee.
And please, do not understand correctly - I am not dissuading from Sana, and I am not campaigning for Gorenje, all of the above is purely IMHO, expressed with the hope of being useful and helping to make a choice.

I sent the instructions.

[mibal]

mibal, Take out your HP in a separate topic! Here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=505.0

[mibal]

mibal, thank you for the detailed information about Sana, finally I figured out that this is still not the option that I need, I will look further))

And finally ... Why? Write a program, and then follow each step, interfere with the implementation process and correct? But this is essentially a manual mode, if you do this all the time - a programmable bread maker is not really needed. If we consider this as a possible way out of an emergency, then see the previous paragraph. However, everyone is happy in their own way ...

Believe me, it is very convenient There are many situations when you have to either increase or decrease the time of proofing, baking or kneading. Moreover, I completely bake bread in it only in summer, the rest of the time I use it to make dough, followed by baking in the oven. I think, having tried this possibility of online time regulation, many would be looking for just such an option of HP. I do not understand why the manufacturers did not follow the path of DeLonghi and its Australian prototype and do not develop models in this direction.

[mibal]

mibal, and I made the leaven on your tip!
She smells like gooseberries. It is right?
I just put it in the refrigerator. But to make a bun out of it at this stage, as indicated there in the description by your link, did not work out - the mass is not dense enough.
What about you?
How do you use it later, as a starter or as a ready-made starter culture?
And by the way, is it possible to drive it in a smaller amount - if you use it as a starter?

I would like to add one more model to this list.
Andrew James Premium Bread Maker Machine + Automatic Nut & raisin Dispenser
found it in English Ibei, send it to all countries without problems
I changed my bucket, problems begin again. I am looking for a replacement for her in case of a sudden surprise.

Hello everyone!
Forgive the dull, but the topic is called "List of programmable bread makers, comparison and discussion", but I did not see the list ... Where can I find it? Thank you.

[Lady]

Lady, so, you read the topic, here's a list

))) Reading 10 pages is interesting and informative, but I would like a list first.

[Lady]

Lady.From current Bork X800 and Brand 3801