Which bread maker to buy?

[Bread Pete]

Bread Pete well, I was thinking to buy a Kenwood 450, as I wrote above. I'm just not sure if I need it.
You kind of hint that Alaska for 2,000 rubles and Benaton for 4,500 are essentially the same thing. But in general, in the relevant topics indicated Admin the owners note a really good build quality, and there is a programmable mode in it.

Although, if you look broadly, then Alaska for 2000r and Panasonic with Kenwood for 6000 are the same thing, they bake bread :-) And if there is no difference - why pay more? You have to get confused, find someone with a Metro card, and ask him to buy this miracle.

But is there really no difference? I started asking: are programmable modes and yeast-free baking necessary in real life? Theoretically, yeast-free baking sounds good, you can make yeast-free bread, this possibility is interesting, but no one answers, what is this yeast-free mode technically? Is it really possible to bake yeast-free bread in Kenwood, but not in Alaska? Explain, someone please.

[Bread Pete]

Bread Pete well, I was thinking to buy a Kenwood 450, as I wrote above. Theoretically, yeast-free baking sounds good, you can make yeast-free bread, this possibility is interesting, but no one answers, what is this yeast-free mode technically? Is it really possible to bake yeast-free bread in Kenwood, but not in Alaska? Explain, someone please.

What do you mean by the term "yeast-free baking"? Do not think that you put in flour, poured water and the bread turned out. Here the sourdough is needed, but it still needs to be grown, this mode differs in that it has a longer time for the dough to rise before baking. But everything largely depends on the recipe and the strength of the leaven. therefore, the time can vary from an hour to 6-8 hours, or even more, so the mode itself is so ... for a specific recipe. On the forum, the majority bakes sourdough (read yeast-free) bread in all ovens, but it is better still in the oven, and the oven is for kneading the dough.

[Celestine]

Celestine that is, if I understood you correctly, there is no fundamental difference between Alaska for 2000, Binaton for 4500 and Kenwood for 6000.
They differ, of course, in the place and quality of assembly, in the shape and volume of the bucket, in programs, in ease of operation, but in fact, in any of them, one way or another, with more or less hassle, you can bake delicious bread according to a variety of recipes.
Right?

[Celestine]

Celestine that is, if I understood you correctly, there is no fundamental difference between Alaska for 2000, Binaton for 4500 and Kenwood for 6000.
They differ, of course, in the place and quality of assembly, programs, ease of management, but in fact, in any of them, one way or another, with more or less hassle, you can bake delicious bread according to a variety of recipes.
Right?

Quite right

[Bread Pete]

Bread Pete well, I was thinking to buy a Kenwood 450, as I wrote above. I'm just not sure if I need it.
You are kind of hinting that Alaska for 2000 rubles and Benaton for 4500 are essentially the same thing. But in general, in the relevant topics indicated Admin the owners note a really good build quality, and there is a programmable mode in it.

Once again, I draw your attention to the minimum size of baked bread in a binaton, since you yourself stressed this requirement in the first message.

Although, if you look broadly, then Alaska for 2000r and Panasonic with Kenwood for 6000 are the same thing, they bake bread :-) And if there is no difference - why pay more? You have to get confused, find someone with a Metro card, and ask him to buy this miracle.

I recommended Alaska based on the positive reviews about it here on the forum and the rather low price. Ie.I suppose that the price-quality ratio should be good.

But is there really no difference? I started asking: are programmable modes and yeast-free baking necessary in real life?

Sometimes the excessive sophistication of technology only gets in the way.
Here is a recent example from my practice

Sometimes the excessive sophistication of technology only gets in the way.
Here is a recent example from my practice

This is exactly what I cannot stand in Panasonic, and with a kind soul I gave x \ n to other people

In my old Hitachi, there is a temperature equalization sensor below the bucket, and the x \ n itself regulates the heat supply to the required one at the kneading stage.
I am not afraid to use all the products from the refrigerator - the baking result is always excellent.
Baking time Basic 3.50 - the dough is well settled and baked.

I also liked Binaton 2169 - I tested it - the recipes are correct in it, and two buckets.

And the programming mode - I already wrote about it in the Binaton 2169 topic.

[Admin]

Admin Let me disagree with you! Panasonic, it couldn't be easier
Laid software components verified recipe and timer, and went to bed Result always good And no "dancing with a tambourine"

Guys, stop arguing again about how bad or good Panasonic is, everyone has their own opinion and experience of working with him, and you can't say whether it's good or bad, everyone, as they say, has his own. Like-use, no-give, sell.

[About yeast-free bread]

About yeast-free bread: Ken 450 has a mode number 9 "Bread without gluten", there is no yeast-free mode there. Gluten Free - This is gluten free, special recipes, ready made gluten free mixes are also sold. The same mode is available in Panasonic 255.

[Admin]

Admin Let me disagree with you! Panasonic, it couldn't be easier
Laid software components verified recipe and timer, and went to bed Result always good And no "dancing with a tambourine"

Well, when I used dry yeast, it was so in general. But this does not work with the living, and I, perhaps, would rather dance with a tambourine than go back to dry

It seems to me that all venerable bakers knead the dough in x. etc., or get a kneader, and bake in the oven (it tastes better there). I do not have a programmed stove, but now I want with the program
I think for the first time you can buy a simple one. , and there it goes ...

[About yeast-free bread]

About yeast-free bread - maybe we are talking about the regime CAKE and the like when using leavening agents instead of yeast? So Cupcakes can be baked without this special program, first mix it yourself, and then bake in the mode Bakery products, I think it's even better.
I used to have such a regime when the oven itself kneaded and immediately started baking without lifting. The result was not so hot. I’m more inclined to beat / stir everything myself, and only then bake.

About Beanaton, Kenwood, Panasonic - if I had the opportunity to touch Binaton live (well, I’m such a person, I don’t like buying a "pig in a poke", even with authoritative examples), then I would most likely buy it, and even more so for beginners. I think this is the best offer. price quality.

Kenwood / Panasonic are, indeed, practically the same, and since I am a "spoiled girl", I preferred Panasonic for myself and so far, thank God, I do not regret it.

I choose what to buy, but from special stages: it is necessary to knead the dough on dumplings, pies, pizza and the function of making jam. Recommend models, pliz

I do not know what to say. Have you read a couple of lines from the forum? All stoves do this, the choice is yours.

So I came to this topic ... I have been baking bread since June of this year, HP Elenberg 3100 (given to me by an employee), now the stove is already breaking down (it was not childish to sausage it when kneading, except that it does not jump on the table). I bake both in the KhP and in the oven, I knead the dough for pies in it - I really like the baking process itself, except that I'm just getting to the sourdough ... I've already studied the "Difficulties of choice", but I don't even know what to choose
Panasonic SD-254WTS - I just like it, it seems to fit well on the table and on the windowsill (I don't know if this will affect the quality of the bread). I like that there is a mode - dumplings, well, and pizza, probably also good.
Binatone BM 2068 - I like the appearance, the size seems to be almost suitable (table or window sill), the color will match the toaster next to it According to the description, it turns out that from the test modes - only the "dough" mode
BINATONE BM-2169 - I don’t like the look at all (I don’t know where it will stand - the dimensions are unknown). Attracted by the possibility of baking bread of a more familiar look. 2 buckets, too, probably good - well, on the other hand - why do I need 2 bricks of the same bread?
Yes, Binatons, programmable - but will I use it? And yet - nowhere can I find the sizes of the last two HP ...
The cost of the first and second stoves is about the same, the third is a little cheaper, but there are more possibilities ...
Interestingly, the wall thickness of these HP buckets is the same? In my current HP, the bucket is thin.

Oh, I'm puzzled and I hope that you will help me ... But in general, the shape and color of HP are not so important

Yes, and the power of these HPs is different. Panasonic - 550 W, Binaton - 615 and 800. What can it give me?

it is better to buy a simple one, yuez bells and whistles, otherwise it breaks down quickly.

Antonovka just wrote that hers is cheap and already breaks down, and you write that you need to buy such. If there is no alternative, then, of course, you can and should)), and if there is an opportunity to buy Panasonic, do not hesitate.

[Antonovka]

Interestingly, the wall thickness of these HP buckets is the same? In my current HP, the bucket is thin.

Antonovka, I suppose that the buckets in Binatons are thin, but it is better to ask the owners again, and in Panas they are thick, a la cast iron.

Interestingly, the wall thickness of these HP buckets is the same? In my current HP, the bucket is thin.

I have a fat bucket in Kenwood and have been kneading and baking for 6 years now, and the model is simple. And the price is not much more expensive than the same Binaton.
Better to buy simple models from quality manufacturers!

Ladies, thanks for your answers Yesterday I spent a day reading instructions for several stoves. Yes, I'm such a bore

Pleased with the instructions for DeLongy VM125 (it seems so) - friendly, everything is explained in detail, but these stoves are no longer produced.

Binatons are a very meager instruction, and they need 30 cm space on each side, I have no way to provide them with this.

To Kenwood 450 instructions are generally in English. language - it seems that these are unofficial deliveries, I do not know English to such an extent.

So I still lean towards Panasonic, 5 cm on each side is enough for them, it seems like you can put it on the windowsill, I have it 28 cm, and if not, then this stove against the new one will take up a little space on the table.

Now the question is 254 or 255.
255 questions - how much is a dispenser needed? Of course, it attracts that in the morning you can put bread with raisins. My boys will only be happy. But I love unsweetened breads - cheese, onions, sausage. Will it stick to the sides of the dispenser? How to follow the kolobok through the filled dispenser? Raise it or what? And yet - the stove does not beep when you need to add something? For example, what cannot be put into the dispenser? How do you know when to lay?
I also realized that the rye bread mode is somehow not very worked out - there is not enough baking time (if something is wrong, then correct me, plz). Yes, and Rye is enough for us one loaf - for 1.5 weeks (apparently, I do not succeed very much, I really love the fresh Darnitsky from the store, but this does not work (Fugashkin has already tried it).
The difference in money is small - I found 254 - 4850-5000 rubles, 255 - 5908 rubles. (excluding delivery).
Please advise

In Panasonic, you will have to keep an eye on the kolobok by opening the lid, this does not affect the quality of the dough. The dispenser will not interfere when closed. When the dispenser is triggered, a fairly loud click is heard (this is instead of a sound signal).

It should be noted that Panasonic has a feature - "temperature equalization", due to which the stove starts kneading, depending on the ambient temperature and ingredients (it is cold in the kitchen and the food is cold - the kneading will start earlier, if the heat is noticeable later). I hardly bake bread with additives, but I think that additives can be safely added after kneading on top of the kolobok.

Rina72,
Irin, I understood that the lid for viewing the kolobok should be lifted in Panasonic.
I meant - if the dispenser is still full, then nothing is visible there at all, that is, it turns out that the dispenser needs to be lifted?

The dispenser is built into the lid and rises with it (whether it is full or not - this does not matter). And in the main lid there is an additional lid, which gives access to the dispenser.

now I'll try to pull out the desired picture ...

in the first case, the dispenser lid is open,


in the second - the lid of the bread machine

-antonovka-
There is no delonghi 125s in Russia, but in Ukraine it was and is. Costs ~ $ 120. Perhaps your online stores will be delivered to you on order.

[Antonovka]

I also realized that the rye bread mode is somehow not very worked out - there is not enough baking time (if something is wrong, then correct me, plz).

Antonovka, I too toiled whether I need this program, if people live without it. Still, I decided to pamper myself and so far I have no regrets.
The breads that are presented in the instructions for the Rye program are simply EXCELLENT! This program may not be perfect for baking pure rye bread or rye with sourdough, so for these, nothing really has come up with an ideal one, as for me.
Panasonic also works very, very quietly, in comparison with Delonga twice. I don't hear boning, at all! And for me the dispenser is not loud ...
And Delongy, yes she is not bad, I was satisfied with her, BUT Panasonic is still more satisfied.

Choose Panasonic - you will not regret it! The stove is wonderful, quite manageable. A little advice: do not use the dispenser during baking on the timer, otherwise you need to close it (after it works) or its lid will be pressed into the bread dome.

On Monday I pick up Panasonic 255 in Kiev.
Physically located in Kharkiv - it seems to be the cheapest.

[Antonovka]

Antonovka a worthy choice !!!!

I need a CHEAP, but RELIABLE HP for the dacha What?

I need a CHEAP, but RELIABLE HP for the dacha What?

Alaska, more precisely ALASKA BM 2600. There is one difficulty with it - it is sold only in METRO. The last price is about 2000 rubles, not higher. But this is a solvable difficulty.
I have already plowed her for 2 seasons at the dacha and now stands in the kitchen instead of Panaska, he is mercilessly put into the closet. Panska is good, of course, but in winter I have a siphon from a seam in the kitchen right next to the stove, and he is so sensitive. In general, in the cold season, in my drafts, bread every other time turns out to be crooked. There are no such problems with Alaska, except for some noise during mixing.
Here is a link to the topic where this stove is discussed
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=89&topic=1997.0

[lana7386]

lana7386, Thank you
SchuMakher,
Maria, thank you for your congratulations and I agree with Lika Alaska - that's it. I have an old Elenberg stove, very similar to Alaska.

ALASKA BM 2600 is sold in the store Real Brateevo district at a price of 1990 rubles.

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Everything is subject to the miracle bread maker: classic white bread, bagels, a ruddy loaf with dried apricots, thin pita bread, chocolate buns, pizza cakes and even jam or compote made from fresh vegetables and fruits. The novelty from Moulinex will help you easily cross the borders of countries and bake a French baguette for morning sandwiches, aromatic Russian Borodino bread for lunch and an Italian ciabatta for dinner.Two non-stick baguette tins and two flat tins will be your reliable helpers in creating bread miracles.

Hello, dear forum users!

I decide on a choice between the following models:
DELONGHI BDM 125 S
Kenwood BM 350
Kenwood BM 450

In addition to the basic functions for baking all kinds of bread, the following capabilities are required (arranged in decreasing order of importance):
1) protection against short-term power failures;
2) kneading dough for dumplings / dumplings / noodles;
3) kneading pizza dough;
4) kneading dough on dough (for frying donuts);

These are the most requested features I see in the bread maker my family needs. More are welcome.

Judging by the instructions (in my amateurish opinion), all three candidate models satisfy these requirements (seemingly, but not sure).

I hope there will be owners of these models to reasonably assess their capabilities according to the points of my requirements.

I'm sorry for the lame questions

Best regards, Denis

P.S. judging by the instructions, then DELONGHI BDM 125 S (not so much in functionality, but in the presentation of the instruction itself).
P.S. I am not obsessed with these three specific models. Just based on price and performance, these are the most suitable models. But I am ready to consider other options.

... I decide on a choice between the following models:
DELONGHI BDM 125 S
Kenwood BM 350
Kenwood BM 450 ...

From the listed list, see
DELONGHI BDM 125 S
Kenwood BM 450
both are programmable, Kenwood BM 450 is a newer model and has fewer drawbacks.
For the forgetful (and beginners), the DELONGHI BDM 125 S has more flexibility to intervene in an already running program.
With a tough dough, the question is abstract, the understanding of tough dough is too different for everyone.
A really tough dough requires a wide paddle kneader with planetary drive.
All stoves do well with the rest of the tasks.
You still have questions, write.

With a tough dough, the question is abstract, the understanding of tough dough is too different for everyone.

Thanks for the answer!

I meant the dough is steep enough to make dumplings, dumplings from it.

Can you recommend any other models in the same price range as the Kenwood BM 450? Or is it the undisputed leader?

Thanks for the answer!

I meant the dough is steep enough to make dumplings, dumplings from it.

Can you recommend any other models in the same price range as the Kenwood BM 450? Or is it the undisputed leader?

The leaders here are Kenwood BM 450 and Panasonic, but it is a little more expensive and not programmable, it works quieter.
Since the holding hand has slightly directed your choice, then the group of other bread makers, apparently, does not need to be looked at.
Although even the most unnamed people work and bake bread, it may not be so convenient.

Vanya, if it's not a secret what cons of 350 Kenwood are not in the 450th :)

It is better not to ask that in this comparison. Kenwood just made a new 450 stove, which immediately became on a par with Panasonic, which surpasses the 450 only in terms of the volume of work and the shape of the bucket, which is more elegant. In terms of functionality, 450 is better than Panasonic, it is one of the most advanced bread makers. The rest of the characteristics of these ovens are identical.
There are no big complaints and obvious blunders in Kenwood 350. An ordinary sreny class bread maker.

Recently there was an opportunity to sell your DELONGHI BDM 125 S stove
(acquaintances want to buy, but new ones are too expensive for them) and buy a new one for themselves, having already some experience in the matter of baking. Ever since the Kenwood BM 450 appeared, I have been thrilled with it. I mean the external impression. And then I went into more detail, re-read the instructions, revised the forum thread .... and realized that my stove is dear to me and in terms of functionality it is still better.Therefore, to spend additional funds just to please the eye, I decided that it was not worth it. The only "-" of my stove is the bucket cover. The first peeled off a month after purchase, changed under warranty with the proviso that the second time will not be.I blew away a speck of dust from the second, it lasted approx. 4 months But now this bakes regularly.
p. from. and Panas now doesn't even want to (when I bought I chose between him and DELONGHI) I can't even imagine how I can not interfere with the process

And by the way, I went to buy the Kenwood 450, and brought the 350 model. And it wasn't about money, I didn’t like the dangling bucket, and the programming was somehow not well thought out, 2 boning for 15 seconds are not reset, that is, you can only control the duration of proofing, but what's the point? So I deliberately did not overpay, especially since I had a goal - sourdough baking. And programming the 450 model couldn’t help with that. So I'm happy with my 350 model, especially since she's more involved in kneading, I bake mostly in the oven.

So I'm actually happy, and I wrote about it.

Adopt a newbie!
I also decided to buy myself a Bread Maker, but I can't choose myself.
Although, I have already decided that I would like to get ideally: a lot
different dough (pies, dumplings, belyashiki))))), so that cake-cakes can be baked, bread - only white interests. Bread weight - 500-700-900g.
I still can't choose between LG and Kenwood.
Strongly new models are not necessary, the main thing is that they are reliable.
I honestly read all the descriptions, but only more discord ensues.
Maybe tell me what?

Why little, take kenwood and don't suffer. If you don’t find it, LG is also a wonderful stove.

I bought my Panasik-255 after reading all kinds of forums. And she was not mistaken. So I bought both the airfryer and the cartoon. I will share my experience of using HP. For 8 months I have used the dispenser only a few times. I baked only cakes with raisins. We don't have sweet breads. But it is very convenient to put nuts and raisins. I really like that the lid is without glass. I lift the lid at any time, except for the actual baking. And it works quietly. My HP is on the kitchen floor, and when not needed, it goes into the room, into the closet and stands next to the shoes. And I also really like that the full cycle is 4 hours. The dough has time to rise and is baked well. And outwardly HP is very pretty, which is important for me.

I have a Panasik 254, I wanted to take 255, but I didn't find it for that one, at first I suffered very much, because I dreamed of just such a thing, now I calmed down, I can do just fine without a dispenser, and I get rye in my stove, so I’m talking about my Panasik. -o-oo-o-chen happy !!! For people who are busy and slightly "lazy", as I need it, I measured everything, loaded it and walk for myself and don't even think about anything, the result will be excellent!
Now I have Orion 205, which I took as a gift to my sister. I want to tell you the stove is not expensive and very decent, after a little thought we decided to buy this one for our country house, by the "guest season" it will be very good for me

Why little, take kenwood and don't suffer. If you don’t find it, LG is also a wonderful stove.

Thanks for the answer!

Does power matter a lot? I'm not a specialist, but 480W is confusing for several Kenwooda models. (250 and 256 models -)
And I almost ripened to K 450 (to have a party like that), but I read about the Homemade dough program, and that it was also with programming and was scared - there were too many bells and whistles.
In the same thread I read that the K450 has a better spatula ...

And LG- 1) LG HB-151JE, 2) LG HB-202CE, 3) ... 4) LG HB-201JE - if you believe Yandex in popularity.
They seem to suit me both externally and in terms of parameters, but what is more reliable and will withstand the onslaught of an inexperienced beginner?

NIZA, eva10 - thanks for the answers, but I want either Kenwood or LG.
The model would choose.

Yes, and the scales, as I understand it, are a must, right?

Take the Kenwood VM450, you will not regret it is one of the best you can bake everything in it.

Danik51, do you have Kenwood? 450
Was it difficult to master?
It's just that sometimes I think, maybe initially you need to take the cheapest one, practice on it (for a couple of years while it works) and then, having already understood what and how to take the expensive and good one?

Danik51, do you have Kenwood? 450
Was it difficult to master?
It's just that sometimes I think, maybe initially you need to take the cheapest one, practice on it (for a couple of years while it works) and then, having already understood what and how to take the expensive and good one?

You first decide what you want;) I don't get the logic. Either the Kenwood of the latest model, or the cheapest right away. as soon as you are offered exactly what you want.
You need to adapt to absolutely all stoves, if it's cheap, it does not mean that she will abandon everything herself and put up the program and call when she cooks. Always first you need to read the instructions, consider the buttons and adapt to any stove.
Do not be afraid of programs, they are almost the same everywhere and turn on almost the same way too. Good luck with your choice.

Kenwood VM 450 it is not complicated there axis is drawn with pictures it has a powerful ten than good baking is achieved and the blowing of a fan is all controlled by a microprocessor.

And in mine, too, there is nothing complicated, and buttons with pictures, and the heating element is not frail, and there is even a fan (called with convection)

There is a proverb bad fish bad yushka technique you need to choose a good one to last a long time.

What did you say now, huh? ... 🔗 Do you want to offend my stove? and by the way it is not cheap, of excellent quality, and I wrote above, I went to buy 450, but took 350 and I do not regret it.