What is the shape of the bread maker?

Dear Delonghi Stove Owners! By clearing the question about the shape of the baked bread. It is in the shape of a cake, i.e. vertical, or in the form of a traditional loaf.

[fagen]

fagen , the finished bread will be of a traditional shape, and not stretched up.

[qween]

qween
I doubt it, however.
I have a Panasonic stove, but I think that Delonghi has the same bucket shape. The loaf of traditional shape will not work out. Our bread grows upward.

My friend Delongy has, and he and my Kenwood have exactly the same bucket. Maybe I have such a perception? I will not argue.

Yes, measure the bucket - length, height, width - and everything will become clear

Measured buckets at DeLongi and Panasonic. Accordingly: 195x140x140 (h) and 190x140x150 (h).

Accordingly, the bread will be vertical

[Hope]

Thanks to everyone who responded!
Hope! The bread looks very appetizing! If there is no difference in form, then you have to decide for yourself which is better than DeLonghi or Panasonic.
sgf45 Do you have two stoves?

[fagen]

fagen
I have THREE stoves. The old LG still lives in the country.

If you compare DeLongi and Panasonic, which one do you like best?
Ergonomics, handling, reliability and noise? Panasonic is said to be quieter.

[fagen]

fagen
In bread, the main thing is not the form, but the content. If you want to bake a loaf, then the dough is made in a bread maker, and then loaves are formed in the oven.

The main thing in bread is a large, crispy crust!
I don't have an oven.

If you compare DeLongi and Panasonic, which one do you like best?
Ergonomics, handling, reliability and noise? Panasonic is said to be quieter.

Panasonic is really quieter. And the baking process itself in Panas is better, that is, the dome crust is always well browned. If there is no craving for experiments and the desire to bake very non-standard bread, then Panasonic, IMHO, is better. Very stable stove, the result is always predictable.
DeLongi has a big plus in the possibility of programming. It's interesting to me, I like to experiment. In principle, you can do the same in Panasika, but with much greater difficulties.
Another pluses of DeLongi: the whole process is visible on the display, that is, which phase is going on, how much time is left until the end of the phase and the whole process.
And, of course, the ability to change the duration of any phase in the process of making bread.
The presence of a window is, in principle, good. But his absence in Panas is not critical, you can always open the lid and see if there is a need.
Even in DeLongi, the dispenser clap is annoying - it is very loud and in any program, even if I am not going to add additives, that is, it is not very comfortable to put on the timer for the night - you can hear a clap two rooms from the kitchen.
The controls are roughly the same: choose a program, choose a crust, choose a size and go!
DeLongi has a larger baked bread size, even the minimum size of 500g. flour. If the family is small, then this is a bit too much (judging by my appetites).
Well, design is generally purely individual. I like Panas more by design, but DeLongi fit much better into my kitchen in terms of size.
I don’t know if I helped, most likely not, because it’s hard to choose. If they told me that it is necessary to leave only one HP, I would still leave Panasonic.
About the crispy crust. The sides are crunchy in any HP, but the top in DL must be "held out".

at 755
it turns out like this
for 500g

In DeLongi 125 it turns out this from the same 500g. This is Darley's surprise bread. He's cutaway.

Made a choice, bought a Panasonic 255! I baked the first bread.



True, the crumb is not quite dense, probably it was necessary to add flour, but the crust is crispy !!!



If there had not been such a wonderful site, where I found a lot of the necessary information, I would hardly have succeeded the first time.

Thanks everyone !!!

[fagen]

fagenwhat a wonderful bread you got, lovely sight
Fresh bread is always like this, especially when cut hot. Try cutting it with a completely cooled, special bread knife, like a file