Julia Sazonova

Home Mini Bakery LG HB-152 CE

Bread maker LG HB-152 CE

We bought this stove for mom as a gift, tested the first recipe and French, both breads seemed sweetish, did not dare to experiment a lot, since we have our own Panasonic stove and we liked the recipes for it better, and we were afraid to scratch the shape, so it was already scratched in mine. .. In addition, the bread turned out to be more finely porous compared to Panasonic, which is certainly not bad.

I would like to know the reviews and recipes of the happy owners of this stove!
Rustic stove
Quote: Julia Sazonova

We bought this stove for mom as a gift, tested the first recipe and French, both breads seemed sweetish, did not dare to experiment a lot, since we have our own Panasonic stove and we liked the recipes for it better, and we were afraid to scratch the shape, so it was already scratched in mine. .. In addition, the bread turned out to be more finely porous compared to Panasonic, which is certainly not bad.

I would like to know the reviews and recipes of the happy owners of this stove!

It seems to me that the main thing is that the bread is kneaded and baked.
And the fact that it is sweetish, etc., is already a matter of taste and recipes. The device itself is working properly and bakes! Your mom will be happy!
Uncle Sam
Quote: Julia Sazonova

We bought this stove for mom as a gift ...
Congratulations on a nice gift!

In the summer I bought 152 skis for my parents, since May I have been using 255 Panasonic.
I agree that the bread in them is different.

But answer 2 questions:
1. How many times is LG HP cheaper than Panasonic?
2. Is the bread in the Ski tastier than the store's one?

Skoda and Mercedes cars from different price categories, but regularly perform the main function - to transport people. The only difference is in the nuances.

In my opinion, the recipes for HP LG overestimate the amount of yeast and sugar. You can suggest to your mom to gradually reduce their doses.
She may very well like to bake with the use of starter cultures (there are many of them on the site).
Rustic stove
Quote: Uncle Sam

In my opinion, the recipes for HP LG overestimate the amount of yeast and sugar. You can suggest that your mom gradually reduce their doses.

or another option is to try the recipes from the instructions and from the forum yourself, and already the best ones are given to mom, then she will definitely not have disappointments with HP.
I throw off the most successful recipes for my parents, as soon as I tried a new piece of bread and liked it - they immediately sent a text message with the recipe)
Julia Sazonova
Quote: Uncle Sam

But answer 2 questions:
1. How many times is LG HP cheaper than Panasonic?
2. Is the bread in the Ski tastier than the store?

This LG stove was chosen not only because of the price, they would have presented a more expensive Panasonic like ours (there is nothing more to choose from in our city), just 1) Panasonic bakes rye bread, and my mother does not like it at all; 2) the size of the loaf - for two people (mom lives with her grandmother), the power of the selected LG is quite enough; 3) my husband and I decided that programming bread from LG is easier than from Panasonic is also an important advantage for our mother and 4) a viewing window is so great

Actually, the stove itself has not yet been handed over to my mother (this will happen only in a week), so she has not tried bread in it yet, she might like it, but in any case I will look for more recipes on this forum.

If we compare LG's own bread with store-bought bread - of course, the choice is clear in advance, homemade bread even tastes better.
Julia Sazonova
In addition, LG has a lot of various interesting recipes (they didn't give so much to Panasonic), for example, pumpkin, mushroom, with yogurt ... I want to adapt them to my oven
Celestine
Quote: Julia Sazonova

In addition, LG has a lot of various interesting recipes (they didn't give so much to Panasonic), for example, pumpkin, mushroom, with yogurt ... I want to adapt them to my oven

Why adapt them, take and bake, just change the sequence
Mams
I have the 151st for almost 9 years. I am very satisfied. Indeed, there are more recipes for her than for Panasonic. And they are detailed. At least it was in my old instructions. True translation. Well, okay, you can understand. We have tried almost all types of bread. And their own recipes, with parmesan cheese, for example, - otpad! Kulich was baked in it according to the recipe from the House-bread website. Delicious and beautiful.
Sometimes it turns out sweetish bread, but this can be solved - instead of ordinary sugar, we take brown and a little less, or even better - replace it with honey.
So the choice is good. I baked for my mother with bran and dried apricots - almost without sugar at all (it’s impossible for my mother) - there was no store next to me! Delicious.
Julia Sazonova
Quote: Mams

I have the 151st for almost 9 years. I am very satisfied. Indeed, there are more recipes for her than for Panasonic. And they are detailed. At least it was in my old instructions. True translation.

Yes, yes, the translation to 152 is also very crooked, a bunch of typos, but the main "trick" in recipes, where the number of ingredients in one recipe is reported, is to take flour or water 2 and 1/2 cups and another 3 tbsp. l, in the other 2.75 cups and 2 tbsp. l. If we compare with Panasonic 255, then everything is clear in grams, and in the 254th it is clearly in cups without any tablespoons. But in general, instructions and recipes for LG are more capacious.
Julia Sazonova
I still have a very big question for the owners of such a stove: do you get high bread?

And then we faced the problem that, on different raw materials and in different modes, 680-gram bread is still low and with a light lid, although it is baked inside and has a normal fine-pored structure. But I would like to get higher loaves, they are prettier, tell me what you can do?
natalka
Perhaps it's all about yeast. Check their quality and quantity according to the recipe.
nyusha
We have this. I was already upset when I read that the majority of Panasonic, and then thought that we are good with this one By the way, they paid attention to the manual written after 7 years, the goods can harm? ... Well, as for me, let At first he will work his seven years in good faith, and then we will change it, most likely for Panasonic, and not so much because of the shortcomings of my LG, but out of curiosity. Surely, something in Panasonic will be missing, at least a window. Indeed, the crust is not baked on top, even if you choose a dark one, we get a light one (they say this from behind the window), but how interesting (and sometimes useful!) To observe the process. Until I got oat bread from the recipe book on fast setting. : (Not baked. After that I don't put the fast one at all, it turns out well on others. I try different recipes a little by little, but from "just bread" the simplest and most delicious for us is French. I have it since December 30, and we have we have tried so much We must weigh ourselves
nyusha
By the way, I'm also interested in the height of the loaf. I have never succeeded in a full bucket with a hat, like others. It rises well, and if I didn’t know, I would have thought that it should be so, but as they say, it directly supports the lid, it doesn’t happen with me.
Uncle Sam
I agree about the different heights of bread for LG and other (Panasonic 255) ovens.
Most likely it's not the yeast.
The younger HP LG models began to be produced about 7 years ago, and without adjusting the brains they are stamped and stamped ...
It seems that the time to rise the dough is not enough (this is indirectly confirmed by the higher dose of yeast in LG recipes).
So the bread is 1.5 times denser than that of Panas.
But even this it is 2 times tastier than store-bought bread!
nyusha
About "tastier" (y) until you try it, you won't believe it. I never would have said that water, flour and yeast, without milk, butter, baking powder and other things, could make such a delicious airy bread (I'm talking about French). following the instructions and recommendations, you can get delicious bread even in our inexpensive LG. I now have a problem - small bread - 680 g maximum.This is me that I read somewhere, complained about Panasonic - there were unmeashed yeast and flour on the finished bread. Then, however, they said that when the dough had already begun to knead, they decided to change the program, and the recipe, accordingly, added yeast, something else ...;) So the stove is not always to blame :) And LG for its price is quite entitled to existence and copes with work. Yesterday I made rye bread in it, the dough was so tight, I’m already surprised how she, poor, kneaded it with her plastic spatula. The bread was delicious
Julia Sazonova
Quote: Uncle Sam

I agree about the different heights of bread for LG and other (Panasonic 255) ovens.
Most likely it's not the yeast.
The younger HP LG models began to be produced about 7 years ago, and without adjusting the brains they are stamped and stamped ...
It seems that the time to rise the dough is not enough (this is indirectly confirmed by the higher dose of yeast in LG recipes).
So the bread is 1.5 times denser than that of Panas.
But even this it is 2 times tastier than store-bought bread!
It's not about the yeast at all - that's for sure, since it was exactly from this yeast and the same flour that they made bread in Panasonic and the result was excellent.

I'm also starting to think that this LG just warms up the dough a little, so I think that it would be necessary to fill in only warm liquids.

The crust is light specifically from the fact that the bread is much lower than the shape is obtained, I say this for sure, since I compare it with Panasonic, it also has a lighter crust if it does not go out of shape, and if it comes out, then the color is the same as that of the sides, apparently the temperature inside the bucket is lower than above it.

Damn, but in the store the saleswoman mentioned that the oven does not raise the dough well, but then she made a reservation that maybe people use bad tremors or the recipe is not followed ... oh, inexperienced me ...

Uncle Sam
I remember you wrote that your parents had such an LG, did not learn how to make high loaves?
Mams
I used my Ski a lot, especially in the first 4 years. In total, I have it - since May 1999, that is, almost 9 years! Itself works fine, but. Wipe off the Teflon from the stirrer and a little from the bucket. Looking at the price for new ones - 500r. for the mixer and 1500r. for a bucket ... bought a new bread maker. True, now it's Panasonic. But this is more likely also out of curiosity.
Now for the height of the loaf. Sometimes my bread lid rested against the window! Empirically, it turned out the following:
1. First, flour is very important! For LG, it turned out - either Sokolnicheskaya, or the 4th mill in Moscow (she has a bag in a red box, we always look carefully, because - they are faking her too!). I also added corn flour, Nordic flakes (quick cereals) - and mixtures and just oatmeal - delicious.
2. Yeast. I always keep it in the freezer. A small amount - 3-5 loaves - in the refrigerator. This way they deteriorate less. Yeast Saf-moment or Fermipan.
3. Bookmark products. Strictly prescription. Liquids, on top - flour, it is better to sift, of course. Then in the flour we make a small depression in the center - there the yeast, everything else - along the edges, so as not to touch the yeast.
4. Food temperature. For LG, it is better to hold all the ingredients on the table at room temperature for half an hour before laying. (If without a timer, of course).
5. Panifarin, I always add, instead of 1-2 tbsp. tablespoons of flour.
6. Oil. If it's creamy, then I cut it into small pieces, I don't heat it - the crust is darker and more crispy. Vegetable - odorless sunflower, olive.
7. Eggs. Unfortunately, the bread maker has a quick recipe, but I also added eggs to the usual one, replacing water by volume with them. - Delicious, but they also need to be kept warm a little.
8. Powdered milk. I tried to find skimmed milk powder in Russia (as it says in the recipes!) - it didn't work. Therefore, I buy the usual - and put it on the recipe.
9. Sugar. I specially buy brown for bread. Now Mistral is normal, not Demerare. (although it is possible). Sometimes I replace it with honey. Not as sweet, and healthier than regular white sugar.

And be sure to have a good mood while cooking! That's 50% of the success, for sure!

About Skis and Panasonic - really the bread is different.In LG - sweeter, in Panas - more bland.
But both are delicious! Today I discovered a piece of bread baked on December 31! It is quite edible, without signs of spoilage, mold and serious callousness. (Lay in a regular bag). This is how the store becomes on the second day. Made it into salad croutons.

And a little patience. Still, HP is a mechanic, albeit a fancy one, and hands and head are our own, everything will work out!
Katyushka
Hello everyone! and happy New Year! Santa Claus brought me such a stove. We tried French and white bread, both 450 g. The first time it turned out not very good, although it was still tasty, then I set it on the timer for morning coffee - great. The crust is very good (when installing the program, it did not change the middle one) and it turned out to be good in height - in comparison with the first time, it seems that if you just bake it, you need to get the food out of the refrigerator in advance. When laying white bread, I simply replaced the water with milk and set it for 12 hours (although I took sterilized milk - it does not sour). Now the flour is over as I will buy a new pack I will continue to experiment.
I wanted a bread maker for the summer at the dacha. On January 1, my husband lamented a little that the stove would not bake rye bread - but according to recipes, yes. Now go ahead for the flour and we will try different options
Julia Sazonova
Mams

Thanks for the detailed answer!

I presented this LG HB-152 CE to my mother-in-law. My experiments on it were not successful, but I drew some conclusions, advised my mother-in-law to heat the liquid for bread and put eggs in warm water for 15 minutes. She did so yesterday. I baked two French loaves, both breads rose above the bucket and the lids were well browned (mode with a dark crust), without panifarina and other things !!!! How relieved from my heart! otherwise I was already worried that I gave the unsuccessful stove!

Of course, I won't argue about the flour, everyone has their own experience, but Sokolnicheskaya did not go at all for me, but so far the Belgorod Old Town shows itself well, there are many different "Ladushka" and "Tender White", in general I prefer this flour and feel free to advise everyone.
Mams
Julia Sazonova , good luck to your mother-in-law!
And thanks for the feedback on flour. I need to try, although I'm, to be honest, afraid. I somehow bought a MacFoo - she didn't go with me and that's it. To bake pancakes, cakes, etc. with it is fine, but it turned out byaka in bread ... I also tried Finnish Nordic. Also nonsense - the bread is dull and did not rise. It's Finnish. Here I am sitting here reading reviews about different species, I should also try Altai. We will gradually diversify the choice of flour.
Uncle Sam
Quote: Julia Sazonova

I remember you wrote that your parents had such an LG, did not learn how to make high loaves?
The parents' stove lives in Vologda, and my Panasonic lives in Vorkuta.
And they cannot come together (in a fair fight).
Since parents do not have the opportunity to taste the "Panasonic" bread, they are 101% satisfied with their own. The fact that the loaf is not super high, they consider a plus - it is easier to cut into thin pieces.
They don't experiment with its height. Probably they are expecting an email from me. scales as a gift.
Julia Sazonova
Great!

I am beginning to understand that this LG HB-152 CE is quite a successful model, and all models have punctures (for example, today my Pani did not interfere with the pancake dough). The mother-in-law does not get enough of the stove, she already brings to embarrassment with constant words of gratitude
natalka
Yes, they are really all good, only you need to adapt to each and there will be no problems.
nyusha
I also suffered everything, the bread rose a little, I thought I had to put up with it, it wouldn’t work out in lg. never came up. In the morning I got up, looked "deep into" the bucket out of habit, woke up already: the crust was well-browned, higher than the bucket! And what to think now? Maybe no one looks at him more calmly at night
Lari71
Hello everyone and Happy New Year
to be honest, I am not very depressed by the fact that the bread very rarely rises just above the bucket. And its porosity is more worried about ... If the lower third, maybe even half of the bread is fine-porous, good, then its second part most often becomes more coarse-porous and the bread itself crumbles very much. And sometimes voids appear between the topmost crust and the bread crumb.
I bookmark the products according to the instructions for the stove, I only reduced the amount of sugar and, when kneading, add flour to form a good bun.
Why is it so porous and crumbles I don’t understand ... well, very delicate
Rustic stove
Quote: nyusha

I also suffered everything, the bread rose a little, I thought I had to put up with it, it wouldn’t work out in lg. never came up. In the morning I got up, looked "deep into" the bucket out of habit, woke up already: the crust was well-browned, higher than the bucket! And what to think now? Maybe no one looks at him more calmly at night

Do you have time in your program to equalize temperatures? If not, then at night all the products simply managed to "equalize" in temperature.
If so, you either need to bake everything at night, or turn on the stove an hour after the food is laid (I have an hour in the stove for this process).
nyusha
There is no automatic equalization of the temperature of products in LG (in mine at least), but in the French and wheat programs, which I mainly use, there is 20 minutes of warming up before kneading. You are probably right ... After all, we have sugar, where it is warmer, the water is colder, you need to try in the afternoon with a delay of an hour and a half to make it. In any case, now I have calmed down, otherwise I thought it was impossible to get a big one in our stove.
Katyushka
I also get better bread when I put it on at night. Yes, it's more convenient for me - in the morning I woke up and here you are fresh, warm - beauty !!!!
The most delicious in my family's opinion is French. Yesterday I baked an orange one - it turned out not very much, and it didn't taste great, though I got jam in my yeast maybe because of this, I also put it overnight. I also baked butter and white - both work great. There is no flour on the rye yet, but as soon as possible - so immediately. It's a pity the kitchen is too small, you have to clean the room every time
Lari71
Yesterday I baked an egg for the first time ... from our instructions. Delicious turned out. Even I (a lover of more black bread) could not resist and ate the crust! How delicious, crispy
Here is such a loaf turned out in height (the mode there is FAST):
Lari71
Well, here he is in person ... in the context of the truth slightly "hurt" ... because she could not resist and cut even more than warm, but not hot! Perfectly cooked!
Katyushka
Handsome! So far, I only spoil the French family, we all like him very much. Rises well, but always within the bucket.
taty
Yes, French always turned out to be wonderful
I really did it according to the recipe ... Panasonic
and according to their own recipes, coffee, chocolate and others are good
relatively sweet bread, well it seemed to me so
a French crispy white with butter
ah ... but for now I'm without a stove
natalka
The French in all stoves is the best. This is some kind of super bread.
nyusha
Lari71 beautiful bread! I have a question about fast mode. Do you always do that? I once tried oatmeal, I didn't get baked, after that I decided not to try, but it turns out that you can.
I am also for French, universal bread. and I also really liked the rye, I don’t know why, but it turns out so fragrant! Not like any other store, even in smell.
Katyushka
And my rye did not work out very well, but I noticed that I had better put on the timer. Next time I will try and I also want to add dry kvass.
Julia Sazonova
Lari_71

Wonderful bread!

What color of the crust did you choose?
Panifarin or something else you haven't used?
What flour?

For some reason, we didn't get such an egg ...
Lari71
Quote: nyusha

Lari71 beautiful bread! I have a question about fast mode. Do you always do that? I once tried oatmeal, I didn't get baked, after that I decided not to try, but it turns out that you can.
I am also for French, universal bread. and I also really liked the rye, I don't know from what, but it turns out so fragrant! Not like any other store, even in smell.
To be honest, I have only baked eggs from FAST. I just look at the oatmeal, I am embarrassed by the considerable content of honey ... But according to our instructions, I haven’t baked rye yet, but after your feedback, now I really wanted to bake it
Lari71
Quote: Julia Sazonova

Lari_71

Wonderful bread!

What color of the crust did you choose?
Panifarin or something else you haven't used?
What flour?

For some reason, we did not succeed in such an egg ...
The color of the crust was chosen by "B", because on "C" it turned out too hot and too crispy, and on "B" it was just right. Our local flour, from the Luhansk Bakery ... I put all the ingredients strictly according to the recipe, the result, frankly, amazed me too ... and the height and deliciousness !!! I baked it several times in a row, of course it turned out not one to one in height, but approximately in the same size ... I did not put any panifarin or anything else
Mams
We also loved Egg. Despite the fact that it is "fast" And then I began to add eggs to the usual wheat, it also turned out deliciously. In general, bread with an egg and butter - yum, delicious!
Beautiful bread. We ate this last one of our old Ski
Julia Sazonova
So, from the words of my mother-in-law, who is actively baking bread right now, I can confirm that when using the timer, the bread turns out to be high, on the flour "Ladushka" I generally got out of the mold with a hat.
nyusha
I came to justify my LG. I was 100% convinced that everything depends on flour. From the same flour I make French the first time - it turns out small, the second time I make rye from it - the bread is excellent, even without a timer. And vice versa, from other flour French under the lid, and rye well, very small. I draw a conclusion - it all depends on flour, the one that is suitable for rye (wheat, in the composition), is not suitable for white bread and vice versa. So I wish everyone to find the right flour.
🔗
Here is my rye bread, all according to the recipe for the stove, only I put less citric acid, sometimes I add a little coffee for color and dry kvass (everything, as advised on the forum)
Lari71
Ooooh, Nyusha, but he turned out handsome !!! I also support the opinion that much depends on flour
Katyushka
If it's not a secret what kind of flour do you use for rye and what kind of French bread?
I tricked here, poured water for bread 630 g, and everything else at 450, set it on the timer and look in the morning ... only then I realized what I had done
nyusha
Pick up flour empirically, in the sense, conduct experiments. Unfortunately, the names of my flour will not tell you anything, it is simple local flour. I don’t know anything about rye, wheat premium Rubanovskaya (for rye), "Aris" for French. But this is a local, South Ukrainian flour, you have to try, select. By the way, it is inexpensive from us.
milka80
All bakers, good day!
I'm completely new here, and I haven't met the bread maker yet
We recently moved to our parents for a temporary residence, found a dusty bread maker on the balcony in the closet. So I decided to get it, only there are no recipe books Tell me where you can find or download, well, or poke your nose, otherwise you won't sit with a small child especially at the computer in search of recipes Well, I will be very grateful if you list what exactly works well
By the way, the bread maker is already 7 years old
Celestine
In the column with recipes, you can find recipes for yourself for every taste and color, all tested and more than once (this can be read in the reviews in the topic of a particular recipe).
good luck learning and applying
milka80
Quote: Celestine

In the column with recipes, you can find recipes for yourself for every taste and color, all tested and more than once (this can be read in the reviews in the topic of a particular recipe).
good luck learning and applying
Thank you so much! In general, I thought that different models of bread makers can bake in different ways, well, like, in one it worked, but in the other it didn't work out according to the same recipe. And since everyone fits, then I will master
Luysia
milka80 If you want you can download a book with recipes for "Manual for LG 156.zip" at this link

🔗

I downloaded it somewhere on the Internet. I have an LG HB-205CJ stove and I like the recipes from my book (though I haven't tried everything). And these seem to be the same. I didn't compare exactly, but the design is the same.

milka80
Luysia
Thank you very much! And then I've been here for 2 hours already fighting in search of instructions. I just found it on the LG website, but in the DJVU format and the quality is bad to print. Now I will compare both instructions and if they match, I will print using your link
milka80
So, I cleaned and washed our "old lady" yesterday, spent the whole evening reading the basics and choosing which bread to bake first. In the morning I prepared all the ingredients, poured milk, poured flour and OPA ... there was a puddle on the table. It turned out that the bowl was leaking. This is such an unfortunate acquaintance with the bread maker. There is no point in buying a new one yet, other purchases are planned: (Eh, happiness was so close ...

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