A bread maker for a 250 g loaf - are there any?

I want a bread maker that bakes a small loaf.
Tell me, are there any?

Now I have at least 480 g hp - that's a lot for me. You have to give half of the loaf to someone.

And, preferably, not expensive.

[SUESUE]

SUESUE, I found it Bread maker Maxwell MW-3752W.
It has a maximum weight of 500 grams, but has a weight selection function. Discussed here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=391707.0... Ask if she will fit.
And further Ariete 125, on it a more solid topic https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=24901.0

[vedmacck]

vedmacck, Thank you for your reply!
my bread maker is also designed for 500 grams - that's a lot.
about Maxwell asked in the subject. it seems that she is called a baby because of its size.
I have not even heard or seen about Ariete in our stores, the topic seems to be abandoned (started in 2011).

[SUESUE]

SUESUE, about Ariete 125 I read that the minimum is 350 grams.

Wait, maybe they will answer you. Or write to those who use it, if it is necessary?

[SUESUE]

SUESUEif so much remains, wouldn't it be better to think about how to use the leftovers? For example, croutons or breading?

I have been baking a loaf of 300 grams of flour for Panasonic for three years now. True, after kneading and proofing, I transfer it to the L7 form. and already in L7 I bake in a bread maker.

I have been baking a loaf of 300 grams of flour for Panasonic for three years now. True, after kneading and proofing, I transfer it to the L7 form. and already in L7 I bake in a bread maker.

This is just 450 grams. It seems to me that there are no such stoves. You have 2 options - store the excess in the freezer (many do) or knead the dough with your hands and bake in the oven.

[SUESUE]

SUESUEif so much remains, wouldn't it be better to think about how to use the leftovers? For example, croutons or breading?

And what to do with croutons with breading in such quantities ?! * get a pig? *
This is the same translation of products (((

It's a pity if they don't make such bread makers ((((
mini-washing machines have been invented for a long time.

[Newbie]

Store in the fridge-freezer as advised Newbie, you can already chop, and reheat in the microwave as needed.

[This is the same product translation]

And what to do with breadcrumbs in such quantities ?! * get a pig? *
This is the same product translation(((

No way!

Crackers "Sincere" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=201069.0

I have "supra bms-150". In my opinion, there is never less. Great stove.
Her clone Lentel XBM1008

[Newbie]

Store in the fridge-freezer as advised Newbie, you can already chopped, and reheat in the microwave as needed.

Of course, but I would like fresh bread every time)))

I studied the instructions for the Ariete 125, thanks!
In principle, 350 grams is not bad. Just half of my usual loaf:

🔗

No way!
Crackers "Sincere"

Thank you! I just don't eat so much bread.
And the question is not about what to do with the surplus, but what to bake a small loaf of.

I have "supra bms-150". In my opinion, there is never less. Great stove.
Her clone Lentel XBM1008

What is the minimum weight a loaf can be baked?

Hello! The problem is the same. For some reason, the commercially available models (especially among expensive brands) are designed for the most part either for a large family, or for a company of soldiers - otherwise where is a loaf of 1 ... 1.5 kg needed !? And I live alone and don't consume a lot of bread, but I want to have fresh bread every 1-2 days and not go to the store for it (where what interests me is not always available), so I need a small bun , grams 200-300. Well, plus baking, muffins there for tea - again, per person.
For some reason, only the maximum mass of baked goods is indicated everywhere, while the minimum is not indicated anywhere in the performance characteristics.
And moreover, judging by the Yandex market, compact models with a maximum baking weight of 400-500 g from the former variety for some reason now remain on sale in units.

From what is on sale, I looked at the following models:
SUPRA BMS-159 (aka Scarlett SC-BM40002)
DELTA DL-77B (aka Horizont 500BM-10, aka Rolsen RBM-530)
REDMOND RBM-1908
Scarlett SC-400

I would like to know: what is the minimum baking weight they allow? Is it possible to cut in half against the maximum?

[this is the weight of the finished bread!]

What is the minimum weight a loaf can be baked?

As a rule, almost all x / ovens have small bread weight of about 500 grams - this is the weight of the finished bread!
This means that the weight of the flour for the dough should be about 300-350 grams.

Can you bake even less bread?
It should be borne in mind that you do not select the volume of the form for the finished bread, but the form is already attached (bucket), and you need to bake bread in it, and it is designed for the volume of dough-bread that are offered in the instructions - and the desire and possibilities do not always coincide ...

For bread of 500 grams, there should be a small form so that the dough keeps its shape and tends upward, then the bread will turn out to be neat and tall.
And if sorry, put a piece of dough in the basin - then we will get a vague dough like a flat cake, the dough will spread over a large surface when proofing

For small breads, choose a bucket of 500 grams of finished bread! The loaf will be neat! And you can try to slightly reduce (A LITTLE !!!) the flour tab, and you get bread less than 500 grams. But it will be lower in appearance.

I tested the Binaton x / stove, it has an insert for two small breads, and it bakes with dignity.
Here is a photo of little breads from Binaton 2169

[Alex968m]

Alex968m, Panasonic easily bakes flour in 300gr. at the same time makes the bread insanely tasty

I'm not interested in flour, but in the finished product. 300 g of flour is 500 grams of the finished product, that is, a standard store "brick". I eat it almost all week - the whole point of a bread machine disappears.
Yes, and the price of Pornoslonik bites now.

this is 500 grams of the finished product

Then it's easier and cheaper to have a multicooker with a dough-baking-bread mode - and the bread will bake the required volume and you can cook cabbage soup
Now such models of multicooker began to appear, and worthy

The multicooker seems to have an even larger pan.

at Pornoslonik

for baking this type of instrument not alone, omelette travola bakes good bread dough

a small amount of dough can be mixed with a mixing kneader

and what prevents you from baking a standard loaf in a standard bread maker, cut into pieces, put in the freezer and take out a piece before eating - and bread slices thaw very quickly, at room temperature, do not think about baking bread for several days.

But, baking is more convenient, at least there will be a dome. The bread will turn out lower, the biscuit pie is not scary

I also want to try the oven in a multicooker, I even specially bought it with dough-bread modes Multicooker Marta MT-1989

And now I store bread in the refrigerator, there is enough loaf for a week

and what prevents you from baking a standard loaf in a standard bread maker, cut into pieces, put in the freezer and take out a piece before eating - and bread slices thaw very quickly, at room temperature, do not think about baking bread for several days.

It’s not right anymore. Let not moldy, but still not fresh. There is no point in a bread maker - bread of this condition can be bought in the store and put in the freezer for the whole week.

In short, I ordered SUPRA BMS-159 in the online store for 450 g of the maximum mass of a loaf. The "bucket" seems to be small. Hopefully, it will be possible to reduce it 1.5-2 times of the maximum.

good bread to you! so that hp works well!

you can buy in the store

yah..

and sliced ​​and frozen bread - and thawed - is exactly like fresh

do not drive hp because of a quarter of bread - and time is needed and electricity - and so - a kg loaf and no worries - there is always bread in the freezer

but it thaws so quickly, and it's not difficult to heat it up - in AG, in a pizza maker, in a cartoon, just in a pan under the lid - it's all 2-3 minutes

Well, what is more convenient for you, we can only advise our conveniences

Warm, aromatic and crispy from the freezer? Yah! It is not for nothing that all products are distinguished into fresh and frozen ones, of which the former are considered more delicious and of high quality.

Thank you for your wishes! I plan the oven once every couple of days - just like I buy in the store now.

Hello.
Have stoves appeared with an output of up to 200 grams?

[vmspb]

vmspb, this is already a micro-kitchen, a "loaf" the size of a child's fist))), the weight of a soldier's ration for lunch is more: 750g. per day / 3 =250gr.)). Why does the manufacturer need such perversions? Demand dictates supply.

A store package of 1/2 brick or long loaf weighs 200-250 grams, it cannot be eaten at a time. Why bake more?
If tomorrow is a war, if tomorrow is a campaign? )

is not eaten at a time.

At a time, and I will not eat half), but std. a roll, from 500gr. flour for two days for two is easy. To bake every single day is too much. Once every two / three days of norms. I tried a c / n oven on my model exactly half the proportions, 250 flour - it turns out. Less - just drives a ball of dough, physically the spatula and the volume of the bucket do not allow the norms. knead. And when baking, a loaf is like a cake.

Demand dictates supply

I think it's not about demand. There is a demand for small bread makers, this topic is confirmation of this.
It seems to me that in such a small portion of dough, the proofing processes go differently. It is difficult for manufacturers to automate such a process, but a bread maker must work independently, without dancing with tambourines, bake decent bread.
Of course, in the oven we bake both buns and small bars, but proofing still goes in a large amount of dough. And then such a small distance. Yes, it will dry out all faster than it will part. IMHO.

Two to three day old breads are a good choice in stores. For me, HP is to have it fresh, still warm, at the right time. At least twice a day.

What is the minimum yield in a 450 g bucket, what do you think?

still warm

You can't eat fresh right away! And for rye, a day of bedding.
It is necessary to see the size of the bucket, the area of ​​the bottom.

You can't eat fresh right away!

Immediately from the oven, hot is not recommended. Is it possible to cool it down? Slightly warm.
We are already eating wheat one hour after baking

And for rye, a day of bedding.

In a day, it is no longer tasty for me.

[vmspb]

vmspb, in a bucket for 450 gr. you can bake about 300 gr. loaf.

Two to three day old breads are a good choice in stores. For me, HP is to have it fresh, still warm, at the right time. At least twice a day.

It is more practical to knead the dough in the usual way, and bake in the form of cakes in pizza makers, tortillas, princess
For these purposes, you can constantly keep the "old" dough in the refrigerator, the bread will turn out with the taste and smell of sourdough.

And it takes much less time to bake such bread than in a x / oven.

We are already eating wheat one hour after baking

It is customary to count according to technology: bread will be ready for use when it reaches room temperature inside, about 25 * C. Then the bread will taste and will be safe for the stomach.

The forum has a topic on this subject)

[Tatyana]

Tatyana, understandably. But lukewarm soooo delicious!

[vmspb]

vmspb, in a bucket for 450 gr. you can bake about 300 gr. loaf.

This is about 150-200 grams of flour

I have a square bucket, the internal dimensions are about 13 * 13 * 15 cm. The volume is about 2.5 liters. allows oven max 900gr. loaves according to the instructions. But I baked exactly half the size.
If your bucket is designed for 450g. rolls, then, in theory, its volume should be two times less. That is, for example, 10 * 10 * 12 cm. sizes. And you can also knead smaller sizes (probably) 230-250g.

I know not from the theory of probability, but from personal experience - a bucket of 450 grams. a loaf of bread allows you to bake a normal bread of gr. 300-350, everything smaller is edible, but not so tasty and does not look very aesthetically pleasing

This is about 150-200 grams of flour

Yeah, give or take, well, so I bake it, if in xn

Thanks for responding!

300-350 grams is already for a couple of days. It is strange that there is no automated solution for a single portion of bread.

Tortillas are still a different format, not for every day. They require hands, and they are tastier from the tandoor, but they cost 25-30r, warm-crispy. I can eat a couple of these sometimes, I don't think I undermine my health)

[vmspb]

vmspb, I only had "mini-car" bread machines - my usual recipe was for 280 grams of flour - these are loaves under the lid (I never baked from "white" flour - always or completely CZ, or CZ + different non-wheat flour). In the corresponding topics on the models of the HP, maybe the pictures remained - the loaves were small, but of the "correct shape", type, etc. - with the processes of proofing and baking in the "small" HPs, everything is fine. The minimum amount of flour was probably 200 grams.

But over time, she stopped kneading and baking in KhP, learned to knead with handles, and bake in a pizza maker. I kneaded 100% CZ dough according to Anise's recipe, after minimal fermentation, I laid it out in portions in containers - so it continued to ferment in the refrigerator for up to 4-5 days. Every day after work, I put cold dough in the Princess and baked cakes in the form of a "land mine" - quickly and cleanly. Very much my family loves just such warm freshly baked bread, with a crispy crust, and I also baked it with herbs / spices - and eat it exactly once with soup / vegetables. I do not know what may be "not for every day"

And if you needed not a flat cake, but for a "hamburger" or boutiques - from the same dough (and it is thin) I baked breads either in tins in Princesk, or in Princesses for minitortics with buns, or in Princesses-churosmaker with bread sticks - again exactly the amount that was needed.

Whole grain (50:50) dough for pizza, flatbread, khachapuri "in five minutes a day" # 23

Whole grain (50:50) dough for pizza, flatbread, khachapuri "in five minutes a day" # 33

Whole grain (50:50) dough for pizza, flatbread, khachapuri "in five minutes a day" # 48

In the end, in St. Petersburg now, thank God, there are again bakeries (bakeries) on every corner. Each has a format of tiny loaves and for every taste - sometimes I buy both yeast-free and flour-free, etc.

I freeze any leftover bread from the bakery or my own in pieces - I heat it up in the microwave

[Admin]

Admin, Mrs. AddamsIs a Redmond sandwich maker or baker suitable for such baked goods?
And if you store such a dough in the refrigerator for several days, how does the taste of the products change?

It is strange that there is no automated solution for a single portion of bread.

For a single portion, devices such as a waffle iron, pancake makers are used (and there is also such a cool thing like these, but I forgot the names, there these pancakes are baked in a few seconds). Especially for those who love crispy crust. There and knead the dough in minutes and in a bowl, almost with a spoon / fork. And in these waffle makers they even make meat steaks and bake vegetables))
When they bring ml. grandson, then I cut off all the crusts from the loaf for him, lover. And so would bread / waffles, solid crusts with a thin layer of crumb. I don't know if we can adjust the thickness in them, it would be nice to bake bread in slices right away. And for a change, it's not long to prepare different semi-liquid doughs: buckwheat, corn, lye, meat)

And if you store such a dough in the refrigerator for several days, how does the taste of the products change?

I have a theme like this Wheat bread on old dough dough (oven)

The bread takes on the taste and smell of sourdough bread.

[vmspb]

vmspb, I don’t have either one or the other, but, in my opinion, someone baked bread in a sandwich maker on the forum, as well as in a samssushnitsa. But in the waffle iron / multi-baker I came across only bread waffles, but they are with baking powder, not from such a dough.

Specifically, this dough, which I gave a reference, only improves from standing in the refrigerator, ferments.I don't clog it with flour, so it spreads easily when heated, and since there is a lot of moisture in it, it is better to bake it at a high temperature and, accordingly, the power of the devices should be rather big. So that the bread both rises from the cold, and bakes, and the crust does not dry out.

Still, for a quick version with a crispy crust, a flatbread is most suitable. This dough is generally kneaded in 5 minutes with just a spoon, stored in the refrigerator, if you want, baked it. Try it - your bread is delicious.

I found a couple more of my photos, these are the breads in the cake maker:

and a small loaf of HP:

So the old pictures came in handy

[Mrs. Addams]

Mrs. Addams, thanks, the breads are wonderful! A really good solution for fresh baked goods at the right time with minimal effort.

But who praises the multi-baker, who scolds, accordingly, he bakes waffles for them in 5-7 or 15 minutes. Bread may not be enough at all. The power is almost the same as that of the cake maker, but apparently with the location of the ten's roulette. Like other sandwich makers, surprisingly.

As a result, I took a Marta MT-1784 bread maker for 500 g with a custom mode, I will try to reduce the output and experiment with the sponge dough when the bread maker gets tired. And even with sourdough)

[Tatyana]

Tatyana, understandably. But lukewarm soooo delicious!

Rye?? That's how everyone's tastes are different)). Rye should ripen in theory. And it tastes better to me when it lasts. But tastes differ unambiguously)).

[Scarecrow]

Scarecrow, Natasha, nope, lukewarm - I'm talking about wheat. And I like rye cooled, but definitely not yesterday's. I love the crust most of all in bread, and the next day it is not at all the same. And does not crunch

Normal factory and rye tastes better even warm, for my taste. Both the aroma and the crust will not be the same the next day, even in the microwave, even in the oven under the grill.

[vmspb]

vmspb,

Why is it in the microwave silt oven. It's about the vision of the crumb. The crust is yes - crunches. And the crumb comes only after 12 hours at least. Before that, it was sticky and putty.