You guys have really failed here. You should have used the SAME recipe in each one to compare how well they bake. The only thing we got out of the bread baking was recipe comparison.
Even with the same recipe not good enough for a fair comparison. Only using manufacturer’s recipes good enough to test the machines capabilities and ofc using quality ingredients, proper kind of flours, yeast, etc.
I've just got the Panasonic, only used it a few times but so far I think they'd have got on better with what the recipe book calls "French" - which is basic white bread but it omits the butter and sugar. A chewier more home made bread (but I'd suggest 1tsp of salt rather than 1.5tsp).
Also using a bread machine for a sponge cake? A sponge cake needs to enter the oven already at temp not warm up to temp, of course it didn't rise. I question the credentials of the professional chef.
What the test cannot tell you is what the performance will be like after a few years. After 2 machines failed quickly I bought a Panasonic. After more than 10 years it still produces perfect loaves every time. Only thing I do not do is follow the Panasonic recommendation to put water in last. As my previous machines, I put water first and yeast etc. last. I always use olive oil rather than butter. I quickly found the sachets of yeast are too big. I follow the recipes as close as I can and currently use 75% wholemeal and 25% white for a good all round loaf.
We have a 25 year old Panasonic bread maker SD-206 which still bakes bread well but at last the non-stick surface is wearing out so looking for a new machine, although likely to go for a Panasonic again. This test was poor.
@@michaeltb1358 we were thinking along the same lines. Assuming newer pans would fit my older model, a new pan plus paddle would cost £100 so we may as well buy a new machine as we don't need the most expensive model.
I bought the Russell Hobbs before lockdown, it lasted 2.5yrs and then grease started oozing out of the kneading paddle into my bread and it just stopped.
We sell both the RHOBBS and a daewoo version of the gastropub whatever. The hobbs is by far the best, even looking at the screen the hobbs bread is clearly the winner, you dont want a crunchy outta edge unless you set it to do so which you can, also the rhobbs has a 2lb basket where as the daewoo is a 1lb as you can see on the test theres quite a big difference and that's cause of the shoot. The shoot takes a ton of space and they didnt show cleaning them. The shoot is plastic and it's hard to clean in the gap where it joins the edge inside wheres the rhobbs is a wipe clean no hassle deal. You can get the rhobb for cheaper at this point in time from us alone but also multiple other places, 60 is a rrp really.
@@cristinapamart2818 daewoo has since changed it but also mostly stopped the bread line. Rhobbs on the other hand still has the same as there isnt any issues with them. 3 year guarantee on all rhobbs line and they quality check, one in a 100 go wrong which is amazing but now there are new ones. All about what you're requirements are and what you would like as extra features really 👍
@@CrazyBikerGuy thank you just would like to make bread from home and southorought one as i want to eat everything from natural ingredients wen i can x
I have had 3 breadmakers since 2003 and the russell hobbs is okay till the heating element goes I do my own recipe that I have combined to make wholemeal half and half and the best recipe is to use the dough then bake in the oven, if I do bake I use the fast bake and take out the paddle after it is has risen
I have the Panasonic one, the guys who programed it should be fired, the machine does not memorise last setting so if you like one bread and don`t want to program it every time you can`t, and if power goes out even for 10seconds the machine does not resume your program it just sits, it is just incredible i had a 3 times cheaper machine that memorised my last settings so i only needed to press one button every day and if power went off then it resumed process and not go in stanby mode .
Engage smug mode, I had purchased the Russell Hobbs before seeing this review, I have no complaints with it, the review was flawed though as they based on the recipe that was in the book, could be the recipe was the issue!
Fifteen years ago, I was in a mall with a few friends stoned on pot. We smelt cinnamon rolls and followed the smell which led us to a store where they were demonstrating a Zorjirushi bread maker. Left with $300.00 less and a new machine. Fast forward to now, it still sits on my counter, making one great loaf of bread after another. Makes great jams, pound cakes and more. Well worth the investment.
A caution with bread makers: I don't know if the very expensive ones are any better, but I find a common problem among the machines: The bread pan's paddle-spindle and/or its bearings are in a humid, hot environmtne during use. If not made from steel that is highly resistant to rust, they gradually rust together, I you bake bread once a week, you may find after a couple of years, they lock up. This is especially true if one removes the paddle from the spindle before the last rise in order to avoid the paddle recess in the bottom of the loaf. My solution to the rust problem is not to bake in the machine. Before the last rise, transfer the dough to a baking loaf-pan. Let it rise in the oven away from cold drafts for about an hour, then bake it for about 40-45 minutes at 350-375F. Never bake in the bread machine. Use it only for mixing and kneading. A new pan will cost you $40-$50.
I only eat keto dairy free bread. I wonder if any of these machines would do a better loaf than my current method, which takes an hour. Though it's more like baking a cake than bread.🤔
Just came across this while looking for UK reviews of bread makers. Have to say this was ridiculous...have they no idea about breadmakers and why each comes with its own instructions/basic recipes?
This test cannot be anywhere close to accurate. You were testing recipes not bread makers. To test the bread makers you have to use the same recipe in each one of them. This was a joke.
The fundamental problem with all bread makers (as far as I know) is they all leave the metal paddle in the bottom of your loaf so your bread has a big hole in it. Spend your money on a good stand mixer (e.g. Kenwood Chef or KitchenAid) and make bread in the oven, it’s really not difficult or time consuming and you can have whatever shape loaf you want!
You know that you can remove the paddles before it bakes, right? Most bread makers will still have a small indent in it but not the big paddle hole. And I don't care if that is there. I'm going to eat it, not put it up for display in an art museum lol.
@@littlebit8901 some machines have paddles that automatically collapse before baking. There’s still a small paddle shape on the base but that’s preferable to a hole.
Hey listen to me, forget all you believe about Germany. Do they make some awesome bread, yes but they also make a lot of absolute crap. I have been to many places with far better bread overall in all areas and types, than Germany, and I live here so I know. Oh and by the way your review and test against each other is 100% void and pointless, you cannot make different things and compare the machines out come, not at all.
Meanwhile, manufacturers are screaming "stick to the examples provided" lol Important note: Stand mixers produce far superior results - for practically no extra time. Today's 'cooks' are becoming more and more lazy.
