stasya
Beast to all!
I ask for help from experienced people: I bake rye-wheat bread with rye sourdough. I want a bread maker, I'm tired of running around with a bucket of dough and looking for a warm place in the apartment)

1.You need a QUALITY oven (for a long time), that is, the price does not play a special role
2. since it takes 4 hours for proofing, it is necessary that after warming up and mixing, it can be turned off (or paused) and left for 4 hours. or even better, just a set of SEPARATE FUNCTIONS. (that is, semi-automatic))))
3.after proofing, regular baking

by the way, I bake bread in the oven at 170 degrees, and how much is in a bread maker? ...
mumi
Itself in search. I know that many people bake rye bread not in the special mode (that is, in the characteristics of the oven it may not be there at all, but there will be, for example, coarse grinding)
I am personally tempted by the reviews of Daewoo 9154 and REDMOND RBM-M1904 There is also a mention of rye bread on the younger model https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=158619.0
A friend's Redmond multicooker is successful, and the Daewoo Airfryer in my country house is very decent. About bread makers from friends I know only about Kenwood, which is good. I looked closely at the Kenwood BM350, but according to reviews on the market, it does not look better than my candidates. Others are expensive.
I didn't have time to look at it in more detail. Need to study this section https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=21.0

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