Boojum I could kiss you, thank you. This is exactly what I was hoping to hear. I used to live next to a store that made bread fresh everyday and having access to real bread was a treat. Your right this mass produced stuff sucks.
So Panasonic is worth while then? I'm seeing some really nice and expensive machines and some reall yh cheap ones all have glowing and horrid reviews.
I'm mainly trying to find a quiet one. I work over nights and I doubt people wana hear a warzone at 8pm
I wouldn't claim that only Panasonic machines are any good; the basic principles of a bread machine are pretty simple, so I'm sure that other companies must have got it right by now - if only by reverse-engineering the Panasonic product. I also wouldn't claim that no Panasonic can ever go bad. Like any machine, there will inevitably be a few with defects that aren't spotted by quality control and show up after a few uses, and sometimes things wear out after a lot of use. Recently I had to replace the nut-dispenser cup in the top of our machine because the latch mechanism broke due to the heat of several hundred baking cycles making the plastic brittle.
I suspect the main reason for the contradictory reviews of the cheaper machines is a problem you see with a lot of Chinese-produced stuff: poor quality control in the factories making the components and assembling them. You might luck out and get a good machine where all the components just happen to be without defects, or you might get one where one or more mistakes were made when making the components and assembling them.
Like I say, though, I've had several Panasonic bread-makers, and they've proved very reliable. I've also gifted Panasonic machines to friends, and they seem happy with them.
I just had a look at Amazon USA for bread machines, and the prices I saw there were ridiculous. There was a huge run on bread makers in the UK when the corona virus restrictions came in and a lot of places sold out very rapidly. I assume the same has happened in the USA, so now you have scumbag profiteers asking absurd prices. For what it's worth, Amazon UK lists the Panasonic SD-2500 as out of stock, but the price is £120 (roughly US $150). As a rule, appliances of all sorts are significantly cheaper in the USA compared to the UK, so you might need to hold off on this purchase until the current shit-storm dies down and you can get a machine for a reasonable price.
(A little off-topic, but rather amusing to me: flour and yeast were some of the first things to disappear in UK supermarkets, and now there are stories in the media of people who have a stockpile of bread ingredients, but no idea at all of how to convert them into edible bread.)
None of our Panasonic machines have been noisy. The only sound they make is when the motor is turning the paddle to knead the bread, so there's usually just a whirring sound. That goes on for fifteen minutes or so at the start. In the early stages when the liquid has only just been mixed in and the dough is stiff, you can get some thumping of dough against the side of the pan and the pan locking ring at the base can rattle a little, but even that is much, much quieter than, say, a dishwasher. It's not comparable at all to something like a food mixer or processor.
Once the dough has been thoroughly kneaded and the process goes into the proofing (rising) stage, the only sound is the faint clicking of an electrical relay switching the heating element on and off. There's another kneading phase to knock down the dough before the final proof and bake phases, but that's a lot quieter than the first kneading.
I have no idea what your daily schedule is, but the normal white-loaf bake cycle takes four hours, and the whole wheat loaf needs five hours. The machines do have rapid-bake options that need only two hours, but my experience is that the loaves those produce aren't nearly as nice. (Also, there is some evidence that slow-risen bread is better for us, and some scientists have suggested that part of the reason for the prevalence of gluten sensitivity and intolerance these days might be because commercially-produced "bread" is produced so rapidly that the proteins in it are different to those of bread that's had more time to proof.)
Any of yalls have a bread maker?
↑ View this comment's parent
← View full post
Boojum I could kiss you, thank you. This is exactly what I was hoping to hear. I used to live next to a store that made bread fresh everyday and having access to real bread was a treat. Your right this mass produced stuff sucks.
So Panasonic is worth while then? I'm seeing some really nice and expensive machines and some reall yh cheap ones all have glowing and horrid reviews.
I'm mainly trying to find a quiet one. I work over nights and I doubt people wana hear a warzone at 8pm
--
Boojum
3 years ago
|
pl
Comment Hidden (
show
)
Report
0
0
I wouldn't claim that only Panasonic machines are any good; the basic principles of a bread machine are pretty simple, so I'm sure that other companies must have got it right by now - if only by reverse-engineering the Panasonic product. I also wouldn't claim that no Panasonic can ever go bad. Like any machine, there will inevitably be a few with defects that aren't spotted by quality control and show up after a few uses, and sometimes things wear out after a lot of use. Recently I had to replace the nut-dispenser cup in the top of our machine because the latch mechanism broke due to the heat of several hundred baking cycles making the plastic brittle.
I suspect the main reason for the contradictory reviews of the cheaper machines is a problem you see with a lot of Chinese-produced stuff: poor quality control in the factories making the components and assembling them. You might luck out and get a good machine where all the components just happen to be without defects, or you might get one where one or more mistakes were made when making the components and assembling them.
Like I say, though, I've had several Panasonic bread-makers, and they've proved very reliable. I've also gifted Panasonic machines to friends, and they seem happy with them.
I just had a look at Amazon USA for bread machines, and the prices I saw there were ridiculous. There was a huge run on bread makers in the UK when the corona virus restrictions came in and a lot of places sold out very rapidly. I assume the same has happened in the USA, so now you have scumbag profiteers asking absurd prices. For what it's worth, Amazon UK lists the Panasonic SD-2500 as out of stock, but the price is £120 (roughly US $150). As a rule, appliances of all sorts are significantly cheaper in the USA compared to the UK, so you might need to hold off on this purchase until the current shit-storm dies down and you can get a machine for a reasonable price.
(A little off-topic, but rather amusing to me: flour and yeast were some of the first things to disappear in UK supermarkets, and now there are stories in the media of people who have a stockpile of bread ingredients, but no idea at all of how to convert them into edible bread.)
None of our Panasonic machines have been noisy. The only sound they make is when the motor is turning the paddle to knead the bread, so there's usually just a whirring sound. That goes on for fifteen minutes or so at the start. In the early stages when the liquid has only just been mixed in and the dough is stiff, you can get some thumping of dough against the side of the pan and the pan locking ring at the base can rattle a little, but even that is much, much quieter than, say, a dishwasher. It's not comparable at all to something like a food mixer or processor.
Once the dough has been thoroughly kneaded and the process goes into the proofing (rising) stage, the only sound is the faint clicking of an electrical relay switching the heating element on and off. There's another kneading phase to knock down the dough before the final proof and bake phases, but that's a lot quieter than the first kneading.
I have no idea what your daily schedule is, but the normal white-loaf bake cycle takes four hours, and the whole wheat loaf needs five hours. The machines do have rapid-bake options that need only two hours, but my experience is that the loaves those produce aren't nearly as nice. (Also, there is some evidence that slow-risen bread is better for us, and some scientists have suggested that part of the reason for the prevalence of gluten sensitivity and intolerance these days might be because commercially-produced "bread" is produced so rapidly that the proteins in it are different to those of bread that's had more time to proof.)