Stadler Form Baker Three Bread Maker Test

SPECIFICATIONS

CONNECTION: 615 W.

LOAF: 450/680/900 g.

FUNCTIONS: 17 programs + 2 own algorithms, choice of loaf size, crust color, delayed cooking, pause mode.

CONTROL: touchscreen, digital display with indication of the selected parameters and the stage of the program, timer 12 hours, memory when turned off.

WARRANTY: 1 year.

LOAF

Brick 180x143 mm. The bucket is quite deep - 160 mm, massive, black non-stick coating. Two paddles are available for mixing the components, one with a folding tongue.

The bread can have three different weights from 450 to 900 g. And the crust color is not chosen from three, as usual, but from five suggested settings - from very light (for example, bread for children) to very dark (very crispy thick crust).

PROGRAMS

The device has 19 cooking programs, 10 of which are designed specifically for recipes for a wide variety of breads. Moreover, among the programs there are both traditional and unusual, for example Delicacy bread. The shortened cycles are represented by two Express programs lasting a little over an hour and an accelerated cycle of 1:40.

The process of making bread includes two stages of kneading, both of which are differentiated - tied to the peculiarities of their recipes. For example, the longest kneading time is for French bread and sandwich bread: 18 + 40 min. and 15 + 40 min. The pause between mixes is from 8 (main program) to 18 minutes. Further, the bread dough rises with two crunches. The final stage - baking - lasts from 47 (baking) to 60 minutes.

The keep warm mode in the bread maker turns on automatically. But it can be turned off after baking is complete.

The basic program is designed for wheat bread and bread based on mixtures of wheat flour with rye and whole grain flour. This is a versatile cycle that allows you to choose from a wide variety of recipes. The main requirement is that flour with a high protein content should be at least 50%. Supplements in the form of seeds, dried fruits, herbs, etc. are allowed. The cycle time is determined by the size of the loaf and ranges from 2:51 to 3 hours.

Whole grain breadb. The program is designed for cooking loaves weighing 680 and 900 g. The peculiarity of the cycle is the preheating of the components, which facilitates the release of flour gluten, and therefore increases the rise of the dough. The dough takes longer to rise, for which the proofing steps are lengthened. Therefore, the duration of the program is 3: 5 hours or 3:40 hours. The recipe can be based not only on whole grain flour, but also on rye flour, including whole grain, as well as mixtures where flaxseed, buckwheat, and corn flour are supposed to be added. However, for the yeast to work, you need a sufficient amount of regular wheat flour.

Butter baked goods - a mode created for the preparation of bread, in the recipe of which dairy products, butter are introduced. Most often, these are sweet types of bread such as kulich, with a large addition of aromatic components - essences, zest, candied fruits, spices and dried fruits. The recipe can be based on a fruit puree like banana bread. It is possible to cook all three types of loaves, the cycle is slightly shorter than usual 2: 35-2: 45 h.

Sandwich bread... Sandwich bread has a loose, more or less evenly porous crumb and a soft crust. In order for the bread to meet these requirements, it is kneaded quickly enough. Immediately give a good hold. The program is designed for 680 and 900 g loaves, duration about three hours.

French breadon the contrary, it is made with a crispy, but rather thin crust, the crumb is light, porous.The program has a long stage of the 1st rise of the dough, which helps to achieve tenderness of the crumb. The bread recipe is very simple, premium or first grade flour, a minimum of additives.

Mixed bread - a mode for those who purchase bases for bread already compiled according to certain recipes. It is assumed that the mixtures have sufficient protein content (for white bread) or include the addition of wheat protein (gray, black bread), since the cycle does not differ in length. The mode is designed only for loaves weighing 680 g.

Gourmet bread - different recipes.

Gluten Free Bread - program for baking bread that does not contain wheat gluten protein. It is made either from ready-made mixtures, or according to recipes based on rice, corn, sesame flour.

Express baking - these are two programs for 680 and 900 g loaves, respectively, short cycles lasting a little over an hour. For the regime, it is better to choose simple recipes with a minimum of additives, based on wheat flour with a high protein content (more than the usual 10.3 g / 100 g). The dough is quickly kneaded, allowed to stand for about 20 minutes and then baked. Since the dough does not have time to rise well, the crumb turns out to be denser.

Accelerated baking - the second type of shortened programs, here it is supposed to mix twice with a short pause and a longer baking stage than usual.

Pie - a program for making desserts like "Madeira". The ingredients are mixed and the cake is baked immediately, total duration 1:10 hours.

Sweet pastries - a program with stages of raising the dough. The recipe is primarily thick and fluffy puddings with a thick golden brown crust.

Favorite recipe - Possibility of programming two own algorithms, depending on the requirements of the recipe. You can correct all stages of the program by choosing their duration, excluding unnecessary ones.

Dough - auxiliary program for preparing simple yeast dough, for example for pies, includes kneading with two stages of raising and kneading, 1:30 h.

Pizza dough - Fast program with thorough kneading and short rise, for a thin, crispy pizza base. 50 minutes

Jam - the program allows you to easily prepare a small jar (400 g) of jam or jam. Previously, fruits or berries are warmed up with sugar for quick release of juice. Then the preparation begins with uniform mixing of the mass. Cooking itself lasts 20 minutes, in general the program is 1:20 hours.

Additional cooking - one hour baking cycle, the duration can be set in 10 minute steps. It is used for browning ready-made bread or baking desserts, such as filled pies.

Bread in the first program

Our first test is bread made according to the first program. We took the main recipe, replaced some of the flour with rye (3 tablespoons), added a little bran, dried paprika to it. A handful of raisins were poured into the dispenser. In the photo, what happened is a loaf weighing 450 g. As you can see, the bread rose perfectly, it has a beautiful crust, a fragrant crumb. Thanks to the dispenser, the raisins were not damaged during the batch. And this is a solid "five".

Sweet bread

Let's see how bread with baking elements is prepared. Taking the fruit bread recipe from the recipe book, minimal loaf. Dried fruits based on the recipe (raisins and candied fruits) are poured into the dispenser. Program three.

The crust was chosen the most toasty, so we got such a beautiful bread with raisin eyes - lush, delicious, in a word - an excellent result.

Bread according to your own recipe

Let's evaluate the programming process by developing an algorithm for the chiabata. This Italian bread loves hands, but we will still try to entrust it to a bread maker. Ciabata has a very simple recipe, the bread is obtained with large irregular holes, a slightly rubbery structure and a dry crunchy crust. The most important thing is to knead the dough, so we will give maximum time for this. Further rise - the ciabata does not like kneading, we exclude them, instead, manually fold the dough from the edges, twice with pauses on the rise. Then baking.Remove the bread immediately to keep the crust crisp, exclude the heating mode.

Recipe

Water 290 g

Wheat flour of the highest grade 380 g

Ciabatta mix * (optional) 70 g

Salt 1.5 tsp

Yeast 1.5 tsp

* The mixture is a ready-made dry wheat dough with the addition of gluten, enzymes, vitamin C

Program Recipe

1. Kneading the dough 14 min. Place all ingredients, starting with water, in a bucket. Switch on the program. The dough must be sufficiently liquid during kneading.

2. Pause 10 minutes. Short break to release gluten, improves the consistency of the dough

3. Kneading the dough 20 min. The dough should roll into a not very dense, soft, sticky bun, upon completion, take out the spatula (exclude heaving)

4. Proving dough 120 min. In the middle of the cycle, fold the dough with gentle movements from the edges like a towel, on one side and on the other.

5. Proving dough 60 min. At the beginning of the stage, repeat the addition

6. Baking 60 min., Standard baking time, at the end of the cycle, immediately remove the bread, cool on the wire rack

The program is being adjusted within certain limits. You can start with both kneading and heating (exclude the first batch) if necessary. Heating food can take up to an hour. The second kneading is from 5 to 20 minutes. Then there are two stages of ascent, each lasting up to two hours. Baking is carried out at the default temperature from a few minutes to 1:20 hours.

Chiabata is ready... Of course, it does not look like a traditional "slipper", but a brick. But still it is she - a slightly stretching structure with holes of various shapes and sizes, a ringing (if you knock, there will be an empty sound) crust, wonderful taste and aroma.

CONTROL

It is a concise touchpad with 4 buttons and a digital display. I note right away that it is interesting to explore the system, primarily because of the responsive sensors. They immediately respond to touches, while a quiet buzzer sounds - the user is sure that his actions are accepted by the device. We tested the buttons with wet fingers and dusted with flour - it works! This means that you do not need to adjust to the system, get used to some rules, clicked (more precisely, touched) - and order.

The settings are traditional. Select the program number (check the list on the top panel), then indicate the weight of the loaf, then the color of the crust. Timer settings follow. The end of cooking can be moved up to 12 hours, step 10 minutes.

Although the display is small, it uses a "thick font" for indication - everything is seen very well.

The stages of the program are reflected only by three icons - kneading, proofing and baking, indicating the stage number (from 1 to 3) - also simple, and therefore understandable.

FEATURES OF OPERATION

Food starts with liquid. An automatic dispenser is available for adding dried fruits and nuts. It works at the end of the second stage of kneading the dough. Filling the dispenser is simple: open the lid and add additives. When the automatic feed is triggered, the bottom of the device swings open and the contents fall into the bucket. Then the most interesting thing happens. The dispenser closes automatically. Experienced bakers will understand why I am paying attention to this point: the closed structure prevents heat leakage, which is relevant at all stages of a bread or dough program.

The memory of settings when switched on in this oven is arranged in an unusual way. If the power supply is interrupted before the start of the dough rising stage, the settings will be reactivated regardless of the pause duration (if it lasted a very long time, the start button will have to be pressed independently). But if the shutdown occurred during and after the start of the 1st phase of the rise, you will have to go back and start from the very beginning.

DESIGN

The model is made in SoftLine style with smooth lines and curves. The main feature of the exterior of the car, which immediately catches the eye, is the cantilever structure that completes the top panel. On the one hand, this structure is the door handle, on the other it houses the control unit.Thanks to this solution, the buttons and the display are right in front of the hostess's eyes, which is very practical.

When you meet, you immediately notice that the oven door is very massive, which means it will keep warm well. The window is small. The dispenser is convenient and at the same time has an elementary structure - no need to puzzle over how to handle it.

The oven is illuminated. The light bulb is on the right. It can be turned on only with a program already installed and cannot, for example, during cleaning.

The body has rounded edges. It is partly made from stainless steel, partly from white glossy plastic.

DIMENSIONS (WxDxH): 380x305x305 mm.

CORD LENGTH: 118 cm.

WEIGHT: 7.0 kg.

IMPRESSION

A bread maker that makes bread enjoyable. The well thought-out design of the case, which prevents heat leakage, is very pleasing. Responsive control system. Quality materials. And, of course, self-programming is the ability to create your own recipes from start to finish and put them into practice.

Text: Olga KUZMINA. A source: Buy magazine Household appliances

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