Bread Maker

A device into which you, sir, throw flour, water, and yeast, and take out bread.
It is not a must-have in the kitchen.
But it has a double use. If I were to buy a bread maker again now, this is what I would pay attention to. To that second use
Since I have a proper professional combi-steam oven in the kitchen, I bake my bread in it, which, at Easter, gained new fans. Pleasantly surprised that in a Buddhist center, they bake their own bread. I think that’s called a competitive advantage and a brand differentiator. When I served Satan, I learned such things, and I still remember something.
My warning:
If you buy a bread maker and start in it… what a surprise! baking bread, then soon you will be baking bread in the oven.
But even if you bake bread in the oven, the machine can be useful if you don’t have a planetary mixer, because you can knead and proof the dough in the machine and bake it in the oven.
I think that for people who bake at home, one bread or a few rolls, it can be a good solution.
The bread maker has one more important function that I currently use.
Fermentation. Absolutely, when buying a bread maker, check whether there is a “Fermentation” program and how many hours it lasts (the longer the better)
It is a program for rapid fermentation at 40 degrees. So a function identical to a yogurt maker.
And you can make yogurts, but also, for example, if you want to quickly ferment a few portions of cabbage (or lettuce) or whatever you want to ferment, it is an excellent solution.
Sometimes the lettuce I buy has a very large “core,” and then, instead of throwing it away on the last day, I serve fermented lettuce
Fermented foods are something that, if you don’t yet have them in your diet, you should definitely include. It is one of the best ways to save our health by strengthening the microbiome in this sick, toxic world.
Compared to a typical yogurt maker, the advantage of a bread maker is a larger capacity and the fact that you can ferment vegetables, which cannot be done in a yogurt maker.
And here I definitely recommend the double. However, as always, the question is whether you will make two breads at once, or how much yogurt or cabbage you will ferment.
For fermentation definitely better more, because then what you don’t eat right away, you pack tightly into a jar and into the fridge. And you’ll eat it in a week and thank me for this advice.
What else to pay attention to?
Number of programs
The more the better, but again, the question: what will you use?
Basic programs are various kinds of bread, in addition a program for making jam, kneading, rising, and non-rising dough, sometimes a specific dough, e.g., for pizza, the praised and used by me fermentation program
Quite commonly, bread makers have the possibility to program baking in advance. That is, in the morning you throw everything into the machine, set the time so that when you come back from work, a baked bread is waiting at home, which you immediately take out of the machine.
At least that’s how I imagine it, because I haven’t used this function even once.